Objective: The study deafs with nursing performance in the surgical wards in general hospital at
Baghdad city.
Methodology : A descriptive evaluation design using, observational method was carried out. Non
probability (purposive) sample of (151) nurses was selected for the study and comprised all nurses who
worked in general surgical wards in the four health sectors( Rusaffa , Al-Karkh, Al-Yarmok, Medical
city health sector) at time of collecting the data. A check list questionnaire was constructed by the
researcher for the purpose of the study; it is composed of (2) major parts, part (I) is concerned with
socio-demographic data and the second part is composed of two minor parts thev concerned with
availability of equipment and nursing performance. Validity of the questionnaire was determined
through panel of experts. Reliability of the questionnaire was determined through computation
correlation coefficient of (93.3) was statistically acceptable.The data were analyzed through the
application of the descriptive data analysis approach and the inferential statistics. Results : The findings
of the study indicated that more than half of the sample (66.2%) was male, the majority of the sample
(71.52%) were in group (25-30) year. Most of the sample (29.8%) was training course graduates. The
higher percentage (58.3%) has no training session after ward.
Findings of the study had pointed that there were severe shortages in availability of equipment
related to patients admission procedure, preoperative and postoperative nursing care procedures.The
results also revealed that the nurses performance were inadequate related to some nursing procedures
such as admission procedure, preoperative nursing care procedure and postoperative nursing procedure.
The findings of the study has approved that there was significant relationship between nursing
performance and demographic variables, Such as gender, age, level of education, training session.
This study was carried out to investigate the possibility of chickpea soaked water as a substitute for yeast in dough fermentation and its effects on sensory properties of the laboratory loaf bread. Chickpea was soaked for 24,48 and 72 hours at room temperature and used in proportion with or without yeast in dough fermentation . The results revealed that , as the percentage of soaked chickpea water substitution increased, the volume of the produced loaf bread decreased as compared with the control treatment (only yeast ).Best results were obtained by using soaked chickpea water for 24 hours in proportion of 1:1 soaked chickpea water : yeast regarding the sensory properties ,volume and leavening of the loaf bread.
Keywords: chickpea so
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Par
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