Download Category: MICRO-BIOLOGY PROJECT TOPICS AND MATERIALS

TABLE OF CONTENT           CHAPTER ONE Introduction 1.1 Background of the Study 1.2 AIMS AND OBJECTIVE 1.3 SCOPE OF THE STUDY 1.4 LIMITATIONS OF THE STUDY 1.5 SIGNIFICANCE OF THE STUDY 1.6 DEFINITION OF TERMS   CHAPTER TWO LITERATURE REVIEW 2.1 INTRODUCTION 2.2 Body weight 2.3 TYPES OF HYPERTENSION 2.4 CAUSES OF HIGH BLOOD PRESSURE 2.5 SIGNS AND SYMPTOMS OF HIGH BLOOD PRESSURE 2.6 EPIDEMIOLOGISTS AND THEIR STUDIES ON HIGH ...

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 inoculated with known cultures of microorganisms referred to as starter cultures. The starter cultures may be ...

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  assay for the presence of the Tubercle bacillus. The bacterial was were as follows: direct microscopic counts ranged from 9.0x 105to 9.5 x 107  counts ...