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关于职业院校烹饪专业校企合作国际化的思考与建议 被引量:1
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作者 李唐 《中国校外教育(上旬)》 2017年第A01期998-999,共2页
通过分析现阶段校企合作中存在的问题,提出拥有烹饪专业的职业院校应当加强和国际大型企业合作,并提出校企合作理论模型.在该模型实践中,深化校企合作,建立健全跟踪与反馈机制,旨在为该专业的校企合作提供一些新的思路和建议.
关键词 烹饪专业 校企合作 国际化 大型外企 合作理论模型
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Time-dependent Diffusion Coefficient and Conventional Diffusion Constant of Nanoparticles in Polymer Melts by Mode-coupling Theory
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作者 赖鑫昱 赵南蓉 《Chinese Journal of Chemical Physics》 SCIE CAS CSCD 2013年第2期163-171,I0003,共10页
Time-dependent diffusion coefficient and conventional diffusion constant are calculated and analyzed to study diffusion of nanoparticles in polymer melts. A generalized Langevin equa- tion is adopted to describe the d... Time-dependent diffusion coefficient and conventional diffusion constant are calculated and analyzed to study diffusion of nanoparticles in polymer melts. A generalized Langevin equa- tion is adopted to describe the diffusion dynamics. Mode-coupling theory is employed to calculate the memory kernel of friction. For simplicity, only microscopic terms arising from binary collision and coupling to the solvent density fluctuation are included in the formalism. The equilibrium structural information functions of the polymer nanocomposites required by mode-coupling theory are calculated on the basis of polymer reference interaction site model with Percus-Yevick closure. The effect of nanoparticle size and that of the polymer size are clarified explicitly. The structural functions, the friction kernel, as well as the diffusion coefficient show a rich variety with varying nanoparticle radius and polymer chain length. We find that for small nanoparticles or short chain polymers, the characteristic short time non-Markov diffusion dynamics becomes more prominent, and the diffusion coefficient takes longer time to approach asymptotically the conventional diffusion constant. This constant due to the microscopic contributions will decrease with the increase of nanoparticle size, while increase with polymer size. Furthermore, our result of diffusion constant from mode- coupling theory is compared with the value predicted from the Stokes-Einstein relation. It shows that the microscopic contributions to the diffusion constant are dominant for small nanoparticles or long chain polymers. Inversely, when nanonparticle is big, or polymer chain is short, the hydrodynamic contribution might play a significant role. 展开更多
关键词 Time-dependent diffusion coefficient Conventional diffusion coefficient Poly-mer melts Mode-coupling theory Polymer reference interaction site model
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开展“深层次、多层面”校企合作,破解餐饮业人才难题 被引量:1
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作者 李唐 《国际公关》 2020年第1期144-146,共3页
本文以目前餐饮业所面临的人力资源"差、缺、失"等问题为研究背景,通过分析现阶段校企合作中存在的问题,提出校企合作"角色理论模型",建议开展"深层次、多层面"的校企合作,多方联动,建立健全跟踪与反馈机... 本文以目前餐饮业所面临的人力资源"差、缺、失"等问题为研究背景,通过分析现阶段校企合作中存在的问题,提出校企合作"角色理论模型",建议开展"深层次、多层面"的校企合作,多方联动,建立健全跟踪与反馈机制,旨在为餐饮行业破解人才难题提供一些新的思路和建议。 展开更多
关键词 餐饮行业 校企合作 人才难题 合作理论模型
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