It is widely known that a finite verb phrase(fVP)of a clause in English consists of three components:tense,aspect and voice.While the two tenses,present and past,and the two voices,active and passive,are recognized an...It is widely known that a finite verb phrase(fVP)of a clause in English consists of three components:tense,aspect and voice.While the two tenses,present and past,and the two voices,active and passive,are recognized and generally agreed,the number and constituents of aspects may not be so simple and they are open to dispute.This paper proposes that a new aspect,the“modal”aspect,be included in addition to the commonly recognized ones,namely“simple”,“perfect”and“continuous”(also known as“progressive”).With the inclusion of the“modal”aspect,there are four single aspects:“simple”,“modal”,“perfect”and“continuous”.They can be combined to form multiple aspects according to the aforesaid sequence.The“modal”aspect is realized with a modal verb(any ofthe modal verbs will/would,shall/should,can/could,may/might,must,ought to,used to and the two semi-modals,“need”and“dare”in interrogative and negative structures).Whenever a modal verb is used,the verb phrase is in the modal aspect.The modal verb to be used is for the interlocutor to decide and falls beyond this discussion,which focuses on the structure of the fVP of the English language.The two tenses,eight aspects and two voices(active and passive)make up the 32 TAVs(an acronym formed with“Tense”,“Aspect”and“Voice”)of the English fVP.The“discovery”of the“modal”aspect and its incorporation in the aspect system of English might have a significant impact on the learning of English for non-native speakers as they would have a clearer and more precise concept about the“TAVs”of the English fVP.展开更多
为探究汝城白毛茶加工红碎茶过程中主要滋味物质的动态变化,以汝城白毛茶春季一芽二叶为原料,按照萎凋、揉切、发酵、干燥工序加工红碎茶,采用高效液相色谱法测定儿茶素、茶黄素、氨基酸组分的含量,结合感官审评探讨滋味属性与主要滋味...为探究汝城白毛茶加工红碎茶过程中主要滋味物质的动态变化,以汝城白毛茶春季一芽二叶为原料,按照萎凋、揉切、发酵、干燥工序加工红碎茶,采用高效液相色谱法测定儿茶素、茶黄素、氨基酸组分的含量,结合感官审评探讨滋味属性与主要滋味成分之间的相关性,并计算滋味活度值(taste active value,TAV)分析关键滋味成分。结果表明:在红碎茶加工过程中,色差L^(*)(亮度)值下降,a^(*)(红绿度)、b^(*)(黄蓝度)和E^(*)(综合色差)逐渐升高,茶多酚和儿茶素含量下降,茶红素、茶黄素、茶褐素含量上升,水浸出物、咖啡碱、游离氨基酸、茶多酚、茶黄素与红碎茶滋味品质显著(P<0.05)或极显著(P<0.01)相关。茶黄素组分、咖啡碱、黄酮和表没食子儿茶素对红碎茶的滋味具有显著贡献(TAV>1),氨基酸组分对红碎茶滋味无显著贡献。该研究结果丰富了汝城白毛茶风味品质的化学理论基础,为生产实践提供理论支撑。展开更多
文摘It is widely known that a finite verb phrase(fVP)of a clause in English consists of three components:tense,aspect and voice.While the two tenses,present and past,and the two voices,active and passive,are recognized and generally agreed,the number and constituents of aspects may not be so simple and they are open to dispute.This paper proposes that a new aspect,the“modal”aspect,be included in addition to the commonly recognized ones,namely“simple”,“perfect”and“continuous”(also known as“progressive”).With the inclusion of the“modal”aspect,there are four single aspects:“simple”,“modal”,“perfect”and“continuous”.They can be combined to form multiple aspects according to the aforesaid sequence.The“modal”aspect is realized with a modal verb(any ofthe modal verbs will/would,shall/should,can/could,may/might,must,ought to,used to and the two semi-modals,“need”and“dare”in interrogative and negative structures).Whenever a modal verb is used,the verb phrase is in the modal aspect.The modal verb to be used is for the interlocutor to decide and falls beyond this discussion,which focuses on the structure of the fVP of the English language.The two tenses,eight aspects and two voices(active and passive)make up the 32 TAVs(an acronym formed with“Tense”,“Aspect”and“Voice”)of the English fVP.The“discovery”of the“modal”aspect and its incorporation in the aspect system of English might have a significant impact on the learning of English for non-native speakers as they would have a clearer and more precise concept about the“TAVs”of the English fVP.
文摘为探究汝城白毛茶加工红碎茶过程中主要滋味物质的动态变化,以汝城白毛茶春季一芽二叶为原料,按照萎凋、揉切、发酵、干燥工序加工红碎茶,采用高效液相色谱法测定儿茶素、茶黄素、氨基酸组分的含量,结合感官审评探讨滋味属性与主要滋味成分之间的相关性,并计算滋味活度值(taste active value,TAV)分析关键滋味成分。结果表明:在红碎茶加工过程中,色差L^(*)(亮度)值下降,a^(*)(红绿度)、b^(*)(黄蓝度)和E^(*)(综合色差)逐渐升高,茶多酚和儿茶素含量下降,茶红素、茶黄素、茶褐素含量上升,水浸出物、咖啡碱、游离氨基酸、茶多酚、茶黄素与红碎茶滋味品质显著(P<0.05)或极显著(P<0.01)相关。茶黄素组分、咖啡碱、黄酮和表没食子儿茶素对红碎茶的滋味具有显著贡献(TAV>1),氨基酸组分对红碎茶滋味无显著贡献。该研究结果丰富了汝城白毛茶风味品质的化学理论基础,为生产实践提供理论支撑。
