Laboratory determination of water (moisture) content of a soil sample by oven drying method Reference: ASTM D2216-98 Need and scope of the experiment: In almost all soil tests natural moisture content of the soil is to be determined. The knowledge of the natural moisture content is essential in all studies of soil mechanics. To sight a few‚ natural moisture content is used in determining the bearing capacity and settlement. The natural moisture content will give an idea of the state of soil in
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Mentoring and enabling learning in the practice setting A reflective account of my experience of facilitating learning‚ assessing and teaching a student or co-worker‚ and how this experience will inform my future development within the mentor or practice teacher role. Student Number: 2930211 Word Count: 3150 Part 1: Introducing the Mentorship role I am a band five registered paediatric nurse based on an orthopaedic and spinal surgical ward in a tertiary paediatric hospital. I am currently
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|PART THREE TRAINING AND DEVELOPMENT | | | | | |CHAPTER | |T Eight | |Training and Developing |8
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Table of Contents Table of Contents i-ii Executive Summary iii 1. Background of Apple Inc. P.1 2. Apple Inc.’s Brand Development Decision 1. Brand Identity 1. Salience dimension P.2 2. Brand Meaning 1. Performance dimension P.2-3 2. Imagery dimension P.4 3. Brand Reponses 1. Judgments dimension P.4-5 2. Feelings dimension P.5-6 4. Brand Relationship 1. Resonance dimension P.6 3. Marketing mix
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DETERMINING ASSESSMENT NEEDS AND TRAINING IN THE SERVICE SECTOR Dr. Farzana Firdousi Emirates Institute for Banking and Financial Studies PO Box 62091 Sharjah‚ United Arab Emirates E-mail: ffirdousi@yahoo.com Abstract Training plays a vital role in the success of organizations in the service sector. Profitability of this b sector can depend to a great extent on the service of its employees. Before any kind of training is delivered they are required to identify the training needs within their organizations
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called the flavonoids are of popular interest because researchers have found them to have the potential to contribute to better health.[1][2][3][4][5] Tea has one of the highest contents of flavonoids among common food and beverage products.[6] Catechins are the largest type of flavonoids in growing tea leaves.[7] Contents [hide] * 1 Catechins * 2 Theaflavins * 3 Tannins * 4 Metabolism * 5 See also * 6 References | ------------------------------------------------- [edit]Catechins
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Chem 110 09/26/2013 MODULE 5: Caloric Content of Food A) ABSTRACT: This laboratory exercise deals with on how to determine the caloric content of food by creating our own calorimeter. Measuring the energy content of three different food samples by using the change in water temperatures from the heat given off while burning the sample. To verify our results much further — equations‚ such as energy and heat capacity calculations‚ helped us establish on such results. As a result of the experiment
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User-generated content Brianna Hughes Northeaster State University User generated content is on the verge in the media industry and becoming a world wide system used on the internet and in commercials. The growth of new media has increased communication between many people all over the world. People are able to speak their mind through websites‚ blogs‚ pictures‚ and other user-generated media. User-generated content is another way for people to access things at a quicker pace with fast
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18/13 Sport Content Building Collated Information When you have completed your research‚ please add them to this document in this format: ExampleQ9) How has technology changed sport? Is it for the better or worse‚ or is it a double-edged sword? (NAME)You can use a mixture of point forms and short paragraphs to organise the information. Please don’t give chunks of information- that is not helpful. Be succinct‚ give as much as your friends would need if they were to use it in an example. |
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Caloric Content of Food Peter Jeschofnig‚ Ph.D. Version 42-0143-00-01 Lab Report Assistant This document is not meant to be a substitute for a formal laboratory report. The Lab Report Assistant is simply a summary of the experiment’s questions‚ diagrams if needed‚ and data tables that should be addressed in a formal lab report. The intent is to facilitate students’ writing of lab reports by providing
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