title: A critical analysis of interpretive research studies in cooperative education and internships

authors: Coll, Richard K.

subjects: interpretive

abstract: Much research in co-op has utilized a quantitative or experimental approach within a positivist paradigm. Here we present a critical analysis of interpretive/qualitative studies in terms of output, diversity, quality, along with an overview of the topics investigated. Our analysis suggests that interpretive work is a substantial part of co-op research output, and that is spans a wide range of programs, disciplines and geographical locations. Similar themes to those investigated by a quantitative approach are investigated by interpretive researchers, but there is emphasis in interpretive work on understanding more details of co-op issues in relation to the educational context.

text: A critical analysis of interpretive research studies in cooperative education and internships Much research in co-op has utilized a quantitative or experimental approach within a positivist paradigm. Here we present a critical analysis of interpretive/qualitative studies in terms of output, diversity, quality, along with an overview of the topics investigated. Our analysis suggests that interpretive work is a substantial part of co-op research output, and that is spans a wide range of programs, disciplines and geographical locations. Similar themes to those investigated by a quantitative approach are investigated by interpretive researchers, but there is emphasis in interpretive work on understanding more details of co-op issues in relation to the educational context.

year: 2009

title: A new technology for imparting oak character to wine: application to a New Zealand chardonnay wine

authors: Gribble, Craig Peter

abstract: An analytical method using gas chromatography combined with mass spectrometry in selected ion mode (GC/MS-SIM) was developed to monitor the levels of aromatic woody compounds present in a New Zealand Chardonnay wine at the part per billion level. This technique was also used to determine the levels of compounds present in oak wood.

Sensory evaluations of experimental wines were carried out by experienced winemakers. Each assessment was complemented by the chemical analyses to provide an overall impression for the wines. The combination of winemaker’s perception and chemical determinations were employed with all wine ageing and wooding trials carried out as part of the project.

A selection of ageing containers were chosen to monitor the ageing profiles of a Chardonnay wine under different conditions. New French oak barrels are the preferred ageing containers by the winemakers at Morton Estate Winery; especially those from Seguin Moreau and Dargaud & Jaegle. New French oak releases extractable compounds at a rate which is considered desirable. Wines which were aged in new French oak were described as ‘elegant’ and showed ‘crisp, fresh oaky character.’ Wines aged in used barrels and stainless steel scored lower in the sensory evaluations.

New French oak barrels contain elevated levels of aromatic compounds on the interior surface of each barrel due to thermal modifications which occur during the toasting process. The levels of these compounds are lower in used oak barrels.

It was found that heating used oak wood in an electric kiln increased the levels of aromatic compounds in the wood. Wrapping the oak in foil allowed longer toasting times and produced higher levels of thermal degradation products. These same products are considered desirable in higher quality wines.

The rates of release of extractable compounds from wood into ethanolic solutions and the effect of surface area was investigated. Toasted oak cubes of a particular dimension were found to release these compounds at a rate similar to that of new French oak. These cubes were suspended throughout the body of the wine using a new technology called the ‘oak necklace.’ The oak ageing trials over the 1993, 1994 and 1995 vintages provided encouraging evidence that Chardonnay wine exhibiting new oak character can be achieved using this new technology.

text: A new technology for imparting oak character to wine: application to a New Zealand chardonnay wine An analytical method using gas chromatography combined with mass spectrometry in selected ion mode (GC/MS-SIM) was developed to monitor the levels of aromatic woody compounds present in a New Zealand Chardonnay wine at the part per billion level. This technique was also used to determine the levels of compounds present in oak wood.

Sensory evaluations of experimental wines were carried out by experienced winemakers. Each assessment was complemented by the chemical analyses to provide an overall impression for the wines. The combination of winemaker’s perception and chemical determinations were employed with all wine ageing and wooding trials carried out as part of the project.

A selection of ageing containers were chosen to monitor the ageing profiles of a Chardonnay wine under different conditions. New French oak barrels are the preferred ageing containers by the winemakers at Morton Estate Winery; especially those from Seguin Moreau and Dargaud & Jaegle. New French oak releases extractable compounds at a rate which is considered desirable. Wines which were aged in new French oak were described as ‘elegant’ and showed ‘crisp, fresh oaky character.’ Wines aged in used barrels and stainless steel scored lower in the sensory evaluations.

New French oak barrels contain elevated levels of aromatic compounds on the interior surface of each barrel due to thermal modifications which occur during the toasting process. The levels of these compounds are lower in used oak barrels.

It was found that heating used oak wood in an electric kiln increased the levels of aromatic compounds in the wood. Wrapping the oak in foil allowed longer toasting times and produced higher levels of thermal degradation products. These same products are considered desirable in higher quality wines.

The rates of release of extractable compounds from wood into ethanolic solutions and the effect of surface area was investigated. Toasted oak cubes of a particular dimension were found to release these compounds at a rate similar to that of new French oak. These cubes were suspended throughout the body of the wine using a new technology called the ‘oak necklace.’ The oak ageing trials over the 1993, 1994 and 1995 vintages provided encouraging evidence that Chardonnay wine exhibiting new oak character can be achieved using this new technology.

year: 1998

title: Ko te reo i Te Rarawa: Pēhea rainī te tūāhua reo o ngā mātua tūpuna i Pukepoto

authors: McGrath, Daniel

abstract: Ko te reo Māori, ko te reo ā-iwi, ko te mita o te reo; ko tēhea te mea nui? Mai anō tēnei tohe, ko tēhea ko runga, ko tēhea ko raro. He tinitini nei anō ngā rangahau mō te reo Māori, mō ngā rautaki whakaora i te reo Māori. Erangi pēhea mai ana te reo ā-iwi? I te mahi nui whakaharahara ki te whakaora i te reo Māori e noho ana tērā kaupapa hei aronga matua. E kite mārika ana i ngā hua o aua mahi, hoi anō te reo ā-iwi, te hanga nei, i paria ki rāhaki. Nā, i ngā tau tata nei anō, kua kitea rawatia te wheinu o ngā uri whakaheke, o ngā mokopuna o ngā iwi ki te ako i ō rātou mita, otirā i te reo ā-iwi.
Hoi anō tēnei kaupapa rangahau he mea whakapiripiri ki ngā rangahau mō te reo Māori, waihoki mō te reo ā-iwi. E āta mātai atu ana te titiro ki te reo ake anō o Te Rarawa, otirā ki te reo o ngā kaumātua i noho ai i Pukepoto. Ko ngā whāinga matua o te rangahau kia kitea pēnā rainī he patanga wō te reo i te kāinga ki te mana, ki te ahurea o te tangata, ka tahi. Ka rua, kia huraina mai ai ngā āhuatanga motuhake o te reo o Te Rarawa, otirā, o te reo i Pukepoto. I runga i tērā, ko te pātai matua o te rangahau nei, ko tēnei;
Pēhea hoki nei te tūāhua reo Māori i kōrerohia ai e ngā mātua tūpuna, e ngā wheinga i Pukepoto?
Nā, e tutuki ngā whāinga rangahau, i arohia wētahi rīpene kei te pātaka kōrero o Te Reo Irirangi Māori o Te Hiku o Te Ika e mau nei ngā reo o ngā kaumātua o te kāinga e kōrero ana mō ngā tini āhuatanga e hāngai ana ki ō rātou nā ao. E tāwharautia ana tēnei kaupapa e te Rangahau Kaupapa Māori, ā, ko ngā tikanga, ko ngā kōrero i ahua mai i Te Rarawa i Pukepoto e noho mai ana hei tāhuhu tikanga mōku. Ko ngā taupānga hou kua oti kē nei i a Te Reo Irirangi Māori o Te Hiku o Te Ika hei taputapu e nanao atu ai a hau ki te pātaka kōrero o Te Hiku o Te Ika, e pai ai taku āta wānanga i ngā kupu, i ngā kōrero kei ngā rīpene e mau ana.
Tokowhitu katoa ngā kaumātua i āta arohia e ahau i tēnei rangahau nei, katoa i noho ai i Pukepoto. Ko tāku, he āta whakataringa atu ki wā rātou kōrero, ka āta arotake ai i wētahi kupu, i wētahi kīwaha, i wētahi whakatakotoranga rerenga kōrero i kaha whakahuangia e rātou mā. Kei te puke tuaono te roanga o ngā kōrero mō ngā kitenga o te rangahau; i mārama te kite atu he tini ngā momo kupu, ngā kīwaha me ngā rerenga kōrero he tikanga kē atu wō rātou, he whakamahinga kē anō, ka mutu, arā wētahi kāhore e tino rangona ana i wēnei wā nei. Nō reira, ko tā tēnei rangahau e whai ana kia whakahokia wēnei āhuatanga o te reo ki ngā arero o ngā uri whakaheke o Pukepoto, o Te Rarawa, otirā o Te Hiku o te Ika.

text: Ko te reo i Te Rarawa: Pēhea rainī te tūāhua reo o ngā mātua tūpuna i Pukepoto Ko te reo Māori, ko te reo ā-iwi, ko te mita o te reo; ko tēhea te mea nui? Mai anō tēnei tohe, ko tēhea ko runga, ko tēhea ko raro. He tinitini nei anō ngā rangahau mō te reo Māori, mō ngā rautaki whakaora i te reo Māori. Erangi pēhea mai ana te reo ā-iwi? I te mahi nui whakaharahara ki te whakaora i te reo Māori e noho ana tērā kaupapa hei aronga matua. E kite mārika ana i ngā hua o aua mahi, hoi anō te reo ā-iwi, te hanga nei, i paria ki rāhaki. Nā, i ngā tau tata nei anō, kua kitea rawatia te wheinu o ngā uri whakaheke, o ngā mokopuna o ngā iwi ki te ako i ō rātou mita, otirā i te reo ā-iwi.
Hoi anō tēnei kaupapa rangahau he mea whakapiripiri ki ngā rangahau mō te reo Māori, waihoki mō te reo ā-iwi. E āta mātai atu ana te titiro ki te reo ake anō o Te Rarawa, otirā ki te reo o ngā kaumātua i noho ai i Pukepoto. Ko ngā whāinga matua o te rangahau kia kitea pēnā rainī he patanga wō te reo i te kāinga ki te mana, ki te ahurea o te tangata, ka tahi. Ka rua, kia huraina mai ai ngā āhuatanga motuhake o te reo o Te Rarawa, otirā, o te reo i Pukepoto. I runga i tērā, ko te pātai matua o te rangahau nei, ko tēnei;
Pēhea hoki nei te tūāhua reo Māori i kōrerohia ai e ngā mātua tūpuna, e ngā wheinga i Pukepoto?
Nā, e tutuki ngā whāinga rangahau, i arohia wētahi rīpene kei te pātaka kōrero o Te Reo Irirangi Māori o Te Hiku o Te Ika e mau nei ngā reo o ngā kaumātua o te kāinga e kōrero ana mō ngā tini āhuatanga e hāngai ana ki ō rātou nā ao. E tāwharautia ana tēnei kaupapa e te Rangahau Kaupapa Māori, ā, ko ngā tikanga, ko ngā kōrero i ahua mai i Te Rarawa i Pukepoto e noho mai ana hei tāhuhu tikanga mōku. Ko ngā taupānga hou kua oti kē nei i a Te Reo Irirangi Māori o Te Hiku o Te Ika hei taputapu e nanao atu ai a hau ki te pātaka kōrero o Te Hiku o Te Ika, e pai ai taku āta wānanga i ngā kupu, i ngā kōrero kei ngā rīpene e mau ana.
Tokowhitu katoa ngā kaumātua i āta arohia e ahau i tēnei rangahau nei, katoa i noho ai i Pukepoto. Ko tāku, he āta whakataringa atu ki wā rātou kōrero, ka āta arotake ai i wētahi kupu, i wētahi kīwaha, i wētahi whakatakotoranga rerenga kōrero i kaha whakahuangia e rātou mā. Kei te puke tuaono te roanga o ngā kōrero mō ngā kitenga o te rangahau; i mārama te kite atu he tini ngā momo kupu, ngā kīwaha me ngā rerenga kōrero he tikanga kē atu wō rātou, he whakamahinga kē anō, ka mutu, arā wētahi kāhore e tino rangona ana i wēnei wā nei. Nō reira, ko tā tēnei rangahau e whai ana kia whakahokia wēnei āhuatanga o te reo ki ngā arero o ngā uri whakaheke o Pukepoto, o Te Rarawa, otirā o Te Hiku o te Ika.

year: 2021