A study of overrepresentation of minorities in special education in southern New Jersey public schools

The purpose of this study was to determine if there is an overrepresentation of minority students in special education in southern New Jersey Public Schools. Data was disaggregated to the district level for 25 randomly chosen public school districts in southern New Jersey. Data were reported on the total school population and the total number of students classified as eligible for special education. These data were further broken down in both categories (i.e. total school population and special education) by race/ethnicity and by gender. In addition, special education data were also reported by specific disability category. These data were presented using three different indices: composition index, risk index, and odds ratio. The New Jersey District Factor Group (DFG) indices were used to determine the effect of socioeconomic status (SES) on overrepresentation. SES did appear to have a correlation with the overrepresentation of minority students in the category of Learning Disabilities. Overrepresentation of minority students in special education was documented in many of southern New Jersey\u27s Public School Districts

L’informatique,une aide pour le traducteur

Le traducteur est un être curieux. Il passe des heures interminables devant un écran d’ordinateur, et a tendance à s’en plaindre. Mais bien souvent il connaît mal les possibilités de celui-ci, et passe à côté d’outils et de techniques qui lui permettraient… de passer moins d’heures devant l’écran. Cet article offre un tour d’horizon rapide d’importants outils disponibles pour le traducteur. Après un bref rappel historique, il présente brièvement les types d’outils les plus importants et expli..

Kiri H. Chr. Andersen'ile

Phister, Ludwig Joachim, 1807-1896, taani näitlejaAndersen, Hans Christian, 1805-1875, taani kirjani

Tolerance of pentose utilising yeast to hydrogen peroxide-induced oxidative stress.

BACKGROUND: Bioethanol fermentations follow traditional beverage fermentations where the yeast is exposed to adverse conditions such as oxidative stress. Lignocellulosic bioethanol fermentations involve the conversion of pentose and hexose sugars into ethanol. Environmental stress conditions such as osmotic stress and ethanol stress may affect the fermentation performance; however, oxidative stress as a consequence of metabolic output can also occur. However, the effect of oxidative stress on yeast with pentose utilising capabilities has yet to be investigated. RESULTS: Assaying for the effect of hydrogen peroxide-induced oxidative stress on Candida, Pichia and Scheffersomyces spp. has demonstrated that these yeast tolerate hydrogen peroxide-induced oxidative stress in a manner consistent with that demonstrated by Saccharomyces cerevisiae. Pichia guillermondii appears to be more tolerant to hydrogen peroxide-induced oxidative stress when compared to Candida shehatae, Candida succiphila or Scheffersomyces stipitis. CONCLUSIONS: Sensitivity to hydrogen peroxide-induced oxidative stress increased in the presence of minimal media; however, addition of amino acids and nucleobases was observed to increase tolerance. In particular adenine increased tolerance and methionine reduced tolerance to hydrogen peroxide-induced oxidative stress

Computer memories: the history of computer form

This paper looks at the computer as a truly global form. The similar beige boxes found in offices across the world are analysed from the perspective of design history rather than that of the history of science and technology. Through the exploration of an archive of computer manufacturer's catalogues and concurrent design texts, this paper examines the changes that have occurred in the production and consumption of the computer in the context of the workplace, from its inception as a room-sized mainframe operated through a console of flashing lights, to the personal computer as a 'universal' form, reproduced by many manufacturers. It shows how the computer in the past has been as diverse as any other product, and asks how and why it now appears as a standardised, sanitised object. In doing so our relationship with the office computer, past and present is explored, revealing a complex history of vicissitude.</p

Screening of Non- Saccharomyces cerevisiae Strains for Tolerance to Formic Acid in Bioethanol Fermentation.

Formic acid is one of the major inhibitory compounds present in hydrolysates derived from lignocellulosic materials, the presence of which can significantly hamper the efficiency of converting available sugars into bioethanol. This study investigated the potential for screening formic acid tolerance in non-Saccharomyces cerevisiae yeast strains, which could be used for the development of advanced generation bioethanol processes. Spot plate and phenotypic microarray methods were used to screen the formic acid tolerance of 7 non-Saccharomyces cerevisiae yeasts. S. kudriavzeii IFO1802 and S. arboricolus 2.3319 displayed a higher formic acid tolerance when compared to other strains in the study. Strain S. arboricolus 2.3319 was selected for further investigation due to its genetic variability among the Saccharomyces species as related to Saccharomyces cerevisiae and availability of two sibling strains: S. arboricolus 2.3317 and 2.3318 in the lab. The tolerance of S. arboricolus strains (2.3317, 2.3318 and 2.3319) to formic acid was further investigated by lab-scale fermentation analysis, and compared with S. cerevisiae NCYC2592. S. arboricolus 2.3319 demonstrated improved formic acid tolerance and a similar bioethanol synthesis capacity to S. cerevisiae NCYC2592, while S. arboricolus 2.3317 and 2.3318 exhibited an overall inferior performance. Metabolite analysis indicated that S. arboricolus strain 2.3319 accumulated comparatively high concentrations of glycerol and glycogen, which may have contributed to its ability to tolerate high levels of formic acid

Phenotypic characterisation of Saccharomyces spp. yeast for tolerance to stresses encountered during fermentation of lignocellulosic residues to produce bioethanol.

BACKGROUND: During industrial fermentation of lignocellulose residues to produce bioethanol, microorganisms are exposed to a number of factors that influence productivity. These include inhibitory compounds produced by the pre-treatment processes required to release constituent carbohydrates from biomass feed-stocks and during fermentation, exposure of the organisms to stressful conditions. In addition, for lignocellulosic bioethanol production, conversion of both pentose and hexose sugars is a pre-requisite for fermentative organisms for efficient and complete conversion. All these factors are important to maximise industrial efficiency, productivity and profit margins in order to make second-generation bioethanol an economically viable alternative to fossil fuels for future transport needs. RESULTS: The aim of the current study was to assess Saccharomyces yeasts for their capacity to tolerate osmotic, temperature and ethanol stresses and inhibitors that might typically be released during steam explosion of wheat straw. Phenotypic microarray analysis was used to measure tolerance as a function of growth and metabolic activity. Saccharomyces strains analysed in this study displayed natural variation to each stress condition common in bioethanol fermentations. In addition, many strains displayed tolerance to more than one stress, such as inhibitor tolerance combined with fermentation stresses. CONCLUSIONS: Our results suggest that this study could identify a potential candidate strain or strains for efficient second generation bioethanol production. Knowledge of the Saccharomyces spp. strains grown in these conditions will aid the development of breeding programmes in order to generate more efficient strains for industrial fermentations

The genetic basis of variation in clean lineages of Saccharomyces cerevisiae in response to stresses encountered during bioethanol fermentations.

Saccharomyces cerevisiae is the micro-organism of choice for the conversion of monomeric sugars into bioethanol. Industrial bioethanol fermentations are intrinsically stressful environments for yeast and the adaptive protective response varies between strain backgrounds. With the aim of identifying quantitative trait loci (QTL's) that regulate phenotypic variation, linkage analysis on six F1 crosses from four highly divergent clean lineages of S. cerevisiae was performed. Segregants from each cross were assessed for tolerance to a range of stresses encountered during industrial bioethanol fermentations. Tolerance levels within populations of F1 segregants to stress conditions differed and displayed transgressive variation. Linkage analysis resulted in the identification of QTL's for tolerance to weak acid and osmotic stress. We tested candidate genes within loci identified by QTL using reciprocal hemizygosity analysis to ascertain their contribution to the observed phenotypic variation; this approach validated a gene (COX20) for weak acid stress and a gene (RCK2) for osmotic stress. Hemizygous transformants with a sensitive phenotype carried a COX20 allele from a weak acid sensitive parent with an alteration in its protein coding compared with other S. cerevisiae strains. RCK2 alleles reveal peptide differences between parental strains and the importance of these changes is currently being ascertained

Proline as a formic acid stress protectant during fermentation of glucose to ethanol by Saccharomyces spp.

During bioethanol production from lignocellulosic hydrolysates, yeasts are frequently exposed to various forms of fermentation stress. These include nutritional starvation, metabolites production, and fermentation inhibiting compounds produced during pretreatment and hydrolysis of the lignocellulosic material. These inhibitors hamper efficient ethanol production as they can be toxic to the microbes conducting the fermentation. Formic acid is a significant inhibitor released into the hydrolyzates at a concentration of 10–30mM. Previously it was found that proline acts as a compatible solute that enhances yeast tolerance to stress and therefore improves fermentation efficiency. Proline functions in vitro in protein and membrane stabilization, lowering Tm of DNA and scavenging of reactive oxygen species. In this study, the addition of proline to the media in order to improve the tolerance of yeast to formic acid during fermentation was investigated using Saccharomyces cerevisiae NCYC2592 and Saccharomyces arboricolus 2.3319. It was observed that when proline was present at 30mM in the medium, cell growth was enhanced compared to the control medium in fermentations using both S. cerevisiae NCYC2592 and S. arboricolus 2.3319. The cell number obtained in proline-supplemented medium increased by 8–10% for both S. cerevisiae NCYC2592 and S. arboricolus 2.3319. Cells cultivated on proline medium yielded a higher accumulation of ethanol than the control medium in both strains. These results indicate that modification of growth medium with proline can increase formic acid tolerance and the fermentative ability of yeast cells