Project Request: Effect of temperature on the ascorbic acid content of green vegetable leafs

More Details
Department: Chemistry
Level : UNDER GRADUATE
Status: APPROVED
Details/Dead Line : To be submit on 9/09/2016

Price : 20000
Duration : 2 weeks
Delivery :Soft Copy

Related Topics

THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE
THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)
THE EFFECT OF STORAGE ON UNREFINED VEGETABLE OIL
THE EFFECT RATE OF FERTILIZER APPLICATION ON VEGETABLE (TELFAIRIA OCCIDENTALIS)
REFINING OF VEGETABLE OIL WITH ENUGU COAL
PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
THE REFURBISHMENT OF TEMPERATURE CONTROL APPARATUS
PATIENT HEARTBEAT AND TEMPERATURE MONITOR
EXTRACTION AND ESTIMATION OF VITAMIN C CONTENT IN TANGERINE JUICE
TEMPERATURE AND WATER REQUIREMENT FOR LEACHING OF CAUSTIC ALKALT FROM 'NGU'
DETERMINATION OF CHLORINE CONTENT IN WATER FROM AJALLI SOURCE
EXTRACTION AND ESTIMATION OF VITAMIN C CONTENT IN TANGERINE JUICE
TRACE ELEMENTS CONTENT OF NEEM LEAVES (AZADIRACHTA INDICA)
DESIGN AND IMPLEMENTATION OF A COMPUTERIZED TEMPERATURE CONTROL SYSTEM FOR A COLD ROOM
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN
INVESTIGATE THE MICROBIAL CONTENT OF SOME BOLTED SOFT DRIVELS SOLD IN ENUGU INTERLOPES
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING
ECONOMIC ANALYSIS OF POST HARVEST LOSS AMONG LEAFY VEGETABLE MARKETERS IN UTESE, OVIA NORTH EAST LOCAL GOVERNMENT AREA OF EDO STATE
THE EFFECT OF HIGH COST OF TRANSPORTATION ON NIGERIA ECONOMY AND ITS EFFECT ON CONSUMER GOODS