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Although many studies have investigated teaching in one-to-one computing classrooms, not many have considered the material dimension as equally important to the human dimension. Thus, by using a sociomaterial perspective, we aim to broaden the discussion about emergent teaching practices in Nordic classrooms where students use tablets as personal devices. We therefore provide three vignettes from ethnographic classroom studies in Sweden, Finland and Denmark. These illustrate how tablets were used in specific classrooms. In our qualitative analysis of the vignettes, we draw on the concept of patterns of relations to describe the dynamic entanglements of the emergent teaching and learning practices. These are patterns of 1) interrogation, 2) spacemaking and 3) materialisation. Our findings show that tablets do not enter empty learning spaces but are woven into and participate in forming ways of teaching in one-to-one classrooms. Teachers must therefore learn to engage with and manage complex relationships rather than learn how to use an iPad.

The working conditions of flight attendants (FAs) often involve extended and irregular working hours, short rest periods, difficulties in planning for breaks and high demands of service provision. Moreover, work schedules including early check-in, shifts during circadian low and time-zone transitions imply constant exposure to alterations in circadian systems and related health risks. The aim of this explorative study was to investigate how the organisation of work, time and place influence the food and meal situation of FAs when at work, focusing on patterns, form and social context of meals. The research questions posed were how food and meals at work were characterised and perceived among the FAs, and what strategies were adopted to manage the food and meal situation. Qualitative, semi-structured interviews were conducted with fourteen FAs working in Scandinavia. The results indicated that the organisation of work, time and place have a major influence on the meal situation at work, and how food and meals are perceived and managed by FAs. The work was defined as fragmented and inconsistent regarding time and place resulting in scattered meals and a more snack-based form of eating. The meal situation was characterised by irregularity as well as unpredictability. Eating took place when food was available and when there was enough time to eat, rather than being guided by hunger or social context. Various strategies such as eating in prevention, using emergency food, avoiding certain food and drinks or eating little or nothing at all were used to manage the unpredictability of the meal situation as well as the gap between organisational and individual times. The findings demonstrated the individual responsibility to solve the meal at work, e.g. to solve organisational times. [ABSTRACT FROM AUTHOR]

Abstract: Number of enteric redmouth disease (ERM) outbreaks, caused by the bacterial fish pathogen Yersinia ruckeri, has increased considerably in Finnish fish farms since 2004. To evaluate if the Y. ruckeri isolates from the recent severe Finnish outbreaks represent a dominant strain and if they differ from older isolates, 44 Finnish isolates from 1986 to 2007 were characterised by biochemical tests, serotyping, pulsed-field gel electrophoresis (PFGE) and outer membrane protein analysis. The Finnish isolates were also compared with isolates from nearby geographical regions (Denmark and Sweden) and with the reference strain NCTC 10476. The results showed that most of the new isolates (2005–2007) from the Archipelago Sea (northern Baltic Sea) in Southwest Finland belong to biotype 2, which had not been previously reported from Finland. PFGE analysis indicated that the new biotype 2 isolates were very similar to isolates from Denmark (pulsotype 35) and that they most likely do not originate from the biotype 1 isolates obtained from fresh water hatcheries in Finland. Our conclusion is that the Y. ruckeri biotype 2 strain was introduced to Finnish fish farms in the Archipelago Sea from elsewhere. [Copyright &y& Elsevier]