中英文学位论文对比
1,The application of the Theme-based plus Communication-based in English class英语课堂中交际主题的应用2,中文：汉字“好”的语义功能研究英文：A Study on the Functions of Chinese Character HAO3,中文：浅析凯特·肖邦《觉醒》中的女性主题英文：A Brief Analysis of Female Consciousness in Kate Chopin's The Awakening4,中文：初中英语口语的错误类型及其对策英文：Error types in Junior students' oral english and their countermeasures5,中文：试论艾米莉?迪金森自然诗中的女性意识英文：On Female Consciousness in Emily Dickinson's Nature Poetry6,论文题目是BinaryOppositionalAnalysisoftheCharacterofHamlet《关于哈姆雷特双重性格的分析》。
大部分学校都是用知网查重系统对论文进行查重的，比对库里既有中文，也有外文的，英文摘要是可能因重复而标红的。
最好去学校图书馆或省市图书馆上网进论文库查询以往论文以作参考
准不准有两层意思，第一是学校要求的查重结果是准确，第二点是查重重复的相似来源是否准确，部分高校要求定稿查重是知网查重，前期初稿检测可以使用papertime等查重软件，通过海量数据库对提交论文进行对比分析，准确地查到论文中的潜在抄袭和不当引用，实现了对学术不端行为的检测服务。
中西方饮食文化对比英文学位论文
Western novels in comparison First, Western novels in the history of the development of Western novels are based on myths and legends of its origin. In ancient times, science developed, out of fear of nature, the working people out of the imagination is the key to many of the world "God", describing the personification of God is a myth; who will describe the deified, that is legend. China opened the world's Pan story, the story of San Juan Five Emperors, the West Greek mythology, Roman mythology, Norse mythology, and so on are all typical works. East and West, the original novel, is closely linked with the history, as historical records complement the event. China Pre-Qin prose in the fable, the Han dynasty in the history books, biographies, the Wei and Jin Zhi, Zhi-person novel; the West of ancient Babylon, "the United States and Ji Jia disabilities epic", in ancient Greece, "Homer's epic," "Aesop's Fables "And so on, fall into this category, fiction, novels such novels have been about the characteristics of fiction, it is still not the literary creation, directly from the private collection record, so this type of fiction plot is relatively simple, writing rough comparison. Ban Gu said, "On the Street Lane words, hearsay are made of" is a novel kind of accurate assessment of the image. China's Tang Dynasty, the novel is only from history and literature become a creativity. Tang Dynasty culture has developed, the author's ideas are more open, the legend came into being at this time, Li Zhaowei "Liu Yi Chuan", Po Chu's "Everlasting Regret," Wolf's "Everlasting Regret Chuan" And so on, are made in accordance with the creation of the legend. For the fictional story of the Tang Dynasty more emphasis on imagination and literary talent, not just the history of the nature of things, but as the history of Zhi Zhi who is also the novel did not stop. The Legend of the Song Dynasty to the novel on a gradual decline, which followed the rise of this so that after processing will become a scholar so many novel and Romance novels such as "Romance of the Three Kingdoms", "Outlaws of the Marsh", "Journey to the West." The author of such novels is the use of private creative and re-created to describe the circumstances of the touching scenes of brilliant and vivid active in shaping the character known, there are obvious story-telling style of language. Here by the redevelopment, it will become an independent literary creation rather than things to come together with the civil process, the representative of this type is the "Golden Lotus", it was an open and ordinary life on the road, the reality is that literature has come a long way The development of the latter's "A Dream of Red Mansions" in ancient China Geng Shiba realism to the novels of the summit. "54" after the novelist began to learn from China's western fiction writing practices, and gradually out a new path. Western novels, is the "Renaissance" after the rapid development of mature. The development of the Middle Ages novel near-stagnation in the West, 14, the end of the century "Renaissance" to overthrow the literature of the Church of control, 15, appeared in the western end of the century to promote freedom of thought and the liberation of personality in order to describe the reality of life and portray characters from all walks of life for the content of the Humanist novels, is to tie in with this type of novel anti-feudal Europe at the time of arising at the same time it also set the novel in the West to human describing the tone of the main things. Jiaqiu Italy's "Decameron", Spain's Cervantes "Don Quixote" is the kind of representative works of fiction. The resulting novel is a classical, elegant favor of its national language to standardize the writing of this novel in 17th century France's most well-developed. As a note on behalf of Corneille's "Cid" neoclassical story of the rise of Western novels have been a language substantially improved. The beginning of the 18th century to promote popular science knowledge, enlightenment of the public consciousness for the purpose of the Enlightenment novels, of which there are relatively well-known German Goethe's "Faust", the United Kingdom Defoe's "Robinson Crusoe" and the Swift "Gulliver's Travels" and so on, this type of novel to the emergence of the bourgeois revolution at the time to mold public opinion. In the 19th century, romantic fiction, realistic novels and critical realism novel turn to occupy the leading position in the field of fiction. Romantic novels, such as France Victor Hugo's "Notre Dame de Paris", Goethe's "juvenile Witt of trouble" and so on, imaginative, unusual ideas, language and imaginative, strong feelings. Efforts to reflect the reality of the novel is the essence of life, and depict typical life of a typical phenomenon in the United Kingdom Dickens, France and Germany are of such novels as a representative of the writer. Critical realism novels exposed the efforts of the decadent feudal system and capitalist society, the dark, in-depth criticism of the reality of evil, France Balzac and Maupassant, the United Kingdom of Charlotte, Bronte,. Russia's Tolstoy, Dostoevsky, the United States of a large number of writers such as Mark Twain's works belong to this category. Value today, the three novels in the West is still the most important of the three types of literary fiction. East-West novel on the history of the development of more or less the case. Second, the characteristics of the novel in the West In addition to the basic characteristics of the novel, the story of the West also have their own characteristics are as follows: 1, the traditional Chinese novel attention to the characters, language and the details of the description, in contradiction to the conflict to display the images, but the character of a single, small changes in the absence of the main flu. Western novels are more people pay attention to the psychological description, stressed that mining figure in the subconscious mind, good at writing full, the changes in the strong sense of the main characters. Again, "coach Lin Feng Snow Mountain Temple" in the figure is only through dialogue and action leads to contradictions and conflicts, but Anna Karenina Wogui before a series of conflicts only with his description of the psychological will be able to express their clear; for poetry in Lin In the performance of her literary talent, and Paul with his inner monologue of the ideal; Zhang Zhong-Yong has only the character, but Jane Eyre's character is the brave, strong, warm, kind-hearted, and so many of the character and rubbing and Cheng's. In short, people in the area described in the West has its own unique features. 2, China compared with Western fiction novel plot twists and turns more and more complete story. Plot twists and turns, the story is complete fiction China's unique traditional arts. The Wei and Jin Zhi Zhi people on the novel twists and turns with vivid characteristics. Tang legend in the layout of many of the famous, magnificent anomaly, rigorous and clever, dramatic plot development. The contents of the Ming and Qing Dynasties novels scattered irregular, undulating waves, Cuoluoyouzhi, careful structure, an integral whole. "A Dream of Red Mansions", everywhere She Fu, Hui turning point, the story of Jia's best writing. Western plot in respect of the outstanding works, although there are many, but it can not be compared with the Chinese novel. 3, concise and lively Chinese language novel, rich in content and rich Western novels. Chinese folk artists absorbed the novel language, at the same time inherited the fine traditions of ancient prose, often a few words will be able to outline the incident or the people. Western novels in the author includes a broad range of knowledge, involve the community in many ways, so rich in content and rich people can gain knowledge in many areas. Engels said he was in Balzac's novel about 19th century France's domestic situation than he received any reports are more. Western novels have different characteristics, and also in the West different aesthetic concepts to a certain extent related. 4, Western novels have been the rule of the feudal culture of oppression destroyed. Chinese feudal culture makes the development of the novel is extremely difficult, Ming and Qing Dynasties more people to write stories for shame, so many great writers living, creating the conditions are not covered, many of the great works of authors who do not know. Western novels in the feudal culture makes almost the whole of the Middle Ages in the development of extremely slow, and many talented writers were forced to church services, wrote some of the religious nature of the article dry hole. Third, Western novels in the future prospects for the development of End of the Qing Dynasty, China and the West have begun to understand the other side of the system, the advantages of the novel in the West have been constantly learn from each other. Of course, due to historical reasons, the Chinese side of the draw a little more. To this day, the novelist in the West efforts are still two researchers in the novel's artistic charm, although the different languages of each other's appreciation of the arts to a certain extent, but the United States are interlinked. We have every reason to believe that in the near future, the novel art in the West will ultimately learn from each other and integrate, develop and reach new artistic heights. References: "Foreign Literature" Shanghai Translation Publishing House Zhou Xu Liang "Contemporary Literature election," Zhang Zhong, such as Beijing University Publishing House "Chinese literature history of the development of" Shanghai Ancient Books Publishing House Liu Jie "Literary History of Europe" People's Literature Publishing House Yangzhou Han Wu Da-yuan Zhao Rui radish "Three high school language textbook used by the five dates of the" People's Education Press仅供参考，请自借鉴。希望对您有帮助。
你可以从以下几点着手： 一．餐桌礼仪概述 1. 餐桌礼仪在中西方文化发展中的地位与作用. 二. 各国间不同的饮食文化 1. 我国饮食文化的发展及餐桌礼仪的形成. 2. 英、法、美、意等国家的饮食文化发展及餐桌礼仪的形成. 3. 用我国的典型食品北京烤鸭与西方国家的火鸡进行对比从而进一步比较两者差异. 4. 从差异中寻求中西文化间的共同点. 5. 形成中西方文化差异的根源. Table Manners The main difference between Chinese and W estern eating habits is that unlike the West, where everyone has their own plate of food, in China the dishes are placed on the table and everybody shares. If you are being treated by a Chinese host, be prepared for a ton of food. Chinese are very proud of their culture of food and will do their best to give you a taste of many different types of cuisine. Among friends, they will just order enough for the people there. If they are taking somebody out for dinner and the relationship is polite to semi-polite, then they will usually order one more dish than the number of guests ( people, five dishes). If it is a business dinner or a very formal occasion, there is likely to be a huge amount of food that will be impopssible to finish. A typical meal starts with garlic. These are followed by the main courses, hot meat and vegetable dishes. Finally a soup is brought out, which is followed by the starchy "staple"food, which is usually rice or noodles or sometimes dumplings. Many Chinese eat rice (or noodles or whatever) last, but if you like to have your rice together with other dishes, you should say so early on. One thing to be aware of is that when eating with a Chinese host, you may find that the person is using their chopsticks to put food in your bowl or plate. This is a sign of politeness. The appropriate thing to do would be to eat the whatever-it-is and say how yummy it is. If you feel uncomfortable with this, you can just say a polite thank you and leave the food there, and maybe cover it up with a little rice when they are not looking. There is a certain amount of leniency involved when dealing with Westerners. So you won't be chastised. Eating No-no's Traditionally speaking, there are many taboos at Chinese tables, but these days not many people pay attention to them. However, there are a few things to keep in mind, especially if you are a guest at a private home. 1) Don't stick your chopsticks upright in the rice bowl. Instead,lay them on your dish. The reason for this is that when somebody dies, the shrine to them contains a bowl of sand or rice with two sticks of incense stuck upright in it. So if you stick your chopsticks in the rice bowl, it looks like this shrine and is equivalent to wishing death upon a person at the table! 2) Make sure the spout of the teapot is not facing anyone. It is impolite to set the teapot down where the spout is facing towards somebody. The spout should always be directed to where nobody is sitting,usually just outward from the table. 3) Don't tap on your bowl with your chopsticks. Beggars tap on their bowls, so this is not polite. Also, in a restaurant, if the food is coming too slow people will tap their bowls. If you are in someone's home, it is like insulting the cook. Eat Local You can get expensive, delicious meals in any of the large hotels, but if you are looking for atmosphere, you have to go to a local joint. Not only is it cheaper, but you can get a good look at the locals and what normal people are like. And what the food lacks in presentation is made up for in the taste. Some restaurants have English menus, but don't count on it. A good way to choose dishes is to look at what othes are eating and point at it for the waitress. The other option is to play "Myatery Dinner," where players randomly point at items in the menu and wait for the surprise dishes to come. Whoever orders the braised dog heart with scallions in shark vomit sauce wins! If you bring your Guide with you, however, you can use the food guide in the back of the book to choose some safe and delicious fare. Also, be sure to sample the local brew, Yanjing Beer. Drining Gan Bei!(cheers!) Alcohol is a big part of eating in Beijing. Especially when dining with Chinese hosts, you can expect the beer to flow freely and many beis to be gan-ed.(Gan Bei literally means "dry the glass")Besides beer, the official Chinese alcoholic beverage is bai jiu, high-proof Chinese liquor made from assorted grains. There are varying degrees of bai jiu, and some are quite good. The Beijing favorite is called Er Guo Tou, which is a whopping 56% alcohol. More expensive and less formidable are Maotai and Wuliangye, which go for about 300-400 yuan per bottle. In comparison, Er Guo Tou costs a modest 4or 5 yuan per ping(bottle). If you are not a drinker, or don't feel up to the challenge, just say "wo bu hui he jiu"(I don't drink). It is generally acceptable to use Coke or tea as an alcohol substitute.
摘要] 由于自然环境和物产不同,形成了东西方不同的文化,中西饮食便沿着各自的道路发展起来.传统的西方文化是一种畜牧文化和海洋文化,中国文化则是一种农耕文化和陆地文化,两种不同的文化反映出人们生产生活空间和方式的差异,其中饮食是具有代表性的一个方面,从菜单命名使用的词汇即可略见一斑.一、由于自然环境和物产不同,形成了东西方不同的文化,中西饮食便沿着各自的道路发展起来.传统的西方文化是一种畜牧文化和海洋文化,中国文化则是一种农耕文化和陆地文化,两种不同的文化反映出人们生产生活空间和方式的差异,其中饮食是具有代表性的一个方面,从文化命名使用的词汇即可略见一斑.两种饮食文化的差别主要表现在原料种类、烹饪方法、进餐方式、菜式命名等四个方面.(一)原料种类.西餐原料主要是动物类和海洋鱼类,辅以植物类,中餐原料主要是植物类和淡水鱼类,辅以动物类.随着社会发展和中西方交流的增加,两种饮食体系所使用的原料有趋同的趋势,但差别仍然比较明显.中国人视为珍馐美味的猫、狗、鸽子西方人是不会尝试的,而西方人习以为常的海洋鱼类、贝壳类可能为多数内地中国人见所未见,中国人的"食谱"范围比西方人的丰富得多.(二)烹饪方式.这是中西餐饮的一大差别,也是饮食文化差异的隐性因素.烹饪方法的差异又表现在三个方面:首先是原料的粗加工,所谓"食不厌精、脍不厌细",基础就是原料的粗加工,中餐对此十分讲究,加工后的原料形状多种多样,有整体(Whole)、块(Cubes)、片(Slices)、卷(Rolls)、条(Strips)、段(Segments)、丝(Shreds)、丁(Dice)、粒(Grains)、末(Mince)、蓉(泥)(Mash)、浆(Thickliq 2uid)、汁(Juice)等,西餐原料的处理则较为简单,一般有整体、块、片、丁、泥等几种形状;其次是火候,中式烹调讲究用火,三十多种加工方法许多是西餐中没有的,西餐烹调加工时间较短、火温适中;三是调味,中餐的复合味型多,要求原料入味,西餐则强调原料本味及调料的独立使用.(三)进餐方式.这是中西饮食文化差异的显性因素,也是中西方文化中的社会心理、价值观、民族习俗方面的差异在饮食上的表现.刀叉与筷子、圆桌与条桌等各不相同,在菜式和道数上双方虽然都有程式,但一分一合,互相对立,由此产生的宴请礼仪、饮酒方式、席间气氛也大不相同.(四)菜式命名.中餐讲究"作",西餐注重"吃",中菜命名讲究文雅、含蓄和吉利,注重表情、联想功能,寓情、寓意,便使用了多种修辞手法,除少量大众化菜肴以原料直接命名外,相当一部分菜是以创始人、景物、典故和传闻来命名的,这种命名方法的缺点是菜名与原料无明显关联,往往不知所云,如"八仙过海""、佛跳墙"等.西菜命名则直截了当,突出原料,极少使用类似中菜命名的修辞手段,虽少了艺术性,但多了实用性.当然,西菜命名也讲究高雅,但表现方法则是以法文命名."WhenwetalkofmeatonourtableweuseFrenchwords,(porc)(boeuf).Chickensbecomepoultry(poulet),andacalfbecomesveal(veau).EvenifourmenuswerenotwritteninFrenchoutofsnobbery,theEnglishweusedinthemwouldstillbeNormanEnglish."《(高级英语》P28)这是由于罗曼人曾经征服英国,英国农民在牧养牲畜时,讲的是盎格鲁-撒克逊英语,而这些牲畜被端到餐桌上给法国统治者享用时,就有了法语名称,相沿成习,它变成了一种高雅.另外,由于菜单源于法国以及法国饮食文化对西方饮食文化的深远影响,许多西餐菜肴自然用了法语名称,如:胡萝卜蓉汤(Pureealacrecy)、罗宋汤(Bor2schalaRusse)、芝士左口鱼(Fletanalamornay)等.二、中餐菜单英译的基本原则中餐曾有"食单"而无菜单,它和"番茄"、"洋芋"一样来自于西方,并很快融入中国饮食文化,形成了自己的特色,成为餐饮业不可或缺的一项"硬件".随着东西方文化交流的更加深入和广泛,来到中国的外宾越来越多,一张好的菜单就是一份高明的宣传单,一份本土化的菜单将使他们的中国之行更加完满.菜单最初只是厨师备忘的单子,但今非昔比,当今菜单有了更多功能:11向客人说明食品饮料的种类和价格,便于顾客挑选;21反映餐厅的经营方针,标志着餐厅商品的特色和标准;31是客人和接待者之间的沟通渠道;41是菜品研究的资料;51加强宣传,促进销售.小小菜单,作用多多.由于东西方文化和食物原料、制作方法存在诸多差异,菜单的翻译远不象想象的那么简单.影响菜单翻译的最重要因素是烹饪方法和菜式命名,翻译时应把握好二者的特点,既要符合西餐菜肴命名习惯,又要体现中餐特色,切忌望文生义或按字面含义直译.翻译过程中必须把握以下六个原则:第一,注重菜单的信息功能,保证菜名提供准确、足够的信息,而不能简单地按照中菜名称的修饰词而直译,以便外宾选择.如"麻婆豆腐"译成"Pockmarkedwoman'sbeancurd"、"八仙过海"译为"EightImmortalscrossingthesea"",鱼香肉丝"译为"Fish-flavorshreddedpork"就会使外宾茫然或误解.第二,要发挥菜单的促销作用.应借鉴中菜命名的艺术手法,尽量反映中餐烹饪特色,尤其对一些历史悠久、流传广泛的菜肴在翻译后还可以附加说明.这样既保留菜名信息,又引人兴趣,以达到吸引食客的目的.第三,把握中餐烹调方法的类别.为反映中餐对火候的讲究和其艺术性,可进行适当修饰.中餐烹调方法分类如下:烧、烧、烩、 、焖Braise炖、煨Stew煎、炸、酥Deep-fry爆、炒、熘、滑Stir-fry、Quick-fry干炒、干煸、焙Sauté煮、汆、涮、白灼Boil烧、烤、烘、 Roast、Barbecue、Broil、Bake蒸、腌、卤、酱、熏、酿、扒、烫、糟等有对等词,可一对一翻译,较特殊的做法如"油淋"可归入"煎炸"类,西餐没有拔丝方法,类似方法有Candy、Toffee.第四,尽量译出原料加工后的形状.原料形状在西餐中并不重要,但在中餐中却能反映出烹调的技艺水平,译文应予保留,确实累赘的,则可省略.第五,把握原料这一核心,无论中菜如何命名,均须翻译出原料,再加上烹调方法和味型等辅助因素.第六,避免文化冲突.中菜命名为了吉祥,借用了一些不能食用的物品或西方人忌讳食用的动物名,翻译时应按原料名直译,如果原料本身是西方人忌食的,这道菜可省略不译.如"翡翠鱼翅"、"红烧狮子头",真正的翡翠当然不能食用的,其实它就是蔬菜,而狮子西方人更不会食用,我们也是以其威武来形容"肉圆"罢了,直译会引起"血腥"的感觉.又如"脆皮乳鸽",将象征着和平的鸽子烹而食之,也是西方人不能接受的,所以最好把它略过.三、中餐菜名英译的具体探讨上面提出了中餐菜单英译的六原则,下面就一些中餐菜名英译进行具体探讨.11以原料命名的菜不加修辞,直译最为简便,烹饪方法不必译出.中菜汤类命名一般按此方法,翻译的处理就是"原料加汤".如:双冬牛肉-Beefwithmushroomandbambooshouts口蘑菜心-Mushroomswithcabbageheart青椒肉丝-Shreddedporkandgreenchili豆腐汤-Beancurdwithmushroomsoup21以烹调方法加原料命名.因为烹调方法是饮食文化的核心组成部分,翻译时必须译出烹调方法.中菜的一些烹调方法是西餐所没有的,有些则相近,翻译时用近义词亦可.如"干煸"在西餐中没有,其操作过程是:先用油炸原料,然后以少许油翻炒,迅速将油炒干后起锅,并不是加油直接炒.英语中有两个字与之意义相近,一是sauté--friedquicklyinapanwithalittlehotbutterorotherfat.意识是"快炸、煎";一是torrefy--todryuporparchwithheat(.)意识是"烘干、烤干、焙干",从制作过程看,sauté更合适些.如:炸蛋卷-Deep-friedeggrolls回锅肉-Slicedporkdoublysautéedinsoysauce干煸牛肉丝-Sautéedbeefshreds31烹调方式加原料和作料命名.作料是决定味型的最重要因素,翻译时也不能省略.如豉汁蒸带子,省略作料就成了清蒸,味道完全不同.酱爆肉去掉"soypaste",成了无任何特点的"煎肉",二者有天渊之别.其它如:豉汁蒸带子-Steamedscallopswithcuredsoybean酱爆肉-Quick-friedporkwithsoypaste茄汁石斑鱼-Deepfriedgaroupawithtomatosauce41风味菜肴.风味菜主要因其味型特点而得以广泛流传,所以除原料外,应译出风味,一些有确切起源地的菜,还应该加上地名.鱼香肉丝的确切译名应为"Stir-friedporkshredsSichuanstyle"或"Stir-friedporkshredsingarlicsauce",不能译为"Fish-flavorshreddedpork",是因为"鱼香"作为川菜的一种风味,使用了固定搭配的作料,与真正的鱼没有任何关系,译为"Fish-flavor",菜中并无"Fish",给人以误导之嫌.其他风味菜还有:湘味牛肉丝-SlicedbeefHunanstyle糖醋排骨-Friedporkchopinsweet-soursauce荷叶粉蒸肉-Steamedporkcoatedgroundriceonlotusleaf51以人名、地名命名的菜肴,一般全部译出,人名前最好加上头衔或职业,对那些知之甚少或译出后外宾不能理解的,则去人名加味型.东坡肉-PoetDongpo'sbraisedpork毛氏红烧肉-ChairmanMao'sstewedporkwithsoysauce北京烤鸭-Beijingroastedduck东江酿豆腐-BeancurdstuffedwithporkminceDongjiangstyle61用象形手法或借用典故、传说命名.这是中菜命名的一个特点,它集中反映了中国饮食文化的特色,具有很深的社会内涵,也是翻译的难点,处理方法是还其本原,译出主料、作料或做法,能兼顾修辞含义时则兼顾,切不可拘泥于原名而直译.翡翠鱼翅-Double-boiledshark'sfinwithve 2getable翡翠不能食用,仅是一个代称,指绿色的蔬菜,翻译时不能按字面译为"Jadeshark'sfin",否则外宾会莫名其妙.蚂蚁上树-Sautéedbeanvermicelliwithspicymeatsauce蚂蚁在中餐中虽可以入菜,但此蚂蚁非彼蚂蚁,而是用酱油和淀粉和过的肉末.直译可能引起外宾的惊诧.桔瓣鱼汆-Quick-boiledfishballsorangepet 2alshaped这道菜是指鱼汆外形似桔瓣,其实菜中无桔瓣,也无桔味,翻译时不可将之作为原料,译名中加"orangepetalshaped",是为了增加美感,增强促销功能.叫化鸡-Bakedchickenvagabondstyle或Bakedchickenwrappedwithmud此菜相传为乞丐创制,取名时以"叫化"代"乞丐",是一种美化,翻译时,以"vagabond"代"beg2gar",也是一种美化.后一译名比较实在,但少了前者的浪漫味道.麻婆豆腐-Beancurdwithmincedporkinhotsauce这道菜在我国广为流传",麻婆"成了一个特殊的称谓,外宾没有它的文化背景,翻译时只能取味型.如将之译为"Pockmarkswoman'sbeancurd",即使外宾理解,也失去了美感.霸王别姬-Steamedturtleandchickeninwhitesauce寿比南山-Steamedchickeninpumpkin连生贵子-Lotusnutsinsyrup这些纯为吉利的象征名称,不仅不能直译,也无法直译,所以只能还原处理.如为了促销,可对这些菜附加说明.71菜名含器具的可译出器具,也可直译原料,作为一种特殊的做法,以译出器具为佳.有加工作用的器具在西餐中是不会搬上桌子的,这也是中餐的一个特点,它表现了中餐的艺术性.器具一般有火锅、锅仔、铁板、沙锅、煲等.八珍火锅-Eightdelicacieshotpot锅仔甲鱼-Braisedturtleinminipot铁板牛柳-Vealslicesfriedonironplate汆圆粉丝煲-Stewedmeatballsandbeanver 2micelliincasserole以上探讨了中菜英译的一些基本方法.由于中国菜种系繁多,原料区别大,烹饪方法各具特色,菜名千差万别,翻译时还需具体研究,否则不能把握其特点,准确翻译也就无从谈起.四、菜单的编排除命名方面的差异外,在菜的分类和编排方式上二者也不相同,这是由于用餐方式和上菜顺序不同所引起的.中餐菜单按原料分类,呈纵向序列,西餐菜单按一次食用菜的道数编排,呈平行并列.中餐菜单菜肴的排列一般是按冷菜凉碟类、肉类、鱼类、海鲜类、禽类、蔬菜类、汤类、点心水果类、主食类的顺序进行,饮料酒类单列.西餐菜单菜肴的排列则按进食顺序安排,分为开胃菜类(APPETIZERS)、汤类(SOUPS)、色拉类(SAL2ADS)、主菜类(ENTREES)(包括肉类、鱼类、海鲜
only found one. hope that works~American table manners[edit] Table Layout * Bread plates are to the left of the main plate, beverage glasses are to the right. * Salad fork, knife and soup spoon are further from the main plate than the main course knife, fork and spoon. Dessert utensils are either placed above the main plate or served with dessert.[edit] General Behavior * Chew with your mouth closed. * Do not talk at an excessively loud volume. * Refrain from coughing, sneezing or blowing nose at the table. * Never tilt back your chair while at the table, or at any other time. * Do not make unbecoming noises while eating. * Do not play with food or table utensils. * Do not single out or chastise someone who has shown poor table manners. * Do not put your elbows on the table or slouch. * Always ask the host or hostess to be excused before leaving the table. * Do not stare at anyone while he or she is eating. * Never talk on your phone at the table. If urgent, ask host or hostess to be excused, and go outside. Apologize when returned.[edit] Utensils * Do not eat food with your fingers unless you are eating foods customarily eaten with fingers, such as bread, french fries, chicken wings, pizza, etc. * The fork may be used either in the American (use the fork in your left hand while cutting; switch to right hand to pick up and eat a piece) or the Continental (fork remains in the left hand) fashion -- either is now acceptable. (See Fork etiquette) * The fork is used to convey any solid food to the mouth. * The knife blade should be placed on the edge of your plate when not in use. The blade should always face inward. * When you have finished eating soup, the spoon should be placed to the side of the saucer, not left in the bowl. * Keep your napkin on your lap. At more formal occasions all diners will wait to place their napkins on their laps until the host or hostess places his or her napkin on his or her lap * When eating barbecue or some other messy foods such as cracked crab, a 'bib' napkin may be provided for and used by adults. Usually these foods are also eaten by hand, and wet wipes or paper napkins should be used to clean the hands. * When using paper napkins, never ball them up or allow stains to show. * Use your silverware from the outside moving inward toward the main plate. (Salad fork, knife and soup spoon are further from the main plate than the main course knife, fork and spoon. Dessert utensils are either placed above the main plate or served with dessert.)[edit] Dining * A prayer or 'blessing' may be customary in some families, and the guests should join in even if they are not religious or do not follow the same religion. Most prayers are made by the host before the meal is eaten. Instead or in addition, a 'toast' may be offered [1]. * Do not start eating until (a) every person is served or (b) those who have not been served request that you begin without waiting. At more formal occasions all diners will wait to begin until the hostess or host lifts a fork or spoon. * When a dish is presented 'family style', the food is served to one's plate and then passed on to the next person. put the food on your left, take some and pass to the person next to you. * When serving, serve from the left and pick up the dish from the right. Beverages are both served and removed from the right. * Eat soup noiselessly and with the side of the spoon. * Tea or coffee should never be poured into the saucer to cool but should be sipped from the cup. Alternatively, ice may be used to cool either. * Seasoning ones meal prior to tasting can be considered rude and may insult the chef.[edit] At the end of the meal * It is acceptable in most places to not finish all of the food on your plate. * When finished with your meal, place your knife and fork with handles at the 4 o'clock position and the tines of the fork down to signal to the server you are done. * Except in a public restaurant, do not ask to take some of your uneaten food away from the meal after it ends, especially when having a formal dinner.[edit] British table manners * The fork is held in your left hand and the knife is held in your right. * You should hold your knife with the handle in your palm and your fork in the other hand with the prongs pointing downwards. * If you’re eating a dessert, your fork (if you have one) should be held in the left hand and the spoon in the right. * When eating soup, you should hold your spoon in your right hand and tip the bowl away from you, scooping the soup in movements away from yourself. * It is not acceptable to use your fingers at the table to eat or push food onto your fork. You may, however, eat some foods such as fruit, sandwiches, hamburgers, crisps, chips or pizza with your fingers. * If there are a number of knives or forks, then you should start from the outside set working your way in as each course is served. * Drinks should always be to the right of your plate with the bread roll to the left. * When eating bread rolls, break off a piece before buttering. Use your knife only to butter the bread, not to cut it. * You should not start eating before your host does or instructs you to do so. At larger meals, it is considered okay to start eating once others have been served. * When you’re finished, place your knife and fork together at five o’clock with your fork on the left (tines facing up) and knife on the right, with the knife blade facing in. This signals that you are finished. * Your napkin should never be screwed up. Nor should it be folded neatly as that would suggest that your host might plan to use it again without washing it - just leave is neatly but loosely. * Never blow your nose on your napkin. Place it on your lap and use it to dab your mouth if you make a mess. * It is considered rude to answer the telephone at the table. If you need to take an urgent call, excuse yourself and go outside. * Always ask for permission from the host and excuse yourself if you need to leave the table. You should place your napkin on your seat until you return. * If you must leave the table or are resting, your fork should be at eight o’clock and your knife at four o’clock (with the blade inwards). Once an item of cutlery has been used, it should not touch the table again. * The food should be brought to your mouth on the fork; you should sit straight and not lean towards your plate. * Dishes should be served from the right, and taken away from the right. Unless the food is placed on your plate at the table, then it should arrive from the left. * Drinks should be served from the right. * Never lean across somebody else’s plate. If you need something to be passed, ask the person closest to it. If you have to pass something, only pass it if you are closest to it and pass it directly to them if you can. * Salt & pepper should be passed together. * Do not take food from a neighbour’s plate and don’t ask to do so. * You must not put your elbows on the table. * If pouring a drink for yourself, offer to pour a drink for your neighbours before serving yourself. * If extra food is on the table, ask others first if they would like it before taking it yourself. * When chewing food, close your mouth and only talk when you have swallowed it. * Swallow all food before eating more or having a drink. * Do not slurp your food or eat loudly. Burping or sneezing at the table should be avoided, too. * Never pick food out of your teeth with your fingernails. * Try to eat all the food you are served. * Glasses served in a wine glass or other stemmed-glass should be held at the stem. * Always remember “regular” manners. Remember to say "please" and "thank you".[edit] Chinese table mannersThese are mostly concerned with the use of chopsticks. Otherwise generally Chinese table manners are rather more informal, what would be considered rude in other cultures such as talking with the mouth full may be acceptable but better not to do so. * Chopsticks must always be held in the correct manner. It should be held between the thumb and fingers of the right hand, * Chopsticks are traditionally held in the right hand only, even by the left-handed. Although chopsticks may now be found in either hand, a few still consider left-handed chopstick use improper etiquette. One explanation for the treatment of such usage as improper is that this can symbolise argument, as the chopsticks may collide between the left-handed and right-handed user. * When communal chopsticks are supplied with shared plates of food, it is considered impolite to use your own chopsticks to pick up the food from the shared plate or eat using the communal chopsticks. An exception to this rule is made in intimate family dinners where family members may not mind the use of one's own chopsticks to transfer food. * It is considered impolite to use the blunt end of the chopsticks to transfer food from a common dish to your own plate or bowl. Use the communal chopsticks instead. * Never wave your chopsticks around as if they were an extension of your hand gestures, bang them like drumsticks, or use them to move bowls or plates. * Decide what to pick up before reaching with chopsticks. Do not hover around or poke looking for special ingredients. After you have picked up an item, do not put it back in the dish. * When picking up a piece of food, never use the tips of your chopsticks to poke through the food as if you were using a fork. Exceptions include tearing larger items apart such as vegetables. In informal use, small, difficult to pick-up items such as cherry tomatoes or fishballs may be stabbed but this use is frowned upon by traditionalists. * Chopsticks can be rested horizontally on one's plate or bowl to keep them off the table entirely. A chopstick rest can also be used to keep the points off the table. * Never stab chopsticks into a bowl of rice, leaving them standing upwards. Any stick-like object facing upward resembles the incense sticks that some Asians use as offerings to deceased family members. This is considered the ultimate faux pas on the dining table. * Chinese traditionally eat rice from a small bowl held in the left hand. The rice bowl is raised to the mouth and the rice pushed into the mouth using the chopsticks. Some Chinese find it offensive to scoop rice from the bowl using a spoon. If rice is served on a plate, as is more common in the West, it is acceptable and more practical to eat it with a fork or spoon. The thumb must always be above the edge of the bowl. * It is acceptable to transfer food to people who have a close relation with you (. parents, grandparents, children or significant others) if you notice they are having difficulty picking up the food. Also it is a sign of respect to pass food to the elderly first before the dinner starts (part of the Confucian tradition of respecting seniors). * Traditionally, it is polite for the youngest members of the table to address each and everyone of the elderly members of the table before a meal starts and literally tell them to "eat rice", which means "go ahead and start the meal", to show respect. * The host should always make sure the guests drinks are sufficiently full. One should not pour for ones self, but should (if thirsty) offer to pour for a neighbor. When your drink is being poured, you should say "thank you" and/or tap your fingers on the table to show appreciation. * When people wish to clink drinks together in the form of a cheer, it is important to observe that younger members should clink the edge of their drink below the edge of an elder to show respect. * When eating food that contains bones, it is customary that the bones be spit out onto the table to the right of the dining plate in a neat pile.
中英对比论文题目
学术堂整理了十五个好写的英语论文题目，供大家进行参考：1. 试论简奥斯汀生活对其小说的影响 (On the Impact of Jane Austen’s Life on Her Novels)2. “真实的诺言”与传统文化的碰撞——简析“真人秀”的实质和本地化过程 (When True Lies Challenge Tradition—An Analysis of the Reality and Localization of Reality TV)3. 从台湾问题看中美关系 (The Sino-US Relation—The Taiwan Issue)4.《傲慢与偏见》的生命力 (The Great Vitality of Pride and Prejudice)5. 平凡中的不平凡——《傲慢与偏见》(Significance in Commonplace—Pride and Prejudice)6. 萨皮尔沃夫理论 (Sapir-Whorf Hypothesis)7. 论格里高尔的悲剧 (An Analysis of Gregor’s Tragedy)8. 对大学生心理健康问题予更多关注 (More Attention to the Psychological Health of College Students)9. 文体学: 语言学习的科学 (Stylistics: A Scientific Approach)10. 佛教在西方 (Buddhism in the West)11. 非语言交际 (Nonverbal Communication)12. 国际反恐 (International Anti-Terrorism)13. 全球资金市场近期特征与走向 (The Character and Tendency of Global Capital Market in Recent Decades)14. 从《老人与海》中桑堤亚哥的性格可知——人是打不败的 (A Man Cannot Be Defeated—From the Character of Santiago in The Old Man and the Sea)15. 南方的失落 (The Loss of the South)
英语翻译论文题目
写英语翻译的论文需要写哪些内容呢?选什么样的题目合适?下面是我为大家收集的关于英语翻译论文题目，欢迎大家阅读!
1、谈英语谚语的翻译
2、谈英语幽默的翻译
3、英语汉译技巧初探
4、地方名胜古迹汉译英
5、翻译中常见错误分析
6、中英思维方式的差异对翻译的影响
7、会话含义的推导与翻译
8、词汇的文化内涵与翻译
9、语境在翻译中的作用
10、翻译技巧探索
11、商标词翻译
12、广告语言的翻译
13、论英汉互译中的语义等值问题
14、英汉文化差异对翻译的影响
15、英汉谚语的理解和翻译
16、浅谈颜色词在英语中的翻译
17、中西文化差异与翻译障碍
18、英语比喻性词语中文化内涵及翻译
19、英语意义否定表现法及其汉译
20、浅谈新闻标题的翻译
21、互文性理论下的电影片名翻译
22、从唐诗《春望》英译比较看译者主体性
23、功能对等理论在英文电影字幕翻译中的应用-以《肖申克的救赎》为个案
24、语篇翻译中的衔接与连贯
25、从关联理论视角看汉语习语的英译
26、从目的论角度看新闻标题英汉翻译
27、目的论关照下的汉语标语翻译
28、影视翻译的特点及技巧-阿甘正传个案研究
29、The Characteristics of Athletic English and Its Translation体育英语的特点及翻译
30、Chinese Reduplicated Words and their Translation into English 汉语叠词及其英译
31、Non-Correspondence in English-Chinese Translation of Color Words中英文翻译中颜色词的非对应
32、On the Cultural Signification of Animal Idioms and Translation 动物俚语文化含义与翻译
33、Foreignizing and Domesticating Translations in Cross-cultural Vision跨文化视野中的异化和归化翻译
34、The Loss of Affective Meaning in Translation ―from the Perspective of Cultural Differences 从文化差异的角度看翻译中情感意义的丢失
35、On the Explicitness and Implicitness of Conjunctions in English-Chinese Translation Process 论连词再英汉翻译中的显性和隐性存在
36、Approaching Domestication and Foreignization in Translation from a Functional Perspective 从功能翻译角度看归化与异化
37、Conversion of Part of Speech in English-Chinese Translation 英译汉中词类的转换
38、The Transfer of Culture Image and of English and Chinese Idioms in Translating 论英汉习语翻译中的文化意象的转化 VI 旅游英语方向的选题
39、科技汉英翻译中的.修辞现象述评 ( An Overview of Rhetoric in Scientific English Translation )
40、科技英汉翻译中的虚实互化现象微探 ( Research on the Change from Abstractness to Concreteness in Scientific Translation )
41、翻译方法个案研究?如?“从海明威的短篇小说《一个 干净、明亮的地方》看简洁句的翻译”?
42、两个译本比较研究 ?或某 个译本翻译评论?
43、某个著名翻译家翻译方法或翻译风格研究
44、英汉习语翻译方法研究
45、广告翻译策略 研究
46、Culture Differences and Translation of English &Chinese Idioms
47、浅析应用文体之翻译
48、烹饪英语 翻译探微
49、科技英语翻译方法例析
50、中式菜谱的英译
51、汉语颜色 词的英译
52、福克勒小说的英译
53、英语俚语的汉译
54、论英语委婉 语的差异和翻译对策
55、实用文体翻译中的语 言、文化透视?结合语言学、跨文化交际等相关内容分析影响实 用文体翻译的因素?
56、关于对外交流翻译中不足 的反思?如?电影名的误译?旅游翻译的误译及其他。?
57、对某一翻译的理解与 探讨?如“信、达、雅”的探讨与新解?等等
58、中国特色词汇及其英译
59、中英数字文化对比及其翻译策略
60、论小说风格的传译
61、英文小说中对话的翻译
62、英汉修辞格 的语篇衔接作用及其在翻译中的再现
63、文学翻译批评简论
64、英汉语篇衔接 作用及其翻译策略
65、汉语广告英译中的巧 译策略探微
1,The application of the Theme-based plus Communication-based in English class英语课堂中交际主题的应用2,中文：汉字“好”的语义功能研究英文：A Study on the Functions of Chinese Character HAO3,中文：浅析凯特·肖邦《觉醒》中的女性主题英文：A Brief Analysis of Female Consciousness in Kate Chopin's The Awakening4,中文：初中英语口语的错误类型及其对策英文：Error types in Junior students' oral english and their countermeasures5,中文：试论艾米莉?迪金森自然诗中的女性意识英文：On Female Consciousness in Emily Dickinson's Nature Poetry6,论文题目是BinaryOppositionalAnalysisoftheCharacterofHamlet《关于哈姆雷特双重性格的分析》。
学位论文对比库
你好，大学生联合对比库指的是大学生论文专业对比库,这个数据库主要包括的四理解学长学姐的论文,简称pmlc。
大学生论文联合比对数据库是什么？近几年很多本科论文需要查重，只会影响毕业。但是大部分本科毕业论文都是在网上拼凑整合，然后花钱去淘宝做本科论文查重。最让学生痛心的是，他们通过了淘宝知网的查重，却没能通过学校知网的查重系统！这是什么原因呢？paperfree小编给大家讲解一下。仔细分析，造成这个结果的原因主要有两个:①淘宝目前假货泛滥，学生购买假知识网络举报，导致差异较大，学生可以通过了解网络来验证真伪；②学生买便宜的知网期刊或知网分解，却抄袭高年级本科论文。今天主要分析第二个原因。对于本科生，本科院校基本采用“本科毕业论文抄袭检测系统”，也叫“中国知识网本科毕业论文管理系统”，简称“pmlc”。独有的“本科毕业论文联合比对数据库”可以检测本科大四学生的毕业论文。本科论文包含的数据库比较全面，和高校基本上一致！事实上，许多大学生因为大学生论文联合比对数据库中的重复文章而未能通过查重。 大学生论文联合比对数据库主要包含本科高年级论文，即一年前通过知网pmlc系统查过的文章都会被记录下来。但是他在知网数据库里找不到！请注意，这是一年以前学长学姐的所有文章。所以现在用pmlc完全不会影响学校考试成绩！不用担心论文查重检测。
根据你的问题描述，首先一般论文查重都是控制在30％以内，像这种知网的发表的，严格在10％以内的相似度。
维普论文检测的优势：用户自助检测操作整个检测流程上传论文、查看检测报告全部用户自己完成检测报告全文标红抄袭段落及语句方便用户修改不当引用收费合理用户论文修改过程中可以反复检测使用降低使用成本 与知网系统相比：维普官方论文检测不与之同平台完全可以避免提前检测预警，同时维普提供使用自建库功能，此功能可以帮助用户将抄袭率降到最低 ,绝对安全地通过学校的论文检测。第一步：初稿一般重复率会比较高(除非你是自己一字一句写的大神)，可以采用万方、papertest去检测，然后逐句修改。这个系统是逐句检测的，也就是说你抄的任何一句话都会被检测出来。这种检测算法比较严格，从程序的角度分析这种算法比较简单。因而网上卖的都很便宜，我测的是3万字，感觉还是物美价廉的。(注意：1 这个库不包含你上一届研究生师兄的大论文，修改一定注意. 2 个人建议如果学校是用万方检测，就不要去检测维普之类的 先把论文电子版复制一份，保存一份。看检测结果，其中一份复制的备份论文，把检测出重复的部分能删了先删了，把不能删的，15字以内改一改，最好是加减字符，不要改顺序，改顺序没太大用，参考文献删掉一部分，不能删的话，先改下，英文文献可以15个字符换一个词。把修改过的上交，重新过系统检查。保存的原论文稍做改动上交纸质版。那个系统很麻烦的，很多没看过没应用过的文献都能给你加上，可见中国人抄袭的功夫，都是互相抄，但是为了保证论文的完整性和表述的准确性，不要随意改动，上交的纸质版，一定要斟酌，一般检查完就不会再过检测系统了，所以纸质版的不用担心。第二步：经过修改后，重复率大幅下降了。这时你可以用知网查了，知网查重系统是逐段检测的，比较智能。检测后再做局部修改就基本上大功告成了，我最后在网上用知网查是4%，简单修改后，在学校查是。注意：记住，最忌讳的是为了查重，把论文语句改得语句不通、毫无逻辑，这样是逃不过老师的，哈哈，大家加油！关于知网相关抽查规定：有规定的，可以进行第一次修改，修改之后通过就可以答辩，如果第二次不通过就算结业，在之后4个月内还要交论文或者设计的。这个是在抄袭30%的基础上的。 如果抄袭50%以上的话，直接结业 在之后4个月内还要交论文或者设计的。1．被认定为抄袭的本科毕业设计（论文），包括与他人已有论文、著作重复总字数比例在30%至50%（含50%）之间的，需经本人修改。修改后经过再次检测合格后，方可参加学院答辩。再次检测后仍不合格的，按结业处理。须在3 个月后提交改写完成的毕业设计（论文），检测合格后再参加答辩。2．被认定为抄袭的本科毕业设计（论文），且与他人已有论文、著作重复总字数比例超过50%的，直接按结业处理。须在4 个月后提交改写的毕业设计（论文），检测合格后再参加答辩。知网系统计算标准详细说明：1．看了一下这个系统的介绍，有个疑问，这套系统对于文字复制鉴别还是不错的，但对于其他方面的内容呢，比如数据，图表，能检出来吗？检不出来的话不还是没什么用吗？学术不端的各种行为中，文字复制是最为普遍和严重的，目前本检测系统对文字复制的检测已经达到相当高的水平，对于图表、公式、数据的抄袭和篡改等行为的检测，目前正在研发当中，且取得了比较大的进展，欢迎各位继续关注本检测系统的进展并多提批评性及建设性意见和建议。 2．按照这个系统39%以下的都是显示黄色,那么是否意味着在可容忍的限度内呢?最近看到对上海大学某教师的国家社科基金课题被撤消的消息,原因是其发表的两篇论文有抄袭行为,分别占到25%和30%.请明示超过多少算是警戒线？百分比只是描述检测文献中重合文字所占的比例大小程度，并不是指该文献的抄袭严重程度。只能这么说，百分比越大，重合字数越多，存在抄袭的可能性越大。是否属于抄袭及抄袭的严重程度需由专家审查后决定。 3．如何防止学位论文学术不端行为检测系统成为个人报复的平台？这也是我们在认真考虑的事情，目前这套检测系统还只是在机构一级用户使用。我们制定了一套严格的管理流程。同时，在技术上，我们也采取了多种手段来最大可能的防止恶意行为，包括一系列严格的身份认证，日志记录等。 4．最小检测单位是句子，那么在每句话里改动一两个字就检测不出来了么？我们对句子也有相应的处理，有一个句子相似性的算法。并不是句子完全一样才判断为相同。句子有句子级的相似算法，段落有段落级的相似算法，计算一篇文献，一段话是否与其他文献文字相似，是在此基础上综合得出的。 5．如果是从相关书籍上摘下来的原话，但是此话已经被数据库中的相关文献也抄了进去，也就是说前面的文章也从相关书籍上摘了相同的话，但是我的论文中标注的这段话来自相关的书籍，这个算不算学术抄袭？检测系统不下结论，是不是抄袭最后还有人工审查这一关，所以，如果是您描述的这种情况，专家会有相应判断。我们的系统只是提供各种线索和依据，让人能够快速掌握检测文献的信息。6．知网检测系统的权威性？学术不端文献检测系统并不下结论，即检测系统并不对检测文献定性，只是将检测文献中与其他已发表文献中的雷同部分陈列出来，列出客观事实，而这篇检测文献是否属于学术不端，需专家做最后的审查确认。在网上找了一篇文章——《论文查重算法和修改攻略》，你认真看完之后，肯定有所帮助。现在高校对于硕士和博士论文采用的检测系统，是由知网开发的。但该软件的具体算法，判定标准，以前一直不清楚，本文是从知网内部工作人员哪里拿到的，揭示了知网反抄袭检测系统的算法，如何判定论文是抄袭，以及如何修改来通过的秘籍。发出来造福大家。 1、对格式的要求 知网学位论文检测为整篇上传，格式对检测结果可能会造成影响，需要将最终交稿格式提交检测，将影响降到最小，此影响为几十字的小段可能检测不出。都不会影响通过。系统的算法比较复杂，每次修改论文后再测可能会有第一次没测出的小段抄袭（经2 年实践经验证明，该小段不会超过200 字，并且二次修 改后论文一般会大大降低抄袭率） 2、对比库 对比库为：中国学术期刊网络出版总库,中国博士学位论文全文数据库/中国优秀硕士学位论文全文数据库,中国重要会议论文全文数据库,中国重要报纸全文数据库,中国专利全文数据库,个人比对库,其他比对库, 部分书籍不在知网库，检测不出抄袭。知网库是国家指定的论文检测对比库，国家指定高校论文检测系统为知网学位论文检测系统，该系统是目前效果最好、范围最广的官方检测系统，所有高校都是知网的检测系统，这是教育部出于全国学术不端公平性考虑而实施的。 3、关于分段和分章出结果 上传论文后，系统会自动检测该论文的章节信息，如果你学校的目录设置符合知网系统内置的分章判断条件，系统就会按章检测，分章出结果，否则会分段出结果。关于分段或分章主要涉及4 中的阀值。诚信论文提醒，不论是分章还是分段，保持和学校一致即可。 4、引用的能检测出来吗？ 有的同学问：“我明明引用了别人的段落或句子，为什么没有检测出来？”也有的同学问：“我的引用标注了出处，为什么还算抄袭？”首先，引用算不算抄袭，与标注出处没有任何关系，引用能不能检测出来，与系统准不准确也没有关系。所有这些都靠系统的阀值来决定。中国知网对该套检测系统的灵敏度设置了一个阀值，该阀值为3%，以段落（或章节）的字数来计算，单篇文献低于3%的抄袭或引用是检测不出来的，这种情况常见于大段文字中的小句或者小概念。举个例子：假如检测段落1（第一章）有10000 字，那么引用A 文献300字（10000 乘以3%=300）以内，是不会被检测出来的。若引用B文献超过300字，那么B文献分布于第一章中的抄袭都会被红字标注，不管位于第一章何处，即使打断成句子，只要超过20字就会被标注。①实际上这里也告诉同学们一个修改的方法，就是对段落抄袭千万不要选一篇文章来引用，尽可能多的选择多篇文献，一篇截取几句，这样是不会被检测出来的。②关于一些同学问引用的为什么也算抄袭，这里主要是因为知网的阀值问题，高于3%的统一算抄袭，也就是说引用于抄袭的临界就在3%之间。一旦你超标，即使你标注了引用也无济于事。所以请同学们注意。我们举例说明：某篇论文第一章有5000 字，那么第一章中，我们就只能引用A文献150 字以下，否则会被系统认为是抄袭。第二章4000 字，那么我们只能引用A 文献120字以下，否则会被系统认为是抄袭。第三章8000 字，第四章7000 字，分别为240 字以下和210 字以下，以此类推。综上所述，引用超标的计算方式是按章计算，这与抄袭的计算方式是一样的。 5、系统对一句话怎么才算抄袭？ 一篇论文的抄袭怎么才会被检测出来？知网论文检测的条件是20字单位以上的相似或抄袭都会被红字标注，但是必须满足4里面的前提条件：即你所引用或抄袭的A 文献文字总和在你的各个检测段落（各章）中要达到3%。 6、抄袭的修改方式针对标红文字的修改方式除了3中提到的外，还有改词、换句、改变描述方式（变原句为倒装句、被动句、主动句等）、打乱段落顺序、删除关键词汇、关键句等。经过实践证明，使用以上方法结合，可有效降低复制比，保证顺利通过。总体来说，我们需要在保证修改后句子通顺的前提下，尽量和原句在字面上保持不同。 例1：例如下句：过热故障中的过热与变压器正常运行下的发热是有区别的，正常运行时的其发热源来自于绕组和铁芯，即铜损和铁损，而变压器过热故障是由于受到有效热应力而造成的绝缘加速劣化，它具有中等水平的能量密度。几乎被标红，说明与相似文献存在重合和高度相似，经过以上方式结合，本句可改为： 过热故障中出现的过热容易与变压器正常运行下的发热相混淆，后者是因为其绕组和铁芯会出现铜损和铁损的现象，这是正常运行过程中的发热，而变压器过热故障是受到有效热应力造成的绝缘加速劣化。① 这里所指的300 字是一个大概值，并非临界值。引用的数量越低，就越不容易被检测出来。② 更新以后的CNKI 学术不端检测系统将这一阀值调整到了3%，以前是5%，意味着检测系统对引用的要求更加严格，但运用我们后面提到的方法也不是很难。具有中等水平的能力密度。这样修改几乎可以降低抄袭率一半。 例2：在看下面一个例句： 在透明水杯的清水中放入少量纤维进行搅动，便可以直观地发现纤维呈立体悬浮状乱向分散，且长时间放置都不会有太大变化，说明合成纤维的质量较好；质量差的纤维经搅动后可能分散，但时隔不久便会上浮为一絮状层。质量差的纤维在混凝土的实际配制过程中多不易均匀分散。本段完全被标红，修改方式只有一种，就是打乱顺序，重新组织。 将少量纤维放入盛装清水的透明容器中，边搅动边观察纤维变化情况，如果合成纤维质量较好，那么就可以直观地看到纤维呈立体悬浮状分散，随着时间的推移，位置也不会发生明显的变化；若合成纤维质量较差，那么搅动的过程中，纤维可能分散，并且容易上浮形成絮状层。质量差的纤维在混凝土的实际配制过程中多不易均匀分散。 例3：下句：对施工单位或业主提出的设计变更要求要进行统筹考虑，确定其必要性，同时将设计变更对施工工期和费用的影响进行全面分析，非改不可的要调整施工计划，以尽可能减少对工程的不利影响。修改为：施工单位或业主一旦提出设计变更要求，要进行统筹考虑，考察变更的必要性，同时，将设计变更对施工工期、费用等方面可能造成的影响进行全面而科学的分析，遇到非改不可的变更要调整施工计划，尽可能将其对工程的不利影响降到最小。
学位论文中英文对照表
1、学士学位英文缩写
2、硕士学位Master degree 分为三种：
(master of science科学硕士).
(master of engineering.工程硕士).
MBA.工商管理硕士
3、博士学位英文缩写
扩展资料：
现代国家的学位一般分为学士、硕士、博士这3个等级。“博士后”指的是获准进入博士后科研流动站从事科学研究工作的博士学位获得者，它不是一种学位，将博士后看成是一种高于博士的学位，是对我国学位制度的一种误解。
学位 (Degrees, Academic Degrees)： 授予个人的一种学力称号或学术性荣誉称号，表示其受教育的程度或在某一学科领域里已经达到的学力水平，或是表彰其在某一领域中所做出的杰出贡献（荣誉学位）。
由具备授予资格的高等学校、科学研究机构或国家授权的其它学术机构、审定机构授予。学位称号终身享有。 起源于欧洲中世纪。专业技术人员拥有何种学位，表明他具有何种学力水平或专业知识学习资历，象征着一定的身份。
参考资料：百度百科-学位
Teachers' teaching behaviors, including teachers of the aspects of teaching content, teaching organization, implementation method and small aspect is in words and deeds of teachers, teaching behavior and the relationship between the quality of classroom teaching is obvious. Proceeding from the classroom teaching behavior problems, affects the effect of classroom teaching, teaching conduct analysis of the current teaching behavior change trend, its purpose is to enhance the quality of classroom teaching differentiates the classroom behavior, and develop the defects, and practice.
Abstract: Behavior of teachers in the teaching classroom, including manner in ognanizaitons of teaching contents and way of implement teaching from the main aspect, representing in words and deeds of teachers from secondary aspect, then we can see the relations of behavior in the teaching classroom and qualities of teaching from this. This text researches behavior in the teaching classroom that affects impacts of teaching and analyses transform trends of behavior in the teaching classroom now. The purpose is finding behavior in the teaching classroom which is in favor of improving qualities of defects and encourage ourself, know more and do better in : behavior in the teaching classroom, behavior problem in the teaching classroom, transform trends
1、M——专著。示例：[序号] 期刊作者，严复思想研究[M]。桂林：XXXX出版社，1989。
2、N——报纸文章。示例：[序号] 期刊作者.经济全球化的重要性[N]. XX日报，1998-12-27。
3、J——期刊文章。示例：[序号] 期刊作者．题名〔J〕，刊名，出版年，卷(期)：起止页码。
4、D——学位论文。示例：[序号] 学位论文作者．题名〔D〕，保存地点．保存单位。年份。
5、R——报告。示例：[序号] 报告作者，题名〔R〕，保存地点．年份。
6、S——标准。示例：[序号] 标准代号，标准名称[S]，出版地：出版者，出版年。
7、P——专利。示例：[序号] 专利所有者，专利题名[P]。专利国别：专利号，发布日期。
8、A——专著，论文集中的析出文献 。
扩展资料：
参考文献的著录原则：
1、只著录最必要，最新的文献。著录的文献要精选，仅限于著录作者亲自阅读过并在论文中直接引用的文献，而且无特殊需要不必罗列众所周知的教科书或某些陈旧史料。
2、只著录公开发表的文献。公开发表是指在国内外公开发行的报刊或正式出版的图书上发表。在供内部交流的刊物上发表的文章和内部使用的资料，尤其是不宜公开的资料均不能作为参考文献引用。
3、引用论点必须准确无误，不能断章取义。
4、采用规范化的著录格式。关于文后参考文献的著录已有国际标准和国家标准，论文作者和期刊编者都应熟练掌握，严格执行。
5、参考文献的著录方法。根据GB 7714—87《文后参考文献著录规则》中规定采用顺序编码制。
参考资料来源：百度百科-参考文献
参考资料来源：百度百科-论文