Li Feng Trademark Manufacturing, Ltd.

This document is part of a digital collection provided by the Martin P. Catherwood Library, ILR School, Cornell University, pertaining to the effects of globalization on the workplace worldwide.  Special emphasis is placed on labor rights, working conditions, labor market changes, and union organizing.CLW_Li_Feng_Trademark_Manufacturing.pdf: 27 downloads, before Oct. 1, 2020

Cosmological Evolution of a Quintom Model of Dark Energy

We investigate in this paper the cosmological evolution of a dark energy model with two scalar fields where one of the scalar has canonical kinetic energy and another scalar has negative kinetic energy term. For such a system with exponential potentials we find that during the evolution of the universe the equation of state $w$ changes from $w>-1$ to $w<-1$, which is consistent with the recent observations. A phase-plane analysis shows that the "phantom"-dominated scaling solution is the stable late-time attractor of this type of models.Comment: 9 pages, 3 figures, LaTeX2

Shifting Tides: China and North Korea

"The nuclear test was no less than a slap in China's face." Zhu Feng is a professor of the School of International Studies and director of the International Security Program in Peking University

MENCARI NAGA DI PULAU DEWATA: KAJIAN FENG SHUI PADA BEBERAPA KELENTENG ABAD XIX

Feng shui is the concept of harmonizing nature and the environment which is the spiritual foundation of Chinese society for a building, including religious place (kelentengs). The concept of feng shui is also applied to kelentengs in Bali which were built around 19th century. This research aims to identify application of feng shui which reflected in its aspects and classify the types of kelentengs in Bali. The method of data collection by literature study, field observations and interviews. The data obtained then carried out for further processing and analysis. Research result shows that feng shui, fully and partially implemented in several aspects and there are also adaptations toward those aspects. Based on the type of classification, in Bali there are 3 (three) types of kelentengs called Taoist Kelentengs, General Kelentengs and Community Kelentengs. Feng shui adalah konsep harmonisasi alam dan lingkungan yang merupakan landasan spiritual masyarakat Tionghoa dalam mendirikan sebuah bangunan, termasuk sarana ibadah (kelenteng). Konsep feng shui juga diterapkan pada kelenteng-kelenteng di Bali yang dibangun sekitar abad ke-19 Masehi. Tujuan penelitian ini adalah untuk mengidentifikasi penerapan feng shui yang tercermin dalam aspek-aspeknya dan mengklasifikasikan jenis kelenteng yang ada di Bali. Metode pengumpulan data dilakukan dengan studi pustaka, observasi lapangan dan wawancara. Data-data yang diperoleh di lapangan ini kemudian dikumpulkan, serta dilakukan pengolahan dan analisis lebih lanjut. Hasil penelitian yang didapat dari lapangan yaitu adanya penerapan feng shui pada beberapa aspek, baik penerapan secara penuh maupun parsial dan adaptasi terhadap aspek feng shui tersebut. Berdasarkan jenis klasifikasinya, di Bali terdapat 3 (tiga) jenis kelenteng yaitu Kelenteng Tao, Kelenteng Umum dan Kelenteng Masyarakat

Fire-induced structural failure: the World Trade Center, New York

Fire investigation has generally concentrated on determination of the cause and origin of a fire. Methodologies developed for this purpose have thus focused on the dynamics of fire growth and investigation of its effect on different objects within the structure affected by the fire. It is unusual to see a fire investigation emphasising structural damage as a way to obtain information for fire reconstruction. The series of dramatic fire events that occurred on 11 September 2001 within the World Trade Center, New York complex have emphasised the need to introduce structural analysis as a companion to evaluation of a fire timeline. Only a combined analysis is capable of providing a complete reconstruction of the event and therefore a solid determination of causality. This paper presents a methodology to establish, by means of modern structural and fire analysis tools, the sequence of events leading to a structural failure. This analysis will be compared with classic cause and origin techniques, emphasising the importance of a comprehensive study. Specific structural features and fire conditions that lead to unique forms of failure will be discussed, establishing the complexity of linking fire, structure characteristics and failure mode. The collapse of buildings 1 and 2 of the World Trade Center will be used to illustrate different forms of failure and the fires that cause them

Lei Feng: China\u27s Evolving Cultural Icon, 1960s to the Present

In 1962, very few people within the Peoples Republic of China (PRC) had ever heard of Lei Feng, a young soldier who died in a tragic accident while driving a truck for the People\u27s Liberation Army. The following year, his name was known throughout China as one of the finest young soldiers that the country had ever produced. In years to come, his diary was put in the hands of everyone from school children to soldiers to serve as a model for the ideal Chinese citizen. Furthermore, as Chinese culture evolved, so did the Lei Feng image, changing from citizen-soldier in 1963 to socialist entrepreneur after 1978. This study\u27s focus is how Lei Feng has become not only a model Chinese citizen-soldier and entrepreneur, but a successful example to fellow nations of how they, too, could mold the ideals of their citizens for generations to come

Behaviour of milk protein ingredients and emulsions stabilised by milk protein ingredients in the simulated gastrointestinal tract : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Manawatu, New Zealand

Milk clotting behaviours in the stomach impact the digestion rates of protein and fat. A variety of milk protein products are applied as functional ingredients in many foods. This research was conducted to investigate the digestion behaviours of various commercial dairy ingredients and lipids in emulsions stabilised by these ingredients using a dynamic in vitro digestion model, i.e., a human gastric simulator (HGS), with a focus on the effect of different structures of clots formed in dairy ingredients during gastric digestion on hydrolysis of proteins and/or lipids. Skim milk powder (SMP), milk protein concentrate (MPC) 4851, MPC 4861, sodium caseinate, whey protein isolate (WPI) and heated (90°C, 20 min) WPI were used in the present study. Results showed that SMP and MPC 4851, which contained casein micelles, formed ball-like clots with a relatively dense network after 10 min of gastric digestion. These clots did not disintegrate after 220 min of digestion. MPC 4861 and sodium caseinate generated clots at around 40 min, and a loose, fragmented structure was observed at the end of the gastric digestion due to a lacking micellar structure of caseins. No clot was observed in WPI or heated WPI after 220 min gastric digestion, although aggregation occurred at around 40 min in heated WPI. These differences in coagulation behaviours apparently affected the rate of gastric emptying and protein hydrolysis by pepsin in the gastric system. In SMP and MPC 4851, the gastric emptying and hydrolysis of caseins was much slower than that observed in MPC 4861 and sodium caseinate. The most rapid gastric emptying of proteins was observed in the WPI samples both with and without heating. This is attributed to the formation of varied structured clots at different times under the gastric conditions. The effect of protein concentration on the gastric behaviour of these dairy ingredients in solution was then examined, with a particular emphasis on the structure of clots. SMP and MPC 4851 have been selected as model protein ingredients. Their gastric behaviours were investigated over a protein concentration range of 0.5-5.0% (w/w). The results showed that the digestion behaviour of SMP and MPC 4851 followed a similar pattern. The rate of pH changes in the emptied digesta during digestion was protein concentration dependent. With an increase in protein concentration, the decrease in pH slowed. The protein concentration had no apparent impact on the casein clotting time. Clots were formed in the first 10 min of digestion in all samples. However, in both SMP and MPC 4851, when protein concentration was lower than 2.0% (w/w) the clots consisted of small protein pieces with a loose, porous and open structure after a 220 min digestion. Whereas a cheese ball-like clot with a denser network was observed at the end of gastric digestion when the protein concentration varied from 2.0% to 5.0% (w/w). Such a difference in the structure apparently affected the rate of protein hydrolysis. A more rapid hydrolysis (P < 0.05) of the clotted protein was observed when protein concentration was lower than 2.0% (w/w) compared to the samples containing a higher proportion of protein (2.0%-5.0%, w/w). To study the effect of different coagulation behaviours on the digestion of oil droplets in oil-in-water emulsions, these dairy ingredients (with the exception of SMP) were used to prepare an oil-in-water emulsion (20.0% soy oil and 4.0% protein, w/w). They were digested under the dynamic gastric conditions using the HGS. The gastric digesta was emptied at 20 min intervals. Then all digesta were mixed to investigate the lipid digestion under the small intestinal conditions. Changes in physicochemical properties of emulsions, involving the particle size, the microstructure, the oil content of the emptied gastric digesta and the amount of free fatty acids (FFAs) released during the small intestine stage, were determined using an in vitro small intestinal digestion model. Aggregation of MPC 4851-stabilised emulsion took place after 5 min of digestion in the HGS with the largest size. The aggregates remained in the stomach and did not disappear during the whole gastric digestion. The hydrolysis of the aggregated network by pepsin was largely slowed by the reduced ability of the simulated gastric fluid (SGF, containing pepsin) to diffuse into the larger sized aggregates. MPC 4851-stabilised emulsion thus resulted in the slowest release of oil droplets into the small intestine. In comparison, MPC 4861 and sodium caseinate-stabilised emulsions aggregated in the stomach at approximately 40 min, forming smaller sized aggregates. These aggregates disintegrated at the mid and late-stages of digestion in these two emulsions. Therefore, MPC 4861 and sodium caseinate-stabilised emulsions had a more rapid delivery of oil droplets into the small intestine. In relation to the WPI-stabilised emulsions both with and without heating, the aggregations formed at a similar time to that which was observed in MPC 4861 and sodium caseinate-stabilised-emulsions; i.e., at approximately 40 min. However, they had the smallest sized aggregates amongst all samples and they disintegrated quickly with further digestion. WPI-stabilised emulsions both with and without heating had the fastest gastric emptying and hydrolysis by pepsin in the early and mid-stages of the gastric digestion process. Thus, the highest level of oil content contained in the emptied gastric digesta was produced from both WPI-stabilised emulsions. In the mixed gastric digesta, which were subjected to the small intestinal digestion, the oil contents contained in the different emulsion samples varied. This difference impacted the extent of lipid digestion by pancreatic lipase. The sample with a higher oil content released a greater amount of FFAs compared to the sample with a lower oil content. The extent of lipid digestion of different emulsion samples adhered to the following pattern: MPC 4851-stabilised emulsion < MPC 4861-stabilised emulsion < sodium caseinate-stabilised emulsion, WPI-stabilised emulsions both with and without heating. Overall, the gastric behaviours of dairy ingredients either in solutions or emulsions were affected by the formation of structured clots/aggregates. The differences in clotting/aggregation times and their structures were greatly dependent on the component and structure of protein, the processing prior to digestion and the susceptibility to proteases. These differences in protein coagulation/aggregation behaviour impacted the rates of protein hydrolysis and gastric emptying. The oil content and protein composition of the gastric digesta transferred into small intestine and the extent of lipid digestion in small intestine were also affected. These results are important in an application perspective. They provide useful information for the design and development of healthier food products by allowing greater control over the manipulation of protein bioavailability, which subsequently provides greater control over lipid metabolism

Two-Higgs-Doublet-Models and Radiative CP Violation

We discuss the feasibility of spontaneous CP violation being induced by radiative corrections in 2HDM's. Specifically, we analyze the cases of gaugino/higgsino effect on MSSM, and a new model with an extra exotic quark doublet. The new model, while demonstrating well the Georgi-Pais theorem, is also expected to be phenomenlogically interesting.Comment: 8 pages + cover, 3 figures incoporated, in latex with aipproc.sty /aipproc.cls, talk given by O.K. at MRST '9