Pineapple Wine Fermentation Production Using Brewer’s Yeast (Saccharomy cescerevisiae)

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Botany, Book Authors and Profound Scholars of existing or related project material on “Pineapple Wine Fermentation Production Using Brewer's Yeast (Saccharomy cescerevisiae)” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

TABLE OF CONTENTS

PRELIMINARY PAGES

Title page
Approval page
Dedication
Acknowledgement
Table of Contents
Abstract

CHAPTER ONE

Introduction

1.1 Background of the study
1.2 Statement of Problem
1.3 Objectives of the study
1.4 Significance of the study
1.5 Scope of the study
1.6 Research questions
1.7 Limitation of the Study

CHAPTER TWO

Literature Review

2.1 Introduction
2.2 Conceptual Framework
2.3 Theoretical Framework
2.4 Empirical Review
2.5 Summary of Gaps
…

CHAPTER THREE

Methodology

3.1 Design of the study
3.2 Area of the study
3.3 Population of the study
3.4 Sample and Sampling Technique
3.5 Instrumentation
3.6 Validity of the Instrument
3.7 Administration of the Instrument
3.8 Method of Data Analysis

CHAPTER FOUR

Results and Discussion

4.1 Data Presentation and Analysis
4.2 Discussion of the Research Findings

CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

5.1 Summary
5.2 Conclusion
5.3 Recommendations

REFERENCES

APPENDIX I

Defense Procedure for Botany Researchers

Be Intentional About Your Research Preparation in Context – As a student of Botany defending a project or seminar on Pineapple Wine Fermentation Production Using Brewer's Yeast (Saccharomy cescerevisiae), you are expected to be thoroughly acquainted with your research. The defense process follows a structured format where you present your work, respond to questions, and demonstrate its relevance. Here’s a general guide to the defense procedure:

Introduction: Begin with a concise introduction of your research topic, highlighting its significance and the research objectives. This helps set the context for the audience and the External Examiner, allowing them to grasp the scope of your work. Before you step up to defend, ensure that you are familiar with your research abstract and the key components of Chapter One, including the motivation behind your study, the problem statement, the aims and objectives, as well as the scope and significance. For Chapter Two, it is advisable to reference at least two citations from the literature review. In Chapter Three, be prepared to discuss the methodologies, tools, and techniques you employed in your research. Moving to Chapter Four, you must justify your work and explain how your findings align with the objectives of your research.

Conclusion and Recommendations: Wrap up your defense by summarizing the study and offering well-grounded recommendations based on your findings.

Dress Code: Professional attire is an essential component of your final-year research defense. Wearing a suit and tie, for example, can create a positive impression and boost your overall presentation without you having to say a word.

Question and Answer Session: The External Examiner will ask questions based on your research. If you encounter a difficult or unrelated question, respond respectfully with, "Sorry, Sir/Madam, the question asked is beyond the scope of my study". Whenever possible, answer questions by referring directly to your research findings.

Pineapple Wine Fermentation Production Using Brewer's Yeast (Saccharomy cescerevisiae)

DEDICATION

ACKNOWLEDGEMENT

TABLE OF CONTENTS

ABSTRACT