TAISUKE NAKAMURA AND INFINITI DESIGN

GARY S. VASILASH

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TAISUKE NAKAMURA AND INFINITI DESIGN

机译：TAISUKE中村和英菲尼迪设计

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The company is now 30 years old. As it goes into its next 30, Taisuke Nakamura is leading the design challenge. Taisuke Nakamura is standing in a temporary building in Sierra Country, New Mexico, a facility housing two of the concept vehicles that Nakamura, now head of Infiniti Design, was instrumental in creating. There's the QX Inspiration, an electric SUV that was revealed at the 2019 North American International Auto Show in Detroit. There's the Qs Inspiration, an electric sedan that the company first displayed at Auto Shanghai 2019. Both of these vehicles are strong signifiers of Infiniti's electric future.

机译：该公司现在30岁。其未来30,中村Taisuke领导设计的挑战。在塞拉利昂国家临时建筑,新墨西哥、设施住房的两个概念中村车辆,现在英菲尼迪设计、制作起到了至关重要的作用。QX灵感,电动SUV透露在2019年北美国际汽车显示在底特律。电动轿车,公司首先显示2019年在上海汽车。里的强大的英菲尼迪指针的电动的未来。

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《Auto Beat》 |2020年第1期|48-53|共6页
作者
GARY S. VASILASH;
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原文格式 PDF
正文语种英语
中图分类 770B0079;TG-022;
关键词
vehicle; Electricity; SedansNew Mexico;

机译：汽车;电力;SedansNew墨西哥;

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专利

1. TAISUKE NAKAMURA AND INFINITI DESIGN [J] . GARY S. VASILASH Automotive design & production . 2020,第1期

机译：Taisuke Nakamura和Infiniti设计
2. 長住協の会長に大和ハウスの中村上席役員会員数百一社、共通部材の登録は八十五品目 [J] . LM通信 . 2018,第5016期

机译：Nakamura House，Nakamura，Nakamura，Nakamura，Nakamura的登记是Daiwa House，酵母5件物品
3. 自動車の変わりゆく先中村史郎氏が語る未来の自動車の姿 [J] . 岩尾信哉 Car Graphic . 2019,第2a695期

机译：Nakamura先生，Nakamura Nakamura的未来汽车的外观
4. 中国城中村における居住環境と交流現状に関する研究:らく（漯）河市溝張村を事例に [C] . 劉依然, 郭東潤日本建築学会大会 . 2017

机译：Nakamura Nakamura的生活环境与交流现状研究：河城村庄Mizumu Village
5. 以脈絡設計探討騎樓文化之情境設計創作研究 =Exploring Scenario Design Creation of Veranda Culture with Contextual Design [D] . Poon, Ka-Wai. 2019

机译：以脉络设计探讨骑楼文化之情境设计创作研究 =Exploring Scenario Design Creation of Veranda Culture with Contextual Design
6. Reducing the quality risk of elderly care services in government procurement from market-oriented private providers through ex ante policy design: lessons from the principal-agent theory analysis [O] . Huan Song, Sihang Yu, Tao Sun 2020

机译：通过EX Ante Policy Design通过EX Ante Policy Design从市场私人提供商从市场私人提供者提供政府采购的质量风险：委托 - 代理理论分析的课程
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Reply to Davis and Nakamura et al [R] . Frank, L. A., Sigwarth, J. B., Craven, J. D. 1986

机译：回复Davis和Nakamura等人

TAISUKE NAKAMURA AND INFINITI DESIGN

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