自由基會產生在神經系統、免疫系統、血液循環系統等等，進而影響到人體各器官的運作,甚至於近年來許多醫生學者提出自由基病理:自由基是百病之源。本次實驗筆者挑選葡萄子、維生素C、綠茶來抑制清氧自由基(OH.)所採用的方法是將10%雙氧水製入注射筒並加亞鐵離子催化,,使其與抗氧化物反應,由於雙氧水分解會產生氫氣自由基與氧氣,因此筆者用倍率放大器(OPA)放大生成氧氣造成的電壓,並用Data Studio測量記錄,最後可由氧氣體積對電壓的趨勢圖看出抑制氫氣自由基的效果;Free radicals will be produced in our nerves system blood circulation immunization system etc. and they able to influene the operaion for our organs many medical scholars have even come up with "free radical pathology"-free radicals are sourse of all he diseases in recent years.In this study, I chose rape stone vitaminC and green tea to restrain hydroxide radicals(OH.) Here is summary of the experimental process. First,I put 10%hydrogen peroxide into an injector and then added ferrous ion to hydrogen peroxide to catalyze it. Second I let it reaact with the sample. Because hydrogen peroxide can produce hydroxide radicals and oxygen, I used the mutiplier(OPA) to amplify the pressure caused with the prducion of oxygen, measuring and recording resuls by the software"Data Studio"Finally, we can tell which antioxidant is more effective in restraining hydrode radicals from volume-voltage gragh.

從研究抑制乙烯的實驗中碰巧得到的靈感，讓我們找到了水果中一種不可思議的變化，水果在撞擊之後乙烯量會增加，因而帶動水果的糖度上升，甜度增加!! 我們利用水果內的逆境機制，使得水果在外界刺激之下（如：撞擊），出現加速成熟的效果。我們經由多次的實驗，在各種水果的數據中，分析變甜的原因，及與乙烯量增加、pH 值下降的相互關係。並且找出除了搖動外，其他可以使水果糖度增加的方式。有了這些方法，我們可以在家中自行加工水果，使未成熟的水果快速成熟、使已經成熟的水果更甜，再也不會因非產季而妨礙到吃的興致!! We get an inspiration form the experiment for controlling ethylene. We find an unimaginably different change of fruits. After ramming, the amount of ethylene in the fruit will increase. This makes the sweet degree of the fruit increase, and it tastes more sweetly!! With adversity system of fruit, we make fruit ripe quickly by external excitement.（ex: ram）Through many experiments and the data of all kinds of fruits, we can assay the reason for fruits’ becoming sweeter, and interrelation between increasing ethylene and decreasing pH value. And find other ways except for shaking to make sugar degree rise. With these ways, we can process fruits by ourselves at home. We can make unripe fruit mature quickly, make ripe fruit sweeter, and we will no longer be obstructed to eat fruit even if it won’t be produced in that season.

Refer to Figure 1. Suppose ABCD is a trapezoid and . Passing the intersection M of and we construct a parallel line intersecting and at E and F, respectively. We obtain that , and then we can generalize the result. 如(圖一)，若ABCD為梯形且，過 和交點M 分別作平行線交、 於E 、F ，可得 的關係，再加以推廣。

本研究分析1960~2009年侵襲臺灣的165個颱風資料，探討颱風的強度、降雨量、路徑、聖嬰與反聖嬰的變化情況。比較前後二十五年資料顯示：1.侵臺颱風的次數略有增加，颱風生成的區域有擴大的趨勢，但雨量無顯著差異（t=0.68，P>0.05）；2.在南海區域生成的颱風有增加的趨勢；3.東向西的颱風移動路徑降雨量有增加趨勢。4.聖嬰與反聖嬰年時，侵襲臺灣的颱風較少，但聖嬰年的颱風降雨量顯著高於平時年（F＝3.25，P

演奏樂器時，是使發聲體產生駐波而發出各式各樣悠揚的聲音及音調；樂器主要分成振動體(發聲體)及共鳴器兩部分，依發音方式分為弦樂器(使弦振動產生駐波)、管樂器(利用空氣柱振動產生駐波) 及打擊樂器(利用板、膜或磚等彈性材料的固有頻率振動產生駐波)。聲音有三要素：振幅、頻率及波型，響度取決於振幅大小、音調與頻率有關、波型則由不同的頻率及響度組成。樂音多變的主因是音色及音調。音色是發聲體的發音特性，取決於該發聲體的聲波波型。音調即聲音的高低，與發聲體的振動頻率材質息息相關，頻率愈高，其音調愈高，而樂曲中的音階高低則是由音調高低所構成。樂曲的製作及演奏必涉及到律制，從駐波的產生、律制的探討、頻率的測量和琴鍵的振動模型建立與波形的觀察，我們使用計頻器、示波器及有限元素ANSYS 軟體、數學計算Mathematica 軟體，我們設計一系列實驗，企圖對樂器聲波操作技巧有更進一步的認知。從實地走訪樂器製造廠，了解到設計與改良仍是樂器工藝家重要課題，本文的實驗方法可提供大型演奏會現場調音、樂器調音師或樂器工藝家設計製造樂器時參考用，對於發展文化產業期待提供更經濟與實用的建議。;Playing musical instrument is to make sounding part produce stationary wave so as to give off various gentle sounds and tones. According to different modes of sound producing, musical instruments which comprise vibrator (sounding part) and resonator can be divided into stringed instruments (which vibrate the strings to produce stationary wave), wind instruments (which produce stationary wave with vibration of the air column) and percussion instruments (which produce stationary wave with natural frequency of boards, films or bricks). Three Essentials of sound include amplitude, frequency and waveform, in which the amplitude decides the volume, tones are related to frequency and the waveforms are composed of different frequency and volume. Various musical sounds are mainly due to different timbres and tones. Timbres, sounding characteristics of sounding part, is decided by waveform of the sounding part. Tone means pitch of the sound and is closely related to vibrating frequency of sounding part. Higher frequency makes higher tones and pitch of a musical scale is decided by different tones. Music composing and playing is necessarily connected with music temperament including producing of stationary wave, discussion of temperament, measurement of frequency, establishment of vibrating mode of keys and observation of waveform. We adopted frequency counter, wave inspector, ANSYS software and Mathematica software and designed a series of experiment to get further knowledge of technique of handling musical instrument wave. After visiting musical instrument manufacturers, we learnt that design and improvement are still the essential subjects for instrument craftsmen. Experimental method in his article can provide reference for on-the-spot tuning of large concert, musical instrument tuner and musical instrument designing and manufacturing by craftsmen, and more economic and practical suggestion for cultural industry development.

記得小時候常玩大富翁，在走步數之前常要由擲骰子來決定。又在上國中之後學到了有關機率的問題，所以讓我想起此事，想藉由此次的科展對大富翁內的機率做一番徹底的研究與了解。

本研究之目的，乃針對氫氣及沼氣發酵的結合，建立『氫化-甲烷化』程序的厭氧發酵產能系統，取代傳統『酸化-甲烷化』的厭氧發酵程序，以期提升整體厭氧處理的產能效率。研究以蔗糖、畜產廢棄物（豬羊兔糞）、鳳梨皮廢棄物為基質，先個別以產氫菌35℃發酵收集氫及產甲烷菌40℃發酵收集沼氣，進一步再將產氫廢液進行二次發酵收集沼氣。試驗結果顯示，經過氫化-甲烷化的二次發酵後，能量總產值較傳統酸化-甲烷化發酵程序的產能提升，提升倍數分別為蔗糖基質：1.16倍；滅菌鳳梨皮基質：1.17-1.27倍；未滅菌鳳梨皮基質：2.62倍。以畜產廢棄物為基質，進行產氫菌及產甲烷菌靜置與連續流培養，以兔糞基質氫氣與甲烷產量最高。酸性的產氫廢液經二次發酵後，pH值皆有趨向中性偏鹼的變化。

Lantana is a very common plant in our lives. It grows easily and it has a long florescence and various colors. The colors of particular types of lantana alter as the changing florescence. In this experiment, paper chromatography, high-performance liquid chromatography, SDS-gel electrophoresis, the measurement of petal cellular pH values, and the comparative study of forms of trachoma on the epidermal cells of petals are exerted in order to explore factors that change the colors of the lantanaThe findings are as follows:\r (1)Lantana’s colors have inseparable relationships with the compositions of anthocyanins and flavonoids, but not with the pH values of petal cells.(2)The anthocyanins of petal cells are cyanidm, with glycosides as well.(3)Beside the differences in the compositions of pigments, the forms of trachoma on the epidermis of the petal, cone-like or caniniform, can also be used to distinguish different types of lantana, because the trachoma can influence the reflections of light from the epidermis of the petals and also affect colors of the flowers.(4)The result of SDS-gel electrophoresis shows that the biochemical pathways of petal cells in all species of lantana are similar, so we assume that there is mutant in the series of synthesizing enzyme when the anthocyanins of petal cells are formed, and thus, there are no anthocyanins appearing in the yellow and white species of lantanaThe results above are helpful for the understanding and discovering of lantana’s biological mechanisms, and can be used to create new types of lantana and to make further study of the metabolism of lantana’s complete anthocyanin’s biochemical pathway馬纓丹(Lantana ssp.)是常見景觀植物，容易栽種、花期長、花色多，且有些品系花色會隨著花期而變化。本實驗利用濾紙色層分析、高效能液相層析、SDS-gel電泳、細胞pH值測定及花瓣表皮細胞之毛茸(trichoma)型態之比較等方法探討馬纓丹花色之不同及變化的原因。結果顯示: (1)馬纓丹的花色及花色變化與花青素(anthocyanins)和類黃素(flavonoids)之組成有密切關係，而與花瓣細胞內pH值無關。(2)花瓣中所含花青素為矢車菊色素(cyanidm)，並且具有配醣基(glycoside)。(3)花瓣表皮細胞之毛茸型態，如圓錐形或犬牙型，會影響光的反射，進而影響花色，所以毛茸型態可做為區分馬櫻丹品系之特徵。(4)SDS-gel電泳的結果顯示，馬櫻丹各品系的花瓣細胞生合成類似，推測花瓣細胞產生花青素的一系列酵素中，已有突變發生，而造成黃色、白色品系無花青素。以上結果有助於了解馬纓丹花色變化之機制，可將其應用於改良出新的馬櫻丹之品系，或更深入研究馬櫻丹花青素完整生成代謝路徑。

去年(民國九十年)，我們在國中地科課本第六章「多變的天氣」中看到一段不懂的話:「颱風移到高緯度的海面以後，也會因低層水氣的供應變少變弱消失。」(104頁第二行)請教老師之後，疑惑未解。師長們幾番鼓勵之後，我們這群對大氣現象原本就充滿無限好奇的國中生便想試試能否一探問題真相，想到能夠挑戰學生心目中至高無上的課本，我們真的是非常興奮!\r 經過數週的資料蒐尋與交叉討論之後，我們發現這並不是件容易的事，事情並非我們想的那麼簡單。於是，在大家冷靜沉澱 想法之後，我們便把焦點放在颱風與地形的交互作用上，先從難度較低的項目開始學習。

We consider a game played with chips on a strip of squares. The squares are labeled, left to right, with 1, 2, 3, . . ., and there are k chips initially placed on distinct squares. Two players take turns to move one of these chips to the next empty square to its left. In this project, we study four different games according to the following \r rules: Game A: the player who places a chip on square 1 wins;Game B: the player who places a chip on square 1 loses;Game C: the player who finishes up with chips on 12 . . . k wins;Game D: the player who finishes up with chips on 12 . . . k loses. After studying the cases k = 3, 4,5 and 6 for Game A and the relation among these four games, we are led to discover the winning strategy of each game for any positive integer k. The strategies of Games A, B and C are closely related through a forward or backward shifting in position. We also found that such strategies are similar to the type of Nim game that awards the player taking the last chip. Game D is totally different from the rest. To solve this game, we investigate the Nim game that declares the player taking the last chips loser. Amazingly, the strategies of two Nim games can be concisely linked by two equations. Through these two Nim games, we not only find the winning strategy of Game D but also the precise relation between Game D and all others.\r 去年我研究一個遊戲：有一列n個的方格中，從左至右依序編號為1,2,3,....n。在X1個、第X2個、第X3個格子中各放置一個棋子。甲乙二個人按照下列規則輪流移動棋子：\r 一、甲乙兩個人每次只能動一個棋子(三個棋子中任選一個)。遊戲開始由甲先移動動棋子。二、甲乙兩個人每次移動某一個棋子時，只能將這個棋子移至左邊最近的空格(若前面連續有P個棋時可以跳過前面的P個棋子而且只能跳一次)，而且每個方格中最多只能放一個棋子。\r 研究這個遊戲問題時，我討論四種不同"輸贏結果"的規定：甲乙兩個人中，A誰先將三個棋子中任意一個棋子移到第一個方格，誰就是贏家。B誰先將三個棋子中任意一個棋子移到第一個方格，誰就是輸家。C誰先不能再移動任何棋子，誰就是輸家。D誰先不能再移動任何棋子，誰就是贏家。\r 當"輸贏結果"的規定採用ABCD時─我們稱為遊戲ABCD。今年我將把這個遊戲問題中棋子的個數由三個推廣到一般K個情形之後，再繼續研究遊戲的致勝策略，同時也將研究遊戲ABCD之間的關係。