Fizik Öğretiminin Sorunları Üzerine Öğretmen Görüşlerinin Değerlendirilmesi

The aim of this study is to evaluate high school physics teachers’ opinions and suggestions about physics instruction. The respondents of the study consisted of 152 physics teachers working in the city centres of the provinces Diyarbakır, Şanlıurfa, Mardin, Sürt and Batman. The data were gathered through multiple- choice questioner posed to the teachers. The evaluation results are presented given as frequency distributions and percentages in charts and (ext. In the last section, some possible suggestions for physics instruction are made with the help of the results.Bu çalışmanın amacı lise fizik öğretmenlerinin fizik öğretiminin sorunlarına ilişkin görüş ve önerilerini değerlendirmektir. Araştırmanın örneklemi Diyarbakır, Şanlıurfa, Mardin, Siirt ve Batman il merkezlerinde görev yapan 152 fizik öğretmeni oluşturmaktadır. Veriler, öğretmenlere yöneltilen anket sorularına verilen yanıtlar ile elde edilmiştir.. Değerlendirme sonuçları, frekans dağılımları ve yüzdelikleri alınarak, tablolar ve metin içinde bulgular bölümünde sunulmuştur. Son bölümde fizik öğretimi için araştırma sonuçlarına dayalı alarak bazı öneriler verilmiştir

Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree

The effect of microwave processing on the characteristics of kiwifruit puree was evaluated by applying various gentle treatments. Different combinations of microwave power/processing time were applied, with power among 200-1,000 W and time among 60-340 s, and various sensory and instrumental measurements were performed with the aim of establishing correlations and determining which instrumental parameters were the most appropriate to control the quality of kiwi puree. The water and soluble solids of the product, 83 and 14/100 g sample, respectively, did not change due to treatments. For sensory assessment, an expert panel was previously trained to describe the product. Fourteen descriptors were defined, but only the descriptors 'typical kiwifruit colour', 'tone', 'lightness', 'visual consistency' and 'typical taste' were significant to distinguish between kiwifruit puree samples. The instrumental analysis of samples consisted in measuring consistency, viscosity, colour and physicochemical characteristics of the treated and fresh puree. Applying intense treatments (600 W-340 s, 900 W-300 s and 1,000 W-200 s) through high power or long treatment periods or a combination of these factors, mainly affects the consistency (flow distance decreased from 5. 9 to 3. 4 mm/g sample), viscosity (increased from 1. 6 to 2. 5 Pa/s), colour (maximun ¿E was 6 U) and taste of the product. As a result, samples were thicker and with an atypical flavour and kiwifruit colour due to increased clarity (L* increased from 38 to 43) and slight changes in the yellow-green hue (h* decreased from 95 to 94). For the instrumental determinations of colour and visual perception of consistency, the most suitable parameters for quality control are the colour coordinates L*, a*, h*, whiteness index and flow distance measured with a Bostwick consistometer. © 2011 Springer Science+Business Media, LLC.The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176. The authors are indebted to the Generalitat Valenciana (Valencia, Spain) for the Grant awarded to the author Maria Benlloch. The translation of this paper was funded by the Universidad Politecnica de Valencia, Spain.Benlloch Tinoco, M.; Varela Tomasco, PA.; Salvador Alcaraz, A.; Martínez Navarrete, N. (2012). Effects of Microwave Heating on Sensory Characteristics of Kiwifruit Puree. Food and Bioprocess Technology. 5(8):3021-3031. https://doi.org/10.1007/s11947-011-0652-1S3021303158Albert, A., Varela, P., Salvador, A., & Fiszman, S. M. (2009). 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Peran Kepala Desa dalam Pembangunan Desa di Kantor Desa Long Iram Bayan Kecamatan Long Iram Kabupaten Kutai Barat

Penelitian ini bertujuan untuk mengetahui Peran Kepala Desa dalam Pembangunan Desa di Kantor Desa Long Iram Bayan, Kecamatan Long Iram, Kabupaten Kutai Barat. Penelitian ini adalah penelitian deskriptif kualitatif, yang berfokus pada peran kepala desa sebagai motivator, Fasilitator, dan mobilisator. Teknik pengumpulan data yang digunakan adalah Study pustaka (library studi), Observasi, Wawancara dan Dokumentasi. Hasil penelitian dari wawancara yang penulis uraiakan diatas bahwa Peran Kepala Desa dalam Pembangunan Desa diKantor Desa Long Iram Bayan, Kecamatan Long Iram, Kabupaten Kutai Barat dengan melihat indikator Peran Kepala Desa, yaitu: Peran Kepala Desa sebagai motivator, Fasilitator dan Mobilisator dinilai sudah cukup efektif serta factor-faktor yang mempengaruhinya yaitu faktor pendukung: Partisipasi Masyarakat, Kesadaran, dan Kewibawan dinilai sudah cukup efektif Faktor Penghambat: Kualitas Sumber Daya Manusia (SDM) dan sarana dan prasarana, yang menjadi permasalahan dikarenakan kurangnya Kualitas Sumber Daya Manusia (SDM), sarana dan prasarana yang belum memada