Sensory 资料

腓骨肌萎缩症腓骨肌萎缩症（Charcot-Marie-Tooth Disease, CMT），又称遗传性运动感觉神经病（hereditary motor and sensory neuropathy, HMSN）,是一组最常见的具有高度临床和遗传异质性的周围神经单基因遗传病，分别由Charcot、Marie及Tooth于1886年首先报道。

其临床特征为儿童或青少年期发病，进行性对称性远端肌无力和萎缩、轻到中度远端感觉减退、腱反射减弱或消失和高弓足。

CMT患病率约为 40/10万，遗传方式可为常染色体显性遗传（AD-CMT），常染色体隐性遗传（AR-CMT）和X连锁遗传（CMTX）。

根据临床和电生理特征，CMT分为两型：CMT1型（脱髓鞘型）， NCV减慢（正中神经运动传导速度<38m>38m/s)，神经活检示轴索变性，而极少有脱髓鞘改变。

【入院评估】（一）病史询问要点1．肌无力和肌萎缩发生的时间、受累范围、顺序和进展速度，对生活工作和体育运动的影响。

2．感觉障碍的部位和程度。

3．有无高弓足、脊柱侧弯等骨骼畸形。

4．有无复视、视力下降、眼球震颤、耳聋、声音嘶哑、行走不稳等其他症状。

5．家族成员中有无类似患者或高弓足者。

（二）体格检查要点1．肌无力和肌萎缩足部、小腿肌肉和大腿下1/3肌肉无力和萎缩，形成“鹤腿”或倒置的酒瓶样畸形。

后期手部出现骨间肌和大小鱼际肌无力和萎缩，出现爪型手或猿手畸形，萎缩一般不超过肘关节以上。

2．腱反射改变受累肢体腱反射减弱或消失，跟腱反射通常消失，半数患者四肢腱反射均消失。

4．感觉障碍可有手套-袜子型分布区域内痛觉、温觉和振动觉减退。

5．有无自主神经功能障碍和营养障碍体征，部分病例可在皮下触摸到粗大的神经干。

6．有无高弓足、脊柱侧弯等骨骼畸形。

7．其他部分患者可出现视力下降、眼外肌麻痹、眼球震颤、共济失调、肢体震颤等体征。

（三）门诊资料分析1．血液常规、生化、免疫学检查一般无异常发现。

茶叶感官审评术语词汇中华人民共和国国家标准GB/T 14487-93 The terms of tea sensory tests主题内容与适用范围本标准规定了一套评茶术语和定义。

本标准适用于我国各类茶叶的感官审评。

各类茶通用术语干茶形状术语显毫 tippy 茸毛含量特别多。

同义词茸毛显露锋苗 tip 芽叶细嫩,紧卷而有尖锋。

身骨 body 茶身轻重。

重实 heavy body 身骨重,茶在手中有沉重感。

轻飘 light 身骨轻,茶在手中份量很轻。

匀整 evenly 上中下三段茶的粗细、长短、大小较一致,比例适当,无脱档现象。

同义词匀齐；匀衬脱档 unsymmetry 上下段茶多,中段茶少,三段茶比例不当。

匀净 neat 匀整,不含梗朴及其他夹杂物。

挺直 straight 光滑匀齐,不曲不弯。

同义词平直弯曲 bend 不直,呈钩状或弓状。

同义词钩曲；(耳环)平伏 flat and even 茶叶在盘中相互紧贴,无松起架空现象。

紧结 tightly 卷紧而结实。

紧直 tight and straight 卷紧而圆直。

紧实 tight and heavy 松紧适中,身骨较重实。

肥壮 fat and bold 芽叶肥嫩身骨重。

同义词雄壮壮实 sturdy 尚肥嫩,身骨较重实。

粗实 coarse and bold 嫩度较差,形粗大而尚重实。

粗松 coarse and loose 嫩度差,形状粗大而松散。

松条 loose 卷紧度较差。

同义词松泡松扁 loose and flat 不紧而呈平扁状。

扁块 flat and round 结成扁圆形或不规则圆形带扁的块。

圆浑 roundy 条索圆而紧结。

圆直 roundy and straight 条索圆浑而挺直。

同义词浑直扁条 flaty 条形扁,欠圆浑。

短钝 short and blunt 茶条折断,无锋苗。

同义词,短秃短碎 short and broken 面张条短,下段茶多,欠匀整。

Brodmann’s areas(大脑的布鲁德曼区）Brodmann's area 1Sensory cortical area in the crest of the postcentral gyrus; this area is a component of the primary somatosensory cortex.Location:anterior parietal lobe (postcentral gyrus)Function:processes somatic sensory sensationsSee Also:Central sulcusParietal lobeParacentral lobulePrimary somatic sensory cortexBrodmann's area 2Brodmann's area 3Brodmann's area 2Sensory cortical area in the crest and posterior bank of the postcentral gyrus; this area is a component of the primary somatosensory cortex.Location:anterior parietal lobe (postcentral gyrus)Function:processes somatic sensory sensationsSee Also:Central sulcusParietal lobeParacentral lobulePrimary somatic sensory cortexBrodmann's area 3Brodmann's area 1Brodmann's area 3Sensory cortical area in the posterior bank of the central sulcus (postcentral gyrus); this area is a principal component of the primary somatosensory cortex. Area 3 is further subdivided into area 3a, which receives proprioceptive signals that originate in deep receptors, and area 3b, which receives discriminitive mechanosensory signals that arise from cutaneous receptors.Location:anterior parietal lobe (postcentral gyrus)Function:processes somatic sensory sensationsSee Also:Central sulcusParietal lobeParacentral lobulePrimary somatic sensory cortexBrodmann's area 2Brodmann's area 1Brodmann's area 4Motor cortical area in the anterior bank of the central sulcus (precentral gyrus); this area corresponds to the primary motor cortex, which governs the execution of volitional movement.Location:posterior frontal lobe (precentral gyrus)Function:involved in motor executionSee Also:Precentral gyrusPrimary motor cortexCentral sulcusThalamus, ventral lateral nucleusPremotor cortexBrodmann's area 5Associational cortical area in the superior parietal lobe, just posterior to the somatosensory cortex in the postcentral gyrus; this area is involved in maintaining a spatial reference system for goal oriented behavior. Location:superior parietal lobeFunction:involved in spatial orientation, among other parietal associational functionsSee Also:Parietal lobeSomatic sensory cortexPostcentral gyrusBrodmann's area 7Superior parietal lobuleBrodmann's area 6Motor cortical area in the posterior frontal lobe just anterior to the primary motor cortex; this area contains the lateral and medial divisions of the premotor cortex that participate in the planning and execution of volitional movement.Location:posterior frontal lobeFunction:involved in motor planning and executionSee Also:Frontal lobePremotor cortexPrimary motor cortexBrodmann's area 7Associational cortical area in the posterior part of the superior parietal lobe; this area is involved in maintaining a spatial reference system for goal oriented behavior.Location:superior parietal lobeFunction:involved in spatial orientation, among other parietal associational functionsSee Also:Parietal lobeSomatic sensory cortexPostcentral gyrusBrodmann's area 5Superior parietal lobuleBrodmann's area 8Motor cortical area in the dorsal-lateral prefrontal region of the frontal lobe; this area contains the frontal eye fields, which participate (together with the superior colliculus) in the control of saccadic eye movements.Location:frontal lobeFunction:involved in governance of eye movements (contains "frontal eye fields")See Also:Frontal lobeSuperior colliculusBrodmann's area 9Associational cortical area in the dorsal-lateral prefrontal region of the frontal lobe; this area participates in prefrontal cortical networks that govern executive functions.Location:frontal lobeFunction:participates in prefrontal associational integrationSee Also:Frontal lobePrefrontal cortexBrodmann's area 10Associational cortical area in the anterior-polar prefrontal region of the frontal lobe; this area participates in prefrontal cortical networks that govern executive functions.Location:frontal poleFunction:participates in prefrontal associational integrationSee Also:Frontal lobePrefrontal cortexBrodmann's area 11Associational cortical area in the orbital-medial prefrontal region of the frontal lobe; this area participates in prefrontal cortical networks that govern personal and social behavior, emotion, and decision making.Location:ventral frontal lobe (orbitofrontal cortex)Function:participates in prefrontal associational integrationSee Also:Frontal lobePrefrontal cortexOrbitofrontal cortexBrodmann's area 12Associational cortical area in the orbital-medial prefrontal region of the frontal lobe; this area participates in prefrontal cortical networks that govern personal and social behavior, emotion, and decision making.Location:medial frontal lobe (orbitofrontal cortex)Function:participates in prefrontal associational integrationSee Also:Frontal lobePrefrontal cortexOrbitofrontal cortexBrodmann's area 13Associational cortical area in the insula. This area is not visible in medial and lateral views of the hemisphere. Location:insulaFunction:associational cortexSee Also:InsulaBrodmann's area 14Associational cortical area in the insula. This area is not visible in medial and lateral views of the hemisphere. Location:insulaFunction:associational cortexSee Also:InsulaBrodmann's area 15Associational cortical area in the insula. This area is not visible in medial and lateral views of the hemisphere. Location:insulaFunction:associational cortexSee Also:InsulaBrodmann's area 16Associational cortical area in the insula. This area is not visible in medial and lateral views of the hemisphere. Location:insulaFunction:associational cortexSee Also:InsulaBrodmann's area 17Sensory cortical area in the banks of the calcarine sulcus (lingual and cuneus gyral formations of the medial occipital lobe); this area corresponds to the primary visual cortex (also known as "striate cortex").Location:medial occipital lobeFunction:processes visual informationSee Also:Occipital lobeCalcarine sulcusPrimary visual cortexCuneusLingual gyrusBrodmann's area 18Sensory cortical area in the medial and lateral aspect of the occipital lobe; this area is part of the extrastriate visual cortex that surrounds the primary visual cortex (area 17 is also known as "striate cortex").Location:occipital lobeFunction:processes visual informationSee Also:Occipital lobePrimary visual cortexBrodmann's area 19Sensory cortical area in the medial and lateral aspect of the occipital lobe; this area is part of the extrastriate visual cortex that surrounds the primary visual cortex (area 17 is also known as "striate cortex").Location:occipital lobeFunction:processes visual informationSee Also:Occipital lobePrimary visual cortexBrodmann's area 20Associational cortical area in the inferior temporal gyrus; this area participates in the analysis of visual form and the representation of objects.Location:ventral temporal lobe (inferior temporal gyrus)Function:processes visual informationSee Also:Temporal lobeInferior temporal gyrusBrodmann's area 21Associational cortical area in the middle temporal gyrus; this area participates in the analysis of visual signals related to object form and motion.Location:lateral temporal lobe (middle temporal gyrus)Function:involved in processing visual information, among other temporal associational functionsSee Also:Temporal lobeMiddle temporal gyrusBrodmann's area 22Associational cortical area in the lateral aspect of the superior temporal gyrus; this area participates in the analysis of auditory signals and the reception of language (this area is a major component of Wernicke's area). Location:lateral temporal lobe (superior temporal gyrus)Function:involved in auditory processing and language receptionSee Also:Temporal lobeSuperior temporal gyrusWernicke's areaBrodmann's area 23Associational cortical area in the posterior part of the cingulate gyrus; this area is a cortical component of the limbic system.Location:medial parietal lobe (posterior cingulate gyrus)Function:participates in limbic associational integrationSee Also:Cingulate gyrusLimbic systemBrodmann's area 24Associational cortical area in the anterior part of the cingulate gyrus; this area is a cortical component of the limbic system that is involved in emotional processing, the control of facial expressions and the affective dimensions of pain.Location:medial frontal lobe (anterior cingulate gyrus)Function:involved in emotional and cognitive processingSee Also:Cingulate gyrusLimbic systemBrodmann's area 25Associational cortical area in the medial prefrontal region of the frontal lobe; this area participates in prefrontal cortical networks that governs personal and social behavior, emotion, and decision making.Location:medial frontal lobe (orbitofrontal cortex)Function:participates in prefrontal associational integrationSee Also:Frontal lobePrefrontal cortexSubcallosal areaBrodmann's area 26Associational cortical area in the transitional region between the posterior cingulate gyrus and the medial temporal lobe; this area is a cortical component of the limbic system.Location:medial parietal lobe (posterior cingulate gyrus)Function:participates in limbic associational integrationSee Also:Cingulate gyrusLimbic systemTemporal lobeBrodmann's area 27Associational cortical area in the medial temporal lobe; this area corresponds to Ammon's horn division of the hippocampal formation, which is subdivided into (cornu ammonis) fields, CA1-CA4. Together with the other parts of the hippocampal formation in the medial temporal lobe, the hippocampus proper is involved in short-term declarative memory processes. This area is not visible in medial and lateral views of the hemisphere.Location:medial temporal lobe: hippocampal formationFunction:hippocampal formation: short-term declarative memorySee Also:Temporal lobeHippocampal formationHippocampusCA1CA3Brodmann's area 28Associational and sensory cortical area in the anterior-medial temporal lobe. This area is part of the olfactory cortex; it also is a component of the entorhinal division of the hippocampal formation.Location:medial temporal lobeFunction:involved in olfaction and hippocampal processingSee Also:Temporal lobeEntorhinal cortexPrimary olfactory cortexBrodmann's area 29Associational cortical area in the transitional region between the posterior cingulate gyrus and the medial temporal lobe; this area is a cortical component of the limbic system.Location:medial parietal lobe (posterior cingulate gyrus)Function:participates in limbic associational integrationSee Also:Cingulate gyrusLimbic systemTemporal lobeParietal lobeBrodmann's area 30Associational cortical area in the transitional region between the posterior cingulate gyrus and the medial temporal lobe; this area is a cortical component of the limbic system.Location:medial temporal lobeFunction:participates in limbic associational integrationSee Also:Cingulate gyrusLimbic systemTemporal lobeBrodmann's area 31Associational cortical area in the posterior part of the cingulate gyrus and the posterior banks of the cingulate sulcus; the cingulate part of this area is a cortical component of the limbic system.Location:medial parietal lobeFunction:participates in limbic and parietal associational integrationSee Also:Cingulate gyrusLimbic systemBrodmann's area 32Associational cortical area in the medial prefrontal region of the frontal lobe; this area participates in prefrontal cortical networks that governs personal and social behavior, emotion, and decision making.Location:medial frontal lobe (orbitofrontal cortex)Function:involved in emotional and cognitive processingSee Also:Frontal lobePrefrontal cortexBrodmann's area 33Associational cortical area in the anterior part of the cingulate gyrus just dorsal to the corpus callosum; this area is a cortical component of the limbic system that is involved in emotional processing and the affective dimensions of pain, among other functions.Location:medial frontal lobe (orbitofrontal cortex)Function:involved in emotional and cognitive processingSee Also:Cingulate gyrusLimbic systemCorpus callosumBrodmann's area 34Associational and sensory cortical area in the anterior-medial temporal lobe; this area is a principal division of the olfactory cortex; it also is a component of the entorhinal division of the hippocampal formation.Location:medial temporal lobeFunction:involved in olfaction and hippocampal processingSee Also:Temporal lobeEntorhinal cortexPrimary olfactory cortexBrodmann's area 35Associational cortical area in the medial temporal lobe near the position of the rhinal sulcus; this area (also known as the perirhinal cortex) is a component of the hippocampal formation.Location:medial temporal lobeFunction:participates in hippocampal associational functionsSee Also:Temporal lobeRhinal sulcusHippocampal formationParahippocampal gyrusBrodmann's area 36Associational cortical area in the medial temporal lobe; this area lies at the interface of visual processing systems in the inferior temporal lobe and semantic memory systems in the medial temporal lobe.Location:medial temporal lobeFunction:involved in visual and hippocampal associational functionsSee Also:Temporal lobeHippocampal formationBrodmann's area 37Associational cortical area in the temporal lobe that extends from the medial to lateral sides of this lobe; this area participates in the analysis of visual form, motion, and the representation of objects.Location:posterior temporal lobeFunction:involved in visual recognitionSee Also:Temporal lobeBrodmann's area 38Associational cortical area in the anterior pole of the temporal lobe; this temporal area is related to networks in the amygdala and orbital prefrontal cortex that govern personal and social behavior, emotion, and decision making. Location:temporal poleFunction:participates in limbic associational integrationSee Also:Temporal lobeTemporal poleAmygdalaOrbitofrontal cortexBrodmann's area 39Associational cortical area in the angular gyrus at the interface between the posterior parietal and occipital lobes. Location:lateral junction of temporal, parietal and occipital lobesFunction:involved in processing language, spatial orientation and semantic representationSee Also:Angular gyrusParietal lobeOccipital lobeInferior parietal lobuleBrodmann's area 40Associational cortical area in the inferior parietal lobe, including the supramarginal gyrus.Location:inferior parietal lobeFunction:involved in spatial orientation and semantic representationSee Also:Parietal lobeSupramarginal gyrusInferior parietal lobuleBrodmann's area 41Sensory cortical area in the superior aspect of the temporal lobe (located in a series of transverse gyri, called Heschl's gyri, that form the inferior bank of the lateral fissure); this area corresponds to the primary auditory cortex. Location:superior temporal lobeFunction:processes auditory informationSee Also:Temporal lobeSuperior temporal gyrusPrimary auditory cortexLateral fissureBrodmann's area 42Sensory cortical area in the superior aspect of the temporal lobe and the dorsal-lateral margin of the superior temporal gyrus; this area is part of a "belt" of higher-order auditory areas that surround the primary auditory cortex (area 41).Location:superior temporal lobeFunction:processes auditory informationSee Also:Temporal lobeSuperior temporal gyrusPrimary auditory cortexLateral fissureBrodmann's area 43Sensorimotor cortical area in the inferior margin of the postcentral and precentral gyri where the frontal-parietal operculum merges with the insula just below the inferior termination of the central sulcus; this area may participate in the sensorimotor representation of the mouth and taste reception.Location:junction of insula, frontal and parietal lobesFunction:involved in sensorimotor representation and taste processingSee Also:Postcentral gyrusPrecentral gyrusInsulaCentral sulcusBrodmann's area 44Motor cortical area in the posterior part of the inferior frontal gyrus; this division of the lateral premotor cortex is involved in the production of language, especially in the left hemisphere (also known as Broca's area). Location:inferior frontal lobe (inferior frontal gyrus)Function:involved in language productionSee Also:Inferior frontal gyrusBrodmann's area 45Broca's areaPremotor cortexInferior frontal gyrus, pars opercularisInferior frontal gyrus, pars triangularisBrodmann's area 45Associational cortical area in the anterior part of the inferior frontal gyrus; the posterior part of this area may contribute (with area 44) to the production of language (Broca's area), while other circuits in this area participate in prefrontal cortical networks that govern executive functions.Location:inferior frontal lobe (inferior frontal gyrus)Function:involved in language production and participates in prefrontal associational integrationSee Also:Frontal lobeInferior frontal gyrusBrodmann's area 44Broca's areaPremotor cortexInferior frontal gyrus, pars orbitalisBrodmann's area 46Associational cortical area in the middle frontal gyrus and anterior part of the inferior frontal gyrus; this area participates in prefrontal cortical networks that govern executive functions.Location:lateral frontal lobe (dorsolateral prefrontal cortex)Function:participates in prefrontal associational integrationSee Also:Frontal lobeInferior frontal gyrusMiddle frontal gyrusPrefrontal cortexBrodmann's area 47Associational cortical area in the anterior-ventral part of the inferior frontal gyrus; this area participates in prefrontal cortical networks that govern executive functions.Location:inferior frontal lobe (inferior frontal gyrus)Function:participates in prefrontal associational integrationSee Also:Frontal lobeInferior frontal gyrusPrefrontal cortexA Brodmann area is a region in the brain cortex defined in many different species based on its cytoarchitecture. Cytoarchitecture is the organization of the cortex as observed when a tissue is stained for nerve cells.Brodmann areas were originally defined by Korbinian Brodmann and referred to by numbers from 1 to 52. Some of the original areas have been subdivided further and referred to, e.g., as "23a" and "23b". The same number in different species does not necessarily represent structurally homologous areas. CriticismWhen von Bonin and Bailey were to construct a brain map for the macaque monkey they found the description of Brodmann inadequate and wrote:Brodmann (1907), it is true, prepared a map of the human brain which has been widely reproduced, but, unfortunately, the data on which it was based was never published[1]They instead used the cytoarchitechtonic scheme of Economo and Koskinas published in 1925 which had the "only acceptable detailed description of the human cortex". Brodmann areas for human beings:1, 2 & 3 - Somatosensory Cortex (frequently referred to as Areas 3, 1, 2 by convention)4 - Primary Motor Cortex5 - Somatosensory Association Cortex6 - Pre-Motor and Supplementary Motor Cortex7 - Somatosensory Association Cortex8 - Includes Frontal Eye Field9 - Dorsolateral prefrontal cortex10 - Frontopolar area (most rostral part of superior and middle frontal gyri)11 - Orbitofrontal area (orbital and rectus gyri, plus part of the rostral part of the superior frontal gyrus)12 - Orbitofrontal area (used to be part of BA11, refers to the area between the superior frontal gyrus and the inferior rostral sulcus)13 - Insular cortex17 - Primary Visual Cortex18 - Visual Association Cortex19 - Visual Association Cortex20 - Inferior Temporal gyrus21 - Middle Temporal gyrus22 - Superior Temporal Gyrus, of which the rostral part participates to Wernicke's area23 - Ventral Posterior cingulate cortex24 - Ventral Anterior cingulate cortex25 - Subgenual cortex26 - Ectosplenial area28 - Posterior Entorhinal Cortex29 - Retrosplenial cingular cortex30 - Part of cingular cortex31 - Dorsal Posterior cingular cortex32 - Dorsal anterior cingulate cortex34 - Anterior Entorhinal Cortex (on the Parahippocampal gyrus)35 - Perirhinal Cortex (on the Parahippocampal gyrus)36 - Parahippocampal cortex (on the Parahippocampal gyrus)37 - Fusiform gyrus38 - Temporopolar area (most rostral part of the superior and middle temporal gyri39 - Angular gyrus, part of Wernicke's area40 - Supramarginal gyrus part of Wernicke's area41 & 42 - Primary and Auditory Association Cortex43 - Subcentral area (between insula and post/precentral gyrus)44 - pars triangularis, part of Broca's area45 - pars opercularis Broca's area46 - Dorsolateral prefrontal cortex47 - Inferior prefrontal gyrus48 - Retrosubicular area (a small part of the medial surface of the temporal lobe) 52 - Parainsular area (at the junction of the temporal lobe and the insula)。

INCORPORATION OF CAULIFLOWER FIBER IN FOODS...rate of10mm/min with a34mm diam cylinder.The force profile was recorded for a1cm probe penetration.A20%suspension offiber-en-riched material was blended with phosphate buffer for5min,transferred to a glass-pot and after1h(room temperature)texture was measured (texture before heat treatment).The glass-pot was then sealed and the mixture incubated at80ЊC for2h,cooled to room temperature and texture again measured(texture after heat treatment).Model food productsMeat products.Selectedfiber preparations were incorporated into a range of model foods,at2%w/w unless otherwise stated.Beef burgers were prepared by adding2%(w/w)of afiber preparation to meat using a Kitchen Aide T mixer(K45SS Kitchen Aide Inc.)equipped with a cake paddle.The meat was purchased locally,as100%minced beef(stated fat content15%).The meat was mixed for1min,fibers added and mixing continued for1.5min.Burgers(ϳ100g)were formed by com-pression in an oval-shaped plate to1cm thickness and about11ϫ8 cm.Ten burgers were prepared for each of the experimental and control products.Forcemeat control formulation contained:fat(37%),VSM meat(by-product from meat industry)(22%),salt(1.5%),soya(2%), water(28.8%),bread-crumbs(8%),onion-powder(0.5%),spices(0.2%), pepper(0.05%).Formulations studied included substituting1%of fat and1%of VSM meat withfiber enriched materials.Preparation involved blending water,soya and VSM meat into a cutter(HELY JOLY,Tassin, France)for4min,adding a standard mixture of salt and spices and mixing(3min)before adding fat and blending(2min).The resultant mixture was transferred to six glass containers and cooked in a CAPIC oven(BP613)for2h at140ЊC.Emulsion.Fat emulsion,an intermediate product,contained fat (45.8%),water(45.8%),caseinate(6.5%)and salt(1.9%).Formulations offiber-enriched materials replaced2%of the fat,prepared by blending fat,salt and water in a Robo-coupe mixer for2.5min,withfiber then incorporated.The mixture was transferred to six glass pots and cooked in the CAPIC oven at80ЊC for20min.Sauces.Be´chamel sauce had a control formulation of water(71.1%), milk powder(8.0%),margarine(4.0%),flour(3.1%),starch(1.5%),egg yolk(1.0%),fat(10.3%),salt(0.77%)and pepper(0.09%).Cauliflower fiber was incorporated at3%(w/w),using two procedures.All ingredi-ents exceptfibers were mixed,stirred and heated at80ЊC until the sauce was homogeneous,then thefibers were added;or,fibers were added together with other ingredients,then stirred and heated.Tomato sauce had a control formulation of water(69.4%),tomato concentrate(18.0%), carrot puree(6.0%),onion powder(1.0%),flour(1.0%),starch(0.5%), garlic powder(0.07%),salt(0.75%),pepper(0.05%),sugar(1.0%),olive oil(2.0%)and xanthan(0.25%).Formulations contained2%(w/w)of fiber-enriched materials and a reduced amount of xanthan(0.15%).To prepare the sauce,flour,starch,xanthan and olive oil were mixed,then water,concentrated tomato,carrot pure´e,seasoning(salt,pepper,pow-dered onions and garlic powder)andfiber-rich materials(experimental products)blended,combined with the initialflour mixture and sifted into a STEPHAN mixer(Dito-Sama,Aubusson,France).Delicatessen or bakery products.Carrot pate´control contained pul-verized carrot(62.5%),whole egg(15.0%),margarine(3.4%),water (9.0%),lemon juice(1.2%),sugar(1.7%),milk powder(3.0%),starch (2.7%),carrageenan(0.8%),salt(1.4%),ribotide(0.03%)and pepper (0.08%).In experimental products(4),1.8%of carrot pate´and0.2%of carob-carrageenan was replaced by2%(w/w)of cauliflower materials. Ingredients were mixed in a STEPHAN blender(3min),transferred to six glass-pots and cooked in a CAPIC oven at‘‘air pulse’’with moisture/ dryness regulation at85ЊC,humidity100%and cooking temperature 80ЊC.Quiche‘‘Lorraine’’control formulations contained water(29.3%), whole egg(22.0%),cream(20.0%),ham(8.0%),onions(8.0%),cheese (6.0%),milk powder(3.0%),starch(2.0%),oil(1.0%),salt(0.6%)and pepper(0.1%).Experimental formulations substituted2%cauliflowerfi-ber for dried whole egg(1.5%)and starch(0.7%).Quiches were made by blending eggs,cream,water,milk powder,starch,salt,pepper and fibers,using a hand-held wire whisk.Separately,a circle dough(15cm diameter)of0.5cm thickness was cut and placed in aluminum foil bak-ing plates(12cm diam).The blended creamy mixture,with ham,onions and cheese,was placed onto the dough.Five quiches were made for each preparation and these were stored frozen(Ϫ18ЊC)before cooking, at85ЊC for20min in a CAPIC oven.Yield(Y).Technological yield,texture and color were determined for each formulation but analyses depended on the test preparation.Yield was measured as percentage weight retained after cooking.Yields are given as:Yϭ(weight after cooking/weight before cooking)ϫ100.Technological yield is especially relevant to meat products and emul-sions.Textural properties.Firmness was determined as the maximum force of resistance to compression.Adhesiveness was measured as the mini-mum force required to remove a probe from the preparation.Textural measurements offirmness and adhesiveness were made using a DY31 ADAMEL LHOMARGY(ISA,Division d’Instruments,S.A.).Analyses were performed at20ЊC and the method was dependant on product. Measurements on vegetable pates and emulsions involved penetration with a spherical probe(12mm diam)25mm into the sample,using a cell of10N with speed of penetration10mm/min.Measurements on beef burgers involved penetration of a cone-shaped probe(2.8cm basal diam,4cm ht)60mm into the product,using a cell of100N,speed of penetration60mm/min.Viscosity is particularly relevant to sauces(Giese,1995)and its mea-surement varies depending on type of sauce.Viscosity values(Pa.s)for be´chamel sauces were determined,using a Metler RM180Rheomat vis-cometer,at60ЊC from the torque required to rotate a metallic cylinder (system22)immersed in the product.For tomato sauces,viscosity was measured using a Carri-Med CSL100Rheometer.Viscosity was cal-culated from theflow curve of shear rate(sϪ1)as a function of shear stress(N.m2).To determine characteristics of the sauce(i.e.Newtonian, pseudo-plastic or Binghamfluid),viscosity was measured at two shear rates(1sϪ1and10sϪ1).Color.Color was measured using a Minolta C.M.2002spectrocolor-imeter,CIELAB(Trouve´,1991).The color increment between two points(DE*ab)was calculated from:2221/2⌬E*abϭ[(⌬L*)ϩ(⌬a*)ϩ(⌬b*)]with parameters L*ϭluminosity(0ϭblack;100ϭwhite),red(a*Ͼ0) or green(a*Ͻ0),and yellow(b*Ͼ0)or blue(b*Ͻ0).Sensory evaluation.A trained panel was used with eight panel mem-bers,four male and four female aged between25and35,trained to evaluate color,firmness and other textural attributes of salted products, sauces and delicatessen.Panelists,selected for ability to describe texture and memorize product characteristics(AFNOR VO9-003)and ability to use scales,were trained in two stages.Initially two discussion periods were held to define sensory attributes and how to evaluate them.Then the panel members were trained on a range of ten commercial samples, includingfiber-containing products,to standardize sensory responses to each attribute.Sensory evaluation involved simultaneous presentations of a control and threefiber-enriched foods.Each food was coded and presented to panel members in isolation in a sensory laboratory.Mem-bers were asked to compare sensory attributes of each product(color, texture,cauliflowerflavor and offflavor)on a scale ranging from1(low) to9(high).Statistical analysisStatistical analysis was undertaken using an ANOVA,Duncan anal-ysis of variance(Statgraphics Plus 6.0package;Manngistics,Inc., 1992),with significance defined at pϽ0.05.RESULTS&DISCUSSIONFiber analysisCauliflower,fresh and processed,was analyzed for NSP con-tent and to identify major modifications after dehydration.Yield of NSP was2to3%fresh weight forflorets and upper stem (Table1),typical for fruits and vegetables(Holland et al.,1991). This was selected as a representative concentration for subse-quent supplementation in model foods.Corresponding values on a dry weight basis were;floret40%and upper stem48%,illus-trating NSP were a major component.Removal of non-NSP components to provide a more concentratedfiber preparation for incorporation in foods was considered impractical.As an ingre-dient for food processing a dried‘powder’rather than afiber extract would be more economically attractive.Thus,although fiber properties may be of primary importance it is recognized that protein andflavor attributes could be present in cauliflower with the potential to be controlled and contribute tofinal product quality.The lower stem samples contained around6%NSP, equivalent to65%sample dry weight,indicating they may be a usefulfiber source.However,although the NSP profile forflo-rets and upper stem was similar(50–60%pectic polysaccharidesTable1—NSP composition of fresh and processed cauliflower tissuesNSP(g/100g fresh weight)%NSP asCellulose b Hemicelluloses cPectic dpolysaccharidesSoluble NSP(%)Pectic DME e(%)Floretfresh 2.05ע0.2534.5ע0.58.1ע0.156.4ע1.19.8ע0.259ע1 dried40؇C 2.07ע0.1637.5ע0.79.3ע0.252.3ע1.49.3ע0.157ע0 dried75؇C 2.02ע0.2338.1ע0.410.1ע0.251.0ע0.9 5.8ע0.146ע2 Upper stemfresh 2.85ע0.3136.2ע0.710.6ע0.252.4ע1.29.9ע0.365ע1 dried40؇C 2.81ע0.2037.4ע1.011.1ע0.150.4ע1.39.3ע0.261ע1 dried75؇C 2.79ע0.2738.1ע0.511.4ע0.249.6ע0.7 6.1ע0.253ע0 Lower stemfresh 6.02ע0.2151.1ע1.521.3ע0.526.1ע0.4 2.2ע0.138ע1 FloretϩStemdried40؇C 2.29ע0.2336.7ע1.39.1ע0.454.3ע0.919.2ע0.556ע2a NSP and solubility measured by the method of Faulks and Timms(1985).b Cellulose estimated as glucose resistant to1M acid hydrolysis but released by Saeman hydrolysis.c Hemicelluloses as the proportion of Fuc,Xyl,Man;d Pectic polysaccharides as the proportion percentage of Rha,Ara,Gal and Uronic acids.e DMEϭdegree of methyl esterification of pectic polysaccharides.Table2—Functional properties offiber-enriched preparationsPreparations Swelling(ml/g)WRC a(g/g)Solubility(%)FAC a(g/g)TextureRaw(N)Cooked(N)Floret40؇C16.9ע0.412.8ע0.321.6ע0.7 1.3ע0.08.9ע0.410.2ע0.1 Floret75؇C 4.2ע0.2 5.7ע0.548.1ע1.90.9ע0.00.6ע0.1 2.2ע0.2 Upper Stem40؇C17.5ע0.113.4ע0.125.5ע0.4 2.1ע0.017.1ע1.427.3ע0.9 Upper Stem75؇C8.7ע0.29.1ע0.727.9ע4.4 1.2ע0.013.2ע1.117.1ע0.9 FlorϩStem40؇C17.0ע0.518.2ע1.028.3ע1.3 1.4ע0.08.7ע1.014.0ע2.4 a WRCϭwater retention capacity;FACϭfat adsorption capacity.Table3—Properties of model meat products and emulsionsControl a Floret Stem FloretϩStem Beef burgersTechnological yield(%)71.2ע2.381.5ע1.782.3ע2.476.4ע2.0 Firmness(N/30mm)16.5ע2.518.3ע4.120.5ע0.515.5ע1.2 Forcemeat/stuffingTechnological yield(%)89.1ע3.190.0ע2.596.3ע1.994.2ע3.3 EmulsionsTexture(N/25mm)0.92ע0.03 1.03ע0.20 1.12ע0.150.86ע0.11 a Control preparations were not supplemented withfiber;experimental preparations were supplemented with2%fiber from cauliflower samples dried at40؇C.Data represent the meanע1SD of six determinations on each of four preparations.and35%cellulose),the lower stem was enriched in cellulose (51%)and hemicelluloses(21%),especially acidic xylans.The reduced proportion of pectic substances gave the NSP a coarse granular texture unsuitable for food use.Drying temperature had no apparent effect on NSP recovery or composition,although after drying at75ЊC solubility de-creased from10%in fresh to6%in rapidly dried samples.Pectic polysaccharides were the major component of soluble NSP.Sol-ubility was high(19%)for the stemϩfloret sample,where drying time(40ЊC)was prolonged(180h)suggesting that pro-cessing time as well as temperature could influence properties. Solubility of NSP was around2%from the lower stem.The DME of pectic polysaccharides was reduced in the lower stem(38%)compared to thefloret and upper stem(59–65%). In samples dried at75ЊC the DME was reduced,but drying at 40ЊC had little effect.Enzymic activity during drying was prob-ably responsible for the de-esterification and this would account for a lower DME in the stemϩfloret sample.The pectic sub-stances were more susceptible to modification and the‘type’of pectic polysaccharide present in thefinal product may be quite distinct from that in the original material.Functional propertiesFunctional properties offiber are related to the structure of constituent polysaccharides and may be influenced by porosity, particle size,ionic form,pH,temperature,ionic strength and type(Robertson,1987;Fleury and Lahaye,1991).To standard-ize particle size,dried samples were milled and a standard phos-phate buffer was used to focus experimental effects on thefiber matrix as present in model foods.Infiber-enriched materials effective as texturizing and bulking agents,hydration properties were mainly responsible for these effects(Roehrig,1988).Results for hydration properties of cau-liflower,as swelling and WRC,with solubility,FAC,and tex-tural properties(before and after heat treatment)were thus compared(Table2).Swelling values for preparations dried at40ЊC ranged from 16.9to17.5mL/g dry weight.These were equivalent to an ap-parentfiber concentration ofϳ6%in the swollen sample and similar to values reported(17.9)forflorets(Rasper,1979). Swelling was reduced infloret and upper stem samples dried at 75ЊC,i.e.,swelling was restricted,indicating a structural modi-fication to thefiber matrix had occurred during severe drying. Water retention offiber has been determined using centrifu-gation,filtration or suction pressure(McConnell et al.,1974; Robertson and Eastwood,1981a,b;Chen et al.,1984)and results were reported either as water-holding capacity or water-retention capacity.The distinction between such terms is unclear and each is a measure of the amount of water associated with a sample under defined conditions.Results reflect the source offiber as well as the method used.WRC has been used to measure the amount of water associated with only the insolublefiber matrix. WRC values forflorets and stem dried at40ЊC were around13 g/g dry weight.After drying at75ЊC values were lower (pϽ0.05).Higher WRC values(ϳ25g/g)have been reported for freeze-dried cauliflowerflorets(Heller and Hackler,1977). This was consistent with heat drying promoting a breakdown ofINCORPORATION OF CAULIFLOWER FIBER IN FOODS...Table4—Properties of saucesControl a Floret Stem FloretϩStem BechamelColor(DE)— 1.11ע0.22 2.06ע0.43 1.42ע0.54 Viscosity(Pa.s) 1.26ע0.06 1.68ע0.10 1.97ע0.23 1.18ע0.18 TomatoColor(DE)— 5.11ע0.228.06ע0.43 4.12ע0.54 Viscosity(Pa.s at1sϪ1)17.5ע1.1319.8ע0.3418.8ע0.8121.4ע1.25 Viscosity(Pa.s at10sϪ1) 3.1ע0.10 3.9ע0.13 3.5ע0.06 3.7ע0.08 a Control preparations were not supplemented withfiber;experimental preparations were supplemented with up to3%cauliflowerfiber samples dried at40؇C(see text).Table5—Properties of carrot pate and vegetable pateProperty Control a(Carrot)Floret Stem FloretϩStemColor(DE)— 4.86ע0.52 4.18ע0.45 4.65ע0.32 Hardness(N) 1.06ע0.020.80ע0.010.73ע0.00 1.21ע0.00 Adherence(N)0.61ע0.020.49ע0.030.46ע0.010.70ע0.03 a Control preparation was carrot pate(see text);experimental preparations were sup-plemented with2%cauliflowerfiber samples dried at40؇C(see text).the cell wall matrix but freeze-drying conserving matrix struc-tures(Cohen and Yang,1995).Combinedfloret and stem sam-ples(18.2)resulted in an increase in WRC compared to separate samples but there was no similar effect on SW,solubility,FAC or texture.Fat adsorption capacity ranged from0.9to2.1g/g,compa-rable to values reported for fruit and vegetables(Ͻ2g/g)but lower than values for cereals(2–4g/g)(Thibault et al.,1992). The mechanism of oil adsorption is unknown(Thibault et al. 1992)but Fleury and Lahaye(1991)suggested that surface properties,overall charge density and the hydrophobic nature of particles could be important for incorporation offibers into foods.Textural properties measurements were made for raw and cooked samples,to distinguish effects of heat treatment,since studies had shown texture values to increase with temperature (Singh et al.,1985;Foegeding and Ramsey,1987).Samples of stem had higher texture values compared toflorets but after drying at75ЊC texture values offloret decreased,consistent with a softening of thefiber matrix.After cooking,texture values showed a consistent increase,i.e.,a more solid food matrix was formed,rather than a further softening.Incorporation into food systemsSamples with desirable functional properties werefloret and upper stem dried at40ЊC and the stemϩfloret mixture.These were incorporated into model food systems,as meat-based prod-ucts,delicatessen/bakery products,tomato and be´chamel sauces, and fat emulsions.Our criterion was that incorporation offi-ber-enriched material should maintain or improve the yield and sensory characteristics of the product.Meat products.Studies on use offibers in meat systems are limited,e.g.addition of celluloses to processed meats to improve texture(Todd et al.,1989).In the beef burger model,incorpo-ration of cauliflowerfiber improved the yield,for stem andfloret samples(Table3),by about10%.The upper stem gave a higher yield andfirmer texture compared to theflorets,which con-firmed the functional properties measured for each preparation. Firmness of the product was also improved when stem andfloret samples were incorporated,but the effect was variable.Sensory analysis(Table6)indicated slight changes in color,mouthfeel and taste for cauliflower-added samples.Addition offiber to forcemeat formulations(Table3)resulted in a slight improvement in yield,especially using stem tissues with their higher WRC and FAC.All samples were similar in appearance and texture but supplemented samples were consid-ered less fatty and had a slight taste of cauliflower(Table6). Fat emulsion results(Table3)showed all samples had a sim-ilar texture(pϾ0.05)and hencefiber preparations could be in-corporated in fat emulsions but without modifying textural properties.Sauces.Fibers were initially incorporated into the be´chamel after the sauce had been prepared,which resulted in a sharp decrease in viscosity,from thick paste to liquid.Addingfiber-enriched materials together with the other ingredients before cooking,showed that forfloret and mainly stem,viscosity in-creased(pϽ0.05)(Table4).This was consistent with increased texture values found after cooking samples(Table2)and the formation of an interactive food matrix but the loss of interac-tion whenfiber was added to the prepared sauce.Thus,the man-ner in which supplements are added to foods can determine the effectiveness of their incorporation.Sensory analysis of sauces containing incorporatedfloret and stem indicated modifications to color,texture and cauliflowerflavor.A similar result was obtained for the combinedfloret and stem sample,except texture showed no change,which may reflect the higher NSP solubility. Tomato sauce formulation was designed to test whether cauli-flower could partially substitute for xanthan as a thickening agent.All formulations acted as a pseudoplasticfluid,although an increase(pϽ0.05)in viscosity was observed.Samples were judged to have a granular texture(Table6),considered to limit their use,except for incorporation in‘‘bolognese’’type sauces.A residual taste of cauliflower was also found. Delicatessen/bakery products.For delicatessen or bakery productsfibers were incorporated into a carrot pate´and quiche ‘‘Lorraine.’’With the carrot pate´the main objective was to de-termine whether carob carrageenan could be partially substituted by cauliflower.Color and textural characteristics(Table5) showed the sensory characteristics of the carrot pate´formula-tions were modified.Products underwent discoloration(more yellowish)and a decrease infirmness and adherence,which could limit their potential asfiber supplements.Textural prop-erties,such as hardness and adherence,underwent a decrease (pϽ0.05)infloret and stem formulations.However,whenfloret and stem were used in combination textural properties were sim-ilar to controls.Changes in functional properties were consistent with sensory analysis(Table6),with a loss in color and texture and introduction of a cauliflowerflavor.Due to the heterogeneity of the quiche‘‘Lorraine,’’deter-mination of physical properties was complex and only sensory attributes are reported(Table6).The quiche containingfloret and stem had a cauliflowerflavor,although overall texture was less gelified,especially for stem samples,but color was not af-fected.Thus,the quiche was considered suitable for addition of fibers.CONCLUSIONSD URING HEAT DEHYDRATION of cauliflower minor modifications to the NSP were detected and these related to a partial degra-dation of pectic polysaccharides.Drying conditions and source offiber affected functional properties,especially hydration,with WRC decreasing at high drying temperatures.However,analy-ses demonstrated the potential of cauliflower upper stem for use as afiber-rich supplement for processed foods.Hydration prop-erties were apparently maintained when supplements were added but the response was difficult to predict from isolated functional properties.Foods supplemented to test water and oilTable6—Sensory analysis of model foods after cauliflowerfiber-enrichment aBeef burgers Forcemeat Bechamel Sauce Tomato Sauce Vegetable pate Quiche Lorraine Color Red Dark Light Dark Light Brown Red Brown Yellow Orange Light Brown 1C FSM91CFSM91C FSM91CFSM91FSM C91CFSM9 TextureFirmness Soft Firm Soft Firm Fluid Viscous Fluid Viscous Viscous Gel Viscous Gel 1CM FS91CFSM91CM SF91CS FM91FSM C91S FM C9Pasty GranularPalatability Moist Dry Weak Strong Weak Strong1C FSM91C FSM91C FSM9Taste(Cauli.Flavor)Low High Low High Low High Low High Low High Low HighC FSM9C FSM9C FSM9C FSM9C FSM9C FSM9 (Fatty Flavor)Weak Strong1FSM C9a Cϭcontrol(no supplement);Fϭfloret supplement;SϭUpper stem supplement;MϭFloretϩUpper stem supplement.Products were scored on a scale between1(low) and9(high).:Products grouped and underlined indicate no significant difference(pϾ0.05)between formulations for that product.Separation of groups represents signifi-cant differences between formulations within each product(pϾ0.05).binding effects of thefibers and their potential as texture mod-ifiers(Table7)demonstrated their capacity to improve yield but effects on texture were variable.Sensory evaluation of formu-lated products showed that effective incorporation into foods depended upon processing conditions.Incorporation was mostly neutral but could be advantageous where a cauliflowerflavor could be applied,e.g.,quiche.Understanding the structure and functional behavior offiber within a food matrix is required before predictive modeling of mechanisms involved in incor-poration can be effective.REFERENCESAng,J.F.and Miller,W.B.1991.Multiple functions of powdered cellulose as a food ingredient.Cereal Foods World36(7):558–564.Anon.1989.Diet and Health Implications for Reducing Chronic Disease Risk.National Research Council.NRC.Washington.Arora,A.and Camire,M.E.1994.Performance of potato peels in muffins and cookies.Food Res.Internat.27:15–22.Brochetti,D.and Penfield,M.P.1989.Sensory characteristics of bakery products containing distillers’dried grain from corn,barley,and rye.J. 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本份文档包含：关于该选题的外文文献、文献综述一、外文文献文献信息标题: Interdependence between experience marketing and business strategy作者: Gupta, Seemas期刊名称: Journal of Indian Business Research2015年；第4卷；第3期；页码：170-193Interdependence between experience marketing and business strategy IntroductionScholars emphasize the importance of overcoming narrow functional approach in investigating business problems and advocate cross level research ([19] Deshpande, 1999; [67] Varadarajan et al. , 2001). Business operates at multiple levels-business strategy and functional. While business strategy specifies how business will compete in the marketplace ([67] Varadarajan et al. , 2001), marketing refers to the marketing activities and decisions related to generating and sustaining competitive advantage for the business ([17] Dayet al. , 1990). The interdependencies among the various levels of functioning in an organization remain relatively unexplored ([67] Varadarajan et al. , 2001). Yet as the Starbucks example discussed next suggests marketing strategy pursued by business is influenced by its business strategy. Starbucks business proposition was based on the need most people have for a physical place set apart from home and work, a third place where a person can interact with others. This influenced its marketing such that it encouraged consumers to spend more time in the café instead of focusing on turning the tables.There has been a progression of economic value from product through service to experience. The strategy dimensions relevant for experience marketing are likely to be different from those relevant for product or service marketing. While for product marketing the roots of strategy are in technology up gradation, manufacturing capabilities, new product development and economies of scale, the service organizations are characterized by vision and purpose, customer satisfaction and employee engagement. The dimensions of strategy relevant for experience marketing remain unexplored despite numerous examples of organizations moving up the value chain from product through service to experience. The extant literature on experience takes a functional approach engaging with issues like defining an experience brand and recommending strategies for creating a unique customer experience. The extant literature deals with the psychological process involved in consuming an experience. However, it does not engage adequately with the business strategy variables like competitive advantage, vision and customer orientation. There is no literature that identifies the strategic capabilities companies need to be imbued with to successfully market experiences. For instance, which of the three variables is more important for experience marketing-customer intimacy, product leadership or operational efficiency?This paper bridges this gap in literature by examining interrelatedness between business strategy and experience marketing. I engage with humanistic inquiry of an in depth case study. In humanistic inquiry the researcher understanding arises from direct personal experience and immersion ([29] Hirschman, 1986). "The aim of humanistic inquiry should be the development of an idiographic body of knowledge consisting of tentative statements about a particular phenomenon" ([29] Hirschman, 1986). The intended contribution of this article is also the focus it brings on research on cross-level dependencies between business strategy and experience marketing by outlining a detailed agenda for future research. I find the six dimensions of business strategy - unique company capabilities, barriers to imitation, customer orientation, employee empowerment, visionary leadership and internal marketing to be interrelated with experience marketing. In the following sections I discuss related literature, research methodology, the case narrative, the strategic propositions derived from the case, the agenda for future research, implications and limitations.Review of literatureExperience marketing has attracted attention from both practitioners and academicians.I am tracing some key definitions and conceptualization of the term as evinced in the literature to set the stage for the paper. [31] Holbrook and Hirschman (1982) postulated experiential perspective as an alternative to the hegemonic information processing view to understanding consumer behavior. They conceptualized consumption experience as a phenomenon directed towards the pursuit of fantasy, feelings and fun representing the cognitive, affect and behavioral dimensions, respectively. [51] Pine and Gilmore (1998, p. 98) suggested that experience occurs "when a company intentionally uses services as the stage, and goods as props, to engage individual customers in a way that creates a memorable event". [57], [58] Schmitt (1999, 2003) and [7] Brakus et al. (2009) conceptualized experience as consisting of five dimensions of sense (sensory), feel (affective), think (intellectual), act (behavioral) and relate (relational). Sensory experiences enable customers to satisfy their need for estheticism; feel experiences refer to customers' perceptions of fun and pleasure; think experiences refer to consumers' attempts at broadening knowledge; act experiences reflect customers' personal ties with the brand and the company; and relate experiences involve interrelationships among customers. The crux of experiential marketing paradigm lies in extending the concern of marketers beyond the realm of customer satisfaction to attaching the customers experientially to product or service ([7] Brakus et al. , 2009). [30] Hoch (2002) described experience as engaging, non partisan, pseudo diagnostic, endogenous, and ambiguous and hence seductive. A battery of researchers conceptualized experience as a service dominant logic, a paradigm shift from product centric view of creating value ([68] Vargo and Lusch, 2004; [54] Prahalad and Ramaswamy, 2004). For the purposes of this paper experience is defined as:[...] phenomenological in that it deals directly with events or phenomena as the consumer experiences them rather than focusing on anatomical structures, the neuro chemical processes or the unconscious motives that endow experiences with salience ([52] Poulsson and Kale, 2004, p. 271).Phenomenology assumes that a mental event can be best understood if we look at it directly as it was experienced rather than through the specialized optics of a particular discipline ([15] Csikszentmihalyi, 1990, p. 26).Experience marketing literature has many cross currents but few broad themes nevertheless emerge. One stream is rooted in consumer behavior and perceives cognitive, sensory and novel stimulation as motives behind experience ([31] Holbrook and Hirschman, 1982; [28] Hirschman, 1984). It further believes that emotions play a fundamental role in consumption experience ([56] Richins, 1997) and classifies experiences into four types - sensory, social, emotional and intellectual. This stream considers consumer interaction at the heart of experience and examines the whole consumption experience from pre purchase through to disposal ([31] Holbrook and Hirschman, 1982). It highlights that consumption experiences are shared rather than individual in nature ([64] Tynan and McKechnie, 2009); provide utilitarian value apart from hedonistic value and involve both nostalgia as well as imagination ([32] Holbrook and Schindler, 2003). It explored experiential themes of self renewal and harmony with nature as central to evaluation of extraordinary hedonic experiences. One segment of this stream pertains to application of experience marketing in specific contexts and industries like retailing ([69] Verhoef et al. , 2009); arts ([37] Joy and Sherry Jr, 2003); tourism ([42] Leighton, 2007); leisure ([2] Arnould and Price, 1993); fashion ([62] Thompson and Haytko, 1997); and hospitality ([24] Gilmore and Pine, 2002). It explored the cultural meanings, motives, themes, and conceptual realms in specific experience contexts and broadly found them to be valid. This literature appropriates cultural meanings in different contexts like fashion, retail and arts and finds that combination of entertainment, therapeutic and spiritual growth are at the frontier of retail experience.Second stream consists of step by step guides to creating and marketing experiences. It has its origins in the challenges that practitioners face in differentiating goods and services ([8] Carbone and Haeckel, 1994) and the recognition of importance of experiences in developing customer advocacy ([1] Allen et al. , 2005). This stream driven by practitioner and consulting gurus is rich in examples and offers guidelines for customer experience management like identify themes to create consistent impressions; tangibilise experience with memorabilia; engage all five senses; create a memorable event ([51] Pine and Gilmore, 1998; [58] Schmitt, 2003) be personally relevant, offer an element of surprise, engender learning, engage the customer ([52] Poulsson and Kale, 2004); and orchestrate all the clues that people detect in the buying process ([5] Berry et al. , 2002). Four conceptual realms of experience marketing-entertain, educate, escape and estheticism were proposed and emphasis was laid on creating memorable encounters not by improving functionality but by layering an enjoyable experience atop the existing service.The third stream is rooted in branding and communication literature and advocates narrative advertising for communicating experiences as narrative thought is a predominant cognitive mode of comprehension used by consumers to interpret experiences ([47] Padgett and Allen, 1997; [14] Crosby and Lunde, 2008). It postulates that experience brands send more emotional and complex messages asconsumers do not process experience at rational and conscious level. [57] Schmitt (1999) conceptualized experience as consisting of five dimensions - senses, feel, think, act and relate. Sensory experiences enable customers to satisfy their need for estheticism; feel experiences refer to customers perceptions of fun and pleasure; think refers to attempts at broadening knowledge; act reflects personal tie with the company and relate involves social networks and interrelationships among customers which then produces feeling of belongingness to society. Based on this work [7] Brakus et al. (2009) further conceptualized brand experience as consisting of four dimensions of sensory, affective, intellectual and behavioral and constructed a scale to measure them.The extant literature deals with experiences from a consumer and brand perspective and is thus restricted to functional domain of marketing. Just like successful marketing of product requires organizational capabilities, functional skills and strategy distinctly different from that of marketing of services, experiences would also have unique strategic imperatives for organizations. Not only is the strategic perspective of experience marketing scant, but empirical research is also limited ([64] Tynan and McKechnie, 2009). The failure of the few scholars who have illustrated approaches by firms in creating customer experiences ([1] Allen et al. , 2005) to paint the full picture for reasons of commercial sensitivity leads to only a partial understanding in this area ([64] Tynan and McKechnie, 2009). The present study aims to bridge this gap in the literature by arriving at the strategic propositions of experience marketing by using a holistic in depth investigation of a case study which is a multifaceted examination of a situation. I examine data that are subjective abstractions of a much more complex underlying reality ([10] Christensen and Carlile, 2009). The use of case approach reflects the call by organizational scholars such as [10] Christensen and Carlile (2009) for more emphasis to be placed on developing new theories from case based empirical data, rather than relying on essentially quantitative, deductive, theory-testing research paradigms. [71] Yin (2009) argued against case methodology being microscopic because it lacked a sufficient number of cases by saying that the use of two, ten or 100 cases does not transform a multiple case into a macroscopic study. Moreover, it is the microscopic view which makes a case study a powerful research methodology. Because of the microscopic view even single case studies are a potent research technique as they enable seeing interrelatedness between several complex variables and hence promote a holistic understanding of the phenomena under investigation ([23] Flyvbjerg, 2006; [71] Yin, 2009). Increasingly branding research uses qualitative and conceptual approaches. Theories can be developed or extended using typologies ([21] Doty and Glick, 1994); principles or propositions ([41] Kohli and Jaworski, 1990); or case research ([71] Yin, 2009). I use the latter two approaches to build theory. The general applicability results from the set of methodological qualities of the case and the rigor with which the case is constructed ([71] Yin, 2009). Moreover, the propositions outlined are amenable to further evaluation thus aiding generalizability. The placement of The Park Hotels (TPH) in the hospitality industry which has traditionally been considered as an experience industry coupled with its distinct positioning as a niche boutique luxuryhotel makes it an ideal choice for a case study on experience marketing. TPH is a powerful and interesting narrative of a brand which differentiates itself from its much bigger rivals by creating unique customer experiences. We also analyzed quantitative metrics to gauge the performance of TPH. As Table I [Figure omitted. See Article Image.] show TPH revenues are much less than rivals which is understandably due to the lesser number of hotels it operates. TPH EBITDA (as percentage of revenues) is consistently higher than that of Taj but is less than that of Leela and Hyatt. This is probably because TPH does not enjoy economies of scale and has less standardization across properties. But TPH has greater PAT (as percentage of revenues) which is dues to its operational efficiency particularly in labour cost. None of these evidences were conclusive hence researchers compared the market capitalization of Taj and Oberoi with the valuation of TPH by Credit Suisse (TPH is not listed) for 2008-2009. TPH is valued at Rs 15 billion which is an EBITDA multiple of 15.41 and PAT multiple of 35.21. Taj and Oberoi's market capitalization is an EBITDA multiple of 4.95 and 8.28, respectively. Similarly Taj and Oberoi have a PAT multiple of 12.18 and 19.88. Thus, TPH has received a much higher valuation as a multiple of EBITDA and PAT. This quantitative evidence establishes the success of TPH as a niche boutique experience hotel and justifies our choice for the study.The case unfolds various facets of its business like strategy, operations, human relations, marketing and service and thus enables seeing latent linkages across functions and levels. The depth as well as the strategic perspective the case contains has few parallels and provides a blueprint from which others may learn. While this research and case is set in hospitality industry in Indian context, many of the issues are applicable across industry and international boundaries.Research methodologyI follow the rigorous method outlined by [22] Eisenhardt (1989) and [29] Hirschman (1986) for the study:A-priori conceptualization. I went with a well defined focus on strategic imperatives of experience marketing. The constructs of business strategy were specified a priori to enable collection of specific kinds of data systematically. Within business strategy the constructs of "competitive advantage," "visionary leadership" and "customer orientation" were identified for study because of their salience for experience marketing. They were explicitly measured in the interview guidelines and field observations and documentary evidences (Figure 1 [Figure omitted. See Article Image.]):- Competitive advantage. Novelty, surprise, differentiation are central elements in marketing of experiences. It is relatively easy to produce standard product or service but difficult to bring constant uniqueness in customer experience. Experiences are challenging as they engage all five senses, are cognitive as well as emotive, have behavioral as well as relational dimension ([7] Brakus et al. , 2009). Companies that are able to develop unique capabilities that are aligned with unique customer needs have an edge over others ([16] Dalgic and Leeuw, 1994). Firm capabilities are derived from firm resources which together lead to competitive advantage thereby influencing strategy ([25] Grant, 1991; [35] Hunt and Morgan, 1995). Research on resources has along tradition in strategy ([18] Denrellet al. , 2003). Companies that base their strategies upon exploiting clearly defined internal capabilities have been adept at adjusting to and exploiting external change ([53] Prahalad and Hamel, 1990). [25] Grant (1991) gives example of how Honda's focus upon technical excellence of four-cycle engine enabled it to straddle success across motorcycles, automobiles and broad range of gasoline engine products.Novel experiences can be imitated by competition; hence firms need to continuously create barriers to imitation to successfully market experience.- Customer orientation. It is the unwavering commitment to meet the needs of customers. A company that segments and targets markets precisely and then tailors offerings to match exactly the demands of those customers builds intimacy with customers ([63] Treacy and Wiersema, 1993). Customer intimacy enables companies to combine detailed customer knowledge with operational flexibility so they can respond quickly to almost any need. As a result these companies engender tremendous customer loyalty. Customer intimacy engages the customer in co-creating value and makes the experience personally relevant ([51] Pine and Gilmore, 1998). Thus, customer orientation is vital for experience marketing.Service literature has documented the importance of empowerment in superior customer orientation and satisfaction ([59] Schneider and Bowen, 1995; [26] Hartline et al. , 2000). It may be interesting to see its importance in the context of experience marketing. Empowerment can be defined as the process of enabling employees by giving them the power and autonomy to exercise control over job-related situations and decisions ([13] Conger and Kanungo, 1988). Empowered employees often feel more confident in their ability to contribute to the firm's success, a result that fosters creative thinking and problem solving ([40] Kelly et al. , 1996).- Visionary leadership. Such leaders articulate shared vision of the organization and demonstrate will to execute the vision ([61] Tellis, 2006). They are coaches who believe in the fundamental capacity of people to achieve and their role as facilitators ([4] Berry, 1995). Visionary leaders place brand as the core of the company leading to all stakeholders, especially employees, owning and living the brand in their daily lives ([65] Urde, 1999). [38] Kaikati (2003) also emphasize the need for stakeholder "buy-in". [3] Bartlett and Ghoshal (1994) also emphasized the need for employees to identify with the purpose of the company to be able to contribute to its business goals. Since experience is to be provided by the contact employees, internal brand orientation is of even greater importance in such firms.Crafting instruments and protocols. Consistent with [60] Stake (1995) and [71] Yin (2009) data was collected from six sources of evidence - interviews, direct observation, participant-observation, documents, archival records and physical artifacts. The present case study being rich provided the opportunity for all six sources of evidence. In depth, open ended and semi structured interviews were conducted with senior and middle level managers across functions. Interviews were conducted with Chairperson, Managing Director, Vice President Engineering and Projects, Corporate Director Sales, Corporate Director Finance, Director Public Relations and Corporate Communications, Director Sales, Two General Managers, Manager Public Relations,Two Executive Chefs, Manager Events and Entertainment, Area Director Human Resources, Relationship Manager, Associate Director Front Office and Revenue Management and Team from IT department. Hence a total of 17 interviews were conducted lasting from about an hour to several hours and were recorded and transcribed. Interviews with middle management lasted for about an hour each but those with top management (Chairperson and Managing Director) lasted for about three hours each. Visits were made to three hotel properties of the company in three different cities and observations on rooms, bars, restaurants, service, ambience, environment, customer interaction were recorded. To experience the hotel and its bars and restaurants the author stay was organized for two nights each in two properties. Documents on brand philosophy, vision, visual identity, communication strategy, financial summary, tariff policies were studied. Archival data regarding advertisements, promotions, events, media coverage were studied. Consistent with [49] Patton (2002) data integrity was thus achieved with triangulations across methods. Special emphasis was placed on combining quantitative data with qualitative evidence.Not only multiple methods, but also the study was carried out by multiple investigators. A team of two researchers visited the sites, interviewed people and went through documentary evidences. This enabled analysis of the case from multiple perspectives. Convergent perceptions added to the empirical grounding of the hypotheses while conflicting perceptions kept us from premature closure ([22] Eisenhardt, 1989). Researchers were personally immersed in the phenomenon to understand the case intimately.The case narrativeThis case study presents a narrative approach to complexities of experience marketing embedded in organizational strategy in real life ([23] Flyvbjerg, 2006). [50] Peattie (2001) warned against summarizing dense case study as the value of the contextual and inter-relational nature of forces is lost when one tries to sum up in mutually exclusive concepts.BackgroundTPH had pioneered the concept of boutique hotels in India and successfully carved a strong niche for itself. Boutique hotels were typically small that sought to differentiate themselves from large "full service" hotels by virtue of their unique design and highly intimate and personalized service. Sometimes referred to as "design hotels" or "lifestyle hotels", most were stand alone properties as often, these hotels, were converted older properties resurrected by designers, combining the charm and character of an old building with modern design. TPH had seven properties in India each having a distinctive character of its own yet sharing a common spirit and standards of excellence. It had performed better on financial parameters than in its more endowed rivals like Taj, Oberoi, Hyatt, and ITC even during the economic downturn.TPH came into being in 1967 and operated three hotels in Kolkata, Delhi and Vizag when Priya Paul, took charge of the hotel as its chairperson in 1988. TPH realized that it would have to differentiate to survive in a highly competitive market. Therenovation of The Park Kolkata provided her with an opportunity to test her ideas. She said:I used the new Chinese restaurant, Zen to demonstrate a new design or a vision for the team. I found the design that had been developed to be very traditional and staid with red and green dragons. We came up with a radical look in black and white and created products that I felt I would enjoy and hopefully others too.The restaurant opened at the end of 1992 and met with rave reviews. Its success prompted further experimentation. The bar at The Park Kolkata was next. Branded Someplace Else , the bar, hosted live bands. It too proved to be a big hit. Priya Paul told:During that time most hotels were these bastions of formality with waiters with gloved hands, etc. On the contrary our clubs and restaurants were very refreshing looking and the serving style was much more informal with waiters in colored uniforms designed by top notch designers. We actively encourage our staff to express their individuality in their interactions with customers.The success of both Zen and Someplace Else prompted Priya Paul to formally articulate a new vision for TPH "leadership through differentiation" and a new mission of "Establishing global standards of product quality and service excellence and enhancing customer experience to make it the purpose of every action we take". But TPH needed to get a buy-in from its people before it could sell the concept of differentiation to its customers. Priya Paul made presentations to senior management on how TPH is a design hotel and what it meant to be a boutique hotel company. Pioneering a new paradigmThe acquisition of two properties in quick succession in Bangalore and Chennai provided Priya Paul with an opportunity to create a new paradigm by opening full scale boutique hotels on the lines of what Ian Schrager (the pioneer of boutique hotel) had done in New York. The new hotel, The Park Bangalore, opened in the year 2000. The hotel's design was a fusion of vibrant colors and landscapes; the first floor was designed to give a feel of cool expanse of sea, the second floor suggested a mountain landscape, the third the look of a jungle and the fourth floor sported the feel of an Oasis in a desert. The unique imagery won it a place among the Tatler magazine's 101 best hotels in the world. The Park Bangalore's lounge bar, the I-Bar , with its low furniture, bean bags and neon colors was described by a leading Bangalore daily as one of the hippest hang out places in the city. Its Italian restaurant, Italia , quickly gained popularity among the discerning foodies of Bangalore and has since won a host of awards including the Best Italian Restaurant award from The Times Food Guide , the Best International Restaurant and the Restaurant of the Year awards from the Taste & Travel Food Lovers Food Guide .If The Park Bangalore showcased contemporary India, The Park Chennai, built on the premises of the historic Gemini film studios[1] and designed by the American firm, Hirsch Bedner Associates captured the fantasy world of films. While the lobby with its stage like setting evoked the look of a theatre, old movies projected during the evenings on a floating screen located in the atrium and the carpets in the corridors that looked like film reels reminded one of the magic of movies.The widespread acclaim the company received for the Bangalore and Chennai properties prompted it to build new boutique hotels in Navi Mumbai and Hyderabad. In designing in the former it sought to bring together "East and West and fusing technology with local crafts" and in the latter case it drew inspiration from Hyderabad's history of producing precious stones; the hotel's façade, for example, references the fabled jewellery collection of the Nizam of Hyderabad.The Park Kolkata focused on further enhancing its reputation as a fun and happening place. A street cafécalled " The Street" , created a vibrant atmosphere right at the entrance. A new cocktail bar Roxy , its retro look a tribute to the swinging 1960s, offered customers a wide variety of cocktails and an enviable choice of cigars. Spread over two split levels, the night club Tantra with its pulsating dance floor and a lounge area called the Santra Room, provided its typically young customers a choice of two bars. While Aqua, a fashionable new bar, indulged the young and trendy with a "Miami" like pool side experience - the open deck, used for sunbathing by the day, became a stage for night time revelry, Someplace Else continued to offer customers its signature live band experience. Vijay Dewan said:The traditional notion of hotels was one where people came to sleep when they were travelling on business. We asked ourselves can we be more. Can people socialize and get entertained in hotels? Thereafter began our huge emphasis on entertainment, in creating a spa experience, in creating a luxury experience. For us entertainment is a key differentiator.The company also offered its customers a wide variety of culinary experiences through its exciting range of award winning restaurants. Perhaps due to unique design elements the cost of material and repair and maintenance was much higher for TPH as compared to its competitors (Table II [Figure omitted. See Article Image.]). Empowering peopleIn 2007, The Park received the international "Gallup Great Workplace Award" for extraordinary employee engagement. Priya Paul explained:We give our people responsibility far beyond their age. We encourage them to take decisions and back them if they falter.The Park was the first hotel in the Indian hospitality sector to embrace SAP for managing its human resources. Further, it engineered its technology and other associated systems to enable its people to excel, for example, a single point of contact system in which guests in The Park had to dial a single number for all their needs ranging from in-room dining to housekeeping, laundry, etc. This facilitated the team to provide a personal touch to the services they rendered to the customers. Guests often requested for a specific person to be assigned to their rooms as he knows all their preferences.Marketing the experienceThe differentiated product and service experience enabled TPH to compete against its much larger and perhaps better known rivals. In markets like Navi Mumbai, Kolkata and Vizag it had leadership positions (Table III [Figure omitted. See Article Image.]). It signed contracts with large corporate houses by participating in request for proposals (RFPs). While it won most of the RFPs but it did not get to participate in。

马原】重要知识点整理马克思主义基本原理第一章：哲学的基本问题哲学的基本问题包括两个方面：一是关于意识和物质、思维和存在的本原问题，即物质和精神何者是第一性、何者是第二性问题；二是关于人类思维与现实世界之间的关系，即思维能否认识或正确认识存在的问题。

第二章：社会的物质性表现人类社会依赖于自然界，是整个物质世界的组成部分。

虽然人们谋取物质生活资料的实践活动有意识作指导，但仍然是以物质力量改造物质力量的活动，仍然是物质性的活动。

物质资料的生产方式是人类社会存在和发展的基础，集中体现着人类社会的物质性。

因此，整个世界的真正统一性在于它的物质性，物质是世界的本原，社会运动也是物质运动的一种特殊形式。

第三章：社会生活的实践性表现实践是社会关系形成的基础，它构成了社会生活的基本领域，并构成了社会发展的动力。

第四章：矛盾的普遍性与特殊性的辩证关系矛盾是自然、社会以及人类思维中客观的普遍现象，具有共性、绝对性。

同时，具体事物的矛盾以及矛盾的每一个侧面都有自己的特点，具有个性、相对性。

矛盾的普遍性和特殊性是共性与个性的对立统一关系，二者相互依存、相互制约、相互转化。

第五章：量变和质变的辩证关系量变是质变的必要准备，而质变是量变的必然结果，二者是相互渗透的。

质量互变规律体现了事物发展的渐进性和飞跃性的统一。

第六章：客观规律性与主观能动性的辩证关系尊重客观规律是发挥主观能动性的前提，必须以承认规律的客观性为前提来发挥人的主观能动性。

在尊重客观规律的基础上，要充分发挥主观能动性。

Practice is the n that unites objective regularity and subjective initiative.The Dialectical n Theory:Firstly。

n is the n of things。

the result of the internal contradictory movement of things.Secondly。

2019新人教版高中英语必修第二册各单元生词和习惯用语精校Word版Unit 1heritage/'heritid3/n.遗产（指国家或社会长期形成的历史、传统和特色）creatively/kri:'ertivli/ adv.创造性地；有创造力地creative/kri:'ertiv/ adj.创造性的；有创造力的；有创意的temple/'templ/ n. 庙；寺relic/'relik/ n.遗物；遗迹mount/maont/n.山峰vt.爬上；骑上vi.爬；登上former/'fo:mə(r)/ adj.以前的；（两者中）前者的clue/klu:/ n. 线索；提示preserve/pri'z3:v/ vt. 保存；保护；维持n.保护区promote/prə'məut/ vt.促进；提升；推销；晋级cypress/'saiprəs/n.柏树app/æp/n.应用程序；应用软件（application的缩略形式）application/,æpli'keifn/n.申请（表）；用途；运用；应用（程序）take part in 参与（某事）；参加（某活动）give way to 让步；屈服balance/'bæləns/n.平衡；均匀vt.使平衡keep balance 保持平衡lead to 导致dam/dæm/n.水坝；拦河坝proposal/prə'pəuzl/n.提议；建议make a proposal 提出建议protest/'prootest/n.抗议／pra'test/vi.& vt.(公开）反对；抗议Likely ／＇laikli/adj.可能的adv.可能地turn to 向······求助committee /kə'miti/n.委员会establish /'stæblıf/ v.建立；创立limit /'lımıt/n.限度；限制vi.限制；限定prevent/pri'vent/vt.阻止；阻碍；阻挠prevent...from...阻止；不准loss/lps/n.丧失；损失contribution /kontri'bju:§n/ n.捐款；贡献；捐赠contribute /kən'tribju:t/vi.& vt.捐献；捐助department/di'pa:tmont/n.部；司；科fund/fand/n.基金；专款within /wı'ðın/ prep. & adv. 在（某段时间、距离或范围）之内investigate/in'vestigeit/vi.& vt.调查；研究issue /'ıfu:; BrE also 'isju:/n.重要议题；争论的问题vt.宣布；公布conduct/'kondakt/n.行为；举止；管理方法／kən'd.kt/vt.组织；安排；带领document /'dokjumənt/ n.文件；公文；（计算机）文档vt.记录；记载（详情）donate /dəu'neit/ vt.(尤指向慈善机构）捐赠；赠送；献（血）donate...to...向······捐赠······disappear /,disə'piə(r)/vi.消失；灭绝；消亡attempt /a'tempt/n.& vt.企图；试图；尝试make sure 确保；设法保证worthwhile /,w3:(r)0'wail/ adj.值得做的；值得花时间的download/,daun'ləud/ vt.下载n.下载；已下载的数据资料republic/ri'pablik/n.共和国professional /prə'fefənl/ adj.专业的；职业的n.专业人员；职业选手UNESCO/ju:'neskoo/abbr,United Nations Educational,Scientific and Cultural Organization 联合国教科文组织Cairo/'kaiorou/ 开罗（埃及首都）Tanzania/,tænzə'ni:ə/ 坦桑尼亚（国家名）the Kremlin/'kremlin/ 克里姆林（宫）Moscow/'mpskəu/ 莫斯科（俄罗斯首都）Saint Basil's Cathedral /'sənt ,bæzlz kə'θi:drəl/ 圣瓦希里大教堂the Forbidden/fə'bidn/City 紫禁城Los Angeles/,los 'ænd3əli:z/洛杉矶（美国城市）Unit 2poster /'pəustə(r)/n.海报illegal /i'li:gl/adj.不合法的；非法的illegally/il'li:gəli/adv.不合法地；非法地hunt/hAnt/vt.& vi.打猎；搜寻；追捕hunter/'hAntə/n.猎人immediately/i'mi:diətli/adv.立刻species/'spi:fi:z/n.物种shark/fa:k/n.鲨鱼fin/fin/n.(鱼的）鳍on earth(放在疑问词之后表示强调）究竟；到底die out 灭亡；逐渐消失alarming/ə'la:min/adj.惊人的；使人惊恐的alarm/ə'la:m/vt.使惊恐；使害怕；使担心n.恐慌；警报；警报器rate/reit/n.速度；（比）率vt.划分等级步rating/'reitin/n.等级；级别extinct/k'stinkt/adj.已灭绝的extinction/ik'stinkfn/n.灭绝mass/mæs/adj.大量的；广泛的n.大量；堆；群habitat/'hæbitæt/n.(动植物的）生活环境；栖息地aware/ə'weə(r)/adj.知道；发觉；有······意识的aware of 意识到；知道endanger/in'deind3ə(r)/vt.使遭受危险；危害average/'ævərid3/n.平均数；平均水平adj.平均的；正常的；普通的on average平均prince/prins/n.王子；王孙；亲王make progress 取得进步concern/kən's3:n/vt.涉及；让·····担忧concerned/kən's3:nd/adj.担心的；关切的concerned about 对······关切的；为······担忧的living/'livin/adj.居住的；活的；在用的n.生活；生计adapt/a'dæpt/vi.适应vt.使适应；使适合adapt to 适应measure /'me3ə(r)/n.措施；方法vt.测量；度量；估量authority/ə:'θprəti/n.官方；当权；权威pressure /'prefə(r)/n.压力；要求under pressure 在压力下；承受压力whale/werl/n.鲸antelope /'æntiləup/n.羚；羚类动物Tibetan antelope 藏羚羊reserve/ri'z3:v/n.(动植物）保护区；储藏（量）vt.预订；预留；保留plain/plein/n.平原adj.简单明了的；直率的；平凡的make out 看清；听清；分清herd/h3:d/n.牧群；鲁群observe/əb'z3:v/vt.观察（到）；注视；遵守beauty/'bju:ti/n.美；美人；美好的东西remind/ri'maind/vt.提醒；使想起remind sb of sb/sth 使某人想起（类似的人或物）fur/f3:/n.毛（皮）；毛皮衣服sacred/'seikrid/adj.神圣的；受尊敬的shoot/fu:t/ vt.& vi.(shot,shot)射杀；射伤；发射profit/'profit/n.利润；利益watch over 保护；照管；监督day and night 日日夜夜；夜以继日attack/ə'tæk/n.,vi.& vt.攻击；抨击effective/lfektiv/adj.有效的；生效的recover/rr'kavə(r)/vi.恢复；康复vt.找回；寻回remove/ri'mu:v/vt.去除；移开；脱去intend/in'tend/vi.& vt.打算；计划；想要threat/θret/n.威胁threaten/'θretn/vt.威胁；危及exist/1g'zist/vi.存在；生存harmony/'ha:moni/n.和谐；融洽goods/godz/n.商品；货物creature/'kri:tfə(r)/n.生物；动物deer/diə(r)/n.鹿kangaroo/kængə'ru:/n.袋鼠reduce/ri'dju:s/ vt.减少due/dju:/adj.由于；因为due to 由于；因为insect/'insekt/n.昆虫net/net/n.=Internet;网adj.净得的；纯的neighbourhood/'neibəhud/ n.临近的地方；街区binoculars/bi'npkjoləz/n.双筒望远镜bird field guide 鸟类图鉴search for 搜索；查找dolphin/'dolfin/n.海豚Yangtze River dolphin 白鳍豚koala/kəu'a:lə/n.树袋熊；考拉stir/st3:/vt.激发；搅动stir up 激起emotion/i'məufn/n.感情；情感；情绪skin/skin/n.皮；皮肤unusual/An'ju:3uəl/adj.特别的；不寻常的Tibetan/tr'betn/ adj.西藏的；藏语的；藏族（人）的n.西藏人；藏族人；藏语Tibet/ti'bet/n.西藏Unit 3blog/blbg/n.博客vi.写博客blog post 博文；博客帖子blogger/'blogə(r)/n.博客作者；博主engine/'end3in/n.引擎；发动机；火车头search engine(互联网上的）搜索引擎chat/tfaæt/vi.聊天；闲聊stream/stri:m/ vt.流播（不用下载直接在互联网上播放音视频）；流出vi.流动n.小河；溪流identity/ar'dentati/n.身份；个性identity card 身份证convenient /kən'vi:niənt/adj.方便的；近便的cash/kæl n.现金；金钱update/,ap'deit/vt.更新；向·······提供最新信息n.更新；最新消息database/'deitəbeis/n.数据库；资料库software/'spftweə(r)/n.软件network/'netw3:(r)k/ n.(互联）网络；网状系统；人际网vt.将······连接成网络；联播vi.建立工作关系stuck/stak/adj.卡住；陷（入）；困（于）keep sb company陪伴某人surf/s3:(r)f/vt.& vi.浏览；冲浪benefit/'benifit/n.益处vt.使受益vi.得益于distance/'distons/n.距离inspire/in'spatə(r)/vt.鼓舞；激励；启发思考now that 既然；由于access/'ækses/ n.通道；（使用、查阅、接近或面见的）机会vt.进入；使用；获取charity/'tfærəti/n.慈善；慈善机构（或组织）go through 经历；度过；通读tough/taf/adj.艰难的；严厉的province/'provins/n.省conference/'konfərəns/ n.会议；研讨会；正式会谈resident/'rezidənt/n.居民；（美国的）住院医生adj.(在某地）居住的plus/plas/conj.而且；此外n.加号；优势prep.加；另加function/'fAnkfn/n.功能；作用；机能vi.起作用；正常工作；运转battery/'bætri/n.电池confirm/kən'f3:(r)m/vt.确认；使确信Wi-Fi/'wai fa1/n.无线保真（用无线电波而非网线在计算机网络传输数据的系统）press/pres/ vt.按，压；敦促button/'bAtn/n.按钮；纽扣file/fail/n.文件；文件夹；档案in shape 状况良好keep track of 掌握·····的最新消息；了解······的动态discount/'diskaunt/n.折扣vt.打折account/'kaont/n.账户；描述click/klik/vt.& vi.点击privacy /'privəsi; NAmE 'praiv-/n.隐私；私密theft/0eft/n.偷（窃）；盗窃罪rude/ru:d/adj.粗鲁的；无礼的target/'ta:git/n.目标；对象；靶子vt.把······作为攻击目标troll/trol; troul/ n.发挑衅帖子的人；恶意挑衅的帖子cyberbully/'sarbəbuli/n.网霸vt.& vi.网络欺凌false/fs:ls/adj.假的；错误的particular/pə'tikjalə(r)/ adj.特定的；特别的；讲究的embarrassing/im'berəsin/ adj.让人难堪（尴尬；害羞）的make fun of 取笑；戏弄upset/Ap'set/ adj.心烦的；苦恼的；沮丧的vt.(upset,upset)使烦恼；使生气；搅乱guideline/'gaidlain/n.准则；指导原则author /'5:θə(r)/n.作者；作家tip/tip/n.忠告；诀窍；实用的提示familiar/fə'miliə(r)/adj.熟悉；熟知keep (...)in mind 牢记define/di'fain/vt.给·····下定义；界定；解释case/kers/n.盒；箱；情况；案件the World Wide Web abbr.WWW 万维网；环球信息网Jan/d3æn/Tchamani/tfe'mæni/简·夏曼尼Birmingham/'b3:minəm;NAmE 'b3:rminhæm/伯明翰（英国城市）Unit 4Confucius/kan'fju:fəs/n.孔子mansion/'mænfn/n.公馆；宅第cemetery/'semətri/n.墓地；公墓philosophy/fə'lpsəfi/ n.哲学descendant/di'sendənt/n.后裔；后代；子孙individual/indr'vid3uəl/adj.单独的；个别的n.个人heel/hi:/n.足跟；（脚、袜子、鞋等的）后跟Achilles'/a'kili:z/ heel(喻）（希腊神话）阿喀琉斯的脚跟，致命的弱点kingdom/'kindəm/n.王国；领域chief/tfi:f/adj.最重要的；最高级别的n.(公司或机构的）首领；酋长puzzle/'pAzl/n.谜；智力游戏；疑问vt.迷惑；使困惑nearby/,nə'bal/adj.附近的；邻近的adv.在附近join...to...把·····和·····连接或联结起来break away (from sb/sth) 脱离；背叛；逃脱belong/bi'lon/vi.应在（某处）；适应belong to 属于as well as 同（一样也）；和；还currency /'kArənsi/n.通货；货币military /'milətri/ adj.军事的；军用的defence /di'fens/ n.防御；保卫legal/'li:gl/adj.法律的；合法的surround /sə'raund/ vt.围绕；包围evidence /'evidəns/ n.证据；证明achievement /ə'tfi:vmənt/ n.成就；成绩；达到location/ləu'keifn/n.地方；地点；位置conquer /'koηkə(r)/ vt. 占领；征服；控制battle /'bætl/n.战役；搏斗vi.& vt.搏斗；奋斗port/po:t/n.港口（城市）fascinating/'fæsineitin/adj.极有吸引力的；迷人的keep your eyes open(for)留心；留意charge /tfa:d3/n.收费；指控；主管vt.收费；控告；充电announce /ə'nauns/vt.宣布；通知；声称amount /ə'maunt/ n.金额；数量gallery /'gæləri/ n.(艺术作品的）展览馆；画廊approach/ə'prəutf/n.方法；途径；接近vt.接近；接洽；着手处理vi.靠近ensure /in'fuə(r)/vt.保证；确保；担保landscape/'lændskeip/ n.(陆上，尤指乡村的）风景generous/'dзenərəs/ adj.慷慨的；大方的；丰富的butter /'batə(r)/n.黄油；奶油vt.涂黄油于honey/'hani/n.蜂蜜ancestor /'ænsestə(r)/ n.祖宗；祖先position/pə'zifn/n.位置；姿态；职位courtyard/'ko:tja:d/n.庭院；院子snack/snæk/n.点心；小吃eager/'i:gə(r)/adj.热切的；渴望的poet/'pouit/n.诗人county/'kaunti/ n.(英国、爱尔兰的）郡；（美国的）县feast/fi:st/n.盛宴；宴会；节日roll /rəul/ vi.& vt.(使）翻滚；（使）滚动n.卷（轴）；翻滚dot/dpt/n.点；小（圆）点vt.加点；遍布cattle/'kaætl/n.牛roar/ro:(r)/vi.& n.吼叫；咆哮ocean/'əofn/n.大海；海洋scent/sent/n.气味；气息greet/'gri:t/vt.问候；迎接pub/pb/n.酒吧；酒馆wine/wain/n.葡萄酒；果酒beer/biə(r)/n.(一杯）啤酒stew/stju:/n.炖菜（有肉和蔬菜）vt.&vi.炖；煨Custom/'kAstəm/n.风俗；习俗；习惯sensory /'sensəri/adj.感觉的；感官的striking/'straikin/adj.引人注目的；显著的transition /træn'zıfn; -'sıfn/ n.过渡；转变；变迁crowd/'kraod/n.人群；一群人；民众vt.挤满；使······拥挤Wales/weilz/威尔士（英国）Scotland/'skpt,lənd/苏格兰（英国）Northern Ireland /,nə:ðn 'arələnd/ 北爱尔兰（英国）Anglo-Saxon/ængloo'sæksn/盎格鲁一撒克逊人Viking/'vaikin/n.维京人；北欧海盗Norman /'nə:mən/adj.诺曼式的；诺曼人的the Normans 诺曼人Battle of Hastings/'heistinz/黑斯廷斯战役Roman /'rəumən/ adj.古罗马的；罗马的n.古罗马人；罗马市民Van Gogh/væn 'gpf/梵高（荷兰画家）the Emerald Isle /'emərəld aıl/ 绿宝石岛（爱尔兰的别称）Irish /'airif/adj.爱尔兰的；爱尔兰人（或语）的Unit 5classical/'klæsikl/adj.古典的；经典的hip-hop/'hiphop/n.嘻哈音乐；嘻哈文化techno/'teknau/ n.泰克诺音乐（一种节奏快、通常无歌声相伴的音乐）energy/'enəd3i/n.能源；能量；精力soul/səol/n.灵魂；心灵bagpipes/'bægpaips/n.[pl.]风笛stringed/strind/adj.有弦的stringed instrument 弦乐器virtual/'va:tfuəl/adj.很接近的；事实上的；虚拟的virtual choir/'kwaiə(r)/虚拟合唱团composition/,kompə'zifn/ n.成分；（音乐、艺术、诗歌的）作品opportunity/,ppə'tju:nati/n.机会；时机perform /pə'fo:(r)m/vi.& vt.表演；履行；执行performance/pə'fo:(r)məns/n.表演；演技；表现performer/pə'fo:(r)mə(r)/n.表演者；演员onto/'ontəl prep.(朝）向studio/'stju:diau/ n.演播室；（音乐的）录音棚；工作室ordinary /'ə:dnri/ adj.普通的；平凡的enable/i'nerbl/ vt.使能够；使可能prove /pru:v/vr.证明；展现award /ə'wo:d/ vt.授予n.奖品composer/kəm'peuzə(r)/n.作曲者；作曲家conductor/kən'daktə(r)/n. （乐队、合唱团等的）指挥；（公共汽车的）售票员fall in love with 爱上original/a'rid3ənl/adj.原来的；独创的；原作的n.原件；原作phenomenon/fə'nominən/ （pl.phenomena/-inə/)n.现象stage/steid3/n.(发展或进展的）时期；阶段；（多指剧场中的）舞台altogether/:ltə'geðə(r)/ adv.(用以强调）全部；总共thus/ðAS/adv.如此；因此band/bænd/n.乐队；带子rap/ræp/n.快速敲击；说唱音乐vi.& vt.敲击；（说唱歌中的）念白nowadays/'navədeiz/ adv.现在；目前gradual/'græd3uəl/adj.逐渐的；渐进的capable/'keipəbl/adj.有能力的；有才能的relief/rr'li:f/n.(焦虑、痛苦的）减轻或消除；（不快过后的）宽慰、轻松或解脱cure /kjuə(r)/ vt.治愈；治好（疾病）；解决（问题）n.药物；治疗；（解决问题、改善糟糕情况的）措施absorbed /əb'sə:bd/in sth/sb 被······吸引住；专心致志previous/'pri:viəs/adj.先前的；以往的unemployed /,Anim'ploid/ adj.失业的；待业的romantic/rəu'mæntik/ adj.浪漫的n.浪漫的人album/'ælbəm/n.相册；集邮簿；音乐专辑impact/'mpækt/n.巨大影响；强大作用；冲击力aim /eim/n.目的；目标vi.&vt.力求达到；力争做到；瞄准vt.目的是：旨在set sth up 安装好（设备或机器）equipment /ı'kwipmənt/n. 设备；装备try out 参加······选拔（或试演）talent/'tælənt/n.天才；天资；天赋piano /pi'ænəu/n.钢琴assume /ə'sju:m/vt.以为；假设addition n.添加；加法；增加物in addition (to sb/sth)除······以外（还）disease/dr'zi:z/n.(疾）病ache /eık/ vi.& n.疼痛treatment/'tri:tmənt/n.治疗；对待；处理from(then)on从（那）时起lean /li:n/ vt. (leant/leaned,leant/leaned)依靠；倾斜get through(设法）处理；完成moreover/m:r'əuvə(r)/adv.而且；此外satisfaction/,sætis'fækfn/n.满足；满意；欣慰being /'bi:inη/n.身心；存在；生物various/'veəriəs/adj.各种不同的；各种各样的somehow/'sAmhau/ adv.以某种方式（或方法）；不知怎么地rhetorical/ri'tprikl/ adj.修辞的metaphor /'metəfə(r)/ n.暗喻；隐喻personification /pə,sonifi'kerfn/ .拟人；人格化；化身repetition /,repə'tifn/n.重复；重做simile /'siməli/ n.明喻outline /'autlaın/n.& vt.概述；概要reaction/ri'ækfn/n.反应；回应Eric Whitacre/'erik 'witakə(r)/埃里克·惠塔克Nevada/nə'va:də/内华达州（美国）Mozart/'məusa:(r)t/莫扎特Lux Aurumque /lAks 's:rAmk/ ＜金色光芒＞（歌曲名）UNICEF /'ju:nisef/abbr.United Nations Children'sFund 联合国儿童基金会Las Vegas /,laæs 'veigəs; NAmE ,la:s-/ 拉斯维加斯（美国城市）John A.Logan/'ləugən/约翰·洛根。