上學期自然課我們上“哺乳動物”時，老師讓我們飼養過小動物的小朋友告訴大家如何來飼養小動物”班上的陳大剛帶來他的寵物一一一對小白鼠。他告訴我們很多關於飼養白鼠的事情“他說：「白鼠最會拉屎了。白鼠會用前面的兩隻腳抓住東西，放在嘴裹吃，就像我們吃東西時用手拿著吃一樣。」在陳大剛報告時，老師讓我們輪流看小白鼠。突然，一向不舉手就說話的孟繁盛叫著：「白鼠的眼睛像白兔一樣是紅色的，紅眼睛是不是看到的東西都是紅色的？」陳大剛不知道答案，就講教吳老師這個間題，老師說：「我們可以來做個實驗，看看白鼠含不會辨認顏色？」我們就這樣開始進行我們的實驗工作。」

第四章時，學到結晶法可以分開溶質與溶劑，但是分離效果如何呢？並沒有進一步討論。第八章討論晶體形狀時，知道不同的離子化合物，有不同的形狀，例如食鹽NaCI是正立方體，但是此形狀是否一成不變？形狀是否會受其他離子的干擾呢？向老師請教的結果發現學長們已在進行實驗，正因高三功課繁忙而暫停，於是我們欣然繼續接下棒子。

1. Purpose of Research / Project The purpose of this research was to find out whether clay has any diagnostic value as a three-dimensional medium compare to drawing which is two dimensional medium and to determine if learners would prefer to work with clay or to rather draw a picture when depicting their ″feeling-stories″. Furthermore to do research on the effect that different coloured clay has on the emotions and behavior of learners during therapy. 2. Procedure A number of learners from different backgrounds, ages and cultures were used in this empirical research. They were asked to draw a ″feeling-story″ with a two-dimensional medium and then depict a ″feeling-story″ with different coloured clay which is a three-dimensional medium. Afterwards they had to describe their stories. They also had to choose what they liked best-the two-dimensional medium (drawing) or the three-dimensional medium (clay). 3. Data From the results it was clear that clay projections have diagnostic value. The learners were able to communicate their ″feeling-story″ better by using the three-dimensional figures in a verbal and non-verbal way. Through actions and the choice of coloured clay they used, they could portray and describe their emotions and symbolic messages. This indicated that they enjoyed the clay projections more than the drawings they made. 4. Conclusion From my research I found that clay as a three-dimensional medium has diagnostic value and can be applied as a supplementary projection medium. Different coloured clay can be associated with different emotions and behaviours in children. More learners preferred to work with clay (three-dimensional) as a medium in depicting their ″feeling-story″ rather than drawing two-dimensional pictures.

綠豆芽中維他命C 合量甚多，其生長不受季節地域的影響，所以在蔬菜、水葉生長受限制的地域或季節，綠豆芽是一種維他命 C的主要來源，根據綠豆芽中維他命 C含量測定的結果顯示，在同樣日照的處理下，Cu++及發芽日數為影響綠豆芽中維他命 C含量的變因，由實驗結果顯示1.在適常﹝Cu ++﹞ 處理下可提高維他命 C的含量2.孵綠豆芽以第六天維他命 C 含量最高。

本實驗以市售本氏液與自製本氏液與葡萄糖、果糖、麥芽糖等還原醣反應，證明課本上以藍、綠、黃、橙、紅的顏色變化來顯示葡萄糖的含量多寡有誤。透過過濾觀察產物顆粒、濾液混色實驗、利用廷得耳效應以雷色光照射觀察產物顆粒大小、及溶液靜置、離心等實驗，發現藍、綠、黃、橙、紅顏色變化可能是奈米級(顆粒大小介於10-9~10-7 m)的紅色氧化亞銅，與藍色硫酸銅溶液混色結果，故不能以顏色變化來代表還原醣的多寡。若要定量葡萄糖，可由葡萄糖與本氏液反應的「顏色與反應時間關係對應圖」中，反應終點顏色(紅色)到達時間來定量葡萄糖。

本研究利用佛手瓜的卷鬚探討向觸性的原理。本研究大致分為兩部份，一方面我們在卷鬚中發現了含量極為豐富的構造，此一螺旋狀構造分布於維管束中，且用雙縮?詴劑檢測後發現其含有蛋白質，且不具有運輸水分的功能；並發現此一構造的分布疏密，會影響到螺旋內側外側以及切割後片段泡溫水的彎曲方向。此外，在進行卷鬚蛋白質電泳的過程中，我們發現使用含尿素的緩衝液萃取蛋白質的效果最佳，1克的卷鬚乾重約可萃取到5毫克的蛋白質，且蛋白質總量會隨著卷鬚的成熟而遞減。利用軟體比對及質譜分析八個蛋白質點，得知此八點的蛋白質為：malate dehydrogenase, oxygen-evolving enhancer protein 1, oxyen-evolving enhancer protein 2, calreticulin, peroxidase, stromal 70 kDa heat shock-related protein, and AP2/ERF and B3 domain-containing transcription repressor。由此可知，向觸性為植物經過一連串訊號傳遞後，對外界刺激的順應。

之前學到了畢達歌拉斯（Pythagoras）著名的畢氏定理，深入了解，發現他更是提出了黃金比例的人。由於我們對黃金比例的好奇，而且為了確認黃金比例是否潛藏在我們身邊，我們特地到大溪著名的武德殿與大溪橋，測量它的長與寬，最後我們發現武德殿和大溪橋拱門都存在著黃金比例，這個結果讓我們大吃一驚，因為這和我們在網路上搜尋到的資料——長寬比或高寬比為2:1，大相逕庭。最後我們小組決定，依造著黃金比例，打造出屬於我們的新天地，我們利用這個數字製作出我們的建築，將所有一切都完美化，從最基底的土地面積一直到細小的窗櫺構造，只要是能遵循著黃金比例的形狀，我們都會盡力做到，期待我們的成果吧！

鑑於今日飲水機的廣泛利用，而其衛生問題並不為一般人所重視，報章雜誌亦乏報導。試問：其可靠程度如何？是否連到衛生標準？由此而引發吾等實驗之動機。

有一次數學遊戲課的時候（團體活動時間才上課），老師拿來一個大釘板，當場用一條橡皮筋在釘板上造了一個「八角星」，要我們算一算它的面積是多少「單位方格」。雖然我們以前學過了計算正方形、長方形、直角三角形、梯形、平行四邊形等圖形面積的方法，但是面對這種不規則的圖形，卻都派不上用場，只好用拼成單位方格的方法慢慢的點算。可是這種老牛拉車的作法，實在太辛苦了（眼睛吃不消），因此，我們想，對於小規則的圖形，假如也能夠找出一個簡便的公式來計算它的面積，那不是很好嗎？於是就在老師的指導下，開始了我們的研究。

最近報上一大新聞「濫用肥料農藥，土地污染受酸」這是台灣地區土壤調查人員調查的報告，為什麼土壤會變酸呢？覺得很奇怪，於是請教老師，老師說：「我們可以研究土壤的真面目呀！」於是我邀了三位好同學赴(新莊、林口、土城、光復橋下)……不同地點採集土壤標本，進行觀賞與研究。

本研究首先確認培地茅根系具有碎形之基本特性，再進一步以方格覆蓋法計算之碎形維度來分析培地茅根系在不同時間及環境因素下的生長。主要探討碎形維度與抓地力之關係，並設計以實際根系模型來加以模擬，並發展出一可描述抓地力與碎形維度及深度關係的方程式。我們的結論為：（1） 經由方格覆蓋法之計算，培地茅此種植物，不管是整個根系或單枝根，均具有碎形基本特性，適合進一步實驗研究。（2） 碎形維度會隨著培地茅生長時間增長而增加，並且在自然光照及30℃左右會有較大值，而種植於土壤中根系發展較廣，其碎形維度比種植於沙耕中來的高。（3） 實驗結果顯示，抓地力受碎形維度及根系深度兩因素影響，而培地茅根系對土壤有較強的抓地力，推測是因為兩者根系皆又深又長，土中培地茅根碎形維度較大，接觸面積較廣，而又進一步以矽膠模型做實驗驗證。（4） 矽膠模型之目的在於減少難控制之自然變因，實驗之前，測量了根系模型與洋菜凍之基本性質，實驗結果顯示抓地力與碎形維度及根系深度皆呈正向關係，可用數學方程式加以描述。This project is mainly a research into the fractal dimension of the vetiver root system. First, we confirm the vetiver root system has the basic fractal structure by checking its self-similarity, then using box-counting method to calculate fractal dimension. We begin with a fundamental investigation into the relation between different time and environmental factors and fractal dimension. Then we move to our main point: the relation between fractal dimension and its pull-out resistance. In the next step, we make a fundamental silicon model, simulating the vetiver root system, to continue our experiments. In the end, we develop a formula that can describe the relation between its pull-out resistance, roots depth and fractal dimension. Here are our conclusions: （1） After using box-counting method to calculate fractal dimension, we discover that not only the whole vetiver root system but also a single vetiver root has the basic fractal structure. （2） Fractal dimension increases when time goes on. Also the value of fractal dimension is larger in natural sunlight and the temperature at about 30℃.The vetiver root system grows more widely in soil than those in sand. That’s why it has larger fractal dimension. （3） Data shows that its pull-out resistance is influenced by both fractal dimension and the depth of the roots. The vetiver roots, in the meantime, show greater pull-out resistance than some other plants. Thus we draw the assumption that the vetiver root system grows deep and wide, and in natural soil its fractural dimension is greater and reaches greater area. Therefore, a silicon model is constructed to further confirm the findings of the experiment.（4） The design of the silicon model is to reduce the uncontrollable variables in nature. Before starting the experiment, we measured some basic characteristics of the silicon model, including density and angle of repose. Furthermore, the experiment demonstrates that pull-out resistance and fractural dimension have a commensurate mutual relation: the stronger the pull-out resistance, the wider the fractural dimension and the deeper the root system. Thus we derive a math formula to describe this relation.

以米或飯為原料，接種米麴菌與酒精酵母，經發酵後可產生出酒精，再經蒸餾可得米酒。本研究在分析以生米或飯為原料，製造出的酒量、酒精度、酒品質風味差異性，分析水中礦物質、細菌數對酒品質的影響，並選擇出最好的生產條件，經分析討論後以飯製麴，加冷開水發酵製成的米酒品質、酒蒸餾量最多最好。