LD2668 .T4 1962 P47

Thesis (Ed.D.)--Boston University / PLEASE NOTE: Boston University Libraries did not receive an Authorization To Manage form for this thesis or dissertation. It is therefore not openly accessible, though it may be available by request. If you are the author or principal advisor of this work and would like to request open access for it, please contact us at open-help@bu.edu. Thank you. / Research on teaching expertise in theoretically-oriented classrooms suggests the instructional characteristics exhibited by experts, postulants, and novices. This study explores whether instruction in postsecondary, experientially-based classrooms would result in teachers exhibiting similar characteristics of instruction across the levels of teaching expertise. Several aspects of the methodology were adapted from the Clarridge study (1988). Six teachers of various levels of expertise (two experts, two postulants, and two novices) volunteered and were given one half hour to plan a lecture on a previously undisclosed topic. They were then allowed one half hour to present the lecture to culinary and pastry arts student volunteers while being videotaped by the researcher. Nine expert observers from three different perspectives (pedagogy, subject matter, and nonverbal communication) then analyzed the videotaped lectures. The findings of the study were derived from ratings by the nine expert analyses of the teaching subjects, descriptive statistics, and analysis of variance calculated using the Friedman Q-statistic test to determine inter-rater reliability. The alpha level was set at .05 for all statistical tests. The study found that expert teachers outperformed postulants and novices in their organization and comprehension of content knowledge, display of pedagogical content knowledge, and comfort level in their roles as teachers. Most significantly, the study found that postulants in experientially-oriented classrooms may exhibit and more effectively teach subject matter than novices although both groups were weak in their pedagogy and pedagogical content knowledge. Postulants also appeared more confident in their roles as teachers in experientially oriented classrooms than did the novices. The Friedman Q-statistic test concluded that the expert observers' ratings of the subjects were not significantly different from each other across the perspectives and were not significantly different from each other in their ratings of cross category items. The items rated across all six subjects were not good predictors of inter-rater reliability. The findings of this study combined with further postulant research could reveal a way to improve postulant teaching in culinary and pastry arts laboratory classrooms. In the long run it could make alternative teacher certification programs more pedagogically comparable to traditional teacher training programs, thus addressing postulant deficiencies. In addition, the study could have implications for designing other differentiated preservice and inservice training programs targeted toward various levels of teaching and subject matter expertise. / 2031-01-01

Modern context-aware applications no longer justify their decisions based only on their own information but on the decisions and information of other applications in a similar context.  Acquiring context information of other entities in an distributed system is difficult task when using the current content centric solutions such as DHTs.  This project aims to build a distributed index that provides storage for the so called Presentities solely based on the state of their context information.  Furthermore, the stored Presentities must be efficiently accessible even if only some information of their current context is available. To fulfill these requirements the PAST DHT was extended to support range queries and modified to use points on a space-filling curve as index values. The simulation of the system has shown very good accuracy rates, on average 99%, for range queries by maintaining a logarithmic relationship to the amount of required messages sent in the DHT.  Problems have emerged from the lack of load balancing implemented into the used DHT, but it is still the case that the proposed method of using space-filling curves to build a context centric decentralized index is both sufficient and effective. Keywords: context awareness, indexing, space-flling curves, Hilbert curve,Pastry, PAST

The goal of my essay was to create and describe an effective method of introducing innovated products to regional food market using tools of marketing mix. The suggestion of new marketing mix tools application was processed in more versions. Product of the company Alimpek, Ltd. was chosen in a survey Pastry 2012. The current marketing mix of the product was analyzed. A new version of marketing mix corresponding to the possibilities of the company and a version of ideal marketing mix for a particular product.

The purpose of this master thesis is to evaluate the company Pekárny a cukrárny Klatovy, Inc. which is focused on bakery and confectionery. The master thesis is divided into several parts. The first part presents basic information about the evaluated company, the next part is focused on processing the strategic analysis with a focus on business competitiveness in the sector, this is followed by selected indicators of financial analysis. Furthermore, there is a financial plan prepared with a range of 4+ years and the final part summarizes all identified and planned facts, which is reflected in the determination of a company's value. Only publicly available information are used to meet the goals of this thesis.

Les réseaux pair-à-pair (P2P) constituent un modèle de plus en plus populaire pour la programmation d’applications Internet car ils favorisent la décentralisation, le passage à l’échelle, la tolérance aux pannes et l’auto-organisation. à la différence du modèle traditionnel client-serveur, un réseau P2P est un système réparti décentralisé dans lequel tous les nœuds interagissent directement entre eux et jouent à la fois les rôles de fournisseur et d’utilisateur de services et de ressources. Une table de hachage distribuée (DHT) est réalisée par un réseauP2P et offre les mêmes services qu’une table de hachage classique, hormis le fait que les différents couples (clef, valeur) sont stockés dans différents nœuds du réseau. La fonction principale d’une DHT est la recherche d’une valeur associée à une clef donnée. Parmi les protocoles réalisant une DHT on peut nommer Chord, Pastry, Kademlia et Tapestry. Ces protocoles promettent de garantir certaines propriétés de correction et de performance ; or, les tentatives de démontrer formellement de telles propriétés se heurtent invariablement à des cas limites dans lesquels certaines propriétés sont violées. Tian-xiang Lu a ainsi décrit des problèmes de correction dans des versions publiées de Pastry. Il a conçu un modèle, appelé LuPastry, pour lequel il a fourni une preuve partielle, mécanisée dans l’assistant à la preuve TLA+ Proof System, démontrant que les messages de recherche de clef sont acheminés au bon nœud du réseau dans le cas sans départ de nœuds. En analysant la preuve de Lu j’ai découvert qu’elle contenait beaucoup d’hypothèses pour lesquelles aucune preuve n’avait été fournie, et j’ai pu trouver des contre-exemples à plusieurs de ces hypothèses. La présente thèse apporte trois contributions. Premièrement, je présente LuPastry+, une spécification TLA+ revue de LuPastry. Au-delà des corrections nécessaires d’erreurs, LuPastry+ améliore LuPastry en introduisant de nouveaux opérateurs et définitions, conduisant à une spécification plus modulaire et isolant la complexité de raisonnement à des parties circonscrites de la preuve, contribuant ainsi à automatiser davantage la preuve. Deuxièmement, je présente une preuve TLA+ complète de l’acheminement correct dans LuPastry+. Enfin, je démontre que l’étape finale du processus d’intégration de nœuds dans LuPastry (et LuPastry+) n’est pas nécessaire pour garantir la cohérence du protocole. Concrètement, j’exhibe une nouvelle spécification avec un processus simplifié d’intégration de nœuds, que j’appelle Simplified LuPastry+, et je démontre qu’elle garantit le bon acheminement de messages de recherche de clefs. La preuve de correction pour Simplified LuPastry+ est obtenue en réutilisant la preuve pour LuPastry+, et ceci représente un bon succès pour la réutilisation de preuves, en particulier considérant la taille de ces preuves. Chacune des deux preuves requiert plus de 30000 étapes interactives ; à ma connaissance, ces preuves constituent les preuves les plus longues écrites dans le langage TLA+ à ce jour, et les seuls exemples d’application de preuves mécanisées de théorèmes pour la vérification de protocoles DHT / A distributed hash table (DHT) is a peer-to-peer network that offers the function of a classic hash table, but where different key-value pairs are stored at different nodes on the network. Like a classic hash table, the main function provided by a DHT is key lookup, which retrieves the value stored at a given key. Examples of DHT protocols include Chord, Pastry, Kademlia and Tapestry. Such DHT protocols certain correctness and performance guarantees, but formal verification typically discovers border cases that violate those guarantees. In his PhD thesis, Tianxiang Lu reported correctness problems in published versions of Pastry and developed a model called {\LP}, for which he provided a partial proof of correct delivery of lookup messages assuming no node failure, mechanized in the {\TLA} Proof System. In analyzing Lu's proof, I discovered that it contained unproven assumptions, and found counterexamples to several of these assumptions. The contribution of this thesis is threefold. First, I present {\LPP}, a revised {\TLA} specification of {\LP}. Aside from needed bug fixes, {\LPP} contains new definitions that make the specification more modular and significantly improve proof automation. Second, I present a complete {\TLA} proof of correct delivery for {\LPP}. Third, I prove that the final step of the node join process of {\LP}/{\LPP} is not necessary to achieve consistency. In particular, I develop a new specification with a simpler node join process, which I denote by {\SLP}, and prove correct delivery of lookup messages for this new specification. The proof of correctness of {\SLP} is written by reusing the proof for {\LPP}, which represents a success story in proof reuse, especially for proofs of this size. Each of the two proofs amounts to over 32,000 proof steps; to my knowledge, they are currently the largest proofs written in the {\TLA} language, and---together with Lu's proof---the only examples of applying full theorem proving for the verification of DHT protocols

<p>U radu je ispitana mogućnost primene margarina za laminiranje smanjenog sadržaja trans masnih kiselina u izradi lisnatog peciva. U prvoj fazi eksperimentalnog rada ispitivanjem uticaja vrste (MZ1 i MZ2) i količine margarina za zames (1, 3 i 5% na masu bra&scaron;na) i količine emulgatora (0,1, 0,3, i 0,5% na masu bra&scaron;na), kao i njihove interakcije na fizičke osobine testa i kvalitet peciva, definisan je sirovinski sastav osnovnog testa, koji obezbeđuje optimalnu obradivost tokom laminiranja. Rezultati merenja empirijskih i fundamentalnih reolo&scaron;kih pokazatelja kvaliteta osnovnog testa i kvaliteta peciva jasno su pokazali da je optimalna količina dodataka 1% margarina MZ2 i 0,3% emulgatora.<br />Ispitivanjem uticaja sastava masne faze margarina za laminiranje na kvalitet peciva utvrđeno je da je količinu margarina, kao i vreme odmaranja između faza laminiranja neophodno prilagoditi fizičkohemijskim osobinama margarina. Zadovoljavajući kvalitet lisnatog peciva sa margarinom MLT1 najboljih fizičkih osobina, ali i najpoželjnijeg masnokiselinskog sastava, moguće je postići dodatkom samo 35% margarina, &scaron;to je najče&scaron;e donja granica u izradi lisnatog peciva. Za dobijanje prihvatljivih fizičkih i karakterističnih senzornih osobina peciva neophodan je dodatak 45% margarina MLT3, odnosno 55% margarina MLT2 i MLT4.<br />Primena margarina MLT1 i MLT4 koji imaju veći sadržaj čvrstih triglicerida zahteva vreme odmaranja od 30 minuta. Najbolji kvalitet peciva sa margarinom MLT2 ili MLT3 koje karakteri&scaron;e niži sadržaj SFC i manja tvrdoća dobija se kada je vreme relaksacije<br />između faza laminiranja 45 minuta.<br />Optimizacijom tehnolo&scaron;kog procesa proizvodnje peciva od laminiranog testa utvrđeno je da margarini niskog sadržaja trans masnih kiselina, kod kojih su očuvane optimalne fizičke osobine, mogu uspe&scaron;no da zamene margarine dobijene postupkom parcijalne hidrogenacije biljnog ulja. Primenom margarina modifikovanog sastava masne faze moguće je smanjiti energetsku vrednost peciva za 12%, odnosno smanjenjem udela masti za 30% i trans masnih kiselina za 100% pobolj&scaron;ati nutritivnu vrednost peciva.</p> / <p>The possibility of application of low-trans margarine in the puff pastry production was investigated in this work. The base dough formula, which ensures the optimal dough handling during the laminating, has been defined in the first phase of the experimental work. It has been achieved through the analysis of the influence of two dough margarines composition (MZ1 and MZ2) and quantity (1, 3 and 5 % based on flour) in combination with emulsifier quantity (0.1, 0.3 and 0.5% based on flour) on physical properties of dough and puff pastry quality. The results of the measurements of empirical and fundamental rheological parameters of the base dough quality as well as the quality of the puff pastry, have clearly indicated that the optimal quantity of margarine MZ2 and emulsifier are 1% and 0.3%, respectively.<br />By analyzing the impact of the fat phase composition of puff pastry margarine on pastry quality, it has been revealed that the quantity of the margarine and the relaxation time between laminating, need to be adjusted to the physicochemical characteristics of the margarine.<br />It is possible to achieve the satisfactory quality of the puff pastry with margarine MLT1 of the best physical, and of the most optimal fatty acid composition, by adding only 35% of margarine which is at most times, the lowest possible quantity in producing the puff pastry. For the achievement of the acceptable physical and typical sensory characteristics of the pastry it is needed to add 45 % of the margarine MLT3, or 55% of margarine MLT2 and MLT4.<br />The use of the margarines MLT1 and MLT4 which have high values of solid fat content, requires relaxation<br />time of 30 minutes. The best quality of the pastry with margarine MLT2 or MLT3 which is typical of lower solid fat content and lower firmness is achieved when the time of the relaxation between the laminating is 45 minutes.<br />By the optimization of the production of the puff pastry, it has been identified that the margarines of the low content of trans fatty acids can successfully replace the margarines produced by the partial hydrogenation of the vegetable oil. It is possible to reduce the energy value of the pastry by 12%, by using the margarine of the modified content of the fat phase. Namely by reducing the content of the fat by 30% and trans fatty acids by 100%, it is possible to improve the nutritive value of the pastry.</p>

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Mémoire (M.P.M.O.)--Université du Québec à Chicoutimi, 1986. / Bibliogr.: p. 181. Document électronique également accessible en format PDF. CaQCU

La pâte feuilletée cuite se caractérise par une texture singulière aérée et friable, qui est générée par une alternance de fines couches laminées de matière grasse et de détrempe. L'objectif de la présente étude est d'observer les couches et de quantifier leur structure dans la pâte levée feuilletée. L'effet du nombre de couches sera étudié afin de faire varier leur structure. Deux techniques d'imagerie permettant d'accéder à des résolutions spatiales différentes (1.24µm et 0.5mm/pixel) ont été combinées : la MCBL pour caractériser les couches de matière grasse après laminage, et l'IRM pour étudier en dynamique l'évolution des couches pendant la fermentation. La méthode de traitement développée à partir des images MCBL a permis de quantifier l'épaisseur de chaque couche, et la rétractation des couches de détrempe après le laminage. Deux échelles de taille de ruptures dans les couches de matière grasse ont été identifiées grâce à la complémentarité des techniques d'imagerie. Une nouvelle méthode de quantification des proportions de trois composants (gaz, détrempe sans air et matière grasse) dans chaque pixel, appliquée aux images IRM pendant la fermentation a été utilisée. Elle a permis de suivre l'évolution de chaque couche de détrempe. Le nombre de couches (4,8 et 12), aussi bien que la position de chaque couche de détrempe, n'ont pas d'effet sur la vitesse d'expansion. L'étape de fermentation contribue le plus à l'expansion de la pâte levée feuilletée mais les couches de matière grasse n'ont pas de rôle à cette étape. Pendant la cuisson l'expansion relative de la pâte augmente de 20 à 65% de 4 à 32 couches de matière grasse et reste stable au-delà de 48 couc / Laminated dough is characterized after baking by a unique light and flaky texture which is the result of alternating thin sheeted layers of dough and fat. The aim of the present study was to visualize the layers and quantify their feature in Danish pastry like laminated dough. The effect of the number of layers was studied in order to have different structures of the layers. Two imaging techniques offering different spatial resolutions (1.24µm and 0.5mm/pixel) were combined: CLSM to characterize the fat layers after sheeting and MRI to study dynamically the layers during proving. The developed method from CLSM images allowed quantification of layers thickness and of the elastic recoil of dough layers. Two scales of fat breaches after sheeting were measured by complementary of the two imaging methods. A new method of quantification of the three components (gas, paste and fat) on each pixel in MRI images with partial volume during proving, was used. It made possible to monitor expansion of individual dough layers. Neither the number of fat layers (4, 8 and 12), nor the height position of dough layer, had an effect on the expansion rate. The proving step contributed to most of the expansion of Danish pastry, but with no specific role of fat layers. During baking, relative expansion of Danish pastry ranged from 20 to 65% for 4 to 32 fat layers and remained unchanged above 48 layers.