Transcript
The subtopics of Chapter III in descriptive design are as follows:
1.Research Design2. Determination of Sample Size3. Sampling Design and Technique4. The Subjects5. The Research Instrument6. Validation of the Research Instrument7. Data Gathering Procedure8. Data Processing Method9. Statistical Treatment
1. Research Design
Nine Types of Descriptive Design1. Descriptive-survey2. Descriptive-normative3. Descriptive-status4. Descriptive-analysis5. Descriptive-classification6. Descriptive-evaluative7. Descriptive-comparative8. Correctional Survey9. Longitudinal Survey
2. Determination of Sample Size
Formula to determine the sample size
NV + [ (Se)2 (1-p) ]SS =
NSe = [ V2 p (1-p) ]
SS – stands for sample size Sample Given:N – total number of population N = 900V - standard value of (2.58) V = 2.58Se – sampling error (0.01) Se = 0.01p – Largest possible proportion (0.50) p = 0.50
3. Sampling Design and Technique
Two kinds of Sampling Design1. Scientific Sampling
Six types of Scientific Sampling• Restricted Random Sampling• Unrestricted Random sampling• Stratified Random Sampling• Systematic Sampling• Multi-stage Sampling• Cluster Sampling
2. Nonscientific Sampling
4. The Subjects
The researcher has to explain how and
where the subjects are taken. The frequency,
and percentage of the subjects must be
presented.
5. Research Instrument
The research instrument is either
questionnaire, test, interview, checklist,
observation schedule or rating scale must be
described on how it is designed by the
researcher. Each part of the research
instrument is explicitly stated.
6. Validation of the Research Instrument
Suggestions, corrections, and refinement
of the draft must be explained thoroughly.
The different individuals involved in the
corrections and refinement of the research
instrument must be mentioned. After it is
refined, testing the validity and reliability of
the research instrument must be done.
(continuation)
For validity, experts in line of the field of the
study must be requested to go over the
instrument. Each item in the instrument is
numbered 3, 2, and 1 which means 3, retain;
2, needs improvement; and 1 delete.
7. Data Gathering Process
Having found the research instrument valid
and reliable, the researcher proceeds to ask
permission and approval from the head of agency
where the subjects are employed. Once permitted,
the researcher administers the research instrument
of the subjects of the study. The date of the
administration of the questionnaires and the
retrieval of the research instrument must be stated.
7. Data Gathering Method
After the retrieval of the questionnaires,
the researcher tabulates and processes the
data either manually or by machine.
Quantitative and qualitative data processing
must be determined to arrive at precise
analysis and interpretation of results.
Categorization of subjects must be mentioned.
(continuation)
Data matrix based on dummy tables must be
used to organized, summarize, and analyze
the data on how the variables differ with each
other.
8. Statistical Treatment
The statistical tools used to answer the
research questions of the study must be
described and the formula must be presented
and explained. The level of significance, either
1 percent or 5 percent, must be stated to
determine the significance of the findings.
The subtopics of Chapter III in experimental design are as follows:
1.Research Method2. Materials3. Equipment/Apparatus and Utensils4. Procedure5. Training of the Panelists6. Evaluation of the Products7. Statistical Treatment
1. Research Method
Nine Types of Experimental Method/Design1. Single Group Design2. Two-group Design3. Two-pair Group Design4. Parallel-group Design5. Pretest-posttest Design6. Counterbalanced/Latin Square Design7. Complete Randomized Design8. Randomized Complete Block Design9. Correlational Design
2. Materials
The materials include the ingredients and
its formulations. The ingredients must be
quantified.
3. Equipment and Utensils
The researcher states the equipment and
utensils used in the preparation of the study.
Equipment must be presented first and
followed by utensils. If there are apparatus,
i.e., salinometer, pH meter, thermometer,
refractometer, and many others used in the
study, hence, these must be stated.
4. Procedures
The researcher explains comprehensively the
process in preparing the product. If there are two
or more variables, coded number, i.e., Lot 101 or
coded letter, f.i. Lot A, is assigned per Lot. The
variables must be emphasized whether control or
experimental group. Flow sheet in preparing the
product must be presented to have clearer picture
of the procedure.
5. Training the Panelists
The panelists must be trained first before
they are going to evaluate the products to
determine the validity and reliability of their
evaluation. It is expected that evaluation of
trained panelists is consistent, thus, it is valid
and reliable.
There are five taste test methods in training the panelists and these are follows:
1. Single Stimulus
2. Paired Comparison
3. Duo-trio Method
4. Triangle method
5. Multiple Comparison
6. Evaluation of the Products
After training the panelists, the products
must be evaluated by the identified trained
panelists. If there are 10 panelists as trained,
hence, they are going to evaluate the
products.
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