Taxonomy of Learning Objectives is a concept used to describe hierarchical structure in understanding learning objectives. This divides the objectives into different levels, which include knowledge, understanding, application, analysis, evaluation, and creation. The importance taxonomy supporting an effective process. provides structured framework for developing curricula, designing experiences...

The 973 Program is China's keystone national research program established to support basic research in natural and physical sciences. In addition to promoting the development of core technology and scientific infrastructure needed to enable China to meet the social and economic challenges of the 21st century, the training and mentoring of the new generation of China's young scientists are also ...

Green Information Technology (IT) has become an important topic in IT management research and practice in the last years due to economic opportunities and increasing pressure from stakeholders. However, many IT organisations fail to manage their environmental efforts in an adequate manner since they neglect the strategic aspects of this topic. This paper reveals the strategic relevance of Green...

INTRODUCTION Reactive oxygen species have been shown to be mediators of kidney injury and green tea polyphenols are potent-free radical scavengers. OBJECTIVES In this study we sought to examine whether green tea was able to protect renal toxicity induced by contrast media or not. MATERIALS AND METHODS In this experimental study 40 rats were randomly divided into four groups including: 1) co...

OBJECTIVES Biomechanical preparation and irrigation with antimicrobial solutions are necessary to disinfect the root canal space. This in vitro study aimed to examine the antifungal effect of green tea extract on Candida albicans biofilm formed on tooth substrate. MATERIALS AND METHODS Minimum fungicidal concentration (MFC) and minimum inhibitory concentration at which 90% of the isolates wer...

conclusions this work gained satisfactory results in developing a nutritionally fortified and palatably accepted papads using purslane leaves. background papads are cereal or legume based preserved products rich in proteins. they are consumed after deep fat frying as a side dish in india. in the present work, the traditional savoury was chosen for value addition with green leafy vegetables i.e....