APPROVED PROJECT

WRITING FORMAT
ODERINDE, A. A. & JAYEOBA, B. O.

DEPARTMENT OF SCIENCE LABORATORY

TECHNOLOGY,
THE FEDERAL POLYTECHNIC, ILARO, OGUN STATE.
PROJEC
FRONT BACK
T BODY
MATTER MATTER
REPORT

8/6/23 2
GENERAL INFORMATION

 Font: Times New Roman

 Font size: 12, except where stated otherwise

 Spacing: Double line, except where stated otherwise

 Margin: Normal (2.54 cm - top, bottom and right; 3.0 cm - left

 Pagination:
 Front matter – Roman numerals
 Body and back matter – Arabic numerals
8/6/23 3
 FRONT MATTER

8/6/23 4
  COVER PAGE

 TITLE PAGE

 CERTIFICATION

 DEDICATION

 ACKNOWLEDGEMENT
8/6/23 5
FRONT MATTER CONT’D

 ABSTRACT

 TABLE OF CONTENTS

 LIST OF TABLES

 LIST OF FIGURES

8/6/23
 LIST OF PLATES
6
 EFFECT OF STORAGE CONDITIONS ON THE ASCORBIC ACID
CONTENTS OF BRANDS OF ASPIRIN SOLD IN ILARO

BABATUNDE, JOSEPH ABUBAKR

H/ST/17/2000

DEPARTMENT OF SCIENCE LABORATORY TECHNOLOGY

SCHOOL OF PURE AND APPLIED SCIENCES
THE FEDERAL POLYTECHNIC, ILARO. OGUN STATE. NIGERIA.

OCTOBER, 2019
8/6/23 7
 EFFECT OF STORAGE CONDITIONS ON THE ASCORBIC ACID
CONTENTS OF BRANDS OF ASPIRIN SOLD IN ILARO

BABATUNDE, JOSEPH ABUBAKR (N/ST/17/2000)

JOSEPH, BABATUNDE ABUBAKR (N/ST/17/2001)
ABUBAKR, BABATUNDE JOSEPH (N/ST/17/2002)

DEPARTMENT OF SCIENCE LABORATORY TECHNOLOGY

SCHOOL OF PURE AND APPLIED SCIENCES
THE FEDERAL POLYTECHNIC, ILARO. OGUN STATE. NIGERIA.

OCTOBER, 2019
8/6/23 8
 EFFECT OF STORAGE CONDITIONS ON THE ASCORBIS ACID CONTENTS OF BRANDS
OF ASPIRIN SOLD IN ILARO

BY

BABATUNDE, JOSEPH ABUBAKR

(H/ST/17/2000)

A PROJECT REPORT SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS

FOR THE AWARD OF HIGHER NATIONAL DIPLOMA IN THE DEPARTMENT OF
SCIENCE LABORATORY TECHNOLOGY (OPTION), SCHOOLOF PURE AND APPLIED
SCIENCES,
THE FEDERAL POLYTECHNIC, ILARO.

OCTOBER, 2019
8/6/23 9
 EFFECT OF STORAGE CONDITIONS ON THE ASCORBIS ACID CONTENTS OF BRANDS
OF ASPIRIN SOLD IN ILARO

BY

BABATUNDE, JOSEPH ABUBAKR (N/ST/17/2000)

JOSEPH, BABATUNDE ABUBAKR (N/ST/17/2001)
ABUBAKR, BABATUNDE JOSEPH (N/ST/17/2002)

A PROJECT REPORT SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENTS

FOR THE AWARD OF NATIONAL DIPLOMA IN THE DEPARTMENT OF SCIENCE
LABORATORY TECHNOLOGY, SCHOOL OF PURE AND APPLIED SCIENCES,
THE FEDERAL POLYTECHNIC, ILARO.

OCTOBER, 2019
8/6/23 10
 CERTIFICATION

This is to certify that this project was carried out by BABATUNDE, JOSEPH ABUBAKR under the supervision of

Mr. A. B. Olawale in the Department of Science Laboratory Technology.

………………………………….
Supervisor’s Signature and Date

……………………………………………..
Head of Department’s Signature and Date

8/6/23 11
 CERTIFICATION

This is to certify that this project was carried out by Babatunde, Joseph Abubakr; Joseph, Babatunde Abubakr;

Abubakr, Babatunde Joseph under the supervision of Mr. A. B. Olawale in the Department of Science Laboratory

Technology.

………………………………….
Supervisor’s Signature and Date

…………………………………………….
Head of Department’s Signature and Date

8/6/23 12
 CERTIFICATION

This is to certify that this project was carried out by BABATUNDE, JOSEPH ABUBAKR under the supervision of

Mr. A. B. Olawale and Mrs. C. D. Onakoya in the Department of Science Laboratory Technology.

…………………………………
Supervisor’s Signature and Date

……………………………………..
Co-Supervisor’s Signature and Date

……………………………………………..
Head of Department’s Signature and Date
8/6/23 13
 DEDICATION

Writer’s preference.

8/6/23 14
 ACKNOWLEDGEMENT

 Supervisor

 Department

 Funding body/Individuals

 Friends, colleagues, etc.

Those that made contributions to the work

8/6/23 15
 ABSTRACT

The abstract should be between 150 to 250 words. It should reflect the title of the work, objectives of

the study, method used, results/findings and conclusion. It should be a paragraph in block form and

italicized.

8/6/23 16
 TABLE OF CONTENTS

Title page…………………………………………………………………………………….……… i
Certification…………………………………………………………………………………………. ii
Dedication…………………………….………………………………………………….…………. iii
Acknowledgement………………………….……………………………………………………….. iv
Abstract………………………………………….…………………………………………………... v
Table of Contents…………………………………….……………………………………………… vi
List of Tables…………………………………………………………………………………..…….. ix
List of Figures………………………………………………………………………………….…….. x
List of Plates ………………………………………………………………………………………… xi

CHAPTER ONE
1.0 INTRODUCTION 1
1.1 Background Information to the Study 1
1.2 Statement of the Problem 4
1.3 Justification of the Study 4
1.4 Aim and Objectives of the Study 5
1.4.1 Aim of the Study
1.4.2 Objectives of the Study 5
8/6/23 17
 TABLE OF CONTENTS CONT’D

CHAPTER TWO
2.0 LITERATURE REVIEW 6
2.1 Starch 6
2.1.2 Starch Composition 10 2.2 Starch Modification
15

CHAPTER THREE
3.0 MATERIALS AND METHODS 29
3.1 Materials 29
3.2 Methods 31
3.2.1 Statistical Analysis 37

8/6/23 18
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION 15
4.1 Results 15
4.2 Discussion 15

CHAPTER FIVE
5.0 CONCLUSION AND RECOMMENDATIONS 28
5.1 Conclusion 28
5.2 Recommendations 28

REFERENCES

8/6/23 19
 LIST OF TABLES

Table 1.1: Effect of Temperature on Ascorbic Acid Contents of Aspirin 23

Table 2.1: Effect of Packaging Material on Ascorbic Acid Contents of Aspirin 26

8/6/23 20
 LIST OF FIGURES

Figure 1.1: Effect of Temperature on Ascorbic Acid Contents of Aspirin 27

Figure 2.1: Effect of Packaging Material on Ascorbic Acid Contents of Aspirin 28

8/6/23 21
 LIST OF PLATES

Plate 1.1: Pictures of Brands of Aspirin Sold in Ilaro 32

Plate 2.1: Coagulation Pictures of Milks Containing Aspirin Tablets 34

8/6/23 22
 BODY

8/6/23 23
 CHAPTER ONE Bold, Centered, 16

1.0 INTRODUCTION Bold, not centered, 14

B
l 1.1 Background to the Study Bold, not centered, 14
o
c Starch is abundant, inexpensive, naturally renewable polysaccharide, which finds wide application in diverse
k
areas (Chi et al., 2008). Plants use it as source of carbon and energy. It is the main component of cereal grains
P
a and potatoes.
r
a Most native starches are limited in their direct application because they are unstable with respect to changes in
g
r temperature, pH and shear forces. Local starches show a tendency in decomposition and a retro degradation
a
p (Appiah, Asibuo, & Kumah, 2011)
h
8/6/23 24
 BACKGROUND INFORMATION

 The introduction must truly introduce the reader to the

research.

 The main purpose of background information is to give a

description of the problem that will be addressed.

8/6/23 25
 STATEMENT OF THE PROBLEM

 This section should be very concise and straight to the subject of

interest (Olayinka & Owumi, 2006)

 The emphasis should be on illuminating the subject and creating

an understanding of the existing situation.

8/6/23 26
1.2 Statement of the Problem

Conventional sources of starch are staple foods which are scarce and expensive due to the competition between

the industry and the masses. This is likely to cause food insecurity in the nearest future.

Starch in the native form cannot be fully utilised by the industries because of its inherent deficiencies such as

insolubility in the cold, retrogradation, and loss of viscosity upon cooking.

Starch modifications is usually done chemically. This has been of health concern in recent times.

8/6/23 27
 JUSTIFICATION

 This is a brief explanation of why the research topic is

worthy of study and may make a significant contribution to
the body of already existing research.

 For example, bridge a gap in literature or help to solve an

existing problem

8/6/23 28
1.3 Justification of the Study

African star apple seed contains about 52% carbohydrates with starch being 60%. This makes it a potential

source of starch that can augment the conventional starch sources and thus reduce the burden on staple food

sources.

Starch modification has been reported to improve starch functional group and to improve its end use properties.

Functional properties of starch granules include swelling powder, starch solubility, gelatinization, retro gradation,

syneresis and rheological behavior which are generally determined by multiple characteristics of starch structure.

Citric acid is a nutritionally harmless, inexpensive cross-linking agent and the rate of digestion of esterified

starch by pancreatin is decreased with increasing degree of substitution (DS) by citrate.

8/6/23 29
 RESEARCH OBJECTIVES

 Statement of objectives starts with an aim/general objective

which is a short statement of the goal being pursued by the
researcher.

 This is followed by specific objectives, which are more succinct

in the activities to be pursued to address various aspects of the
research.

 Specific objectives must be highlighted, sharp and focused.

8/6/23 30
EXAMPLE

1.5.1 Aim of the study

The aim of this study is to prepare silver nanoparticles (AgNPs) from unripe
plantain peels and test its antimicrobial activities.

1.5.2 Objectives of the study

The objectives of this work are to:
i. prepare AgNPs from unripe plantain peel using the chemical reduction
method;
ii. characterise the synthesized AgNPs using UV-Visible and FTIR
spectroscopy;
iii. determine the effect of different aqueous concentrations of synthesized
AgNPs on four bacteria isolates.
8/6/23 31
 CHAPTER TWO

2.0LITERATURE REVIEW

2.1Antioxidant properties of vegetables

2.2Effects of …..

2.2.1

2.2.2

8/6/23 32
 Literature review surveys important articles, books and other sources
pertaining to the research topic.

 The review of professional literature relevant to the research question

will help to contextualize, or frame, the research.

 It also give readers the necessary background to understand the

research.

 A good literature should as well contain complete and correct in-text

citations for every source.

8/6/23 33
The writer should use words that indicate whether the information presented is
an opinion or a research result.

• For research results, the following types of phrases may be used

“Ojeniyi (2016) found that … ”
“Recent data reported by WHO (2017) suggests …”

• Whereas opinions may be presented as follows;

“Olayinka (2005) argued that … ”
“Shittu and Remi-Esan (2018) have strongly advocated the use of … ”

8/6/23 34
 CHAPTER THREE

3.0MATERIALS AND METHODS

 Here, the researcher describes

 the subjects (samples, target population, etc)
 the instruments used ( name, model, place of production),
 the conditions under which the tests were given,
 how the test were carried out – step by step
 how the results were analyzed (statistical analysis, and the

8/6/23
tool used e.g software and version) 35
 Study designs commonly used for research

 Experimental

 Observations or Surveys

8/6/23 36
Gradations
CHAPTER THREE

3.0 MATERIALS AND METHOD

Bold, Centered, 16
3.1 Materials
Bold, not centered, 14

3.1.1 Bold, not centered, 12, title case

Sample Collection
African Breadfruit (Treculia africana) was bought from Ilaro in Yewa South, Local Government Area, Ogun State
Nigeria. …
 Specific location (Longitude and Latitude)
 Identification/Authentication
 Map
 Ethical approval
 Treatment given to sample

8/6/23 37
 Grade of reagent Reagent
3.1.2 Reagents

All reagents used were of analytical grade except where stated otherwise. Sodium hypochlorite (Reagent grade -

BDH Chemicals Ltd, Poole, UK), citric acid (Loba Chemie PVT. Ltd, New Delhi, India)
Country of manufacture
Manufacturer Place of manufacture
Apparatus Model Manufacturer
3.1.3 Equipment

Grinder (Marlex Excella, KIL, Daman, India), analytical balance (AdventurerPro AR224CN, Ohaus Incorporation,

NY, USA), centrifuge (Centrifuge 80-3, Union Laboratories, Yorkshire, England).

Place of manufacture

Other research tools: Questionnaires, checklists, interviews, etc

Copy can be in the appendix

8/6/23 38
  Citation of method used
 Standard units of measurement in quantitative researches
3.2 Methods  Correct formula eg NAOH
 Elaborate procedure to allow repetition
3.2.1 Starch Isolation

Isolation and purification of starch was done by the method of Lawal and Adebowale (2005) with modification.

1 kg of fine seed flour was separately defatted by cold extraction for 72 h, with intermittent shaking using n-

hexane. Defatted sample flour was separately soaked in 4 L of distilled water and the pH was adjusted to 8.0

using NaOH solution (0.05 M) at room temperature for 4 h with continuous stirring. The suspension obtained

was screened using muslin cloth and centrifuged (Centrifuge 80-3, Union Laboratories, England) for 30 mins at

4500 rpm. The starch obtained was washed twice, before drying for 48 h at 30±2 oC

If not stated separately at the beginning

8/6/23 39
Swelling power and solubility were calculated using Eqn. 3.1 and 3.2, respectively

Swelling power (g/100 g) = (3.1)

(3.3)

The use of the equation editor is encouraged

Equations must be numbered, reflecting
chapter and order of appearance
3.2.2 Statistical Analysis

8/6/23 40
 CHAPTER FOUR
4.0RESULTS AND DISCUSSION
4.1Results
 Statement(s) presenting the results should precede the results presentation
 Results should be presented in tables or charts/figures
 Tables should have table numbers (Arabic numerals) and titles at the top
of the tables
 Plates should have plate numbers (Arabic numerals) and titles below the
plates
8/6/23 41
 Figures should have figure numbers and titles below the figures
 Tables, figures and plate numbers should reflect the chapter in which
they appear.
 Where a table, figure or plate is not from the research, the source
should be indicated below it.
 The same result should not be presented as table and figure together
in the report.

8/6/23 42
  Notes and details of non-standard abbreviations should be given
below tables or figures in font size 10.
 Tables of results and figures should be arranged such that they are
as close to the paragraphs discussing them as much as is possible.
 Tables and figures should include measure(s) of deviation/error e.g
standard deviation, mean deviation, error bars, etc

8/6/23 43
 CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
4.1 Results

The degree of substitution of citrate into starch was 0.023 %. Fig. 4.1a and 4.1b present the X-ray diffraction

patterns of native and modified African breadfruit kernel starches with prominent 2θ peaks values observed. Fig

4.3 and 4.4 present the results of the swelling power and solubility of African breadfruit starches, respectively. The

results of the pasting results of native and citrate starches are presented in Table 4.2

4.2 Discussion

8/6/23 44
8/6/23 45
8/6/23 46
 Table 4.1. Chemical compositions of adjunct samples
Chemical Compositions (%)
Sample
Yield Moisture Ash CP CF CFb
ADA 5.45±0.003a ND 0.56±0.44a 12.97±2.41a ND
ADB 4.53±0.002b ND 0.47±0.38b 11.95±0.86b ND
ADC 4.91±0.020c ND 0.52±0.26a 11.31±0.12c ND

Values are means of triplicate determinations ± standard deviation; means with different superscripts in columns are significantly different (p<0.05);
ADA = Adjunct A; ADB = Adjunct B; ADC = Adjunct CMC= Moisture content; CP = Crude protein; CL = Crude lipid; CFb = Crude fibre; ND = not
detected

8/6/23 47
Oil and water Absorption Capacities (g/100g) 2500

WAC OAC
2000

1500

1000

500

0
NA AC AT MP AN OX CS

Fig. 4.1. Oil and Water absorption capacities of native (NA), acetylated (AC), acid-thinned (AT), phosphate (MP), annealed
(AN),and oxidized (OX) starches of C. albidum kernel. WAC = Water absorption capacity; OAC = Oil absorption capacity; Error
bars: S

8/6/23 48
Plate 1.1 Aflatoxin contaminated Irvinga seed
Source: www.africanman.gouk.com
Figure 2.1 Distribution of fungal species identified in various sampling points

Source: Shittu et al. (2018)

 CHAPTER FIVE

4.0Conclusion and Recommendations

4.1Conclusion
 It is a brief overview of the entire research and to make a statement as to
whether the outlined objectives have been accomplished, within the
limitations of the study.

 The broader implications of the findings and area for further future
research should be highlighted.

 It is not retelling what happened in the body of the essay, rather, it is a

synthesis of your achievements.
 You should be concise, precise and factual

4.2Recommendations
 The justification for any research project is the bringing forth of
workable recommendations, which as much as possible should not
be extraneous to the study at hand.

8/6/23 52
 BACK MATTER

8/6/23 53
 REFERENCES

8/6/23 54
 In-text
Author and
REFERENCES date

Numbering
Reference
list

8/6/23 55
In-text References
AUTHOR PROMINENT
According to Alcázar-alay (2015), pre-gelatinized starch is a
starch that has undergone a cooking process until complete
gelatinization and a simultaneous drying process.

INFORMATION PROMINENT
Pre-gelatinized starch is a starch that has undergone a cooking
process until complete gelatinization and a simultaneous drying
process (Alcázar-alay, 2015).

8/6/23 56
Lawal (2011) reported that swelling power of pigeon pea starch increases with
increase in temperature.

Swelling power of pigeon pea starch increases with increase in temperature (Lawal,
2011).

Lawal, O. S. (2011). Hydroxypropylation of pigeon pea (Cajanus cajan) starch :

Preparation, functional characterizations and enzymatic digestibility. LWT -
Food Science and Technology, 44, 771–778. https://doi.org/10.1016/j.lwt.
2010.05.025

8/6/23 57
Adebowale and Lawal (2003) reported improvement in retrogradation behavior
of mucuna bean starch following oxidation.

Oxidation improves retrogradation behavior of mucuna bean starch (Adebowale

& Lawal, 2003).

Adebowale, K. O., & Lawal, O. S. (2003). Microstructure, physicochemical

properties and retrogradation behaviour of mucuna bean (Mucuna
pruriens) starch on heat moisture treatments. Food Hydrocolloids, 17(3),
265–272.

8/6/23 58
Varavinit, Anuntavuttikul and Shobsngob (2000) reported that reported that six freeze-
thaw cycles were not enough to study starch syneresis.

Starch syneresis cannot be studied with just six freeze-thaw cycles (Varavinit,
Anuntavuttikul, & Shobsngob, 2000).

Varavinit et al. (2000) reported that reported that six freeze-thaw cycles were not
enough to study starch syneresis.

Starch syneresis cannot be studied with just six freeze-thaw cycles (Varavinit et al.,
2000).

Varavinit, S., Anuntavuttikul, S., & Shobsngob, S. (2000). Influence of Freezing and
Thawing Techniques on. Starch /Stärke, 52, 214–217.
8/6/23 59
Lawal et al. (2005) reported improvement in all physicochemical properties of
hybrid maize starch following oxidation.

Oxidation improved all physicochemical properties of hybrid maize starch (Lawal

et al., 2005).

Lawal, O. S., Adebowale, K. O., Ogunsanwo, B. M., Olayinka, B. A., Barba, L.

L., & Ilo, N. S. (2005). Oxidized and acid thinned starch derivatives of
hybrid maize : functional characteristics, wide-angle X-ray diffractometry
and thermal properties. International Journal of Biological Macromolecules,
35, 71–79. https://doi.org/10.1016/j.ijbiomac.2004.12.004
8/6/23 60
Xiao et al. (2011) observed decrease in the solubility of acid-thinned rice starch
with increase in temperature.

Solubility of acid-thinned rice starch decreases with increase in temperature (Xiao

et al., 2011).

Xiao, H., Lin, Q., Liu, G., Wu, Y., Khan, T. T., Tian, W., … Fui, X. (2011).
Physicochemical properties of chemically modified starches from different
botanical origin. Scientific Research and Essays, 6(21), 4517–4525.
https://doi.org/10.5897/SRE11.618

8/6/23 61