Ausdrucksarten – ein neuer Zugang zur Wortschatzvermittlung im DaF-Unterricht

Word classes are one of the most successful and famous concepts of linguistics. They are an essential part of school grammar as well as of teaching German as a foreign language. Categorizing words in word classes is based on the assumptions that a) 'word' is a relevant and definable linguistic category and b) (single) words are worth classifying. The article concentrates on the second assumption by bringing into play lexicalized multiword expressions, such as hin und her, Wohl und Wehe, im Falle, and weder noch. Because the meanings of these expressions are not predictable (due to the principle of compositionality), it does not make sense to classify the single words which are part of the expression into word classes separately. Therefore, we suggest extending the concept of word classes by including the concept of classes of multiword expression

Stakeholders, collaboration, food, and wine: The case of Jumilla’s Gastronomic Days

An emerging literature on gastronomic events highlights the growing interest among academics, event organisers and development agencies in identifying potential or actual outcomes from gastronomic events. Partly in response to such interest, this study seeks to contribute to the literature on events management, studying the contribution of various stakeholders involved in the ‘Gastronomic Days’ of Jumilla, Spain. Semi-structured, face-to-face, in-depth interviews were conducted with the managers and owners of four participating businesses to the event. The data collection was complemented through on-site visits, observations, and interviews with eight other local businesses. The findings underline the significance of collaboration among these participants to grow and sustain the event, as well as voluntary efforts by event ‘stakeholders.’ Importantly, a common objective was identified in the form of enhancing the image of the local products, and overall that of the region, to ‘convert’ residents, and also outside consumers and tourists to Jumilla’s products. These findings have significant implications for Jumilla’s community. In particular, the importance and efforts of a region’s food stakeholders in contributing to adding value and improving the local food culture emerge as useful aspects, with potential benefits for local food growers, hospitality and tourism sectors, and residents

Direct Detection of the Gel–Fluid Phase Transition of a Single Supported Phospholipid Bilayer Using Quartz Crystal Microbalance with Dissipation Monitoring

Supported phospholipid bilayers (SPBs) are valuable models for fundamental studies of biological membranes and their interaction with biologically relevant solutes or particles. Herein, we demonstrate the capability of the quartz crystal microbalance with dissipation monitoring (QCM-D) to directly detect the gel–fluid phase transition of a SPB. The approach involves comparison of the frequency response of a bare and a bilayer-coated QCM-D crystal during linear temperature variation. Phase transition results in a change of the resonance frequency that coincides directly with the accompanied change in bilayer thickness detected by ellipsometry. Experiments performed at different heating rates further demonstrate the use of dissipation monitoring to determine the phase transition temperature based on the temperature-induced viscosity changes of the ambient medium in the immediate environment of the bilayer. Unlike other methods, the proposed approach enables precise determination of the phase transition of a SPB without the need for thermal equilibration of the measurement chamber and, thus, has great potential for sensitive detection of structural and/or compositional changes of the bilayer