BACTERIA ASSOCIATED WITH RAW AND COOKED FISH

There are many different types of bacteria that can be associated with raw and cooked fish. Some of the most common ones include: Vibrio parahaemolyticus: This is a bacteria that is commonly found in seawater and can be present in raw or undercooked seafood, particularly in warm water areas. Salmonella: This is a bacteria that […]

THE PRODUCTION OF BIOGAS USING COW DUNG AND FOOD WASTE

ABSTRACT The given information consists of three tables that outline the objectives, variables, and methods for a research project on optimizing anaerobic digestion for energy production. Table 1 describes the optimization of cow dung and chicken droppings for maximum energy production via co-digestion with lemon grass, using statistical analysis to identify the optimal ratio of […]

The influence of continuous assessment and students attitude on students performance in Biology

The need to evaluate students after an effective teaching and learning process is necessary. To this end, educationists have introduced a method of evaluation known as continuous assessment, which forms an integral part of Nigeria’s new policy on education, published in 1977 and revised in 1981, 1983, 1987, 1989 and 2014. The new policy stipulates […]

ASSESSMENT OF NUTRIENT AND ANTI-NUTRIENT COMPOSITION OF SOME INDIGENEOUS GREEN LEAFY VEGETABLES IN NIGERIA

ASSESSMENT OF NUTRIENT AND ANTI-NUTRIENT COMPOSITION OF SOME INDIGENEOUS GREEN LEAFY VEGETABLES IN NIGERIA Native vegetables are also sometimes referred to as wild vegetables or plants whose leaves, roots, or fruits are edible and used as vegetables by rural and urban populations as a result of tradition, custom, and habit. Indigenous vegetables are typically grown […]

A Study of the Antioxidant Activity of Phenolic Components of Natural Honey in Nigeria

The Study of the Antioxidant Activity of Phenolic Components of Natural Honey in Nigeria ABSTRACT. In this study, ten honey and five propolis samples from different geographical origins were tested. Both honey and propolis samples showed high content of total phenolic compounds (330-610 mg gallic acid equivalent (GAE)/100 g honey; 365-1022 mg GAE/g ethanol extract […]