NUTRITIONAL AND SENSORY QUALITIES OF SOYMILK-KUNNU BLENDS
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
