Navigating Music Education in Ghana: A Guide to Composition, Performance and Listening for Primary School Teachers | Chapter 3 | Progress in Language, Literature and Education Research Vol. 4

Music as a subject of study is a strand of the Creative Arts curriculum content for teaching, learning and assessment in primary schools in Ghana. Composition, performance and listening which play pivotal roles in music activities form integral part of the methods and strategies that are supposed to be employed to teach these arts form to provide musical knowledge, skills and understanding to primary school learners. Elsewhere, it is argued that these three musical processes constitute the starting point of music activities in the primary school classroom. Having some knowledge and practical insight of each of these processes is therefore very significant for teachers’ professional practice and development in the music classroom. This article attempts to describe these processes and highlight some activities that can serve as a guide for the teacher to engage primary school learners in music activities under each of these three interrelated activities for effective musical learning and experiences. Challenges affecting effective music education in the primary schools include teachers’ lack of adequate knowledge and skills in teaching, inadequate trained teachers to teach music in the primary schools and lack of musical instruments to support teaching and learning. It is suggested to educational planners and authorities to plan and implement in-service training for primary school teachers to equip them in the provision of effective music education to pupils. It is also suggested to primary school authorities and teachers to find innovative ways to acquire the needed teaching and learning materials to ensure an effective music education in the primary school.

Author(s) Details:

Benjamin Adjepong,
Wesley College of Education, Kumasi, Ghana.

Please see the link here: https://stm.bookpi.org/PLLER-V4/article/view/13145

Tagetes pusilla Kunth Essential Oil: Color and Composition in a Fresh and Stored Sample | Chapter 7 | Novel Aspects on Chemistry and Biochemistry Vol. 6

Tagetes pusilla Kunth (serrano anise or anís del monte) of fine scent and flavor, is a temporary dryland native plant species establish at 2600 masl in Inviola, Imbabura province in the Ecuadorian Andes. The essential oil was acquired by the fumes stripping method and the composition in new and stored samples by vapor chromatography-mass spectrophotometer (GC/MS). Results show that the extraction period positively influences the oil yield got. The analysis of the changeable fraction of the fresh sample disclosed 12 components that show 99.22%, highlighting Anethole (68.02%), Estragole (24.52%) and Germacreno D 2.69%); and, in the stocked sample that represents 100% of the parts with eight meanings where Trans Anethole (47.22%), Anisole, p-propenyl (31.51%) stand out. ), p-Anisaldehyde (12.59%) and p-Anisylacetate (4.3%) accompanying evident color change from light greenish yellow (new sample) to strong greenish yellow (stocked sample), assessed utilizing the CIE-Lab methodology. Components and flavorings enhance base materials for use in pharmacology, cosmetics, feed, agriculture, and different industries; Therefore, it is a field to complete activity immediate executive conduct for its use and development.

Author(s) Details:

Walter F. Quezada Moreno,
Faculty of Agricultural Sciences, Universidad de Guayaquil, Ecuador.

Marcia Proaño Molina,
Faculty of Industry and Production, Universidad Técnica Estatal de Quevedo, Ecuador.

Edwin Cevallos Carvajal,
Faculty Agricultural Science and Natural Resources, Universidad Técnica de Cotopaxi, Ecuador.

Elsa Quilumbaquin Toaquiza,
Faculty Agricultural Science and Natural Resources, Universidad Técnica de Cotopaxi, Ecuador.

Josue Israel Sopalo Romero,
Higher School of Industrial Engineering, Universidad Politécnica de Madrid, Spain.

Walter D. Quezada Torres,
Faculty of Postgraduate Studies and Research, Universidad Tecnológica Empresarial de Guayaquil, Ecuador.

Please see the link here: https://stm.bookpi.org/NACB-V6/article/view/11719

The Main Quark Reactions Led Universe to Its Present State| Chapter 6 | New Frontiers in Physical Science Research Vol. 4

 Processes that prohibited in the gauge version of the Standard model but commit occur in the very early Universe are considered. Quarks accompanying the electric charge q = -2/3 sporadic by bosons in the super- symmetrical period of the Universe development could constitute the baryon world. The aggressive reaction with quarks q = 2/3 take care of create the antibaryon macrocosm. Other similar responses with B-L gauge involving quarks accompanying q = ±2/3, q = ±1/3 also accepted place as in the direct so and reverse chains of scattering backlashes. Probably during the period of the electroweak abnormality at relatively reduced energies (102-103) GeV the CPT invariance might be instinctively broken and the ambitious chain started to halt. Probable its decay was exponential all the while 10-21 sec. Limitations on the baryon beginning and on some methods to prevent erasing baryon asymmetry is explained. The qualitative arrangement of quarks in protons and neutrons is clarified. The Universe begun to expand when a difference of B-L=0, seemingly.

Author(s) Details:

Vladimir Burdyuzha,
Nuclear Physics and Astrophysics Department, P. N. Lebedev Physics Institute, Russian Academy of Sciences, Moscow 11999, Russian Federation.

Please see the link here: https://stm.bookpi.org/NFPSR-V4/article/view/8751

Characterization and Sensory Aspects of “Peulh Type” Fresh Cheese | Chapter 10 | Current Research in Agricultural and Food Science Vol. 5

Calotropine, a vegetable coagulating enzyme derived from Calotropis procera, is a key ingredient in traditional Peulh cheese production. Peulh cheese has sparked a lot of attention among dairy industry players in West Africa. Fresh leaves of this vegetable were employed to coagulate raw milk for the creation of fresh cheese of the Peulh type, which was defined by physicochemical and sensory features, in this study. This typical cheese had a total dry extract of 32.49 percent, a pH of 6.28, a lactic acidity of 0.14 percent, a protein content of 28.30 percent, and a sweet whey with a pH of 5.90, according to the data. On a dry basis, the Peulh cheese producing yield is 55.45 percent. The sensory characteristics revealed that it has a hard texture, is elastic, is not sticky, has a lactic aroma and flavour, and lasts around 15 seconds in the mouth.

Author(s) Details

Ferial Aziza Benyahia-Krid
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Ouarda Aissaoui-Zitoun
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Halima Boughellout
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Faiza Adoui
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Amani Harkati
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Cocou Rogatien Bakou
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Denis Wodo
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

Mohammed Nassereddine Zidoune
Laboratory of Nutrition and Food Technology, INATAA, University of Mentouri Brothers of Constantine, Ain El Bey Street, Constantine, 25 000, Algeria.

View Book :- https://stm.bookpi.org/CRAFS-V5/article/view/1140

Research on Microbiological and Biochemical Analysis of Soymilk Produced and Sold within Calabar Metropolis | Chapter 5 | Current Research Trends in Biological Science Vol.4

 

This study was aimed at evaluating the microbiological and biochemical content of soymilk produced
and sold locally within Calabar metropolis. Samples of soymilk were obtained from five areas in
Calabar metropolis namely: Bogobiri, Watt market, Akim barracks, Army barracks and Marian market.
Standard microbiological techniques including the pour plate method and relevant biochemical tests
were used to isolate, characterize and identify the found microrganisms. The probable bacterial
isolates were identified as: Pseudomonas, Bacillus and Klebsiella species while the fungi species
were that of Yeast and Aspergillus. There was significant differences in bacterial and fungal count
across the locations sampled (P<0.05). The mean bacterial counts were highest in samples from
Army barracks 6.90±0.01x108 cfu/ml and lowest in Marian market 4.80±0.04x108 cfu/ml while the
mean fungal count was highest in Army barracks 6.50±0.17x108 cfu/ml and lowest in Akim barracks
3.50±0.22x108 cfu/ml. Proximate composition analysis of the foods sampled revealed high
carbohydrate content (41.32±0.04% - 53.70±0.04%), lipid content (1.50±0.03% - 5.00±0.04%) and
fibre content (1.00±0.08% - 1.60±0.04%) while the range for other proximate composition indices such
as ash (1.60±0.01% - 3.10±0.02%), moisture (31.80±0.04% - 36.50±0.15%), and protein content
(10.68±0.30% - 19.08±0.30%) were relatively low. Elemental analysis of the soymilk samples showed
relatively good amounts of calcium, zinc, iron and sodium which were within the permissible limits set
by WHO guidelines for food standard. Lead, Mercury and Cadmium were not detected indicating that
the source of water was portable and the soil or cultivation was devoid of harmful/toxic metals.
Samples from Marian market however had the highest nutritional and mineral composition.

Author (s) Details

Nkoyo Edet Asuquo
Department of Microbiology, University of Calabar, P.M.B. 1115, Cross River State, Nigeria.

Slyvester Peter Antai
Department of Microbiology, University of Calabar, P.M.B. 1115, Cross River State, Nigeria.

View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/268

Concentrated NP- and NPK-Fertilizers based on Kyzylkum Evaporated Phosphoric Acid, Carbamide and Potassium Chloride: Advanced Study | Chapter 5 | Current Research and Development in Chemistry Vol. 2

In the paper the processes of carboammophos and carboammophos potassium preparation based on the ammonization of the samples by evaporated wet phosphoric acid (WPA) (35.92; 40.85; 46.41; 51.07% P2O5) to pH = 5.3 (to obtain ammophos pulp) and pH = 7.0 (to obtain diammophos pulp) with subsequent addition of 70% solution of urea and crystalline potassium chloride (60% K2O) were studied. Moreover, for urea-phosphate, weight ratio of the N: P2O5: K2O ranged from 1: 0.5 to 1: 1: 1 for the N: P2O5: K2O urea-phosphate-potassium from 1: 0.7: 0.3 to 1: 1: 1. To avoid loss of ammonia, the drying of NP- and NPK slurry based on diammonium phosphate (DAP) were produced not higher than 60°C, and monoammonium phosphate (MAP) - first at 60°C, then at 100°C to constant weight (less than 1% H2O). It is shown that on the basis of both MAP and DAP slurry are obtaining, samples of urea-phosphate similar in composition and properties. And all brands of urea-phosphate-potassium contain a high concentration of nutrients (up to 19.7% N. 19.7% P2O5 and 19.7% K2O). Phosphorus in them is in a form digestible for plants. The strength of both NPK and NPK fertilizer granules satisfies the requirements of agriculture. Such fertilizers in agriculture are in great demand. Experimental Design: Determination of total,l digestible, and water soluble forms of phosphorus (P2O5total, P2O5deg. P2O5water) were performed on KFK-3 (λ= 440 nm) as phosphorus-vanadiummolybdenum complex. This method is based on measuring the light transmission of yellow phosphorus-vanadium-molybdenum complex relative to the reference solution containing a certain amount of phosphates. Slurry pH was adjusted and determined by potentiometric method on ionometer I-130M (Russia). The mass was cooled, and then scattered by the size of the particles. Granules with a size of 2-3 mm were subjected to strength testing. The static strength of the granules was determined according to State standard 21560.2-82. This method based on crushing the granules using for that specified weights on scale called MIP 10-1 (Russia), which indicate kgf/cm2 per granule. Further dried granules of the fertilizer were performed chemical analysis. Digestible forms of P2O5 were determined by solubility in both 2% citric acid and 0.2 M solution of Trilon B (EDTA). The nitrogen content in the products was determined by Kjeldahl — distillation of ammonia in an alkaline medium with Devard alloy followed by titration of 0.1N NaOH.  Findings: Preparation process consists of as follows:  First slurry of ammophos and diammophos were prepared by neutralization of evaporated WPA containing 35.92; 40.85; 46.41; 51.07% P2O5 to pH = 5.3 (to obtain ammophos pulp) and pH = 7.0 to obtain diammophos pulp; Second to obtain NP fertilizer 70% solution of carbamide was added to MAP and DAP slurry at 60°C followed by stirring thorough. Then NP slurry was dried not higher than 100°C for MAP and not higher than 60°C for DAP, respectively; Third to prepare NPK fertilizer 70% solution of urea and crystalline potassium chloride (60% K2O) were added to MAP and DAP slurries. Next NPK slurry was dried not higher than 100°C for MAP and not higher than 60°C for DAP, respectively; Fourth NP and NPK fertilizer were tested on static strength accordingly above mentioned study design

Author(s) Details

Turdialieva Shahzoda
Tashkent State Technical University Named After Islam Karimov, Tashkent, Uzbekistan.

Alimov Umarbek Kadyrbergenovich
Tianjin University of Science and Technology, Tianjin, China and Institute of General and Inorganic Chemistry, Academy of Sciences of Uzbekistan, Tashkent, Uzbekistan.

View Book: - http://bp.bookpi.org/index.php/bpi/catalog/book/173