Dissertations / Theses on the topic 'Tea Cultivation'

Market demand for the fynbos-derived honeybush (Cyclopia spp.) tea is on the rise, and there is an urgent need for better conservation of wild Cyclopia populations and for a shift to sustainable cultivation. Rooibos is another popular fynbos product that underwent exponential market growth over the last two decades but this resulted in large-scale conversion of pristine mountain fynbos to intensively-used crop lands. Adopting a conservation agriculture approach in expanding indigenous products will help in conserving biodiversity and ecosystem processes in this global biodiversity hotspot. Conservation agriculture of indigenous fynbos products grown in the Cape Floristic Region (CFR) should follow five main principles in order to maximise biodiversity conservation alongside agriculture. These principles are: 1) maintain high diversity at all levels, 2) conserve soil structure and processes, 3) conserve and restore natural ecosystem processes, 4) promote ecosystem stability and self-perpetuation, and 5) maintain natural areas as sources of ecosystem components. Given the negative ecological consequences of the industrialisation of the rooibos industry, it would be in the interest of biodiversity conservation, and even of agriculture, to apply these principles to honeybush cultivation. In order to prevent further fynbos habitat loss, cultivation of honeybush could be catalysed on old fields rather than in ploughed or cleared fynbos. Here I compare germination, growth and survival of two species (Cyclopia intermedia E.Mey. and C. subternata Vogel) between different land use types (ploughed lands, old fields and intact fynbos) and treatments (cleared and uncleared) in the Langkloof, Eastern Cape, over one year. Plots of each land use type were subject to each of these two treatments, although the ploughed plot constituted only a cleared treatment. Growth was highest on ploughed land, while survival and growth were lowest in uncleared fynbos. Cleared fynbos had the lowest germination success in both species, with the other sites and treatments coming out roughly the same. These results show that although ploughed lands give highest yields, growth and survival on old fields without ploughing is comparable with that on ploughed lands and is therefore a feasible alternative. Understanding the recruitment dynamics of honeybush is imperative for adequate conservation of wild populations. Furthermore, understanding this ecological aspect of the genus will help in developing the honeybush industry as a sustainable, agroecological market that uses semi-natural populations for production. Although Cyclopia species are early-successional species that germinate after fire, recruitment of Cyclopia pubescens Eckl. & Zeyh. continues throughout the inter-fire period. Cyclopia pubescens populations near Port Elizabeth were described according to their age structure and plant densities to discern possible density-dependent recruitment effects. Results showed that dense stands for the most part do not support high post-fire recruitment. This gives insight into suitable planting densities for new or restore populations and into management guidelines for remnant populations of threatened species. This thesis highlights important issues facing the honeybush industry. Mainstreaming biodiversity conservation into honeybush production is achievable, given that the industry is still relatively young, but this will require further research and strong market leadership.

Kyoto University (京都大学)
0048
新制・課程博士
博士(農学)
甲第13894号
農博第1709号
新制||農||955(附属図書館)
学位論文||H20||N4361(農学部図書室)
UT51-2008-C810
京都大学大学院農学研究科森林科学専攻
(主査)教授 太田 誠一, 教授 縄田 栄治, 准教授 竹田 晋也
学位規則第4条第1項該当

The Reach, Effectiveness, Adoption, Implementation, Maintenance (RE-AIM) framework was used to evaluate the impact of the Virginia Department of Education's (VDOE) implementation of the USDA's Team Nutrition training program on Virginia elementary schools from 2017-2020. The VDOE provided training for school nutrition directors (SNDs) at workshops in June 2018 and September 2019 and continued technical assistance to help SNDs improve the school food environment within their divisions. SNDs' perceived support, self-efficacy, and intention to implement changes to the school food environment was measured through pre- and post-training surveys and quarterly check-ins. Implementation was measured using lunchroom environment observations and strategic plans created at the workshops. SNDs representing 83.9% of Virginia elementary students (512,953 students) in 111 divisions attended at least one of the workshops. Within effectiveness, perceived support from cafeteria staff was highest among all stakeholders for both the 2018 and 2019 trainings, though it significantly decreased from before to after the training for both workshops. Average perceived support did not significantly change over time. Self-efficacy was significantly higher following the 2018 training workshop only. The intervention was adopted by 84% of divisions and both intention to implement and actual implementation were highest for strategies related to Farm to School, a VDOE priority. Effectiveness and implementation are expected to improve as it takes up to years for changes to occur in schools. Despite RE-AIM not being part of the initial evaluation plan, 62% of indicators were assessed. With some adaptations to improve effectiveness, the intervention should continue and be expanded.
Master of Science
Interventions to improve the dietary habits of children are often conducted in schools, as most children attend school and children consume up to two meals while at school. USDA's Team Nutrition initiative trains school nutrition staff to serve healthy school meals and provides materials to implement nutrition education for students. The Virginia Department of Education implemented the Team Nutrition program statewide through two training workshops for school nutrition directors (SNDs), June 2018 and September 2019, and technical assistance between the trainings. This study examined the process of implementing the intervention, as well as the outcomes. Overall, 84% of Virginia elementary students were represented by SNDs at the training workshops. SNDs were most likely to intend to implement and implement changes in their divisions related to Farm to School programs and least likely change their culinary skills trainings for staff. It can take up to two years after a training for changes to be implemented in schools, therefore it may be too early to know the full effect of the training. The results showed that the intervention was widely adopted, with 84.1% of divisions in Virginia attending at least one of the training workshops. Although participation was high in-person, less SNDs participated in the intervention activities outside of the trainings. Overall, the intervention was successful in reaching many students and had a small positive effect. With some adaptations to improve the effectiveness, the intervention should continue to be implemented and expanded to the rest of the state.

Sulfate-reducing bacteria (SRB) frequently occur in the deep granitic rock aquifers at the Äspö Hard Rock Laboratory (Äspö HRL), Sweden. The new SRB strain Desulfovibrio äspöensis could be iso-lated. The objective of this project was to explore the basic interaction mechanisms of uranium, curium, neptunium and plutonium with cells of D. äspöensis DSM 10631T. The cells of D. äspöensis were successfully cultivated under anaerobic conditions as well in an optimized bicarbonate-buffered mineral medium as on solid medium at 22 °C. To study the interaction of D. äspöensis with the actinides, the cells were grown to the mid-exponential phase (four days). The collected biomass was usually 1.0±0.2 gdry weight/L. The purity of the used bacterial cultures was verified using microscopic techniques and by applying the Amplified Ribosomal DNA Restriction Enzyme Analysis (ARDREA). The interaction experiments with the actinides showed that the cells are able to remove all four actinides from the surrounding solution. The amount of removed actinide and the interaction mechanism varied among the different actinides. The main U(VI) removal occurred after the first 24 h. The contact time, pH and [U(VI)]initial influence the U removal efficiency. The presence of uranium caused a damaging of the cell membranes. TEM revealed an accumulation of U inside the bacterial cell. D. äspöensis are able to form U(IV). A complex interaction mechanism takes place consisting of biosorption, bioreduction and bioaccumulation. Neptunium interacts in a similar way. The experimental findings are indicating a stronger interaction with uranium compared to neptunium. The results obtained with 242Pu indicate the ability of the cells of D. äspöensis to accumulate and to reduce Pu(VI) from a solution containing Pu(VI) and Pu(IV)-polymers. In the case of curium at a much lower metal concentration of 3x10-7 M, a pure biosorption of Cm(III) on the cell envelope forming an inner-sphere surface complex most likely with organic phosphate groups was detected. To summarize, the strength of the interaction of D. äspöensis with the selected actinides at pH 5 and actinide concentrations ≥10 mg/L ([Cm] 0.07 mg/L) follows the pattern: Cm > U > Pu >> Np.

Sulfate-reducing bacteria (SRB) frequently occur in the deep granitic rock aquifers at the Äspö Hard Rock Laboratory (Äspö HRL), Sweden. The new SRB strain Desulfovibrio äspöensis could be iso-lated. The objective of this project was to explore the basic interaction mechanisms of uranium, curium, neptunium and plutonium with cells of D. äspöensis DSM 10631T. The cells of D. äspöensis were successfully cultivated under anaerobic conditions as well in an optimized bicarbonate-buffered mineral medium as on solid medium at 22 °C. To study the interaction of D. äspöensis with the actinides, the cells were grown to the mid-exponential phase (four days). The collected biomass was usually 1.0±0.2 gdry weight/L. The purity of the used bacterial cultures was verified using microscopic techniques and by applying the Amplified Ribosomal DNA Restriction Enzyme Analysis (ARDREA). The interaction experiments with the actinides showed that the cells are able to remove all four actinides from the surrounding solution. The amount of removed actinide and the interaction mechanism varied among the different actinides. The main U(VI) removal occurred after the first 24 h. The contact time, pH and [U(VI)]initial influence the U removal efficiency. The presence of uranium caused a damaging of the cell membranes. TEM revealed an accumulation of U inside the bacterial cell. D. äspöensis are able to form U(IV). A complex interaction mechanism takes place consisting of biosorption, bioreduction and bioaccumulation. Neptunium interacts in a similar way. The experimental findings are indicating a stronger interaction with uranium compared to neptunium. The results obtained with 242Pu indicate the ability of the cells of D. äspöensis to accumulate and to reduce Pu(VI) from a solution containing Pu(VI) and Pu(IV)-polymers. In the case of curium at a much lower metal concentration of 3x10-7 M, a pure biosorption of Cm(III) on the cell envelope forming an inner-sphere surface complex most likely with organic phosphate groups was detected. To summarize, the strength of the interaction of D. äspöensis with the selected actinides at pH 5 and actinide concentrations ≥10 mg/L ([Cm] 0.07 mg/L) follows the pattern: Cm > U > Pu >> Np.

碩士
國立臺灣大學
建築與城鄉研究所
104
Locating in the northern Taiwan, Pinglin is the only tea town with all of the area covered by traditional tea industry in Taiwan. Due to the restricted regulations of the Feicsui Fresh Watershed Protection Zone, neither industries nor developments could establish in the entire Pinglin area. Therefore, Pinglin is the only tea region in Taiwan with small household size tea entrepreneurs everywhere. Every head of a tea household could potentially be the key person to manage their own tea business, that is “tea household entrepreneur”(茶戶長). Within this context in mind, each tea household entrepreneur produces his characteristics of tea flavors and styles that could be distinguished from others. Based on Qualitative methods, I examine how local tea household entrepreneurs create the Pinglin tea crafts to be local special products within the struggles of the rapid industrialization in the global tea trade and the declination of Taiwan tea exporting business.

碩士
銘傳大學
應用中國文學系碩士班
103
Tea culture has quite a long history in China, China is also positioned as "the home of tea. Exploration herein are: the tea men of the ancient China on the self-cultivation, spiritual levels, deeply influenced by Confucianism, a purpose is to understand the definition of tea men, the connection between tea men and tea art, tea ceremony, tea zen, tea heart and the meaning of the self-cultivation, spiritual levels of tea men. Through the relevant Chinese Confucian literature, taking into account of developed culture process that related to people, conduct integrated analysis. Discuss historical heritage about Confucian tea culture and modern life in Song, Ming and Qing Dynasty. And for sustainable development, for the purpose of the eternal flame passing heritage, and by the pursuit of tea zen, tea heart in the tea ceremony practice. Emphasizing Tea Art is the art tea of skills and taste, is a taste culture of united form and spirit, including the beautiful concept of the taste art, the appreciative arts and the environment. Pay attention to methods and manners in making tea, have a good relationship in the process of tasting tea. From self-cultivation, spiritual levels to clean behavior and thrifty virtue with the whole of tea, Confucianism, and Zen. From the relevant tea set with the archaeological discovery, and verifiable tea books, tea texts, and tea poetry, development of the tea culture began in Han Dynasty, was popular in Tang, Song Dynasty, and was the most popular in the Song, Ming and Qing Dynasty, the identity of tea men was that of scholars, which easily，apparently could be seen. In this article,We take three dynasties for examples, specifically present and describe Confucian thoughts within the tea books, About the representatives of the era of tea, and the tea of life derivation . and study the close relation between the tea culture and Confucian culture; on the other hand, we mention the famous "the tea of legal case, which makes sure that the tea and Confucian culture and Zen have a deep relation, continues up to now and influences modern life after thousands of years.

碩士
國立臺灣大學
中國文學研究所
99
Abstract The main purpose of this research is to present the progress of Fang Yi Zhi’s studies and opinions of reading and Tao-cultivation. In the first chapter, it aims to describe how Fang and his family’s thought were deeply influenced by the development of Wang Yang-ming school and synthesis of the Three-Teachings during the period of late Ming and early Qing dynasty. We will elaborate on how Fang Yi Zhi shoulders the responsibility of carrying down his family’s academic works in this restless time through his passion in study. In the second chapter, we take deeper look at several important ideas of Fang Yi Zhi’s main philosophical concepts: his particular emphasis on studying the Thirteen Classics, restoring the ancient ways, wide exposure to mass scholar works and mind-training. Tea and rice, the well-known metaphor Fang used to describe Tao-cultivation, will be discussed in the last part of chapter 2. What comes after in chapter 3, we will clarify Fang Yi Zhi ‘s interpretation of the Three Teachings. In Fang’s understanding, Zhuang Zhi, who integrates different characters of Confucianism, Buddhism and Taoism, sets the cornerstone of Fang’s synthesis of the Three Teachings. The fourth chapter presents Fang Yi Zhi’s view of learning from Heaven and Earth. We attempt to determine his concepts on the duty of human’s life and the ultimate goal of reaching the Combination of human and Heaven. After all these discussions, we can reach a conclusion that Fang''s concern about Tao greatly determined his attitude on academic works. Through hiseveryday and Tao-cultivation, Fang touched the reality of the university and human life.

碩士
中華科技大學
航空運輸研究所
106
Nalo, one of the tribes in the Jianshih Town, Hsinchu County, has planted the herb since 1995. Due to the endeavor in the past twenty years, herb industry has established, and many Agricultural production and marketing groups has formed by farmers continuously. It aims to work on and develop toward to the extraction and purification of herb vanilla. Australia Tea Tree is one of the most common ingredients used in the essential oil for aromatherapy. Although the time that Taiwan imported the Australia Tea Tree is not long, some farmers has started to extract essential oil and sold, even to other countries. However, due to the lack of production and the quality has not guaranteed, the aromatherapy industry used Australia Tea Tree as their majority. This study was conducted by a depth interview, which is used in a qualitative research. Interview process is a social process constructed by contribution of the participants. Although the interview itself is a symbolic interaction, Miller and Glassner point out that it is possible to obtain knowledge about beyond the interaction (Miller and Glassner 1997). The interview focused on the conflict between social and material and possibility of conduct and change, that emphasizing the changing aspect. Through the cooperation between researchers and interviewers, we discovered that in addition to understanding the sources and remedy of the product, the customers will select “safety” product which are proved. As the concern how to increase the competitive edge of Taiwanese product ship abroad, Bureau of Standards, Metrology, and Inspection said that “Safety” is the priority concern as product design. Only when using the highest standard to inspect one’s product, the product’s quality and competitiveness can be guaranteed. Thus, by developing the most potential industry of this tribe, and taking advantage of Economies of agglomeration, I expect to raise the tribe’s development, create the income for the local farmers and improve the life quality of the tribe resident.

博士
國立中興大學
食品暨應用生物科技學系
94
Kombucha have in vivo antioxidant activity. Recently, many researches reported that metabolites from degradation of tea polyphenols by colonic microflora were the major active substances in vivo. This study focused on the variations of microbial activities, antioxidant activities and tea polyphenol levels etc. during kombucha fermentation. There are six topics included as followed. Results showed that (1) Antioxidant activities of kombucha were dependent on starter sources and fermentation time. The average antioxidant potentials of eight kombucha samples after fermentation of 15 days were raised to about 70%, 40%, 49% determined respectively by the assays of DPPH, ABTS radical scavenging, and inhibition of linoleic acid peroxidation, while the ferrous ion binding ability was inversely diminished by 81%. The total phenol content increased up to 98%. (2) Efficiency of kombucha fermentation was enhanced under shaken environment. Compared to 4 g/l tea media, 10 and 20 g/l black or green tea media enhanced sugar consumptions, productions of ethanol and organic acids, and polyphenol degradations by kombucha starter, but accelerated the decline of viable acetic acid bacteria other than yeast counts. Antioxidant activities of black tea media at 4, 10 and 20 g/l against ABTS or DPPH radicals decreased during fermentation; the final retained ratios in 20 g/l media were 64% and 63%, respectively. Antioxidant activities of 4, and 10 g/l green tea media remained constant throughout fermentation; however, the final retained ratios in 20 g/l medium decreased to 51% and 42%, respectively. (3) The antioxidant ability and total color (index of thearubigin level) of kombucha both decreased with fermentation time while cultivation temperatures (27-36℃) showed less effect on these variations; however, higher values were seen when cultivated at 27°C within 6 d. Initial pH values from 4.5 to 6.5 of black tea decoctions, had no influence on variations of antioxidant activities of kombucha during fermentation. However, kombucha had lower antioxidant potential when fermented in media of pH 7.5. Initial pH values also showed no effect on changes in total color during fermentation. Total color of kombucha decreased more obviously when fermented in black tea media at increased concentrations. However, the retained antioxidant ability of kombucha ranged from 92% to 104% when cultivated in media below 30 g/l. No differences were seen in variations of antioxidant activities and total color when kombucha was prepared in media containing various carbon sources. Kombucha cultivated in decoctions containing 4% and 7% sucrose (w/v) retained higher antioxidant activities than that in medium, supplemented with 1%. However, most decrease in total color of kombucha was observed when fermented in sugared media (4% sucrose) within the first 6 days. Decreases of antioxidant activity and total color of kombucha during fermentation were enhanced when nitrogen sources were present in media. Kombucha, prepared from media containing 0.29% and 1.0% peptone (w/v) had higher antioxidant activities than that from medium containing 0.50%. More decreases in total color of kombucha were seen when cultivated in decoctions, containing 0.50% or 1.0% peptone. (4) From the results of RSM analysis, it was found that antioxidant activity of kombucha increase to 1.78 times when cultivated in 30 g/l black tea medium, containing 2% sucrose at 27°C for 48 h. Decreased ratios of total color were up to 74% when kombucha were fermented in medium, containing 10% sucrose and 0.93% peptone at 30°C for 120 h or in medium, containing 10% sucrose and 0.93% peptone at 33°C for 72 h. (5) More decreases in total color of kombucha were observed when 10 or 20 g/l black tea media (residual ratio of total color: 72-73%), aeration rate of 0.5 l/min (52%), agitation rate of 0 rpm (52%), 0.21% peptone (47%), seeding ratio of 2.5% (28%), medium feeding at day 1 (38%), feeding rate of 2250 ml/d (37%), seeding ratio of 1.25% in feed batch fermentation (38%), and inoculation only with yeasts were used for kombucha fermentation with the bioreactor. Decreases in tea polyphenol levels of kombucha were also enhanced when 20 g/l black tea media, aeration rate of 0.5 l/min, agitation rate of 130 rpm, 0.36% peptone, seeding ratio of 10%, medium feeding at day 1, feeding rate of 750 ml/d, seeding ratio of 10% in feed batch fermentation, inoculation with kombucha starter, and alternative green tea medium at 10 g/l were used for fermentation with the bioreactor. (6) Residual ratio of total color of black tea medium was 93% after being reacted to crude enzyme solution from black tea kombucha at 30°C for 48 h; ECG level in this reactant increased while EC and gallic acid levels remained unchanged. EC, ECG, ECG, EGCG and gallic acid levels in green tea medium were not changed after being treated with above crude enzyme solution. Residual ratio of total color of black tea medium was 95% after being reacted to crude enzyme solution from green tea kombucha at 30°C for 48 h; EC, ECG, gallic acid levels of this reactant showed no variations. Decreased EC level and raised gallic acid level of green tea medium were observed while ECG, ECG, and EGCG contents remained constant after being treated with above crude enzyme solution. Tea polyphenol levels of black tea medium were not changed after being treated with crude enzyme solution from fermented broth by yeasts; consistent results were obtained when green tea medium was reacted to above enzyme solution with the exception of observed decrease of EGCG content. Furthermore, all types of crude enzyme solution show no tannase activities. This study might elucidate the relationships among starter activities, and tea polyphenol levels and antioxidant potential of kombucha. Cultivation conditions which increased antioxidant activity or enhanced degradations of tea polyphenols of kombucha might be the reference information for further production. As tea polyphenol hydrolysis activities of crude enzyme solution were not apparent and thearubigin could not be absorbed directly by starter, it was possible that enzymes on cell membrane of starters were major contributors to tea polyphenol degradation.

博士
國立中興大學
食品暨應用生物科技學系
96
Abstract The consumption of tea drinks in the market of Taiwan is growing each year, and is now the largest consumption, compared with all other drink products in the local market. Yet, precipitation in drinks of green tea starts taking place during manufacturing process, while the intake of green tea by large amount inhibits the activity of digestive enzyme, reducing the amount of nutrient absorption as the result. These are the problems aimed for in this study, where green tea leaves treated with commercially available tannase were hydrolyzed and extracted with hot water at 85℃ for 20 minutes for storage related test and physiological functioning study, while allowing the tannase to be produced by Aspergillus awamori. Our test results showed that by means of the enzymic action of the tannase, EGCG of the catechins was hydrolyzed into EGC, that by adding various concentration of Bovine Serum albumin (BSA), the tannase-treated tea was found to have a relatively lower protein binding rate. This hydrolyzed tannase-treated tea was further studied after storage over 4 weeks for the contents of catechins, formation of tea cream, and extent of turbidity, showing no significant difference in the contents of catechins (p >0.05), while the control group of untreated green tea showed significant decrease of catechin content (p<0.05) and, in the meantime, lower quality in terms of physical appearance and clarity due to the gradual darkening of the color of the tea infusion during storage and the formation of tea cream (p<0.05). In terms of the sensory evaluation, the analysis results showed that the fragrance, flavor and the overall acceptance of the tannase-treated green tea were all better than that of the control group. The antioxidant capacity was evaluated by using the assays of DPPH for determining the amount of superoxide anion, TEAC, hydrogen peroxide, and chelating of metal ions, and the results showed that tannase-treated green tea at concentration of 200 ppm had higher antioxidant capacity than the untreated green tea, having scavenging effects on superoxide anion, hydrogen peroxide and DPPH as high as 97%, 83% and 62%, respectively. Tannase-treated green tea of concentration at 200 ppm also showed a significantly higher level of TEAC antioxidant activity, with 2.4% versus 1.0% of the untreated green tea. Furthermore, higher chelating activities for metal ions Fe+2 and Cu+2, at 42.6% and 33.5%, respectively, were observed in tannase-treated green tea at 150 ppm, whereas only 14.6% and 7.6% of chelating activities were observed in the untreated green tea. The RAW 264.7 cells incubated in tannase-treated green tea at the presence of copper ions after 144 h was found to have higher rate of viability than those without any treatment. The tannase-treated green tea was found to inhibit nitrosation, or the formation of N-nitrosodimethylamine (NDMA), much better than green tea treated with ascorbic acid or without enzymic treatment, as indicated by the testing with four major catechins, where epigallocatechin (EGC) was found to block the N-nitrosation more efficiently, and, compared with epigallocatechin, epigallocatechin gallate (EGCG) was found to be more unstable at pH 2.0 and pH 8.0. Furthermore, digestive enzyme activity inhibitors, such as α-amylaser, pepsin, trypsin and lipase, were found to be less in experment groups than in control groups（p<0.05）. The producing of tannase enzyme by Aspergillus awamori pointed to the finding about the characteristics of enzyme that pH 5.0 is the optimum for enzamic reaction, 30℃is the thermal optimum for purified tannase enzyme, and that enzamic activity declines sharply when temperature goes beyond the 30℃ to 60℃ stability range. Besides, the Aspergillus awamori produced tannase enzyme disclosed by this experiment can be applied effectively in tea-making process to solve turbidity problem, while enhancing the physiological function of green tea. Key words: catechins, tannase enzyme, gallic acid, nitrosamine, Apergillus awamori

碩士
國立中興大學
農藝學系所
105
Tea (Camellia sinensis (L.) Kuntze), a hobby crop, is a special crop. In recent years, in order to pursue the better quality of tea, tea farmers in Taiwan have gradually cultivated tea plants in the high altitude areas; however, which might result in a serious damage to the soil and water conservation. In addition, the government encourages farmers to use the fallow fields for the past few years. Therefore, the feasibility of planting tea plants in the fallow fields, especially in the level ground instead of high altitude area was estimated in this study. An artificial shading was used to reduce the light intensity in the organic tea garden. It was obvious that the shading treatment significantly improved the survival rate of tea plant for all four varieties, including Jinxuan, Hongyu, Hongyun and Chin-Shin Oolong. However, the shading treatment did not change plant height, the representative branch length, as well as the number of branch, curled leaf, immature leaves, mature leaf, and bud. In addition, the analysis of several major compositions showed that the contents of both chlorophyll and theanine were increased by shading. Also, the amount of caffeine in tea leaves increased with the shading extent, and the shading effect on the large-leaf variety is stronger than on the small-leaf variety. After high shading treatment, the polyphenol content significantly decreased. In this study, the results showed that the contents of epicatechin (EC), gallocatechin (GC) and epicatechin gallate (ECG) were all decreased by shading strength, while the content of other catechins did not change as expectation. In this study, a mechanical weeding was used to control the weed growth of grassland. After continuous mechanical weeding for one years, the total coverage of plants maintained at 84% or more. In addition, the grass plants were increased significantly and broad-leaf plants were reduced significantly within three months; however, the sedge plants were not affected significantly by this mechanical weeding might due to the limited population of this kind of plants.

碩士
國立中興大學
農藝學系所
105
Hypericum perforatum L. has been taken as experimental materials in this study to explore the effects of different cultivation densities, ratoon cropping at different temperatures, cutting cropping, and field tests on production efficiency of this important medicinal herb and the effects of different treatments of tea manufacturing processes on the herbal tea quality. Amounts of active ingredients in leaves of H. perforatum have been analyzed by high performance liquid chromatography (HPLC). Among 5 different treatments of cultivation densities (1-5 inches) of H. perforatum, the highest amounts of plant fresh weight (6.45 g) and fresh leaf weight (3.70 g) were obtained with 5 inches condition, whereas the highest amounts of investigated secondary metabolites in leaves were detected under the density of 4 inches. At 28 °C it reveals to be the better cultivation temperature for ratoon cropping of H. perforatum with faster growth and higher plant shoot. The higher amounts of hypericin, rutin and quercetin in leaves of St. John’s wort with ratoon cropping at 23 °C were detected as 0.023 mg g-1 FW, 0.78 mg g-1 FW and 0.15 mg g-1 FW, respectively. It shows that production efficiency of H. perforatum with ratoon cropping is better by the harvest interval of 2 and 3 months. This cropping model can be maximally harvested for 3 times. The content of detected active ingredients in leaves of H. perforatum would reduce to about 50 % of initial value when more than the harvest frequency. Through experiments of cutting cropping it can be observed that the faster growth, higher survival rate (>95 %) and higher contents of detected active compounds of H. perforatum would be the condition with cutting age of 8 months. The plant shoot production of H. perforatum under treatment with lengthening photoperiod (L : D=18 h : 6 h) mimicked to its natural condition has been found to be 4-fold higher than control in our preliminary field test. In the meanwhile, the phenomenon of flowering induction can be clearly observed. For investigated active ingredients of leaf, flower parts of H. perforatum in field, it exhibits that the contents of hyperforin, hypericin and melatonin are all higher in flower part, the contents of rutin are higher in leaf part under daylight-lengthening treatment and the contents of quercetin are not significantly different among treatments. During tea manufacturing investigations, the treatments of green tea manufacture process and control were detected with higher amounts of active compounds analysed in leaves of H. perforatum than black tea manufacture process. The only compound with lower level in green tea manufacture process is rutin. For black tea manufacture process, the contents of analysed active ingredients of H. perforatum would decline in proportion to fermentation time extention and temperature increase.

碩士
國立中興大學
食品科學系
88
Abstract The tea fungus (commonly named as “kombucha”) is a symbiotic culture of having acetic acid bacteria and yeasts as two major microorganisms. The tea fungus is composed of two portions, a floating cellulose pellicle layer and the sour liquid broth. Acetic acid, ethanol, and gluconic acid, are the major components found in the liquid broth. The fermentation is traditionally carried out by transplanting a symbiotic culture, accompanied with the product cellulose, into a freshly prepared, sucrose-containing black tea under aerobic conditions for 5-7days. In this study, using the tea fungus by traditional culture and pure culture method of using acetic acid bacteria (Acetobacter xylinum, Acetobacter aceti) and yeast (Schizosaccharomyces pombe) isolates as starter, the effects of environmental factors such as carbon sources, nitrogen sources, supplements and agitated culture on the regulation of some key intracellular enzymes and biosynthesis of metabolites in the tea fungus will be investigated. The effects of fermentation products in the tea fungus supplied with varies carbon sources and concentrations was could reach the highest concentration of ethanol, acetic acid, and gluconic acid that under 15% sucrose, they are 4.3%, 6.1%, and 1.6%. Besides oxidation ethanol, acetic acid can produce from NADP-G6PD pathway. When the carbon source supplied with 25% glucose, we could see the highest cellulose production, and cellulose production was depended on the activity of NAD-G6PD and UDPG-pyrophosphorylase. Corn steep liquor is a good nitrogen source during the fermentation of tea fungus, under 1% corn steep liquor could stimulate invertase activity of yeast, produce high level ethanol from oxidation sucrose. At this concentration could also increase the gluconic acid production. Otherwise, the increase of lactic acid with the corn steep concentration increase, and ATP could produce from lactic, the enzyme activity of NAD-G6PD was decrease, and the activity of UDPG-pyrophospholyase was increase. With the enzyme activity increasing of UDPG-pyrophospholyase, the cellulose production was increased at the same time. There is no significant effect of yeast invertase on the concentration of adding ethanol, lactic acid, and glycerol. And there is no observed effect between traditional and pure culture. Acetic acid bacteria can metabolite ethanol and lactic acid directly become energy, and the enzyme activity of NAD-G6PD was inhibited, the organic acid was came from cell biosynthesis enzyme NADP-G6PD. Ethanol, lactic acid, and glycerol can promote cellulose biosynthesis. The effect of glycerol and lactic acid maybe is related to the amount glucose-6-phosphate, and the effect of ethanol is related to the activity change of UDPG-pyrophosphrylase. Agitated culture could promote the enzyme activity of invertase and increase the dissolved of oxygen to speed up the oxidation of ethanol and acetic acid production. In the same way, the cellulose production was inhibited. And we found the amount of gluconic acid is negative related to the enzyme activity of UDPG-pyrophosphrylase, it also means that the activity of cellulose production decrease with the gluconic acid production.

博士
國立東華大學
課程設計與潛能開發學系
103
The innovations of teams and organizations can predict the school effectiveness. In the process of team operation, the emotional interactions among internal and external members are essential ingredients. This study focused on three creativity teams of teachers by using qualitative case study, grounded theory method and systems thinking. First, the researcher investigated the development of the cycle of the three creativity teams of teachers, and explore the relationships among the teachers’ emotion, team emotional cultivation, and creativity. Based on the previous analysis, the researcher further deduce what emotion norms and strategies the teachers team should be equipped in order to improve the team creativity. The major outcome of this study is a conceptual model of emotional cultivation of the teacher teams. The major findings of this study are as follows: (1) The individual personality traits and background might have some operational barriers. The coping strategies include: producing more creative ideas by "delayed judgment, overcoming prejudices, pushing innovations"; taking the leadership and making the appropriate arrangement of the team members according to their specialties; offering reward that is attractive enough to engage those who is brave enough to take the risk in order to help team members enhance and maintain internal and external motivation; making good use of the personality traits and background differentiation to improve the team work. (2) The organizational climate and social environment might cause some operational barriers. The coping strategies include: adapting to the organizational culture to keep a low profile; maintaining a democratic attitude and active encouragement through a bottom-up openness and innovation in order to spread to the school organizational culture and become a part of the school philosophy; focusing on the cultivation of affection and feelings of members; training techniques of creative thinking; improving members’ cognition and then rebuilding the school’s co-conception of creative thinking. (3) Team effectiveness will be reduced due to the deficiencies of interactions among team member, common goals, trust and interdependent relationship. The team should create a close cooperation and mutual assistance relationship and create a patient, transparent, open, information-sharing, leisure and fun environment. Try to maintain the balance between the team goals and realistic demand and create a positive or acclaimed experience. It might help solve problems if the leader can render positive emotions and support members and be sensitive in caring for members to resolve issues in advance. (4) The group emotion norms consist of two categories, namely "creating the awareness of emotions" and "helping the regulation of emotions" The strategies of influencing group emotion norms include three levels: personal level, team level, external cultural level.

碩士
中華大學
休閒遊憩規劃與管理學系
106
The goal of this study was to analyze the key success factor on the cultivation of archery national team by using the Analytic hierarchy process (AHP), and to get the factors and their relative weights. The hierarchy factors were conducted from the relevant literature and experts, whom including national archery coachs, experts, scholars and national sports delegations through the Taiwan Archery Association. The structures were divided into three layers. The first layer contains four factors: "environmental conditions", "national sports delegations conditions", "coach conditions" and "policy conditions". The second layer includes 13 factors: "training venues", "peripheral functions", "equipment conditions", "physiological conditions", "psychological conditions", "experience conditions", "qualifications conditions", "management model", "international exchange", "training policy", "training method", "funds infusion" and " service organization". In addition, the third level includes 67 factors: "archery venues", "training venues", "monitoring system", and so on. As the results shows that: (1) the relative weights are obtained by AHP analysis, in the first layer, the "coach conditions" (0.392) is the most important, and the "national sports delegations conditions" (0.372), "environmental conditions" (0.123) and "policy conditions" (0.113) are respectively. (2) In the second level of factors, the "psychological conditions" (0.2042) and "management model" (0.2042) is the most important, in order, "qualification conditions" (0.1368), "qualification conditions" (0.1368) and "physiological conditions" (0.0621). This result illustrates the importance of funding and management. (3) The influence factors of the third layer, the "trust" (0.0655) is considered as the key factor, followed by "leadership/behavior" (0.0533), "medical convenience" (0.0519), "emotion management" (0.0453), "personal characteristics" (0.0439), "competition experience" (0.0406), "team management " (0.0402), "fortitude/endurance " (0.0365), "competition experience" (0.0349) and "fittness" (0.0321) are the 10 key factors before the higher level. The key success factors can be used as a reference for enhance the training of archery team, a nation (city) government or association with the intention to develop the archery sport and the athlete's cultivation, and the priority should be given to strengthen or improve.