【内容の要旨及び審査の結果の要旨】中国における農村養老保険制度の加入規定要因の研究：内陸少数民族農村と沿海漢民族農村の比較を通して

奈良女子大学博士(社会科学)博士学位論文 内容の要旨及び審査の結果の要旨, Vol. 24, pp. 127-132博士(社会科学),博論第344号,平成19年3月23日授与othe

液体式冰箱除臭净化器

具有中药和二价铁离子双重除臭功能的液体式冰箱除臭净化器是用中药作为除臭和抑制细菌生殖，二价铁离子作为吸收食品腐烂时产生的臭味气体，维生素C作为还原剂，使铁盐还原再生成能除臭的二价铁离子，并用低压安全型气泵(功耗约0.2瓦)和自动停启线路，自动定期强制冰箱内空气进入含有中药成分的除臭净化液，以鼓泡吸收的方式进行除臭和净化空气

茶多酚棕榈酸酯对棕榈油抗冻性 和煎炸稳定性的影响Effect of tea polyphenol palmitate on freezing resistance and frying stability of palm oil

为了对棕榈煎炸油的开发提供参考，以不同茶多酚棕榈酸酯（抗氧化剂）添加量的分提18 ℃棕榈油为煎炸油，通过10 ℃和15 ℃冷冻试验中煎炸油（茶多酚棕榈酸酯含量分别为0、50、80、100、150、200、300 mg/kg)晶体微量析出时间和发朦时间的变化，以及180 ℃下薯条煎炸过程中煎炸油酸值、p-茴香胺值、总氧化值、色泽、脂肪酸组成、极性组分含量和3-氯丙醇酯含量的变化，分析了茶多酚棕榈酸酯对棕榈油抗冻性和煎炸稳定性的影响。结果表明：棕榈油的发朦时间与抗氧化剂的添加量整体呈阶梯增长的关系，尤其在15 ℃条件下，其抗冻性在茶多酚棕榈酸酯含量为50 mg/kg和150 mg/kg时明显增强；煎炸油的酸值、p-茴香胺值、总氧化值、脂肪酸组成、极性组分含量与茶多酚棕榈酸酯添加量无相关性；添加茶多酚棕榈酸酯的棕榈油在煎炸后的色泽均比空白组深；3-氯丙醇酯在煎炸初期降解剧烈，后期降解缓慢，最终趋于平缓，与抗氧化剂的添加量无相关性。总之，向棕榈油中添加茶多酚棕榈酸酯可以明显提高其抗冻性，茶多酚棕榈酸酯含量为50 mg/kg或150 mg/kg时，其抗冻性改进效果最为明显，但是并不能有效提升煎炸油的煎炸稳定性。In order to provide a reference for the development of palm frying oil, fractionated 18 ℃ palm oil with different additions of tea polyphenol palmitate (antioxidant) was used as frying oil，and the changes of trace precipitation time of crystal and hazing time of frying oil (tea polyphenol palmitate content was 0, 50, 80, 100, 150, 200 mg/kg and 300 mg/kg, respectively) in 10 ℃and 15 ℃ freezing tests, as well as the changes of acid value, p-anisidine value, total oxidation value, color, fatty acid composition, polar components content and 3-chloropropanol ester content during frying French fries at 180 ℃ were determined. The effects of tea polyphenol palmitate on the freezing resistance and frying stability of palm oil were analyzed. The results showed that there was an stepwise increase in the hazing time of palm oil in relation to the amount of antioxidant added, especially at 15 ℃, the freezing resistance was significantly enhanced at the tea polyphenol palmitate contents of 50 mg/kg and 150 mg/kg. The acid value, p-anisidine value, total oxidation value, fatty acid composition, polar components content of the frying oil were not related to the content of tea polyphenol palmitate. The color of palm oil added with tea polyphenol palmitate after frying was darker than that of the blank group. 3-Chloropropanol ester degraded severely at the initial stage of frying, and then slowly and gradually, which was not related to the amount of antioxidant added. In conclusion, the addition of tea polyphenol palmitate to palm oil can significantly improve its freezing resistance. When the content of tea polyphenol palmitate is 50 mg/kg or 150 mg/kg, its freezing resistance effect is the most obvious, but it can not effectively improve the frying stability of frying oil

【内容の要旨及び審査の結果の要旨】中国における農村養老保険制度の加入規定要因の研究：内陸少数民族農村と沿海漢民族農村の比較を通して

博士学位論文 内容の要旨及び審査の結果の要旨, Vol. 24, pp. 127-132博士(社会科学),博論第344号,平成19年3月23日授

Determination of the number of ψ(3686) events taken at BESIII

The number of ψ(3686) events collected by the BESIII detector during the 2021 run period is determined to be (2259.3±11.1)×106 by counting inclusive ψ(3686) hadronic events. The uncertainty is systematic and the statistical uncertainty is negligible. Meanwhile, the numbers of ψ(3686) events collected during the 2009 and 2012 run periods are updated to be (107.7±0.6)×106 and (345.4±2.6)×106, respectively. Both numbers are consistent with the previous measurements within one standard deviation. The total number of ψ(3686) events in the three data samples is (2712.4±14.3)×10^