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科学家开发光激活的“智能塑料” 可用于柔性电子产品和机器人_我的网站

A |     (ECNS) -- Hunan cuisine restaurant chain Chef Fei has begun removing its long-running slogan, "National King of Stir-Fried Pork," following widespread online debate over how the title was awarded.    Chef Fei (Feidachu), which operates more than 200 restaurants across China, has come under scrutiny in recent days over the slogan -- prominently used in its branding for nearly six years.    The title was awarded in late 2020 by the China Cuisine Association following an entirely online "National Stir-Fried Pork Competition."    Contestants were required to submit a three- to five-minute cooking video along with photos of their dishes. The final results were based equally on public online voting and scores from professional judges who assessed the submissions remotely, with no live tasting or blind taste test involved.    Chef Fei founder Fei Lianghui received 19,278 public votes, ranking first in the competition and earning the title "National King of Stir-Fried Pork."    The phrase was subsequently displayed beneath the Chef Fei logo at its restaurants and was also chanted by staff when serving the chain's signature dish, stir-fried pork with chili peppers.    After details of the competition's judging process resurfaced on Chinese social media in early August 2026, the issue quickly became a trending topic.    Critics questioned how the taste and quality of a dish could be properly judged based solely on videos and photos. Legal experts also raised concerns that the phrase "National King" could be interpreted as an absolute or superlative advertising claim, potentially placing it in a gray area under China's advertising regulations.    Questions were also raised over the commercial use of the title, as the original award was granted to Fei Lianghui as an individual rather than to the restaurant chain itself.    Reporters have since noticed signs that Chef Fei is quietly phasing out the slogan. The phrase has disappeared from the brand's official customer service messages.        At several restaurants in Beijing, the slogan could still be seen on printed menus, but it was no longer used in in-store broadcasts. Some interior walls also showed signs that promotional wording had been removed, while staff had stopped referring to the title when serving the signature dish.    (By Helen Mo, intern Xu Wenda)                    。    据New Atlas报道，塑料可以是硬的，也可以是软的，但塑料可以同时具有这两种特性吗？得克萨斯大学奥斯汀分校的科学家们一直在探索这个问题，并生产出一种首创的材料，这种材料在某些部分是柔韧的，而在其他部分是坚硬的，他们认为有一天这种材料会被用于柔性电子产品和机器人。在开发这种新型材料时，科学家们从天然材料中获得了灵感，这些材料在某些地方是刚性的，而在其他地方则是柔软和有弹性的。皮肤、肌肉、树木和贝类是该团队提供的几个例子，但是创造出混合强度和灵活性的合成版本是很困难的。

B | 以前的方法包括将不同的材料混合在一起，但这有其缺点，成品往往在接缝处散开。研究人员声称，在材料科学的这一分支中，一种新型的类似塑料的材料取得了突破。

C | 作为一个起点，化学家们使用了单体，即聚集在一起形成聚合物的小分子。在这种情况下，聚合物与常用塑料中的聚合物非常相似，但有一两个特殊的技巧。

D | 在测试了十几种候选材料后，科学家们发现了一种催化剂，它可以被整合到单体中，使它们对可见光产生反应，用廉价的蓝色LED来传递。这产生了创造一种半结晶聚合物的效果，其属性类似于橡胶，形成一种坚硬的材料。同时，没有暴露在光线下的区域仍然是柔软和有弹性的。

E | “这是同类材料中的第一种，”化学助理教授和论文的通讯作者Zachariah Page说。“通过应用光来控制结晶，并因此控制材料的物理特性的能力，对于可穿戴电子设备或软体机器人的执行器来说，可能是一种变革。”研究人员称，这种类似塑料的材料的韧性是天然橡胶的10倍，但在不同区域具有不同的物理特性。科学家们想象他们的创造有广泛的应用，包括固定可穿戴技术或医疗设备中的电子元件，以及改善机器人的强度和灵活性。研究第一作者Adrian Rylski说：“我们期待着探索应用这种化学方法来制造包含软硬成分的3D物体。”这项研究发表在《科学》杂志上。

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Published on:03:39:38