Biology: Digestion Transport And ExcretionMichael Edgar
This document summarizes key concepts about digestion and transport biology. It includes discussions of diffusion experiments using solutions of different salt concentrations, properties that allow oxygen and carbon dioxide to pass through lipid bilayers, and how the activity of a Paramecium's contractile vacuole would change between hypotonic and isotonic environments. It also addresses using solutes to level the solutions in a U-tube diagram representing osmosis.
Biology - Digestion Transport And Circulation 0910guest33b126
The document discusses various biology concepts related to digestion and transport, including diffusion experiments using solutions of different salt concentrations, the properties that allow oxygen and carbon dioxide to pass through lipid bilayers, and osmosis. It provides concept checks about osmosis and the effects of environmental tonicity on a Paramecium's contractile vacuole.
Biology - Digestion Transport And Circulation 0910Michael Edgar
The document discusses various biology concepts related to digestion and transport, including diffusion experiments using solutions of different salt concentrations, the properties that allow oxygen and carbon dioxide to pass through lipid bilayers, and osmosis. It provides concept checks about osmosis and the effects of environmental tonicity on a Paramecium's contractile vacuole.
Honors - Cell membrane ~ diffusion and osmosis 1011Michael Edgar
The document discusses osmosis and cell membranes. It contains two concept check questions about how the activity of a Paramecium's contractile vacuole would change if it moved from a hypotonic to isotonic environment, and how to level the solutions in a U-tube diagram representing osmosis. The answers provided are that the contractile vacuole activity would decrease upon moving to the isotonic environment, and that adding more solute to the left side of the U-tube would level the solutions.
Honors - Cell Membrane ~ Diffusion And Osmosis 0910Michael Edgar
The document discusses osmosis and cell membranes. It asks two concept check questions about how the activity of a Paramecium's contractile vacuole would change if it moved to an isotonic environment from a hypotonic one, and how to level the solutions in a U-tube diagram representing osmosis. The answer to the second concept check question is that adding more solute to the left side of the U-tube would level the solutions.
The document discusses osmosis in red onion cells. It explains that osmosis is the diffusion of water across a semi-permeable membrane from an area of low solute concentration to high concentration. The purpose of the lab described is to observe the effects of different solutions on the size of the vacuole in red onion cells. It is hypothesized that saline solutions will cause the vacuole to shrink due to becoming hypertonic and absorbing water, while deionized water will not affect vacuole size. Observations and limitations of the experiment are also outlined.
The document describes an experiment to observe osmosis using deshelled chicken eggs. The goal is to prove that a solution in an area of high concentration will move to an area of low concentration. Raw eggs are placed in solutions of varying NaCl concentrations and their change in mass is measured over time. It is hypothesized that eggs will gain mass in more dilute solutions and lose mass in more concentrated solutions due to water diffusion through osmosis. The experiment aims to demonstrate how osmosis causes water to move across the eggs' semipermeable membranes according to concentration gradients.
This lab report summarizes an experiment that investigated how changing the concentration of hydrochloric acid affects the reaction rate with sodium thiosulfate. The experiment measured the time it took for a cross drawn on paper to disappear when placed in a solution containing sodium thiosulfate and varying concentrations of hydrochloric acid. The results showed that more concentrated acid solutions had faster reaction times, supporting the hypothesis that increasing concentration increases the number of collisions between reactants and thus increases the reaction rate.
Biology: Digestion Transport And ExcretionMichael Edgar
This document summarizes key concepts about digestion and transport biology. It includes discussions of diffusion experiments using solutions of different salt concentrations, properties that allow oxygen and carbon dioxide to pass through lipid bilayers, and how the activity of a Paramecium's contractile vacuole would change between hypotonic and isotonic environments. It also addresses using solutes to level the solutions in a U-tube diagram representing osmosis.
Biology - Digestion Transport And Circulation 0910guest33b126
The document discusses various biology concepts related to digestion and transport, including diffusion experiments using solutions of different salt concentrations, the properties that allow oxygen and carbon dioxide to pass through lipid bilayers, and osmosis. It provides concept checks about osmosis and the effects of environmental tonicity on a Paramecium's contractile vacuole.
Biology - Digestion Transport And Circulation 0910Michael Edgar
The document discusses various biology concepts related to digestion and transport, including diffusion experiments using solutions of different salt concentrations, the properties that allow oxygen and carbon dioxide to pass through lipid bilayers, and osmosis. It provides concept checks about osmosis and the effects of environmental tonicity on a Paramecium's contractile vacuole.
Honors - Cell membrane ~ diffusion and osmosis 1011Michael Edgar
The document discusses osmosis and cell membranes. It contains two concept check questions about how the activity of a Paramecium's contractile vacuole would change if it moved from a hypotonic to isotonic environment, and how to level the solutions in a U-tube diagram representing osmosis. The answers provided are that the contractile vacuole activity would decrease upon moving to the isotonic environment, and that adding more solute to the left side of the U-tube would level the solutions.
Honors - Cell Membrane ~ Diffusion And Osmosis 0910Michael Edgar
The document discusses osmosis and cell membranes. It asks two concept check questions about how the activity of a Paramecium's contractile vacuole would change if it moved to an isotonic environment from a hypotonic one, and how to level the solutions in a U-tube diagram representing osmosis. The answer to the second concept check question is that adding more solute to the left side of the U-tube would level the solutions.
The document discusses osmosis in red onion cells. It explains that osmosis is the diffusion of water across a semi-permeable membrane from an area of low solute concentration to high concentration. The purpose of the lab described is to observe the effects of different solutions on the size of the vacuole in red onion cells. It is hypothesized that saline solutions will cause the vacuole to shrink due to becoming hypertonic and absorbing water, while deionized water will not affect vacuole size. Observations and limitations of the experiment are also outlined.
The document describes an experiment to observe osmosis using deshelled chicken eggs. The goal is to prove that a solution in an area of high concentration will move to an area of low concentration. Raw eggs are placed in solutions of varying NaCl concentrations and their change in mass is measured over time. It is hypothesized that eggs will gain mass in more dilute solutions and lose mass in more concentrated solutions due to water diffusion through osmosis. The experiment aims to demonstrate how osmosis causes water to move across the eggs' semipermeable membranes according to concentration gradients.
This lab report summarizes an experiment that investigated how changing the concentration of hydrochloric acid affects the reaction rate with sodium thiosulfate. The experiment measured the time it took for a cross drawn on paper to disappear when placed in a solution containing sodium thiosulfate and varying concentrations of hydrochloric acid. The results showed that more concentrated acid solutions had faster reaction times, supporting the hypothesis that increasing concentration increases the number of collisions between reactants and thus increases the reaction rate.
Notas 2.3.3 PPT: Las comidas tradicionales en el continente americanoopensunytextbooks
Este documento lista y describe brevemente los ingredientes típicos de varios platillos populares de países latinoamericanos como México, Venezuela, Paraguay y Chile. Incluye recetas como el ceviche mexicano, el chile relleno, el casado costarricense, la bandeja paisa colombiana y el pique macho chileno, entre otros. El documento ofrece una introducción breve a la diversa gastronomía de América Latina a través de sus ingredientes básicos.
El documento explica cómo comparar cosas usando los adjetivos "más" y "menos", así como las expresiones "mejor que", "peor que", "mayor que", "menor que". También cubre cómo comparar cosas de manera igual usando "tan" y "tanto/a/s como". Finalmente, distingue entre adverbios y adjetivos y proporciona ejemplos de su uso.
In restaurants in Buenos Aires, a 10% tip is standard and considered generous. Tips are usually paid in cash even if paying the bill by credit card. When tipping, be sure not to leave money on the table and walk away, as it could be taken by someone other than the server. For cafes with table service, a 10% tip is also normal, while tips are usually not expected for counter service. Tipping at bars is becoming more common, though bartenders will not ignore customers who do not tip; a tip jar is often available.
Este documento explica el uso del verbo ser en español. Ser se usa para indicar la fecha, la ocupación, las características, la hora, la posesión, las reacciones y los eventos que ocurren. También se usa para describir la composición o esencia de algo. El documento proporciona ejemplos detallados de cómo y cuándo usar cada una de estas funciones de ser.
Este documento explica el uso del verbo "gustar" en español. Explica que "gustar" significa "ser agradable" y es equivalente a "to like" en inglés. Detalla que con "gustar", el objeto que gusta se hace el sujeto de la oración y la persona a quien le gusta se expresa como objeto indirecto. Proporciona ejemplos de oraciones usando "gustar" en singular y plural, y con diferentes objetos indirectos como "me", "te", "le", "nos", "os", "les".
The imperfect tense in Spanish describes actions that were ongoing, habitual, or descriptive in the past. It is used to talk about weather, habitual actions, emotions, age, time, dates for context, and descriptions. The imperfect tense conveys background information and sets the scene. It is formed by adding AR, ER, or IR endings to the verb stem, with yo, tú, él/ella/usted, and ellos/ellas/ustedes taking different endings. Only three verbs, ser, ir, and ver, are irregular in the imperfect.
PPT 2.3.7 Las comidas tradicionales en el continente americanoopensunytextbooks
Este documento lista y describe brevemente los ingredientes típicos de varios platillos populares de países latinoamericanos como México, Venezuela, Paraguay y Chile. Incluye recetas como el ceviche mexicano, el chile relleno, el casado costarricense, la bandeja paisa colombiana y el pique macho chileno, entre otros. El documento ofrece una introducción breve a la diversa gastronomía de América Latina.
In restaurants in Buenos Aires, a 10% tip is standard. For large groups or parties of 8 or more people, a slightly higher tip is expected. Some restaurants charge a "cutlery fee" of 10-20 pesos per person that goes to the restaurant, not the waitstaff. When paying by credit card, tipping must be done with cash. When leaving a tip on the table, be careful not to walk away and leave money unattended, as it could be stolen.
For cafes with table service, a 10% tip is normal, while counter service does not require a tip. Tipping at bars is becoming more common, though not required. It is best to tip bartenders by
El documento explica cómo comparar cosas usando los adjetivos "más" y "menos", así como las expresiones "mejor que", "peor que", "mayor que", "menor que". También cubre cómo comparar cosas de manera igual usando "tan" y "tanto/a/s como". Finalmente, distingue entre adverbios y adjetivos y da ejemplos de su uso.
Este documento explica el verbo "gustar" en español y cómo funciona de manera diferente que los verbos de gusto en inglés. Explica que en español, el sujeto de "gustar" es lo que gusta en lugar de la persona, y que la persona se expresa como un objeto indirecto. También cubre las formas singulares y plurales de "gustar" y cómo se usan los pronombres de objeto indirecto para indicar a quién le gusta algo. Finalmente, menciona que hay otros verbos que funcionan de manera similar a "g
The document discusses Spanish verbs like gustar that function differently than in English. It explains that with verbs like gustar, the subject comes after the verb, so instead of saying "I like X", it's "To me, X is pleasing". It covers the formula of indirect object pronoun + verb + subject. Common verbs that work this way include gustar, encantar, molestar, and importar. The document provides examples of using these verbs in sentences and questions.
The document discusses the Spanish prepositions "a", "de", "en", "por", "para", "con", and "sin" and their various uses and English translations. It provides examples of how each preposition is used, including cases where they indicate location, possession, origin, purpose, duration, and more. It also notes where the prepositions contract with definite articles and discusses choosing between similar prepositions like "por" and "para", as well as "con" vs "sin".
1. Using indefinite articles like "a" and "an" in English and Spanish differs in some cases, especially with plural nouns.
2. In Spanish, indefinite articles are used to describe people or things in approximate amounts, as adjectives, or when preceded by words like "medio/a".
3. In English, the definite article "the" is used more broadly, including with general nouns, days of the week, languages, body parts, clothing, and times of day. It is always feminine for times.
This document discusses how to determine if something in a box is alive. It instructs students to form small groups to brainstorm questions that could be asked to find out if the contents are alive, and to consider what information would be helpful to know. The groups are given 3 minutes to discuss potential questions and relevant information.
The Salmonella experiment is an example of a controlled experiment (C). It manipulates the independent variable (gravity/weightlessness) and controls other variables through the use of a control group (mice injected on Earth).
Notas 2.3.3 PPT: Las comidas tradicionales en el continente americanoopensunytextbooks
Este documento lista y describe brevemente los ingredientes típicos de varios platillos populares de países latinoamericanos como México, Venezuela, Paraguay y Chile. Incluye recetas como el ceviche mexicano, el chile relleno, el casado costarricense, la bandeja paisa colombiana y el pique macho chileno, entre otros. El documento ofrece una introducción breve a la diversa gastronomía de América Latina a través de sus ingredientes básicos.
El documento explica cómo comparar cosas usando los adjetivos "más" y "menos", así como las expresiones "mejor que", "peor que", "mayor que", "menor que". También cubre cómo comparar cosas de manera igual usando "tan" y "tanto/a/s como". Finalmente, distingue entre adverbios y adjetivos y proporciona ejemplos de su uso.
In restaurants in Buenos Aires, a 10% tip is standard and considered generous. Tips are usually paid in cash even if paying the bill by credit card. When tipping, be sure not to leave money on the table and walk away, as it could be taken by someone other than the server. For cafes with table service, a 10% tip is also normal, while tips are usually not expected for counter service. Tipping at bars is becoming more common, though bartenders will not ignore customers who do not tip; a tip jar is often available.
Este documento explica el uso del verbo ser en español. Ser se usa para indicar la fecha, la ocupación, las características, la hora, la posesión, las reacciones y los eventos que ocurren. También se usa para describir la composición o esencia de algo. El documento proporciona ejemplos detallados de cómo y cuándo usar cada una de estas funciones de ser.
Este documento explica el uso del verbo "gustar" en español. Explica que "gustar" significa "ser agradable" y es equivalente a "to like" en inglés. Detalla que con "gustar", el objeto que gusta se hace el sujeto de la oración y la persona a quien le gusta se expresa como objeto indirecto. Proporciona ejemplos de oraciones usando "gustar" en singular y plural, y con diferentes objetos indirectos como "me", "te", "le", "nos", "os", "les".
The imperfect tense in Spanish describes actions that were ongoing, habitual, or descriptive in the past. It is used to talk about weather, habitual actions, emotions, age, time, dates for context, and descriptions. The imperfect tense conveys background information and sets the scene. It is formed by adding AR, ER, or IR endings to the verb stem, with yo, tú, él/ella/usted, and ellos/ellas/ustedes taking different endings. Only three verbs, ser, ir, and ver, are irregular in the imperfect.
PPT 2.3.7 Las comidas tradicionales en el continente americanoopensunytextbooks
Este documento lista y describe brevemente los ingredientes típicos de varios platillos populares de países latinoamericanos como México, Venezuela, Paraguay y Chile. Incluye recetas como el ceviche mexicano, el chile relleno, el casado costarricense, la bandeja paisa colombiana y el pique macho chileno, entre otros. El documento ofrece una introducción breve a la diversa gastronomía de América Latina.
In restaurants in Buenos Aires, a 10% tip is standard. For large groups or parties of 8 or more people, a slightly higher tip is expected. Some restaurants charge a "cutlery fee" of 10-20 pesos per person that goes to the restaurant, not the waitstaff. When paying by credit card, tipping must be done with cash. When leaving a tip on the table, be careful not to walk away and leave money unattended, as it could be stolen.
For cafes with table service, a 10% tip is normal, while counter service does not require a tip. Tipping at bars is becoming more common, though not required. It is best to tip bartenders by
El documento explica cómo comparar cosas usando los adjetivos "más" y "menos", así como las expresiones "mejor que", "peor que", "mayor que", "menor que". También cubre cómo comparar cosas de manera igual usando "tan" y "tanto/a/s como". Finalmente, distingue entre adverbios y adjetivos y da ejemplos de su uso.
Este documento explica el verbo "gustar" en español y cómo funciona de manera diferente que los verbos de gusto en inglés. Explica que en español, el sujeto de "gustar" es lo que gusta en lugar de la persona, y que la persona se expresa como un objeto indirecto. También cubre las formas singulares y plurales de "gustar" y cómo se usan los pronombres de objeto indirecto para indicar a quién le gusta algo. Finalmente, menciona que hay otros verbos que funcionan de manera similar a "g
The document discusses Spanish verbs like gustar that function differently than in English. It explains that with verbs like gustar, the subject comes after the verb, so instead of saying "I like X", it's "To me, X is pleasing". It covers the formula of indirect object pronoun + verb + subject. Common verbs that work this way include gustar, encantar, molestar, and importar. The document provides examples of using these verbs in sentences and questions.
The document discusses the Spanish prepositions "a", "de", "en", "por", "para", "con", and "sin" and their various uses and English translations. It provides examples of how each preposition is used, including cases where they indicate location, possession, origin, purpose, duration, and more. It also notes where the prepositions contract with definite articles and discusses choosing between similar prepositions like "por" and "para", as well as "con" vs "sin".
1. Using indefinite articles like "a" and "an" in English and Spanish differs in some cases, especially with plural nouns.
2. In Spanish, indefinite articles are used to describe people or things in approximate amounts, as adjectives, or when preceded by words like "medio/a".
3. In English, the definite article "the" is used more broadly, including with general nouns, days of the week, languages, body parts, clothing, and times of day. It is always feminine for times.
This document discusses how to determine if something in a box is alive. It instructs students to form small groups to brainstorm questions that could be asked to find out if the contents are alive, and to consider what information would be helpful to know. The groups are given 3 minutes to discuss potential questions and relevant information.
The Salmonella experiment is an example of a controlled experiment (C). It manipulates the independent variable (gravity/weightlessness) and controls other variables through the use of a control group (mice injected on Earth).
Or: Beyond linear.
Abstract: Equivariant neural networks are neural networks that incorporate symmetries. The nonlinear activation functions in these networks result in interesting nonlinear equivariant maps between simple representations, and motivate the key player of this talk: piecewise linear representation theory.
Disclaimer: No one is perfect, so please mind that there might be mistakes and typos.
dtubbenhauer@gmail.com
Corrected slides: dtubbenhauer.com/talks.html
Authoring a personal GPT for your research and practice: How we created the Q...Leonel Morgado
Thematic analysis in qualitative research is a time-consuming and systematic task, typically done using teams. Team members must ground their activities on common understandings of the major concepts underlying the thematic analysis, and define criteria for its development. However, conceptual misunderstandings, equivocations, and lack of adherence to criteria are challenges to the quality and speed of this process. Given the distributed and uncertain nature of this process, we wondered if the tasks in thematic analysis could be supported by readily available artificial intelligence chatbots. Our early efforts point to potential benefits: not just saving time in the coding process but better adherence to criteria and grounding, by increasing triangulation between humans and artificial intelligence. This tutorial will provide a description and demonstration of the process we followed, as two academic researchers, to develop a custom ChatGPT to assist with qualitative coding in the thematic data analysis process of immersive learning accounts in a survey of the academic literature: QUAL-E Immersive Learning Thematic Analysis Helper. In the hands-on time, participants will try out QUAL-E and develop their ideas for their own qualitative coding ChatGPT. Participants that have the paid ChatGPT Plus subscription can create a draft of their assistants. The organizers will provide course materials and slide deck that participants will be able to utilize to continue development of their custom GPT. The paid subscription to ChatGPT Plus is not required to participate in this workshop, just for trying out personal GPTs during it.
ESPP presentation to EU Waste Water Network, 4th June 2024 “EU policies driving nutrient removal and recycling
and the revised UWWTD (Urban Waste Water Treatment Directive)”
ESR spectroscopy in liquid food and beverages.pptxPRIYANKA PATEL
With increasing population, people need to rely on packaged food stuffs. Packaging of food materials requires the preservation of food. There are various methods for the treatment of food to preserve them and irradiation treatment of food is one of them. It is the most common and the most harmless method for the food preservation as it does not alter the necessary micronutrients of food materials. Although irradiated food doesn’t cause any harm to the human health but still the quality assessment of food is required to provide consumers with necessary information about the food. ESR spectroscopy is the most sophisticated way to investigate the quality of the food and the free radicals induced during the processing of the food. ESR spin trapping technique is useful for the detection of highly unstable radicals in the food. The antioxidant capability of liquid food and beverages in mainly performed by spin trapping technique.
EWOCS-I: The catalog of X-ray sources in Westerlund 1 from the Extended Weste...Sérgio Sacani
Context. With a mass exceeding several 104 M⊙ and a rich and dense population of massive stars, supermassive young star clusters
represent the most massive star-forming environment that is dominated by the feedback from massive stars and gravitational interactions
among stars.
Aims. In this paper we present the Extended Westerlund 1 and 2 Open Clusters Survey (EWOCS) project, which aims to investigate
the influence of the starburst environment on the formation of stars and planets, and on the evolution of both low and high mass stars.
The primary targets of this project are Westerlund 1 and 2, the closest supermassive star clusters to the Sun.
Methods. The project is based primarily on recent observations conducted with the Chandra and JWST observatories. Specifically,
the Chandra survey of Westerlund 1 consists of 36 new ACIS-I observations, nearly co-pointed, for a total exposure time of 1 Msec.
Additionally, we included 8 archival Chandra/ACIS-S observations. This paper presents the resulting catalog of X-ray sources within
and around Westerlund 1. Sources were detected by combining various existing methods, and photon extraction and source validation
were carried out using the ACIS-Extract software.
Results. The EWOCS X-ray catalog comprises 5963 validated sources out of the 9420 initially provided to ACIS-Extract, reaching a
photon flux threshold of approximately 2 × 10−8 photons cm−2
s
−1
. The X-ray sources exhibit a highly concentrated spatial distribution,
with 1075 sources located within the central 1 arcmin. We have successfully detected X-ray emissions from 126 out of the 166 known
massive stars of the cluster, and we have collected over 71 000 photons from the magnetar CXO J164710.20-455217.
Remote Sensing and Computational, Evolutionary, Supercomputing, and Intellige...University of Maribor
Slides from talk:
Aleš Zamuda: Remote Sensing and Computational, Evolutionary, Supercomputing, and Intelligent Systems.
11th International Conference on Electrical, Electronics and Computer Engineering (IcETRAN), Niš, 3-6 June 2024
Inter-Society Networking Panel GRSS/MTT-S/CIS Panel Session: Promoting Connection and Cooperation
https://www.etran.rs/2024/en/home-english/
The debris of the ‘last major merger’ is dynamically youngSérgio Sacani
The Milky Way’s (MW) inner stellar halo contains an [Fe/H]-rich component with highly eccentric orbits, often referred to as the
‘last major merger.’ Hypotheses for the origin of this component include Gaia-Sausage/Enceladus (GSE), where the progenitor
collided with the MW proto-disc 8–11 Gyr ago, and the Virgo Radial Merger (VRM), where the progenitor collided with the
MW disc within the last 3 Gyr. These two scenarios make different predictions about observable structure in local phase space,
because the morphology of debris depends on how long it has had to phase mix. The recently identified phase-space folds in Gaia
DR3 have positive caustic velocities, making them fundamentally different than the phase-mixed chevrons found in simulations
at late times. Roughly 20 per cent of the stars in the prograde local stellar halo are associated with the observed caustics. Based
on a simple phase-mixing model, the observed number of caustics are consistent with a merger that occurred 1–2 Gyr ago.
We also compare the observed phase-space distribution to FIRE-2 Latte simulations of GSE-like mergers, using a quantitative
measurement of phase mixing (2D causticality). The observed local phase-space distribution best matches the simulated data
1–2 Gyr after collision, and certainly not later than 3 Gyr. This is further evidence that the progenitor of the ‘last major merger’
did not collide with the MW proto-disc at early times, as is thought for the GSE, but instead collided with the MW disc within
the last few Gyr, consistent with the body of work surrounding the VRM.
PPT on Direct Seeded Rice presented at the three-day 'Training and Validation Workshop on Modules of Climate Smart Agriculture (CSA) Technologies in South Asia' workshop on April 22, 2024.
Unlocking the mysteries of reproduction: Exploring fecundity and gonadosomati...AbdullaAlAsif1
The pygmy halfbeak Dermogenys colletei, is known for its viviparous nature, this presents an intriguing case of relatively low fecundity, raising questions about potential compensatory reproductive strategies employed by this species. Our study delves into the examination of fecundity and the Gonadosomatic Index (GSI) in the Pygmy Halfbeak, D. colletei (Meisner, 2001), an intriguing viviparous fish indigenous to Sarawak, Borneo. We hypothesize that the Pygmy halfbeak, D. colletei, may exhibit unique reproductive adaptations to offset its low fecundity, thus enhancing its survival and fitness. To address this, we conducted a comprehensive study utilizing 28 mature female specimens of D. colletei, carefully measuring fecundity and GSI to shed light on the reproductive adaptations of this species. Our findings reveal that D. colletei indeed exhibits low fecundity, with a mean of 16.76 ± 2.01, and a mean GSI of 12.83 ± 1.27, providing crucial insights into the reproductive mechanisms at play in this species. These results underscore the existence of unique reproductive strategies in D. colletei, enabling its adaptation and persistence in Borneo's diverse aquatic ecosystems, and call for further ecological research to elucidate these mechanisms. This study lends to a better understanding of viviparous fish in Borneo and contributes to the broader field of aquatic ecology, enhancing our knowledge of species adaptations to unique ecological challenges.
Describing and Interpreting an Immersive Learning Case with the Immersion Cub...Leonel Morgado
Current descriptions of immersive learning cases are often difficult or impossible to compare. This is due to a myriad of different options on what details to include, which aspects are relevant, and on the descriptive approaches employed. Also, these aspects often combine very specific details with more general guidelines or indicate intents and rationales without clarifying their implementation. In this paper we provide a method to describe immersive learning cases that is structured to enable comparisons, yet flexible enough to allow researchers and practitioners to decide which aspects to include. This method leverages a taxonomy that classifies educational aspects at three levels (uses, practices, and strategies) and then utilizes two frameworks, the Immersive Learning Brain and the Immersion Cube, to enable a structured description and interpretation of immersive learning cases. The method is then demonstrated on a published immersive learning case on training for wind turbine maintenance using virtual reality. Applying the method results in a structured artifact, the Immersive Learning Case Sheet, that tags the case with its proximal uses, practices, and strategies, and refines the free text case description to ensure that matching details are included. This contribution is thus a case description method in support of future comparative research of immersive learning cases. We then discuss how the resulting description and interpretation can be leveraged to change immersion learning cases, by enriching them (considering low-effort changes or additions) or innovating (exploring more challenging avenues of transformation). The method holds significant promise to support better-grounded research in immersive learning.
Phenomics assisted breeding in crop improvementIshaGoswami9
As the population is increasing and will reach about 9 billion upto 2050. Also due to climate change, it is difficult to meet the food requirement of such a large population. Facing the challenges presented by resource shortages, climate
change, and increasing global population, crop yield and quality need to be improved in a sustainable way over the coming decades. Genetic improvement by breeding is the best way to increase crop productivity. With the rapid progression of functional
genomics, an increasing number of crop genomes have been sequenced and dozens of genes influencing key agronomic traits have been identified. However, current genome sequence information has not been adequately exploited for understanding
the complex characteristics of multiple gene, owing to a lack of crop phenotypic data. Efficient, automatic, and accurate technologies and platforms that can capture phenotypic data that can
be linked to genomics information for crop improvement at all growth stages have become as important as genotyping. Thus,
high-throughput phenotyping has become the major bottleneck restricting crop breeding. Plant phenomics has been defined as the high-throughput, accurate acquisition and analysis of multi-dimensional phenotypes
during crop growing stages at the organism level, including the cell, tissue, organ, individual plant, plot, and field levels. With the rapid development of novel sensors, imaging technology,
and analysis methods, numerous infrastructure platforms have been developed for phenotyping.
Osmoregulation and ratio of surface area to-volume - Clicker Questions
1. CLICKER QUESTION
While preparing a solution for a new experimental trial, Alex accidentally adds
0.09% NaCl instead of 0.9%! Unfortunately Sal placed the cells in the solution
without realizing the mistake. When viewed under a microscope Sal notices that
the cells have become swollen in appearance as opposed to their normally
flattened shape. You correctly predict that this is due to the addition of a ____
solution, which resulted in ____.
a) hypertonic; osmosis
b) hypotonic; osmosis
c) hypertonic; diffusion of salt
d) isotonic; active transport
e) hypotonic; active transport
2. CLICKER QUESTION
Cells growing in a solution with a _____ concentration of NaCl would be more
susceptible to temperature changes because they would now have a ______
surface area to volume ratio.
a) 0.9%; smaller
b) 0.9%; larger
c) 1.9%; larger
d) 1.9%; smaller
e) 0.09%; smaller
3. CLICKER QUESTION
Amoeba are single celled, free-living organisms, and a scientist is trying to
determine how the salinity of their aquatic environment might affect their ability
to thermoregulate. Amoeba are ectothermic and contain 0.9% NaCl. Amoeba
growing in a solution with a _____ concentration of NaCl would be more
susceptible to temperature changes because they would have a ______
surface area to volume ratio.
a) 0.9%; smaller
b) 0.3%; larger
c) 1.9%; larger
d) 1.9%; smaller
4. CLICKER QUESTION
When freshwater fish were placed in the saline lake, you would predict their
cells __
a) lost water by osmosis.
b) lost salt by osmosis.
c) gained water by active transport.
d) became impermeable to water.
e) increased in cell volume