A Guide to Teaching Practice is the major standard text for all students on initial teacher training courses in the UK. Authoritative yet accessible, it covers the important basic skills and issues that students need to consider during their practice, such as planning, classroom organization, behaviour management and assessment. The book's focus on the quality of teaching and learning and consideration of the latest regulations and guidelines ensures that it fits comfortably within TTA and OFSTED frameworks. In addition, comprehensively revised and fully updated, this fifth edition features brand new chapters on the foundation stage, legal issues, learning and teaching and using ICT in the classroom, as well as new material on numeracy, literacy, children's rights, progress files and gifted and talented children. This book is the most respected and widely used textbook for initial teacher training courses and will be an essential resource for any student teacher. -- Publisher description.

The kinetics of thermal degradation of ascorbic acid was studied in a Maltodextrin matrix at different temperatures between 75 and 140 °C. Isothermal experiments were performed with samples earlier equilibrated in environments of known aw at 4 °C, enclosed in hermetically sealed vials, with water contents (w) between 0.17 and 1.68 g water/g solids. Sampling times were selected according to an optimal experimental design in terms of minimum confidence regions of the parameters estimated, using the Bigelow model and estimates from preliminary experiments. The results showed a quadratic dependence of the reference D-value and linear dependence of the z-value with moisture content: Dr(140 °C) = 150.07 − 290.73w + 269w2 (min); z = 12.14 + 22.99w (°C) and showed the applicability of D-optimal designs for determining kinetic parameters in complex situations, with limited experimental requirements. The dependence of the rate constants with water content could not be described by the WLF model in qualitative terms, although in absolute values this model could be used with constants similar to those expected from glass transition theory. The thermodynamic analysis of the results showed a good application of the compensation theory in the whole range of water contents.

This is an exceptional book. It tempted me to throw out most of my collected works on the management of change, because the author has somehow succeeded by including almost every aspect of educational change that any practitioner would wish to consider....Overall this is a very stimulating book. It is packed with information and the ideas and concepts contained could pack a school development plan for many years' - School Leadership and Management The theories and practices from the literature on business, manufacturing and commerce which inform principles for managing change in education are identified in this book.The author shows how the complexity of change can be addressed effectively.

Adsorption of wine proteins is an essential step in the production of white and rose wines. In order to develop environmentally friendly adsorption processes, non-swelling adsorbents are required. The performance of selected non-swelling ion-exchange resins (Macro-Prep� 50S and Streamline� SP) was studied by describing the process kinetics of the adsorption of BSA in a model wine solution. The process was assumed to be diffusion controlled and a shrinking core model was applied. Experiments were performed in the 5�35�C temperature range and with different equilibrium partition coefficients. The results obtained with the shrinking core model were theoretically consistent and the apparent diffusivity values correlated very well with theoretically estimated effective diffusivities combined with a linear dependence of porosity with temperature. Separating the temperature effect on porosity, the apparent diffusivity followed an Arrhenius type dependency with temperature with 16.9 kJ/mole activation energy.

The inactivation kinetics of horseradish peroxidase were determined at several values of pH (3, 4, 7, 9 and 10), temperature (40 to 70 °C) and pressure (7, 8 and 9 kbar). The data were obtained by taking samples from the moment that pressure inside the hydrostatic high pressure vessels reached the value specified, and therefore relate to isothermal and isobaric conditions. The inactivation kinetics were non‐log linear and could be individually well described by the conventional two‐fraction model, but the overall consistency of the kinetic parameters of this model was poor and the model was clearly not robust. Inversely, the kinetic model based on the Weibull probability distribution function yielded good individual fits and also a good overall consistency of the kinetic parameters. The whole set of 327 data points could be well described by an overall model considering that the shape parameter (ß) varied with pressure but not with temperature and that the rate parameter (1/α) varied with temperature according to an Arrhenius law, with a pressure‐independent activation energy, and varied exponentially with pressure. The activation energy and the pressure‐sensitivity parameter did not vary with pH up to pH 9. The results suggested a discontinuity of the kinetic behaviour at pH 10, with a different inactivation mechanism prevailing.

This paper shows how mathematical concepts can be displayed on World Wide Web pages. A few of the most interesting solutions are outlined although a few others are missing and a few more will be invented very soon. It is for authors to decide which system is the most suitable for their purposes.

The protein adsorption capacity of different materials was evaluated to assess their potential efficacy as alternative adsorbents for the removal of proteins from wines, with the purpose of finding suitable low-swelling materials that could be used in a percolated bed. The adsorbents tested were thermally treated sodium bentonite, low-swelling adsorbing clays, ion exchange resins and other protein adsorbents (silica gel, hydroxyapatite and alumina). The materials were evaluated by analysing both the capacity to stabilize untreated white wines, according to a heat test, and by characterizing the adsorption isotherms of bovine serum albumin (BSA) in a model wine (water, ethanol and K-bitartrate). Breakthrough curves in a packed bed were determined experimentally for some materials, showing the influence of the adsorption isotherm shape. Some ion-exchange resins showed a favourable behaviour and have good potential as alternative adsorbents.

This work describes a method to study glass transition on native starch powders, based on dynamical mechanical thermal analysis using compression tests, and was applied to wheat flour (13.5% water content). This method will allow the determination of Tg in native (unprocessed) starchy materials, with minimal disturbance of the natural structures. The influence of the test conditions (heating rate, frequency and strain) on the glass transition measurements was determined using factorial designs. The values of Tg determined as the maxima of the energy dissipation (peaks in E_) of native flour and of freeze-dried pre-gelatinized flour were not statistically different (around 64 �C). The heating rate did not affect the measurements in the range tested (0.25 to 1 �C min_1). An interactive effect of the strain amplitude and the frequency was detected. The significance of this interaction can be caused by differences in mechanical energy dissipation, which would indicate that not only temperature but also the total energy input may affect this transition. Slight effects of phase separation between gluten and starch were found on native flour.