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Maize (Zea mays var. indentata L.) is the most important food security crop in Kenya and plays an important role in human nutrition. Mycotoxins (MTs) are fungal toxic metabolites which naturally contaminate food and feed. When ingested, inhaled or adsorbed through the skin, even in very small concentrations, are associated with various cancers, retarded growth, suppressed immunity and mutations among other complications. Aflatoxins especially aflatoxin B1, are considered the most lethal in the group of more than three hundred known mycotoxins. In Kenya, aflatoxin contamination in maize leads to huge losses in the country’s breadbasket and also in the grain reserves. One of the possible methods for control of the aflatoxin menace in maize would be through the use of plasma technology. Plasma, an electrically energized matter in form of a gas that is generated at different atmospheric pressures, has several uses. At low temperature, it makes the process of decontamination practical, inexpensive and suitable for products whereby use of heat is not desired. Non thermal plasma, a new discipline in food processing has been shown to destroy micro-organisms including spores to undetectable levels. Over the years, there has been increased concern over the rising cases of aflatoxin poisoning in Kenya due to contaminated maize. The presence of aflatoxins is promoted by various factors, among them poor storage conditions, soil type, insect activity and drought conditions before harvest. Several measures including use of hermetic storage types such as pics (Purdue Improved Cowpea Storage) bags to store maize and proper drying of maize to the right moisture content to discourage mould growth have been suggested and used to tackle the aflatoxin menace. In Mexico and Caribbean countries, nixtamalization is widely practised and has been used to reduce aflatoxin in tortilla. Nixtamilization involves cooking the maize in an alkaline solution resulting in detoxification. The traditional nixtamalization and extrusion cooking processes have been combined in making of the dough (masa) for corn tortillas and have shown better success in elimination of aflatoxin. The main challenge with the use of this method of detoxification is acidification of aflatoxin extracts, which occurs during digestion and can lead to a rebuilding of the aflatoxin molecule leading to poisoning. The application of low temperature plasma technology can bring much needed reprieve in tackling the aflatoxin menace in maize and other foods both in Kenya and even worldwide.

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The study was carried out to evaluate the performance of undergraduate students in Test and Measurement Achievement test with samples from probabilistic and non-probabilistic sampling procedures. Three research questions and one hypothesis guided the study. A sample of 200 students (100 from proportionate stratified random representing probabilistic and 100 from purposive representing non-probabilistic). Test and Measurement Achievement test was the instrument used for the study. It has face and content validities. It has a reliability coefficient of 0.79 obtained through Kuder-Richardson formula 20. The data collected with the instrument were analysed in line with the research questions and hypothesis. Mean was used to answer the research questions while Z-test was used to test the hypothesis at 0.05 level of significance. The results showed that the undergraduate students who were selected through the probabilistic sampling procedure performed better than sample of students from the non-probabilistic procedure. There was a significant difference between the sample of students from probabilistic and non-probabilistic sampling procedure. Recommendations were made. It was recommended that researchers and evaluators should always use probabilistic or random sampling procedure to carry out their studies for generalisation or judgement. In addition, simple random sampling of balloting or random numbers should always be used and applied when using stratified sampling procedure to select individuals for a study.

Penelitian ini bertujuan untuk Menerapkan wireless extension point dalam jaringan komputer dengan satu SSID. Membangun 2 buah wireless atau access poin dengan satu SSID.Mengurangi banyaknya SSID yang tesedian dalam layanan jaringan komputer khususnya jaringan wireless LAN. Penelitian ini menggunakan metode penelitian eksprimen. Pada penelitian ini dilakukan implementasi dan percobaan mengenai cara instalasi dan konfigurasi wireless router dan range extender sehingga nantinya semua wireless atau access point akan memiliki SSID yang sama yang akan memudahkan semua client yang terhubung dalam jaringan untuk terkoneksi tanpa memilih SSID yang ada. Hasil dari implementasi ini nantinya akan didokumentasikan sehingga mendapatkan analisa yang tepat untuk membangun wireless extension point. Penelitian ini terlihat bahwa manfaat dari penambahan range extender yang mempunyai fungsi sebagai penyambung sinyal dari wireless router. Sehingga untuk koneksi tidak diperlukan lagi pengkoneksian ulang jika telah berpindah tempat dari wireless router.Kata kunci : extension point, wifi, jaringan, SSID