Search results

During the COVID-19 pandemic, Local Educational Management Units (UGELs), the key government stakeholders in the provision of education services in Peru, implemented responsive interventions. This paper analyses the relationship between UGEL organisational resilience and their responses during this period.

A survey was conducted to measure UGEL management practices, with 251 valid responses from directors and managers. Based on organisational resilience theory, 67 questions were grouped into 13 factors and 3 components: (1) leadership and organisational culture, (2) preparation for change, and (3) networks building on the Organisational Resilience Index (ORI). These factors correlated with the number of interventions and the impact of those interventions implemented by UGELs.

The findings indicated that of all ORI components, leadership and organisational culture ranked the highest. Moreover, the ORI is positively associated with the number of interventions and the perceived impact produced by those interventions. Interestingly, it was found that when the gender variable is included in the correlation between the ORI and the number of interventions, women leading UGELs display a higher number of interventions than their male counterparts; and the coefficient increases even more when women lead a UGEL in a more challenging context (i.e., when the UGEL is located in a low-income area and operates under scarce resources).

This is the first study in Peru which analyses organisational resilience in the education sector, specifically about UGELs during the COVID-19 pandemic. It may help set priorities for institutional strengthening initiatives aimed at improving organisational resilience, which is particularly important in such uncertain and changing contexts.

This study aims to assess the effect of water variation on bioethanol production from cassava peels (CP) using Saccharomyces cerevisiae yeast as the ethanologenic agent.

The milled CP was divided into three treatment groups in a small-scale flask experiment where each 20 g CP was subjected to two-stage hydrolysis. Different amount of water was added to the fermentation process of CP. The fermented samples were collected every 24 h for various analyses.

The results of the fermentation revealed that the highest ethanol productivity and fermentation efficiency was obtained at 17.38 ± 0.30% and 0.139 ± 0.003 gL⁻¹ h⁻¹. The study affirmed that ethanol production was increased for the addition of water up to 35% for the CP hydrolysate process.

The finding of this study demonstrates that S. cerevisiae is the key player in industrial ethanol production among a variety of yeasts that produce ethanol through sugar fermentation. In order to design truly sustainable processes, it should be expanded to include a thorough analysis and the gradual scaling-up of this process to an industrial level.

This paper is an original research work dealing with bioethanol production from CP using S. cerevisiae microbe.

1. Hydrolysis of cassava peels using 13.1 M H₂SO₄ at 100 ^oC for 110 min gave high Glucose productivity

2. Highest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiae

3. Optimal bioethanol concentration and yield were obtained at a hydration level of 35% agitation

4. Highest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L⁻¹.h⁻¹

Hydrolysis of cassava peels using 13.1 M H₂SO₄ at 100 ^oC for 110 min gave high Glucose productivity

Highest ethanol production was obtained at 72 h of fermentation using Saccharomyces cerevisiae

Optimal bioethanol concentration and yield were obtained at a hydration level of 35% agitation

Highest ethanol productivity and fermentation efficiency were 17.3%, 0.139 g.L⁻¹.h⁻¹