With fresh bitter melon and green tea as main ingredients, xylitol, sucrose and citric acid as auxiliary ingredients, a new cool health tea beverage was developed. The optimum formula of low sugar bitter melon green tea compound beverage was developed by single factor experiment and orthogonal test based on sensory evaluation. The results showed that the optimum formula was as follows: Bitter melon juice was added at 7%, green tea extract was added at 20%, total xylitol and sucrose was 6% (mass ratio 1:1), citric acid was added at 0.2%, and the volume was fixed to 100% with deionized water. The product has light green color, harmonious aroma, moderate acidity and sweetness, and clear texture. The aftertaste is long, with tea polyphenol content of 342 mg/kg, soluble solids of 5.2% and pH 5.8.

This study explored how facilitation skills—defined as instructional techniques that accurately convey core messages in a trusting relationship and encourage self-directed learning participation among adult learners—affect the effectiveness of learning. The research focused on adult learners enrolled in lifelong education programs at seven universities, including general and vocational colleges in Busan. It aimed to examine the relationships between instructors’ facilitation skills, learner engagement, and learning outcomes, as well as the mediating effect of engagement on these relationships. A total of 213 valid survey responses were analyzed from an initial 215 responses, excluding 2 unsuitable entries. The findings are summarized as follows. First, facilitation skills were found to partially influence learner engagement. Second, learner engagement was shown to affect learning outcomes. Third, facilitation skills were found to have a partial effect on learning outcomes. Fourth, learner engagement partially mediated the relationship between facilitation skills and learning outcomes. Based on these results, this study is expected to contribute to a deeper understanding of the relationship between facilitation skills and learning outcomes in adult learners, providing practical guidelines for enhancing effectiveness in various educational contexts.

With the development of the times and changes in the environment of traditional martial arts, Choi Lei Fut (a Chinese martial arts system), a Chinese state-level intangible cultural heritage, is facing many difficulties in its inheritance and sustainable development. Especially in the context of COVID-19 pandemic prevention and control measures, the sustainable development of Choi Lei Fut is facing increasingly serious challenges. In order to understand the current situation of Choi Lei Fut’s survival and development in the new era, and to enhance the momentum and vitality of its sustainable development, this study combines questionnaire survey and field interviews to investigate and analyze the current situation. Based on this, it proposes strategies to promote the sustainable development of Choi Lei Fut. This study will not only provide methodological reference for the inheritance and development of Choi Lei Fut but also offer insights for the inheritance and sustainable development of other Chinese martial arts gyms and even martial arts practices elsewhere.

The fresh dried pollen of grape and seedless grape varieties were used as the research material. Each cultivar was stored at room temperature, 5 C, 0 C, -18 C and -40 C respectively. Sucrose 200g / L + boric acid 50mg / L + agar 8g / L as the nutrient substrate, and the comparative study on the germination and culture of the nuclear breed and the seedless cultivar. The results showed that the pollen viability decreased with the increase of storage time at different temperatures. The pollen viability decreased at -18 C and -40 , and the pollen viability decreased at the same temperature The There was a significant difference in pollen viability between different cultivars at the beginning of storage, and the pollen viability of the kernel breed was higher than that of the seedless grape.