Explore Project Topics on: Ethyl alcohol extraction from wine

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 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

Erythrina senegalensis DC. (Coral tree) is commonly grown in West Africa as an ornamental plant and one of the oldest known African medicinal plants. The purpose of this research is to determine the antimicrobial potency, phytochemical activities, nutrients and elemental composition of the leaf and bark of Erythrina senegalensis. The organisms... Continue Reading

Erythrina senegalensis DC. (Coral tree) is commonly grown in West Africa as an ornamental plant and one of the oldest known African medicinal plants. The purpose of this research is to determine the antimicrobial potency, phytochemical activities, nutrients and elemental composition of the leaf and bark of Erythrina senegalensis. The organisms... Continue Reading

 Anisopus mannii(Asclepiadaceae) –is a glabrous twining shrub, strong climber with greenish flower in globose, lateral umbelliform cymes it is widely used as an anti-diabetic agent in Northern and southern Nigerian traditional medicine, Studies were conducted to determine the phytochemical constituents of leaf and bark ethyl acetate extracts of... Continue Reading

 Anisopus mannii(Asclepiadaceae) –is a glabrous twining shrub, strong climber with greenish flower in globose, lateral umbelliform cymes it is widely used as an anti-diabetic agent in Northern and southern Nigerian traditional medicine, Studies were conducted to determine the phytochemical constituents of leaf and bark ethyl acetate extracts of... Continue Reading

The plant Morinda lucida falls under the family Rubiaceae known to have wide usage in traditional medicine. Morinda lucida is a tropical West African tree of medium-size about 18–25 m tall, the bark is grey to brown in colour, flowers are white in colour, the fruit is a drupe, seed is ellipsoid, yellowish and soft. The purpose of this work is... Continue Reading

The plant Morinda lucida falls under the family Rubiaceae known to have wide usage in traditional medicine. Morinda lucida is a tropical West African tree of medium-size about 18–25 m tall, the bark is grey to brown in colour, flowers are white in colour, the fruit is a drupe, seed is ellipsoid, yellowish and soft. The purpose of this work is... Continue Reading

ABSTRACT The effects of temperature, dielectric constant and catalysis in the kinetics of the oxidation –reduction reactions (involving electron transfer) of N-(2-hydroxy-ethyl) ethylenediammine- N’,N’,N’-Triacetatocobalt (II) by Cu2+ cation were determined.  The dielectric constant was decreased from 63.05 to 43.18 and it was found that... Continue Reading

The effects of temperature, dielectric constant and catalysis in the kinetics of the oxidation –reduction reactions (involving electron transfer) of N-(2-hydroxy-ethyl) ethylenediammine- N’,N’,N’-Triacetatocobalt (II) by Cu 2+  cation were determined.  The dielectric constant was decreased from 63.05 to 43.18 and it was found that the... Continue Reading

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 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 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 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 Juice was extracted from banana  ( Musa sapientum)  pulp with the addition of lemon juice and was inoculated with Baker’s yeast  (Saccharomyces cerevisiae)  and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr,... 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 Wine can be produced from paw-paw carioca papaya. Ripe paw-paw were peeled, sliced and homogenized using a weaving blender to obtain 2.5 litres of paw-paw \'˜MUST\' the fresh \'˜must\' be added 0.49 litres of sodium metabisulphate to sterilize it, and get it ready for fermentation. Fermentation was started by inoculating the \'˜must\'... Continue Reading

ABSTRACT Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30 for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr, 5.1x107 at the... 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 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  Juice was extracted from banana (Musa sapientum) pulp with the addition of lemon juice and was inoculated with Baker’s yeast (Saccharomyces cerevisiae) and held at 30  for seven days. The result of the yeast count increases at 48hr, and at 96hr the yeast count decreased gradually. It ranges from 4.9x107 cfu/ml at 0hr, 5.1x107 at... Continue Reading

ABSTRACT Coconut fruit is a tropical fruit with short shelf-live due to prevailing temperature and humid condition in tropical areas like Benue state Nigeria. Consequently, production of wine from fruit may help reduce the level of postharvest loss and increase the range in type of wines. This study undertook production of wine from coconut fruit.... Continue Reading

ABSTRACT An alcohol detector: - is a electronic device that detect alcohol in the breath of a person that has consumed the liquire. In this project, the design involved the hardware module and software module. The hardware module consist of sensor circuit (MQ – 3), the pic (Microcontroller circuit), the L.C.D. Circuit and the alarm circuit. The... Continue Reading

ABSTRACT An alcohol detector: - is a electronic device that detect alcohol in the breath of a person that has consumed the liquire. In this project, the design involved the hardware module and software module. The hardware module consist of sensor circuit (MQ – 3), the pic (Microcontroller circuit), the L.C.D. Circuit and the alarm circuit. The... 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 12 The  food  potentials  of  tigernut  tubers  (Cyperus  esculentus)  locally  know  as  “aki  awusa”  in Igbo,  ”aya”  in  Hausa  and  “ofio”  in  Yoruba  were  evaluated.  The  proximate  composition  of 100g  of  raw  and  processed  tigernuts  showed  that  moisture  content  of... Continue Reading

A CASE STUDY OF COLLEGE OF EDUCATION, EKIADOLOR-BENIN ABSTRACT In this study, attempts have been made to investigate the effects of alcohol consumption and acquaintance rape in College of Education Ekiadolor. The statement of the problem is on the effects of acquaintance rape and its... Continue Reading

INTRODUCTION 1.1 Background of the study Antiseptics and disinfectants are used extensively in hospitals and other health care settings for a variety of topical and hard-surface applications. In particular, they are an essential part of infection control practices and aid in the prevention of nosocomial infections. Mounting concerns over the... Continue Reading