College of Natural and Computational Sciences

MODELING AND ANALYZING DIARRHEAL DISEASE DYNAMICS USING CONTROL MEASURES

2025-05-07T07:18:16Z

MODELING AND ANALYZING DIARRHEAL DISEASE DYNAMICS USING CONTROL MEASURES Bizuayehu Seyoum Zalale; (PhD) Getachew Teshome; (PhD) Melisew Tesfera In this study, a mathematical model to analyze the dynamics of a chronic water-borne disease known as diarrhea is developed. To achieve the objectives of this study work, secondary data on the population under five years of age from Bishoftu General Hospital between 2020 and March 2024 is collected. These populations were categorized as newborn, vaccinated, infected, and treated. Based on the epidemiological behavior of the diarrhea disease, a deterministic model is formulated by dividing the total population into seven classes. This model accounts for preventive interventions through vaccination and control measures through treatment. Since diarrhea is caused by pathogens that can survive and reproduce in water at specific temperatures and salinities, so we considered the pathogens as a compartment in the model. Our findings revealed that this water-borne disease can lead to serious infections. The qualitative behavior of the models, including the existence of equilibrium points, basic reproductive number of the model, and stability analysis of equilibrium points were analyzed. Using the collected data, some parameters value were estimated while value some others parameters were received from related publications, and based on the behavior of these disease the values left parameters where assumed. To determine the effect of parameters on the dynamics of the disease, a numerical simulation was performed and displayed the results in a graph using MATLAB 2019 computer software. The results show that increasing the rate of vaccination and treatment plays a crucial role in controlling the dynamics of diarrhea. Therefore, in order to eliminate diarrhea in the community, it is essential for stakeholders to consider these prevention strategies and control measures 62p.

ALLELOPATHIC EFFECT OF Guizotia scabra Sub Species Schimperi ON SEEDS GERMINATION AND EARLY SEEDLINGS GROWTH OF FABA BEAN (Vicia fabaL.)

2025-05-07T06:58:23Z

ALLELOPATHIC EFFECT OF Guizotia scabra Sub Species Schimperi ON SEEDS GERMINATION AND EARLY SEEDLINGS GROWTH OF FABA BEAN (Vicia fabaL.) SHUMI HAILU TASEW; Dr.Meseret Chimdessa (PhD); Dr.Yohannes Petros (PhD) Guizotia scabra sub species schimperi is widely prevalent and commonly distributed type of weed in Faba beans, Cereals and other varieties of crops species. This research was designed to analyze the chemical composition of Guizotia scabra (schimperi) extracts and assess the allelopathic effects on the selected Dosha (coll-155/00-3) and Gora (EH91026-8-2XBPL44-1) Faba beans varieties. The experiment was designed in complete randomized with three replications. Extracts were prepared using Ethanol, Hexane and distilled Water as solvents from Leaves and Roots extracts in 5%, 10%, 15% and 20% concentration levels while distilled water was used as negative control. Data collected were on germination and early seedling growth of the two faba bean varieties. The obtained raw data were analyzed with one-way analysis of variance by using SPSS version 20. Results of analysis showed the presence of secondary metabolites Alkaloids, Terpenoids and Phenolicsfrom leaf and root extracts of Guizotia Scabra schimperi. The allelopathic effects results showed that all extracts were significantly p<0.05 inhibited seeds germination and seedling growth and the effect happened was the concentration level dependent. The allelopathic effects of the extracts were more pronounced on Gora Faba bean than Dosha Faba bean variety which is more tolerant to alellochemical effect. This showed that, the Dosha faba bean had better tolerance to allelochemicals of Guizotia scabra sub species schimperi extracts and more advisile by cultivars to grow it. 59

EVALUATION OF EXTENDED COOKING USING SOLAR PLATE THERMAL BOX FILLED WITH DIFFERENT TYPES OF HEAT RETAINERS AND METAL SCRAPS

2025-05-07T06:50:39Z

EVALUATION OF EXTENDED COOKING USING SOLAR PLATE THERMAL BOX FILLED WITH DIFFERENT TYPES OF HEAT RETAINERS AND METAL SCRAPS SELAM SEYOUM MENGISTU; Gelana Amente (Professor) One of the biggest and most important domestic tasks is cooking. In rural areas it is usually, it is done over open flames using fuels like firewood, charcoal, dung, and agricultural waste. An alternative way to minimize fuel wood is using solar power. In this study, a solar thermal box was used to complete cooking a food that had already been partially cooked (boiled) using a fire. The solar plate utilized in the study was constructed like a thermal box, actually partitioned into six parts to facilitate the conduction of several tests at once. The word used for this device is a solar thermal box (STB). This investigation tested three cooking scenarios. The purpose of the study was to compare the temperature and cooking time differences between a normal hotbox/haybox and STB, STB assisted with heat retainers, and finally, STB with heat retainer assisted with scrap metals to enhance thermal energy transfer to the heat retainers. The food (rice) to be placed in the STB was originally boiled using a fire source. The results of the study indicate a linear increment of temperature with the use of solar plates. The inclusion of heat retainers managed to finish cooking the rice from 65 to 73 minutes faster and with more flavor than the rice in the haybox. The addition of metal scraps with heat retainers improved the cooking time by 38–49 minutes faster. Thus, overall, the solar plate with heat retainer and metal scraps has improved the cooking time by 53-54% compared to that of haybox. The results showed that solar power alone did not significantly increase food temperature, but the inclusion of heat retainers and later metal scrapes significantly improved the cooking time. Future work may focus on the use of STB-assisted heat retainers and conducting materials as a solar cooker of food without the need for initial boiling by using other heat sources. 60

EVALUATION OF EXTENDED COOKING USING SOLAR PLATE THERMAL BOX FILLED WITH DIFFERENT TYPES OF HEAT RETAINERS AND METAL SCRAPS

2025-03-19T12:02:02Z