An Exploration of Identity Negotiation in Adult English Learners’ Communities of Practice

This study utilizes Lave and Wenger’s (1991) communities of practice (COP) model to explore how ELLs navigate their positions within and between their many language learning communities. Drawing on Norton’s (1995, 2013) work on ELLs’ identity negotiation and Wenger’s 1998 work on the reinforcing impacts of identities between multiple COPs, this study explores what adults consider to be their COPs, how they perceive themselves within and between them, and how past, current, and imagined or possible COPs impact each other. A constructivist, multiple case study design was used to focus on participants’ perceptions of their identity negotiation processes through their own narratives across three interviews and weekly audio-recorded self-reports. Eight adult ELLs participated in the study, and their narratives revealed the temporal and situational nature of their connections to past, present, and future identities as English learners, as professionals, and as members of their communities. They experienced persistent explicit and subtle barriers to participation in their COPs with native English speakers, including a range of linguistic gatekeeping strategies. The study revealed several themes of COP membership, in particular an identification with a larger, less concrete, immigrant group that lead the participants to focus their narratives and English-learning efforts on their ability to advocate for themselves and for other immigrants in the United States. Recommendations from the ELLs and the researcher are presented for a more holistic approach to adult ELL instruction that incorporates more of the multiple facets of ELLs’ learning trajectories in the target-language context

An explanatory study of 11^{11}Li β\beta decay into 9^9Li and deuteron

The $\beta$-decay of $^{11}$Li into $^9$Li and {\it d} is studied using simple halo wave functions of $^{11}$Li. The sensitivity of the transition probability is elucidated on a description of the halo part and on a choice of the potential between $^9$Li and {\it d} .Comment: 8 pages,revtex,2 figures (available upon request

Dual Language Programming: A Model to Enhance School Climate and Academic Achievement in Diverse Schools

This policy brief summarizes research and data on English learners (ELs) in Virginia and current dual language (DL) education policies and practices. It includes discussions of (1) the growth of ELs in Virginia and across the Richmond area; (2) both federal and state education policies on language use and DL programming; (3) critical factors related to outcomes and the instruction of ELs and native English speakers in an integrated setting; (4) case studies of school divisions in Virginia that have spearheaded DL programs in their region; and (5) responses to frequently asked questions around the implementation and new 2018 Virginia policies that support DL program development

Introduction: Facilitating Conversations on Difficult Topics in the Classroom: Teachers’ Stories of Opening Spaces Using Children’s Literature

For this edition of the Bank Street Occasional Paper Series, we invited educators to share stories from their practice: times when they utilized children’s literature and conversations to address real life; the difficult topics that children experience through the mirror of their own experiences or the windows of their peers, communities, or world

Product development of gluten free tortilla breads : how is the tortilla bread affected by choice of ingredients and baking time

Tacos är en vanlig maträtt i svenska hem, men för de som är glutenintoleranta har det länge saknats mjuka tortillabröd som är fria från gluten. Syftet med denna magisteruppsats var därför att utveckla ett glutenfritt tortillabröd av hög kvalitet, för Finax AB i Helsing-borg. Flera olika recept provbakades och ett basrecept togs fram. Detta basrecept användes sedan som utgångspunkt då ett designat bakningsförsök genomfördes. I bakningsförsöket varierades mängden guarkärnmjöl (låg, mellan, hög), bovetemjöl (0 %, mellan, hög) samt gräddningstiden (4; 4,5; 5 min). Som kontroll användes två glutenfria tortillabröd samt ett veteinnehållande tortillabröd som finns på marknaden. De olika bröden utvärderades ge-nom att mäta fysikaliska parametrar så som diameter, höjd, vikt och textur. Även färgen på bröden mättes. Tortillabröden med bovetemjöl var tunnare och mörkare än de utan bovetemjöl. De var även mjukare då de förvarades i 1-8 dagar samt mindre elastiska än bröden utan bovete. Gräddningstiden påverkade tortillabrödens hårdhet men inte elasticiteten. En lång grädd-ningstid resulterade i hårdare bröd. Guarkärnmjölet påverkade bröden i liten utsträckning, något som kan bero på de låga mängderna och de små skillnaderna mellan nivåerna. De bröd som hade mittennivån på alla variabler var tunnast och lättast. De hade en hårdhet och elasticitet som var jämförbar med en av de glutenfria kontrollerna. De hade också en färg som var nära den önskvärda och sammantaget ser denna mittnivån ut att kunna vidareut-vecklas för att tillverka glutenfria tortillabröd.Tacos is a popular dish in Swedish homes, but for people who are intolerant to gluten there are no soft gluten free bread available. The purpose of this thesis was therefore to develop a high quality gluten free tortilla bread. Plenty of recepies were tried out to find an ac-ceptable bread. To further improve that tortilla bread a designed baking trial was carried out. Tortilla bread with different amounts of guar gum (low, middle, high), buckwheat flour (0 %, middle, high) and baking time (4; 4,5; 5 min) was baked and compared to a wheat tortilla and two glutenfree tortilla breads available in the store. The breads were evaluated by measuring diameter, height, weight and texture. The colour of the tortilla breads was also measured. The results showed that the tortilla bread with buckwheat flour was thinner, darker and softer compared to the bread without buckwheat when they were stored for 1-8 days in room temperature. The baking time affected the hardness of the bread and also the tough-ness of the bread. A long baking time resulted in bread with higher hardness and tough-ness. The elasticity was however not affected by the baking time. The amount of guar gum was probably too low to affect the bread. The bread with the middle amount of all parameters was thinnest and less heavy. The hardness and elasticity was comparable to one of the gluten free control bread and it also had a colour that was close to the desirable. In conslution the amount in the midddle seems to be promising for further developement of the gluten free tortilla bread

Parallellhandel och hur den påverkar läkemedelspriser - Marknadsdynamiken mellan parallellimportör och originalfabrikant

In a market with homogeneous products and no barriers to trade, arbitrage, in the form of parallel imports of pharmaceuticals, is expected to lead to a price convergence in the market as a whole, preferably downwards, as an effect of competitive behavior between the parallel trader and the pharmaceutical producer. Such an effect on prices have however only sparsely been shown in previous research, and evidence of the absence of such an effect is a more common finding. Due to a number of characteristics of the pharmaceutical market, such as heavy state regulation, resulting in a rigidity in prices as well as external reference prices, combined with parallel importers facing a limited supply – the pharmaceutical industry has no or little reason to deter such parallel trade activity by cutting prices, but rely instead on limiting the market share of parallel traders by hindering available supply for parallel trade and by various means increase their trading costs. An accommodation strategy proves to be more profitable for the global pharmaceutical company as a whole, also to avoid spill over effects of cutting prices in one market. Using an empirically based model to simulate the profit and loss occurring from parallel trade, we support the theoretical finding of a Nash equilibrium by doing nothing

Psykrotrofa och termoresistenta bakterier i mjölk och deras påverkan på kvalitén

Produktförstörande bakterier i mjölk försämrar kvalitén och förkortar dess hållbarhetstid. Det är därför både för mejeriindustrin och för konsumenten önskvärt att mängden produkt- förstörande bakterier i mjölken är låg. Syftet med denna översikt är att sammanställa litte- ratur som behandlar vilka produktförstörande bakterier som finns i obehandlad och pastö- riserad konsumtionsmjölk och mjölkprodukter, vilka problem de orsakar samt hur deras förekomst kan förebyggas. Fokus har lagts på termoresistenta samt psykrotrofa, köldtole- ranta, bakterier. Försämring av mjölkprodukters kvalité, så som lukt och smak, kan bero på bakteriekon- tamination i något av processtegen före pastörisering, exempelvis genom jordiga kospenar på mjölkgården, eller genom återkontamination på mejeriet. Termoresistenta bakterier kan orsaka lukt- och smakfel i den pastöriserade mjölken eftersom de överlever den värmebe- handling som de utsätts för på mejeriet. De flesta psykrotrofa bakterier däremot dör vid pastörisering. Dock kan de innan pastörisering bilda värmeresistenta enzymer som förblir aktiva även efter pastörisering och därför kan de orsaka försämring av kvalitén. Det finns också sporbildande psykrotrofa bakterier vars sporer kan utvecklas till vegetativa celler vid pastöriseringen och som därefter kan tillväxa i kylskåpstemperaturer. Enzymer som ut- söndrats av psykrotrofer kan orsaka proteolys och lipolys av protein respektive fett som finns i mjölk. Detta kan ge upphov till peptider och fettsyror med bittra respektive härskna smaker. Bakterierna och enzymerna kan också påverka mjölkens sammansättning vilket i sin tur kan minska utbytet vid exempelvis osttillverkning. För att förhindra och minska närvaron av dessa produktförstörande bakterier i mjölken kan olika tekniker användas. Termisering (60-65 oC, 10 s) kan avdöda psykrotrofa bakteri- er på gårdsnivå innan de hunnit bilda stora mängder enzymer. Sporer aktiveras av denna behandling men kan därefter avdödas vid pastörisering. Genom att sänka temperaturen då mjölken lagras samt förändra gassammansättningen i mjölktanken kan hållbarhetstiden förbättras avsevärt. Mikrofiltrering är ett annat alternativ som kan användas för att skilja av bakterierna från mjölken. Mjölken får då passera ett filter där bakterierna fastnar i membranet och mjölken släpps igenom. Genom att kombinera dessa strategier samt iaktta god hygien genom hela produktionskedjan kan bakteriehalten i mjölken minska och där- med hållbarhetstiden förlängas.Presence of spoilage bacteria in milk can cause defects in the milk and shorten it is shelf life. Therefore it is important, both for the dairy industries point of view and for the con- sumer, to keep the bacteria count low. The purpose of this literature review is to compile part of the literature about spoilage bacteria, common spoilage flora in milk, what problem they cause and how they can be prevented. In this review the psychrotrophic and thermo resistant bacteria are discussed. The spoilage bacteria can enter the milk in any stage of the milk processing: at the farm or at the dairy industry. Thermo resistant bacteria can cause problem in the pasteurized milk since they survive the heat treatment that is applied at the dairy plant. Bacillus for example, are spore formers and therefore survive pasteurization. The spores are activated by the heat treatment and since some strains of Bacillus also can grow in low temperature they can be present and grow in pasteurized milk. Other psychrotrophic, cold tolerant, bac- teria however does not survive pasteurization. Even though the bacteria are killed in the pasteurization, they can produce heat resistant enzymes that can spoil the pasteurized milk. Pseudomonas for example has these properties. The enzymes that are produced can cause lipolysis or proteolysis of the fat and proteins, respectively. The peptides and fatty acids that are released in the process can cause putrid respectively rancid off-flavour. They can also alter the milk composition which may decrease the yield in cheese making. Different techniques can be used to prevent and decrease the amount of spoilage bacteria in milk. Thermisation (60-65 oC, 10 s) can kill psycrothrophs at the farm before they start to produce enzymes. The endospores are activated by the heat treatment and can then be killed in the pasteurization step. By lowering the storage temperature of the milk and change the gas composition in the tank, the keeping time of the milk can increase. Bactofugation and microfiltration is other alternative that can be used to separate endo- spores and bacteria from milk. By combining these strategies and keep a good hygiene at the farm and at the dairy plant, the bacteria amount in the milk can decrease and the keep- ing time can be prolonged

Potentiella tillämpningsområden av höghållfasthetsbetong för platsgjutna strukturer

High-strength concrete (HSC) is a concrete class with higher compressive strengths than that of commonly used normal-strength concrete (NSC). Although the limits defining HSC are continually changing as concrete in general increases in strength, but today HSC can be defined as concrete with cylindrical compressive strengths in the range of 50-100 MPa. Nevertheless, HSC does not only possess superior compressive strengths compared to NSC, but also the modulus of elasticity and general durability are improved when HSC is used appropriately. The advantages of using HSC in demanding construction projects has been recognized worldwide ever since it was introduced in the 1960s, enabling the construction of even higher skyscrapers in the US. However, since then, HSC has continued to primarily be used for extraordinary structures and buildings only. Therefore, this thesis aims to explain why the application areas of HSC has remained relatively narrow and whether using HSC for a wider range of structures and purposes can be beneficial. The unwillingness of using HSC further can in many cases be attributed to justified or unjustified prejudices connected to the use of this material. Although the general durability of structures is improved by using HSC, the fire resistance of plain HSC can undoubtedly be poorer than that of NSC. Also, the freeze-thaw resistance of concrete structures is indeed improved when using HSC, but to what extent is not fully established. Furthermore, beliefs that HSC require more care throughout the construction process, accompanied by that higher initial prices of this material will lead to higher total costs, are also aspects that need to be addressed to encourage further use of HSC. To demonstrate that the use of HSC instead of NSC does not result in higher overall costs a comparison was conducted evaluating how the use of different concrete strength classes affects the dimensions and final costs of various column cases. These evaluated concrete classes were also produced in laboratory conditions to study the actual strength and temperature developments. The production and testing of these concretes gave some indica-tions on how easily obtainable the design strengths are and what other challenges should be considered when producing HSC. Although the experimental production of the concrete classes showed that reaching the desired properties of both fresh and hardened concrete can be challenging, the column comparison indicates that significant economic benefits are attainable by using higher strength concrete classes.Höghållfasthetsbetong är en typ av betong som besitter en högre tryckhållfasthet än vad som är förknippat med vanligen använd betong. Även om gränserna för vad som kan betraktas som höghållfasthetsbetong ständigt ändras i takt med att betongens hållfasthet överlag ökar, kan man idag definiera höghållfasthetsbetong som betong med en cylindrisk tryckhållfasthet mellan 50–100 MPa. Det är dock inte endast hög tryckhållfasthet som kännetecknar höghållfasthetsbetong, även högre elasticitetsmodul och generellt bättre hållbarhet är förknippat med god användning av höghållfasthetsbetong. Fördelarna med användningen av höghållfasthetsbetong för krävande byggprojekt har erkänts världen över ända sedan materialet introducerades och möjliggjorde byggandet av högre skyskrapor på 1960-talet i USA. Sedan dess har likväl höghållfasthetsbetong huvudsakligen tillämpats endast vid uppförandet av extraordinära byggnader. Denna avhandling ämnar därför förklara varför tillämpningsområdena för höghållfasthetsbetong har förblivit relativt få, och huruvida en bredare tillämpning av detta material kan vara fördelaktigt. Oviljan att använda höghållfasthetsbetongen ytterligare bottnar ofta i antingen grundade eller ogrundade fördomar angående materialet. Även om den generella hållbarheten ökar vid användning av höghållfasthetsbetong, minskar onekligen brandbeständigheten jämfört med konventionell betong. Frostbeständigheten hos höghåll-fasthetsbetong är å andra sidan högre än hos vanlig betong, men till vilken grad är inte fullständigt fastställt. Dessutom måste aspekter som att höghållfasthetsbetong är mer krävande att gjuta och att användningen av detta material leder till högre totalkostnader adresseras för att främja en bredare användning av detta material. För att demonstrera att användningen av höghållfasthetsbetong, jämfört med konventionell betong, inte ger högre totalkostnader genomfördes en utvärdering angående hur betongens hållfasthet påverkar kostnader och dimensionering av pelare. De jämförda betongklasserna producerades även experimentellt för att studera den verkliga hållfasthetsutvecklingen samt temperaturproduktionen. Framställningen och proverna av betongerna gav indikationer om hur lättuppnåeliga de eftersträvade materialegenskaperna är, samt vilka utmaningar produktionen av höghållfasthetsbetong medför. Även om den experimentella produktionen av de olika betongklasserna visade att för att uppnå målsättningarna bör produktionsprocessen optimeras för den tillgängliga utrustningen, visar pelarjämförelsen att användningen av höghållfasthetsbetong kan medföra märkbara ekonomiska fördelar

Rationalisation in public dental care – impact on clinical work tasks and mechanical exposure for dentists – a prospective study

Swedish dentistry has been exposed to frequent rationalisation initiatives during the last half century. Previous research has shown that rationalisation often results in increased risk of developing work-related musculoskeletal disorders, thus reducing sustainability in the production system. In this prospective study, we assessed mechanical exposures among Swedish dentists in relation to specific rationalisations of clinical dental work during a six-year period. Body postures and movements of 12 dentists were assessed by inclinometry synchronised to video recordings of their work. No rationalisation effects could be shown in terms of a reduction in non-value-adding work (waste'), and at job level, no major differences in mechanical exposure could be shown between baseline and follow-up. Conclusion: The present rationalisation measures in dentistry do not seem to result in rationalisation at job level, but may potentially be more successful at the overall dental system level. Practitioner summary: In contrast to many previous investigations of the mechanical exposure implications of rationalisation, the present rationalisation measures did not increase the level of risk for dentists. It is highlighted that all occupations involved in the production system should be investigated to assess production system sustainability