Implications for Research Methods When Conducting Studies With the Users of Online Health Communities

Bournemouth Universit

Study and Evaluation of the Factors That Determine the Quality of Marketing Education in Higher Education Institutions in The Kingdom of Saudi Arabia

Objective: The tremendous growth in the preparation of higher education institutions for management – marketing, has resulted in the need for and necessity to discuss the quality of that education. From here, the aim of this research was to determine the factors that affect the quality of management education in the Kingdom of Saudi Arabia and to clarify its nature and importance, and the mutual effects on the quality of learning outcomes for marketing education at the individual student and program level, and at the level of the educational institution and its competitiveness. Design / Methodology: The determination of the factors affecting the quality of management education through a review of the literature and then testing its validity and its effects on the quality of marketing education outcomes at the individual, program, and institution level through practical study using survey lists for the teaching courses of government and private universities in the Kingdom of Saudi Arabia. Findings: The studies showed that almost all of the factors studied are highly reliable among themselves, and that they must be seen as coherent, when analyzing their impact on the learning outcomes of marketing education. Applications: The study provided guidance for, administrators, curriculum and course designers, and marketing teachers, to design high-quality marketing-management education programs, and in developing a self-diagnostic tool in which universities can determine their susceptibility to success and competition. Rooting / value: the current literature has shed light on the factors affecting the quality of management education. However, it was taken separately. Therefore, the research contributes to the existing literature by identifying the interrelationships between these factors, which have a role in improving the quality of marketing education

A methodological approach to utilize Egyptian colloquial Arabic as a source for ancient Egyptian linguistic analysis

Traces of the ancient Egyptian language can still be observed in modern Egyptian colloquial Arabic, which is the form of Arabic adopted by Egyptians as their native spoken language. This thesis aims to better understand the ancient Egyptian language through the analysis of its lexical survivals. It presents a new methodological approach to utilize ancient Egyptian lexical survivals as a source to study the ancient Egyptian language. A selected set of fifty-five ancient Egyptian lexical survivals was computed by matching ancient Egyptian and documented Egyptian colloquial Arabic words having the same semantic fields. While it was generally assumed that the only purpose of the ancient Egyptian lexical survivals into Egyptian colloquial Arabic was to describe items not available in the Classical Arabic lexicon (such as food items and agricultural tools specific to Egypt), analysis of the semantic fields of the computed ancient Egyptian lexical survivals rejects such an assumption. The thesis discusses other reasons for the lexical survival suggested by the language contact theory, including the native speakers’ desire to mark a separate identity. Qualitative analysis of the selected set of ancient Egyptian lexical survivals demonstrates the utilization of the modern usage of ancient Egyptian words to fine-tune our knowledge of ancient Egyptian lexical semantics. More precise meanings were suggested for the ancient Egyptian words šnꜤ, štm, mꜢꜢ, šd, dbdb, and imn. The thesis also employs contemporary Egyptian colloquial Arabic\u27s orality to test several phonological assumptions of ancient Egyptian language and its diachronic evolution

PhD

thesis1. An osmohilic yeast strain was isolated from sugar syrup samples of high yeast count. The taxonomic characteristics of this yeast strain were determined. These characteristics showed that it is a new species of the genus Saccharomyces. 2. A series of experiments was conducted to investigate the ability of this yeast strain to fix atmospheric nitrogen. The studies showed that in yeast cultures there was a decrease in total nitrogen, particularly in the first two hours of incubation. In this series of experiments, only one experimental yeast culture showed and increase in total nitrogen. Therefore, the ability of the yeast cells to fix atmospheric nitrogen was ruled out. 3. The role of cations and anions in enhancing growth and possibly stimulating nitrogen-fixation by yeast cells was studied. The cations and anions tested were iron as ferrous sulfate, citrate as sodium citrate, phosphorus as K2HPO4, molybdenum as Na2MoO4.2H20, boron as boric acid and calcium as calcium chloride. These trace elements did not stimulate the fixation of atmospheric nitrogen. The only established effect of these cations and anions was the enhancement of yeast growth as indicated by an increase in the biomass. Phosphorus enhanced the growth more efficiently than the other anions and cations tested. On the other had citrate did not enhance the yeast growth to a significant degree. 4. The effect of sucrose concentration on yeast growth was investigated. It was found that the yeast cells grew well in lower sugar concentrations in the first 24 hours of incubation. After that period, they grew more efficiently at higher sugar concentrations. These findings indicated that this is an osmophilic strain. 5. Studies of the effect of temperature on yeast culture growth indicated that the yeast cells were unable to grow at refrigerator temperature or a 56°C and they grew poorly at 37°C. On the other had there was very good growth of yeast cells when incubated at room temperature (26°C). 6. The effect of hydrogen-ion concentration on yeast growth was studied. It was shown that the yeast cells were able to grow over a wide pH range of 3 to 7 in Mycophil broth containing either 2 per cent or 30 per cent sucrose. 7. The efficiency of the utilization of various amino acids and ammonium sulfate as nitrogen sources by these osmophilic yeasts was studied. The studied indicated that ammonium sulfate was utilized more efficiently than the other nitrogen sources tested. At the same time some of the amino acids investigated such as proline, alanine, threonine and aspartic acid sustained growth better than L-glutamic acid and DL-methionine. It was also found that the growth of 2 per cent sucrose was better than in 30 per cent sucrose during the nine hours incubation period. No experiments of longer during were carried out. 8. A survey of the free amino acids synthesized by the yeast cells cultured in Mycophil broth containing 30 per cent sucrose was made using unidirectional paper chromatography. The solvents applied were butanol-acetic acid-water mixture and phenol. The identified amino acids were L-glutamic acid, L-aspartic acid, DL-histidine, L-tyrosine, L-valine, L-leucine, L-glycine and L-lysine. 9. Investigation of the effect of growth media on the free amino acid pool composition mentioned above was carried out. Besides the Mycophil broth medium, two other media were used. One was Mycophil broth containing no sucrose and the other was 30 per cent sucrose containing no other nitrogen source. This investigation showed that most of the free amino acids identified as members of amino acid pool when cultured in Mycophil broth containing 30 per cent sucrose were found to be present in the pools of the yeast cells cultured in the other two media. Tyrosine was the only amino acid which could not be identified as a member of the free amino acids identified in the yeast cells cultures in the three media mentioned above. It was found that the content of L-glutamic acid, L-aspartic acid and DL-histidine was not significantly affected by differences in culture media. The total level of the free amino acids identified as members of the amino acid pool grown in nitrogen-free medium, i.e., 30 per cent sucrose, was lowered. It was also found that the level of lysine was significantly decreased in the case of yeast cells grown in Mycophil broth containing no suga