Academic literature on the topic 'Shi chang xue'

Traditional Chinese herbal products (CHPs) have been described in ancient medicine systems as treatments for various stroke-associated ailments. This study is aimed to investigate the prescription patterns and combinations of CHPs for ischemic stroke in Taiwan. Prescriptions of CHPs for ischemic stroke were obtained from the National Health Insurance Research Database (NHIRD) of Taiwan. Every prescription with a leading diagnosis of ischemic stroke made during 2000–2010 was analyzed. Descriptive statistics were applied to the pattern of co-prescriptions. Multiple logistic regression models were used to assess demographic and risk factors that are correlated with CHP use. The dataset of inpatient claims data contained information on 15,896 subjects who experienced ischemic stroke from 2000 to 2010. There was an average of 5.82 CHPs in a single prescription for subjects with ischemic stroke. Bu-yang-huan-wu-tang (BYHWT) (40.32%) was by far the most frequently prescribed formula CHP for ischemic stroke, and the most commonly used combination of two-formula-CHP was BYHWT with Shu-jin-huo-xue-tang (SJHXT) (4.40%). Dan Shen (16.50%) was the most commonly used single CHP for ischemic stroke, and the most commonly used combination of two single CHPs was Shi Chang Pua with Yuan Zhi (4.79%). We found that BYHWT and Dan Shen were the most frequently prescribed formula and single CHP for ischemic stroke, respectively. These results provide information about individualized therapy and may contribute to further pharmacologic experiments and clinical trials.

Background: Syndrome ( ZHENG in Chinese) in traditional Chinese medicine (TCM) refers to the intrinsic characteristics of a pathological process at a certain stage; these characteristics are influenced by internal and external environments and reveal the nature of a disease. Proper syndrome differentiation is the basic principle that guides clinical treatment. Objective: To have a good understanding of tumor progression and the different mechanisms related to ZHENG that have occurred before and after tumor development and to explore the valid evaluation criteria of different pancreatic cancer syndromes to improve the guiding role of TCM syndrome differentiation in pancreatic cancer treatment. Methods: In this study, we established mouse subcutaneous pancreatic cancer models, namely, Con (control), Pi-Xu (Spleen-Deficiency), Shi-Re (Dampness-Heat), and Xue-Yu (Blood-Stasis). Then, for the first time, we compared the different effects of “ ZHENG-first” (referring to a different disease status that occurred before tumor occurrence) and “Tumor-first” (referring to the change in the tumor microenvironment and the resulting changes in the state of the body) conditions on tumor progression and evaluated the associated molecular mechanisms. Results: We found that tumor growth in the “ ZHENG-first” and “Tumor-first” conditions was different. In the “Tumor-first” model, the tumor growth in the Pi-Xu group was faster than that in the other groups. However, in the “ ZHENG-first” model, the tumor growth trend was most obvious in the Shi-Re group. There was a difference in tumor-associated macrophage infiltration between the 2 models. The expression levels of the inflammatory cytokines IL-6, IL-10, and P-STAT3 were also differentially altered. Conclusion: The emergence of ZHENG conditions before or after tumor occurrence had different impacts on pancreatic cancer development, and these impacts may be related to differences in tumor-associated macrophage infiltration and the involved inflammatory cytokines IL-6, IL-10, and P-STAT3. The study results uncovered the molecular basis of syndrome differentiation in pancreatic cancer progression, which might provide more specific guidance for TCM treatment of pancreatic cancer.

Feng, J., Hwang, R., Chang, K. F., Conner, R. L., Hwang, S. F., Strelkov, S. E., Gossen, B. D., McLaren, D. L. and Xue, A. G. 2011. Identification of microsatellite markers linked to quantitative trait loci controlling resistance to Fusarium root rot in field pea. Can. J. Plant Sci. 91: 199–204. Fusarium root rot, caused by Fusarium solani (Mart.) Sacc. f. sp. pisi (F. R. Jones) W. C. Snyder & H. N. Hans, is the most common root disease of field pea (Pisum sativum L.) in western Canada. In this study, a recombinant inbred line (RIL) population (n=71) of field pea, derived from crosses between a resistant cultivar Carman, and a susceptible cultivar Reward, was evaluated to identify quantitative trait loci (QTL) controlling resistance to Fusarium root rot. The parental genotypes and RILs were evaluated for resistance to root rot following inoculation with F. solani in field experiments during 2007 and 2008. The frequency distribution of disease severities among the RILs was continuous. Transgressive segregation for resistance was observed among the RILs, with five lines more resistant than Carman, but no lines were more susceptible than Reward. To identify DNA markers linked with the resistance, 213 microsatellite markers were screened with genomic DNA from the two parental cultivars. Only 14 markers were polymorphic between the two parents and were used to genotype each of the RILs. Quantitative trait loci analysis based on the mean disease severity data from 2007 and 2008 identified a QTL that explained 39.0% of the phenotypic variance in the RIL population. This QTL is flanked by markers AA416 and AB60 on linkage group VII. The microsatellite markers that are closely linked to this QTL may be useful for marker assisted selection to develop cultivars with superior Fusarium root rot resistance.

Методом цитратной золь-гель технологии получен новый двойной борат рубидия–гольмия состава Rb3HoB6O12. Соединение кристаллизуется в тригональной сингонии (пр. гр. R32, a = 13.4038(7), с = 30.315(2) Å, V = 4716.76 Å3) и плавится инконгруэнтно при 818 °С. Попытки получить в однофазном состоянии Rb3HoB6O12 методом твердофазных реакций не привели к положительному результату REFERENCES Wu C., Yang G., Humphrey M.G., Zhang C. Recent advances in ultraviolet and deep-ultraviolet secondorder nonlinear optical crystals // Chem. Rev., 2018, v. 375, pp. 1–30. https://doi.org/10.1016/j.ccr.2018.02.017 Bubnova R., Volkov S., Albert B., Filatov S. Borates – crystal structures of prospective nonlinear optical materials: high anisotropy of the thermal expansion caused by anharmonic atomic vibrations // Crystals, 2017, v. 7, pp.1–32. DOI: 10.3390/cryst7030093 Becker P. Borate materials in nonlinear optics // Mater., 1998, v. 10, pp. 979–992. https://doi.org/10.1002/(SICI)1521-4095(199809)10:13<979::AIDADMA979>3.0.CO;2-N Chen C., Li R. The anionic group theory of the nonlinear optical effect and its applications in the development of new high-quality NLO crystals in the borate series // Rev. Phys. Chem., 1988, v. 8, pp. 65–91. https://doi.org/10.1080/01442358909353223 Chen C., Wu Y., Jiang A., Wu B., You G., Li R., Lin S. New nonlinear-optical crystal: LiB3O5 // Opt. Soc. Am. B: Opt. Phys., 1989, v. 6, pp. 616–621. https://doi.org/10.1364/JOSAB.6.000616 French R. H., Ling J. W., Ohuchi F. S., Chen C. T. Electronic structure of b-BaB2O4 and LiB3O5 nonlinear optical crystals // Rev. B: Condens. Matter, 1991, v. 44, pp. 8496–8502. https://doi.org/10.1103/Phys-RevB.44.8496 Yusuke Mori, Ikio Kuroda, Satoshi Nakajima, Takamoto Sasaki, Sadao Nakai. New nonlinear optical crystal: Cesium lithium borate // Phys. Lett., 1995, v. 67, pp. 1818–1820. https://doi.org/10.1063/1.115413 Haohai Yu, Zhongben Pan, Huaijin Zhang, Jiyang Wang. Recent advances in self-frequency-doubling crystals // Materiomics, 2016, v. 2, pp. 55–65. https://doi.org/10.1016/j.jmat.2015.12.001 Bajor A.L., Kisielewski J., Klos A., Kopzyński K., Lukasiewicz T., Mierczyk J., Mlyńczak J. Assessment of gadolinium calcium oxoborate (GdCOB) for laser applications // Opto-electronics Review, 2011, v. 19, pp. 439–448. https://doi.org/10.2478/s11772-011-0042-2 Dan Zhao, Cong-Kui Nie, Ye Tian, Bao-Zhong Liu, Yun-Chang Fan, Ji Zhao. A new luminescent host material K3GdB6O12: synthesis, crystal structure and luminescent properties activated by Sm3+ // Kristallogr., 2018, v. 233, pp. 411–419. https://doi.org/10.1515/zkri-2017-2101 Dan Zhao, Fa-Xue Ma, Rui-Juan Zhang, Wei Wei, Juan Yang, Ying-Jie Li. A new rare-earth borate K3LuB6O12: crystal and electronic structure, and luminescent properties activated by Eu3+ // Mater Sci: Mater Electron., 2017, pp. 1–9. https://doi.org/10.1007/s10854-016-5501-6 Atuchin V. V., Subanakov A. K., Aleksandrovsky A. S., Bazarov B. G., Bazarova J. G., Dorzhieva S. G., Gavrilova T. A., Krylov A. S., Molokeev M. S., Oreshonkov A. S., Pugachev A. M., Tushinova Yu. L., Yelisseyev A. P. Exploration of structural, thermal, vibrational and spectroscopic properties of new noncentrosymmetric double borate Rb3NdB6O12 // Powder Technol., 2017, v. 28, pp. 1309–1315. https://doi.org/10.1016/j.apt.2017.02.019 Atuchin V. V., Subanakov A. K., Aleksandrovsky A. S., Bazarov B. G., Bazarova J. G., Gavrilova T. A., Krylov A. S., Molokeev M. S., Oreshonkov A. S., Stefanovich S. Yu. Structural and spectroscopic properties of new noncentrosymmetric selfactivated borate Rb3EuB6O12 with B5O10 units // Des., 2018, v. 140, pp. 488–494. https://doi.org/10.1016/j.matdes.2017.12.004 Sangen Zhao, Guochun Zhang, Jiyong Yao, Yicheng Wu. K3YB6O12: A new nonlinear optical crystal with a short UV cutoff edge // Res. Bull., 2012, v. 47, pp. 3810–3813. https://doi.org/10.1016/j.materresbull.2012.05.062 Miriding Mutailipu, Zhiqing Xie, Xin Su, Min Zhang, Ying Wang, Zhihua Yang, Muhammad Ramzan Saeed Ashraf Janjua, Shilie Pan. Chemical cosubstitution- oriented design of rare-earth borates as potential ultraviolet nonlinear optical materials // Am. Chem. Soc., 2017, v. 139, pp. 18397–18405. https://doi.org/10.1021/jacs.7b11263 Li Yang, Yingpeng Wan, Honggen Weng, Yanlin Huang, Cuili Chen, Hyo Jin Seo. Luminescence and color center distributions in K3YB6O12 : Ce3+ phosphor // Phys. D: Appl. Phys., 2016, v. 49 (325303), pp. 1–12. https://doi.org/10.1088/0022-3727/49/32/325303

Objetivo: Esse estudo objetivou investigar percepções de estudantes de Odontologia quanto ao medo e à ansiedade em relação ao manejo de pacientes e ao risco de infecção por COVID-19. Materiais e métodos: Esse estudo transversal envolveu todos os alunos regularmente matriculados em Odontologia, no primeiro semestre de 2020, da Universidade Federal de Pelotas. Um questionário foi aplicado, coletando dados demográficos, nível de formação e perguntas relacionadas ao medo e ansiedade frente à pandemia de COVID-19. Quatro comparações de acordo com a fase da graduação (fase pré-clínica ou clínica), nível de graduação e pós-graduação e de acordo com os sexos foram feitas. Análises independentes para as comparações entre os sexos foram realizadas para os alunos de graduação e de pós-graduação (α<5%). Resultados: Foram incluídos 408 estudantes. Na graduação, mulheres relataram sentirem-se mais ansiosas ao realizar tratamento em pacientes com suspeita de COVID-19 (54%) e sentem mais medo ao ouvir que a infecção tem causado mortes (92,4%), na pós-graduação, responderam ser mais nervosas para conversar com pacientes em ambientes fechados em comparações com homens (P<0,05). Alunos em fase pré-clínica possuem significativamente menor receio (65,5%), ansiedade (32,3%) e nervosismo (28,3%) do contágio do COVID-19 quando comparados com aqueles na fase clínica. Conclusões: Mulheres e alunos na fase clínica apresentam maior ansiedade e nervosismo. Descritores: Ansiedade; Estudantes de Odontologia; Medo; Infecções por Coronavírus. Referências Chang J, Yuan Y, Wang D. [Mental health status and its influencing factors among college students during the epidemic of COVID-19]. Nan Fang Yi Ke Da Xue Xue Bao. 2020;40(2):171-176. World Health Organization. WHO Director-General’s opening remarks at the media briefing on COVID-19- 11 March 2020. 2020. Disponível em: https://www.who.int/dg/speeches/detail/who-director-general-s-opening-remarks-at-the-media-briefing-on-covid-19---11-march-2020. Acesso em: 8 de novembro de 2020. Pascarella G, Strumia A, Piliego C, Bruno F, Del Buono R, Costa F, Scarlata S, Agrò FE. COVID-19 diagnosis and management: a comprehensive review. J Intern Med. 2020;288(2):192-206. Chen E, Lerman K, Ferrara E. Tracking Social Media Discourse About the COVID-19 Pandemic: Development of a Public Coronavirus Twitter Data Set. JMIR Public Health Surveill. 2020;6(2):e19273. Iyer P, Aziz K, Ojcius DM. Impact of COVID-19 on dental education in the United States. J Dent Educ. 2020;84(6):718-722. Meng L, Hua F, Bian Z. Coronavirus Disease 2019 (COVID-19): Emerging and Future Challenges for Dental and Oral Medicine. J Dent Res. 2020;99(5):481-487. Peng X, Xu X, Li Y, Cheng L, Zhou X, Ren B. Transmission routes of 2019-nCoV and controls in dental practice. Int J Oral Sci. 2020;12(1):9. Machado RA, Bonan PRF, Perez DEDC, Martelli Júnior H. COVID-19 pandemic and the impact on dental education: discussing current and future perspectives. Braz Oral Res. 2020;34:e083. Ataş O, Talo Yildirim T. Evaluation of knowledge, attitudes, and clinical education of dental students about COVID-19 pandemic. PeerJ. 2020;8:e9575. Deery C. The COVID-19 pandemic: implications for dental education. Evid Based Dent. 2020;21(2):46-47. Basudan S, Binanzan N, Alhassan A. Depression, anxiety and stress in dental students. Int J Med Educ. 2017;8:179-186. Elani HW, Allison PJ, Kumar RA, Mancini L, Lambrou A, Bedos C. A systematic review of stress in dental students. J Dent Educ. 2014; 78(2):226-42. Sahu P. Closure of Universities Due to Coronavirus Disease 2019 (COVID-19): Impact on Education and Mental Health of Students and Academic Staff. Cureus. 2020;12(4):e7541. Ahmed MA, Jouhar R, Ahmed N, Adnan S, Aftab M, Zafar MS, Khurshid Z. Fear and Practice Modifications among Dentists to Combat Novel Coronavirus Disease (COVID-19) Outbreak. Int J Environ Res Public Health. 2020;17(8):2821. Talevi D, Socci V, Carai M, Carnaghi G, Faleri S, Trebbi E, di Bernardo A, Capelli F, Pacitti F. Mental health outcomes of the CoViD-19 pandemic. Riv Psichiatr. 2020;55(3):137-44. Mijiritsky E, Hamama-Raz Y, Liu F, Datarkar AN, Mangani L, Caplan J, Shacham A, Kolerman R, Mijiritsky O, Ben-Ezra M, Shacham M. Subjective Overload and Psychological Distress among Dentists during COVID-19. Int J Environ Res Public Health. 2020;17:5074. Rymarowicz J, Stefura T, Major P, Szeliga J, Wallner G, Nowakowski M, Pędziwiatr M. General surgeons' attitudes towards COVID-19: A national survey during the SARS-CoV-2 virus outbreak. Eur Surg. 2020;1-6. Adams JG, Walls RM. Supporting the Health Care Workforce During the COVID-19 Global Epidemic. JAMA. 2020;323(15):1439-40. Naz N, Iqbal S, Mahmood A. Stress, anxiety and depression among the dental students of university college of medicine and dentistry Lahore; Pakistan. Pak J Med Health Sci. 2017;11(4):1277-81. Waqas A, Iftikhar A, Malik Z, Aedma KK, Meraj H, Naveed S. Association of severity of depressive symptoms with sleep quality, social support and stress among Pakistani medical and dental students: A cross-sectional study. Global Psychiatry. 2019;2(2):211-20. Wang Y, Di Y, Ye J, Wei W. Study on the public psychological states and its related factors during the outbreak of coronavirus disease 2019 (COVID-19) in some regions of China. Psychol Health Med. 2020;1-10. Xiong J, Lipsitz O, Nasri F, Lui LMW, Gill H, Phan L, Chen-Li D, Iacobucci M, Ho R, Majeed A, McIntyre RS. Impact of COVID-19 pandemic on mental health in the general population: A systematic review. J Affect Disord. 2020;277:55-64. Liu N, Zhang F, Wei C, Jia Y, Shang Z, Sun L, Wu L, Sun Z, Zhou Y, Wang Y, Liu W. Prevalence and predictors of PTSS during COVID-19 outbreak in China hardest-hit areas: Gender differences matter. Psychiatry Res. 2020;287;112921. Terán E, Mayta-Tovalino F. Risk Factors, Self-perceived Stress, and Clinical Training among Dentistry Students in Peru: A Cross-sectional Study. J Contemp Dent Pract. 2019;20(5):561-5. Uraz A, Tocak YS, Yozgatligil C, Cetiner S, Bal B. Psychological well-being, health, and stress sources in Turkish dental students. J Dent Educ. 2013:77(10):1345-55. Agius AM, Gatt G, Vento Zahra E, Busuttil A, Gainza-Cirauqui ML, Cortes ARG et al. Self-reported dental student stressors and experiences during the COVID-19 pandemic. J Dent Educ. 2020. doi: 10.1002/jdd.12409. Hu J, Zou H, Dai Y, Feng Z. How to keep students engaged in oral health education during the COVID-19 pandemic. J Dent Educ. 2020. doi: 10.1002/jdd.12420. Liu S, Yang L, Zhang C, Xiang YT, Liu Z, Hu S, Zhang B. Online mental health services in China during the COVID-19 outbreak. 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Can Gio mangrove forest (CGM) is located downstream of Ho Chi Minh City (HCMC), situated between an estuarine system of Dong Nai - Sai Gon river and a part of Vam Co river. The CGM is the largest restored mangrove forest in Vietnam and the UNESCO’s Mangrove Biosphere Reserve. The CGM has been gradually facing to numeric challenges of global climate change, environmental degradation and socio-economic development for the last decades. To evaluate sediment quality in the CGM, we collected 13 cores to analyze for sediment grain size, organic matter content, and trace element concentration of Cd, Cr, Cu, Ni, Pb, Zn. Results showed that trace element concentrations ranged from uncontaminated (Cd, Cu, and Zn) to very minor contaminated (Cr, Ni, and Pb). The concentrations were gradually influenced by suspended particle size and the mangrove plants.ReferencesAnh M.T., Chi D.H., Vinh N.N., Loan T.T., Triet L.M., Slootenb K.B.-V., Tarradellas J., 2003. 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Introduction When semiconductor nanoparticles are reduced to a size of several nanometers or less, the physico-chemical properties start to change by the quantum confinement. The energy gap of particles is enlarged and their absorption spectrum is blue-shifted with a decrease in the particle size. These nanoparticles have been intensively investigated for developing efficient light energy conversion systems, such as photocatalysts [1] and photovoltaics [2]. Especially, high-efficiency quantum dot solar cells fabricated with PbS and PbSe nanoparticles, which showed the responsivity in near-IR region, have attracted much attention [3]. However, the contents of highly toxic element, Pb and Se, limit their use in a wide range of applications [4]. Recently, a multinary AgBiS2 semiconductor can absorb visible and near-IR lights and seems to be a promising material for efficient light energy conversion [5], but there are few reports to prepare size-quantized nanoparticles and control their particle size. In this study, we report the preparation of AgBiS2 nanoparticles using a liquid-phase chemical synthesis method. Their size was varied depending on the preparation conditions. Furthermore, we investigated their photoelectrochemical properties as functions of particle size and composition. Experimental Precursors of bismuth acetate (Bi(OAc)3), silver acetate (Ag(OAc)), and sulfur powder, were dispersed in a mixture solvent of 1-dodecanethiol (DDT) and oleylamine (OLAm), followed by the heat treatment at 373, 393, 423 or 473 K for 30 min. Thus-obtained AgBiS2 nanoparticles were isolated by the addition of methanol as a non-solvent. Results and Discussion The particle size and composition of AgBiS2 nanoparticles were controlled by changing the heating temperature. With an increase of the heating temperature from 373 K to 473 K, the particle size was enlarged from 3.2 nm to 8.1 nm, accompanied by the increase of the Ag fraction in nanoparticles to the stoichiometric value. The onset wavelength in the absorption spectra of AgBiS2 nanoparticles was shifted from 1000 nm to 1200 nm with an increase in the particle size, resulting in the decrease of bandgap from 1.45 eV to 1.05 eV. Since the estimated bandgap values were larger than that of the bulk AgBiS2 (0.80 eV) [6], it was found that the obtained AgBiS2 nanoparticles showed a quantum size effect. The XRD analysis revealed that the obtained nanoparticles exhibited the cubic AgBiS2 crystal structure, regardless of the reaction temperature. The Ag/Bi ratio in the preparation also changed the particle size of obtained AgBiS2 nanoparticles as well as their chemical composition. By reacting precursors with Ag/(Ag+Bi) = 0.33 at 423 K, almost stoichiometric AgBiS2 nanoparticles were formed, that is, Ag: Bi: S = 1: 1: 2. In contrast, when Ag/(Ag+Bi) ratio in preparation was decreased from 0.5 to 0.25, the Ag fraction in nanoparticles decreased from the stoichiometric value of Ag/Bi=1, that is, non-stoichiometric AgBiS2 nanoparticles were formed. The particle size tended to decrease with a decrease in the Ag/(Ag+Bi) ratio in preparation. We carried out the photoelectrochemical measurement of AgBiS2 nanoparticles immobilized on ITO electrodes. Anodic or cathodic photocurrents were detected, depending on the Ag fraction in nanoparticles. The energy levels of AgBiS2 nanoparticles were determined by measuring the photoelectron yield spectroscopy in air. The onset potentials of photocurrent generation were significantly different from the levels of conduction band minimum or valence band maximum, suggesting that the thus-obtained AgBiS2 nanoparticles contained the large amount of defect sites which acted as a carrier recombination site. Acknowledgments This work is supported by the New Energy and Industrial Technology Development Organization (NEDO). References (1) S. Chen, D. Huang, P. Xu, W. Xue, L. Lei, M. Cheng, R. Wang, X. Liu, and R. Deng., J. Mater. Chem. A, 8, 2286 (2020). (2) G. H. Carey, A. L. Abdelhady, Z. Ning, S. M. Thon, O. M. Bakr, and E. H. Sargent, Chem. Rev., 115, 12732 (2015). (3) H. Lee, H. J. Song, M. Shim, and C. Lee, Energy Environ. Sci., 13, 404 (2020). (4) F. M. Winnik and D. Maysinger, Acc. Chem. Res., 46, 672 (2013). (5) M. Bernechea, N. Miller, G. Xercavins, D. So, A. Stavrinadis, and G. Konstantatos, Nat. Photonics, 10, 521 (2016). (6) S. N. Guin and K. Biswas, Chem. Mater., 25, 3225 (2013).

IntroductionIn this article, I set out to accomplish two tasks. The first is to map coffee and cafés in Mainland China in different historical periods. The second is to focus on coffee and cafés in the socio-cultural milieu of contemporary China in order to understand the symbolic value of the emerging coffee/café-scape. Cafés, rather than coffee, are at the centre of this current trend in contemporary Chinese cities. With instant coffee dominating as a drink, the Chinese have developed a cultural and social demand for cafés, but have not yet developed coffee palates. Historical Coffee Map In 1901, coffee was served in a restaurant in the city of Tianjin. This restaurant, named Kiessling, was run by a German chef, a former solider who came to China with the eight-nation alliance. At that time, coffee was reserved mostly for foreign politicians and military officials as well as wealthy businessmen—very few ordinary Chinese drank it. (For more history of Kiessling, including pictures and videos, see Kiessling). Another group of coffee consumers were from the cultural elites—the young revolutionary intellectuals and writers with overseas experience. It was almost a fashion among the literary elite to spend time in cafés. However, this was negatively judged as “Western” and “bourgeois.” For example, in 1932, Lu Xun, one of the most important twentieth century Chinese writers, commented on the café fashion during 1920s (133-36), and listed the reasons why he would not visit one. He did not drink coffee because it was “foreigners’ food”, and he was too busy writing for the kind of leisure enjoyed in cafés. Moreover, he did not, he wrote, have the nerve to go to a café, and particularly not the Revolutionary Café that was popular among cultural celebrities at that time. He claimed that the “paradise” of the café was for genius, and for handsome revolutionary writers (who he described as having red lips and white teeth, whereas his teeth were yellow). His final complaint was that even if he went to the Revolutionary Café, he would hesitate going in (Lu Xun 133-36). From Lu Xun’s list, we can recognise his nationalism and resistance to what were identified as Western foods and lifestyles. It is easy to also feel his dissatisfaction with those dilettante revolutionary intellectuals who spent time in cafés, talking and enjoying Western food, rather than working. In contrast to Lu Xun’s resistance to coffee and café culture, another well-known writer, Zhang Ailing, frequented cafés when she lived in Shanghai from the 1920s to 1950s. She wrote about the smell of cakes and bread sold in Kiessling’s branch store located right next to her parents’ house (Yuyue). Born into a wealthy family, exposed to Western culture and food at a very young age, Zhang Ailing liked to spend her social and writing time in cafés, ordering her favourite cakes, hot chocolate, and coffee. When she left Shanghai and immigrated to the USA, coffee was an important part of her writing life: the smell and taste reminding her of old friends and Shanghai (Chunzi). However, during Zhang’s time, it was still a privileged and elite practice to patronise a café when these were located in foreign settlements with foreign chefs, and served mainly foreigners, wealthy businessmen, and cultural celebrities. After 1949, when the Chinese Communist Party established the People’s Republic of China, until the late 1970s, there were no coffee shops in Mainland China. It was only when Deng Xiaoping suggested neo-liberalism as a so-called “reform-and-open-up” economic policy that foreign commerce and products were again seen in China. In 1988, ten years after the implementation of Deng Xiaoping’s policy, the Nestlé coffee company made the first inroads into the mainland market, featuring homegrown coffee beans in Yunnan province (China Beverage News; Dong; ITC). Nestlé’s bottled instant coffee found its way into the Chinese market, avoiding a direct challenge to the tea culture. Nestlé packaged its coffee to resemble health food products and marketed it as a holiday gift suitable for friends and relatives. As a symbol of modernity and “the West”, coffee-as-gift meshed with the traditional Chinese cultural custom that values gift giving. It also satisfied a collective desire for foreign products (and contact with foreign cultures) during the economic reform era. Even today, with its competitively low price, instant coffee dominates coffee consumption at home, in the workplace, and on Chinese airlines. While Nestlé aimed their product at native Chinese consumers, the multinational companies who later entered China’s coffee market, such as Sara Lee, mainly targeted international hotels such as IHG, Marriott, and Hyatt. The multinationals also favoured coffee shops like Kommune in Shanghai that offered more sophisticated kinds of coffee to foreign consumers and China’s upper class (Byers). If Nestlé introduced coffee to ordinary Chinese families, it was Starbucks who introduced the coffee-based “third space” to urban life in contemporary China on a signficant scale. Differing from the cafés before 1949, Starbucks stores are accessible to ordinary Chinese citizens. The first in Mainland China opened in Beijing’s China World Trade Center in January 1999, targeting mainly white-collar workers and foreigners. Starbucks coffee shops provide a space for informal business meetings, chatting with friends, and relaxing and, with its 500th store opened in 2011, dominate the field in China. Starbucks are located mainly in the central business districts and airports, and the company plans to have 1,500 sites by 2015 (Starbucks). Despite this massive presence, Starbucks constitutes only part of the café-scape in contemporary Chinese cities. There are two other kinds of cafés. One type is usually located in universities or residential areas and is frequented mainly by students or locals working in cultural professions. A representative of this kind is Sculpting in Time Café. In November 1997, two years before the opening of the first Starbucks in Beijing, two newlywed college graduates opened the first small Sculpting in Time Café near Beijing University’s East Gate. This has been expanded into a chain, and boasts 18 branches on the Mainland. (For more about its history, see Sculpting in Time Café). Interestingly, both Starbucks and Sculpting in Time Café acquired their names from literature, Starbucks from Moby Dick, and Sculpting in Time from the Russian filmmaker Andrei Tarkovsky’s film diary of the same name. For Chinese students of literature and the arts, drinking coffee is less about acquiring more energy to accomplish their work, and more about entering a sensual world, where the aroma of coffee mixes with the sounds from the coffee machine and music, as well as the lighting of the space. More importantly, cafés with this ambience become, in themselves, cultural sites associated with literature, films, and music. Owners of this kind of café are often lovers of foreign literatures, films, and cultures, and their cafés host various cultural events, including forums, book clubs, movie screenings, and music clubs. Generally speaking, coffee served in this kind of café is simpler than in the kind discussed below. This third type of café includes those located in tourist and entertainment sites such as art districts, bar areas, and historical sites, and which are frequented by foreign and native tourists, artists and other cultural workers. If Starbucks cultivates a fast-paced business/professional atmosphere, and Sculpting in Time Cafés an artsy and literary atmosphere, this third kind of café is more like an upscale “bar” with trained baristas serving complicated coffees and emphasising their flavour. These coffee shops are more expensive than the other kinds, with an average price three times that of Starbucks. Currently, cafés of this type are found only in “first-tier” cities and usually located in art districts and tourist areas—such as Beijing’s 798 Art District and Nanluo Guxiang, Shanghai’s Tai Kang Road (a.k.a. “the art street”), and Hangzhou’s Westlake area. While Nestlé and Starbucks use coffee beans grown in Yunnan provinces, these “art cafés” are more inclined to use imported coffee beans from suppliers like Sara Lee. Coffee and Cafés in Contemporary China After just ten years, there are hundreds of cafés in Chinese cities. Why has there been such a demand for coffee or, more accurately, cafés, in such a short period of time? The first reason is the lack of “third space” environments in Mainland China. Before cafés appeared in the late 1990s, stores like KFC (which opened its first store in 1987) and McDonald’s (with its first store opened in 1990) filled this role for urban residents, providing locations where customers could experience Western food, meet friends, work, or read. In fact, KFC and McDonald’s were once very popular with college students looking for a place to study. Both stores had relatively clean food environments and good lighting. They also had air conditioning in the summer and heating in the winter, which are not provided in most Chinese university dormitories. However, since neither chain was set up to be a café and customers occupying seats for long periods while ordering minimal amounts of food or drink affected profits, staff members began to indirectly ask customers to leave after dining. At the same time, as more people were able to afford to eat at KFC and McDonald’s, their fast foods were also becoming more and more popular, especially among young people. As a consequence, both types of chain restaurant were becoming noisy and crowded and, thus, no longer ideal for reading, studying, or meeting with friends. Although tea has been a traditional drink in Chinese culture, traditional teahouses were expensive places more suitable for business meetings or for the cultural or intellectual elite. Since almost every family owns a tea set and can readily purchase tea, friends and family would usually make and consume tea at home. In recent years, however, new kinds of teahouses have emerged, similar in style to cafés, targeting the younger generation with more affordable prices and a wider range of choices, so the lack of a “third space” does not fully explain the café boom. Another factor affecting the popularity of cafés has been the development and uptake of Internet technology, including the increasing use of laptops and wireless Internet in recent years. The Internet has been available in China since the late 1990s, while computers and then laptops entered ordinary Chinese homes in the early twenty-first century. The IT industry has created not only a new field of research and production, but has also fostered new professions and demands. Particularly, in recent years in Mainland China, a new socially acceptable profession—freelancing in such areas as graphic design, photography, writing, film, music, and the fashion industry—has emerged. Most freelancers’ work is computer- and Internet-based. Cafés provide suitable working space, with wireless service, and the bonus of coffee that is, first of all, somatically stimulating. In addition, the emergence of the creative and cultural industries (which are supported by the Chinese government) has created work for these freelancers and, arguably, an increasing demand for café-based third spaces where such people can meet, talk and work. Furthermore, the flourishing of cafés in first-tier cities is part of the “aesthetic economy” (Lloyd 24) that caters to the making and selling of lifestyle experience. Alongside foreign restaurants, bars, galleries, and design firms, cafés contribute to city branding, and link a city to the global urban network. Cafés, like restaurants, galleries and bars, provide a space for the flow of global commodities, as well as for the human flow of tourists, travelling artists, freelancers, and cultural specialists. Finally, cafés provide a type of service that contributes to friendly owner/waiter-customer relations. During the planned-economy era, most stores and hotels in China were State-owned, staff salaries were not related to individual performance, and indifferent (and even unfriendly) service was common. During the economic reform era, privately owned stores and shops began to replace State-owned ones. At the same time, a large number of people from the countryside flowed into the cities seeking opportunities. Most had little if any professional training and so could only find work in factories or in the service industry. However, most café employees are urban, with better educational backgrounds, and many were already familiar with coffee culture. In addition, café owners, particularly those of places like Sculpting in Time Cafe, often invest in creating a positive, community atmosphere, learning about their customers and sharing personal experiences with their regular clients. This leads to my next point—the generation of the 1980s’ need for a social community. Cafés’ Symbolic Value—Community A demand for a sense of community among the generation of the 1980s is a unique socio-cultural phenomenon in China, which paradoxically co-exists with their desire for individualism. Mao Zedong started the “One Child Policy” in 1979 to slow the rapid population growth in China, and the generations born under this policy are often called “the lonely generations,” with both parents working full-time. At the same time, they are “the generation of me,” labelled as spoiled, self-centred, and obsessed with consumption (de Kloet; Liu; Rofel; Wang). The individuals of this generation, now aged in their 20s and 30s, constitute the primary consumers of coffee in China. Whereas individualism is an important value to them, a sense of community is also desirable in order to compensate for their lack of siblings. Furthermore, the 1980s’ generation has also benefitted from the university expansion policy implemented in 1999. Since then, China has witnessed a surge of university students and graduates who not only received scientific and other course-based knowledge, but also had a better chance to be exposed to foreign cultures through their books, music, and movies. With this interesting tension between individualism and collectivism, the atmosphere provided by cafés has fostered a series of curious temporary communities built on cultural and culinary taste. Interestingly, it has become an aspiration of many young college students and graduates to open a community-space style café in a city. One of the best examples is the new Henduoren’s (Many People’s) Café. This was a project initiated by Wen Erniu, a recent college graduate who wanted to open a café in Beijing but did not have sufficient funds to do so. She posted a message on the Internet, asking people to invest a minimum of US$316 to open a café with her. With 78 investors, the café opened in September 2011 in Beijing (see pictures of Henduoren’s Café). In an interview with the China Daily, Wen Erniu stated that, “To open a cafe was a dream of mine, but I could not afford it […] We thought opening a cafe might be many people’s dream […] and we could get together via the Internet to make it come true” (quoted in Liu 2011). Conclusion: Café Culture and (Instant) Coffee in China There is a Chinese saying that, if you hate someone—just persuade him or her to open a coffee shop. Since cafés provide spaces where one can spend a relatively long time for little financial outlay, owners have to increase prices to cover their expenses. This can result in fewer customers. In retaliation, cafés—particularly those with cultural and literary ambience—host cultural events to attract people, and/or they offer food and wine along with coffee. The high prices, however, remain. In fact, the average price of coffee in China is often higher than in Europe and North America. For example, a medium Starbucks’ caffè latte in China averaged around US$4.40 in 2010, according to the price list of a Starbucks outlet in Shanghai—and the prices has recently increased again (Xinhua 2012). This partially explains why instant coffee is still so popular in China. A bag of instant Nestlé coffee cost only some US$0.25 in a Beijing supermarket in 2010, and requires only hot water, which is accessible free almost everywhere in China, in any restaurant, office building, or household. As an habitual, addictive treat, however, coffee has not yet become a customary, let alone necessary, drink for most Chinese. Moreover, while many, especially those of the older generations, could discern the quality and varieties of tea, very few can judge the quality of the coffee served in cafés. As a result, few Mainland Chinese coffee consumers have a purely somatic demand for coffee—craving its smell or taste—and the highly sweetened and creamed instant coffee offered by companies like Nestlé or Maxwell has largely shaped the current Chinese palate for coffee. Ben Highmore has proposed that “food spaces (shops, restaurants and so on) can be seen, for some social agents, as a potential space where new ‘not-me’ worlds are encountered” (396) He continues to expand that “how these potential spaces are negotiated—the various affective registers of experience (joy, aggression, fear)—reflect the multicultural shapes of a culture (its racism, its openness, its acceptance of difference)” (396). Cafés in contemporary China provide spaces where one encounters and constructs new “not-me” worlds, and more importantly, new “with-me” worlds. While café-going communicates an appreciation and desire for new lifestyles and new selves, it can be hoped that in the near future, coffee will also be appreciated for its smell, taste, and other benefits. Of course, it is also necessary that future Chinese coffee consumers also recognise the rich and complex cultural, political, and social issues behind the coffee economy in the era of globalisation. References Byers, Paul [former Managing Director, Sara Lee’s Asia Pacific]. Pers. comm. Apr. 2012. China Beverage News. “Nestlé Acquires 70% Stake in Chinese Mineral Water Producer.” (2010). 31 Mar. 2012 ‹http://chinabevnews.wordpress.com/2010/02/21/nestle-acquires-70-stake-in-chinese-mineral-water-producer›. Chunzi. 张爱玲地图[The Map of Eileen Chang]. 汉语大词典出版 [Hanyu Dacidian Chubanshe], 2003. de Kloet, Jeroen. China with a Cut: Globalization, Urban Youth and Popular Music. Amsterdam: Amsterdam UP, 2010. Dong, Jonathan. “A Caffeinated Timeline: Developing Yunnan’s Coffee Cultivation.” China Brief (2011): 24-26. Highmore, Ben. “Alimentary Agents: Food, Cultural Theory and Multiculturalism.” Journal of Intercultural Studies, 29.4 (2008): 381-98. ITC (International Trade Center). The Coffee Sector in China: An Overview of Production, Trade And Consumption, 2010. Liu, Kang. Globalization and Cultural Trends in China. Honolulu: University of Hawai’i Press, 2004. 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Introdução: O câncer é definido como uma proliferação descontrolada de células malignas em um hospedeiro e considerado uma das principais causas de morte em todo o mundo. No Brasil, o câncer colorretal é a segunda causa de morte mais comum entre mulheres e a terceira mais prevalente em homens. Muitas estratégias têm sido estudadas para auxiliar o tratamento antineoplásico. Dentro desse contexto, a ingestão de probióticos, representa uma nova opção terapêutica relevante no âmbito da nutrição. Objetivo: Realizar uma revisão sobre o uso dos probióticos no tratamento de pacientes com câncer colorretal. Material e Método: Trata-se de uma revisão realizada em 2018, utilizando-se 10 artigos, pesquisados nas bases indexadas BVS e PubMed e na ferramenta de pesquisa Google acadêmico. A pesquisa incluiu artigos em português e inglês publicados no período de 2010 a 2017. Resultados: O uso de probióticos demonstrou trazer efeitos positivos ao tratamento de pacientes com câncer colorretal, trazendo benefícios como: a diminuição de enterobactérias e enterococos, melhora na modulação da imunidade local, melhora dos sintomas intestinais, recuperação da função intestinal, entre outros. Conclusão: Conclui-se que apesar dos resultados positivos observados, há a necessidade de futuros estudos de longa duração para elucidar melhor essa relação.Descritores: Neoplasias Colorretais; Nutrientes; Probióticos.ReferênciasKahouli I, Malhotra M, Westfall S, Alaoui-Jamali MA, Prakash S. Design and validation of an orally administrated active L. fermentum-L. acidophilus probiotic formulation using colorectal cancer Apc Min/+ mouse model. Appl Microbiol Biotechnol. 2017;101(5):1999-2019.Oliveira RC, Rêgo MAV. Mortality risck of colorectal câncer in Brazil from 1980 to 2013. Arq Gastroenterol 2016;53(2)76-83.Instituto Nacional de Câncer (INCA). Tipos de câncer: colorretal. 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Location-based services (LBS) are services that answer queries based on the locations with which the queries are associate; normally the locations where the queries are issued. With a variety of promising applications, such as local information access (e.g., traffic reports, news, and navigation maps) and nearest neighbor queries (e.g., finding the nearest restaurants) (Barbara, 1999; Ren & Dunham, 2000; D. L. Lee, Lee, Xu, & Zheng, 2002; W. C. Lee, Xu, & Zheng, 2004), LBS is emerging as an integral part of daily life. The greatest potential of LBS is met in a mobile computing environment, where users enjoy unrestricted mobility and ubiquitous information access. For example, a traveler could issue a query like “Find the nearest hotel with a room rate below $100” from a wireless portable device in the middle of a journey. To answer such a query, however, three major challenges have to be overcome: • Constrained Mobile Environments: Users in a mobile environment suffer from various constraints, such as scarce bandwidth, lowquality communication, frequent network disconnections, and limited local resources. These constraints pose a great challenge for the provision of LBS to mobile users. • Spatial Data: In LBS, the answers to a query associated with different locations may be different. That is, query results are dependent on spatial properties of queries. For a query bound with a certain query location, the query result should be relevant to the query as well as valid for the bound location. This requirement adds additional complexity to traditional data management techniques such as data placement, indexing, and query processing (D. L. Lee, 2002). • User Movement: The fact that a mobile user may change its location makes some tasks in LBS, such as query scheduling and cache management, particularly tough. For example, suppose that a mobile user issues a query “Find the nearest restaurant” at location A. If the query is not scheduled timely enough on the server, the user has moved to location B when he or she gets the answer R. However, R is no longer the nearest restaurant at location B. Caching has been a commonly used technique for improving data access performance in a mobile computing environment (Acharya, Alonso, Franklin, & Zdonik, 1995). There are several advantages for caching data on mobile clients: • It improves data access latency since a portion of queries, if not all, can be satisfied locally. • It helps save energy since wireless communication is required only for cache-miss queries. • It reduces contention on the narrow-bandwidth wireless channel and off-loads workload from the server; as such, the system throughput is improved. • It improves data availability in circumstances where clients are disconnected or weakly connected because cached data can be used to answer queries. However, as discussed above, the constrains of mobile computing environments, the spatial property of location-dependent data, and the mobility of mobile users have opened up many new research problems in client caching for LBS. This chapter discusses the research issues arising from caching of location-dependent data in a mobile environment and briefly describes several state-of-the-art solutions.