This article presents a model for quality in qualitative research that is uniquely expansive, yet flexible, in that it makes distinc- tions among qualitative research's means (methods and practices) and its ends. The article first provides a contextualization and rationale for the conceptualization. Then the author presents and explores eight key markers of quality in qualitative research including (a) worthy topic, (b) rich rigor, (c) sincerity, (d) credibility, (e) resonance, (f) significant contribution, (g) ethics, and (h) meaningful coherence. This eight-point conceptualization offers a useful pedagogical model and provides a common language of qualitative best practices that can be recognized as integral by a variety of audiences. While making a case for these markers of quality, the article leaves space for dialogue, imagination, growth, and improvisation.

Qualitative Quality: Eight “Big-Tent” Criteria for Excellent Qualitative Research

http://experimentationlab.berkeley.edu/sites/default/files/AFMImages/butt_AFM.pdf

Force measurements with the atomic force microscope: Technique, interpretation and applications

Modeling of drug release from delivery systems based on hydroxypropyl methylcellulose (HPMC).

Hydrocolloids at interfaces and the influence on the properties of dispersed systems

Morphological, thermal and rheological properties of starches from different botanical sources

Organisation of the external region of the starch granule as determined by infrared spectroscopy

Food Texture and Viscosity: Concept and Measurement

Mechanical properties with respect to water content of gelatin films in glassy state

The interactions between myoglobin and bovine serum albumin and the anionic polysaccharides, pectate, alginate and carboxymethyl cellulose, have been studied by differential scanning calorimetry (d.s.c), absorption spectrophotometry and Sephadex chromatography. At pH 6.0 the effect of the polysaccharides on the native proteins is merely to perturb the structure, causing spectral changes in myoglobin and decreased thermal stability in both myoglobin and bovine serum albumin. However, following heat denaturation at this pH much stronger interactions are formed giving rise to stable high molecular weight complexes which inhibit protein-protein aggregation and hence precipitation. The response of these systems to changes in ionic strength and pH suggest that the interactions are primarily electrostatic in nature and increase as the net positive charge on the protein increases.

On the nature of the interaction between some anionic polysaccharides and proteins

The effects of sugars (sucrose, glucose, fructose, xylose, lactose and maltose) on both sectional (radial) and longitudinal expansion and subsequent shrinkage of maize extrudates have been investigated. Sugars reduced the sectional expansion, monosaccharides more than disaccharides. Reduced sectional expansion and increased density with sugar content was interpreted as a combination of a reduction in bubble growth and an increase in the degree of shrinkage on leaving the die. The decrease in bubble growth was considered to be the result of a temperature reduced driving force for bubble growth and reduced bubble wall extension before rupture caused by less starch conversion with increasing sugar content. Shrinkage stops when the temperature decreases to approximately Tg+ 30°C, where Tg is the glass transition temperature. The addition of sugars and water will reduce the glass transition temperature (Tg) of the melt and hence increase the temperature range over which the extrudate will shrink. The driving force for shrinkage is the release of stored elastic energy following bubble rupture and the pressure difference between the interior of closed cells in the product and atmospheric pressure.

John R. Mitchell

Papers

Organisation of the external region of the starch granule as determined by infrared spectroscopy

Food Texture and Viscosity: Concept and Measurement

Mechanical properties with respect to water content of gelatin films in glassy state

On the nature of the interaction between some anionic polysaccharides and proteins

The effect of sugars on the extrusion of maize grits. I. The role of the glass transition in determining product density and shape.