多元文化背景下蒙餐文化的现状反思

蒙餐是中国餐饮文化体系中极具民族特色的餐饮文化之一,是草原文化的重要组成部分。多元文化背景下蒙餐业的发展具有广阔的生存空间,但也面临着民族传统文化的认知缺失、蒙餐开发与标准化的深度不够等问题。蒙餐业未来的生存与发展,只有充分发挥民族餐饮习俗的文化功能,结合现代科学的养生理念,拓展其开发思路,才能走得更远。     

Application of a rolled cookie laboratory exercise as a method for students to gain undergraduate research experience in food science

Hands‐on learning is a proven method of improving students’ critical thinking skills. Undergraduate research projects are encouraged to help students develop research and laboratory skills. If properly designed and implemented, research opportunities can be embedded in existing student coursework, which increases the number of students who can participate in these research opportunities. Objectives of this study were twofold: (a) to determine students’ perceptions of an undergraduate research laboratory exercise and (b) provide an innovative laboratory exercise for instructors to implement in their own classrooms. Rolled cookies were prepared by a food science class according to American Association of Cereal Chemists Method 10–50.05, using sucrose and alternative sweeteners and evaluated for physicochemical and organoleptic attributes. After completing the exercise, students evaluated cookie physical/organoleptic properties using a hedonic scale, were asked about personal demographics, and were surveyed about research/writing skills and food processing knowledge using a Likert scale. Approximately 50% of the class responded to the 2018 survey and nearly 85% responded to the 2019 survey. On average, 81.6% of students responded with “Strongly Agree” or “Somewhat Agree” to all survey questions, including data collection and analysis, critical thinking skills, experimental design, and replications. Students responded that detailed instructions provided by instructors were beneficial to their ability to understand experimental design, scientific communication, and the importance of using scientific resources.     

排龈技术在烤瓷修复中的临床应用

目的在烤瓷熔附金属冠桥修复的不同时期应用排龈技术,观察烤瓷修复的效果及对牙龈组织的损伤情况。方法运用排龈线分别在牙体预备前、取印模前、粘接时排龈后,按常规制作烤瓷冠并试戴粘固。结果在65病例中分别在牙体预备前、取印模前、粘接时排龈,经1年以上随访观察,烤瓷修复体的颈缘形态良好,边缘密合,无一例出现牙龈炎症、出血或牙龈萎缩。结论排龈线的临床应用,为减少龈下牙体预备时对龈的创伤及出血提供了条件,为获取精确牙体预备,清晰的软硬组织界限,为保障修复体的远期疗效打下基础。     

前牙牙冠严重缺损一次性修复的疗效分析

对前牙牙冠严重缺损者采用一次性药物根管充填,制作桩核,即时备牙,取模,制作金属烤瓷冠,从而明显减少了患者就诊天数及时间。通过５０７颗粒临床观察,总有效率达９２．７０％,与常规根充后作桩核制作烤瓷冠的２５４颗牙作对比,无统计学差别。分析探讨了烤瓷冠的临床操作要点。     

“饨饪馍”和“麻食”与西安回族“托尔目”的关系

“饱饨馍”和“麻食”是西安回民语言中较有代表性的两个词语,这两个词语均来自阿拉伯语“ [th-uoerm]”。“托儿目”既泛指一切佳美食品,又专指某种常用主食。在西安回族城市化、汉语化的过程中自然口语化为“铯饨馍”。“麻食”古称“秃秃麻食”,也是名符其实的回族食品。