DETERMINATION OF CHLORINE CONTENT IN WATER FROM AJALLI SOURCE ABSTRACT Determination of the chlorine content in water from Ajali sources was carried out in the laboratory. Chlorination has been a method for the treatment of drinking water and chlorine being an excellent disinfectant is the sole element for this practice. The world health… Continue Reading
ABSTRACT Eutrophication and water pollution is the increase in the rate of supply of organic matter in an ecosystem. It deals with the acquiring of water body to a high concentration of nutrient especially phosphate and nitrate that promote excessive growth of algae. Eutrophication causes pollution in water. It… Continue Reading
FOOD POSIONING, IT’S CAUSES, EFFECT AND CONTROL CHAPTER ONE 1.1 INTRODUCTION Food poisoning might be described as a food borne diseases or food borne illness. Food that contains a toxin, chemical or infectious agent (like a bacterium, virus, parasite or prion) and causes symptoms in the body are considered types of food poisoning by most… Continue Reading
) ABSTRACT A study was carried to ascertain the potency of some techniques used in diagnosis of Human Immunodeficiency virus (HIV). Two hundred and five samples (203) were collected from the patients from the university of Nigerian teaching hospital and was analysed… Continue Reading
ABSTRACT Fungi spoilage organisms are silently invading acidifying, fermenting, discoloring, and disintegrating microbes that render corn unpalatable and unsafe. Fungi spoilage is caused by two factors, (biotic) living which includes insects, birds, rodents and… Continue Reading
PRODUCTION OF MIXED SPICES USING CURRY LEAF (OCIMUM BASILLICUM) AND (OCIMUM GRATTISSIUM) ABSTRACT The project was based on production of mixed spices using scent leaf and curry leaf. This shows the characteristics of the spices in respect of Aroma, colour and texture. The research work determines the effect of drying temperature as well as the… Continue Reading
ISOLATION, IDENTIFICATION AND CHARATERIZATION OF FUNGI ASSOCIATED WITH THE SPOILAGE OF CORN ABSTRACT Fungi spoilage organisms are silently invading acidifying, fermenting, discoloring, and disintegrating microbes that render corn (zea mays) unpalatable and unsafe. Fungi spoilage is caused by two factors, (biotic) living which includes insects,… Continue Reading