生活在能源有限的地球，「節能」是世界各國極為重視的議題。本次實驗是以極為環保的方式，使用學校中央廚房每天剩餘的回鍋油為原料，以保溫瓶裝熱水，讓回鍋油產生皂化反應，取代以往的酒精燈以及電磁爐加熱的方式。另外，再以海水代替食鹽作鹽析、舊絲襪代替濾紙來過濾，達成「環保節能」製造肥皂的目的，期待為維護生態環境盡一己之力。研究結果證實了保溫瓶確實能應用於肥皂的製作上，且亦與一般市售肥皂具有同等的去污力。保溫瓶肥皂在40gNaOH、50ml熱水、40g回收油以及10分鐘保溫的控制下效果極佳，經過鹽析之後酸鹼值也接近中性，且相當平滑，無論是洗手或是衣物洗淨都有不錯的效果。

我喜歡玩電腦，在windows98遊樂場中的踩地雷遊戲，更是我喜歡的益智遊戲之一。由其掀開方塊後出現的「提示數字」所代表的玄機，必須發揮數學的推理能力，更激發我研究的興趣。於是，在老師的鼓勵下，我們開始進行研究。

此研究是探討光合細菌對污染水中油脂的影響。利用光合細菌(Photosynthesis Bacteria; PSB)來探討對油脂分解的能力，實驗使用的油脂4種，分別是柴油、沙拉油、橄欖油和豬油4種油脂來做為實驗對象。然後取4種不同的油脂各2克分別加入光合菌液98公克做為實驗組，對照組則取4種不同的油脂各2克分別加入海水98公克作為空白對照（不另添加光合菌），每組皆為2重覆實驗，以純光合菌液98公克作為校正組，再利用索氏萃取裝置分離光合菌和水中的油脂，進行油脂回收，實驗進行4週，計算油脂的減少量和油脂分解率作為評估光合細菌對4種不同油脂分解的能力。

殺菌機在最近幾年來是相當熱門的產品，其中光觸媒的殺菌方法在使用過後不會造成污染，比起其他高溫殺菌方式，使用範圍則更加廣泛。近年來，能源日漸不足，而太陽能則是取之不盡用之不竭的能量來源，所以我們便結合太陽能與光觸媒，以達到節約能源與高效能殺菌之目的。

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.

水與人息息相關，當然到處也都有水的蹤跡，但是經過搜集，我們發現水的性質十分特 別。本研究的目的就是在測試不同的溫度下，水的流動情形。實驗結果發現：水在大於4℃ 的溫度下，溫度越高，密度越小，因此水會上升；水在小於4℃的溫度下，溫度越低，密度 越小，因此水會往上升；而水等於4℃時，密度呈現最大的狀態，因此水會下沉。我們又發 現若兩邊水槽裡溫度都是大於4℃的水，而右邊水槽的水溫大於左邊水槽的水溫下，水的流 動方向則會呈現逆時針狀態；如果兩邊水槽裡溫度都是小於的水，而右邊水槽的水溫又大於 左邊水槽的水溫下，水的流動方向則會呈現順時針狀態。而如果一邊水槽的水溫度低於4℃， 一邊水槽的水溫度高於4℃，水則會呈現雙向的狀態。經過這次實驗，讓我對水的認知更廣 博，而且也讓我們清楚的記下水的流動，永遠不會忘記。

樹居舉尾蟻（Crematogasterrogenhoferi）是台灣常見的樹棲性螞蟻，擁有完整社會結構的牠們必須有系統地分工、特別是有效率地尋覓食物以維持整個族群生存。過去文獻已提出螞蟻會用費洛蒙留下覓食記號，卻少有針對他們的覓食策略提出探討，故本實驗設計諸多模型欲探討舉尾蟻的覓食行為。我們嘗試以糖水或含糖水果餵養整個舉尾蟻巢，發現牠們不僅喜愛且會選擇最短路徑以到達食物源，並對食物源的位置有一定時間內的記憶性，實驗顯示可能是藉由空間物像、食物源顏色、地磁方向、重力方向與食物氣味等輔助記憶；一旦覓食過程遇到障礙時，舉尾蟻會彼此通知並嘗試突破障礙繼續前進。在面對不同覓食狀況的刺激時，舉尾蟻的反應竟充滿我們意想不到的智慧，值得未來繼續鑽研與探究。

Astrocytes provide energy to neuron mainly with lactate, which is transported through monocarboxylate transporters (MCTs). Among 14 isoforms of MCTs reported in mammals, only MCT1, 2 and 4 are expressed in brain and the three isoforms are found to differentially expressed in neuron and astrocyte, respectively. Based on these, “astrocyte-neuron lactate shuttle” has been proposed. However, no in vivo evidence was available so far to support this hypothesis. In the present study, zebrafish was used as a model to provide in vivo molecular physiological evidence for the involvements of MCTs in the development and functioning of central nervous system (CNS). Full-length cDNAs of the zebrafish MCT1-4 were cloned from zebrafish. Based on RT-PCR results, zMCT1 and zGLUT4 expressed in brain were chosen for further experiment. Morpholino knockdown experiments provided for the 1st time the in vivo evidence to indicate that the zMCT1 and zMCT4 may be involved in energy translocation and functioning of the developing CNS. 於前人預備實驗中，發現斑馬魚胚胎時期肝醣訊號會於腦部與中樞神經系統區位出現。因此，醣類的分布與在細胞間的傳遞應可視為腦部發育的重要指標。我們以基因體資料庫為工具，研究斑馬魚腦部相關基因異構型分布。目前，我們選殖到數個葡萄糖運輸 (GLUT)、鈉離子/葡萄糖協同運輸(SGLT)與單羧基運輸(MCT)通道在斑馬魚腦部表現，其表現是否與胚胎初期中樞神經系統的發育相關仍未知。經過初步基因分析後，我們決定以MCT 中第一和四異構型作為研究對象，並用Anti-Hu，與PCNA 做神經觀測，將施打反股寡核?酸進行突變操作的斑馬魚，與對照組進行免疫染色分析，以螢光顯微鏡觀察發現：抑制MCT 表現，確實影響胚胎時期中樞神經細胞發育及鰓部細胞分裂；亦可能造成畸形出現。

我到荷花池旁玩時，老愛捧水往荷葉上潑，看一粒粒透明的水珠在荷葉上滾來滾去，真好玩。但為什麼會有這麼奇妙的現象呢？有一次我逮著了機會請教老師，老師回答說這是由於表面張力的關係，同時也介紹我看一些有關表面張力的書，我愈看愈覺有趣，便決心好好研究這個問題。

本研究主要的目的是在開發二氧化碳製造、過濾與循環的整合型水族養殖系統。二氧化碳的產製是以基於發酵原理，並搭配具有純化二氧化碳作用的水濾裝置，發酵環境溫度以水族箱內的水來維持，循環過程中並搭配外部過濾器，所有容器均由保特瓶改裝完成，整合成一套價廉、環保且具有高效率的水族養殖系統。由實驗結果可得知，二砂糖發酵對於二氧化碳產生率而言，其最佳發酵環境溫度範圍25℃~35℃，一般水族箱的水溫即可保持在此一溫度範圍。過濾系統則使用光電比色計與一般市售過濾器相比較，亦有令人滿意的效果。本實驗除了研究以二砂糖發酵之外，還希望更進一步地朝向廚餘減量方面開發其他發酵材料，希望能為環保盡一份心力。;The purpose of this study is to develop an integrated system of aquatic breeding with the functions of producing carbon dioxide, filtering and circulating, where carbon dioxide is produced based on fermentative theorem and purified by the water filtering; the environmental temperature of fermentation is maintained by the water in the aquarium and circulating is through an external filter. All the containers are made of PET bottles and thus integrated a cheap, environmentally friendly and high efficient system of aquatic breeding. According to the experimental result, for the producing rate of carbon dioxide, the best fermentative temperature of NO.2 granulated sugar is 25℃~35℃. With a photocell colorimeter to compare the function of the self-made filter with that of the filters on the market, one can find it’s comparable. In addition to the fermentation of NO.2 granulated sugar, the study is also expected to develop other fermentative materials to reduce kitchen waste for environmental protection.

據報載台灣特產一茶葉中含有多缺維生素 C，政府鼓勵國人多飲茶，少喝咖啡，以增進身體健康，且可減少外匯，增加國家收入，囚此開始研究合灣所產各種茶業及水果中所含維生素 C 量之測定及破 壞因素。