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Items In Project Materials Listing | Final Year Research Project Topics & Materials In PDF & Doc | iproject

• 1. ACRYLIC PAINTING ON A PICTORIAL REPRESENTATION OF READING CULTURE AMONG STUDENTS...

  » Abstract Reading is the beginning of a learning process and so reading has a lot to do with the academic performance of a student. the research work which dwells on leading culture at fine art students of IMT is timely and of immense importance because the fine art as part of the skills in studying their course. The research notice that leading with kindle most times affect the artists site art th...Continue Reading »

  Item Type: Project Material |  65 pages |  8,001 engagements | 

• 2. ULI IN MGBOKO-ODOBO FESTIVAL

  » ABSTRACT          The aim of any visual communication design is to satisfy the aesthetic and sensational view of the public. As such the study highlights only on the Uli design in Mgboko Odobo Festival, with Aku Community as a case study. We also examines the application of Aku Uli motifs in the production of sketches and painting for promoting aesthetics, communication practices and prac...Continue Reading »

  Item Type: Project Material |  65 pages |  9,091 engagements | 

• 3. A CONCRETE WORK OF PIETA

  »  CHAPTER ONE   INTRODUCTION          When a phrase like this is raised La’ pieta a several question will come to peoples thought or mind. What do we mean by La’ Pieta? Great deals of works have been done about the La’ Pieta.   La’ Pieta refers to the subject of Christ in the Lap of his sorrowful mother, the Blessed Virgin Mary, after He had been crucified and removed from the cr...Continue Reading »

  Item Type: Project Material |  65 pages |  7,015 engagements | 

• 4. ANALYSIS OF PHYSICAL AND CHEMICAL PROPERTIES OF SOYA BEAN

  » CHAPTER ONE INTRODUCTION 1.1 Background of the Study Soy processing industries select raw material based on weight, moisture, impurities and grain damage. Differences in chemical and physical properties of soybean cultivars are not taken into consideration in soyfood processing. Information on these characteristics could help food industries obtain products with better functional, nutritional and ...Continue Reading »

  Item Type: Project Material |  65 pages |  10,650 engagements | 

• 5. THE EXTRACTION AND PRODUCTION OF ESSENTIAL OIL FROM CASHEW NUTS

  » ABSTRACT This study was carried out to extract essential oils from cashew shell and its kernel and to characterize the oils; with the view to ascertain their suitability for consumption and other uses. Soxhlet apparatus was used for the extraction using hexane as solvent. The physical and chemical properties of the extracted oil were analyzed. The percentage oil extracted from the shell of the cas...Continue Reading »

  Item Type: Project Material |  65 pages |  13,496 engagements | 

• 6. PRODUCTION OF BREAD USING WHEAT AND CASSAVA BLEND FLAVOURED WITH GINGER

  »   CHAPTER ONE 1.0     INTRODUCTION Bread is a staple food prepared from a dough of flour and water usually by baking. It is a good source of good nutrient such as macronutrients (carbohydrates protein, and fats) and micronutrients (minerals and vitamins) that are essential for human health. Its origin dates back to the Neolithic era and is still one of the consumed and acceptable staple food...Continue Reading »

  Item Type: Project Material |  65 pages |  13,903 engagements | 

• 7. PRODUCTION OF JAM USING BANANA/ITS NUTRITIVE VALUE

  » ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and acid as these contributes towards the formation of go...Continue Reading »

  Item Type: Project Material |  65 pages |  13,162 engagements | 

• 8. EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEATBAMBKA GROUNDNUT BLE...

  »  ABSTRACT Study of effect of storage time on the functional properties of wheat (Triticum Aestivum) and Bambrara Groundnut (Voandzeia Subteranea) Flour Blends.                       The flour blends comprised of wheat (WT) 1005, Banbaranut (BG) 100%, WBZO 70% wheat and 30% Bambaradnut, WB20 80% wheat and 20% Bambara and WBSO, 50% wheat and 50% Bambara. The blends was stored ...Continue Reading »

  Item Type: Project Material |  65 pages |  0 engagements | 

• 9. ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WI...

  » ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples B, C, D, E, and F, (containing the same ingredients) were leavened at 200 c, 250 c, 300  c and 40 c respectively. Similarly, sample A which served as the contol was leavened at 30c. the following proof heights were rec...Continue Reading »

  Item Type: Project Material |  65 pages |  5,777 engagements | 

• 10. PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS...

  » ABSTRACT           Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this order were blended together, sample A 9:5:1:1:1, B5:2:1:1:1: C 4:3:2:2:2: D6:...Continue Reading »

  Item Type: Project Material |  65 pages |  0 engagements | 

• 11. THE EFFECTS OF DIFFERENT PROCESSING TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SO...

  » ABSTRACT   Soymilk was processed from soymilk (Glycine Max) seed using that different processing techniques: A       Hot extraction method B.      Cold extraction method C.      Soaking before hot extraction method.           The soymilk samples were subjected to sensory evaluation using 9 point hedonic scale and proximate analysis.           Result obtained...Continue Reading »

  Item Type: Project Material |  65 pages |  6,194 engagements | 

• 12. PRODUCTION OF JAM USING BANANA ITS NUTRITIVE VALUE

  » ABSTRACT Production of jam is a process being advocated for the preservation of our seasonal fruits during their fruiting period. This work is aimed at producing jam without the combination of fruits and to produce without adding colourants or flavour and the important parameters for the preparation are firm ripe fruits rich in pectin sugar and acid as these contributes towards the formation of go...Continue Reading »

  Item Type: Project Material |  65 pages |  5,977 engagements | 

• 13. EFFECTS OF DIFFERENT PROCESSING METHODS OF AFZELIA AFRICANA (AKPALATA) SEED FLOU...

  » ABSTRACT Afzelia africana seeds (African Oak) were processed into flour using three different treatments. The treatments include: rawAfzelia Africana flour (sample A) the control. The seeds were cracked and dehulled. The boiling method, the seeds were boiled for 20 mins at 1000C (sample B) and soaking method, the seeds were soaked for 5 days (sample C), both were dehulled sundried,milled and sei...Continue Reading »

  Item Type: Project Material |  65 pages |  6,653 engagements | 

• 14. IMPORTANCE OF UTAZI GONGRONEMA LATIFOLIUM AND NCHUANWU OCIMUM GRATISSIUM

  » ABSTRACT The research work was focused on the possible vitamin composition of Utazi (Gongronema  latifolium) and Nchuanwu (Ocimum gratissimum) leaf juice. Here, it was only the vitamin A and C that were scientifically tested for. Where upon, it was discovered that Utazi had 1.14mglml of vitamin A and 34:61mg1 100m1 of vitamin C, while Nchuanwu had 2.14mglm1 of vitamin A and 30.76mg1 100m1 of vi...Continue Reading »

  Item Type: Project Material |  65 pages |  7,647 engagements | 

• 15. NUTRIENT COMPOSITION FUNCTIONAL AND ORGANOLEPTIC PROPERTIES OF COMPLEMENTARY FO...

  » ABSTRACT Complementary foods were formulated using sorghum, African yam bean and crayfish. The nutrient composition, functional properties and organoleptic attributes of the formulated complementary foods were investigated. The different flours were combined in the ratios of; 70:20:5, 80:15:5, 75:20:5, of sorghum, African yam bean and crayfish respectively. Cerelac, a commercial sample served as c...Continue Reading »

  Item Type: Project Material |  65 pages |  5,679 engagements | 

• 16. PRODUCING AND SENSORY EXAMINE THE BISCUIT USING WHEAT FLOUR CASSAVA FLOUR ABACHA...

  » Abstract Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the production of Abacha flour. Thin slices of boiled peeled tubers were soaked in water for 12 hours before drying and milling into Abacha flour. African Yam Bean was sorted and soaked in water 12 hours and milled into flour. Biscuit was baked with ...Continue Reading »

  Item Type: Project Material |  65 pages |  0 engagements | 

• 17. INVESTIGATION OF ANAEROBIC PROCESSES IN SEPTIC TANK AS A WASTEWATER TREATMENT OP...

  » CHAPTER ONE INTRODUCTION 1.1 BACKGROUND The septic tank system is the most widely used onsite treatment system for domestic wastewater. In fact, most developing countries (Nigeria inclusive) lack the technology and economic power to construct and operate sewerage systems for conveyance of domestic wastewater to central sewage treatment facilities, so a greater population rely on the septic tank sy...Continue Reading »

  Item Type: Project Material |  65 pages |  7,469 engagements | 

• 18. SOIL SURVEY

  » ABSTRACT The soil investigation is the research carried out to assess the properties of water in a given volume of soil, the ratio of the weight of given volume of soil sample to the weight of an equal volume of water at a standard temperature and pressure, by knowing the percentage of the various grain sizes present in a soil, to distinguish between silt and clay, the quality and suitability of t...Continue Reading »

  Item Type: Project Material |  65 pages |  8,625 engagements | 

• 19. AN INVESTIGATION INTO QUALITY OF AGGREGATE IN ROAD CONSTRUCTION

  » ABSTRACT The current extensive use of low quality aggregate in Nigerian road for engineering applications is of concern because their appear to be a level of ignorance surrounding their existing properties and implications. This project was conceived for the purpose of comparing the crushed aggregate deposits in Isi Agu Abia State and mac Daniels Abakiliki. One sample each were obtained from diffe...Continue Reading »

  Item Type: Project Material |  65 pages |  8,126 engagements | 

• 20. DESIGN OF MOLTEN SALT COOLER IN PROCESS PLAN FOR PRODUCTION OF 2-7 X 104 TONNES/...

  » ABSTRACT   The general approach to any design of a process plant involve an advanced network of Chemical Engineering processes. This equipment design project was carried out to design a molten salt cooler (heat exchanger) for production of 2.7 x 104 tonnes/year capacity of phthalic anhydride by direct synthesis of gaseous naphthalene. The information concerning the design of this equipment was go...Continue Reading »

  Item Type: Project Material |  65 pages |  5,713 engagements | 

• 21. DESIGN AND FABRICATION OF MAIZE CORN ON COB TRAY DRYER

  » ABSTRACTThis study was carried out to generate a design data, design and fabricate a maize corn on cob tray dryer used by maize farmers. Ripped maize corns with husks were bought from the market and preserved to retained its moisture content, dehusked and thereafter, dried to a given percentage moisture content of 15%. This was done by laboratory dryer. The drying rate data was generated and the h...Continue Reading »

  Item Type: Project Material |  65 pages |  7,616 engagements | 

• 22. CONSTRUCTION OF INDUSTRIAL BARROW

  » ABSTRACT             The constructional project involved the construction of an industrial barrow of standard size was constructed.           The process used went across various Engineering practice. These involved the procurement of galvanized steel of 0.00mm to 300mm thickness. Some galvanized steel rods and pipes were also used for the construction.           The...Continue Reading »

  Item Type: Project Material |  65 pages |  5,165 engagements | 

• 23. CONSTRUCTION OF SHEEL AND TUBE HEAT EXCHANGER

  » ABSTRACT             The aim of this project was to construct shell and tube heat exchanger with fixed boundless. A heat exchanger that would cool 5 x 5 x 10 – 3 kg/s of steam at a calculated heat load of 152 – 395/S was fabricated. The steam is to reach the heat exchanger from a distillation column at a temperature of 300k. The specification of  the layout as well as the detail...Continue Reading »

  Item Type: Project Material |  65 pages |  5,818 engagements | 

• 24. THE CONSTRUCTION OF SIEVE EQUIPMENT

  » ABSTRACT             The sets of seizes with shocker which was fabricated and assembled in the chemical engineering pilot plant was aimed at providing the students with a machine that will aid them in practical involving the separation of solid particles. Besides this, it was also fabricated sizes or diameter of the solid particles of a substance by allowing it pass through the pores or...Continue Reading »

  Item Type: Project Material |  65 pages |  5,402 engagements | 

• 25. UTILIZATION STUDIES

  » ABSTRACT           This study has its theme as a utilization studies of Enugu coals with the view of studying its properties, classification, preparation storage etc comparing coals obtained from different locations.           The Enugu coal is a sub bitummous and non coking coal.  It is very rich in waxes and resins, thus it may be suitable for the production of liquid fuels...Continue Reading »

  Item Type: Project Material |  65 pages |  5,500 engagements |