健康的个性与数学教育的相互作用

本文探讨了健康的个性对数学教育的积极作用,同时又论述了数学教育对培养学生健康的个性的重要意义.     

关于残疾人高等教育几方面问题的思考

分析了我国残疾人高等教育的基本现状，论述了残疾人高等教育办学模式，专业设置，专业化师资队伍建设，残疾大学生就业保障机制等几方面的问题，旨在探索残疾人高等教育的有效途径，推动残疾人高等教育的健康发展。     

蜜环菌液体发酵条件研究及其饮料开发

考察了各种发酵条件对蜜环菌液体发酵中菌丝生长的影响，确定了蜜环菌最适摇瓶培养条件，同时对乙醇的增菌进行了初步研究，实验表明1．0％～1．2％的乙醇溶液对蜜环菌的生长有较明显的增菌作用，利用蜜环菌发酵液加工出了保健饮料。     

体育与健康教育结合的指向问题探讨

探讨了体育与健康教育的关系及体育与健康教育结合的必要性，分析了国内外体育与健康教育结合的现状与指向．从培养学生体育学习兴趣和动机、完善教材内容．提高教师素质、加强体育与健康课程评价体系、改变体育与健康课的授课形式、把家庭及学校纳入健康教育的干预对象之中等方面．阐述了体育与健康教育结合的指向问题．     

基于GIS的全民健身路径空间布局分析

以全民健身路径布设的现状以及自然、社会要素为基础,采用GIS技术和地理综合分析方法,以石家庄为例对全民健身路径布设与人口分布、行政区划、市民活动空间类型之间的关系进行了多角度的分析,得到其空间分布特征,并提出了关于全民健身路径的近期规划.     

基于SEIR模型视角的重大公共卫生事件中伪科学网络谣言的传播治理：以新冠肺炎疫情为例

新型冠状病毒肺炎防疫工作进入关键时期,而期间大量滋生的伪科学网络谣言导致各地广泛出现盲目抢购、囤货等不良社会事件,严重影响疫情防控与社会正常秩序。以新冠肺炎疫情为例,在总结梳理国内外学者对伪科学、网络谣言等定义的基础上,给出适用本文的伪科学网络谣言的定义;选取本次疫情中影响较大的4个伪科学网络谣言,收集其在新浪微博传播过程中的数据,分析伪科学网络谣言在疫情中的传播特点;以SEIR模型为基础,综合考虑政府干预滞后性、个体信息接受从众效应、谣言传播特点等对模型进行合理改进,并通过数值实验对重大公共卫生事件中的伪科学网络谣言传播机制进一步研究;最后,基于前文分析从不同角度对重大公共卫生事件中伪科学网络谣言的传播治理提出针对性对策建议。     

On the Variability of Heart Rate Variability—Evidence from Prospective Study of Healthy Young College Students

Heart rate variability (HRV) has been widely used as indices for autonomic regulation, including linear analyses, entropy and multi-scale entropy based nonlinear analyses, and however, it is strongly influenced by the conditions under which the signal is being recorded. To investigate the variability of healthy HRV under different settings, we recorded electrocardiograph (ECG) signals from 56 healthy young college students (20 h for each participant) at campus using wearable single-lead ECG device. Accurate R peak to R peak (RR) intervals were extracted by combing the advantages of five commonly used R-peak detection algorithms to eliminate data quality influence. Thorough and detailed linear and nonlinear HRV analyses were performed. Variability of HRV metrics were evaluated from five categories: (1) different states of daily activities; (2) different recording time period in the same day during free-running daily activities; (3) body postures of sitting and lying; (4) lying on the left, right and back; and (5) gender influence. For most of the analyzed HRV metrics, significant differences (p < 0.05) were found among different recording conditions within the five categories except lying on different positions. Results suggested that the standardization of ECG data collection and HRV analysis should be implemented in HRV related studies, especially for entropy and multi-scale entropy based analyses. Furthermore, this preliminary study provides reference values of HRV indices under various recording conditions of healthy young subjects that could be useful information for different applications (e.g., health monitoring and management).     

饮料中4种人工合成甜味剂同时测定的超高效液相色谱快速检测方法

建立了采用超高效液相色谱同时测定饮料中4种甜味剂(安赛蜜、糖精钠、甜味素、纽甜)的方法。样品经简单的预处理后,通过ACQUITY UPLCTM BEH C18色谱柱分离,以乙腈-20 mmol/L磷酸二氢钠水溶液为流动相进行梯度洗脱,于220 nm波长下紫外检测。一次进样分析仅需6 min。4种甜味剂在0.5～20.0 mg/L范围内的线性关系良好,在加标水平为1,10和20 mg/L时,被测物的回收率为80.5%～95.2%,相对标准偏差为0.50%～8.7%。     

Rapid quantitative analysis of etoricoxib in human plasma by UPLC‐MS/MS and application to a pharmacokinetic study in Chinese healthy volunteers

A selective and sensitive liquid chromatography–tandem mass spectrometry method was developed for simultaneous determination of etoricoxib in human plasma. Chromatography was performed on an Acquity UPLC HSS T3 column (1.8 μm, 50 × 2.1 mm), with a flow rate of 0.600 mL/min, using a gradient elution with acetonitrile and water which contained 2 mm ammonium acetate as the mobile phase. Detection was carried out on Triple QuadTM 5500 mass spectrometer under positive‐ion multiple reaction monitoring mode. The respective mass transitions used for quantification of etoricoxib and etoricoxib‐d3 were m/z 359.0 → 280.1 and m/z 362.0 → 280.2. Calibration curves were linear over the concentration range of 5–5000 ng/mL. The validated method was applied in the pharmacokinetic study of etoricoxib in Chinese healthy volunteers under fed and fasted conditions. After a single oral dose of 120 mg, the main pharmacokinetic parameters of etoricoxib in fasted and fed groups were respectively as follows: peak concentration, 2364.78 ± 538.01 and 1874.55 ± 367.90 ng/mL; area under the concentration–time curve from 0 to 120 h, 44,605.53 ± 15,266.66 and 43,516.33 ± 12,425.91 ng h/mL; time to peak concentration, 2.00 and 2.50 h; and half‐life, 24.08 ± 10.06 and 23.64± 6.72 h. High‐fat food significantly reduced the peak concentration of etoricoxib (p = 0.001) but had no effect on the area under the concentration–time curve.     

Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder—Assessment of Physical,Chemical, and Sensory Properties

Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humidity was assessed. More pronounced clumping and darkening of the powders, in combination with higher first order reaction rate constants for dihydrochalcone degradation, indicated the negative effect of higher storage temperature and an increase in moisture content when stored in the semi-permeable packaging. These changes were further increased by the addition of crystalline ingredients, especially citric acid monohydrate. The sensory profile of the powders (reconstituted to beverage strength iced tea solutions) changed with storage from a predominant green-vegetal aroma to a fruity-sweet aroma, especially when stored at 40 °C/65% RH in the semi-permeable packaging. The change in the sensory profile of the powder mixtures could be attributed to a decrease in volatile compounds such as 2-hexenal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal and (E)-2-decenal associated with “green-like” aromas, rather than an increase in fruity and sweet aroma-impact compounds. Green rooibos extract powders would require storage at temperatures ≤ 30 °C and protection against moisture uptake to be chemically and physically shelf-stable and maintain their sensory profiles.