This paper investigates the Internet use by Tamale College of Education students using quantitative approach. A stratified random sampling technique was applied to choose 109 students. A questionnaire was used to gather data for the... more
This paper investigates the Internet use by Tamale College of Education students using quantitative approach. A stratified random sampling technique was applied to choose 109 students. A questionnaire was used to gather data for the study. In all 109 copies of the questionnaire were distributed and 103 (94.5%) of them were received for analysis. The outcome of the study shows that students are acquainted with the Internet services provided by the College. Also, the students possess basic computer and Internet skills but needed advance skills in searching. Majority of the students’ access the Internet through cyber café and had not received any formal training in ICT applications. The students access the Internet for dif erent reasons such as communication, entertainment, learning and research. Majority of the students use Google in searching. Challenges encountered by the students were inadequate computers in the library, low Internet bandwidth and very low information retrieval skills. The study recommends extension of Wi-Fi coverage to dormitories with 24/7 access, training on Internet use, provision of more computers and provision of high bandwidth.
Para llegar a ser tal y como los conocemos hoy, los tamales han pasado por procesos históricos y culturales a lo largo del tiempo. Entrevista realizada por Karla Angélica Castro Yáñez, becaria en la Dirección General de Divulgación de la... more
Para llegar a ser tal y como los conocemos hoy, los tamales han pasado por procesos históricos y culturales a lo largo del tiempo. Entrevista realizada por Karla Angélica Castro Yáñez, becaria en la Dirección General de Divulgación de la Ciencia, UNAM.
amales were prepared with 3 nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and glycemic index. Resistant starch (RS) in tamales increased 1.6 to 3.7 times... more
amales were prepared with 3 nixtamalization processes (traditional, ecological, and classic) and evaluated for chemical composition, starch properties, and glycemic index. Resistant starch (RS) in tamales increased 1.6 to 3.7 times compared to raw maize. This increment was due to the starch retrogradation (RS3) and amylose–lipid complexes (RS5) formation. Tamales elaborated with classic and ecological nixtamalization processes exhibited the highest total, soluble and insoluble dietary fiber content, and the highest RS content and lower in vivo glycemic index compared to tamales elaborated with traditional nixtamalization process. Thermal properties of tamales showed 3 endotherms: amylopectin retrogradation (42.7 to 66.6 °C), melting of amylose lipid complex type I (78.8 to 105.4), and melting of amylose–lipid complex type II (110.7 to 129.7). Raw maize exhibited X-ray diffraction pattern type A, after nixtamalization and cooking of tamales it changed to V-type polymorph structure, due to amylose–lipid complexes formation. Tamales from ecological nixtamalization processes could represent potential health benefits associated with the reduction on blood glucose response after consumption.
