Muhammad Waleed Shehzad, Md. Kamrul Hasan, Rida Ahmed, Shazma Razzaq and Shehzad Ahmed
Grit is a novel, rather an important psychological variable that has been associated with performance in the English as a second or foreign language (ESL/EFL) context. However…
Abstract
Purpose
Grit is a novel, rather an important psychological variable that has been associated with performance in the English as a second or foreign language (ESL/EFL) context. However, there is a dearth of research on the relationship of grit and pronunciation performance among EFL learners. Consequently, the current study sought to establish the association between grit and the pronunciation performance of Saudi EFL learners by employing pronunciation self-efficacy beliefs as a mediating variable.
Design/methodology/approach
A quantitative correlational research design was deployed in this research. Data were collected from 350 Saudi university EFL learners using questionnaires and a pronunciation test.
Findings
Findings indicated that both the dimensions of grit (i.e. perseverance of effort and consistency of interest) showed a significant and positive association with the learners' pronunciation self-efficacy beliefs. Also, the pronunciation self-efficacy beliefs showed a significant and positive association with the pronunciation performance. Lastly, findings indicated that pronunciation self-efficacy beliefs mediated the association between girt (i.e. perseverance of effort and consistency of interest) and pronunciation performance.
Originality/value
The study’s findings have implications for the EFL classroom. By incorporating grit and self-efficacy beliefs into students, teachers can enhance their students' English pronunciation performance.
Details
Keywords
Rana Muhammad Ayyub, Saira Naeem, Shehzad Ahmed and Chanaka Jayawardhena
The main purpose of this paper is to study the changing consumer behavior toward broiler meat and apprise its consequences toward food insecurity.
Abstract
Purpose
The main purpose of this paper is to study the changing consumer behavior toward broiler meat and apprise its consequences toward food insecurity.
Design/methodology/approach
This is a sequential exploratory mixed-method study in which qualitative data were collected through semi-structured interviews (n = 38) by snowball sampling. The quantitative data were collected through a questionnaire survey (n = 975) by convenience sampling. The qualitative data were analyzed through NVivo 10 software by using thematic analysis, i.e. the qualitative content analysis (QCA). The theory of consumer alienation provides the theoretical underpinning for a quantitative study. The established scales were adopted and adapted. The quantitative data was analyzed through AMOS 24 software by using structural equation modeling (SEM).
Findings
It was found that people have many reservations regarding broiler meat. Thus, consumer alienation negatively (ß = −0.10) and the subjective norm positively (ß = 0.82) affects the intention to buy broiler meat.
Research limitations/implications
The ongoing consumer alienation toward broiler will force them to avoid using this cheapest protein and ultimately will lead to food insecurity in developing countries. It is recommended that people must be adequately educated about the real broiler business and its operations to counter their ongoing misperceptions.
Originality/value
It is the original empirical Research Work.
Details
Keywords
Muhammad Ijaz Khan, Salman Ahmad, Tasawar Hayat, M. Waleed Ahmad Khan and Ahmed Alsaedi
The purpose of this paper is to address entropy generation in flow of thixotropic nonlinear radiative nanoliquid over a variable stretching surface with impacts of inclined…
Abstract
Purpose
The purpose of this paper is to address entropy generation in flow of thixotropic nonlinear radiative nanoliquid over a variable stretching surface with impacts of inclined magnetic field, Joule heating, viscous dissipation, heat source/sink and chemical reaction. Characteristics of nanofluid are described by Brownian motion and thermophoresis effect. At surface of the sheet zero mass flux and convective boundary condition are considered.
Design/methodology/approach
Considered flow problem is mathematically modeled and the governing system of partial differential equations is transformed into ordinary ones by using suitable transformation. The transformed ordinary differential equations system is figure out by homotopy algorithm. Outcomes of pertinent flow variables on entropy generation, skin friction, concentration, temperature, velocity, Bejan, Sherwood and Nusselts numbers are examined in graphs. Major outcomes are concluded in final section.
Findings
Velocity profile increased versus higher estimation of material and wall thickness parameter while it decays through larger Hartmann number. Furthermore, skin friction coefficient upsurges subject to higher values of Hartmann number and magnitude of skin friction coefficient decays via materials parameters. Thermal field is an increasing function of Hartmann number, radiation parameter, thermophoresis parameter and Eckert number.
Originality/value
The authors have discussed entropy generation in flow of thixotropic nanofluid over a variable thicked surface. No such consideration is yet published in the literature.