Modern medical research shows that art aesthetic plays a positive role in healing and relieving people's stress, improving mental health and improving social adaptability. Based on the aesthetic experience of visitors, this article conducts an empirical study on the aesthetic experience of the Long March Memorial Museum in Ninghua County, Fujian province, by means of survey data questionnaire (SD) and in-depth interview. Firstly, to conduct a questionnaire survey to understand the psychological characteristics of visitors' aesthetic experience. Secondly, the combination of in-depth interviews and the aesthetic differences of public art psychological analysis. Thirdly, to clarify the relationship between public art aesthetics and psychological healing. By constructing a model of the relationship between public art aesthetics and psychological healing, it puts forward five ways of psychological healing, such as enhancing aesthetic experience, arousing life interest, enriching cultural and artistic knowledge, shaping individual psychology and relieving emotional pressure. CONTRIBUTION: Public art aesthetics is not only influenced by the politics, culture, customs and lifestyles of society but also has a close relationship with religious beliefs. This article attempts to explain the relationship between public art aesthetics and psychological healing from the dimension of cognitive psychology and proposes a path for public art aesthetics to promote psychological healing, so as to enrich and expand the connotation of traditional aesthetic thought and further deepen the study of religious art in psychological healing, aiming to provide useful ideas and references for promoting the all-round development of human beings.

Abstract In order to study the tenderness mechanism of difference in different parts of Yak meat, the differentially expressed proteins (DEPs) and its correlation with quality of Yak meat were studied by TMT (Tandem Mass Tags, TMT) quantitative proteomic method. The results showed that 25, 40 and 34 DEPs were identified in JR/HGT, WJR/HGT and WJR/JR groups, respectively. Correlation analysis between DEPs and quality traits of yak meat showed that there were 12 DEPs with significant correlation were correlated closely with quality traits.The relative contents of the 11 DEPs were significantly different in different parts (p < 0.05).There are 8, 9 and 6 key DEPs in JR/HGT, WJR/HGT and WJR/JR groups, respectively.The expression of these DEPs were down-regulated and up-regulated in different parts, and was closely related to the cell growth and death, carbohydrate metabolism, amino acid metabolism, protein binding, motility activity and unfolded protein binding.The significant difference of the expression of these key proteins in different parts is the internal reason of the difference of quality traits among WJR, JR and HGT.This provide a reference for the study on the mechanism of difference in Yak meat.

Abstract The aim of this study was to isolate lactic acid bacteria (LAB) from Sichuan pickle and to assess their probiotic potential. Total of 66 LAB were isolated from 2 types of Sichuan pickle based on their morphological, physiological, biochemical, and genotypic characteristics. Then, 6 strains (BH6, BH9, BH18, BH46, BH48, BH59) were selected as candidates for further studies. The in vitro experiment showed that the cholesterol degradation rate of 4 strains BH6, BH9, BH59 exceeded 60%. And the triglyceride degradation rate of 3 strains BH6, BH9, BH18 was more than 17%. Out of 6 tested LAB strains, most of them (BH6, BH9, BH18, BH48, BH59) exhibited moderate to high survivability (59%-90%) under high concentration of bile salt (3%) and their survival rate was 72%-95% (BH6,BH18,BH46,BH48,BH59) at low pH conditions. The in vitro experiment showed that all LAB strains inhibited the growth of tested pathogenic microorganisms. Based on the results of presently in vitro experiments, it was concluded that the BH6 isolate had better cholesterol lowering ability (65.36%), triglyceride degradation ability (18.97%), bile salt tolerance and bacteriostatic ability. The potential LAB strain, BH6 was identified as Lactobacillus plantarum by 16S rRNA sequencing. In conclusion, the strain BH6 screened from Sichuan pickle had good ability to degrade cholesterol and triglyceride; and it had better tolerance to acid and bile salt; which also had good bacteriostatic ability. Therefor the strain BH6 has the potential to be used as edible probiotics.

Abstract Proteomics is a powerful tool to understand molecular connections between meat proteins and quality traits. In order to research the total proteome difference and molecular mechanisms related to quality traits in different parts of yak meat. This study was designed to investigate the differences in the proteomes of yak different muscles. In this paper, Tandem Mass Tags (TMT) coupled Liquid chromatography-tandem mass spectrometry (LC-MS/MS) to study the variations of proteome in different parts of yak after it is slaughtered. In total, 88 differentially expressed proteins (DEPs) were identified among striplon (WJR), slivsid (HGT) and chuck (JR). The quality analysis of DEPs showed heat shock proteins (HSPs) and structural proteins could be used as tenderness marker proteins for different parts of yak meat. Myosin and troponin-T may be flavour marker protein in yak meat. The bioinformatics analysis revealed that DEPs are involved in glycolysis, protein structure and phosphorylation. PPI analysis revealed thatmyosin, HSPs and metabolic enzymes may have the potential to be biological markers. This study highlights that the DEPs were responsible for meat quality different.

N-benzoyl-3,3-dinitroazetidine(BDNAZ) is a derivative of 3,3-dinitroazetidine (DNAZ). Its thermal behaviour was studied by DSC methods. The results show that there are one melting process and two exothermic decomposition processes. The kinetic parameters of the intense exothermic decomposition process were obtained from the analysis of the DSC curves. The apparent activation energy, pre-exponential factor and the mechanism function are 170.77 kJ mol-1,10(14.12) s-1 and f(α) = (1-a)-1/2, respectively. The specific heat capacity of BDNAZ was determined with a continuous Cp mode of a micro-calorimeter. The standard mole specific heat capacity of BDNAZ was 286.31 J mol¹ K-1 at 298.15 K. Using the relationship between Cp and T with the thermal decomposition parameters, the time of the thermal decomposition from initialization to thermal explosion (adiabatic time-to-explosion, tTIAD), the self-accelerating decomposition temperature (TSADT), thermal ignition temperature (T TIT), critical temperatures of thermal explosion (Tb) and period of validity (t0.9) were obtained to evaluate its thermal safety. The detonation velocity (D) and pressure (P) of BDNAZ were estimated by using the nitrogen equivalent equation according to the experimental density.