THE INCIDENCE OF HOOKWORM

(ANCYLASTOMA DUODENALE) IN STOOLS OF PUPILS IN PRIMARY SCHOOLS IN ENUGU – EAST L.G.A OF ENUGU STATE

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ABSTRACT

This work studies the incidence of hookworm caused by Ancystoma duodenale among three in. Enugu – East Local Government Area. Out of 180 samples used for the study, 10.5% (19) were positive for hookworm infestation while 89.4% (161) were negative.

The study revealed that Abakpa Nike Housing Estate, Abakpa, had the highest incidence of 13.3% (8), followed by Holy Cross Private School, Ugwuegede, Abakpa with 10% (6) and least in Solid Base Private School, Trans Ekulu, Abakpa with 8.3% (5).

Also the incidence of hookworm infestation was found to be more among children within the age range 6 – 7 years of age (in class 2) whereas there was a reduction within the older age group of 8 – 12 years ie those in classes iv to vi.

There was high incidence of hookworm in Abakpa Nike Housing Estate Primary School probably because or poor hygienic and poor sanitary conditions with indiscriminate dumping of wastes.

 

 

TABLE OF CONTENTS

CHAPTER ONE
Introduction

CHAPTER TWO
Literature Review

CHAPTER THREE
3.0 Materials and methods
3.1 materials
3.2 Methods
3.2.1 Population sampled
3.2.2 Collection of samples
3.2.3 Presentation techniques
3.2.4 Laboratory Analysis

CHAPTER FOUR
Results

CHAPTER FIVE
Discussion
Conclusion and recommendation
References
Appendix

 

CHAPTER ONE

INTRODUCTION
Hubert and Harold (1979) state that hookworm is one of the prevalent diseases in the world. And that it is not limited to the tropical and sub – tropical areas around the world but may be encountered in temperate climates.

The hookworms, which infect man belong to the family Ancylostomidae and class Nematoda. And there are two species Necator americanus and Ancylostoma duodenale (sub family Ancuylostominae). These two species have different geographical distributions.

There is a presently considerable overlap, of their distribution, though N. americanus tends to be more abundant. However, there is a third species, Terniderns derminutus which is a common parasite of baboons and monkeys, especially in Zimbabwe. And the disease caused by Ancylostoma duodenale is called Ancylostomaiasis.

Furthermore, Ancylostoma duodenale is more sub-tropical in its range, commonly found in Southern Europe, Northern Africa, China, South America, Japan, Asia and Southern United States. Whereas, Necator americanus is a predominant species in Africa, India, South-East, China, Pacific Islands, Brazil and Southern United States.

Hookworms are small and slender about half an inch (10 to 13mm) in length while the female is longer than the male. Hookworms are intestinal parasites which attach themselves to the intestinal lining (mucosa) by the means of their hooked mouths and feed on the blood by puncturing the blood vessels with their sharp teeth. The female works produce large numbers of eggs which the human host expels in his stools. Symth (1996).

OBJECTIVE OF THE STUDY
i. To determine the incidence of hookworm in pupils in primary…

 

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ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA MEAT

(CASE STUDY OF ENUGU).

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ABSTRACT

This project work is carried at the isolation and characterization of pathogenic bacteria from hawked suya meat, were bought in full from the sellers and was collected in raps of aluminum foil. It was then taken to the laboratory for analysis the samples were homogenized and serial dilution of the sample was made out using 5 ml sterile pipette and test tubes.

The dilution were then cultured on different media, macconkey agar, nutrient agar and blood agar end later incubated at 370c for 24 hours. Discrete bacteria colonies were observed and each colomy was gram stained and examined microscopically. Biochemical test were carried out to confirm the particular bacteria present.

Bactering isolated were Staphylococcus aureus, Bacillus, lactobacillus, streptococcus and Escherichia coli. Most at this microorganisms isolated are pathogenic and are toxic when ingested in contaminated suya meat.

They are capable of causing illness. For instance staphylococcus aureus produce air exotizcin and can with stand temperature of 1000c for 30 minutes. When ingested, if cause intoxication manifesting in 4-5 hours with acute diarrhoes vomiting and gastroertrities lasting 6-8 hours.

 

TABLE OF CONTENT

CHAPTER ONE
INTRODUCTION
Aims and objective
Hypothesis
Statement of problem
Significance
Limitation
CHAPTER TWO
Literature review

CHAPTER THREE
Materials
Reagents
Media used
Sugar used for biochemical test
Preparation of media
Collection of samples
Method used
Pour plate method
Staining technique used
Biochemical test used
Coagulates test
Motility test
Indole test
Sugar fermentation test
CHAPTER FOUR
Result of the analysis
Identification of the isolate
Confirmatory result

CHAPTER FIVE
Discussion and conclusion
Recommendation
References

 

CHAPTER ONE

INTRODUCTION
Meat is an animal product. It is that part of animal that provides major source of protein in west African food.
There are different types of meat from different types of animals, eg pork meat (pig) multon (goat) beef (cow).

Meat can be served as prepared meat product eg corn beef, fried meat, cooked meat and suya, meat (smoke meat). Meat is perishable food and its composition is ideal for the growth of wide range of spoilage bacteria. Public concern has vison due to numerous food scandals such as those surrounding bovine spongiform encephalopathy and roof and mouth disease epidemics and food borne disease which remain substantial burden .

we can meet those challenges with an improved and global food safety control system. One possible improvement would be a repid and accurate detection system for microbial spoilage. This technique should ideally also be non destructive and give result in real time for application in highly automated food processing environment.

Suya meat is produced by smoking the raw beet with the addition of some syices, salt, oil, groundnut cake and flavors. The meat is first sliced into smaller pieces and the spices are rubbed onto it, it is later oven driedor over local source of heart. This allows the meat to get dried properly with the right taste before is gold to the consumers.
This is gold at a specific joint or howked when it is Gold at joint it is constantly kept warm over fire source.

The hawked saya meat is carried about in open basin from place to place thereby exposing it to dust and other effects of the environment so doing harmful organisms find their ways into the meat there by coursing for poisoning.

Food poisoning is an illness with acute gastro ertritis as a major symptom caused by the ingestion of food counting my harmful micro organizer or harmful substances. Tomatari (1983).
Some of the micro organisms present in suya causes food poisoning when consumed are Salmonella typhi staphylococcus aureus clostridum butilinum, clostridium preferring Bacillus cereces streptococcus progenies.

Some of these micro organisms in meat cause off shavours which make the meat to be unfit for eating and also reduce the taste value…

 

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THE DETERMINATION OF THE ACTIVITIES AND SPECIFICITY OF ENZYMES IN FERMENTATION OF STARCH – FROM MAIZE

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ABSTRACT

The Anatomy of this project write-up encompasses the ordinary look of enzymes as organic molecules, rather it sheds more light into the comprehensive view and determination of the catalytic and specific activity enzymes particularly- DIASTASE, MALTASE and ZYMASE can exploit in industrial application, also critically important is the selective ways of providing fundamental data which allows the society-particularly small-scale brewers to understand and exploit the chemistry of fermentation by enzymes. The method employed in this project involves three processes namely.
1. The preparation of the enzymes by fermentation
2. The preparation of the starch substrate from maize
3. The overall process development involving both the products of the 1st and 2nd processes.

The results of the method and procedures employed in this project are. That enzyme activities in biochemical processes involves catalysis- through binding of the enzyme molecule and the substrates. Finally, all enzymes in fermentation of starch whose catalytic properties rely on their molecular structure and arrangement are stabilized by interactions between their constituents. This is conclusively evident in the chemistry of the fermentation process in starch which is later discussed and highlighted in this write-up.

THE DETERMINATION OF THE ACTIVITIES AND SPECIFICITY OF ENZYMES IN FERMENTATION OF STARCH – FROM MAIZE

 

TABLE OF CONTENTS

CHAPTER ONE
Background Information
Aim of the Study
Objectives of the Study
Significance of the Study
Statement of Problem

CHAPTER TWO
Literature Review
Chemistry of Fermentation
The Role of the Enzymes

CHAPTER THREE
Materials and Methodology
Materials and equipments
Methodology and procedures
The Process Development
Preparation of the Enzymes by Fermentation
Preparation of the Starch Substrate from Maize
Flowchart representing the Overall Process Development

CHAPTER FOUR
Results
Conclusion

CHAPTER FIVE
Recommendation
REFERENCES

 

 

CHAPTER ONE

1.0 INTRODUCTION
1.1 BACKGROUND INFORMATION
The primary aim of this project is center on the determination of the catalytic and specific activities of enzymes in fermentation of starch from maize.

These enzymes are DIATASE, MALTASE and ZYMASE.
This determination study is made possible through certain unique properties which these collection of enzymes possess.
Speaking in concrete terms, ENZYMES serve as bio-catalysts, speeding up chemical reactions, like those involved with fermentation of starch. Enzyme molecules accelerate the rate of reactions, often by many orders of magnitude, thereby allowing the substance involved undergo a chemical breakdown.

Enzymes in fermentation of starch go about their work in an ASSEMBLY-LINE fashion; each enzyme performing a specific task at a particular stage of the fermentation process. For instance, the enzyme-MALTASE, breaks down MALTASE into two isomeric fermentable sugars namely Glucose and Fructose; thereby preparing another stage for another enzyme to act during the fermentation process. Enzymes in fermentation process especially in starch; perform their work at blinding speed.

A single molecule of enzyme can catalyze thousand of chemical reactions per second. This is because enzymes in fermentation reaction particularly in starch; have a marked ability to accelerate the reaction and also to promote the specific processes involved under the chemically mild conditions which prevails in the fermentation process.

In all ways, these enzymes readily make essentials physiochemical contributions to the fermentation process by virtue of their organized and involved three dimensional structure which reveals certain regions on the enzyme surface where small solute molecules or ions can bind reversibly. Such solutes are called LIGANDS; a farm borrowed from ORGANOMETALIC CHEMISTRY.

There may be many ligard binding sites on the surface of an enzyme, but each site usually possesses the power to bind only a limited range of ligards, by virtue of the character of the site. The term “CHARACTER” is there used to cover not only the three-dimensional shape of the site but also its charge characteristics and to what degree if is hydrophobic or hydrophilic.

The character of a binding site is clearly a function of the amino acid side chains that are brought together there by the folding of the polypeptide chain. Enzymes are distinguished from other protein molecules by having ACTIVE SITES. The substrate binds at the…

ACTIVITIES AND SPECIFICITY OF ENZYMES IN FERMENTATION OF MAIZE STARCH

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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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