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Isolation and Identification of Rhizopus from Decaying Bread

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Isolation and Identification of Rhizopus from Decaying Bread


This page presents an excerpt of the available research material, including the Preliminary Pages, Table of Contents, Abstract, Chapters One to Five, and References. It provides a comprehensive overview of the study, enhancing readability and accessibility for students, and researchers seeking complete material on “Isolation and Identification of Rhizopus from Decaying Bread”.


ACKNOWLEDGEMENT


I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Science Laboratory Technology (SLT) for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Isolation and Identification of Rhizopus from Decaying Bread provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.




ABSTRACT


The Isolation and Identification of Rhizopus from a Decaying Bread were conducted. The black mould used in the practical was collected from bread. It is allowed to stay in moist environment or at room temperature for 2 to 3 days. The mould is then inoculated in the nutrient egar (N.A.) incubated and was isolated and view under the microscope for cultural characteristics.

In the experiment a mass of soft, closely woven white, silky threads was observed. in the microscope examination, non-deptate masses of round black spores, rhizoid. This characterized by Rhizopus SP.

In conclusion, since foodstuff from which the mould is isolated is bread, Rhizopus SP which is more prominent in bread than in any other foodstuff.




1.1 Introduction

… As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitation of the study and Definition of technical terms.…


CHAPTER TWO

LITERATURE REVIEW


2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …


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