Browsing by Author "Swart, E."

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    Developing a support programme for teachers involved with inclusion in South Africa
    (International Journal of Special Education, 2001-01) Engelbrecht, P.; Forlin, C.; Eloff, I.; Swart, E.; Opvoedkundige Sielkunde En Spesiale Onderwys
    The establishment of an inclusive education system in South Africa will require the development of appropriate support services at both a school and district level. Recent policy documents in South Africa propose that such a support system should take a systemic approach utilising district support teams that focus on management and personnel support rather than providing direct face to face interventions for individual learners. This paper discusses the development of a support program that is based on research findings regarding the aspects of inclusion that mainstream class teachers in South Africa find most stressful and how they best cope with this stress. It is posited that by addressing the specific stressors associated with inclusion teachers will have an enhanced sense of efficacy and be more enthusiastic about participating in inclusive classrooms.
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    Effect of ascorbic acid and yeast strain on sauvignon blanc wine quality
    (South African Society for Enology and Viticulture, 2001) Swart, E.; Marais, J.; Britz, T. J.
    Sauvignon blanc cultivar-typical aroma is affected by different components of which 2-methoxy-3-isobutylpyrazine and 4-mercapto-4-methylpentan-2-one are probably the most important. Climatic, viticultural and oenological conditions may have a prominent effect on the levels at which these impact aroma components occur in wine. Sauvignon blanc wines were produced from grapes from two climatically different regions. Different ascorbic acid/S02 combinations and different Saccharomyces cerevisiae yeast strains were used during the production of the wines. The wines were sensorially evaluated for specific wine characteristics, namely fruity/ester aroma intensity, grassy/green pepper aroma intensity, sulphur-like aroma intensity and overall wine quality. Significant differences were observed between treatments. A commercially available preparate (ascorbic acid/meta-bisulphite) and yeast strain VL3C produced sulphur-like, low-quality wines under the conditions of this investigation. The highest quality wines were produced from pure ascorbic acid/S02 treatments and fermentation by the yeast strain VIN 13.
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    Gedissemineerde herpesvirus hominis-infeksie - 'n gevalbespreking
    (Health & Medical Publishing Group, 1978) Brink, J. S. F.; Swart, E.
    A case of disseminated Herpesvirus hominis (type I) in a 23-year-old White man with widespread eczema is reported. The grave prognosis of this disease is stressed.