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The Home Cook: Recipes to Know by Heart

為了解決Replace drum的問題，作者Guarnaschelli, Alex 這樣論述：

The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails. For Alex Guarnaschelli--whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth cen

tury--a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, an

d other bold condiments and ingredients, here are 300 recipes to replace their parents' Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies

, and Dark Chocolate Rum Pie.

Replace drum進入發燒排行的影片

補充牛磺酸與卵磷脂促進白蝦脂質利用及牛磺酸在白蝦飼料中提升魚粉取代之研究

為了解決Replace drum的問題，作者安圖福 這樣論述：

本研究旨在探討飼料添加牛磺酸與卵磷脂改善太平洋白蝦（Litopenaeus vannamei）之脂質利用及補充牛磺酸提升白蝦飼料的魚粉替代量。研究分為三個試驗。試驗一探討大豆濃縮蛋白 (SBC) 取代不同魚粉 (FM) 含量（0、25、50、75、100%）之飼料，分別添加與不添加 1000毫克牛磺酸，對幼年白蝦的影響。試驗結果表明，魚粉可以被大豆濃縮蛋白替代達 50%，而對成長表現、血淋巴參數和免疫反應無顯著負面影響；然而，高達 50% 以上的 FM 替代水平，添加牛磺酸可以顯著提高成長表現和血淋巴參數。試驗二探討白蝦飼料中添加牛磺酸及脂質含量之影響，評估飼料中牛磺酸補充劑提升白蝦的脂質利

用率。試驗飼料由兩個因子配製(牛磺酸含量、脂質含量)，其中添加3 種牛磺酸含量（0、0.2 和 0.6% ；分析值為 0.13、0.32 和 0.72%）並配製3 種脂質含量（5、9 、 13%）。結果表明，添加 0.2% 牛磺酸含9% 脂質之處理組具有較佳的成長表現、更低的血淋巴參數並提升白蝦免疫反應；但是，目前試驗結果尚不足以支持牛磺酸提升白蝦脂質利用率之假設。試驗三探討白蝦飼料中添加卵磷脂和脂質含量的影響，以評估飼料中添加大豆卵磷脂可否促進白蝦脂質利用率。試驗將 10 種等氮飼料配製成三種脂質含量（ 7、9 和 11%）和三種大豆卵磷脂含量(0.6, 1.2, and 1.8%)，將含有

7%脂質和無添加卵磷脂之試驗飼料作為對照組進行試驗。試驗結果表明，添加卵磷脂可使白蝦的脂質利用率從 9% 提升到 11%。如在白蝦飼料中添加1.8%的卵磷脂使飼料脂質含量增加到11%，仍具有良好的成長表現、血淋巴參數、肉質質構、免疫反應和基因表現。綜上所述，添加牛磺酸和卵磷脂可提高白蝦之脂質利用率及提升白蝦飼料中SBC對FM的替代量。

Food of the Gods: The Search for the Original Tree of Knowledge : A Radical History of Plants, Drugs, and Human Evolution

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為了解決Replace drum的問題，作者McKenna, Terence 這樣論述：

An exploration of humans' symbiotic relationships with plants and chemicals presents information on prehistoric partnership societies, the roles of spices and spirits in the rise of dominator societies; and the politics of tobacco, tea, coffee, opium, and alcohol. Why, as a species, are humans so fa

scinated by altered states of consciousness? Can altered states reveal something to us about our origins and our place in nature? In Food of the Gods, ethnobotanist Terence McKenna's research on man's ancient relationship with chemicals opens a doorway to the divine, and perhaps a solution for savin

g our troubled world. McKenna provides a revisionist look at the historical role of drugs in the East and the West, from ancient spice, sugar, and rum trades to marijuana, cocaine, synthetics, and even television--illustrating the human desire for the "food of the gods" and the powerful potential to

replace abuse of illegal drugs with a shamanic understanding, insistence on community, reverence for nature, and increased self-awareness. Praise for Food of the Gods "Deserves to be the modern classic on mind-altering drugs and hallucinogens."--The Washington Post "Terence McKenna is the most impo

rtant--and most entertaining--visionary scholar in America."--Tom Robbins "The culture's foremost spokesperson for the psychedelic experience . . . Those who know and enjoy Joseph Campbell's work will almost certainly appreciate McKenna."--L.A. Weekly "An eloquent proposal for recovering something v

ital--a sense of the sacred, the transcendent, the Absolute--before it's too late."--Larry Dossey, M.D., author of Meaning & Medicine, Recovering the Soul, and Space, Time & Machine Terence McKenna, author and explorer, has traveled the world to work and live with shamans. He has added to their sh

ared knowledge of rituals his own efforts to preserve the plants used in these ceremonies. Coauthor of The Invisible Landscape and Psilocybin: The Magic Mushroom Grower’s Guide, Terence mesmerizes his many lecture audiences with tales of science and shamanism. He lives in Occidental, California, and

is co-manager of a botanical garden in Hawaii for endangered tropical plants.

新型烘豆機之研製

為了解決Replace drum的問題，作者鄭宇恩 這樣論述：

本論文研究目標是改善傳統滾筒烘培設備耗能且不環保等缺點，以電磁感應加熱的方式取代燃燒瓦斯或電熱管加熱，改善所帶來的汙染及能量過度消耗，也設計了全自動烘焙程序，讓不了解如何烘焙咖啡豆的消費者可以輕鬆在家自己烘出高品質咖啡豆。注重於改善傳統烘豆機加熱源，採用高效能低汙染的感應加熱方式取代傳統燃燒天然氣及效率低的電熱管。感應加熱式指在電感線圈中存在交流電流，形成快速變化的磁場可以在導磁性材質內部形成渦電流使物體加熱，本文使用感應電路分為兩種LC諧振與H橋，分析其工作原理與比較兩者差異。設計出一種半開放式烘豆機機構，在一個可傾倒的底座安裝一個拆卸不鏽鋼烘焙滾筒，烘焙滾筒設有翻攪片及銀皮排出孔，使用步

進馬達搭配皮帶減速機構用以旋轉滾筒。本文也設計一種E型鐵芯安裝底座搭配散熱風扇幫助感應線圈散熱，在滾筒底部還安裝紅外線感溫模組，這些機構及原件的設置基本形成一個功能完整的烘豆機。系統整合方面以ESP-32做為主控制器，整合控制滾筒馬達轉速、溫控電驛、溫度感測、通訊等功能。還設置有觸控式人機介面方便操作，人機內部有可微調之預設及自訂烘焙模式供一般消費者及專業烘豆師使用。