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Visar resultat 1 - 5 av 37 avhandlingar som matchar ovanstående sökkriterier.

1. 1. Internal capacities for school improvement : Principals' views in Swedish secondary schools

   Författare :Conny Björkman; Anders Olofsson; Olof Johansson; Kauko Hämäläinen; Umeå universitet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; school improvement; successful schools; capacity building; internal capacities; collaboration forms; staff development; leadership; principals´ views; Education; Pedagogik;

   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

3. 2. Moving Beyond Internal Affairs : Making Sense of Principals' Leadership Practices in Collaboration for School Improvement

   Författare :Susanne Sahlin; J OLa Lindberg; Lena Ivarsson; Helene Ärlestig; Michael Schratz; Mittuniversitetet; []
   Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; beyond‐school collaboration; collaboration; leadership; leadership practices; organisation; principal; principal leadership; school leader; teacher.;

   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

4. 3. Inductively Coupled Plasma Atomic Emission Spectrometry : Exploring the Limits of Different Sample Preparation Strategies

   Författare :Barbro Kollander; Jean Pettersson; Marit Andersson; Jonas Bergquist; Grethe Wibetoe; Uppsala universitet; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; multi element analysis; trace element; ICP-AES; inductively coupled plasma atomic emission spectromtery; water analysis; liver analysis; non digested samples; medical samples; biological samples; samples from biopsies and autopsies; mice organ; fast analysis; internal standard; preconcentration; matrix elimination; Cu; Zn; Mn; Co; Pb; Cd; Mg; Ca; Fe; Ni; Cr; S; P; K; Al; Analytical chemistry; Analytisk kemi; Analytical Chemistry; Analytisk kemi;

   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

5. 4. Properties of Interfacial Proteinaceous Films with Emphasis on Oral Systems

   Författare :Cecilia Hahn Berg; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; Livsmedelsteknik; trypsin; SDS elutability; statherin; salivary proteins; salivary pellicle; proline-rich proteins; plaque control; mucins; microbial adhesion; lubrication; krillase; intraoral friction; hydroxyapatite; gelatin; exchange; enzymes; ellipsometry; dental plaque; degradation; colloidal probe; calcium-induced precipitation; adsorption; atomic force microscopy; total internal reflectance fluorescence spectroscopy;

   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

7. 5. Heat and Mass Transfer in Impingement Cooking. Aspects of Food Quality

   Författare :Urban Wählby; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; cooking; impingement; meat; mass transfer; buns; food quality; heat transfer;

   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