MICROBIOLOGICAL EXAMINATION OF UNDERGROUND WATER SOURCE (WELL-WATER) AT CAMPUS 3 OF IMT ENUGU
CHAPTER ONE 1.0 INTRODUCTION The amount of ground water varies considerably from place to place and is obviously greater…
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PREPARATION OF DIFFERENT TYPES OF CULTURE MEDIA
CHAPTER ONE INTRODUCTION 1.1 BACKGROUND INFORMATION Culture media according to Cheesbrough (2004) are food materials, or nutrients required by…
PREVALENCE STUDY OF HEPATITIS B (AUSTRALIAN ANTIGEN) AMONG PATIENT IN NATIONAL ORTHOPEDIAE HOSPITAL ENUGU
INTRODUCTION 1.1 INTRODUCTION TO HEPATITIS B Viral hepatitis is a disease as old as the history of Medicine. Hepatitis…
PRODUCTION OF ACTIVATED CARBON FOR PALM OIL BLEACHING
CHAPTER ONE 1.0 INTRODUCTION Activated carbon is a carbon that has been processed to have a large surface area…
PRODUCTION OF WINE FROM RIPE PAWPAW FRUIT CARICA PAPAYA
CHAPTER ONE 1.0 INTRODUCTION Wine can be defined as any products obtained from the alcoholic fermentation of juice of…
PRODUCTION OF HAIR GEL
CHAPTER ONE 1.0 INTRODUCTION A gel is a nice cosmetic that is used to style hairs. The use of…
QUALITY CONTROL ANALYSIS OF SOME COMMERCIAL DETERGENT SOLD IN ENUGU METROPLIS
CHAPTER ONE 1.0 INTRODUCTION Detergent is a substance used to enhance the cleaning action of water. It also acts…
THE EXTRACTION AND PRODUTION OF ESSENTIAL OIL FROM CASHEW NUTS
CHAPTER ONE 1.0 INTRODUCTION The cashew tree is evergreen, and serves as food to many in so many…
THE HERBARIUM TECHNIQUE
CHAPTER ONE 1.0 INTRODUCTION 1.1 BACKGROUND INFORMATION According to Clamberland (1994), herbarium can simply be defined as a collection of…
VIABILITY OF STRONGYLOIDES STERCOLARIS OVA FROM BOVINE STOOL
CHAPTER ONE 1.0 INTRODUCTION The infestation of worm has been a problem for quite a long time. The distribution…