CHAPTER ONE 1.1INTRODUCTION Crude oils are composed of mixtures of paraffin, alicylic and aromatic hydrocarbons. Microbial communities exposed to hydrocarbons become adapted, exhibiting …
THE MICROORGANISM ISOLATED FROM THE FERMENTED AFRICAN OIL BEAN SEED (UGBA)
CHAPTER ONE 1.0 INTRODUCTION Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Ibo ethnic group. It is rich in protein and is obtained by a solid …
Continue Reading about THE MICROORGANISM ISOLATED FROM THE FERMENTED AFRICAN OIL BEAN SEED (UGBA) →
COMPARATIVE ANALYSIS OF ANTIMICROBIAL STRENGTH OF THREE MOST COMMONLY USED ANTIBIOTICS
ABSTRACT In comparing the antimicrobial strength of three most common antibiotics, which includes: streptomycin chloranphenicol and gentarccin. Samples of urine and high vaginal swab (H.V.S) were …
DETERMINATION OF THE MASS TRANSFER CHARACTERISTIC OF THERMAL DRYING AND OSMOTIC DEHYDRATION OF PUMPKIN AND BITTER LEAF
ABSTRACT The experiment was carried out and three osmotic solutions were prepared, “hypertonic solution 60% concentrated, hypotonic solution 40% concentrated and isotonic solution 50% …
PREVALENCE AND ANTIMICROBIAL SUSCEPTIBILITY OF GRAM NEGATIVE BACTERIA IN THE URINE OF UNIVERSITY STUDENTS
ABSTRACT In order to access the prevalence and sensitivity pattern of urinary pathogens, 60 midstream urine samples from students of Caritas University were investigated using cultural methods. …
STATISTICAL MODEL OF EFFECTS OF WEIGHT ON PATIENTS WITH HIGH BLOOD PRESSURE
CHAPTER ONE INTRODUCTION 1.1 Background of the Study The number of people with high blood pressure is in the increase and research has shown that this condition is hightened by overweight of …
Continue Reading about STATISTICAL MODEL OF EFFECTS OF WEIGHT ON PATIENTS WITH HIGH BLOOD PRESSURE →
ISOLATION OF MICROCOCCUS FROM FERMENTED UGBA
TABLE OF CONTENT Title page Certification Dedication Acknowledgement Table of content CHAPTER ONE 1.0 Introduction 1.1 Aims and …
Continue Reading about ISOLATION OF MICROCOCCUS FROM FERMENTED UGBA →
INVESTIGATING THE LEVEL OF MICROBIAL CONTAMINATION OF YOGHURTS SOLD
CHAPTER ONE INTRODUCTION Yoghurt is a cultural diary product produced by lactic fermentation of milk (Hui, 1992). Yoghurt is produced by the controlled fermentation of milk by two species …
Continue Reading about INVESTIGATING THE LEVEL OF MICROBIAL CONTAMINATION OF YOGHURTS SOLD →
DETERMINING THE MAJOR AETIOLOGIC AGENT OF URETHRITIS
CHAPTER ONE 1.0 INTRODUCTION Chlamydiae are small gram-negative obligate intracellular microorganisms that preferentially infect squamocolumnar epithelial cell (www. Google. …
Continue Reading about DETERMINING THE MAJOR AETIOLOGIC AGENT OF URETHRITIS →
DETERMINING THE CULTURE CONDITION FOR MAXIMUM LIPASE PRODUCTION BY ISOLATED MICROCOCCUS FROM UGBA
CHAPTER ONE 1.0 INTRODUCTION Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Ibo ethnic group. It is rich in …
ANTIMICROBIAL ACTIVITIES AND PHYSICO-CHEMICAL ANALYSES OF HONEYS FROM HYPOTRIGONA SP., MELIPONA SP. AND APIS MELLIFERA (BEE HONEY)
ABSTRACT Honey has been used traditionally for ages to treat infectious diseases. Antimicrobial activity of honey is complex due to the involvement of multiple bioactive compounds. The …
A COMPARATIVE STUDY OF THE SEROLOGICAL STATUS FOR NEWCASTLE DISEASE IN LOCAL CHICKENS OF LIVE BIRD MARKETS AND HOUSEHOLDS
ABSTRACT Newcastle disease (ND) is the most important viral disease of poultry in the world including developing countries. In Africa and Asia, it is a major constraint against the development of …