acquire knowledge………… To compare……… To study…….. To find out……… 4) Data and Information and its analysis Presentation of data and information includes Charts Pictures Diagrams Graphs etc. 5) Conclusion ………………………… 6) Opinions and suggestions should be based on overall study. Important Note: 1) 2) 3) 4) 5) Project should have minimum 10 pages and it should be handwritten. Each student is free to select any one topic for the project from the given list of topics
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According to the 55-data collected with the result in a response rate of 100 percent‚ there are some respondents agree while the others disagree as will be discussed by being break down according to its variable. First construct is system usefulness. This variable consists of eight questions as shown in Table 3.1. Based on data in figure 3.1‚ the result on the first question shows that 6 out of 55 (11%) are feeling very satisfied with the ease of using this system‚ 10 out of 55 (18%) are satisfied
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Nagpal Nishith Maheshwari Sriparna Neogi 07/01/2012 *A hypothetical company which exports cashew Marketing Plan- FruitDry Cashew Industry 2 MKT2 Group U1 Executive Summary FruitDry is a hypothetical company which exports cashew and is located in Udupi district of Karnataka. The company purchases cashew kernels from the processing units in the same district and exports it to various countries. The best quality cashew which is exported is grade W180. The company is looking forward to launch this product
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#1. Do the people at Nut Island represent a cohesive team? The team from Nut Island had the potential to accomplish great things. They were a very cohesive team. Cohesiveness relates to the degree to which members are attracted to and motivated to remain part of that team. A cohesive group member values his or her membership and strives to maintain a positive relationship within the group. Every person working at Nut Island wanted to be there and would not let anything get in the way of their
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Topic: Millikan Oil-Drop Experiment The Millikan Oil-Drop experiment was the first experiment to determine the charge of an electron. In 1909‚ Robert Millikan ultimately came up with a way to determine this charge through finding the minute electric charge on a droplet from an oil mist. Basically‚ Millikan started with an enclosed chamber that had two flat plates inside‚ one with a positive charge and one with a negative charge. The portion is split up by the positively charged plate so at the beginning
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human activity requires “burning” food for energy. How much energy is released when food burns in the body? How is the calorie content of food determined? Let’s investigate the calorie content of different snack foods‚ such as popcorn‚ peanuts‚ marshmallows‚ and cheese puffs. Concepts • Combustion reaction • Calorimetry • Nutritional Calorie • Calorie content of foods Background What does it mean to say that we burn food in our bodies? The digestion and metabolism of food converts
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Materials : Pineapple juice‚ 0.1% ascorbic acid solution‚ 2‚6-Dichlorophenol – Indophenol (DCPIP) solution‚ distill water‚ filter paper. Apparatus : Small test tube and rack‚ 1cm3 and 5cm3 syringes with needles‚ 250ml beaker‚ 25ml measuring cylinder‚ stirrer‚ electronic scale. Methods Part A: Standardization of DCPIP (Titrant) solution 1. 1.00g of ascorbic acid tablet was measured by electronic scale and dissolved in 100.00ml of distilled water. 2. A 1.00cm3 syringe was used to transfer
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compare the change in momentum of the cart with the integral of the measured force vs time graph. Data: Item | Value | Mass of Cart | 516g | Impulse | .35N | Velocity before | .343 m/s | Velocity after | -.318 m/s | Momentum before | .177 kg m/s | Momentum after | -.163 kg m/s | change | -.340 kg m/s | Questions: 1.Why is it desirable to have the same initial speed for each data run? If speed differs‚ the momentum will be effected. As velocity increases‚ momentum increases.
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NS 10.5 (pg 1 of 2) Heating and Cooling Curves What happens when we heat a sample of ice that is initially at -15°C? The addition of heat causes the temperature of the ice to increase. As long as the temperature is below 0°C‚ the sample remains frozen. When the temperature reaches 0°C (the melting point of water)‚ the ice begins to melt. Because melting is an endothermic process‚ the heat we add at 0°C is used to convert ice to water and the temperature remains constant until all the ice
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Vini-Ann Alexander University of Phoenix ARTS/100 – Introduction to the Visual and Performing Arts December 5‚ 2012 Irene Albalat
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