Padlet by

80 Ideas

Eri_ — 2021-10-11 07:02:28 UTC

1.TV
2.Computer
3.Game
4.Music
5.Park
6.Book
7.Movie
8.Car
9.Phone
10.Company
11.Food
12.Pet
13.Tea
14.Coffee
15.Juice
16.Fruit
17.Vegetable
18.Meat
19.Cheese
20.Pizza
21.Colour
22.Country
23.City
24.Location
25.Sea
26.Forest
27.Beach
28.Desert
29.House
30.Picture
31.Animal
32.Bread
33.Chips
34.Fish
35.Beers
36.Alcohol
37.Yogurt
38.Ice cream
39.Rice
40.Noddles
41.Porridge
42.Pasta
43.Chocolate
44.Toys
45.Sports
46.Candy
47.Pencil
48.Pen
49.Perfume
50.Tree
51.IPad
52.Notebook
53.Paper
54.Dress
55.Newspaper
56.Ink
57.Keyboard
58.Mouse
59.Cat
60.Dog
61.Bird
62.Lion
63.Panda
64.Lipstick
65.Foundation
66.Earphone
67.Screen
68.Soup
69.Garden
70.Flat
71.Apartment
72.Glass
73.Glasses
74.Contact
75.Alcohol
76.Cigarette
77.Hotel
78.Hot spring
79.Bus
80.Cake

My thoughts on the course

Eri_ — 2021-10-18 04:08:42 UTC

I am excited to touch with new things. However I also worried about if I will not have a good grade for this course. It is always hard to located in a new area.

Annotated bibliography

Eri_ — 2022-01-10 07:19:40 UTC

Edible roses (An ning) are a good source of anthocyanins and grown widely in Yunnan Province of China. In this study, the contents of anthocyanins and total phenol as well as the antioxidant activity of methanol extract from specific variety of rose were systematically investigated. The results showed that anthocyanins and total phenolic content of the petals were (353.56 ± 2.50) mg cyanidin 3,5-diglucoside (Cy-3,5-diglu) equivalents and (2087.43 ± 17.37) mg gallic acid equivalents (GAE) per 100 g fresh weight (FW), respectively. Totally, 3 kinds of anthocyanins were detected and Cy-3,5-diglu was the predominant constituent which accounted for approximately 94.9% of total anthocyanins according to the analysis results of high performance liquid chromatography-photodiode array detection (HPLC-PAD). Data demonstrated that the extract from edible rose exhibited excellent ferric reducing capacity and free radical scavenging activity against both 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS). The equivalents of anthocyanins from roses on DPPH, ABTS and ferric reducing ability were 2089, 639 mg and 1400 mg GAE per 100 g FW, respectively. The high anthocyanins content and excellent antioxidant activity suggested that Yunnan edible roses could be applied in food industry as a good source of natural pigments.(Ge and Ma, 2013)
Referencing: Ge, Q. and Ma, X., 2013. Composition and antioxidant activity of anthocyanins isolated from Yunnan edible rose (An ning). Food Science and Human Wellness, 2(2), pp.68-74.

Edible rose (Rosa rugosa cv. Plena) flower is known to have health-promoting benefits due to its content of bioactive substances. In this study, a functional yogurt fortified with Rosa rugosa cv. Plena extract (RPE) was prepared and its physicochemical, rheological, and functional properties during storage were determined. In addition, E-nose, E-tongue, sensory analysis, and microstructure observation of the fortified yogurt samples were carried out on the first day of storage. Results showed that incorporation of RPE in yogurt increases the pH, water holding capacity (WHC), a* and b* values, total phenolic content (TPC), antioxidant capacity, α-Amylase and α-Glucosidase inhibitions, and proteolytic activity of yogurts, whereas a decrease occurs in lightness, titratable acidity (TA), and syneresis of yogurts. RPE also affected the viscoelasticy, flavor, taste, microstructure and sensory properties of the samples. Furthermore, yogurt containing 0.1% RPE exhibited the highest sensory scores as well as the best viscoelastic properties and flavor attributes. During storage, reduction occurs in pH, syneresis, lightness, TPC and DPPH radical scavenging ability. The values of other attributes of the fortified yogurt improve with extended storage period. Finally, 0.1% RPE has the potential to develop a functional yogurt with improved physicochemical, rheological, functional and sensory properties compared to plain yogurt.(Qiu, Zhang, Mujumdar and Chang, 2021)
Referencing: Qiu, L., Zhang, M., Mujumdar, A. and Chang, L., 2021. Effect of edible rose (Rosa rugosa cv. Plena) flower extract addition on the physicochemical, rheological, functional and sensory properties of set-type yogurt. Food Bioscience, 43, p.101249.

The substitution of artificial dyes by natural colouring agents is among the top concerns of food industry to fulfil current consuming trends, justifying the prospection of novel natural sources of these compounds. Herein, the hydrophilic extracts from rose, cornflower and dahlia were tested as potential substitutes to E163 (anthocyanin extract). Besides comparing the colouring capacity, the potential occurrence of changes in the chemical composition of yogurts (nutritional parameters, free sugars and fatty acids) was also assessed throughout storage (up to 7 days) and compared with a “blank” (free of any additive) yogurt formulation. In general, yogurts prepared with flower extracts, presented similar nutritional value and free sugars profile to those prepared with E163 and to the “blank” yogurt. Nevertheless, rose extract turned out to be the most suitable alternative to E163 as these two groups of yogurts had similar nutritional composition, free sugars and fatty acids composition, besides presenting close scores in colour parameters.(Pires et al., 2018)
Referencing: Pires, T., Dias, M., Barros, L., Barreira, J., Santos-Buelga, C. and Ferreira, I., 2018. Incorporation of natural colorants obtained from edible flowers in yogurts. LWT, 97, pp.668-675.

Petals of edible flowers (EF) are rich in biologically active compounds with many proven benefits for human health. However, studies on the effects of EF in humans after consumption are lacking. This pilot explorative study evaluated the changes in urinary phenolic excretion in healthy volunteers to whom different doses of phenolics from edible roses (Gourmet Roses™) have been added to a meal. Rose petals were picked fresh once a week for three weeks, showing significantly increasing values of total phenolic content, total anthocyanin content, and antioxidant activity (measured as ferric reducing antioxidant power (FRAP) and as DPPH• and ABTS•+ scavenging activities) from the first to the third week. After the meal, direct associations between urinary phenolics and both the EF phenolic content and the antioxidant activity were found in a multiple regression model. These new insights on EF consumption, to be confirmed by larger trials, suggest that the urinary phenolic excretion of healthy volunteers increases with increasing rose phenolic content.(Devecchi et al., 2021)
Referencing: Devecchi, A., Demasi, S., Saba, F., Rosato, R., Gambino, R., Ponzo, V., De Francesco, A., Massarenti, P., Bo, S. and Scariot, V., 2021. Compositional Characteristics and Antioxidant Activity of Edible Rose Flowers and Their Effect on Phenolic Urinary Excretion. Polish Journal of Food and Nutrition Sciences, pp.383-392.

This proposes an integrative psychoanalytic model of the sense of beauty. The following definition is used: beauty is an aspect of the experience of idealisation in which an object(s), sound(s) or concept(s) is believed to possess qualities of formal perfection. The psychoanalytic literature regarding beauty is explored in depth and fundamental similarities are stressed. The author goes on to discuss the following topics: (1) beauty as sublimation: beauty reconciles the polarisation of self and world; (2) idealisation and beauty: the love of beauty is an indication of the importance of idealisation during development; (3) beauty as an interactive process: the sense of beauty is interactive and intersubjective; (4) the aesthetic and non-aesthetic emotions: specific aesthetic emotions are experienced in response to the formal design of the beautiful object; (5) surrendering to beauty: beauty provides us with an occasion for transcendence and self-renewal; (6) beauty's restorative function: the preservation or restoration of the relationship to the good object is of utmost importance; (7) the self-integrative function of beauty: the sense of beauty can also reconcile and integrate self-states of fragmentation and depletion; (8) beauty as a defence: in psychopathology, beauty can function defensively for the expression of unconscious impulses and fantasies, or as protection against self-crisis; (9) beauty and mortality: the sense of beauty can alleviate anxiety regarding death and feelings of vulnerability. In closing the paper, the author offers a new understanding of Freud'semphasis on love of beauty as a defining trait of civilisation. For a people not to value beauty would mean that they cannot hope and cannot assert life over the inevitable and ubiquitous forces of entropy and death.(Hagman, 2002)
Referencing:Hagman, G., 2002. The Sense of Beauty. The International Journal of Psychoanalysis, 83(3), pp.661-674.

The Topic I am chosen

Eri_ — 2022-01-10 19:48:54 UTC

Flower- Edible Rose

My target audiences are women and children because I think roses are more likely to be popular with women, and edible things are interesting for children.

Example Videos

Eri_ — 2022-01-10 19:54:13 UTC

https://www.bilibili.com/video/BV1Mb41177Xj?share_source=copy_web

https://www.bilibili.com/video/BV1o5411s71w?share_source=copy_web

https://www.bilibili.com/video/BV1jJ41127JE?share_source=copy_web

Favorite Advertising

Eri_ — 2022-01-10 20:03:10 UTC

https://www.bilibili.com/video/BV17g411P785?share_source=copy_web

Mind Map

Eri_ — 2022-01-10 20:43:08 UTC

Referencing List (videos)

Eri_ — 2022-01-10 20:46:57 UTC

Bilibili.com. 2021. 德国标准：男人质量认证上线！. [online] Available at: .

Bilibili.com. 2019. 玫瑰花开了，摘一背篓，做鲜花饼！. [online] Available at: .

Bilibili.com. 2020. 去苍山洱海边采玫瑰，用它们酿出了一罐有独特香甜的玫瑰花酱. [online] Available at: .

Bilibili.com. 2019. 云南四季都盛开的食用玫瑰墨红，制成酸甜可口、花香四溢的玫瑰醋. [online] Available at: .

AIDA process

Eri_ — 2022-01-10 22:02:20 UTC

Attention
-I wanted to use reverse flow to capture the audience's attention and arouse their curiosity. Because in most ads, the product comes last, and if I put the product first, people will wonder what else the product can become and what the AD is about. At the same time, I wanted to draw people's attention through the music, the sound can effectively remind the audience who didn't see the picture.

Interest
-My target audience was girls and kids, so I needed something that would appeal to both girls and kids. I would use warm colors to set off the roses as a background, perhaps with some drops of water, to attract the interest of the female audience. Then use the product with other foods, maybe toast or just water, to show that it tastes good and to keep kids interested.

Desire
-I want to attract the audience with beautiful senses when the pictures are beautiful, the music is comfortable which make people joy. Then the people feel will also be romantic, as people are partial to beautiful things. Such a promotional video can leave a good impression on people, thus persuading the audience to accept the product or even take further action.

Action
-I hope to lead people to take action after watching the video, to be moved by the beauty of the image, or to want to experiment with the comfort of the senses. My goal is to get them to make further purchases, which is a testament to the success of my promotional video.

Integrated Information (for 'What', 'Why', 'How')

Eri_ — 2022-01-10 22:03:36 UTC

In my promotional video, I want to reverse the flow of the video. Instead of the normal production process in the sample video, I want to put the product first and then play it backward, with the video ending back to the beginning before it was processed. I think this is a new way to attract the audience's interest. For example, to make roset sugar, the original process should be picking and processing and then the finished product. When I play the video backward, people first see the final product and then reveal the process and the original appearance one by one. This will make the video look different.

The treatment

Eri_ — 2022-01-10 22:31:58 UTC

The music plays and the camera cuts in, showing the segments in sequence: the rose sugar is stirred with yogurt, the rose sugar is melted in water, and the rose sugar is spread on the bread. End with the text Enjoy your moment, Xingyi Rose Sugar.

Annotate academic source

Eri_ — 2022-01-10 23:19:18 UTC

1. It proves the all-round development of edible roses
2. It proved the suitability of edible rose and yogurt
3. It proved the processability and safety of edible rose
4.It has been proved that edible roses are good for human health
5. It proved beauty is interactive and engaging

Photo

Eri_ — 2022-05-10 07:43:55 UTC

Eri_ — 2022-05-10 07:45:01 UTC

Eri_ — 2022-05-10 07:46:18 UTC

Eri_ — 2022-05-10 07:46:29 UTC

Eri_ — 2022-05-10 09:21:44 UTC

Eri_ — 2022-05-10 14:17:44 UTC