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The medicinal value of pumpkin and their exploitation

, HWAN-SO0CHA,ed hardy tøj, MEE-WEONPARK, eta1. Chemicalcomponentsindifferentpartsofpumpkin [J]. JournaloftheKoreanSocietyofFoodSci-enceandNutrition, 1997,gorras ed hardy,26 (4) :639-646. (Continued on page 224) 224 College of Volume 14, rotating body of the content, stressing its construction from two-dimensional to three-dimensional thinking, can reduce the intersection line and the corresponding intersection explanations. Parts in the assembly and expression of the teaching will be integrated into one three-dimensional modeling thinking, highlighting the three-dimensional shapes and three-dimensional configuration of ideas and methods of construction for three-dimensional modeling Shangjishijian, automatically generated by the three-dimensional two-dimensional graphics, not too much emphasis view map skills, and focus on the improvement of Reading Ability, three-dimensional design drawing for the automatic generation of the basis. Explain the components in the content, can be combined with parts of Surveying and Mapping, through an entity under the functional configuration of the parts,ed hardy mexico, understanding functional structure, assembly and size of the role and relationship. 3 Conclusion reform of engineering graphics course content and methods to engineering design (on the next page 206) 1-41 [5] [63 [7] [83 [93 [1O] main line, highlight the concept, the establishment of engineering design drawings based teaching model, students spatial thinking and geometric abstraction ability, students use three-dimensional design technology in design and presentation skills, will be the teaching of engineering graphics an inevitable trend. 【Reference】 [13 Yang Guang. To design the main line, three-dimensional as the core teaching of engineering graphics port]. Beijing University of Aeronautics, 2001 (2): 2. [2] Chen Boxiong. Three-dimensional design CAD technology is the inevitable trend of mouth]. Computer-aided design and manufacturing, 2000 ( Cool

:11-13. [3] continued Dan. Three-dimensional design-based curriculum system engineering graphics port]. Engineering Graphics, 2002 (5) :81-85. ZHEMERICHKINDA, PTITCHKINANM. Thecompo-sitionandpropertiesofpumpkinandsugarbeetpectins port]. FoodHydrocolloids. 1995,9 (2); 147-149. Yu Xie. Intelligence products developed mouth pumpkin]. Food Research and Development, 1992 (2) :29-32. He Xiaoqiong, Chen Yan Hong, Xiaojian Chun, et al. Pumpkin powder and nutritional analysis of population development]. Kunming Medical College, 1999,20 (3) :46-48. In Ji Shan, Liu silver. Talk about the mouth of several common vegetable nutrition]. Food Science and Technology, 1995 (1): 35. L0NGE0G, FARlMUG0. FETUGA. NutritionalValueoftheFlutedPumpkin [J]. JAgricFoodChem ,1983.31:989-992. Li. Compendium of Materia Medica [M]. Beijing: People's Medical Publishing House, 1980. Shou-Yang, Cui Hongbin. The progress of Chinese health food [M]. Beijing: People's Medical Publishing House, 2001. [11] ANDERSONjw. PlantFiberCarboh3rdrateandLipidMetabolism [J]. AmJClinNrtr, 1979,32:346. [12] JEKINSDJA. AbsorbablecarbohydratesanddiabetestDecreasedpostprandialhyperlycemoa [J]. Lancet,fred perry singapore, 1976 (2): 172. [13]] EKINSDJA. DecreaseinpostprandialinsulinandglucoseCincenrtationyGuarandpection [J]. AnnInserMed, 1997,86:2 O. [14] Yong-Jun Zhang, Hui-Yuan Yao. Polysaccharide pumpkin and composition of oral hypoglycemic effect]. Wuxi University of Light Industry, 2002,21 (2) :173-175. [15] Liu Yisheng. Development and Utilization of pumpkin mouth]. Food and Nutrition,mac cosmetics discount, 2001 (5) :19-2O.

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