title: Claiming collective space: Kaupapa Maori in psychology

authors: Levy, Michelle Patricia

subjects: Maori

abstract: From its inception, the Psychology Department at the University of Waikato has had a focus on issues of culture, particularly those of relevance for Maori, with these early foundations laid by Emeritus Professor James Ritchie, who in 1965 took up the founding chair of the Department. These foundations have continued to be built on, utilising a variety of different strategies. Drawing on a research base which has emerged primarily from within the Maori and Psychology Research Unit at Waikato University, this paper explores strategies which have served to carve out and claim space for Maori, both within the department, and within the wider discipline of psychology.

text: Claiming collective space: Kaupapa Maori in psychology From its inception, the Psychology Department at the University of Waikato has had a focus on issues of culture, particularly those of relevance for Maori, with these early foundations laid by Emeritus Professor James Ritchie, who in 1965 took up the founding chair of the Department. These foundations have continued to be built on, utilising a variety of different strategies. Drawing on a research base which has emerged primarily from within the Maori and Psychology Research Unit at Waikato University, this paper explores strategies which have served to carve out and claim space for Maori, both within the department, and within the wider discipline of psychology.

year: 2008

title: Te Tarata

authors: Maxwell, Te Kahautu

abstract: This composition placed second in the Haka Composition Section. Te Tarata this composition commemorates the battle of Te Tarata in Te Whakatōhea 15 October 1865. This was the aftermath of the killing of the missionary Rev Carl Sylvius Volkner on the 2 March 1865. At the battle of Te Tarata it is recorded as the only calvary charge in the New Zealand Land Wars. Te Whakatōhea ingeniously wove around the palisade walls tī kouka (Cordyline australis) or cabbage tree. When the canon ball hit the palisades the tī kouka absorbed the force of the canon ball and rebounded the ball. 20 Te Whakatohea were killed and a number of others were wounded. This composition was performed by Ōpōtiki Mai Tawhiti at the Te Matatini World Championship Kapa Haka Competition 2015.

text: Te Tarata This composition placed second in the Haka Composition Section. Te Tarata this composition commemorates the battle of Te Tarata in Te Whakatōhea 15 October 1865. This was the aftermath of the killing of the missionary Rev Carl Sylvius Volkner on the 2 March 1865. At the battle of Te Tarata it is recorded as the only calvary charge in the New Zealand Land Wars. Te Whakatōhea ingeniously wove around the palisade walls tī kouka (Cordyline australis) or cabbage tree. When the canon ball hit the palisades the tī kouka absorbed the force of the canon ball and rebounded the ball. 20 Te Whakatohea were killed and a number of others were wounded. This composition was performed by Ōpōtiki Mai Tawhiti at the Te Matatini World Championship Kapa Haka Competition 2015.

year: 2014-10-10

title: Analysis of Amino Acids in Mānuka Honey

authors: Lloyd, Alicia Marie

subjects: Amino acid

abstract: Honey, a natural product produced by honeybees, has a complex matrix of sugars proteins, minerals, vitamins, enzymes and free amino acids. Amino acids, obtained from the nectar of plants, account for 50-30 mg/kg of honey, the most abundant of which is proline, a secondary amino acid originating mainly from the haemolymph of bees.
Three methods were investigated for the analysis of amino acids in honey. The first used HPLC-UV with pre-column derivatisation, the second HPLC-MS with hydrophobic interaction chromatography, and finally HPLC-MS with aTRAQ™ derivatisation.
The HPLC-UV method involves derivatisation of amino acids by OPA-MPA and FMOC. A fully automated injection program analysed seventeen primary amino acids in 19 minutes. Ultimately, the detection by UV had inadequate sensitivity, and the secondary amino acid proline could not be detected. The method was rejected for these main reasons.
ZIC-pHILIC chromatography paired with LC-MS-MS gave high-quality separation of twenty one amino acids, detected using scheduled MRM, in 10 minutes. Amino acid recovery out of vial was low for the majority, this variation originating from sample preparation. In vial loss of amino acids could not be recovered and so investigation into the last method was initiated.
The final method used an aTRAQ™ kit which labels amino acids with a Δ8 reagent for analysis and also provides Δ0 labelled internal standards for comparison. Forty eight amino acids and internal standards can be accurately detected by MRM’s in 18 minutes. Sample preparation was optimised for honey and the method was validated.
The amino acid content of ten honeys were compared to values obtained from Massey University. Small differences in the majority of amino acids were observed. Mānuka and clover honeys from this data set were also compared, it was found that phenylalanine and tyrosine were at much higher concentrations in clover honey.
Seven mānuka honeys stored in different conditions, warm and cold, were analysed. Applied statistical analysis with the hypothesis that the warm honeys would have lower amino acid concentrations than the cold, found this to be true for seventeen amino acids. Glutamine and then lysine were at decreased concentrations after warm storage in the most honey samples.
The amino acid content of honey, analysed by this method can be used to investigate: botanical origin of honey, speed of honey production/harvest, effect on DHA conversion, inaccurate labelling, and sugar syrup addition.

text: Analysis of Amino Acids in Mānuka Honey Honey, a natural product produced by honeybees, has a complex matrix of sugars proteins, minerals, vitamins, enzymes and free amino acids. Amino acids, obtained from the nectar of plants, account for 50-30 mg/kg of honey, the most abundant of which is proline, a secondary amino acid originating mainly from the haemolymph of bees.
Three methods were investigated for the analysis of amino acids in honey. The first used HPLC-UV with pre-column derivatisation, the second HPLC-MS with hydrophobic interaction chromatography, and finally HPLC-MS with aTRAQ™ derivatisation.
The HPLC-UV method involves derivatisation of amino acids by OPA-MPA and FMOC. A fully automated injection program analysed seventeen primary amino acids in 19 minutes. Ultimately, the detection by UV had inadequate sensitivity, and the secondary amino acid proline could not be detected. The method was rejected for these main reasons.
ZIC-pHILIC chromatography paired with LC-MS-MS gave high-quality separation of twenty one amino acids, detected using scheduled MRM, in 10 minutes. Amino acid recovery out of vial was low for the majority, this variation originating from sample preparation. In vial loss of amino acids could not be recovered and so investigation into the last method was initiated.
The final method used an aTRAQ™ kit which labels amino acids with a Δ8 reagent for analysis and also provides Δ0 labelled internal standards for comparison. Forty eight amino acids and internal standards can be accurately detected by MRM’s in 18 minutes. Sample preparation was optimised for honey and the method was validated.
The amino acid content of ten honeys were compared to values obtained from Massey University. Small differences in the majority of amino acids were observed. Mānuka and clover honeys from this data set were also compared, it was found that phenylalanine and tyrosine were at much higher concentrations in clover honey.
Seven mānuka honeys stored in different conditions, warm and cold, were analysed. Applied statistical analysis with the hypothesis that the warm honeys would have lower amino acid concentrations than the cold, found this to be true for seventeen amino acids. Glutamine and then lysine were at decreased concentrations after warm storage in the most honey samples.
The amino acid content of honey, analysed by this method can be used to investigate: botanical origin of honey, speed of honey production/harvest, effect on DHA conversion, inaccurate labelling, and sugar syrup addition.

year: 2015