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On TAIPEI JAN21 DEC20 Vol
Centered Vol. 21 | 04 DEC20 on TAIPEI JAN21 A publication of the Community Services Center 2021 SPRING & SUMMER ACTIVITIES CATALOG INSIDE Dec 20 cover.indd 1 2020/11/25 上午7:41 Dec 20 cover.indd 2 2020/11/25 上午7:41 CONTENTS December 2020/January 2021 volume 21 issue 4 CSC COMMUNITY From the Editors 5 The Community Services Center’s Auction Highlights 9 December 2020/ January 2021 Center Gallery 6 The Red Room’s 11th Anniversary: Artists Break the Pause 11 December Activities Highlights 7 How To Become A Red Roomer 11 CSC Business Classified 33 OUTLOOK Loneliness: An Opportunity to Grow 14 Why Do Organizations Need More Trained Facilitators? 22 Recognizing Ourselves In Each Other 24 The Homeless 26 Publisher Community Services Center, Taipei Editor Suzan Babcock Christmas in Wulai X 27 Co-editor Richard Saunders Advertising Manager Naomi Kaly Magazine Email [email protected] Tel 02-2836-8134 SUPPLEMENT Fax 02-2835-2530 2021 Spring & Summer Activities 17 Community Services Center Editorial Panel Siew Kang, Fred Voigtmann Printed by Farn Mei Printing Co., Ltd. 1F, No. 102, Hou Kang Street, Shilin POETRY District, Taipei Tel: 02-2882-6748 Fax: 02-2882-6749 A Child’s Christmas Elsewhere 21 E-mail: [email protected] Centered on Taipei is a publication of the Community Services Center, ART 25, Lane 290, Zhongshan N. Rd., Sec. 6, Tianmu, Taipei, Taiwan The Living Art of Bonsai 28 Tel: 02-2836-8134 fax: 02-2835-2530 e-mail: [email protected] FOOD Correspondence may be sent to the editor at coteditor@ The Lab, French Bistro 30 communitycenter.org.tw. -
Амурский Медицинский Журнал №3 - 4 (15 - 16) 23 Tate and Breast Cancer and Lower Blood Cholesterol in People from Asia Countries
ence of chronic diseases in the cadets overall efect on the level of vitamin D (p=0.025), but this is not due to nosological forms (p=0,189>0.05). From the bone-joint system, there are diferences in the levels of vitamin D at 5 % level of signiicance, with low levels of vitamin D observed in the cadets with the chest deformity and lat feet. Thus, there is a contribution to an insuicient level of vitamin D are contributing factors such as the combination of in the body available virus - bacterial infection on the background of chronic pathology of gas- trointestinal tract and disorders KSS-71,4%. It has the value of summer holiday of teenagers in areas of high solar insolation resulting in increased and even in winter was signiicantly higher than in adolescents, the vacation of which took place in the zone of low insolation(p<0.001). Inluenced by and taking multivitamins which include prophylactic dose of cholecalciferol (400-500МЕ) Alphabet, and Vitrum Duovit in contrast to the group with low vitamin D and adolescents did not take multivitamins(p<0.001). The analysed results indicate a high frequency of failure and deiciency of cholecalciferol in the Amur re- gion in children 15-17 years of 86.6% with a mean level of vitamin 25(Oh)D=26,74±0,81 ng/ml. Conclusion. To prevent low vitamin D level of adolescents is necessary to study 25(OH)D, its correction and control, taking into account risk factors for developing deiciency of vitamin D. Prophylactic administration of vitamin D should continue, and adolescent children year-round, given the low solar insolation, with the use of vitamin d compounds. -
Microbiología De Las Hortalizas Fermentadas Y Beneficios De La Fermentación”
MÁSTER EN SEGURIDAD Y CALIDAD DE LOS ALIMENTOS CURSO ACADÉMICO 2019/2020 TRABAJO FIN DE MÁSTER “MICROBIOLOGÍA DE LAS HORTALIZAS FERMENTADAS Y BENEFICIOS DE LA FERMENTACIÓN” Alumna: Ana Jarixsa Niebla Gutiérrez Tutora: Mª Victoria de Zárate Machado Convocatoria: Julio 2020 AUTORIZACIÓN Dra. Mª Victoria de Zárate Machado, Profesora Titular de Microbiología de la Universidad de La Laguna. INFORMA: Que Dña. Ana Jarixsa Niebla Gutiérrez, alumna del Máster Universitario en Calidad y Seguridad de los Alimentos de la Universidad de La Laguna, ha realizado bajo mi dirección el Trabajo Fin de Máster titulado “Microbiología de las hortalizas fermentadas y beneficios de la fermentación”. Revisado el presente trabajo, autorizo su presentación para que proceda a su lectura y defensa pública para optar al título del Máster Universitario en Calidad y Seguridad de Alimentos. En La Laguna a 3 de junio de 2020 Fdo: Mª Victoria de Zárate Machado Este documento incorpora firma electrónica, y es copia auténtica de un documento electrónico archivado por la ULL según la Ley 39/2015. La autenticidad de este documento puede ser comprobada en la dirección: https://sede.ull.es/validacion/ Identificador del documento: 2613125Código de verificación: aP3cIX57 Firmado por: Victoria de Zárate Machado Fecha: 03/07/2020 12:15:57 UNIVERSIDAD DE LA LAGUNA 1 / 1 Índice RESUMEN…………………………………………………………………………1 ABSTRACT………………………………………………………………………..1 1. INTRODUCCIÓN……………………………………………………………..2 2. OBJETIVOS…………………………………………………………………...2 3. MATERIAL Y MÉTODOS……………………………………………………3 4. FERMENTACIONES EN HORTALIZAS: MICROORGANISMOS………...3 QUE INTERVIENEN 5. VERDURAS FERMENTADAS……………………………………………….4 5.1 CHUCRUT O SAUERKRAUT…………………………………....8 5.2 KIMCHI……………………………………………………………9 6. LEGUMBRES FERMENTADAS…………………………………………….11 6.1 SALSA DE SOJA………………………………………………....13 6.2 TEMPEH…………………………………………………………..14 7. -
0 Golden Hour
GOLDEN HOUR - In the hour after sunrise or the hour before sunset. In light diffused, the party in apricot hues, refused, to end. 0 CONTENTS The Japanese Garden ............................................................................................................ 2 Gin Selection ......................................................................................................................... 8 Gin Serves .......................................................................................................................... 14 Beers .................................................................................................................................... 15 Champagne and Wine Selection .............................................................................. 16 Champagne ........................................................................................................................ 17 Champagne Rosé ............................................................................................................ 19 Vodka ................................................................................................................................... 21 Teqiula ................................................................................................................................. 22 Mezcal .................................................................................................................................. 23 Pisco .................................................................................................................................... -
Holdings of the University of California Citrus Variety Collection 41
Holdings of the University of California Citrus Variety Collection Category Other identifiers CRC VI PI numbera Accession name or descriptionb numberc numberd Sourcee Datef 1. Citron and hybrid 0138-A Indian citron (ops) 539413 India 1912 0138-B Indian citron (ops) 539414 India 1912 0294 Ponderosa “lemon” (probable Citron ´ lemon hybrid) 409 539491 Fawcett’s #127, Florida collection 1914 0648 Orange-citron-hybrid 539238 Mr. Flippen, between Fullerton and Placentia CA 1915 0661 Indian sour citron (ops) (Zamburi) 31981 USDA, Chico Garden 1915 1795 Corsican citron 539415 W.T. Swingle, USDA 1924 2456 Citron or citron hybrid 539416 From CPB 1930 (Came in as Djerok which is Dutch word for “citrus” 2847 Yemen citron 105957 Bureau of Plant Introduction 3055 Bengal citron (ops) (citron hybrid?) 539417 Ed Pollock, NSW, Australia 1954 3174 Unnamed citron 230626 H. Chapot, Rabat, Morocco 1955 3190 Dabbe (ops) 539418 H. Chapot, Rabat, Morocco 1959 3241 Citrus megaloxycarpa (ops) (Bor-tenga) (hybrid) 539446 Fruit Research Station, Burnihat Assam, India 1957 3487 Kulu “lemon” (ops) 539207 A.G. Norman, Botanical Garden, Ann Arbor MI 1963 3518 Citron of Commerce (ops) 539419 John Carpenter, USDCS, Indio CA 1966 3519 Citron of Commerce (ops) 539420 John Carpenter, USDCS, Indio CA 1966 3520 Corsican citron (ops) 539421 John Carpenter, USDCS, Indio CA 1966 3521 Corsican citron (ops) 539422 John Carpenter, USDCS, Indio CA 1966 3522 Diamante citron (ops) 539423 John Carpenter, USDCS, Indio CA 1966 3523 Diamante citron (ops) 539424 John Carpenter, USDCS, Indio -
Olonisakin Adebisi Department of Chemical Sciences Adekunle Ajasin University, PMB 001
Ife Journal of Science vol. 16, no. 2 (2014) 211 COMPARATIVE STUDY OF ESSENTIAL OIL COMPOSITION OF FRESH AND DRY PEEL AND SEED OF CITRUS SINENSIS (L) OSBECK VAR SHAMUTI AND CITRUS PARADISI MACFADYEN VAR MARSH Olonisakin Adebisi Department of Chemical Sciences Adekunle Ajasin University, PMB 001. Akungba-Akoko. Ondo-State. Nigeria. E-mail: [email protected] (Received: 2nd June, 2014; Accepted:17th July, 2014 ) ABSTRACT Citrus essential oils have an impressive range of food and medicinal uses. In this study investigation has been conducted on the variation in the yield, chemical composition and their identities in oils isolated from fresh and air-dried peel and seed of orange (Citrus sinensis) and grape(Citrus paradisi) planted in a cocoa farm. The yield of solvent-extracted essential oils from the fresh peel and seed ranged between 0.31 and 1.01%, while the yield in the air-dried peel and seed of the two different citrus samples ranged between 0.98 and 2.30%. The four major compounds present in all the oils are limonene, myrcene, alpha terpinene and camphene which ranged between 74.97 - 90.58%, 5.19 - 10.41%, 0.14 - 4.00% and 0.05 - 3.87%, respectively in fresh peel and seed. In the air-dried peel and seed their values ranged between 58.64 - 77.30%, 0.08 - 5.04%, 0.05 - 3.68% and 0.02-4.88%, respectively for the four compounds. The fresh peel and seed have lower yield but contain higher percentage concentrations of major compounds that serve as compound identification for the citrus family. -
ISC Global Pandemic Cookbook
The ISC Global Pandemic Cookbook Photo by Michał Kępień 2020 ISC Global Pandemic Cookbook 1 Photos by Michael McNally, Michał Kępień, Matthijs Mekking Kępień, Michał McNally, Michael Photos by ISCISC Global Global Pandemic Pandemic Cookbook Cookbook People need comfort in challenging times... The coronavirus pandemic has wreaked unimaginable havoc on lives around the world. As we all hunker down at home and try to stay safe and sane, one thing remains constant: we all need to eat. Internet Systems Consortium, Inc. (ISC) So we thought, while we’re creating all these is a US nonprofit 501(c)(3) corporation masterpieces in the kitchen, why not share dedicated to developing software and some of them with our users, customers, and offering services in support of the Internet friends? And here you have the “fruits” of infrastructure. that effort: the first (and hopefully last) ISC Global Pandemic Cookbook. At this difficult moment in human history, we recognize more than ever the need to It is in no way comprehensive, and you may maintain connections – not just via our BIND not even get a complete meal out of it (we’re 9, ISC DHCP, and Kea DHCP software, but heavy on the desserts), but these recipes our human connections come from all over the as well. world and are all foods that we and/or our ISC’s staff members families enjoy. Most of live in 11 different us (with one exception) countries around the are not professional world: the US, the UK, photographers, so Brazil, France, the our photos are just as Netherlands, Austria, “homemade” as our Denmark, Poland, recipes. -
Issue #31 the Kuchroo Times Announcements: Journal Club BWH Postdoctoral Association Communication Survey
Tuesday, April 28, 2020 Issue #31 The Kuchroo Times Announcements: Journal Club BWH Postdoctoral Association Communication Survey This week Vinee will be presenting a recent paper (see The BWH PDA designed a short survey so that they attachment) from Rusty Jones lab on dependence of can assess needs within the postdoc community with activated T cells on exogenous methionine. respect to enhancing specific communication skills That said, please volunteer for the coming weeks in case (i.e. writing, teaching/mentoring, negotiating, you haven’t presented yet. etc.). The survey itself is 9 questions and should take no more than a few minutes. https://docs.google.com/spreadsheets/d/1GyVz1A5P_kLhRUo4- Please contact Brittani Price or Ashley Ogawa- 6QTKQbk8qTSuSYdUvZ1dSvCFqc/edit#gid=0 Wong with any questions Take the survey here Building a Successful C/T Research Career: A Webinar Series Research Faculty and Trainee Meeting: Postdocs Only on Leadership, Communications, and Mentoring Wednesday, April 29, 12:30 - 1:30pm, Zoom Meeting Session dates run from April - May, 2020 These meetings provide opportunities for investigators from across BWH departments to meet This is a Harvard Catalyst weekly webinar series for with the BRI Executive Committee and provide researchers looking to develop their leadership, feedback directly. Please sign up to attend the communication, and mentorship skills. appropriate lunch based on your rank. Learn more and register here Register here View all meetings based on rank here Additionally, Harvard Catalyst is offering five online courses in Clinical & Translational Research. Learn more and register here Quote of the Day: "If you want to go fast, go alone. -
Perubahan Ciri Tradisional Pada Ramen Makanan Jepang Di Medan
PERUBAHAN CIRI TRADISIONAL PADA RAMEN MAKANAN JEPANG DI MEDAN MEDAN NI ARU NIHON NO DENTŌTEKINA RAMEN NO HENDŌ SKRIPSI Skripsi ini diajukan kepada panitia ujian Fakultas Ilmu Budaya Universitas Sumatera Utara Medan untuk melengkapi salah satu syarat ujian Sarjana dalam Bidang Ilmu Sastra Jepang Oleh: MEIDINA ANINDITA SIREGAR 150708031 PROGRAM STUDI S1 SASTRA JEPANG FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2019 UNIVERSITAS SUMATERA UTARA PERUBAHAN CIRI TRADISIONAL PADA RAMEN MAKANAN JEPANG DI MEDAN MEDAN NI ARU NIHON NO DENTŌTEKINA RAMEN NO HENDŌ SKRIPSI Skripsi ini diajukan kepada panitia ujian Fakultas Ilmu Budaya Universitas Sumatera Utara Medan untuk melengkapi salah satu syarat ujian Sarjana dalam Bidang Ilmu Sastra Jepang Oleh: MEIDINA ANINDITA SIREGAR 150708031 Pembimbing Prof. Hamzon Situmorang, M.S., Ph.D. NIP: 19580704 198412 1 00 1 PROGRAM STUDI S1 SASTRA JEPANG FAKULTAS ILMU BUDAYA UNIVERSITAS SUMATERA UTARA MEDAN 2019 UNIVERSITAS SUMATERA UTARA Disetujui Oleh : Fakultas Ilmu Budaya Universitas Sumatera Utara Medan Medan, 18 Desember 2019 Program Studi Sastra Jepang Ketua, Prof. Hamzon Situmorang, M.S.,Ph.D NIP. 19580704 1984 12 1 001 UNIVERSITAS SUMATERA UTARA PENGESAHAN Diterima Oleh: Panitia ujian Fakultas Ilmu Budaya Universitas Sumatera Utara Medan untuk melengkapi salah satu syarat ujian Sarjana dalam bidang Ilmu Sastra Jepang pada Fakultas Ilmu Budaya Universitas Sumatera Utara Pada : Pukul 13.00 WIB Tanggal : 18 Desember 2019 Hari : Rabu Program Studi Sastra Jepang Fakultas Ilmu Budaya Universitas Sumatera Utara Dekan, Dr. Budi Agustono, M.S. NIP. 19600805 198703 1 001 Panitia Tugas Akhir: No. Nama Tanda Tangan 1. Prof. Hamzon Situmorang, M.S, Ph.D . (...........................) 2. Drs. Eman Kusdiyana, M.Hum. -
Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: a Metabolomics Approach
H OH metabolites OH Article Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach Yong Sung Kwon 1, Sunmin Lee 1, Seung Hwa Lee 2, Hae Jin Kim 2 and Choong Hwan Lee 1,* 1 Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Korea; [email protected] (Y.S.K.); [email protected] (S.L.) 2 Experiment Research Institute, National Agricultural Products Quality Management Service, Gyeongsangbuk-do 39660, Korea; [email protected] (S.H.L.); [email protected] (H.J.K.) * Correspondence: [email protected]; Tel.: +82-2-2049-6177 Received: 22 August 2019; Accepted: 11 September 2019; Published: 13 September 2019 Abstract: Many ethnic fermented soybean products (FSPs) have long been consumed as seasoning and protein sources in East Asia. To evaluate the quality of various FSPs in East Asia, non-targeted metabolite profiling with multivariate analysis of six traditional FSPs (Natto; NT, Cheonggukjang; CG, Doenjang; DJ, Miso; MS, Doubanjiang; DB, Tianmianjiang; TM) was performed. Six FSPs could be clearly distinguished by principle component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Amino acid contents were relatively higher in NT and CG, sugar and sugar alcohol contents were relatively higher in MS and TM, isoflavone glycoside contents were relatively highest in CG, isoflavone aglycon contents were the highest in DJ, and soyasaponin contents were the highest in CG. Antioxidant activity and physicochemical properties were determined to examine the relationships between the FSPs and their antioxidant activities. We observed a negative correlation between isoflavone aglycon contents and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) activity. -
WO 2013/077900 Al 30 May 2013 (30.05.2013) P O P C T
(12) INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization I International Bureau (10) International Publication Number (43) International Publication Date WO 2013/077900 Al 30 May 2013 (30.05.2013) P O P C T (51) International Patent Classification: AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, A23G 3/00 (2006.01) CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, (21) International Application Number: HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, PCT/US20 12/028 148 KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, (22) International Filing Date: MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, 7 March 2012 (07.03.2012) OM, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, (25) Filing Language: English TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW. (26) Publication Language: English (84) Designated States (unless otherwise indicated, for every (30) Priority Data: kind of regional protection available): ARIPO (BW, GH, 13/300,990 2 1 November 201 1 (21. 11.201 1) US GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, SZ, TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, MD, RU, (72) Inventor; and TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, (71) Applicant : CROWLEY, Brian [US/US]; 104 Palisades DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, Avenue, #2B, Jersey City, New Jersey 07306 (US). -
List of Citrus Fruits
Common Taxonomic SNo Notes name(s) name/constituents Yellowish-orange in colour, about the size of grapefruit and oblate in shape. 1 Amanatsu Citrus natsudaidai The fruit contains 12 segments and about 30 seeds. Balady citron 2 Palestinian Citrus medica Grown in Israel and used for Jewish ritual purposes. citron Bergamot 3 Citrus bergamia orange Bitter orange Seville orange Sour orange 4 Bigarade Citrus × aurantium orange Marmalade orange 5 Blood orange Citrus × sinensis Buddha's hand Citrus medica var. 6 Bushukan sarcodactylis Fingered citron Calamondin × Citrofortunella 7 Calamansi mitis Citrus reticulata × 8 Cam sành maxima 9 Citron Citrus medica Citrus subg. Papeda indicates the subgenus Papeda of the genus Citrus, with citrus species native to Asia.The papeda group includes some of the most Citrus subg. tropical, and also some of the most frost-tolerant citrus plants. They are 10 Papeda cultivated far less often than other citrus, though they will all hybridize with other citrus. This group contains about 15 species. 11 Clementine Citrus reticulata Corsican 12 citron Found in lowland subtropical rainforest and dry rainforest areas of Queensland and New South Wales, Australia. Early settlers consumed the 13 Desert Lime Citrus glauca fruit and retained the trees when clearing for agriculture. Commercial uses include boutique marmalade and restaurant dishes, and is exported for such. 14 Etrog Citrus medica The finger lime has been recently popularised as a gourmet bushfood. 15 Finger lime Citrus australasica Finger lime is thought to