Lecture capture with real‐time rearrangement of visual elements: impact on student performance

The primary goal of this study is to create and test a lecture‐capture system that can rearrange visual elements while recording is still taking place, in such a way that student performance can be positively influenced. The system we have devised is capable of integrating and rearranging multimedia sources, including learning content, the instructor and students' images, into lecture videos that are embedded in a website for students to review after school. The present study employed a two‐group experimental design, with 153 participants (145 females and 8 males) making up an experimental group in which lecture courses were recorded using the new lecture‐capture system, and 149 participants (140 females and 9 males) forming a control group whose lectures were recorded by traditional means. All participants were in the freshman college and studying Introduction to Computer and Information Science in one of six classes, and were randomly assigned to one of the two groups. The participants' midterm examination and final examination scores were collected as indicators of their academic performance, with their mathematics entrance scores used as a pre‐test. The findings obtained from analysis of covariance (ANCOVA) suggest that appropriate rearrangement of visual elements in lecture videos can significantly impact students' learning performance.     

日本清酒入门(五)

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阶梯教室、图书馆的结构设计

结合阶梯大教室的结构布置设计和预应力混凝土技术的运用，阐述该类结构的合理布置和预应力梁设计方法。     

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百家讲坛在2005年重新定位后改变了面临淘汰的局面并迅速走红,百家讲坛的成功对高校思想政治理论课教师的启示有:教师要热爱自己所从事的领域,努力提高自己的理论素质,善于运用案例教学和精心准备每一次课增强现实针对性,教师才能在教学效果上取得实效,使思想政治理论课成为众多大学生真正喜欢的课程。     

对提高学术讲座质量和水平的几点思考

文章对如何提高学术讲座质量和水平进行了思考及研究，认为令人满意的学术讲座需要具备有一定理论深度和创新的中心观点，要有好的结构设置和逻辑结构，同时在讲座过程中要运用多种表现手段。     

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教学语言风格是指教员在长期的教学实践中逐步形成的富有成效的、一贯的、独特的言语气氛和言语格调,是教学艺术的重要内容。本文从如何提高教学语言艺术的角度,论述了教学语言风格的类型以及独特教学语言风格形成的因素和途径。     

就如何搞好小高职教学的几点思考

小高职学生在校学习时间跨度长,入学年龄相对偏小,生活自控能力和学习自律自觉性比较弱,给学生管理和教学组织带来了很大的困难。笔者结合个人教学实践,拟从教育思路和教学方法方面提出自己的看法。     

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长乐烧以糙米为原料,采用“闷蒸法”煮饭,用曲量2．5％,夏天发酵10—12d,冬天15—20d,小盆蒸馏(醪量100kg左右),高温流酒(40℃左右),截头去尾(截酒头0．5kg),分级贮存,精心勾兑。出酒率81．7％—84．3％,合格率85％以上。(单雨)