Occupational mobility in engineering profession (craftman and artisan) in Oyo State, Nigeria.

This paper evaluate occupational mobility in engineering professional in Oyo State of Nigeria with the goal assessing causes and readiness of the professionals to return to the profession when the hindering factors are removed as well as sufficiency of the survey instrument in addressing the research problems. The study was conducted using a well structured questionnaire administered in 20 local government of Oyo State, Nigeria representing the sample space of 0.424. The Cronbach’s alpha of the reliability test of 0.453 was returned for the scale mean statistics of 11516.83 and variance of 0.0000007 showing that the survey instrument was sufficient and could be relied upon. The result of the socio economic analysis showed that 80% of the respondents were married while (15%) were single and the rest (5%) were divorced. The age distribution of the respondents ranged between greater than 50 years groups (12%) and 30 -39 years group (39%).The result of the analysis of job characteristics of the respondents showed that the longer the year of graduation, the lesser the number of graduates still in the business. The cross table analysis of the socio-economic indices with the job status of the respondents showed that marital status and level of education does not have significant effects on the job status of the respondents (whether still practicing or not) because 1.454 and 5.223 returned for both marital status and level of education are not significant (P<0.05). Also, the contingency table analysis of the effects of the skill acquisition methods showed that more of the respondents who acquired their skill via Technical School (70%) are willing to go back to the professions. However, for those who acquired their skill through Learning/artisanship, less than average (32%) of the respondents are ready to return to the profession. Lastly, the establishment of the regression model for the relationship between the proportion of the people wishing to go back to the profession and year of practicing the profession provide a necessary impetus for addressing the Job mobility problem faced by the profession

Numerical solution of Boundary Value Problems by Piecewise Analysis Method

In this paper, we use an efficient numerical algorithm for solving two point fourth-order linear  and nonlinear boundary value problems, which is based on the homotopy analysis method (HAM), namely, the piecewise – homotopy analysis method ( P-HAM).The method contains an auxiliary parameter that provides a powerful tool to analysis strongly linear and nonlinear ( without linearization ) problems directly. Numerical examples are presented to compare the results obtained with some existing results found in literatures. Results obtained by the RHAM performed better in terms of accuracy achieved. Keywords:            Piecewise-homotopy analysis, perturbation, Adomain decomposition method, Variational Iteration, Boundary Value Problems

Embryogenesis of Heterobranchus longifilis (Curvier and Valenciennes, 1840)

Studies on development of H. longifilis (Curvier and Valenciennes, 1840) were conducted at a temperature of 25EC ( 1Ec) in aquaria tanks continuous development were monitored with the use of wild Heerbrugy photomacroscope and length of yolk and larva were monitored using Stereo Olympus microscope with ocular micrometer. The division into animal and vegetal poles was observed 22 minutes after activation. The first cleavage occurred 65 minutes after activation while the second division which was perpendicular to the first line of division occurred 74 minutes after activation. This was quickly followed by the third and fourth cleavage at 80th and 82nd minutes after activation respectively. Morular stage was reached at 4 hours 20 minutes with formation of optic bud at 14 hours 35 minutes. (DBO) Developing embryo hatched after 27 hours of activation at a mean length of 6.63 and mean yolk length of 2.17. Yolk size decrease at an average rate of 38.5 % till the 5th day of total absorption. Growth of larvae proceeded faster in tail-anus region than in anus-snout portion of the body. The rate of yolk absorption and larva development (survival) as monitored in this work gives important information in Research and development programme for H. longifilis larva - an important aspect of Research development and implementation of appropriate technologies in small scale fisherie

Influence of Varietal Difference on Qualities of Osmosized Tomato in the South Western Nigeria

Mechanism of mass transfer phenomena of three major varieties available in the South-western Nigeria market are Roma-VF Koledowo and Ibadan-Local variety. Tomato varieties pre-treated in a binary (sugar and salt) osmotic solution of three solution concentration; three temperature; five osmotic time and fruit to solution ratio 1:10 was studied by developing a conceptual model to describe the Water Loss and Solid Gains. Initial moisture content was determined using the AOAC standards. Statistical analyses of the data within and across varieties were carried out. This study therefore investigated the effect of varietal difference on the qualities of osmosized tomato i.e. the highest water loss and least solid gain. Effect of pretreatment varies with variety with a mean water loss range value of 0.2615-0.3031. Water-loss and Solid gain were significant (p?0.05) for all variables considered. Koledowo with the thickest skin had the least owing to its ability to allow moisture migration Keywords: Water loss, Solid gain, Osmotic time, Varietal difference, Pretreatmen

Effects of Drying Temperature on The Effective Coefficient of Moisture Diffusivity and Activation Energy in Ibadan-Local Tomato Variety (lycopersicum esculentum)

A study of the mechanism of mass transfer phenomena of Ibadan-local variety was carried out. Ibadan-Local tomato varieties pre-treated in a binary (sugar and salt) osmotic solution of concentration (45/15oBrix), solution temperature (30, 40, 50oC), was studied by developing a mathematical model to describe the Water Loss (WL) and Solid Gains (SG). Drying was monitored at three temperatures (40, 45 and 50oC) until   equilibrium weight was achieved using the oven-dry method. Five thin layer drying models (Exponential, Henderson &amp; Pabis, Page, Modified Page and Logarithmic) were compared and fitted into the experimental values of the non-linear moisture ratio; MR. The diffusion coefficient and activation energy were determined using the Arrhenius equation. Drying occurred in the falling rate phase and different models fit at different temperatures. Calculated values of effective moisture diffusivity varied from 1.17-3.51x10-8 to 1.25-3.13x10-8 and activation energy varied from a maximum of 52.61KJ/mol in treated to 46.81 KJ/mol in untreated tomato. At all temperatures, effective coefficient of moisture diffusivity and activation energy values was higher in osmosized tomato Keywords: Osmotic dehydration, Water loss, Solid gain, Effective moisture diffusivity and Activation energy

Effect of Hull on the Physico-Chemical Properties of Soyflour

This study investigated the effects of hull on the physico-chemical properties of flour obtained from processed soybean seed. Dehulled and undehulled soybeans at moisture levels ranging from 8.1% to 22.1% were boiled and oven dried. Similarly dehulled and undehulled soybeans at 12% moisture content (MC) were subjected to Thermal Processing (TP) methods of Roasting (ROA), Extrusion (EXT), Boiling and Sun Drying (BSD) and Boiling and Oven Drying (BOD) and used to prepare soy flour samples. The samples were milled in an attrition mill and the flours obtained were subjected to particle size, proximate composition and organoleptic evaluations. The results showed that between moisture content of 8.1% to 22.1%; 8.2% and 19.8% for dehulled and undehulled respectively, protein increased from 27.71% to 40.02% and 20.86% to 37.46%, acceptability increased from 4.6 to 5.4; 3.0 to 4.6 and yield reduced from 8.3% to 2.5%; 4.3% to 2.0% respectively. Though protein was increasing with MC, there is no significant difference (p>0.05) in protein retention between MC difference of 10.2%-22.1%, and 10.2%-19.8% but becoming significant at MC of 9.4% and 9.2%. TP treatment test for dehulled samples, showed a protein content of 36.69%, 38.47%, 34.83% and 35.55%, flour yields of 24.60%, 7.30%, 16.70% and 26.40%, and acceptability of 6.8, 6.9, 5.0, and 6.0 while for undehulled; protein content of 33.70%, 34.34%, 32.7% and 32.77%, flour yields of 17.0%, 5.00%, 14.06% and 12.25% and acceptability of 6.4, 6.8, 4.8 and 6.0 for BOD, EXT, ROA and BSD respectively. These results have not indicated any considerable reduction in the nutritive composition of the fibrous food but differences in acceptability which were all above the threshold

EFFECT OF VARIETY AND MOISTURE CONTENT ON AERODYNAMIC PROPERTIES OF FOUR NIGERIAN COWPEA (Vigna unguiculata) VARIETIES

Knowledge of aerodynamic properties of a crop is important in developing handling, cleaning and processing equipment for the crop. Terminal velocity, drag coefficient and Reynolds number of four Nigerian cowpea varieties namely Ife 98-12, IT90K-277-2, Ife Brown and Drum were studied at moisture levels of 8.2, 12.2, 14.2 and 18.2% wet basis (w.b.), which are levels useful in the design of processing and handling equipment. The terminal velocities of the four varieties ranged from 13.35 to 14.47 m/s, the drag coefficient ranged from 0.446 to 0.454 and Reynolds number ranged from 4768 to 6447. The results showed that both variety moisture content and have significant effect (P≤ 0.05) on both terminal velocity and Reynolds number.Â

SOUND EFFECTS OF OCCUPATIONAL NOISE EXPOSURE ON PERSONNEL IN BURR MILL PROCESSING CENTRES

Noise pollution is almost everywhere in human day to day living; occupational noise exposure is a rampant problem facing different occupation with many not knowing the extent of damage that is been done to personnel working in a noisy environment. In Nigeria little is the research that has been carried out in area of noise pollution, recognizing this; this project was aimed at assessing and comparing the level of noise generated and its exposure effect on the personnel working in agro-processing center with emphasis on a burr mill processing center. Noise generated in the milling centers were read at different spatial location within Bodija Market that makes use of burr milling machine for particle size reduction of agro-based produce with Testo 815 sound level meter. The sound level read was compared to that specified by United State Occupational Safety and Health Administration (OSHA) and National Institute of Occupational Safety and Health (NIOSH), these standards were used because it has been adopted by Nigeria’s National Environmental Standards and Regulations Enforcement Agency (NESREA). Result shows that noise generated from dry milling operation varies from 89.9dBA-99.3dBA; on the average these levels exceeded the standards specified by the various regulating authorities. Burr mill operators are exposed to excessive occupational noise as showed by the sound level readings, which results into noise induced hearing loss NIHL as corroborated by the response of 26% of the respondents that reported high severity in loss of hearing and other non-auditory health implication which affects them.&nbsp

EFFECT OF MOISTURE CONTENT ON SOME PHYSICAL PROPERTIES OF COWPEA (Vigna unguiculata)

The effect of moisture content on the physical properties of three of the most popular Nigerian cowpea varieties namely Ife 98-12, IT90K-277-2 and Ife Brown was determined with a view to obtain data useful for the design of handling and processing equipment for the crop. Physical properties such as linear dimensions, geometric mean diameter, sphericity, aspect ratio, bulk density, true density, projected area, porosity and 1000 grain mass were studied in the moisture range of 8 to 18% w.b. which covers the moisture range from harvesting to storage. The length of the grains ranged from 9.36 to 9.74mm, 7.70 to 8.49mm and 8.01 to 8.49mm for the three varieties respectively. The width ranged from 6.34 to 6.53mm, 6.08 to 6.45mm and 6.01 to 6.46mm while the thickness ranged from 5.24 to 5.33mm, 5.00 to 5.24mm and 4.42 to 4.75mm respectively for the three varieties. The results show that variety and moisture content had significant effects (p≤ 0.05) on all the physical properties studied except aspect ratio on which the effect of moisture content was not significant. Regression equations that could be used to express the relationships existing between the physical properties and grain moisture content were established