Online instruction is now the prevalent tool for distance learning. Understanding the adaptable role of the instructor in online distance education is pivotal in the work of comprehending its affordances and limitations. Although there are some commonalities between all forms of online teaching, experiences instructors have may vary depending upon the structure of the online course. The ready-to-teach, fixed-content format merited further study because of the degree to which it unbundles or disaggregates traditional instructor responsibilities by removing the work of determining what to teach and how to teach it. This qualitative multiple case study examined the instructional experiences of adjunct online instructors who adapted to a limited teaching role that excluded selecting online course content or developing course design. Study findings revealed that instructor perceptions of ready-to-teach courses varied according to the nature of the subject being taught and personal preferences. Findings also demonstrated that instructors applied previous teaching experiences to the situation when possible but learned new skills that reflected the modified instructional environment as well. Despite varying degrees of contentment or discontentment with the limitations regarding course content, most instructors found the motivation to continue in their employment with their sponsoring institution. This study provided perspectives on the phenomenon of instructional unbundling in higher education, in which roles that traditionally belonged to a single educator are distributed among many individuals for the purpose of greater efficiency or use of expertise.

The potential differential effects of discourse type on the study of adjunct question efficacy were examined. The interaction among discourse type, question level, and time of test was investigated as reflected by readers' intentional and incidental learning outcomes. Eighty-four undergraduate students enrolled in an introductory psychology course were randomly assigned to four experimental conditions: (a) texts with low-order questions, (b) texts with high-order questions, (c) texts with both low- and high-order questions, and (d) texts with no questions. Each subject read both the narrative text and the expository text. The dependent measure was composed of five subscales of the criterion test, focusing on the relation between levels of questions and levels of importance in the queried information. Immediate and seven-day delayed testing results were examined using multivariate analysis of variance repeated measures, simple main effects analysis, Newman-Keuls multiple comparison, and paired t tests. Adjunct questions were found to be more facilitative for comprehending the expository text than for the narrative text at the college level. An interaction among discourse type, question level, and time of test was found. The effects elicited by low-order questions increased over time in the expository text, but declined rapidly in the narrative text, whereas effects induced by high-order questions remained stable in the narrative text, but declined significantly in the expository text over time. In addition, intentional learning was less susceptible to the time effect than incidental learning for both types of text. On most measures, subjects provided with low-order questions outperformed those provided with high-order questions. The study suggests that the differential effects of adjunct questions might be a function of the combined force of discourse type, question level, and time of test; further research is needed to explore the relative efficacy of adjunct questions of different levels.

The aim of this study was to investigate whether there is a statistically significant difference in quality of instruction as delivered by full-time and part-time adjunct faculty in community colleges by utilizing data obtained from the Kentucky Community and Technical College (KCTCS) student evaluation of instruction instrument at Southeast Kentucky and Hazard community and technical colleges. The evaluation instrument is used to rate the instructor in the following areas: (a) clarity of course goals; (b) clarity of attendance policy; (c) examinations being a fair measure of progress; (d) clear standards of grading; (e) presentation of course material; (f) clear and to the point explanations of concepts; (g) instructor?s enthusiasm towards subject material; (h) instructor?s concern for student progress in the course; (i) instructor availability before and after class; (j) the instructor?s teaching methods promote interest in the subject area; (k) how much the course has taught the student about the subject; (l) syllabus detailing course requirements and policies was provided and explained; (m) class starts on time and as scheduled; (n) instructor meets the class for the full-time scheduled. SPSS version 14.0 was used in this project. Cross tabulations were performed for each question in the evaluation. Group statistics were computed for the data providing the means, standard deviation, and standard error of the mean for each question. Independent sample tests were also performed, including Levene?s test for equality of variances and T tests for equality of means. The findings of the study indicate that there was no statistically significant difference in student satisfaction in classes taught by adjunct (part-time) instructors and full-time instructors. Discussion of the findings and theoretical and policy implications were offered.

Background: The full-time nurse faculty shortage has resulted in nursing programs employing adjunct nursing faculty heavily into the clinical teaching component to fill the gap. Many adjunct faculty members continue to teach semester after semester; however, there is a lack of evidence to support the predictive factors that facilitate intent to stay teaching. Purpose: The purpose of this study was to better understand predictors of intent to stay teaching for associate degree (AD) adjunct clinical nurse faculty. Theoretical Framework: Frederick Herzberg’s two-factor motivator-hygiene theory (1959) was utilized as a foundation to explore the factors that impact intent to stay teaching. Methods: Adjunct clinical nurse faculty employed in associate degree nursing programs during the 2015 calendar year were invited to participate in this study. Participants were surveyed utilizing the Job Satisfaction Survey, the Nurse Educators’ Intent to Stay in Academe Scale, and demographic questionnaire via SurveyMonkey Web site. Results: Regression analysis indicated statistically significant relationships between job satisfaction, motivator, and hygiene factors with intent to stay score. In addition, faculty who had full-time employment outside of the adjunct position were found to have lower intent to stay scores compared to those working part time or not at all. Conclusions: Enhancement of adjunct clinical faculty members’ job satisfaction, motivator, and hygiene factors is necessary to retain this qualified group of educators. Improvement of intent to stay in the role can improve teaching and reduce costs at similar institutions of higher learning.

Doctor of Philosophy / Department of Educational Leadership / Royce Ann Collins / In an era of increasing demand for a limited budget, more universities are turning to adjunct faculty to fill the need and to address the student load. Adjunct faculty members are hired for their content knowledge and close association to the business world and industry. This study was conducted to investigate whether a relationship exists between (a) technological pedagogical content knowledge (TPACK); (b) pedagogical training; and (c) personal technology; and to determine which variables have the greatest influence in the willingness of adjunct faculty at a Midwestern higher education institution to choose and integrate digital technology into curriculum and expand to the discussion of TPACK into graduate level education. TPACK is both a framework and an instrument to measure the level of integration of the primary components of the TPACK framework. TPACK is a term that describes what a teacher must know to integrate technology effectively into curriculum or teacher practices and represents the combination of teacher content knowledge, pedagogical knowledge and technology knowledge as interrelated. TPACK allows educators to consider what knowledge is required to integrate technology into teaching and how they might develop that knowledge within themselves. The study was conducted with a sample (n=30) of adjunct faculty members from two extension campuses from a Midwestern, Tier 1 university. The data revealed significant relationships between pedagogical training and selection of appropriate technology, and between personal technology use and selection of appropriate technology. The data also revealed that TPACK was a significant predictor; however, the subdomains of TPACK masked the true impact because of the high presence of covariance.

Master of Science / Food Science Institute / Jon Faubion / Brewing of beer has a long history and has evolved over time as tastes, markets and science have progressed. Traditionally malted barley is the grain source used in brewing. Malt provides a multitude of benefits including: fermentable carbohydrates, nitrogen for yeast metabolism, color compounds, flavor compounds and minor constituents that provide for various qualities in beer such as foam and colloidal stability. There is, however, interest from brewers and drinkers alike for a variety of beer styles. Because of this and other reasons, brewers have worked with adjuncts such as oats, sorghum, wheat, rice, and maize. These grains can be used in unmalted or malted forms, but the incorporation of these grains affects the brewing process and final beer qualities. A review of literature reveals the use of grains other than malted barley reduce the nitrogen contribution and alter the amino acid profile available for yeast metabolism, leading to slower fermentations and variations in the fermentation products resulting in changes to beer flavor. Exceptions include sorghum and oats, which provide a more beneficial amino acid profile than barley despite lower levels of nitrogen when compared to barley. Extract is found to increase when using maize and rice, while oats and sorghum reduce the amount of extract. Wheat has comparable extract to barley. Grains that contribute B-glucans and arabinoxylans will increase viscosity, while grains without these components will reduce viscosity if fermentation is complete. Additionally, most grains will reduce the foam stability due to altered nitrogen and protein contributions; wheat being the lone exception that improves foam stability. This review will discuss the above mentioned attributes and more to explore the changes to be expected when brewing with unmalted and malted grains other than barley.

O Brasil é atualmente o terceiro maior produtor de cerveja, ficando atrás da China e EUA, respectivamente. Cerveja é uma bebida obtida pela fermentação alcoólica de um mosto cervejeiro oriundo do malte de cevada, água potável, por ação de levedura e adição de lúpulo. A legislação brasileira vigente, permite, ainda, a adição de adjuntos cervejeiros, que podem ser outros cereais, malteados ou não, além de outras fontes de carboidrato. A utilização dos adjuntos, principalmente o milho e o arroz, tornou-se opções de diminuir o custo no processo de produção de cerveja, bem como possibilitou a produção de cervejas leves e mais palatáveis à população brasileira. Dentre adjuntos não convencionais, destacam-se arroz preto, banana, pupunha, pinhão, cana de açúcar e frutas tropicais. A laranja é uma fruta com alto teor de açúcar e o Brasil é o principal país produtor, motivando assim, a possibilidade de estudar seu uso como adjunto cervejeiro. As principais formas de comercialização de laranja são em forma de suco pasteurizado (NFC) ou suco de laranja concentrado (FCOJ). O presente projeto teve como objetivo a produção de cervejas, em escala de bancada, utilizando suco de laranja como adjunto de malte, tanto na forma NFC como de FCOJ em diferentes proporções (0%, 10%, 25% e 45%). Análises de concentração e viabilidade celular, pH, consumo de extrato e formação de etanol foram realizadas ao longo das fermentações, além de análises sensoriais foram feitas a fim de se estabelecer a melhor proporção para uma produção em maior escala, feita na Planta Piloto de Bebidas da Escola de Engenharia de Lorena (EEL). A partir das análises, a cerveja com 10% de FCOJ foi a escolhida para a produção em escala piloto, onde foi analisada a reprodutibilidade dessa cerveja e uma nova análise sensorial foi feita para comparar a bebida produzida no estudo com bebida produzida comercialmente para definir se o adjunto pode ou não ser utilizado no mercado de cervejas. / Brazil is today the third world beer producer, after China and United States of America, respectively. Beer is a beverage obtained by alcoholic fermentation of beer wort derived from barley malt, drinking water, yeast action and adding hops. The current Brazilian legislation also allows the addition of brewing adjuncts, which can be other cereals, malted or not, as well as other sources of carbohydrates. The use of adjuncts, especially maize and rice became options to reduce the cost of beer production process and enabled the production of lighter beers and more palatable to the Brazilian population. Among non-conventional adjuncts, it is highlighted black rice, banana, peach palm, pine nuts, sugar cane and tropical fruits. The orange is a fruit with high sugar content and Brazil is the main producer, motivating thus the possibility to study its use as a brewing adjunct. The main forms of marketing are not from concentrated orange juice (NFC), which is pasteurized, or concentrated orange juice (FCOJ). This project aimed the production of beers, bench scale, using orange juice as malt adjunct, both in the NFC way of FCOJ, in different proportions (0%, 10%, 25% and 45%). Analysis of concentration and cell viability, pH, extract consumption and the formation of ethanol were carried out throughout the fermentations, and sensory analyzes were performed in order to establish the best ratio for a larger scale production, made in Lorena School of Engineering (EEL) Beverages Pilot Plant. From the analysis, the beer with 10% FCOJ was chosen for the production on a pilot scale, where the reproducibility of beer and a new sensory analysis was performed to compare the beverage produced in the study with commercially produced beverage was analyzed to determine whether the adjunct may or may not be used in the beer market.

O Brasil ocupa o 3º lugar entre os maiores produtores mundiais de cerveja e o mercado consumidor vem aumentando progressivamente. Tendo em vista que o consumidor brasileiro está em busca de novos sabores e aromas para a cerveja, uma alternativa para a redução de custos explorando tais características reside no uso de adjuntos não convencionais que possam agregar valor à bebida, principalmente na obtenção de boas características sensoriais. Ainda, visando à sustentabilidade, estes adjuntos podem ser coprodutos do processamento de alimentos. O permeado concentrado de leite, um coproduto dos laticínios, é obtido através da ultrafiltração do leite, sendo composto por água, lactose e sais. Neste trabalho foi desenvolvido um processo para a produção de uma cerveja de alta fermentação (ale), utilizando o permeado concentrado de leite como adjunto de fabricação. Foram obtidas cervejas ale com a proporção malte/permeado de 55/45 e 90/10, utilizando para isso, permeado hidrolisado pela enzima ?-galactosidase e permeado não hidrolisado. A caracterização do permeado revelou que este possui três vezes mais lactose que o soro de queijo. A melhor condição de hidrólise enzimática da lactose presente no permeado foi obtida empregando-se 2,0 mL/L de ?-galactosidase em 90 minutos, alcançando 92,5% de hidrólise. Nas cervejas com permeado hidrolisado observou-se que a presença de galactose aumentou o tempo de fermentação para 168h e a atenuação real de fermentação dos mostos também foi maior em comparação as cervejas com permeado não hidrolisado, nos quais a lactose não foi fermentada. As cervejas 90/10 com permeado hidrolisado e não hidrolisado receberam as maiores notas na análise sensorial, tendo boa aceitação entre os provadores. Como não houve diferença estatística entre as duas, foi possível reduzir custo e tempo na produção da cerveja 90/10 em escala piloto (120L) por não ser necessário o processo de hidrólise enzimática. O permeado concentrado de leite mostrou-se um excelente adjunto na produção de cervejas ale e quando empregado em baixa concentração, produziu cervejas com boa aceitação sensorial. / Brazil ranks 3rd among the largest world producers of beer and the consumer market is increasing steadily. Considering that the Brazilian consumer is looking for new flavors and aromas to the beer, a possible solution for costs reduction exploring such characteristics is using unconventional adjuncts that can increase quality of the beverage, especially in getting good sensory characteristics. In addition, aiming at sustainability, such adjuncts can be coproducts of processing foods. The concentrated milk permeate, which is a dairy factory coproduct, is obtained by milk ultrafiltration, comprising water, lactose and salts. In this work it was development a process for the production of an ale beer using concentrated milk permeate as adjunct. Ale beers were obtained from the proportion malt/permeate 55/45 and 90/10, using both permeate hydrolyzed by ? - galactosidase enzyme and permeate not hydrolyzed. The characterization of the permeate revealed that it has three times more lactose than cheese whey. The best condition of enzymatic hydrolysis of lactose present in the permeate was obtained using 2.0 mL/L of ?-galactosidase within 90 minutes, reaching 92.5 % of hydrolysis. It was observed that the presence of galactose in beers wort with hydrolysed permeate increased fermentation time to 168 h and the real attenuation of fermentation were also higher compared with non-hydrolysed permeate beers, in which lactose is not fermented. The beers 90/10 with hydrolyzed and non-hydrolyzed permeate received the highest scores in sensory analysis, meaning a good acceptance among the tasters. Once there was no statistical difference between them, it was possible to reduce costs and time in beer 90/10 production on a pilot scale (120L) for not being necessary the enzymatic hydrolysis process. The concentrated milk permeate has proved to be an excellent adjunct in the production of ale beers. It produced ale beers with good sensory acceptance when used in low concentration.

A legislação brasileira permite a substituição parcial do malte de cevada por adjuntos, malteados ou não, para produção de cervejas. Esses adjuntos proporcionam redução de custos de produção e a obtenção de bebidas com diferentes características sensoriais. A proposta deste trabalho foi a de produzir uma bebida com teor reduzido de etanol, utilizando quinoa malteada como adjunto. Foram avaliadas três linhagens de levedura, duas comerciais, S-23 e W-3470 (Fermentis - França) e uma do banco de cepas da Escola de Engenharia de Lorena (EEL), classificada como PPB-01. Avaliou-se o rendimento em etanol, visando a produção de bebidas com teor reduzido de etanol, obtendo-se rendimentos semelhantes em álcool, 0,37, 0,35 e 0,39 g/g, para as cepas S-23, W-3470 e PPB-01, respectivamente. Utilizou-se o processo de mosturação por infusão simples, a 72ºC, sendo comparado à condição padrão, na qual utilizou-se temperaturas de 52ºC, 62ºC, 72ºC, obtendo-se rendimentos em etanol de 0,40, 0,41 e 0,40 g/g, para S-23, W-3470 e PPB-01, respectivamente. A linhagem S-23 foi escolhida para prosseguir nos estudos, devido ao menor tempo de fermentação, 108 horas, na produção de bebidas com teor reduzido de etanol, comparado com as demais linhagens cujo tempo de fermentação foi de 116 horas. A quinoa foi malteada, sendo observada germinação de apenas 60%, o que pode ter dificultado a filtração e clarificação de mostos. Com isso, necessitou-se alterar a condição de mosturação, de infusão simples para mosturação de dois passos, utilizando-se as temperaturas de 52ºC e 72ºC. Nesta condição de mosturação, os fatores de rendimento em etanol foram de 0,38, 0,36, 0,36, 0,37 g/g, na fermentação de mostos elaborados contendo quinoa malteada como adjunto, nas proporções de 10%, 20%, 30% e 45% em massa, respectivamente, semelhante aquele rendimento observado na fermentação de mosto puro malte, 0,37g/g. O tempo de fermentação de mosto puro malte foi reduzido de para 132 para 88 horas de fermentação de mosto contendo quinoa malteada na proporção de 45%. O teor inicial de aminoácidos livres pode ter afetado o tempo de fermentação, observando-se teores de 133mg/L no mosto puro malte, e 141, 148, 152 e 177mg/L nos mostos contendo quinoa malteada como adjunto, nas proporções de 10%, 20%, 30% e 45% em massa, respectivamente. Na avaliação sensorial das diferentes bebidas obtidas, constatou-se que a aceitação foi semelhante para todas as amostras, quando comparadas a uma amostra de cerveja comercial, com notas compreendidas entre \"gostei ligeiramente\" e \"gostei moderadamente\". A estabilidade da espuma atingiu 155 Sigma para a amostra puro malte sendo fortemente afetada quando quinoa malteada foi utilizada como adjunto, nas proporções de 10%, 20%, 30% e 45% em massa, sendo que o valor Sigma foi de 104, 69, 44 e 6, respectivamente, e 128 Sigma para amostra comercial. A fermentação do mosto em escala piloto contendo 45% em massa de quinoa malteada, como adjunto, foi avaliada, verificando-se que as características pH, atenuação, número de células em suspensão e de rendimento em etanol (0,39g/g) foram semelhantes às demais condições de bancada avaliadas, tanto para avaliação de diferentes leveduras ou condições de mosturação, quanto para substituição de malte por quinoa malteada. / Brazilian law allows substitution of barley malt by adjuncts, malted or not, to produce beers. These adjuncts provide a reduction of production costs and obtaining beverages with different sensory characteristics. This work aimed to produce a drink with reduced ethanol content using malted quinoa as adjunct. Three yeast strains were evaluated, S-23 and W- 3470, commercials (Fermentis - France) and PPB-01 from the yeasts bank of Engineering School of Lorena (EEL), regarding to ethanol yield, being observed in similar yields ethanol, 0.37, 0.35 and 0.39 g / g for the strains S-23, W-3470 and PPB-01, respectively, by mashing a simple infusion, at 72°C, compared to the control condition, by mashing with temperatures 52ºC, 62ºC, 72ºC, obtaining ethanol yields 0.40, 0.41 and 0.40g/g for S-23, W-3470 and PPB-01, respectively. The S-23 strain was chosen for the studies below, since the fermentation time was slightly lower, 108 hours, for production of beverages with reduced ethanol content, compared to other processes 116 hours for W-3470 and PPB-01 strains. The quinoa was malted for transformation of the grain, germination of only 60% was observed under the conditions evaluated, which may have hindered the filtration and clarification of worts, even mashing condition having been changed from simple infusion mashing for the two steps, using temperatures of 52ºC and 72ºC , observing ethanol yields of 0.38 , 0.36 , 0.36 , 0.37g/g, produced in the fermentation of worts containing malted quinoa as adjunct in proportions of 10%, 20%, 30% and 45% by weight, respectively, similar to that observed in fermentation yield of pure malt wort, 0.37 g/g. The fermentation time was reduced from132 hours, pure malt wort, to 88 hours, malted quinoa wort in a proportion of 45%. The initial content of free amino acids, may have affected the fermentation time, concentration of 133mg/L were observed in pure malt wort, and 141, 148, 152 and 177mg/L in worts containing malted quinoa as adjunct in the proportions of 10%, 20%, 30% and 45% by mass , respectively. In the sensory evaluation of obtained beverages, pure malt, and containing malted quinoa as adjunct in different proportions, it was found that acceptance was similar for all samples, compared to a sample of commercial beer, with notes between \"liked slightly\" and \"liked moderately\". The stability of the foam 155 Sigma of pure malt sample was strongly affected when malted quinoa was used as adjunct in the proportions of 10%, 20%, 30% and 45% by weight, being observed Sigma 104 , 69, 44 and 6, respectively compared to a commercial sample, Sigma 128. The fermentation of wort in a pilot scale containing 45% by weight of malted quinoa as adjunct, was evaluated by checking and characteristics such as pH, apparent attenuation and maximum number of suspension cells and ethanol yield (0.39 g/g) were similar to other conditions evaluated in bench scale.

Parte do malte pode ser substituído por adjuntos, que podem ser à base de cereais, ou de carboidratos de origem vegetal. A cana de açúcar constitui-se de uma matéria prima favorável à fermentação alcoólica por ser rica em carboidratos e micronutrientes, e pode ser utilizada como um adjunto do malte. Estudos de fermentação do mosto com este adjunto, na forma de caldo e de melado de cana, foram realizados na Planta Piloto de Bebidas da EEL-USP, e a partir daí, foram feitas análises físico-química, microbiológicas e sensoriais da cerveja obtida, com diferentes proporções de adjunto. As fermentações foram realizadas inicialmente em escala de bancada (1 L), utilizando mostos preparados com caldo ou melado de cana com ou sem diferentes tratamentos de clarificação, em duas concentrações diferentes (25% e 50% de caldo ou melado), além do mosto puro malte. Análises de concentração e viabilidade celular, pH, consumo de extrato e formação de etanol foram realizadas ao longo das fermentações e, também foi efetuado o cálculo de produtividade e rendimento. Os ensaios sem tratamento do caldo ou melado foram escolhidos para uma produção em uma escala de 5 L, para que análises físico-químicas e sensorial fossem realizadas. A cerveja elaborada com 25% de melado de cana sem tratamento foi a cerveja mais aceita e foi escolhida para a produção em escala piloto (200 L). Análises físico-químicas e de envelhecimento foram realizadas, e essa cerveja também foi avaliada sensorialmente juntamente com duas cervejas de mercado, onde novamente foi declarada como a mais aceita, mostrando que o melado de cana é um adjunto adequado na fabricação de cervejas, mostrando ser um potencial no mercado de bebidas. Finalmente, cervejas com melado de cana foram elaboradas na forma ale e lager em uma infra-estrutura bem equipada em um laboratório em uma universidade belga. / Part of malted barley can be replaced by adjuncts, which can be from cereals, or carbohydrates of vegetable origin. Sugarcane is a raw material favorable to the alcoholic fermentation to be rich in carbohydrates and micronutrients, and can be used as a adjunct. The wort fermentation studies with this adjunct in the form of sugarcane juice and sugarcane syrup, were performed in the Beverage Pilot Plant EEL-USP, and from there, it were made physical-chemical, microbiological and sensorial analysis with beers with different proportion of adjuncts. The fermentations were initially carried out in laboratory scale (1 L) prepared with sugarcane juice or sugarcane syrup in different treatments and in two different concentrations (25% and 50%), and also 100% of malt wort. Analysis of cell concentration and viability, pH, extract consumption and ethanol formation were held throughout the fermentations and also calculation of the productivity and yield. Assays with sugarcane juice and syrup without treatment were selected for production on a slightly larger scale (5L) and physico-chemical and sensorial analyzes were performed. Beer made with 25% of sugarcane syrup without treatment was a beer more accepted and it was chosen for the production on a pilot scale (200 L). Physico-chemical and aging analyzes were performed, and that beer was also evaluated by sensory analyzis compared with two beer market, where again it was declared as the most accepted, showing that the sugarcane syrup is a very interesting adjunct in the manufacture of beer, showing a potential in the beverage market. Finally, beers with sugarcane syrupo were prepared in ale and lager form in a well-equipped infrastructure in a laboratory in a Belgian university.