Tin-can Research Articles

Factor analysis method for delay dynamics in Nigerian Tin Can Island Port for sustainable development

The effect of efficient and effective port system on the economy viability of any nation cannot be over emphasis. This study investigated factors that could be termed as delay causative factors in Nigerian ports industry using TIN CAN Island port complex as a case study. A well-structured questionnaire was developed for this research and 72 respondents, who are port users (custom officers, employees, and customers), were asked to rank the variables perceived to be causing delay at the port according to their respective perception of the effect of each factor on delay factors at the port. The validity of the research instrument was done using Cronbach Alpha. There are several factors that were thought to be working together in reducing efficiency in Nigerian ports and these factors were analyzed using factor analysis method. It was discovered from the analysis that Lack of Government Authority, Ullage Constraint, Inadequate Berthing, Logistics Delay, Financial Constraint and Equipment Breakdown are major factors that cause delay at Tin Can Island Port Lagos. These highlighted factors should be paid special attention in order to reduce delay in Tin Can Island port which will in turns lead to more revenue for the country.

Evaluation of a New Bulk Packaging Container for the Ripening of Feta Cheese.

In the present study, the quality characteristics of Feta cheese were investigated as a function of the packaging container (a stainless-steel tank (SST), a wooden barrel (WB), and a tin can (TC)) and ripening time. The results showed that the Feta cheese's pH, moisture, and lactose decreased, while fat, protein, and salt increased (p < 0.05) during ripening with SST and WB, showing similar behaviors versus that of the TC container. For the proteolysis indices, % TN,% WSN, 12% TCA, and 5% PTA showed the highest values (p < 0.05) for cheeses packaged in WB, followed by those in SST and TC, with all increasing (p < 0.05) during ripening. The most abundant odor-active volatiles were free fatty acids, alcohols, and esters following the order SST > WB > TC on day 60. On day 60, the cheeses packaged in SST and WB showed higher (p < 0.05) hardness and fracturability values, as well as aroma scores, compared to those in TC, with both parameter values increasing with the ripening time.

Angels from Tin-Can Lids

Angels from Tin-Can Lids

WHAT IS UNFAMILIAR ABOUT THE FAMILIAR TIN CAN*

School Science and MathematicsVolume 39, Issue 6 p. 500-509 WHAT IS UNFAMILIAR ABOUT THE FAMILIAR TIN CAN* L. G. Weimer, L. G. Weimer American Can Company, Research Department, Maywood, Ill.Search for more papers by this author L. G. Weimer, L. G. Weimer American Can Company, Research Department, Maywood, Ill.Search for more papers by this author First published: June 1939 https://doi.org/10.1111/j.1949-8594.1939.tb03960.x * Address before Chemistry Section of Central Association of Science and Mathematics Teachers, LaSalle Hotel, Chicago, Illinois. November 25, 1938. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Volume39, Issue6June 1939Pages 500-509 RelatedInformation