Explore Project Topics on: production of brown sugar using sugarcane

The Kenya Sugar industry has not been able to produce enough sugar to meet the domestic  demand. The low production of sugar and low income to the farmer is caused by unsustainable  land use practices occasioned by uncontrolled land subdivisions. This research is important as it  helped in identifying the priority needs of the farmers and how... Continue Reading

TABLE OF CONTENTS DECLARATION APPROVAL DEDICATION iii ACKNOWLEDGEMENT iv ABBREVIATIONS AND ACRONYMS ix ABSTRACT x CHAPTER ONE 1 1.0 Introduction 1 1 .1 Background information 1 1 .1.1 Strategic issues ofthe scheme to Farmers Cane Growers AssociationsMlSSlON 2 l.1.2TheSACCOS 4 1.2 Statement ofthe Problem 5 1 .3 Research Objectives 7 1.3.1 General... Continue Reading

PRODUCTION OF BLACK AND BROWN POLISH BROWN POLISH ABSTRACT This project is aimed at producing black and brown polish of good quality. For clearity, polish is a substance rubbed on the surface of materials to make them smooth and shiny. Polish has being of immense importance in protecting leather surfaces and enhancing their beauty. To produce a... Continue Reading

ABSTRACT This project is aimed at producing black and brown polish of good quality.  For clearity, polish is a substance rubbed on the surface of materials to make them smooth and shiny. Polish has being of immense importance in protecting leather surfaces and enhancing their beauty. To produce a standard polish, hard waxes such as carnduba wax,... Continue Reading

ABSTRACT This project is aimed at producing black and brown polish of good quality.  For clearity, polish is a substance rubbed on the surface of materials to make them smooth and shiny. Polish has being of immense importance in protecting leather surfaces and enhancing their beauty. To produce a standard polish, hard waxes such as carnduba wax,... Continue Reading

THE PRODUCTION OF SUGARCANE, IRISH POTATO AND OTHER TRADITIONAL TUBER CROPS (NVUH,  TINGTYOEN, BWARKHAM, NGWAN, LAA,WUR-LAAWUR AND NGAAR  IN MWAGHAVUL LAND,(1850-1970). CHALLENGES AND PROSPECTS CHAPTER ONE GENERAL INTRODUCTION 1.1    Background of the Study The choice of agricultural land used has for some times, been a focus of many research... Continue Reading

ABSTRACT An equipment design project was carried out to design an inverter (Bioreator) or the production of 100,00 metric tones per year of ethanol from sugar cane. An inverter is a part of process equipment used in ethanol production from sugar cane. While the rest process equipment include crusher, filter, centrifuge, fermented, distribution... Continue Reading

ABSTRACT An equipment design project was carried out to design an inverter (Bioreator) or the production of 100,00 metric tones per year of ethanol from sugar cane. An inverter is a part of process equipment used in ethanol production from sugar cane.  While the rest process equipment include crusher, filter, centrifuge, fermented, distribution... Continue Reading

ABSTRACT The investigation carried out of Emmanuel Hospital Eket in Eket Local Government Area AkwaIbom State. Random sampling technique of 20 patient with equal ration to male and female. These research to was conducted to determine or estimate the glucose or sugar level of the youth, and ageing adult, secular Question like what is the hormonal... Continue Reading

ABSTRACT This work was on the effect of potash on microbial activity on cooked brown beans.  Two samples: A and B for Beans cooked with potash and without potash respectively were used. Pour plate techniques and Biochemical tests were carried out to isolate and confirmed the presence of... Continue Reading

CHAPTER ONE 1.0     INTRODUCTION 1.1   Background of the Study Proteins are essential nutrients for the human body (Hermann, 2002). They are one of the building block of the body tissue, and also serve as a fuel source. As a fuel, protein contain 4kcal 7kj) per gram, just like carbohydrates and unlike lipids, which contain 9kcal (37kj) per... Continue Reading

Abstract This research examined the stabilization of laterite against water penetration on earth (mud) roofs, using Locust Bean Pod Ash (LBPA) and Sugarcane Straw Ash (SCSA). The laterite soil was collected from pits around Hagagawa quarters of Bichi Local Government Area. It was stabilized with different mix ratios of 14, 22 and 30 per cent of... Continue Reading

CHAPTER ONE 1.0 INTRODUCTION 1.1 Background of the Study Proteins are essential nutrients for the human body (Hermann, 2002). They are one of the building block of the body tissue, and also serve as a fuel source. As a fuel, protein contain 4kcal (17kj) per gram, just like carbohydrates and unlike lipids, which contain 9kcal (37kj) per gram. The... Continue Reading

ABSTRACT Sugarcane as an agricultural product is a readily available source of food for its sugar content. However, Sugarcane Bagasse Ash (SCBA) is the bi- product formed at sugar industries from the burning of sugarcane after the sugar content has been extracted. Sugarcane Bagasse Ash (SCBA) is a fibrous waste product containing mainly aluminum... Continue Reading

ABSTRACT Sugarcane as an agricultural product is a readily available source of food for its sugar content. However, Sugarcane Bagasse Ash (SCBA) is the bi- product formed at sugar industries from the burning of sugarcane after the sugar content has been extracted. Sugarcane Bagasse Ash (SCBA) is a fibrous waste product containing mainly aluminum... Continue Reading

. CHAPTER ONE 1.1    BACKGROUND OF THE STUDY Eggs (like other agricultural products) are perishable and consequently require proper and effective storage to reduce post harvest losses. Eggs are delicacies relished in both rural and urban areas with chicken eggs being the most popularly produced and consumed (Fasina  et al ., 2012). Eggs are... Continue Reading

ABSTRACT This study examines the Negative effects of brown envelop in the practice of journalism in Nigeria. Data was collected by triangulation method, that is, quantitative and qualitative research methods which helped tremendously in obtaining rich and accurate data from participants. The major findings of this study showed that a lot of... Continue Reading

ABSTRACT This study examines the Negative effects of brown envelop in the practice of journalism in Nigeria. Data was collected by triangulation method, that is, quantitative and qualitative research methods which helped tremendously in obtaining rich and accurate data from participants. The major findings of this study showed that a lot of... Continue Reading

ABSTRACT The comparative evaluation of the bacterial and fungal diseases associated with Saccharum officinarum (Sugarcane) in ethnobotanical garden of Wesley University, Ondo was carried out through different microbial processes. The objectives of this work were to comparatively evaluate bacterial and fungal diseases associated with sugarcane in... Continue Reading

ABSTRACT The comparative evaluation of the bacterial and fungal diseases associated with Saccharum officinarum (Sugarcane) in ethnobotanical garden of Wesley University, Ondo was carried out through different microbial processes. The objectives of this work were to comparatively evaluate bacterial and fungal diseases associated with sugarcane in... Continue Reading

ABSTRACT  Introduction This study on 'Training and Employee Productivity' was carried out in Kakira Sugar Limited, Jinja District. In Kakira sugar limited there seemed to be no training of employees so the study was to establish the relationship between training and productivity. The purpose of the study was to establish the relationship... Continue Reading

Working capital management is a key issue in financial decision making since its overall goal is to ensure that a firm is able to continue its operations and that it has sufficient ability to satisfy both maturing short-term debt and upcoming operational expenses which directly affects the liquidity and eventual profitability of the company.... Continue Reading

ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%)... Continue Reading

    ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were prepared. Ten volunteers were gathered for the sensory evaluation in this case tasting of the... Continue Reading

ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were prepared. Ten volunteers were gathered for the sensory evaluation in this case tasting of the solution, the... Continue Reading

ABSTRACT  This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%)... Continue Reading

ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were prepared. Ten volunteers were gathered for the sensory evaluation in this case tasting of the solution, the... Continue Reading

ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were prepared. Ten volunteers were gathered for the sensory evaluation in this case tasting of the solution, the... Continue Reading

ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, 1%, 0.1% and 0.01%) were prepared. Ten volunteers were gathered for the sensory evaluation in this case tasting of the solution, the... Continue Reading

Abstract This chapter comprises of the background to the study, statement of the problem, purpose of the study. According to Daft (1998), Motivation is referred to as the forces either internal or external to a person that a rouse enthusiasm and persistence to pursue a certain course of action. Heinz and Koontz (1993), defined motivation as a... Continue Reading