DESIGN CONSIDERATIONS FOR WORK SPACE EFFICIENCY: THE EFFECTS OF COLOUR

I.  I. Ella, O. Onazi, E. O. Ola-Adisa and T. B. Anthony

Department of Architecture

University of Jos, Jos

Email: olaefeadisa@gmail.com

Abstract:

In order to achieve optimum level of physical and mental comfort, which is the primary aim of Architecture, there is need to harmonise all the interior elements of work spaces which consist of different colours. Colour have been used carelessly in most work spaces, many designers tend to concentrate on other design considerations for workspaces and little or no attention is given to colour as an element of design. Other designers only care about the aesthetic aspect of colour without given attention to the aspect in which the space is designed for as colour affect the mood of people using workspaces. The use of colours in architectural design is very fundamental as lack of colour is impossible because it is like a preponderance of white and grey wall, which is emotionally sterile and usually dangerous. A systematic study of colour, their effects and characteristics in work spaces would be investigated but equal to this, the basic consideration in the application and choice of colours gives clear combination of the use of certain colours in interior design of work space. The proper use of colours in Interior work spaces no doubt has not achieve its proper context. Human comfort has not been really and totally achieved. Various studies have shown that the use of colours in interior work spaces can also be achieved when the basic combination of colours is developed in relation to the character and emotion. Therefore, it has become necessary to study the effects of colours on our emotion in order to make colour choices that best suit people for better productivity, since every colour, image and symbols are best influenced by culture, history and circumstances. This research presents colour as a universal language which is understood and appreciated by everybody, it enlightens on how colour is used to create spaces that fulfill the fantasies as well as the practical needs of workspaces, colour creates atmosphere that also create focal points, change the mood of workspaces, increases and decreases the feeling of spaciousness and also turn dull spaces to dramatic spaces. This research examines the studio and office workspaces of the department of architecture, university of Jos. Both quantitative and qualitative research design is drawn using questionares and field survey, it is aimed at providing theories and findings from studies on colour for  providing a good, sterile, and warmth workspace which can help improve performance of workers on workspaces for better productivity. It is known that colour has a psychological effect on peoples’ mood and behaviour, the choice of colour in a work space goes a long way in determining the productivity or performance of workers, the use of monochrome colours has been adopted by different designers without investigating on the implications of colours on human psychology, monochrome colours gives employees the same kind of mood even if their duties are different, thereby favouring only a particular group of workers. Warm colours keep employee motivated and excited while cool colours keep them relaxed and to be creative. The use of colour should be broadened enough to affect every person as regards to one’s discipline.

Keywords: colour psychology, productivity, worker efficiency, workspace planning

EFFECTS OF SETT SIZE ON THE FIELD ESTABLISHMENT, GROWTH FRESH TUBER YIELD AND YIELD RELATED ATTRIBUTES OF WHITE YAM (Dioseora rotundata)

Ogboi E. and Odeh, H.O

Agricultural Technology Department,

Delta State Polytechnic, Ozoro.

Email: ogboied@gmail.com

Abstract

The work to investigate the effect of sett sizes on the field performance of white yam (Dioseorea rotundata) was done in Delta State Polytechnic Demonstration farm, Ozoro between March, 2016 and September 2016. Sett sizes classified into six groups/classes (2.0-5.0g), (5.01-10.0g), (10.01-20.0g), (2.01-30.0g), (30.1-40.0g) and (40.01-50.0g) were used in the experiment. The result indicates that no significant difference exist in average tuber size among three different classes: (2-5.0g), (5.01-10.0g) and (20.01-30.0g). thus it is recommended that sett class of 2.0-5.0grams should be used for multiply seed yam production technology under adequate cultural management.

Keywords: Sett, Class, Adequate, Management.

PHYTOCHEMICAL SCREENING AND SCAVENGING EFFECTIVENESS OF THE LEAF OF TERMINALIACATAPPALINN

¹Umar Dan Azumi,  ¹Tijjani M.AMohammed G.T.²Braimah H.Y.

¹Department of Chemistry, University of Maiduguri, Maiduguri, Borno State, Nigeria.

²Department of Pharmacuetical Chemistry, University of Maiduguri.

Email: mustaphatijjani22@yahoo.com

Abstract

Fresh leaf of Terminaliacatappa was collected from Bolori ward Maiduguri Borno state and it was identified by Professor S. S. Sunusi Department of Biological Science Faculty of Science, University of Maiduguri. One thousand grammes (1000g) of the powdered leaf of Terminaliacatappa was extracted with methanol using cold infusion (maceration) method. Eighty three point eight two grammes (83.82g) of the dark green in colour gummy in texture of methanol crude extract was obtained, which was further partitioned with n-hexane, ethyl acetate, n-butanol and water to give n-hexane portion (1.638% ^W/_W), dark green in colour, oily in texture, ethyl acetate portion (0.075% ^W/_W), black in colour, gummy in texture, n-butanol portion (0.777% ^W/_W), brown in colour, oily in texture and finally aqueous portion (2.997% ^W/_W), dark brown in colour, powdered in texture. Preliminary phytochemical screening of the methanol crude extract and partitioned portions revealed the presence of some secondary metabolites such as cardiac glycoside, flavonoids, saponins, terpenoids, tannins and alkaloid. The antioxidant activity was carried out on the methanol extract and partitioned portions. The methanol extract showed the percentage inhibitions of 98.25 at 10ug/ml 97.40 at 20µg/ml 96.94 at 30µg/ml 96.63 at 40µg/ml and 97.10 at 50µg/ml, n-butanol portion showed the percentage inhibitions of 95.75 at 10ug/ml 96.40 at 20µg/ml 96.15 at 30µg/ml 96.40 at 40µg/ml and 96.15 at 50µg/ml, n-hexane portion showed the percentage inhibitions of 95.50 at 10ug/ml 95.65 at 20µg/ml 95.80 at 30µg/ml 95.75 at 40µg/ml and 95.75 at 50µg/ml, ethyl acetate portion showed the percentage inhibitions of 78.35 at 10ug/ml 87.65 at 20µg/ml 95.00 at 30µg/ml 94.75 at 40µg/ml and 94.70 at 50µg/ml. Finally aqueous portion showed the percentage inhibitions of 94.40 at 10ug/ml 95.10 at 20µg/ml 96.00 at 30µg/ml 95.50 at 40µg/ml and 96.05 at 50µg/ml. The methanol extract showed promising antioxidant activities at various concentrations when compared with the partitioned portions.

CHARACTERIZATION OF TIGER NUT OIL EXTRACTED USING MECHANICAL AND CHEMICAL METHODS

¹Awulu, J.O.  ²Omale, P.A. and ³Omadachi, J.O.

Department of Agricultural and Environmental Engineering,

University of Agriculture Makurdi, Benue State

email:ayeslody4ll@gmail.com

Abstract

The mechanical and chemical methods of extraction of tiger nut oil were investigated using mechanical screw press and N-hexane respectively. Tiger nuts are used for food, medicine and industrial purposes and yet its oil energy properties have not been researched much, which was the reason for this research work. Tiger nut tubers sample was bought from Northbank market Makurdi, Benue state. The colour, iodine, specific gravity, free fatty acid, percentage impurity, moisture content, flash point, fire point, saponification value, peroxide value, extraction efficiency and extraction losses of the oil extracted were characterized. The colour of the extracted oil was dark brown yellow and golden yellow for mechanical and chemical methods respectively, Iodine value was determined using wij’s method as 91.508(0.515) g/100g and 91.174(0.127) g/100g for mechanical and chemical method of extraction, specific gravity was determined by density bottle as 0.903(0.016) g/cm³ and 0.892(0.003) g/cm³ for mechanical and chemical method of extraction, moisture content was gotten by oven drying method as 0.375(0.045) % and 0.265(0.0586) % for mechanical and chemical method of extraction, free fatty acid was determined using titration method as 0.381(0.010) % and 2.148(0.067) % for mechanical and chemical method of extraction, flash and fire points were determined using flame test method 159(7.810) °C and 169.00(1.732) °C, 170(2.000) °C and 180(2.646) °C for mechanical and chemical method of extraction respectively; while cloud and pour point were determined by refrigeration method as 10.00(1.732) °C and 8.00(1.00) °C,  4.00(1.00) °C and 4.00(1.00) °C for mechanical and chemical method of extraction. Peroxide value was determined by titration method as 7.547(.560) Meq/g and 0.086(0.013) Meq/g for mechanical and chemical method of extraction. Percentage impurity was 0.036(0.004) % and 1.396(0.004) % for mechanical and chemical method of extraction and saponification was 209.91(2.321) mg/g and 209.33(8.168) mg/g for mechanical and chemical method of extraction, the extractillon losses was 4.250(0.303) % and 0.340(0.056) % for mechanical and chemical method of extraction. Result from mechanical and chemical methods showed that extraction efficiency was 77.5% (0.560) % and 87.5% (0.004) % respectively. Oil yield from mechanical and chemical methods using 100g of tiger nut tuber produced 12.25g equivalent to 0.014liters of oil and 17.5g equivalent to 0.02 liters of oil respectively. ANOVA results revealed that Free fatty acid, percentage impurity, peroxide value, extraction efficiency, extraction losses and fire point of tiger nut oil extracted using both the mechanical and chemical methods were all significantly different at P<0.05 while iodine value, specific gravity, moisture content, flash point, saponification value and cloud point of the oil extracted mechanically and chemically were not significantly different at p0.05.

Keywords: Tigernut, Extraction, oil, Mechanical, N-hexane

AN APPRAISAL OF OFFICE SPACES AND THEIR EFFECT ON WORKFORCE EFFICIENCY IN SELECTED PUBLIC BUILDINGS

I.I. Ella, O. Onazi, E. O. Ola-Adisa and M. Pandur

Department of Architecture

University of Jos, Jos

Email: olaefeadisa@gmail.com

Abstract

The workplace can actually be a source of major stress for workers, therefore some issues in the work place needs to be talked, that will go a long way in improving the atmosphere at work. The appraisal seeks to evaluate the effect of spatial perception on workers efficiency. Through a review of literature and quantitative survey methods, the study determined that the size, has physical effect on thermal comfort and configurations, opening and colour has a psychological effect on workers mood. This in turn has an effect on the length of time and quality of effort put in by the workers. The study concludes and makes recommendations on internal space configurations that enhance worker efficiency.

Keywords: Colour Perception, Workspace Planning, Worker Efficiency