باية عريف, خديجة احميميد, شيماء تواتي, صلاح الدين حساني, عائشة جلابي, هاجر دهماني
كلية التكنولوجيا-جامعة الشهيد حمة لخضر - الوادي · الجزائر
غسان الحلو , فاطمة عبدالقادر أحمد
كلية الدراسات العليا-جامعة النجاح الوطنية · فلسطين
This study aimed at recognizes the organization climate in the public secondary schools in north Palestine from the points of view of the teachers who are working there through responding of the following questions:What is the degree of the organizational climate in the public secondary school in the districts of north Palestine from the points of view of the teachers working there?There are no differences at significant scare (α = 0.05) between the evaluations of the workers for the organizational climate in the public secondary schools in the districts of north Palestine referring to the social type, academic qualification, place of living, experience in teaching, age.To achieve the aims of this study, the researcher-after examining different studies such as the study of The Rifa’e, Qatawneh, Al-Masri, Jarrar, Suleiman, Arrbeiat, Athiabat, Althonabiat, Okashah, Qutainah and others- developed questionnaire which included (63) items distributed at 7 fields: communication organization and administration, students, public society, pupils parents, co-operation, the conditions of work and administrative regulations. These fields are put to evaluate the organizational climate.After that, its items were replaced according to their suggestions and recommendations.Then, constancy was estimated through the use of Cronbach equation alpha which reached 0.95To examine the situation of the organizational climate in the 7 northern Palestinian districts (Nablus, Tulkarem, Qaiqalia, Salfeet, Jenin, Qabatiah, Tubas). The average, guage devation for the organizational climate was estimated and to recognize the situation of the organizational climate in these schools, the percentages were calculated.The results of this study referred to;1- The positive climate dominated, (70.8) from the sample of the study )se it) whereas (29.2%) chose the negative organizational climate.2- There were no clear statistic differences at Likert scale (α = 0.05) in the situation of organizational climate in Palestinian northern districts secondary schools from the teachers’ point of view in the fields of 9cornmuincation, domestic society, pupil’s parents and co-operation referring to the social type, whereas the differences were clear in the fields of organization and administration regulations). The organizational climate was also better at female schools than male ones.3- There are no clear differences at Likert scale (α = 0.05) in the situation of the organizational climate in the public secondary schools in northern Palestine districts from the teachers point of view referring to the academic qualification.
Abdelouahed Louzi, سيدي محمد كمال احتيتيش
كلية الطب والصيدلة - مراكش-جامعة القاضي عياض · المغرب
Dina Lila Mezali Soualili , Mustapha Boudjenah
كلية علوم الطبيعة والحياة-جامعة عبد الحميد بن باديس مستغانم · الجزائر
Hans Bastian Hauck, Yahya Sadowski
كلية العلوم والأداب-الجامعة الأمريكية في بيروت · لبنان
This thesis deals with local governance, that is the workings of and the politic s behind local government and administration, in the city of Beirut. It analyzes the most crucial problems of the status quo as well as recent reform proposals and their unde
Taous HAMAD , Mouhammed NEDJHIOUI, ZOUBIR BENMAAMAR
كلية العلوم والتكنولوجيا-جامعة الدكتور يحيى فارس بالمدية · الجزائر
Le charbon actif élaboré à partir de biomasses lignocellulosique est une bonnevoie de valorisation de déchets. Ce travail porte sur l’élaboration des charbons actifs àpartir de coque de noix de sapindus par activation chimique avec H3PO4, KOH,ZnCL2 et K2CO3, puis leur application pour l’élimination des colorants Indigo carminet bleu de méthylène.La caractérisation physique de nos charbons actifs par FTIR, DRX, ATG et leMEB a bien montré la possibilité de sa valorisation. La caractérisation chimique telleque la mesure du pHpzc et le taux d’humidité a été étudiée.L’influence des différents paramètres tel que le temps de contact, le pH dumilieu, la masse de l’adsorbant, la concentration initiale de l’adsorbat, la vitessed’agitation et la température du milieu ont été étudiés pour mieux optimiserl’élimination du colorant IC et le bleu de méthylène.
Noof Ahmad Al Marzooqi, Raman Kumar Bhaskaracharya
كلية الغذاء والزراعة-جامعة الإمارات العربية المتحدة · الامارات
Background: UAE is uniquely located with an extensive seafront, which has led to the development of fishing and fisheries in the country. As a result, the UAE's diverse population has become one of the highest fish consumers among the Gulf countries. The high fish consumption in the UAE was a part of the traditional diet; however, a better understanding of UAE residents' practices and perceptions of fish food safety, fish preparation, and nutrition from fish consumption was needed. Objective: This study investigates food safety practices in handling and preparation of fish, consumption trends, and perceptions of nutrition from fish among UAE residents. Method: A cross-sectional survey using convenience sampling was conducted on 390 participants aged 18+ and residing across the seven emirates in the UAE. The survey questionnaire had four sections: food safety of fish handling, fish preparation and consumption, nutrition from fish consumption, and demographic characteristics. Results: The study respondents included a Female:Male ratio of 60:40, 48% (25–44 years) and 33% (18–24 years) old. During fish purchases from the market, 41% of participants considered whether the fish looks clean and fresh, and 38% considered whether fish sellers wear masks and gloves. Most participants (67%) purchased fresh/refrigerated fish, followed by frozen fish (19%), and the majority (77%) refrigerated the fish within 2 hours of purchase. During fish preparation, 80% of respondents washed their hands, and 52% used a different board and knife after coming in touch with raw fish. Participants were preparing baked, roasted or broiled fish (61%), pan-fried fish (44%), deep-fried fish (32%), and smoked fish (22%) once a week or more. The other preparation methods, such as boiling or poaching, raw in sushi, microwaving or steaming, raw in sashimi, and sous vide, were less frequently used. Participants consumed Salmon fish (52%), Orange-spotted Grouper (Hamour) (50%), Kingfish or Spanish mackerel (Kanaad) (46%), Tuna fish (45%), Sea Bream fish (39%), and Spangled Emperor (Sheri) (32%) species once a week or more. The other fish species, such as Mullet Fish (Biah), Orange-spotted Trevally (Jash), Rabbitfishes or Spinefoots (Safi), Sardines (Ooma), Red Snapper (Hamra), Painted Sweetlips (Farsh), Greater Amberjack (Halwayo, or Hamam), and Tilapia fish (Bolti), were less frequently consumed. Participants identified fish as an essential component in a balanced diet (97%), identified fish as a good source of omega-3 fatty acids (PUFA) (91%), protein (90%), iron (70%), vitamin D (66%), calcium (57%), B vitamins (53%), vitamin A (49%) and saturated fat (38%). Conclusion: UAE residents have a good understanding of food safety practices during fish purchase, handling, and preparation. They prefer baking the fish over other cooking techniques, consuming salmon over other fish species, and identifying fish as a healthy and nutritious food. This research study contributes to understanding the consumers' practices and perceptions regarding the safety of fish consumption.
Ahmed Osma El-Khalifa, Salih Duffuaa
كلية علوم وهندسة الحاسب الآلي-جامعة الملك فهد للبترول والمعادن · السعودية
In today's competitive environment, the importance of continuous production, quality improvement and perfect maintenance planning has forced production and delivery processes to become extremely reliable. Keeping equipment in good condition through maintenance activities can ensure a more reliable system. However, maintenance leads to temporary reduction in the availability and capacityof machines that could otherwise be utilized for production. Therefore, the coordination of maintenance, production and quality is important to guarantee agood system performance. The central purpose of this study is integrating maintenance, production scheduling and quality decisions to minimize the total cost byensuring high quality production and effective maintenance interval. Two models are developed in this thesis. The first model integrates maintenance and production scheduling. The second model develops a method that integrates production scheduling, maintenance planning and quality. The models are tested using examples from the literature and compared with some benchmarks situation. The results indicate that the total integration proposed model is better than all other different joint scenarios.
خيرجة ميلود , عبدالرؤوف دبابش
كلية الحقوق والعلوم السياسية-جامعة محمد خيضر - بسكرة · الجزائر
