Retrogradation behaviour of milled and brown rice pastes during ageing
M.Mariotti *,N.Sinelli,F.Catenacci,M.A.Pagani,M.Lucisano
Department of Food Science and Microbiology (DiSTAM),University of Milan,Via G.Celoria 2,20133Milan,Italy
a r t i c l e i n f o
Article history:
Received 1January 2008Received in revised form 9July 2008
Accepted 5September 2008Keywords:Rice Gel
Retrogradation Viscoamylograph
Dynamic rheological test FT-NIR spectroscopy
a b s t r a c t
Retrogradation of gelatinised starch is the main phenomenon that in?uences the texture of cooked rice.The rate of retrogradation is affected by several factors including amylose and amylopectin ratio,protein and ?bre.The objective of this study was to analyse the pasting properties and the retrogradation behaviour of six traditional and ?ve aromatic Italian rice varieties.The pasted gels,after cooling,were evaluated by dynamic rheological measurements for up to 7days of storage at 4 C.The samples were also analysed by a NIR spectrometer.The pasting properties and the retrogradation behaviour of milled rice ?ours strongly depended on the rice varieties.During gel ageing,a noticeable increase of G 0and G 00was observed only for the milled rice varieties Asia,Gange,Fragrance and Vialone Nano,characterised by a high amylose content.No further hardening was found either for the other milled varieties or for all the brown samples.The methods used in this work (dynamic oscillatory rheometry and FT-NIR spectros-copy)turned out to be very useful in the de?nition of rice starch gels ageing.
ó2008Elsevier Ltd.All rights reserved.
1.Introduction
During gelatinisation,starch granules swell to several times their initial size as the result of the loss of crystalline order and water absorption;they are partially ruptured,releasing amylose,and form a three-dimensional network with the swollen granules embedded into the matrix.A starch paste can therefore be regar-ded as a composite material consisting of swollen granules dispersed in a continuous biopolymer matrix (Noel et al.,1993).The properties of each phase and the interactions between the components are important elements in determining the rheolog-ical behaviour of pasted gels.These properties depend on several factors,including the type and the concentration of starch,the amylose/amylopectin ratio,the temperature pro?le applied to the pastes,and the presence and concentration of other soluble and insoluble compounds such as protein,salts,lipids,and ?bre (Lii et al.,1995,2004).
The swollen starch granules form a strong packed gel structure with a high shear resistance whose intensity increases on cooling due to starch retrogradation.In fact,if the starch concentration is suf?ciently high,the paste can convert into gel upon cooling (Tester
and Morrison,1990).Retrogradation of gelatinised starch involves the reordering of the amylose chains in short-term ageing (Dou-blier and Choplin,1989)and a slower reorganisation of amylopectin after longer periods (Biliaderis and Zawistowski,1990;Lai et al.,2000).
The Brabender Micro-Visco-Amylograph (MVA)and the Rapid Visco Analyser (RVA)are currently used as standard analytical tools to assess the pasting characteristics of starch and ?our suspensions in water.Several parameters evaluated from the pasting pro?les of milled rice ?our have been shown to correlate with the eating quality (Bergman et al.,2004)and with the end-use of rice ?our.Relationships have been observed between the amylographic measurements and the amylose and protein content (Sandhya Rani and Bhattacharya,1989)and the instrumental parameters used to measure the textural properties of rice ?our pastes.
Dynamic oscillatory rheometry is useful for monitoring struc-ture development during gelling and ageing without breaking the structural elements formed in the sample upon ageing.In a dynamic test,the storage modulus (G 0),loss modulus (G 00),complex modulus (G *)or complex viscosity (h *)are determined using a sinusoidal strain cycle.Many authors have used rheological methods to monitor the changes that occur during the heating of starches and ?ours (Hagenina and Ding,2005;Hamed et al.,2008;Lii et al.,1995,1996;Rao et al.,1997;Svegmark and Hermansson,1991)and to evaluate the viscoelasticity of starch pastes (Lii et al.,1995;Sandhya Rani and Bhattacharya,1989;Yoo,2006)and gels (Biliaderis and Zawistowski,1990;Chun and Yoo,2004).
Another interesting method for acquiring information about molecular changes during gel ageing is near infrared re?ectance
Abbreviations:FT-NIR,Fourier transform near infrared re?ectance;G 0,storage modulus;G 00,loss modulus;MSC,multiplicative scatter correction;MVA,Brabender Micro-Visco-Amylograph;NIR,near infrared re?ectance;PCA,principal component analysis;Rice varieties:AP,Apollo;AS,Asia;AU,Augusto;BA,Balilla;FR,Fragrance;GA,Gange;GI,Giano;GL,Gladio;RO,Roma;SE,Selenio;VN,Vialone Nano;RVA,Rapid Visco Analyser.
*Corresponding author.Tel.:t390250319186;fax:t390250319190.E-mail address:manuela.mariotti@unimi.it (M.
Mariotti).Contents lists available at ScienceDirect
Journal of Cereal Science
journal homepage:
https://www.doczj.com/doc/fd695022.html,/locate/jcs
0733-5210/$–see front matter ó2008Elsevier Ltd.All rights reserved.doi:10.1016/j.jcs.2008.09.005
Journal of Cereal Science 49(2009)171–177
(NIR)spectroscopy,a rapid and non-destructive analytical tech-nique for studying food product characteristics.The IR spectrum is obtained by a change in the molecular dipole moment during vibration.NIR spectroscopy(780–2500nm)applied to food samples gives information on the molecular bonds and therefore on the functional groups of the molecules.Spectrum bands involve many of the general stretching,bending motions of the molecule, and the overall spectrum may act as a?ngerprint of molecular status(Cen and He,2007;Williams and Norris,2002).Champagne et al.(2001)used NIR spectroscopy as a rapid and cost-effective analytical tool to assess rice quality and sensory attributes.Some studies have proposed calibration models for the determination of amylose and protein content in rice(Delwiche et al.,1996;Sohn et al.,2004).Windham et al.(1997)pointed out that NIR spec-troscopy gave the best prediction results for the textural attributes perceived in the initial oral phases of sensory evaluation such as adhesiveness and stickiness.These attributes were mainly related to changes in spectra due to the different protein,starch and lipid content of the rice.Sinelli et al.(2006)demonstrated the feasibility of using NIR spectroscopy to pro?le rice during cooking and to evaluate the optimal cooking time of milled,parboiled and quick cooking rice.In a limited number of studies,NIR spectroscopy has been used as a rapid and non-destructive technique for evaluating the gelatinisation and retrogradation behaviour of cooked rice(Cho et al.,1998).
The objectives of this study were to analyse the pasting prop-erties and the retrogradation behaviour of six traditional and?ve aromatic Italian rice varieties,both as brown and milled grains,via dynamic oscillatory rheometry and NIR spectroscopy,and to investigate the possibility of using NIR spectroscopy as a rapid and non-destructive method to monitor textural changes of rice gels during ageing.
2.Experimental
2.1.Rice samples
Six traditional Italian rice varieties–Augusto(AU),Balilla(BA), Gladio(GL),Roma(RO),Selenio(SE),Vialone Nano(VN)–and?ve aromatic rice varieties–Apollo(AP),Asia(AS),Gange(GA),Giano (GI)and Fragrance(FR)–were provided by C.R.A.,Experimental Institute for Cereal Crops(Vercelli,Italy).The samples were har-vested in October–November2005and stored at18 C for 6months.The paddy rice was then dehulled and milled with a model SKD Satake Pearler(Satake Corporation,Hiroshima,Japan). The resulting brown and milled kernels were then ground in a laboratory scale mill(IKA Universalmu¨hle M20,Jank and Kunkel GmbH and Co KG,IKA Laborteknic Staufen,Germany)to give?ours able to pass a500m m mesh sieve.
2.2.Chemical analyses
The moisture content of the rice?ours was determined according to the of?cial standard method AACC44-15A(2000).The total nitrogen content was determined according to the of?cial standard method AOAC920.87(1999);the protein content was calculated adopting 5.95as a conversion factor.The amylose content was determined by the method UNI ISO6647(1991)and expressed as the proportion by weight of amylose to total rice (%db).All these determinations were made at least in duplicate.The amount of total starch,damaged starch and the alpha-amylase activity of the samples were determined enzymatically using the ‘‘Total Starch Assay Kit’’,the‘‘Starch Damage Assay Kit’’and the ‘‘Alpha-amylase Assay Procedure’’,respectively,by Megazyme International Ireland Ltd.(Bray Business Park,Bray,Co.Wicklow,Ireland).The results of these evaluations are the average of four replicates at least.
2.3.Pasting properties
The pasting properties of the different rice?ours were measured using an MVA(Brabender OHG,Duisburg,Germany)that provides an accurate control of the time-temperature and shear pro?le.Fifteen grams of the sample were dispersed in100mL of distilled water,scaling both?our and water weight on14%?our moisture basis.The suspensions were subjected(stirring at 250minà1and using a300cm g f cartridge)to the following standard temperature pro?le:heating from30up to95 C,holding at95 C for30min,cooling from95to50 C,holding at50 C for 30min and cooling to30 C.A heating/cooling rate of1.5 C/min was applied.The following indices were considered:gelatinisation temperature(temperature at which an initial increase in viscosity occurs; C),peak viscosity(maximum paste viscosity achieved during the heating cycle;BU),?nal viscosity(paste viscosity ach-ieved at the end of the cooling cycle;BU),and setback(index of viscosity increase during cooling,corresponding to the difference between?nal viscosity at30 C and viscosity after the holding period at95 C;BU).
2.4.Gel preparation
The rice pastes prepared in the MVA were poured immediately into plastic vessels for the rheological test and into glass vials for NIR spectroscopy and sealed during the retrogradation period.The samples were cooled at room temperature for2h and then stored at4 C up to7days.Rheological and spectroscopic measurements were carried out on the samples at?xed times.
2.5.Rheological measurements
Dynamic rheological measurements were performed with
a Physica MCR100Rheometer(Anton Paar,Ost?ldern,Germany)at
25 C,using a corrugated plate system(2.5cm diameter)at a gap of 1mm.The sample was loaded between parallel plates,the excess was wiped off with a spatula and a thin layer of paraf?n oil was applied to the edge of the exposed sample to prevent moisture loss during measurements.Before starting the test,the gel was allowed to rest for5min after loading in order to equilibrate.Dynamic shear data were obtained from frequency sweeps over the range of0.1–10Hz at3%strain.The strain value was obtained from preliminary amplitude sweep tests.Rheological parameters(storage modulus, G0;loss modulus,G00;tan d,as the ratio between G00and G0)were obtained from the Physica Universal Software US200.All the rheological measurements were performed at least in duplicate.
2.6.NIR measurements
Spectral data were collected over the range12,500–3600cmà1 in re?ectance mode using a Fourier transform near infrared re?ectance(FT-NIR)spectrometer(MPA;Bruker Optics,Ettlingen, Germany)equipped with an integrating sphere.Measurements were carried out at room temperature and triplicate spectra were collected on each sample with a resolution of32cmà1.
The average spectra were standardised using the multiplicative scatter correction(MSC)method and then transformed into second derivative(Savitzky Golay,smoothing points?10).Principal component analysis(PCA)was performed as an explorative anal-ysis on all data sets(traditional and aromatic rice varieties)in order to display the data structure and to reduce the dimensionality of the spectra to a small number of components(Naes et al.,2000).
M.Mariotti et al./Journal of Cereal Science49(2009)171–177 172
Chemometric analysis was performed using The Unscrambler software package (Version 9.6,CAMO,ASA,Norway).3.Results and discussion 3.1.Chemical composition
Table 1shows the chemical composition of the different rice varieties (A:brown rice samples;B,milled rice samples).The protein content of brown rice ranged from 6.66to 9.64g/100g db and from 6.04to 10.58g/100g db for the milled grains,respec-tively.Higher differences could be observed for amylose content and alpha-amylase activity,two constituents that have a strong
in?uence on the pasting properties of rice and consequently on the retrogradation behaviour (Zhou et al.,2002a,b ).Amylose,evaluated only on milled samples,varied from 18.26to 27.86g/100g db;a similar range of variation is also expected for brown https://www.doczj.com/doc/fd695022.html,ling induced a proportional increase of starch content and a strong reduction of the enzymatic activity that was reduced by about one order of magnitude.
3.2.Pasting properties
The pasting properties of brown and milled rice ?ours were evaluated to account for the importance of rice
components
Table 1
20406080100AU BA GL RO SE VN AP AS GA GI FR
G e l a t i n i s a t i o n t e m p e r a t u r e (°C )
200400600800100012001400
F i n a l v i s c o s i t y (B U )
P e a k v i s c o s i t y (B U )
200
40060080010001200
1400
S e t b a c k (B U )
Fig.1.Main viscoamylographic indices for brown and milled rice varieties.
M.Mariotti et al./Journal of Cereal Science 49(2009)171–177
173
removed during the milling process.The principal pasting charac-teristics of all rice varieties are summarised in Fig.1.
An increase in the gelatinisation temperatures was observed for the brown samples,suggesting that the kernel components removed during milling slowed down water absorption and starch disorganisation upon heating.Peak viscosity,which re?ects the swelling extent of the starch granules,was higher for milled rice in relation to their higher starch and lower protein content.The amylase activity of the brown?ours certainly played a signi?cant role in reducing peak viscosity,also taking into consideration the low heating gradient adopted(Mariotti et al.,2005).In addition, viscosity after cooling(?nal viscosity)was higher for the milled rice,in particular for those varieties that presented a higher percentage of amylose.The setback value,a parameter re?ecting the degree of retrogradation of starch paste,was differently affected by milling:AU,BA,GL and SE showed similar values for brown and milled?our,while VN,AS,GA and FR,characterised by a higher amylose content,showed a greater setback for the milled rice?ours.Moreover,considering the milled rice?ours,the amylose content was signi?cantly correlated(P<0.01)with the gelatinisation temperature(r?0.81),the?nal viscosity(r?0.90) and the setback(r?0.93),parameters that re?ect the short-term retrogradation behaviour of starchy gels.
3.3.Rheological measurements
In order to have a rheological characterisation of the gels of the different rice varieties,the effect of strain was investigated?rst.
For
0.0
0.2
0.4
0.6
0.8
1.0
t
a
n
δ
t
a
n
δ
t
a
n
δ
t
a
n
δ
0.0
0.2
0.4
0.6
0.8
1.0
0.0
0.1
0.2
0.3
0.4
0.5
Frequency (Hz)
Frequency (Hz)
50
100
150
200
G
'
(
P
a
)
1000
2000
3000
200
400
600
800
1000
50
100
150
200
G
'
(
P
a
)
G
'
(
P
a
)
G
'
(
P
a
)
0.0
0.1
0.2
0.3
0.4
0.5
024681012
Frequency (Hz)
Frequency (Hz)Frequency (Hz)
024681012
Frequency (Hz)
024681012
Frequency (Hz)
Frequency (Hz)
Fig.2.Evolution of G0and tan d of AS and SE varieties during ageing:(>)2h(room temperature),(,)1day(4 C),(:)2days(4 C),()3days(4 C),(-)4days(4 C),(C) 7days(4 C).
M.Mariotti et al./Journal of Cereal Science49(2009)171–177
174
all samples,both freshly pasted and aged gels obtained from brown and milled rice,G 0and G 00remained constant up to 6–8%strain (Catenacci,2006).
The overall rheological behaviour of gels during their ageing is well depicted by considering the mechanical spectra (frequency sweeps)obtained for two varieties (AS and SE)and characterised by a completely different time-hardening kinetic,as shown in Fig.2.The strongest tendency of AS to retrograde,already clear from the viscoamylographic setback value (Fig.1),was even more evident after 7days ageing at 4 C.Indeed,a large difference between the G 0values of the two varieties,both for brown and milled pastes,could already be observed after the ?rst 2h of storage at room
temperature.Those behaviours were certainly related to the different amylose content of the two varieties.The reorganisation of the amylose chains,whose concentration for AS was 24.8%,affected not only the hardening of the milled rice gel,but,at a lower extent,also the G 0values of the brown samples.On the contrary,the pasted gel obtained from the SE ?our showed a lower increase in G 0upon ageing.The brown gel of this variety,whose amylose concentration was 18.4%,exhibited a G 0increase with time higher than the milled one,probably due to the gelling phenomena and to the higher water retention of the ?bre components.
m e (d a y s )
e (d a y s )
FR
160018002000G ' (P a )
e
(d a y s )
160G '' (P a )
e (d a y s )
18002000G ' (P a )
160G '' (P a )
FR
Fig.3.G 0and G 00values at 1Hz and 3%strain of brown and milled rice gels during ageing at 4
C.
4000
5000
6000
7000
8000
9000
10000
1100012000Wavenumber (cm -1)
2n d D e r (L o g 1/R )
Fig.4.Second derivative,after MSC standardisation,of NIR spectra of milled and brown rice pasted gels during ageing.
-0.0004
-0.00020.00000.00020.00040.00060.0008
0.00100.0012-0.004
-0.002
0.000
0.002
0.004
0.006
PC1 (95%)
P C 2 (2%)
Fig.5.Score plot of three varieties (AS,GA,SE)obtained by PCA applied to the 2nd derivative of all samples spectra during ageing.
M.Mariotti et al./Journal of Cereal Science 49(2009)171–177175
For the AS brown and milled gels,G 0was higher than G 00and tan d (G 00/G 0)varied between 0.10and 0.23,indicating the prom-inent solid character of these gels.Higher values (up to 0.73)were found for SE.Moreover,G 0and G 00magnitude increased with frequency with a stronger dependency for G 00,as described by Yoo (2006).From these observations,it resulted that the rice pastes displayed a weak gel-like behaviour,due to the association of ordered chain segments.
To compare the results obtained for all the varieties,G 0and G 00values at 1Hz and 3%strain were considered (Fig.3),as they well represent the textural modi?cations during ageing due to starch retrogradation (Catenacci,2006).
The rate and the extent of milled gel structure formation during ageing were highly dependent on the variety;in fact both G 0and G 00showed a more rapid increase with time for the aromatic milled rice gels obtained from AS,GA and FR that presented an amylose content higher than 23.9%.Gel hardening during 7days storage was strongly related to the amylose content:an exponential relation-ship between the amylose values and both the increase of G 0(r ?0.97,P <0.01)and G 00(r ?0.88,P <0.01)was found.The presence of the outer layer components of the grain made all the brown rice varieties less sensible to hardening during their storage at 4 C,independent of their amylose content.3.4.FT-NIR measurements
The retrogradation behaviour of brown and milled rice pasted gels during ageing was also investigated using the FT-NIR spectroscopy.
Raw spectra,after MSC standardisation,revealed only few peaks,while after a second derivative pre-treatment,several features became apparent (Fig.4).
The spectra were dominated by small peaks at approximately 10,583–10,383cm à1,and by major peaks at 8871–8655,7297,7097,5430,5245,and 4474cm à1.Absorbance at 8871and 8655cm à1is due to bands arising from C–H stretching vibration of starch molecules.The peaks at 7297and 7097cm à1arise from the C–H stretching vibrations of starch and cellulose molecules and the ?rst overtone of O–H of water,respectively.The absorption bands at 5245and 4474cm à1are due to the combination band of water and C–H stretching and bending of starch molecules,respectively (Barton II et al.,2002;Cho et al.,1998).
A preliminary examination of the spectra was performed by PCA applied to the second derivative of the spectra in the range 12,000–4000cm à1(data not reported ).The scatter plot of the ?rst two components (97%of the total variance)revealed a separation between the gel spectra of the milled rice,characterised by positive
PC1values,and of the brown rice of the same varieties.Moreover,only the PC1scores of the milled rice samples described a trend correlated with the storage time,with bigger variations for the milled rice than for the brown rice.As an example,from the projection of the score plot obtained from the PCA applied to the second derivative of all samples spectra,the scores of three varieties (AS,GA,and SE)are shown in Fig.5.Above all,the PCA scores of the milled AS,GA and SE rice gels showed a bigger vari-ation during aging than those of the brown rice samples.Moreover,the score variations appeared more important for the AS and GA milled gels,which are characterised,as already mentioned,by a stronger tendency to retrogradation.
The PCA loading plot was analysed in order to highlight which variables were involved in describing the retrogradation behaviour of the different rice varieties.As can be seen in the PC1and PC2loading plot (Fig.6),the major peaks arising from the ?rst overtone of the C–H stretching vibration of starch molecules (8880–8670cm à1),the ?rst overtone of O–H symmetric and asymmetric stretching of water (7251–7050cm à1),the O–H combination band of water (5430–5245cm à1)and the C–H combination band of starch were identi?ed as principal wavenumbers.As reported by Cho et al.(1998)these molecular modi?cations of starch and water can be attributed to the retrogradation process.In fact,the retro-gradation of gelatinised starch involves both water mobilisation and the reordering of gelatinised starch from the amorphous state to the crystalline form (Biliaderis and Zawistowski,1990;Lai et al.,2000).
4.Conclusions
As the extent of retrogradation strongly affects some physical properties of cooked rice,such as hardness and stickiness,which are taken into high consideration by consumers,the evaluation of this phenomenon has a signi?cant practical importance.Rice retrogradation also has an important technological implication:it is a key factor for de?ning the suitability of rice ?our to be used as an ingredient in gluten-free products.For instance,the retrogradation phenomenon could be useful in gluten-free pasta production to gain a rigid structure;the opposite is recommendable for main-taining crumb softness in gluten-free baked products.Thus,being able to de?ne the extent of this phenomenon for the many different kinds of rice ?our could be of great help in the de?nition of the end-use not only of the rice kernel but also of the corresponding ?our (i.e.suitability to be used as an ingredient in gluten-free products).The methods used in this work (dynamic oscillatory rheometry and FT-NIR spectroscopy)turned out to be very useful in the de?nition of rice starch gels ageing.In particular,NIR spectroscopy could be
-0.2000
-0.1500-0.1000-0.05000.00000.05000.10000.15000.2000
0.25000.30004000
6000
8000
10000
12000
Wavenumber (cm -1)
L o a d i n g P C 1 (95%)
-0.2000
-0.1500
-0.1000-0.05000.00000.05000.10000.15000.2000
0.25000.3000
L o a d i n g P C 2 (2%)
7251H 2O 7050H 2O
5245H 2O
5430H 2O 8880Starch
8670Starch
4474Starch
a
4000
6000
8000
10000
12000
Wavenumber (cm -1)
7313H 2O
7127H 2O
5168H 2O 5369H 2O
b
Fig.6.Loading plot of the two ?rst components obtained by PCA applied to the 2nd derivative of all samples spectra during ageing.
M.Mariotti et al./Journal of Cereal Science 49(2009)171–177
176
promising as a rapid and non-destructive method to predict the G0 and the G00values of starch pastes during ageing using a high number of samples necessary for developing a robust method. Acknowledgements
The authors wish to acknowledge the precious contribution of Dr.Elisabetta Lupotto and CRA-RIS Vercelli to this research. References
American Association of Cereal Chemists(AACC),2000.Approved Methods of the AACC,tenth ed.St Paul,MN,USA.
Association of Of?cial Analytical Chemists(AOAC),1999.Of?cial Methods of Anal-ysis,sixteenth ed.Gaithersburg,MD,USA.
Barton II,F.E.,Himmelsbach,D.S.,McClung,A.M.,Champagne,E.L.,2002.Two-dimensional vibration spectroscopy of rice quality cooking.Cereal Chemistry79
(1),143–147.
Bergman,C.J.,Bhattacharya,K.R.,Ohtsubo,K.,2004.Rice end-use quality analysis.
In:Champagne,E.(Ed.),Rice:Chemistry and Technology.AACC Inc.,St.Paul, USA,pp.405–414.
Biliaderis,C.G.,Zawistowski,J.,1990.Viscoelastic behaviour of aging starch gel.
Effect of concentration,temperature,and starch hydrolyzated on network properties.Cereal Chemistry67(3),240–246.
Catenacci,F.,2006.Valutazione delle caratteristiche qualitative di diverse varieta` italiane di riso tradizionale e aromatico.MS thesis.Department of Food Science and Microbiology,University of Milan,Milan,Italy.
Cen,H.,He,Y.,2007.Theory and application of near infrared re?ectance spectroscopy in determination of food quality.Trends in Food Science and Technology18(2),72–83. Champagne,E.T.,Bett-Garber,K.L.,Gremm,C.C.,McClung,A.M.,Moldenhauer,K.A., Linscombe,S.,McKenzie,K.S.,Barton II,F.E.,2001.Near-infrared re?ectance analysis for prediction of cooked rice texture.Cereal Chemistry78(3),826–831. Cho,S.Y.,Choi,S.G.,Rhee,C.,1998.Determination of degree of retrogradation of cooked rice by near infrared re?ectance spectroscopy.Journal of Near Infrared Spectroscopy6,355–359.
Chun,S.Y.,Yoo,B.,2004.Rheological behaviour of cooked rice?our dispersions in steady and dynamic shear.Journal of Food Engineering65(3),363–370. Delwiche,S.R.,McKenzie,K.S.,Webb,B.D.,1996.Quality characteristics in rice by near-infrared re?ectance analysis of whole-grain milled samples.Cereal Chemistry73(2),257–263.
Doublier,J.L.,Choplin,L.,1989.A rheological description of amylose gelation.
Carbohydrate Research193,215–226.
Hagenina,A.,Ding,X.,2005.A comparative study on pasting and hydration prop-erties of native rice starches and their mixtures.Cereal Chemistry82(1),70–76. Hamed,J.,Ramaswamy,H.S.,Ayad,A.,Alli,I.,2008.Thermal and dynamic rheology of insoluble starch from basmati rice.Food Hydrocolloids22(2),278–287. Lai,V.M.-F.,Lu,S.,Lii,C.,2000.Molecular characteristics in?uencing retrogradation kinetics of rice amylopectines.Cereal Chemistry77(3),272–278.Lii,C.Y.,Shao,Y.Y.,Tseng,K.H.,1995.Gelation mechanism and rheological properties of rice starch.Cereal Chemistry72(4),393–400.
Lii,C.Y.,Tsai,M.L.,Tseng,K.H.,1996.Effect of amylose content on the rheological properties of rice starch.Cereal Chemistry73(4),415–420.
Lii,C.Y.,Lai,V.M.-F.,Shen,M.-C.C.,2004.Changes in retrogradation properties of rice starches with amylose content and molecular properties.Cereal Chemistry81
(3),392–398.
Mariotti,M.,Zardi,M.,Lucisano,M.,Pagani,M.A.,2005.In?uence of the heating rate on the pasting properties of various?ours.Starch-Sta¨rke57(11), 564–572.
Naes,T.,Isaksson,T.,Fearn,T.,Davies, A.M.C.,2000.A User-friendly Guide to Multivariate Calibration and Classi?cation.NIR Publication,Chichester,UK. Noel,T.R.,Ring,S.G.,Whittam,M.A.,1993.Physical properties of starch products: structure and function.In:Dickinson,E.,Walstra,P.(Eds.),Food Colloids and Polymers:Stability and Mechanical properties.Royal Society of Chemistry Special Publication Cambridge,UK,pp.126–137.
Rao,M.A.,Okechukwu,P.E.,Da Silva,P.M.S.,Oliveira,J.C.,1997.Rheological behav-iour of heated starch dispersions in excess water:role of starch granule.
Carbohydrate Polymers33(4),273–283.
Sandhya Rani,M.R.,Bhattacharya,K.R.,1989.Rheology of rice-?our pastes.Effect of variety,concentration,and temperature and time of cooking.Journal of Texture Studies20(2),127–137.
Sinelli,N.,Benedetti,S.,Bottega,G.,Riva,M.,Buratti,S.,2006.Evaluation of the optimal cooking time of rice by innovative techniques:FT-NIR spectroscopy and electronic nose.Journal of Cereal Science44(2),137–143.
Sohn,M.,Barton II, F.E.,McClung, A.M.,Champagne, E.T.,2004.Near-infrared spectroscopy for determination of protein and amylose in rice?our through use of derivatives.Cereal Chemistry81(3),341–344.
Svegmark,K.,Hermansson,A.M.,1991.Changes induced by shear and gel formation in the viscoelastic behaviour of potato,wheat and maize starch dispersion.
Carbohydrate Polymer15(2),151–169.
Tester,R.F.,Morrison,W.R.,1990.Swelling and gelatinization of cereal starches.
I.Effects of amylopectin,amylase and lipids.Cereal Chemistry67(6),
551–557.
UNI,Ente Italiano di Normazione,1991.Norma UNI-ISO6647.Determinazione del contenuto di https://www.doczj.com/doc/fd695022.html,ano,Italy.
Williams,P.,Norris,K.,2002.Near-infrared Technology in the Agricultural and Food Industries,second ed.American Association of Cereal Chemists,St.Paul, MN,USA.
Windham,W.R.,Lyon, B.G.,Champagne, E.T.,Barton II, F.E.,Webb, B.D., McClung, A.M.,Mondenhauer,K.A.,Linscombe,S.,McKenzie,K.S.,1997.
Prediction of cooked rice texture quality by using near-infrared re?ectance analysis of whole grain milled samples.Cereal Chemistry74(5),626–632. Yoo,B.,2006.Steady and dynamic shear rheology of glutinous rice?our dispersions.
International Journal of Food Science and Technology41(6),601–608. Zhou,Z.,Robards,K.,Helliwell,S.,Blanchard, C.,2002a.Ageing of stored rice: changes in chemical and physical attributes.Journal of Cereal Science35, 65–78.
Zhou,Z.,Robards,K.,Helliwell,S.,Blanchard,C.,https://www.doczj.com/doc/fd695022.html,position and functional properties of rice.International Journal of Food Science and Technology37(8), 849–869.
M.Mariotti et al./Journal of Cereal Science49(2009)171–177177
如何写先进个人事迹 篇一：如何写先进事迹材料 如何写先进事迹材料 一般有两种情况：一是先进个人，如先进工作者、优秀党员、劳动模范等；一是先进集体或先进单位，如先进党支部、先进车间或科室，抗洪抢险先进集体等。无论是先进个人还是先进集体，他们的先进事迹，内容各不相同，因此要整理材料，不可能固定一个模式。一般来说，可大体从以下方面进行整理。 (1)要拟定恰当的标题。先进事迹材料的标题，有两部分内容必不可少，一是要写明先进个人姓名和先进集体的名称，使人一眼便看出是哪个人或哪个集体、哪个单位的先进事迹。二是要概括标明先进事迹的主要内容或材料的用途。例如《王鬃同志端正党风的先进事迹》、《关于评选张鬃同志为全国新长征突击手的材料》、《关于评选鬃处党支部为省直机关先进党支部的材料》等。 (2)正文。正文的开头，要写明先进个人的简要情况，包括：姓名、性别、年龄、工作单位、职务、是否党团员等。此外，还要写明有关单位准备授予他(她)什么荣誉称号，或给予哪种形式的奖励。对先进集体、先进单位，要根据其先进事迹的主要内容，寥寥数语即应写明，不须用更多的文字。 然后，要写先进人物或先进集体的主要事迹。这部分内容是全篇材料
的主体，要下功夫写好，关键是要写得既具体，又不繁琐；既概括，又不抽象；既生动形象，又很实在。总之，就是要写得很有说服力，让人一看便可得出够得上先进的结论。比如，写一位端正党风先进人物的事迹材料，就应当着重写这位同志在发扬党的优良传统和作风方面都有哪些突出的先进事迹，在同不正之风作斗争中有哪些突出的表现。又如，写一位搞改革的先进人物的事迹材料，就应当着力写这位同志是从哪些方面进行改革的，已经取得了哪些突出的成果，特别是改革前后的．经济效益或社会效益都有了哪些明显的变化。在写这些先进事迹时，无论是先进个人还是先进集体的，都应选取那些具有代表性的具体事实来说明。必要时还可运用一些数字，以增强先进事迹材料的说服力。 为了使先进事迹的内容眉目清晰、更加条理化，在文字表述上还可分成若干自然段来写，特别是对那些涉及较多方面的先进事迹材料，采取这种写法尤为必要。如果将各方面内容材料都混在一起，是不易写明的。在分段写时，最好在每段之前根据内容标出小标题，或以明确的观点加以概括，使标题或观点与内容浑然一体。 最后，是先进事迹材料的署名。一般说，整理先进个人和先进集体的材料，都是以本级组织或上级组织的名义；是代表组织意见的。因此，材料整理完后，应经有关领导同志审定，以相应一级组织正式署名上报。这类材料不宜以个人名义署名。 写作典型经验材料-般包括以下几部分： (1)标题。有多种写法，通常是把典型经验高度集中地概括出来，一
How to manage time Time treats everyone fairly that we all have 24 hours per day. Some of us are capable to make good use of time while some find it hard to do so. Knowing how to manage them is essential in our life. Take myself as an example. When I was still a senior high student, I was fully occupied with my studies. Therefore, I hardly had spare time to have fun or develop my hobbies. But things were changed after I entered university. I got more free time than ever before. But ironically, I found it difficult to adjust this kind of brand-new school life and there was no such thing called time management on my mind. It was not until the second year that I realized I had wasted my whole year doing nothing. I could have taken up a Spanish course. I could have read ten books about the stories of successful people. I could have applied for a part-time job to earn some working experiences. B ut I didn’t spend my time on any of them. I felt guilty whenever I looked back to the moments that I just sat around doing nothing. It’s said that better late than never. At least I had the consciousness that I should stop wasting my time. Making up my mind is the first step for me to learn to manage my time. Next, I wrote a timetable, setting some targets that I had to finish each day. For instance, on Monday, I must read two pieces of news and review all the lessons that I have learnt on that day. By the way, the daily plan that I made was flexible. If there’s something unexpected that I had to finish first, I would reduce the time for resting or delay my target to the next day. Also, I would try to achieve those targets ahead of time that I planed so that I could reserve some more time to relax or do something out of my plan. At the beginning, it’s kind of difficult to s tick to the plan. But as time went by, having a plan for time in advance became a part of my life. At the same time, I gradually became a well-organized person. Now I’ve grasped the time management skill and I’m able to use my time efficiently.
英语演讲稿：未来的工作 这篇《英语演讲稿范文：未来的工作》，是特地，希望对大家有所帮助！ 热门演讲推荐：竞聘演讲稿 | 国旗下演讲稿 | 英语演讲稿 | 师德师风演讲稿 | 年会主持词 | 领导致辞 everybody good afternoon:. first of all thank the teacher gave me a story in my own future ideal job. everyone has a dream job. my dream is to bee a boss, own a pany. in order to achieve my dreams, i need to find a good job, to accumulate some experience and wealth, it is the necessary things of course, in the school good achievement and rich knowledge is also very important. good achievement and rich experience can let me work to make the right choice, have more opportunities and achievements. at the same time, munication is very important, because it determines whether my pany has a good future development. so i need to exercise their municative ability. i need to use all of the free time to learn
小学生个人读书事迹简介怎么写800字 书,是人类进步的阶梯,苏联作家高尔基的一句话道出了书的重要。书可谓是众多名人的“宠儿”。历来,名人说出关于书的名言数不胜数。今天小编在这给大家整理了小学生个人读书事迹,接下来随着小编一起来看看吧! 小学生个人读书事迹1 “万般皆下品,惟有读书高”、“书中自有颜如玉,书中自有黄金屋”,古往今来,读书的好处为人们所重视,有人“学而优则仕”,有人“满腹经纶”走上“传道授业解惑也”的道路……但是,从长远的角度看,笔者认为读书的好处在于增加了我们做事的成功率,改善了生活的质量。 三国时期的大将吕蒙,行伍出身,不重视文化的学习,行文时,常常要他人捉刀。经过主君孙权的劝导,吕蒙懂得了读书的重要性,从此手不释卷,成为了一代儒将,连东吴的智囊鲁肃都对他“刮目相待”。后来的事实证明,荆州之战的胜利,擒获“武圣”关羽,离不开吕蒙的“运筹帷幄,决胜千里”,而他的韬略离不开平时的读书。由此可见,一个人行事的成功率高低,与他的对读书,对知识的重视程度是密切相关的。 的物理学家牛顿曾近说过,“如果我比别人看得更远,那是因为我站在巨人的肩上”,鲜花和掌声面前,一代伟人没有迷失方向,自始至终对读书保持着热枕。牛顿的话语告诉我们,渊博的知识能让我们站在更高、更理性的角度来看问题,从而少犯错误,少走弯路。
读书的好处是显而易见的,但是,在社会发展日新月异的今天,依然不乏对读书,对知识缺乏认知的人,《今日说法》中我们反复看到农民工没有和用人单位签订劳动合同,最终讨薪无果;屠户不知道往牛肉里掺“巴西疯牛肉”是犯法的;某父母坚持“棍棒底下出孝子”,结果伤害了孩子的身心,也将自己送进了班房……对书本,对知识的零解读让他们付出了惨痛的代价,当他们奔波在讨薪的路上,当他们面对高墙电网时,幸福,从何谈起?高质量的生活,从何谈起? 读书,让我们体会到“锄禾日当午,汗滴禾下土”的艰辛;读书,让我们感知到“四海无闲田,农夫犹饿死”的无奈;读书,让我们感悟到“为报倾城随太守,西北望射天狼”的豪情壮志。 读书的好处在于提高了生活的质量,它填补了我们人生中的空白,让我们不至于在大好的年华里无所事事,从书本中,我们学会提炼出有用的信息,汲取成长所需的营养。所以,我们要认真读书,充分认识到读书对改善生活的重要意义,只有这样,才是一种负责任的生活态度。 小学生个人读书事迹2 所谓读一本好书就是交一个良师益友,但我认为读一本好书就是一次大冒险,大探究。一次体会书的过程,真的很有意思,咯咯的笑声,总是从书香里散发;沉思的目光也总是从书本里透露。是书给了我启示,是书填补了我无聊的夜空,也是书带我遨游整个古今中外。所以人活着就不能没有书,只要爱书你就是一个爱生活的人,只要爱书你就是一个大写的人,只要爱书你就是一个懂得珍惜与否的人。可真所谓
关于坚持的英语演讲稿 Results are not important, but they can persist for many years as a commemoration of. Many years ago, as a result of habits and overeating formed one of obesity, as well as indicators of overall physical disorders, so that affects my work and life. In friends to encourage and supervise, the participated in the team Now considered to have been more than three years, neither the fine rain, regardless of winter heat, a day out with 5:00 time. The beginning, have been discouraged, suffering, and disappointment, but in the end of the urging of friends, to re-get up, stand on the playground. 成绩并不重要，但可以作为坚持多年晨跑的一个纪念。多年前，由于庸懒习惯和暴饮暴食，形成了一身的肥胖，以及体检指标的全盘失常，以致于影响到了我的工作和生活。在好友的鼓励和督促下，参加了晨跑队伍。现在算来，已经三年多了，无论天晴下雨，不管寒冬酷暑，每天五点准时起来出门晨跑。开始时，也曾气馁过、痛苦过、失望过，但最后都在好友们的催促下，重新爬起来，站到了操场上。 In fact, I did not build big, nor strong muscles, not a sport-born people. Over the past few years to adhere to it, because I have a team behind, the strength of a strongteam here, very grateful to our team, for a long time, we encourage each other, and with sweat, enjoying common health happy. For example, Friends of the several run in order to maintain order and unable to attend the 10，000 meters race, and they are always concerned about the brothers and promptly inform the place and time, gives us confidence and courage. At the same time, also came on their own inner desire and pursuit for a good health, who wrote many of their own log in order to refuel for their own, and inspiring. 其实我没有高大身材，也没健壮肌肉，天生不属于运动型的人。几年来能够坚持下来，因为我的背后有一个团队，有着强大团队的力量，在这里，非常感谢我们的晨跑队，长期以来，我们相互鼓励着，一起流汗，共同享受着健康带来的快
1.How to build a business that lasts100years 0:11Imagine that you are a product designer.And you've designed a product,a new type of product,called the human immune system.You're pitching this product to a skeptical,strictly no-nonsense manager.Let's call him Bob.I think we all know at least one Bob,right?How would that go? 0:34Bob,I've got this incredible idea for a completely new type of personal health product.It's called the human immune system.I can see from your face that you're having some problems with this.Don't worry.I know it's very complicated.I don't want to take you through the gory details,I just want to tell you about some of the amazing features of this product.First of all,it cleverly uses redundancy by having millions of copies of each component--leukocytes,white blood cells--before they're actually needed,to create a massive buffer against the unexpected.And it cleverly leverages diversity by having not just leukocytes but B cells,T cells,natural killer cells,antibodies.The components don't really matter.The point is that together,this diversity of different approaches can cope with more or less anything that evolution has been able to throw up.And the design is completely modular.You have the surface barrier of the human skin,you have the very rapidly reacting innate immune system and then you have the highly targeted adaptive immune system.The point is,that if one system fails,another can take over,creating a virtually foolproof system. 1:54I can see I'm losing you,Bob,but stay with me,because here is the really killer feature.The product is completely adaptive.It's able to actually develop targeted antibodies to threats that it's never even met before.It actually also does this with incredible prudence,detecting and reacting to every tiny threat,and furthermore, remembering every previous threat,in case they are ever encountered again.What I'm pitching you today is actually not a stand-alone product.The product is embedded in the larger system of the human body,and it works in complete harmony with that system,to create this unprecedented level of biological protection.So Bob,just tell me honestly,what do you think of my product? 2:47And Bob may say something like,I sincerely appreciate the effort and passion that have gone into your presentation,blah blah blah-- 2:56(Laughter) 2:58But honestly,it's total nonsense.You seem to be saying that the key selling points of your product are that it is inefficient and complex.Didn't they teach you 80-20?And furthermore,you're saying that this product is siloed.It overreacts, makes things up as it goes along and is actually designed for somebody else's benefit. I'm sorry to break it to you,but I don't think this one is a winner.
关于工作的优秀英语演讲稿 Different people have various ambitions. Some want to be engineers or doctors in the future. Some want to be scientists or businessmen. Still some wish to be teachers or lawers when they grow up in the days to come. Unlike other people, I prefer to be a farmer. However, it is not easy to be a farmer for Iwill be looked upon by others. Anyway,what I am trying to do is to make great contributions to agriculture. It is well known that farming is the basic of the country. Above all, farming is not only a challenge but also a good opportunity for the young. We can also make a big profit by growing vegetables and food in a scientific way. Besides we can apply what we have learned in school to farming. Thus our countryside will become more and more properous. I believe that any man with knowledge can do whatever they can so long as this job can meet his or her interest. All the working position can provide him with a good chance to become a talent. 1 ————来源网络整理，仅供供参考
个人先进事迹简介 01 在思想政治方面,xxxx同学积极向上,热爱祖国、热爱中国共产党,拥护中国共产党的领导.利用课余时间和党课机会认真学习政治理论,积极向党组织靠拢. 在学习上,xxxx同学认为只有把学习成绩确实提高才能为将来的实践打下扎实的基础,成为社会有用人才.学习努力、成绩优良. 在生活中,善于与人沟通,乐观向上,乐于助人.有健全的人格意识和良好的心理素质和从容、坦诚、乐观、快乐的生活态度,乐于帮助身边的同学,受到师生的好评. 02 xxx同学认真学习政治理论,积极上进,在校期间获得原院级三好生,和校级三好生,优秀团员称号,并获得三等奖学金. 在学习上遇到不理解的地方也常常向老师请教,还勇于向老师提出质疑.在完成自己学业的同时,能主动帮助其他同学解决学习上的难题,和其他同学共同探讨,共同进步. 在社会实践方面,xxxx同学参与了中国儿童文学精品“悦”读书系,插画绘制工作,xxxx同学在班中担任宣传委员,工作积极主动,认真负责,有较强的组织能力.能够在老师、班主任的指导下独立完成学院、班级布置的各项工作. 03 xxx同学在政治思想方面积极进取,严格要求自己.在学习方面刻苦努力,不断钻研,学习成绩优异,连续两年荣获国家励志奖学金；作
为一名学生干部,她总是充满激情的迎接并完成各项工作,荣获优秀团干部称号.在社会实践和志愿者活动中起到模范带头作用. 04 xxxx同学在思想方面,积极要求进步,为人诚实,尊敬师长.严格 要求自己.在大一期间就积极参加了党课初、高级班的学习,拥护中国共产党的领导,并积极向党组织靠拢. 在工作上,作为班中的学习委员,对待工作兢兢业业、尽职尽责 的完成班集体的各项工作任务.并在班级和系里能够起骨干带头作用.热心为同学服务,工作责任心强. 在学习上,学习目的明确、态度端正、刻苦努力,连续两学年在 班级的综合测评排名中获得第1.并荣获院级二等奖学金、三好生、优秀班干部、优秀团员等奖项. 在社会实践方面,积极参加学校和班级组织的各项政治活动,并 在志愿者活动中起到模范带头作用.积极锻炼身体.能够处理好学习与工作的关系,乐于助人,团结班中每一位同学,谦虚好学,受到师生的好评. 05 在思想方面,xxxx同学积极向上,热爱祖国、热爱中国共产党,拥护中国共产党的领导.作为一名共产党员时刻起到积极的带头作用,利用课余时间和党课机会认真学习政治理论. 在工作上,作为班中的团支部书记,xxxx同学积极策划组织各类 团活动,具有良好的组织能力. 在学习上,xxxx同学学习努力、成绩优良、并热心帮助在学习上有困难的同学,连续两年获得二等奖学金. 在生活中,善于与人沟通,乐观向上,乐于助人.有健全的人格意 识和良好的心理素质.
尊敬的领导，老师，亲爱的同学们， 大家好！我是5班的梁浩东。今天早上我坐车来学校的路上，我仔细观察了路上形形色色的人，有开着小车衣着精致的叔叔阿姨，有市场带着倦容的卖各种早点的阿姨，还有偶尔穿梭于人群中衣衫褴褛的乞丐。于是我问自己，十几年后我会成为怎样的自己，想成为社会成功人士还是碌碌无为的人呢，答案肯定是前者。那么十几年后我怎样才能如愿以偿呢，成为一个受人尊重，有价值的人呢？正如我今天演讲的题目是：自主管理。 大家都知道爱玩是我们孩子的天性，学习也是我们的责任和义务。要怎样处理好这些矛盾，提高自主管理呢？ 首先，我们要有小主人翁思想，自己做自己的主人，要认识到我们学习，生活这一切都是我们自己走自己的人生路，并不是为了报答父母，更不是为了敷衍老师。 我认为自主管理又可以理解为自我管理，在学习和生活中无处不在，比如通过老师，小组长来管理约束行为和同学们对自身行为的管理都属于自我管理。比如我们到一个旅游景点，看到一块大石头，有的同学特别兴奋，会想在上面刻上：某某某到此一游话。这时你就需要自我管理，你需要提醒自己，这样做会破坏景点，而且是一种素质低下的表现。你设想一下，如果别人家小孩去你家墙上乱涂乱画，你是何种感受。同样我们把自主管理放到学习上，在我们想偷懒，想逃避，想放弃的时候，我们可以通过自主管理来避免这些，通过他人或者自己的力量来完成。例如我会制定作息时间计划表，里面包括学习，运动，玩耍等内容的完成时间。那些学校学习尖子，他们学习好是智商高于我们吗，其实不然，在我所了解的哪些优秀的学霸传授经验里，就提到要能够自我管理，规范好学习时间的分分秒秒，只有辛勤的付出，才能取得优异成绩。 在现实生活中，无数成功人士告诉我们自主管理的重要性。十几年后我想成为一位优秀的，为国家多做贡献的人。亲爱的同学们，你们们？让我们从现在开始重视和执行自主管理，十几年后成为那个你想成为的人。 谢谢大家！
关于工作的英语演讲稿 【篇一：关于工作的英语演讲稿】 关于工作的英语演讲稿 different people have various ambitions. some want to be engineers or doctors in the future. some want to be scientists or businessmen. still some wish to be teachers or lawers when they grow up in the days to come. unlike other people, i prefer to be a farmer. however, it is not easy to be a farmer for iwill be looked upon by others. anyway,what i am trying to do is to make great contributions to agriculture. it is well known that farming is the basic of the country. above all, farming is not only a challenge but also a good opportunity for the young. we can also make a big profit by growing vegetables and food in a scientific way. besides we can apply what we have learned in school to farming. thus our countryside will become more and more properous. i believe that any man with knowledge can do whatever they can so long as this job can meet his or her interest. all the working position can provide him with a good chance to become a talent. 【篇二：关于责任感的英语演讲稿】 im grateful that ive been given this opportunity to stand here as a spokesman. facing all of you on the stage, i have the exciting feeling of participating in this speech competition. the topic today is what we cannot afford to lose. if you ask me this question, i must tell you that i think the answer is a word---- responsibility. in my elementary years, there was a little girl in the class who worked very hard, however she could never do satisfactorily in her lessons. the teacher asked me to help her, and it was obvious that she expected a lot from me. but as a young boy, i was so restless and thoughtless, i always tried to get more time to play and enjoy myself. so she was always slighted over by me. one day before the final exam, she came up to me and said, could you please explain this to me? i can not understand it. i
Dear teacher and colleagues: my topic is on “spare time”. It is a huge blessing that we can work 996. Jack Ma said at an Ali's internal communication activity, That means we should work at 9am to 9pm, 6 days a week .I question the entire premise of this piece. but I'm always interested in hearing what successful and especially rich people come up with time .So I finally found out Jack Ma also had said :”i f you don’t put out more time and energy than others ,how can you achieve the success you want? If you do not do 996 when you are young ,when will you ?”I quite agree with the idea that young people should fight for success .But there are a lot of survival activities to do in a day ,I want to focus on how much time they take from us and what can we do with the rest of the time. As all we known ,There are 168 hours in a week .We sleep roughly seven-and-a-half and eight hours a day .so around 56 hours a week . maybe it is slightly different for someone . We do our personal things like eating and bathing and maybe looking after kids -about three hours a day .so around 21 hours a week .And if you are working a full time job ,so 40 hours a week , Oh! Maybe it is impossible for us at
关于人英语演讲稿(精选多篇) 关于人的优美句子 1、“黑皮小子”是我对在公交车上偶遇两次的一个男孩的称呼代号。一听这个外号，你也定会知道他极黑了。他的脸总是黑黑的；裸露在短袖外的胳膊也是黑黑的；就连两只有厚厚耳垂的耳朵也那么黑黑的，时不时像黑色的猎犬竖起来倾听着什么；黑黑的扁鼻子时不时地深呼吸着，像是在警觉地嗅着什么异样的味道。 2、我不知道，如何诠释我的母亲，因为母亲淡淡的生活中却常常跳动着不一样的间最无私、最伟大、最崇高的爱，莫过于母爱。无私，因为她的爱只有付出，无需回报；伟大，因为她的爱寓于
普通、平凡和简单之中；崇高，是因为她的爱是用生命化作乳汁，哺育着我，使我的生命得以延续，得以蓬勃，得以灿烂。 3、我的左撇子伙伴是用左手写字的，就像我们的右手一样挥洒自如。在日常生活中，曾见过用左手拿筷子的，也有像超级林丹用左手打羽毛球的，但很少碰见用左手写字的。中国汉字笔画笔顺是左起右收，适合用右手写字。但我的左撇子伙伴写字是右起左收的，像鸡爪一样迈出田字格，左看右看，上看下看，每一个字都很难看。平时考试时间终了，他总是做不完试卷。于是老师就跟家长商量，决定让他左改右写。经过老师引导，家长配合，他自己刻苦练字，考试能够提前完成了。现在他的字像他本人一样阳光、帅气。 4、老师，他们是辛勤的园丁，帮助着那些幼苗茁壮成长。他们不怕辛苦地给我们改厚厚一叠的作业，给我们上课。一步一步一点一点地给我们知识。虽然
他们有时也会批评一些人，但是他们的批评是对我们有帮助的，我们也要理解他们。那些学习差的同学，老师会逐一地耐心教导，使他们的学习突飞猛进。使他们的耐心教导培养出了一批批优秀的人才。他们不怕辛苦、不怕劳累地教育着我们这些幼苗，难道不是美吗？ 5、我有一个表妹，还不到十岁，她那圆圆的小脸蛋儿，粉白中透着粉红，她的头发很浓密，而且好像马鬓毛一样的粗硬，但还是保留着孩子一样的蓬乱的美，卷曲的环绕着她那小小的耳朵。说起她，她可是一个古灵精怪的小女孩。 6、黑皮小子是一个善良的人，他要跟所有见过的人成为最好的朋友！这样人人都是他的好朋友，那么人人都是好友一样坦诚、关爱相交，这样人与人自然会和谐起来，少了许多争执了。 7、有人说，老师是土壤，把知识化作养分，传授给祖国的花朵，让他们茁壮成长。亦有人说，老师是一座知识的桥梁，把我们带进奇妙的科学世界，让
优秀党务工作者事迹简介范文 优秀党务工作者事迹简介范文 ***，男，198*年**月出生，200*年加入党组织，现为***支部书记。从事党务工作以来，兢兢业业、恪尽职守、辛勤工作，出色地完成了各项任务，在思想上、政治上同党中央保持高度一致，在业务上不断进取，团结同事，在工作岗位上取得了一定成绩。 一、严于律己，勤于学习 作为一名党务工作者，平时十分注重知识的更新，不断加强党的理论知识的学习，坚持把学习摆在重要位置，学习领会和及时掌握党和国家的路线、方针、政策，特别是党的十九大精神，注重政治理论水平的提高，具有坚定的理论信念;坚持党的基本路线，坚决执行党的各项方针政策，自觉履行党员义务，正确行使党员权利。平时注重加强业务和管理知识的学习，并运用到工作中去，不断提升自身工作能力，具有开拓创新精神，在思想上、政治上和行动上时刻同党中央保持高度一致。 二、求真务实，开拓进取 在工作中任劳任怨，踏实肯干，坚持原则，认真做好学院的党务工作，按照党章的要求，严格发展党员的每一个步骤，认真细致的对待每一份材料。配合党总支书记做好学院的党建工作，完善党总支建设方面的文件、材料和工作制度、管理制度等。
三、生活朴素，乐于助人 平时重视与同事间的关系，主动与同事打成一片，善于发现他人的难处，及时妥善地给予帮助。在其它同志遇到困难时，积极主动伸出援助之手，尽自己最大努力帮助有需要的人。养成了批评与自我批评的优良作风，时常反省自己的工作，学习和生活。不但能够真诚的指出同事的缺点，也能够正确的对待他人的批评和意见。面对误解，总是一笑而过，不会因为误解和批评而耿耿于怀，而是诚恳的接受，从而不断的提高自己。在生活上勤俭节朴，不铺张浪费。 身为一名老党员，我感到责任重大，应该做出表率，挤出更多的时间来投入到**党总支的工作中，不找借口，不讲条件，不畏困难，将总支建设摆在更重要的位置，解开工作中的思想疙瘩，为攻坚克难铺平道路，以支部为纽带，像战友一样团结，像家庭一样维系，像亲人一样关怀，践行入党誓言。把握机遇，迎接挑战，不负初心。
关于时间的英语演讲稿范文_演讲稿 and organizing people to learn from advanced areas to broaden their horizons in order to understand the team of cadres working conditions in schools, the ministry of education has traveled a number of primary and secondary schools to conduct research, listen to the views of the school party and government leaders to make school leadership cadres receive attention and guidance of the ministry of education to carry out a variety of practical activities to actively lead the majority of young teachers work hard to become qualified personnel and for them to put up the cast talent stage, a single sail swaying, after numerous twists and turns arrived in port, if there is wind, a hand, and naturally smooth arrival and guide students to strive to e xcel, need to nazhen “wind” - teacher. teachers should be ideological and moral education, culture education and the needs of students organically combining various activities for the students or students to carry out their own. for example: school quiz competitions, essay contests, ke benju performances and other activities to enable students to give full play to their talents. teachers rush toil, in order to that will enable students to continue to draw nutrients, to help them grow up healthily and become pillars of the country before. for all students in general education, the government departments have also not forget those who cared about the