BACTERIOLOGICAL ANALYSIS OF WATER TANKS IN HALLS OF RESIDENCE
CHAPTER ONE 1.0 INTRODUCTION Water is indispensable and intricately connected to life, without which there is no life.…
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ANTIMICROBIAL AND PHYTOCHEMICAL PROPERTIES OF YOUNGCOCOS NUCIFERA (COCONUT) WATER AND METHALONIC EDXTRACT OF THE YOUNGCOCOS NUCIFERA 9COCONUT) HUSK
CHAPTER ONE 1.0 INTRODUCTION AND LITERATURE REVIEW1.1 INTRODUCTIONMedicinal plants represent a rich source of antimicrobials and many other…
MICROBIAL CONTAMINATION OF YOUGHURT
CHAPTER ONE 1.0 INTRODUCTION Yoghurt is a fermented dairy product obtained from the lactic acid fermentation of milk. It…
THE EFFECT OF WEIGHT ON BLOOD PRESSURE OF HYPERTENSIVE PATIENTS
CHAPTER ONE INTRODUCTION 1.1 Background of the StudyThe number of people with high blood pressure is in the…
TIME SERIES ANALYSIS ON THE TOTAL NUMBER OF PATIENTS TREATED FOR MALARIA FEVER (BETWEEN 2001 ANS 2010)
ABSTRACT This project work reveled the rate at which people are infected with malaria the least square method…
ANTIBIOTICS RESISTANCE PROFILE OF ESCHERICHIA COLI ISOLATED FROM APPARENTLY HEALTHY DOMESTIC LIVESTOCK IN SOUTH-WEST NIGERIA
ABSTRACT This study was conducted to determine the antibiotic resistance profile of Escherichial Coli isolate from apparently healthy…
ISOLATION AND IDENTIFICATION OF MICROORGANISM IN STREAM WATER
CHAPTER ONE 1.0 INTRODUCTIONWater is the one of the most common substances known and it is good…
ISOLATION AND IDENTIFICATION OF AIR MICROFLORA IN MICROBIOLOGY LABORATORY
CHAPTER ONE 1.0 INTRODUCTIONGases, dust particles, water vapour and air contain microorganisms. There are vegetable cells and spores…
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT PRODUCTION
CHAPTER ONE 1.0 INTRODUCTION Yoghurt is a fermented milk product, produced with a yoghurt starter culture which is…
EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS
EXAMINATION OF JOLLOF RICE SERVED IN HOTELS FOR PATHOGENIC ORGANISMS ABSTRACT This project work is aimed at examination…