Approaches to Teaching Defoe's Robinson Crusoe

2006 ◽  
Vol 60 (1) ◽  
pp. 113
Author(s):  
Nina Chordas ◽  
Maximillian E. Novak ◽  
Carl Fisher
Keyword(s):  
Robinson Crusoe ◽  
Approaches To Teaching

Actin filaments in two spermatozoa of crustacea decapoda

1990 ◽  
Vol 48 (3) ◽  
pp. 70-71
Author(s):  
E. Dupré ◽  
G. Schatten
Keyword(s):  
Electron Microscopy ◽  
Actin Filaments ◽  
Low Voltage ◽  
Active Role ◽  
Main Body ◽  
Robinson Crusoe ◽  
Decapod Crustaceans ◽  
Actual Participation ◽  
Voltage Scanning ◽  
Scanning Electron

Sperm of decapod crustaceans are formed by a round or cup-shaped body, a complex acrosome and one a few appendages emerging from the main body. Although this sperm does not have motility, it has some components of the cytoskeleton like microtubules, which are found inside the appendages. Actin filaments have been found in the spike of penaeidae sperms. The actual participation of the crustacean decapod sperm cytoskeleton during fertilization is not well understood. Actin is supposed to play an active role in drawing the penaeidae shrimp sperm closer to the egg after bending of the spike. The present study was aimed at the localization of actin filaments in sperm of the Robinson Crusoe island lobster, Jasus frontalis and in the crayfish Orconectes propincus, by fluorescent probes and low voltage scanning electron microscopy.

The Graduate Dysphagia Course: Opening the Door to New Frontiers

2016 ◽  
Vol 1 (13) ◽  
pp. 104-112
Author(s):  
Karen A. Ball ◽  
Luis F. Riquelme
Keyword(s):  
Graduate Student ◽  
Paradigm Shifts ◽  
Speech Language Pathology ◽  
Approaches To Teaching ◽  
Graduate Level ◽  
Graduate Curriculum ◽  
Current Trends ◽  
Language Pathology

A graduate-level course in dysphagia is an integral part of the graduate curriculum in speech-language pathology. There are many challenges to meeting the needs of current graduate student clinicians, thus requiring the instructor to explore alternatives. These challenges, suggested paradigm shifts, and potential available solutions are explored. Current trends, lack of evidence for current methods, and the variety of approaches to teaching the dysphagia course are presented.

Entrepreneurial Mindset

2019 ◽  
Vol 2 (1) ◽  
Author(s):  
Nusa FAIN ◽  
Michel ROD ◽  
Erik BOHEMIA
Keyword(s):  
Influencing Factors ◽  
Future Study ◽  
Engineering Students ◽  
Initial Study ◽  
Longitudinal Survey ◽  
Teaching Approaches ◽  
Approaches To Teaching ◽  
Design Students ◽  
Commerce Students ◽  
Case Based

This paper explores the influence of teaching approaches on entrepreneurial mindset of commerce, design and engineering students across 3 universities. The research presented in this paper is an initial study within a larger project looking into building ‘entrepreneurial mindsets’ of students, and how this might be influenced by their disciplinary studies. The longitudinal survey will measure the entrepreneurial mindset of students at the start of a course and at the end. Three different approaches to teaching the courses were employed – lecture and case based, blended online and class based and fully project-based course. The entrepreneurial mindset growth was surprisingly strongest within the engineering cohort, but was closely followed by the commerce students, whereas the design students were slightly more conservative in their assessments. Future study will focus on establishing what other influencing factors beyond the teaching approaches may relate to the observed change.

Making Sense of Religion and Food

2017 ◽  
Vol 46 (2) ◽  
pp. 18-24 ◽  
Author(s):  
Emily Bailey
Keyword(s):  
Graduate Students ◽  
Social Structure ◽  
Biological Information ◽  
Approaches To Teaching ◽  
Cultural System ◽  
Gender And Race ◽  
Religious Traditions ◽  
Making Sense ◽  
Mary Douglas ◽  
Pedagogical Approaches

When looking at eating beyond physical nourishment, British anthropologist Mary Douglas (1921-2007) defined food as a cultural system, or code that communicates not only biological information, but social structure and meaning. What can a study of food and faith teach us, as scholars of religion, that we might not otherwise know? This article outlines thematic and pedagogical approaches to teaching food and religion through the lens of five semesters of teaching this course to undergraduate and graduate students. In it, I explore the topics of Food memory and community; Food and scripture; Food, gender and race; and Stewardship and Charity, thinking about spiritual and physical nourishment in the world's major religious traditions.

Task-Based Approaches to Teaching and Assessing Pragmatics, edited by N. Taguchi and Y.-J. Kim (2018)

2019 ◽  
Vol 3 (1) ◽  
pp. 104-110
Author(s):  
Sara Gesuato
Keyword(s):  
Approaches To Teaching

Task-Based Approaches to Teaching and Assessing Pragmatics Edited by N. Taguchi and Y.-J. Kim (2018) Amsterdam, Philadelphia: John Benjamins, 303pp.

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