The Militarization of a Pandemic and the Struggle for Peace

Authors Mari Elise Gwyneth Lim Regletto Aldrich Imbong College of Social Sciences, University of the Philippines Cebu   Summary The response by the Philippine state to the COVID-19 pandemic has led to ever-greater militarization and repression by President Duterte. Its impact is detailed in this article by two leftwing scholars and activists – Editors Link to the article:...

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E-Women in E-Business: Philippine Digital Entrepreneurship Initiatives during the Economic-Pandemic Struggle

Catherine V. Hernando, Mymar Denise B. Nellas, Richelle S. Seares, Jan Brithney L. Navales, Rizza J. Sanchez, Ana Leah Dungog-Cuizon ABSTRACT This chapter explores the experiences of Filipino women entrepreneurs and their use of the Internet for Information and Communications Technology (ICT)-based businesses as means for income-generating ventures during the Philippine economic-pandemic struggle. With the COVID-19 pandemic negatively impinging...

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Multivariate Travel Time Forecasting in a Traffic Network Using Fuzzy Cognitive Mapping

Author Dharyll Prince Mariscal AbellanaDepartment of Computer Science, University of the Philippines Cebu Abstract Traffic forecasting is a crucial component in the implementation of efficient traffic management and control. While various works have been made in this area, most of the current works focus on traffic flow forecasting. Although traffic flow is an important feature in traffic modeling, other variables such as travel time, are also...

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Physicochemical and sensory properties of carabeef treated with Bacillus subtilis (Ehrenberg) Cohn protease as meat tenderizer by Kenneth Joseph Bureros et al.

Abstract This study investigated the use of Bacillus subtilis protease powder (CTC E-ssentials™ MT-70N) as a carabeef tenderizer. The effect of the bacterial protease on the characteristics of carabeef was determined, and its effectiveness was compared to a commercial meat tenderizer containing papain. Only B. subtilis protease showed significant enzyme activity (80–190 U/g), while the commercial meat tenderizer had no activity (0 U/g). Results...

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