Increase in diversified teaching contexts has led researchers to investigate the potentials of telecollaboration in multicultural learning environments. While there are abundant telecollaboration ...studies, improving intercultural awareness through a theoretical model is usually under-investigated. Based on Byram's (
1997
) co-orientational and Bennett's (
1993
) developmental intercultural competence models, this study intends to raise critical intercultural competence among 50 pre-service English teachers through telecollaboration with five faculty members across European countries. Relying on data generated through (a)synchronous delivery modes in an eight-week intervention, participants' intercultural development was measured by quantitative and qualitative methods. The findings suggest that telecollaboration had a significant impact on learners' critical intercultural development. In particular, interaction with different cultural perspectives dismantled prejudices and stereotypes as evidenced by their 1) cognisance of diversity, 2) pragmatic cultural stance, 3) latent intercultural conflict and 4) oppressed gender inequality. This study reveals that telecollaboration is a viable venue for increasing pre-service teachers' critical cultural awareness and reducing biases in multicultural learning contexts.
Multilingualism research has predominantly focused on describing the various factors behind multilingual individuals' beliefs and practices in language learning and teaching. However, language and ...culture are intrinsically related and how intercultural communicative competence can contribute to this alliance remains relatively unknown. To address this research gap, the current study examined the relationship between plurilingual awareness and intercultural communicative competence together with their experiences in language classrooms. The study was based on Douglas Fir Group's (2016. A transdisciplinary framework for SLA in a multilingual world. Modern Language Journal, 100(Supplement 2016), 19-47. https://doi.org/10.1111/modl.12301) framework and Deardorff's (2006. Identification and assessment of intercultural competence as a student outcome of internationalization. Journal of Studies in International Education, 10(3), 241-266) process orientation model, with 265 EFL teacher (pre-service and in-service) participants. In this mixed-method study, data were analysed using several multiple regressions and thematic analyses. Findings indicate that plurilingual awareness is a significant predictor of the relationship between language and culture, and individuals with higher plurilingual awareness have higher intercultural communicative competence. Classroom practices yielded complementary results manifested through a) translanguaging as a motivational practice, b) coping with intercultural tensions, and c) technology in multilingual classrooms. This study has several implications for the multilingual turn in language learning and teaching.
•Chicken gelatin cross-linked using by a natural cross-linker (caffeic acid).•Caffeic acid increased the mechanical properties of chicken gelatin thermo-irreversibly.•Maximum gel strength was ...determined at 50 °C and 2.5% caffeic acid concentration.•There is a potential for exploiting of caffeic acid for gelatin cross-linking.
Chemical modifications of gelatin from mechanically separated chicken meat (MSM) residue were practiced using caffeic acid as a cross-linker. The effects of oxidation period (OP), cross-linking temperature (CT), and caffeic acid (CA) concentration were investigated. Experiments were performed using Response Surface Methodology (RSM). The effects of 16 different cross-linking modifications on the physicochemical properties of chicken gelatin gels were investigated.
Maximum gel strength was determined at 12.5 min OP, 50 °C CT and 2.5% CA concentration and this was 63% higher than the control (uncross-linked chicken gelatin). Temperature has an increasing effect on the degree of cross-linking value up to a certain degree. The highest degree of cross-linking was observed at between 50° and 55 °C. The color characteristics of gels were affected by cross-linking having more brown color. Overall this study demonstrated that caffeic acid has a potential to be an efficient natural cross-linking factor increasing the mechanical properties of chicken gelatin thermo-irreversibly.
Telecollaboration has become a dynamic subfield of CALL studies with the increasing availability of multimodal platforms in language learning and teaching. Although current studies mostly have ...focused on bilingual and bicultural exchanges, affordances of multi-faceted teacher identity have not received considerable attention. To address this gap, 57 teacher candidates took part in an eight-week telecollaboration project with four instructors from European universities.
Drawing on Deardorff, D. K. 2006. "Identification and Assessment of Intercultural Competence as a Student Outcome of Internationalization." Journal of Studies in International Education 10 (3): 241-266. process orientation and Bennett, M. J. 1993. "Towards Eethnorelativism: A Developmental Model of Iintercultural Sensitivity." In Education for the Intercultural Experience, edited by R. Michael Paige, 21-71. Yarmouth, ME: Intercultural Press developmental models, teacher candidates' identity negotiations were analysed through the data generated on (a)synchronous modes.
Findings suggest that dynamics resulting from multicultural and multilingual identity contribute to higher intercultural communicative competence, and teacher candidates' intercultural development is manifested through their (a) intercultural adjustment, (b) culture-specific identity orientations, (c) gender socialisation and (d) culture and technology interplay. This study provides several implications for EFL practitioners to foster intercultural communicative competence in language classes and utilise telecollaboration as a valuable asset with concrete outcomes for upcoming studies.
Chicken gelatin derived from poultry by-product was combined with caffeic acid (CA), rutin (RUT) and glycerol (GLY) to obtain biodegradable films. Optimum cross-linking conditions were investigated ...using Response Surface Methodology (RSM). The results showed that cross-linking led to lower L* value and higher b*, and the higher opacity values in the films. Water solubility (WS) decreased up to 50% after the incorporation of 1.25% CA compared to the commercial gelatin (cattle and pig based) films. Crosslinking improved the thermal stability and the tensile strength (TS) of films. Optimized cross-linking combination was determined as 0.96-1.56% CA, 0-1.25% RUT, and 29.5-30.5% GLY. Overall, this study demonstrated that crosslinking by CA and RUT can be used to improve the physical and barrier properties of gelatin films having excellent potential for the development of biodegradable films for packaging uses. These films may also result in an improvement and added value in poultry by-products.
Quality loss of food products is an important problem for food producers and consumers. Edible coating application is an alternative method to preserve food quality and to extend shelf life. In this ...study, a coating solution composed of chicken gelatin (0-6%), chitosan (0-2%) and sorbitol (0-1.5%), was practiced to preserve chicken patty during frozen storage. Gelatin was extracted from chicken MSM (Mechanically Separated Meat) residue and chicken patties were prepared from spent hen. The physicochemical properties (moisture, pH, thiobarbituric acid value, shrinkage value, texture and color) of chicken patties were evaluated using response surface methodology (RSM) by 15 diff erent coating combinations. The increase in gelatin and chitosan concentrations reduced significantly lipid oxidation. The application of chitosan decreased hardness of chicken patties and improved texture properties. Shrinkage decreased by increasing sorbitol concentration. Overall, an optimal coating blend formed by chicken gelatin (6%), chitosan (1.5-2.0%) and sorbitol (1.0-1.5%) showed the best eff ect on preserving quality of chicken patties during frozen storage.
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