Chinese Qu Research Articles

Constructional Changes of Chinese <i>Lai</i>/<i>Qu</i> in Serial Verb Constructions

Directional verbs are widely used in modern Chinese. Their constructional changes can be traced back to the Directional Serial Verb Construction in old Chinese. In this paper, we investigate the constructional changes of Chinese lai and qu from the pre-Qin period to the Medieval period from the perspective of constructionalization. This research demonstrates the following findings: Chinese Lai changes into directional verbs. The meaning of directional result constructionalizes the meaning of arrival state, but also persists the meaning of directional time and the causative meaning. Lai undergoes the changes from time deixis to state of affairs in the Medieval period. Chinese qu changes into an intransitive verb and denotes the meaning of getting to somewhere. After a series of constructional changes, Chinese qu produces a new type node and denotes a new meaning. This research proposes that the constructionalization of Chinese lai and qu in SVCs is driven by the principle of economy, and the mechanisms of metaphor and metonymy.

中国曲から分離した<I>Absidia</I>属糸状菌の増殖及び醸造特性

Growth and enzyme activities of 39 Absidia strains separated from Chinese Qu were in studied in previous publication, and it was recoginized by using an automatic growth estimation apparatus that many Absidia strains grew on polished and steamed rice. Particularly, Absidia A-68 strain had the highest growth activity and enzyme activities among these Absidia strains. The best growing conditions of Absidia A-68 were as follows: incubation temperature, 35°C; polishing ratio, 90%; and water content of steamed rice, 41%. But under these conditions, growth activity and enzyme activities of Absidia A-68 were lower thant hose of Aspergillus oryzae, especially in α-amylase activity. In order to apply the Asidia A-68 to Japanese sake making, Koji of the strain was made from steamed rice of polishing ratio 70%, and fermentation test of 200 g scale was carried out. Consequently, the fermentation speed was very slow because the saccharifying activity of the koji was lower than that of Aspergillus oryzae.

中国曲の微生物相と酵素活性

中国曲の微生物相と酵素活性