279 research outputs found
Please mind the gap: reflecting on gender inequality in music higher education, one year on from Slow Train Coming
The development and evaluation of measurements on spaghetti with diverse quality characteristics
Thesis (MSc)--University of Stellenbosch, 2005.ENGLISH ABSTRACT: Pasta manufacturing is a process whereby wheat flour is converted into a shelf-stable food that is
more desirable than native wheat flour. It can be fortified and may serve as a valuable source of
nutrition in developing countries. Quality measures are of importance in the production process to
ensure a consistent and acceptable finished product.
Literature provides information on many aspects of wheat types, milling techniques and processing
of pasta. Protein content and quality of cultivated wheat varieties is of major importance to
produce quality pasta products. Wheat types of lower protein content are more readily available
than traditionally used durum wheat. As in all food products, the cost of final products is of major
importance. Bread wheat is generally less expensive than durum wheat. However, product quality
(and thus acceptability) may be lower. Direct measurements of product quality are currently limited
to protein content, moisture content, colour analyses and certain other characteristics measurable
in a laboratory, for example mechanical strength and firmness. Direct measurements of defects
that may affect final product quality, such as cracks and fissures on the strands of spaghetti,
different types of spots and lines on the strands, broken units, units sticking together and odd
shapes are not well documented.
During the first part of this study, spaghetti quality evaluation techniques were reviewed, improved
or developed and thereafter standardised. This developmental research was conducted to
establish valid and reliable measures (with a high degree of repeatability) for the evaluation of dry
and cooked pasta quality characteristics. A wide variety of available products on the South African
market were evaluated for different quality characteristics. From this evaluation standards were
drawn up, tested for validity and reliability by means of repeatability. Minimum sample sizes for the
evaluation of different quality characteristics were calculated and presented in the study, together
with reference photographs that can be used to evaluate spaghetti. This study found that colour evaluation by means of commercially available apparatus needs
revision. This study suggests the use of multiple layers when evaluating translucent food products
for colour. The occurrence of fissures and flour spots are of importance for the quality of the final
product. This study provides a set of valid and reliable measurements for measuring the quality of
dry and cooked spaghetti. Simple techniques can therefore be used to detect the presence or
absence of these defects.
Thereafter an empirical study was conducted to describe the differences between spaghetti
prepared from durum and non-durum wheat, dried at different temperatures and at different relative
humidity. Spaghetti samples of diverse perceived quality, from different manufacturers, were
purchased and evaluated. Standard methods and the newly developed testing methods were used
to test whether these methods effectively distinguish between spaghetti of diverse quality,
reflecting on the validity of the methods. Correlations were calculated between dependent and
independent variables in an attempt to find possible explanations for certain defects or quality
differences, and to test certain theories in the literature.
Certain relationships between quality characteristics were found, while others were questioned.
The most important proven relationships were between protein content and its effects on reducing
quality defects such as fissures, breakages and cooking losses. The relationship between ash
content and spaghetti colour could not be confirmed in this study. This study confirmed that
protein remains one of the most important variables to ensure consistent quality spaghetti.AFRIKAANSE OPSOMMING: Pastavervaardiging is ân proses waartydens koring meel omskep word in a produk met ân stabiele
en lang rakleeftyd wat meer gewens is as die oorspronklike koring meel. Pasta kan gefortifiseer
word and kan dien as a waardevolle voedingsbron in ontwikkelende lande. Om ân konstante en
aanvaarbaare finale produk te verseker is kwaliteitmetings gedurende die produksie proses
belangrik.
Die literatuur voorsien heelwat inligting rakende aspekte van belang vir pastakwaliteit, byvoorbeeld
koringtipes, maaltegnieke en die vervaardigingsproses. ProteĂŻninhoud en die kwaliteit daarvan is
van groot belang tydens die produksie van hoĂ« kwaliteit pasta. Koringtipes met ân laer
proteĂŻninhoud is meer geredelik beskikbaar as tradisionele durumkoring. Soos met alle
voedselprodukte, is die koste van die finale produk van groot belang. Oor die algemeen verhandel
broodkoring teen laer pryse as durumkoring. Die produkkwaliteit en aanvaarbaarheid van pasta
vervaardig van broodkoring kan egter laer wees as dié van durumkoring. Direkte metings van
produkkwalitiet is tans beperk tot proteĂŻninhoud, voginhoud, kleuranalise en sekere eienskappe
meetbaar in ân laboratorium, byvoorbeeld meganiese sterkte en fermheid. Die direkte meting van
defekte wat finale produkkwaliteit kan beĂŻnvloed, byvoorbeeld barste, krake, meel kolletjies, strepe
op spaghetti-eenhede, gebreekte eenhede, eenhede wat aan mekaar kleef en ongewone vorms, is
nie goed gedokumenteer nie.
Gedurende die eerste gedeelte van hierdie studie, is ân oorsig van spaghetti evaluasie tegnieke
beskikbaar in die literatuur gdoen, waarna sekeres verbeter is, ander ontwikkel is en finaal
gestandariseer is. Hierdie navorsing is uitgevoer om geldige en betroubare metings (met ân hoĂ«
graad van herhaalbaarheid) vir die evaluasie van droë- en gaar pastakwalitietseienskappe vas te
stel. ân Wye verskeidenheid van produkte beskikbaar op die Suid-Afrikaanse mark is ge-evalueer
ten opsigte van verskillende kwaliteitseienskappe. Vanuit hierdie evaluasies is standaarde
saamgestel en getoets vir geldigheid en betroubaarheid deur middel van herhaalbaarheid. ân
Minimum steekproefgrootte per kwaliteitseienskap is bereken en word vermeld in hierdie studie.
Daarmeesaam word verwysingsfotoâs aangebied wat gebruik kan word tydens die evaluasie van spaghetti. Hierdie studie bied a stel geldige en betroubare meting vir die kwaliteit van droe en
gaan spaghetti. Eenvoudige tegnieke kan dus gebruik word om die voorkoms van hierdie defekte
te meet.
Met afloop van die verkennende studie, is ân empiriese studie gedoen om die verskille te beskryf
tussen pasta vervaardig van durum en brood koring, gedroog teen verskillende temperature en
relatiewe humiditeit. Spaghettimonsters met oënskynlike diverse kwaliteit, vervaardig deur
verskillende maatskappye, is aangekoop en ge-evalueer. Standaardmetings en nuutontwerpte
metings is gebruik om te bevestig of die metings kan onderskei tussen spaghetti met
uiteenlopende kwaliteit, wat reflekteer op die geldigheid van die metingsmetodes. Korrelasies is
bereken tussen afhanklike en onafhanklike veranderlikes in ân poging om moontlike verklarings vir
sekere defekte of kwaliteitsverskille te vind, en ook om sekere teoriëe in die literatuur te toets.
Die verband tussen sekere kwaliteitseienskappe is bevestig en bewys, terwyl ander bevraagteken
was. Die mees belangrike verband was proteĂŻninhoud en die effek daarvan om die voorkoms van
defekte, soos barste, gebreekte eenhede en kookverliese te verlaag. Die verband tussen
asinhoud en spaghettikleur kon nie in hierdie studie bevestig word nie.
Hierdie studie het bevestig dat proteĂŻn die mees belangrike veranderlike is wat oorweeg moet word
wanneer ân konstante hoĂ« kwaliteit spaghettiproduk vervaardig word. Kleurevaluasie met behulp
van kommersieel-beskikbare apparaat vereis hersiening. Hierdie studie stel voor dat tydens kleur
evaluasie van voedsel wat lig deurlaatbaar is, dit in veelvoudige lae evalueer moet word. Die
voorkoms van defekte soos barste, krake of meel kolletjies is van belang ten opsigte van finale
produkkwaliteit. Hierdie studie bied riglyne vir die evaluasie van die genoemde defekte. Die
voorkoms van hierdie defekte is van groter belang as die graad waarteen die defek voorkom.
Eenvoudige tegnieke kan vervolgens gebruik word om die teenwoordigheid of afwesigheid van
hierdie defekte te bepaal
Relaxed performances: supporting aural diversity and neurodiversity among classical concert audiences in the United Kingdom
Current discourse at the intersection between sound studies and disability studies has highlighted the phonocentric nature of conventional understandings of listening â especially in relation to engagement with classical music performance. The perpetuation of ableist notions of ânormalâ and âexpertâ listening risk overlooking multimodal and embodied listening practices of the kind advocated by aurally-diverse and neurodiverse concert audiences. In this article, we evaluate the extent to which Relaxed Performances (RPs) may offer opportunities for such diverse ways of listening, through surveying the existing provision of RPs in the United Kingdom and reviewing three examples of performances by the GraeĂŠ Theatre Company, the English National Opera, and the BBC Proms. We conclude that further work needs to be undertaken for emergent RP practices to be codified and become widespread, but highlight the importance of this work in making classical music performance more accessible and beneficial for people who experience differences in sensory processing
Musical vulnerability: Receptivity, susceptibility, and care in the Key Stage 3 music classroom
Over the past decade, music education policy, pedagogy, and research in England has been shaped by a neoliberal discourse of invulnerability, in which the benefits of music upon academic achievement, health and wellbeing, and social development have been extolled for their influence upon the education of prosperous and independent individuals. However, research in music studies suggests that such benefits are far from universal. On the contrary, music-makingâespecially within compulsory classroom educationâoften reveals individualsâ shortcomings and dependencies.
Such diverse experiences in the music classroom highlight an urgent need for music education to be reframed by an understanding of âmusical vulnerabilityâ: individualsâ inherent and situational openness to being affected by the semantic and somatic properties of music. Drawing on existing vulnerability studies, I evaluate how music can foster both positive receptivity and negative susceptibility, depending on its delineation of self-identity, social identity, and space, and its embodiment through aural receptivity, mimetic participation, and affective transmission.
Using a two-phase phenomenological ethnography, I investigate teachersâ and pupilsâ lived experiences of musical vulnerability in the Key Stage 3 (KS3) music classroom (ages 11â14). In Phase 1, interviews with music teachers reveal the interaction between interpersonal and personal vulnerabilitiesâincluding musical, personality, and neurological differencesâin instances of musical receptivity and susceptibility. Phase 2 comprises ethnographic observations and a focus group interview with pupils in one KS3 music class. It exposes how values espoused in the music classroom require pupils to negotiate conflicting musical expectations, identities, and abilities while making music together. While this can prompt fruitful compromise and resilience, it can also cause exclusion and resignation. I therefore conclude that music education policy, pedagogy, and research should prioritise a âcritical pedagogy of careâ, acknowledging musicâs capacity both to heal and to harm, and equipping teachers and pupils to respond critically and care-fully in situations of musical vulnerability
A study of the need for a state supervisor of business education
Thesis (Ed.M.)--Boston UniversityThe primary purposes of this investigation were to
determine: (1) the present duties and the possible future
activities of the state supervisors of business education
in the sixteen states having this service, and (2) to present
this list of duties to the heads of the business departments
in the high schools of Massachusetts to determine
whether or not such services are desired by business teachers
and to find out Whether those teachers contacted would like
to have a state supervisor of business education
The application of exfoliative cytology to the detection of uterine cancer in a healthy population
Abstract Not Provided
A molecular investigation of the otrB locus of Streptomyces rimosus
The gene cluster encoding production of oxytetracycline (OTC) by Streptomyces rimosus (the commercial producer) has been studied in this laboratory.
The topic of this thesis was the region of the otc cluster including and upstream of the OTC-resistance gene otrB, which has been shown previously to be responsible for reduced accumulation of the antibiotic.
The otrB gene was sequenced. The sequence revealed some discrepancies with previously-published data on tet347 (Reynes et al., 1988; Journal of General Microbiology 134: 585-598), an OTC-resistant determinant from another strain of S.rimosus. The deduced gene product of the otrB showed considerable identity with efflux proteins from other Gram-negative and Gram-positive bacteria. These proteins contain conserved functional motifs, and OtrB was analysed in this context. The transcriptional start of otrB was identified.
Several short investigations were undertaken into the physiology of antibiotic production. (1) A transcriptional fusion vector (pIJ2843) using catechol oxygenase as a reporter was used to monitor the response of transcription of various regions of the otc cluster (cloned from a high-producing strain) to changes in external phosphate concentration. These data were compared in relation to antibiotic production by the wild-type strain. (2) A transposon mutagenesis strategy was used to attempt to generate novel mutations within the otc cluster. (3) The presence of genetically-engineered haemoglobin cloned into S.rimosus production strains was investigated. The relationship between expression of the recombinant protein, antibiotic production and the aeration of the S.rimosus cultures is discussed
New proof-of-concept in viral inactivation: virucidal efficacy of 405Â nm light against feline calicivirus as a model for norovirus decontamination
The requirement for novel decontamination technologies for use in hospitals is ever present. One such system uses 405 nm visible light to inactivate microorganisms via ROS-generated oxidative damage. Although effective for bacterial and fungal inactivation, little is known about the virucidal effects of 405 nm light. Norovirus (NoV) gastroenteritis outbreaks often occur in the clinical setting, and this study was designed to investigate potential inactivation effects of 405 nm light on the NoV surrogate, feline calicivirus (FCV). FCV was exposed to 405 nm light whilst suspended in minimal and organically-rich media to establish the virucidal efficacy and the effect biologically-relevant material may play in viral susceptibility. Antiviral activity was successfully demonstrated with a 4 Log10 (99.99%) reduction in infectivity when suspended in minimal media evident after a dose of 2.8 kJ cmâ2. FCV exposed in artificial faeces, artificial saliva, blood plasma and other organically rich media exhibited an equivalent level of inactivation using between 50â85% less dose of the light, indicating enhanced inactivation when the virus is present in organically-rich biologically-relevant media. Further research in this area could aid in the development of 405 nm light technology for effective NoV decontamination within the hospital environment
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