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Search Results: 1 - 10 of 214349 matches for " Robert G. Henshaw "
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Use of swivel desks and aisle space to promote interaction in mid-sized college classrooms.
Robert G. Henshaw,Phillip M. Edwards,Erika J. Bagley
Journal of Learning Spaces , 2011,
Abstract: Traditional designs for most mid-sized college classrooms discourage 1) face-to-face interaction among students, 2) instructor movement in the classroom, and 3) efficient transitions between different kinds of learning activities. An experimental classroom piloted during Spring Semester 2011 at the University of North Carolina at Chapel Hill uses clusters of stationary desks that swivel 360-degrees and aisle space to address these challenges. The findings from a study involving ten courses taught in the room suggest that there is a need for designs that not only promote quality interactions but also facilitate movement between small group work, class discussion, and lecture.
Assessment of Microbial Changes and Nutritional Qualities of Extruded White Yam (Dioscorea rotundata) and Bambara Groundnut (Vigna subterranean) Blends  [PDF]
O. B. Oluwole, S. O. Awonorin, F. Henshaw, G. N. Elemo, O. A. T. Ebuehi
Food and Nutrition Sciences (FNS) , 2013, DOI: 10.4236/fns.2013.41014
Abstract: Two flavoured extruded products were developed by co-extruding yam grits (750 μm) obtained from white yam (Dioscorea rotundata) and bambara groundnut flour (250 μm) in 160:40 respectively obtained from white bambara groundnut with added flavouring agents of salt (1% - 3%) and sugar (4% - 6%) in the feed blends at screw speed of 70 rpm, 17.5%, feed moisture and at the barrel temperature of 145. The extruded products were packaged in low density polyethylene bag (0.02 μm gauge size) and stored at room temperature (28 ± 2) and at refrigeration temperature (9 ± 2) for a period of twenty weeks. The microbiological changes in the extruded products as determined by the total plate under both storage conditions showed that maximum total plate counts were 0.5 × 104 and 5.4 × 104 cfu/g at 9 ± 2 and 28 ± 2 respectively. Nutritional evaluation studies of extrudates were comparable (p ≥ 0.05) with standard casein diet with minimum crude protein content of 13.51% providing 1707.2 KJ energy per 100gof diet and supported weight gain and growth of laboratory animals.
The Hemiptera Described by Philip Reese Uhler
Samuel Henshaw
Psyche , 1903, DOI: 10.1155/1903/47596
Abstract:
The Hemiptera Described by Philip Reese Uhler. III
Samuel Henshaw
Psyche , 1903, DOI: 10.1155/1903/32472
Abstract:
Bibliographical Notes.—VII
Samuel Henshaw
Psyche , 1896, DOI: 10.1155/1896/32680
Abstract:
Bibliographical Notes.—VI
Samuel Henshaw
Psyche , 1894, DOI: 10.1155/1894/59354
Abstract:
List of Coleoptera Collected in the Vicinity of Cliftondale, Mass., June 12, 1873
Samuel Henshaw
Psyche , 1874, DOI: 10.1155/1874/21741
Abstract:
List of Coleoptera Collected in the Vicinity of Cliftondale, Mass., June 12. 1873
Samuel Henshaw
Psyche , 1874, DOI: 10.1155/1874/31341
Abstract:
Bibliographical Notes.—IV. Garden and Forest
Samuel Henshaw
Psyche , 1893, DOI: 10.1155/1893/17808
Abstract:
Bibliographical Notes. —IX
Samuel Henshaw
Psyche , 1897, DOI: 10.1155/1897/90290
Abstract:
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