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The Sloughs of Ungleauw: Book three of the Elderwood Chronicles

為了解決Make a stink的問題，作者 這樣論述：

Claybrook weaves a layered, fanciful epic set in the animal world, the third of his Elderwood Chronicles series (after The Voyage of Gethsarade). Squirrels Gy Ballo, his wife Cyrilline, and their daughter, Deria, embark on a dangerous journey, complete with biting foxes, loyal bird friends, majes

tic owls, and cunning rabbits. As they leave their native land, they search for a new home where they can live safely and be free. The difficult journey, told in three parts, will test them dearly, as they confront indentured servitude and loss with courage and love.Both tragedy and triumph ensue, a

nd when the worst happens, readers will be moved to tears-but cheered by the stirring sense of companionship. The Tolkien-like epic journey is detailed with beauty and power, tracing victories and calamities alike while starkly illustrating the futilities of war. Claybrook confronts the harsh realit

ies of survival in the animal world as well, mirroring the importance of hope in the midst of great trial, seeding the idea of freedom as an innate need across the narrative. The lyrical prose-＂But the ground was bloodless, only glazed by the foul after-aroma of scurvy-rotten rat tongues and canniba

l stink＂- paints arresting word pictures and will leave fans of animal-oriented fantasy eagerly anticipating the next complication right up until the story’s end.Claybrook embeds valuable life lessons in this quest for freedom, including learning how to endure hardship and coming to terms with the u

gliness that colors the natural world, and these axioms make traveling with Gy, Cyrilline, and Deria as they try to navigate the dangers especially rewarding. While Elderwood Chronicles is an ongoing series, with a projected fourth volume, this entry can be read as a standalone novel. Fantasy reader

s will fall in love with Claybrook’s expertly wrought, lovingly crafted tale and world, and likely find themselves longing for the next installment. This enjoyable animal fantasy epic overflows with courage, heart, and adventure.Great for fans of: Kathryn Lasky’s The Guardians of Ga’Hoole, Robert C

. O’Brien’s The Secret of NIMH.

Make a stink進入發燒排行的影片

基於物聯網架構之智慧小型溫室

為了解決Make a stink的問題，作者翁靖豪 這樣論述：

近年來，物聯網蓬勃發展，無論是給人們的生活帶來便利，提高生活質量，還是在工業上，讓人們更有效地管理和最大化效益。隨著全球變暖的影響，氣候也變得不穩定，這讓我們再也無法用常識來推斷天氣，尤其是天氣的變化對農作物的影響甚大，因此在農業上也更加重視溫室栽培的專業技術。 本研究使用NB-IoT通訊模組配合多種感測器，包含溫溼度、光照以及土壤濕度，來對小型智慧溫室內進行監控。將感測數據以可視化呈現和記錄在網路平台上，接著感測到的環境數據會透過Matlab分析進行Fuzzy模糊控制，可使負載設備隨著溫室內的數據變化做出相對應的動作，也可以透過網路平台上設置的條件進行控制，來達到雙向控制的智慧溫室。

本研究在影像辨識方面，系統使用YOLOv4神經網路模型進行訓練，來辨識自定義的害蟲，而本研究將台灣農業常見的害蟲荔枝椿象作為辨識對象，然後做出最佳的處理方式來解決此類問題。

This Is the Tree We Planted

為了解決Make a stink的問題，作者McMullan, Kate 這樣論述：

Kate McMullan is the author of many books for young readers, including How Do You Take a Bath? and How Do You Go To Sleep? with Sydney Hanson. She is also the author of I Stink!, winner of the Boston Globe-Horn Book Honor, and I’m Mighty! with her husband, noted illustrator Jim McMullan; the series

has since been turned into the Amazon Prime show The Stinky & Dirty Show. Kate lives in New York City and Sag Harbor, New York, with her husband. Learn more about Kate and her work at katemcmullan.com or on Twitter @KateMcMullan1. Alison Friend has loved painting and drawing for as long as she can r

emember. Animals were always a favorite subject, and as a child she copied them obsessively from wildlife books and encyclopaedias. She studied Fine Art at Nottingham Trent University and after graduating spent the next three years working as an apprentice stonemason high up on Nottingham’s historic

buildings. After a few years chipping away at stone, she moved to America where she began painting funny animal pictures to make into greetings cards. It was then she realized she should be illustrating books for children. Books she’s illustrated include What Color is Caesar? by Maxine Kumin and Ma

king a Friend by Tammi Sauer. See more of Alison’s work on Instagram at @mcfriendy.

臭豆的抗氧化與其應用價值之探討

為了解決Make a stink的問題，作者謝慧倩 這樣論述：

近幾年來，健康生活和養身之道已漸漸地開始為更多人所重視。而最容易著手，又和人們息息相關的飲食這一區塊首當被大家關注。 臭豆在一衆東南亞國家是隨手可得的食材，其富含有豐富的營養元素，可以有效地補充很多人體所需的微量元素。因抗氧化能力與降低各種疾病的風險息息相關，因此本研究將以臭豆進行DPPH 抗氧化自由基活性實驗，並且會深入探討臭豆的應用價值。因豆腐作爲素食者很常用來補充植物性蛋白的管道之一，因此將以臭豆與豆腐結合做出產品。黃豆加臭豆總重為300克，分別以200克臭豆 100克黃豆、100克臭豆200克黃豆、300克純黃豆三個不同比例製作豆腐，而後進行感官品評，研究對象設定爲台灣

各個群體。 經實驗結果表明，臭豆具備良好的抗氧化能力，並且添加越高劑量的臭豆粗萃物樣品液，其抗氧化效果越好，添加了100µL樣品液後其平均活性為63.51%。臭豆豆腐經試驗後可知抗氧化效率最好的首先是添加了200克臭豆100克黃豆，加入100µL 樣品液後其平均活性為50.77%；其次是加了 100克臭豆200克黃豆的豆腐，加入100µL樣品液後其平均活性為41.08%；最後才是沒有添加任何臭豆由300克純黃豆製成的豆腐，加入100µL 樣品液後其平均活性為35%。在蛋白質定量檢測方面，300克純黃豆製成的豆腐097含蛋白質量最高，有7.61±0.18 µg。由此可得知，添加越多臭豆，蛋

白質含量將逐漸降低，因此臭豆與黃豆的比例可斟酌使用，以期達到平衡。 感官品評問卷實發125份，經篩選後有效問卷為125份。從問卷中可得知色澤、香氣、風味、口感等評比項目皆是200克臭豆100克黃豆製成的豆腐優於300克純黃豆製成的豆腐，購買意願也是 200克臭豆100 克黃豆製成的豆腐高於300克純黃豆製成的豆腐，因此200克臭豆100克黃豆製成的豆腐是具有市場開發價值的，也可朝功能性市場發展。