http://dr.lib.sjp.ac.lk/handle/123456789/10852 2026-01-04T04:00:22Z http://dr.lib.sjp.ac.lk/handle/123456789/10905 Factors Affecting the Entrepreneurial Intention of Bachelor of Arts Undergraduates (With Special Reference to Faculty of Humanities and Social Sciences, University of Sri Jayewardenepura) Wishwadari, H.W.C.; Seneviratne, B.H.; Maduwansha, N.A.N.J. Entrepreneurship can be identified as a main pillar in the global economy. It creates jobs which result in the reduction of unemployment, economic growth and social development. It can be observed that the Sri Lankan government pays its attention to develop the mindset of the people to become entrepreneurs. The entrepreneurial intention of undergraduates has become vital in the current society because they have the utmost potential in becoming future entrepreneurs. Recent statistics depicts an increase in the unemployment of Bachelor of Arts graduates over the years. Therefore, it can be identified as a timely need to promote the concept of entrepreneurship among undergraduates. Hence, the main objective of the study is to identify the factors affecting the entrepreneurial intention of undergraduates with special reference to Bachelor of Arts undergraduates studying in the Faculty of Humanities and Social Sciences, University of Sri Jayewardenepura. The theory of planned behavior has been used in order to identify the factors affecting the entrepreneurial intention of the undergraduates. A total of 400 undergraduates, irrespective of their academic year of study, have participated in the study. A structured questionnaire was distributed to collect primary data. The structural equational modelling was used to test the theory of planned behavior. It was found that only the attitude towards behavior and the perceived behavioral control highly affected the entrepreneurial intention whereas the subjective norm was insignificant. This study revealed the important factors to take note of, to improve the entrepreneurial intention of Bachelor of Arts undergraduates in the Sri Lankan context. 2021-01-01T00:00:00Z http://dr.lib.sjp.ac.lk/handle/123456789/10903 Does antioxidant potential of traditional rice varieties vary with processing? Thennakoon, T.P.A.U.; Ekanayake, S. Antioxidants protect cells and tissues from free radical damage and therefore, are important in the prevention and management of a variety of chronic diseases. Bran of pigmented rice are potent sources of naturally occurring antioxidants. Rice being the staple diet of Sri Lankans and traditional rice gaining more attention at present, investigating the effect of processing and cooking on total phenol content and antioxidant potentials of selected traditional rice varieties were the aims of this study. Differently processed (raw undermilled, raw polished [4%] and parboiled undermilled) six rice varieties, namely, Godaheenati, Batapola el, Dik wee, Dahanala, Unakola samba and, Hangimuththan were used in the study. The antioxidant properties of rice flour extracted with phosphate buffer solution (PBS) were determined by 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picrylhydrazine (DPPH) radical scavenging activity and, ferric reducing antioxidant power (FRAP)assays. Moreover, the total polyphenolic content (TPC) of differently processed rice was analysed. Mean TPC of both uncooked and cooked, raw polished rice was the least (4.9-6.1 mg GAE/g) followed by parboiled (4.9-6.1 mg GAE/g). The highest TPC was in raw (5.3-6.7 mg GAE/g) rice. Mean ABTS activity of raw polished rice (0.8-1.9 mg TE/g) was the least followed by parboiled (1.2- 2.3 mg TE/g) and raw rice (1.3-2.1 mg TE/g). Mean DPPH scavenging and FRAP activities followed the same pattern with raw rice having the highest (4.5-6.2 mg AE/100g; 4.6- 14.4 mg AE/100g) followed by parboiled (4.4-5.1 mg AE/100g); 5.0-15.2 mg AE/100g) and the least in raw polished (4.0-4.6 mg AE/100g; 5.1-18.5 mg AE/100g) respectively. Phenolic compounds and antioxidant potential increased in the order of raw polished, parboiled, and raw rice flour in both cooked and uncooked rice. Rice grains with red coloured bran produced higher antioxidant activity compared to varieties with white bran. However, cooking reduced the antioxidant potentials in all differently processed varieties. 2021-01-01T00:00:00Z http://dr.lib.sjp.ac.lk/handle/123456789/10902 Taste of Architectural Space in Real Estate Development: Review the concept of an emerging phenomenon Herath, H.M.K.D.; Rasanjalee Perera, M.A.N.; Chadrasekara, D.P. Taste can be identified as a highly personalized part of one’s life. It is perceived in various ways by different people depending on their socio-cultural and economic backgrounds. The main objective of the study is to identify the influence of socio-cultural and economic factors on formation of the architectural taste, and thereby to construct a relationship between such specific factors and architectural taste in the built environment with reference to Real Estate Development. The methodology adopted for the study is a comprehensive review of exiting literature of secondary sources. . A combination of statistical data and qualitative insights from studies already conducted on aesthetic judgement and user perception was applied. Conclusions were developed through scrutinizing and critically analysing the gathered data and information. Several factors were identified as highly influential on architectural taste: socio-cultural factors such as social class, religion, education, occupation and place of residence; demographical factors such as sex and age, and economic factors such as financial status, supply and demand related issues. The key aesthetic properties linked to the judgement of taste in architectural space were Formal Aesthetics and Symbolic Aesthetics. The specific architectural characteristics considered in built-environment are Openness-Enclosure, Complexity/Visual Richness, Order/Unity, Nature, Scale, Proportion, Colour, Light, Function and Cleanliness. Based on the main findings of this study, it can be recommended that architects and policy makers should consider above socio-cultural, economic factors to achieve residential satisfaction when constructing and managing Real Estate Development. 2021-01-01T00:00:00Z http://dr.lib.sjp.ac.lk/handle/123456789/10901 Assisting Professional Development of Subordinate Engineers; Evidence from Owner/Manager Entrepreneurial Engineers in Sri Lanka Wijesinghe, D. P. S.; Jayawardane, V.P.T.; Dasanayaka, S.W.S.B. Many innovative-minded engineers have stepped towards the business domain as entrepreneurs in the international context and in the Sri Lankan context. Most entrepreneurial engineers have exploited technology-related business opportunities and succeeded in their entrepreneurial journey while contributing immensely to the economic development of the country. Although these engineers play the role of a business leader, they are professionally qualified engineers. Hence, they cannot neglect Engineering Ethics and perform as pure business managers in their entrepreneurial firms. The Code of Engineering Ethics applicable to Sri Lanka advises local engineers to actively assist and encourage the subordinate engineers to advance knowledge and experience. Therefore, Sri Lankan entrepreneurial engineers have an ethical responsibility to support the professional development of subordinate engineers. Both fields of entrepreneurship and ethics of engineers lack systematic studies in Sri Lanka. Thus, the authors were involved in an ongoing grounded theory-based qualitative study on entrepreneurial engineers' ethical practices in Sri Lanka. Based on the findings of that study, this paper investigates the strategies followed by Sri Lankan owner/manager entrepreneurial engineers on the professional development of their subordinate engineers. A purposively and theoretically selected sample of twelve entrepreneurial engineers was interviewed face to face to collect data. Interviews were voice recorded and transcribed verbatim. Interview transcripts were analyzed employing grounded theory techniques to achieve this study's objective with the NVivo software's support. The study reveals that Engineering Ethics' influence has compelled entrepreneurial engineers to follow various employee development strategies. As highlighted in their interviews, training, teaching, coaching & mentoring are the major categories of procedures followed by entrepreneurial engineers in Sri Lanka. This study's findings can be considered as guidance for emerging and future entrepreneurial engineers to create a mutually beneficial sustainable work environment for entrepreneurial engineers and their employees while achieving business success. 2021-01-01T00:00:00Z