ABSTRACT This work evaluates the antioxidant potential of Monodora myristica (African nutmeg). Monodora myristica extract was obtained by solvent extraction using n-hexane and used as treatment on freshly prepared crude palm kernel oil and palm oil. Equal volume of oil samples were subjected to different concentration of extract treatment (0.2ml,0.4ml, 0.6ml, 0.8ml, 1.0ml using syringe. These oil samples were equally divided into two groups SS and SR. Group SS was stored under the sun and gr...
TABLE OF CONTENTS CHAPTER ONE INTRODUCTION 1.1 Herbs 1.2 Objectives of study CHAPTER TWO LITERATURE REVIEW 2.1 History of Piper methysticum (Awa) 2.1.1 Chemistry of Awa 2.1.2 Uses of Piper methysticum 2.1.3 Effect of Awa on the fungal growth 2.1.4 Hepatotoxicity of Piper methysticum 2.1.5 Phytochemicals of Piper methysticum CHAPTER THREE MATERIALS AND METHODS 3.1 Plant material 3.2 Extract Preparation 3.3 Atomic Absorption Spectroscopy determination. CHAPTER FOUR RE...
TABLE OF CONTENT CONTENT TITLE PAGE CERTIFICATION DEDICATION ACKNOWLEDGEMENT ABSTRACT TABLE OF CONTENTS CHAPTER ONE 1.0 PREAMBLE 1.1 INTRODUCTION 1.2 OBJECTIVE OF STUDY 1.3 SCOPE OF WORK CHAPTER TWO 2.0 LITERATURE REVIEW 2.1 FATS AND OILS 2.2.0 COMPONENTS OF MUCUNA SEEDS 2.2.1 NUTRITIONAL PROPERTIES 2.2.2 ANTINUTRITIONAL PROPERTIES 2.2.3 PHARMACEUTICAL PROPERTIES 2.3.0 PLANT FATTY ACIDS AND OIL 2.4.1 RENDERING 2.4.2 PRESSING OR EXPELLING 2.4.3 SOLVENT...
ABSTRACT The extraction of alkaloid from Gaxcina kola (bitter Kola), Kola acuminated (Oji Igbo) and Kola Vera (Oji Hausa) were carried out using 10% enthanoic acid and 10% ethanol to separate the alkaloid from the residue. The alkaloid was extracted using 5% ammonium hydroxide. From the sample results obtained on alkaloid for the sample 9.16% oji Igbo, 6.20% oji Hausa and 8.20% Bitter kola. It was observed that the percentage of alkaloids was highest in Oji Igbo and the least for Oji Ha...
TABLE OF CONTENTS CHAPTER ONE 1.0 INTRODUCTION. 1.1 AIMS AND OBJECTIVES CHATER TWO 2.0 DESCRIPTION OF YEAST 2.1 SCIENTICCLASSIFICATION OF YEAST 2.2 HISTORY OF YEAST 2.3 GROWTH 2.4 ECOLOGY 2.5 REPRODUCTUION 2.6 USES OF YEAST 2.6.1 ALCOHOLIC BEVERAGE 2.6.2 DESTILLED ALCOHOL 2.7 GENERAL DESCRIPTION & APPLICATION OF GALACTARIC ACID 2.8 CHEMISTRY OF GALACTARIC ACID 2.8.1 STRUCTURE OF GALACTARIC 2.8.2 MOLECULAR FORMULA 2.8.3 IUPAC NAME 2.8.4...
TABLE OF CONTENTS CHAPTER ONE 1.0 INTRODUCTION CHAPTER TWO LITERATURE REVIEW 2.0. SENA TORA 2.1.1 TAXONOMY OF SENNA TORA [NATURE SERVE, 2007] 2.1.2 GEOGRAPHICAL DISTRIBUTION OF SENNA TORA 2.1.3 GROWTH REQUIREMENTS OF SENNA TORA 2.1.4 PROPAGATION OF SENNA TORA 2.1.5 IMPORTANCE USESOF SENNA TORA 2.2. LIVER 2.2.1 ANATOMY OF THE LIVER 2.2.2 STRUCTURE OF THE LIVER 2.2.3 FUNCTIONS OF THE LIVER 2.2.4 HEPATIC METABOLI...
ABSTRACT Presence of Escherichia coli from water supplied by water tanker suppliers in Enugu City was determined. Out of eight different water tanker supplies examined which were designated alphabetically as A, B, C, D, E, F, and H. Escherichia coli was isolated from four tanker suppliers. The membrane filtration technique was used and the presumptive test showed other bacteria such as Klebsiella spp and Bacillus spp were seen growing in the MacConkery agar. The pink colonies on MacConke...
TABLE OF CONTENTS CHAPTER ONE 1.0 INTRODUCTION CHAPTER TWO 2.0 LITERATURE REVIEW CHAPTER THREE 3.0 MATERIALS AND METHODS 3.1 SAMPLE COLLECTION 3.1.1 STERILIZATION OF MATERIALS 3.1.2 PREPARATION OF ERYTHROCYTE FOR HAEMAGGLUTINATION INHIBITION TEST (CHICKEN RED BLOOD CELL) 3.1.3 HAEMAGGLUTINATION ASSAY FOR (STOCK ANTIGEN) 3.1.4 HAEMAGGLUTINATION INHIBITION TEST CHAPTER FOUR 4.1 RESULT CHAPTER FIVE 5.1 DISCUSSION 5.2.1 CONCLUSION / RECOMMENDATION ...
TABLE OF CONTENTS CHAPTER ONE INTRODUCTION CHAPTER TWO LITERATURE REVIEW DEVELOPMENTAL CYCLE OF CHLAMYDIA MORTALITY/MORBIDITY CHLAMYDIAL URETHRITIS MODE OF TRANSMISSION EPIDEMIOLOGY AND PATHOGENESIS DIAGNOSIS PREVENTION AND CONTROL TREATMENT/THERAPY CHAPTER THREE MATERIALS AND METHODS MATERIALS CHAPTER FOUR RESULTS CHAPTER FIVE DISCUSSION, RECOMMENDATION AND CONCLUSION DISCUSSION RECOMMENDATION CONCLUSION REFERENCES
ABSTRACT Bacteria contamination on Nigerian currency evaluated by exposure method. Pure colony of each isolates were identified using colonial morphological characteristics, as well as biochemical reaction. Nutrient agar, blood agar and sabouraud dextrose agar were exposed for 5 minutes in various Nigerian currency mention in chapter 3. Seven bacteria genera and seven fungal genera were isolated. The bacteria isolated includes: Micrococcus spp, Klebsiella spp, Actinomyces spp, Bacillus spp, ...
TABLE OF CONTENTS CHAPTER ONE 1.0 INTRODUCTION CHAPTER TWO 2.0 LITERATURE REVIEW 2.1 FERMENTED FOODS 2.2 Pentaclethra Macrophylla 2.3 Botany 2.4 ECOLOGY 2.5 Growth and Development 2.6 Method of Production 2.6.1 Microorganism involved in ugba fermentation 2.6.2 Ugba Fermentation 2.6.3 Ugba Defects 2.6.4 Shelf life and Preservation of Ugba 2.6.5 Uses/ Application of Ugba 2.7 Micrococcus Species...
TABLE OF CONTENT COVER PAGE DEDICATION ACKNOWLEDGMENT CHAPTER ONE: GENETICS GENE STRUCTURE OF A GENE TRANSCRIPTION TRANSLATION DNA REPLICATION AND INHERITANCE CHAPTER TWO: BENEFITS OF GENETICS GENETIC TECHNOLOGY¬¬ BENEFITS ON INDUSTRIAL BENEFIT ON AGRICULTURE BENEFIT ON MADICINAL GENETIC ENGINEERING CHAPTER THREE: HARMFUL OF GENETICS FUNDAMENTAL WEAKNESSES OF THE CONCEPT HEALTH HAZARDS ENVIRONMENTAL HAZARDS CHAPTER FOUR: CONCLUSION REFERENCE
ABSTRACT A total of 400 urine samples were collected between January-August, 2010 among residents of Emene, Ujodo L.G.D.C of Enugu State. The samples were analysed using standard method- macroscopy for the presence of blood and microscopy for the the ova of schistosomes. Results revealed that 5 of them had the infection- 4(1.0%) and 1(0.25%) females. The highest incidence (2) was among school children aged 8 years followed by children of age 9 and10 years with 1 for each. Those in ages 5, 6,...
ABSTRACT Locally brewed beer (sorghum beer) is an indigenous alcohol average. It is produced mainly from sorghum grain (Sorghum vulgare ) and the process of brewing involves malting, mashing, souring, fermentation and packaging. Locally brewed beer without hops has a short shelf-life. The aqueous extract of a tropical plant, bitter-leaf was used as the hop .Two type of drink were produced, one with hops and another without hops. Chemical analyses were carried out on both drinks, which gave a...
ABSTRACT Potassium bromate is an additive widely employed by bread makers to improve bread quality. On account of its deleterious effect and carcinogenicity in humans, certain levels of potassium bromate are not allowed in bread. Use of potassium bromate in bread is banned in many countries including Nigeria. The present evaluation was carried out in eastern part of Nigeria where consumption of bread is high. Twenty-three different brands of breads were sampled. Quality assessment shows that...