11,248 research outputs found
DINASTI QIN DAN PENCAPAIANNYA (221–207 SM)
No full textDinasti Qin merupakan salah satu dinasti yang penting dalam sejarah Cina, karena memberikan pengaruh besar terhadap perkembangan kebudayaan Cina. Kebijakan yang diterapkan oleh Qin Shi Huang Ti atau Kaisar Pertama Cina sebagai pendiri Dinasti Qin (Kekaisaran Cina) berdampak pada keberhasilan Dinasti Qin. Semua yang telah dicapai oleh Dinasti Qin adalah hasil dari kerja keras Kaisar Pertama Cina. Qin Shi Huang Ti merupakan jiwa dari Dinasti Qin.
Penelitian ini bertujuan: (1) untuk mengetahui proses munculnya Dinasti Qin sebagai pemersatu Cina, (2) mengetahui kebijakan-kebijakan yang diterapkan oleh Qin Shi Huang Ti, (3) mengetahui pencapaian dan akhir kekuasaan Dinasti Qin. Penelitian ini merupakan penelitian yang menggunakan metode sejarah kritis. Menurut Louis Gottschalk, metode sejarah kritis memiliki empat tahapan yaitu: (1) heuristik, (2) kritik sumber, (3) interpretasi, dan (4) historiografi atau penulisan sejarah. Metode sejarah kritis meliputi proses heuristik (mengumpulkan sumber), menguji, menganalisis sumber dengan disertai kritik, baik itu kritik intern maupun ekstern, kemudian diinterpretasikan serta disajikan dalam bentuk tulisan karya sejarah (historiografi).
Hasil penelitian menunjukkan bahwa: (1) proses munculnya Dinasti Qin sebagai pemersatu Cina dimulai ketika Qin Shi Huang Ti melakukan ekspansi. Han ditaklukkan tahun 230 SM, Zhou tahun 228 SM, Wei tahun 225 SM, Chu tahun 223 SM dan Yan tahun 222 SM, dan Qi tahun 221 SM yang sekaligus menandai bersatunya seluruh Cina. (2) Kebijakan yang diterapkan oleh Qin Shi Huang Ti meliputi bidang militer, politik, ekonomi, pendidikan dan kebudayaan. Qin Shi Huang Ti merupakan pencetus ide pembangunan Tembok Besar Cina (The Great Wall) pada 214 SM sebagai benteng pertahanan dari serangan bangsa Mongol (bar-bar), menghapus sistem pemerintahan feodal dan menerapkan sistem pemerintahan terpusat, menekan perkembangan paham Confucianisme dan menganut paham legalisme, membangun banyak proyek fisik, menyeragamkan satuan mata uang, timbangan, perkakas dan tulisan. Kebijakan yang menyebabkan Qin Shi Huang Ti mendapat kecaman adalah pembakaran buku dan penguburan hidup-hidup kaum terpelajar yang dianggap dapat membahayakan pemerintah. (4) Pencapaian Dinasti Qin adalah sebagai peletak dasar Kekaisaran Cina, wilayahnya meliputi Cina dan sebagaian Indo Cina, serta peninggalan budaya yang khas. Akhir kekuasaan Dinasti Qin berawal dari kematian Qin Shi Huang Ti tahun 210 SM. Penganti Qin Shi Huang Ti tidak mampu menangani pemberontakan yang terjadi di berbagai wilayah sehingga Dinasti Qin hancur pada tahun 207 SM.
Kata Kunci: Qin Shi Huang Ti, Dinasti Qin, dan Pencapaian
Homochiral transition-metal camphorate coordination architectures containing "piperazine-pyridine" ligands
No full text[[abstract]]A total of five homochiral metal-organic coordination polymers (MOCPs) showing high thermal stability have been assembled from the reaction of divalent transition-metal ions (Co(2+), Zn(2+), and Cd(2+)), rigid enantiopure D-camphoric acid (D-H(2)Cam), and achiral neutral N,N'-bis(pyrid-4-yl) piperazine (bpypip) ligand under hydro(solvo)thermal conditions. Compound [Co(2)(D-Cam)(2)(bpypip)] (1) features a chiral-layered cobalt-camphorate coordination (4,4)-net, which is pillared by auxiliary linear N-tethering bpypip linkers to yield a homochiral three-dimensional coordination framework with Schlafli symbol of 4(4).6(10).8. Compounds [M(D-HCam)(2)(bpypip)] (2, M = Cd; 3, M = Zn) have nearly identical one-dimensional M-bpypip zigzag coordination-chain structures, in which each metal ion further attaches to two partially deprotonated monoanionic D-HCam terminals, which exhibit two types of partially deprotonating manner in 2 but only one type in 3. Through chain-to-chain C(= O)OH center dot center dot center dot O(carboxylate) hydrogen bonds, the zigzag coordination-chain becomes extended to a three-dimensional uninodal 6-connected supramolecular network, which can be considered as a result of a M-D-HCam-based 4-connected supramolecular 6(5).8-net intersected by M-bpypip-based zigzag coordination-chains. Of particular interest, the supramolecular assembly contains a couple of single-stranded right- (SRH) and left-handed (SLH) supramolecular helices and a couple of double-stranded right-(DRH) and left-handed (DLH) supramolecular helices, and therefore exists as a meso-net in topology, i.e., there is no spatial chirality. Compounds [M(2)(OH)(OAc)(D-Cam)(bpypip)] (4, M = Co; 5, M = Zn) have identically homochiral ladder-like chain structures having meso-M2 units and presenting three kinds of different anions, i.e., hydroxyl, acetate, and D-Cam. The obtained acetate anion may be generated from the hydrolyzation of dimethylacetamide (DMAc) under hydro(solvo) thermal conditions.[[note]]SC
Early diagnosis of single segment vertebral osteomyelitis--mr pattern and its characteristics
No full textEffects of single dose of Lufenuron on the eggs of flea of dogs and cats for experimental prevention
No full textAdenosine-stimulated adrenal steroidogenesis involves the adenosine A2A and A2B receptors and the Janus kinase 2-mitogen-activated protein kinase kinase-extracellular signal-regulated kinase signaling pathway.
No full textHydro(solvo)thermal synthesis of homochiral metal-camphorate coordination polymers
No full text[[abstract]]Two thermally stable homochiral metal-camphorate coordination polymers, [Co(D-Cam)] (1) and [Cu(2)(D-Cam)(2)(D-H(2)Cam)(2)] (2), have been hydro(solvo) thermally synthesized from the reaction of D-camphoric acid (D-H(2)Cam) with the corresponding metal salts. Polymer 1 has a three-dimensional homochiral framework involving one-dimensional cobalt-carboxylate chains aligned parallel to the [100] direction. Polymer 2 features a homochiral-layered structure with grid-like (4,4)-topology, which extended to a three-dimensional supramolecular assembly through hydrogen-bonded cyclic R(2)(2)(8) patterned carboxylic acid dimers as supramolecular synthons. This supramolecular network appears to be self-penetrating and has a Schlafli symbol of 4(4)6(10)8. Magnetic studies revealed that polymer 1 exhibits possible antiferromagnetic couplings.[[note]]SC
Doping‐Free Nanoscale Complementary Carbon‐Nanotube Field‐Effect Transistors with DNA‐Templated Molecular Lithography
No full textThis work was sponsored by the Samsung Electronics Co. Ltd. Dr.
X.-J. Huang would like to express appreciation for the financial
support of the Brain Korea 21 project, the School of Information
Technology, and the Korea Advanced Institute of Science and
Technology in 2007. Also this work was partially supported by the
NRL program of the Korea Science and Engineering Foundation
(KOSEF) grant funded by the Korea government (MEST) (no.R0A-
2007-000-20028-0)
Yeast metabolism in fresh and frozen dough : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Palmerston North, New Zealand
Full text linkAuthor also known as SM LovedayFresh bakery products have a very short shelf life, which limits the extent to which manufacturing can be centralised. Frozen doughs are relatively stable and can be manufactured in large volumes, distributed and baked on-demand at the point of sale or consumption. With appropriate formulation and processing a shelf life of several months can be achieved.Shelf life is limited by a decline in proofing rate after thawing, which is attributed to a) the dough losing its ability to retain gas and b) insufficient gas production, i.e. yeast activity. The loss of shelf life is accelerated by delays between mixing and freezing, which allow yeast cells the chance to ferment carbohydrates.This work examined the reasons for insufficient gas production after thawing frozen dough and the effect of pre-freezing fermentation on shelf life. Literature data on yeast metabolite dynamics in fermenting dough were incomplete. In particular there were few data on the accumulation of ethanol, a major fermentation end product which can be injurious to yeast.Doughs were prepared in a domestic breadmaker using compressed yeast from a local manufacturer and analysed for glucose, fructose, sucrose, maltose and ethanol. Gas production after thawing declined within 48 hours of frozen storage. This was accelerated by 30 or 90 minutes of fermentation at 30;C prior to freezing.Sucrose was rapidly hydrolysed and yeast consumed glucose in preference to fructose. Maltose was not consumed while other sugars remained. Ethanol, accumulated from consumption of glucose and fructose, was produced in approximately equal amounts to CO2, indicating that yeast cells metabolised reductively.Glucose uptake in fermenting dough followed simple hyperbolic kinetics and fructose uptake was competitively inhibited by glucose. Mathematical modelling indicated that diffusion of sugars and ethanol in dough occurred quickly enough to eliminate solute gradients brought about by yeast metabolism
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