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Science mapping the knowledge base in educational leadership and management : a longitudinal bibliometric analysis, 1960 to 2018
Full text linkAbstract: This review employed science mapping methods to analyze the evolution of the knowledge base in educational leadership and management from 1960 to 2018. Descriptive trend analysis, citation analysis, co-citation analysis, and visualization of similarities were used to document growth and change in the ‘intellectual structure’ of the educational leadership and management knowledge base as it evolved through the decades. The review analyzed a database comprised of 22,492 articles published in 21 Scopus-indexed journals over six decades. The authors found that contributions to the knowledge base have evolved from primarily Anglo-American male scholars up until 2000 to increasing gender and geographic diversity in the past 20 years. The review identified several ‘schools of thought’ that emerged across four generations of EDLM scholarship. These include: Leadership for Learning, Leading Change, Leading Teachers, and School Effectiveness and School Improvement. The review also documented a broader evolution in the field’s intellectual structure from a focus on ‘administration’ during the 1960s and 1970s to the embrace of ‘leadership for learning’ as the dominant theme during recent generations. This paradigm shift has not only reshaped the focus of research but also the identity of educational leadership and management as a field of study
Teacher’s perspectives of incorporating indigenous knowledge (IK) in the teaching of weather and climate to Grade 5 social sciences classroom
Full text linkAbstract: There are numerous initiatives that have been introduced internationally and in South Africa to recognise and integrate indigenous knowledge (IK) systems into the school curriculum. One of the general aims of the South African curriculum is to value “indigenous knowledge systems”, which means “acknowledging the rich history and heritage of this country as important contributors to nurturing the values contained in the Constitution” (Department of Basic Education, 2011:5). There is an abundance of research on the role of IK in the science curriculum at schools (Hewson & Ogunniyi, 2011; Shizha, 2007; Van Wyk, 2002). However, there is a paucity of research on the integration of IK in the area of social sciences. This is a qualitative study which explores primary school teacher’s perceptions of incorporating indigenous knowledge in the teaching of weather and climate to Grade 5 social sciences learners. A second aim is to explore the type of IK practised in the local rural community related to weather and climate, as the children living in this rural community attend the same schools where I collected data. The study was conducted in a town called Nqutu, a rural area situated in Kwa-Zulu Natal province. Participants were selected from schools and the community in this specific geographic area. I selected participants from the community because they would most likely share IK beliefs practised in the area. I also selected teachers who are teaching social sciences in the schools located in this geographic area. Data collection took place through interviews and open-ended questionnaires. The data was analysed using the theoretical framework of Engestrom’s (2001) cultural historical activity theory. Three major themes were identified. The first was that there were many community rituals and practices associated with weather and climate. Teachers were aware of some of these practices and shared similar views. However, they also raised concerns pertaining to misconceptions linked to some of the beliefs and practices pertaining to weather and climate. A second theme was teachers’ views of integrating indigenous knowledge in teaching weather and climate. Teachers acknowledged the importance of integrating learners’ prior knowledge into their lessons but at the same time, addressing misconceptions. The third theme, teachers’ views of IK and scientific knowledge, is an important finding as it emphasises that while some teachers viewed both knowledges as equally important, others prioritised scientific knowledge...M.Ed. (Childhood Education
Citizen science and environmental justice in South Africa’s water sector
Full text linkAbstract: At the heart of the fight for environmental justice (EJ) by activists and communities is a contestation involving information and knowledge, including an understanding of the science surrounding those injustices. The focus of this thesis, through the use of case studies in South Africa, is on how people and organisations are using science to achieve EJ as it relates to the more specific water challenges they experience. In particular this thesis critically reflects on the concept of citizen science (CS), that is described as a way to democratise science and create awareness on environmental issues. In doing so, this thesis sets out and engages three different types of CS. The first is a ‘contributory’ type, where volunteers gather and contribute data to a research project. The second is a ‘collaborative’ type that includes volunteers in some planning around the research, but where the final decisions of the research are taken by ‘professional’ scientists. The third is a co-created type that includes volunteers in all aspects of the research, from developing the research question to analysing and using the data. It is this co-created CS, with which this thesis predominately engages. The overall philosophy of science that has guided the research is a critical realist approach, that acknowledges the existence of an objective reality as well as that this reality is described in socially-constructed knowledge. More specifically, the research is qualitative, entailing interviews, focus groups as well as observation focusing on three selected case studies in which people use citizen science to challenge the environmental injustices of pollution, infrastructure failure and access in relation to water resources. The three case studies investigated are: the Vaal Environmental Justice Alliance (VEJA) – which operates as a small movement/alliance of community organisations working on air and water pollution as well as waste from both industry as well as local municipality; the Benchmarks Foundation (BMF) - which works on corporate social responsibility, with a particular focus on the mining sector and the impacts of mining pollution on the communities situated close to the mines; and I4Water – operates as a non-profit company that focuses on training and skills development of community volunteers in the use of citizen science tools to monitor water resources. Collected data from each case study was then analysed through the lens of themes reflected in the interviews/focus groups. I have relied on my prior knowledge as an activist of more than 30 years’ standing, to understand the contexts of the three case studies, and processes of activist knowledge building, decision making and broader strategic approaches. This research has sharpened and in some ways formalised this internalised knowledge, which was part of my motivation in undertaking these studies. However, I have also consciously used this knowledge as an input into this thesis (see discussion below in methodology chapter, section 3.3). To acknowledge this, I have decided on a first person singular style of presentation...D.Litt. et Phil. (Anthropology and Development Studies
Incidence of fungi and mycotoxins in dairy cattle feeds from some selected smallholder farms in South Africa
Full text linkAbstract: Dairy feed is an indispensable part of the dairy industry, essential for high-quality and nutritious milk. These feeds are vulnerable to contamination by a diverse range of mycoflora, that produce several mycotoxins, causing severe feed quality loss and posing a significant challenge to animal and human health. The aim of this present study was to determine the safety levels of 70 dairy cattle feeds and feed ingredients sourced from some selected smallholder dairy farms in the Free State and Limpopo provinces of South Africa during two seasons (summer and winter) from2018 to 2019 regarding fungal contamination and to evaluate the effects of seasonal and geographical variation on the mycotoxigenicity of the isolated fungal species. The feeds were screened for fungal contamination following both macro- and microscopic methods, and their identities were confirmed by molecular means. Additionally, mycotoxins produced by the isolated mycotoxigenic fungal species were analysed using liquid chromatography with tandem mass spectrometry (LC- MS/MS). In this study, a total of 237 fungal isolates from 14 genera were isolated from the dairy feeds and feed ingredients. Also, mean fungal loads recorded in the feeds ranged from 9.3 x 103 to 3.6 x 105 CFU/g in the Free State and Limpopo provinces, respectively. Multivariate analysis of variance (MANOVA) showed that none of the single factors (season or province) had a significant effect on the mycotoxins production capacity of the isolated fungal species. However, levels of AFB1 (0.22 to 10445.8 μg/kg) produced during summer was higher than in winter (0.69 to 190.22 μg/kg). The same trend was observed for AFB2 in the summer (0.11 to 3.44 μg/kg) and winter (0.21 to 2.82 μg/kg). Furthermore, maximum and minimum zearalenone (ZEN) concentrations (97.18 and 5.20 μg/kg) were observed in the Limpopo summer and Free State winter samples, respectively. Lastly, the mycotoxogenic fungal species failed to produce other mycotoxins tested for. Therefore, since milk is majorly consumed in different forms, the high prevalence of mycotoxigenic fungi and mycotoxins recorded in this present work is a matter of concern to the health of the dairy cattle and consumers of dairy milk and milk by-products in South Africa. Keywords: Dairy feed, milk, fungal loads, mycotoxins, LC-MS/MS.M.Sc. (Biotechnology
Response surface methodology and artificial neural networks bioprocessing approach for umqombothi (South African traditional beverage) and investigation of its composition
Full text linkAbstract: The South African traditional beer (umqombothi) has been an isolated product for decades. This has been due to its production complexities, longer fermentation times, and quality inconsistencies. This presents a challenge to brewmasters with the desire to optimise the process, reduce cost and improve quality. The fourth industrial revolution (4IR) and its emerging technologies are increasingly becoming useful tools in the food and beverage industry. Specifically, beverage bioprocess development and optimisation are moving in a new direction. This involves the use of combinational experimental methods, replacing empirical strategies. As a result, classic bioprocess optimisation methods such as response surface methodology (RSM) need to be reinforced and validated further using intelligent systems. In bioprocessing, artificial neural networks (ANN) are a powerful nonlinear multivariate tool with excellent generalisation, prediction, and validation capabilities. Response surface methodology and ANN were thus used to develop and optimise umqombothi’s bioprocess. The coefficient of determination (R2) for all the parameters was closer to 1, indicating that RSM was an effective method for optimising umqombothi’s bioprocessing parameters. The investigated parameters during optimisation were alcohol content, total soluble solids (TSS), and pH, with R2 values of 0.94, 0.93, and 0.99 respectively. Similarly, the R2 for alcohol content, TSS, and viscosity in the constructed ANN was 0.96, 0.96, and 0.92 respectively. As result, a good correlation between the experimental and predicted values showed that a coupled approach had a positive impact on the bioprocess and the final product. The optimal processing conditions were cooking the mixed ingredients for 1.10 h at 95 ℃, while the optimal fermentation conditions were 29.30 ℃ for 25.90 h. As hypothesised, these conditions positively influenced the nutritional composition of the final product, as reflected in the beer’s proximate compositions, minerals, amino acids, B-group vitamins, and sugar compounds were determined. In comparison to the other samples (i.e., customary beer brew (CB) and mixed raw ingredients (RI)), the optimised beer brew (OPB) had more energy (165 kcal/100 g), crude protein (8.57%), and ash content (1.01%). All the samples were relatively high in essential macrominerals and low on potentially toxic elements. Glutamic acid was the highest detected amino acid, with concentrations of 1.49 g/100 g, 1.54 g/100 g, and 1.62 g/100 g in the RI, CB, and OPB, respectively. The OPB contained a higher concentration of the two forms of vitamin B3, nicotinamide (0.16 μg/g) and nicotinic acid (0.74 μg/g) in comparison to the CB. The concentration of mannitol was 0.42 mg/g, 0.23 mg/g, and 1.53 mg/g in the RI, CB, and OPB, respectively, and OPB had the highest total amino The South African traditional beer (umqombothi) has been an isolated product for decades. This has been due to its production complexities, longer fermentation times, and quality inconsistencies. This presents a challenge to brewmasters with the desire to optimise the process, reduce cost and improve quality. The fourth industrial revolution (4IR) and its emerging technologies are increasingly becoming useful tools in the food and beverage industry. Specifically, beverage bioprocess development and optimisation are moving in a new direction. This involves the use of combinational experimental methods, replacing empirical strategies. As a result, classic bioprocess optimisation methods such as response surface methodology (RSM) need to be reinforced and validated further using intelligent systems. In bioprocessing, artificial neural networks (ANN) are a powerful nonlinear multivariate tool with excellent generalisation, prediction, and validation capabilities. Response surface methodology and ANN were thus used to develop and optimise umqombothi’s bioprocess. The coefficient of determination (R2) for all the parameters was closer to 1, indicating that RSM was an effective method for optimising umqombothi’s bioprocessing parameters. The investigated parameters during optimisation were alcohol content, total soluble solids (TSS), and pH, with R2 values of 0.94, 0.93, and 0.99 respectively. Similarly, the R2 for alcohol content, TSS, and viscosity in the constructed ANN was 0.96, 0.96, and 0.92 respectively. As result, a good correlation between the experimental and predicted values showed that a coupled approach had a positive impact on the bioprocess and the final product. The optimal processing conditions were cooking the mixed ingredients for 1.10 h at 95 ℃, while the optimal fermentation conditions were 29.30 ℃ for 25.90 h. As hypothesised, these conditions positively influenced the nutritional composition of the final product, as reflected in the beer’s proximate compositions, minerals, amino acids, B-group vitamins, and sugar compounds were determined. In comparison to the other samples (i.e., customary beer brew (CB) and mixed raw ingredients (RI)), the optimised beer brew (OPB) had more energy (165 kcal/100 g), crude protein (8.57%), and ash content (1.01%). All the samples were relatively high in essential macrominerals and low on potentially toxic elements. Glutamic acid was the highest detected amino acid, with concentrations of 1.49 g/100 g, 1.54 g/100 g, and 1.62 g/100 g in the RI, CB, and OPB, respectively. The OPB contained a higher concentration of the two forms of vitamin B3, nicotinamide (0.16 μg/g) and nicotinic acid (0.74 μg/g) in comparison to the CB. The concentration of mannitol was 0.42 mg/g, 0.23 mg/g, and 1.53 mg/g in the RI, CB, and OPB, respectively, and OPB had the highest total aminoThe South African traditional beer (umqombothi) has been an isolated product for decades. This has been due to its production complexities, longer fermentation times, and quality inconsistencies. This presents a challenge to brewmasters with the desire to optimise the process, reduce cost and improve quality. The fourth industrial revolution (4IR) and its emerging technologies are increasingly becoming useful tools in the food and beverage industry. Specifically, beverage bioprocess development and optimisation are moving in a new direction. This involves the use of combinational experimental methods, replacing empirical strategies. As a result, classic bioprocess optimisation methods such as response surface methodology (RSM) need to be reinforced and validated further using intelligent systems. In bioprocessing, artificial neural networks (ANN) are a powerful nonlinear multivariate tool with excellent generalisation, prediction, and validation capabilities. Response surface methodology and ANN were thus used to develop and optimise umqombothi’s bioprocess. The coefficient of determination (R2) for all the parameters was closer to 1, indicating that RSM was an effective method for optimising umqombothi’s bioprocessing parameters. The investigated parameters during optimisation were alcohol content, total soluble solids (TSS), and pH, with R2 values of 0.94, 0.93, and 0.99 respectively. Similarly, the R2 for alcohol content, TSS, and viscosity in the constructed ANN was 0.96, 0.96, and 0.92 respectively. As result, a good correlation between the experimental and predicted values showed that a coupled approach had a positive impact on the bioprocess and the final product. The optimal processing conditions were cooking the mixed ingredients for 1.10 h at 95 ℃, while the optimal fermentation conditions were 29.30 ℃ for 25.90 h. As hypothesised, these conditions positively influenced the nutritional composition of the final product, as reflected in the beer’s proximate compositions, minerals, amino acids, B-group vitamins, and sugar compounds were determined. In comparison to the other samples (i.e., customary beer brew (CB) and mixed raw ingredients (RI)), the optimised beer brew (OPB) had more energy (165 kcal/100 g), crude protein (8.57%), and ash content (1.01%). All the samples were relatively high in essential macrominerals and low on potentially toxic elements. Glutamic acid was the highest detected amino acid, with concentrations of 1.49 g/100 g, 1.54 g/100 g, and 1.62 g/100 g in the RI, CB, and OPB, respectively. The OPB contained a higher concentration of the two forms of vitamin B3, nicotinamide (0.16 μg/g) and nicotinic acid (0.74 μg/g) in comparison to the CB. The concentration of mannitol was 0.42 mg/g, 0.23 mg/g, and 1.53 mg/g in the RI, CB, and OPB, respectively, and OPB had the highest total amino The South African traditional beer (umqombothi) has been an isolated product for decades. This has been due to its production complexities, longer fermentation times, and quality inconsistencies. This presents a challenge to brewmasters with the desire to optimise the process, reduce cost and improve quality. The fourth industrial revolution (4IR) and its emerging technologies are increasingly becoming useful tools in the food and beverage industry. Specifically, beverage bioprocess development and optimisation are moving in a new direction. This involves the use of combinational experimental methods, replacing empirical strategies. As a result, classic bioprocess optimisation methods such as response surface methodology (RSM) need to be reinforced and validated further using intelligent systems. In bioprocessing, artificial neural networks (ANN) are a powerful nonlinear multivariate tool with excellent generalisation, prediction, and validation capabilities. Response surface methodology and ANN were thus used to develop and optimise umqombothi’s bioprocess. The coefficient of determination (R2) for all the parameters was closer to 1, indicating that RSM was an effective method for optimising umqombothi’s bioprocessing parameters. The investigated parameters during optimisation were alcohol content, total soluble solids (TSS), and pH, with R2 values of 0.94, 0.93, and 0.99 respectively. Similarly, the R2 for alcohol content, TSS, and viscosity in the constructed ANN was 0.96, 0.96, and 0.92 respectively. As result, a good correlation between the experimental and predicted values showed that a coupled approach had a positive impact on the bioprocess and the final product. The optimal processing conditions were cooking the mixed ingredients for 1.10 h at 95 ℃, while the optimal fermentation conditions were 29.30 ℃ for 25.90 h. As hypothesised, these conditions positively influenced the nutritional composition of the final product, as reflected in the beer’s proximate compositions, minerals, amino acids, B-group vitamins, and sugar compounds were determined. In comparison to the other samples (i.e., customary beer brew (CB) and mixed raw ingredients (RI)), the optimised beer brew (OPB) had more energy (165 kcal/100 g), crude protein (8.57%), and ash content (1.01%). All the samples were relatively high in essential macrominerals and low on potentially toxic elements. Glutamic acid was the highest detected amino acid, with concentrations of 1.49 g/100 g, 1.54 g/100 g, and 1.62 g/100 g in the RI, CB, and OPB, respectively. The OPB contained a higher concentration of the two forms of vitamin B3, nicotinamide (0.16 μg/g) and nicotinic acid (0.74 μg/g) in comparison to the CB. The concentration of mannitol was 0.42 mg/g, 0.23 mg/g, and 1.53 mg/g in the RI, CB, and OPB, respectively, and OPB had the highest total aminoacid levels. Overall, OPB displayed a desirable nutritional profile compared to the CB. Thus, this study highlights the effectiveness of a coupled approach in developing a standard and optimised production process for a nutritious, high-quality beer.M.Sc. (Biotechnology
Community water governance for sustainable local development in Northern Ghana
Full text linkAbstract: The development of communities and sustainability of rural water and sanitation systems could be achieved through the creation of participatory spaces and empowerment of localities for effective water governance. The objective of this study was to assess how community participation in decentralised water governance affect the distribution and sustainability of water supply and sanitation systems in rural communities of the Savannah Region of Ghana. A political ecological lens was adopted to analyze how household’s socio-demographic characteristics influence their choice of water, involvement of rural people in the governance and distribution of water at local scales, the multi-scaled constraints to participation in water governance and place-based factors which influence sustainability of the rural water facilities. A quantitative, post-positivist paradigm and cross-sectional design was adopted in carrying out the study. Probability approaches were used to sample 450 respondents, composed of 58 officials and 392 household heads. Structured questionnaires and interviews were administered to the respondents. The study found that education, monthly income, and water treatment options were the most significant socio-demographic characteristics that determined the quality of water used by the households. In addition, participation in water initiatives, financial support and maintenance of facilities significantly influenced the distribution of drinking water in the rural communities. Again, constraints of time, occupational commitments, and walking distance to decision-making centres significantly influenced participation in decision-making on water in the rural areas. The communities’ sense of ownership, participation, water pollution rate and culture of maintenance were found to be significantly associated with the sustainability of water facilities in the rural communities. The study concludes that the socio-demographic structure of then rural settlements is likely to affect access to quality water in the rural areas. The quality of water utilised by the households could worsen in the rural settlements if efforts are not made to redress constraints to sanitation and water allocation. The study recommends that water actors should pursue rural water supply and sanitation practices cognizant of the multi-scaled, place-based, and historical conditions prevalent in the rural areas. To achieve these, an integrated community water governance model is recommended.Ph.D. (Development Studies
Paris is bleeding : obfuscating hegemonic space in favour of authentic performance
No full textAbstract: Please refer to full text to view abstract.M.Tech. (Architecture
The effects of comic visualisations on discretionary savings and investment
Full text linkAbstract: Key terms to complex financial products are generally poorly understood and this can lead to financial distress for consumers that can impact their long-term financial wellbeing. Comics represent a viable solution to simplifying the way in which these products are presented, thus improving the comprehension of these terms. This study serves as a proof of concept for the use of comics in the financial services industry within the context of a funeral policy. A mixed-method experimental approach was used to show that comics help with perception and usability of a complex text policy document, thereby leading to increased uptake of the insurance product. As such, policymakers and stakeholders should consider comics as a promising alternative for the presentation of the terms of their products...M.Com. (Finance
In the frontline : South African nurses and the hidden world of emotional labour
Full text linkAbstract: Frontline workers have become society’s hope and pillar of strength through the pandemics, including Covid-19. It came to light that there is more to nurses’ lives than being known as mean and careless. Healthcare facilities face a critical issue that threatens the performance of employees and that is work-life balance. This study was motivated by the fact that people have limited time to perform various activities that are work related as well as non-work related, therefore it is important to ensure that workers are able to balance both to ensure good performance. The study took interest in seven female nurses at two public and private hospitals in Johannesburg, that is Charlotte Maxeke Academy Hospital and Netcare Garden City Hospital respectively. The study explored the concept of work-life balance and how emotional labour is used in service work to manage emotions. Qualitative methods were used to gather data through telephone interviews which made it difficult to observe the research sites and the participants. Goffman’s theory of self-presentation as well as Hochschild theory of emotional labour were used as a form of ideology to analyse the findings. Findings revealed that participants were mostly concerned about staff shortages which was a result of sickness, isolation, high volume of patients admitted daily and lack of resources. This led to participants working long hours and missing family time, making it difficult to maintain the work-life balance. Nurses who worked at the public hospital showed dissatisfaction with their working environment specifically with resources because they serve a larger population group that cannot afford services, while those at the private hospital were satisfied with their environment. However, the effect of Covid-19 changed all nurses’ working conditions to the extent that two of the participants mentioned that they were no longer happy with the profession. The conclusions made were that work-life balance is important for employee’s well-being and it produces work satisfaction which means good performance. The study recommends that the Department of Health should hire more nurses to ensure that nurse absenteeism or sickness does not affect the running of the daily routines of other nurses on duty. The intervention would reduce long hours, enable nurses to handle high admissions and afford them time to attend to life outside work without feeling anxious. Future qualitative studies should consider exploring male nurses’ experiences as they are under researched and use ethnographic methods that allow researchers to participate and observe nurses’ experiences.M.A. (Sociology
Colour and climate change : researching new ways of coating the built environment
Full text linkAbstract: Please refer to full text to view abstract.M.Tech. (Architecture
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