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Effect of PH On Water Holding Capacity of Meat: Group 5
Effect of PH On Water Holding Capacity of Meat: Group 5
Effect of PH On Water Holding Capacity of Meat: Group 5
MEAT
BY
GROUP 5
SEPTEMBER, 2012.
DESIGN OF COMPOSITE BRIDGE OVER RIVER OGUN
BY
2007/1/26302EC
SEPTEMBER, 2012.
ii
DECLARATION
I hereby declare that this report work was solely carried out by the group members in the
department of food engineering under the supervision of Engr. duniya. All information
utilized and their sources have been duly acknowledged in the text and a list of references
provided.
iii
CERTIFICATION
……………………………………… ……………………………
Engr. Duniya Date
(Supervisor)
…………………………………. ……………………………...
Olajide jamiu Date.
(Group Leader )
…………………………………. ……………………………
Abdulkareem Ahmed date
iv
DEDICATION
This work is dedicated to Almighty God t who has been my strength and my sufficient. It
is equally dedicated the group members for their encouragement, support and
v
ABSTRACT
This report covers the analysis of the effect of ph on water holding capacity of meat in
vi
TABLE OF CONTENT
Contents Pages
Title page ii
Declaration iii
Certification iv
Dedication v
Acknowledgement vi
Abstract viii
Table of Contents ix
List of tables xv
CHAPTER 1
Introduction 1
vii
1.2.1 Aim 2
1.2.2 Objectives 2
CHAPTER 2
Literature Review 5
viii
2.2.9 Floating Bridges 10
2.5.1 Abutment 12
2.5.3 Piers 12
CHAPTER 3
3.1 Introduction 13
ix
3.5 Hydrologic Analysis 15
CHAPTER FOUR
x
4.3.1 Span Girder 41
4.5 Foundation 54
xi
4.6.4 Check for Deflection 62
4.8 Abutment 64
4.8.1 Loadings 65
4.8.2 Bearing 66
CHAPTER FIVE
5.1 Conclusion 85
5.1 Recommendations 86
References 88
Appendices
xii
LIST OF TABLES
TABLES PAGES
xiii
LIST OF PLATES
xiv