The Meaning of Disfigurement in Wilhelm Hauff's Dwarf Nose

Wilhelm Hauff wrote three collections of fairytales that are still widely read in Germany. One of his most popular tales is Dwarf Nose, available in three English translations since 1960. It tells of a boy who is turned into a squirrel for seven years, then regains human form as a dwarf with a long nose before finally achieving normal adult proportions. The story includes details that suggest a sexual interpretation.     

利用创新智能技术解决图书污损问题的探讨

在图书馆自助服务比较普及的背景下,图书污损问题却缺乏相应的智能化解决方案。文章在图书馆原有的信息化管理平台之上,探讨构建一套解决图书污损问题的智能化系统。该系统利用电子鼻、全文扫描功能、称重比照和电子书等智能化创新技术,结合传统的网络社区和网络平台等警示监督手段,从技术和管理两方面来解决自助社会化创新中的图书污损问题。     

黑暗中的栖息者--穆时英《夜》、芥川龙之介《鼻子》解读

穆时英的《夜》与芥川龙之介的《鼻子》关注了同一个意象“鼻子”，具有相似的叙事结构，共同揭示了人及人的生命的虚无与荒诞。“世纪末”思潮影响下的相似的生命现形成了两个文本的内在的统一性，从而显示了二人共同的现代性与深刻性。     

《鼻子》：大胆的人性解剖与丰富的思想内涵

短篇小说《鼻子》是日本近代作家芥川龙之介的代表作。通过对不同人物的塑造和客观环境的描写,作品对近代日本社会人与人间的冷酷的人际关系进行冷静的解剖,把个人主义和利己主义等人性中的阴暗面一一暴露。文中表现了和存在主义哲学类似的思想,具有20世纪欧美现代派的思想内涵,并传达出作者对整个世界的悲观态度。     

浅谈电子鼻在食品检测中的应用

本文简单介绍了电子鼻的结构及原理,并对电子鼻在近年来食品检测中的应用研究进行了阐述,重点介绍了它在谷物、肉品、乳品、果蔬检测中的应用,并对其应用前景进行了展望。     

对我国不同级别游泳运动员耳、鼻、咽、喉器官功能损伤的研究

对我国8省(市)110名二级以上游泳运动员进行耳、鼻、咽、喉损伤调查，结果发现损伤发病率高达100％，相关损伤发病率最高的9种疾病依次为：中耳炎、迷路炎、外耳道炎、慢性鼻炎、急性化脓性鼻窦炎、鼻中隔歪曲、慢性上颌窦炎、慢性咽炎、急性喉炎。损伤以慢性损伤为主，对运动员身体、训练及比赛影响较大。结合游泳运动的特点，及游泳运动员的健康状况，就发病率较高的9种损伤及其原因进行医学分析，并提出预防监督建议。     

《五柳先生传》系年与主题新证

针对自古以来关于《五柳先生传》的系年和主题问题,从历史记载、诗文内证、陶渊明思想感情的发展界限和诗歌风格等方面考定了《五柳先生传》为陶渊明二十九岁前(出仕以前)所作;并从"猛志逸四海"的角度评述了《五柳先生传》的主题思想和风格,阐明了《五柳先生传》表面上的"飘逸"所掩盖着的对社会的绝望和愤慨、对世人的憎恶和蔑视的观点。《五柳先生传》实际上是一篇在对社会、对前途绝望的情况下想要求得个体形神的超脱,因而极力表现自我人格之高洁的美文,同时也是弃世玩世的妙文。     

High pressure treatment of Swiss cheese slurries (I): Inactivation of selected microorganisms after treatment and during accelerated ripening

Cheese slurries, made from fresh Swiss cheese curd, were treated at 345 or 550 MPa for 10 or 30 minutes in an isostatic press at 25°C. The slurries were ripened at 30 °C for 0,3 and 5 days. The growths of coliforms, yeasts and molds, starter bacteria (Lactococci andStreptococci), non-starter lactic acid bacteria (Lactobacilli), and presumptive coagulase-positiveStaphylococcus were determined. An electronic nose was used to evaluate aroma development of the cheese slurries. Commercial Swiss cheeses with different ages were used as aroma references. The degree of inactivation of organisms was found to be a function of pressure intensity, exposure time, type of organism, and cheese slurry pH. In general, slurries treated at a higher pressure and with a longer exposure time showed a greater reduction in numbers and had less out-growth of organisms during ripening.Coliforms, yeasts and molds were completely inactivated at the pressures and time used. Starter bacteria appeared to be more resistant to being inactivated by high pressure treatment and had a greater out-growth rate thanLactobacilli andStaphylococci. Based on canonical analysis, nineteen samples for each batch were assigned to three groups. In general, higher intensity of pressure or longer exposure time caused less aroma development in the cheese slurries. When the cheese curd was incubated overnight prior to making the cheese slurries, stronger slurries with stronger aroma were observed. This study provided an explanation of the relative importance of relationships among high pressure treatment, starter bacteria, and aroma development during accelerated ripening.     

说"鼻"

依据汉语文献材料探索汉语核心词“鼻”的早期音义形式，并探讨汉语表示“鼻”义的这组词的发展演变。     

数控车中刀尖圆弧半径对车削精度的影响

经济型数控车床,使用开环控制系统,不具备圆弧半径补偿功能,由此引起的加工误差影响产品质量。在实际生产中要加以注意,并通过编程以补偿刀尖圆弧半径的变化,消除误差,使问题得以解决。