Call number: LD2668 .T4 1961 M43

Call number: LD2668 .T4 1929 B81

Call number: LD2668 .T4 1951 F63 / Master of Science

<p> This qualitative case study explored the teacher&rsquo;s experiences, attitudes, beliefs and perceptions of teaching content-based classes in tandem with English. This study included K-12 Arabic speaking, English Language Learners (ELLs) among the English-only context at 5 international private schools in Saudi Arabia. Second language acquisition (SLA) was examined through the lens of an English-only context that has long been debated as the preferred learning environment for ELLs. This study was concerned with understanding how teachers form their pedagogical attitudes, beliefs and perceptions towards the use of a student&rsquo;s first language (L1) to facilitate the learning of a student&rsquo;s second language (L2) within a monolingual teaching environment for content area instruction in K-12 classes. The study&rsquo;s findings revealed the views of 17 teachers&rsquo; perceptions and how their attitudes and beliefs have influenced SLA. Additionally to filing the gap in the literature, this case study found that teachers preferred to use English-only in their classrooms, however; there was a need for the teacher to use Arabic translation when teaching ELLs. The student&rsquo;s L1 was needed to facilitate the student&rsquo;s L2 learning. The study recognized that teachers supported the efficacy of English L2 acquisition strategies and there were variant amounts of L1 used by the teacher and between the learners to facilitate the learning of L2. The study showed the teacher&rsquo;s L2 effectiveness across the curriculum and what had minimal and maximum impact on their students when learning L2. Teachers were sensitive to their student&rsquo;s sociocultural needs and used cooperative learning to facilitate L1 translation. This case study included 17 teacher interviews, classroom observations and documents as the data collection method. Recommendations for further research include a similar study to be conducted among the pre-school and pre-kindergarten populations.</p>

The characteristics of Northern squawfish (Ptychocheilus oregonensis) and the feasibility of utilization of this species for human consumption were investigated. In the first experimental phase, the iced storage characteristics of squawfish were determined. Quality changes were monitored over 24 days of storage by chemical, physical, microbiological and sensorial methods of analysis. The Torrymeter readings, K value, descriptive sensory evaluation and taste panel tests demonstrated that squawfish kept well in ice for 15 days. The torsion test results showed that squawfish exhibited good gel forming ability and decreased only 15% of the original value after 24 days of iced storage. The K value might provide the basis of a raw material quality control system for processing. Production of deboned fish mince could be an effective method for utilization of bony squawfish. In the second experimental phase, quality of minced flesh from squawfish was investigated. Texture properties of minced gels as determined by torsional shear stress and strain, at fracture, showed that there was no significant difference in strain value between unwashed and washed mince. No significant differences were also found in strain values of minced gels due to different temperature settings. The addition of cryoprotectants was very effective in maintaining strain value for both unwashed and washed mince during three months of frozen storage. Thiobarbituric acid (TBA) analyses showed minced flesh maintained good quality with regard to oxidation. In the third experimental phase, the suitability of squawfish (Ptychocheilus oregonensis) as a potential species for surimi processing was investigated on the basis of post harvest freshness. The yield of surimi from whole fish ranged between 15.5-21.6%. Fish freshness had a positive correlation with initial surimi quality. The quality changes of surimi during frozen storage depended upon the freshness of material and were influenced by the duration of storage. One wash cycle improved the color of surimi gel significantly. However, there were no significant differences in strain values measured by torsion test due to different wash cycles. Results of the experiment indicated that it was feasible to produce surimi from squawfish stored on ice for up to 9 days. One wash-cycle was adequate for squawfish surimi production. / Graduation date: 1994

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