TABLE OF CONTENTS
CHAPTER ONE
INTRODUCTION
1.0 INTRODUCTION
1.2 AIMS AND OBJECTIVE
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 HISTORICAL OVERVIEW
2.2 CONDITIONALLY PATHOGENIC
2.2.1 Intracellular
2.2.2 By location
2.2.3 Mechanisms of Bacterial Pathogenicity
2.3 The Underlying Mechanisms of Bacterial Pathogenicity
2.3.3.2 UTAZI (GONGRONEMA LATIFOLIUM)
2.3.3.3 CHEMICAL COMPOSITION OF ‘UTAZI’ (G. LATIFOLIUM)
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 MATERIALS
3.1.1 CHEMICALS AND REAGENTS
3.1.2 GLASSWARES AND EQUIPMENT
3.2 PREPARATION OF SAMPLES
3.2.1 METHODS
3.2.2. INGREDIENTS
3.2.3. METHOD OF PREPARATION
3.2.4 ACTIVATION OF YEAST
3.2.5 PREPARATION OF UTAZI LEAF EXTRACT
3.2.6. PREPARATION OF REAGENTS
3.2.6.1 1% PHENOLPHTALEIN
3.2.6.2 0.1M NaOH
3.3 METHOD OF CHEMICAL ANALYSIS
3.3.1 TOTAL ACIDITY
3.3.3 VOLATILE ACIDITY
3.3.4 pH DETERMINATION
3.3.5 SPECIFIC GRAVITY
3.3.6 TOTAL DISSOLVED SOLIDS (TDS)
3.3.7 TOTAL SUSPENDED SOLIDS (TSS)
3.3.8 ETHANOL CONTENT
3.3.9 MICROBIAL COUNT
3.3.8.1 PROCEDURES FOR PREPARATION OF THE MEDIA
3.3.9.2 PROCEDURE FOR CULTURING PLATES
3.3.9.3 PROCEDURE FOR IDENTIFICATION OF THE ORGANISMS
CHAPTER FOUR
4.0 RESULTS
4.1 PARAMETERS GENERATED FROM HOPPED AND UNHOPPED SORGHUM BEERS (HOPPED WITH UTAZI)
4.2 SPECIFIC GRAVITY OF BENCH STOREDSORGHUM BEER WITH HOPS UTAZI ( G. latifolium) AND WITHOUT HOPS
4.3 TOTAL ACIDITY OF BENCH STORED SORGHUM BEER WITHHOPS, UTAZI(G. latifolium) AND WITHOUT HOPS
4.4 ETHANOL CONTENTS OF BENCH STORED SORGHUM BEER WITHHOPS UTAZI(G. latifolium) AND WITHOUT HOPS
4.5 MICROBIAL COUNT FOR BENCH STORED SORGHUM BEER WITH HOPS (G. latifolium)
4.6 MICROBIAL COUNT OF BENCH STORED SORGHUM BEERWITHOUT HOPS UTAZI (G. latifolium)
CHAPTER FIVE
5.0 DISCUSSION AND CONCLUSION
5.1 DISCUSSION OF RESULTS
5.2 CONCLUSION
5.3 RECOMMENDATIONS
BIBIOGRAPHY
APPENDIXES
