Explore Project Topics on: microbial electricity generation using microbial fuel cells

GENERATION OF ELECTRICITY USING  A DOUBLE CHAMBER MICROBIAL FUEL CELL  ABSTRACT The  microbial  fuel  cells  (MFCs)  was  used  to  generate  electricity  from  waste  water  and  fresh  water, Design  MFCs  using  different  types  of  materials  for  the  electrodes  on  the  generation  of  electrical power ... Continue Reading

ABSTRACT The microbial fuel cells (MFCs) was used to generate electricity from waste water and fresh water, Design MFCs using different types of materials for the electrodes on the generation of electrical power from two MFCs, operated identically with a waste activated sludge... Continue Reading

ABSTRACT The aqueous methanolic extracts of 20 selected plant parts were screened for in-vitro antimicrobial activity against clinical strains of Staphylococcus aureus, Bacillus subtilis, Klebsiella pneumonia, Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Aspergillus niger and Candida albicans at a test concentration of 10mg/ml using... Continue Reading

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 home. (Willey et al., 2008). In its commercial production, non fat or low fat milk is pasteurized... Continue Reading

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 home. (Willey  et al.,  2008). In its commercial production, non fat or low fat milk is pasteurized cooled to 43°c and are... Continue Reading

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 home. (Willey  et al.,  2008). In its commercial production, non fat or low fat milk is pasteurized cooled to 43°c and are... Continue Reading

1.0 INTRODUCTION A toilet is a sanitation fixture used for storing or disposal of human urine and feaces. (Oxford Dictionary, 1997). In developed countries, different forms porcelain flush toilets are common. Seats are usually used in west while squat toilets are common in East Asia. These are connected to sewer system in most urban areas and to... Continue Reading

ABSTRACT Microbial analysis was carried out on six samples of toasted bread bought from three different kiosks in Unilorin walkway. The microbial population of each sample was determined and related to a variety of physiochemical parameters that could have contributed to their population. These parameters included the pH which varied from 5.37 –... Continue Reading

ABSTRACT Microbial analysis was carried out on six samples of toasted bread bought from three different kiosks in Unilorin walkway. The microbial population of each sample was determined and related to a variety of physiochemical parameters that could have contributed to their population. These parameters included the pH which varied from 5.37 –... Continue Reading

ABSTRACT Ten (10) samples of suya meat in Enugu were collected randomly and analyzed microbiologically and the isolates were identified as  Staphylococcus aureus  (35%) Escherichia coli  (15%) Streptococcus species (15%)  Pseudomanas  (35%) . The most frequently isolated organism was  Staphylococcus and Pseudomonas . The total viable... Continue Reading

ABSTRACT Microbial analysis was carried out on six samples of toasted bread bought from three different kiosks in Unilorin walkway. The microbial population of each sample was determined and related to a variety of physiochemical parameters that could have contributed to their population. These parameters included the pH which varied from 5.37 –... Continue Reading

ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism.  A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and... Continue Reading

ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and... Continue Reading

ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species... Continue Reading

ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism.  A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial... Continue Reading

  INTRODUCTION                 1.1 Background of the study Poultry are collection of birds raised commercially or domestically for meat, egg and feathers.  Chickens, ducks turkeys and geese are of primary importance while guinea fowl and squabs (pigeons) are chiefly of local interest.  These birds are source of income and food to the... Continue Reading

. ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism. A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest... Continue Reading

ABSTRACT Microbial examination of spoilt Avocado fruits was carried out to obtained the causal organism.  A total of 60 avocado from Ogbete Main market and New market Enugu were examined by culturing on nutrient agar and sabourand dextrose agar (SM), for bacteria and fungi causing post – harvest spoilage on the fruits; six bacterial species and... Continue Reading

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 conkey agar count (celiforms only) and Acid fast bacilli staring was done to ... Continue Reading

ABSTRACT A vehicle such as a large truck Can generate electricity for operating a hybrid engine or recharging batteries by use of an electricity generating driveshaft.   The electricity generating driveshaft is comprised of a magnetized driveshaft which acts as a rotor, and a series of copper wire coils surrounding the magnetized driveshaft which... Continue Reading

ABSTRACT Twenty (20) samples of suya meat in Enugu were collected randomly and analyzed microbiologically and the isolates were identified as Staphylococcus aureu (35%), Escherichia coli (15%), Streptococcus species (15%), Pseudomonas (35%). The most frequently isolated organisms were Staphylococcus and Pseudomonas. The total viable bacterial... Continue Reading

ABSTRACT Culturally, consumption of local fermented skimmed milk (nono/tsala) is common in Northern Nigeria and many other parts of Africa and it is sometimes associated with microbial diseases due to poor hygienic practice. Hence, this study was conducted with the objectives of assessing the microbial quality and some physicochemical parameters,... Continue Reading

  CHAPTER ONE 1.0   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 of bacteria;  Lactobacillus bulgaricus  and  Strptococcus thermophilus .         These two species of bacteriae have now... Continue Reading

ABSTRACT Twenty (20) samples of suya meat in Enugu were collected randomly and analyzed microbiologically and the isolates were identified as Staphylococcus aureu (35%), Escherichia coli (15%), Streptococcus species (15%), Pseudomonas (35%). The most frequently isolated organisms were Staphylococcus and Pseudomonas. The total viable bacterial... Continue Reading

ABSTRACT Microbial assessment of smoked  Scombia scombia spp.  of fish procured from two markets in Owerri metropolis was carried out. The samples were analyzed using bacteriological and fungi media. The average bacteria counts ranges from 3.1X106-6.8X106cfu/g while the average fungi counts ranges from 0.0-0.3X106cfu/g. Four species of bacteria... Continue Reading

ABSTRACT Foods and microorganisms have long and interesting associations which developed long before the beginning of recorded history. Foods are not only nutritious to consumers, but are also excellent sources of nutrients for microbial growth. Depending on the microorganisms present, foods may spoil or be preserved by fermentation. Foods can act... Continue Reading

ABSTRACT This work was done in order to investigate the microbial content of some bolted soft drivels sold in Enugu interlopes. Soft drink are consumed in large quantities by the different age groups, adult and children of different class of people all over the state. This is aided by the general availability of these drink almost every place... Continue Reading

MICROBIAL ISOLATION OF THAWED AND COOKED PORK MEAT TABLE OF CONTENTS CHAPTER ONE INTRODUCTION 1.1 Purpose of Study - - - - 1.2 Scope of study - - - - - 1.3 Methodology - - - 1.4 Definition of Terms - - - 1.5 Review of Literature - - 1.6 Thesis Statement - - - - - CHAPTER TWO VIOLENCE 2.0 Introduction - - - - - 2.1 Cause of Violence - - - - - 2.2... Continue Reading

ABSTRACT Culturally, consumption of local fermented skimmed milk (nono/tsala) is common in Northern Nigeria and many other parts of Africa and it is sometimes associated with microbial diseases due to poor hygienic practice. Hence, this study was conducted with the objectives of assessing the microbial quality and some physicochemical parameters,... Continue Reading

ABSTRACT Waste and residuals are undeniably part of the human society. The accumulation of these materials and the “throw away” philosophy results in many environmental and health issues and safety hazard problems prevent sustainable development in terms of resource recovery and recycling of waste materials. The carbon sources in the waste can... Continue Reading