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Articles by Ibrahim
Total Records ( 3 ) for Ibrahim
  Rafiuddin and Ibrahim
  The purpose of this study is to determine the effectiveness of an inquiry learning models to improve student mastery of concepts and their creative thinking. This research was conducted in a class of year 12 students at a vocational school using a pre-test and post-test control group design. Data collection was conducted using pre-test, post-test, observation and questionnaire. Improvement of creative thinking skills for the group of students has the highest control on the indicators of building knowledge that has been possessed by students with N-gain 0.40 with the medium category, the lowest on the indicator of seeing limited information with N-gain 0.15 with the low category. Increased mastery of concepts and creative thinking skills of students caused by the use of inquiry learning models in effective colloidal subject matter with a sig. (2 tailed) value <0.05, namely there are differences in the increase in mastery of concepts and creative thinking skills after the application of inquiry learning models compared to the control class. Students and teachers respond positively to the learning process with the inquiry learning model.
  Fatima S , Ibrahim , Elfadil E. Babiker , Nabila E. Yousif and Abdullahi H. ELTinay
  Changes in pH, titrable acidity, protein, non-protein nitrogen, total soluble solids, protein fractions and in vitro protein digestibility were investigated during fermentation and/or supplementation of sorghum flour with whey protein. The pH of the fermenting material was decreased sharply with a concomitant increase in the titratable acidity. The total soluble solids increased with progressive fermentation time. The crude protein and. non-protein nitrogen were increased with fermentation time. The albumin plus globulin fraction was increased significantly (P = 0.05) during the first 8 h of fermentation. Other fractions contents were observed to fluctuate during fermentation time. Supplementation of the cultivar flour with whey protein greatly increased the protein content as well as albumin plus globulin fraction while other fractions were significantly decreased. The in vitro protein digestibility was significantly (P = 0.05) improved during fermentation time and even after supplementation. Sensory evaluation of local processing methods of sorghum products (Kisra, Asida and Nasha) before and after supplementation showed no difference between the supplemented samples and the control ones as judged by trained panelists.
  Ibrahim and A. Al-Jammaz
  Serum physiological parameters are important in assessing the vital organ functions following envenomation. The effects of LD50 of the crude venom members of the snake family Elapidae, Walterinnesia aegyptia on the serum physiological parameters of white rats have been evaluated over various periods of time. The snake venom has induced a reduction in serum total protein, total albumin, uric acid, cholesterol, phosphorus, and calcium levels, as well as, the activities of LDH and AST. Serum urea, total bilirubin, creatinine, glucose, and triglycerides levels, as well as, the activities of ALT, ALP, AMY and AST were significantly increased in some of the envenomated rat groups. Thus, it appeared that W. aegyptia crude venom can cause time dependent disturbances of some of the vital organs of envenomated rats.
 
 
 
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