螺旋狀剝皮對樹木影響之初步研究
本研究的目的在於探討螺旋狀剝皮對植物生存以及芭樂果實的影響。實驗的設計是將選擇的植株或其枝幹分成四組，分別施予環狀剝皮、螺旋狀剝皮一圈、螺旋狀剝皮三圈及不剝皮等處理。 研究結果顯示，螺旋狀剝皮不會導致植株死亡，且於處理部位下方會長出新的枝葉。芭樂果實經100 天的生長之後，不剝皮處理之枝幹長出的芭樂重量都在 300g 以下，而螺旋狀剝皮一圈之枝幹長出的芭樂有重達300-400g(5%)及 400-500g(5%)，最重的達 490g；螺旋狀剝皮三圈之枝幹長出的芭樂也有重達 300-400g(占 7.7%)。此外，與不剝皮處理者比較之，螺旋狀剝皮也有助於高甜度芭樂比例的提升。 本研究成果若能成功應用在其他果樹上，有助於提高果農產收的經濟價值。 The purpose of our study is to examine spiral bark-stripping’s effects on trees, and observe what will happen with this treatment, especially in the survival of trees and fruit of Guava. The experimental design is as below. First, we divided tree samples or branches into 4 groups randomly, and then treated each group differently with girdling, spiral bark-stripping a circle, spiral bark-stripping 3 circles, or non-stripping on the trunks or branches. As a result, spiral bark-stripping did not cause death of trees. Instead, new green leaves grew below treated area. After 100 days of growth, the fruit of Guava treated with non-stripping weighed below 300 grams, while some fruit weighing above 300-400 grams(5%) and 400-500 grams(5%) grew on those trees treated with spiral bark-stripping a circle, with the heaviest of 490 grams. Besides, there are some fruit weighing 300-400 grams(7.7%) growing on those trees treated with piral bark-stripping 3 circles. The result shows that spiral bark-stripping, compared to non-stripping, promoted the proportion of high-sugar fruit. This study provides a possible way to increase the economic value of fruit harvest if applied to other kinds of fruit trees.
共點圓、共圓點
我的研究是利用一些特殊的手法來探討所有情況皆會產生共點圓或共圓點。在一個由四條直線(無平行線組、無共點)所構成的圖形中，可以找到四個三角形及它們的外接圓。我知道它會共點，在此稱其為限制點。且若再添加一條直線，則可以任意的取出四條直線，分別找出它的限制點，而這些限制點又會共圓，吾稱其為限制圓。我欲證明此種情況會不斷延續下去。即是六條線時又會有限制點，七條線時又會有限制圓…。在本研究中，我利用了數學歸納法、特殊的編號方法以及「方向角」來做出此證明。由於固定的線組對應至固定的限制點或限制圓，希望能向找出其性質的方向發展。In my study, I use some skills to discuss all the situations which satisfy following conditions. The result is that concurrent circles or concyclic points will be found in every situation. In a graph consisting of four lines, conforming to conditions that any three lines won’t be parallel or intersect at one point, I can find out four triangles and their circumscribed circles. I know these circumscribed circles will be concurrent and I call the point at which all the circles meet “restricted point”. If another line is additionally added in the graph, I can discover that restricted points determined by any four lines in the graph will be concyclic. I call the circle “restricted circle”. What I want to prove is that the above situation will go on. In other words, restricted points will exist when I have six lines, and restricted circles will exist when I have seven lines and so on. In my study, I used Principal of Mathematical Induction, special ways of numbering points and circles, and “orientated angle” to prove my hypothesis. Because of particular line groups corresponding with particular restricted points or restricted circles, the further work I want to attain is to find the relation of them.
蟹殼幾丁凝膠應用在金屬氧化物奈米顆粒的製備與燒結
筆者利用自製的幾丁質與不同金屬的混合溶液而燒結出的奈米顆粒成效極佳，不但粒徑大小符合，在燒結的過程中也不需經過物理研磨及介面活性劑的輔助，並且在低溫下即可燒結，可以增加實用性以及商業價值。此外，在分解亞甲藍方面也有不錯的效率，並進一步從金屬氧化物之奈米膠體混合溶液比例的不同，決定其粗糙度（以AFM測定）及能隙改變，在陽光下有更高的應用效率。而在實驗的延伸研究上，希望應用在防菌、除污、甚至光電池。 We make use of self-made chitin with the mixed solutions of different metals to solder nano particles, and the result is excellent. The particle radius not only matches up to the size, but in the process of soldering nano particles, it doesn’t need any physical pulverizing or surfactant assistance. Also, it can solder in low temperature. And we could raise its practicality and the business value. What’s more, there is a good efficiency in decomposing Methylene Blue. We can further decide the roughness (measured with AFM) and the variation of the band gap from nano colloid of different metal oxide mixed ratios.Our experiment in the extending research aims to apply it to the defense of bacteria and pollution, and even photoelectric cell.
在浪碎之前
本研究以模擬實驗探討波浪在斜坡海灘上的行為。實驗在長1.8公尺、寬0.75公尺的透明水波槽中進行，以長0.90公尺、寬0.60公尺的木板在深水區產生單峰波向淺水區前進，同時以數位錄影機錄影後進行分析。結果發現單峰波由深水進入淺水，波速會變慢，但當波高對水深的比值增加到一定值時，波速隨水深變淺而變快，波高也變高。當比值繼續增加，波前方的水面形成垂直的水牆，接著波就碎了。如果坡度較緩，碎波點會離水岸線較遠，水牆維持的時間也較長。有趣的是，水波槽中的單峰波移動時，有蠕動現象，波寬會伸縮，波高會起伏，波速也會些微地忽快忽慢。 ;This study simulates the behavior of the wave on a sloping beach. Experiments are performed in a sloping wave tank. A paddle wave maker at the deeper end generates single crest waves. To analyze the wave height, speed and breaking point, a digital camera is used. The results show that when the wave moves toward the coast, the shallower the water is, the slower the wave moves. But when the ratio (wave-height/water-depth) exceeds a critical value, it turns out that when the water is shallower, the wave speed becomes faster and the wave height, higher. As the ratio keeps on increasing, the front part of wave becomes a vertical water-wall, and then breaks. If the slope is gentler, the breaking point will be farther from the coast and the water-wall will keep for a longer time. An interesting phenomenon is also found that a single crest wave squirms with slightly undulated changing of width, height, and speed while it propagates in the sloping wave tank.
雙叉桿菌於不同優酪乳中抗氧化性之研究
The objectives of this investigation were to evaluate the growth conditions and the antioxidant activities of fermented black bean soy milk(BBSM) with Bifidobacterium longum B6 and 15708 cultured in four media, namely, ( BBSM ( 100%)+ 1% glucose ), ( BBSM (100%)), ( BBSM (50%) + milk (50%)), (milk (100%)) . These results indicated that; (1) both strains attained viable cell numbers about 7.19~9.53 log CFU/ml after 18 hrs of incubation and were in the order of ( milk (100%))＞( BBSM (50%) + milk (50%))＞ ( BBSM (100%) + 1% glucose)＞( BBSM (100%)), (2) both strains in ( BBSM (100%)) exhibited higher pH value ranging from 4.79 to 5.50 , but lower titratable acidity(%) ranging from 0.27% to 0.61% than the three other media after 48h of fermentation, (3) both strains displayed an even smaller tolerance to simulated gastric juice at pH = 2.0 for 3h, especially in ( BBSM(100%)), while in simulated gastric juice at pH =3.0 for 3h had higher tolerance , (4) both strains had high resistance ranging from 72.51% to 92.62% to 0.3% bile solution for 12h, (5) the reducing power of ( BBSM (100%)) was more excellent than that of ( milk (100%)), (6) the scavenging effect of yogurt (BBSM ( 100%) + 1% glucose) on DPPH radicals was significantly higher than that of ( milk (100%)), (7) In general, at ten- fold dilution the chelating effect on copper ions of these four un-fermented media except ( milk (100%)) was significantly higher than that of fermented media with B.longum B6 or 15708. 本研究是探討雙叉桿菌(Bifidobacterium longum B6及15708)在四種發酵基質(【黑豆奶(100%)+1%葡萄糖】、【黑豆奶(100%)】、【黑豆奶(50%)+牛奶(50%)】、【牛奶(100%)】)中的生長情形及抗氧化活性。結果顯示： (一) 兩株菌在四種培養基中的生長菌數大小順序如下：【牛奶(100%)】＞【黑豆奶(50%)+牛奶(50%)】＞【黑豆奶(100%)+1%葡萄糖】＞【黑豆奶(100%)】。 (二) 兩株菌在【黑豆奶(100%)】的pH值比較高於其他三種優酪乳，而最終發酵可滴定酸度比較低於其他三種優酪乳。(三) 兩株菌於pH2.0環境下，在【黑豆奶(100%)】優酪乳中耐酸性很低，而於pH3.0環境下卻有很高的耐酸性。(四) 兩株菌對0.3%膽鹽之耐受性均很高為72.52%~92.62%。(五) 在稀釋10倍的四種基質中，不論發酵前或發酵後的還原力皆以【黑豆奶(100%)】為最高，【牛奶(100%)】為最低。(六) 在濃度稀釋10倍時，【黑豆奶(100%)+1%葡萄糖】對DPPH‧自由基清除率明顯比【牛奶(100%)】高。(七) 在濃度稀釋10倍的四種優酪乳中，除【牛奶(100%)】外，發酵後比未發酵的銅離子螯合率明顯降低。