The Role of Delivery Methods on the Perceived Learning Performance and Satisfaction of IT Students in Software Programming Courses

More and more information technology (IT) programs are offering distance learning courses to their students. However, to date, there are a very limited number of published articles in the IT education literature that compare how different methods of delivering distance course relate to undergraduate students’ learning outcomes in IT software programming courses taught by the same instructor. Thus, we conducted a case study to assess the predictive relationships between distance course delivery method (face-to-face, satellite broadcasting, and live video-streaming) and students’ perceived learning performance and satisfaction in IT software programming courses taught by the same instructor. The results suggested that the choice of delivery method was related to students’ satisfaction and programming skill enhancement. However, we did not find a relationship between the delivery method and the students’ perceived learning performance. Specifically, the participants in the face-to-face delivery method group were more likely to feel satisfied with the delivery method than the students using the other two delivery methods (i.e., satellite broadcasting and live video streaming)

Online Social Presence: A Study of Score Validity of the Computer-Mediated Communication Questionnaire

The purpose of this study was to conduct a confirmatory factor analysis of the Computer-Mediated Communication Questionnaire scores, using structural equation modeling, to assess the consistency between the empirical data and the hypothesized factor structure of the CMCQ in the proposed models, which is stipulated by the theoretical framework and previous research. Online social presence is a vital affective learning factor that influences online interaction. In this study, online social presence was defined as the degree of feeling, perception, reaction, and trustworthiness of being connected by computer-mediated communication to another intellectual entity through electronic media. Currently, valid instruments to determine the degree of social presence felt and exhibited by online learners are wanting. The results of this study indicated that online social presence was multidimensional, and composed of 4 factors as hypothesized in the theoretical framework: social context, online communication, interactivity, and privacy, although revision of some test items was also suggested by the results

Disaster Prevention Literacy Among School Administrators and Teachers: A Study on the Plan for Disaster Prevention and Campus Network Deployment and Experiment in Taiwan

Taiwan is located at the high-risk region of natural disasters with the frequently occurred earthquakes. The importance of the disaster prevention education on campus is made even more obvious by the fact that natural disasters often occur during the school days. Given the leading roles the school administrators and teachers playing in the disaster prevention education of their pupils, this study purposed to investigate how disaster prevention literacy was among them and how disaster prevention literacy differed across various background variables of them. Furthermore, the current study also examined if disaster prevention literacy changed by participation in the disaster prevention education program. The results suggested that, among three dimensions of disaster prevention literacy (i.e., knowledge, attitude, & skills) the participants were highest on disaster prevention skills and lowest on disaster prevention knowledge. Additionally, three dimensions of disaster prevention literacy of the participants differed by school level, age, years of service, personal disaster experience, and school disaster-stricken status. The participation in the disaster prevention education program was also related to participants’ disaster prevention literacy. The implications of the above findings were discussed and the recommendations were also made for future disaster prevention education programs and research

Community College Online Course Retention and Final Grade: Predictability of Social Presence

This study employed a quantitative research design to examine the predictive relationships between social presence and course retention as well as final grade in community college online courses. Social presence is defined as the degree of one\u27s feeling, perception and reaction to another intellectual entity in the online environment. Course final grades included A, B. C, D, F, I, or W. Course retention was defined as successfully completed a course with an A to C grade. The results of the binary and ordinal logistic regression analyses suggest that social presence is a significant predictor of course retention and final grade in the community college online environment. Two effective interventions are recommended: establishing integrated social and learning communities; and building effective blended learning programs

Using Data Mining for Predicting Relationships between Online Question Theme and Final Grade

As higher education diversifies its delivery modes, our ability to use the predictive and analytical power of educational data mining (EDM) to understand students\u27 learning experiences is a critical step forward. The adoption of EDM by higher education as an analytical and decision making tool is offering new opportunities to exploit the untapped data generated by various student information systems (SIS) and learning management systems (LMS). This paper describes a hybrid approach which uses EDM and regression analysis to analyse live video streaming (LVS) students\u27 online learning behaviours and their performance in their courses. Students\u27 participation and login frequency, as well as the number of chat messages and questions that they submit to their instructors, were analysed, along with students\u27 final grades. Results of the study show a considerable variability in students\u27 questions and chat messages. Unlike previous studies, this study suggests no correlation between students\u27 number of questions/chat messages/login times and students\u27 success. However, our case study reveals that combining EDM with traditional statistical analysis provides a strong and coherent analytical framework capable of enabling a deeper and richer understanding of students\u27 learning behaviours and experiences

Waste to Biofuel by Torrefaction Technology

Torrefaction is one of waste to energy (WTE) technologies developing in Taiwan recently, which can reduce the moisture and impurities and increase the energy density of biowaste effectively. To understand the torrefaction characteristics of different biowaste and the influences of different torrefaction conditions, four typical biowaste were selected to carry out the torrefaction experiments. The physical and chemical properties of different biowaste prior to and after torrefaction were analyzed and compared. Experimental results show that the contents of elemental carbon and caloric value of the four biowaste were significantly increased after torrefaction. The increase of combustible and caloric value in bamboo was the greatest among the four biowaste. The caloric value of bamboo can be increased from 1526 kcal/kg to 6104 kcal/kg after 300oC and 1 hour torrefaction. The caloric value of torrefied bamboo was almost four times as the original. The increase of elemental carbon content in wood was the greatest (from 41.03% to 75.24%), and the next was bamboo (from 47.07% to 74.63%). The major parameters which affected the caloric value of torrefied biowaste followed the sequence of biowaste kinds, torrefaction time, and torrefaction temperature. The optimal torrefaction conditions of the experiments were bamboo torrefied at 300oC for 3 hours, and the corresponding caloric value of torrefied bamboo was 5953 kcal/kg. This caloric value is similar to that of brown coal or bituminous coal

Waste to Biofuel by Torrefaction Technology

Torrefaction is one of waste to energy (WTE) technologies developing in Taiwan recently, which can reduce the moisture and impurities and increase the energy density of biowaste effectively. To understand the torrefaction characteristics of different biowaste and the influences of different torrefaction conditions, four typical biowaste were selected to carry out the torrefaction experiments. The physical and chemical properties of different biowaste prior to and after torrefaction were analyzed and compared. Experimental results show that the contents of elemental carbon and caloric value of the four biowaste were significantly increased after torrefaction. The increase of combustible and caloric value in bamboo was the greatest among the four biowaste. The caloric value of bamboo can be increased from 1526 kcal/kg to 6104 kcal/kg after 300oC and 1 hour torrefaction. The caloric value of torrefied bamboo was almost four times as the original. The increase of elemental carbon content in wood was the greatest (from 41.03% to 75.24%), and the next was bamboo (from 47.07% to 74.63%). The major parameters which affected the caloric value of torrefied biowaste followed the sequence of biowaste kinds, torrefaction time, and torrefaction temperature. The optimal torrefaction conditions of the experiments were bamboo torrefied at 300oC for 3 hours, and the corresponding caloric value of torrefied bamboo was 5953 kcal/kg. This caloric value is similar to that of brown coal or bituminous coal

Waste to Biofuel by Torrefaction Technology

Torrefaction is one of waste to energy (WTE) technologies developing in Taiwan recently, which can reduce the moisture and impurities and increase the energy density of biowaste effectively. To understand the torrefaction characteristics of different biowaste and the influences of different torrefaction conditions, four typical biowaste were selected to carry out the torrefaction experiments. The physical and chemical properties of different biowaste prior to and after torrefaction were analyzed and compared. Experimental results show that the contents of elemental carbon and caloric value of the four biowaste were significantly increased after torrefaction. The increase of combustible and caloric value in bamboo was the greatest among the four biowaste. The caloric value of bamboo can be increased from 1526 kcal/kg to 6104 kcal/kg after 300oC and 1 hour torrefaction. The caloric value of torrefied bamboo was almost four times as the original. The increase of elemental carbon content in wood was the greatest (from 41.03% to 75.24%), and the next was bamboo (from 47.07% to 74.63%). The major parameters which affected the caloric value of torrefied biowaste followed the sequence of biowaste kinds, torrefaction time, and torrefaction temperature. The optimal torrefaction conditions of the experiments were bamboo torrefied at 300oC for 3 hours, and the corresponding caloric value of torrefied bamboo was 5953 kcal/kg. This caloric value is similar to that of brown coal or bituminous coal

Dynamic response of a pulsed Burke-Schumann diffusion flame

Turbulent flames are often envisioned as an ensemble of random vortices interacting with the combustion process. A better understanding of the vortex-flame interactions therefore would be useful in improving the modeling of turbulent diffusion flames. Substantial simplification may be made by investigating controlled interactions in a laminar flame, as opposed to random interactions in a turbulent flame. The general goals of the research project are to improve our understanding of (1) the influence of buoyancy on co-flow diffusion flames and (2) the effects of buoyancy on vortex-flame interactions in co-flow diffusion flames. As a first step toward objective (2), we conducted a joint experimental and numerical investigation of the vortex-flame interaction. Vortices were produced by mechanically pulsing the fuel flow at a low frequency, e.g., 10 Hz. Experiments were conducted using a nonflickering Burke-Schumann flame in both microgravity (mu-g) and normal gravity (1g) as a means of varying the buoyant force without modification of the pressure (i.e., density). The effects of buoyant convection may then be determined by a comparison of the mu-g and 1g results. The mu-g results may also reveal the important mechanisms which are masked or overwhelmed by buoyant convection in 1g. A numerical investigation was conducted using a validated, time-accurate numerical code to study the underlying physics during the flame interaction and to assist the interpretation of the experimental results