40 research outputs found
Predictors of Users’ Satisfaction with E-payment System: a Case Study of Staff at the University of Ilorin, Nigeria
No full textBackground and Purpose: Many organisations are using the e-payment system; however, its effectiveness has not been determined particularly in the Nigeria context. The University of Ilorin as educational organisation started using e-payment system in 2010 and up till now there has been limited or no study conducted to examine whether or not workers are satisfied with the new payment system together with other related ones they are familiar with. It is in the light of this that this study examined users’ satisfaction with the e-payment system at the University of Ilorin, Nigeria
Napovedni dejavniki zadovoljstva strank z e-plačilnega sistema
Get PDFBackground and Purpose: Many organisations are using the e-payment systemhowever, its effectiveness has not been determined particularly in the Nigeria context. The University of Ilorin as educational organisation started using e-payment system in 2010 and up till now there has been limited or no study conducted to examine whether or not workers are satisfied with the new payment system together with other related ones they are familiar with. It is in the light of this that this study examined users’ satisfaction with the e-payment system at the University of Ilorin, Nigeria.
Design/Methodology/Approach: A sample of 260 academic and non-academic staff was taken from six out 12 faculties that made up the university. Using a survey research approach data was collected with a modified questionnaire. Five research questions were developed to guide the study.
Results: The results revealed that, respondents (93.5%) were adequately satisfied, satisfied and moderately satisfied, while, only (6.5%) of the respondents were less satisfied and dissatisfied. Perceived speed was identified as the characteristics users mostly satisfied with, followed by system security, traceability, and convenience. Moreover, there is significant correlation among the entire e-payment characteristics/factors (perceived speed, security, anonymity, traceability, perceived ease of payment, and convenience)and that all the six factors jointly predict users’ satisfaction with the e-payment system. In order of magnitude of the prediction/contribution to e-payment, users’ satisfaction, perceived speed made the most significant prediction/contribution.
Conclusion: Based on the findings, the study concluded a considerable percentage of the respondents (93.5%) are satisfied with the e-payment system at the University of Ilorin, Nigeria. In lieu of this therefore, there is need to improve the e-payment system so that all and sundry could be satisfied.Ozadje in namen: Številne organizacije uporabljajo e-plačilne sistemenjihova učinkovitost pa je različna, še posebej, kadar so uporabljeni v različnih okoljih. Univerza v Ilorinu kot izobraževalna organizacija je začela uporabljati e-plačilni sistem v letu 2010 in do zdaj ni bila narejena nobena študija, ki bi preučila zadovoljstvo njegovih uporabnikov. Namen študije je proučiti zadovoljstvo uporabnikov z e-plačilnega sistema na Univerzi v Ilorinu.
Zasnova / Metodologija. Vzorec 260 akademskih in ne-akademskega delavcev smo izbrali med zaposlenimi šestih fakultet univerze. Podatki so bili zbrani s uporabo vprašalnika, ki je bil razvit prav v ta namen. Usmeritev študije je bila postavljena s petimi raziskovalnimi vprašanji.
Rezultati: Anketiranci so v 93,5% ustrezno zadovoljni, zadovoljni in zmerno zadovoljni, medtem ko je le (6,5%) vprašanih so bili manj zadovoljni in nezadovoljni. Uporabniki so bili najbolj zadovoljni z zaznano hitrostjo, sledijo varnost sistema, sledljivost in udobje. Obstaja visoka korelacija med celotno značilnostmi e-plačil (zaznava hitrost, varnost, anonimnost, sledljivost, zaznana enostavnost plačila, in priročnost)vseh šest dejavnikov skupaj napoveduje zadovoljstva uporabnikov sistema. Največ k zadovoljstvu uporabnikov prispeva zaznana hitrost.
Zaključek: Študija je ugotovila, da je velik odstotek anketirancev (93,5%) zadovoljnih z e-plačilnim sistemom. Mogoče pa ga je še izboljšati tako, in s tem še povečati delež zadovoljnih
Exploring the Use of Social Media as Tools for Information Sharing Among Undergraduates of University of Ilorin
No full textEXTRACTION AND CHARACTERIZATION OF RICE BRAN OIL (RBO) FOR POTENTIAL APPLICATION AS BIODIESEL
Get PDFAbstract: Rice bran oil (RBO) is a potential feedstock for biodiesel and biolubricant production among other alternative sources. The rice bran’s fat extraction was carried out using maceration with chloroform, solvent recovery as a means of purification was carried out using rotary evaporator. Physicochemical analysis such as percent extraction and Gas Chromatography-Mass Spectrometry (GC-MS), iodine value, peroxide value and saponification values were carried out to ascertain its potential application as Biodiesel. From the GC-MS analysis, over 30 compounds including fatty acids and other phytochemicals were discovered with Oleic acid having the greater percentage of 34.5% having the base peak at m/z of 282.
Keywords: Rice bran oil (RBO), biodiesel, biolubricant production.
Title: EXTRACTION AND CHARACTERIZATION OF RICE BRAN OIL (RBO) FOR POTENTIAL APPLICATION AS BIODIESEL
Author: Shehu Isah, Abdulkarim Shuaib
International Journal of Novel Research in Physics Chemistry & Mathematics
ISSN 2394-9651
Vol. 10, Issue 3, September 2023 - December 2023
Page No: 36-62
Novelty Journals
Website: www.noveltyjournals.com
Published Date: 21-September-2023
DOI: https://doi.org/10.5281/zenodo.8366590
Paper Download Link (Source)
https://www.noveltyjournals.com/upload/paper/EXTRACTION%20AND%20CHARACTERIZATION-21092023-6.pdfInternational Journal of Novel Research in Physics Chemistry & Mathematics, ISSN 2394-9651, Novelty Journals, Website: www.noveltyjournals.co
SOLID STATE FERMENTATION OF RICE BRAN: NUTRITIONAL VALUES AND FUNCTIONAL PROPERTIES
Get PDFAbstract: Solid state fermentation of rice bran improves nutritional values and functional properties. The edible fungus, Pleurotus Sapidus, was employed for the solid state fermentation. During fermentation, the sample was withdrawn after ten days and further analyzed. An investigation process was carried out on the solid-state fermented rice bran (RB) in comparison with the unfermented (normal) rice bran. The few analyses that were investigated in comparison with the unfermented rice bran were the density tests (bulk, tapped and compact), water and oil absorption capacities, swelling power, moisture estimate, pH, reducible sugar, and water solubility. From the results, it was found that both the fermented and unfermented rice bran have a pH of 5 and 6, respectively, with absorption capacities of both oil (5% for the fermented sample and 20% for the unfermented sample) and water (10% for the fermented sample and 25% for the unfermented sample), and both samples possess swelling power. This study demonstrated a comparison in the nutritional quality of RB after fermentation with Pleurotus sapidus in an attempt to find or improve the functional and nutritional value of rice bran via solid state fermentation. The study therefore proves that the functional and nutritional value of the unfermented sample, which has a higher phenol concentration from spectrophotometry and high ascorbic acid, was better than the fermented sample with lower phenol concentration and less ascorbic acid.
Keywords: Solid state fermentation, rice bran, high ascorbic acid.
Title: SOLID STATE FERMENTATION OF RICE BRAN: NUTRITIONAL VALUES AND FUNCTIONAL PROPERTIES
Author: Shehu Isah, Kennedy Unakalamba
International Journal of Novel Research in Physics Chemistry & Mathematics
ISSN 2394-9651
Vol. 10, Issue 3, September 2023 - December 2023
Page No: 63-86
Novelty Journals
Website: www.noveltyjournals.com
Published Date: 21-September-2023
DOI: https://doi.org/10.5281/zenodo.8366646
Paper Download Link (Source)
https://www.noveltyjournals.com/upload/paper/SOLID%20STATE%20FERMENTATION%20OF%20RICE%20BRAN-21092023-7.pdfInternational Journal of Novel Research in Physics Chemistry & Mathematics, ISSN 2394-9651, Novelty Journals, Website: www.noveltyjournals.co
Ab initio modeling and experimental investigation of Fe2 P by DFT and spin spectroscopies
No full textFe2P alloys have been identified as promising candidates for magnetic refrigeration at room-temperature and for custom magnetostatic applications. The intent of this study is to accurately characterize the magnetic ground state of the parent compound, Fe2P, with two spectroscopic techniques, μSR and NMR, in order to provide solid bases for further experimental analysis of Fe2P-type transition metal based alloys. We perform zero applied field measurements using both techniques below the ferromagnetic transition TC=220 K. The experimental results are reproduced and interpreted using first principles simulations, validating this approach for quantitative estimates in alloys of interest for technological applications.</p
Anti-malarial and Anti-bacterial properties of some selected species of Asteraceae family
Get PDFAbstract: Bioactive natural plants, including the Asteraceae family have several therapeutic effects and antimicrobial properties. They are used in different cultures across the world as alternative medicine for treatments of several ailments including prevalent malaria infection, wound healing, diabetes, anti-ulcerative, anti-bacterial, treatment of liver disease, accelerates blood clotting, relieves muscle cramps during menstruation and treatment of common colds. In this review, some selected species of the Asteraceae families such as Vernonia amygdolina, artemisia annua and ageratum conyzoides amongst others were evaluated for their anti-malarial and antimicrobial properties. Major and minor bioactive chemical ingredients in each species were discussed, especially their chemical structures and inherent functional groups.
This approach is intended to guide future research on drug development and drug discovery. This is especially important as we are set to finding lasting solution to multidrug resistance microbial infection and other life-threatening ailments, such as malaria, and cancer that confront our daily lives. Asteraceae family in general can be used as safe preservatives and food additives to improve the health role of food. This is attributed to their good flavor, antioxidant, and antimicrobial effect.
Keywords: Bioactive plants; Asteraceae; therapeutic effects; antimicrobial effect; anti-malarial.
Title: Anti-malarial and Anti-bacterial properties of some selected species of Asteraceae family
Author: Shehu Isah, Theresa Uchechukwu, James Akande
International Journal of Novel Research in Physics Chemistry & Mathematics
ISSN 2394-9651
Vol. 10, Issue 3, September 2023 - December 2023
Page No: 20-35
Novelty Journals
Website: www.noveltyjournals.com
Published Date: 18-September-2023
DOI: https://doi.org/10.5281/zenodo.8355499
Paper download Link (Source)
https://www.noveltyjournals.com/upload/paper/Anti-malarial%20and%20Anti-bacterial-18092023-5.pdfInternational Journal of Novel Research in Physics Chemistry & Mathematics, ISSN 2394-9651, Novelty Journals, Website: www.noveltyjournals.co
Digital Libraries: Analysis of Delos Reference Model and 5S Theory
Get PDFThe proliferation of digital libraries (DL) in the twenty-first century has revolutionized the way information is generated and disseminated. This has led to various practical and research models of DLs. This paper discusses the concept and development of digital libraries, and examines various components and characteristics of DLs. It further identifies various models and theories of digital libraries with a special focus on the DELOS Reference Model and 5S Theory. The relationship between the two focused frameworks is analyzed for better understanding of their application in the DL universe
TRUANCY: The Concept, Causes, Types, Implications and intervention strategies for Students with Truancy
No full textTruancy among the students become a growing problem and it manifests in different forms. Therefore, this paper contains the following areas:
1. Concept of Truancy
2. Types of Truancy
3. Causes of Truancy
4. Implications of Truancy
5. Intervention Strategies for Truanc
