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Recent Progress in Herbal Medicine

為了解決FLAVOR FIELD的問題，作者 這樣論述：

Any plant or part of a plant which is used for its scent, flavor or healing properties is defined as herb. Herbal medicine is the study of botany of such plants which have therapeutic uses. Herbal drugs are a part of traditional medicine. Many conventional drugs such as morphine, aspirin, quinine

and digoxin have plant origins and are still used extensively. Herbal medicines are not limited to the use of plants only. They also include the use of fungal and bee products, minerals and certain animal parts. Herbal medicine or herbalism is also known as phytomedicine. The objective of this book

is to give a general view of the different areas of herbal medicine and its applications. From theories to research to case studies related to all contemporary topics of relevance to this field have been included in it. This book is a vital tool for all researching or studying herbal medicine as it

gives incredible insights into emerging trends and concepts.

FLAVOR FIELD進入發燒排行的影片

磁敏釋放控制微膠囊並應用於金屬離子螢光感測

為了解決FLAVOR FIELD的問題，作者杜博瑋 這樣論述：

微膠囊化技術因其在材料科學中的結構和功能性提供眾多優點而近年來受到廣泛的 關注。超分子化學是一門關注分子間非共價鍵作用力的化學學科，從中延伸出了很多 重要的概念和研究方向，例如分子螢光光探針，其螢光特性由其自身的分子結構決定， 但也容易受到環境因素的影響。在該方向上，本論文進行了詳細的研究，解釋了微膠 囊化技術與超分子化學完美的平衡組合，使其具有更好的穩定性和新穎的應用。首先 我們導入超分子化學概念通過一鍋反應合成的芘基衍生物，2­((芘­1­亞甲基) 胺) 乙醇奈 米顆粒，和通過改質的磁性奈米顆粒用作觸發釋放元素通過雙乳化溶劑蒸發法包覆在 聚己內酯聚合物基質構建的微型膠囊中。用於檢測三價陽

離子的開關感測器通過新型 的螢光響應與磁場控制釋放機制被很好地整合在整個系統中，並且在外部震盪磁場下 可以有效地發生熱能與動能的轉換。(1) 通過一鍋法成功合成了具有聚集誘導光增強特性和三價陽離子感測能力的芘基衍 生物螢光探針。我們使用重結晶技術來提高該螢光探針化合物的純度，純度評估由螢 光光譜的半高寬的值確定。通過核磁共振光譜，紫外可見光光譜，螢光光譜和熱重分 析研究了選擇性螢光探針的特性。其聚集誘導光增強特性和對於三價陽離子 (鐵/鋁/鉻) 的選擇開關特性都表現完整且性能良好。在使用這種螢光探針作為核心材料被封裝在 微膠囊中之前，本節充分地研究了其基本特性，穩定的紫外可見光及螢光光譜的結果

是在溶劑 (乙腈) 和水 (100:900; 體積比) 的比例下進行的，強力的激發光在 505 nm，也 分別顯示出其對於三價鐵/鋁/鉻金屬陽離子優異的選擇性。(2) 為了成功通過外部震盪磁場觸發微膠囊的破裂，我們將利用共沉澱法合成並通過 檸檬酸修飾以達到避免團聚現象並提高其穩定性的磁性奈米顆粒嵌入聚合物基質中。 通過由動態光散射所測量到的粒徑分佈和界面電位以及掃描電子顯微鏡觀察到的圖 像，顯示出經過修飾的磁性奈米顆粒具有良好的分散特性和相對未修飾顆粒較小的粒 徑分佈。經過修飾的磁性奈米顆粒和選擇性熒光探針分子通過雙乳化結合溶劑蒸發法 成功封裝在微膠囊中，並通過光學顯微鏡，掃描電子顯微鏡，動

態光散射儀，熱重分i析儀，X 光散射儀，和核磁共振光譜儀對其表面形貌和特征進行了全面的研究。其結 果分別表明被修飾的磁性奈米顆粒和選擇性熒光探針確實有被微膠囊封裝在內，與此 同時，本節還深入討論了殼材料的高分子量的大小，雙乳化的內部水相濃度，以及在 分離微膠囊的離心過程中的離心速率的選擇，對合成微膠囊形貌以及包封效率的影響。 我們發現當聚合物外殼採用的分子量為 80,000 的聚己內酯時，所合成的微膠囊比其他 兩種較低分子量的顯示出更好的包覆效率和更加均勻的形狀，這主要是由於採用較高 分子量的高分子時，其油相在膠囊雙乳化狀態下的固化過程可以提供更好的穩定性。 此外，將溶解在乙腈中 10 mM

的熒光探針化合物作為內部水相的濃度與其他兩種濃度 (0.1 mM, 1 mM) 相比之下，也證明該濃度下所合成的微膠囊具有更好的均勻性和包覆 效率，因為較低濃度的內部水相會導致膠囊外殼內外滲透壓的不穩定。令人驚訝的是， 我們還發現在分離微膠囊的過程中，較高的離心速率會導致微膠囊的多孔性結構的產 生，這種現象可以通過調整較低的離心速率來消除。該策略同時也為未來開發新型多 孔性結構微膠囊的設計提供了一種新的途徑。在本節中，包覆了被修飾後的磁性奈米 顆粒和選擇性螢光探針的微膠囊的釋放行為和感測滴定分別以六十攝氏度的水浴加熱， 機械破壞，和超聲波粉碎的方式模擬其在磁場破裂的條件下進行，並且分別在不同狀

態下完美地測試了其結果。(3) 最後我們巧妙地設計了通過使用外部震盪磁場的方式來觸發芘基席夫鹼螢光 探針在微膠囊中的新型磁感應釋放機制。為了控制膠囊外殼的破裂，分散在乙腈/水 (900:100; 體積比) 中新合成的磁敏微膠囊通過直接感應加熱暴露在高頻磁場下。這些微 膠囊被成功觸發破裂釋放出所包覆的選擇性螢光探針，表現出優異的聚集誘導光增強 特性，和良好的選擇性開關螢光信號用於檢測三價金屬陽離子 (鐵/鋁/鉻)。被釋放的螢 光探針的檢測極限為:2.8602 × 10−6 M (三價鋁離子), 1.5744 × 10−6 M (三價鉻離子)，和 1.8988 × 10−6 M (三價鐵離子)。

該感測器平台也表現出優異的精確度和再現性，如變 異係數所示 (三價鐵離子 ≤ 2.79%, 三價鉻離子 ≤ 2.79%, 三價鋁離子 ≤ 3.76%)，各金屬離 子的回收率分別為:96.5­98.7% (三價鐵離子), 96.7­99.4% (三價鉻離子), 和 94.7­98.9% (三價鋁離子)。以上結果也充分說明了本文所述的控制釋放平台對於三價金屬陽離子 (鐵/鋁/鉻) 活性和實際樣品中的偵測，在未來環境監測甚至生物醫學方面的應用有一定 的價值和潛力。

The Ultimate Guide to Cooking Mushrooms

為了解決FLAVOR FIELD的問題，作者Cuthbert Black 這樣論述：

A. White button mushroom is an edible mushroom which has two color states while immature - white and brown - both of which have various names. When mature, it is known as Portobello mushroom. White button mushroom is the immature and white variety. It’s the most common and mildest-tasting from all t

he mushroom types.B. Crimini mushroom also known as Cremino mushroom, Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, classic brown mushroom, or chestnut mushroom. Criminis are young Portobello mushrooms, also sold as baby portobellos, and they’re just more mature white button mu

shrooms.C. Portobello mushroom Also known as: field mushroom, or open cap mushroom. Portobello mushrooms are dense in texture and have a rich taste.In Italy, they’re used in sauces and pasta and make a great meat substitute. Also, if you want a bread bun-substitute, you can even use the mushroom’s f

lat cap. They’re perfect for grilling and stuffing.D. Shiitake mushroom Also known as: Shitake, black forest, black winter, brown oak, Chinese black, black mushroom, oriental black, forest mushroom, golden oak, Donko. Shiitake have a light woodsy flavor and aroma, while their dried counterparts are

more intense. They are savory and meaty and can be used to top meat dishes and to enhance soups and sauces. Shiitake can be found both fresh and dried.E. Oyster mushroom are some of the most commonly cultivated edible mushrooms in the world. The king trumpet mushroom is the largest species in the oy

ster mushroom genus. They are simple to cook and offer a delicate and sweet flavor. They’re used especially in a stir-fry or sautébecause they are consistently thin, and so will cook more evenly than other mushrooms.F. Enoki mushrooms are available fresh or canned. Experts recommend consuming fresh

enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided. They’re good raw and they’re common in Asian cooking. Because they’re crisp, they hold up well in soups and go well in salads, but you can also use them in other dishes.G. Chanterelle

mushroom are orange, yellow or white, meaty and trumpet-shaped. Because they’re difficult to cultivate, chanterelles are usually foraged in the wild. Some species have a fruity odor, others a woodier, earthy fragrance, and still others can even be considered spicy.H. Porcini mushroom is a meaty mus

hroom similar to the portobello, the porcini are mushroom types often used in Italian cuisine. Its flavor hasbeen described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough.I. Shimeji Mushroom should always be cooked: it is not a good mushr

oom to serve raw due to a somewhat bitter taste. Its bitterness disappears completely when cooked, and the mushrooms turn slightly nutty in flavor. This is one of those mushroom types that works well in stir-fried dishes, in soups, stews, and sauces.J. Morel Mushroom has a honeycomb appearance on th

eir cap. Morels are prized by gourmet cooks, particularly in French cuisine, because they are super savory and delicious

品牌標誌、氣泡形狀和氣泡顏色對消費者評價的影響

為了解決FLAVOR FIELD的問題，作者黃琬珺 這樣論述：

Bubble tea is becoming very popular these days, and as a result, the demand for bubbletea drinks is expected to increase. The objectives of this study are to determine the attributes that consumers consider important when they purchase bubble tea. The main purpose is to get a better understanding o

n how the shape of brand logo, the shape of bubble, and the colour of bubble can influence consumer evaluation. There are four hypotheses obtained from this study.Hypothesis 1 (H1) is that all 17 attributes have significant relationship with consumer purchase decision. Then, the author run factor an

alysis for data on Hypothesis 1 and found someattributes are more important than others. Consequently, Hypothesis 2 (H2) is that the shape of brand logo can affect consumer evaluation. Hypothesis 3 (H3) is that the norm of food shape can influence consumer evaluation. Hypothesis 4 (H4) is that the n

orm of food colour can influence consumer evaluation. Statistical analysis has shown that not all of the important attributes of bubble tea have an impact on consumer purchase decision. The shape of brand logo does not affect consumer evaluation, possibly because the participants could not identify

the difference between the two brand logos. In contrast to the shape of brand logo, the shape of bubble as well as the colour of bubble affect consumer evaluation. The results and findings of this study will be of interest to bubble tea businesses who want to target Indonesian consumers. There are s

ome limitations in this study, including the limited number of samples, the paucity of time, and participants in this study are limited to Indonesian respondents.