Assessment of Methods of Teaching Computer Courses to Computer Science Students

Assessment of Methods of Teaching Computer Courses to Computer Science Students in Selected Nigerian Polytechnics

Literature Review

2.1     Historical Background

The history of the computer is a study of human ingenuity used to develop tools to aid is calculating answers to problems and  keeping track of result according to Mandel (1983).

Computers as we  know them today, have only been around for less than half a century computing is therefore, a very recent phenomenon indeed. However, before the middle of the 20th century, there were several attempts at constructing machines, which, in the main, performed calculations quickly and automatically. In order to aid calculation, breads were strung along a series of wires in a wooden frame. This was born the Abasus, the most venerable of human calculating devices, which is still in, use today.

In the 13th century the Spanish theologian Roman Luib devised logic machine consisting of concentric geometrical figures on whose peripherals were inscribed basic principles in various branches of knowledge.

Furthermore, around 1617 mechanical aids to computation reappeared with the numbering roots of John Napier. As time progresses, so many other people devised a means of computation. Read More »

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Bacteria Contaminants Associated With Poultry Feeds from Three Different Companies

Bacteria Contaminants Associated With Poultry Feeds from Three Different Companies

Literature Review

Among raw food items of animal origin, poultry meat and poultry meat products are considered to be some of the most contaminated products offered to the consumer (Klinger, 1993).  This is due to the relatively high contamination with various food-borne infection agents present on and in the product.  More than 27 different species of bacteria have been isolated from normal, ready to cook, poultry meat (cox and Bailey, 1987).  A large number of publications incriminate poultry as origin of food – borne infection out-breaks Read More »

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Effect of Storage Time on the Functional Properties of Wheat/Bambka Groundnut Blend

Effect of Storage Time on the Functional Properties of Wheat/Bambka Groundnut Blend

2.0     Literature Review

2.1     Wheat

Wheat is perhaps the most popular cereal grain for the production of bread and especially for the production of cake and other pastries. Wheat produces a white flour. Its uniques properties alone produce bread dough of strength and elasticity required to produce a low density bread and pastries of desirable texture and flavour.

2.1.1  VARIES TYPES OF WHEAT

In a general way, wheat are classified according to;-

  1. a) The texture of the endosperm because, this characteristic of the grain is connected with the way the grain breaks down in milling.
  2. b) The protein content, because the properties of the flour and its suitability for various purposes are related to this characteristics.

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Factors Militating Against the Teaching of Mechanical Engineering Craft Practice

Factors Militating Against the Teaching of Mechanical Engineering Craft Practice in Government Technical Colleges in Enugu State

Review of Related Literature

The researcher wants to know with a view to finding out whether mechanical engineering craft practice does exist in the Government Technical College Enugu and Nsukka and if so, what the factors are militating against its effective teaching. The factors will be reviewed as:-

  1. Finance and funding
  2. adequacy and qualification of teaching staff
  3. non payment of teachers salaries
  4. availability of well equipped libraries
  5. lack of equipped workshop
  6. availability of well equipped laboratories

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Isolation and Characterization of Microorganisms from Stored Pap (Ogi)

Isolation and Characterization of Microorganisms from Stored Pap (Ogi)

Literature Review

2.1     Origin of Maize Pap

Cereals are the fruits of cultivated grassed which are members of the monocotyledonous family graninae (Kent 1978).  The principal crops include wheat, maize, rice, sorghum, Oats, rye millet and barley.  Nutritively, cereals belong to the incomplete protein group.  This is because they are carbohydrate based foods and contain very little amount of protein compared their carbohydrate contents.  Cereals grain are rich in the B-group vitamins in the different parts of the different cereals varies considerably (Okaka 1997).  Chemically, the native grain of common cereals consists of carbohydrates, protein, non-protein, nitrogenous compounds, fats, minerals, water with small amount of vitamins and enzymes

Maize grains supply food for a large proportion of the population in  west Africa particularly in Nigeria.  It is the component and most important grain crop of the tropical world most important grain crop of the tropical world and it is eaten in different forms. Read More »

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Isolation and Performance Evaluation of Saccharomyces Cerevisiae from On Palm Wine

Isolation and Performance Evaluation of Saccharomyces Cerevisiae from On Palm Wine. (Elaels Guinneensis) At Different Temperature of Proofing During Bread Making

Literature Review

2.1               Bread Production

The purpose of bread making is to present cereals flour to the consumers in an attractive palatable and digestible form (Kent 1982). The universal importance of bread as food has led to its use as a symbol of nourishment. Its appetite appealing aromas when baking have magnetic power in attracting patronage. The general acceptance of it as food makes bread a voluable medium for improving the nutrition of both the rich and the poor (Terrel 1970).

Bread is traditionally made from flour, water, salt and yeast. It has a honey comb structure and may be regarded as a solid foam with a multitude of pockects of carbon dioxide distributed uniformly through out its bulk. Sugar are naturally present in flour. The maltose is made available e by the action of anylases. This is hydrolysed to glucose and is fermented by zymase present in the yeast. Alcohol and carbon dioxide are formed and the latter aerates the dough ( Fox and Cameron 1995). Read More »

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Leadership Behavior of Technical Secondary School Principal and Productivity in Aba Urban

Leadership Behavior of Technical Secondary School Principal and Productivity in Aba Urban (A Case Study Of Selected Secondary Technical School Principals in Aba Urban)

  • Literature Review

The literature review was discussed under the following beadings:-

  1. Leadership Behaviour
  2. Factors affecting leadership behaviour
  3. Effect of sex and leadership behaviour
  4. Experience , Age and leadership style
  5. Principals and subordinate relationship on leadership behaviour.

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Mixed Fruit Production Using Fuse Locally Soured Citrus Fruits Orange(Citrus Silences)

Mixed Fruit Production Using Fuse Locally Soured Citrus Fruits Orange (Citrus Silences) Tangerine Citrus Reticulate) Lemon C Groups (Citrus Paradox)

Literature Review

The citrus species are small trees and shrubs of about 3.5 meters in height with simple dark green and glossy leaves which have a joint between the leaf and the petiole. The trees are covered with leaves all year round and are replaced after the bloom by the fruits flowers  are abundant mostly white and fragrant bloom  occurs  between February and April and the period between it. Harvest varies for 8 –17months depending on fruit variety and climate condition. Citrus are subtropical and are rich in vitamin C parthocularly in the pithy white layer or albeds found under the peel citrus fruit have a farfel in taste because of their high water content and the presence of citrus acid and sucrose. The relative amount of these two determines whether the fruit is sharp or sweet to the taste. Orange and grape fruit make up most of the citrus while others are produced in good quantity in floods the gulf state, califomia and Arizoma are the main growing areas. (quantity food purchasing by seeley lake Montana 1975 and lendal H kotscheevar) (food science nutrition and health by Brian A fix and Allan G caner on sixth edition/. Read More »

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Secretary as the Image Maker of a Business Organization

Secretary as the Image Maker of a Business Organization. (A Case Study of Nigerian Breweries Plc Onitsha and Our Lady’s Industries Nkpor-Agu Anambra State

Literature Review

This chapter presents an over view of the secretary as an image-maker of business organization.

The chapter is treated under the following

Who is a secretary

The qualified secretary

Typist vs secretary

Image making functions

Business attributes

Personal attributes

Summary of literature review

WHO IS THE SECRETARY?

The NATIONAL Secretaries Association (International) N.S.A define secretary as “An Executive Assistant, who possesses a mastery of office skills, who demonstrates the ability to assume responsibility without direct supervision, who makes decision within the scope of assigned authority.“

Nwigwe (1995) said that, “secretaries are the protective walls and agate along eh corridors and within the secret chambers of power. Secretaries constitute a power-nexus, hardly heard but always seen and act as sieves, shields and wind breaks to the proceedings, decisions and the personalized instruments and agents of policy within the cocoon of their operational space. She employ all in their armory of psychology, politeness, humility and disarming dialogue to ensure that “the divinity that dot hedge a king” remains inviolable, immutable and often times, sacrosanct. Read More »

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Challenges of Information And Communication Technology (Ict) To Modern Secretaries

Challenges of Information And Communication Technology (Ict) To Modern Secretaries (Study of Nigerian-American Bank Limited (Nambl) and Wema Bank Plc)

Literature Review

Introduction

Information and communication technologies (ICT) have been growing

Rapidly in developed and developing countries. ICT has been revolutionizing the way in which people in these countries operate in their various organizations both in the public and private sectors. ICT has changed the administration, governance, education, business competitiveness and global operations in them. In Nigeria today, the application of ICT is much more extensive and noticeable in the private sector. The areas of application cover nearly all the activities of the private sector. The major users include the banks, oil industry, insurance houses, consultants and manufacturers. New technologies, thriving in today’s commercial and industrial offices, inevitably pose a lot of  challenges to the modern secretaries.

After the invention of typewriter in  1881, by Christopher sholes, one of  the greatest discoveries of all time was the computer, since its   advent, the world has become a global village where vital information could be extracted and effectively shared.

The vital roles which secretaries are meant to play as the custodians of office information necessitate the proper training of secretaries in order to cope with the challenges pose by ICT. Read More »

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