When teaching grammar, one of the biggest challenges teachers face is how to make their students achieve conceptual understanding. Some scholars have argued that metaconcepts from theoretical linguistics should be used to pedagogically and conceptually enrich traditional L1 grammar teaching, generating more opportunities for conceptual understanding. However, no empirical evidence exists to support this theoretical position. The current study is the first to explore the role of linguistic metaconcepts in the grammatical reasoning of university students of Dutch Language and Literature. Its goal was to gain a better understanding of the characteristics of students’ grammatical conceptual knowledge and reasoning and to investigate whether students’ reasoning benefits from an intervention that related linguistic metaconcepts to concepts from traditional grammar. Results indicate, among other things, that using explicit linguistic metaconcepts and explicit concepts from traditional grammar is a powerful contributor to the quality of students’ grammatical reasoning. Moreover, the intervention significantly improved students’ use of linguistic metaconcepts.
Plasmid-mediated dissemination of antibiotic resistance among fecal Enterobacteriaceae in natural ecosystems may contribute to the persistence of antibiotic resistance genes in anthropogenically impacted environments. Plasmid transfer frequencies measured under laboratory conditions might lead to overestimation of plasmid transfer potential in natural ecosystems. This study assessed differences in the conjugative transfer of an IncP-1 (pKJK5) plasmid to three natural Escherichia coli strains carrying extended-spectrum beta-lactamases, by filter mating. Matings were performed under optimal laboratory conditions (rich LB medium and 37°C) and environmentally relevant temperatures (25, 15 and 9°C) or nutrient regimes mimicking environmental conditions and limitations (synthetic wastewater and soil extract). Under optimal nutrient conditions and temperature, two recipients yielded high transfer frequencies (5 × 10–1) while the conjugation frequency of the third strain was 1000-fold lower. Decreasing mating temperatures to psychrophilic ranges led to lower transfer frequencies, albeit all three strains conjugated under all the tested temperatures. Low nutritive media caused significant decreases in transconjugants (−3 logs for synthetic wastewater; −6 logs for soil extract), where only one of the strains was able to produce detectable transconjugants. Collectively, this study highlights that despite less-than-optimal conditions, fecal organisms may transfer plasmids in the environment, but the transfer of pKJK5 between microorganisms is limited mainly by low nutrient conditions.
MULTIFILE
This study provides insights into novel combinations of hydrothermal modifications and mineral enrichment by demonstrating the versatility of this environmentally more benign approach compared to other common chemical starch modifications like crosslinking. Heat-moisture treatment (HMT) (15 % moisture, 100 °C) of native potato starch (NPS) affords granular products that gelatinise at lower temperatures, hold more water as gel, and are more susceptible to enzymatic digestion. Prior mineral enrichment of NPS with sodium, potassium, magnesium and calcium ions yielded significant changes in pasting curves, with monovalent cations increasing peak viscosity, while divalent cations decrease peak viscosity through ionic crosslinking of phosphate groups, allowing further fine tuning of swelling behaviour. Both short and long HMT (4 h and 16 h) triggered partial disruption of crystallinity and an increase in particle size without visible surface damage as evidenced by X-ray diffraction, laser diffraction and scanning electron microscopy. These novel products may find applications where a thickening agent is needed, and high levels of target minerals are desirable like sport nutrition. The viscosity behaviour, available energy and essential minerals may be beneficial to the formulation and nutritional value of energy gels, while adhering to clean-label requirements of today`s food industry.
