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Consumers’experiences and preferences for plant-based meat food:Evidence from a choice experiment in four cities of China

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Journal of Integrative Agriculture 2023年第1期22卷 306-319页

作者： WANG Ge madison t plaster Bai Yun-li LIU Cheng-fang China Center for Agricultural Policy School of Advanced Agricultural SciencesPeking UniversityBeijing 100871P.R.China Yenching Academy Peking UniversityBeijing 100871P.R.China Key Laboratory of Ecosystem Network Observation and Modeling Institute of Geographic Sciences and Natural Resources ResearchChinese Academy of SciencesBeijing 100101R.P.China United Nations Environment Programme–International Ecosystem Management Partnership Beijing 100101R.P.China

this paper examined consumers’experiences in and preferences for plant-based meat(PBM)food and their respective correlates,based on data from an online survey of 579 consumers in four major cities in China in early 2021.We first described consumers’experiences in consuming and purchasing PBM food and their correlates,and then analyzed consumer preferences using hypothetical choice experiment.the experiment offered consumers various options to purchase burgers made from PBM or animal-based meat(ABM),combined with different countries of origin(COO),taste labels,and prices.Our data showed that respondents hold overall positive attitudes toward PBM food;85 and 82%of respondents reported experience in eating and purchasing PBM food,respectively.More than half of them ate PBM food because they wanted to try new food(58%),or were interested in healthy food(56%).Income,religion,and dietary restrictions were significantly correlated with consumers’experiences in PBM food consumption.Results from the Random Parameter Logit Model based on the hypothetical choice experiment data showed that 79%of respondents chose PBM burgers and were willing to pay an average of 88 CNY for a PBM burger.We also found that 99.8 and 83%of respondents are willing to buy burgers made in China and those with a taste label,with a willingness to pay(WtP)of 208 and 120 CNY,respectively.the heterogeneity test revealed that females and those with at least a bachelor’s degree,higher income,religious beliefs,and dietary restrictions are more likely to buy PBM burgers than their counterparts.

关键词： plant-based meat(PBM) choice experiment consumers’preference willingness to pay

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Electroforming of a Complex Mould Using an Acid-Mediated Copper Sulphate Bath

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Open Journal of Metal 2014年第2期4卷 9-19页

作者： R. t. Ojo C. Edechuku B. Aremo M. O. Adeoye O. S. teniola Centre for Energy Research and Development Obafemi Awolowo University Ile-Ife Nigeria Department of Materials Science and Engineering Obafemi Awolowo University Ile-Ife Nigeria

this work reports a procedure for the fabrication of a complex mould using the technique of electroforming. this was with a view to finding a cheaper and less labour-intensive mould production route practicable locally. A plaster of Paris electroforming mandrel in the shape of a water bottle was produced and made electrically conducting with a layer of copper conducting paint. Considerations for electroform removal were made by applying a thin, chloroform-dissolvable epoxy layer beneath the conducting copper paint. Uniformity of deposition on the mandrel was accomplished with the construction of a special deposition bath with multiple copper anodes around its perimeter. the electroforming was done in the galvanostatic electro deposition mode for about 240 hrs in a 1 M Cu2SO4 bath with the deposition of elemental copper on the mandrel. Incidences of rising bath pH were mediated with concentrated H2SO4. A free-standing electroform representing the mould cavity was formed in the deposition. the product so formed was a reproduction of the net-shape of the mandrel exhibiting smooth surface finish. the electroforming was cast with an aluminum backing layer to complete its transformation into a split mould. the finished mould was comparable in appearance to the imported moulds in terms of appearance and reproduction of intricate surface patterns. the simplicity and low cost of this method significantly reduced the requirements for expensive instrumentation and highly skilled labour for mould production.

关键词： Electroforming Electroform Mould Copper Electrodeposition

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距骨下重建治疗马蹄内翻足

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修复重建外科杂志 1990年第3期4卷 152-153页

作者：郑振耀香港中文大学矫形外科及创伤学系

治疗先天性马蹄内翻足的方法甚多。作者采用广泛的松解手术,然后重新排列距下关节,用两枚克氏针固定,石膏固定8～12周。共治疗23例30只足。手术时平均年龄为6个月。术后平均随访40个月。24只足优良,5只好,1只不太满意。

关键词：肌腱松解术马蹄内翻重建

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