TẠP CHÍ KHOA HỌC TRƯỜNG ĐẠI HỌC TRÀ VINH
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CHARACTERISTIC OF GLASS IONOMER CEMENT MATERIAL FOR CLINICAL DENTISTRY
TẠP CHÍ KHOA HỌC TRƯỜNG ĐẠI HỌC TRÀ VINH - Tập 10 Số 39 - 2020
Glass ionomer cement (GIC), a thermoplastic polymer, is toughed by ionic bonding is used in dentistry as a filling material. The glass-powder used has some disadvantages such as: poor strength and toughness, and instability in water. Therefore, the aim of this work is to enhance mechanical and fluoride release properties of the GICs by modifying ingredients. The results show that the compressive s...... hiện toàn bộ
#GIC #glass ionomer cement #released fluoride ability #the compressive strength
FACTORS INFLUENCING THE QUALITY OF ORANGE PEEL TEA
The aim of this study was to develop the technological process of making herbal tea bags from orange peels. In order to achieve this purpose, the effects of blanching, drying conditions, and mixing ratio of orange peels,green tea, and stevia were examined. The results showed that orange peel blanched in hot water at 80oC for 6 minutes helps to retain the green color and has high sensory value. Upo...... hiện toàn bộ
#Antioxidant activity #herbal tea #orange peels #total polyphenol content
THE EFFECTS OF PSYCHOLOGICAL CAPITAL, PERSONALITY ON HOTEL STAFF WORKING ENGAGEMENT AT HO CHI MINH CITY
TẠP CHÍ KHOA HỌC TRƯỜNG ĐẠI HỌC TRÀ VINH - Tập 10 Số 37 - 2020
The research was conducted to determine the effects of psychological capital on the personality on hotel staff working in an engagement setting in Ho Chi Minh City, Viet Nam. Data was collected by surveying 378 staffs who are working in hotels in Ho Chi Minh City which are rated 3 stars or more. Descriptive analysis, exploratory factor analysis, and linear regression analysis were used with SPSS 2...... hiện toàn bộ
#Ho Chi Minh City #hotel staff #personality #psychological capital #working engagement
ASSESSING YOGURT FERMENTATION ABILITY FROM COW MILK ADDED SOURSOP PUREE
TẠP CHÍ KHOA HỌC TRƯỜNG ĐẠI HỌC TRÀ VINH - Tập 8 Số 32 - 2018
Yogurt is a food product fermented from milk by Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus), which is very good for health. This study focuses on the evaluation of the ratio of condensed milk / Non-sugar fresh milk from 1/1.5 - 1/2 - 1/2.5, the ratio of the puree of soursop pulp added (5-25%), the fermentation temperature (from 41 to 47 oC) and ferment...... hiện toàn bộ
#yogurt #puree of soursop pulp #fermentation temperature #fermentation time
INFLUENCE OF DRYING TEMPERATURE AND TIME ON QUALITY OF DRIED DRAGON FRUIT PEEL
TẠP CHÍ KHOA HỌC TRƯỜNG ĐẠI HỌC TRÀ VINH - Tập 11 Số 45 - 2021
The study aimed to investigate the effects of drying temperature and time on quality of dried dragon fruit peel. The experiment was arranged with 02 factors (the drying temperatures of 45oC, 50oC, 55oC, 60oC and drying time of 2 hours, 3 hours, 4 hours, 5 hours), 04 levels and 03 repetitions. The evaluated criteria include: moisture, total polyphenol content, anthocyanin, antioxidant activit...... hiện toàn bộ
#dragon fruit peel #drying temperature #drying time
ASSESSING THE ECONOMIC EFFICIENCY OF INTENSIVE AND SEMI-INTENSIVE GOAT FARMING SYSTEMS IN DUYENHAI DISTRICT, TRAVINH PROVINCE
TẠP CHÍ KHOA HỌC TRƯỜNG ĐẠI HỌC TRÀ VINH - Tập 9 Số 33 - 2019
This research is conducted to assess the economic efficiency of two farming operations of goats called intensive and semi-intensive in Duyen Hai District, TraVinh Province, thereby finding out the drawbacks of each system and potential solutions towards the sustainability of goat farming in the area. An in-depth interview method was applied (KIP) to inteview two different groups of participants. T...... hiện toàn bộ
#economic efficiency #semiintensive goat farming #intensive goat farming
BUILDING THE ASSESSMENT CRITERIA OF EXPERIMENTAL CAPACITY BASED ON SELF-CREATED EXPERIMENTS
TẠP CHÍ KHOA HỌC TRƯỜNG ĐẠI HỌC TRÀ VINH - Tập 7 Số 26 - 2019
Experimental competency is one of the specialized capabilities, important to be conceived and developed in the process of teaching physics. In this article we present how to use selfcreated experiments to assess the studying results in relevance to the experimental competency development for students in teaching physics in high school.
#competency #experimental competency #teaching competency development
ASSESSMENT OF SEAFOOD PROCESSING SLUDGE AFTER COMPOSTING ON GROWTH OF TAGETES PATULA L.
TẠP CHÍ KHOA HỌC TRƯỜNG ĐẠI HỌC TRÀ VINH - Tập 11 Số 42 - 2021
Sludge of seafood processing factories discharged directly into the environment can lead to environmental pollution. Research on the use of seafood processing sludge as compost for agriculture in the Mekong Delta is encouraged. The objectives of this study were (1) to evaluate the chemical composition of seafood processingsludge after 60 days composting and (2) to evaluate the growth of Tagetes pa...... hiện toàn bộ
#composting #seafood sludge #Tagetes patula L #Trichoderma
EFFECTS OF CORPORATE GOVERNANCE, BUSINESS ENVIRONMENT AND FIRM CHARACTERISTIC ON THE ADOPTION OF MANAGERIAL ACCOUNTING
TẠP CHÍ KHOA HỌC TRƯỜNG ĐẠI HỌC TRÀ VINH - Tập 7 Số 25 - 2019
On the one hand, the adoption of managerial accounting in business is determined by corporate governance; on the other hand, it is also dependent on business environment and firm characteristic. Nonetheless, so far the causal relationships from corporate governance, business environment and firm characteristic to the adoption of managerial accounting in business have not been empirically exp...... hiện toàn bộ
#managerial accounting #Corporate governance #Business environment #Firm characteristic
STUDY ON THE QUALITY PARAMETERS OF POND APPLE JAM (Annona glabra L.)
TẠP CHÍ KHOA HỌC TRƯỜNG ĐẠI HỌC TRÀ VINH - Tập 9 Số 34 - 2019
The aim of the study was to identify factors that could affect the quality of pond apple (Annona glabra L.) jam.Various quality parameters were investigated with three replica groups for each: added fruit flesh compared to juice/water solution (30%; 35%; 40%; 45%; 50%), soluble solid concentration of juice (45; 50; 55) and varying pH levels (3.0; 3.2; 3.4). The results showed that when the added f...... hiện toàn bộ
#sensory quality #jam #pond apple
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