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The Determination Of The Activities And Specificity Of Enzymes In Fermentation Of Starch – From Maize

Type Project Topics
Faculty Sciences
Course Microbiology
Price ₦2,500
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Key Features:
- No of Pages: 21

- No of Chapters: 03
Post-UTME Past Questions - Original materials are available here - Download PDF for your school of choice + 1 year SMS alerts
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Introduction:

Abstract

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 Content

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

Introduction

The introduction of this research is only available in the paid version.
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WAEC Past Questions, Objective & Theory, Study 100% offline, Download app now - 24709
WAEC May/June 2024 - Practice for Objective & Theory - From 1988 till date, download app now - 99995