Today, the act of purchase is more and more irrational. Customers’ choices are based on emotional and multisensorial features, particularly on touch, which is the most emotional sense. Then it is essential in the des...Today, the act of purchase is more and more irrational. Customers’ choices are based on emotional and multisensorial features, particularly on touch, which is the most emotional sense. Then it is essential in the design process to work on shapes, materials, textures to make users living pleasant experiences in all contact areas of the product. It’s also essential to consider the dynamic aspect of touch to follow the body and generate pleasant tactile effects. Finally, how can we introduce touch in the design process considering companies’ know-how, culture and subjectivity of each actor of new product creation?展开更多
The aim of this study was to assess the effect of long-term in vitro sub-culturing on the varietal degeneration of three sweet potato varieties, namely, Monate, Mokone and Ndou which were sub-cultured for 32, 23 and 1...The aim of this study was to assess the effect of long-term in vitro sub-culturing on the varietal degeneration of three sweet potato varieties, namely, Monate, Mokone and Ndou which were sub-cultured for 32, 23 and 12 generations, respectively. Each generation was cultured in a media which is made from 4.43 g/L Murashige and Skoog （MS）, 30 g/L sucrose and 2 g/L gelrite, respectively, and grown under 16 h light and 8 h dark photoperiod for 30 d. For each generation, 45 plantlets were acclimatized for two months in a glasshouse. Data on in vitro growth performance and 11 morphological characteristics during acclimatization were recorded. Early root and shoot formation was observed after the 27th and 21st sub-cultured generations of Monate and Mokone, respectively. During acclimatization, plantlets from the same variety showed differences in morphological traits such as leaf colour, abaxial leaf pigmentation, vine pigmentation, petiole pigmentation, leaf wrinkling and flowering. However, the rate of these morphological differences is random and irrespective to increase in sub-culturing. Therefore, to understand the genetic base of these morphological variability, two plantlets from each variety were subjected to genetic analysis by using five simple sequence repeat （SSR） primers （IB-242, IB-318, IB-255F, 1B-248 and IB-255）. Although SSR loci IB-255F and IB-318 could distinguish between the three varieties, there were no allelic polymorphisms detected in plantlets from the same varieties. Therefore, long-term sub-culturing do not leads to quality degeneration in the three sweet potato varieties.展开更多
Tea is one of the three greatest beverages in the world. In China, green tea has the largest consumption, and needle-shaped green tea, such as Maofeng tea and Sparrow Tongue tea, accounts for more than 40% of green t...Tea is one of the three greatest beverages in the world. In China, green tea has the largest consumption, and needle-shaped green tea, such as Maofeng tea and Sparrow Tongue tea, accounts for more than 40% of green tea （Zhu et al., 2017）. The appearance of green tea is one of the important indexes during the evaluation of green tea quality.展开更多
文摘Today, the act of purchase is more and more irrational. Customers’ choices are based on emotional and multisensorial features, particularly on touch, which is the most emotional sense. Then it is essential in the design process to work on shapes, materials, textures to make users living pleasant experiences in all contact areas of the product. It’s also essential to consider the dynamic aspect of touch to follow the body and generate pleasant tactile effects. Finally, how can we introduce touch in the design process considering companies’ know-how, culture and subjectivity of each actor of new product creation?
文摘The aim of this study was to assess the effect of long-term in vitro sub-culturing on the varietal degeneration of three sweet potato varieties, namely, Monate, Mokone and Ndou which were sub-cultured for 32, 23 and 12 generations, respectively. Each generation was cultured in a media which is made from 4.43 g/L Murashige and Skoog （MS）, 30 g/L sucrose and 2 g/L gelrite, respectively, and grown under 16 h light and 8 h dark photoperiod for 30 d. For each generation, 45 plantlets were acclimatized for two months in a glasshouse. Data on in vitro growth performance and 11 morphological characteristics during acclimatization were recorded. Early root and shoot formation was observed after the 27th and 21st sub-cultured generations of Monate and Mokone, respectively. During acclimatization, plantlets from the same variety showed differences in morphological traits such as leaf colour, abaxial leaf pigmentation, vine pigmentation, petiole pigmentation, leaf wrinkling and flowering. However, the rate of these morphological differences is random and irrespective to increase in sub-culturing. Therefore, to understand the genetic base of these morphological variability, two plantlets from each variety were subjected to genetic analysis by using five simple sequence repeat （SSR） primers （IB-242, IB-318, IB-255F, 1B-248 and IB-255）. Although SSR loci IB-255F and IB-318 could distinguish between the three varieties, there were no allelic polymorphisms detected in plantlets from the same varieties. Therefore, long-term sub-culturing do not leads to quality degeneration in the three sweet potato varieties.
基金supported by the National Natural Science Foundation of China(No.31271875)the Natural Science Foundation of Zhejiang Province(No.Y16C160009)the Key Research Projects of Zhejiang(No.2515C02001),China
文摘Tea is one of the three greatest beverages in the world. In China, green tea has the largest consumption, and needle-shaped green tea, such as Maofeng tea and Sparrow Tongue tea, accounts for more than 40% of green tea （Zhu et al., 2017）. The appearance of green tea is one of the important indexes during the evaluation of green tea quality.
