Thèse (M.A.)--Université Laval, 1997. / Bibliogr.: f. [i]-vi. Publié aussi en version électronique.

Après avoir exposé brièvement l'état de la situation actuelle du travail enseignant au Québec et dans d'autres pays, nous examinons différents éléments du contexte qui ont eu une incidence sur le métier. Nous décrivons les transformations sociales, les transformations des finalités de l'école et de l'organisation scolaire à partir des années 1950 jusqu'à aujourd'hui en tenant compte des impacts que ces transformations ont eu sur le travail enseignant. L'objectif de la présente recherche est donc de comprendre l'expérience humaine du travail enseignant chez des enseignantes et des enseignants du primaire à l'étape de la mi-carrière, qui ont vécu différents contextes sociaux, éducatifs et institutionnels. Afin d'interpréter et d'expliciter le sens d'un phénomène humain, nous adoptons, dans le cadre de cette recherche, une perspective phénoménologique. Cette approche privilégie le ressenti et l'expression des personnes qui acceptent de faire une description de leur expérience.

Pas de résumé en français / Pas de résumé en anglais

Texte remanié de: Th. doct.--Sc. éduc.--Paris 8. Titre de soutenance : Les politiques néo-libérales et leur impact sur la profession enseignante : le cas du Chili, 1973-1983. / Bibliogr. p. 357-374.

Texte remanié de: Tesis--Universidad de Navarra. / Bibliogr. p. 559-576.

Reproduction de : Thèse de doctorat : Sociologie et sciences sociales : Lyon 2 : 2003. / Titre provenant de l'écran-titre. Bibliogr.

Thèse de doctorat d'état : Histoire : Université Lyon 2 (Lumière) : 1987. / Titre provenant de l'écran-titre.

Reproduction de : Thèse doctorat : Droit public : Metz : 2004. / Titre provenant de l'écran-titre. Notes bibliographiques.

Thèse de doctorat : Sciences de l'éducation : Lyon 2 : 1999. / Titre provenant de l'écran-titre. Bibliogr.

In whisky production, there is very little information regarding the influence of wort insoluble material on the fermentation. Therefore, an investigation into the influence of wort solid material on the fermentation of whisky wort by yeast was undertaken. Initial studies involved assessing the effects of wort solids on a small-scale fermentation system. Fermentation parameters, such as decrease in wort specific gravity (SG) and free-amino nitrogen (FAN) were assessed during fermentations of clarified and cloudy wort. Results showed fermentation of cloudy wort to be faster and more complete. Shaking fermentations of clear wort appeared to negate these effects, allowing fermentation to proceed like that of cloudy wort, but differences in the amount of FAN consumed were apparent. Clarification of wort by centrifugation resulted in altered fermentation parameters compared to addition of wort solids back to clear wort, suggesting a role for the physical nature of the solids. Clarified wort was shown to contain an elevated C02 concentration after 5 and 8 hours fermentation (ca. 5 g/L), but addition of an inert material (diatomaceous earth (DE)) decreased the concentration to levels observed in cloudy wort (ca. 2 gIL). Bentonite, another inert material, did not have the same ability as DE. Environmental Scanning Electron Microscopy revealed that the solids with porous surface topography (wort solids and DE) were more effective as CO2 nucleating agents. Static 1L fermentations of whisky wort were also carried out. A model was devised whereby clear wort was supplemented with DE at a concentration similar to that of solids in cloudy wort. Differences during fermentation were still apparent between cloudy wort and clear wort with DE, which could not be accounted for by elevated C02 concentrations. A series of fermentations were performed where clear wort with DE was supplemented with long chain fatty acids and fermented in conjunction with cloudy wort. There were no apparent effects after addition of hexadecanoic, octadecadienoic and octadecatrienoic acids, but fermentation was enhanced with the addition of the unsaturated fatty acids hexadecenoic acid and octadecenoic acids. Zinc addition enhanced fermentation slightly, but not to the same level as cloudy wort. The effects of differences in mashing technique in a commercial setting were investigated. There was a decrease in the initial concentration of FAN in worts where the first sparge temperature was 90°C, as opposed to 76 °C, and a higher concentration of solids and long-chain fatty acids. These worts fermented more quickly, in terms of consumption of FAN by yeast, during early fermentation. Differences were also observed in the concentration of volatiles (esters and higher alcohols) between worts after 50 hours fermentation. Dielectric measurements taken over a 72 hour, temperature-controlled fermentation period revealed fundamental differences in yeast cell behaviour during fermentation of wort from different distilleries. Worts were also produced in the 2 hL pilot plant at Heriot-Watt University, Edinburgh, to determine the effects of experimental differences in mashing regime on the subsequent wort. Again, fundamental differences were observed during fermentations, which appeared to be linked to differences in the components present in different worts. From these results it was hypothesised that the ability of yeast to consume and utilise a range of compounds in wort would render them more resistant to stress, particularly when more fatty acids were available.