Browsing by Author "M. ABUBAKAR"

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    DEVELOPMENT OF AN ANDROID BASED MOBILE APPLICATION FOR THE DESIGN AND DETAILING OF ISOLATED PAD FOUNDATIONS ACCORDING TO EUROCODE 2
    (i-manager’s Journal o Mobile Applications & Technologies, 2019-01-10) YUSUF, Abdulazeez; H. O. AMINULAI; A. ISIAKA; A. ABDULLAHI; M. ABUBAKAR; T. A. ALAYANDE
    In a building construction project, it is the responsibility of the structural engineer to come up with a complete design of all structural elements. When this is done manually it is tasking, time consuming, and produces errors with inconsistent results. However, the design can be done using computer software, but this also comes with some downside; it is expensive and complex to use. Thus, this research developed an android based mobile application for the design of pad foundations to Eurocode 2 to put these challenges in check when designing pad footings. The mobile application designs isolated Axially loaded-only and Axially loaded with bending pad footing to Eurocode 2 accurately, with consistent results and in a timely manner. The application was tested using typical test parameters and results are compared to the manual computations. There was no significant difference in the steel sections provided for both methods. All checks that must be satisfactory in design were all checked and found to be satisfactory.
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    Thermal Stability, Transparency, and Water Sensitivity Properties of Bleached, Cross-Linked Cassava Starch Film
    (Journal of Digital Food, Energy ans Water Systems (JD-FEWS), 0024) J. Y. JIYA; M. ABUBAKAR; I. A. JOSEPH; E. C. EGWIM; K. T. OBANIMOMO
    This work investigates a novel study of the effect of bleaching and cross-linking cassava starch film. Native cassava starch was bleached with hydrogen peroxide (H2O2), cross-linking was carried out with oxidized sucrose, while glycerol was added to enhance the plasticity of the film. Operating temperature and time of 90 °C and 10 Minutes, respectively, adding 0.5 ml of glycerol gave the best bleached, cross-linked cassava starch film. UV-visible spectrophotometer analysis revealed that the cassava starch film produced at the above reaction conditions retained 88.2 % of its transparency at 96 hours of water immersion. The water solubility test shows that the film experienced 52.02 % weight loss after 96 hours of immersion in water. The thermo-gravimetric analysis (TGA) shows a significant improvement in the thermal stability with a Temperature peak (Tp) of 420.75 °C, compared to 374.13°C Tp of the control sample (unbleached, uncross-linked) of the cassava starch film.