In 1997, the Department of English (Faculty of Languages, University of Tripoli) canceled Graduation Project (GP) as a graduation requirement primarily due to growing student plagiarism. Two decades on, the Department decided it is time for Returning to Graduation Project (RGP). In preparation for this, a Research Methods (RM) module was delivered to students, and an intense ‘research design and methodology’ course was taken by the staff. In this exploratory mixed-methods case-study research, the main question focuses on attitudes and perceived challenges facing students and staff concerning RGP. The aim is to tackle negative attitudes and perceived obstacles in anticipation of a successful RGP, which spells out the significance of the research. Data were collected through a questionnaire (n=52) and a focus group discussion with seventh-semester students (10); semi-structured interviews with staff (13). A small majority of students (54%) supported RGP; the remaining 46% raised two kinds of concerns: realistic challenges of lacking resources, inadequate RM skills, and supervisor issues; unrealistic challenges involved time constraints, fear of presenting, and problems of determining research topics. Staff members were receptive to RGP but raised numerous concerns. Whereas experienced members expressed cynicism due to low students competencies and lacking resources, others saw RGP as an opportunity for students to gain practical research experience ahead of postgraduate study. Several challenges were perceived, chief among them are students lack of research skills, inexperienced supervisors, inadequate resources, and an ever-lasting concern with plagiarism. New staff reported the need for tuition in ‘data analysis and interpretation’, and ‘supervision practice’. Peculiarities characteristic of the case milieu emerged. arabic 18 English 99
ٌٌReda Khaled Emhemmed Elmabruk(1-2020)

A total of 25 randomly purchased bread samples were analyzed in this study from 25 different bakeries in Tajoura city. Bread in Libya is highly consumed among all socioeconomic groups; it is mainly consumed in breakfast, dinner and school meals. Potassium bromate is the most popular additive used in bakery industry worldwide. Bakeries in the US used Potassium bromate as bread improver since 1914 to increase bread volume and texture and improve bread production. The main aim of this study is to assess the safety of bread by the measurement of residual potassium bromate using a rapid and reliable method and to investigate the level of compliance to the ban fourteen years later. This method is based on the reaction between bromate and iodide in acidic medium to produce iodine (I2). The absorbance of I2 was measured spectrophotometrically at 488nm. The calibration curve was linear (R2=0.9996) over the range 1.0 – 5.0mg/L of potassium bromate. Despite the ban of potassium bromate in Libya since 2005 due to its classification as a potential carcinogen it is still detected in local bread loaves. All samples showed high levels of potassium bromate to be 300 to 1333 more than the permissible level set by the American Food and Drug Administration (FDA) which is highly toxic for consumers and could threaten their health over prolonged regular consumption. A continuous pursuance and implementation of the ban on use of potassium bromate in baking industry in Libya is recommended. arabic 11 English 67
RAGIAB ALI MOKHTAR ISSA(1-2020)

الدرس الالكتروني واهميته في العملية التعليمية:(2017), الملتقى العلمي الاول للمعلمين " تاجوراء" في الفترة من 19 الى 21/9/2017. arabic 85 English 0
اسامة مسعود ابوالقاسم محمد(9-2017)