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BIOCHEMISTRY PROJECT TOPICS AND RESEARCH MATERIALS


  • 1. 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 |  82 engagements | 

  • 2. 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 | 

  • 3. 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 | 

  • 4. 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 | 

  • 5. 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 | 

  • 6. 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 |  97 engagements | 

  • 7. 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 |  107 engagements | 

  • 8. 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 |  186 engagements | 

  • 9. 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 |  324 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 fermen...Continue Reading »

    50 pages |  442 engagements | 

  • 11. 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 |  239 engagements | 

  • 12. 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 »

    50 pages |  472 engagements | 

  • 13. INFORMATION SOURCES AND STUDENT’S SATISFACTION WITH REFERENCE SERVICES IN NYON...

    » CHAPTER ONE1.1 IntroductionSuccessful educational system depends exhaustively on the availability and accessibility of information sources and services. Based on this regard, academic libraries provide information sources for teaching, learning and research activities for their parent institution. The library is an organized collection of published and unpublished books and audio visual resources ...Continue Reading »

    50 pages |  244 engagements | 

  • 14. IMO WEB 2.0 TECHNOLOGY AND ACADEMIC PERFORMANCE OF BIOLOGY EDUCATION STUDENTS IN...

    » CHAPTER ONE INTRODUCTION 1.1 Background to the study The evolution of the Internet has changed the way information is shared, stored and retrieved. Mingle and Adam (2015) mentioned that in the Internet are a number of web technologies that have emerged which have helped the speed at which information is now retrieved and shared; amongst these technologies is the web 2.0 technology which is making ...Continue Reading »

    50 pages |  218 engagements | 

  • 15. PROBLEMS AND PROSPECTS OF ELECTRONIC MEDIA IN NIGERIA EDUCATION

    » CHAPTER ONEI INTRODUCTION 1.1 Background of the Study The electronic media which is the focus of this study comprises the radio and television. The sophistication of these media of communication distinguished them as the wonders of modern communication. Just as the twentieth century dawned, a system was perfected which electromagnetic impulses could be sent through the air without wires carrying v...Continue Reading »

    50 pages |  241 engagements | 

  • 16. DETERMINATION OF THE COMPARATIVE EFFECTS OF COMPUTER ASSISTED INSTRUCTION AND PU...

    » CHAPTER ONE INTRODUCTION This chapter discusses the background of the study, statement of the problem, purpose of the study, limitation of the study and definition of terms. 1.1 Background of the Study Like many subjects offered at schools, biology is found to be significant in a number of ways to the lives of learners, Shoop, (2010). There is a great challenge in the way biology and other science...Continue Reading »

    50 pages |  202 engagements | 

  • 17. LEADERSHIP STYLES AND EFFECTIVE ADMINISTRATION OF FACULTY OF EDUCATION RESOURCE ...

    » CHAPTER ONE INTRODUCTION 1.1 Background of the StudyLibraries form that part of the world’s system of education and information storage and retrieval. They make available through print and non print media, knowledge accumulated through ages. For libraries to achieve their objectives, they require human resources made up of individuals of various cadres. These individuals can be professional ...Continue Reading »

    50 pages |  190 engagements | 

  • 18. STUDENTS ATTRIBUTES AND USE OF LIBRARY FACILITIES IN THE FACULTY OF SCIENCE RESO...

    » CHAPTER ONE INTRODUCTION BACKGROUND OF THE STUDY The utilisation of information resources in the university library has been a recurring theme in the field of librarianship. This is so because the university library has been vested with the mandate to provide information resources in all format to support the teaching, learning and research activities of its parent institution. The place of the li...Continue Reading »

    50 pages |  220 engagements | 

  • 19. IMPACT OF INFORMATION COMMUNICATION TECHNOLOGY (ICT) FOR AS A TOOL FOR SOCIETAL ...

    » CHAPTER ONE INTRODUCTION 1.1 Background of the Study University libraries are libraries that are dedicated to aid in university education and teaching. It serves the knowledge and information needs of the university community and the general public. A university library is the part of the university with the responsibility to provide information services to actualize the goals and objectives of th...Continue Reading »

    50 pages |  184 engagements | 

  • 20. EFFECT OF CONTROLLED FERMENTATION USING ASPERGILLUS NIGER AND TRICHODERMA HARZIA...

    » CHAPTER 1 INTRODUCTION As the world population continues to increase, food security on a global scale must become an even greater priority. Along with population growth, economic growth and the rise of the middle class in developing countries are expected to further increase demand for meat, milk, and eggs (FAO, 2009).The consumption of conventional feedstuffs like soybean, maize and sorghum by hu...Continue Reading »

    50 pages |  211 engagements | 

. ABSTRACT, Proposals, Literature Reviews, Aims & Objectives, Methodology, Surveys & Implementations