面向新质人才需求的STEAM培育机制研究

教育是缓解新质生产力与人才供需矛盾的核心策略,而基础教育则是塑造新质人才不可或缺的基石。为夯实未来新质人才的培育基础,基础教育阶段教育工作者应紧密围绕新质人才的需求,构建一套高效的人才培育机制,助力学生顺利转型为新质人才。在这一过程中,复合型教育目标的引导、跨学科知识体系的重组以及个性化教育策略的定制,为STEAM教育在基础教育阶段赋能新质人才培育提供了强有力的支撑。为了满足新质人才培育的多维需求,教育工作者需从五个关键层面重新构建STEAM教育培育机制:核心培育理念的重塑、根本培育目标的明确、基础培育条件的强化、首要培育策略的制定和关键培育基石的稳固。为了推动STEAM教育在新质人才培育方面更好地适应数智化时代的发展,教育工作者也需采取一系列措施:确保STEAM教育的高效运行,完善其跨学科知识体系,构建虚实联通的STEAM教育空间,提升教师的STEAM素养,并构建一个充满活力的STEAM人才培育新生态。这些措施的实施,将有力推动STEAM教育在培育新质人才方面的创新与发展,为新时代的社会进步贡献力量。

STEAM教育助力“双减”政策落地的现实困境与可为路径

STEAM教育是我国基础教育改革的一种趋势,也是助力“双减”政策落地的重要抓手。STEAM教育具有情境性、实践性、项目式、过程性、跨学科性等特征,为“双减”政策的落地提供了可能。STEAM教育助力“双减”政策落地面临课后服务质量无法保障,课堂教学质量提升效果不佳,STEAM教师胜任力不足,STEAM教育存在区域、城乡、校际差异等困境。STEAM教育助力我国“双减”政策落地可从强化综合实践活动设计,拓展课后服务内容;以项目式学习为抓手,提高课堂教学质量;注重STEAM教师培养,提高教师综合素质;注重特色发展,以数字化转型推进STEAM教育均衡发展四个方面着手。

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18℃ for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot be improved by waxy flour but it can be widely used in frozen storing food in the future.

Relationship between physicochemical characteristics of Korean wheat flour and quality attributes of steamed bread

The purpose of this study is to identify major factors affecting the manufacture and quality of steamed bread,consumed in Southeast Asia including China,Japan,and Korea.Hence,flours of 11 Korean wheat cultivars were used to evaluate quality attributes of two different styles of steamed bread,Korean style steamed bread(KSSB)and northern-style Chinese steamed bread(NSCSB).KSSB prepared more ingredients and higher optimum water absorption of dough than NSCSB because Korean consumers prefer white and glossy surface and soft crumb.KSSB showed lower height,larger diameter and volume of steamed bread,higher stress relaxation,and softer texture of crumb than NSCSB.The correlation between flour characteristics and quality of steamed bread was different in KSSB and NSCSB.About 90%of variability in the height and volume of KSSB could be predicted from protein content,mixing tolerance of Mixograph,average particle size of flour,final viscosity and solvent retention capacity.Protein content and quality parameters also could explain the variation of steamed bread height in NSCSB.Korean wheat carrying Glu-A3c allele produced higher volume of steamed bread(704.7 mL)than Glu-A3d allele(645.8 mL)in KSSB,although there was no significant difference in volume of NSCSB by glutenin compositions.Glu-D1d and Glu-A3c alleles had softer texture of crumb than Glu-D1f and Glu-A3d alleles in KSSB,Glu-B3i allele also showed lower hardness of crumb than their counterpart allele in NSCSB.Hard wheat showed higher height and volume of steamed bread,and lower stress relaxation and hardness of crumb than soft wheat in KSSB.

Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied. The moisture content of crumb and texture characteristics of the Chinese steamed bread with sourdough during storage were analyzed. In this study, 10%,20%, 30%, and 40% of sourdough addition was investigated. The sourdough starter resulted in significant decrease in the water absorption, development time, stability, and farinograph quality number of the dough. The addition of sourdough improved the quality of Chinese steamed bread such as improving the sensory scores and specific volume, decreasing the crumb firmness, and a lower spread ratio was observed with an increase in the sourdough concentration up to 30%. Sourdough addition delayed a fast decrease in the moisture content of the Chinese steamed bread crumb during storage. The texture profile analysis of the bread crumb indicated that the addition of sourdough improved the quality and delayed the staling speed of Chinese steamed bread during storage.Moreover, inclusion of 30% sourdough produced the best protective effect on product staling.

Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread(CSB)quality were investigated. Different concentrations of high methoxyl apple pectin(HMAP), low methoxyl apple pectin(LMAP),and amidation apple pectin(ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested(0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP,0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.

基于STEAM理念构建检验医学本科生毕业论文质量管理体系

STEAM[科学(science),技术(technology),工程(engineering),艺术(arts),数学(mathematics)]教育是一种重实践的超学科教育概念,强调课程多元化和多领域的交叉融合,注重培养学生运用多学科发现问题和解决问题的能力。广东省人民医院检验科教学管理团队秉承STEAM教育理念引导,通过成立检验领域首个学科交叉组开阔学生视野,通过建立带教导师数据库和双导师制度保障学生参与毕业论文的兴趣和质量,通过完善的毕业论文设计写作培训提升本科生的科研素养和多学科应用能力,通过积分制管理制度激励学生自发自主的学习热情,通过举办丰富多彩的教学活动促进学生们的团队协作能力,通过ISO15189质量管理体系对本科毕业生实习教学进行全面质量监管,通过建立三方联动互评体系实现管教一体、教学相长,有效地培养了检验本科生的创新思维能力,提高了毕业论文质量水平。

Development of a wheat material with improved bread-making quality by overexpressing HMW-GS 1S^(l)x2.3^(*)from Aegilops longissima

Wheat bread-making quality can be improved by use of high-molecular-weight glutenin subunits(HMW-GSs)from wild relatives.Aegilops longissima is a close relative of wheat that contains a number of HMW-GS-encoding genes including 1S^(l)x2.3^(*).In this study,transgenic wheat lines overexpressing 1S^(l)x2.3^(*)were obtained by Agrobacterium-mediated transformation and used to investigate the genetic contribution of 1S^(l)x2.3^(*)to wheat flour-processing quality.The 1S^(l)x2.3^(*)transgene was stably inherited and expressed over generations.Expression of 1S^(l)x2.3^(*)increased the relative expression of 1Dx2 and 1Dy12 and reduced that of 1By18 during grain development.In general,integration of 1S^(l)x2.3^(*)stimulated the accumulation of endogenous HMW-GSs and low-molecular-weight glutenin subunits in wheat kernels,greatly increasing the glutenin:gliadin ratio and resulting in faster formation of protein bodies in the endosperm during grain development.A wheat material with improved flour-making quality was developed in which 1S^(l)x2.3^(*)improved wheat bread-making quality.

Study on Quality Traits for Steamed Bread Made from 25 Representative Wheat Varieties in Shandong Province

In order to study steamed bread quality traits and explore good wheat cultivars, 25 wheat cultivars grown in Shandong province were used through one-process fermentation procedure to examine the variability of steamed bread quality traits and the correlation between quality and score. The results showed that all the steamed bread quality traits expressed large variable coefficient except volume, L* value, l* value and cohesiveness traits, which suggested that the genetic diversity made from wheat in Shandong province was large. The average comprehensive score of the steamed bread was 76.8 for the tested 25 varieties, and ten varieties reached the good steamed bread level, which were Liangxing 99, Luyuan 205, Jimai 22, Jinan 17, Tainong 19, Wennong 17, Huaiyin 84137, and Huaimai 8. The main quality factors affecting the steamed bread score were volume, L* value, A* value, hardness, chewiness, and adhesiveness. Among these factors, the adhesiveness has a significantly positive correlation with the hardness and cohesive, and the volume has a significantly positive correlation with the A* value. The volume, L* value has a significantly positive correlation with score, A* value, hardness and chewiness, and gumminess has a significantly negative correlation with the score. There was no correlation between the score and other traits. The results will benefit the understanding of steamed bread quality in wheat cultivated in Shandong. l

Study on the Quality Evaluation of Steamed Bread and the Physical and Chemical Properties of Wheat

In this study,the different physical and chemical properties of wheat were studied,and on this basis,and the quality of steamed bread made was evaluated.We analyzed the correlation between the evaluation indexes of steamed bread and the basic physical and chemical indexes of wheat,and investigated important factors that affect the evaluation indexes of steamed bread,including flour extraction rate,protein content,amylose content,protein,added amount of yeast,fermentation time and other aspects.According to the study results,it was shown that different factors had different effect on steamed bread quality,with both positive correlation and negative correlation.

Analyzing the effect of steam quality and injection temperature on the performance of steam flooding

The heavy oil reservoirs are currently mainly targeted by thermal enhanced oil recovery technologies,particularly,steam flooding.Steam flooding is carried out by introducing heat into the reservoir to unlock the recovery of heavy oil by reducing oil viscosity.Several investigations were carried out to improve oil recovery by steam flooding.Most recently,high steam flooding is reported as an effective approach to improve recovery in high pressure heavy oil reservoirs.The oil recovery from steam flooding is sub-stantially affected by the steam quality and injection temperature.In this study,an attempt was made to look into the integration of parameters,i.e.steam quality and injection temperature upon steam flooding on oil recovery by using a simulation approach via ECLIPSE.The results obtained indicated that high temperature along with the moderate value of steam quality gives the best result regarding oil recovery for steam flooding in an economical way.

Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread

Sourdough starters for making traditional steamed bread are rich in microbes.Studies have shown that,in addition to yeast and lactic acid bacteria(LAB),acetic acid bacteria(AAB)are other functional species in sourdough,but the influences of AAB on the properties of sourdough and steamed bread were rarely reported.This study aimed to assess the effects of a selected strain of acetic acid bacterium on the properties of sourdough and steamed bread.Sourdoughs and steamed breads were prepared from five different starter cultures,marked as CK(control check,with no starters),Y(only yeast),YL(yeast+LAB),YA(yeast+AAB)and YLA(yeast+LAB+AAB),and their properties were determined.The results of sour dough properties showed that the YLA sourdough had the highest total titratable acid of 14.6 mL and the lowest pH of 3.87 compared with the other groups after fermentation to 8 h;and the YLA sourdough had the greatest elasticity and viscosity.The results of quality properties of steamed bread revealed that the L*value(88.40±0.09)of the YA steamed bread was significantly higher than those of the YLA and YL steamed breads;the YLA steamed bread had the highest specific volume and the highest sensory score of 89.6±3.31 in comparison to those of the other groups;the hardness and chewiness of YLA and YA steamed breads were significantly lower than those of the other groups.Volatile compounds in the steamed breads were also determined by SPME-GC-MS.A total of 42 flavor substances were detected,including 3 kinds of alcohols,8 kinds of aldehydes,7 kinds of ketones,2 kinds of acids,15 kinds of esters,1 furan,and 6 kinds of other types of compounds,mainly alkanes and esters,followed by alcohols and aldehydes.The YLA steamed bread was richer in esters,aldehydes,and acids than those from the other treatment groups.By contrast,alkanes and aldehydes were dominant in the Y and YL steamed breads.Therefore,the flavor and quality of the steamed bread made from the YLA sourdough could be improved obviously.These results could provide references for the application of AAB in dough fermentation and the improvement of new kinds of starters.

基于STEAM教学理念的生理学课程BOPPPS教学模式探索

目的探讨基于STEAM教学理念的生理学课程BOPPPS教学模式的应用效果。方法选取2022年3—7月信阳职业技术学院的临床专业学生92名作为对照组,选取2023年3月—2023年7月本学院临床专业学生89名作为观察组。对照组按照传统线上线下教学模式进行生理学课程教学,观察组按照基于STEAM教学理念的融合BOPPPS教学模式进行生理课程教学,学期结束后,对比两组生理机能实验情况、理论考核成绩、生理机能实验考核成绩、自主学习性、并调查学生对教学形式的满意度。结果观察组生理机能实验成功率较对照组高,实验耗时较对照组短,差异有统计学意义(P<0.05);观察组理论考核成绩、生理实验操作考核成绩均优于对照组,差异有统计学意义(P<0.05);观察组课后作业完成率、线上学习次数均高于对照组,差异有统计学意义(P<0.05);观察组教师教学满意度和实践课程教学满意度得分均较对照组高,差异有统计学意义(P<0.05)。结论基于STEAM教学理念的生理学课程BOPPPS教学模式可以促进自主学习,有效提高教学质量和教学满意度。

学校STEAM教育质量测评框架构建研究

学校STEAM教育发展关乎学校创新型人才培养,是实现学校高质量发展的重要切入点。在已有研究基础上,厘清学校STEAM教育质量内涵,根据学校STEAM教育质量测评理论,采用半结构化访谈、德尔菲法、问卷调查等方法,构建了包括背景基础、资源条件、过程实践、质量效益4个一级维度和13个二级维度在内的学校STEAM教育质量测评框架,并初步验证了测评框架的科学性。教育质量测评框架的构建有利于全面评价学校STEAM教育发展状况,促进STEAM教育质量提升。

不同分子量蛋白质对小麦品质及馒头加工品质的影响

为了解不同分子量蛋白质对小麦品质及馒头加工品质的影响,以石优17、石4366、石麦15等30个石麦系列小麦品种为材料,对不同分子量蛋白质相对含量、品质特性以及馒头加工品质进行了检测与分析。结果表明,UPP(SDS不溶性蛋白大聚体)、LPP(大分子量聚合体蛋白)、LMP(大分子量单体蛋白)的相对含量及LPP/LMP比值与小麦粉的大多数品质指标存在显著或极显著相关性;不同分子量蛋白质相对含量较蛋白质含量更能反映小麦品质;UPP相对含量可作为小麦粉品质性状及面筋特性的预测和评价指标。蛋白质含量显著影响馒头的粘着性,UPP、LPP、LMP相对含量及LPP/LMP比值主要影响馒头质构特性中的硬度、胶着性及咀嚼度。UPP相对含量可以作为评估小麦粉是否适宜馒头加工的重要指标。

蒸汽压片玉米对肉牛生长性能、屠宰性能和肉品质的影响

为了研究蒸汽压片玉米对肉牛生长性能、屠宰性能和肉品质的影响,试验拟选用40头体重(224.05±14.56)kg的西门塔尔杂交肉牛,随机分为4组,每组5个重复,每个重复2头肉牛。对照组饲粮中添加粉碎玉米,试验Ⅰ组~Ⅲ组分别用33%、66%、100%的蒸汽压片玉米替代粉碎玉米。预试期7 d,正式试验期120 d。结果显示,试验Ⅱ组和试验Ⅲ组末重比对照组分别提高了6.27%(P<0.05)和10.64%(P<0.01),试验Ⅰ组~Ⅲ组总增重比对照组分别提高了7.56%(P<0.05)、21.29%(P<0.01)和33.45%(P<0.01),试验Ⅰ组~Ⅲ组宰前活重比对照组分别提高了2.64%(P<0.05)、6.59%(P<0.01)和10.25%(P<0.01),试验Ⅱ组和Ⅲ组料重比极显著低于对照组(P<0.01)。试验Ⅱ组和Ⅲ组胴体重、净肉重均极显著高于对照组(P<0.01)。试验Ⅱ组和Ⅲ组牛肉中粗蛋白的含量极显著高于对照组(P<0.01),试验Ⅲ组粗脂肪显著高于对照组(P<0.05),试验Ⅲ组的pH_(45 min)值和失水率显著低于对照组(P<0.05)。试验Ⅰ组~Ⅲ组养殖效益比对照组分别提高了15.36%、48.04%和77.98%。研究表明,用蒸汽压片玉米替代肉牛饲粮中普通粉碎玉米可以提高西门塔尔杂交肉牛的生长性能和屠宰性能,改善牛肉品质,提高了肉牛养殖的经济效益,在饲粮中使用100%的蒸气压片玉米替代普通粉碎玉米效果较好。

我国新质生产力的发展进路——基于瓦特改良蒸汽机商业化应用的启示

新质生产力是由技术革命性突破而催生的当代先进生产力,发展新质生产力的核心要点是实现科技水平的提高和科技成果的转化应用,这种转化应用需要多主体协同发力。瓦特改良蒸汽机的商业化应用拉开了18世纪工业革命的序幕,其实质就是加快了科技发明商业化应用的速度从而实现了生产力水平的跃升。从多主体协同视角审视瓦特改良蒸汽机的成功商业化应用,对探讨我国新质生产力的发展进路具有重要的启示意义。瓦特改良蒸汽机的成功商业化应用带来生产力的跃升,得益于发达的市场机制、瓦特卓越的科技创新能力、企业家敏锐的商业判断力和完善的专利制度体系。因此,我国要推动科技转化为新质生产力的跃升,需要构建高水平社会主义市场经济体制、加快培育大国工匠、弘扬企业家精神和完善知识产权保护制度。

基于模糊数学优化银条小米杂粮馒头工艺及体外消化特性分析

为改善我国居民的膳食结构,研制一款品质良好、低淀粉水解指数(Hydrolysis index,HI)和低血糖生成指数(Glycemic index,GI)的银条小米杂粮馒头,以杂粮馒头的外形色泽、组织结构、成品口感及成品风味为评价指标,建立模糊数学感官分析模型,通过单因素试验、质构特性分析及正交试验优化其加工工艺。最终确定银条小米杂粮馒头最佳配制比如下:以小麦粉和小米粉总量(100%)为基准,小米粉添加量35%,银条添加量20%,水添加量40%,酵母添加量1.1%,此条件下的杂粮馒头HI值为58.47,GI值为69.76,微生物及理化指标均符合国家标准。

国家质量基础对提升锅炉蒸汽系统安全的作用探讨

本文首先概述了目前国内外国家质量基础(NQI)的研究现状,随后阐述了锅炉蒸汽系统安全性与NQI的联系,进一步探讨了NQI运用于锅炉蒸汽系统安全提升的研究方向。NQI服务于锅炉蒸汽系统质量提升,既能满足国家高质量发展的要求,又能为地区锅炉制造产业、锅炉行业发展提供科学方法引导。本文提出需要从“计量-标准-检验检测-认证认可”这四个维度来梳理短板和缺失,构建以锅炉蒸汽系统本体及关键部件为对象的分级监管模式。

蒸制预处理对发酵型黄精米酒品质的影响

为探明高压蒸制(HPS)和常压蒸制(APS)2种预处理方式对发酵型黄精米酒品质的影响,以未添加黄精米酒(RW)及未经蒸制(US)生黄精粉米酒为对照,运用变异系数法对发酵型黄精米酒品质进行综合评价。结果表明,经HPS预处理后发酵型黄精米酒的总糖、还原糖、多糖和薯蓣皂苷含量分别为382.18 mg/mL、342.49 mg/mL、35.70 mg/mL和0.41 mg/mL,氨基酸和有机酸含量分别降低了3.70 mg/100 g和2.48 mg/mL,DPPH和ABTS自由基清除率分别为43.15%和93.16%。经APS预处理后发酵型黄精米酒的感官评分最高为86分,总多酚和总黄酮含量为20.79 mg/100 mL和9.60 mg/100 mL,氨基酸和有机酸含量分别降低了5.34 mg/100 g和0.82 mg/mL,共检出挥发性风味物质48种,其中醇类和酯类较多。综合评价结果表明,APS(0.189)>HPS(0.187)>RW(0.029)>US(-0.405)。因此,常压蒸制是一种较优的预处理方式。