THE MICROBIOLOGICAL QUALITY CONTROL OF SOYMILK BEVERAGE

SOLD IN INSITITUE OF MANGEMENT AND TECHNOLOGY CAMPUS 3 ENUGU.

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ABSTRACT

The study is aimed at evaluating the microbiological quality control of soymilk beverage sold in I.M.T campus 3 Enugu. The soymilk samples were collected randomly from all the soymilk hawkers in campus 3 I.M.T Enugu. 30 soymilk samples were collected and used for the study. All the sample were freshly prepared, serial dilution of the soymilk samples was carried out. The sample were cultured using the streaking method on nutrient and Macconkey agar media Gram staining and microscopic examination was carried out to identify the organism. Biochemical test were finally carried out to confirm the implicated organism. The bacteria implicated in this study were staphylococcus sp and escherichia coli.

TABLE OF CONTENTS

CHAPTER ONE
1.0 INTRODUCTION

CHAPTER TWO
2.0 literature review
2.1 Processing of soybeans
2.2 Nutritional value of
2.3 Soymilk and the human health
2.4 Spoilage of foods
2.4.1 Microbial activities
2.4.2 Food pests

CHAPTER THREE
3.0 Material and method
3.1 Materials
3.2 Methodology
3.2.1 Microbiological examination
3.2.2 Gram staining
3.2.3 Biochemical test for identification

CHAPTER FOUR
4.0 Result

CHAPTER FIVE
5.0 Discussion
5.1 Conclusion
5.2 Recommendation
REFERENCES
APPENDIX

LIST OF TABLE

TABLE 1:
The colony morphology, gram reaction and optimum growth temperature of the isolates.
TABLE 2
Biochemical test of Bacterial isolates in the samples

LIST OF FIGURES

FIG 1
Sketch of process flow diagram for extraction of soymilk
Fig 2:
Staphylococcus specie as found on nutrient agar and macconkey agar
Fig 3:
Escherichia coli as found on macconkey agar.

 

CHAPTER ONE

INTRODUCTION
The three basic needs of man are food shelter and clothing but food has been proved to be the most important. Food has been defined as that which can be eaten to nourish the body. Since the economic situation is getting worse day by day, it becomes imperative that an alternative soymilk be provided to improve nutrition status.

Soybeans (Glycine max) is a member of the family legminosae, sub family papilnonaceae (Howell and Caldwell, 1972) Ezedinma F.O.C 1964) it is an annual summer legume be4ing that it is found in the hairy pods of an erect bushy legume native to Asta and have been reported to have originated from eastern and where used as food as long as before the existence of written record. It is highly proteinous in that it contains a large proportion of assailable protein, have carbohydrate having no starch at all. The protein of soybeans are glycinun, phaseolin, and legumlin are equally good source of B- comple vitamins and minerals (James et al 1992). They are also known to contain best blance of essential ammoniac’s and that is why it is usually referred to as the miracle legume or the poor mans meats”.

SOYBEAN PRODUCTION
Originally confined to the temperate zone is no spreading rapidly into tropic particularly in Brazil and other parts of south American in India and in the far East Inspite of being one of the earliest filed crops, soybeans was introduced into Nigeria shows that Benue state and Kogi state is the most important soybeans producing are in the country. In Nigeria, nearly all of the soybeans production estimated at 30,000 tons is for human consumption and in response to increasing demand for. Soybeans as a source of protein and vegetable oil, National programmes in Nigeria have expanded their research on the crop since 1981) ( III A Annual report 1983).

Soymilk, which is traditionally an equeous extract of whole soybeans has been of considerable interest to nutritionists as a possible substitute for cow or human milk due to its advantage over many other protein source in that no allergenic properties have been associated with it so far. Therfore it is recommended for infants who are allergic to cows milk (food and food production Encyclopedia 1971)

Soymilk has been made in china for generation and its consumption is fast gaining ground in Nigeria (Ahmed 1984; bashiell et al, 1990) soymilk has been recommended by physicians for years to patients who are allergic to cows milk and now it is being recommended to those who have suffered from or are prone to degenerative heart diseases and who need a milk with unsaturated fat as a replacement for dairy milk. (Ahened 1984)

IMPORTANCE OF LEGUMES AS FOOD
Generally legumes contain 17-25% protein except soybeans which contains about 40% protein and 40-70% carbohydrate. Legume seeds are also good sources of minerals such as phosphorsphrous and iron (Bresani and Elias, 1974; stegel and fawceth, 1976) except for soybeans and groundnuts, which contains 18% and 48% oil respectively (Muller and Tobin 1980) legume seeds their utilization is impaired by inherent constraints such as the presence of several antinutrients and toxic components despite their high nutrient content. Legume seeds are generally low in fats and oils.

Consequently legume seeds as protein souces despite the fact that legume protein are cheaper. However, with adequate processing legumes are safe and nutritious.

Today. In Nigeria, the house holds use of various Nigerian Families and communities all over the country. Food recipes have been developed for those based mainly on soybean and those in which soybean I incorporated so as to increase the nutrient content especially…

 

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EXAMINATION INCIDENCE OF MALARIA INFESTATION CAUSED BY  SPECIES OF PLASMODIUM

IN ENUGU METROPOLIC  (A CASE STUDY OF PARKLANE HOSPITAL ENUGU)

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ABSTRACT

The incidence of the infestation of plasmodium species (P.Falciparum, P. Vivax, P.Ovale, and P. alaria) which causes human malaria in Enugu metropolis was conducted at Parklane Hospital using their patients. Thick and thin, smear of blood were made and examined after proper staining. The staining method which proved effective were the Giemsa and Liesman staining method. It was observed that P.Falciparum was most prevalent of the fair species while P.Ovale has occurrence. The report from P.Malaria and P.Ovale were not significant to be recorded. Prevalent is higher in children than in Adult.

EXAMINATION INCIDENCE OF MALARIA INFESTATION CAUSED BY  SPECIES OF PLASMODIUM

 

TABLE OF CONTENTS
CHAPTER ONE
1.0 Introduction
1.1 Aim and Objective
1.2 Statement of problem
1.3 Hypothesis
1.4 Justification
1.5 Limitation of the study
1.6 Scope of the study

CHAPTER TWO
2.0 Literature review
2.1 The parasite
2.2 Plasmodium species and their distributions
2.3 Clinical features and pathology of the species
2.4 The transmission Dynamics/Life cycle
2.5 Differences in Plasmodium species

CHAPTER THREE
Material and method
3.0 Materials
3.1 Procurement of sample
3.2 Stock solution
3.3 Technique of staining thick films using Giensa stain
3.4 Technique of stain of thin film using Leisman stain

CHAPTER FOUR
4.0 Results and data collection
4.1 Results
4.2 Comparism of incidence of malaria
4.3 Data Analysis

CHAPTER FIVE
5.0 Discussion, Recommendation and Conclusion
5.1 Discussion
5.2 Recommendation
5.3 References
LIST OF TABLE
Pages
Table 1: Differences in plasmodium species 29

Table 2: Age distribution of target population 35

Table 3: Sex distribution of the incidence of malaria
on the first day 35

Table 4: Comparison of the incidence of malaria by
species of plasmodium 36

Table 5: Sex distribution of the incidence of malaria
on the second day 36

LIST OF FIGURES

Figure 1: The life cycle of malaria parasite 3

Figure 2: Diagram of thick and thin film 27

Figure 3: The Gametocyte of P. Vicax and P.Ovale 31

Figure 4: The trophozoite of P. Vivax and P. Ovale 32

Figure 5; The trophozoite of P. Malaria and P falaparum 33

Figure 6: The Gametocyte of P. malaria and P falciparum 34

Figure 7: Graph showing incidence of malaria By species
of plasmodium on the first day using table one 37

Figure 8: Barchart showing incidenced of malaria by
species of Plasmodium on the first day using
table one 38
Figure 9: Sex distribution of the incidence of malaria
on the first day using table 2 39
Figure 10: Graph showing the incidence of malaria on the
second day using table 3 40

 

CHAPTER ONE
1.0 THE BACKGROUND INFORMATION

Malaria is a febrile illness caused by a protozoan of the germs plasmodium present public health problem and cause suffering and premature death in tropical and subtropical countries, because of htier ample rainfall; and long periods, of warmth which favour both mosquito breeding and human infection (Adams and Magraitt 1980,),

In many endemic area, malaria increases and difficult to control because of the resistance of the parasite to antimalaria drings and the failure of vector control measures: At present, about two billion population live in malarious zone. Every year, 200-300 million people are due to the disease. Most of the victims are children under five (5) and pregnant women in areas of stable malaria (intence malaria) transmission.

Malaria also poses a risk to travellers, tarists and immigrants and exotic cases of malaria are
There are four species of Plasmodium which infects humans. although infection is generally cases occur in the USA and other countries which are otherwise free of malaria transmission. Falciparum, and Plasmodium vivaz, which are found throughout malaria belt. Plasmodium malaria is widely distributed but less common Plasmodium Ovale is rare but it tends to replace P. Viax in west Africa where it has been linked with Lack of Duffy blood group by (John Murray, 1880).

The life cycle of the malaria (Plasmodium protozoa) includes of the malaria (plasmodium protozoa)includes three basic stages. The first stage occurs in the mosgintos body (Exogenous stage). The second and the third stages take place in a persons body (exogenous stage) the first stage begins where the mosginto bites Samoan who has malaria. Plasmodium enter the insects body and reproduce in its stomach. The protozoan young tin their way into the mosguito saliva. The second stage occurs after the mosquito bites another person. Plasmodia.
During the third stage, each plasmodium invades a red blood cell, where it multiples again. The infected blood cells eventually rapture and release large numbers of plasmodia, which invades additional red blood cells. This invasism, multiplying and cell rupture by, the parasites continues, causing the periodic attacks of fever that are typical of malaria. An attack occurs each time the red blood cells rupture. Some plasmodia develop further in human blood and are able to reproduce in a mosquitoes body. They enter the insects body when the mosquito bites a person their life cycle begins again…

EXAMINATION INCIDENCE OF MALARIA INFESTATION CAUSED BY  SPECIES OF PLASMODIUM

 

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MICROBIAL EVALUATION OF RAM MILK FROM A DIARY FARM

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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 105 to 9.5 x 107 counts on Nutrient agar ranged from 9.0 x 104 to 8.0x 105 counts on blood agar ranged from 7.0x 104 to 9.8×10 while counts on Mac country agar ranged between 5.0x 102 to 5 . 0 x 10. The Acid fast bacilli staring did not show a single bacillus, an indication of tubercle free. The gram staring result indicate single chains clusters gram positive bacilli and gram negative bacilli which are characteristics of staphylococcus spp streptococcus spp lactobacillus spp and coliform. it is suggested that milk maids and milk processors should endeavor to wash the udder of the con, sterols their equipment and containers as well as improving their personal hygiene during milk collection . these will contribute to the quality of products in our milk industries as well as the good health of man especially the fulani cattle rearers that drink without pasteurization.

 

 

TABLE OF CONTENT

CHAPTER ONE
1.0 introduction
1.1 Background information
1.2 Statement on problem
1.3 Aim and objective of the study
1.4 Hypethesis
1.5 Justification of the study
1.6 Limitation of the study

CHAPTER TWO
2.0 Literature Review
2.1 sources of raw Milk
2.2 . composition of raw milk
2.3 Raw Milk as a growth medium
2.4 Sources of contamination of raw Milk.
2.5 Contaminant of raw Milk

CHAPTER THREE
3.0 Methodology
3.1 material and apparatus
3.2 collection of sample
3.3 preparation of culture media
3.4 Quantitative analysis of total bacteria.
3.4.1 Direct Microscopy
3.4.2 Viable plate count
3.4.3 Gram sating
3.4.4 Acid fast Bacilli stain

CHAPTER FOUR
4.0 Results and Discussion
4.1 results
4.2 discussion

CHAPTER FIVE
5.0 Conclusion And Recommendation
5.1 Conclusion
5.2 Recommendation
Reference
Appendix
CHAPTER ONE

INTRODUCTION
1.1 BACKGROUND INFORMATION
Milk is defined as a secretion of mammary gland of female animals. It is an exceptionally good source of protein which is of a high biological value in promoting the growth of children (ihekorany and Ngoddy, 1985). Milk is decribed as a good of outstanding interest, which is designed by nature to be complete good for very young mammals (fox and Cameron, 1980).

Milk contains a wide variety of constituents and contains most of the food factors associated with bacterial nutrition. Milk as a single food is of high nutritional value and is associated with spoilage microorganisms. At the time milk leaves the udder of the healthy cow, it contains few bacteria these stem from milk ducts and cistern.

During the milking process, bacteria are usually added from various sources. In hand milking the sources are air the hair of the animal manure, the milkers equipment such as pails, feed and machine, most of these environmental factors are less important. However, the milking equipment may serve as an important source of contamination if it is not carefully cleaned and sanitized (ihekoronye and Ngoddy, 1985) .

After milk has been drawn it is rapidly cooled to 45 of prevent contaminants from multiplying. To eliminate pathogens from milk the process of pasteurization is applied. This involves application of heat below the boily point (fraizer and westhoff, 1978).

1.2 STATEMENT OF PROBLEM
Mike as a food of high nutritional value is highly associated with microorganisms. As a result of this contamination of raw milk, it not sterilized and taken directly or used for production of milk products, causes disease to man and also contribute to the spoilage of milk..

 

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EVALUATION OF THE PERFORMANCE OF SECCHAROMYCES CEREVISAAE ISOLATE FROM PALM-WINE

IN VINEGAR PRODUCTION FROM OR ANGE JUICE.

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ABSTRACT

This project work aims at understanding the role of yeast in the vinegar production. This involves the breaking down of glucose molecule in the orange must into ethanol and carbon dioxide and water. The strains of the yeast used was sacharomyces cerevisiae isolated from palm-wine. The procedure and processes of isolating it which involves the palm-wine on the nutrient media after contrifugating the palm-wine and the supernatant was discarded.

The isolated pure yeast cell was cultured with a selective yeast extract agar (YEA) to produce enough inoculum for the fermentation of the orange must. The yeast was inoculated into the orange must and the action of the yeast (seccharomyces cerevisiae) was careful examined to understand and observe the performance of the yeast in the production of vinegar from orange must. The activities which was examined daily by careful observation of the plated culture to evaluate the rate of changes from first day till the fifth day of the fermentation process.

Also, gram stain reaction was carried out to identify the possible contaminant of the inoculated culture. The result was tabulated and described based on the various test carried out and the colonies of the possible contamination was desecribed.

 

CHAPTER ONE

INTRODUCTION

Vinegar is an alcoholic liquid that has been allowed to allowed to sour. It is primarily use to flavour and preserve foods and ingredient in salad dressing and marinades. Vinegar is also use in a cleaning agent. The word is from the French vin (wine) an aigre (sour) costman et al, 2005).

Vinegar is made from the oxidation of ethanol in wine, cider beer, fermented fruit juice or nearly any other liquid containing alcohol. It is generally known to be made from a variety of diluted alcoholic products, the most common being wine, beer and rice. Commercially, vinegar is produced either by fast or slow fermentation process. Slow methods are generally used with traditional vinegars and fermentation proceeds slowly over the course of weeks or months. The longer fermentation proceeds slowly over for the accumulation of nontoxic slime composed of acetic acid bacterial and soluble cellulose, known as the mother of vinegar. Fast methods adds mother of vinegar ie bacterial culture to the source liquid and then add air using a venture pump system or a turbine to promote oxygenation to give the fastest fermentation. In fast production processes, vinegar may be produce in a period ranging from 20 hour to three days (Johnston et all, 2004).

However, micro organism perform a lot of important activities in the process vinegar production. The fermentation of orange juice into ethanol and subsequent oxidation to produce vinegar is carried out by a strain of yeast specie. There are thousands of yeast blowing in the wind and living in the soil on leaves, stems, vines and grapes. Amongst the 15 known genera, it was only one particular genus that are favourd in wine making. From Greek word for sugar (sakchar) and fungus (myke).

Sacharomyces is the genus that is favoured for the production of wine, bread and beer. The process of wine production furthermore to specify the particular specie of this genus, thus. Sacharomyces cerevisiae by a strain known as sacharomyces ellipsodeus (Kramer, 1966).

This yeast are unicellular eucaryetic fungi which can be isolated from various sugar rich source including palm wine (okafor, 1972; Okaghue, 1988). Where as palm wine is a local alcoholic beverage obtained from different kind of palm trees, such as the oil, raffia and date species. The species elacis guineesis is the most exploited because of its oil and sap, which are widely consumed in sourthen part of the country. Besides, its sap constitute a good growth medium, for numerous micro-organism, especially of yeast, lactic acid bacteria. Palm wine is also used locally as traditional raising agent in dough making and also to produce a local spirit by adding sugar. Nigeria palm wine yeast has been used to develop baking yeast (Ejiofor et al, 1994).

Presently, most of our industries depend on commercially isolated yeast in production of wine. Also, the process of transportation of commercial yeast can lead to the loss of it’s sensitivity. Again the cost of purchasing and transporting the commercially made yeast affect the production rate in the fermentation industries. This project work will therefore look for an alternatives approach on how to obtain yeast (sacharomyces cerevisia) by using local source (palm wine) which could give a large number of yeast.

 

 

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PRODUCTION OF STARCH-BASED ADHESIVE FROM CASSAVA

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ABSTRACT

Starch was extracted from cassava tubers using the wet extraction method. Various formulations were developed and hence optimum quality was obtained. The formulations were produced by gelatinization process and were based on varying the quality of the additives used.

The test carried out on the formulations include:- determination of the PH. The PH of the formulated adhesive is 6.8 while is fairly comparable. Solid/moisture content of the formulations are 19.4% and 82.2% respectively and that of standard is 15-30% and 65-85% respectively.

The tack time of the formulated adhesive was 16 minutes which is also comparable to the standard which is 15 minutes. Shelf life of the formulated adhesives has exceeded more than two months and it is still suitable showing that it could be equal to the shelf life of market.

Finally the wettablility of the formulations were comparable with the wettability of market adhesives.

 

 

 

TABLE OF CONTENTS

 

CHAPTER ONE

Introduction                                                                                 1

1.1     Scope                                                                                          3

1.2     Statement of problem                                                                   4

1.3     Objectives                                                                                    4

1.4     Hypothesis                                                                                   5

1.5     Limitations                                                                                   5

CHAPTER TWO

Literature Review                                                                        7

2.1     Classification of adhesives                                                           7

2.2     Molecular structure of starch                                                       27

2.3     Forms of processed starch                                                          29

CHAPTER THREE

Materials and method                                                                             32

3.1     Materials                                                                                      32

3.1.2 Method                                                                                         32

3.1.3 Extraction of starch from cassava                                                 32

3.1.4 Production of adhesive from cassava                                            33

3.2     Test analysis                                                                                34

3.2.1 PH determination                                                                          34

3.2.2 Determination of tack time                                                            35

3.2.3 Solid / moisture content determination                                          35

3.2.4  Wettablilty determination                                                             36

3.2.5 Storage life determination                                                             36

CHAPTER FOUR

Results                                                                                         37

4.1.0 PH values                                                                                     37

4.1.1 Tack time determination                                                               38

4.1.2 Solid and moisture contents                                                          38

4.1.3 Wettability                                                                                    38

4.1.4 Storage life                                                                                   39

CHAPTER FIVE

5.0     Discussion, conclusion and recommendations                            40

5.1     Discussion                                                                                  40

5.2     Conclusion                                                                                  42

5.3     Recommendation                                                                         43

Reference                                                                                     45

 

 

 

 

 

 

 

 

APPENDICES

Appendix     A       –         classification of adhesives

Appendix     B        –         solid and moisture content

determination

Appendix     C        –         standard glue samples and their

Characteristics.

 

 

 

 

 

 

 

 

 

 

 

 

LIST OF FIGURES

FIGURES

GLUCOSE MOLECULES

LINEAR AMYLASE STARCH MOLECULES

BRANCHED AMYL PECTIN STARCH MOLECULE

 

 

 

 

 

CHAPTER ONE

 

INTRODUCTION

Essentially all adhesive can be classified as either organic or inorganic material and each of these groups may be further subdivided.

Some of these products are not new for example, the naturally occurring organic adhesives have been in use ever since, the first shellfish attached itself to a rock. And there is a good evidence o the ancient Egyptians using inorganic material to bond furniture. The development of adhesives has continued over the centuries to meet the requirements of various civilizations, but it was not until the industrial revolutioin that demands were made for major advances in adhesive technology. As a result of the availability of metal in large volume and the introduction of plastics, problem arises-including that of how to join this diversity of materials. In a quest to find the solutions to these problem, lead to the current development in adhesive technology. (lees, 1989).

Adhesives exist in a variety of forms, liquid paste, film, powder, granules and in solid forms. Materials being fastened together by adhesives are called substrates or adherends. For an adhesive to fasten a material it must displace sir and other contaminants on the surface of the material, this phenomenon is known as wetting while the resulting assembly is the adhesive joint. Compositions of adhesives include binders such as starch, solvent which is the media in which the binders are dispersed to become a spreadable liquid, gelatinzers fillers, thickeners and preservatives to control microbial activities.

Two types of adhesives exists, these are organic adhesives. The organic adhesive is subdivided into natural and synthetic adhesives. The natural adhesives include animal gllue, casein glue, starch e.t.c. while the synthetic adhesives include the thermoplaswtic resins, polyesters, urethanes e.t.c.

The inorganic type are the cement, soder and silicates. (Lees 1989).

A study of starch and its derivatives shows that starch is the principal water dispersible natural polymer used industrially as adhesives. Chemically starch is a carbohydrate having the empirical formular (c6H10O5)n. it is a soft white powder second in abundance only to cellullose. It occurs particularly in grains, example maize, sorghum etc, in tubers example cassava, yam and in stem example cassava, yam and

In stem example sago palm.

 

It must be emphasized that starch-based adhesives are produced as a result of the ability of starch to gelatinize at a certain temperature. The gelatinizattion process involves hydrolysing of the starch to form gel, paste or solution. Starch based adhesive also include the degraded or converted starch such as dexxtin.

Adhesives generally found its applications in industries and starch-based applied in packaging labeling, book-binding, leatherworks etc. essentially adhesives especially the synthetic types found their application in components needed to make many products such as aircraft, corrugated cartons, plywoods, automobiles, envelopes, stamps, non woven fabrics etc.

The adhesive produced in this project will find its application mainly in paper bonding. Starch-based adhesives are cheap because, the raw materials are cheap because, the raw materials are cheap, readily available and give strong adhesion in low concentration in water. (De Bussy, 1972).

 

1.1     SCOPE

The scope of the project was concentrated on the extraction of starch from cassava, which was dried and later used to carry out several ranges of formulation aimed at obtaining adhesive. The adhesive produced were tested for solid/-moisture content, PH, tach time, wettability and washablitiy. It was also compared with the standard and existing types in the market.

 

1.2     STATEMENT OF PROBLEMS

As a result of the availability of metal on large volumes and the introduction of plastics, problems arises on how these diversity of materials could be joined. It has been observed that bonding by mechanical means such as welding, riverting, hailing etc does not give evenly stress distribution in the bonded area. Also use of mechanical method of thin to inhibited where the furthermore bonding..

 

 

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