Explore Project Topics on: procedure for preparation of yeast from palm wine

ABSTRACT This work shows how to identify the various microorganisms in palm wine and how to isolate the pathogenic organisms in palm wine viz ‘NKWUENU’, ‘ITI’, and ‘IKOT’. The attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect-stem and fallen stem palm wine as shown in table 4.4 and... Continue Reading

ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained  from Emene in Enugu State.  The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading

ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained from Emene in Enugu State. The characteristics that was tested before and after fermentation were; specific... Continue Reading

ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained  from Emene in Enugu State.  The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading

ABSTRACT This research work was arrived as the formulation and production of ethanol (ethyl alcohol) from the fermentation of palm wine. A fresh palm wine was ated which was obtained  from Emene in Enugu State.  The characteristics that was tested before and after fermentation were; specific gravity, refractive index and PH value of the... Continue Reading

ABSTRACT This study was aimed at the preservation of palm wine using ultraviolet radiation. The experiments were done using an ultraviolet sterilizer at time intervals of 2, 4,7,25 and 29hours. The freshly tapped palm wine was first analyzed and result shows that the pH, sugar content, specific gravity titrable acidity, alcohol and total solids... Continue Reading

ABSTRACT This study was aimed at the preservation of palm wine using ultraviolet radiation. The experiments were done using an ultraviolet sterilizer at time intervals of 2, 4,7,25 and 29hours. The freshly tapped palm wine was first analyzed and result shows that the pH, sugar content, specific... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300  c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading

ABSTRACT This project explores the Amos Tutuola’s Palm – Wine Drinkard in terms of it’s use of mythological icons. In particular, the project seeks to explore the novel as an important artifact and a literary product of social existence. It examines how “authencity” is signified in The Palm – Wine Drinkard as it is written by a native... Continue Reading

ABSTRACT This project explores the Amos Tutuola’s Palm – Wine Drinkard in terms of it’s use of mythological icons. In particular, the project seeks to explore the novel as an important artifact and a literary product of social existence. It examines how “authencity” is signified in The Palm – Wine Drinkard as it is written by a native... Continue Reading

ABSTRACT This work shows how to identify the various microorganism in palm wine and how to isolate the pathogenic organism in palm wine vie Nkwuenu and the attributes were identification of bacteria and yeast. All showed the spoilage rate between the erect stem and fallen... Continue Reading

ABSTRACT This research x-rays the existence of the supernatural and its role in reality which has become a pre-dominant factor that has gained prominence and importance from time immemorial, and how writers have tried to project this concept in their literary engagements. In an attempt to establish this argument, the researcher explored Amos... Continue Reading

ABSTRACT This research x-rays the existence of the supernatural and its role in reality which has become a pre-dominant factor that has gained prominence and importance from time immemorial, and how writers have tried to project this concept in their literary engagements. In an attempt to establish this argument, the researcher explored Amos... Continue Reading

ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300  c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300 c and 40 c respectively. Similarly, sample A which served as the contol was... Continue Reading

ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D,... Continue Reading

CHAPTER   ONE 1.0      INTRODUCTION 1.1      BACKGROUND Soap is the earliest detergent know to man and apparently was first made by the Romans from animal fats and oil and wood ash which is an alkali that contains potassium carbonate, sodium, potassium hydroxide called potash leached from the wood ash (Robert, 1994).  It is also an... Continue Reading

ABSTRACT This project work deals with a critical analysis of characters and their journey using the novels of Amos Tutuola’s The Palm- wine Drinkard and Gabriel A. Ajadi’s The Forest of God annotated translation of D. O. Fagunwa’s Igbo Olodumare. This study tends to explore man and his adventurous life as a result of his quest. Sociological... Continue Reading

ABSTRACT This project work deals with a critical analysis of characters and their journey using the novels of Amos Tutuola’s The Palm- wine Drinkard and Gabriel A. Ajadi’s The Forest of God annotated translation of D. O. Fagunwa’s Igbo Olodumare. This study tends to explore man and his adventurous life as a result of his quest. Sociological... Continue Reading

The introduction  Methodology Materials needed Characteristics of bacillus that can produce amylase isolated from Palm kernel waste water in the production of local palm oil Characteristics of bacillus specie that have the potential to bioflocculate isolated from Palm kernel waste water in the production of local palm oil Aim and objectives of... Continue Reading

The introduction Methodology Materials needed Characteristics of bacillus that can produce amylase isolated from Palm kernel waste water in the production of local palm oil Characteristics of bacillus specie that have the potential to bioflocculate isolated from Palm kernel waste water in the production of local palm oil Aim and objectives of the... Continue Reading

Mutagenesis Lab Procedure 1. Clean your hands and work area. • Clean your hands with hand sanitizer • Put all the food away 2. Acquire a Petri dish from your instructor and label it using a waterproof marker. • Write your name in small letters around the outside edge of the bottom of the dish. • Draw lines on the bottom of the dish to... Continue Reading

Mutagenesis Lab Procedure   1. Clean your hands and work area. • Clean your hands with hand sanitizer • Put all the food away 2. Acquire a Petri dish from your instructor and label it using a waterproof marker. • Write your name in small letters around the outside edge of the bottom of the dish. • Draw lines on the bottom of the dish to... Continue Reading

TABLE OF CONTENTS CHAPTER ONE 1.0 INTRODUCTION. 1.1 AIMS AND OBJECTIVES CHATER TWO 2.0 DESCRIPTION OF YEAST 2.1 SCIENTICCLASSIFICATION OF YEAST 2.2 HISTORY OF YEAST 2.3 GROWTH 2.4 ECOLOGY 2.5 REPRODUCTUION 2.6 USES OF YEAST 2.6.1 ALCOHOLIC BEVERAGE 2.6.2 DESTILLED ALCOHOL 2.7 GENERAL DESCRIPTION & APPLICATION OF GALACTARIC ACID 2.8 CHEMISTRY... Continue Reading

TABLE OF CONTENTS CHAPTER ONE 1.0     INTRODUCTION. 1.1    AIMS AND OBJECTIVES CHATER TWO 2.0    DESCRIPTION OF YEAST 2.1    SCIENTICCLASSIFICATION OF YEAST 2.2    HISTORY OF YEAST 2.3    GROWTH 2.4    ECOLOGY 2.5    REPRODUCTUION 2.6    USES OF YEAST 2.6.1 ALCOHOLIC BEVERAGE 2.6.2 DESTILLED ALCOHOL 2.7    GENERAL DESCRIPTION &... Continue Reading

ABSTRACT This purpose of this experiment was to characterize wild strains of yeasts from different sources from north eastern Nigeria that have unique traits that will be applicable in the bioethanol production industry. The yeast characterization of these yeast strains were based on the yeast strain ability to grow at different temperature... Continue Reading

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)... Continue Reading

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... Continue Reading