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Most studies on Chinese dormitories are carried out in summer, while few focus on a transition season or winter. This study evaluated the air quality of a student dormitory in a university in the Beijing area by using a questionnaire survey and on-site measurements. The CO2 concentration was used as an indoor air quality evaluation index to characterize the freshness of the air, and different window opening conditions in the dormitory were simulated, with corresponding improvement plans proposed. The results of this study revealed that the air quality and thermal comfort of the student dormitories during a transition season and winter fell short of expectations. According to the survey, students who opened their windows frequently had a better subjective perception of the air quality. However, due to the large temperature difference between day and night, more than 80% of the students felt too cold when opening the windows. For daytime conditions, the area of unilateral ventilation window opening should not be less than 0.39 m2, the area of bilateral ventilation window opening should not be less than 0.13 m2, and the time taken to close the windows and doors should not exceed the maximum ventilation interval. Empirical equations were fitted for nighttime conditions based on the CO2 concentration, number of people in the room, and window opening area, resulting in a reasonable window opening area of 0.349 m2~0.457 m2. In sum, this study assessed the air quality status within typical university dormitories across varying seasons, gaining a clear understanding of how different ventilation strategies and occupant densities influence air freshness and thermal comfort. Based on these insights, a practical and optimized window area recommendation was formulated to enhance the indoor environmental quality in these dormitories. [ABSTRACT FROM AUTHOR]

Pidan is an original traditional food in China, which has attracted extensive attention of researchers because of its unique color, fragrance, taste and functions of clearing heat, purging fire, reducing inflammation. Metallic compounds, alkali concentration, and temperature are important in the process of gel formation. Although many studies related to Pidan have been published, there is no systematic summary on the formation mechanism of gel and flavor profile. In this paper, the regulation mechanism of metal compounds in alkaline solutions, and the formation mechanism of gel, color, flavor profile, and Songhua are systematically and comprehensively reviewed to provide theoretical support for the production development and processing of Pidan. [ABSTRACT FROM AUTHOR]