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关键词： 石油化工类文本   范畴转换   四种转换方式  

摘要： 石油化工类文本中术语多、被动语态较多、句子结构复杂难懂是突出特点。在实际翻译中,要使原文含义与译文相同,语言之间的转换方式是必然会用到的一种手段。在具体翻译中,转换方法的应用是必不可少的。在范畴转换的四种转换方式之下探讨了石油化工类文本的翻译,分析文本翻译中遇到的问题进而探讨范畴转换在文本翻译中的实际应用。

关键词： 探究式学习   范畴   条件   观念支持体系  

摘要： 探究式学习作为一种学习方式,是对“应试教育”“灌输式教学”的一种矫正,是培养学生思维能力的自然之路。但是,如果不对探究式学习的范畴、局限、条件作理性辨析,探究式学习难以切实推行。

关键词： Concrete-filled steel tubular columns   Categorical gradient Boosting (CatBoost)   Code predictions   Material strengths   Slenderness ratio  

摘要： Due to complexities from the interaction between steel tube and concrete filling of concrete-filled steel tubular (CFST) columns, their strengths are very complicated, which is a highly nonlinear relation with material strengths and geometry. Categorical gradient Boosting (CatBoost), which is advanced boosting machine, is presented to solve the problems. A total of 3103 tests, which is divided in four datasets, is trained and tested the learners to determine the ultimate axial strength as the output variable while the strength of materials (concrete and steel) and geometry (e.g., diameters/width/heights, thickness, effective length, eccentricities) are the input ones. The comparison of the present results from 10-fold cross validation and those from the code predictions (AISC 360-16, Eurocode 4 and AS/NZS 2327) and previous study shows very high prediction accuracy in terms of coefficient of determination (R2), which is the lowest value (R2 = 0.964) for Dataset 2 and the highest one (R2 = 0.996) for Dataset 1. While the predictions from three codes beyond material limit and slenderness are less conservative than those within it, CatBoost provides nearly similar experiment results with the mean values as unity without any limits. This algorithm can be used to predict an accurate strength of CFST columns.

关键词： 阳城方言   体范畴   方言描写  

摘要： 阳城方言的体范畴与普通话相比,既有相同,又有不同之处。阳城方言的体分为经历体、完成体、进行体、持续体和起始体五类,共同构成阳城方言的体系统。本文运用比较与共时描写的方法,指出了阳城方言体范畴的一些语法特点,以期为后续深入研究提供帮助。

关键词： 实践   极端生态中心主义   生态思想  

摘要： 面对日益严重的生态危机,一场意在维护人类生存命运、防止生态灾难的思想运动于20世纪六七十年代在西方蓬勃兴起。在这种背景下,马克思主义必然不能在各大理论思潮中"失语"。因此,研究马克思主义哲学的生态思想,不仅是对马克思主义的理论补充,而且对"改变世界"也有着重大作用,而马克思主义哲学丰富的生态思想在其区别于以往一切哲学的根本范畴——"实践"里已经内在的包含了。

关键词： 接受美学   元范畴   赏   形成逻辑   理论根基  

摘要： 中国接受美学元范畴“赏”是以魏晋玄学为其理论根基,在主客交融、人文一体、道艺辉映的逻辑链条中建构起其理论内涵。“赏”范畴诞生于魏晋“人的觉醒”及“文学自觉”的双重语境下,其在东晋至南朝的流行,是时人以审美眼光看待自然、人生与文学的结果,是当时“文学鉴赏自觉”的表征。这种“心解”之赏,重在情感的往返共鸣,所以有“赏者辨情”之说。东晋以来,文人赏景重在赏心,一变山水比德传统,标志着山水审美新理念的出现;人物品鉴之赏人、赏言,文艺品鉴之玄赏、妙赏,重在品鉴形外之神与言外之意,这与魏晋玄学有着深刻的联系。

关键词： 社交媒体   迷因   审美判断   社群意识  

摘要： 社交媒体上的疗愈视频日益流行,这类视频不仅带给受众类似"奇怪的满足感"的审美感受,而且引发学界对社交媒体上的审美范畴迷因进行反思。文章用康德美学理论和网络观察法来探讨这些图像的观看与延伸轨迹,试图在类似转发、点赞等假定被动性过程中恢复受众的审美判断能力。审美判断不仅是社会关系的日常碎片,还是基于互动形成和转化为群体判断的过程。在这一过程中,审美范畴迷因不再是一个简单的分享,而是一个由共享观点、实践和处理世界的方式组成的波动聚合体,揭示了审美范畴迷因的贡献者无意中参与了一个检验美学理论原理的哲学项目。

关键词： 宋代   老   矛盾   契合  

摘要： 宋代书学"老"范畴在继承唐五代时期孙过庭、窦臮和李煜的基础上有所嬗变,出现了诸多组合范畴,但是都与唐人的"老"和"老成"范畴本义相背离。在理论阐述上,朱长文、黄庭坚、朱熹或自相矛盾,或混乱不一,而苏轼、赵构则与唐人契合统一,并滋衍出"老"的平淡、滋味、兴趣等美学内蕴。

关键词： Social modeling   Food choice  

摘要： The social context of eating has a profound effect on consumption choices. Social modeling, that involves using others? behavior as a guide for appropriate consumption, has been well documented for food intake, but less is known about social modeling of food choices. Moreover, social modeling has mainly been studied in laboratory settings. We conducted an observational study in a self-service canteen to examine whether the food choices of an individual were influenced by the choice of the person ahead in the queue. We recorded food choices of 546 individuals (333 men and 211 women) and those of the person in front of them in the queue along a linear buffet. Starters were sub-categorized into salads, mixed starters (e.g. avocado shrimp mayonnaise), and cold meat starters, and desserts were sub-categorized into fruits, dairy products and pastries. There was a significantly higher probability of taking a starter in general (OR = 1.65, IC = 1.06?2.57, p = 0.03), a salad (OR = 1.78, CI = 1.08?2.93, p = 0.02), a mixed starter (OR = 2.98, CI = 1.42?6.05, p < 0.01), but not a cold meat, if the person ahead in the queue also took one compared to when the person ahead did not take one. No significant modelling was found for desserts which may be because almost all participants took a dessert. These results highlight that social modeling influences food choices, and that this phenomenon can be observed in a real life setting. These data also suggest that some food categories, such as starters, could be more susceptible to social modeling than are others. Finally, we observed modeling both between familiar and unfamiliar participants, which suggests that social norms could be used to promote healthier eating in a range of settings including friendship groups.