This study aims to produce soursop vinegar and evaluate how its nutritional composition changes during production. This process offers a solution to convert acidic fruits like soursop into a nutritious product with a longer shelf life. Fresh soursop juice was extracted using a mechanical press, followed by alcoholic and acetous fermentation under different aerobic and anaerobic conditions, with some samples aerated. The nutritional analysis included proximate composition, vitamin C content, acetic acid, pH, and soluble solids (TSS or Brix). Results during fermentation showed increased moisture content (90.7393.99%) compared to the control (78.56%) and a decrease in protein content (0.50.61%) when Saccharomyces cerevisiae was present (1.531.84% without it). Acetic acid and vitamin C levels remained relatively stable, while Brix values significantly decreased (4.837.00 Brix) compared to the initial 15 Brix of the control during fermentation. Aeration during production improved the vinega.....

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This study aims to measure the effects of the Smart Reading Module (SRM) on the reading fluency of junior secondary children with reading difficulties. Objectives are to identify the module needs, to measure the improvement in reading fluency after using SRM, to assess the variation in decoding and linguistic comprehension skills between the pre-test and post-tests of the experimental group, and to measure the effect of SRMbased teaching intervention in improving the reading fluency of junior secondary children with reading difficulties in Sri Lanka. This study used a need analysis survey of 164 junior secondary teachers to identify the need for module-based teaching intervention and a 10-week quasi-experiment with 60 junior secondary children with reading difficulties. The Smart Reading Module-based intervention included a teacher guide, students' exercise books, students, and a teacher survey. Survey data was analyzed using descriptive statistics and Intervention data was analyzed wi.....

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