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SCIENCE LABORATORY & TECHNOLOGY PROJECT TOPICS AND RESEARCH MATERIALS


  • 1. THE USE OF ACCOUNTING RATIO AS A MEASURE OF A MANAGEMENT PERFORMANCE AND EFFICIE...

    » CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Interpretation of account is the art and science of translating the figures, this is such a way as to reveal the financial strengthen and weaknesses of a business. Ratio analysis is a powerful tool of accounting analysis. A ratio is defined as the indicated quotient of two mathematical expressions as the relationship between two or more things. ...Continue Reading »

    50 pages |  25 engagements | 

  • 2. STUDIES OF VIDEO RECORDING TECHNIQUES ENTREPRENEURSHIP VOCATIONAL AND TECHNICAL ...

    » CHAPTER ONE 1.0 INTRODUCTION TO VIDEO RECORDING Imagine you went for an occasion or you even organized the occasion yourself and the occasion was fun and enjoyable, so when the occasion to also have a taste of what happened during the occasion. That is just exactly what video camera are meant for. This video camera helps to keep records of events like wedding, birthday and naming ceremonies so tha...Continue Reading »

    50 pages |  22 engagements | 

  • 3. PROXIMATE ANALYSIS ON TIGERNUT

    » CHAPTER ONE 1.1 INTRODUCTION Tiger nut is a tuber that is grown in the soil. It has a dimension ranging from 6 10 mm and occurs in different varieties. The colour is brown and has a sweet flavor when eaten. Tiger nut has been used extensively mainly for human consumption in Spain (Mason, 2008; Tiger nuts Traders, 2009). Tiger nuts are prepared and eaten cold as snacks. The milk can be extracted, t...Continue Reading »

    50 pages |  35 engagements | 

  • 4. ISOLATION AND IDENTIFICATION OF MICROORGANISM ASSOCIATED WITH VEGETABLE SALAD

    » CHAPTER ONE 1.0 INTRODUCTION Vegetables are most consumed as salads or cooked in savory or salty dishes. While culinary fruits are usually sweet and used for deserts, but it is not the universal rule (Harri Vaino, Franca Bianchini, 2003).Some vegetable can be consumed raw, some may be eaten cooked and some must be cooked to destroy certain natural toxins or microbes in egg plant, unripe tomatoes, ...Continue Reading »

    50 pages |  25 engagements | 

  • 5. INSILICO IDENTIFICATION 0F PUTATIVE DRUG TARGETS IN STAPHYLOCOCCUS AUREUS

    » CHAPTER ONE 1.1 INTRODUCTION Staphylococcus aureus a member of staphylococcaceae is considered as an opportunistic pathogen for the different mammals including livestock as well as humans (Lowy1998, projan and novick, 1995). It has been reported that staphylococcus aureus is resistance against varies antibiotics present in the market (Lowy, 1998; walsh and bowe, 2002). this bacterial strain word w...Continue Reading »

    50 pages |  30 engagements | 

  • 6. INFLUENCE OF DIFFERENT NITROGEN SOURCES ON GROWTH AND PHB PRODUCTION OF BACTERIA...

    » CHAPTER ONE 1.0 1.1 INTRODUCTION Polyhydroxybutyrate (PHB) is one of the polyhydroxyalkanoates (PHAs) which has biodegradable and biocompatible properties. They are adopted in the biomedical field, in for example, medical implants and drug delivery carriers (Keshavarz and Roy, 2010). Polyhydroxybutyrate was discovered and identified as a granular component in bacterial cells. PHB can grow in a wid...Continue Reading »

    50 pages |  21 engagements | 

  • 7. IMMOBILIZED ENZYMES FOR INDUSTRIAL APPLICATIONS

    » CHAPTER ONE 1.0 INTRODUCTION The history of enzymes may be regarded as commencing with the work of Dubrunfaut, (1830) who prepared malt extract from germinating barley seeds. This extract possessed the power of converting starch into sugar. Therefore, it is imperative to briefly discuss the general facts and concepts of Enzymes before passing to detailed study of the various applications of immobi...Continue Reading »

    50 pages |  24 engagements | 

  • 8. A SEMINAR REPORT ON GLYCOBIOLOGY OF FOOD

    » CHAPTER ONE 1.1 INTRODUCTION Plants use carbon dioxide and water to produce glucose through the process of photosynthesis. The combination of glucose with other monosaccharide gives starch and cellulose. Energy is stored in plants in form of carbohydrate, thus carbohydrate is known as the energy giving food. The energy giving food is composed majorly of carbon, hydrogen and oxygen and has the gene...Continue Reading »

    50 pages |  16 engagements | 

  • 9. FERMENTATION OF PLANTAIN PEEL

    » CHAPTER ONE 1.1 INTRODUCTION Fermentation is a metabolic process converting sugar to acids, gases and or alcohol using yeast or bacteria. In it strictest sense, fermentation is the absence of the electron transport chain and takes a reduced carbon source such as glucose and makes products like lactic acid or acetate (Oboh et al., 2002). Fermentation is one of the oldest methods of applied biotechn...Continue Reading »

    50 pages |  21 engagements | 

  • 10. EXTRACTION OF DNA IN TOMATOES AND GARDEN EGGS FRUITS

    » CHAPTER ONE 1.0 INTRODUCTION 1.1 HISTORY OF DNA THE STRUCTURE OF DNA Working together at the University of Cambridge in England, James Watson, An American Scientist and Francis Crick, a British researcher made a major scientific breakthrough, when they discovered the famous “double helix”. The structure of DNA, the molecule of life. In April 25, 1983, issue of science Journal Nature, W...Continue Reading »

    50 pages |  13 engagements | 

  • 11. EXTRACTION OF CHLOROPHYLL FROM DIFFERENT LEGUMES

    » CHAPTER ONE (1) 1.1 INTRODUCTION CHLOROPHYII (also chlorophyI) is a green pigment found in cyaobacteria and the chloroplast of algae and plants. Its name is derived from the Greek words chloros (Green) and phyllon (leaf). chlorophyII is an extremely important bimolecular, critical in photosynthesis, which allows plants to absorbed energy from light. chlorophyII absorb light most strongly in the bl...Continue Reading »

    50 pages |  14 engagements | 

  • 12. EXTRACTION AND DETERMINATION OF THE PHYSICAL CHEMICAL PROPERTIES OF CASHEW NUT O...

    » CHAPTER ONE INTRODUCTION The cashew nut (Anacadium Occidentale) produces nuts, the Kernels of which have increase considerably in economic importance over the past few decades. Indigenous to Brazil. The cashew was taken to West Africa, East and India by the Portuguese in the 15th and 6th centuries. It was noticed that the tree grew well on poor sandy soils along the costal belt and was used by the...Continue Reading »

    50 pages |  12 engagements | 

  • 13. ECONOMIC ANALYSIS OF GROUNDNUT PRODUCT IN OYO STATE NIGERIA.

    » CHAPTER ONE 1.0 1.0 INTRODUCTION 1.1 Background of the Study Groundnut on peanut commonly called the poor man’s nut is an important oil seed and food crop for millions of people in the semi and tropic. It generate employment on the farm during cultivation and in agro – processing (CGIAR, 2005) it is the 13th most important food crop of the world and the most important source of edible ...Continue Reading »

    50 pages |  12 engagements | 

  • 14. ENUMERATION OF BACILLUS CEREUS FORM FOOD SAMPLE SOLD IN PRIMARY AND SECONDARY SC...

    » CHAPTER ONE 1.1 INTRODUCTION AND LITERATURE REVIEW B. Cereus is a spore forming organism capable of developing at a whole range of temperature, PH and water activity values. (Barker et al; 2005) thus bacterium, frequency associated with food born disease can be found in the natural environment and isolated from various foods, including meat and meat production (Ahmed et al; 1983). Some of the ente...Continue Reading »

    50 pages |  9 engagements | 

  • 15. EVALUATION OF POWER DENSITY OF RAY EMISSIONS FROM GSM MASTS IN SELECTED LOCATION...

    » CHAPTER ONE INTRODUCTION AND LITERATURE REVIEW The world is fast becoming a global village, courtesy of communication, especially the telecommunications of which the Global System for Mobile Telecommunications (GSM) is a major factor. This wireless telephone system has brought several improvements to human lives across the globe, from the rural areas to urban areas, from the learned/educated to th...Continue Reading »

    50 pages |  11 engagements | 

  • 16. CLEAN AND UNLIMITED SOURCE OF ELECTRICITY.

    » CHAPTER ONE 1.0 INTRODUCTION 1.1 Background of the Study Groundnut on peanut commonly called the poor man’s nut is an important oil seed and food crop for millions of people in the semi and tropic. It generate employment on the farm during cultivation and in agro – processing (CGIAR, 2005) it is the 13th most important food crop of the world and the most important source of edible oil,...Continue Reading »

    50 pages |  11 engagements | 

  • 17. DESIGN AND INSTALLATION OF PHOTOVOLTAIC POWER SYSTEM

    » CHAPTER ONE 1.0 INTRODUCTION 1.1 RENEWABLE ENERGY Renewable energy is energy that comes from resources which are continually replenished such as sunlight, wind, rain, tides, waves and geothermal heat. About 16% of global final energy consumption comes from renewable resources with 10% of all energy from traditional biomass, mainly used for heating and 3.4% from hydroelectricity and 3% from new ren...Continue Reading »

    50 pages |  18 engagements | 

  • 18. CONSTRUCTION OF AUTOMATIC PHASE CHANGER

    » CHAPTER ONE 1.0 INTRODUCTION Raw power instability in developing countries creates a need for automation of electrical power generation or alternative sources of power to back up the utility supply. This automation is required as the rate of power outage becomes predominantly high. Most industrial and commercial processes are dependent on power supply and if it processes of change over are manual,...Continue Reading »

    50 pages |  10 engagements | 

  • 19. ASSESSMENT OF THE EFFECTIVENESS OF VACCINE COLD CHAIN SYSTEM IN ILORIN WEST L G ...

    » ABSTRACT To ensure the optimal potency of the vaccine storage and handling, need or there is a careful attention adequate electricity power and refrigerator are often lacking in developing countries, where storage handling and heat stability of vaccine are consequently of great concern, where new product have been developing for safe transport and storage while the reliability of vaccine supply ha...Continue Reading »

    50 pages |  53 engagements | 

  • 20. THE NUTRITIONAL COMPOSITION OF TUFO (SOYA BEAN

    » ABSTRACT Tofu is becoming a popular food in Nigeria because of the various nutritional and medicinal attributes associated with soybean products. In Nigeria, tofu a coagulated product of soymilk is usually produced at household level using various types of coagulants such as calcium chloride, alum and steep water (effluent from pap produced from maize). The effect of the various types of locally u...Continue Reading »

    103 pages |  97 engagements | 

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