22,057 research outputs found
Online Permaculture Resources: An Evaluation of a Selected Sample
As a newly-emerging, sustainable approach to landscape management, permaculture seeks to integrate knowledge from several disciplines into a holistic system with emphasis on ecological and social responsibility. Online resources on permaculture appear to represent a promising direction in the movement by supplementing existing printed sources, serving to update and diversify existing content, and increasing access to permaculture information and praxis among the general public. This study evaluated a sample of online resources on permaculture using a framework of parameters reflecting website usability and content quality. Best practice for website usability, as well as diversity of information and applicability, was addressed. The evaluation revealed, overall, good quality and usability in the majority of cases, and suggests a strong online presence among the existing permaculture community, and accessible support for those with an interest in joining the movement
Cloud based testing of business applications and web services
This paper deals with testing of applications based on the principles of cloud computing. It is aimed to describe options of testing business software in clouds (cloud testing). It identifies the needs for cloud testing tools including multi-layer testing; service level agreement (SLA) based testing, large scale simulation, and on-demand test environment. In a cloud-based model, ICT services are distributed and accessed over networks such as intranet or internet, which offer large data centers deliver on demand,
resources as a service, eliminating the need for investments in specific hardware, software, or on data center infrastructure. Businesses can apply those new technologies in the contest of intellectual capital management to lower the cost and increase competitiveness and also earnings. Based on comparison of the testing tools and techniques, the paper further investigates future trend of cloud based testing tools research and development. It is also important to say that this comparison and classification of testing tools describes a new area and it has not yet been done
Effects of White Space on Consumer Perceptions of Value in E-Commerce
As e-commerce becomes an increasingly large industry, questions remain about how the isolated effects of design elements on websites influence consumer perceptions and purchasing behavior. This study used a quantitative approach to measuring the effect of a ubiquitous element of design, white space, on the perception of the monetary value of individual items. White space is a key component of design and website usability, yet it has been shown to be related to the perception of luxury. Little is known about the direct relationship between manipulation of white space and the outcomes on consumer perceptions of value in an e-commerce context. This study found no significant difference between two levels of total white space area (large vs. small) measured by participants\u27 perceived cost of items (chairs). In contrast, while holding total white space constant, the effect of white space distance between images was significant for males but not for females. Additionally, no significant relationship between gender and frequency of online shopping behavior was found, Ï2(1) = 3.19, p = .07, Ï = .17. Gender and amount of time spent per month online were significantly related, Ï2(1) = 6.21, p = .013, Ï = .24
Determination and evaluation of web accessibility
The Web is the most pervasive collaborative
technology in widespread use today; however,
access to the web and its many applications cannot
be taken for granted. Web accessibility encompasses
a variety of concerns ranging from societal,
political, and economic to individual, physical, and
intellectual through to the purely technical. Thus,
there are many perspectives from which web
accessibility can be understood and evaluated. In
order to discuss these concerns and to gain a better
understanding of web accessibility, an accessibility
framework is proposed using as its base a layered
evaluation framework from Computer Supported
Co-operative Work research and the ISO standard,
ISO/IEC 9126 on software quality. The former is
employed in recognition of the collaborative nature
of the web and its importance in facilitating
communication. The latter is employed to refine and
extend the technical issues and to highlight the need
for considering accessibility from the viewpoint of
the web developer and maintainer as well as the web
user. A technically inaccessible web is unlikely to be
evolved over time. A final goal of the accessibility
framework is to provide web developers and
maintainers with a practical basis for considering
web accessibility through the development of a set of
accessibility factors associated with each identified
layer
Designing the interface between research, learning and teaching.
Abstract:
This paperâs central argument is that teaching and research need to be reshaped so that they connect in a productive way. This will require actions at a whole range of levels, from the individual teacher to the national system and include the international communities of design scholars. To do this, we need to start at the level of the individual teacher and course team. This paper cites some examples of strategies that focus on what students do as learners and how teachers teach and design courses to enhance research-led teaching.
The paper commences with an examination of the departmental context of (art and) design education. This is followed by an exploration of what is understood by research-led teaching and a further discussion of the dimensions of research-led teaching. It questions whether these dimensions are evident, and if so to what degree in design departments, programmes and courses. The discussion examines the features of research-led departments and asks if a department is not research-led in its approach to teaching, why it should consider changing strategies
Quality improvement of manuka honey through the application of high pressure processing
The quality of honey is known to be compromised when it goes through thermal
processing due to its negative impact on the unstable and thermolabile honey components
which originated from the nectar and bees themselves. This present work is undertaken to
access the use of an emerging food preservation technique known as âHigh Pressure
Processingâ for treating honey, as an alternative to the conventional thermal processing. In
this thesis, honey quality has been addressed by measuring the effects of high pressure
processing parameters (pressure, time and temperature) on nutritional properties of honey,
namely total phenolic content and antioxidant activity. Honey samples, contained in small
pouches, were subjected to different pressures (200-600 MPa) at close to ambient
temperatures (25-33°C) for different holding times (10 to 30 min). Thermal processing (49-
70°C) was also carried out for comparison purpose. Results demonstrated that high pressure
processing operated at 600 MPa for 10 min has capability to increase significantly the total
phenolic content and antioxidant activity by 47% and 30%, respectively. Besides, the result
showed that high pressure processing can maintain the natural colour of honey which relates
directly to consumer perception, while retaining its shear-thinning behaviour and viscosity
with no significant changes (p > 0.05). High pressure processing can also control
hydroxymethylfurfural (HMF) concentration in honey during process within the standard
limit, 16.93 to 18.76 mg/kg (which is below than the maximum allowed limit of 40 mg/kg).
This work also reveals that high pressure processing can enhance antibacterial activity of
Manuka honey significantly. It shows an increase in the percentage inhibition of
Staphylococcus epidermidis from 64.15 ± 5.86% to 84.34 ± 7.62% when honey was
subjected to 600 MPa. Storage studies for one year at room temperature (25°C) demonstrated
that high pressure-treated samples have a good retention to the physicochemical, nutritional
and rheological properties of honey throughout storage, which confirms that the positive
effect of high pressure on honey is not a temporary effect. Whereas, an insight study on the
safety part showed that the Saccharomyces cerevisiae cell varied linearly with ° Brix,
indicating that food compressibility has a significant role in the microbial inactivation
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