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students</title> <meta name="description" content="Search results for: fresh students"> <meta name="keywords" content="fresh students"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="fresh students"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 7093</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: fresh students</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7093</span> Gender Differences in Emotional Adjustment of Fresh Students in Kwara State University Malete, Kwara State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Usman%20Tunde%20Saadu">Usman Tunde Saadu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study examined gender differences in emotional adjustment of fresh students in Kwara State University, Malete. The descriptive survey design was adopted for the study, and 300 fresh students were randomly selected across the six colleges in the University. An adapted Questionnaire from Nadia (2012) was used to collect data from respondents on emotional adjustment. One research question was answered with a descriptive statistic of frequency count and percentage, and one hypothesis was tested with t-test statistical analysis at 0.05 level of significance. Findings of the study revealed that fresh students have a low level of emotional adjustment, and male students were found to have more emotional adjustment than female. Based on these findings, the researcher, therefore, concluded that fresh students have a low level of emotional adjustment. Based on these findings, the researcher recommended among others that emotional adjustment skills should be introduced into the secondary school curriculum to give students the opportunity to learn about these skills before they are being admitted into University. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=emotional%20adjustment" title="emotional adjustment">emotional adjustment</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20students" title=" fresh students"> fresh students</a>, <a href="https://publications.waset.org/abstracts/search?q=gender%20differences" title=" gender differences"> gender differences</a>, <a href="https://publications.waset.org/abstracts/search?q=students" title=" students"> students</a> </p> <a href="https://publications.waset.org/abstracts/113453/gender-differences-in-emotional-adjustment-of-fresh-students-in-kwara-state-university-malete-kwara-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/113453.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">188</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7092</span> Fostering Fresh Graduate Students’ Confidence in Speaking English: An Action Research to Students of Muria Kudus University, Central Java, Indonesia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farid%20Noor%20Romadlon">Farid Noor Romadlon</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Welcoming the ASEAN Economic Community and globalization, people need to have a good communication skill. Being able to speak English is one of important qualification in this skill and as global citizen. This study focused on fostering fresh graduate students’ confidence in speaking English. So, students have good performance in speaking. There were thirty (30) students from first semester of English Education Department who joined Intensive Course class as the subject. They had poor motivation to speak English since English is a foreign language which is not exposed in their environment. This study used Three Communicative Activities technique in twelve successive meetings totally. It was done in two cycles (six meetings for each) since there were some activities should be improved in the first session (cycle). Oral test was administered to find the quantitative result and observation conducted to strengthen the finding. The result indicated that Three Communicative Activities improved students’ confidence in speaking English. They had significant progress in their performance in the class. The technique which allowed students to have more spaces to explore and express their ideas to their friends increased their confidence in their performance. The group or cooperative activities stimulated students to think critically in the discussion and promoted their confidence to talk more. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=students%E2%80%99%20confidence" title="students’ confidence">students’ confidence</a>, <a href="https://publications.waset.org/abstracts/search?q=three%20communicative%20activities" title=" three communicative activities"> three communicative activities</a>, <a href="https://publications.waset.org/abstracts/search?q=speaking" title=" speaking"> speaking</a>, <a href="https://publications.waset.org/abstracts/search?q=Muria%20Kudus%20University" title=" Muria Kudus University"> Muria Kudus University</a> </p> <a href="https://publications.waset.org/abstracts/44267/fostering-fresh-graduate-students-confidence-in-speaking-english-an-action-research-to-students-of-muria-kudus-university-central-java-indonesia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44267.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">213</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7091</span> Online Classroom Instruction and Collaborative Learning: Problems and Prospects Among Undergraduate Students of Obafemi Awolowo University, Ile-Ife, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Bello%20Theodora%20O.">Bello Theodora O.</a>, <a href="https://publications.waset.org/abstracts/search?q=Animola%20Odunayo%20V."> Animola Odunayo V.</a>, <a href="https://publications.waset.org/abstracts/search?q=Owoade%20Johnson%20T."> Owoade Johnson T.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> With the advent of Covid-19, online classroom instruction became a very important mode of instruction delivery during which learners were engaged in both collaborative and online interactive learning process, but along with it are challenges as well as its deliverables. This study therefore investigated the various online platform used by the students for learning among fresh undergraduate students of Obafemi Awolowo University, Ile-Ife, Osun Sate. It also assessed the student’s perception towards online learning in the university and examined the influence of collaborative learning among the students. Lastly, it examined the problems that are associated with collaborative online learning instruction in the university. These were with a view to providing empirical information on problems and prospects of online classroom instruction among fresh undergraduate physical science students of Obafemi Awolowo University, Ile-Ife. The study employed a descriptive survey research technique. The population comprised all the fresh undergraduates in physical science departments of Obafemi Awolowo University, Ile-Ife. The sample consisted two hundred freshmen in physical science departments of Obafemi Awolowo University, Ile-Ife, who were selected using simple random techniques. During the selection, a questionnaire was used to collect data from the respondents. The data were analyzed using appropriate descriptive of frequency, simple percentage, and mean. Results showed that Google Meet 149(74.5%), Telegram 120(60.0%), and Google Classroom 143(71.5%), are the prominent online classroom instruction used by the students in Obafemi Awolowo University, Ile-Ife. The results also showed that the freshmen’s perception towards online classroom instruction in Obafemi Awolowo University, Ile-Ife is low with cluster mean of 2.97. It further revealed that collaborative learning enhances the learning ability of below average learners more than that of the above average and average students (73.6%). Finally, the result showed that they are affirmative of the problems associated with online classroom instruction in Obafemi Awolowo University, Ile-Ife with cluster mean of 3.01. The result concluded that most Online platform used by the fresher’s students in Obafemi Awolowo University, Ile-Ife are Google Meet, Telegram and Google Classroom. The students have negatives perception towards online classroom instruction and the students are affirmative of the problems associated with online classroom instruction among physical science freshmen in Obafemi Awolowo University, Ile-Ife. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=online" title="online">online</a>, <a href="https://publications.waset.org/abstracts/search?q=instruction" title=" instruction"> instruction</a>, <a href="https://publications.waset.org/abstracts/search?q=freshmen" title=" freshmen"> freshmen</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20science" title=" physical science"> physical science</a>, <a href="https://publications.waset.org/abstracts/search?q=collaborative" title=" collaborative"> collaborative</a> </p> <a href="https://publications.waset.org/abstracts/177948/online-classroom-instruction-and-collaborative-learning-problems-and-prospects-among-undergraduate-students-of-obafemi-awolowo-university-ile-ife-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/177948.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">64</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7090</span> Solar Aided Vacuum Desalination of Sea-Water</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Miraz%20Hafiz%20Rossy">Miraz Hafiz Rossy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> As part of planning to address shortfalls in fresh water supply for the world, Sea water can be a huge source of fresh water. But Desalinating sea water to get fresh water could require a lots of fossil fuels. To save the fossil fuel in terms of save the green world but meet the up growing need for fresh water, a very useful but energy efficient method needs to be introduced. Vacuum desalination of sea water using only the Renewable energy can be an effective solution to this issue. Taking advantage of sensitivity of water's boiling point to air pressure a vacuum desalination water treatment plant can be designed which would only use sea water as feed water and solar energy as fuel to produce fresh drinking water. The study indicates that reducing the air pressure to a certain value water can be boiled at very low temperature. Using solar energy to provide the condensation and the vacuum creation would be very useful and efficient. Compared to existing resources, desalination is considered to be expensive, but using only renewable energy the cost can be reduced significantly. Despite its very few drawbacks, it can be considered a possible solution to the world's fresh water shortages. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=desalination" title="desalination">desalination</a>, <a href="https://publications.waset.org/abstracts/search?q=scarcity%20of%20fresh%20water" title=" scarcity of fresh water"> scarcity of fresh water</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20purification" title=" water purification"> water purification</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20treatment" title=" water treatment"> water treatment</a> </p> <a href="https://publications.waset.org/abstracts/73292/solar-aided-vacuum-desalination-of-sea-water" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/73292.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">391</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7089</span> Psyllium (Plantago) Gum as an Effective Edible Coating to Improve Quality and Shelf Life of Fresh-Cut Papaya (Carica papaya)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Basharat%20Yousuf">Basharat Yousuf</a>, <a href="https://publications.waset.org/abstracts/search?q=Abhaya%20K.%20Srivastava"> Abhaya K. Srivastava</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Psyllium gum alone and in combination with sunflower oil was investigated as a possible alternative edible coating for improvement of quality and shelf life of fresh-cut papaya. Different concentrations including 0.5, 1 and 1.5 percent of psyllium gum were used for coating of fresh-cut papaya. In some samples, refined sunflower oil was used as a lipid component to increase the effectiveness of coating in terms of water barrier properties. Soya lecithin was used as an emulsifier in coatings containing oil. Pretreatment with 1% calcium chloride was given to maintain the firmness of fresh-cut papaya cubes. 1% psyllium gum coating was found to yield better results. Further, addition of oil helped to maintain the quality and acted as a barrier to water vapour, therefore, minimizing the weight loss. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=coating" title="coating">coating</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh-cut" title=" fresh-cut"> fresh-cut</a>, <a href="https://publications.waset.org/abstracts/search?q=gum" title=" gum"> gum</a>, <a href="https://publications.waset.org/abstracts/search?q=papaya" title=" papaya"> papaya</a>, <a href="https://publications.waset.org/abstracts/search?q=psylllium" title=" psylllium"> psylllium</a> </p> <a href="https://publications.waset.org/abstracts/26199/psyllium-plantago-gum-as-an-effective-edible-coating-to-improve-quality-and-shelf-life-of-fresh-cut-papaya-carica-papaya" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/26199.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">508</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7088</span> The Consumer Behavior and the Customer Loyalty of CP Fresh Mart Consumers in Bangkok</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kanmanas%20Muensak">Kanmanas Muensak</a>, <a href="https://publications.waset.org/abstracts/search?q=Somphoom%20Saweangkun"> Somphoom Saweangkun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objectives of this research were to study the consumer behavior that affects the customer loyalty of CP Fresh Mart in Bangkok province. The sample of the study comprised 400 consumers over 15 years old who made the purchase through CP Fresh Mart in Bangkok. The questionnaires were used as the data gathering instrument, and the data were analyzed applying Percentage, Mean, Standard Deviation, Independent Sample t-test, Two- Way ANOVA, and Least Significant Difference, and Pearson’s Correlation Coefficient also. The result of hypothesis testing showed that the respondents of different gender, age, level of education, income, marital status and occupation had differences in consumer behavior through customer loyalty of CP Fresh Mart and the factors on customer loyalty in the aspects of re-purchase, word of mouth and price sensitive, promotion, process, and personnel had positive relationship with the consumer behavior through of CP Fresh Mart in Bangkok as well as. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumers%20in%20Bangkok" title="consumers in Bangkok">consumers in Bangkok</a>, <a href="https://publications.waset.org/abstracts/search?q=consumer%20behavior" title=" consumer behavior"> consumer behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=customer%20loyalty" title=" customer loyalty"> customer loyalty</a>, <a href="https://publications.waset.org/abstracts/search?q=CP%20Fresh%20Mart" title=" CP Fresh Mart"> CP Fresh Mart</a>, <a href="https://publications.waset.org/abstracts/search?q=operating%20budget" title=" operating budget"> operating budget</a> </p> <a href="https://publications.waset.org/abstracts/44796/the-consumer-behavior-and-the-customer-loyalty-of-cp-fresh-mart-consumers-in-bangkok" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/44796.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">330</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7087</span> DNA Isolation and Identification of Virulence Factors of Escherichia coli and Salmonella Species Isolated from Fresh Vegetables in Phnom Penh</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Heng%20Sreyly">Heng Sreyly</a>, <a href="https://publications.waset.org/abstracts/search?q=Phoeurk%20Chanrith"> Phoeurk Chanrith</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh-eaten vegetables have become more popular in the Cambodian diet. However, according to WHO, these vegetables should be one of the main sources of infection if contaminated with pathogenic microorganisms. The outbreaks of foodborne diseases related to fresh fruits and vegetables have been increasingly reported and raised concerns regarding the safety of these products. Therefore, it is very important to conduct the determination of virulence factors Escherichia coli and Salmonella spp. in fresh vegetables. This study aims to identify virulence strains of Escherichia coli and Salmonella species from fresh vegetables, including cucumber (Cucumis sativus), saw-herb (Eryngium foetidum), and lettuce (Lactuca sativa) from different market and supermarket in Phnom Penh. The PCR method was used to detect the virulence strains of each sample. The results indicate that there are ninety five samples containing extracted DNA among one hundred and three samples. Moreover, the virulence strain of E. coli and salmonella have been found in leafy vegetables (lettuce and saw-herb) much more than in fruit vegetables (cucumber). This research is mainly used to raise public awareness of washing fresh vegetables with clean water more carefully to reduce adverse health impacts. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DNA" title="DNA">DNA</a>, <a href="https://publications.waset.org/abstracts/search?q=virulence%20factor" title=" virulence factor"> virulence factor</a>, <a href="https://publications.waset.org/abstracts/search?q=Escherichia%20coli" title=" Escherichia coli"> Escherichia coli</a>, <a href="https://publications.waset.org/abstracts/search?q=Salmonella" title=" Salmonella"> Salmonella</a> </p> <a href="https://publications.waset.org/abstracts/189186/dna-isolation-and-identification-of-virulence-factors-of-escherichia-coli-and-salmonella-species-isolated-from-fresh-vegetables-in-phnom-penh" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/189186.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">29</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7086</span> Effect of Using Different Packaging Materials on Quality of Minimally Process (Fresh-Cut) Banana (Musa acuminata balbisiana) Cultivar 'Nipah' </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nur%20Allisha%20Othman">Nur Allisha Othman</a>, <a href="https://publications.waset.org/abstracts/search?q=Rosnah%20Shamsudin"> Rosnah Shamsudin</a>, <a href="https://publications.waset.org/abstracts/search?q=Zaulia%20Othman"> Zaulia Othman</a>, <a href="https://publications.waset.org/abstracts/search?q=Siti%20Hajar%20Othman"> Siti Hajar Othman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mitigating short storage life of fruit like banana uses minimally process or known as fresh cut can contribute to the growing demand especially in South East Asian countries. The effect of different types of packaging material on fresh-cut Nipah (Musa acuminata balbisiana) were studied. Fresh cut banana cultivar (cv) Nipah are packed in polypropylene plastic (PP), low density polypropylene plastic (LDPE), polymer plastic film (shrink wrap) and polypropylene container as control for 12 days at low temperature (4ᵒC). Quality of physical and chemical evaluation such as colour, texture, pH, TA, TSS, and vitamin C were examined every 2 days interval for 12 days at 4ᵒC. Result shows that the PP is the most suitable packaging for banana cv Nipah because it can reduce respiration and physicochemical quality changes of banana cv Nipah. Different types of packaging significantly affected quality of fresh-cut banana cv Nipah. PP bag was the most suitable packaging to maintain quality and prolong storage life of fresh-cut banana cv Nipah for 12 days at 4ᵒC. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=physicochemical" title="physicochemical">physicochemical</a>, <a href="https://publications.waset.org/abstracts/search?q=PP" title=" PP"> PP</a>, <a href="https://publications.waset.org/abstracts/search?q=LDPE" title=" LDPE"> LDPE</a>, <a href="https://publications.waset.org/abstracts/search?q=shrink%20wrap" title=" shrink wrap"> shrink wrap</a>, <a href="https://publications.waset.org/abstracts/search?q=browning" title=" browning"> browning</a>, <a href="https://publications.waset.org/abstracts/search?q=respiration" title=" respiration"> respiration</a> </p> <a href="https://publications.waset.org/abstracts/74696/effect-of-using-different-packaging-materials-on-quality-of-minimally-process-fresh-cut-banana-musa-acuminata-balbisiana-cultivar-nipah" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74696.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">228</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7085</span> Exploring the Biochemical and Therapeutic Properties of Aged Garlic</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farhan%20Saeed">Farhan Saeed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The core objective of this work is to explicate the biochemical and therapeutic properties of aged garlic. For this purpose, two varieties of garlic were obtained from Ayub Agricultural Research Institute (AARI) Faisalabad-Pakistan. Additionally, fresh garlic was converted into aged garlic via fermentation method in the incubator at 70 to 80 % humidity level and 60C0 temperature for one month. Similarly, biochemical and antioxidant properties of fresh and aged garlic were also elucidated. Mean values showed that moisture content was decreased, whereas crude fat, crude protein, crude fiber, crude ash and total carbohydrates were enhanced after fermentation. Additionally, crude protein of fresh and aged garlic was 7.57±0.16 and 5.52±0.12%, respectively, whilst 9.68±0.41 and 8.78±0.29%, respectively, after the fermentation process. In addition, NFE contents were also enhanced up to 39% after the fermentation method. Moreover, Zn, S, Al, K, Fe, Na, Mg, and Cu contents were also increased. Furthermore, Total phenolic contents (TPC) of fresh and aged garlic were 2498.70 & 2188.50mg GAE/kg whilst 3008.59, & 2591.81mg GAE/kg for aged garlic. In conclusion, aged garlic explicated the better biochemical properties, mineral profile and antioxidant properties as compared to fresh garlic. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=aged%20garlic" title="aged garlic">aged garlic</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritional%20values" title=" nutritional values"> nutritional values</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20properties" title=" bioactive properties"> bioactive properties</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a> </p> <a href="https://publications.waset.org/abstracts/143777/exploring-the-biochemical-and-therapeutic-properties-of-aged-garlic" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/143777.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">174</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7084</span> Coffee Consumption: Predictors, Prevalence, Awareness, and Trend among Saudi University Students</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nasiruddin%20Khan">Nasiruddin Khan</a>, <a href="https://publications.waset.org/abstracts/search?q=Hanan%20A.%20Alfawaz"> Hanan A. Alfawaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Sobhy%20M.%20Yakout"> Sobhy M. Yakout</a>, <a href="https://publications.waset.org/abstracts/search?q=Malak%20N.%20K.%20Khattak"> Malak N. K. Khattak</a>, <a href="https://publications.waset.org/abstracts/search?q=Amani%20A.%20Alsaikhan"> Amani A. Alsaikhan</a>, <a href="https://publications.waset.org/abstracts/search?q=Areej%20A.%20Almousa"> Areej A. Almousa</a>, <a href="https://publications.waset.org/abstracts/search?q=Taghreed%20A.%20Alsuwailem"> Taghreed A. Alsuwailem</a>, <a href="https://publications.waset.org/abstracts/search?q=Taghreed%20M.%20Almjlad"> Taghreed M. Almjlad</a>, <a href="https://publications.waset.org/abstracts/search?q=Nada%20A.%20Alamri"> Nada A. Alamri</a>, <a href="https://publications.waset.org/abstracts/search?q=Sahar%20G.%20Alshammari"> Sahar G. Alshammari</a>, <a href="https://publications.waset.org/abstracts/search?q=Nasser%20M.%20Al-Daghri"> Nasser M. Al-Daghri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The consumption of coffee as a beverage is increasing in every part of the world. However, its excessive intake might exert negative effects. Our objective was to demonstrate the prevalence and awareness of coffee consumption among Saudi students and its determinants among this section of the population. Nine hundred thirty female students participated from various departments of King Saud University in a survey-based study using a face-to-face interview. The study demonstrates a high prevalence of coffee consumption (88.2%) among students in the Riyadh region. Certain situations such as exams were associated with increased frequency of coffee intake combined with unhealthy dietary habits of adding other ingredients such as sugar and spices in amount more than needed. Unmarried and fresh year students with high academic grades were associated with higher coffee consumption. The main determinants of coffee consumption among university students were high BMI and increased family income level. Continued awareness and basic knowledge, along with understanding the importance of reading food labels, should be provided to young generations. The university students must be cautioned to limit excessive coffee consumption and maintain healthy dietary habits. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=academic%20performance" title="academic performance">academic performance</a>, <a href="https://publications.waset.org/abstracts/search?q=BMI" title=" BMI"> BMI</a>, <a href="https://publications.waset.org/abstracts/search?q=coffee" title=" coffee"> coffee</a>, <a href="https://publications.waset.org/abstracts/search?q=health%20awareness" title=" health awareness"> health awareness</a> </p> <a href="https://publications.waset.org/abstracts/141197/coffee-consumption-predictors-prevalence-awareness-and-trend-among-saudi-university-students" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/141197.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">197</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7083</span> Efficient Liquid Desiccant Regeneration for Fresh Air Dehumidification Application </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20V.%20Rane">M. V. Rane</a>, <a href="https://publications.waset.org/abstracts/search?q=Tareke%20Tekia"> Tareke Tekia</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh Air Dehumidifier having a capacity of 1 TR has been developed by Heat Pump Laboratory at IITB. This fresh air dehumidifier is based on potassium formate liquid desiccant. The regeneration of the liquid desiccant can be done in two stages. The first stage of liquid desiccant regeneration involves the boiling of liquid desiccant inside the evacuated glass type solar thermal collectors. Further regeneration of liquid desiccant can be achieved using Low Temperature Regenerator, LTR. The coefficient of performance of the fresh air dehumidifier greatly depends on the performance of the major components such as high temperature regenerator, low temperature regenerator, fresh air dehumidifier, and solution heat exchangers. High effectiveness solution heat exchanger has been developed and tested. The solution heat exchanger is based on a patented aluminium extrusion with special passage geometry to enhance the heat transfer rate. Effectiveness up to 90% was achieved. Before final testing of the dehumidifier, major components have been tested individually. Testing of the solar thermal collector as hot water and steam generator reveals that efficiency up to 55% can be achieved. In this paper, the development of 1 TR fresh air dehumidifier with special focus on solution heat exchangers and solar thermal collector performance is presented. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=solar" title="solar">solar</a>, <a href="https://publications.waset.org/abstracts/search?q=liquid%20desiccant" title=" liquid desiccant"> liquid desiccant</a>, <a href="https://publications.waset.org/abstracts/search?q=dehumidification" title=" dehumidification"> dehumidification</a>, <a href="https://publications.waset.org/abstracts/search?q=air%20conditioning" title=" air conditioning"> air conditioning</a>, <a href="https://publications.waset.org/abstracts/search?q=regeneration" title=" regeneration"> regeneration</a>, <a href="https://publications.waset.org/abstracts/search?q=coefficient%20of%20performance" title=" coefficient of performance"> coefficient of performance</a> </p> <a href="https://publications.waset.org/abstracts/78864/efficient-liquid-desiccant-regeneration-for-fresh-air-dehumidification-application" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/78864.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">193</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7082</span> A Process for Prevention of Browning in Fresh Cut Tender Jackfruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ramachandra%20Pradhan">Ramachandra Pradhan</a>, <a href="https://publications.waset.org/abstracts/search?q=Sandeep%20Singh%20Rama"> Sandeep Singh Rama</a>, <a href="https://publications.waset.org/abstracts/search?q=Sabyasachi%20Mishra"> Sabyasachi Mishra</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Jackfruit (Artocarpus heterophyllus L.) in its tender form is consumed as a vegetable and popular for its flavour, colour and meat like texture. In South Asian countries like Bangladesh, India, Pakistan and Indonesia the market value for tender jackfruit is very high. However, due to lack of technology the marketing and transportation of the fruit is a challenge. The processing activities like washing, sorting, peeling and cutting enhances oxidative stress in fresh cut jackfruit. It is also having the ill effects on quality of fresh cut tender jackfruit by an increase in microbial contaminations, excessive tissue softening, and depletion of phytochemicals and browning. Hence, this study was conducted as a solution to the above problem. Fresh cut tender Jackfruit slices were processed by using the independent parameters such as concentration of CaCl2 (2-5%), concentration of citric acid (1-2.5%) and treatment time (4-10 min.) and the depended variables were Browning index (BI), colour change (ΔE), Firmness (F) and Overall all acceptability (OAA) after the treatment. From the response variables the best combination of independent variables was resulted as 3% concentration of CaCl2 and 2% concentration of citric acid for 6 minutes. At these optimised processing treatments, the browning can be prevented for fresh cut tender jackfruit. This technology can be used by the researcher, scientists, industries, etc. for further processing of tender jackfruit. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=tender%20jackfruit" title="tender jackfruit">tender jackfruit</a>, <a href="https://publications.waset.org/abstracts/search?q=browning%20index" title=" browning index"> browning index</a>, <a href="https://publications.waset.org/abstracts/search?q=firmness" title=" firmness"> firmness</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a> </p> <a href="https://publications.waset.org/abstracts/60610/a-process-for-prevention-of-browning-in-fresh-cut-tender-jackfruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/60610.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">258</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7081</span> A Descriptive Study of Self-Compassion in Polytechnic Students in Indonesia</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Emma%20Dwi%20Ariyani">Emma Dwi Ariyani</a>, <a href="https://publications.waset.org/abstracts/search?q=Dini%20Hadiani"> Dini Hadiani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This article reports the descriptive analysis of self-compassion in polytechnic students. It has been long believed that self-compassion can improve students’ motivation in completing their studies. This research was conducted with the aim to see the degree of self-compassion in polytechnic students in Indonesia by using Neff's Self-Compassion Scale (short form) measurement tool consisting of 12 items. The research method used was descriptive study with survey technique on 255 students. The results showed that 78% of students had low self-compassion and 22% had high self-compassion. This revealed that polytechnic students still criticize themselves harshly, make a poor judgment and bad self-appraisal, and they also cannot accept their imperfection and consider it as a self-judgment. The students also tend to think that they are the only ones that experience failure and suffering. This can lead to a sense of isolation (self-isolation). Furthermore, the students are often too concerned with aspects that are not liked both in themselves and in life (over-identification). Improving the students’ level of self-compassion can be done by building an educational climate that not only criticizes the students but provides feedback as well. This should focus on the students’ real behavior rather than the students’ general character. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=descriptive%20study" title="descriptive study">descriptive study</a>, <a href="https://publications.waset.org/abstracts/search?q=polytechnic%20students" title=" polytechnic students"> polytechnic students</a>, <a href="https://publications.waset.org/abstracts/search?q=Indonesia" title=" Indonesia"> Indonesia</a>, <a href="https://publications.waset.org/abstracts/search?q=self-compassion" title=" self-compassion"> self-compassion</a> </p> <a href="https://publications.waset.org/abstracts/86260/a-descriptive-study-of-self-compassion-in-polytechnic-students-in-indonesia" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86260.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">202</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7080</span> Analysis of Eating Pattern in Adolescent and Young Adult College Students in Pune City</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Sangeeta%20Dhamdhere">Sangeeta Dhamdhere</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20V.%20P.%20Rao"> G. V. P. Rao</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Adolescent students need more energy, proteins, vitamins, and minerals because they grow to maturity in this age. Balanced diet plays important role in their wellbeing and health. The study conducted showed 48% students are not normal in their height and weight. 26% students found underweight, 18% overweight and 4% students found obese. The annual income group of underweight students was below 7 Lac and more than 90% students were staying at their home. The researcher has analysed the eating pattern of these students and concluded that there is need of awareness among the parents and students about balance diet and nutrition. The present research will help students improve their dietary habits and health, increase the number of attendees, and achieve academic excellence. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=balanced%20diet" title="balanced diet">balanced diet</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=malnutrition" title=" malnutrition"> malnutrition</a>, <a href="https://publications.waset.org/abstracts/search?q=obesity" title=" obesity"> obesity</a>, <a href="https://publications.waset.org/abstracts/search?q=health%20education" title=" health education"> health education</a> </p> <a href="https://publications.waset.org/abstracts/174067/analysis-of-eating-pattern-in-adolescent-and-young-adult-college-students-in-pune-city" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/174067.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">69</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7079</span> Sport and Exercise Behavior of Students in Suan Sunandha Rajabhat University</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pimporn%20Thongmuang">Pimporn Thongmuang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The purpose of this research is to study sport and exercise behavior of students in Suan Sunandha Rajabhat University in September of 2012. The sample group used in this research was a group of regular students in undergraduate school enrolled in faculty of science and technology. This sample group consisted of 1,858 students. The research tool used to collect result was the checklist. The data was calculated by statistical percentage. From the research, it was discovered that most students did exercise in previous month. 71.6% of students exercised by running. 61.1% of students exercised in their neighborhood. 60.4% of students exercised in order to keep fit. 60.2% of students agreed that the result from this research can be educational and inspirational for students in campus in terms of living healthily by exercise. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=exercise%20behavior" title="exercise behavior">exercise behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=sport%20behavior" title=" sport behavior"> sport behavior</a>, <a href="https://publications.waset.org/abstracts/search?q=students" title=" students"> students</a>, <a href="https://publications.waset.org/abstracts/search?q=health" title=" health"> health</a> </p> <a href="https://publications.waset.org/abstracts/9248/sport-and-exercise-behavior-of-students-in-suan-sunandha-rajabhat-university" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/9248.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">470</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7078</span> Evaluation of Machine Learning Algorithms and Ensemble Methods for Prediction of Students’ Graduation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Soha%20A.%20Bahanshal">Soha A. Bahanshal</a>, <a href="https://publications.waset.org/abstracts/search?q=Vaibhav%20Verdhan"> Vaibhav Verdhan</a>, <a href="https://publications.waset.org/abstracts/search?q=Bayong%20Kim"> Bayong Kim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Graduation rates at six-year colleges are becoming a more essential indicator for incoming fresh students and for university rankings. Predicting student graduation is extremely beneficial to schools and has a huge potential for targeted intervention. It is important for educational institutions since it enables the development of strategic plans that will assist or improve students' performance in achieving their degrees on time (GOT). A first step and a helping hand in extracting useful information from these data and gaining insights into the prediction of students' progress and performance is offered by machine learning techniques. Data analysis and visualization techniques are applied to understand and interpret the data. The data used for the analysis contains students who have graduated in 6 years in the academic year 2017-2018 for science majors. This analysis can be used to predict the graduation of students in the next academic year. Different Predictive modelings such as logistic regression, decision trees, support vector machines, Random Forest, Naïve Bayes, and KNeighborsClassifier are applied to predict whether a student will graduate. These classifiers were evaluated with k folds of 5. The performance of these classifiers was compared based on accuracy measurement. The results indicated that Ensemble Classifier achieves better accuracy, about 91.12%. This GOT prediction model would hopefully be useful to university administration and academics in developing measures for assisting and boosting students' academic performance and ensuring they graduate on time. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=prediction" title="prediction">prediction</a>, <a href="https://publications.waset.org/abstracts/search?q=decision%20trees" title=" decision trees"> decision trees</a>, <a href="https://publications.waset.org/abstracts/search?q=machine%20learning" title=" machine learning"> machine learning</a>, <a href="https://publications.waset.org/abstracts/search?q=support%20vector%20machine" title=" support vector machine"> support vector machine</a>, <a href="https://publications.waset.org/abstracts/search?q=ensemble%20model" title=" ensemble model"> ensemble model</a>, <a href="https://publications.waset.org/abstracts/search?q=student%20graduation" title=" student graduation"> student graduation</a>, <a href="https://publications.waset.org/abstracts/search?q=GOT%20graduate%20on%20time" title=" GOT graduate on time"> GOT graduate on time</a> </p> <a href="https://publications.waset.org/abstracts/167620/evaluation-of-machine-learning-algorithms-and-ensemble-methods-for-prediction-of-students-graduation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/167620.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">72</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7077</span> Policy to Improve in vitro Fertilization Outcome in Women with Poor Ovarian Response: Frozen Embryo Transfer (ET) of Accumulated Vitrified Embryos vs. Frozen ET of Accumulated Vitrified Embryos plus Fresh ET</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hwang%20Kwon">Hwang Kwon</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Objective: To assess the efficacy of embryo transfer (ET) of accumulated vitrified embryos and compare pregnancy outcomes between ET of thawed embryos following accumulation of vitrified embryos (frozen ET) and ET of fresh and thawed frozen embryos following accumulation of vitrified embryos (fresh ET + frozen ET). Study design: Patients were poor ovarian responders defined according to the Bologna criteria as well as a subgroup of women whose previous IVF-ET cycle through controlled ovarian stimulation (COS) yielded one or no embryos. Sixty-four frozen ETs were performed following accumulation of vitrified embryos (ACCE )(ACCE Frozen) and 51 fresh + frozen ETs were performed following accumulation of vitrified embryos (ACCE Fresh + Frozen). Positive βhCG rate, clinical pregnancy rate, ongoing pregnancy rate, and good quality embryos (%, ±SD) were compared between two groups. Results: There were more good quality embryos in the ACCE Fresh + Frozen group than in the ACCE Frozen group: 60±34.7 versus 42.9±28.9, respectively (p=0.03). Positive βhCG rate [18/64(28.2%) vs. 13/51(25.5%); p=0.75] and clinical pregnancy rate [12/64 (18.8%) vs. 11/51 (10.9%); p=0.71] were comparable between the two groups. Conclusion: Accumulation of vitrified embryos is an effective method in patients with poor ovarian response who fulfill the Bologna criteria. Pregnancy outcomes were comparable between the two groups. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=accumulation%20of%20embryos" title="accumulation of embryos">accumulation of embryos</a>, <a href="https://publications.waset.org/abstracts/search?q=frozen%20embryo%20transfer" title=" frozen embryo transfer"> frozen embryo transfer</a>, <a href="https://publications.waset.org/abstracts/search?q=poor%20responder" title=" poor responder"> poor responder</a>, <a href="https://publications.waset.org/abstracts/search?q=Bologna%20criteria" title=" Bologna criteria"> Bologna criteria</a> </p> <a href="https://publications.waset.org/abstracts/70796/policy-to-improve-in-vitro-fertilization-outcome-in-women-with-poor-ovarian-response-frozen-embryo-transfer-et-of-accumulated-vitrified-embryos-vs-frozen-et-of-accumulated-vitrified-embryos-plus-fresh-et" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/70796.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">229</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7076</span> Physical and Chemical Alternative Methods of Fresh Produce Disinfection</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Tuji%20Jemal%20Ahmed">Tuji Jemal Ahmed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fresh produce is an essential component of a healthy diet. However, it can also be a potential source of pathogenic microorganisms that can cause foodborne illnesses. Traditional disinfection methods, such as washing with water and chlorine, have limitations and may not effectively remove or inactivate all microorganisms. This has led to the development of alternative/new methods of fresh produce disinfection, including physical and chemical methods. In this paper, we explore the physical and chemical new methods of fresh produce disinfection, their advantages and disadvantages, and their suitability for different types of produce. Physical methods of disinfection, such as ultraviolet (UV) radiation and high-pressure processing (HPP), are crucial in ensuring the microbiological safety of fresh produce. UV radiation uses short-wavelength UV-C light to damage the DNA and RNA of microorganisms, and HPP applies high levels of pressure to fresh produce to reduce the microbial load. These physical methods are highly effective in killing a wide range of microorganisms, including bacteria, viruses, and fungi. However, they may not penetrate deep enough into the product to kill all microorganisms and can alter the sensory characteristics of the product. Chemical methods of disinfection, such as acidic electrolyzed water (AEW), ozone, and peroxyacetic acid (PAA), are also important in ensuring the microbiological safety of fresh produce. AEW uses a low concentration of hypochlorous acid and a high concentration of hydrogen ions to inactivate microorganisms, ozone uses ozone gas to damage the cell membranes and DNA of microorganisms, and PAA uses a combination of hydrogen peroxide and acetic acid to inactivate microorganisms. These chemical methods are highly effective in killing a wide range of microorganisms, but they may cause discoloration or changes in the texture and flavor of some products and may require specialized equipment and trained personnel to produce and apply. In conclusion, the selection of the most suitable method of fresh produce disinfection should take into consideration the type of product, the level of microbial contamination, the effectiveness of the method in reducing the microbial load, and any potential negative impacts on the sensory characteristics, nutritional composition, and safety of the produce. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fresh%20produce" title="fresh produce">fresh produce</a>, <a href="https://publications.waset.org/abstracts/search?q=pathogenic%20microorganisms" title=" pathogenic microorganisms"> pathogenic microorganisms</a>, <a href="https://publications.waset.org/abstracts/search?q=foodborne%20illnesses" title=" foodborne illnesses"> foodborne illnesses</a>, <a href="https://publications.waset.org/abstracts/search?q=disinfection%20methods" title=" disinfection methods"> disinfection methods</a> </p> <a href="https://publications.waset.org/abstracts/165774/physical-and-chemical-alternative-methods-of-fresh-produce-disinfection" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/165774.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">74</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7075</span> Education and Learning in Indonesia to Refer to the Democratic and Humanistic Learning System in Finland</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nur%20Sofi%20Hidayah">Nur Sofi Hidayah</a>, <a href="https://publications.waset.org/abstracts/search?q=Ratih%20Tri%20Purwatiningsih"> Ratih Tri Purwatiningsih</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Learning is a process attempts person to obtain a new behavior changes as a whole, as a result of his own experience in the interaction with the environment. Learning involves our brain to think, while the ability of the brain to each student's performance is different. To obtain optimal learning results then need time to learn the exact hour that the brain's performance is not too heavy. Referring to the learning system in Finland which apply 45 minutes to learn and a 15-minute break is expected to be the brain work better, with the rest of the brain, the brain will be more focused and lessons can be absorbed well. It can be concluded that learning in this way students learn with brain always fresh and the best possible use of the time, but it can make students not saturated in a lesson. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=learning" title="learning">learning</a>, <a href="https://publications.waset.org/abstracts/search?q=working%20hours%20brain" title=" working hours brain"> working hours brain</a>, <a href="https://publications.waset.org/abstracts/search?q=time%20efficient%20learning" title=" time efficient learning"> time efficient learning</a>, <a href="https://publications.waset.org/abstracts/search?q=working%20hours%20in%20the%20brain%20receive%20stimulus." title=" working hours in the brain receive stimulus."> working hours in the brain receive stimulus.</a> </p> <a href="https://publications.waset.org/abstracts/39794/education-and-learning-in-indonesia-to-refer-to-the-democratic-and-humanistic-learning-system-in-finland" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/39794.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">397</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7074</span> The User Experience Evaluation Study on Gamified Classroom via Prezi</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Wong%20Seng%20Yue">Wong Seng Yue</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Game dynamics and game mechanics are the two main components that used in gamification to engage and encourage students to learn. The advantages of gamified classroom are engaging students, increasing students interest, preserving students focus and remain a positive behaviour. However, the empirical studies on gamification are still at early stage, especially the effectiveness of various gamification components have not been evaluated. Thus, this study is aimed to conduct a user experience (UX) evaluation on gamified classroom through Prezi, which focused on learning experience, gaming experience, adaptivity, and gameplay experience. This study is a further study extended from the previous exploratory study to explore more on UX of gamified classroom via Prezi by interview. A focus group study, which involves 22 students from a foundation course has been conducted for the study. Besides the empirical data from the previous study, this focus group study has significantly found that 90.9% respondents show their positive perceptions on gaming experience via Prezi. They are interested, feel fresh, good, and highly motivated of the contents of Prezi. 95.5% participants have had a positive learning experience from the gamified classroom via Prezi, which can engage them, made them concentrate on learning and easy to remember what they have learned if compared to the traditional classroom slides. The adaptivity of the gamified classroom also high due to its zooming user interface, narrative, rewards and engagement features. This study has uncovered on how far the impact of gamification components in the classroom, especially UX that implemented in gamified classroom. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=user%20experience%20%28UX%29" title="user experience (UX)">user experience (UX)</a>, <a href="https://publications.waset.org/abstracts/search?q=gamification" title=" gamification"> gamification</a>, <a href="https://publications.waset.org/abstracts/search?q=gamified%20classroom" title=" gamified classroom"> gamified classroom</a>, <a href="https://publications.waset.org/abstracts/search?q=Prezi" title=" Prezi"> Prezi</a> </p> <a href="https://publications.waset.org/abstracts/72062/the-user-experience-evaluation-study-on-gamified-classroom-via-prezi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/72062.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">208</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7073</span> Influence of the Mixer on the Rheological Properties of the Fresh Concrete</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alexander%20Nitsche">Alexander Nitsche</a>, <a href="https://publications.waset.org/abstracts/search?q=Piotr-Robert%20Lazik"> Piotr-Robert Lazik</a>, <a href="https://publications.waset.org/abstracts/search?q=Harald%20Garrecht"> Harald Garrecht</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The viscosity of the concrete has a great influence on the properties of the fresh concrete. Fresh concretes with low viscosity have a good flowability, whereas high viscosity has a lower flowability. Clearly, viscosity is directly linked to other parameters such as consistency, compaction, and workability of the concrete. The above parameters also depend very much on the energy induced during the mixing process and, of course, on the installation of the mixer itself. The University of Stuttgart has decided to investigate the influence of different mixing systems on the viscosity of various types of concrete, such as road concrete, self-compacting concrete, and lightweight concrete, using a rheometer and other testing methods. Each type is tested with three different mixers, and the rheological properties, namely consistency, and viscosity are determined. The aim of the study is to show that different types of concrete mixed with different types of mixers reach completely different yield points. Therefore, a 3 step procedure will be introduced. At first, various types of concrete mixtures and their differences are introduced. Then, the chosen suspension mixer and conventional mixers, which are going to be used in this paper, will be discussed. Lastly, the influence of the mixing system on the rheological properties of each of the select mix designs, as well as on fresh concrete, in general, will be presented. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=rheological%20properties" title="rheological properties">rheological properties</a>, <a href="https://publications.waset.org/abstracts/search?q=flowability" title=" flowability"> flowability</a>, <a href="https://publications.waset.org/abstracts/search?q=suspension%20mixer" title=" suspension mixer"> suspension mixer</a>, <a href="https://publications.waset.org/abstracts/search?q=viscosity" title=" viscosity"> viscosity</a> </p> <a href="https://publications.waset.org/abstracts/118870/influence-of-the-mixer-on-the-rheological-properties-of-the-fresh-concrete" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/118870.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">143</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7072</span> Morphemic Analysis Awareness: A Boon or Bane on ESL Students’ Vocabulary Learning Strategy</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chandrakala%20Varatharajoo">Chandrakala Varatharajoo</a>, <a href="https://publications.waset.org/abstracts/search?q=Adelina%20Binti%20Asmawi"> Adelina Binti Asmawi</a>, <a href="https://publications.waset.org/abstracts/search?q=Nabeel%20Abdallah%20Mohammad%20Abedalaziz"> Nabeel Abdallah Mohammad Abedalaziz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study investigated the impact of inflectional and derivational morphemic analysis awareness on ESL secondary school students’ vocabulary learning strategy. The quasi-experimental study was conducted with 106 low proficiency secondary school students in two experimental groups (inflectional and derivational) and one control group. The students’ vocabulary acquisition was assessed through two measures: Morphemic Analysis Test and Vocabulary- Morphemic Test in the pretest and posttest before and after an intervention programme. Results of ANCOVA revealed that both the experimental groups achieved a significant score in Morphemic Analysis Test and Vocabulary-Morphemic Test. However, the inflectional group obtained a fairly higher score than the derivational group. Thus, the results indicated that ESL low proficiency secondary school students performed better on inflectional morphemic awareness as compared to derivatives. The results also showed that the awareness of inflectional morphology contributed more on the vocabulary acquisition. Importantly, learning inflectional morphology can help ESL low proficiency secondary school students to develop both morphemic awareness and vocabulary gain. Theoretically, these findings show that not all morphemes are equally useful to students for their language development. Practically, these findings indicate that morphological instruction should at least be included in remediation and instructional efforts with struggling learners across all grade levels, allowing them to focus on meaning within the word before they attempt the text in large for better comprehension. Also, by methodologically, by conducting individualized intervention and assessment this study provided fresh empirical evidence to support the existing literature on morphemic analysis awareness and vocabulary learning strategy. Thus, a major pedagogical implication of the study is that morphemic analysis awareness strategy is a definite boon for ESL secondary school students in learning English vocabulary. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ESL" title="ESL">ESL</a>, <a href="https://publications.waset.org/abstracts/search?q=instruction" title=" instruction"> instruction</a>, <a href="https://publications.waset.org/abstracts/search?q=morphemic%20analysis" title=" morphemic analysis"> morphemic analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=vocabulary" title=" vocabulary"> vocabulary</a> </p> <a href="https://publications.waset.org/abstracts/30741/morphemic-analysis-awareness-a-boon-or-bane-on-esl-students-vocabulary-learning-strategy" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/30741.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">402</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7071</span> Effect of Fermentation on the Bioavailability of Some Fruit Extracts</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kubra%20Ozkan">Kubra Ozkan</a>, <a href="https://publications.waset.org/abstracts/search?q=Osman%20Sagdic"> Osman Sagdic</a> </p> <p class="card-text"><strong>Abstract:</strong></p> To better understand the benefits of these fresh and fermented fruits on human health, the consequences of human metabolism and the bioavailability must be known. In this study, brine with 10% salt content, sugar, and vinegar (5% acetic acid) was added to fruits (Prunus domestica L. and Prunus amygdalus Batsch) in different formulations. Samples were stored at 20±2˚C for their fermentation for 21 days. The effects of in vitro digestion were determined on the bioactive compounds in fresh and fermented fruits ((Prunus domestica L. and Prunus amygdalus Batsch). Total phenolic compounds, total flavonoid compounds and antioxidant capacities of post gastric (PG), IN (with small intestinal absorbers) and OUT (without small intestine absorbers) samples obtained as gastric and intestinal digestion in vitro were measured. Bioactive compounds and antioxidant capacity were determined by spectrophotometrically. Antioxidant capacity was tested by the CUPRAC methods, the total phenolic content (TPC) was determined by the Folin-Ciocalteu method, the total flavonoid content (TFC) determined by Aluminium trichloride (AlCl3) method. While the antioxidant capacity of fresh Prunus domestica L. and Prunus amygdalus Batsch samples were 2.21±0.05 mg TEAC/g, 4.39±0.02mg TEAC/g; these values for fermented fruits were found 2.37±0.08mg TEAC/g, 5.38±0.07mg TEAC/g respectively. While the total phenolic contents of fresh fruits namely, Prunus domestica L. and Prunus amygdalus Batsch samples were 0.51±0.01mg GAE/g, 5.56±0.01mg GAE/g; these values for fermented fruits were found as 0.52±0.01mg GAE/g, 6.81±0.03mg GAE/g, respectively. While the total flavonoid amounts of fresh Prunus domestica L. and Prunus amygdalus Batsch samples were 0.19±0.01mg CAE/g, 2.68±0.02mg CAE/g, these values for fermented fruits were found 0.20±0.01mg CAE/g, 2.93±0.02mg CAE/g, respectively. This study showed that phenolic, flavonoid compounds and antioxidant capacities of the samples were increased during the fermantation process. As a result of digestion, the amounts of bioactive components decreased in the stomach and intestinal environment. The bioavailability values of the phenolic compounds in fresh and fermented Prunus domestica L. fruits are 40.89% and 43.28%, respectively. The bioavailability values of the phenolic compounds in fresh and fermented Prunus amygdalus Batsch fruits 4.27% and 3.82%, respectively. The bioavailability values of the flavonoid compounds in fresh and fermented Prunus domestica L. fruits are 5.32% and 19.98%, respectively. The bioavailability values of the flavonoid compounds in fresh and fermented Prunus amygdalus Batsch fruits 2.22% and 1.53%, respectively. The bioavailability values of antioxidant capacity in fresh and fermented Prunus domestica L. fruits are 33.06% and 33.51, respectively. The bioavailability values of antioxidant capacity in fresh and fermented Prunus amygdalus Batsch fruits 14.50% and 15.31%, respectively. Fermentation process; Prunus amygdalus Batsch decreased bioavailability while Prunus domestica increased bioavailability. When two fruits are compared; Prunus domestica bioavailability is more than Prunus amygdalus Batsch. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioactivity" title="bioactivity">bioactivity</a>, <a href="https://publications.waset.org/abstracts/search?q=bioavailability" title=" bioavailability"> bioavailability</a>, <a href="https://publications.waset.org/abstracts/search?q=fermented" title=" fermented"> fermented</a>, <a href="https://publications.waset.org/abstracts/search?q=fruit" title=" fruit"> fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition" title=" nutrition"> nutrition</a> </p> <a href="https://publications.waset.org/abstracts/86993/effect-of-fermentation-on-the-bioavailability-of-some-fruit-extracts" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/86993.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">161</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7070</span> Use of High Hydrostatic Pressure as an Alternative Preservation Method for Fresh Dates, Rutab</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Salah%20Mohammed%20Al-Eid">Salah Mohammed Al-Eid</a>, <a href="https://publications.waset.org/abstracts/search?q=Siddig%20Hussein%20Hamad"> Siddig Hussein Hamad</a>, <a href="https://publications.waset.org/abstracts/search?q=Fahad%20Mohammed%20Aljassas"> Fahad Mohammed Aljassas</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of high hydrostatic pressure (HHP) treatments on microbial contamination, chemical and physical properties of fresh dates (Rutab stage) were studied. Khalas, Barhi and Hilali cultivars were treated at 200, 250, 300 and 350 MPa using HHP research apparatus. The objective of such treatments was to preserve fresh dates without adversely affecting its properties. Treating fresh dates at 300 MPa for 5 minutes at 40°C reduced microbial contamination in about 2.5 log cycles. Applying 250 MPa was enough to control Rutab contamination with molds, yeasts, and coliforms. Both treatments were enough to reduce Rutab microbial contamination to acceptable levels. HHP caused no significant effect on Rutab chemical properties (moisture, sugars, protein, pectin and acidity). However, a slight decrease in moisture contents due to HHP was observed. Rutab lightness (L*) significantly decreased due to the application of HHP. Only Rutab treated at 300 MPs gave lower redness (a*) values compared with an untreated sample. The effect of 300 MPa on increasing yellowness (b*) was observed for Barhi and Hilali but decreasing for Khalas. The hardness of all Rutab cultivars significantly decreased as a result of HHP application. In fact, the pressure applied at 300 MPa had an adverse effect on texture, which may limit its suitability for use in Rutab preservation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=high%20hydrostatic%20pressure" title="high hydrostatic pressure">high hydrostatic pressure</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20dates%20%28Rutab%29" title=" fresh dates (Rutab)"> fresh dates (Rutab)</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20contamination" title=" microbial contamination"> microbial contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=color" title=" color"> color</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a> </p> <a href="https://publications.waset.org/abstracts/53774/use-of-high-hydrostatic-pressure-as-an-alternative-preservation-method-for-fresh-dates-rutab" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53774.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">292</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7069</span> A Workable Mechanism to Support Students Who Are at Risk</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamed%20Chabi">Mohamed Chabi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The project of helping students at risk started at the Math department in the new foundation program at Qatar University in the fall 2012 semester. The purpose was to find ways to help students who were struggling with their math courses Elementary algebra or Precalculus course due to many factors. Department had formed the Committee “students at Risk” at the start of 12-13 to assist struggling students in our math courses to get their studies on track. A mechanism was developed to support students who are at risk using a developed E-Monitoring system. E-Monitoring system was developed to manage automatically all transactions relevant to the students’ attendance, Students ‘‘warning Students’’ grading, etc. E-Monitoring System produce various statistics such as, Overall course statistics, Performance, Students at Risk… to help department to develop a higher quality of education in the Foundation Program at Math department. The mechanism was studies and evaluated. Whatever the cause, the sooner we identify students who are not performing well academically, the sooner we can provide, or direct them to the resources that are available to them. In this paper, we outline the mechanism and its effect on students’ performance. The collected data from various exams shows that students had benefited from the mechanism. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=students%20at%20risk" title="students at risk">students at risk</a>, <a href="https://publications.waset.org/abstracts/search?q=e-monitoring%20system" title=" e-monitoring system"> e-monitoring system</a>, <a href="https://publications.waset.org/abstracts/search?q=warning%20students" title=" warning students"> warning students</a>, <a href="https://publications.waset.org/abstracts/search?q=performance" title=" performance "> performance </a> </p> <a href="https://publications.waset.org/abstracts/31511/a-workable-mechanism-to-support-students-who-are-at-risk" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31511.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">488</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7068</span> Effect of Deficit Irrigation on Photosynthesis Pigments, Proline Accumulation and Oil Quantity of Sweet Basil (Ocimum basilicum L.) in Flowering and Seed Formation Stages</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Batoul%20Mohamed%20Abdullatif">Batoul Mohamed Abdullatif</a>, <a href="https://publications.waset.org/abstracts/search?q=Nouf%20Ali%20Asiri"> Nouf Ali Asiri</a> </p> <p class="card-text"><strong>Abstract:</strong></p> O. basilicum plant was subjected to deficit irrigation using four treatments viz. control, irrigated with 70% of soil water capacity (SWC), Treatment 1, irrigated with 50% SWC, Treatment 2, irrigated with 30% SWC and Treatment 3, irrigated with 10 % SWC. Photosynthesis pigments viz. chlorophyll a, b, and the carotenoids, proline accumulation, and oil quantity were investigated under these irrigation treatments. The results indicate that photosynthesis pigments and oil content of deficit irrigation treatments did not significantly reduced than that of the full irrigation control. Photosynthesis pigments were affected by the stage of growth and not by irrigation treatments. They were high during flowering stage and low during seed formation stage for all treatments. The lowest irrigation plants (10 % SWC) achieved, during flowering stage, 0.72 mg\g\fresh weight of chlorophyll a, compared to 0.43 mg\g\fresh weight in control plant, 0.40 mg\g\fresh weight of chlorophyll b, compared to 0.19 mg\g\fresh weight in control plants and 0.29 mg\g\fresh weight of carotenoids, compared to 0.21 mg\g\fresh weight in control plants. It has been shown that reduced irrigation rates tend to enhance O. basilicum to have high oil quantity reaching a value of 63.37 % in a very low irrigation rate (10 % SWC) compared to 45.38 of control in seeds. Proline was shown to be accumulated in roots to almost double the amount in shoot during flowering stage in treatment 3. This accumulation seems to have a pronounce effect on O. basilicum acclimation to deficit irrigation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=deficit%20irrigation" title="deficit irrigation">deficit irrigation</a>, <a href="https://publications.waset.org/abstracts/search?q=photosynthesis%20pigments" title=" photosynthesis pigments"> photosynthesis pigments</a>, <a href="https://publications.waset.org/abstracts/search?q=proline%20accumulation" title=" proline accumulation"> proline accumulation</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20quantity" title=" oil quantity"> oil quantity</a>, <a href="https://publications.waset.org/abstracts/search?q=sweet%20basil%20flowering%20formation" title=" sweet basil flowering formation"> sweet basil flowering formation</a>, <a href="https://publications.waset.org/abstracts/search?q=seed%20formation" title=" seed formation"> seed formation</a> </p> <a href="https://publications.waset.org/abstracts/2422/effect-of-deficit-irrigation-on-photosynthesis-pigments-proline-accumulation-and-oil-quantity-of-sweet-basil-ocimum-basilicum-l-in-flowering-and-seed-formation-stages" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2422.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">424</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7067</span> Effects of Gamma Irradiation on Chemical and Antioxidant Properties of Iranian Native Fresh Barberry Fruit</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Samira%20Berenji%20Ardestani">Samira Berenji Ardestani</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamid%20Reza%20Akhavan"> Hamid Reza Akhavan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Gamma irradiation greatly reduces the potential microbiological risk of fresh fruits, resulting in improved microbial safety as well as extending their shelf life. The effects of 0.5-2 kGy gamma doses on some physicochemical, microbial and sensory properties of fresh barberry fruits (<em>Berberis vulgaris</em>) during refrigerated storage for 40 days were evaluated. The total anthocyanin and total phenolic contents of barberry fruits decreased in a dose-dependent manner immediately after irradiation and after subsequent storage. In general, it is recommended that, according to the effect of gamma radiation on physicochemical, microbial and sensorial characteristics, doses of 1.25-2 kGy could be used. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20property" title="antioxidant property">antioxidant property</a>, <a href="https://publications.waset.org/abstracts/search?q=barberry%20fruit" title=" barberry fruit"> barberry fruit</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20properties" title=" chemical properties"> chemical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=gamma%20irradiation" title=" gamma irradiation"> gamma irradiation</a> </p> <a href="https://publications.waset.org/abstracts/81364/effects-of-gamma-irradiation-on-chemical-and-antioxidant-properties-of-iranian-native-fresh-barberry-fruit" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/81364.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">279</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7066</span> Psycho-Social Issues: Drug Use and Abuse as a Social Problem among Secondary School Youths in Urban Centres of Benue State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ode%20Kenneth%20Ogbu">Ode Kenneth Ogbu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study was designed as a survey to investigate the incidence of use and abuse of drug as a social problem among the Nigeria youths in the secondary schools in urban centres of Benue state. 500 SS 3 and fresh secondary school graduates in remedial science class of Benue State University Makurdi with mean age of 16.8 were randomly sampled for the study. An instrument called drug use and abuse perception questionnaire (DAPQ) with a reliability coefficient of 74 were administered to the students. Only 337 copies of the questionnaire were properly completed and returned which reduced the sample size of 337. The data were subjected to factor analysis. X2 statistic and frequency distribution using split half method. The result of the analysis showed that: the DAPQ yield seven baseline factors responsible for drug use and abuse; there was appreciable evidence that the study subjects used drugs (42.1%); alcohol topped the list of the drugs consumed; most students use their pocket money to buy drugs; drugs were purchased from unconventional, hidden places and 13 out of the 20 items of DAPQ were perceived as significant factors in drug use and abuse. The paper recommends proper intervention of government, parents and NGO’S among students to reduce cases of drug abuse. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=drug%20abuse" title="drug abuse">drug abuse</a>, <a href="https://publications.waset.org/abstracts/search?q=psychology" title=" psychology"> psychology</a>, <a href="https://publications.waset.org/abstracts/search?q=psychiatry" title=" psychiatry"> psychiatry</a>, <a href="https://publications.waset.org/abstracts/search?q=students" title=" students"> students</a> </p> <a href="https://publications.waset.org/abstracts/6148/psycho-social-issues-drug-use-and-abuse-as-a-social-problem-among-secondary-school-youths-in-urban-centres-of-benue-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/6148.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">309</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7065</span> Assay of Formulation of Fresh Cheese Using Lemon and Orange Juices as Clotting Agents</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=F.%20Bouchouka">F. Bouchouka</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Benamara"> S. Benamara</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present work is an attempt to prepare a fresh cheese using lemon juice and lemon juice / orange juice mixture as acidifying / clotting agents. A reference cheese is obtained by acidification with commercial vinegar. The analysis performed on the final product (fat, cheese yield, sensory analysis, rheological and bacteriological properties) confirmed the technical feasibility of a natural cheese, using a lemon juice and / or lemon juice / orange juice mixture as acidifying / clotting agents. In addition, a general acceptance test allowed to select the cheese sample acidified with lemon juice as the best, compared to the two other samples (lemon juice/orange juice acidification and commercial vinegar acidification). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=clotting%20agent" title="clotting agent">clotting agent</a>, <a href="https://publications.waset.org/abstracts/search?q=fresh%20cheese" title=" fresh cheese"> fresh cheese</a>, <a href="https://publications.waset.org/abstracts/search?q=juice" title=" juice"> juice</a>, <a href="https://publications.waset.org/abstracts/search?q=lemon" title=" lemon"> lemon</a>, <a href="https://publications.waset.org/abstracts/search?q=orange" title=" orange"> orange</a> </p> <a href="https://publications.waset.org/abstracts/41937/assay-of-formulation-of-fresh-cheese-using-lemon-and-orange-juices-as-clotting-agents" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41937.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">251</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">7064</span> The Best Methods of Motivating and Encouraging the Students to Study: A Case Study</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mahmoud%20I.%20Syam">Mahmoud I. Syam</a>, <a href="https://publications.waset.org/abstracts/search?q=Osama%20K.%20El-Hafy"> Osama K. El-Hafy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> With lack of student motivation, there will be a little or no real learning in the class and this directly effects student achievement and test scores. Some students are naturally motivated to learn, but many students are not motivated, they do care little about learning and need their instructors to motivate them. Thus, motivating students is part of the instructor’s job. It’s a tough task to motivate students and make them have more attention and enthusiasm. As a part of this research, a questionnaire has been distributed among a sample of 155 students out of 1502 students from Foundation Program at Qatar University. The questionnaire helped us to determine some methods to motivate the students and encourage them to study such as variety of teaching activities, encouraging students to participate during the lectures, creating intense competition between the students, using instructional technology, not using grades as a threat and respecting the students and treating them in a good manner. Accordingly, some hypotheses are tested and some recommendations are presented. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=learning" title="learning">learning</a>, <a href="https://publications.waset.org/abstracts/search?q=motivating" title=" motivating"> motivating</a>, <a href="https://publications.waset.org/abstracts/search?q=student" title=" student"> student</a>, <a href="https://publications.waset.org/abstracts/search?q=teacher" title=" teacher"> teacher</a>, <a href="https://publications.waset.org/abstracts/search?q=testing%20hypotheses" title=" testing hypotheses"> testing hypotheses</a> </p> <a href="https://publications.waset.org/abstracts/28690/the-best-methods-of-motivating-and-encouraging-the-students-to-study-a-case-study" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28690.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info 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