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Mathematics teacher quality: its distribution and relationship with student achievement in Turkey
Zeynep Ebrar Yetkiner Özel 서울대학교 교육연구소 2013 Asia Pacific Education Review Vol.14 No.2
A main purpose of the present study was to investigate the distribution of qualified mathematics teachers in relation to students’ socioeconomic status (SES), as measured by parental education, among Turkish middle schools. Further, relationships between mathematics teacher quality indicators and students’ mathematics achievement were explored. Data from the 2007 Trends in International Mathematics and Science Study were used. Relationships between mathematics teacher quality and students’ mathematics achievement were investigated using hierarchical linear modeling. The current study identified SES-related inequities in access to qualified mathematics teachers in Turkey. Low-SES students were more likely to be taught by mathematics teachers who had less than 3 years of experience or who did not hold a degree in mathematics or mathematics education. On the other hand, years of experience and a degree in mathematics or mathematics education were found to be substantially related to Turkish eighth-grade students’ mathematics achievement. Low-SES students’ mathematics teachers were also more likely to report a lack of confidence in their preparation to teach various mathematics contents.
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Buyukduman Eda,Kirtil Hatice Ebrar,Metin Banu 한국미생물·생명공학회 2022 한국미생물·생명공학회지 Vol.50 No.1
Acetic acid bacteria (AAB) are versatile organisms involved in the production of variety of fermented foods, such as vinegar and kombucha, and products of biotechnological relevance, such as bacterial cellulose. In the present study, Malatya apricot, a variety with protected designation of origin (PDO), and vinegar samples produced using various fruits were used to isolate AAB. The 19 AAB isolates obtained were typed using (GTG)5 fingerprinting, and the ones selected were identified by sequencing either 16S rDNA alone or in combination with 16S-23S rRNA internal transcribed spacer region or ligA gene. While all apricot isolates (n = 10) were Gluconobacter cerinus, vinegar isolates (n = 9) were composed of Komagataeibacter saccharivorans, Acetobacter syzygii, and possible two new species of AAB, Komagataeibacter sp., and Gluconobacter sp. (GTG)5 fingerprinting showed the presence of several genotypes of G. cerinus in the apricot samples. Screening for some technologically relevant properties, including thermotolerance, ethanol tolerance, and cellulose production capability, showed that all Komagataeibacter and some Gluconobacter isolates could tolerate the temperature of 35℃, and that vinegar isolates could tolerate up to 8% ethanol. One isolate, Komagataeibacter sp. GUS3 produced bacterial cellulose (1 g/l) and has the potential to be used for cellulose production.
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