Explore Project Topics on: production of bleach solution and comparative study of commercially produced bleach
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comparative study of disinfectant efficiency of ethanol, bleach,phenolic is my project topic from covenant polytechnic aba, abia state.... Continue Reading
comparative study of disinfectant efficiency of ethanol, bleach,phenolic is my project topic from covenant polytechnic aba, abia state.... Continue Reading
ABSTRACT Ethanol, Bleach and Phenolics are three kinds of disinfectants which have been widely used in common laboratories. In this study, a compared experiment on these three disinfectants efficiency was conducted against Staphylococcus aureus and Pseudomonas aeruginosa using agar hole diffusion method. Different concentrations of bleach... Continue Reading
- Type:Project
- ID:MCB0058
- Department:Microbiology
- Pages:65
ABSTRACT Ethanol, Bleach and Phenolics are three kinds of disinfectants which have been widely used in common laboratories. In this study, a compared experiment on these three disinfectants efficiency was conducted against Staphylococcus aureus and Pseudomonas aeruginosa using agar hole diffusion method. Different concentrations of bleach (1%,... Continue Reading
- Type:Project
- ID:MCB0430
- Department:Microbiology
- Pages:86
ABSTRACT Ethanol, Bleach and Phenolics are three kinds of disinfectants which have been widely used in common laboratories. In this study, a compared experiment on these three disinfectants efficiency was conducted against Staphylococcus aureus and Pseudomonas aeruginosa using agar hole diffusion method. Different concentrations of bleach (1%, 2%,... Continue Reading
- Type:Project
- ID:MCB0130
- Department:Microbiology
- Pages:86
Abstract A study was carried out on substrate pasteurisation for P. ostreatus cultivation. The major aim of this work was to compare the effectiveness of wood ash, hydrated lime, bleach and boiling for pasteurisation of the substrate for cultivation of white oyster mushroom, Pleurotus ostreatus, on maize straw. To achieve this objective, weed... Continue Reading
Abstract The study examines the influence of hypo television advertising on students’ choice of bleach (A case study of University of Uyo students). The audiovisual nature of television placed it at edge in terms of effective advertising message delivery when compared with other media. People cultivate and get influenced by what they watch on... Continue Reading
- Type:Project
- ID:MAS0443
- Department:Mass Communication
- Pages:65
ABSTRACT The composition and bleaching properties of Nteje clay in comparison with two commercially available adsorbents (activated carbon and fuller’s earth) were investigated to study its competence for use as an alternative to high cost imported adsorbents. The modification of the raw clay sample was carried out by acid activation to enhance... Continue Reading
- Type:Project
- ID:IDC0050
- Department:Industrial Chemistry
- Pages:126
Abstract: The purpose of this study is the preparation of activated carbon using a suitable industrial sludge. The characterization of two types of industrial sludges showed that paper sludge was a better option over rice husk. The activated carbon produced from pyrolysis of paper mill sludge was chemically activated with various activating... Continue Reading
- Type:Project
- ID:CNG0363
- Department:Chemical Engineering
- Pages:69
PROBLEMS AND SOLUTION ON PRODUCTION AND PROCESSING OF CASSAVA ABSTRACT This study deals with the production and processing with special reference to Ovia North East Local Government Area of Benin City Centres for the purpose of this investigation two (2) study centres were randomly selected a questionnaire made up of eighteen (18) items was... Continue Reading
- Type:Project
- ID:AGR0022
- Department:Agriculture
- Pages:34
IN OVIA NORTH EAST LOCAL GOVERNMENT AREA OF EDO STATE ABSTRACT This study deals with the production and processing with special reference to Ovia North East Local Government Area of Benin City Centres for the purpose of this investigation two (2) study centres were randomly selected a... Continue Reading
- Type:Project
- ID:AGR0039
- Department:Agriculture
- Pages:21
IN OVIA NORTH EAST LOCAL GOVERNMENT AREA OF EDO STATE ABSTRACT This study deals with the production and processing with special reference to Ovia North East Local Government Area of Benin City Centres for the purpose of this investigation two (2) study centres were randomly selected a... Continue Reading
- Type:Project
- ID:AGR0199
- Department:Agriculture
- Pages:21
ABSTRACT This study deals with the production and processing with special reference to Ovia North East Local Government Area of Benin City Centres for the purpose of this investigation two (2) study centres were randomly selected a... Continue Reading
- Type:Project
- ID:AGR0053
- Department:Agriculture
- Pages:49
ABSTRACT Attempt was made to produce wood pellets from sawdust using locally sourced binders as an alternative binder, to wood lignin which is a natural binding agent. Wood pellets were produced by manual moulding with starch concentration of cassava and potato starch as the process variable. Results show similar behavior between pellets bonded... Continue Reading
- Type:Project
- ID:MCI0017
- Department:Material Science
- Pages:81
ABSTRACT Attempt was made to produce wood pellets from sawdust using locally sourced binders as an alternative binder, to wood lignin which is a natural binding agent. Wood pellets were produced by manual moulding with starch concentration of cassava and potato starch as the process variable. Results show similar behavior between pellets bonded by... Continue Reading
- Type:Project
- ID:MCI0008
- Department:Material Science
- Pages:81
ABSTRACT . Microbial quality of commercially prepared yoghurt sold in umuahia was evaluated. Ten(10) different brands of Yoghurt was purchased randomly from hawkers and beverage stores in Umuahia urban and analyzed in the laboratory. Six (6) of the samples where registered by NAFDAC [ Sample A, B, C, D, E and F,] while four(4) others were not... Continue Reading
- Type:Project
- ID:MCB0206
- Department:Microbiology
- Pages:29
ABSTRACT . Microbial quality of commercially prepared yoghurt sold in umuahia was evaluated. Ten(10) different brands of Yoghurt was purchased randomly from hawkers and beverage stores in Umuahia urban and analyzed in the laboratory. Six (6) of the samples where registered by NAFDAC [ Sample A, B, C, D, E and F,] while four(4) others were not... Continue Reading
- Type:Project
- ID:MCB0462
- Department:Microbiology
- Pages:29
ABSTRACT Hydrocarbon production in the petroleum industry is often constrained by reservoir heterogeneity, deliverability and capacity of surface facilities, also optimization technique in the petroleum industry requires execution of several iterative runs by comparing various solutions until an optimum or satisfactory solution is found. In this... Continue Reading
- Type:Project
- ID:PEE0017
- Department:Petroleum Engineering
- Pages:50
ABSTRACT This study is a comparative analysis of the use of coal, fuel oil and natural gas for cement production noting their physical and chemical properties, cost and availability, impact on the environment and human health. Out of the seven cement manufacturing industries in Nigeria, three industries use these fuels were selected for the study.... Continue Reading
- Type:Project
- ID:CNG0505
- Department:Chemical Engineering
- Pages:56
ABSTRACT This study is a comparative analysis of the use of coal, fuel oil and natural gas for cement production noting their physical and chemical properties, cost and availability, impact on the environment and human health. Out of the seven cement manufacturing industries in Nigeria, three industries use these fuels were selected for the study.... Continue Reading
- Type:Project
- ID:CNG0160
- Department:Chemical Engineering
- Pages:65
ABSTRACT This study is a comparative analysis of the use of coal, fuel oil and natural gas for cement production noting their physical and chemical properties, cost and availability, impact on the environment and human health. Out of the seven cement manufacturing industries in Nigeria, three industries use these fuels were selected for the study.... Continue Reading
- Type:Project
- ID:CNG0236
- Department:Chemical Engineering
- Pages:56
ABSTRACT Broiler production is carried out under different production systems and different production systems imply variations in cost of inputs and returns. This study looked at the cost implications of raising broilers under different production systems as well as constraints faced by the farmers. The study was conducted in Edo State of... Continue Reading
- Type:Project
- ID:AEE0007
- Department:Agric Economics and Extension
- Pages:50
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 of bacteria; Lactobacillus bulgaricus and Strptococcus thermophilus. These two species of bacteriae have now been established as the yoghurt starters. Any sort of milk may be used to... Continue Reading
- Type:Project
- ID:MCB0389
- Department:Microbiology
- Pages:53
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 of bacteria; Lactobacillus bulgaricus and Strptococcus thermophilus. These two species of bacteriae have now been established as the yoghurt starters. Any sort of milk may be used to... Continue Reading
- Type:Project
- ID:MCB0168
- Department:Microbiology
- Pages:53
25.
Comparative Of Production And Proximate Analysis Of Cake, Bread And Cookies Using Plantain Flour
Background of the study There is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003). Food professional/industries might face challenges of producing food products containing functional... Continue Reading
- Type:Project
- ID:FTE0127
- Department:Food Technology
- Pages:54
26.
Comparative Of Production And Proximate Analysis Of Cake, Bread And Cookies Using Plantain Flour
Background of the study There is increased advocacy on the consumption of functional foods by World human nutrition due to different health problems related with food consumption such as diabetes and coronary heart diseases (WHO/FAO, 2003). Food professional/industries might face challenges of producing food products containing functional... Continue Reading
- Type:Project
- ID:FTE0171
- Department:Food Technology
- Pages:54
ABSTRACT Broiler production is carried out under different production systems and different production systems imply variations in cost of inputs and returns. This study looked at the cost implications of raising broilers under different production systems as well as constraints faced by the farmers. The study was conducted in Edo State of... Continue Reading
- Type:Project
- ID:AEE0046
- Department:Agric Economics and Extension
- Pages:80
ABSTRACT Broiler production is carried out under different production systems and different production systems imply variations in cost of inputs and returns. This study looked at the cost implications of raising broilers under different production systems as well as constraints faced by the farmers. The study was conducted in Edo State of... Continue Reading
- Type:Project
- ID:AEE0180
- Department:Agric Economics and Extension
- Pages:80
ABSTRACT This study was aimed to determine the physicochemical properties, vitamin content and sensory evaluation of cocoa beverage. Cocoa pod was harvested, carefully opened to remove the seeds from the pod, then it was allowed to... Continue Reading
- Type:Project
- ID:FTE0155
- Department:Food Technology
- Pages:56
ABSTRACT Microbiological and physico-chemical analyses and sensory evaluation were carried out on commercially and freshly prepared orange juice (100%) in the laboratory and its shelf- life after the storage period of 90 days using various storage methods. At the end of the study, the result showed that the laboratory processed orange juice in... Continue Reading
- Type:Project
- ID:MCB0479
- Department:Microbiology
- Pages:99
