SOLAR ENERGY AS A VIABLE ALTERNATIVE ENERGY SOURCE

 

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CHAPTER ONE

1.0   Introduction                                                          1

1.1   General Overview of Solar Energy as Alternative

Viable Energy Source                                              1

 

CHAPTER TWO

2.1   Alternative energy Sources                                      4

2.2   Types of Energy Sources                                         5

2.3   Solar Power Techniques                                          6

CHAPTER THREE

3.0   Methodology                                                         8

3.1   Sources of Energy                                                  8

3.2   Renewable Sources of Energy                                  10

3.3   Solar Energy as a Viable Alternative Energy Sources    11

 

CHAPTER FOUR

4.0   Results and Discussion                                            13

4.1   Energy from the Sun/Renewable Energy                    13

4.2   Application of Solar Technology                               16

 

CHAPTER FIVE

5.1   Summary                                                              17

5.2   Recommendations                                                  18

5.3   Conclusion                                                                    20

 

Bibliography                                                          22

ABSTRACT

 

We carried out a research work on the topic titled “Solar Energy as an Alternative Viable Energy Source”. We made enquiries from different sources like the internet and browsing out relevant and reliable information about the topic. It was not a practical work, but we got information on the already made practical work. We went to the library and consulted text books, journal, questionnaire which specifically specializes on the topic. We came to school and met some lecturers who are specialist in the filed. In summary, our findings was that solar energy converts sunlight into electricity, either directly using photovoltaic (PV) or indirectly using concentrated solar power (CSP). Photovoltaic systems use no fuel, and moduls typically last 25 to 40 years. The cost of installation and material involved is almost the only cost. There is very little maintenance required. Additionally, governments have created various financial incentives to encourage the use of solar power, such as freed in tariff programs said by (Zhengrong, 1987).

 

 

 

 

 

CHAPTER ONE

 

1.0   INTRODUCTION

1.1   GENERAL OVERVIEW OF SOLAR ENERGY AS ALTERNATIVE ENERGY SOURCE

For decades, scientists have been searching for viable alternative energy source that don’t use up our dwindling resources. Recent worries about the harmful pollutants caused by our traditional fuels have made the search for alternative energy even more urgent. One of the most promising alternative energy sources being developed is solar energy.

Solar energy is the energy derived from the sun through the form of solar radiation. Some are renewable and some are not. Renewable is term used for forms of energy that can be regenerated, or renewed, in a relatively short amount of time. The regeneration process may be continuous and immediate as in the case of derivation of solar radiation or it may take some house or months or years. This is the case of wind energy, hydro energy, biomass energy and the energy contained in marine current.

As early as 1980’s a 354 – MW solar energy power plants was built in the Mojane desert in California (Alkins, 1975) Here the heat contained in solar rays, concentrated by reflecting tough and raised to 4009, produced steam that runs a conventional power generation. When the sun is not shining, the plant switches to natural gas. The latest generation of this type of plant incorporates new engineering solutions and new scientific principles such as non-imaging optics, which make it possible to build much more efficient concentrators at lower costs. These developments open new prospects for the technology in the summits parts of the world solar technology that has already had a great impact on our lives is photovoltaic. Not in term of the amount of electricity it produces but because of the fact that – photovoltaic has works silently, not polluting the environment, can generate electricity whenever the sun shines, even in places were no other…

 

 

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USE OF COMPOSITE FLOUR BLENDS FOR
BISCUIT MAKING (PEANUT/CASSAVA FLOUR)

 

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ABSTRACT

Digestive and gingerroot biscuits were produced from composite flour blends – cassava flour, peanut butter, wheat flour and ginger flavour in different ratio mix digestive biscuit – (50 : 50; 10 : 30 : 60 and 10 : 90 ), Ginger biscuit (10 : 25 : 60 : 5, 10 : 85 and 50 : 45 : 5) respectively. Creaming method was used in the production of biscuits with the specified ingredients. Proximate analysis of the products were also determined; moisture content (1.5 – 4.5%), protein content (0.5 – 1.8%), fat content (14 – 1%), protein content (17.50 – 23.9%) and carbohydrate content (51. 51 – 60. 20%). Cyanide content of the cassava flour was also determined using the method of FAO (1984) and was shown to have no toxicity effect: 14. 85mg/g against 150mg/g, lethal dose.
The protein content of the peanut enriched biscuits were observed to be high while product C ranked best in terms of mean score using seven points hedonic scale; eight being the highest and two the lowest.

 

TABLE OF CONTENTS

CHAPTER ONE
1.0 Introduction
1.1 Statement of Problem
1.2 Objectives of the Study

 

 

CHAPTER TWO
2.0 Literature Review
2.1 Cassava Origin
2.2 Nutritive Value
2.3 Chemical Composition
2.4 Limitations of Cassava
2.5 Peanut Original
2.6 Chemical Composition
2.7 Nutritive Value
2.8 Limitations of Peanut
2.9 Biscuits
2.9.1 Flours for Biscuit Production
2.9.2 Type of Biscuit and their
2.9.3 Nutritive Value of Biscuit

CHAPTER THREE
3.0 Materials and Methods
3.1 Source of Raw Material
3.2 Method of Processing Cassava into flour
3.3 Method of Processing Peanut into Peanut Butter
3.4 Proximate Analysis of the Flours and Products
3.5 Manufacture of Biscuit Using Different Ratio Mix
3.6 Sensory Evaluation
3.7 Determination of Cyanide Content of Cassava

CHAPTER FOUR
4.0 Results / Discussion
4.1 Results
4.2 Discussions

CHAPTER FIVE
5.0 Conclusion and Recommendation
REFERENCES
APPENDIX
CHAPTER ONE

 

 

1.0 INTRODUCTION
Biscuits are the major products produced by the biscuit and crackers industries. Flour confectionery describes a large range of flour based goods other than bread manufactured from batter sponge or dough by mixing, kneading and may be created by fermentation, chemical or other means resulting in puff/flaky short or sweet product. Those that have their moisture content reduced to make them exceptionally brittle or crops are generally regarded as biscuits. (Okaka, 1997)
The word biscuit come from the Latin word Biscuit meaning twice cooked, baking at high temperature followed by drying at lower temperature (Okaka, 1997). The term biscuit and cookie are synonymous. The American Encyclopedia described biscuit as a form of bread baking soda as a raising agent rather than yeast.
Biscuit are a common feature of southern us cousine which can be served as a side dish with meal or as a breakfast item.

 

 

Biscuit is also said to be essentially bakery confectionery dried down to low moisture content name derived from Latin word for twice cooked, made from soft flour, mostly rich in fat and sugar and consequently of high energy content of 420 to 510kcal per 100g they are cherished by people of all ages and used at different meals and occasions as part of breakfast, snacks etc. they are eaten with butter and jam or jelly or as a part of a dish called “Biscuit and gravy”. Biscuits are also eaten covered in pizza sauce and cheese. Many varieties exist, both sweet and savoulry often produced in industrial quantities by large food companies. Sweet biscuit are commonly eaten as snack and may contain chocolate fruit, jam or nuts (peanuts).

 

 

Savoury biscuits are plainer and commonly eaten with cheese following a meal
The simplest form of biscuit is a mixture of flour and water but may contain fat sugar and other ingredients mixed together into a dough which is rested for a period, passed between rollers to make a sheet. The sheet is then stamped out baked, cooled and packaged. Biscuits are generally made from wheat flour but according to the topic of this project, “use of composite blends for biscuit making”. Some raw materials other than wheat have to be used in producing the flour for the biscuits. In order to get a superior product especially for crackers, the following factors are of importance – choice of flour for sponge and dough, selection of fermentation environment and the baking conditions. It is therefore necessary to search for raw materials that give flour of light quality.
Biscuits are classified based on their degree of enrichment and processing or by the method adopted in shaping them. Based on the enrichment criterion are hard dough, soft dough and batter biscuit respectively. (Okaka; 1997). Soft wheat is used in making flour for most biscuit and the softness is de to lower protein (gluten) content when compared with the hard wheat. Based on this fact, raw materials are chosen from other legumes such as Peanut and Roots such as cassava. Since they contain protein though in lesser quantity and quality.

 

 

Peanuts are one of the leading agricultural crops of the world and belong to the family leguminous. It is a source of edible oil and plant protein. The characteristic feature of legume seed protein is that they are markedly deficient in methionine and tryptophan. Infact, methioine is t he first limiting essential amino acid in almost all the legume grains. Peanuts contain about 26% to 35% protein with the peanut meal containing a large amount of nutritionally essential amino – acid. The seeds are nutritional and contain vitamin E, Niacin, folacin, calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamine, potassium etc (Ogbo; 2002). Peanut also contain a significant load of resveratrol, a strong antioxidant which inhibit lipid peroxidation of low – density lipoprotein (LOL), prevents the cytotoxicity of oxidized (LDL) and protects cells against lipid peroxidation. Hydrophilic aid lipophilic properties, it can as well provide more effective protection than other well known antioxidations such as vitamin C and E.
Peanut is used for different purposes, food (raw, roasted or b oiled, cooking oil), animal feed and industrial raw material. There are four varieties of peanut:- Virginia, Peruvian runner, Valencia and Spanish.
Cassava, one of the raw materials is an indigenous and stable food of millions of Nigerian people. The few misconceptions related to cassava especially with regard to its low nutritional value and its toxicity have been effectively challenged by National ad International Research Institutions. National Institutions like University of Agriculture Umedike in Umuahia who have succeeded in producing many Tropical Manioc Selection (TMS) varieties with an added advantage of low cyanide.
Despite the obvious advantages of cassava like being easily propagated by stem cutting. Relatively high yielder and excellent source of calories, cassava remained for some time a neglected crop in agricultural research and development activities to an extent not commensurate with its importance as food. However, some developments within the past 15 years have enhanced interest in the crop and research priority has been given to research on its improvement, increased production and utilization.
First, the International Society for Tropical Root and Tubers Crops was founded in 1967 to encourage research, increased production and utilization and exchange of information on tropical root and tuber crops including cassava yams, sweet potatoes and avoids. Second, among the International Institutions (International Institute for Tropical Agriculture – IITA – in Nigeria, and he International Centre for Tropical Agriculture – CIAT in Colombia) that have programmes giving high priority to research on the improvement, production systems, storage and utilization of cassava and other related training. Roots and Tubers Expansion Programme (RTEP was also put in place to develop and source for alternative uses of cassava as industrial raw material and create enabling market environment. High Quality unfermented flour”, including fortified cassava flours are now more accessible because of the improved processing and technological methods for processing cassava. These technologies can be used to produce particle / whole substitute for wheat flour from 540 100 percent in bakery and confectionery products such as biscuit, chin-chin etc. and some of these snacks have no noticeable change in texture, flavour, aroma nor colour.
The cassava flour is fortified with peanut butter in this project because of its high protein content, vitamins like vitamin E, which is a powerful antioxidant. The manufacture of good biscuit therefore depends mostly on the selection of correct flour for each type ad applying processed which are compatible such processes a re mixing, accretion and fermentation, laminating, baking and cooling (Okaka, 1997:- p. 155).

1.2 AIM / PURPOSE
As everybody including the federal government is putting effort together to induce foreign exchange conservation by means of local material utilization. It

 

 

 

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COMPARATIVE STUDY OF MICRO-ORGANISM ASSOCIATED WITH THE SPOILAGE OF BANANA

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ABSTRACT

The comparative study of microorganisms associated with the spoilage of banana. “Banana is a general term embracing a number of species or hybrid in the genus musa, family bacteria organisms, small pieces of decayed tissue from the leading edge of the lesion was transferred, by means of sterile techniques, to the SDA contained in covered dishes and incubated at room temperature (28-370c). The fungal and bacterial growth visible within 2-7 days. Each observed fungal and bacterial growth based on their morphological and cultural microscopic examination and this microscopic examination was done using the lactophenol staining technique. Some organisms like Erwinia species has been incriminated as pathogen, saprophyte or constituent of epiphyic flora of plants.

TABLE OF CONTENTS

CHAPTER ONE
1.1 INTRODUCTION
1.2 AIM AND OBJECTIVE
1.3 SIGNIFICANCE OF STDY
1.4 STATEMENT OF PROBLEM
1.5 LIMITATION
1.6 HYPOTHESIS

CHAPTER TWO
2.0 LITERATURE REVIEW
2.2 MOLDS
2.3 YEAST
2.4 BACTERIA
2.5 BACTERIAL SPOILAGE OF BANANA
2.6 FUNGAL SPOILAGE OF BANANA
2.7 OTHER FUNGAL SPOILAGE OF BANANA
2.8 CONTROL OF BACTERIAL AND FUNGAL DISEASES

CHAPTER THREE
3.0 MATERIALS AND METHOD
3.1 STERILIZATION OF MATERIALS AND MEDIA USED
3.2 PREPARATION OF SABORAUD DEXTTROS AGAR (SDA)
3.3 PREPARATION OF NUTRIENT AGAR
3.4 BACTERIAL/FUNGAL ISOLATION BANANA FRUIT
3.5 BACTERIAL ISOLATION AND IDENTIFICATION
3.6 FUNGAL ISOLAATION AND IDENTIFICATION
3.7 STAININMG TECHNIQUE FOR BACTERIAL ISOLATES
3.8 ISOLATION OF YEATS AND MOLD

CHAPTER FOUR
4.0 RESULTS
4.1 BACTERIAL EXAMINATION
4.2 FUNGI EXAMINATION

CHAPTER FIVE
5.0 DISCUSSION
CONCLUSION
RECOMMENDATION
REFERENCES

LIST OF TABLES

TABLE I: BIOCHEMICAL ISOLATES FOR BACTERIAL
TABLE II: FUNGI ISOLATE
TABLE III: BIOCHEMICAL TEST FOR YEAST ISOLATED
TABLE IV: SOURCES OF COLLECTION OF THE FRUITS
TABLE V: ORGANISMS ISOLATED AND THEIR FREQUENCIES

LIST OF FIGURES
FIGURE I: HOW ERWINIA SPECIE IS THE HIGHEST OCCURRENCE

FIGURE II: HOW ASPERFILLUS SPECIE IS THE HIGHEST OCCURRENCE

FIGURE III: THE LEAST OCCURRENCE IS CHROMOBACTERIUM SPECIE

FIGURE IV: THE HIGHEST AND ATHE LEAST OCCURENCES WERE ASPERGILLUS SPECIE AND RHODOTORULA SPECXIE

FIGURE V: THE GRAPHICAL REPRESENTATION OF THE FREQUENCY OF OCCURRENCE OF THE MICROORGANISM FOUND IN THE TESTED BANANA.

FIGURE VI: SHOWS THE FREQUENCY OF OCCURRENCE OF THE MICRO-ORGANISM FOUND IN THE SPOILT BANANA FRUITS.

 

 

 

CHAPTER ONE

1.1 INTRODUCTION
Banana may be defined as a personal seed plant that produces an edible fruits, usually seedless, belong to the species M. acuminata, or are hybrids M. acuminata, M. balbisnna. They are perennial herbs with long, the bases of these leaves (petioles) remain tightyly fused and form the trunk (Pseudostem) of a plant 2-9m (6-30-ft) in height (Ploetz, 1994),
“Banana” is a general term embracing a number of species or hybrids in the genus musa, family musceae. In some areas of the world bananas are grown only as ornamental plants or for fiber.
It is found in tropical regions. The banana is monocarpic, flowering and setting fruit once before sit dies. The inflorescence protective flag leaf. The flower stalk of most banana varieties is positively geotropic and bends from the vertical until its stip points towards vertical flower stalks are from 30 – 90 cm (1-3ft) along, tapered and covered in a sheath of over- lapparing bracks the flower are parthenogenic (self-fertile). And occur in group of 12-20 beneath the bracks.
At first, individual fruiots called fingers, make up the groups (hands) which are arranged in a spiral around the flower stalk, forming a bunch.
At fruit set, a healthy banana plant will have 8-12 leaves, fruits mature in 60-100 days after flowers first appears depending on the season and cultivan. New banana plants arise as suckers from an underground rhizone. As old planted die and new sucher are formed the rhizome expands and is called a mat. Banana are propagated by suckens, pieces of the Bluzome and by tissue culture (Ploetz 1994)
USES
Bananas contain about 74% waterm 23% carbohydrate, 1% protein and 0.5 %. A 4 – ounce banana without the peel is a good source of vitamin Bb, Potassium, and fiber.
Banana fruit may be eaten raw or as a cooked vegetable. The fruit can also be processed for a number of food products.
Ripe fruits can be pulped for puree for in a variety of products including ice cream, yoghurt, cake, bread, nectar, and baby food. Ripe banabas can be dried and eaten, or sliced canned with syrup, and used in bakery products, fruits salads and stoppings. Green (unripened) bananas can be sliced and fried as chips. Whole green fruits can also be dried and ground into flour. Vinegar and alcoholic beverages can be made from fermented ripe bananas. Other parts of the banana plant are consumed besides the fruits. The heart of the growing pseudostem is eaten in India. In Southeast Asia, the male bud is eaten as a boiled vegetable.

The banana leaves are not eaten but may be used for wrapping food in cooling. The banana foliage and pseudostems are used as cattle feed during dry periods in some banana producing areas. Culled bananas are used sto feed cattle and hogs. Bananas are a good energy source but need to be supplemented with protein. But not all micro-organisms associateeed with fruits are harmless”. This includes the lactic acid bacteria, coryne forms, pseudomonads, xanthomonads micrococci, amny fungi and coliforms.

These microorganisms do play an important role in the spoilage of food and dictate the shelf life of fresh fruits. Most healthy raw produce will have on them anywhere from a few thousand to millions of miucroorganisms per gram. The presence of many of these microorganisms is a concern for causing product spoilage.
Food spoilage is a major problems in all societies especially fruits, because they provide nutrients for us, also are excellent environment for the growth of micro-organisms.

Microbial growth as well as spoilage is controlled by factor related to the food itself or intrinsic factor and also to theenvironment where the food is being stored or what are described as extrinsic factors. Food composition is critical intrinsic factor that influences microbial growth, if a food consider primarily of carbohydrates, spoilage does not result in major odours. Thus, foods such as some fruits e.g. banana show spoilage by fungal growth. Also, PH of a food also is critical because a low PH a food also is critical because a low PH favours the growth of yeasts and mold.

 

 

 

 

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MICROOBIAL 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 and…

 

 

 

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INVITRO DETERMINATION OF BACTERIOCIDAL EFFECT OF GARLIC ON STAPHYLOCOCCUS AUREUS

 

 

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ABSTRACT

Invitro determination of bacteriocidal effect of garlic extract on staphylococcus aureus causing skin and urinary tract infection (UTI) on some female patients were studied.
High vagina swab (HVS) samples were collected randomly from selected number of patients who had symptoms similar to that of Staphylococcus aureus activities. The samples were inoculated on Macconkey agar and nutrient agar and incubated at 370c for 24-48 hrs. Colonies that appeared pinkish in whitish creamy and yellowish on nutrient agar were gram stained and examined microscopically. Also, biochemical tests were carried out in order to characterize the organism present in each positive sample 80% of the samples examined were found to react positively to Staphylococcal infections. It’s prevalence is more among the age range of 18 – 30 years. It is suggested that government should encourage public health education on the potency of the cheap and readily available antibacterial agent like garlic and it’s addition to daily dietary which will act as a prop drug especially to women to reduce the incidence of S. Aureus that causes skin and urinary tract injection. Garlic extract has been proved to be an excellent cure to the ailment.

 

 

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CHAPTER ONE
1.0 Introduction
1.1 Aim and objectives
1.2 Hypothesis
1.3 Delimitation
1.4 Statement of problem

CHAPTER TWO
2.0 LITERATURE REVIEW

CHAPTER THREE
3.0 Materials and method
3.1 Bacteriological culture
3.2 Sterilization
3.3 Collection and transport of specimens
3.4 Laboratory examination of H.V.S. Sample
3.5 Biocehmical characterization of isolates catalase
3.6 Procurement and extraction of garlic extract
3.7 Serial dilution
3.8 Disc preparation
3.9 Impregnation of thegarlic extract into the paper disc.
3.9.1 Sensitivity testing of garlic extract

CHAPTER FOUR
4.0 Result
4.1 preliminary identification of bacteria isolate
4.2 Biochemical test showing staphyloccoccus aureus
4.3 Sensitivity testing using garlic extract and three antibiotics indicating their zone of inhibition.

CHAPTER FIVE
5.0 Discussion, conclusion and recommendations
5.1 Discussion
5.2 Conclusion
5.3 Recommendation
LIST OF TABLES
PAGE
I The level of bacteria according to age range 37
II. Preliminary identification of bacteria isolate 38
III. Biochemical test carried out to identify staphylococcus
Aureus 39
IV Sensitivity testing using garlic extract and three
antibiotics 40
V Table for minimum inhibitory concentration 40
VI Bacteriocidal evaluation of garlic extract 41
LIST OF FIGURES PAGES

I CHEMICAL STRUCTURE OF ALLICIN 30
II Flow chart of garlic extract 30
III Flow chart of serial dilution 31
IV Disc before incubation 35
V Disc after incubation 36

 

 

CHAPTER ONE

1.0 INTRODUCTION
Allium satirum commonly known as garlic is an odoriferous plant belonging to a family lilacease. It is a small perennial herb with narrow flat leaves and surrounded by membranous patches, it is grown mostly in Northern Nigeria. It is used primarily for seasoning or spice and also for its medicinal property. The plant contain a medicinal properly just like other plants such as aloes, Indian liquorices, alligator pepper etc which are also found useful, although the extend is not accurately recorded.

The medicinal property of garlic is due to its “sulphur” content which was believed to be responsible for it’s medicinal value. Garlic as a medicinal plant has been widely used and found to be effective on number of serious infections. Other plants like the ones mentioned earlier also have their medicinal properly, some which is as a result of the presence of ackloids, volatile oils, polyphenol and some related sulphur compound contained in them. Similarly, some are found to be used as vermifuge, stimulating carminative toxic and also as condiments and for treatment of worm bites just like garlic.

The diluted juice of the fresh bulb is used externally as a mild antiseptic and the finely chopped cloves added to food act as an effective vermifuge. By the distillation of the bulb, a volatile oil consisting mainly of daily disulphide and allyl – prop disulphide is obtained. It is used to diminish cough in chronic bronchitic. Meanwhile, in this project work, we shall be working on garlic’s bacteriocidal effect on staphylococcus aureus. Garlic is one of the best known natural plant that provide sulphur.

Many of the sulphur containing compounds in garlic such as dietlyl – disulphide, propienyl methyl sulphide, allicin which stands as organic disulphide present in garlic inactivates the amino acid. Cysteine and such reactions of the garlic disulphide present in garlic may inhibit protein synthesis in microorganism. This reaction may have contributed to the bacteriocidal effect of garlic on bactenal cell. Garlic also contain a glycoside, vitamin B,C and D and allisation I and II, the volatile sulphur oil which form part of a vermifugal medicinal property. An antibiotic substance “allicin” which appear to be more bacteriostatic than bactericidal has been isolated from the cloves. Barley (1950). It has antibiotic effect on both gram positive and gram negative bacteria. Example Salmonella typhinurium, staphylococcus aureus, Bacillus Species, Eshericha Coli, etc. (Shelef, 1980).

Staphycoccus aureus is a predominant causative agent of skin and urinary tract infection among men and women. Therefore, urinary tract infection is referred to as infection affecting the urinary system comprising invasion of any of the tissues that make up the tract, extending from the renal cortex to the urethral meatus. Kunin, (1979). These diseases include cystitis – inflammation of bladder, Urethiritis – information of the urethra. Also, skin infection is referred to as infection affecting the skin. The organisms are present on the whole skin or part of the skin surface…

 

 

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