The impact of Organizational Citizenship Behavior on Job Performance at Greater Amman Municipality

This study aims to investigate the effect of organizational citizenship behavior, henceforth (OCB) on Job Performance in Amman Greater Municipality. One hundred and fifty responses have been collected  by means of questionnaire. Statistical analysis  techniques such as descriptive statistics and correlation, multiple regressions, are  employed. To confirm the suitability of data collection instrument, a Skewnes Coefficient test and Cronbach’s Alpha are used. The findings of this  study  supported the hypotheses that (OCB) positively impacts (JP) of Amman Greater Municipality. The  OCB factors have an  impact on job performance. This means that the perception of employees toward OCB has a positive and significant influence on employees performance. The  OCB factors have an impact on work volume ,on work quality ,employee-colleagues relationship as a dependent variable and on employee-higher level relationships. This study provides suitable recommendations on the scope for improvement based on current levels of various specific impact organizational citizenship behavior and its dimensions. Also the study provides suitable recommendations on the scope of improvement based on current levels of various predominant organizational citizenship behavior criteria that directly impact Job Performance of  Amman Greater Municipality. Key Words: Organizational citizenship behavior, Job Performance, Amman Greater Municipality

Effect of grape seed extracts on the physicochemical and sensory properties of corn chips during storage.

Abstract This study evaluated the effectiveness of grape seed extracts (GSE) on lipid oxidation of corn chips stored for 90 days in comparison to tert-butylhydroxytoluene (BHT). Proximate chemical analysis results showed that corn chips contained low moisture contents (less than 2%) and also that no significant differences were found in the dry matter values in ash, fat, protein, and fiber. Antioxidant activity of the GSE measured by an oxidative stability instrument ranged from 1.6 to 9.3 h of induction time, while BHT prevented oxidation by 18.8 h. GSE (800 ppm) increased the redness and decreased the brightness and yellowness of the corn chip samples, whereas no significant differences were observed for other concentrations of the GSE compared to the control. The peroxide values (PV) for the control and the lower concentration (200 ppm) of GSE increased from 4.5 to 32.7 mequiv/kg, and from 4.4 to18.7 mequiv/kg, respectively, while no increase in PV was found for the higher level (400 and 800 ppm) of GSE or BHT. These changes were observed after 90 days of storage. Descriptive and consumer results showed that the control and the low concentration of GSE were associated with an increase in rancidity and the appearance of off-flavor, while no noticeable increase in either rancidity or off-flavor was observed when using a higher concentration of GSE or BHT. GSE has great potential for use as a natural antioxidant to preserve the extruded corn chips