A new perspective on instantiation

This paper develops a new perspective on the relation of instantiation. This new perspective is based on recent research in cognitive psychology, or, more specifically, on the theory of frames, which was defined by Lawrence Barsalou to capture the common features of contemporary models of human concepts. I show how this new perspective may be applied to coordinate two rudimentary mental operations: categorization and conceptualization

Strategic Discussions for Nebraska: Growing Opportunities Through Public-Private Partnerships

MUTUALLY BENEFICIAL PARTNERSHIPS ARE THE FUTURE — RONNIE GREEN, CHANCELLOR, UNIVERSITY OF NEBRASKA–LINCOLN PARTNERING FOR THE GREATER GOOD — RACHEL NOE DIVERSIFYING FUNDS FOR WORLD-CHANGING RESEARCH — SARAH SCHELLPEPER PARTNERSHIPS A VERY PERSONAL PARTNERSHIP: — Henry J. Stumpf International Wheat Center a tribute to hard work, family. MARY GARBACZ PARTNERSHIP PRODUCES HARVEST OF REWARDS: — Nebraska Wheat Growers Presidential Chair a partnership that buys time, results. MARY GARBACZ UNL FOOD ALLERGY GROUP MAKES EATING SAFER FOR ALLERGIC CONSUMERS — PAIGE DIETRICH NU RURAL FUTURES INSTITUTE: — a world-class center for building capacity and confidence, broadband, health care, education and jobs. SAMANTHA SCHNEIDER RURAL NEBRASKA: THE TREASURE OF THE MIDWEST — RFI serves Nebraska, but impacts the world. DANIEL FRANCK NEBRASKA INNOVATION CAMPUS VISION 2015: REVITALIZING A CAPITAL CITY — A city. Motivated residents. A vision. RACHEL NOE INNOVATION FOR THE WORLD —Nebraska Innovation Campus — from idea to reality. JENNY KEYES NEBRASKA INNOVATION CAMPUS: —growing the university and all of Nebraska. SAMANTHA SCHNEIDER ATTRACTING COMPANIES, KEEPING TALENT, GROWING NEBRASKA — DANIEL FRANCK NUTECH VENTURES HELPS UNL INVENTORS PROTECT, COMMERCIALIZE DISCOVERIES —Technology commercialization arm of the university offers complete services for innovation. MARY GARBACZ DEVELOPING, MANAGING NEBRASKA INNOVATION CAMPUS —39 | PAIGE DIETRICH ‘THE BEST FACILITIES IN THE WORLD’ TEACHING STUDENTS, ADDING VALUE, SERVING THE WORLD —Department of Food Science and Technology moved to Nebraska Innovation Campus in 2015. SARAH SCHELLPEPER CAPITALIZING ON IDEAS STARTUP ENTREPRENEURS BENEFIT FROM MENTORSHIP — PAIGE DIETRICH CLEANER WATER, IMPROVED HEALTH = GLOBAL IMPACT — ELIZABETH UEHLING GUARANTEED TENDER STEAK: —‘a wonderful marriage of technology and nature’. SAMANTHA SCHNEIDER NEBRASKA INVENTOR ENCOURAGES OTHERS TO INNOVATE — Nebraska Innovation Studio provides space, equipment to help others soar. ELIZABETH UEHLING NEW ALLIANCE BENEFITS FOOD SAFETY — Alliance for Advanced Food Sanitation developing processes and products to improve food processing safety. JENNY KEYES QUANTIFIED AG COMPANY REMOVES GUESSWORK FROM ANIMAL HEALTH — JENNY KEYES ‘CHIEF INSPIRATIONAL OFFICER’ CHOOSES NEBRASKA INNOVATION CAMPUS FOR FOOD DREAMS MADE REAL — ELIZABETH UEHLING SAFER FOOD FOR A HEALTHIER WORLD — SARAH SCHELLPEPER ENHANCING HEALTH IN THE MIDWEST: — ENHANCE Health Network strengthens rural health care. DANIELLE FRANCK NEBRASKA’S GREAT ASSET HELPING TO CHANGE WORLD HEALTH — DANIEL FRANCK SENSING, INSIGHTS AND A STARTUP COMPANY — RACHEL NOE VIRTUAL INCISION CORPORATION: — partnering engineering with medicine. ELIZABETH UEHLIN

Word Order in Övdalian : A Study in Variation and Change.

This dissertation discusses aspects of the syntax of Övdalian, a variety spoken by ca. 2,500 people in the province of Dalecarlia in Sweden. Initially, an overview of the history and current status of the language of Älvdalen is given, and the focus of the dissertation is on certain syntactic phenomena that have been well studied from a comparative and diachronic perspective in other Scandinavian languages but not in Övdalian. The examined variant of Övdalian is the one spoken by people born between the 1920’s and the 1940’s and it is called Traditional Övdalian. The empirical data were collected by means on elicitation of grammaticality judgements from twelve native speakers of Traditional Övdalian. These new data are analysed within a general Principal and Parameters approach and the point of departure is the framework of Holmberg & Platzack (1995) who argue that a number of word order phenomena depend on two morphological parameters: subject-verb agreement and morphological case. Övdalian word order is also compared with the word order of the other Scandinavian languages and an underlying syntactic structure of Övdalian is proposed. The main focus of the dissertation lies on two phenomena that have often been connected to verbal morphology, that is V-to-I movement and Stylistic Fronting, which were both present in Övdalian at the beginning of the 20th century. It is shown that V-to-I movement has become optional in Övdalian during the last hundred years in absence of any change in the verbal morphology, and the ongoing loss of V-to-I movement is argued to be triggered by a high, pre-subject negation (and sentential adverbial) placement. This placement gives no clue to the speakers as to whether the finite verb is raised to I or not. Stylistic Fronting is lost in Traditional Övdalian and it is maintained that this loss is connected to the changed status of the landing site of Stylistic Fronting, that is Spec,TP. While Spec,TP was a position accessible to many syntactical constituents in older Övdalian, it has later become a position to which only the subject may move. This explains the loss of SF in the absence of changes in the verbal morphology

Strategic Discussions for Nebraska: Growing Opportunities Through Public-Private Partnerships

MUTUALLY BENEFICIAL PARTNERSHIPS ARE THE FUTURE — RONNIE GREEN, CHANCELLOR, UNIVERSITY OF NEBRASKA–LINCOLN PARTNERING FOR THE GREATER GOOD — RACHEL NOE DIVERSIFYING FUNDS FOR WORLD-CHANGING RESEARCH — SARAH SCHELLPEPER PARTNERSHIPS A VERY PERSONAL PARTNERSHIP: — Henry J. Stumpf International Wheat Center a tribute to hard work, family. MARY GARBACZ PARTNERSHIP PRODUCES HARVEST OF REWARDS: — Nebraska Wheat Growers Presidential Chair a partnership that buys time, results. MARY GARBACZ UNL FOOD ALLERGY GROUP MAKES EATING SAFER FOR ALLERGIC CONSUMERS — PAIGE DIETRICH NU RURAL FUTURES INSTITUTE: — a world-class center for building capacity and confidence, broadband, health care, education and jobs. SAMANTHA SCHNEIDER RURAL NEBRASKA: THE TREASURE OF THE MIDWEST — RFI serves Nebraska, but impacts the world. DANIEL FRANCK NEBRASKA INNOVATION CAMPUS VISION 2015: REVITALIZING A CAPITAL CITY — A city. Motivated residents. A vision. RACHEL NOE INNOVATION FOR THE WORLD —Nebraska Innovation Campus — from idea to reality. JENNY KEYES NEBRASKA INNOVATION CAMPUS: —growing the university and all of Nebraska. SAMANTHA SCHNEIDER ATTRACTING COMPANIES, KEEPING TALENT, GROWING NEBRASKA — DANIEL FRANCK NUTECH VENTURES HELPS UNL INVENTORS PROTECT, COMMERCIALIZE DISCOVERIES —Technology commercialization arm of the university offers complete services for innovation. MARY GARBACZ DEVELOPING, MANAGING NEBRASKA INNOVATION CAMPUS —39 | PAIGE DIETRICH ‘THE BEST FACILITIES IN THE WORLD’ TEACHING STUDENTS, ADDING VALUE, SERVING THE WORLD —Department of Food Science and Technology moved to Nebraska Innovation Campus in 2015. SARAH SCHELLPEPER CAPITALIZING ON IDEAS STARTUP ENTREPRENEURS BENEFIT FROM MENTORSHIP — PAIGE DIETRICH CLEANER WATER, IMPROVED HEALTH = GLOBAL IMPACT — ELIZABETH UEHLING GUARANTEED TENDER STEAK: —‘a wonderful marriage of technology and nature’. SAMANTHA SCHNEIDER NEBRASKA INVENTOR ENCOURAGES OTHERS TO INNOVATE — Nebraska Innovation Studio provides space, equipment to help others soar. ELIZABETH UEHLING NEW ALLIANCE BENEFITS FOOD SAFETY — Alliance for Advanced Food Sanitation developing processes and products to improve food processing safety. JENNY KEYES QUANTIFIED AG COMPANY REMOVES GUESSWORK FROM ANIMAL HEALTH — JENNY KEYES ‘CHIEF INSPIRATIONAL OFFICER’ CHOOSES NEBRASKA INNOVATION CAMPUS FOR FOOD DREAMS MADE REAL — ELIZABETH UEHLING SAFER FOOD FOR A HEALTHIER WORLD — SARAH SCHELLPEPER ENHANCING HEALTH IN THE MIDWEST: — ENHANCE Health Network strengthens rural health care. DANIELLE FRANCK NEBRASKA’S GREAT ASSET HELPING TO CHANGE WORLD HEALTH — DANIEL FRANCK SENSING, INSIGHTS AND A STARTUP COMPANY — RACHEL NOE VIRTUAL INCISION CORPORATION: — partnering engineering with medicine. ELIZABETH UEHLIN

Effect of concrete surface treatment on adhesion in repair systems

Existing concrete surfaces need to be roughened to a profile necessary to achieve mechanical interlocking with any repair material. In this study, different surface treatments (e.g. grinding, sandblasting, shotblasting, hand- and mechanical milling) were performed and the quality of the preparation established on the basis of three main parameters: surface geometry, superficial concrete microcracking and adhesion. Surface geometry was characterised on the basis of the measurement of surface profile-profilometry-and the analysis of statistical and amplitude parameters calculated from the waviness (lower frequencies) and the roughness (higher frequencies) profiles of the surface. Investigations were also performed to assess the quality of the superficial zone of concrete and cracks were systematically observed in relation to surface treatment where both scanning electron microscopy and light microscopy were used for analysis. Finally, a repair mortar with or without bond coat, was applied to the concrete substrates in order to measure adhesion. Relationships clearly show the effect of roughness on adhesion in the case where no bond coat was used and also the influence of the power of the surface treatment on the waviness shape of the profile and the presence of microcracks in the near-surface layer related to failure type