Lucy Williamson, BBC Paris correspondent

1、

Thinking about Williamson's Theory of the Formation Cause of the Trade Cost

由威廉姆森的交易费用成因引发的思考

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2、

Prof Williamson also studied economic governance, but within companies.

威廉姆森教授也研究了经济治理，但范围限于公司内部。

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3、

With the development and expansion of participating life insurance business, the scale of participating life insurance reserves is increasing steadily, and its position in the whole reserves of life insurance company is becoming more and more important.

随着分红保险业务的不断发展和扩大，分红保险责任准备金的规模也与日俱增，它在寿险公司整个责任准备金体系中的地位也越来越重要。

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4、

Under such an environment, the whole Life Insurance industry is facing to two problems: one is in which ways the customers wanted to get the Life Insurance products and correlative services;

在竞争日趋激烈、需求同益多样化和个性化的市场环境中，整个人寿保险行业都面临这样两个问题：一是顾客希望通过什么样的途径获得人寿保险产品和服务；

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5、

The first is that whole life insurance accrues a cash value, which can be paid out upon death, or at a certain age.

首先是整个寿险累积的现金价值，可以支付时死亡，或在一定的年龄。

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6、

The actuarial formula of pure premium of the whole life insurance is discussed, as discount factor is random.

在贴现因子为随机的条件下，给出终身寿险纯保费的精算公式。

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7、

Among the 56 companies, China Life, China Ping An and China Pacific occupy 70% of the whole life insurance market.

在这56家寿险公司中，中国人寿、中国平安和中国太保三家寿险公司的市场份额占整个寿险市场份额的70%以上。

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8、

Study on Aluminum Content of Wheat flour foods

面制食品中铝含量调查分析

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9、

Present status of research, utilization and safety of wheat flour improvers in China

面粉品质改良剂开发应用、安全现状及发展趋势

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10、

The Probe into Sampling Method of Wheat Flour in Bags

对袋装小麦粉抽样方法的探讨

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11、

Change of Solvent Retention Capacity of Wheat Flour During Storage

小麦粉储藏期溶剂保持力变化规律研究

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12、

Wheat flour is one of the most important components of the modern agricultural product processing industry.

小麦制粉业是现代农产品加工业的最重要组成部分之一。

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13、

Development and Detection of Broken Starch in wheat Flour

小麦粉中破损淀粉的产生和测定

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14、

Study on improving wheat flour quality by glucose oxidase

葡萄糖氧化酶对小麦粉品质改良研究

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15、

Improvement of calcium peroxide on food quality of wheat flour

过氧化钙对小麦粉食用品质改善效果的研究

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16、

The Influence Factors for Damaged Starch Contents of Wheat Flour

小麦粉破损淀粉含量的影响因素

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17、

Relationship between Wheat Flour Color, Noodle Color and Protein Components

小麦面粉、面条色泽与蛋白质组分的关系

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18、

Consideration to Several Problems about Development of Tailored Wheat Flour

关于开发小麦专用粉几个问题的思考

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19、

An Approach to Several Problems in the Production of Tailored Wheat Flour

专用小麦粉及其生产中若干问题的探讨

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20、

Overview of a Study on Particle Size of Wheat Flour

小麦粉粒度研究综述

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