This article applies the theories of gender differences in language use, makes a survey of non-English major graduates＇ English writing, and analyzes the gender differences in EFL writing proficiency and particularly...This article applies the theories of gender differences in language use, makes a survey of non-English major graduates＇ English writing, and analyzes the gender differences in EFL writing proficiency and particularly in the use of oral/written register features, aiming to provide suggestions for gendered teaching in EFL writing.展开更多
In this paper, a novel approach is proposed for denoising of Chinese calligraphy tablet documents. The method includes two phases: First, a partial differential equations (PDE) based the total variation model and Otsu...In this paper, a novel approach is proposed for denoising of Chinese calligraphy tablet documents. The method includes two phases: First, a partial differential equations (PDE) based the total variation model and Otsu thresholding method are used to preprocess the calligraphy document image. Second, a new method based on run-length statistics and structure charac- teristics of Chinese characters is proposed to remove some random and ant-like noises. This includes the optimal threshold se- lection from histogram of run-length probability density, and improved Hough transform algorithm for line shape noise detection and removal. Examples are given in the paper to demonstrate the proposed method.展开更多
Flavors represent a small but significant segment of food industry.Taro gives a pleasant nut-like odor when cooked.Taro flavor can be used in many products,so developing a taro flavor is of interests.This paper concen...Flavors represent a small but significant segment of food industry.Taro gives a pleasant nut-like odor when cooked.Taro flavor can be used in many products,so developing a taro flavor is of interests.This paper concentrates on preparation and simulation of taro flavor according to the notes of taro,which are distinct flavors or odor characteristics.The results show that the notes of taro flavor can be classified as caramellic note,roast note,milky note,beany note,green note,aldehydic note,sweet note,nutty note,vegetative note,and fruity note.According to the notes of cooked taro odor and the raw materials selected,a typical taro flavor formula is given.The taro flavor blended is pleasant,harmonious,and has characteristics of the odor of cooked natural taro.展开更多
文摘This article applies the theories of gender differences in language use, makes a survey of non-English major graduates＇ English writing, and analyzes the gender differences in EFL writing proficiency and particularly in the use of oral/written register features, aiming to provide suggestions for gendered teaching in EFL writing.
基金Project supported by the National Basic Research Program (973) of China (No. 2002-CB-312101) and the National Natural Science Foundation of China (No. 60773037)
文摘In this paper, a novel approach is proposed for denoising of Chinese calligraphy tablet documents. The method includes two phases: First, a partial differential equations (PDE) based the total variation model and Otsu thresholding method are used to preprocess the calligraphy document image. Second, a new method based on run-length statistics and structure charac- teristics of Chinese characters is proposed to remove some random and ant-like noises. This includes the optimal threshold se- lection from histogram of run-length probability density, and improved Hough transform algorithm for line shape noise detection and removal. Examples are given in the paper to demonstrate the proposed method.
基金Supported by the National Natural Science Foundation of China(21276157,21476140)
文摘Flavors represent a small but significant segment of food industry.Taro gives a pleasant nut-like odor when cooked.Taro flavor can be used in many products,so developing a taro flavor is of interests.This paper concentrates on preparation and simulation of taro flavor according to the notes of taro,which are distinct flavors or odor characteristics.The results show that the notes of taro flavor can be classified as caramellic note,roast note,milky note,beany note,green note,aldehydic note,sweet note,nutty note,vegetative note,and fruity note.According to the notes of cooked taro odor and the raw materials selected,a typical taro flavor formula is given.The taro flavor blended is pleasant,harmonious,and has characteristics of the odor of cooked natural taro.
