Sökning: "internal capacities"
Visar resultat 1 - 5 av 36 avhandlingar innehållade orden internal capacities.
1. Internal capacities for school improvement : Principals' views in Swedish secondary schools
Sammanfattning : The aim of this thesis was to describe and analyse principals´ views of collaboration forms, staff development and leadership, as critical internal capacities for school improvement, in five more successful and four less successful Swedish secondary schools, and compare the qualitative similarities and/or differences in the principals´ views at the level of schools. A successful school is understood to be a school where pupils accomplish both the academic objectives and the social/civic objectives in the National Curriculum. LÄS MER
2. Moving Beyond Internal Affairs : Making Sense of Principals' Leadership Practices in Collaboration for School Improvement
Sammanfattning : The thesis takes its point of departure from the recent interest in collaboration and networking as major school improvement strategies and the school leader’s crucial role in these processes. Educational research indicates that if schools are to meet future demands, then leadership must rest on trust within the organisation and a principal’s leadership must be understood in the frame of professional collaboration and social learning. LÄS MER
3. Inductively Coupled Plasma Atomic Emission Spectrometry : Exploring the Limits of Different Sample Preparation Strategies
Sammanfattning : This thesis describes two different sample preparation strategies for inductively coupled plasma atomic emission spectrometry (ICP-AES), and their ability regarding multi element quantification in complex samples. Sensitivity, repeatability, reproducibility and accuracy were investigated. LÄS MER
4. Properties of Interfacial Proteinaceous Films with Emphasis on Oral Systems
Sammanfattning : The present thesis addresses three issues related to proteinaceous films at solid/liquid interfaces: adsorption, lubrication and enzymatic interactions. Most of the work has been devoted to oral systems. In addition, gelatin has been investigated as a model protein. LÄS MER
5. Heat and Mass Transfer in Impingement Cooking. Aspects of Food Quality
Sammanfattning : Hot air impingement is a special form of forced convection, where the air is focused through the use of nozzles at a surface. In combination with rather high air velocities, a jet like phenomenon can evolve, which when used in for example cooking can achieve high heat transfer capacities. An Impingement oven prototype was constructed. LÄS MER