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Genetic Engineering and Genome Editing for Zinc Biofortification of Rice

為了解決Rice的問題，作者 這樣論述：

Genetic Engineering and Genome Editing for Zinc Biofortification of Rice provides the first single-volume, comprehensive resource on genetic engineering approaches, including novel genome editing techniques, that are carried out in rice, a staple crop for much of the world’s population. Dietary z

inc deficiency can lead to negative health outcomes, including increased risk of stunting, respiratory diseases, diarrhea, mortality during childhood, and preterm births in pregnancy. By providing a complete view of the need for zinc biofortification in rice, sections in this book discuss state-of-t

he-art scientific advances, and then go further, placing them in their proper scientific, regulatory and socioeconomic contexts. While zinc biofortification can be achieved through conventional breeding, genetic engineering and agronomic practices, this is the first reference to bring all the latest

insights and understanding to a comprehensive resource that is based on real-world experience and targeted applications.

Rice進入發燒排行的影片

國小高年級學童知覺體育教師教學風格與運動涉入之研究

為了解決Rice的問題，作者洪琨祐 這樣論述：

　　本研究旨在瞭解高雄市國小高年級學童知覺體育教師教學風格與運動涉入之現況，分析不同背景變項知覺體育教師教學風格與運動涉入之差異，並探討兩者的相關情形。本研究以高雄市國小高年級學童為研究對象，以分層隨機抽樣進行問卷調查，採用「體育教師教學風格量表」、「學童運動涉入量表」作為研究工具，共發放問卷444份，回收有效問卷418份（男生203人，女生215人；五年級252人，六年級166人），有效回收率94.1%。將調查所得資料利用SPSS20統計軟體，以描述性統計、獨立樣本t考驗、獨立樣本單因子變異數分析、Pearson積差相關進行資料處理與分析，統計顯著水準訂為α=.05。　　所得研究結果為：一

、國小高年級學童知覺體育教師教學風格以折衷型分數最高，不同學校規模、教師性別在學生知覺體育教師教學風格上有顯著差異；不同性別、年級、運動時間、運動次數、運動強度在學生知覺體育教師教學風格上則無顯著差異。二、國小高年級學童運動強度適中，不同性別、學校規模、運動時間、運動次數、運動強度在學生運動涉入程度上有顯著差異；不同年級、教師性別在學生運動涉入程度上則無顯著差異。三、高雄市國小高年級學童知覺體育教師教學風格與運動涉入呈低度正相關。　　本研究結論為高雄市國小高年級大型學校的學童知覺折衷型教師風格比起中型學校的學童有較深的感受；學童運動強度適中，運動涉入不受年級及教師性別影響；能知覺體育教師教學風

格屬於折衷型的學生，愈能提升自己的運動涉入程度。

Flavors of the Maghreb: Authentic Recipes from the Land Where the Sun Sets (North Africa and Southern Italy)

為了解決Rice的問題，作者 這樣論述：

The Arabic word Maghreb means ＂land where the sun sets.＂ The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily

, and Malta. The history of this region is completely different from that of the rest of Africa, and today’s cuisine reflects those differences. It’s an inviting cuisine, made with fresh local and seasonal ingredients, that carries a diversity of flavors and time-honored traditions to the Maghreb ta

ble.Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each new culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fru

its, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Ita

lian settlement, and the baguette, salad Niçoise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine.This unique cookbook brings the colorful, aromatic foods of the Maghreb region

to readers through over 100 authentic recipes. Chapters cover a range of options: Appetizers, Soups, Sides, Vegetables, Main Courses, Condiments, and Desserts. Also included are helpful chapters on the pantry essentials, herbs and spices that give Maghreb foods their distinct appeal.Sample recipes:

Crostini with Dill and PecorinoSpicy Cauliflower MinestraCouscous for Festive Occasions (Seffa)Lamb Chops in Dried Fig SauceBaked Whole Bass with ChermoulaShrimp Speidini with Golden Breadcrumbs and PistachiosRustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden RaisinsBroccoli AffogatiMarzip

an-Stuffed Dates

亞太地區航空公司疫情影響下之績效評估

為了解決Rice的問題，作者陳昱凱 這樣論述：

本研究探討在疫情影響下，亞太地區航空公司其受影響程度及績效排名，將時間選定在2019下半年、2020上半年及2020下半年三個基期，並利用無導向動態差額資料包絡分析法來探討疫情爆發前、中、後航空之間的排名變化，進而檢視出各變數須調整之比率，藉此比較出公司在疫情期間所做出之經營策略是否提升航空公司在同業間之競爭力。本研究結果顯示2020上半年疫情爆發期間，各家航空公司RPK(收益延人公里)有明顯降低的趨勢，績效排名較差的航空公司應降低營業成本，並將營業重心移往貨運上的提升，以提升其經營效率。從數據也顯示貨運比例最高之五間公司，長榮、中華、國泰、韓亞及大韓航空效率值皆為1，均呈現相對有效率。