748 research outputs found
CCDC 882905: Experimental Crystal Structure Determination
No full textRelated Article: Saba Ashraf, Aamer Saeed, Mohammad Azad Malik, Ulrich Flörke, Michael Bolte, Naghmah Haider, Javeed Akhtar|2014|Eur.J.Inorg.Chem.||533|doi:10.1002/ejic.20130100
CCDC 896979: Experimental Crystal Structure Determination
No full textRelated Article: Saba Ashraf, Aamer Saeed, Mohammad Azad Malik, Ulrich Flörke, Michael Bolte, Naghmah Haider, Javeed Akhtar|2014|Eur.J.Inorg.Chem.||533|doi:10.1002/ejic.20130100
CCDC 896983: Experimental Crystal Structure Determination
No full textRelated Article: Saba Ashraf, Aamer Saeed, Mohammad Azad Malik, Ulrich Flörke, Michael Bolte, Naghmah Haider, Javeed Akhtar|2014|Eur.J.Inorg.Chem.||533|doi:10.1002/ejic.20130100
"Exploring the Association between Job Satisfaction and Productivity: Empirical Evidence from India"
Get PDFThe study aimed to study the impact of job satisfaction on employee’s productivity. The study is based on primary data, which was collected from Poona College.
The questionnaire was distributed to the employees in Poona College. According to H.R department, there are 300 employees in the college. They are taking place in every level and filed. In obtaining the sample size of the population, employees in Poona College were selected. The researcher further selected 15% of employees, it was counted in the formula of (300*15/100=45).
Results revealed that satisfied employees have positive attitudes about their jobs. Satisfied workers are tend to work on time, loyalty and commitment to the job, tend to improve knowledge, willing to accept more responsibility, with a reduction of absenteeism. The positive attitudes will increase the quality and quantity of employees’ performance. Therefore, such a situation is good for an organization but some organizations do not concern about satisfaction of employees. Hence, if organizations can be more concerned about the job satisfaction of employees’ better productivity can be expected, as the relationship between satisfaction and productivity is positive and significant. This aspect should be given more consideration by the managers in order to improve productivity
Interim project report on ECE project in India and Pakistan
Get PDFWe are pleased to report that the project has been successfully launched in the State of Gujarat, India and the province of Punjab, Pakistan under most unfortunate and critical circumstance due to the Covid 19 crisis. Before the global pandemic hit these two regions, we were able to complete the preparatory work such as identification of regions for sampling, development of assessment tools, signing memorandum of understanding with partners, website development, ethics approval, and approval from the local government regions to conduct this activity. In addition, we completed a comprehensive pilot of the instruments in Gujarat and Punjab. A report of this pilot study has been published Reference: Siddiqui, Nadia, Bulsari, Smruti, Gorard, Stephen, See, Beng Huat, Dixon, Pauline, Pandya, Kiran, Saeed, Saba & Saeed, Sahar (2020). Pilot study report 2020 Assessing Early Years Schooling, Access and Student Outcomes (AESAS): Establishing routes for sustainable education in Pakistan and Indi
The Quality of Online English Learning during Covid-19 pandemic: A Study on English Undergraduate Students in A Conflict Zone
Get PDF This study attempts to investigate the quality of online English learning from the perceptions of the undergraduate ESL students during the lock downs due to Covid-19 pandemic in the conflict zone, Kashmir, India. It tries to examine three issues related to the quality dimensions of e-learning. Based on judgmental sampling technique, the sample responds to a five-likert survey comprising 18 questions after being taught via online mode for 3 months, followed by a structured-interview with a part of the sample selected randomly. Findings indicate that the e-learners have expressed diverse opinions with regard to course objectives matching with learning needs, effectiveness of online teaching methods and efficiency of online assessment. Findings reveal that majority of the students may not be able to identify their learning needs or decide about the quality of e-assessment system while a great number of the students perceive online teaching methods as less effective. It can be concluded that students are not pleased with the current mode of e-learning unless it goes under strict discipline and better approach and previous training. E-learning cannot be an alternative to formal education in a conflict zone unless intensive efforts and regular evaluation are made keeping in mind the students’ learning needs and feedback in relation to all dimensions of quality of e-learning.
 
Analysis of Food Safety Programs in Three University Restaurants at Some Central-Delta Region Universities, Egypt Based on HACCP Principles
Get PDFHACCP programs have been designed to ensure food safety. The concept of food safety knowledge refers to the education and expertise acquired, whereas food safety practices involve the practical application of this knowledge. This research aims to evaluate how university restaurants apply HACCP principles for their food safety programs. Most of the standard operating procedures for HACCP were followed, but only a few records of corrective actions were found. A university restaurant health inspection scores (UNR-1) was high, suggesting that food safety practices were generally well-implemented. Observations of restaurant facilities were positive overall. However, approximately 53.91% of the employees did not adhere to proper handwashing protocols, as outlined in the 2022 Food Code. While most employees washed their hands before handling food, many did not adhere to the proper handwashing procedure. Despite the strong performance of a university restaurant employees of UNR-1, there are still possible risks of food contamination. Restaurant directors and managers can use this information to evaluate their food safety programs and practices, ensuring they effectively provide safe and healthy food to their university students
Effects of Chitosan-based Coating Enriched with Peanut (Arachis hypogaea) Skin Extract on Physicochemical, Microbiological and Sensory Characteristics of Beef Burger During Cold Storage
Get PDFThe current study aimed to create a chitosan-based coating enriched with peanut skin extract (PSE) at a concentration of 0.5, 1 and 1.5%, and evaluate its impact on the physicochemical, microbiological and sensory characteristics of fresh beef burger stored at 4±1°C for 15 days. All coated burgers had significantly higher L*, a* and b* values than the uncoated control during storage. Also, the results showed that application of chitosan coating enriched with 0.5, 1 and 1.5% PSE significantly increased total phenolic content (TPC) and antioxidant activity (AA), inhibited lipid oxidation as evaluated by thiobarbituric acid reactive substances (TBARS) and peroxide value (PV), retarded microbial growth and enhanced sensory characteristics of burger samples. Moreover, the positive effects of PSE on all investigated quality characteristics were proportional with the extract concentration. Therefore, using chitosan-based coating enriched with PSE enhances the stability of beef burger during cold storage and can be utilized in the meat industry
Microbial Status and Sanitation level of Food Contact Surfaces (FCSs) of Three University Restaurant Kitchens for Three Public Universities at Central-Delta Region in Egypt
Get PDFThe microbiological safety of food is primarily influenced by hygienic practices during food handling and the sanitation of food contact surfaces (FCSs). Consequently, the safety of foods served in university restaurants can be assessed by evaluating the microbiological quality of FCSs. This research aims to evaluate the microbial quality (MQ) and sanitation level of FCSs in the kitchens of three university restaurant kitchens for three public universities in the Central-Delta region of Egypt. A total of 108 swabs were collected from surfaces related to food (preparation tables, dining tables, cutting boards), cooking utensils (pots, knives, trolley tanks, mobile tanks, scoops, colanders), and kitchen equipment (peeling machine, steam pots, bain-maries). The samples were examined for total aerobic colony count (TACC), total Coliform count (TCC), yeast and mold count, Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Bacillus cereus (B. cereus), Salmonella and Shigella spp. The microbiological analysis revealed that the greatest compliance rates with good hygienic conditions were observed in the FCSs of the UNK-1 university restaurant kitchen. In contrast, the sanitation levels of FCSs in the UNK-2 and NUK-3 university restaurant kitchens were classified as “unsatisfactory.” These findings highlight the need for improvements to enhance the sanitation levels of these university restaurants. Adopting and implementing effective sanitation programs, Good Manufacturing Practices (GMPs), and Hazard Analysis and Critical Control Points (HACCP) is essential to ensuring the safety of food served to students
Forthaven Saba, Nederlandse Antillen
No full textOm cruiseschepen te ontvangen op Saba, Nederlandse Antillen, zijn een aantal alternatieven ontwikkeld. De haven wordt ook gebruikt als goederenhaven en hiervoor is een prognose opgesteld voor het jaar 2005. De golfsituatie was onbekend en daarom is door middel van programma's een golfklimaat berekend voor en in de haven. Het alternatief dat het best aan de gestelde criteria voldoet is gekozen. Dit betekenqdat de kade met 35 m wordt verlengd tot een totale lengte van 110 m. Ook de golfbreker wordt verlengd om de schepen tegen golfaanval te beschermen.Hydraulic EngineeringCivil Engineering and Geoscience
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