Search results for: Reginald Chikere

Authors: Keke, Reginald Chikere

Abstract:

This paper examined leadership failure consequent on endemic corruption as being the bane of good governance in Nigeria since independence in 1960 and the way forward. Nigeria is lavishly gifted by nature of abundance in human and material resources to be harnessed a strategic, resolute, ingenious, and inventive leadership. For leadership to drive sustainable growth in society, it must be rooted in the cultural values of the people. This, however, is contrary in Nigeria owing to unscrupulous leadership miscarriage, corruption, and bad governance. Using the eclectic approach, the paper scrutinizes the issues of leadership, corruption, and governance to clearly show how bad leadership and governance have destroyed the national fabric and the way out of Nigeria's development quack mire. Furthermore, this paper examined the perplexing nature of corruption in Nigeria that has made it the only lucrative endeavor for politicians and their cronies, leading Nigeria to be regarded as the world's poverty capital. This paper advocates that Nigerians and the international community must endeavor to enshrine effective leadership and good governance through strong institutions, laws, and individuals who have zero tolerance for corruption and mediocrity in the polity. It is only when this is done that Nigeria will be a better place for present and future generations.

Keywords: Corruption, leadership, governance, Nigeria.

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Authors: Reginald D. Smith

Abstract:

The dynamics of User Datagram Protocol (UDP) traffic over Ethernet between two computers are analyzed using nonlinear dynamics which shows that there are two clear regimes in the data flow: free flow and saturated. The two most important variables affecting this are the packet size and packet flow rate. However, this transition is due to a transcritical bifurcation rather than phase transition in models such as in vehicle traffic or theorized large-scale computer network congestion. It is hoped this model will help lay the groundwork for further research on the dynamics of networks, especially computer networks.

Keywords: congestion, packet flow, Internet, traffic dynamics, transcritical bifurcation

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Authors: Fiseha M. Guangul, Annissa Muhammed, Aja O. Chikere

Abstract:

Group task is one method to create the conducive environment for the active teaching-learning process. Performing group task with active involvement of students will benefit the students in many ways. However, in most cases all students do not participate actively in the group task, and hence the intended benefits are not acquired. This paper presents the improvements of students’ participation in the group task and learning from the group task by introducing different techniques to enhance students’ participation. For the purpose of this research Carpentry and Joinery II (WT-392) course from Wood Technology Department at Adama Science and Technology University was selected, and five groups were formed. Ten group tasks were prepared and the first five group tasks were distributed to the five groups in the first day without introducing the techniques that are used to enhance participation of students in the group task. On another day, the other five group tasks were distributed to the same groups and various techniques were introduced to enhance students’ participation in the group task. The improvements of students’ learning from the group task after the implementation of the techniques. After implementing the techniques the evaluation showed that significant improvements were obtained in the students’ participation and learning from the group task.

Keywords: Active learning, evaluation method, group task, students participation.

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Authors: Fahad Al Shidi, Reginald Victor

Abstract:

This study was conducted in Northern Oman to assess the physical and chemical characteristics of 40 thermal springs distributed in Al Hajar Mountains in northern Oman. Physical measurements of water samples were carried out in two main seasons in Oman (winter and summer 2019). Studied springs were classified into three groups based on water temperature, four groups based on water pH values and two groups based on conductivity. Ten thermal alkaline springs that originated in Ophiolite (Samail Napp) were dominated by high pH (> 11), elevated concentration of Cl- and Na+ ions, relatively low temperature and discharge ratio. Other springs in the Hajar Super Group massif recorded high concentrations of Ca²+ and SO^2-₄ ions controlled by rock dominance, geochemistry processes, and mineralization. There was only one spring which has brackish water with very high conductivity (5500 µs/cm) and Total Dissolved Solids and it is not suitable for irrigation purposes because of the high abundance of Na+, Cl−, and Ca²+ ions.

Keywords: Alkaline springs, geothermal, Hajar Super Group, Northern Oman, ophiolite.

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Authors: Dongxiao Sun-Waterhouse, Shiji Nair, Reginald Wibisono, Sandhya S. Wadhwa, Carl Massarotto, Duncan I. Hedderley, Jing Zhou, Sara R. Jaeger, Virginia Corrigan

Abstract:

Attempts to add fibre and polyphenols (PPs) into popular beverages present challenges related to the properties of finished products such as smoothies. Consumer acceptability, viscosity and phenolic composition of smoothies containing high levels of fruit fibre (2.5-7.5 g per 300 mL serve) and PPs (250-750 mg per 300 mL serve) were examined. The changes in total extractable PP, vitamin C content, and colour of selected smoothies over a storage stability trial (4°C, 14 days) were compared. A set of acidic aqueous model beverages were prepared to further examine the effect of two different heat treatments on the stability and extractability of PPs. Results show that overall consumer acceptability of high fibre and PP smoothies was low, with average hedonic scores ranging from 3.9 to 6.4 (on a 1-9 scale). Flavour, texture and overall acceptability decreased as fibre and polyphenol contents increased, with fibre content exerting a stronger effect. Higher fibre content resulted in greater viscosity, with an elevated PP content increasing viscosity only slightly. The presence of fibre also aided the stability and extractability of PPs after heating. A reduction of extractable PPs, vitamin C content and colour intensity of smoothies was observed after a 14-day storage period at 4°C. Two heat treatments (75°C for 45 min or 85°C for 1 min) that are normally used for beverage production, did not cause significant reduction of total extracted PPs. It is clear that high levels of added fibre and PPs greatly influence the consumer appeal of smoothies, suggesting the need to develop novel formulation and processing methods if a satisfactory functional beverage is to be developed incorporating these ingredients.

Keywords: Apple fibre, apple and blackcurrant polyphenols, consumer acceptability, functional foods, stability.

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