BIOCHEMISTRY PROJECT TOPICS AND RESEARCH MATERIALS

• 1. ISOLATION AND IDENTIFICATION OF ESCHERICHIA COLI AS AN INDICATOR OF FAECAL POLLU...

  » CHAPTER ONE INTRODUCTION AND LITERATURE REVIEW Introduction Water is a natural resource and is essential to sustain life. Accessibility and availability of fresh clean water does not only play a crucial role in economic development and social welfare (Odonkorand Ampofo,2013) but also, it is an indispensable liquid. Many do not have access to safe and clean water and many die of waterborne bacteria...Continue Reading »

  50 pages |  1,498 engagements | 

• 2. THE PHYTOCHEMICAL AND PROXIMATE ANALYSIS OF BURANTASHI STEM ON ERECTILE DYSFUNCT...

  » ABSTRACT This work was carried out to investigate the phytochemical and proximate analysis of the effect of Burantashi stem on Erectile dysfunction. Burantashi is a popular seasoning agent to barbecued meat (suya) in Nigeria, found in the northern part of the country. Erectile dysfunction (ED) is defined as the consistent or recurrent inability of a man to attain or maintain penile erection, suffi...Continue Reading »

  50 pages |  1,213 engagements | 

• 3. EFFECT OF Jathropha tanjorensis ON SERUM LIPID PROFILE OF WISTER ABINO RAT

  » ABSTRACT Jathropha tanjorensis is a plant, which has been applied been used for medicine and food. This study investigated the phytochemical composition of Jatropha tanjorensis leaf and the effect of its methanolic extract on serum lipid profile of albino wister rats. Twenty four (24) albino rats divided into four groups and weighing between 90g and 120g were used for the study. Group 1 served as ...Continue Reading »

  50 pages |  913 engagements | 

• 4. THE EFFICACY OF THE EXTRACT OF CHEWING STICK ON THE AGENTS OF DENTAL CARRIES ISO...

  » ABSTRACT The bacterial isolate from the teeth was determined by using standard microbiological method. About 0.1ml Aliguot of the 10 2 dilution was aseptically sampled in bacteriological media. The result obtained shows that the bacteriological level detected in the various teeth ranged from 40.0 x10 1, 60.0 x10 1,41.0x10 1, 18.0 X 10 1, 20.0 X 10 1, 15.0 x 10 1, 20.0 x 10 1. The organism isolated...Continue Reading »

  50 pages |  1,136 engagements | 

• 5. ROLE EXPECTATIONS AND PERFORMANCES OF LABORATORY ASSISTANTS IN SECONDARY SCHOOLS

  » ABSTRACT This study was on “the role expectations and performances of laboratory assistants in secondary schools in Enugu urban of Enugu State. Five research questions were used for the study. The population for this study is all secondary school teachers in the 25 secondary schools in Enugu urban of Enugu State. Thirteen (13) schools were randomly selected for the study. Questionnaires were...Continue Reading »

  50 pages |  714 engagements | 

• 6. INVESTIGATE THE EFFECTS OF METHANOLIC EXTRACT OF TELFAIRIA OCCIDENTALIS ON PLASM...

  » CHAPTER ONE INTRODUCTION In Africa, indigenous vegetables remain popular in rural areas where they are often consider to be more nutritive than exotic vegetables Telfiaria occidentalis commonly called fluted pumpkin, fluted gourd is tropical vine grown in west Africa as a leaf vegetable and for its edible seeds and is highly reputed in traditional medicine (Badifi et al., 1995). The common names f...Continue Reading »

  50 pages |  876 engagements | 

• 7. RELATIONSHIP BETWEEN PALMAR DERMATOGLYPHIC PATTERN AND ACADEMIC PERFORMANCE OF S...

  » CHAPTER ONE 1.0 INTRODUCTION Dermatoglyphics was derived from the Greek word, “dermis” meaning skin and “glyph”meaning curving. Dermatoglyphics is the science of configuration of epidermal ridges of thevolar surfaces of the fingers, toes, palms and soles (cummins and mildo, 1961).Dermatoglyphics is the scientific study of epidermal ridge (or papillary peaks) patterns on fin...Continue Reading »

  50 pages |  454 engagements | 

• 8. EFFECT OF AFLATOXIN CONTAMINATED DIETS ON PERFORMANCE CHARACTERISTICS AND SERUM ...

  » CHAPTER ONE INTRODUCTION In poultry production, availability of good quality feed is among the prime factors considered necessary for a successful result. The fact that feed plays a vital role in poultry production requires that good quality ingredients be sourced in order to ensure maximum production. The utilization of some feed ingredients e.g. maize and groundnut is limited by the presence of ...Continue Reading »

  50 pages |  772 engagements | 

• 9. ISOLATION, PURIFICATION AND CHARACTERIZATION OF FREE AND IMMOBILIZED ALPHA-AMYLA...

  » CHAPTER ONE INTRODUCTION 1.1.Background to Study Amylase is a digestive enzyme classified as a saccharidase (an enzyme that cleaved poly saccharides). It is mainly a constituent of pancreatic juice and saliva, needed for the breakdown of long chain carbohydrate (such as starch) into smaller units like disaccharides and trisaccharides. Alpha amylase is the major form of amylase found in humans and ...Continue Reading »

  50 pages |  1,146 engagements | 

• 10. THE USE OF GALACTARIC ACID TO INHIBIT FERMENTATION (YEAST).

  » CHAPTER ONE 1.0 INTRODUCTION. Fermentation is a process which takes palace due to some certain factors which can also, be controlled by some other biochemical reactions. The useful physiological properties of yeast have led to their use in the field of biotechnology; fermentation of sugars by yeast is the oldest and largest application of this technology. The significant source of inhibiting ferme...Continue Reading »

  50 pages |  -1 engagements | 

• 11. EFFECTIVE USE OF A TROPICAL HOP NAMED BITTER LEAF [VERNONIA AMYGDALINA] E...

  » CHAPTER ONE 1.0 INTRODUCTION. Beer, alcoholic brewery made from a Cerael grains known as barley and Millet.A process called Fermentation in which Microscopic fungi known as yeast is used to consume sugers in the grains to make Beers,converting them to alcohol and carbondioxide gas.This chemical process typically produce beers with an adequate level of alcohol content of about 2 6%.Over an aggregat...Continue Reading »

  50 pages |  -1 engagements | 

• 12. EVALUATION OF NUTRITIVE PROFILE OF A VEGETABLE, PIPER METHYSTICUM, LOCALLY KNOWN...

  » CHAPTER ONE INTRODUCTION 1.1 Herbs An herb is a plant that is valued for flavor, scent, medicinal or other qualities other than its food value (John, 2000). They are used in cooking, as medicines, and for spiritual purposes. Herbs have a variety of uses including culinary and medicinal usage. General usage differs between culinary herbs and medicinal herbs (John, 2000). Herbs are “generally ...Continue Reading »

  50 pages |  -1 engagements | 

• 13. EFFECT OF CONCOMITANT ADMINISTRATION OF ARTEMETHER LUMEFANTRINE HIPPOCRATEA AFRI...

  » CHAPTER ONE INTRODUCTION 1.0 Background of the study Medicinal plants have been identified and used throughout human history (Tapsell et al., 2006). Plants have the ability to synthesize a wide variety of chemical compounds that are used to perform biological functions. The chemical compounds in plants mediate their effects on the human body through processes identical to those already well unders...Continue Reading »

  50 pages |  -1 engagements | 

• 14. PROTECTIVE EFFECT OF SIAM LEAVE (CHROMOLENA ODORATA) AGAINST SODIUM NITROPRUSSID...

  » CHAPTER ONE 1.1 INTRODUCTION 1.1.1 Pro oxidant Effect Pro oxidants are chemicals that induce oxidative stress, either by generating reactive oxygen species or by inhibiting antioxidant systems. The oxidative stress produced by these chemicals can damage cells and tissues, for example an overdose of the analgesic paracetamol (acetaminophen) can fatally damage the liver, partly through its productio...Continue Reading »

  50 pages |  613 engagements | 

• 15. ANTIULCEROGENIC ACTIVITY OF ETHANOL CORNSILK EXTRACT OF Zeamays IN RATS

  » CHAPTER ONE INTRODUCTION 1.1. Background of the Study The intimate relationship between the human and plant world has evolved over generations of experiences and practices. The tribal people and ethnic races throughout the world have developed their own culture, customs, cults, folk fores, food, medical practices. (Kumar, 2019).In the name of development, as people moved away from Mother Nature, t...Continue Reading »

  50 pages |  656 engagements | 

• 16. LEVELS OF POLYCYCLIC AROMATIC HYDROCARBONS IN FRESH WATER FISH DRIED UNDER DIFFE...

  » ABSTRACT Preservation of fish by drying over different types of heat regimes have been known. However, there has not been a comprehensive comparison in terms of the possible contamination associated with these drying regimes. This work was set to evaluate the levels of PAHs that are likely to accumulate in the bodies of fresh water fishes dried under heat from charcoal, sun (sun drying), electric ...Continue Reading »

  80 pages |  922 engagements | 

• 17. RODUCTION OF YOGURT FROM SOYMILK AND COW MILK USING PINEAPPLE (ANANASCOMOSUS) AS...

  » CHAPTER ONE 1.0 INTRODUCTION Interest in functional foods has recently increased among consumers due to a greater consciousness of health and nutrition; as well as the need to cure diseases and also the increasing scientific evidence of their effectiveness. Fermented products are a significant part of many indigenous diets. Yoghurt is a Turkish name for a fermented milk product. It is originated b...Continue Reading »

  50 pages |  1,551 engagements | 

• 18. THE USE OF GALACTARIC ACID TO INHIBIT FERMENTATION (YEAST)

  » CHAPTER ONE 1.0 INTRODUCTION. Fermentation is a process which takes palace due to some certain factors which can also be controlled by some other biochemical reactions. The useful physiological properties of yeast have led to their use in the field of biotechnology; fermentation of sugars by yeast is the oldest and largest application of this technology. The significant source of inhibiting fermen...Continue Reading »

  50 pages |  2,306 engagements | 

• 19. DETERMINATION OF ACTIVE SWEET COMPONENTS OF COMMON ARTIFICIAL SWEETENERS THAT AR...

  » CHAPTER ONE 1.0 INTRODUCTION: A sugar substitute is a food additive that duplicates the effect of sugar in taste, usually with less food energy. Some sugar substitutes are natural and some are synthetic. Those that are not natural are in general, called artificial sweeteners. Artificial sweeteners and other sugar substitutes are found in a variety of food and beverages marketed as sugar free or di...Continue Reading »

  50 pages |  1,334 engagements | 

• 20. ISOLATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH SPOILED TOMATOES IN MKPA...

  » CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND OF THE STUDY Tomatoes (Solanum lycopersicum) is perishable vegetable widely cultivated and consumed worldwide (Agrios, 2005; Valadez et al., 2012). Originated in West South America (kimura and Sinha, 2008).Tomatoes is an annual plant which belongs to the Solanaceae family. Tomatoes are essential mainly for its dietary needs and can be consumed in diverse...Continue Reading »

  35 pages |  2,198 engagements |