Public participation in EIA: the case of West African Gas Pipeline and Tank Farm projects in Nigeria

This paper assesses the extent to which public participation has been fully translated into practice the case of West African Gas Pipeline (WAGP) and Tank Farm (TF) projects in Nigeria. The empirical basis for this paper is constituted by published environmental impact assessment (EIA) report for the WAGP and TF projects. In addition to this, face-to-face semi-structured interviews were used to corroborate whether provisions of public participation as documented in WAGP and TF projects' EIA report have been fully translated into practice. The lack of compliance noticed with TF project was not surprising as such, being an indigenous oil company, but our expectation is that WAGP project, which is not just a multinational project alone but also sponsored by the World Bank, should comprehensively serve as a yardstick for other projects in Nigeria, although the reverse is the case. The findings further show that institutional problems have prevented public participation from being translated into practice. These institutional problems arise from deep-seated economic and social factors.     

Challenges of providing maintenance hemodialysis in a resource poor country: Experience from a single teaching hospital in Lagos,Southwest Nigeria

Providing maintenance hemodialysis is associated with high costs and poor outcomes. In Nigeria, more than 90% of the population lives below the poverty line, and patients with end‐stage renal disease (ESRD) pay out‐of‐pocket for maintenance hemodialysis. To highlight the challenges of providing maintenance hemodialysis for patients with ESRD in Nigeria, we reviewed records of all patients who joined the maintenance hemodialysis program of our dialysis unit over a 21‐month period. Information regarding frequency of hemodialysis, types of vascular access for dialysis, mode of anemia treatment and frequency of blood transfusion received were retrieved. One hundred and twenty patients joined the maintenance hemodialysis program of our unit during the period under review. Seventy‐two (60%) were males and the mean age of the study population was 47 + 14 years. The mean hemoglobin concentration at commencement of dialysis was 7.3 g/dL + 1.6 g/dL. The initial vascular access was femoral vein cannulation in all the patients. A total of 73.5% of the patients required blood transfusion at some point with 33% receiving five or more pints of blood. Only 3.3% of the patients had thrice weekly dialysis, 21.7% dialyzed twice weekly, 23.3% once weekly, 16.7% once in two weeks, 2.5% once in three weeks and 11.7% once monthly. At the time of review, 8.3% of the patients had died while 38.3% were lost to follow‐up. Majority of patients with ESRD on maintenance hemodialysis in our unit were poorly prepared for dialysis, were under‐dialyzed, and were frequently transfused with blood with resultant poor outcomes.     

Thin Layer Drying of African Breadfruit (Treculia africana) Seeds: Modeling and Rehydration Capacity

African breadfruit (ABF) seeds are underutilized plant resources, which have been reported to have high potential for novel food and industrial uses. The kinetics of moisture removal during air drying of the whole (WS) and dehulled (DS) seeds was studied at temperatures of 40–70 °C. Five empirical models were tested for predicting the experimental data. Drying of ABF seeds followed an exponential decay pattern, while drying predominantly took place during the falling rate periods. All the drying models predicted the experimental data above 90% accuracy while the Henderson–Pabis model gave the best fit (0.95 < r ² < 0.99) at most of the experimental conditions. Effective moisture diffusivity, D _eff, ranged from 3.65 to 7.15 × 10⁻⁹ m²/s and 3.95 to 6.10 × 10⁻⁹ m²/s for WS and DS, respectively. D _eff showed significant dependence on the moisture content (p < 0.01). Rehydration capacity of DS was not significantly affected by drying temperature while that of WS increased with drying temperature.     

Varying Heating Effect on Mixed Convection of Nanofluids in a Vented Horizontal Cavity with Injection or Suction

The problem of mixed convection heat transfer inside a horizontal vented enclosure through the lower and upper parts, respectively, of its left and right vertical walls is studied numerically using Al₂O₃-water nanofluid as working fluid. The bottom wall is subjected to a linearly varying (increasing or decreasing) heating temperature profiles, while the other boundaries are considered thermally insulated. The fresh fluid is admitted from the bottom part of the left vertical wall by injection or by the suction imposed on the opening of the right vertical wall. Based on numerical predictions, the conjugate effect of the Reynolds number and the nanoparticle concentration on fluid flow and heat transfer characteristics is studied. The obtained results demonstrate clearly the positive role of the nanoparticles addition on the improvement of the heat transfer rate and the mean temperature within the cavity. In addition, the flow structure and the temperature distribution inside the cavity are seen to be very sensitive to the variations of the Reynolds number, the imposed external flow mode, and the heating type. Results presented show that, in general, the decreasing heating mode is more favorable to the heat transfer in comparison with the case of the increasing heating mode. The cooling efficiency is found to be more pronounced by the injection/suction mode by applying the increasing/decreasing heating type.     

Application of pretreatment methods on agricultural products prior to frying: a review

Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry