The Educational System in Nigeria is divided into three(3)
Primary Education
Secondary Education which is also divided into two ( the junior secondary school and senior secondary school) both are three years each. 
Tertiary Education is a minimum of four years depending on the course of study. 
Now let's take a quick look at the problems affecting Nigeria's educational system.
1 Poor Funding
The government of Nigeria fails to fund the system due to high corruption. The educational system in Nigeria which is overseen by the ministry of education is facing inappropriate funding, thereby it has led to poor infrastructure, late or non-payment of teachers' allowance, and absence of good teaching aids. This is one of the major problems of the Nigerian educational system.
2 Corruption
This is another major problem in Nigeria which is affecting the educational sector seriously. Today they are different stories of lecturers taking bribes from students in exchange for good grades. This affects the sector badly, a student that bought his way to success won't be able to protect and defend his degree after he must have graduated.
Some lecturers even go extra miles to fail students in other to extort money from them or harass them sexually.
3 Lack Of Teaching Aids
Teaching aids are objects or devices used by teachers in other to enhance classroom instructions. Teaching aids can be books, computers, projectors, etc. These teaching aids make teaching very effective and it will also help the students understand easily. In most cases, these aids are not provided for teachers thereby making teaching difficult.
4 Poor Teachers Welfare
In today's economy, teachers are not appreciated, most of them are poorly paid, they lack basic packages. Even poor salaries are not paid on time and that is why Nigeria Schools go on strike. 
The problems stated above are just a few out of the many problems facing the educational sector, now let's take a quick look at the solutions. 
1 The government should provide adequate funds to acquire quality learning facilities. 
2 Teachers should be more appreciated and treated well.
3 Good teaching aids should be provided for teachers to make teaching more efficient and effective.
4 Teachers and lecturers should be Penalised and prosecuted strictly if found guilty of collecting bribe or doing any immoral activity.
Thanks for reading. If there is anything else you think should be added, you can add yours in the comment box. We learn every day.

One word describes what makes the craft beer industry unique--innovation. Craft brewers are willing to think outside the box. Some brewers have carved out a niche by experimenting with 'prospected' wild/natural yeast. These are strains of yeast 'prospected' directly from nature. And are strains of yeast literally collected/harvested from trees, plants, fruits, etc.

Obviously, there are risks in using wild yeast because a brewer never is sure how beer will turn out once fermentation is complete. But this is the risk in yeast prospecting and innovating. However, this does not stop researchers from looking to wild yeast for some new commercially viable yeast. It all about flavors and understanding the performance of various yeast.

I am mentioning wild yeast upfront because that is how beer came about 10,000 years ago-naturally. Today there are brewers that have resurrected this art form and specialize in only wild strain yeast beer. Wild Mind Ales in Minnesota started their brewery by going around the state prospecting/collecting yeast strains from various wild fruit bushes, trees, and wildflowers. They wanted the unique and wild flavors from natural yeast used in their saison, farmhouse and sour beers.

"The cool thing about wild, isolated strains is that you can have something that is both truly local and also proprietary to you," says James Howat, co-founder-Black Project Spontaneous & Wild Ales in Denver. Further, "Yeast is really a way for a brewery to distinguish themselves," says Eric Lumen, co-founder-Green Room Brewing. "All breweries have access to pretty much the same raw ingredients, yet wild yeast can set a unique and interesting flavor to a product."

Yes, there are innovations involving wild yeast. The latest new yeast development was announced in June 2020 by Lallemand, an innovative yeast manufacturer. This new patented yeast is named Wildbrew Philly Sour with a technical designation-GY7b. The strain originated from a Dog Wood tree in a cemetery near the University of the Sciences in Philadelphia by a student of Dr. Matthew Farber-Director of Brewing Sciences. This yeast strain was found as part of a project. This new yeast is one of more than 500 yeast species for beer. According to Soft School there are thousands of varieties in total.

There are a lot of benefits of this new yeast in producing beer with unique flavors and aromas in the sour beer category. This is a huge commercially viable discovery involving an organism that cannot even be seen with the naked eye.

Philly Sour is now being marketed to homebrewers and brewers worldwide. "Philly Sour allows for faster brewing time for making sour beer, because the yeast itself makes lactic acid, for the first time there is no need for brewers to introduce bacteria in their sour beer production line thus avoiding contamination concerns. Plus, it's delicious," says Dr. Farber.

As an aside, sour beer has been around for a thousand years, but it became more popular in the last couple of decades. In fact, there are a few brewers who produce only sour beers.

This discovery illustrates how a simple living cell, as old as time itself, produces beer. "Beer has been produced for more than 5,000 plus years as a fermented beverage. It wasn't until the late 1860's, when Louis Pasteur isolated the yeast cell, that the ancient mystery of fermentation was defined," said Eric Abbott, Global Technical Advisor for Lallemand yeast manufacturing. "Before Pasteur's discovery, brewers accepted that somehow wort simply started growing a foamy substance that made a delicious beverage. Now we sell yeast to brewers that are specific to their specifications for flavors and compatibility with their grains and hop requirements."

So, what is yeast and why should craft beer consumers be interested in knowing a little more about it? First, beer without the yeast is nothing but sugar water. In simple terms, yeast is a single cell, living organism, small but nonetheless a living thing. It loves warm temperatures, moisture, and a needs oxygen and a plentiful food supply. The food supply for yeast comes from the starches in malted grains that are heated in water to release the sugars. Various yeast strains react to the myriad sugars in wort (the result of boiling the malt mixture) to produce alcohol and carbon dioxide. In the end, selected yeast strains eat the sugars and gives off alcohol and CO2. and brings out the best of hops and malts.

But just how small is a yeast cell? If a homebrewer were doing a batch or a larger brewer was testing a recipe, they may need 5 to 10-grams of yeast. One pouch of dry yeast for the 5-gallon fermentation would contain approximately 150 billion cells for an ale and 300 billion for a lager. A 5-gram pouch of dry yeast contains approximately 150 billion cells.

The consumer appreciates the final craft beer product because of the alcohol content, visual appeal, flavors, aromas, and mouthfeel. All of this is facilitated by yeast. Each type of yeast used is responsible for the character of a specific beer style to be brewed. Even yeast will contribute to the 'head' on a beer.

Here are some of the by-products of yeast that impact the consumer. Yeast creates esters, ketones and phenolics in the process of consuming sugars. To get a signature craft beer a brewer must pamper the yeast. Pampering involves creating the right fermentation temperature, introducing the right yeast at the right volume, creating the right water chemistry, and having the proper sugars in the wort for a specific yeast to render the desired style of beer.

American Homebrewers Association points out: "Yeast contribute more than 600 flavor and aroma compounds which add complexity and nuance to beer. Beer can build upon, showcase, or even diminish malt and hop flavors. One yeast strain might leave a residual malty sweetness while another might dry the beer out leaving a punching perceivable bitterness."

Yeast manufacturers also publish detailed data sheets on each yeast variety. These specifications give brewers pitching rates, fermentation time, temperatures, attenuation rate, flocculation data and of course aroma data. A flavor and aroma wheel, shown below, are offered by manufacturers so brewers can visualize a specific yeasts' suitability for a beer style.

Each of the yeast houses provides a wide assortment of strains. There is some overlap of cultures, but some are unique strains cultured by each company exclusively. So, it is hard to say who provides the largest assortment. But Lallemand does seem to focus on innovations in yeast and flavors.

In doing research for this article I saw a webinar on November 12, 2020 sponsored by Lallemand Brewing about "Biotransformation". In addition to scientists from Lallemand Brewing, Dr. Thomas Shellhammer made a presentation explaining new discoveries and analysis on Lallemand yeast products that are designed to enhance flavors and aromas in hops the brewing processes. (Note: Dr. Shellhammer is the Nor'Wester Professor of Fermentation Science at Oregon State University and is an internationally recognized expert in hops chemistry. His lab studies the contribution of hops to beer flavor, foam, and physical & flavor stability.)

The webinar presented new yeast research specific to a new approach to craft brewing called Biotransformation--defined as the chemical modification made by an organism (yeast) on a compound (derived from oils in hops). These findings impact even the casual lover of craft beer, as they recognize new interaction of a hop compound and a yeast strain that create 'new' aromatic compounds. This process is initiated by enzymes in yeast working with certain hop compounds in fermentation. Craft beer consumers should be prepared for some new aromas and flavors coming from hoppy IPA's.

Yeast influences the hop character of the beer which is the point all beer consumers know and appreciate. This new study is starting to revolutionize the way some craft brewers think about how yeast react with hop compounds and vice versa they select for their beers. There are compounds in hops that are non-aromatic but with specific yeast strains, inherent yeast enzymes can release new aromatic/ flavor from hop compounds in beer.

For craft beer 'hop heads' this means, "Different yeast strains can influence flavor and aroma by interfacing with specific hop-derived flavor compounds, a process called biotransformation," notes Lallemand Brewing research.

The benefits derived from this new yeast enzyme research include:

There is some crossover in yeast research between wine and beer. Dr. Shellhammer got his PhD from UC Davis and did some research there. With more transparency in labeling craft beer consumers will become for informed and educated about the beer brands and styles. When it comes to exploring new yeast from the wild/open environment or new ways of introducing yeast's to hops used in fermentation, consumers will benefit with new flavors and aromas. There is a lot of on-line information available to consumers who want to understand specifics about yeast a brewer has used in making a beer. The "flavor wheel" above is one example of information being available.

Keep exploring new craft beer ingredients and brewing techniques because there is a great deal of sophisticated research specific to beer sciences underway all around the world.

Cheers!

) Lets Start with the Arm length of your Shirt

The length of your Shirt around shouldn't be too long or to short. Dressing up, and leaving your sleeve hang around your muscle, is a good start to getting yourself to look good. Am not saying the first style, is not good but learn to always try something new, because that's how some fashion experts, are able to stay on top their game. A nice fitted pair jean will do with these style

2) Choosing the best Jeans

This what am talking about, in the first tip I mentioned. Always get a nice pair of jeans that will be fit on your Body, not wearing those big ones with a canvas. The one marked Good ,is the best to try on along, with folding your sleeve to your muscles. This will match your dressing, imagine using big jeans on that combo it won't look good at all.

3) The length of your Trouser

This is another area, some men don't seem to understand and always mistake. The first one will be good, but as I said it's time to step up your game. Hear me, am not saying you should lift up your Trouser soo high, that it will make you look irresponsible. Your trouser should be on your ankle, this is the proper place your Trouser should be, and not going down to your heel, which will it difficult for you to walk.

4) Colour of Belt

You should consider going for a more simple belt, either black or dark brown. Belts that has lots of colours, multi designs, or big heads should be avoided at all. Go for a simple belt, preferably Leather, it tells the world you are matured.

5) Take a break on Long sleeves

Don't always take dressing too serious all the time. If you don't want to tuck your Shirt, in then you should consider folding up your sleeve up and leave some 

Football is sone of the usually unpredictable games. Therefore, the basis of winning a football game is just luck, not your intelligence and computing power. The matches between the Red Devils and Brighton came and gone, every skill and every moment was accompanied by the cheers and the excitement of the lively fans, who went there in thousands to support their best teams at Old Trafford in England last night. Before the end of the first half, many shots and goal targets of both teams were recorded but Brighton won the first half with a result of 0-1.