Home » Science Lab Technology » THE DETERMINATION OF THE ACTIVITIES AND SPECIFICITY OF ENZYMES IN FERMENTATION O...
THE DETERMINATION OF THE ACTIVITIES AND SPECIFICITY OF ENZYMES IN FERMENTATION OF STARCH - FROM MAIZE
Sold By: Joe Project Store | Item Type: Project Material | Report this? | Attributes: 65 pages | 1-5 chapters | Amount: ₦5,000 | 9 orders. | Marked useful: 8,693 times
Delivery: Within 24 hoursABSTRACT The Anatomy of this project write-up encompasses the ordinary look of enzymes as organic molecules, rather it sheds more light into the comprehensive view and determination of the catalytic and specific activity enzymes particularly- DIASTASE, MALTASE and ZYMASE can exploit in industrial application, also critically important is the selective ways of providing fundamental data which allows the society-particularly small-scale brewers to understand and exploit the chemistry of fermentation by enzymes. The method employed in this project involves three processes namely. 1.The preparation of the enzymes by fermentation 2.The preparation of the starch substrate from maize 3.The overall process development involving both the products of the 1st and 2nd processes. The results of the method and procedures employed in this project are. That enzyme activities in biochemical processes involves catalysis- through binding of the enzyme molecule and the substrates. Finally, all enzymes in fermentation of starch whose catalytic properties rely on their molecular structure and arrangement are stabilized by interactions between their constituents. This is conclusively evident in the chemistry of the fermentation process in starch which is later discussed and highlighted in this write-up. TABLE OF CONTENTS Title page Certification Dedication Acknowledgement Abstract CHAPTER ONE 1.1 Background Information 1.2 Aim of the Study 1.3 Objectives of the Study 1.4 Significance of the Study 1.5 Statement of Problem CHAPTER TWO 2.1 Literature Review 2.2 Chemistry of Fermentation 2.3 The Role of the Enzymes CHAPTER THREE 3.0 Materials and Methodology 3.1 Materials and equipments 3.2 Methodology and procedures 3.3 The Process Development 3.4 Preparation of the Enzymes by Fermentation 3.5 Preparation of the Starch Substrate from Maize Flowchart representing the Overall Process Development.
This material content is developed to serve as a GUIDE for students to conduct academic research
Delivery: Within 24 hours
Advertise Here
Not what you were looking for? Perform a search
What's your project topic?
Comment on Facebook:
Related Project Materials
- 1.
THE PREVALENCE OF MALARIA AMONG PREGNANT WOMEN ON ADDMISSION IN IMO STATE SPECIALIST HOSPITAL OWERRI
THE PREVALENCE OF MALARIA AMONG PREGNANT WOMEN ON ADMISSION IN IMO STATE SPECIALIST HOSPITAL OWERRI ABSTRACT A study was made to determine the prev...More »
Item Type: Project Material | 40 pages | 14,561 engagements |
- 2.
ANALYSIS OF SOME MINERAL CONTENTS OF COCONUT WATER
CHAPTER ONE Introduction Background of the Study The coconut (Cocos nucifera L.) is a tropical plant which belong to the order Arecales and f...More »
Item Type: Project Material | 50 pages | 11,423 engagements |
- 3.
DETERMINATION OF SOME TRACE ELEMENTS IN RAW PERIWINKLE Tympanotonus fuscatus
CHAPTER ONE Introduction Trace elements are natural components of the earth’s crust; they are stable and persistent contaminants of coastal...More »
Item Type: Project Material | 50 pages | 7,637 engagements |
- 4.
ESTIMATION OF THE LEVEL OF SOME HEAVY METALS IN SOIL COLLECTED FROM AN AGRICULTURAL FARM
Chapter One 1.0 Introduction Heavy metal refers to any metallic chemical element that has a relatively high density and is toxic or poisonou...More »
Item Type: Project Material | 50 pages | 9,346 engagements |
- 5.
MICROBIOLOGICAL ANALYSIS OF DRY CASSAVA PEEL USED IN THE PREPARATION OF PIG FEEDS
CHAPTER ONE 1.0 Introduction Manihot esculenta with common names ‘‘cassava’’, is a woody shrub of the spurge family, Euphorbi...More »
Item Type: Project Material | 50 pages | 8,781 engagements |
- 6.
BACTERIOLOGICAL EXAMINATION OF FRIED SNAIL
INTRODUCTION Snails belong to class Gastropoda, a classification that includes land, freshwater and sea snails and slugs. Snail’s ancestors are ...More »
Item Type: Project Material | 34 pages | 7,132 engagements |