Jing Zhao – författare

This edited book is about the rationale, practice and classroom implementation of English-medium instruction courses in Chinese universities. It specifically focuses on classroom discourse analysis across different disciplines and settings. The main themes of this book are: describing the state educational policies toward English-medium instruction at the tertiary level; distinguishing English-medium instruction from mainstream foreign language learning; analyzing curricula and discourse at the classroom level and evaluating the learning effectiveness of these courses. This book covers the widespread implementation of English-medium courses in China across different disciplines, and it provides a window for researchers and practitioners from other parts of the world to see the curriculum design, lesson planning, discourse features and teacher-student interaction in English-medium classrooms in China. Contributors to this volume consists of a panel of highly respected researchers in the fields of bilingual education, English-medium instruction, classroom discourse analysis and language program evaluation.

Chapters include,

This edited book is about the rationale, practice and classroom implementation of English-medium instruction courses in Chinese universities. It specifically focuses on classroom discourse analysis across different disciplines and settings. The main themes of this book are: describing the state educational policies toward English-medium instruction at the tertiary level; distinguishing English-medium instruction from mainstream foreign language learning; analyzing curricula and discourse at the classroom level and evaluating the learning effectiveness of these courses. This book covers the widespread implementation of English-medium courses in China across different disciplines, and it provides a window for researchers and practitioners from other parts of the world to see the curriculum design, lesson planning, discourse features and teacher-student interaction in English-medium classrooms in China. Contributors to this volume consists of a panel of highly respected researchers in the fields of bilingual education, English-medium instruction, classroom discourse analysis and language program evaluation.

Chapters include,

Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer.

Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins.

There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market.

Proteins are an important nutrient and ingredient in food as well as in nutritional supplements. The application and take up of food proteins, especially plant proteins, has been limited due to their undesirable sensory properties, e.g. taste, odour, and chalky mouth feel. This will need to change if the availability of meat protein becomes scarcer.

Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins. The topics to be covered include sensory and instrumental characterization of flavour compounds in food proteins, how flavour profiles in food proteins can be formed or altered, research advances of individual food proteins, the use of food protein products as flavouring ingredients, and future trends of flavouring food proteins.

There is a growing interest in using plant proteins in food formulation and industrial applications, but no book has yet covered this systematically until now. Summarizing research advances in consumer studies and flavour chemistry that focus on food proteins, the book will discuss the flavour properties and problems in each major and novel food protein source for the academic and industry market.

This book deals with the simulation of the mechanical behavior of engineering structures, mechanisms and components.  It presents a set of strategies and tools for formulating the mathematical equations and the methods of solving them using MATLAB. For the same mechanical systems, it also shows how to obtain solutions using a different approaches.  It then compares the results obtained with the two methods. By combining fundamentals of kinematics and dynamics of  mechanisms with applications and different solutions in MATLAB  of  problems related to gears, cams, and multilink mechanisms, and by presenting the concepts in an accessible manner, this book is intended to assist advanced undergraduate and mechanical engineering graduate students in solving various kinds of dynamical problems by using  methods in MATLAB. It also offers a comprehensive, practice-oriented guide to mechanical engineers dealing with kinematics and dynamics of several mechanical systems.

This book builds an easy-to-understand rural school curriculum interpretation framework and operational ideas, based on the policy foundation and practical experience of basic education curriculum reform. It draws on classic curriculum theoretical models, and serves as a practical reference book for readers interested in curriculum theories and practical operation.

This book addresses questions around the topics of curriculum tasks of rural schools, how to formulate curriculum planning to complete rural school curriculum tasks creatively, how course implementation works, and how to conduct both course evaluation and course management. It adheres to the ideological concept of the unity of knowledge and action and helps to promote the internal and external response of the rural school curriculum in terms of theoretical understanding and practical operation.

This book focuses on the strategies and methods for quality control of Chinese medicines used in prevention and treatment of diseases for thousands of years in China and East Asia. It explains various strategies and methods for quality markers discovery and herbal glycoanalysis, as well as practices for control of heavy metal and pesticide residues. Strategies to overcome the shortage of reference compounds for quality control of Chinese medicines are also provided. The book also introduces analytical techniques for different analytes in Chinese medicines with an emphasis on sample preparation in automation and high extraction efficiency methods, the key process affecting the time and accuracy of the techniques. It is of interest to quality control scientists in academia and industry working on Chinese medicines and/or herbal medicine and also pharmacists, pharmacologists, food chemists, and nutritionists who want to understand Chinese medicines.