Kitchen Resources, Reasonning Ability Levels and Academic Performance and Retention of SS2 Chemistry Students in Calabar, Nigeria

Cecilia Nja

Kitchen Resources, Reasonning Ability Levels and Academic Performance and Retention of SS2 Chemistry Students in Calabar, Nigeria

Cecilia Nja * §

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University of Calabar

Kitchen Resources, Reasonning Ability Levels and Academic Performance and Retention of SS2 Chemistry Students in Calabar, Nigeria

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Abstract

This study examined kitchen resource, reasoning ability level, academic performance and retention of SS2 Chemistry students in Thermo-chemistry. Thermochemical activities in the kitchen such as, fermentation of samples of five different juices (mango, orange, pineapple, grape and paw-paw), heating capacities of five samples of wood (mango, orange, guava, almond and rubber), induced thermal decomposition of five samples of shellfish shells powder (mangrove snail shell, fresh water periwinkle shell, freshwater snail shell, clam shell and mangrove periwinkle shell) and dissolution of five samples of glucose (2g, 4g 6g, 8g and 10g) were used for the study. The sample comprised 240 drawn from four secondary schools in Calabar Education Zone of Cross River State of Nigeria. Quasi experimental factorial research design was used for this study. Chemistry Achievement Test (Cat), Chemistry Retention Test (Cat), and Reasoning Ability Test (Rat) were used for data collection. Analysis of covariance (ANCOVA) was used in the analysis of data. From the findings, the use of kitchen resources enhanced the performance and retention level of high and low reasoning ability level of students exposed to kitchen resources during the teaching of Thermochemistry. It was recommended that teachers should be encouraged to adopt kitchen resources in science teaching.

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Cecilia Nja. 2013. "Kitchen Resources, Reasonning Ability Levels and Academic Performance and Retention of SS2 Chemistry Students in Calabar, Nigeria". Global Journal of Science Frontier Research - B: Chemistry GJSFR-B Volume 13 (GJSFR Volume 13 Issue B4).

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GJSFR Volume 13 Issue B4

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Journal Specifications

Crossref Journal DOI 10.17406/GJSFR

Print ISSN 0975-5896

e-ISSN 2249-4626

Keywords

kitchen resources in science teaching

Classification

GJSFR-B Classification FOR Code: 039999

Submission ReceivedApril 17, 2013
Peer Review Double Blind
Handling Editor
Accepted May 9, 2013
Published May 19, 2013

Version of record

v1.2

Issue date

May 30, 2013

Language

English

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Article Matrices

Total Score: 145

Country: Nigeria

Subject: Global Journal of Science Frontier Research

Authors: NJA CECILIA OBI. NEJI HOPE AMBA (PhD/Dr. count: 0)

View Count (all-time): 246

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Publish Date: 2013 05, Sun

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Total Views: 1.9K

Total Downloads: 160

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