Using social media to support small group learning

Abstract Background Medical curricula are increasingly using small group learning and less didactic lecture-based teaching. This creates new challenges and opportunities in how students are best supported with information technology. We explored how university-supported and external social media could support collaborative small group working on our new undergraduate medical curriculum. Methods We made available a curation platform (Scoop.it) and a wiki within our virtual learning environment as part of year 1 Case-Based Learning, and did not discourage the use of other tools such as Facebook. We undertook student surveys to capture perceptions of the tools and information on how they were used, and employed software user metrics to explore the extent to which they were used during the year. Results Student groups developed a preferred way of working early in the course. Most groups used Facebook to facilitate communication within the group, and to host documents and notes. There were more barriers to using the wiki and curation platform, although some groups did make extensive use of them. Staff engagement was variable, with some tutors reviewing the content posted on the wiki and curation platform in face-to-face sessions, but not outside these times. A small number of staff posted resources and reviewed student posts on the curation platform. Conclusions Optimum use of these tools depends on sufficient training of both staff and students, and an opportunity to practice using them, with ongoing support. The platforms can all support collaborative learning, and may help develop digital literacy, critical appraisal skills, and awareness of wider health issues in society

Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology

Response surface methodology was applied to determine the effects of pullulanase debranching, microwave irradiation time (2-4 min) and power (20-100%) on resistant starch (RS) formation and in-vitro glycemic index (GI) values in high amylose corn starch, Hylon VII. Starch:water (1:10) suspensions were cooked and autoclaved, debranched with pullulanase (1000 PUN/g; 1500 U/kg starch) at 60 A degrees C and then different microwave-storing cycles and drying (oven or freeze drying) processes were applied. In order to describe the relationship between the dependent and independent variables (microwave power and irradiation time), the response values were fitted by first order polynomial regression models. Significance analysis showed that microwave irradiation time had significant effect on RS content and GI value of the samples treated with one cycle of microwave-storing prior to freeze-drying. Microwave power had significant factor on the GI value of the samples that were oven-dried after one cycle of microwave-storing. Solubility and water binding capacity values of all heat treated samples were higher than those of native starch. On the other hand, RVA viscosity values were lower than native starch for oven-dried samples. Water binding capacity, solubility and final viscosity values of the freeze-dried samples were higher than those of oven-dried ones