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Sam, A., Niebert, K., Hanson, R., & Twumasi, A. K. (2015). The model of educational reconstruction: Scientists' and students' conceptual balances to improve the teaching of coordination chemistry in higher education. International Journal of Academic Research & Reflection, 3,
Abstract
The general knowledge of coordination chemistry, nomenclature and geometry was characterised by domain-specific students` conceptions as observed in this study. Based on the Model of Educational Reconstruction (MER), a clarification of coordination chemistry content structure was developed and made available for teaching. Generated conceptions from four (4) university-level science textbooks and students own ideas informed this clarification process. In this interpretive study, conceptual balances from scientists and fifteen (15) third year students of the University of Education, Winneba were brought into meaningful correspondences. Students` chemical drawings were analysed by qualitative content analysis and two (2) interventions adopted to be implemented in a subsequent study. Examples of how to bring students` conceptions vis-à-vis scientists` conceptions into balance have been discussed in this study.
The general knowledge of coordination chemistry, nomenclature and geometry was characterised by domain-specific students` conceptions as observed in this study. Based on the Model of Educational Reconstruction (MER), a clarification of coordination chemistry content structure was developed and made available for teaching. Generated conceptions from four (4) university-level science textbooks and students own ideas informed this clarification process. In this interpretive study, conceptual balances from scientists and fifteen (15) third year students of the University of Education, Winneba were brought into meaningful correspondences. Students` chemical drawings were analysed by qualitative content analysis and two (2) interventions adopted to be implemented in a subsequent study. Examples of how to bring students` conceptions vis-à-vis scientists` conceptions into balance have been discussed in this study.
Sam, A., Niebert, K., Hanson, R., & Aryeetey, C. (2016). Fusing Scientist and students' conceptual correspondences to improve the teaching of metal complex isomerism in higher education- An educational reconstructive process. International Journal of Academic Research & Reflection, 4,
Abstract
The study was conducted to explore Scientists’ and Students’ perspectives on metal complex isomerism. These correspondences formed a powerful grain for conceptual change in content oriented instruction for 15 third year chemistry major students at the University of Education, Winneba-Ghana. The interpretive case study was used to explore students’ responses on geometrical isomers of complexes. Based on the researchers` interpretation and the Model of Educational Reconstruction (MER), a clarification of geometrical isomerism in coordination chemistry content structure was developed. The generated conceptions from four (4) university-level textbooks and students, primarily informed this clarification process. These conceptions on metal-complex isomerism (geometrical) from scientists and students were brought into meaningful correspondences. All data were analysed by qualitative content analysis, addressing students` reasoning during a ten (10) week class sequence. The research afforded students access to use their constructed knowledge rather than being passive recipients of scientist-presented knowledge. The study discussed the relevance of geometrical isomerism in Higher Education (HE).
The study was conducted to explore Scientists’ and Students’ perspectives on metal complex isomerism. These correspondences formed a powerful grain for conceptual change in content oriented instruction for 15 third year chemistry major students at the University of Education, Winneba-Ghana. The interpretive case study was used to explore students’ responses on geometrical isomers of complexes. Based on the researchers` interpretation and the Model of Educational Reconstruction (MER), a clarification of geometrical isomerism in coordination chemistry content structure was developed. The generated conceptions from four (4) university-level textbooks and students, primarily informed this clarification process. These conceptions on metal-complex isomerism (geometrical) from scientists and students were brought into meaningful correspondences. All data were analysed by qualitative content analysis, addressing students` reasoning during a ten (10) week class sequence. The research afforded students access to use their constructed knowledge rather than being passive recipients of scientist-presented knowledge. The study discussed the relevance of geometrical isomerism in Higher Education (HE).
Hanson, R. (2016). Chemistry teacher trainees' perceptions of chemical equilibrium. The International Journal of Humanities & Social Studies, 4,
Abstract
Abstract This study investigated Ghanaian chemistry teacher trainees’ understanding about chemical equilibrium. A total of 104 second year undergraduate teacher trainees participated in the study. A test consisting of ten, 2-tiered multiple choice questions were used to collect data on the trainees’ conceptions about chemical equilibrium. The results from the study indicated that about 46% of the trainees had no conception about chemical equilibrium, while 32% had alternative conceptions, some of which had been identified in other studies in some parts of the world. About 50% of the trainees in this study, in addition, could not comprehend thoroughly on an abstract level. Neither could they appreciate the factors that influenced rates of chemical reactions, equilibrium shifts, nor their implications. In all, only about 23% of the participants understood the concept of chemical equilibrium. Eleven alternative concepts were identified. The use of interactive intervention was suggested for remediation.
Abstract This study investigated Ghanaian chemistry teacher trainees’ understanding about chemical equilibrium. A total of 104 second year undergraduate teacher trainees participated in the study. A test consisting of ten, 2-tiered multiple choice questions were used to collect data on the trainees’ conceptions about chemical equilibrium. The results from the study indicated that about 46% of the trainees had no conception about chemical equilibrium, while 32% had alternative conceptions, some of which had been identified in other studies in some parts of the world. About 50% of the trainees in this study, in addition, could not comprehend thoroughly on an abstract level. Neither could they appreciate the factors that influenced rates of chemical reactions, equilibrium shifts, nor their implications. In all, only about 23% of the participants understood the concept of chemical equilibrium. Eleven alternative concepts were identified. The use of interactive intervention was suggested for remediation.
Hanson, R. & Kwarteng, T. A. (2016). Using concept mapping to remediate chemistry teacher trainees' understanding of chemical phenomena- Before and after. International Journal of Scientific Research in Science and Technology, 2,
Abstract
Researchers have shown interest in how beginning chemistry teacher trainees can improve on their technological pedagogical content knowledge so as to be able to engage their students in concept-based and reflective activities. This is a task that trainees have to build up on their own by first mastering their content knowledge. This article focuses on 29 first year teacher trainees’ understanding of chemical phenomena and how their understanding could be improved through concept mapping. An intervention was designed to enhance their basic conceptions upon which other concepts could be built. We analysed concept maps on linkages of periodic properties and how they affect chemical bonding. Their submissions were analysed based on three categories of conceptual understanding. The results showed that their levels of conception improved after the concept mapping intervention.
Researchers have shown interest in how beginning chemistry teacher trainees can improve on their technological pedagogical content knowledge so as to be able to engage their students in concept-based and reflective activities. This is a task that trainees have to build up on their own by first mastering their content knowledge. This article focuses on 29 first year teacher trainees’ understanding of chemical phenomena and how their understanding could be improved through concept mapping. An intervention was designed to enhance their basic conceptions upon which other concepts could be built. We analysed concept maps on linkages of periodic properties and how they affect chemical bonding. Their submissions were analysed based on three categories of conceptual understanding. The results showed that their levels of conception improved after the concept mapping intervention.
Hanson, R. (2016). Ghanaian teacher trainees' conceptual understanding of stoichiometry. Journal of Education and e-Learning Research, 3,
Abstract
Chemical stoichiometry is a conceptual framework that encompasses other concepts such as the mole, writing of chemical equations in word and representative form, balancing of equations and the equilibrium concept. The underlying concepts enable students to understand relationships among entities of matter and required amounts for use when necessary. Success in this area of chemistry depends mainly on a student’s understanding of the concepts of the mole. An interpretive study on trainees’ conceptual understanding of chemical stoichiometry was carried out among 78 teacher trainees in their second year of study. The study comprised a combination of quantitative and qualitative interpretation of responses provided by trainees to stoichiometric questions. The interpretation indicated that their learning of stoichiometry was basically through the use of picket fence (factor label), undefined strategies and algorithm. The trainees were found to have more persistent problems with conceptual interpretation as they were not able to fully translate word problems into mathematical equations regardless their algorithmic underpinnings. Neither did they understand fully, the law of conservation of matter. Qualitative findings were found to be consistent with quantitative outputs. Keywords: Chemical change, Conceptual understanding, Non-limiting reactant, Percent yield, Stoichiometry, Theoretical yield.
Chemical stoichiometry is a conceptual framework that encompasses other concepts such as the mole, writing of chemical equations in word and representative form, balancing of equations and the equilibrium concept. The underlying concepts enable students to understand relationships among entities of matter and required amounts for use when necessary. Success in this area of chemistry depends mainly on a student’s understanding of the concepts of the mole. An interpretive study on trainees’ conceptual understanding of chemical stoichiometry was carried out among 78 teacher trainees in their second year of study. The study comprised a combination of quantitative and qualitative interpretation of responses provided by trainees to stoichiometric questions. The interpretation indicated that their learning of stoichiometry was basically through the use of picket fence (factor label), undefined strategies and algorithm. The trainees were found to have more persistent problems with conceptual interpretation as they were not able to fully translate word problems into mathematical equations regardless their algorithmic underpinnings. Neither did they understand fully, the law of conservation of matter. Qualitative findings were found to be consistent with quantitative outputs. Keywords: Chemical change, Conceptual understanding, Non-limiting reactant, Percent yield, Stoichiometry, Theoretical yield.
Hanson, R., Bobobee, L. H., Twumasi, K. A., & Antwi, V. (2015). . Designing micro chemistry experiments for teacher trainees in a university, 3,
Abstract
Micro chemistry experimentation has come to reduce the usual traditional experimentation through miniature activities. In addition it has reduced activity time and the cost of resources significantly and yet provided personal hands-on experiences for learners. This study presents the design of micro chemistry experimentation for some quantitative and qualitative inorganic chemistry topics for first year undergraduate teacher trainees as well as to introduce a motivating way to teach and conduct chemistry activities. It basically set out to explore the designed low-cost practical approach that could contribute to improved laboratory practice in Ghana, in view of resource, time, and space constraints in a teaching institution. Overall findings showed that the micro chemistry approach made chemistry lessons interesting, interactive, and enabled learners to acquire many learning skills by themselves. Keywords: Comboplate, wells, microchemistry kit, micro quantity, macro quantity.
Micro chemistry experimentation has come to reduce the usual traditional experimentation through miniature activities. In addition it has reduced activity time and the cost of resources significantly and yet provided personal hands-on experiences for learners. This study presents the design of micro chemistry experimentation for some quantitative and qualitative inorganic chemistry topics for first year undergraduate teacher trainees as well as to introduce a motivating way to teach and conduct chemistry activities. It basically set out to explore the designed low-cost practical approach that could contribute to improved laboratory practice in Ghana, in view of resource, time, and space constraints in a teaching institution. Overall findings showed that the micro chemistry approach made chemistry lessons interesting, interactive, and enabled learners to acquire many learning skills by themselves. Keywords: Comboplate, wells, microchemistry kit, micro quantity, macro quantity.
Abraham, I., Frimpong, C. & Asinyo, B. K., (2016). Comparative Analysis of Patronage of Classical and Contemporary African Textile Prints in Ghana.. 2nd International Conference on Applied Sciences and Technology (ICAST), October 28 – 30, 2015, Kumasi Polytechnic.. Kumasi: Kumasi Polytechnic. http://icast.kpoly.edu.gh/proceedings/index.php/ICAST/ICAST/paper/view/11
Abstract
African prints which were introduced into the West African market in the 19th Century by the European missionaries and traders were highly patronized by Ghanaians during the 20th Century. These early African prints were commonly referred to as classical prints. Over the years, design and colour preferences changed and textile producers adapted more creative ways in designing to satisfy the taste and demand of textile consumers. This gave rise to contemporary designs that were quickly embraced by the public especially the youth. The purpose of this study was to determine the level of patronage of classical and contemporary prints, with the view of helping the textile industries satisfy the taste of wider consumers. Interviews were conducted to determine why people preferred either classical or contemporary prints. The findings revealed that majority of consumers of African prints in Ghana still patronise the classical prints whiles the contemporary prints are highly patronised by the youth. The study recommends that textile designers should consider integration of symbolism and aesthetics in textile designing to increase the patronage of African prints produced in Ghana.
African prints which were introduced into the West African market in the 19th Century by the European missionaries and traders were highly patronized by Ghanaians during the 20th Century. These early African prints were commonly referred to as classical prints. Over the years, design and colour preferences changed and textile producers adapted more creative ways in designing to satisfy the taste and demand of textile consumers. This gave rise to contemporary designs that were quickly embraced by the public especially the youth. The purpose of this study was to determine the level of patronage of classical and contemporary prints, with the view of helping the textile industries satisfy the taste of wider consumers. Interviews were conducted to determine why people preferred either classical or contemporary prints. The findings revealed that majority of consumers of African prints in Ghana still patronise the classical prints whiles the contemporary prints are highly patronised by the youth. The study recommends that textile designers should consider integration of symbolism and aesthetics in textile designing to increase the patronage of African prints produced in Ghana.
Alhassan, M., Sampson, G.O. & Quashie, A.K.K. (2015). Microwave Glycation of Bambara Protein-Rice Starch Composites. Asian Journal of Agriculture and Food Sciences, 3,
Abstract
Glycation of food proteins has a great potential of improving the functionality of food systems which can lead to increased utilization of food as well as contribute to the elimination of food insecurity in developing countries. The objective of this paper was to evaluate the glycation potential of Bambara protein-rice starch composite using a microwave oven. The glycation of Bambara protein-rice starch composites was achieved by microwave heat treatment at varying composite ratios and microwave times. Conditions for glycation were optimized using the mixture composite design of Response Surface Methodology. The maximum glycation for the Bambara protein-rice starch composite was 8.99 (μg/10mg). The optimum conditions were found to be 0.6g protein, 0.4g rice starch and 6.0min of microwave heating time. Bambara proteins can be used in food industries especially in the formation of glycated food proteins to improve the functionalities of locally manufactured food systems with unique food functionalities. Keywords--- composite, functionality, glycation, response surface methodology
Glycation of food proteins has a great potential of improving the functionality of food systems which can lead to increased utilization of food as well as contribute to the elimination of food insecurity in developing countries. The objective of this paper was to evaluate the glycation potential of Bambara protein-rice starch composite using a microwave oven. The glycation of Bambara protein-rice starch composites was achieved by microwave heat treatment at varying composite ratios and microwave times. Conditions for glycation were optimized using the mixture composite design of Response Surface Methodology. The maximum glycation for the Bambara protein-rice starch composite was 8.99 (μg/10mg). The optimum conditions were found to be 0.6g protein, 0.4g rice starch and 6.0min of microwave heating time. Bambara proteins can be used in food industries especially in the formation of glycated food proteins to improve the functionalities of locally manufactured food systems with unique food functionalities. Keywords--- composite, functionality, glycation, response surface methodology
Yellavila, S.B., Agbenorhevi, J.K., Asibuo, J.Y. & Sampson, G.O. (2015). Proximate Composition, Minerals content and Functional Properties of Five Lima Bean Accessions.. Journal of Food Security, 3,
Abstract
In order to combat food insecurity in Ghana and Africa as a whole, efforts are being made by the Crops Research Institute, of the Council for Scientific and Industrial Research (CSIR), Ghana, to produce new bean varieties with improved characteristics such as high yield, disease resistance and high nutritional value. Some of the new lima bean (Phaseolus lunatus) accessions collected include: Koloenu white, Koloenu brown, Nsawam black and white, Ohwam Mampong and Koloenu small black and white. The objective of the present work was to evaluate the proximate composition, minerals content and functional properties of flour from these five lima bean accessions. The proximate and functional properties were determined using standard procedures whereas minerals content by atomic absorption spectrophotometry. The crude protein content was in the range of 20.69–23.08 %, crude fat, 0.59–1.14 %, crude fibre, 4.06–6.86 %, ash, 4.39–5.61%, moisture 9.19-11.83 %, carbohydrate 54.31-59.64 % and energy, 313.28-328.10 kcal/100 g. The mineral content was in the range of 2.45–172.77 mg/100g, for Iron and Phosphorus respectively. The functional properties of the flours: foaming capacity, solubility capacity, bulk density, swelling index, water absorption capacity, and emulsion capacity were in the range of 18.00-22.13%, 17.00-21.01%, 0.66 g/mL, 0.98-1.64, 0.88-1.41 g/g, and 49.63-59.99%, respectively. The results indicate that, lima beans are rich in protein and have appreciable functional properties that could be exploited in food formulations such as koose, sauces and stews. The lima bean flours could also be used to fortify conventional flours which are low in protein and fiber. Keywords: proximate composition, lima bean accessions, minerals, functional properties
In order to combat food insecurity in Ghana and Africa as a whole, efforts are being made by the Crops Research Institute, of the Council for Scientific and Industrial Research (CSIR), Ghana, to produce new bean varieties with improved characteristics such as high yield, disease resistance and high nutritional value. Some of the new lima bean (Phaseolus lunatus) accessions collected include: Koloenu white, Koloenu brown, Nsawam black and white, Ohwam Mampong and Koloenu small black and white. The objective of the present work was to evaluate the proximate composition, minerals content and functional properties of flour from these five lima bean accessions. The proximate and functional properties were determined using standard procedures whereas minerals content by atomic absorption spectrophotometry. The crude protein content was in the range of 20.69–23.08 %, crude fat, 0.59–1.14 %, crude fibre, 4.06–6.86 %, ash, 4.39–5.61%, moisture 9.19-11.83 %, carbohydrate 54.31-59.64 % and energy, 313.28-328.10 kcal/100 g. The mineral content was in the range of 2.45–172.77 mg/100g, for Iron and Phosphorus respectively. The functional properties of the flours: foaming capacity, solubility capacity, bulk density, swelling index, water absorption capacity, and emulsion capacity were in the range of 18.00-22.13%, 17.00-21.01%, 0.66 g/mL, 0.98-1.64, 0.88-1.41 g/g, and 49.63-59.99%, respectively. The results indicate that, lima beans are rich in protein and have appreciable functional properties that could be exploited in food formulations such as koose, sauces and stews. The lima bean flours could also be used to fortify conventional flours which are low in protein and fiber. Keywords: proximate composition, lima bean accessions, minerals, functional properties
Sampson, G. O. & Assuah, P (2016). Consumer Acceptability of Ghanaian Unpolished Rice Biscuits. International Journal of Research in Agriculture and Forestry, 3,
Abstract
Majority of the cereals produced in Ghana go to waste due to poor patronage resulting from their under-utilization. In spite of the attributes or qualities of unpolished rice, its patronage by the local Ghanaians is on the low side even though it is available on the local market. To this effect the objective of the paper was to evaluate the consumer acceptability of unpolished rice biscuits. Proximate composition and sensory characteristics of unpolished local rice and wheat flours were determined using the A.O.A.C (2012) methods and preference test respectively. Five unique products viz., B, C, D and E containing unpolished local rice at levels of 25, 50, 75, 100% composite flour and a control were formulated to assess the quality and consumer acceptability of the biscuits. The proximate composition of unpolished local rice was 11.67% moisture, 0.52% ash, 0.40% fat, 6.88%, 0.35% crude fibre and 80.18% carbohydrate. Sensory evaluation of the products developed revealed that the control sample was significantly different (P<0.05) from the others and received a rating of like extremely for all attributes tested. Unpolished rice was found to be good composite flour, replacing wheat flour of up to 75 % without compromising on the quality of the sensory attributes tested. Keywords: under-utilization, proximate, local rice, sensory
Majority of the cereals produced in Ghana go to waste due to poor patronage resulting from their under-utilization. In spite of the attributes or qualities of unpolished rice, its patronage by the local Ghanaians is on the low side even though it is available on the local market. To this effect the objective of the paper was to evaluate the consumer acceptability of unpolished rice biscuits. Proximate composition and sensory characteristics of unpolished local rice and wheat flours were determined using the A.O.A.C (2012) methods and preference test respectively. Five unique products viz., B, C, D and E containing unpolished local rice at levels of 25, 50, 75, 100% composite flour and a control were formulated to assess the quality and consumer acceptability of the biscuits. The proximate composition of unpolished local rice was 11.67% moisture, 0.52% ash, 0.40% fat, 6.88%, 0.35% crude fibre and 80.18% carbohydrate. Sensory evaluation of the products developed revealed that the control sample was significantly different (P<0.05) from the others and received a rating of like extremely for all attributes tested. Unpolished rice was found to be good composite flour, replacing wheat flour of up to 75 % without compromising on the quality of the sensory attributes tested. Keywords: under-utilization, proximate, local rice, sensory
