Case writing: An art and A science
The study of management in the food system is undergoing a fundamental change with the growing use of the cash study method of instruction. This approach has been found to produce the higher order thinking skills desired in managers. Unfortunately, the number of management cases dealing with the food system is very limited. This article helps address this need by explaining how those interested in writing cases might do so. First the article describes the context of case writing. Then ten characteristics found in most good cases are explained. Finally a process for writing cases is presented which describes how the ten characteristics are developed when a case is being written. Though case writing is presented as a process, it is seen as an art, and a good case is seen as a literary accomplishment.
SCHOLARSHIP AND DECISION CASES: PEDAGOGY AND STANDARDS FOR PUBLICATION
Case studies represent an important form of scholarly output for educators of agribusiness management. This article defines scholarship with respect to case writing. First, it explains how case studies are scholarship in the educational process. The pedagogical foundation of the case method is this method's effectiveness in developing the critical thinking skills of students. This in turn enhances learning and advances scholarly understanding. Second, it examines criteria that are used to assess the quality of cases and their accompanying teaching notes when being considered for journal publication. The standards of the International Food and Agribusiness Management Review are used to illustrate these criteria. Only by reaching these standards of scholarship will teaching notes and cases be of the quality needed to ensure that their use in the case method will develop the scholarly capabilities expected of graduates in agribusiness management
Adsorption of immunoglobulin Y in supermacroporous continuous cryogel with immobilized Cu(2+) ions.
The influence of temperature, pH and ionic strength on the adsorption of Immunoglobulin Y (IgY) in IDA-Cu(2+) cryogel system was studied by batch equilibrium measurements. The adsorptive equilibrium data were obtained at 17 and 27°C, pH 5.0 and 6.5, and at ionic strength of 50 and 200mmolL(-1) NaCl. Langmuir, Freundlich and Langmuir-Freundlich models were fitted to equilibrium data, while the enthalpy of adsorption of IgY in IDA-Cu(2+) cryogel system was calculated through Van't Hoff analysis. The binding of IgY on cryogel was stronger at 27°C and lowest pH and ionic strength values, with apparent maximum adsorption capacity of 27mgg(-1). The adsorption of protein in the resin was spontaneous in all analyzed cases. The results provide valuable information to enable the improvement of IgY purification processes.