マアジ鱗の可食性フィルム原料としての特性の解明とその有効利用法の開発

東京海洋大学博士学位論文 平成26年度(2014) 応用生命科学 課程博士 甲第338号指導教員: 大迫一史全文公表年月日: 2021-12-14東京海洋大学201

INVESTIGATING EFL TEACHERS’ PERCEPTIONS OF IMPLEMENTING ACTIVE LEARNING TECHNIQUES IN TEACHING SPEAKING

Active learning (AL) is widely implemented in Asia including Vietnam. However, to date, research on this method seems to be scarce, particularly in the context of Vietnam. This study aims to investigate teachers' perceptions of AL and its principles in teaching English speaking. In addition, the study also explores teachers’ attitudes about AL implementation and their concerns about applying this method to their teaching context. Ten teachers of English teaching at a university in the Mekong Delta, South of Vietnam participated in the study. A semi-structured interview activity was employed to collect data. The results showed that the teachers generally had a high level of understanding of AL teaching principles and showed positive attitudes toward the implementation of it. The results also revealed teachers’ concerns about implementing AL. In particular, three problems of large class size, students’ mixed language proficiency and time limitation were addressed. Accordingly, possible suggestions for a better implementation of AL in teaching English speaking in Vietnam and similar contexts elsewhere will be provided.  Article visualizations

Acquisition of request modifiers in Vietnamese as a second language

This study examines the acquisition of request modifiers by learners of L2 Vietnamese, with a view to expanding the range of target languages under inquiry and contributing to the field of L2 pragmatics acquisition. Data were collected from nine Vietnamese native speakers and 18 learners from various language backgrounds, using open role-plays in six scenarios with differing social power and imposition levels. An analysis was made of the learners' use of request modifiers in relation to their proficiency levels in Vietnamese and their lengths of residency in the target language environment. Findings supported claims in the literature that learning pragmatics is particularly challenging for low-proficiency learners, and provided some evidence of pragmatic development in the case of highproficiency learners who had stayed in the target language culture for an extended period

Flammability Characteristics of Hydrogen and Its Mixtures with Light Hydrocarbons at Atmospheric and Sub-atmospheric Pressures

Knowledge of flammability limits is essential in the prevention of fire and explosion. There are two limits of flammability, upper flammability limit (UFL) and lower flammability limit (LFL), which define the flammable region of a combustible gas/vapor. This research focuses on the flammability limits of hydrogen and its binary mixtures with light hydrocarbons (methane, ethane, n-butane, and ethylene) at sub-atmospheric pressures. The flammability limits of hydrogen, light hydrocarbons, and binary mixtures of hydrogen and each hydrocarbon were determined experimentally at room temperature (20ºC) and initial pressures ranging from 1.0 atm to 0.1 atm. The experiments were conducted in a closed cylindrical stainless steel vessel with upward flame propagation. It was found that the flammable region of hydrogen initially widens when the pressure decreases from 1.0 atm to 0.3 atm, then narrows with the further decrease of pressure. In contrast, the flammable regions of the hydrocarbons narrow when the pressure decreases. For hydrogen and the hydrocarbons, pressure has a much greater impact on the UFLs than on the LFLs. For binary mixtures of hydrogen and the hydrocarbons, the flammable regions of all mixtures widen when the fraction of hydrogen in the mixture increases. When the pressure decreases, the flammable regions of all mixtures narrow. The applications of Le Chatelier’s rule and the Calculated Adiabatic Flame Temperature (CAFT) model to the flammability limits of the mixtures were verified. It was found that Le Chatelier’s rule could predict the flammability limits much better than the CAFT model. The adiabatic flame temperatures (AFTs), an important parameter in the risk assessment of fire and explosion, of hydrogen and the hydrocarbons were also calculated. The influence of sub-atmospheric pressures on the AFTs was investigated. A linear relationship between the AFT and the corresponding flammability limit is derived. Furthermore, the consequence of fire relating to hydrogen and the hydrocarbons is discussed based on the AFTs of the chemicals

Object-Oriented Approach: Applying ISO 21001 at Vietnamese Higher Education Institutions

To evaluate whether an educational institution has quality or not, requires standards that reflect all the requirements of the complex relationships operating within the educational institution. At the same time, this standard must be recognized by all nations for it to apply widely. It is in this context that the ISO 21001:2018 series of standards was published. This standard mentioned three areas of activities that an educational organization must pay attention to: training, scientific research, and community service. They are also the main activities that the educational accreditation standards refer to. To meet the requirement of quality guarantee and enhancement, a higher education institution has to apply quality assurance norms in general and quality criteria on management systems. Putting the ISO 21001 quality standard into practice is the choice of Vietnamese educational institutions to ensure they meet the requirements for improving management system quality. There are a set of quality system standards for educational organizations to satisfy their specific needs. Not following the traditional approach as they apply other ISO standard systems, Vietnamese educational institutions have chosen an object-base approach, where the beneficiaries are related to the management system of the university. They then approach the PDCA cycle to build and implement an ISO 21001 quality management system. We found that, according to this orientation, the implementation processes might be ensured given that the quality thresholds set by the university are met in order to satisfy the demands of the learners and related stakeholders. The paper aims to analyze the approach of Vietnamese educational institutions in implementing ISO 21001 standards, and at the same time identify advantages and disadvantages in developing policies in the quality management system at educational institutions. The paper also gives recommendations that can be adjusted by management at other higher education institutions to improve quality assurance activities towards sustainable development. Keywords: ISO 21001:2018, quality assurance, quality management system, PDCA (Plan-Do-Check-Act), sustainable developmen

A novel autonomous wireless sensor node for IoT applications

A novel wireless sensor network node (WSNN) is presented in this paper where the solar energy harvester system is used as an autonomous power solution for endless battery lifetime. In this sensor node, the meander-line Inverted-F-Antenna (MIFA) is proposed and integrated in a single -CC2650 chip of Texas Instrument. The simple structure, low cost, compact size, high efficiency and low power consumption are advantages of this single-chip WSNN. The experimental results show that MIFA antenna is promising solution to enhance communication performance in WSN. In addition, the investigated single-chip WSNN with multi-wireless technologies including Bluetooth Low Energy and Zigbee as well as 6LowPAN is an attractive device for internet of thing (IoT) applications

EFFECT OF PREPARING CONDITIONS ON PROPERTIES OF GELATIN FILM FROM HORSE MACKEREL SCALE

In this study, the effect of preparing conditions, such as protein concentrations and glycerol concentrations of film forming solution (FFS) on properties of gelatin film from horse mackerel scale were investigated. Properties of edible film from gelatin was extracted at 70oC for 1 h at various protein concentrations (1, 2, and 3%) in film-forming solution (FFS) were examined.. Films from FFS containing higher protein content showed the higher TS and EAB. WVP of film increased with increasing protein concentration of FFS. The study about the effect of glycerol in FFS on the film property showed that addition of glycerol as a plasticizer into FFS at the concentrations of 0, 10, 15, 20 and 25 % of protein lead to the decline of TS of gelatin film, while both EAB and WVP of film increased. The SDS-PAGE patterns showed that all gelatin films consisted of two different α chains, α1 and α2, as well as a β component and no differences in protein patterns among the protein concentrations and glycerol concentrations of FFS.Keywords: gelatin, films, horse mackerel, scales

Beam division multiple access for millimeter wave massive MIMO: Hybrid zero-forcing beamforming with user selection

Massive multiple-input multiple-output (MIMO) systems are considered a promising solution to minimize multiuser interference (MUI) based on simple precoding techniques with a massive antenna array at a base station (BS). This paper presents a novel approach of beam division multiple access (BDMA) which BS transmit signals to multiusers at the same time via different beams based on hybrid beamforming and user-beam schedule. With the selection of users whose steering vectors are orthogonal to each other, interference between users is significantly improved. While, the efficiency spectrum of proposed scheme reaches to the performance of fully digital solutions, the multiuser interference is considerably reduced

INTEGRATION OF CROSS-CULTURAL EXPERIENCES AND PROFESSIONAL COMPETENCIES: VIEWS FROM INTERNATIONAL EXCHANGE PROGRAMS IN HIGHER EDUCATION

Encouraging hospitality students in reflective and transformative learning toward a global mindset becomes an imperative for developing their cross-culturally professional competency in preparation of the future career path development. Oversea exchange programs are among the initiatives to raise personal, professional and cultural awareness for the hospitality students in a pathway to encourage cross-cultural learning among students in similar fields. However, to what extent the development of a global mindset gained from the cross-cultural experiences could help undergraduate hospitality students gain their professional competency in terms of cultural skills in the hospitality and tourism context is the main issue to be described by this study. Content analysis has been conducted on in-depth interview data given by hospitality oversea exchange students who are both current students and graduated ones. The most popular modes of international student exchanges such as team project, assignment, presentations, and travel exchanges are taken into consideration to highlight deeper insights into a mutual interest between the cross-cultural experiences and the professional competency related cultural skills. The study reveals that cultural understanding needs to be experienced in the real setting context. Furthermore, we also discovered that cultural exchange outcomes are normally obtained in the daily informal practices instead of formal studies. However, the current study is constrained within few selected countries where students have been experienced and the current partnership between the home and host Institutions. This paper provides actionable guidelines and approach for integrating the critical component of cultural exchange program in the traditional curriculum program of hospitality

ASSESSING CONSUMER BEHAVIOR TOWARDS FISH SAUCE PRODUCTS BY USING FOOD CHOICE QUESTIONNAIRE

This study aims to assess Vietnamese consumer behavior towards fish sauce product. It consists of two experiments. In the first experiment, consumer concept was explored using word association method. It was performed on 300 Vietnamese consumers with the prompt word as “fish sauce”. The data were analyzed by a triangulation method. The results evoke six factors associated with fish sauce as Sensory Appeal, Health, Price, Convenience, Traditional Value, Quality and Safety. These findings were the starting point for a modification of food choice questionnaire (FCQ) adapted to fish sauce product. In the second experiment, the modified FCQ with 18 items was used to assess the consumer behavior. The survey was performed on 300 Vietnamese consumers. The data were analyzed by using Exploratory Factor Analysis and Confirmatory Factor Analysis. The obtained model with five factors was adapted to fish sauce for Vietnamese consumers ( = 1.67, GFI = 0.93, CFI = 0.92, RSME = 0.47). In this, Sensory Appeal is the most important factor which might affect consumer food choice motivations. We expect that these results will be useful for the local manufacturers who want to develop traditional food products and/or enlarge national market