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STRATEGIES FOR WORK MOTIVATION IN AN INDUSTRIAL SECTOR COMPANY, CASE OF STUDY

Published In: 5TH INTERNATIONAL E- CONFERENCE ON ENGINEERING, TECHNOLOGY AND MANAGEMENT
Author(s): FABIAN OJEDA-PERE , FRANCISCO PRECIADO-ALVAREZ , MARCO A. SAMBRANO-AGUAYO

Abstract: The objective of this research work is to generate a strategy that has a positive impact on the motivation of workers in a tertiary sector company located in the state of Colima. A deductive approach was used to carry out the work, employing a documentary and field strategy, because of the period it is considered transversal, because of the manipulation of variables it is non-experimental, it is also an exploratory work with an analysis of qualitative data. A Likert scale type survey was designed as a data recovery instrument, which was applied to a sample of 163 operative employees of the company object of the case study. As a result, elements that motivate and demotivate workers were identified, a relationship that served as input for the generation of the strateThe objective of this research work is to generate a strategy that has a positive impact on the motivation of workers in a tertiary sector company located in the state of Colima. A deductive approach was used to carry out gy

  • Publication Date: 25-Apr-2021
  • DOI: 10.15224/ 978-1-63248-192-4-01
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THE EFFECT OF THE INITIAL PH ON THE ENERGY GAIN FROM THE DARK FERMENTATION OF VINASSE

Published In: 5TH INTERNATIONAL E- CONFERENCE ON ENGINEERING, TECHNOLOGY AND MANAGEMENT
Author(s): DOAA BASSUNEY , MEDHAT MOSTAFA , WALID ELBARKI

Abstract: The effect of the initial pH on the thermophilic dark fermentation of the sugarcane vinasse was studied. Two initial pH values were investigated (4.5 and 5.5). The maximum volumetric hydrogen production and hydrogen yield were 3.85 L H2 .L-1 vinasse and 52.2 mL.g-1 COD applied at an initial pH of about 4.5. The maximum electrical energy that can be obtained was 4.6 KWh. M3 vinasse-1 (16.5 MJ.m3 vinasse-1 ) after a day of the dark fermentation of vinasse at an initial pH of 4.5.

  • Publication Date: 25-Apr-2021
  • DOI: 10.15224/ 978-1-63248-192-4-05
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