Developing a Student Conception of Academic Rigor     

John Draeger  Pixita del Prado Hill  Ronnie Mahler 《Innovative Higher Education》2015,40(3):215-228

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Perceived health problems in swimmers according to the chemical treatment of water in swimming pools     

Álvaro Fernández-Luna  Pablo Burillo  José Luis Felipe  Julio del Corral  Jorge García-Unanue  Leonor Gallardo 《European Journal of Sport Science》2016,16(2):256-265

The objective of this study was to determine which chemical treatment used for disinfecting water in indoor swimming pools had the least impact on users' perceptions of health problems, and which generated the greatest satisfaction with the quality of the water. A survey on satisfaction and perceived health problems was given to 1001 users at 20 indoor swimming pools which used different water treatment methods [chlorine, bromine, ozone, ultraviolet lamps (UV) and salt electrolysis]. The findings suggest that there is a greater probability of perceived health problems, such as eye and skin irritation, respiratory problems and skin dryness, in swimming pools treated with chlorine than in swimming pools using other chemical treatment methods. Pools treated with bromine have similar, although slightly better, results. Other factors, such as age, gender, time of day of use (morning and afternoon) and type of user (competitive and recreational), can also affect the probability of suffering health problems. For all of the above, using combined treatment methods as ozone and UV, or salt electrolysis produces a lower probability of perceived health problems and greater satisfaction.  相似文献   

Teaching competences necessary for developing key competences of primary education students in Spain: teacher assessments     

Ángel De-Juanas Oliva  Rosa Martín del Pozo  Encarnación Pesquero Franco 《Teacher Development》2016,20(1):123-145

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Editorial     

Julio Grao  & José-Giné Mora 《European Journal of Education》2000,35(1):1-5

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Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes     

Yasmine Saidi  Beatriz del Rio  Djamel Eddine Senouci  Begoa Redruello  Beatriz Martinez  Victor Ladero  Mebrouk Kihal  Miguel A. Alvarez 《Food Technology and Biotechnology》2020,58(3):260

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Red pigment production by Penicillium purpurogenum GH2 is influenced by pH and temperature     

Méndez A  Pérez C  Montañéz JC  Martínez G  Aguilar CN 《Journal of Zhejiang University. Science. B》2011,12(12):961-968

The combined effects of pH and temperature on red pigment production and fungal morphology were evaluated in a submerged culture of Penicillium purpurogenum GH2, using Czapek-Dox media with d-xylose as a carbon source. An experimental design with a factorial fix was used: three pH values (5, 7, and 9) and two temperature levels (24 and 34 °C) were evaluated. The highest production of red pigment (2.46 g/L) was reached with a pH value of 5 and a temperature of 24 °C. Biomass and red pigment production were not directly associated. This study demonstrates that P. purpurogenum GH2 produces a pigment of potential interest to the food industry. It also shows the feasibility of producing and obtaining natural water-soluble pigments for potential use in food industries. A strong combined effect (p<0.05) of pH and temperature was associated with maximal red pigment production (2.46 g/L).  相似文献   

Editorial     

Julio González Bello 《International Journal for Educational and Vocational Guidance》2015,15(3):191-192

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The world of work between the personal and the collective: a demand for social justice and guidance for Latin America     

Julio Gonzalez Bello  Omaira Chacón 《International Journal for Educational and Vocational Guidance》2015,15(3):237-246

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The academic writing process in Spanish universities: perceptions of students and faculty / El proceso de escritura académica en la universidad española: percepciones de estudiantes y profesores     

Javier Marín  Sonia López  Julio Roca-De-Larios 《Cultura y Educación》2015,27(3):504-533

Abstract

This paper is intended as an exploration of university faculty and students’ perceptions of a number of dimensions involved in the written composition of academic texts. We analysed the responses to scale 3 in the European Writing Survey (EUWRIT) (in its Spanish version: Encuesta Europea sobre la Escritura Académica, EEEA) by a group of social science and humanities students (n = 1,030) and faculty (n = 230) from nine Spanish universities. We then examined the similarities and differences in their perceptions and established a factorial structure of the different dimensions underlying the writing process. The data indicate that both groups concur in the value assigned to both changing ideas in the course of the composition process (although this process seems to be understood differently by each group) and the revision and feedback processes. The students, however, claim to be involved in more planning and previous reading activities than the teachers perceive them to be. The significance of these results for a process-oriented perspective in academic writing is discussed.  相似文献   

Teachers' digital competence to assist students with functional diversity: Identification of factors through logistic regression methods     

Julio Cabero-Almenara  Francisco D. Guillén-Gámez  Julio Ruiz-Palmero  Antonio Palacios-Rodríguez 《British journal of educational technology : journal of the Council for Educational Technology》2022,53(1):41-57

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