Human psychology and behavior have not only biological constraints,but also social constraints,which include cultural factors. The concept of "Positive Acceptance and Striving"is aunity of psychological acce...Human psychology and behavior have not only biological constraints,but also social constraints,which include cultural factors. The concept of "Positive Acceptance and Striving"is aunity of psychological acceptance and striving in the field of psychology research. It emphasizes on enhancing the self at the spiritual level rather than pursuit of the ultimate results,and it is one of the characteristics of the mental health. The traditional Chinese culture is the soul of"Positive Acceptance and Striving". From the traditional culture such as Confucianism,Taoism and Buddhism and the Chinese folk culture,this article review s the origin of"Positive Acceptance and Striving"in the traditional Chinese culture and explores the relation between cultural factors and psychological factors. It has practical significance in carrying forward the heritage of the traditional Chinese culture and developing a harmonious socity.展开更多
We investigate the morphological changes in starch grains from wheat(Triticum aestivum) using different cooking methods(boiling, steaming, frying, and baking). We compare the cooked starch grains with starch grains fr...We investigate the morphological changes in starch grains from wheat(Triticum aestivum) using different cooking methods(boiling, steaming, frying, and baking). We compare the cooked starch grains with starch grains from ancient wheat flour cakes(Astana Cemetery, Turpan Basin, Xinjiang, China) to determine the cooking techniques used by people in Xinjiang 1200 years ago. Heat and water content affect starch grains when different cooking methods are used. Boiling and steaming results in the collapse of wheat starch grains accompanied by extreme swelling, curved granules, pasting, almost full gelatinization, a distinct extinction cross and vague granule outlines. Frying and baking cause less swelling, fewer curved granules, less pasting and only partial gelatinization of wheat starch grains, but the extinction lines are still distinct and the outlines of granules relatively clear. The pale brown substances on the starch grains make starch from baked-wheat products distinct from those cooked using other methods.展开更多
基金the initial result of the Social Science Fund Project of Hunan Province in 2011-The study of ESP Students Assistant Mechanism Based on Positive Psychology(11B15)
文摘Human psychology and behavior have not only biological constraints,but also social constraints,which include cultural factors. The concept of "Positive Acceptance and Striving"is aunity of psychological acceptance and striving in the field of psychology research. It emphasizes on enhancing the self at the spiritual level rather than pursuit of the ultimate results,and it is one of the characteristics of the mental health. The traditional Chinese culture is the soul of"Positive Acceptance and Striving". From the traditional culture such as Confucianism,Taoism and Buddhism and the Chinese folk culture,this article review s the origin of"Positive Acceptance and Striving"in the traditional Chinese culture and explores the relation between cultural factors and psychological factors. It has practical significance in carrying forward the heritage of the traditional Chinese culture and developing a harmonious socity.
基金supported by the Program of the"Strategic Priority Research Program-Climate Change:Carbon Budget and Relevant Issues"of the Chinese Academy of Sciences(XDA05130501)the National Natural Science Foundation of China(41102114 and 41002056)
文摘We investigate the morphological changes in starch grains from wheat(Triticum aestivum) using different cooking methods(boiling, steaming, frying, and baking). We compare the cooked starch grains with starch grains from ancient wheat flour cakes(Astana Cemetery, Turpan Basin, Xinjiang, China) to determine the cooking techniques used by people in Xinjiang 1200 years ago. Heat and water content affect starch grains when different cooking methods are used. Boiling and steaming results in the collapse of wheat starch grains accompanied by extreme swelling, curved granules, pasting, almost full gelatinization, a distinct extinction cross and vague granule outlines. Frying and baking cause less swelling, fewer curved granules, less pasting and only partial gelatinization of wheat starch grains, but the extinction lines are still distinct and the outlines of granules relatively clear. The pale brown substances on the starch grains make starch from baked-wheat products distinct from those cooked using other methods.
