The purpose of this investigation was to examine the effects of collaborative learning strategies on formulating solutions to linear programming word problems that were designed to incorporate problem-solving skills. Forty-six students majoring in business at a small southwest college in Virginia participated in the study. After an instruction session, a study period, and a question and answer discussion, participants completed the test instrument based upon random assignment to three treatment groups. These included individual study with individual test taking (control), paired study with individual test taking, and paired study with paired test taking. All participants returned in 17 days to complete a posttest individually having received no further instruction in linear programming theory. The following null hypothesis was examined: No differences in treatment means measuring problem-solving abilities would be found based on students' test and posttest scores using two treatment groups of collaborative study, with collaborative or individual test taking, and a control group of individual study with individual test taking. After satisfying the assumptions of no difference in ability in the treatment groups, establishing significant influence of ability on test score and posttest score variables, and establishing homogeneity of regression, an analysis of covariance (ANCOVA) was used to test the null hypothesis. The null hypothesis was rejected. Treatment had a significant effect on the variance for the test score variable, F = 3.92, p < .05, and for the posttest score variable, F = 4.44, p < .05. Newman-Keuls post hoc test showed significant differences in the adjusted means of the test score variable between the individual study with individual test taking group (72.22) and the paired study with paired test taking group (87.86). For the posttest score variable, the Newman-Keuls post hoc test revealed significant differences between the adjusted means of the individual study with individual test taking group (36.25) and the paired study with individual test taking group (59.20), and between the adjusted means of the individual study with individual test taking group (36.25) and the paired study with paired test taking group (55.77). Implications of findings and recommendations for further research were discussed. / Ph. D.

Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en varios vegetales y su selección para cada producto estudiado. Para ello, los trabajos realizados han considerado los cambios en las propiedades físico-químicas, nutricionales, sensoriales y la microestructura. Asimismo, como respuesta al reto de aplicar tratamientos equivalentes en firmeza con diferentes técnicas de cocción se ha propuesto una metodología que combina los diseños experimentales de superficie respuesta (RSM) con análisis instrumentales y sensoriales. Los tratamientos térmicos estudiados fueron la cocción tradicional (TC¿ agua hirviendo a 100 °C) junto con dos tratamientos que utilizan el vacío en el procesado: el cook-vide (CV¿ cocción a vacío continuo donde los alimentos están en contacto con agua hirviendo a baja presión) y el sous-vide (SV¿ cocción de alimentos previamente embolsados a vacío donde el alimento está separado del agua de cocción). Los vegetales objeto de estudio fueron la patata morada (Solanum tuberosum L. var. Vitelotte), la judía verde (Phaseolus vulgaris L. cv. Estefania), la zanahoria (Daucus carota L. cv. Nantesa) y la col lombarda (o repollo colorado) (Brassica oleracea convar. capitata var. capitata f. rubra). Considerando muestras con firmeza instrumental similar y las propiedades nutricionales y sensoriales (especialmente aroma y sabor), incluyendo la aceptación del consumidor, se recomienda la cocción SV para los vegetales estudiados, excepto para la zanahoria. En el caso de este vegetal el cocinado tradicional (100 °C) mantiene la aceptabilidad del consumidor y aumenta la extracción de los ß-carotenos por lo que se considera más recomendable que el SV. / Iborra Bernad, MDC. (2013). Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/32953 / TESIS