University of Leeds

About: University of Leeds is a education organization based out in Leeds, United Kingdom. It is known for research contribution in the topics: Population & Context (language use). The organization has 43481 authors who have published 101856 publications receiving 3672065 citations. The organization is also known as: Leeds University.

Researching Pedagogic Tasks: Second Language Learning, Teaching, and Testing

Abstract: 1 IntroductionMartin Bygate, Peter Skehan and Merrill Swain PART 1: TASKS AND LANGUAGE PROCESSING2 Effects of task repetition on the structure and control of oral languageMartin Bygate 3 Non-reciprocal tasks, comprehension and second language acquisitionRod Ellis 4 Rules and routines: A consideration of their role in the task-based language production of native and non-native speakersPauline Foster PART 2: STUDIES OF TASKS IN LANGUAGE CLASSROOMS5 Focus on form through collaborative dialogue: Exploring task effectsMerrill Swain and Sharon Lapkin 6 Guiding relationships between form and meaning during task performance: The role of the teacherVirginia Samuda 7 'A case of exercising': Effects of immediate task repetition on learners performanceTony Lynch and Joan Maclean PART 3: TASK-BASED APPROACHES TO TESTING8 Tasks and language performance assessmentPeter Skehan 9 Influences on performance in task-based oral assessmentsGillian Wigglesworth 10 Task-based assessments: Charactersitics and validity evidenceMicheline Chalhoub-Deville Afterword: Taking the Curriculum to TaskChristopher N Candlin

Total phenol, catechin, and caffeine contents of teas commonly consumed in the United kingdom

Abstract: Levels of total phenol, catechins, and caffeine in teas commonly consumed in the United Kingdom have been determined using reversed phase high-performance liquid chromatography. Tea bags or tea leaves were purchased from local supermarkets and extracted in boiling water for 5 min. The resulting data showed considerable variability in both total phenols [80.5-134.9 mg/g of dry matter (DM) in black teas and 87-106.2 mg/g of DM in green teas] and catechins (5.6-47.5, 51.5-84.3, and 8.5-13.9 mg/g of DM in black, green, and fruit teas, respectively); this was most probably a result of differing agronomic conditions, leaf age, and storage during and after transport, as well as the degree of fermentation. Caffeine contents of black teas (22-28 mg/g of DM) were significantly higher than in less fermented green teas (11-20 mg/g of DM). The relative concentration of the five major tea catechins ranked EGCG > ECG > EC > EGC > C. The estimated U.K. dietary intakes of total tea catechins, calculated on the basis of an average tea consumption of three cups of tea (200 mL cup, 1% tea leaves w/v), were 61.5, 92.7, and 405.5 mg/day from fruit teas, black teas, and green teas, respectively. The coefficients of variation were 19.4, 88.6, and 17.3%, respectively, indicating the wide variation in these intakes. The calculated caffeine intake ranged between 92 and 146 mg/day. In addition, many individuals will consume much larger quantities of tea, of various strengths (as determined by the brewing conditions employed). This broad spread of U.K. daily intakes further emphasizes the need for additional research to relate intake and effect in various population groups.