Investigation of Dispersal Rate of Curry and Thyme

dc.contributor.authorYusuf, S. I., Abdulsalam T.O., K. J. Audu, Jatto, A. O. and Ibrahim J. A.
dc.date.accessioned2025-05-02T08:38:21Z
dc.date.issued2022
dc.description.abstractThis is a study of the rate of dispersal of curry and thyme in a medium using coefficient of diffusion of curry leaves and thyme leaves. The study was carried out by solving diffusion equation using the method of separation of variables and with appropriate boundary conditions and the coefficient of diffusion applied for curry and thyme. The result shows that curry leaves diffuse faster than thyme leaves under the same conditions. The research establishes why nutritionists and cooks would choose curry ahead of thyme when considering appropriate spices for cooking in order to attract attention.
dc.identifier.urihttp://repository.futminna.edu.ng:4000/handle/123456789/1586
dc.language.isoen
dc.publisherJournal of Science, Technology, Mathematics and Education
dc.subjectCurry
dc.subjectCoefficient of Diffusion
dc.subjectSpecies
dc.subjectThyme
dc.titleInvestigation of Dispersal Rate of Curry and Thyme
dc.typeArticle

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