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Microbiology
Showing 1-390 of 399 Thesis
PREVALENCE AND ANTIMICROBIAL SUSCEPTIBILITY OF GRAM NEGATIVE BACTERIA IN THE URINE O...
In order to access the prevalence and sensitivity pattern of urinary pathogens, 60 midstream urine samples from students of Caritas University were investigat...
USING PALYNOMORPHS (POLLENS AND SPORES) TO BIOSTRATIGRAPHIC ZONATION...
Palynology is the study of micro organic material such as pollen grains and other spores especially as found in geological deposits. They are important group ...
PROXIMATE AND FIBER ANALYSIS OF MULTI-NUTRIENT FEED BLOCK MADE WITH PINEAPPLE PULP A...
This studyis was done in determination of the major constituents of feed and it is used to assess if a feed is within its normal compositional parameters or s...
ANTIBIOGRAM AND MICROBIAL CARRIAGE OF CAMPUS SHUTTLE DOOR HANDLES IN FEDERAL UNIVERS...
The transmission of infection via fomites constitutes a major threat to public health especially in the developing countries. This study was carried out to in...
MICROBIOLOGICAL ASSESSMENT OF INDOOR AND OUTDOOR AIR OF FAITH MEDIPLEX HOSPITAL, BEN...
This study was aimed at investigating the microbial load and the quality of indoor air Faith Mediplex Centre, Benin City, to ascertain their contribution to i...
ANTIMICROBIAL AND PHYTOCHEMICAL PROPERTIES OF YOUNG Cocos nucifera(COCONUT) WATER AN...
Cocos nucifera husk and Cocos nucifera water are traditionally used in the treatment of wide variety of diseases, it has been used from time immemorial for ...
The Effect of Weight on Blood Pressure of Hypertensive Patients...
This project work is aimed at investigating whether there is a relationship between weight and blood pressure of patients with high blood pressure.– To...
TIME SERIES ANALYSIS ON THE TOTAL NUMBER OF PATIENTS TREATED FOR MALARIA FEVER (BETW...
This project work revealed the rate at which people are infected with malaria the least square method used for analysis showed that people are infected with m...
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGURT PRODUCTION...
Yogurt is a fermented milk product, produced with a yogurt starter culture which is a mixed culture of streptococcus thermophilus and lactobacillus bulgar...
