„Aber ohne der Ladegerät das Handy nicht werken“. Eine Fehleranalyse von Aufsätzen finnischer Deutschlernender

Pro gradu – tutkielmassani perehdyn suomalaisten saksaa lyhyenä kielenä opiskelevien abiturienttien kielivirheisiin. Tutkimukseni alkaa teoriaosuudella, missä perehdyn ensinnäkin virheanalyysin historiaan ja sen rooliin kielten oppimisen tutkimuksessa, jonka jälkeen esitellään erinäiset määritelmät virheelle. Esittelen myös kielen omaksumisen ja oppimisen teoriaa ja siitä syntyvää välikieltä. Virheen määrittelyn lisäksi kerrotaan, miten virheitä voidaan lajitella sekä mitä mahdollisia syitä kielivirheille on löydettävissä. Teorian loppuosuus tuo esiin opetussuunnitelman ja oppimateriaalien heijastumisen kielten oppimiseen. Empiirinen osio koostuu viidestä eri ainekirjoituksesta ja kaikki aineissa esiintyvät verbi-, sijamuoto-, sanajärjestys- ja prepositiovirheet käsitellään, sillä olen huomannut niiden tuottavan oppijoille eniten ongelmia. Jokainen aine ja jokainen virhelaji käydään yksitellen läpi ja lopussa virhelajien määrät kootaan yhteen. Jokaista virhettä verrataan ensiksi sen kieliopillisesti oikeaan muotoon, minkä jälkeen pohditaan mahdollisia syitä virheelle. Tutkimukseni osoittaa, että yleisimpiä virheitä ovat sijamuoto- ja verbivirheet, ja ne johtuvat useimmiten itse kohdekielen (saksa) kompleksisuudesta. Sanajärjestysvirheet ovat myös yleisiä ja niistä voi huomata erityisesti suomen kielen vaikutuksen. Prepositiovirheitä on verrattain vähän ja niissä näkyy eniten muiden kielten, kuten englannin, vaikutus.

Methodus informandi in paedagogiis tam ruralibus qvam urbicis per dioecesin Aboënsem: prius qvidem per partes exhibita; jam verò necessitate ita efflagitante, et ad desiderium multorum typis exscripta

Arkit: A4.

Rheological behavior and color stability of anthocyanins from Merlot (Vitis vinifera L.) and Bordô (Vitis labrusca L.) grapes in a jam model system

Anthocyanins are the pigments responsible for the color of most red grapes and are easily degraded following various reaction mechanisms affected by oxygen, enzymes, pH, and temperature among other variables. In this study, a jam model system was developed using Merlot and Bordô grape extracts and polysaccharides (xanthan and locust bean gums) and different temperatures (45, 55 and 65 °C). The stability of the anthocyanin pigments and the rheological behavior of the jam model system were studied. For the determination of the stability, the half-life time and first-order reaction rate constants for the anthocyanin pigments were calculated. The rheological behavior was determined through the Power law model. The jam model system produced using a temperature of 45 °C showed the best results for the anthocyanin half-life time. The first-order reaction rate constants for the 45, 55, and 65 °C treatments were not significantly different among each other (p > 0.05). It was observed that with an increase in the jam model system temperature there was an increase in the index of consistency.

Guava Jam packaging determinant attributes in consumer buying decision

Using packaging and labels to lure consumers and to communicate product benefits directly on the shelf is a competitive advantage factor in the food industry sector. The label is especially effective since besides supplying basic details, such as weight, ingredients, and instructions in compliance with governmental regulations, it attracts consumers' attention and the desire to buy and which often becomes synonymous to the brand name. The objective of this study was to obtain detailed information on consumers' attitudes, opinions, behavior, and concepts regarding guava jam packaging using the focus group technique. The results showed that label color and design, packaging type and information, and brand name and price are determinant attributes in the consumers' decision to buy guava jam.

Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam

The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%), soluble solids (68.4 - 72.18 °Brix), consistency (0.33 - 0.44 N), total antioxidant potential (11.3 - 22.63%), and color (a* 7.56 - 9.49, and b* 8.63 - 10.49) increased during 1-year storage. The quality of the fruit jams studied was in accordance with the microbiological standards established by the Brazilian legislation. It was concluded that the mixed araça and marolo jam can be stored for 1 year without the addition of additives.

Evaluation of the potential use of rebaudioside-A as sweetener for diet jam

Sweeteners based on stevia extract contain a series of diterpene glycosides derivatives from steviol, standing out the rebaudioside-A. There is no tabletop sweeteners in the market formulated purely with rebaudioside-A yet, so its use in foods depends on the development of new products followed by physicochemical and sensory evaluations. This work presents the formulation of a diet strawberry jam dyed with cranberry juice and sweetened with rebaudioside-A purified from stevia plants of the lineage UEM-320 developed in the Centro de Estudos de Produtos Naturais da Universidade Estadual de Maringá. Evaluations of physicochemical properties, microbiological and sensory characteristics were carried out for the product in comparison with a control sweetened with equal amount of sucralose. The results showed that the physicochemical characteristics of the sample and the control are not significantly different and the supplementation with cranberry juice increased both color and total phenolic content in both samples. The sensory acceptability indicated a significant preference for the formulation sweetened with 100% of rebaudioside-A, only in the items flavor and purchase intent. We concluded that rebaudioside-A has a better sensory performance than sucralose, even this last one being 1.33 fold sweeter than rebaudioside-A.

Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

The survival of six probiotic wild strains of Lactobacillus rhamnosus was compared with that of a type strain during 78 days of storage at 25 and 5 ºC in peach synthetic medium (PSM) and commercial peach jam (PJ). Changes in viable cell counts, pH values, sugar content, and colour parameters were monitored. All strains exhibited better performances in PJ than in PSM, showing count values higher than 7 Log cfu g-1 up to 78 days of storage at 5 ºC. Almost all wild strains remained above the critical value of 6 Log cfu g-1 in samples stored at 25 ºC up to 45 days, while the Lb. rhamnosus GG type strain, used as control, was not able to survive later than 15 days. In the synthetic medium used, the strains showed better survival in the samples incubated at 25 ºC, remaining viable above the critical level up to 45 days of storage, except for the strain H12. The probiotic cultures added to jam did not significantly change the colour parameters of the product; however the metabolism of lactobacilli did cause changes in the pH and in the composition of sugars.

Methodus informandi in paedagogiis tam ruralibus qvam urbicis per dioecesin Aboënsem: prius qvidem per partes exhibita; jam verò necessitate ita efflagitante, et ad desiderium multorum typis exscripta

Arkit: A4. B-C puuttuvat.

Methodus informandi in paedagogiis tam ruralibus quam urbicis. Nec non scholis trivialibus, per dioecesin Aboensem: prius qvidem per partes exhibita; jam verò necessitate ita efflagitante, et ad desiderium multorum typis exscripta

Arkit: A-B4 C2.

Examen ordinandorum publicatum quidem ante biennium, jam v. ad desiderium multorum, typis exscriptum

Nimeke otsikosta.

Le Mercure de France : revue complémentaire du Musée des familles et des Magasins pittoresques : études et révélations mensuelles du journalisme, de la librairie, des ateliers, des académies, des salons, des théâtres et des tribunaux / réd. Henry Berthoud

1835/07/15 (N6).

Le Mercure de France : revue complémentaire du Musée des familles et des Magasins pittoresques : études et révélations mensuelles du journalisme, de la librairie, des ateliers, des académies, des salons, des théâtres et des tribunaux / réd. Henry Berthoud

1835/02/15 (N1).

Le Mercure de France : revue complémentaire du Musée des familles et des Magasins pittoresques : études et révélations mensuelles du journalisme, de la librairie, des ateliers, des académies, des salons, des théâtres et des tribunaux / réd. Henry Berthoud

1835/04/15 (N3).

Le Mercure de France : revue complémentaire du Musée des familles et des Magasins pittoresques : études et révélations mensuelles du journalisme, de la librairie, des ateliers, des académies, des salons, des théâtres et des tribunaux / réd. Henry Berthoud

1835/03/15 (N2).

Le Mercure de France : revue complémentaire du Musée des familles et des Magasins pittoresques : études et révélations mensuelles du journalisme, de la librairie, des ateliers, des académies, des salons, des théâtres et des tribunaux / réd. Henry Berthoud

1835/06/15 (N5).