Abigail C. Obodo, Mercy I. Ani, Olasoji V. Omosowon
Technologies are ubiquitous in the 21st century, and educators need to integrate relevant technologies into their teaching practices to meet expectations and keep abreast with the education profession's advancement. A descriptive survey research design was used in this study. Three research questions and one null hypothesis guided the study. The population of the study comprised all the 24 Integrated Science lecturers (10 males and 14 females) in both private and public tertiary institutions in Enugu State, Nigeria. The population was manageable and as a result no sample was carried out for the study. An instrument titled "Questionnaire on Emerging Technologies in Teaching and Learning" (QETTL). Three experts validated the instrument while the reliability of the instrument was estimated using Cronbach Alpha formula with reliability indices of 0.76. Frequency, percentage, mean and standard deviation were used to answer the research questions while Chi square statistics was used to test the null hypothesis. Findings revealed that some of the challenges hindering Basic Science teachers from utilizing technologies in teaching and learning are lack of internet access and in-service training among others. Based on the findings, it was recommended among others that in-service training of lecturers on the usage of 21st century technologies and provision of internet connectivity should be prioritize by government and the university management to enable lecturers maximize effectively 215 century technologies during teaching and learning.
Students' consistent poor achievements in physics have been attributed non-availability and non-utilization of ICT resources among others. This study therefore, sought to investigate the Availability and Utilization Status of ICT Resources for Physics Education in Colleges of Education in Enugu State. The area comprised all the 8 accredited public and private Colleges of Education in Enugu State. Census survey research design was adopted for this study. No sampling was involved due to the manageable size of the population (30 physics lecturers: 21 males and 9 females). Six research questions and six null hypotheses guided the study. The instrument for data collection was a structured questionnaire, developed by the researcher, validated by three experts and trial tested on 7 physics education lecturers. The researcher administered the instrument to the physics lecturers in the public and private Colleges of Education in Enugu State. The responses were collected and Kuder-Richardson's formula-20 (K-R-20) (availability status) and Cronbach alpha (utilization status) statistics were employed to compute the internal consistency estimate of the items. The reliability coefficient obtained was 0.96, which shows that it is reliable. Research questions were answered using mean, and standard deviation. The results of the study indicated that ICT resources are available but fairly utilized by the physics lecturers for teaching and learning Physics in Colleges of Education in Enugu State. It was recommended that lecturers in the Colleges of Education in the state should make up their minds to embrace and harness the new learning systems which ICT tools brought by the emerging technologies for improving teaching and learning outcomes in schools and colleges.
Soursop juice was fermented as substrate in the presence of ammonium carbonate using saccharomyces cerevisiae to determine kinetic parameters: overall rate constant; k, order of initial reaction; n, maximum rate of fermentation; V max, catalytic constant; k 2, dissociation constant for the enzyme -substrate complex; k s, the Michaelis constant; k m, and the specific ac tivity of th e enzyme. These were obtained by monitoring the rate of carbon (IV) oxide production at different time intervals. It was observed that in the first order reaction, the overall rate constant k, with respect to ammonium carbonate is, 2.23. It's also seen tha t the curves achieved from the plots of volume of carbon dioxide produced with time approached the time axis in a shorter time and the reaction was faster upon its addition. Most importantly, the maximum rate of fermentation with the substrate, 2.58x102M1min-1 and ad dition of ammonium carbonate is 2.49x102Mmin-1. The value represents the maximum velocity attainable. The maximum rate at which all the enzyme molecules were in the complex form was high and became lower upon the addition of the additive. This s uggests inhibition of the fermentation process by the additive due to decrease in the maximum activity of the enzyme. The catalytic constant, k 2, 8x10-2min-1 and the value upon addition of ammonium carbonate is, 2.0x10 -2 min-1 The dissociation constant of enzyme-substrate complexes, k s 1.64x102 and for the addition of ammonium carbonate is, 5.30x10 -1. The Michaelis constant, k m 1.64x102 M and 5.30x10 -1 for ammonium carbonate. The specific activity which is the unit of enzyme activity per gram of protein (yeast) is found to be 1x10 -1 in both. Finally, the effect was found to be uncompetitive from the extrapolated Lineweaver-Burk plots.
The aspiration of every living individual is to continue to enjoy 'good' health. Incidentally, some organisms both visible and invisible t end to distort the normal health of other organisms. The most disturbing is the actions of invisible ones such as viruses which are invisible to naked eyes except with electron microscope and naturally proved very difficult to capture physically. This paper then identifies some of the viruses that affect humans and cause different ill health. The most ravaging one currently is the corona virus of 2019, alternatively called SARS -COV-2 or COVID -19. The paper loo ked into the structure of this virus, its mode of contact, its symptoms in humans when contracted. Then, the steps biology teachers could take to educate the secondary school students in controlling the spread of COVID -19. These steps are in line with the directives of centre for disease control and World Health Organization. Such steps are: Wearing of face mask especially in public places, avoiding hand shake or skin to skin contact with people, washing hands often with soap and clean running water, applyi ng alcohol-based sanitizer on hands, maintaining social distancing, inhaling steam as well as taking warm water regularly among others. Recommendations were made on how to improve and Sensitize students to adhere to COVID-19 protocols in order to control the spread of the virus.
The study examined the effects of audio -visual technological aids on chemistry students' achievement in senior secondary schools in Nsukka education zone of Enugu State, Nigeria. The study employed a pre-test-post-test, control group quasi experimental research design. Two research questions and two null hypotheses were formulated to guide this study. The population of the study comprises of all the SSI Chemistry students in public secondary schools in Nsukka education zone. The sample size was 100 SSI Che mistry students comprising of 48 male and 52 female students of two intact classe s. Purposive sampling technique was used to select two co-educational schools which one were assigned to experimental group and other to control group. The instrument used for data collection was a 25 -item Chemistry achievement test (CAT). Mean, Standard Deviation and ANCOVA were used for data analysis. Result revealed that the mean score for the Chemistry students exposed to lessons with audio-visual technological aids achieved higher compared to the mean score of those counterpart not exposed to lessons with audio- visual technological aids. The study recommended that Chemistry teachers should keep pace with development trend by learning and using new technologies (audio-visual) in teaching and learning.
The fermentation of soursop juice as substrates by Saccharomyces cerevisiae (yeast) was investigated to obtain certain useful kinetic parameters. These were achieved by the determination of the effects of temperature, yeast, pH, substrate and inhibitor on the rate of carbon (IV) oxide (CO2) production. The extent of inhibition was examined by the additio n of succinic acid. The results indicate that the rate of fermentation increased in proportion with temperature (optimum 36oC), substrate (optimum 50%v/v) and succinic acid (optimum 30%v/v) up to a limit and decreased. This suggests that the reaction takes place in two steps (equilibrium and decomposition steps). The kinetic parameters examined are: maximum velocity of reaction, V max for substrate, 2.58x102M1min-1 and succinic acid, 1.00x10 2M1min-1. Catalytic constant, k 2; for substrate, 8x10 - 2min-1 and succinic acid, 6.0x10 -2min-1. Overall rate constant k, for substrate, 1.79x10 2 and succinic acid, 1.09x102. The order of initial reaction is first order for substrate and the additive. The dissociation constants of enzyme -substrate complexes, k s are 1.64x102 and succinic acid, 2.40x10-1. The Michaelis constant, k m for the substrate, 1.64x10 2 M and succinic acid, 2.50x10 -1. The specific activity of enzyme for the substrate is 1x10 -1 and succinic acid, 2x10 -2. Finally, the type of inhibition was found to be uncompetitive from the extrapolated Lineweaver-Burk plots and the suggested inhibitor did not bring about marked decrease in the rate of fermentation as expected.
