本研究（超音波霧化降溫研究）由二實驗組成。實驗一主要針對超音波霧化器（以下簡稱霧化器）之造霧性能進行探討；實驗二則為霧化器之降溫應用。實驗一以改良傳統造霧方式，進而維持最佳造霧效果為主。由於先前的霧化方式是直接放置霧化器於水面，致使最佳霧化水深因霧氣蒸散、水位下降而無法維持；所以在實驗一裡，我們針對霧化器的使用設計一套「漂浮造霧法」：本法運用浮體使霧化器懸於水面，和水面等起伏，使霧化器底部距水面高度不變，藉以維持最佳造霧水深、造霧效果。實驗二乃霧化降溫之探討。本實驗在相同的霧化量下，操縱風速和接觸表面積的差異；利用霧、氣接觸面積與蒸散速率呈正向關係的原理，找出最佳的降溫條件。同時，也期待在兼顧環保的前提下，將之應用於未來開放空間的降溫。The research（Heat Control by Supersonic Vaporization）includes two experiments. One is focused on atomized effect of Supersonic Vaporization（so-called Atomizer）; the other is about applying atomizer to temperature decrease. Exp.1 adapts formal way of atomization. Since previous way of atomization is to put atomizer directly on the water, making the change of atomizer’s distance from water as water evaporates, Exp.1 creates a way called “Floating”. In Floating, atomizer is suspended in a float; constantly keeps the bottom of atomizer from same distance from surface of water. Thus, no matter how much volume of water is evaporated, the best depth of water for atomization and also, the best atomized condition, could stay. Exp2 inquires in relation between atomization and temperature decrease. In Exp2, the atomized volume is fixed, while wind speed and air-contact area are mastered elements. By the theory that, “the wider contact area is, the more efficiently water evaporates,” we could manage out the best condition in temperature decrease. In that way, with the theory practiced, this research, considering environmental case, is supposed to be applied to open-air area one day.

本研究是在探討收割後的綠竹筍(Bambusa oldhamii, green bamboo)的老化(aging)現象。一般人說的竹筍老了，通常是指竹筍的質地變硬，口感變差，此即是竹筍硬化的現象，而硬化的主因可能是竹筍受到逆境 (stress) 的刺激後，影響了基因表現的形態，導致纖維素和木質素的增加。竹筍採收後以不同方式處理，觀察切面的變化後發現，以0.2 M蔗糖水浸泡48小時後的竹筍，其切面比浸泡於水中或置於空氣中的竹筍切面較白，筍尖較綠且沒有枯萎的情況。不管是浸泡糖水、水或置於空氣中，都無法防止竹筍的硬化，但浸水和糖水可延緩竹筍硬化的情形，可見要防止竹筍老化，基本上要從抑制合成纖維素與木質素的酵素來著手。抽取竹筍切面處組織中的DNA並以DNA電泳分析之後發現，竹筍的DNA有被降解成小片段的現象，其大小差不多是180 bp的倍數，可見竹筍遇到逆境時也可能會有類似PCD (programmed cell death, 細胞程序性死亡) 的現象。抽取不同處理竹筍的蛋白質進行2D電泳，比較電泳結果發現，三種處理的竹筍的共同點在於減少的蛋白質幾乎都分布在等電點較低的部分。增加的蛋白質大多數分布在等電點較高的區域，這些增加的蛋白質可能和竹筍老現象與PCD有關。本研究還有兩個方向可以繼續延伸研究，第一個是將2D電泳上有明顯差異的蛋白質色點挖出，進行蛋白質定序，再從資料庫中比對，推測可能是何種蛋白質。第二個是研究抑制竹筍合成纖維素和木質素的?的方法，保持竹筍的口感，使竹筍能成為一種能外銷的食品。 The purpose of this study is to investigate and analyze the aging of the harvested green bamboo shoots. The research focused on how to prevent the aging of bamboo shoots and why green bamboo shoots become aging. The term “aging” means that the taste of bamboo shoots becomes hardness post harvest. At first, we tried to find out an anti-aging method, which is not only to keep the green bamboo shoots fresh, but also delicious. The method was to soak bamboo shoots in 0.2 M sucrose, in the water or without any treatment. After 48 hours, the cutting surfaces of bamboo shoots treated with sucrose were whiter, and their outer sheaths were greener than those of shoots soaked in the water or without treatment. The results showed that none of them can stop hardness. But the aging of sucrose- or water-treated shoots was retarded. The results suggest that inhibition of the enzyme activities involving cellulose and lignin synthesis may be required to prevent the aging of bamboo shoot post harvest. To get insight into the reason why bamboo shoots become hardness, the differences of protein patterns and DNA patterns between aging and fresh green bamboo shoots were analyzed and compared. The DNA from the bamboo tissues near cutting surface was isolated and analyzed by agarose gel electrophoresis. The results showed that DNA from shoots was partially degraded. The fragments appear as a ladder of DNA with sizes in multiples of approximately 180 bp. The presence of the olignucleosome-size DNA fragments suggest that the cells may undergo programmed cell death (PCD). The degradation of DNA was not observed in shoots treated with sucrose. By comparing the results of 2-D gel electrophoresis, it was found that some proteins with low pI values decreased or disappeared post harvest, while proteins with increased levels were detected in the high pI area. These changes in these proteins may result in the aging of the bamboo shoots. Prevention of the aging of green bamboo shoots is not easy. However, I found out from this study that soaking the bamboo shoots in the 0.2 M sucrose was a possible way to preserve them. The cutting surface of sucrose-treated shoots remained white, and the sheaths of the shoots was greener than those treated with other methods. Moreover, the degradation of DNA was not observed. However, it still cannot completely stop the aging of bamboo shoots. Reducing the enzyme activities involving cellulose and lignin synthesis may be a direct way to prevent the aging of bamboo shoots. It seems like there are many things to discover in the future.

中文摘要：\r 化學實驗中，常常會使用到各種具有揮發性的有機溶劑，如醇類、酸類、醛類及酮類等。\r 當吸入過量的揮發性有機溶劑時，將會對人體造成嚴重的傷害，故使用時格外需要留意。有\r 鑑於此，我們開始著手研究如何偵測氣相中的有機氣體分子。\r 本研究中，我們利用聚苯胺薄膜吸附氣體分子的特性並結合對質量變化極靈敏的石英晶\r 體微天平，自行設計了一套簡單、藥品用量少且不需昂貴儀器的實驗系統。藉由此系統，我\r 們有效的針對各種揮發性有機溶劑進行偵測，並進一步地探討不同氣體分子對於聚苯胺薄膜\r 的吸附現象。\r \r 英文摘要：\r Students usually use volatile organic solvent in laboratorys such as alcohols, carboxylic acids,\r aldehydes, ketones, etc. It will injure our body when we breathe in too much volatile organic\r solvent. For this purpose, we begin to study how to detect volatile organic compound in air.\r In this work, we combine polyaniline membrane which can adsorb gas molecules and quartz\r crystal microbalance which is highly sensitive to mass changes to design a simple and inexpensive\r system which needs only little chemicals. With this system, we can effectively detect different\r volatile organic compounds. Furthermore, we can also study the adsorption of polyaniline\r membrance for different volatile organic compounds.

本實驗主要探討一般家用電風扇葉扇角度對輸出風力的影響，在過程中藉由改變葉扇的角度及面積，探討電能功率轉變成輸出風力功率的情形。實驗中，我們假設葉片和空氣分子間的碰撞為彈性碰撞，並以此假設提出理論模型。再利用葉扇角度為0度角時，所測得轉軸處消耗的功率為背景，分析討論各種葉扇寬度及角度所對應的輸出風力功率，期望能從中找到較理想的葉扇角度。從實驗結果，我們發現要使向前輸出風力較大，其中一個方法是將角度調小來提高轉速，但因電風扇馬達的設計，若轉速過大會在轉軸處消耗更多的能量。所以需藉由調整葉扇的角度及面積，得到較佳的向前輸出風力或是較好的能源效率比。

氣溫的高低和水池中的溫度以及地底下相當深度溫度會一樣嗎？如果不同，其間的差異性在那裡？ 氣溫的每日變化，相對的水溫和地溫也會隨著變化嗎？變化的幅度大嗎？其間有沒有蜘跡可循呢？如此多的疑問，促使我們投入此項有趣的科學之旅。

PPO 是一種含銅的多酚氧化? (E. C. 1. 14. 18. 1)，主要是將酚類 (phenol) 氧化成二酚類(diphenol)，更近一步的變成quinones，後者是一種不溶於水的褐色聚合物，在植物中造成褐化最主要原因，然而在人類皮膚則產生黑色素 (melanin)。我們提出有一種揮發性的抑制劑存在動植物體內，此種抑制劑會抑制生物體內PPO 的活性。植物在收成後，揮發性的抑制劑逐漸消失，導致內生性的PPO 活性逐漸上升，因此植物便會產生深褐色的斑點。在本研究中，我們以玉蘭花作為例子，以生化酵素動力實驗、部分純化黑色素抑制劑來解釋揮發性抑制劑在植物體內的存在及其作用，更進一步對水果快速褐化提出一種新的理論。研究發現PPO 的褐化反應就像是人體內酪氨酸? (tyrosinase) 的催化反應，酪氨酸?可以使人體產生黑色素而累積在皮膚上形成黑斑，利用〝人工皮膚〞模擬揮發性黑色素抑制物的作用，證明，防止PPO 抑制劑之揮發可能在未來美白保養品工業裡扮演一極具潛力的角色。Polyphenol oxidase (PPO) or tyrosinase (E.C. 1.14.18.1) is an important and ubiquitous enzyme responsible for browning in plants and melanization in animals. PPO is a copper-containing enzyme that catalyzes the chain-oxidation from monophenol or polyphenols to o-diphenols and subsequent o-quinones. The resulting quinones are large wate-insoluble polymers with dark brown color. We proposed that volatile inhibitors are associated with the plant PPO and block the PPO activity in vivo. While post-harvesting the volatile inhibitors evaporate, the endogenous PPO is then activated and therefore instantly produces dark quinone pigment. In the present study using magnolia flowers as an example, we show the presence of a potent volatile inhibitor(s) for PPO in plant. The novel finding clarifies the mechanism involved in the browning phenomenon of post-harvesting for most fruits. Since the PPO is also know present in human as tyrosinase responsible for the formation of “darkening spots” on skin, the finding of evaporation of potent PPO inhibitor may be potentially used as a strategy in developing a novel cosmetic product.

光催化氧化反應以半導體金屬氧化物為催化劑，進行有機性空氣污染物之快速分解反應。其原理係將半導體材質（如：二氧化鈦，TiO2），在適合之光能量照射下，將半導體激發成為具有氧化/還原能力之催化劑，可加速氧化還原反應之進行，迅速分解有機污染物。 研究動機在於利用TiO2在紫外光的照射下，將H2O 分解產生自由基，使其和水中的重金屬離子進行氧化還原反應，期待可以還原水中的重金屬藉以降低水中重金屬離子濃度，同時藉由使用界面活性劑對奈米微粒具保護作用，可回收重金屬奈米微粒。 由實驗結果得知在紫外光照射下，TiO2 使用量0.5 克，AgNO3(aq) 0.01M，照光24 小時其電導度值上升最多且在溶液表面觀察到銀白色銀金屬薄膜生成而所測得銀金屬析出量明顯增加。探討超音波振盪對TiO2還原力的影響得知，超音波震盪的時間越久，所上升的電導度值愈多。 探討常見的界面活性劑（陽離子型及陰離子型）對TiO2還原力的影響：從數據中可觀察到，加入陰離子界面劑時，電導度值明顯上升；而加入陽離子界面活性劑後，電導度值迅速下降，照光後電導度值也不理想。 探討日光及不同頻率的紫外光照射光源對TiO2還原力的影響：發現紫外光的波長愈短，銀金屬析出的量愈多。 探討除氧處理之溶液對TiO2 還原力的影響得知，除氧處理後所配製的AgNO3（aq）0.01M， 經照光24 小時後電導度值明顯上升，且在溶液表面觀察到大片銀白色銀金屬薄膜生成而所測得銀的析出量也大幅增加。 ;In the experiment, we used the properties of T i O 2 that can catalyzed by UV rays and breaking the molecules of water and produce free radicals, which free radicals can redox metallic oxide as accelerator to analyze organic pollutant briskly. We use different shinning time and to find the best effect of the redox reaction . So we want to use this attribute to begin the redox reaction with the metal ion (for example: Ag＋) in water, expecting to reduce them. And then we can use this method to recycle the metal and to reduce the pollution in rivers. Throughout shining UV rays in 24 hours, we can find out the best effect of TiO2 reducing the metal ion solution. We can also find that we use ultrasonic first; the more redox it will have. In this research ,we can observed that if we put more anion surface-active agent, the more redox it will have. We find the effect of UV rays is better than visible light. The most important is that we deoxidize the metal ion solution, we can get the best effect of the redox reaction . In our research，we can't get the satisfing result of the copper sulphate (CuSO4) by TiO2 accelerating the redox reaction under UV rays.

在觀察班上同學搖呼拉圈時，發現每個人搖呼拉圈的感覺不同，於是決定設計儀器來試試看，經過不同變因的實驗：呼拉圈的重量、大小、粗細、材質以及人偶的高矮、胖瘦和旋轉軸的不同，發現真的會有不同的結果。在實驗中，發現馬達轉動使呼拉圈在人偶的腰部上產生了離心力和摩擦力，所以呼拉圈不易掉下來；也從真實搖呼拉圈到實驗模擬搖呼拉圈，我們建議想要搖呼拉圈時，不容易掉落的方法是：穿的衣服不要太光滑，最好有凹陷紋路、粗糙布料；呼拉圈的選擇不要太小、太光滑、接觸面積多一些；搖動時，旋轉的弧度大一些，這樣應該可以搖得久些。也創作出容易攜帶、折疊式的呼拉圈，可以幫助媽媽們，在騎機車時，安全的帶著呼拉圈到戶外運動。

甲殼動物的殼含有甲殼素、碳酸鈣、蛋白質，三者比?各占三分之ㄧ，本 研究以化學方法將甲殼素提?出：將洗淨晒乾後的蟹殼、?蝦殼用鹽酸溶液浸 泡，以脫去碳酸鈣，再用氫氧化鈉溶液浸泡，去除蛋白質，所得到的沉澱物即 為甲殼素。本研究比較蟹殼、?蝦殼所提?的甲殼素吸附銅?子能?的強弱， 發現蟹殼有較強吸附?。亦探討甲殼素對銅?子、鋅?子及鈉?子的吸附能?， 結果發現對鋅?子地吸附?最強，吸附的原因是因甲殼素和?屬?子之間發生 ?螯合作用。加工食品含大?色素，本研究萃取彩虹?中之色素，探討甲殼素 抓取色素分子的可?性。

有海洋珠寶之稱的矽藻( Diatom)，長久以來即以它那華麗的外殼吸引許多人的注意，但我們卻被它的另一種能力所迷惑，它們沒有偽足、纖毛、鞭毛等單細胞生物的運動器官，卻能在水中運動，到底是什麼緣故呢？

爸爸買了 NOKIA 新手機，裡面還有遊戲真好玩。可是有一個遊戲好難，於是到學校請教老師。老師說這個題目很不錯，讓我們找幾位同學一起研究，同學聽了也很有興趣，老師就指導我們做研究。

係因市面上的豆漿都標榜高營養價值，本實驗將探索如何製出易於人體吸收的豆漿，即泡製豆漿的條件如能讓黃豆酵素充分作用，將有利豆漿中大分子轉為小分子。 本實驗以不同浸泡時間、溫度、ｐＨ值、添加物來探討澱粉?和蛋白?的作用，結果顯示在乾燥黃豆泡水26.5小時內，澱粉?表現極佳，蛋白?則表現很少：澱粉?在23～26小時、50℃、加入添加物綠茶粉、維生素Ｃ、葡萄籽、鐵劑作用最佳，因此泡製過程中依此條件將可助豆漿的澱粉轉為葡萄糖，蛋白?在35℃作用效果略佳。如要直接攝取豆漿中的胺基酸，黃豆須先催芽一天酵素才能釋放分解蛋白質；在豆漿中加入乳酸菌，幫助蛋白質的分解。應用此項結果能製造較易於人體吸收的豆漿。