Interview by Law Ho Man Carmen

Mr Law is 51 years old who was born in Guangdong Zhuhoi in 1949\u27s, just after WWII. He lived and studied in Zhuhoi until 23 years old. He immigrated to Hong Kong at 23 years old illegally. According to his family, they were not rich but their relationship was very good. He has parents, eleven brothers and sister. However, all his brothers had dead and lost during WWII, expect his elder sister and his 6th elder brother. His elder sister and his brother always took care his family. Although they were not living together, they loved each other and had a good relationship. Talking about his studies, he had gone to school at 9 years old. Until the Civil Revolution, he needed to take part in the revolution, so he stopped to go to school. He was F.1 at that time. In conclusion, he thinks that there had a lot of difference between the childhood of his children and his childhood. He thinks that the changing of environment is an important reason. It makes the attitude of his children towards him is totally difference from his childhood

Interview by Chau, Carmen Kar Man

Mr. Chau is my granddad and we had talked over the topics on his education, wartime and his attitude towards physical publishment. He was borned in 1932, and now is 67 years old. He attended the primary school when he was 11 years old and had studied for one and a half years. Besides, he had studied the Red Book for 2 years. During the lessons, he had to recite The Three Character Classic and Thousand Character Classic and then copied them for at least twice times. If he couldn\u27t do it, his teacher would hit his head that was the old Chinese studying way of Pop Pop Chai . During the Sino-Japanese was, the life was very hard. There was the shortage of rice, he had to eaten all the sweet potatoes first. And he believed that the Japanese Army would not boom the Hong Kong citizens, but for the British Army. In his childhood, he experienced from the physical punishment. So he can learn that it was not the effective way to reach children what is right by scolding and hitting. It is important to let the children have a chance for corretions, as the proverb, It\u27s never too late to mend

The impact of a post-process approach on Hong Kong junior secondary school students' attitudes and engagement with L2 writing

A Research Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Bachelor of Education in Language Education, The University of Hong Kong, May 2010.Thesis (B.Ed)--University of Hong Kong, 2010.Adviser: Fiona Hyland.Includes bibliographical references (p. 32-35).published_or_final_versionEducationBachelorBachelor of Education in Language Educatio

Difference in severity rating between sustained vowels and connected speech in perceptual voice analysis

"A dissertation submitted in partial fulfilment of the requirements for the Bachelor of Science (Speech and Hearing Sciences), The University of Hong Kong, December 31, 2004."Also available in print.Thesis (B.Sc)--University of Hong Kong, 2004.published_or_final_versionSpeech and Hearing SciencesBachelorBachelor of Science in Speech and Hearing Science

Monitoring the Evolution of Major Chemical Compound in Dairy Products During Shelf-Life by FTIR

Fourier-transform infrared (FTIR) spectroscopy is considered to be a comprehensive and sensitive method to characterize the chemical composition and for detection of molecular changes in different samples. In this study, FTIRspectroscopy  was employed as an rapid and low-cost technique in order to characterize the FTIR spectra and identify appropriate spectral regions for dairy product fermented by a lactic culture consisting by species of Lactococcus lactis and Leuconostoc mesenteroides. A second objective was to monitore the key chemical compounds (lactose, lactic acid, flavors) during fermentation and refrigerated storage (1-21 days, at 4-6°C). By FT-IR fingerprint during fermentation we identified changes of the spectra pattern with specific increasing or decreasing peaks for lactose, lactic acid, esters, aromatic compounds, aminoacids, fatty acids. Also the technique was able to identify chemical compounds involved in the microbial activity such as phosphates and phosphorylated carbohydrates during fermentation and dairy product shelf-life. All the major chemical compounds recorded significant increaments during fermentation and refrigerated storage comparing with the raw milk

Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom powder in the composition of pasta and evaluating the quality of the product from a nutritional and sensorial point of view. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom powder. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences.By using sensory analysis has been established that the consumers preferred pasta enriched with 10% mushroom powder. In conclusion, the addition of mushrooms flour assures an enhancement of the nutritional value, as well as of the organoleptic characteristics of the final product