Pages 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353 354 355 356 357 358 359 360 361 362 363 364 365 366 367 368 369 370 371 372 373 374 375 376 377 378 379 380 381 382 383 384 385 386 387 388 389 390 391 392 393 394 395 396 397 398 399 400 401 402 403 404 405 406 407 408 409 410 411 412 413 414 415 416 417 418 419 420 421 422 423 424 425 426 427 428 429 430 431 432 433 434 435 436 437 438 439 440 441 442 443 444 445 446 447 448 449 450 451 452 453 454 455 456 457 458 459 460 461 462 463 464 465 466 467 468 469 470 471 472 473 474 475 476 477 9534 result(s) returned

5 Questions for course

Question 1 (Objective 2)

Figure 19 is a graph showing how the viscosity (thickness and stickiness) of a woman's cervical mucus changes with time. Day 0 is the start of her menstrual period.

    Author(s): The Open University

    License information
    Related content

    Copyright © 2016 The Open University

2.5 Defining surfaces

In Section 2.1 we gave a provisional definition of a surface. The aim of this section is to formalise that definition. To do that, we need to specify three further requirements of a candidate topological space, beyond those given in the provisional definition.

The first requirement is that the surface should be in ‘just one piec
Author(s): The Open University

License information
Related content

Copyright © 2016 The Open University

Other selection methods
Welcome to Other Selection Methods a workbook in the Futures series of workbooks, which help students choose and prepare a career route after graduation. Like the other workbooks in the series you can dip in and out doing the exercises which are most relevant to you. You might want to include the exercises or the output in your personal development plan or e-portfolio. The aim of this workbook is to introduce you to a range of common selection methods used by employers to select graduates for jo
Author(s): Leeds Metropolitan University

License information
Related content

http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

Compentenze digitali 2012_parte2

Seconda parte del corso su Competenze digitali a scuol

Author(s): No creator set

License information
Related content

Health Design Technology Institute
The Health Design Technology Institute will be the home of a number of initiatives for designing technologies and ways of working to help people manage their healthcare. This includes designing better products and systems to help the healthcare industry to manage the diverse needs of a number of people with long-term health conditions.
Author(s): No creator set

License information
Related content

1.9 Summary and conclusion: ‘take-away messages’

It helps to understand the PhD in context: the modern PhD is typically a three-year research training providing evidence of the ability to conduct and bring to fruition an independent programme of research. It requires rigour and an ability to enter the discourse, but its scope is limited and it does not require perfection. Models of study and models of dissertations vary for different universities, disciplines, and topics. The key is to understand what is appropriate for your particular prog
Author(s): The Open University

License information
Related content

Copyright © 2016 The Open University

Local Economic Growth: do we know (or care) what works? [Audio]
Speaker(s): Professor Henry Overman, Alexandra Jones | Henry Overman discusses what we know about the effectiveness of different policies in driving local economic growth and asks what role, if any, this evidence plays in formulating policy. Henry Overman (@henryoverman) is Professor of Economic Geography at LSE and Director of the What Works Centre for Local Economic Growth. David Halpern is Chief Executive of Behavioural Insights Team (@B_I_Tweets). Alexandra Jones (@AlexJonesCities) is Chief
Author(s): No creator set

License information
Related content

President Coolidge, 1st Presidential Film (1924)
News coverage of President Coolidge as he speaks outside reading from paper notes. (04:01)
Author(s): No creator set

License information
Related content

Virtual Maths - Shapes, Space and Measure, Theodolite Survey simulation
Simulation of using a thodolite to calculate the height of a building.
Author(s): Leeds Metropolitan University

License information
Related content

http://creativecommons.org/licenses/by-nc-sa/2.0/uk/

Researching Mobile Learning: Frameworks, Tools and Research Designs
This edited collection sets out the issues and requirements for mobile learning research, and presents recent efforts to specify appropriate theoretical frameworks, methods and tools. Through their accounts of projects, leading researchers present their experiences and approaches to key aspects of mobile learning research such as data capture and analysis, and offer structured guidance and suggestions on adopting and extending these approaches.
Author(s): Vavoula Giasemi,Pachler Norbert,Kukulska-Hulme Agn

License information
Related content

Rights not set

Develop and update hospitality industry knowledge
This unit helps students to develop and update their knowledge of the Hospitality industry. Activity 1 covers the hospitality industry, what it is, the key departments and how to research the industry, sharing knowledge with colleagues and customers. This activity should also give students the ability to keep their knowledge of the industry up to date throughout their career. Activity 2 looks at the tourism industry and its relationship with the hospitality industry. Acti
Author(s): No creator set

License information
Related content

Organise and prepare food
This unit covers the skills and knowledge to organise and present food to customers. Activity 1 teaches students to organise themselves so that they learn to work both safely and hygienically. They will learn how to work cleanly and safely, how to select kitchen tools, how to select and prepare vegetables and how to use basic cutting techniques. In Activity 2 students will learn about reading and interpreting recipes. They will learn about selecting and preparing fruit, b
Author(s): No creator set

License information
Related content

Monitor environment
This learning object addresses the competency required to monitor the environment as part of a tailings dam management process. You will learn about the function of tailings dams, and how to inspect and maintain the dams and associated ponds. Topics include legislation, environmental impact assessments, site plans, emergency procedures and reporting.
Author(s): No creator set

License information
Related content

Monitor sales process - PRDRE16A
You have to monitor the final process that takes place between the sale and settlement of a property. We call this the sales process. You need to make sure that it runs smoothly and that all the conditions are fulfilled.
Author(s): No creator set

License information
Related content

Will I or won’t I? – How to be a valuable and efficient worker in a retail environment
Learners step through the stages of developing a career in the retail industry. The activities address retail careers, working conditions and how to find information.
Author(s): No creator set

License information
Related content

Retail industry
Learners are presented with background information about where to find information about career options and employment conditions in the retail industry.
Author(s): No creator set

License information
Related content

Manipulate stock culture environment
This unit covers a broad spectrum of issues related to manipulating stock culture environments in the aquaculture industry. Activity 1 covers the selecting of equipment, checking that it is functioning, recognising problems or malfunctions and if necessary repairing equipment. Also covers calibrating equipment to manufacturer's guidelines. Activity 2 covers emergency/contingency plans. It guides the student through an emergency and looks at solutions and crisis management
Author(s): No creator set

License information
Related content

Harvest stock
This unit covers the correct procedures for harvesting stock in the aquaculture industry. Activity 1 focuses on what needs to be done to prepare for harvesting. Includes checking the harvesting schedule, weather forecasts, pond conditions and conditions that affect harvesting. Also includes choosing appropriate harvesting equipment and protective clothing for harvesting. Activity 2 covers monitoring stock behaviour and reporting non-standard behaviour to the supervisor. U
Author(s): No creator set

License information
Related content

Handle Stock
This unit covers the correct procedures for handling stock and other tasks in the aquaculture industry. Activity 1 focuses on the importance of preparing a plan of action so that tasks are completed correctly and on time. It also shows how water and weather conditions affect the level of stock distress, and the need to plan an efficient route so that stock can be transported with only a minimal risk of stress and damage. Activity 2 covers the processes involved in checkin
Author(s): No creator set

License information
Related content

Monitor Stock and Environmental Conditions
This unit covers the knowledge and processes involved in monitoring stock health in the aquaculture industry. Activity 1 gives an introduction to water quality factors such as dissolved oxygen levels, pH, hardness, alkalinity, water temperature and salinity, and how these affect stock and other water quality factors. Activity 2 covers the location to take a water sample, methods of taking a water sample, sending it for analysis and interpreting results of water analysis.
Author(s): No creator set

License information
Related content

Pages 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353 354 355 356 357 358 359 360 361 362 363 364 365 366 367 368 369 370 371 372 373 374 375 376 377 378 379 380 381 382 383 384 385 386 387 388 389 390 391 392 393 394 395 396 397 398 399 400 401 402 403 404 405 406 407 408 409 410 411 412 413 414 415 416 417 418 419 420 421 422 423 424 425 426 427 428 429 430 431 432 433 434 435 436 437 438 439 440 441 442 443 444 445 446 447 448 449 450 451 452 453 454 455 456 457 458 459 460 461 462 463 464 465 466 467 468 469 470 471 472 473 474 475 476 477