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《HOPE English 希平方》服務條款關於個人資料收集與使用之規定

隱私權政策
上次更新日期:2014-12-30

希平方 為一英文學習平台,我們每天固定上傳優質且豐富的影片內容,讓您不但能以有趣的方式學習英文,還能增加內涵,豐富知識。我們非常注重您的隱私,以下說明為當您使用我們平台時,我們如何收集、使用、揭露、轉移及儲存你的資料。請您花一些時間熟讀我們的隱私權做法,我們歡迎您的任何疑問或意見,提供我們將產品、服務、內容、廣告做得更好。

本政策涵蓋的內容包括:希平方 如何處理蒐集或收到的個人資料。
本隱私權保護政策只適用於: 希平方 平台,不適用於非 希平方 平台所有或控制的公司,也不適用於非 希平方 僱用或管理之人。

個人資料的收集與使用
當您註冊 希平方 平台時,我們會詢問您姓名、電子郵件、出生日期、職位、行業及個人興趣等資料。在您註冊完 希平方 帳號並登入我們的服務後,我們就能辨認您的身分,讓您使用更完整的服務,或參加相關宣傳、優惠及贈獎活動。希平方 也可能從商業夥伴或其他公司處取得您的個人資料,並將這些資料與 希平方 所擁有的您的個人資料相結合。

我們所收集的個人資料, 將用於通知您有關 希平方 最新產品公告、軟體更新,以及即將發生的事件,也可用以協助改進我們的服務。

我們也可能使用個人資料為內部用途。例如:稽核、資料分析、研究等,以改進 希平方公司 產品、服務及客戶溝通。

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希平方 自動接收並記錄您電腦和瀏覽器上的資料,包括 IP 位址、希平方 cookie 中的資料、軟體和硬體屬性以及您瀏覽的網頁紀錄。

隱私權政策修訂
我們會不定時修正與變更《隱私權政策》,不會在未經您明確同意的情況下,縮減本《隱私權政策》賦予您的權利。隱私權政策變更時一律會在本頁發佈;如果屬於重大變更,我們會提供更明顯的通知 (包括某些服務會以電子郵件通知隱私權政策的變更)。我們還會將本《隱私權政策》的舊版加以封存,方便您回顧。

服務條款
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上次更新日期:2013-09-09

歡迎您加入看 ”希平方”
感謝您使用我們的產品和服務(以下簡稱「本服務」),本服務是由 希平方 所提供。
本服務條款訂立的目的,是為了保護會員以及所有使用者(以下稱會員)的權益,並構成會員與本服務提供者之間的契約,在使用者完成註冊手續前,應詳細閱讀本服務條款之全部條文,一旦您按下「註冊」按鈕,即表示您已知悉、並完全同意本服務條款的所有約定。如您是法律上之無行為能力人或限制行為能力人(如未滿二十歲之未成年人),則您在加入會員前,請將本服務條款交由您的法定代理人(如父母、輔助人或監護人)閱讀,並得到其同意,您才可註冊及使用 希平方 所提供之會員服務。當您開始使用 希平方 所提供之會員服務時,則表示您的法定代理人(如父母、輔助人或監護人)已經閱讀、了解並同意本服務條款。 我們可能會修改本條款或適用於本服務之任何額外條款,以(例如)反映法律之變更或本服務之變動。您應定期查閱本條款內容。這些條款如有修訂,我們會在本網頁發佈通知。變更不會回溯適用,並將於公布變更起十四天或更長時間後方始生效。不過,針對本服務新功能的變更,或基於法律理由而為之變更,將立即生效。如果您不同意本服務之修訂條款,則請停止使用該本服務。

第三人網站的連結 本服務或協力廠商可能會提供連結至其他網站或網路資源的連結。您可能會因此連結至其他業者經營的網站,但不表示希平方與該等業者有任何關係。其他業者經營的網站均由各該業者自行負責,不屬希平方控制及負責範圍之內。

兒童及青少年之保護 兒童及青少年上網已經成為無可避免之趨勢,使用網際網路獲取知識更可以培養子女的成熟度與競爭能力。然而網路上的確存有不適宜兒童及青少年接受的訊息,例如色情與暴力的訊息,兒童及青少年有可能因此受到心靈與肉體上的傷害。因此,為確保兒童及青少年使用網路的安全,並避免隱私權受到侵犯,家長(或監護人)應先檢閱各該網站是否有保護個人資料的「隱私權政策」,再決定是否同意提出相關的個人資料;並應持續叮嚀兒童及青少年不可洩漏自己或家人的任何資料(包括姓名、地址、電話、電子郵件信箱、照片、信用卡號等)給任何人。

為了維護 希平方 網站安全,我們需要您的協助:

您承諾絕不為任何非法目的或以任何非法方式使用本服務,並承諾遵守中華民國相關法規及一切使用網際網路之國際慣例。您若係中華民國以外之使用者,並同意遵守所屬國家或地域之法令。您同意並保證不得利用本服務從事侵害他人權益或違法之行為,包括但不限於:
A. 侵害他人名譽、隱私權、營業秘密、商標權、著作權、專利權、其他智慧財產權及其他權利;
B. 違反依法律或契約所應負之保密義務;
C. 冒用他人名義使用本服務;
D. 上載、張貼、傳輸或散佈任何含有電腦病毒或任何對電腦軟、硬體產生中斷、破壞或限制功能之程式碼之資料;
E. 干擾或中斷本服務或伺服器或連結本服務之網路,或不遵守連結至本服務之相關需求、程序、政策或規則等,包括但不限於:使用任何設備、軟體或刻意規避看 希平方 - 看 YouTube 學英文 之排除自動搜尋之標頭 (robot exclusion headers);

服務中斷或暫停
本公司將以合理之方式及技術,維護會員服務之正常運作,但有時仍會有無法預期的因素導致服務中斷或故障等現象,可能將造成您使用上的不便、資料喪失、錯誤、遭人篡改或其他經濟上損失等情形。建議您於使用本服務時宜自行採取防護措施。 希平方 對於您因使用(或無法使用)本服務而造成的損害,除故意或重大過失外,不負任何賠償責任。

版權宣告
上次更新日期:2013-09-16

希平方 內所有資料之著作權、所有權與智慧財產權,包括翻譯內容、程式與軟體均為 希平方 所有,須經希平方同意合法才得以使用。
希平方歡迎你分享網站連結、單字、片語、佳句,使用時須標明出處,並遵守下列原則:

  • 禁止用於獲取個人或團體利益,或從事未經 希平方 事前授權的商業行為
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網站連結
歡迎您分享 希平方 網站連結,與您的朋友一起學習英文。

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「Li Wei Tan:從肥皂到香檳--神奇的泡泡科學」- The Fascinating Science of Bubbles from Soap to Champagne


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Some years ago, I was visiting Paris and walking along the Seine River during a beautiful summer afternoon. I saw giant bubbles floating on the riverbank, like this one. The next moment, it popped and was gone. Making them were two street performers surrounded by a crowd. They visibly make a living by asking for donations and by selling pairs of sticks tied with two strings. When I was there, a man bought a pair of sticks for 10 euros, which surprised me. I am a scientist who is passionate about bubbles. I know the right trick to make the giant bubbles is the right soapy water mixture itself—not the sticks, which may be needed, but you can easily make them at home. Focusing on the sticks makes us not see that the real tool is the bubble itself.

Bubbles might seem like something just children make while playing, but sometimes it can be really stunning. However, there are more fascinating science to bubbles, such as problem-solving tools. So I would like to share with you a few stories about the science of creating bubbles and the science of eliminating the microscopic ones.

Since it's up on the screen, let's start with the soap bubble. It is made from very common substances: air, water, soap, in the right mixture. You can see soap bubbles constantly changing their colors. This is due to the interaction with light at various directions and the changes of their thickness. One of the common substances, water molecules, are formed by two atoms of hydrogen and one atom of oxygen—H2O. On most surfaces, water droplets tend to curve inwards, forming a semihemisphere shape. This is because the water droplet's surface is like an elastic sheet. The water molecule on the surface is constantly being pulled inwards by the molecule at the center. And the quality of the elasticity is what we call "surface tension." Now by adding soap, what happens is the soap molecule reduces the surface tension of water, making it more elastic and easier to form bubbles. You can think of a bubble as a mathematical problem-solver. You see it relentlessly trying to achieve geometry perfection. For instance, a sphere is the shape with the least surface area for a given volume. That's why a single bubble is always in the shape of a sphere. Let me show you. Check it out.

This is a single bubble. When two bubbles touch each other, they can save materials by sharing a common wall. When more and more bubbles are added together, their geometry changes. These four bubbles are added together. They meet at one point at the center. When six bubbles are added together, a magical cube appears at the center. That is surface tension at work, trying to find the most effective geometry arrangement.

Now, let me give you another example. This is a very simple prop. This is made from two layers of plastic with four pins connected to each other. Imagine these four pins represent four cities that are equally apart, and we would like to make roads to connect these four cities. My question is: What is the shortest length to connect these four cities? Let's find out the answer by dipping it into the soapy water. Remember, the soap bubble forms will always try to minimize their surface area with a perfect geometry arrangement. So the solution might not be something you expected. The shortest length to connect these four cities is 2.73 times the distance between these two cities.

Now you've got the idea. The soap bubble forms will always try to minimize their surface area with a perfect geometry arrangement.

Now, let us look at bubbles in another perspective. My daughter, Zoe, loves visiting zoos. Her favorite spot is Penguin Cove at Marwell Zoo in Southern England, where she could see penguins swim at speed under the water. One day, she noticed that the body of penguins leaves a trail of bubbles when they swim and asked why. Animals and birds like penguins that spend a lot of their time under the water have evolved an ingenious way of utilizing the capability of bubbles to reduce the density of water. Emperor penguins are thought to be able to dive a few hundred meters below the sea surface. They are thought to store the air under their feathers before they dive and then progressively release it as a cloud of bubbles. This reduces the density of water surrounding them, making it easier to swim through and speed up their swimming speed at least 40 percent.

This feature has been noticed by the ship manufacturers. I am talking about the big ships here, the ones that are used to transport thousands of containers across the ocean. Recently, they developed a system called "air lubricating system," inspired by the penguins. In this system, they produce a lot of air bubbles and redistribute them across the whole of the ship, like an air carpet that reduces the water resistance when a ship is moving. This feature cuts off the energy consumption for the ship up to 15 percent.

Bubbles can also be used for medicines. It can also play a role in medicines, for instance, as a method for noninvasive delivery systems for drugs and genes to a specific part of the body. Imagine a microbubble filled with a mixture of drugs and magnetic agents being injected into our bloodstream. The bubbles will move to the target areas. But how do they know where to go? Because we placed a magnet there. For instance, this part of my hand. When the microbubbles move to this part of my hand, we can pop it via ultrasound and release the drug exactly where it's needed.

Now, I mentioned about the science of creating bubbles. But sometimes we also need to remove them. That's actually part of my job. My exact job title is "ink formulation scientist." But I don't work on the ink that you use for your writing pens. I'm working on some cool applications such as organic photovoltaics, OPVs, and organic light-emitting diodes, OLEDs. Part of my job is to figure out how and why we want to remove the bubbles from the ink that my company produces. During the formulation-mixing process, or preparation process, we mix active ingredients, solvents and additives in order to achieve the formulations with the properties we want when the ink is being used.

But just like you would make drinks or bake cakes, it is unavoidable that some air bubbles will be trapped inside that ink. Here, we are talking about a different space from the bubbles I'd seen in Paris. The bubbles that are trapped inside those inks vary between a few millimeters, a few microns or even a few nanometers in size. And what we are concerned about is the oxygen and the moisture that is trapped inside. At this size scale, removing them is not easy. But it matters, for instance, for organic light-emitting diodes inks that we can use to produce display for your smartphone, for example. It's supposed to last for many years, but if the ink that we use has been absorbed with oxygen and moisture [which] are not being removed, then we can quickly see dark spots appear in the pixels.

Now, one challenge we face in removing the microbubbles is that they are not very cooperative. They like to sit there, bathing in the ink without moving much. But how do we kick them out? One technology we use is to force the ink going through a thin, long and tiny tube with a porous wall, and we place the tubes inside the vacuum chamber, so that the bubbles can be squeezed out from the ink and be removed.

Once we manage to remove the bubbles from the ink that we produce, it is time for celebration. Let's open a bubbling champagne. Ooh, this is going to be fun!

You could see a lot of bubbles rushing out from the champagne bottle. These are the bubbles filled with carbon dioxide, a gas that's been produced during the fermentation process of the wine. Let me pour some out. I can't miss the chance. I guess it's enough.

Here, I can see a lot of microbubbles moving from the bottom of the glass to the top of the champagne. Before it pops, it will jet tiny droplets of aroma molecules and intensify the flavor of champagne, making us enjoy much more the flavor of champagne.

As a scientist who is passionate about bubbles, I love to see them, I love to play with them, and I love to study them. And also, I love to drink them.

Thank you.

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