ABSTRACT
This work is aimed at the production of laundry starch, using locally sourced raw material (cassava tuber), by extraction of the starch granules from the tubers, 80kg of the harvested fresh cassava tubers were peeled and washed twice to remove dirt and earth. The peeled cassava tubers were re-weighed. 75kg of the peeled tubers was grated manually using a locally made grater to form mash. Clean tap water was added to the mash and stirred. The mixture was sieved off using a mash of 0.25vm in the water to remove the long fibres. The filtrate was allowed to sediment for two hours, the supernatant was then decanted, esterifies to deodourize it and dried at normal temperature of 300C under the sun for 3 days. Another batch was dried at 550C in the oven. The laundry starch extracted was whitish and powdery in nature.
The comparism of the physical chemical characteristics of local and the imported laundry starch such as the colour, crispness and easy flow ironing was found out to be the same. The starch when applied to the fabric and ironed was very smooth, this therefore recommends that good patronage will lead to the emergence of small scale industries which will give employment to many jobless youths and equally generate revenue for the country.
TABLE OF CONTENT
Title page
Dedication
Acknowledgement
Abstract
Table of content
CHAPTER ONE
INTRODUCTION
1.1 Carbohydrate
1.2 Nature of laundry starch
1.3 Aims and objectives of study
1.4 Statement of problem
1.5 Hypothesis
1.6 Significances of study
1.7 Limitations of work
CHAPTER TWO
2.0 LITERATURE REVIEW
CHAPTER THREE
MATERIAL FOR THE PRODUCTION
3.1 Materials
3.2 Method
3.3 Chart for cassava starch processing
CHAPTER FOUR
4.0 Result
CHAPTER FIVE
5.0 Discussion/Recommendations
5.1 Conclusion
Reference
For more Science Laboratory Technology Projects click here
================================================================
Item Type: Project Material | Attribute: 50 pages | Chapters: 1-5
Format: MS Word | Price: N3,000 | Delivery: Within 2hrs
================================================================
No comments:
Post a Comment