Proximate and mineral analysis of edible part of periwinkle (turritella communis)

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PROXIMATE AND MINERAL ANALYSIS OF EDIBLE PART OF PERIWINKLE (TURRITELLA COMMUNIS)

TABLE OF CONTENT

Title Page
Certification Page
Dedication
Acknowledgement
Table of Content
List of tables
Abstract

CHAPTER ONE
1.0 Introduction 
1.1 Aims and objectives

CHAPTER TWo
2.0 Literature review 
2.1 Wound infection
2.2 Definition of honey
2.3 Local test for honey
2.4 Classification of honey
2.5 Preservation of honey
2.6 Properties and active ingredient of honey
2.7 Mode of action of some antibacterial substance present in honey
2.8 Clinical conditions for treatment with honey
2.9 Honey as an antimicrobial agent
2.10 Practical consideration for the clinical use of honey
2.11 Adverse reaction of honey
2.12 Research on honey

CHAPTER THREE
3.1 Source of Sample
3.2 Sources of honey
3.3 Identification of organisms
3.4 Gram Staining
3.5 Indole test
3.6 Catalase test
3.7 Coagulase test
3.8 Antibacterial sensitivity test

CHAPTER FOUR
4.1 Result

CHAPTER FIVE
5.1 Discussion 
5.2 Conclusion
5.3 Recommendation
Reference
Appendix 1
Appendix 2

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