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ABSTRACT
The susceptibilities of Salmonella typhi and other pathogens to antibiotics and hot aqueous extract of Hibiscus sabdariffa were investigated using agar diffusion and agar well diffusion methods respectively. Salmonella typhi was sensitive to ampicillin, cetriaxone, ciprofloxacin, gentamycin of ofloxacin and perfloxacin. Nitrofurantoin, ampicillin, clarithomycin and augumentin are resistant. Escherichia coli, Klebsiella spp, and Staphylococcus aureus were sensitive to 50%, 70% and 60% of the antibiotics respectively.
Pseudomonas aeruginosa was resistant to all antibiotics. Hibiscus sabdariffa extract (0.6g in 6ml of sterile distilled water) was active against S. typhi at concentrations of 100mg/ml, 50mg/ml and 25mg/ml (inhibitions zone diameter IZDs = 23mm, 20mm and 16mm respectively). Staphylococcus aureus was susceptible to 100mg/ml, 50mg/ml, 25mg/ml and 12.5mg/ml of the extract with IZDs of 29mm, 18mm, 17mm and 14mm respectively. Klebsiella spp was susceptible to concentrations of 25mg/ml and 12.5mg/ml of the extract with IZDs of 15mm and 10mm respectively. Escherichia coli and Pseudomonas aeruginosa were resistant to all the concentrations of H. sabdariffa extract. It is therefore imperative to note that the use of medicinal plants is recommended to the Government and Industry.
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SIMILAR MICROBIOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
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1. ISOLATION IDENTIFICATION AND CHARACTERIZATION OF FUNGI ASSOCIATED WITH THE SPOILAGE OF CORN
» TABLE OF CONTENTSCHAPTER ONE1.0 Introduction 1.1 Statement of the problem 1.2 Aims/Objective of the Study 1.3 Limitation of the Study 1.4 Significance...Continue Reading »Item Type & Format: Project Material - Ms Word | 65 pages |
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2. EFFECT OF DIFFERENT CARBON SOURCES ON THE GROWTH OF ANTIMICROBIAL PRODUCING Bacillus Species IN Citrillus vugaris.
» CHAPTER ONE 1.0 INTRODUCTION Traditional fermented condiments (OGIRI EGUSI) based on vegetable proteins are consumed by different ethnic groups in Nig...Continue Reading »Item Type & Format: Project Material - Ms Word | 75 pages |
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3. COMPARATIVE TOXICITY OF CRUDE OIL AND KEROSENE ON THE GROWTH OF NITRIFYING BACTERIA ISOLATED FROM SOIL
» ABSTRACTCrude oil and kerosene have useful applications in the society and are, therefore, used as sources of income and energy. However, the spills a...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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4. BIOETHANOL PRODUCTION FROM SUGARCANE BAGASSE AND RICE STALK USING LOCAL STRAINS OF ASPERGILLUS NIGERANDSACCHAROMYCES CEREVISIAE AS CO-CULTURES
» ABSTRACT This study was aimed at producing an alternative energy source(bioethanol)from sulphuric acid and alkaline hydrogen peroxide treated sugarcan...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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5. ISOLATION AND IDENTIFICATION OF BACTERIA FROM FOOD VENDORS AND SOME VEGETABLE AVAILABLE AT OGBETE MARKET ENUGU.
» ABSTRACT Safety of food is a basic requirement of food quality. A total of 25 street food samples (Jollof rice, egwusi soup, ugu, water leaf and green...Continue Reading »Item Type & Format: Project Material - Ms Word | 66 pages |
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6. PHYTOCHEMICAL AND ANTIMICROBIAL ANALYSIS OF MYSTLETOE LEAVES
» CHAPTER ONE 1.0 INTRODUCTION The use of the leaves, stem and bark of the plants for medicinal purposes is an age long practice. Also in the modern tim...Continue Reading »Item Type & Format: Project Material - Ms Word | 55 pages |
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7. PHYTOREMEDIATION OF HEAVY METALS CONTAMINATED SOIL
» CHAPTER ONE 1.0 INTRODUCTION 1.1 Phytoremediation Phytoremediation is defined as the combined use of plants, soil amendments and agronomic practices t...Continue Reading »Item Type & Format: Project Material - Ms Word | 29 pages |
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8. ANALYSIS OF BUSH PEAR AND ITS OIL
» ABSTRACT The research project studies the analysis of pear and its oil. The mesocarp from edible African pear “DacryodesEdulis” were evalu...Continue Reading »Item Type & Format: Project Material - Ms Word | 91 pages |
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9. THE MICROBIOLOGICAL QUALITY CONTROL OF SOYMILK BEVERAGE SOLD IN INSITITUE OF MANGEMENT AND TECHNOLOGY CAMPUS 3 ENUGU.
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10. ISOLATION OF MICROCOCCUS FROM FERMENTED UGBA
» CHAPTER ONE 1.0 INTRODUCTION Ugba also called ukpaka is a popular food delicacy in Nigeria especially among Ibo ethnic group. It is rich in protein an...Continue Reading »Item Type & Format: Project Material - Ms Word | 54 pages |
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