分果

Enemion is the most primitive genus in this subfamily, from Enemion, other genera were derived through two different parallel phylogenetic sequences. Isopyrum is the typical genus of one evolution branch, while Aquilegia is another one.

假扁果草属是本亚科最原始类群，由该属沿两条不同的进化路线平行演化，一分枝以扁果草属为代表，一分枝以Aquilegia属为代表。

Experiment results indicate the more desirable orange-pomace bread can be produced if the orange pomaces are not washed in water, the sample is oven-dried and the particle diameter distribution of the orange pomaces in use is less than 250 μm. Due to the fact that the water-absorption ability of orange pomaces is strong, we may want to mix pomaces with the oil of the recipe first during the process of making orange-pomace bread and add the mixture later to the formation of the structure of gluten. Under the condition that orange pomaces account for 14% of the ingredients, the adjusted optimal condition calls for extra 2% of oil, 3% of water and 4% of gluten, the amount of yeast is increased to 2% and the fermentation time is 2 hours. The orange-pomace bread made under this condition has a specific volume of 5.19 cm3/g and receives a rating of 9.5 point. It is close to the American-style sweat bread of the control group. It is also found that the addition of orange pomaces can help slow down the rise in hardness, gumminess and chewyness of the bread during the time it is in storage.

实验结果显示，柳橙果渣於制备过程不经过清水漂洗、利用烘箱乾燥样品、使用粒径分布尺寸小於250 μm之柳橙果渣对於制作柳橙果渣面包有较理想之结果，另外由於柳橙果渣吸水性强，於制作果渣面包时需将柳橙果渣先与配方中之油脂混合，待面团搅拌成筋后再加入。14%柳橙果渣添加量下，配方上调整的最适条件为额外添加2%油脂、3%水量、4%面筋，并将酵母量增加为2%，发酵时间为2 h，所制作出之柳橙果渣面包比体积为5.19 cm3/g，评分为9.5分，接近控制组美式甜面包，并且发现添加果渣制作面包可以减缓面包於储藏期间硬度、胶性度、咀嚼度上升之程度。

Native products: Guilin there are many staple: pomelo fruit great shape the United States, fleshy fragrance, famous; Valencia Orange high quality, color flavor the United States, and mature early, very popular; Mangosteen is a "health care of the medicine, soft drinks of the Jiapin ", known as" Oriental fruit of God "; ginkgo large output, accounting for one-third of the country, the quality ranks first in the country; persimmon golden in color, the meat sweet incense, best-selling Australia, Hong Kong and Southeast Asia; Lipu-taro big wei shiang, reputation capital; 3 Huajiu, hot pepper paste, fermented bean curd known as "Guilin Sambo"; Guilin rice noodle ingredients aroma, taste delicious, especially in winter, the most praised listed horsemeat noodles; In addition, there horseshoe, lotus fish, yuba and other famous local product.

土特产品：桂林有很多名产：沙田柚果大形美，肉质清香，驰名中外；夏橙品质优良，色鲜味美，且成熟早，很畅销；罗汉果乃"医疗保健之良药，清凉饮料之佳品"，被誉为"东方神果"；白果产量大，占全国的三分之一，质量居全国之首；月柿色泽金黄，肉甜味香，畅销澳、港和东南亚地区；荔浦芋个大味香，享誉京城；三花酒、辣椒酱、豆腐乳被誉为"桂林三宝"；桂林米粉配料芳香，味道鲜美，尤以冬季上市的马肉米粉最受称赞；此外还有马蹄、荷花鱼、腐竹等名优土特产。

Flowers axillary, solitary (or in few-flowered clusters); mericarps each with 3 prominent cusps, 2 abaxial and 1 apical; stipules lanceolate, 5-7 mm.

腋生的花，孤独或在内少数花簇生；分果爿其中每个3 杰出尖端，背轴的2 和1 顶端；托叶披针形，5-7毫米 1 M。

Four Fruitions established in the early Buddhism were "Stream-enterer","Once-returner","Non-returner" and "Arhan" or in Sanskrit phonetic "Sorta-apatti", Sakd-agamin","Anagamin" and "Arhattva"; or in short:"First Fruition","Second Fruition","Third Fruition" and "Fourth Fruition.

三、早期佛教对修行有成就者，安立了四个果，分别是：预流果、一来果、不还果、无学果；或音译为：须陀洹果、斯陀含果、阿那含果、阿罗汉果；或简以：初果、第二果、第三果、第四果。

Styles and mericarps 7; petals red or pink, 2.5-2.8 cm, adaxially stellate hairy.

花柱和分果爿7；花瓣红色的或粉红色，2.5-2.8厘米，正面星状毛。

Styles and mericarps 8-10; petals mostly yellow or orange, sometimes with purple-red bases, 3.5-6 cm, adaxially glabrous

花柱和分果爿8-10；多数花瓣黄或橙，有时具紫红色基部，-6厘米，正面无毛 9

Inflorescence branching or unbranched, branches bearing terminal umbels; bracts usually absent; rays 4–40, unequal, erect to ascending in flower, spreading widely and lengthening in fruit; bracteoles 1–4, linear-lanceolate, unequal; umbellules very few flowered, 2–3(–5)-flowered; pedicels extremely unequal.

花序分枝或者不分枝，分枝生顶生伞形花序；苞片通常无；伞辐4-40，不等长，直立到上升的在花中，平展的宽和变长的在果期；小苞片1-4，线状披针形，不相等；小伞形花序的非常少的花，2-3(-5)花；花梗极其不相等。

This study also makes orange-pomace bread out of orange pomaces and examines conditioning factors including the amount of orange pomaces added, different pomaces preparation processes, the ways pomaces are added, the particle diameter distribution of pomaces and the amount of water, oil and gluten added, changes of the amount of the yeast; and the time it takes for the flour to be fermented.

新鲜柳橙榨汁后剩余之连皮果渣部分富含膳食纤维，因此本实验将其制成乾燥柳橙果渣粉末，探讨不同制备过程对於柳橙果渣样品的化学组成分及物理性质的影响，并将柳橙果渣用於制作果渣面包，探讨的条件因子包括果渣添加量、不同果渣制备过程、果渣添加方式、果渣粒径分布以及添加水量、油量、面筋量、改变酵母添加量、面团发酵时间，将所制作之果渣面包进行比体积分析与评分，以得到制作高果渣纤维含量面包之最适条件因子，并将最后制作出之柳橙果渣面包进行质地剖面分析测试，探讨其对面包质地以及储藏性的影响。

Production of other types of pomace breads in accordance with this optimal condition reveals that except bagasse pulps, the specific volume of the bread made of other pomaces (coba husks, bamboo shoot husks and corn blades) reaches the minimum requirement of 8.5 point indicating the conditions for making the orange-pomace bread can serve as reference for producing other vegetable/fruit-pomace breads.

另外於此最适条件下制作其他蔬果果渣面包，发现除了甘蔗渣外，其余蔬果果渣(茭白笋壳、竹笋壳、玉米叶)面包比体积评分皆可达到及格标准8.5分，表示实验中柳橙果渣面包之制作条件对於制作其他蔬果之果渣面包有其参考性。

I can not make it blossom and suits me

我不能让树为我开花

When temperatures are above approximately 80 °C discolouration of the raceways or rolling elements is a frequent feature.

当温度高于 80 °C 左右时，滚道或滚动元件褪色是很常见的特征。