冰冷的城市需要更多的綠手指論文書籍站
Substituted的問題，透過圖書和論文來找解法和答案更準確安心。 我們找到下列問答集和整理懶人包
Substituted的問題，我們搜遍了碩博士論文和台灣出版的書籍，推薦Ling, Alex寫的 Scandalous Times: Contemporary Creativity and the Rise of State-Sanctioned Controversy 和Aristotelous, Aimee,Oliva, Richard的 The Doctors Weight Loss Diet: Your Medically Approved Low-Carb Solution for Total Health都 可以從中找到所需的評價。
另外網站Substitute definition and meaning | Collins English Dictionary也說明：In my experience a straight substitution of carob for chocolate doesn't work. [+ of] ... verb transitiveWord forms: ˈsubstiˌtuted or ˈsubstiˌtuting.
這兩本書分別來自 和所出版 。
國立交通大學 生物資訊及系統生物研究所 尤禎祥所指導 謝明修的 布里斯洛中間體自由基反應機制之理論研究 （2021），提出Substituted關鍵因素是什麼，來自於布里斯洛中間體、反應機構、自由基、含氮雜環卡賓、轉酮醇酶。
而第二篇論文國立陽明交通大學 材料科學與工程學系所 韋光華所指導 陳重豪的 調控高分子給體二維共軛側鏈與設計共軛中心核與pi-架橋小分子受體結構與性質之系統性研究 （2021），提出因為有 有機太陽能電池、高分子側鏈工程、反式元件、低掠角廣角度散色、低掠角小角度散色的重點而找出了 Substituted的解答。
最後網站substituted - Sesli Sözlük則補充：substituted teriminin İngilizce İngilizce sözlükte anlamı · Past tense and past participle of substitute · Exchanged; put in the place of another · exchanged for - ...
Scandalous Times: Contemporary Creativity and the Rise of State-Sanctioned Controversy
為了解決Substituted 的問題，作者Ling, Alex 這樣論述：
We live in scandalous times. Every day some new controversy demands our attention, our emotional investment, and, ultimately, our judgment. Many of these routine transgressions will be understood in ’revelatory’ terms, as peeling back the multiple layers of artifice and spin to reveal an underlyi
ng, and oftentimes disturbing, ’truth’. Otherswill be recognized as calculated marketing exercises that simply present the strategic face of contemporary capitalism. Yet these ’ordinary’ scandals can themselves be seen to be largely derivative of another, altogether more fundamental-and fundamentall
y rare-form of disruption. Such is the real scandal that accompanies instances of authentic creation. Building on the philosophy of Alain Badiou, Scandalous Times not only argues the case for such ’real scandal’, but also shows how it is today being abrogated and substituted through the increasing p
roduction of novel forms of state-sanctioned controversy. From Duchamp to Donald Trump, Scandalous Times explores the ways in which areas from art and advertising to politics and social media have come to actively contribute to this ’static’ fabrication of controversy, all the while arguing for the
need to rethink creativity as a radical exception to the state, and not its proxy.
Substituted進入發燒排行的影片
濃厚美味しい本格ティラミスの作り方
本格的な感じで作りますが、簡単お手軽な作り方も紹介しています
市販のビスケットでインスタントコーヒーを使い、卵黄なしでも作れますのでぜひ～
【材料】
サヴォイアルディ(市販のビスケットで代用可)
・卵黄 2個
・グラニュー糖(卵黄用) 15g
・卵白 2個
・グラニュー糖(卵白用) 30g
・薄力粉 50g
・粉糖 適量
ザバイオーネ
・卵黄 2個
・グラニュー糖 25g
・マルサラ酒(甘口) 40g
(ラム酒やアマレットなど他の洋酒でもOK)
ザバイオーネ・クリーム
・マスカルポーネチーズ 200g
・グラニュー糖 50g
・ホワイトチョコ(お好み) 20g
・ザバイオーネ 全量
・マルサラ酒 お好みの量
・生クリーム 150g
エスプレッソ液
・エスプレッソ(濃いめのインスタントやドリップコーヒーで代用可)
・グラニュー糖 お好みの量
・マルサラ酒 お好みの量
仕上げ
・ココアパウダーやコーヒーパウダー 適量
【準備】
・粉糖、薄力粉はふるって使う
・オーブンを180℃に予熱する
・クリームを作る少し前にマスカルポーネを常温に出しておく
【作り方】
1. 【サヴォイアルディ/180℃に予熱】ボウルに卵黄2個・グラニュー糖15gを泡立て器ですり混ぜる
2. 別のボウルに卵白2個を入れて白っぽくなるまで泡だて、グラニュー糖30gのうち半分を入れて泡立てる
3. ツヤが出てきたら残りのグラニュー糖を加え、角が立つまで泡立てメレンゲを作る
4. 卵黄の方にメレンゲの半量を入れてざっと馴染むまで混ぜ、薄力粉50gをふるい入れる
5. ヘラに持ち替えて粉っぽさが無くなる直前くらいまでさっくり切り混ぜ、残りのメレンゲを加える
6. あまり泡を潰さないように切り混ぜ、なめらかに混ざったら丸口金をつけた絞り袋に入れる
7. オーブン用シートを敷いた天板に棒状に絞り出し、粉糖を全体にふるいかけ、消えた頃にもう1回粉糖をふるいかける
8. 180℃に予熱したオーブンで20～25分を目安に、軽く色づくまで焼いて冷ましておく
9. 【ザバイオーネ】ボウルに卵黄2個・グラニュー糖25g・マルサラ酒40gを合わせて混ぜる
10. 鍋で加熱した沸騰しないくらいのお湯で湯煎にかけ、混ぜながら70℃程度まで温める(より殺菌を意識するなら80℃)
11. 温度が上がると泡が消えとろみつく、湯煎から外し好みでふんわり泡立ててもOK
12. 【ザバイオーネ・クリーム】ボウルにマスカルポーネチーズ200gをほぐし、グラニュー糖50gをすり混ぜる
13. 溶かしたホワイトチョコ20g・ザバイオーネをなめらかに混ぜ、好みでマルサラ酒も加え混ぜる
14. 生クリーム150gを軽く角が立つまで泡だて、↑に半量ずつ加えてなめらかに切り混ぜる
15. 【エスプレッソ液】エスプレッソor濃い目に作ったコーヒーに、好みでグラニュー糖・マルサラ酒を混ぜておく
16. 【仕上げ】容器にサヴォイアルディ(ビスケット)を敷き、エスプレッソ液を染み込ませる(もしくは染み込ませてから容器に入れる)
17. ザバイオーネ・クリームを入れて均し、エスプレッソ液を染み込ませたサヴォイアルディ→ザバイオーネ・クリームと重ねていく
18. 冷蔵庫で冷やし固め、仕上げにココアパウダーやコーヒーパウダーをふるいかけて出来上がり
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▼サブチャンネル(料理実験チャンネル)
https://www.youtube.com/channel/UCqIW0OHh8k2np5ZNz3wz8sg
▼ブログ
http://www.ikashiya.com/
▼Twitter
https://twitter.com/sakihirocl
▼Instagram
https://www.instagram.com/sakiyamahiroshi/
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↓using translation software.
[Ingredients]
Savoie Ardi (store-bought biscuits can be substituted)
・Two egg yolks
・Granulated sugar (for the egg yolk) 15 g
・Egg whites 2 pieces
・Granulated sugar (for egg whites) 30 g
・Cake flour 50 g
・Powdered sugar as needed
Zabaione
・Two egg yolks
・Granulated sugar 25 g
・Marusara Sake (sweet) 40 g
(You can also use other foreign liquors such as rum or amaretto.)
Sabaione Cream
・Mascarpone cheese 200 g
・Granulated sugar 50 g
・White chocolate (optional) 20 g
・Sabaione total amount
・Marsala Sake, as much as you like
・Heavy cream 150 g
espresso solution
・Espresso (strong instant or drip coffee can be substituted)
・Granulated sugar as much as you like
・Marsala Sake, as much as you like
Finish
・Appropriate amount of cocoa powder or coffee powder
[How to make]
1. [Savoie Hardy/Preheat to 180 °C] Mix 2 egg yolks and 15 g of granulated sugar with a whisk.
2. Add 2 egg whites in a different bowl and whip it until it becomes whitish. Add half of 30 g of granulated sugar and whip it.
3. Add the rest of the granulated sugar when it glazes. Whip it until it peaks to make a meringue.
4. Add half of the meringue to the egg yolk and mix it until it blends in. Sift in 50 g of weak flour.
5. Switch to a spatula and lightly mix it until the powdery feel is gone. Add the rest of the meringue.
6. Mix it so it doesn't crush the bubbles too much. Add it in a piping bag with a round cap when it mixes smoothly.
7. Squeeze it out into a stick shape on a baking sheet covered with baking paper. Sift the powdered sugar entirely. Sift it once again when it disappears.
8.Bake it in the oven preheated to 180 °C for around 20 to 25 minutes until it lightly browns then let it cool.
9. [The Baione] Mix 2 egg yolks, 25 g of granulated sugar, and 40 g of marsala sake in a bowl.
10. Boil it in hot water heated in a pot until it doesn't boil. Warm it to around 70 °C as you mix it (80 °C if you want to sterilize more).
11. The bubbles will disappear and thicken when the temperature rises. You can remove it from the hot water and whip it softly if you'd like.
12. [The Baione Cream] Loosen 200 g of mascarpone cheese in a bowl and mix in 50 g of granulated sugar.
13. Mix 20 g of melted white chocolate and zabaione smoothly. Add marsala sake if you'd like and mix it.
14. Whisk 150 g of whipped cream until it lightly forms peaks. Add half of it at a time to ↑ and mix it smoothly.
15. [Espresso liquid] Mix granulated sugar and marsala sake to your liking with espresso or strong coffee.
16. [Finish] Lay out the savoie aldi (biscuit) in the container and let it soak in the espresso liquid (or let it soak then put it in the container).
17. Add the Xabione cream and flatten it. Layer it with Savoiardi soaked with espresso then Xabione cream.
18. Chill it in the fridge to harden it. Finish it off by sifting cocoa powder or coffee powder and it will be complete.
布里斯洛中間體自由基反應機制之理論研究
為了解決Substituted 的問題，作者謝明修 這樣論述：
含氮雜環卡賓（N-heterocyclic carbene）催化之化學反應中，布里斯洛中間體（Breslow intermediate）扮演重要的催化角色。布里斯洛中間體能以親核基（nucleophile）或自由基（radical）之形式參與反應。本論文探討布里斯洛中間體之自由基特性及形成機制（mechanism），其自由基可從氫自由基轉移或直接氧化形成。安息香縮合反應（benzoin condensation）中，布里斯洛中間體將氫原子轉移至苯甲醛（benzaldehyde）以形成自由基，此自由基可結合形成安息香產物，或排除反應之副產物，使其重新進入催化反應。唯此路徑之反應能障高於傳統非自
由基路徑。此研究亦探討四種布里斯洛中間體之不同電子組態的位能面。其中烯醇鹽（enolate）形式能產生偶極束縛態（dipole-bound state），此為產生自由基之新路徑；拉電子基（electron-withdrawing group）以及立體障礙基（bulky groups）可穩定基態。另外，我們亦研究布里斯洛中間體之碎片化（fragmentation）與重組（rearrangement）。布里斯洛中間體之催化反應可能因其碳氮鍵斷裂而中止，形成碎片。我們證實其反應中可以形成自由基，亦可形成離子。反應趨向之路徑與布里斯洛中間體之羥基的質子化型態有關。碎片化反應亦可視為轉酮醇酶（tran
sketolase）中之噻胺（thiamin）催化反應中之副反應；此研究證實轉酮醇酶透過限制布里斯洛中間體之結構與質子化型態，使其碳氮鍵斷裂需更高之反應能量，進而抑制此副反應。
The Doctors Weight Loss Diet: Your Medically Approved Low-Carb Solution for Total Health
為了解決Substituted 的問題，作者Aristotelous, Aimee,Oliva, Richard 這樣論述：
Aimee Aristotelous is a certified nutritionist, specializing in ketogenic and gluten-free nutrition, as well as prenatal dietetics. She is also the author of Almost Keto: A Practical Approach to Lose Weight with Less Fat and Cleaner Keto Foods and The Whole Pregnancy: A Complete Nutrition Plan for G
luten-Free Moms to Be. Her expertise has been featured in a variety of publications including Health, People, Huffington Post, Yahoo! News, Insider, Motherly, Consumer Health Digest, Simply Gluten-Free, Well + Good, The National Celiac Association, and Delight Gluten-Free. She has appeared on the mo
rning show in Los Angeles, as a speaker for the nation-wide Nourished Festival, and has been the exclusive nutritionist for NBC affiliate KSEE 24 News in California, appearing in over 50 nutrition and cooking segments. Aimee has nine years of nutrition consulting experience and has helped more than
2,000 people lose weight and get healthy! In addition to her Nutrition and Wellness certification through American Fitness Professionals and Associates, Aimee has a bachelor’s degree in business/marketing from California State University, Long Beach. A California native, she currently resides in For
t Lauderdale, Florida, with her husband, Richard, and son, Alex, and enjoys the beach, cooking, wine tasting, and traveling. Richard Oliva, co-author of Almost Keto, is a certified nutritionist who specializes in ketogenic, gluten-free, and sports nutrition. He is a third-degree black belt in judo w
ho has competed internationally and won state, national, and international titles. Oliva has conducted numerous nutrition seminars for colleges, health clubs, and medical practices, and has appeared in nutrition and cooking segments on NBC affiliate KSEE 24 News in California. He loves to share his
lifetime passion for both nutrition and judo and has helped thousands of people learn how to eat better and improve their health and fitness. Richard earned his Nutrition and Wellness certification through American Fitness Professionals and Associates. He also has a Bachelor of Science degree in geo
logy from Kent State University in Kent, Ohio. An Ohio native, he currently resides in Fort Lauderdale, Florida, and enjoys practicing judo as well as weight training, cooking, traveling, and spending time with his wife and three sons. Doctors Weight Loss is a highly respected health brand that crea
tes packaged high-protein weight loss products that are delicious and affordable. Used by over 500,000 customers, these products include bars, shakes, entrees, chips, snacks, desserts, and drinks, and can be substituted in for any/all meals and snacks that are made from typical grocery fare. The med
ical grade weight loss products can be taken on-the-go and prepared in a matter of seconds, and they are formulated to be high in protein and low in carbohydrates so ＂it only tastes like you’re cheating.＂
調控高分子給體二維共軛側鏈與設計共軛中心核與pi-架橋小分子受體結構與性質之系統性研究
為了解決Substituted 的問題，作者陳重豪 這樣論述：
此研究中，我們通過引入具有（苯並二噻吩）-（噻吩）（噻吩）-四氫苯並惡二唑（BDTTBO）主鏈的新型供體-受體（D/A）共軛聚合物製備了用於有機光伏（OPV）的三元共混物。在BDTTBO單體中BDT供體單元上修飾不同的共軛側鏈聯噻吩 (BT)、苯並噻吩 (BzT) 和噻吩並噻吩 (TT)（記為 BDTTBO-BT、BDTTBO-BzT 和 BDTTBO-TT）。然後，我們將 BDTTBO-BT 或 BDTTBO-BzT 或 BDTTBO-TT 與聚（苯並二噻吩-氟噻吩並噻吩）（PTB7-TH）結合起來，以擴大太陽光譜的吸收並調整活性層中 PTB7-TH 和富勒烯的分子堆積，從而增加短路電流密
度。我們發現參入10%的BDTTBO-BT高分子以形成 PTB7-TH：BDTTBO-BT：PC71BM 形成三元共混物元件活性層可以將太陽能元件的功率轉換效率從 PTB7-TH 的二元共混物元件 9.0% 提高到 10.4%： PC71BM 轉換效率相對增長超過 15%。於第二部分，我們比較在BDTTBO單體中BDT供體單元上修飾硫原子或氯原子 取代和同時修飾硫原子和氯原子取代的側鏈聚合物供體與小分子受體光伏的功率轉換效率 (PCE) 的實驗結果與由監督產生的預測 PCE。使用隨機森林算法的機器學習 (ML) 模型。我們發現 ML 可以解釋原子變化的聚合物側鏈結構中的結構差異，因此對二元共混
系統中的 PCE 趨勢給出了合理的預測，提供了系統中的形態差異，例如分子堆積和取向被最小化。因此，活性層中分子取向和堆積導致的結構差異顯著影響 PCE 的預測值和實驗值之間的差異。我們通過改變其原始聚合物聚[苯並二噻吩-噻吩-苯並惡二唑] (PBDTTBO) 的側鏈結構合成了三種新的聚合物供體。同時修飾硫原子和氯原子取代的側鏈結構用於改變聚合物供體的相對取向和表面能，從而改變活性層的形態。 BDTSCl-TBO:IT-4F 器件的最高功率轉換效率 (PCE) 為 11.7%，與使用基於隨機森林算法的機器學習預測的 11.8% 的 PCE 一致。這項研究不僅提供了對新聚合物供體光伏性能的深入了解
，而且還提出了未明確納入機器學習算法的形態（堆積取向和表面能）的可能影響。於第三部分，為了理解下一代材料化學結構的設計規則提高有機光伏（OPV）性能。特別是在小分子受體的化學結構不僅決定了其互補光吸收的程度，還決定了與聚合物供體結合時本體異質結 (BHJ) 活性層的形態。通過正確選擇受體實現優化的OPV 元件性能。在本研究中，我們選擇了四種具有不同共軛核心的小分子受體——稠環核心茚二噻吩、二噻吩並茚並茚二噻吩（IDTT）、具有氧烷基-苯基取代的IDTT稠環核心、二噻吩並噻吩-吡咯並苯並噻二唑結構相同的端基，標記為 ID-4Cl、IT-4Cl、m-ITIC-OR-4Cl 和 Y7，與寬能帶高分子
PTQ10 形成二共混物元件。我們發現基於 Y7 受體的器件在所有二元混合物器件中表現出最好的光伏性能，功率轉換效率 (PCE) 達到 14.5%，與具有 10.0% 的 PCE 的 ID-4Cl 受體相比，可以提高 45%主要歸因於短路電流密度 (JSC) 和填充因子 (FF) 的增強，這是由於熔環核心區域中共軛和對稱梯型的增加，提供了更廣泛的光吸收，誘導面朝向並減小域尺寸。該研究揭示了核心結構單元在影響有源層形態和器件性能方面的重要性，並為設計新材料和優化器件提供了指導，這將有助於有機光伏技術的發展。最後，我們比較了具有 AD-A´-DA 結構的合成小分子受體——其中 A、A´ 和 D 分
別代表端基、核心和 π 價橋單元—它們與有機光伏聚合物 PM6 形成二共混物元件。 增加核苝四羧酸二亞胺 (PDI) 單元的數量並將它們與噻吩並噻吩 (TT) 或二噻吩吡咯 (DTP) π 橋單元共軛增強了分子內電荷轉移 (ICT) 並增加了有效共軛，從而改善了光吸收和分子包裝。 hPDI-DTP-IC2F的吸收係數具有最高值（8 X 104 cm-1），因為它具有最大程度的 ICT，遠大於 PDI-TT-IC2F、hPDI-TT-IC2F和 PDI-DTP-IC2F。 PM6:hPDI-DTP-IC2F 器件提供了 11.6% 的最高功率轉換效率 (PCE)；該值是 PM6:PDI-DTP-
IC2F (4.8%) 設備的兩倍多。從一個 PDI 核心到兩個 PDI 核心案例的器件 PCE 的大幅增加可歸因於兩個 PDI 核心案例具有 (i) 更強的 ICT，(ii) 正面分子堆積，提供更高的和更平衡的載波遷移率和 (iii) 比單 PDI 情況下的能量損失更小。因此，越來越多的 PDI 單元與適當的髮色團共軛以增強小分子受體中的 ICT 可以成為提高有機光伏效率的有效方法