[ad_1] CHAPTER ONE 1.0 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 heightened by overweight of the patient. That…
Read More[ad_1] Antimicrobial Properties Of Chlorine And Alcohol Disinfectants CHAPTER 1-5 DELIVERY WITHIN 5 WORKING DAYS GET THE COMPLETE PROJECT» Do you need help? Talk to us right now: (+234) 8111770269, 08111770269 (Call/WhatsApp). Email: [email protected] IF…
Read More[ad_1] ABSTRACT Microbial evaluation of twenty samples of raw milk from a diary farm (Emene fulani cattle rearers) was carried out using five method: viz direct microcopies count nutrient agar count, Blood agar count, Mac…
Read More[ad_1] CHAPTER ONE 1.0 INTRODUCTION Yoghurt is a fermented dairy product obtained from the lactic acid fermentation of milk. It is one of the most popular fermented milk products in the world and produced commercially at…
Read More[ad_1] ABSTRACT This research work was on maize (Zea may) abject in sorghum vulgare) beer brewing the sorghum was malted and milled. Malting was achieved by sleeping the grains in water at 280c for 48…
Read More[ad_1] CHAPTER ONE 1.1 INTRODUCTION 1.2 Background of the Study Antimicrobial resistance is a global concern, particularly pressing in developing nations where infectious diseases, poverty and malnutrition are endemic. Infections caused by resistant bacteria have…
Read More[ad_1] CHAPTER ONE INTRODUCTION 1.1 Background to the Study Cattle are large bodied ruminants that feed on pastures and forages or fodder. In Nigeria, cattle are reared primarily for meat which is a veritable source…
Read More[ad_1] CHAPTER ONE INTRODUCTION 1.1 BACKGROUND OF THE STUDY Cereals have been known to man from the earliest times porridge prepared from cereals are eaten in different parts o the world, especially in developing countries where they…
Read More[ad_1] ABSTRACT The study examined the various fungal pathogens associated with tomatoes spoilage as well as their preliminary taxonomic grouping up to genus level. 25 samples of the spoiled tomatoes were collected from five locations…
Read More[ad_1] ABSTRACT The experiment was carried out and three osmotic solutions were prepared, “hypertonic solution 60% concentrated, hypotonic solution 40% concentrated and isotonic solution 50% concentrated” and oven drying was also carried in the course of…
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