文章以微生物学实验课程教学模式为研究对象,基于成果导向的教育(outcome based education,OBE)理念,从理论出发,梳理了课程主导思想及其知识框架;同时,围绕ADDIE教学模型中分析(Analyze)、设计(Design)、开发(Develop)、实施(Implement...文章以微生物学实验课程教学模式为研究对象,基于成果导向的教育(outcome based education,OBE)理念,从理论出发,梳理了课程主导思想及其知识框架;同时,围绕ADDIE教学模型中分析(Analyze)、设计(Design)、开发(Develop)、实施(Implement)和评价(Evaluate)五个环节,具体设计了实践课程教学过程,优化了实践教学内容,并形成了由基础模块和高阶模块构成的双模块实验教学模式。该模式以学生为中心,既强调基础技能的培养,又注重综合能力的提升,注重全方位调动学生的实践操作积极性,同时引入网络视频资源和虚拟仿真平台,以满足线上线下不同场景的学习要求。经过两轮实践,有效提高了学生在教学过程中的参与感,培养了学生的独立思考、团队协作、问题解决和科研创新等能力,取得了较好的学习效果。展开更多
Aiming to optimize the beer production process by improving the properties of beer and reducing production costs at the J.S.C. ＂Birra Peja＂ brewery, Peja, Kosovo, this study did an evaluation of beer produced using ...Aiming to optimize the beer production process by improving the properties of beer and reducing production costs at the J.S.C. ＂Birra Peja＂ brewery, Peja, Kosovo, this study did an evaluation of beer produced using six different malts. Four of the six studied malts were produced in four European countries： Ukraine, Croatia, Serbia and Kosovo; and, the other two malts were obtained from two （2） 30：70 proportion mixtures： one from Kosovo and Ukraine and another one from Kosovo and Croatia. Chemical, microbiological, sensory and tasting analyses were carried on beers produced by these malts. The study included three working groups from： ＂Birra Peja＂; the Agricultural University of Tirana, Albania and ＂Union Brewery＂, Ljubljana, Slovenia. Chemical and microbiological tests were based on methods under the EBC （European Beer Convention） and MEBAK （Mitteleurop^iische Brautechnische Analysenkommision e.V.） guidelines. The analyses and assessments made for the quality of beer have come to the conclusion that beer produced by Croatian origin malt corresponds to a better quality beer.展开更多
This paper is dedicated to results of studying microbiological, physico-chemical and organoleptical parameters of apple juice processed by shungite. Shungite is a natural mineral which has special structural compositi...This paper is dedicated to results of studying microbiological, physico-chemical and organoleptical parameters of apple juice processed by shungite. Shungite is a natural mineral which has special structural composition, characterized by the existence of fullerenes and nanotubes. This paper explains the methods applied by the authors to prepare shungite for experimental research, to process apple juice by adsorbent, to determine the quantity of microorganisms in juice after it interacted with shungite, weight percentage of dissolvable dry solids, active acidity and quality parameters. In juice, processed by shungite, bacteria, fungi and yeast were detected. The authors made a comparison between microbial population in juice before and after its interaction with shungite. The paper refers to method under which shungite adsorbs bacteria, fungi and yeasts. The authors presented the results of studying dry solids content, active acidity of apple juice, processed by shungite at various temperatures and conducted assessment of apple juice quality after its interaction with sorbent. Through their research, the authors established rational parameters of apple juice processed by shungite under which the maximum reduction of microbial insemination is reached. The research proved that after apple juice interacts with shungite, its dry solids content and active acidity level remain unchanged. This paper confirmed high quality parameters of apple juice processed by shungite. Taking into account the obtained results, the authors concluded that use of shungite to process apple juice does not require expensive equipment, complex maintenance of the processing procedure, which reduce the cost value of a manufactured product.展开更多
文摘文章以微生物学实验课程教学模式为研究对象,基于成果导向的教育(outcome based education,OBE)理念,从理论出发,梳理了课程主导思想及其知识框架;同时,围绕ADDIE教学模型中分析(Analyze)、设计(Design)、开发(Develop)、实施(Implement)和评价(Evaluate)五个环节,具体设计了实践课程教学过程,优化了实践教学内容,并形成了由基础模块和高阶模块构成的双模块实验教学模式。该模式以学生为中心,既强调基础技能的培养,又注重综合能力的提升,注重全方位调动学生的实践操作积极性,同时引入网络视频资源和虚拟仿真平台,以满足线上线下不同场景的学习要求。经过两轮实践,有效提高了学生在教学过程中的参与感,培养了学生的独立思考、团队协作、问题解决和科研创新等能力,取得了较好的学习效果。
文摘Aiming to optimize the beer production process by improving the properties of beer and reducing production costs at the J.S.C. ＂Birra Peja＂ brewery, Peja, Kosovo, this study did an evaluation of beer produced using six different malts. Four of the six studied malts were produced in four European countries： Ukraine, Croatia, Serbia and Kosovo; and, the other two malts were obtained from two （2） 30：70 proportion mixtures： one from Kosovo and Ukraine and another one from Kosovo and Croatia. Chemical, microbiological, sensory and tasting analyses were carried on beers produced by these malts. The study included three working groups from： ＂Birra Peja＂; the Agricultural University of Tirana, Albania and ＂Union Brewery＂, Ljubljana, Slovenia. Chemical and microbiological tests were based on methods under the EBC （European Beer Convention） and MEBAK （Mitteleurop^iische Brautechnische Analysenkommision e.V.） guidelines. The analyses and assessments made for the quality of beer have come to the conclusion that beer produced by Croatian origin malt corresponds to a better quality beer.
文摘This paper is dedicated to results of studying microbiological, physico-chemical and organoleptical parameters of apple juice processed by shungite. Shungite is a natural mineral which has special structural composition, characterized by the existence of fullerenes and nanotubes. This paper explains the methods applied by the authors to prepare shungite for experimental research, to process apple juice by adsorbent, to determine the quantity of microorganisms in juice after it interacted with shungite, weight percentage of dissolvable dry solids, active acidity and quality parameters. In juice, processed by shungite, bacteria, fungi and yeast were detected. The authors made a comparison between microbial population in juice before and after its interaction with shungite. The paper refers to method under which shungite adsorbs bacteria, fungi and yeasts. The authors presented the results of studying dry solids content, active acidity of apple juice, processed by shungite at various temperatures and conducted assessment of apple juice quality after its interaction with sorbent. Through their research, the authors established rational parameters of apple juice processed by shungite under which the maximum reduction of microbial insemination is reached. The research proved that after apple juice interacts with shungite, its dry solids content and active acidity level remain unchanged. This paper confirmed high quality parameters of apple juice processed by shungite. Taking into account the obtained results, the authors concluded that use of shungite to process apple juice does not require expensive equipment, complex maintenance of the processing procedure, which reduce the cost value of a manufactured product.
