Resumo: A filosofia educacional única de Zhu Xi, enquanto mestre do neoconfucionismo, desempenha um certo papel na promoção do desenvolvimento da educação e do ensino contemporâneos. Com base na situação de exigência de talentos na sociedade feudal, Zhu Xi tomou a ortodoxia confucionista como ponto de partida para fazer tentativas inovadoras em métodos educacionais e conteúdos de ensino. Ele acreditava que o conhecimento de objetos é uma maneira importante de adquirir conhecimento. Ao aprender com os recursos ideológicos da filosofia educacional chinesa e não chinesa antiga e moderna, integrando ideias filosóficas antigas com o método de ensino moderno, este artigo oferece algumas ideias inovadoras importantes para os modelos contemporâneos de educação.

Abstract: As a master of Neo-Confucianism, Zhu Xi’s unique educational philosophy plays a certain role in promoting the development of contemporary education and teaching. BaseFuxing Rend on the situation of requiring talents in feudal society, Zhu Xi took Confucian orthodoxy as the starting point to make innovative attempts on educational methods and teaching content. He believed learning from things to know. By learning from the ideological resources of ancient and modern Chinese and non-Chinese educational philosophy, and integrating ancient philosophical ideas with modern teaching methods, this paper offers some important innovative ideas for contemporary models of education.

Abstract Beekeepers who manage migratory beekeeping in China preferred to produce non-ripe honey rather than natural ripe honey in short flowering seasons, to obtain higher honey yield and profits. To explore an alternative method for production of ripe honey, we fed Apis cerana cerana colonies with non-ripe honey produced from Apis mellifera ligustica colonies to produce re-ripe honey. The production rate of re-ripe honey was 29.06%, which led to a high market profit considering price factors. The contents of glucose and fructose in re-ripe honey didn’t change significantly, and small amounts of sucrose and maltose were detected. The amylase activity (39.06 mL/(g*h) in re-ripe honey significantly increased, compared with that (34.86 mL/(g*h)) in non-ripe honey. The types and relative content of volatile organic components, namely, alcohols and esters, in re-ripe honey were lower than those in non-ripe honey, indicating the milder and non-irritating aroma of the former. Overall, the method raised by us is a practical approach to produce honey with high quality and economic values and could be easily accepted by the market.