The evolution of futures in school education

School education seems to be mostly stuck in an outdated industrial era worldview, unable to sufficiently address the significance and increasing rapidity of changes to humanity that are upon us. An integrated forward-looking view should, now more than ever, be of central importance in how we educate. Yet there is little sign that - unlike corporations - school systems are recognising the true value of futures studies. A brief history of futures in school education shows the significant role played by the World Futures Studies Federation in its evolution to date. The article also introduces integral analysis as a way of opening up new possibilities to help school education develop due foresight and to more fully realise its potential as a prime facilitator in individual and cultural evolution

Influence of extrusion on expansion, functional and digestibility properties of whole sweetpotato flour

Beerwah Gold, Northern Star, Snow White, and L49 cultivars of sweetpotato from Australia and Papua New Guinea, were studied for their extrusion behaviours in a co-rotating twin-screw extruder at three moisture (30, 35, 40 g/100 g) and screw speed (150, 220, 300 rpm) levels with a slit die. Low moisture increased the die pressure (2-6 bar) and specific mechanical energy (280-600 kJ/kg) of the extruder. Expansion, functional and digestibility properties of the extrudates were extrusion-dependent and cultivar-specific. Extrusion moisture increased the longitudinal expansion (15-30 m/kg) of the extrudates, which were almost completely gelatinised (100 g/100 g degree of gelatinisation). In-vitro starch digestion revealed that salivary-gastric digestion in the extrudates ranged from 8 to 18 g/100 g dry starch, while the rate of starch digestion was 3.0-3.7 min-1. Salivary-gastric digestion in the non-extrudates was from 2 to 11 g/100 g dry starch, with the rate of starch digestion being 0.1-0.8 min-1. Estimated glyceamic index of the extrudates ranged from 87 to 124 g/100 g, higher than in the non-extrudates and dependent on extrusion moisture and screw speed. This is the first study on extrusion-property relationships of the cultivars to guide global utilisation of sweetpotato

Social inclusion: Context, theory and practice

This paper reviews the literature on social inclusion in Australia and provides an overview of the current situation regarding university/community engagement. Social inclusion is a contested term in both academic and policy literature entailing a range of interpretations. The paper will argue that there is a spectrum of ideological positions underlying theory, policy and practice. The broad theoretical construct put forward regards social inclusion in relation to areas (who is to be included?) and degrees (ideologies) of inclusion. Possible areas of inclusion are socio‐economic status, culture (including indigenous cultures), linguistic group, religion, geography (rural and remote/isolated), gender, sexual orientation, age (including youth and old age), physical and mental health/ability, and status with regard to unemployment, homelessness and incarceration. Degree of inclusion comprises a nested threefold schema incorporating a spectrum of ideologies involving—from narrowest to most encompassing—the neoliberal focus on access and economic factors, the social justice focus on community participation and the human potential focus on personal and collective empowerment stemming from positive psychology and critical/transformative pedagogies. Contemporary Australian social inclusion policy is related to UK policy. While policy rhetoric indicates a broad interpretation of social inclusion, concerns are raised that a dominant Economicist agenda favours corporate and national economic interests over social and psychological ones. Questions are also raised about the privileging of some areas of inclusion over others and the possibility that reductive interpretations of social inclusion are forms of cultural assimilation. Social inclusion in practice is addressed both in relation to degrees of inclusion and through case studies. The paper provides an overview of examples of social inclusion interventions, including a review of two initiatives of RMIT University and Victoria University focussing on industry/community partnerships. The paper concludes with some challenges and issues for further research on social inclusion including a proposed in-depth survey and consideration of literature on integrative phenomena such as ecological sustainability, and contextualisation of social inclusion within broader movements of global socio‐cultural change

Compact structure and proteins of pasta retard in vitro digestive evolution of branched starch molecular structure

The roles that the compact structure and proteins in pasta play in retarding evolution of starch molecular structure during in vitro digestion are explored, using four types of cooked samples: whole pasta, pasta powder, semolina (with proteins) and extracted starch without proteins. These were subjected to in vitro digestion with porcine alpha-amylase, collecting samples at different times and characterizing the weight distribution of branched starch molecules using size-exclusion chromatography. Measurement of alpha-amylase activity showed that a protein (or proteins) from semolina or pasta powder interacted with alpha-amylase, causing reduced enzymatic activity and retarding digestion of branched starch molecules with hydrodynamic radius (R-h) 100 nm. (C) 2016 Elsevier Ltd. All rights reserved

Molecular brewing: molecular structural effects involved in barley malting and mashing

Ten barley samples containing varied protein contents were subject to malting followed by mashing to investigate molecular effects of both barley starch and starch- protein interactions on malting and mashing performances, and the underlying mechanism. Starch granular changes were examined using differential scanning calorimetry and scanning electron microscopy. The molecular fine structures of amylose and amylopectin from unmalted and malted grain were obtained using size-exclusion chromatography. The results showed that both amylose and amylopectin polymers were hydrolyzed at the same time during malting. Protein and amylose content in both unmalted and malted barley significant negatively correlated with fermentable sugar content after mashing. While protein content is currently the main criterion for choosing malting varieties, this study shows that information about starch molecular structure is also useful for determining the release of fermentable sugars, an important functional property. This provides brewers with some new methods to choose malting barley

A study protocol for a randomised crossover study evaluating the effect of diets differing in carbohydrate quality on ileal content and appetite regulation in healthy humans

A major component of the digesta reaching the colon from the distal ileum is carbohydrate. This carbohydrate is subject to microbial fermentation and can radically change bacterial populations in the colon and the metabolites they produce, particularly short-chain fatty acids (SCFA). However, very little is currently known about the forms and levels of carbohydrate in the ileum and the composition of the ileal microbiota in humans. Most of our current understanding of carbohydrate that is not absorbed by the small intestine comes from ileostomy models, which may not reflect the physiology of an intact gastrointestinal tract. We will investigate how ileal content changes depending on diet using a randomised crossover study in healthy humans. Participants will be inpatients at the research facility for three separate 4-day visits. During each visit, participants will consume one of three diets, which differ in carbohydrate quality: 1) low-fibre refined diet; 2) high-fibre diet with intact cellular structures; 3) high-fibre diet where the cellular structures have been disrupted (e.g. milling, blending). On day 1, a nasoenteric tube will be placed into the distal ileum and its position confirmed under fluoroscopy. Ileal samples will be collected via the nasoenteric tube and metabolically profiled, which will determine the amount and type of carbohydrate present, and the composition of the ileal microbiota will be measured. Blood samples will be collected to assess circulating hormones and metabolites. Stool samples will be collected to assess faecal microbiota composition. Subjective appetite measures will be collected using visual analogue scales. Breath hydrogen will be measured in real-time as a marker of intestinal fermentation. Finally, an continuous fermentation model will be inoculated with ileal fluid in order to understand the shift in microbial composition and SCFA produced in the colon following the different diets. ISRCTN11327221. [Abstract copyright: Copyright: © 2019 Byrne CS et al.

An overview of the Michigan Positron Microscope Program

An overview of the Michigan Positron Microscope Program is presented with particular emphasis on the second generation microscope that is presently near completion. The design and intended applications of this microscope will be summarized.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/87602/2/391_1.pd

Combined techniques for characterising pasta structure reveals how the gluten network slows enzymic digestion rate

The aim of the present study is to characterise the influence of gluten structure on the kinetics of starch hydrolysis in pasta. Spaghetti and powdered pasta were prepared from three different cultivars of durum semolina, and starch was also purified from each cultivar. Digestion kinetic parameters were obtained through logarithm-of-slope analysis, allowing identification of sequential digestion steps. Purified starch and semolina were digested following a single first-order rate constant, while pasta and powdered pasta followed two sequential first-order rate constants. Rate coefficients were altered by pepsin hydrolysis. Confocal microscopy revealed that, following cooking, starch granules were completely swollen for starch, semolina and pasta powder samples. In pasta, they were completely swollen in the external regions, partially swollen in the intermediate region and almost intact in the pasta strand centre. Gluten entrapment accounts for sequential kinetic steps in starch digestion of pasta; the compact microstructure of pasta also reduces digestion rates

Migration, Racism and the Hostile Environment: Making the Case for the Social Sciences

Cite as: Social Scientists Against the Hostile Environment (SSAHE)(2020). Migration, racism and the hostile environment : Making the case for the social sciences. London. https://acssmigration.wordpress.com/report/