英文致谢模板

英文致谢模板 | 楼主 | 2016-11-08 15:36:33 共有3个回复
  1. 1英文致谢模板
  2. 22016面试后写给HR的中英文感谢信模板
  3. 3英文感谢信模板

摘要:尊敬的人事部您好在此冒昧占用您几分钟,回到学校后我又试了下别的粘性物质发现我的衣服根本粘不。以下是小编整理的3篇最新英文致谢模板范文,欢迎参阅!

英文致谢模板2016-11-08 15:35:42 | #1楼回目录

I would like to expremy deepest gratitude to my advisor, Dr. George J. Flick,for his support and guidance throughout the research.His continued support led me tothe right way.

I would also like to extend my appreciation to my committee members: Dr.Joseph E. Marcy; and Dr. William N. Eigel for their advice during my research.

My sincere appreciation is extended to Dr. Gene H. Haugh for his invaluablesupport and advise on the physical properties evaluation, Dr. Daniel Kauffman at theL.D. Amory Seafood Company, and Neptune Fisheries Seafood Company who initiatedthis project.

Special thanks to Joe Boling, Harriet Williams, and Mark Tolbert for theirassistance in the laboratory experiment.

I would also like to extend my deepest gratitude to my family.Without theirencouragement, I would not have a chance to be at Virginia Tech.Also my best friend,Mr. Yuthasak Urathamakul, who was always with me during the project.

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Abstract...........................................................................................................................iiAcknowledgment............................................................................................................ivList of figures................................................................................................................viiList of tables...................................................................................................................ixSection I: Literature Review.............................................................................................1

1.Squid................................................................................................................1

1.1North Atlantic long-finned squid (Loligo pealei)...............................1

1.2North Atlantic short-finned squid (Illex illecebrosus)........................3

1.3The structure of squid.........................................................................3

1.4The chemical composition of squid....................................................4

2.Engineered foods..............................................................................................9

2.1Definition of engineered foods...........................................................9

http://oh100.com

3.Hydrocolloids and gums................................................................................12

3.1Starch...............................................................................................12

3.1.1The structure of starch.......................................................12

3.1.2Functional properties of starch...........................................15

3.1.3Modification of starch........................................................15

3.1.4Applications.......................................................................17

3.2Seaweed extracts: alginates..............................................................18

3.2.1Chemistry of alginates.......................................................18

3.2.2Functional properties of alginates......................................21

3.2.3The setting of algin/calcium gel.........................................24

3.2.4Applications.......................................................................26

4.Proteins..........................................................................................................27

4.1Egg white albumin...........................................................................28

4.1.1 Composition of egg white.................................................28

4.1.2 Gelation............................................................................29

4.1.3 Applications......................................................................29

4.2Fish protein......................................................................................30

4.2.1 Chemistry of fish protein..................................................30

4.2.2 Applications......................................................................31

5.Transglutaminase...........................................................................................32

5.1Characteristics of transglutaminase..................................................32

5.2Sources of transglutaminase.............................................................33

5.3Measuring transglutaminase activity................................................36

5.4Substrate specificity.........................................................................37

5.5Applications.....................................................................................39

References.....................................................................................................................41

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Section II:Effect of starch, egg white albumin, and fish sarcoplasmic protein on the textural and cooking properties of deep-fat fried restructured

squid.............................................................................................................45

Abstract...............................................................................................................45

Introduction.........................................................................................................46

Materials and methods........................................................................................49

Materials.................................................................................................49

Squid meat preparation............................................................................49

Fish sarcoplasmic protein preparation.....................................................51

Restructured squid patty preparation.......................................................52

Cooking procedures.................................................................................54

Cooking loss............................................................................................55

Instron measurement of Texture Profile Analysis (TPA) parameters......55

Statistical analysis...................................................................................56

Results and discussions.......................................................................................57

Conclusions.........................................................................................................65

References...........................................................................................................73SectionIII:The effect of cold-set binders: alginate and microbial

transglutaminase on the physical properties of restructured scallops.......75

Abstract...............................................................................................................75

Introduction.......................................................................................................76

Materials and methods........................................................................................78

Materials..................................................................................................78

Restructured scallops preparation.............................................................78

Evaluation of physical properties.............................................................79 Statistical analysis.......................................................................................................80 Results and discussions..............................................................................................81

Conclusions...............................................................................................................................86References..................................................................................................................................89Appendix I.....................................................................................................................91Appendix II..................................................................................................................101Vitae..............................................................................................................................105

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Figure 1:The structure and internal organ of squid (Loligo sp. and Illex sp.)..................2Figure 2:The tissue structure of fish (T. japonica)..........................................................5Figure 3:The tissue composition in the squid mantle (Loligo paelei)..............................6Figure 4:The tissue structure of squid mantle (T. pacificus)............................................7

Figure 5:The structure of starch....................................................................................14

Figure 6:The gel formation of starch.............................................................................16

Figure 7:The monomer of alginic acid..........................................................................19

Figure 8:The configuration of alginate block types.......................................................20Figure 9:The production of commercial alginates by incorporating different salts

into alginic acids...........................................................................................22

Figure 10:The “egg-box” structure...............................................................................23

Figure 11:The transglutaminase- catalyzed reactions....................................................34.

Figure 12:The procefor squid meat preparation........................................................50

Figure 13:The flowchart of restructure squid patty preparation....................................53Figure 14:The schematic of typical Texture Profile Analysis curves using an Instron

Universal Testing Machine...........................................................................92Figure 15:The effect of 2, 4, 6, 8, and 10% starch on hardness, cohesiveness, and

springineof deep-fat fried restructured squid.............................................94Figure 16:The effect of 2, 4, 6, 8, and 10% egg white albumin on hardness,

cohesiveness, and springineof deep-fat fried restructured squid................95

vii

Figure 17:The effect of 2, 4, 6, 8, and 10% fish sarcoplasmic protein on hardness,

cohesiveness, and springineof deep-fat fried restructured squid................96Figure 18:The effect of starch : egg white albumin (%) at 0:10, 2:8, 4:6, 5:5, 6:4,8:2, and 10:0 level combination on hardness, cohesiveness, and

springineof deep-fat fried restructured squid.............................................97Figure 19:The effect of starch : fish sarcoplasmic protein (%) at 0:10, 2:8, 4:6, 5:5,6:4, 8:2, and 10:0 level on hardness, cohesiveness, and springiness

of deep-fat fried restructured squid...............................................................98Figure 20:The effect of 2, 4, 6, 8, and 10% starch, egg white albumin, and fishsarcoplasmic protein on the cooking losses of deep-fat fried

restructured squid.........................................................................................99Figure 21:The effect of combination between starch and egg white albumin andstarch and fish sarcoplasmic protein at the combined level of 10% (0:10, 2:8, 4:6, 5:5, 6:4, 8:2, and 10:0) on the cooking losses of deep-fat fried

restructured squid........................................................................................100Figure 22:The stress-strain curve of restructured scallops with 1% alginate set at5 °C for 2 hr derived from compression test using MTS Universal Testing

Machine at the crosshead speed of 100 mm/min..........................................102Figure 23:The apparent modulus of elasticity (kPa) of restructured scallops boundwith 1% alginate and 1% microbial transglutaminase (MTGase) at various setting times at 5 °C.....................................................................................104

viii

Table 1:The protein and non-protein nitrogen in squid meat...........................................8

Table 2:The classification of common edible hydrocolloids.........................................13Table 3:Ca2+-dependency of microorganism transglutaminase and guinea pig liver

Transglutaminase.............................................................................................35

Table 4:Reactivity of microorganism transglutaminase for various proteins................38Table 5:The effect of 2, 4, 6, 8, and 10% starch on the hardness, cohesiveness, and

springineof deep-fat frying restructured squid..............................................66Table 6:The effect of 2, 4, 6, 8, and 10% egg white albumin on the hardness,

cohesiveness, and springineof deep-fat frying restructured squid................67Table 7:The effect of 2, 4, 6, 8, and 10% fish sarcoplasmic protein on the hardness,

cohesiveness, and springineof deep-fat frying restructured squid................68Table 8:The effect of starch : egg white (%) at 0:10, 2:8, 4:6, 5:5, 6:4, 8:2, and 10:0 level on the hardness, cohesiveness, and springineof deep-fat frying

restructured squid.............................................................................................69Table 9:The effect of starch : fish sarcoplasmic protein (%) at 0:10, 2:8, 4:6, 5:5, 6:4, 8:2, and 10:0 level on the hardness, cohesiveness, and springineof

deep-fat frying restructured squid....................................................................70Table 10:The cooking losses of deep-fat frying restructured squid with starch,

egg white albumin, and fish sarcoplasmic protein..........................................71

ix

Table 11:The cooking losses of deep-fat frying restructured squid with the combination

of starch and egg white albumin and starch and fish sarcoplasmic protein.....72Table 12:The effect of setting times at 5 °C on the physical properties: apparent modulus of elasticity, 5% secant modulus, 10% secant modulus, and 20% secant modulus of restructured scallops made from

1% (w/w) alginate..........................................................................................87Table 13:The effect of setting times at 5 °C on the physical properties: apparent modulus of elasticity, 5% secant modulus, 10% secant modulus, and 20% secant modulus of restructured scallops made from

1% (w/w) microbial transglutaminase (MTGase)...........................................88

x

2016面试后写给HR的中英文感谢信模板2016-11-08 15:33:42 | #2楼回目录

尊敬的人事部Lisa: Lisa,您好!在此冒昧占用您几分钟。 我是武娜,来自XX外语外贸大学,14号上午8:50参加了贵公司的Group Assessment,我想面试者众多,您可能忘了我是谁了,呵呵,不知您有没有印象,那场有位面试者老蹲地上捡胸前名字纸牌。 首先,我很感谢贵公司给我这次Group Assessment的机会,这是我人生第一次Group Assessment,让我有机会亲身感受德勤office的工作氛围和气氛,让我真正体念到了团队合作的重要性和技巧性,让我有机会结交新的7位朋友,让我有机会总结自己Group Assessment的不足和优点,让我对团队工作方式有了更加正确的认识。 同时,我也想借此机会向贵公司提点意见,从我贴胸牌的那一刻起,胸牌就不断地掉,我想是不是我太紧张连我的胸前纸牌也受不了拼着命想溜啊,讨论过程中我不断地压着它,它还是趁机逃跑了好多次,为了把它抓回来,我连掉在地上的铅笔也忘了捡,最后还是我们的manager捡起来的。回到学校后,我又试了下别的粘性物质,发现我的衣服根本粘不住,在此我能否建议贵公司能否将粘性纸牌换成其他形式,比如立体纸牌摆在会议桌上,这样队友更能清楚地看到互相的名字。以防1%的可能出现我这种情况。您觉得呢? 再次感谢贵公司给我Group Assessment 的机会,让我终生难忘,希望有机会跟您进行更深的交流! 此致 敬礼 武娜 20XX年xx月15日 Dear Lisa: To begin with, please allow me to thank your company of giving me the opportunity for Group Assessment。 Honestly speaking, this was the first group assessment in my life。 Im very pleasured that I have the opportunity to experience the working place and atmosphere of DTT, the opportunity to make new friends with my 7 teammates, the opportunity to learn the importance of teamwork skills, the opportunity to review my weak points and strong points and enhance my understanding of teamwork , all of which I appreciate very much Meanwhile, would you mind that I make a suggestion here, from the moment I stuck the name card on my chest, it began to drop onto the floor, I wonder maybe I was too nervous that even this lovely name card could not stand it, when I got back to my dorm, I tested with other sticky things, It was found that my coat material refused to stick anything, so would you mind my suggestion to replace sticky name card with other ways in case for the 1% possibility of my case, for example, maybe we can use a name card displayed on the roundtable, and also it is more convenient for the teammates to know each other。 How do you think? Thanks again for the chance your company given me to participate this Group Assessment, which I will keep in my mind throughout my life。 I hope we can have an opportunity for further communications。 Best wishes to you and Deloitte sincerely Yours sincere Wuna 20XX-xx-15

英文感谢信模板2016-11-08 15:34:43 | #3楼回目录

Dear Dayton Christian School principal

I am writing to thank you for my hospitality. Dayton I learned a lot in a short period of ten days not learn Chinese. I want to thank you for my interesting discussion, I found very useful in school to learn, although I was in the school for a short a short time, I learned a lot. Knowledge is not just learning, as well as knowledge on dealing with people. At the same time, I also learned about the United States of American culture. These are some of the very valuable experience for me. I like American culture, but also like the Americans literacy. We sincerely hope to have more such exchanges.

Thank you deeply. Jack

Dear Mr.Bragg

I am writing to thank you for my hospitality.Thanking for your famliy helping me to spend the ten days. And my parent are like your gift very much .I enjoy dayton.In dayton, I learned a lot of things that I can not learn them in China.I enjoy the school too.The teachers are very kind . I want to thank you for my interesting discussion, I found very useful in school to learn, although I was in the school for a short a short time, I learned a lot. Knowledge is not just learning, as well as knowledge on dealing with people. At the same time, I also learned about the United States of American culture. These are some of the very valuable experience for me. I like American culture, but also like the Americans literacy. I sincerely hope to have more such exchanges.

Thank you deeply

Dear Mr.

I am sorry to bring your sracf to my home .Becuse I forgot to took it back .Konwing is not just learning .Konwing is not konwing the nothing to be fine .We all

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