La présente recherche nous a permis de concevoir, de développer et d’évaluer un système d’apprentissage multimédia interactif. Le système a été bâti pour faciliter l’apprentissage de la géométrie descriptive, domaine dans lequel les étudiants ont des difficultés de visualisation spatiale. L’approche pédagogique privilégiée a été le constructivisme. Les activités et les exercices ont été créés de façon à ce que l’étudiant puisse manipuler des images pour construire ses concepts. Le système fonctionne sur Internet et invite l’étudiant à découvrir, à jouer, à résoudre des énigmes, à revoir ses erreurs. Tout ce que l’étudiant fait est enregistré sur le serveur, ce qui permet au professeur de faire un diagnostic et une évaluation de l’étudiant. Le système a été évalué par un groupe d’étudiants, par des experts en géométrie descriptive et en technologie éducative. Un modèle d’analyse qualitative a été adopté pour permettre le recueil et l’analyse des données générées par ces individus. Les résultats obtenus indiquent que le but de la recherche a été atteint. / Québec Université Laval, Bibliothèque 2019

Let R be any of the following rings: the smooth functions on R^2n with the Poisson bracket, the Hamiltonian vector fields on a symplectic manifold, the Lie algebra of smooth complex vector fields on C, or a variety of rings of functions (real or complex valued) over 2nd countable spaces. Then if H is any other Polish ring and φ:H →R is an algebraic isomorphism, then it is also a topological isomorphism (i.e. a homeomorphism). Moreover, many such isomorphisms between function rings induce a homeomorphism of the underlying spaces. It is also shown that there is no topology in which the ring of real analytic functions on R is a Polish ring.

Master of Science / Department of Human Nutrition / Kadri Koppel / Products must be tolerant to many conditions, particularly when those products are prepared by consumers. Consumers may not measure added ingredients, they may add or leave out ingredients specified in recipes, or change cooking and holding times for foods. Fortified blended food (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries and sorghum is looked at as a potential alternative to wheat and corn based products that are currently being used as FBFs. Porridge products are the most common dishes prepared from FBFs with a wide range of solids content, cooking times and variations in added ingredients such as sugar and fruit. This study was intended to evaluate the tolerance to preparation variations for a porridge product made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis was performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. In this study, most sensory properties were only marginally affected by variations in ingredients or procedures. However, as expected, large differences occurred in some properties such as thickness when solids content varied or sweetness and fruit flavor when fruit was added. Tolerance testing showed that the sensory properties of WSSB had high tolerance to variations in cooking procedures, a positive aspect for product use and development. This means that the product can be modified during preparation by consumers without having a major impact on most sensory properties.

Master of Science / Food Science Institute -- Human Nutrition / Delores H. Chambers / This research aimed to determine the sensory characteristics of commercially-available plain yogurts and examine how three "more sustainable" prototypes compared. Three experimental non-fat set-style yogurts were provided – one control and two samples that differed in fermentation time. These shortened fermentation times could result in energy reductions and potentially substantiate a “sustainable” marketing claim, a concept gaining traction with consumers. Twenty-six commercially-available yogurts varying in percent milk fat, milk type (organic or conventional), and processing (set-style, stirred, or strained/Greek-style) were also included. Using descriptive sensory analysis, a six-person highly-trained panel scored the intensity of 25 flavor, six texture, four mouth feel, and two mouth coating attributes on a 15-point numerical scale. Three replications were conducted, and all samples were tested at least 10 days prior to the end of their shelf-lives. The samples differed for 19 flavor and all texture, mouth feel, and mouth coating attributes. Cluster analysis indicated approximately seven flavor and five texture (texture, mouth feel, and mouth coating combined) clusters, resulting in 15 unique combinations of flavor and texture. Although no legal definitions exist for “sustainable,” the prototypes’ sensory characteristics were comparable to those of top-selling yogurts indicating potential market viability. This research also demonstrated potential growth opportunities. Despite the current diversity, several combinations of flavor and texture were not represented.

Master of Science / Food Science - Human Nutrition / Delores Chambers / Researchers evaluated the flavor characteristics of seven black walnut (Juglans nigra L.) cultivars: Brown Nugget, Davidson, Emma K, Football, Sparks 127, Sparrow, and Tomboy using descriptive sensory analysis. Seven trained panelists developed a lexicon for the black walnuts and scored the intensities of the samples for 22 flavor and taste attributes. Results showed that the 7 samples differed significantly (P ≤ 0.05) on 13 of the attributes. For the majority of the attributes, only Emma K differed from the rest of the cultivars by being characterized with lower scores for black walnut ID, overall nutty, nutty-grain-like, nutty-buttery, floral/fruity, oily, and overall sweet. It also was higher in acrid, burnt, fruity-dark, musty/earthy, rancid, and bitter attributes. Researchers then incorporated the black walnut cultivars into a simple cookie recipe and evaluated the samples for differences in flavor attributes using the same trained panelists. Nine of the 25 attributes differed significantly across cultivars: black walnut ID, overall nutty, nutty-buttery, brown, toasted, acrid, rancid, overall sweet, and sweet (P ≤ 0.05). Lower mean scores in black walnut ID, overall nutty, and sweet and higher mean scores in rancid and acrid characterized the Emma K cookie. A PCA biplot revealed that cookies with Football, Sparks 127, and Sparrow walnuts related with one another and the attributes nutty-woody, leavening, and piney. A consumer acceptance test for six of the cookies (Tomboy cultivar was excluded) was also performed. There were four significant clusters of consumers that differed in their acceptance of the cookie samples. Cluster 1 preferred Football, clusters 2 and 3 each showed no overall preference, and cluster 4 preferred Emma K suggesting a set of niche consumers for black walnut cookies. Results presented in this paper can assist black walnut growers in determining which cultivars to plant and harvest. By knowing which cultivars have the most desirable flavor characteristics, growers can focus time and resources on select cultivars, therefore resulting in higher quality black walnuts as products to be sold to consumers in various formats. By consciously choosing which cultivars to harvest, black walnut growers can meet market demand and increase profit.

Master of Science / Department of Food Science / Edgar Chambers IV / Sparkling wines represent an important part of the full wine category. Currently, no lexicon exists that includes aroma, flavors, and mouthfeel for sparkling wine. The objectives of this research were to:1) develop an aroma, flavor, taste and mouthfeel lexicon for sparkling wines, 2) train a panel to use this lexicon on white sparkling wines, which represent the majority of sparkling wines, and validate the panel’s performance with white sparkling wines. For lexicon development, 25 sparkling wines were selected from 132 by a team of sensory professionals and winemakers. The lexicon developed included 13 mouthfeel and taste, 48 aroma, and 48 flavor (aromatic) attributes (109 total attributes). For lexicon training, 22 experienced wine panelists participated in 10, 3-hour sessions over two weeks. After training was complete, panel performance was validated with a practice phase and two studies. Analysis of panel discrimination (i.e. sample p-value) and within panel reproducibility (i.e. correlation of panelist with panel intensity) indicated that the new lexicon differentiated sparkling wines consistently. Further, principal components analysis for studies two and three revealed grouping by wine type (e.g. brut, extra dry, etc.) again validating the new lexicon.

Thesis advisor: Kathleen Bailey / This paper seeks to address the inclusion of Kuwaiti women as political actors. Kuwait held elections on May 16, 2009, and Moussoma al-Mubarak, Rola Dashti, Aseel al-Awadhi, and Salwa al-Jassar became the first women elected to the National Assembly. This victory occurred on the fourth anniversary of female enfranchisement in Kuwait. In an attempt to account for variations among the number of women in parliament in Kuwait by drawing on research from the field of descriptive representation, I found that the year of female suffrage, the religion of Islam, Kuwait’s cultural implications of gender-equality, the peculiarities of Kuwait’s electoral system, and timing and framing to be particularly important in the case of Kuwait. A consideration of substantive representation is also relevant to Kuwait, as early signs of involvement of the women members of Parliament indicate that women’s interests are on the political agenda in Kuwait. / Thesis (BA) — Boston College, 2010. / Submitted to: Boston College. College of Arts and Sciences. / Discipline: College Honors Program. / Discipline: International Studies Honors Program. / Discipline: Political Science.

Background: Sexuality is an important part of people's health and well-being. The treatment of breast cancer can cause extensive side effects that have a detrimental effect on the women's self-image and body image. Menopausal side effects such as dry mucous membranes and impaired sexual health affect women's well-being and attractiveness. Aim: The purpose of this literature review was to highlight women's experience of sexual health in relation to breast cancer treatment. Method: The method used for this study was a qualitative method where knowledge was obtained from previous research in the field. The data were then compiled into a combined image of the subject. Friberg´s five-step-model was used for the analysis. Results: Four themes emerged from the results of the studies, which highlighted the women's perceived sexual health during breast cancer treatment. These were the changed body, the sexuality of the change, to be different and the need for support. Conclusion: The side effects of breast cancer treatment caused extensive changes for the women as well as an affected and altered sexual health. Changed body image and reduced self-image affected them both physically and mentally. The need for support and information is a crucial factor in preventing psychosocial problems and an unnecessary suffering for women. / Bröstcancer är den vanligaste cancerdiagnosen bland kvinnor i världen. De drabbade kvinnorna blir påminda om sin sjukdom varje dag - den stympade kvinnokroppen och biverkningar från behandlingarna är en ständig påminnelse om bröstcancern och har en stor inverkan på kvinnornas sexuella hälsa och liv. Kvinnornas känsla av att vara annorlunda och att inte passa in i samhället skapar utanförskap och isolering. Behovet av att få stöd och dela sina erfarenheter med andra drabbade är stort och ställer krav på sjukvården. Kvinnorna uttrycker en stor brist på information och stödjande samtal inom sexuell hälsa. Detta resulterar i att de känner sig förvirrade över symtomen som uppstår i samband med behandlingarna. Det är viktigt att sjuksköterskan blir medveten om vikten av att lyfta ämnet om sexuell hälsa för att minska lidandet hos de drabbade kvinnorna. Kontaktsjuksköterskans roll är att stötta och stärka patienten och få denne delaktig i sin egen vård. Syftet med studien är att belysa kvinnors upplevelse av sexuell hälsa i relation till bröstcancerbehandling. I resultatet framkommer det att behandlingarna har stor påverkan på den intima relationen då smärta, minskad lust och känslan av att inte känna sig hel påverkar kvinnornas vardag. I studien framkommer det att bröstrekonstruktion kan vara ett sätt att få tillbaka en del av sin kvinnlighet och få kvinnan att känna sig normal igen.

A qualitative descriptive approach was undertaken to explore the experience of eight registered nurses and two hospital play specialists who care for children hospitalised with burn injuries. The research participants were recruited from a paediatric ward that offers centralised specialty care to children with burns. Collected through face-to-face interviews, the participants' stories were tape-recorded and transcribed verbatim using a process for analysis informed by van Manen, (1997b).Emerging out of the data was the over-arching theme of 'passionate dedication' that shows the nurses and hospital play specialists genuine compassion and commitment to meet the needs of the children with burns. The findings of the study reveal that the participant's dedication is shaped and determined by a dynamic process that involves having professional integrity and in-depth knowledge of caring for children and burn management. The nurses and the hospital play specialists have a common understanding of what their role entails and the skills required to provide quality care and support to the children and the children's family. On a personal and professional level the participants encounter several challenges in this care context that are physically and emotionally overwhelming. Despite becoming overwhelmed the participants are revealed as being resourceful and resilient in their aptitude to find ways that enable them to cope and get through.This study supports international literature that suggests that caring for children with burns is equally rewarding, as much as it is physically and emotionally demanding. The implication in this study for the organisation is to seriously consider issues regarding productivity and efficiency of the workforce with acknowledgement that nurses and hospital play specialists cannot do this emotional work without effective systems of support in place. With the help of team leaders, managers and educators, the organisation will need to consider ways to monitor the job satisfaction of their staff. Furthermore, reinforce existing comprehensive measures, such as mentorship and clinical supervision programmes to encourage the retention and well-being of all staff, at all stages of their career on the children's burn ward.

This qualitative, descriptive study explored physiotherapists' experience of participating in peer review in public and private health services in New Zealand. Peer review is a professional activity where one health practitioner evaluates the practice of another. Accordingly, much professional effort has been expended on developing peer review systems and implementing review processes, yet the benefits of peer review are uncertain. A changing legislative environment where producing evidence of ongoing professional development is required, has provided impetus for this study given the limited research to support the use of peer review in this context. While the literature identifies competing focuses on professional development and accountability, there is lack of clarity about which model of peer review is being implemented in this country and which might serve the profession better. This study is a first step in clarifying the issues by identifying the personal, professional and organisational factors that influence health professionals' participation in peer review. The methodology consisted of a qualitative descriptive approach situated within a post positivist paradigm. Seven physiotherapists working in the New Zealand health system who had participated in a peer review process within the last 3 years participated in this study. Semi structured interviews were conducted, guided by broad questions relating to central themes identified during an extensive literature review. Interviews were then audio taped and transcribed verbatim to form the data. Transcripts were analysed by assigning content labels to units of text that seemed to encapsulate one complete thought or idea. The labelled groups were analysed into sub themes. Finally, the general themes that arose were described. Findings indicate that while peer review systems have been developed and are carried out as prescribed, therapists lack clarity about the intended outcomes. While recognising the benefits of receiving feedback on practice, many manage the review process to maintain positive working relationships and ensure their practice is favourably reviewed. The strategies they employ and the consequences of managing peer review in these ways are described. Current peer review processes in New Zealand do not provide reliable information about competence to practice. Neither do they fully achieve their potential as a professional development tool. Therefore, the professional emphasis and effort on peer review needs to be revisited. The findings highlight the need for consultation amongst individual physiotherapists, physiotherapy managers, physiotherapy professional organisations, and the registration board, to negotiate whether regulatory or professional development needs will drive peer review processes in New Zealand in the future.