- The Complete Research Material is averagely 52 pages long and it is in Ms Word Format, it has 1-5 Chapters.
- Major Attributes are Abstract, All Chapters, Figures, Appendix, References.
- Study Level: BTech, BSc, BEng, BA, HND, ND or NCE.
- Full Access Fee: ₦4,000
Get the complete project »

ABSTRACT
This study was undertaken to assay the elemental concentration in some Irish potatoes and soils from farmlands in an ex-mining area at Dahwol-vwana village, Jos-south L.G.A, Plateau state, Nigeria. The total heavy metal concentrations (for Irish potato and soil samples) were obtained using Atomic Absorption Spectrometer. It was observed from the soil sample concentration values gotten at the end of the AAS analysis (Pb, ranges from 0.0445-3.9343ppm; Cd, from 0.0086- 0.1200ppm and Zn, from 0.0751-39.0302ppm) are higher than the concentration values obtained from control area (Pb- 0.0088ppm, Cd-0.0029ppm and Zn-0.0101ppm), but lesser than the international threshold values (EU:- Pb-300ppm, Cd-3.0ppm and Zn-300ppm. USA: - Pb- 300ppm, Cd-3.0ppm and Zn-250ppm. UK:- Pb-70ppm, Cd-1.4ppm and Zn-200ppm). While that of Irish potatoes: - Pb, ranges from 0.0741-1.5042ppm; Cd, from 0.0081-0.0931ppm and Zn, from 0.1038-88.0503ppm). A modified sequential extraction procedure of Tessier et. al., (1979) was used in separating the total metal concentrations into four operationally defined fractions (exchangeable and carbonate, Fe and Mn oxides, organic matter, and residual fractions). Where it was discovered that the bulk of metals were partitioned to the residual fraction (Zn- 138.85ppm, Pb-55.59ppm and Cd-2.5ppm) which implies that the soils of the farmland are not polluted by any of the metals studied. Pollution indices also as compared with Banat et. al., (2005) standards, indicated minimal contamination of the soils matrix with Cd, which had enrichment factor value of
15.4 and I-geo factor of 4. The bulk partitioning of the metals onto the residual fraction indicates a lithogenic origin of the heavy metals, i.e. the heavy metals were directly inherited from the parent material, and also a low risk of contaminant transfer under normal cultural practices. However, heavy perturbation of the soil, such as mining, would lead to significant pollution of soil, and water bodies as well enhanced Irish potatoes and other plants uptake of the metals, thereby resulting in a threat of biomagnifications.
You either get what you want or your money back. T&C Apply

You can find more project topics easily, just search
-
SIMILAR FOOD SCIENCE & TECHNOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
-
1. THE PHYSICOCHEMICAL PROPERTIES OF HONEY
» CHAPTER ONE 1.0 INTRODUCTION Honey is as old as written history dating back to 2100 BC where it was mentioned Sumerian and Babylonian cuneiform writin...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
2. THE EFFECT OF DIFFERENT METHOD OF STORAGE ON NUTRITIONAL QUALITIES AND SENSORY ATTRIBUTES OF MIXED CITRUS JUICE
» CHAPTER ONE INTRODUCTION 1.1 Background to the study Fruits have been a part of human diet over the years. They are also considered as food supplement...Continue Reading »Item Type & Format: Project Material - Ms Word | 69 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
3. 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 ascertai...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
4. ADVANCE EFFECT OF FERMENTED MILK SALE BY FULANI WOMEN ON CONSUMERS
» CHAPTER ONE INTRODUCTION 1.1 Background of Study Food safety and quality is a global topic of public concern. Salmonella is a Gram negative bacteria, ...Continue Reading »Item Type & Format: Project Material - Ms Word | 68 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
5. PROFITABILITY AND TECHNICAL EFFICIENCY ANALYSIS OF RICE PRODUCTION IN ESAN CENTRAL AND NORTH EAST LOCAL GOVERNMENT AREA OF EDO STATE
» ABSTRACT This research was designed to access the Profitability and Technical Efficiency Analysis of Rice Production in Esan Central and North East Lo...Continue Reading »Item Type & Format: Project Material - Ms Word | 65 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
6. PRODUCTION OF OGIRI FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED OGIRI
» CHAPTER ONE INTRODUCTION “Ogiri” is a local condiment inform of oily paste with strong putrial and ammonial odour made from some fermentat...Continue Reading »Item Type & Format: Project Material - Ms Word | 81 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
7. MICROORGANISM ASSOCIATED WITH THE SPOILAGE OF POST-HARVEST SWEET POTATOES
» CHAPTER ONE INTRODUCTION One of the most pressing problems facing the developing nations is food scarcity. Salami and Popoola, (2007); Kana et al., (2...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
8. PROXIMATE COMPOSITION AND ANALYSIS OF CUCUMBER AND SPINACH LEAVES
» ABSTRACT The proximate composition and analysis of cucumber and spinach leaves was to assess the nutritional value of cucumber and spinach leaves by a...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
9. A DETAIL STUDY ON COAGULATION AND FLOCCULATION FOR REMOVAL OF NON-SETTLEABLE IN WATER TREATMENT
» CHAPTER ONE INTRODUCTION BACKGROUNG OF STUDY Coagulation Flocculation is an important process in water and wastewater treatment used for the removal o...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT
-
10. EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI.
» ABSTRACT Additives used in food processing can be natural or synthetic in nature. The use of natural additives in food processing has been encouraged ...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
Instant Download | Chapter 1-5 | FOOD SCIENCE & TECHNOLOGY DEPARTMENT