St. Colmcille’s Hospital involves a dispute between a hospital employee and a representative of the board of management. This simulation is designed for use as an experiential learning exercise in teaching mediation to third level students (intermediate / advanced level). St. Colmcille’s Hospital is a useful exercise to explore more advanced concepts in negotiation and mediation, such as the effects of emotions and values on the outcome of the negotiation, and unequal power dynamics. This simulation may also be used to demonstrate the role of a mediator in dispute resolution, particularly regarding challenges to preserving mediator neutrality which may arise.Teaching notes include General Instructions, Confidential Instructions for Colm O'Donnell, Confidnetial Instructions for Anna O'Meara and Confidential Instructions for the Mediator. 

Students explore the definition and interpretations of the probability of an event by investigating the long run proportion of times a sum of 8 is obtained when two balanced dice are rolled repeatedly. Making use of hand calculations, computer simulations, and descriptive techniques, students encounter the laws of large numbers in a familiar setting. By working through the exercises, students will gain a deeper understanding of the qualitative and quantitative relationships between theoretical probability and long run relative frequency. Particularly, students investigate the proximity of the relative frequency of an event to its probability and conclude, from data, that the dispersion of the relative frequency diminishes on the order .

This activity leads students to appreciate the usefulness of simulations for approximating probabilities. It also provides them with experience calculating probabilities based on geometric arguments and using the bivariate normal distribution. We have used it in courses in probability and mathematical statistics, as well as in an introductory statistics course at the post-calculus level.

First we'll explore a single particle under the influence of gravity. Click here to check out the Effects lesson.

Watch different types of molecules form a solid, liquid, or gas. Add or remove heat and watch the phase change. Change the temperature or volume of a container and see a pressure-temperature diagram respond in real time. Relate the interaction potential to the forces between molecules.

In this simulation, you see, on the left, a picture of a box at rest on a table. You can apply a force to the box - note that you set the y-component and the x-component separately. On the right, you can see the full free-body diagram of the box. The free-body diagram shows the gravitational force exerted on the box by the Earth, the normal force exerted by the table, the force that you apply, and, if there is one, the static force of friction. Note that, on the free-body diagram, the force of gravity and the normal force have been shifted horizontally a little so they can be seen more easily. If there is a net force, that is also indicated.

A resource for learning about probability and statistics. The text is motivated by real data and is integrated with interactive features such as applets, videos, and example prompts.

A l'issue de ce cours, chaque étudiant doit être capable de décrire et simuler un système numérique en langage HDL pour l'implémenter sur une cible de circuit programmable (FPGA). 

This one-day workshop provides a brief overview of system dynamics and a hands-on simulation experience. It also serves as a preview of the more in-depth coverage of the subject available in other courses offered at MIT Sloan.

This one-day workshop provides a brief overview of system dynamics and a hands-on simulation experience. It also serves as a preview of the more in-depth coverage of the subject available in other courses offered at MIT Sloan.

One objective of 15.066J is to introduce modeling, optimization and simulation, as it applies to the study and analysis of manufacturing systems for decision support. The introduction of optimization models and algorithms provide a framework to think about a wide range of issues that arise in manufacturing systems. The second objective is to expose students to a wide range of applications for these methods and models, and to integrate this material with their introduction to operations management.

Short Description:
A workbook for bringing new voices into public debate based on the performance creation approach developed by Transforming Stories, Driving Change.

Long Description:
Can theatre bring new voices into public debate? Facilitating theatre workshops with community members who experience social marginalization is an art that, when done well, feels more like magic. But even the best facilitators are not magicians. With this workbook we pull back the curtain on the magic by taking readers behind the scenes of the Hamilton-based research and performance initiative Transforming Stories, Driving Change (TSDC.) Since 2015, TSDC teams have worked alongside community partners and performer-advocates to make plays designed to draw attention to the voices and visions of people whose opinions are not often represented in discussions of the future of the City. Through our performances, we have tried to contribute to building the movements that can make public leaders more accountable to people who are affected by their decisions. Five years and four plays later, we offer this workbook as a practical guide to TSDC’s creative approach.

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(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Adding acidic ingredients is an important way to protect foods from dangerous toxins produced by organisms like C. botulinum, a microbe that is common and harmless in the environment but deadly when sealed with food in a jar. In the lab, testing the pH of a substance (how acidic or basic it is) provides important information for ensuring food safety. This module introduces users to proper sampling techniques when testing pH and explains how adjusting a food’s acidity can keep it safe from C. bot. Virtual Labs – Acidifying Salsa familiarizes the user with food science lab equipment and teaches standard techniques for sampling. The interactive animation guides the user through theory and practice of adjusting pH, so they will have familiarity with the equipment and procedures when encountered in a real lab.

The concept of water activity is important to food preservation. When water activity is less than 0.6, almost all microbes, including bacteria, molds, and yeasts, stop growing. Vegetables are usually dried even further, to water activity of 0.3 or 0.2, for quality and storage. Virtual Labs – Controlling Water Activity in Food explores a traditional method of preserving corn by drying. In this virtual laboratory, learners test water activity levels of dried corn and explore how they change under three different storage environments. The interactive animation guides users through the theory and practice of sampling a food product, using a water activity meter, and setting up replicates, to build familiarity with concepts and procedures used in real food science labs. Before beginning this lab, it may be useful to complete Virtual Labs – Understanding Water Activity.

Testing the pH of a substance (how acidic or basic it is) is a basic lab test and provides a important piece of information for natural science investigations. In food science, the pH of a substance – how acidic or basic it is – is key to how it functions in food recipes. This module introduces users to the pH scale and its uses in food science. Then, users learn how to use the pH meter, and calibrate it by measuring solutions of standard value. Virtual Labs – the pH Scale & Meter Calibration familiarizes the user with food science lab equipment and teaches standard techniques for this specific procedure. The interactive animation guides the user through theory and practice of using the pH scale and pH measurement, so they will have familiarity with the equipment and procedures when encountered in a real lab.

Moist foods – like fresh fruit or raw meat – often have high water activity and spoil quickly. But some foods that seem moist – like jam or pepperoni – don’t spoil as quickly. Why is this? All living things need water to survive. Enzymes and chemical reactions also require water. If water activity is less than 0.6, almost all microbes, including bacteria, molds, and yeasts, stop growing. This means that food can be preserved against spoilage by lowering its water activity – whether by evaporating water away or binding it up. Virtual Labs – Understanding Water Activity familiarizes the user with food science lab equipment and standard techniques for measuring water activity. The interactive animation guides the user through both theory and practice, preparing them for experiences in a real lab. Complete this lab first, then follow up with Virtual Labs – Controlling Water Activity.

This resource is a collection of student tutorial videos that explore various materials science and engineering topics using visualizations in the Wolfram Mathematica programming system.