Science Laboratory Technology Project Topics and Materials

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1. PROXIMATE COMPOSITION AND ANALYSIS OF CUCUMBER AND SPINACH LEAVES

2. PRODUCTION OF BAR SOAP

3. COMPARATIVE ESTIMATION OF ASCORBIC ACID CONTENT IN SOME NIGERIA FRUITS VIZ: (ORANGE) CITRUS SINESIS,(PINEAPPLE) ANANAS COSMOSUS

4. NATURAL RESOURCES, THEIR IMPORTANCE AND WAYS OF CONSERVATION

5. DETERMINATION OF CYANIDE CONTENTS IN CASSAVA

6. PRODUCTION OF DISINFECTANT

7. PRODUCTION OF FACIAL POWDER USING CORNCOB

8. THE INFLUENCE OF LABORATORY METHOD ON STUDENTS ACADEMIC ACHIEVEMENT IN BASIC SCIENCE AND TECHNOLOGY AND SCIENCE IN GENERAL

9. CONSTRUCTION OF LOW POWER INDICATOR

10. THE NUTRITIONAL COMPOSITION OF PLANT MILK (SOYA BEAN)

11. COMPARATIVE ANALYSIS OF MICROBIAL LOAD OF THE ENUGU MAIN WATER PRODUCTION AND WATER AVAILABLE TO IMT CAMPUS 2 HOSTEL

12. THE PREVALENCE OF TRICHOMONA VAGINALIS AMONG ADULTS

13. DETERMINATION OF MICROBIOLOGICAL SAFETY

14. PRODUCTION OF WINE FROM RIPE PAWPAW FRUIT CARICA PAPAYA

15. THE PRODUCTION OF LAUNDRY STARCH FROM CASSAVA TUBERS

16. THE PREVALENCE OF STREPTOCOCCUS PNEUMONIAE IN PNEUMONIA PATIENTS

17. THE EVALUATION OF MICROORGANISMS ON GARRI AT OGBETE MARKET

18. INCIDENCE OF SALMONELLA AND ESCHERICHIA COLI IN LIVESTOCK (POULTRY) FEEDS

19. PREPARATION OF LOCAL SOAP WITH WOODISH DERIVED FROM THE CALYX AND THE COROLLA OF PALM FLOWER (EJEASIS GUINEENSIS)

20. COMPARATIVE ANALYSIS OF ANTIMICROBIAL STRENGTH OF THREE MOST COMMON ANTIBIOTICS

21. THE INCIDENCE OF CANDIDIASIS AMONG SINGLE AND MARRIED WOMEN OF DIFFERENT AGE GROUP

22. ISOLATION AND IDENTIFICATION OF BACTERIA ASSOCIATED WITH WOUND SEPSIS

23. ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)

24. ISOLATION AND CHARACTERIZATION OF BACTERIA ASSOCIATED WITH HAWKED SUYA-MEAT

25. FASTING BLOOD SUGAR ANALYSIS AND BLOOD SUGAR REGULATION

26. INCIDENCE OF SALMONELLA AND ESCHERCHIA COLI IN LIVESTOCK (POULTRY) FEEDS

27. INVESTIGATE THE MICROBIAL CONTENT OF SOME BOLTED SOFT DRINKS

28. DETERMINATION OF CHLORINE CONTENT IN WATER FROM AJALLI SOURCE

29. DESIGN AND CONSTRUCTION OF ASONOMETER

30. ANTIMICROBIAL ACTIVITIES OF GARLIC AND GINGER EXTRACTS

31. PREPARATION OF CLEANSING CREAM

32. DETERMINATION OF HARDNESS OF WELL WATER SUPPLY

33. COMPARATIVE ASSESSMENT OF LUBRICANT PRODUCE FROM PALM KERNEL OIL AND TONIMAS LUBRICATING OIL

34. COMPARATIVE DETERMINATION OF PROTEIN CONTENTS OF BREADFRUIT, BROWN BEANS AND SOYBEANS

35. CONSTRUCTION OF 12 VOLTS BATTERY CHARGER

36. CONSTRUCTION OF A SIMPLE DYNAMO

37. DESIGN AND CONSTRUCTION OF AN ELETRONIC DIGITAL DISPLAY SYSTEM (MOVING MESSAGE DISPLAY)

38. DETERMINATION OF THE LEVEL OF ETHANOL IN ALCOHOLIC BEVERAGES PRODUCED IN NIGERIA AS AN INDICATION FOR SAFETY STANDARD

39. DETERMINATION OF THE PRESENCE AND CONCENTRATION OF SOME PHYTOCHEMICALS IN AVOCADO PEAR (PERSEA AMERICANA MILL)SEED

40. ETHANOL PRODUCTION FROM YAM(DISCOREA SPP) PEELS

41. EXAMINE THE PRESENCE AND CONCENTRATION OF SOME PHYTOCHEMICALS IN AVOCADO PEAR (PERSEA AMERICANA MILL)SEED

42. INCIDENCE OF URINARY SCHISTOSOMIASIS AND THE CONTRIBUTORY RISK FACTORS AMONG SCHOOL CHILDREN IN AGULU

43. PRODUCTION OF MOSQUITO REPELLENT USING ORANGE PEELS

44. COLLECTION, IDENTIFICATION AND PRESERVATION OF HERBS AND CLIMBERS

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