SCIENCE LABORATORY & TECHNOLOGY PROJECT TOPICS AND RESEARCH MATERIALS

• 1. ISOLATION AND IDENTIFICATION OF BACTERIA ASSOCIATED WITH BLOOD INFECTION ATTENDI...

  » CHAPTER ONE INTRODUCTION 1.1 Background to the Study Neonatal sepsis is a bacterial infection in the blood of newborns, it is a condition found in infant less than 28 days (1month) old. The cause of sepsis is related to the babies’ exposure to bacteria. Sepsis that develops within the first week is usually acquired from the mother via the placenta or from passage through the birth canal. Sep...Continue Reading »

  44 pages |  937 engagements | 

• 2. MICROBIOLOGICAL EXAMINATION OF UNDERGROUND WATER SOURCE (WELL-WATER) AT CAMPUS 3...

  » ABSTRACT The examination of underground source (well water) at campus 3 of IMT Enugu was carried out, by using ten samples of the water sample. For viable plate count for presence of pathogenic organisms and organisms indicating organic matter pollution, plating technique of poor plates were used. Also presence of coliform groups and escheriachria coli were examined using presumptive coliform, tes...Continue Reading »

  41 pages |  902 engagements | 

• 3. COMPARATIVE STUDY OF MICRO ORGANISM ASSOCIATED WITH THE SPOILAGE OF BANANA

  » ABSTRACT The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in covered dishes and incubated at room temperature (28 ...Continue Reading »

  50 pages |  -1 engagements | 

• 4. PROXIMATE ANALYSIS ON TIGER-NUT

  » 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 |  1,403 engagements | 

• 5. ANALYSIS OF COW AND GOAT BONE ASH CONTENTS

  » CHAPTER ONE 1.0 INTRODUCTION Bones are rigid organs from part of the endoskeleton of the vertebrates. They support and protect the various organs of body production red and white blood cells and store minerals. Bone tissue is a type of tense connective tissue. Bone comes in a variety of shapes and has a complex internal and external structure, are light weight yet strong and hard and serve multipl...Continue Reading »

  50 pages |  1,063 engagements | 

• 6. PHYTOCHEMICAL SCREENING AND DETERMINATION OF TRACE ELEMENT IN GLIRICIDIA LEAF

  » CHAPTER ONE 1.0 INTRODUCTION AND LITERATURE REVIEW Medicinal plants have been identified and used throughout human history. Toxic plants even have use in pharmaceutical development. (Division Magnoliophyta: eatuGeneral Fres".. 1993). Angiosperms (flowering plants) were the original source of most plant medicines. Some herbs and spices come from flowering plants. Medicinal plants have been used for...Continue Reading »

  50 pages |  726 engagements | 

• 7. INSTALLATION OF 2KVA STAND – ALONE PHOTOVOLTAIC SYSTEM

  » CHAPTER ONE 1.0 INTRODUCTION The sun provides the energy to sustain life in our solar system. In one year, the earth receives enough energy from the sun to meet its energy needs for nearly a year. Photovoltaic is the direct conversion of sunlight to electricity, it is a beautiful alternative source of energy to conventional sources of electricity for many reasons it is safe, silent, non – po...Continue Reading »

  50 pages |  585 engagements | 

• 8. DESIGN AND INSTALLATION OF PHOTOVOLTAIC POWER SYSTEM (A CASE STUDY OF A ROOM AND...

  » 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 |  487 engagements | 

• 9. WATER ANALYSIS ON COVERED AND OPEN WELL

  » 1.0 CHAPTER ONE 1.0 INTRODUCTION Water is a chemical compound with the chemical formula H2O. A water molecule contains one oxygen and two hydrogen atoms connected by covalent bonds. Water is a liquid at standard ambient temperature and pressure, but it often co exists on earth with its solid state ice, and gaseous state (water vapor or steam). Water also exists in a liquid crystal state near hydro...Continue Reading »

  50 pages |  947 engagements | 

• 10. TREATMENT AND DISPOSAL OF WASTE WATER

  » CHAPTER 1 1.0 INTRODUCTION Wastewater in a narrow contest means used water. It is any water that has been adversely affected in quality by anthropogenic influence. The water which quality has deprived by human activities is wastewater. It comprise liquid waste discharged by domestic residents, commercial properties, and industrial and/or agricultural and can encompass a wide range of potential con...Continue Reading »

  50 pages |  1,065 engagements | 

• 11. DISSOLUTION KINETIC AND SOLVENT EXTRACTION OF ALUMINIUM FROM KAOLIN

  » CHAPTER ONE 1.0 INTRODUCTION 1.1 Kaolinite Kaolinite is one of the rare earth compounds that contain high concentration or percent of alumina and silica in the earth crust, and it has the chemical composition Al2Si2O5(OH)4. Rare earth (RE) compounds are “hi tech” materials used in electronics automotive catalytic converter, glass/ceramic permanent magnets, and nuclear energy. High dema...Continue Reading »

  50 pages |  359 engagements | 

• 12. HERBS AND ITS USEFULNESS

  » CHAPTER ONE INTRODUCTION 1.1 WHAT ARE HERBS? In the culinary arts, the word herb refers to any green or being part of a plant used for seasoning and flavoring a recipe but not used as the main ingredient. Herbs are a natural form of wide plants or their parts such as plower, ol, stem rich in bioactive chemical compounds so called herbiceuticals”. The main difference between pharmaceutical dr...Continue Reading »

  50 pages |  794 engagements | 

• 13. DESIGN AND CONSTRUCTION OF AUTOMATIC PHASE CHANGER

  » CHAPTER ONE 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, serious time is ...Continue Reading »

  50 pages |  401 engagements | 

• 14. EXTRACTION OF CHLOROPHYLL FROM DIFFERENT LEGUMES

  » CHAPTER ONE INTRODUCTION CHLOROPHYLL (also chlorophyll) is a green pigment found in cyanobacteria and the chloroplast of algae and plants. Its name is derived from the Greek words chloros (Green) and phyllon (leaf). chlorophyIl is an extremely important bimolecular, critical in photosynthesis, which allows plants to absorbed energy from light. chlorophyIl absorb light most strongly in the blue por...Continue Reading »

  50 pages |  -1 engagements | 

• 15. IMPACT OF OBESITY ON HUMAN LIFESTYLE

  » CHAPTER ONE INTRODUCTION Obesity is from the Latin ‘‘Obesitas’’, which means ‘stout’, ‘fat’, or ‘plump’. Therefore, obesity is defined as a medical condition in which excess body fat accumulated to the extent that it may adversely effect on health, leading to reduce in life expectancy and an increase in health problems (Anon, 1999). In an...Continue Reading »

  50 pages |  683 engagements | 

• 16. THE CHEMISTRY OF FAT SOLUBLE VITAMIN

  » CHAPTER ONE The term vitamin was derived from vitamin A combination word made up by polish scientist Casmir flunk from vitalamine, meaning amine of life. It was suggested that in 1912 that the organic micronutrientfood factors that prevent beriberi and perhaps other similar dietary deficiency disease might be chemical amines (Bellens jw, 2008). This proved incorrect for the micronutrient class and...Continue Reading »

  50 pages |  422 engagements | 

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

  » CHAPTER ONE 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 enteroto...Continue Reading »

  50 pages |  385 engagements | 

• 18. ISOLATION AND IDENTIFICATION OF PATHOGENIC BACTERIA ON THE HOUSEFLY, MUSCA DOMES...

  » CHAPTER ONE INTRODUCTION The house fly, musca domestica, not only in a nuisance pest, but also acts as an important mechanical vector for lots of pathogenic microorganism agents, including bacteria, protozoa, worms, fungi and viruses amongst humans and animals. The populations of house flies transmit the diseases agents by means of different parts of their bodies’ chairs body, appendages and...Continue Reading »

  50 pages |  576 engagements | 

• 19. PREVALENCE OF INTESTINAL PARASITES ON FRUITS AVAILABLE IN POST–OFIFCE ILORIN, ...

  » CHAPTER ONE INTRODUCTION AND LITERACY REVIEW Indigenous fruits are known to play major role in the nutrient livelihood of the religion population especially in the rural area where there is poor socio economic condition (Adeboye and Adebayo 2008). Unfortunately, people do not wash them properly before eating. The climate and topography of south – west Nigeria are suitable for growth of these...Continue Reading »

  50 pages |  387 engagements | 

• 20. BACTERIA AND FUNGI INVOLVED IN YOGURT PRODUCTION

  » CHAPTER ONE INTRODUCTION AND LITERATURE REVIEW Yogurt is a popular and healthy snacks and it has a lot of advantages over fresh milk despite the fact that yogurt is also a by product of milk. The advantages it has over milk includes (a) It can’t get perish like milk which get soured when it is not in refrigerator. (b) It is thicker than milk which makes it easier to store and broadens it coo...Continue Reading »

  50 pages |  876 engagements |