Opettajien johtamiseen soveltuvan suorituskykymittariston taustalla olevat motivaatiotekijät

Työntekijöiden ja organisaatioiden suorituskykyä on tutkittu etenkin tuotantoyrityksissä paljon. Suorituskyvyn mittaamisessa on painotettu taloudellisia tai tuotannollisia mittareita. Yksittäisen työntekijän motivaation merkitystä suorituskykyyn ei ole kuitenkaan tutkittu kovinkaan paljon. Motivaatioon liittyviä tutkimuksia on tehty enemmän kasvatustieteellisissä ja psykologisissa tutkimuksissa. Tämän tutkimuksen tavoitteena oli selvittää, minkälaiset motivaatiotekijät vaikuttavat ammatillisessa koulutuksessa työskentelevien opettajien suorituskykyyn. Motivaatiotekijöitä selvitettiin opettajille suunnatulla kyselyllä. Lisäksi selvitettiin, onko motivaatiotekijöillä eroa yksityisen organisaation ja julkisen organisaation työntekijöiden välillä. Tutkimuksessa havaittiin, että yksityisen ja julkisen organisaation työntekijöiden työskentelymotivaatio perustuu erilaisiin tekijöihin. Yrityselämässä menestyvän työntekijän motivaatio kasvaa, mikäli hänellä on mahdollisuus saavuttaa taloudellisia palkkioita hyvistä suorituksista tai hänelle tarjotaan muita ulkoisia hyödykkeitä, kuten ylennystä. Julkisen sektorin palveluksessa olevan työntekijän motivaatio kasvaa, mikäli hän saa tehdä osaamaansa työtä yhteisön hyväksi ja onnistuu työssään. Kyselyn perusteella voidaan todeta, että opettajat ovat hyvin tyytyväisiä työhönsä ja he motivoituvat onnistumisen kokemuksista ja mahdollisuudesta vaikuttaa oman työnsä sisältöön ja aikatauluihin. Esimerkkimittaristo rakennettiin Teaching Balanced Scorecard (TBSC) -menetelmän mukaiseksi. Mittaristossa on huomioitu opettajan työskentelymotivaatioon vaikuttavia tekijöitä. Tuloskorttimalli soveltuu isojen organisaatioiden käyttöön ja nykyinen suuntaus oppilaitoksissa on kohti isoja toimijoita. Esimiesten on tunnistettava alaistensa motivaatioon vaikuttavia tekijöitä, sillä työntekijälle annettu vääränlainen palaute voi jopa laskea hänen suorituskykyä. Tiimeissä ja verkostoissa hyvän motivaation saavuttaminen merkitsee myös työturvallisuuden parantumista, sillä yhteen hiileen puhaltavat työntekijät hyödyntävät yhteistä osaamistaan myös työskentelyolosuhteiden kehittämisessä.

Protein turnover, amino acid requirements and recommendations for athletes and active populations

Skeletal muscle is the major deposit of protein molecules. As for any cell or tissue, total muscle protein reflects a dynamic turnover between net protein synthesis and degradation. Noninvasive and invasive techniques have been applied to determine amino acid catabolism and muscle protein building at rest, during exercise and during the recovery period after a single experiment or training sessions. Stable isotopic tracers (13C-lysine, 15N-glycine, ²H5-phenylalanine) and arteriovenous differences have been used in studies of skeletal muscle and collagen tissues under resting and exercise conditions. There are different fractional synthesis rates in skeletal muscle and tendon tissues, but there is no major difference between collagen and myofibrillar protein synthesis. Strenuous exercise provokes increased proteolysis and decreased protein synthesis, the opposite occurring during the recovery period. Individuals who exercise respond differently when resistance and endurance types of contractions are compared. Endurance exercise induces a greater oxidative capacity (enzymes) compared to resistance exercise, which induces fiber hypertrophy (myofibrils). Nitrogen balance (difference between protein intake and protein degradation) for athletes is usually balanced when the intake of protein reaches 1.2 g·kg-1·day-1 compared to 0.8 g·kg-1·day-1 in resting individuals. Muscular activities promote a cascade of signals leading to the stimulation of eukaryotic initiation of myofibrillar protein synthesis. As suggested in several publications, a bolus of 15-20 g protein (from skimmed milk or whey proteins) and carbohydrate (± 30 g maltodextrine) drinks is needed immediately after stopping exercise to stimulate muscle protein and tendon collagen turnover within 1 h.

Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee

The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones) and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee beverages. In the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant coffee without the mixture of volatile compounds (sample 4) were not significantly different from the freeze-dried instant coffee in which the aromatic coffee oil was added (sample 5) and from the sample prepared with freeze-dried coffee in which the mixture of the five volatile was added (sample 3), coincidentally from the same drying process. Therefore, sample (3) did not differ from samples prepared with spray dried instant coffee without (sample 1) and to which (sample 2) the mixture of volatile was added. Therefore, with respect to this attribute, the addition of this mixture did not interfere in this drink acceptance. Taking into consideration the flavor, samples prepared with freeze-dried instant coffee in which the aromatic coffee oil was added (5) and the samples with (3) and without (4) the mixture of the five volatile was added did not differ significantly, however sample (4) did not differ from samples (1) and (2). Regarding this attribute, the addition of the aromatic oil of roasted coffee or a mixture of volatile in samples of freeze-dried instant coffee had a better acceptance than those dried by spray dryer (1) and (2). Thus, the enrichment of drinks with the aromatic oil of roasted coffee, or even with the mixture of the five components did not influence the consumer acceptance with respect to the aroma, but exerts influence with respect to flavour.

Study of bacteria Gluconobacter sp.: isolation, purification, phenotypic and molecular identification

The importance of the study of acetic bacteria, on species of the Gluconobacter genus is based on its industrial application, as these possess the capacity of bioconversion of sorbitol to sorbose, enabling the process of vitamin C production. The study involved samples collected in industries of soft drinks, flowers, fruits and honey, followed by purification, phenotypic identification, molecular identification with the use of primer defined from Nucleotide Sequence Database consultation. Strains preserved were identified as members of the Acetobacteraceae family, Gluconobacter genus. 110 strains had been isolated of substrate: Pyrostegia venusta (ker-gawler), honey, Vitis vinifera (grape), Pyrus communis (pear), Malus sp. (apple) and in two samples of soft drinks. Of this total 57 strains had been recovered in manitol medium (manitol, yeast extract, peptone), 12 in YMG medium (glucose, manitol, yeast extract, ethanol, acetic acid), 41 in enrichment medium (De Ley and Swings) and later in the GYC medium (glucose, yeast extract and calcium carbonate). 68 strains were identified as Gram negative bacilli rods. Of these, 31 were characterized biochemically as belonging to the Acetobacteriaceae family as they were catalase positive, oxidase negative and producers of acid from glucose. The characterization of these strains was complemented with the biochemistry tests: gelatin liquefaction, nitrate reduction, indole and H2S production, oxidation of ethanol to acetic acid and molecular tests for genus identification. Only eight strains were characterized as pertaining to the Gluconobacter genus. The strains are maintained in collection cultures at the Microbiology Laboratory of the Biology Department at the São Paulo State University (UNESP) in Assis, stored in malt extract at -196 ºC.

Foresight of physical-chemical characteristics of apple juice blends appointed to sparkling drink elaboration

The purpose of this research was to combine the use of the component blend design to the response surface methodology, in order to foresee the effect of ternary apple juice blends (Catarina, Granny Smith and Pink Lady cultivars) on the physical-chemical characteristics of musts appointed to sparkling drink elaboration. Twelve mixes were made (three individual samples, three binary mixes and six ternary mixes), analyzed on the content of total reducing sugars, total titratable acidity and phenolic compounds; and adjusted, respectively, to the linear, quadratic and special cubic models. The results were organized in ternary charts of surface response and, from the overlap of these charts, it was determined a viable region which delimited the range of apple juice compositions that make musts physically and chemically suitable to sparkling drink elaboration. To represent the various possible combinations, the central point of the triangular area of the viable region was calculated and, this point, which represents the proportions of 23.22% of Catarina, 66.23% of Granny Smith and 10.55% of Pink Lady cultivars, was chosen to constitute the formulation of the must to be used in the elaboration of apple sparkling drinks.

Chemical profile of sugarcane spirits produced by double distillation methodologies in rectifying still

The objective of this study was to determine the chemical profile of sugarcane spirits produced by different double distillation methodologies in rectifying still. Fermented sugarcane juice was distilled in rectifying still according to three double distillation methodologies: the methodology used for cognac production; the methodology used for whisky production; and the 10-80-10 percentage composition methodology, referring to the volumes of head, heart and tail of the distillate fractions from the second distillation. For comparison purposes, a simple distilled spirit was also produced. The distillates were analyzed for concentrations of ethanol, copper, volatile acidity, furfural and hydroxymethylfurfural, aldehydes, esters, methanol and higher alcohols. The spirits were also evaluated on the sensory attributes of aroma, taste and preference. Compared to simple distillation, double distillation improved the chemical quality of the spirits, since it has reduced the concentrations of acids, aldehydes, esters, methanol, higher alcohols and, consequently, their coefficient of congeners. Regardless of the methodology employed, the double distillation improved the sensory quality of the spirits since they obtained higher sensory acceptance in relation to spirits produced by simple distillation. Among double distilled spirits, the one produced according to whisky methodology obtained the best scores from appraisers on the aroma and flavor parameters and it was also the most preferred.

Detection of enterotoxins produced by B. cereus through PCR analysis of ground and roasted coffee samples in Rio de Janeiro, Brazil

Coffee is one of the most appreciated drinks in the world. Coffee ground is obtained from the fruit of a small plant that belongs to the genus Coffea. Coffea arabica and Coffea canephora robusta are the two most commercially important species. They are more commonly known as arabica and robusta, respectively. Two-thirds of Coffea arabica plants are grown in South and Central America, and Eastern Africa - the place of origin for this coffee species. Contamination by microorganisms has been a major matter affecting coffee quality in Brazil, mainly due to the harvesting method adopted. Brazilian harvests are based on fruits collected from the ground mixed with those that fall on collection cloths. As the Bacillus cereus bacterium frequently uses the soil as its environmental reservoir, it is easily capable of becoming a contaminant. This study aimed to evaluate the contamination and potential of B. cereus enterotoxin genes encoding the HBL and NHE complexes, which were observed in strains of ground and roasted coffee samples sold in Rio de Janeiro. The PCR (Polymerase Chain Reaction) results revealed high potential of enterotoxin production in the samples. The method described by Speck (1984) was used for the isolation of contaminants. The investigation of the potential production of enterotoxins through isolates of the microorganism was performed using the B. cereus enterotoxin Reverse Passive Latex Agglutination test-kit (BCET-RPLA, Oxoid), according to the manufacturer's instructions. The potential of enterotoxin production was investigated using polymerase chain reaction (PCR) methods for hblA, hblD and hblC genes (encoding hemolysin HBL) and for nheA, nheB and nheC genes (encoding non-hemolytic enterotoxin - NHE). Of all the 17 strains, 100% were positive for at least 1 enterotoxin gene; 52.9% (9/17) were positive for the 3 genes encoding the HBL complex; 35.3% (6/17) were positive for the three NHE encoding genes; and 29.4% (5/17) were positive for all enterotoxic genes.

Nutritional value of organic acid lime juice (Citrus latifolia T.), cv. Tahiti

Acid lime can be used as fresh fruit or as juice to increase the flavor of drinks. Therefore, it is necessary to analyze organic acid lime nutritional composition in order to evaluate if there are important differences among those conventionally produced. No significant differences in total titrable acidity, pH, ascorbic acid, sucrose, calcium, and zinc were found between the acid lime juice from organic biodynamic crops and conventional crops. However, the organic biodynamic fruits presented higher peel percentage than the conventional ones leading to lower juice yield. On the other hand, fructose, glucose, total soluble solids contents, potassium, manganese, iron, and copper were higher in the conventional samples. These results indicated few nutritional differences between organic and conventional acid lime juices in some constituents. Nevertheless, fruit juice from biodynamic crops could be a good choice since it is free from pesticides and other agents that cause problems to human health maintaining the levels similar to those of important nutritional compounds.

Biosensor for determination of glucose in real samples of beverages

A biosensor was developed for spectrophotometric determination of glucose concentrations in real samples of orange juice energetic drinks, and sport drinks. The biosensor consisted of glucose oxidase (GOD) and horseradish peroxidase (HRP) immobilized onto polyaniline activated with glutaraldehyde (PANIG). Immobilization parameters were optimized for GOD, and maximum immobilization yield was 16% when 5.0 mg of PANIG and 8.9 U prepared in 0.1 mol.L-1 sodium phosphate buffer (pH 7.0) reacted for 60 minutes at 4 °C with gentle stirring. The linear operational range for glucose determination using optimized operational parameters was between 0.05 and 6.0 mg.mL-1 with a very good reproducibility of response. The results obtained in the biosensor were compared with those obtained using free enzymes (commercial kits) and then validated through statistical analysis using the Tukey test (95% confidence interval).

Green and brown propolis: efficient natural biocides for the control of bacterial contamination of alcoholic fermentation of distilled beverage

This study aimed to evaluate the efficiency of natural biocides, brown and green propolis, for the control of bacterial contamination in the production of sugarcane spirit. The treatments consisted of brown and green propolis extracts, ampicillin, and a control and were assessed at the beginning and end of harvest season in ten fermentation cycles. In the microbiological analyses, the lactic acid bacteria were quantified in the inoculum before and after the treatment with biocides, and the viability of yeast cells during fermentation was evaluated. The levels of acids, glycerol, total residual reducing sugars, and ethanol were analyzed for the wine resulting from each fermentation cycle. A reduction in the number of bacterial contaminants in the inoculum in the treatments with the natural biocides was observed, but it did not affect the viability of yeast cells. The control of the contaminants led to the production of higher levels of ethanol and reduced acidity in the wine produced. The results of the use of brown and green propolis to control the growth microorganisms in the fermentation of sugarcane spirit can be of great importance for using alternative strategies to synthetic antibacterials in fermentation processes including other distilled beverage or spirits.

SME internationalisation from an emerging market to a developed market : a case study from Ghana

This study focuses on understanding the internationalisation of small and medium-sized enterprises (SMEs) from an emerging market to a developed market. In particular, it examines the internationalisation process of a firm in the clothing and textile manufacturing industry in Ghana. Theoretically, the study is limited to the network internationalisation approach (e.g. Johanson & Mattsson, 1988; Johanson & Vahlne, 2009) and the industrial network approach (Håkansson & Snehota, 1995). Methodologically, a qualitative abductive case study approach is employed. The research process relies on a longitudinal method involving primary and secondary data and critical event analysis. Primary data has been collected from relevant informants at two different times in the internationalisation process. The research findings highlight the significance of both domestic and foreign business relationships in the internationalisation of an SME from an emerging African market to a developed country market. They show the greater importance of exogenous critical events than has been found in the research regarding firms in developed countries. Institutional actors were essential in the network and as sources of exogenous critical events. In addition, the successful SME should possess unique resources in the form of an entrepreneurial spirit, sufficient knowledge of internationalisation, and specific product knowledge. Theoretically, the present study contributes to business network research through providing an understanding of the process of developing network relationships and their impact in an African context. By focusing on SMEs, a contribution has been made in relation to the advancement of SME research. This research reveals empirical insight into SME internationalisation in a setting where an SME is internationalising to a developed country market from a newly emerging African market. Methodologically, the study provides an example of longitudinal research based on abductive methodology. The results provide implications for firms, managers, and policy-makers within the industry, especially on how to manage and use network relationships to promote SME internationalisation from newly emerging markets.

Puheenomaisuuden tyylipiirteitä neljässä ranskalaisessa romaanissa ja niiden suomennoksissa

Tämän pro gradu tutkielman aiheena on puhutun kielen tyylipiirteiden esiintyminen kaunokirjallisuudessa ja puheenomaisuuden kääntäminen. Tarkoituksena on selvittää, millaisilla keinoilla voidaan luoda puheen vaikutelma kirjoitettuun kieleen ranskan ja suomen kielissä. Tutkimuksen aineistona on käytetty neljää ranskankielistä romaania sekä niiden käännöksiä. Romaanit ovat Virginie Despentesin teokset Les Jolies Choses (1998) (Kauniita asioita 2000, suom. Kristina Haataja) ja Teen Spirit (2002) (Teen Spirit 2005, suom. Einari Aaltonen), Faïza Guènen Kiffe kiffe demain (2004) (Hällä väliä huomisella 2005, suom. Reita Lounatvuori) ja Ludovic Roubaudin Les Baltringues (2002) (Sirkuksen miehiä 2005, suom. Lotta Toivanen). Aineistoa analysoidaan pääasiassa kvantitatiivisen vertailun avulla. Analyysiin on valittu alkuteksteistä 13 kielenpiirrettä ja käännöksistä 15 kielenpiirrettä, jotka on jaoteltu edelleen foneettisiin, morfo-syntaktisiin ja leksikaalisiin piirteisiin. Lisäksi suomennoksia tarkastellaan käännösstrategioiden näkökulmasta. Tutkimustulokset eivät tukeneet aiempien tutkijoiden havaintoja siitä, että käännöksissä tapahtuisi puhekielisten piirteiden vähentymistä verrattuna alkuteoksiin. Samoin kumoutui oletus siitä, että suomennoksissa esiintyisi pääasiassa leksikaalisia puheen piirteitä ja että muilla kielen tasoilla esiintyviä puhekielisyyksiä välteltäisiin. Käännöksissä suosituin keino tuoda puheenomaisuutta kirjoitettuun kieleen oli puheen morfologisten ja syntaktisten piirteiden käyttäminen. Pääpaino oli molemmissa kielissä esiintyvissä morfo-syntaktisissa ja sanastollisissa puhekielisyyksissä sekä suomen puhekielen persoonapronominien käytössä. Tutkimuksen tuloksista voidaan päätellä, että puhekielen käyttö kaunokirjallisuuden suomennoksissa olisi vapautumassa ja tämän vuoksi myös kääntäjät uskaltavat käyttää runsaammin puhekielen piirteitä teoksissaan.

Respostas a uma crítica marxista às perspectivas retórica e pragmática em economia

Answers to a marxist critic of the rhetorical and pragmatic perspectives in economics. Based on recent discussions regarding the rhetorical perspective in economics, this paper presents an interpretation of the philosophical approach of Habermas which attempts to rescue the so called 'modern spirit', forgotten in the annals of the 19th century, similar to that presented by Marshall Berman in 1982. Following the reconstructive approach of Habermas's project of modernity, we attempt to show how a 'rhetorical approach' could be applied in the field of economics, and yet still be clearly modern by taking into account intersubjectivities, given the expanded sphere of human communication (as defended in the theory of communicative action of Habermas). In this sense, we will seek to demonstrate the philosophical limits of the anti-rhetorical critiques of, for example, Paulani (1996, 2003, 2005, 2006), which seem to underestimate the linguistic and intersubjective aspect of Habermas's philosophical project that can also be found in McCloskey’s methodological approach.

From restrained golden age to creeping platinum age: A periodization of Latin American development in the Robinsonian tradition

ABSTRACTThis paper analyzes Joan Robinson's growth model, and then adapted in order to provide an exploratory taxonomy of Growth Eras. The Growth Eras or Ages were for Robinson a way to provide logical connections among output growth, capital accumulation, the degree of thriftiness, the real wage and illustrate a catalogue of growth possibilities. This modified taxonomy follows the spirit of Robinson's work, but it takes different theoretical approaches, which imply that some of her classifications do not fit perfectly the ones here suggested. Latin America has moved from a Golden Age in the 1950s and 1960s, to a Leaden Age in the 1980s, having two traverse periods, one in which the process of growth and industrialization accelerated in the late 1960s and early 1970s, which is here referred to as a Galloping Platinum Age, and one in which a process of deindustrialization, and reprimarization and maquilization of the productive structure took place, starting in the 1990s, which could be referred to as a Creeping Platinum Age.

A Critical Analysis of the Philosophical-Political Element of the Master-Slave Dialectic

ABSTRACT:The section “Lordship and Bondage” in Hegel’s Phenomenology of Spirit offers us, through the criticism of slavery, some indications regarding Hegel’s conception of human nature. In this paper some consequences of this conception for Hegel’s political philosophy are identified and presented. The analysis shows problems may emerge when we analyze some fundamental Hegelian concepts – “recognition” and shows that some “men” – if we take into consideration the way these concepts were defined in the master-slave dialectic. In light of these problems it is pointed out that Hegel’s political philosophy, and also his position regarding slavery, become less cogent and more susceptible to criticism. The last part of the text analyzes some consequences of problems related to the possibility of defining the concepts “recognition” and “men” in terms of Hegel’s model of state.