Tag Archives: Composition

Using Graphical Model to Improve Students’ Performance in Composition and Inverse Of Functions at Offinso College of Education (Published)

The concept of function is one of the central concepts in Mathematics; as such it has received attention in Mathematics Education Research. However, the research focused explicitly on the two subtopics of a function: Composition and Inverse. This study examined the use of graphical model to improve the performance of first year Diploma in Basic Education (DBE) students of Offinso College of Education, in Ashanti Region of Ghana. The study also investigated how the textbooks treated this particular topic and how teachers taught these two subtopics of a function. A total of fifty (50) students participated in the study. The data were collected through semi-structured interview and rating scale questionnaire. In addition to these, the students wrote pre-test and post-test. The data were analyzed in detail using quantitative and qualitative techniques. The results of the study suggested that, the performance of the students in the post-test was far better than the pre-test indicating that the intervention worked. Finally, the students’ interest was motivated and also developed confidence in solving composition and inverse of functions using graphical model. It is recommended that, constructivist theory of learning should be encouraged in all spheres of Mathematics classroom environments so as to give learners the opportunity to find meaning to their own learning in order to explore new ideas and findings concerning their future.

Keywords: Composition, Diploma in Basic Education (DBE), Inverse Function, graphical model

Plankton Dynamics as Pollution Indicator in the Coastal Waters of Ondo State, Nigeria (Published)

The dynamics of planktons in the coastal waters of Ondo State, Nigeria were investigated from April, 2014 to March, 2016. Samples were collected monthly using plankton net of 55 μm-mesh size, preserved in 4% formalin, examined with Olympus microscope and identified using standard guides. Zooplankton was more abundant in the environment in this study with NOI of 55.54% and 53.25% in the wet and dry seasons respectively. A total of twenty-three species of phytoplanktons belonging to two taxonomic groups were recorded. Diatom (65.22%) represented by five phyla consisting of Ochrophyta (7species), Heterokontophyta (6species) and Bacillariophyta (2species) while Dinoflagellates (34.78%) were represented by phylum Dinoflagellata (4species) and Myzozoa (4species). The zooplankton assemblage was composed of twenty-seven species including phylum Arthropoda (10), Rotifera (6), Chordata (3), Chaetognatha (2), Echinodermata (2), Ciliophora (1), Cnidarian (1), Granolereticulosa (1), and Mollusca (1). In wet-season, Fish-eggs (4.69%) (most abundant) Brachionus quadridentatus (3.79%); Coscinodiscus sp (3.67%); Biddulphia mobiliensis (3.31%) and Odonata nymph (3.01%) with Foraminifera (0.60%, the least) while the composition of the dry-season had a descending trend of Asterionellopsis sp (3.25%)>Cerataulina sp and Pseudo-nitzschia sp (3.02%)>Chaetognatha adult (2.86%)>Brachionus falcatus; Ceratium hirundinella sp and Coscinodiscus sp (2.70%)>Gyrodinium spp (2.62%) to Protoceratium reticulatum (0.48%). The Number of Individuals ranged from 26.25±6.86 (Dry-season) to 38.85±16.33 (Wet-Season) while Number of the most abundant species (Nmax) and average number of species (S) (which exhibited seasonal variation at P<0.05) ranged from 2.92±0.87 (Dry-Season) to 3.92±1.18 (Wet-Season) and from 18.10±3.14 (Dry-season) to 20.38±5.72 (Wet-Season) respectively. The Margalef’s Diversity Index and Shannon-Wiener Index which showed no seasonal variation ranged from 5.25±0.70 to 5.35±1.28 and 2.80±0.18 to 2.86±0.29 respectively, while Simpsons-Reciprocal Index ranged from 32.25±12.74 (Wet-Season) to 40.10±15.84 (Dry-season) and exhibited seasonal variation at P<0.05. The abundance and diversity of planktons in this study is an indicator of eutrophic ecosystem that is possibly unstressed.

Keywords: Abundance, Brackish-water; Planktons; Eutrophic; Diversity Index, Composition, Nigeria

Using Graphical Model to Improve Students’ Performance in Composition and Inverse of Functions at Offinso College of Education (Published)

The concept of function is one of the central concepts in Mathematics; as such it has received attention in Mathematics Education Research. However, the research focused explicitly on the two subtopics of a function: Composition and Inverse. This study examined the use of graphical model to improve the performance of first year Diploma in Basic Education (DBE) students of Offinso College of Education, in Ashanti Region of Ghana. The study also investigated how the textbooks treated this particular topic and how teachers taught these two subtopics of a function. A total of fifty (50) students participated in the study. The data were collected through semi-structured interview and rating scale questionnaire. In addition to these, the students wrote pre-test and post-test. The data were analyzed in detail using quantitative and qualitative techniques. The results of the study suggested that, the performance of the students in the post-test was far better than the pre-test indicating that the intervention worked. Finally, the students’ interest was motivated and also developed confidence in solving composition and inverse of functions using graphical model. It is recommended that, constructivist theory of learning should be encouraged in all spheres of Mathematics classroom environments so as to give learners the opportunity to find meaning to their own learning in order to explore new ideas and findings concerning their future.

Keywords: Composition, Diploma in Basic Education (DBE), Inverse Function, graphical model

The Compositional and Mineral Content of Granola (Breakfast cereal), Produced from Different locally available cereal Grains (Published)

The consumption of ready-to-eat breakfast cereal contributes significantly to the dietary intake of a number of nutrients. However the knowledge of the mineral content of such breakfast cereal is limited. The present study was aimed to evaluate the proximate, mineral and sensory characteristics of the new granola products. Six different ready-to-eat breakfast cereals were produced from different locally available and cheap cereal grains such as maize (white, yellow and popping corn varieties), guinea corn and millet. Oat was used as control and samples were analyzed using standard methods. Sensory analysis showed that there was significant difference in their color, taste, texture and overall acceptability, while flavor showed no significant difference (p≥0.05) in all the samples. Oat based granola (control) had the highest values for fat, protein and energy which were significantly different from the other samples, but however lower in moisture content, fiber and total available carbohydrate. Yellow maize granola had the lowest protein content as well as the highest value for carbohydrate with the control showing the reverse trend. The result also showed that the control sample A, had the lowest value for fiber and the highest energy while the white maize granola which had the highest fiber had the least energy in kcal/g. A total of eight essential minerals associated with cereal grains were evaluated, namely calcium, magnesium, potassium, sodium, phosphorus, iron copper and zinc. The yellow maize granola (sample C) was significantly high (p≤0.05) in calcium, iron and copper but low in magnesium, sodium and zinc, while the millet based granola (sample F) was significantly (p≤0.05) high in potassium and zinc.  Magnesium and phosphorus were highest in the guinea corn based granola (sample E). The ready to eat breakfast granola have shown from the study to contribute significant amount per/100g of consumption of the important minerals particularly iron and magnesium. This study also showed that the production of granola from other locally available grains gave acceptable products without altering its properties.

Keywords: Cereals, Composition, Sensory Properties, breakfast, granola, mineral elements