This course is designed to introduce students to the basic concept of Biochemistry as a discipline. Foundational topics such as the definition and scope of Biochemistry, cell, acidity and alkalinity and the properties and biological functions of the major biomolecules (carbohydrates, proteins, lipids and nucleic acids) will be covered. This course is important for students of Biochemistry, other biological sciences, agricultural sciences and Chemistry.
This course entails practical demonstrations of the basic knowledge of Biochemistry, general introduction of students to the operations and maintenances of laboratory equipment and apparatus before, during and after practical classes will be taught. Basic methodology of some biochemical principles will be introduced to students. This course also meets the need of students in other fields, as a course that provides hands-on training in the use of laboratory apparatus and equipment such as pH-meter, magnetic stirrer, and spectrophotometer as well as the basic preparation of common reagents in the laboratory such as buffer preparation. As a practical course, the focus is to impart useful skills on the students in order to enhance their basic knowledge of Biochemistry and prepare them for other specialised applications to be encountered at higher levels.
The purpose of this course is to familiarize students with operations of latest biochemical equipment and with methods of assimilation and dissemination of information. Students will expose to laboratories housing specialized equipment
This course introduces the students to General Biology as a whole. The scope of Biology and its place in human welfare including characteristics of life, concepts in Biology, topical issues in Biology and career opportunities. Diversity and classification of living things. Cell structure and organization; functions of cellular organelles; diversity, general reproduction, interrelationship of organisms, heredity and evolution. Elements of ecology and types of habitat. Differences between plants and animals. Variation and life cycles of plants to include non-vascular plants like algae, fungi, bacteria, viruses, bryophytes and pteridophytes. Varieties and forms, life cycles and functions of flowering plants.
This course is explanatory and designed primarily for 100level students in biological sciences, agricultural sciences, environmental sciences and computer sciences. It introduces the students to adaptation, ecology and evolution of different groups of animals. Topics to be covered include a generalized survey of the animal kingdom based mainly on the study of similarities and differences in external features; ecological adaptation of animals; structural, functional and evolutionary study of protozoans, coelenterates, platyhelminthes, nematodes, annelids, arthropods, echinoderms and molluscs; evolutionary sequence in the form and functions of protochordates and various classes of vertebrates; introduction to ecology to include simple ecological facts in terrestrial and aquatic habitats and their relationship between an organism and its environment.
The course serves as an introduction to the branch of Biology known as Genetics. It serves to teach the students the scope as well as varied applications of the field of Genetics. It is of great importance to students of Biology, Biochemistry and Microbiology who are likely to offer more specialised higher level courses in their respective departments in the area of genetics. The practical aspect of the course aims to teach students how to differentiate between hereditary traits from environmentally induced traits, how to observe, record and analyse genetic data using various statistical tests as well as computer statistical software and carrying tests such as Blood group determination. Topics to be taught include Mendelian genetics, Non-Mendelian inheritance, Population genetics, Microbial genetics as well as Molecular genetics.
The course is designed for 200level students in the department of Biology and Microbiology. Its delivery is very interactive and instructed to cover concepts and definitions of ecosystems, biotic interactions, energy flow and nutrient cycle in ecosystems. Other topics include trophic structure and productivity, concepts of evolution and origin of life including evidences supporting evolution. Geological time scale of evolutionary events, genetic variation and separation, evolution of selected organisms particularly the hominid line.
This course focuses on general physiology designed primarily for students in biology and other related- disciplines. Topics to be covered include physical and chemical processes in animal and plant physiology including homeostasis; movement of materials across cell membranes; physiological principles of nutrition; food components such as carbohydrates, proteins, lipids, and vitamins. Other topics include enzyme systems; nervous and hormonal communications.
This course is an exploratory, which provides hands-on training for the students in the use of Laboratory and Digital camera for taken photographs of animals, parasites, plants events e.t.c. It also trains the students in the use of visual aids for seminar presentations, scientific reports and conferences. It equips the students on Data analysis, presentation and interpretation. They understand the steps in report and references writing. In addition, the students will be to prepare herbarium, insects for storage and skeletons for display even for commercial purpose. Topics to be covered include; Basic principles of Bioillustration; Digital photography and uses; preparation and use of visual aids for seminars and conferences; Data analysis, presentation and interpretation; Referencing; Mounting of plant and insect specimens for display.
This course involves field trips including visit to warehouses, stores, feed mills, bakeries, canning factories, sawmills, leather and wood processing factories, farms and fumigation centre involved in controlling stored product pest and household pest, theory and practical involving pest identification, pest monitoring, pest detection. As a practical course, as well as field trips course, students will learn how to manage a warehouse for stored product, also gain practical knowledge on the technology involve in processing food and other agricultural product in industries. Develop skill on controlling of stored product pest and urban pest. Topic include pesticide formulation; preparation of pesticide formulation; role of inert ingredient; pesticide mixing technology; calculation of active ingredient content of formulations; and knapsack sprayer calibration.
This course is explanatory and designed primarily for final year students in biology. It provides hands-on training in identification, classification and control of pests and vectors of economic importance with particular emphasis on integrated pest management (IPM). As a practical course, the focus is to impart useful skills on the students on various pest and vector control measures and their limitations, pesticide mechanism of action and determination of lethal dose factors (LD/LC/LT50). Topics to be covered include vectors and pests of economic importance, problems pose by pests on crops in field and storage, biology of insect vector of human and animal diseases and their control e.g mosquitoes, housefly, tsetsefly e.t.c. Pest management concept, vector and pest control measures and their limitations, mechanism of actions of pesticides and antimicrobial agents. Lethal dose factors (LD/LC/LT50).
This course is explanatory and designed primarily for final year students in biology. It provides hands-on training in pest and vector management with particular emphasis on pest, pesticide formulation and application. As a practical course, the focus is to impart useful skills on the students on pesticide formulation, equipment used for applying the pesticide and different methods of pest and vector control. Topics to be covered include practical concepts of pest management including spraying, fumigation, dusting and fogging. Pesticide formulation and application for vector and pest control. Practical methods used in various institutions for pest control. Practical demonstration of control of some invertebrate and vertebrate pests of economic importance.
This course opens students to the study of the ecology of the soil, it is designed primarily for students in storage technology and allied disciplines. However, it also meets the need of students in other fields, as a course that provides training on the importance of the soil, soil organisms and their characteristics. The course is a theory and practical course, the focus is to impart useful knowledge on the students in order to enhance their knowledge of the adaptations of the organisms living in the soil. Topics to be covered include definition of soil, soil type, soil profile, soil moisture, soil permeability, soil texture, soil porosity and soil formation. Others include acidity and alkalinity of the soil, humus and soil fertility, physical and chemical nature of soil organisms, cycling of minerals and nutrient pools, nutritional adaptations of soil animals, extraction procedure of soil organisms, sampling of the soil layers for different soil organisms, identification of the soil organisms and the ways of adaptation of these soil organisms.
Atoms, atomic structures, atomic theory, aufbau method, Hundâ€™s rule, Pauli Exclusion principles, atomic spectra, molecules and chemical reaction, energetics, chemical equation and stoichiometry, atomic Structure and; Modern electronic theory of atoms; Radioactivity; Chemical kinetics, collision theory, Kinetic theory of gases, solution, solubility and solubility product. Electro chemistry, electrode potential, half-cell equation.
Historical survey of the development and importance of organic chemistry, nomenclature and classes of organic and purification of organics compounds; qualitative and quantitative organic chemistry; stereo chemistry; determination of structure of organic compounds; Electronic theory in organic chemistry; saturated hydrocarbons; alkanes. Unsaturated hydrocarbons; alkenes, alkynes and aromatics. Functional group; carbonyls, halides, carboxylic acids and hydroxyl. Periodic table and periodic properties; periodic law. Moseleyâ€™s law, Valence Forces; structure of Solids; molecular and ionic forces. The Chemistry of selected metals and non- metals Quantitative analysis.
Chemistry of First row transition metals. Introduction to co ordination chemistry including elementary treatment of crystal field theory. Comparative Chemistry of the followings elements; (a) Ga, In, TI, (b) Ge, Sn, Pb, (c) As, Sb, Bi, (d) Se, To, Po, electronic configuration of groups IVB to VIB. Semiconductor chemistry, doping and application of semiconductors high-tech industries. Elementary introduction to Organometallic Chemistry. Roles of organometallic compounds in drug, catalysis, and pesticide formulation. Role of metals in biochemical systems.
This course is an introductory; it is designed primarily for Chemistry and other students from Biochemistry, Microbiology, Food Science and Technology, Marine Science and Technology, Applied Geology and Mining Engineering students. It designed to teach basically classical techniques in analytical Chemistry. It actual deals with acid-base, precipitation, redox and complexometric titration techniques as well as gravimetric method of analysis. In the course theory of errors shall be introduced to students and statistical evaluation of data shall be treated. Theoretical background of the course shall be taught and the students will conduct practicals on the sub topics as it is been taught.
This course is an important course for the chemistry students, it is meant to expose the student to the interesting chemistry of carbon in organic chemistry. The topics to cover include: Carbon in Organic chemistry, the concept of hybridization, structures and shapes of organic compounds, factors affecting organic reactions, bond breaking during organic reactions, types of reactions simple treatments of functional groups and analysis to identify functional groups.
This course provides opportunity for students of Chemistry, biochemistry, microbiology, engineering, food science and technology and geology to collect the appropriate data required to define the properties of gases, liquids, solids and colloidal dispersions, to systematize them into laws, and give them a theoretical foundation. The course is also useful in establishing the energy relations obtaining in physical and chemical transformations, in ascertaining the extent and speed with which they take place, and in defining quantitatively the controlling factors. Topics to be covered include Kinetic theory of gases; behaviour of real gases; critical constants and liquefaction of gases; heat capacities of gases; principle of equipartition of energy; first and second laws of thermodynamics; enthalpy, entropy and free energy; reaction and phase equilibria; reaction rates; rate laws; zero, first and second order kinetics; experimental determination of reaction orders; mechanism and theory of elementary processes; photochemical reactions; basic electrochemistry.
Instrumental Methods of Chemical analysis is a course that introduces students to use of electronic modules set up as chemical instruments to extract information from chemical process. The course shall include description of instruments that analyse chemical species base on absorption or emission of electromagnetic radiation. Principles and operating conditions among others shall also be discussed.
Food analysis in its simplest definition is the resolution of the components of food into its proximate or ultimate parts;the determination of the chemical of foreign substances it may contain .lf an unknown sample is presented to food analyst ,the initial requirement may be how to make the representative samples for analysis and to ascertain what substances are present in it .lt could be to determine the impurities or the extent of spoilage in a given food sample or perharps to confirm certain specified impurities.The practical way of solving these fundermental problems lie within the province of qualitative and quantitative analysis.As a practical course , the focus is to impact useful skills on the students within the realm of qualitative and quantitative analysis of foods. Topics to cover include :sampling and treatment of food and food products for analysis; proximate analysis of foods;analysis of sugar and fruit products;analysis of milk and diary products;analysis of fresh foods;analysis of fermented products(beer, wine& vinegar) and analysis of oil rancidity.
- History of Computers - Characteristics of a Computer System - Introductory to Programming - Strategies and techniques for application development - structured programming - problem decomposition and organization - basic debugging skills - visual basic programming language
This course is designed for a semester in Fortran Programming language for undergraduate Computer Science, Mathematical Science and Engineering students. The course covers general concepts and introduction to Fortran Programming with Fortran 03 (or Fortran 2003). Fortran 03 contains all of the features of the later version Fortran 77/95 needed to write complete and workable Fortran programs. Even though the course may not, in to full details, give everything the students need, it covers the basic features needed to be a good Fortran programmer and an introduction to the important new features of Fortran 03. This course has found profound and significant applications in Engineering, Mathematics, Computer Science, and other related fields.
This course is an introductory, first course in computer science designed primarily for students in Computer Science. However, it also meets the need of students in other fields, as a course that provides insight into the basics of computers. Emphasis is on history, functional components, characteristics of computers, broad introduction to programming methodology and algorithm as well as problem solving strategies and techniques for developing/documenting applications, including principles of structured programming, problem decomposition, program organization, the use of procedural abstraction and basic debugging skills. Visual basic programming language is also an important part which serves as the vehicle for illustrating several concepts.
Importance and scope of agriculture. Land and its uses with particular reference to agriculture. Introductory crop production. Agricultural ecology of Nigeria. Agronomy of some arable crops. Land preparation. Harvesting, processing and reservation method. Farm tools and machinery including tractor driving and by-products. Basic farm management techniques. Fisheries and wildlife production. Forest products. General introduction to livestock production and health.
This will involve field planting. Each student will be allocated a field plot for the planting and management of an arable crop. Students will be exposed to practical work in animal production and health, fisheries and wildlife management, and crop and forestry nurseries.
GNS 101 is English for Academic Purpose (EAP) course. The objective of this course is to equip students with skills that are necessary for learning and studying effectively in a university and communicating in English as a Second Language. Topics taught include: Time Management; Study Skills; Scientific Word Formation; Parts of Speech; Aspects of English grammar, Note-taking/Note-making.
The course encompasses the basic skills that are employed in the field of microbiology. Emphasis is laid on the historical aspects of microbiology, naming, classification and types of microorganisms (bacteria, fungi, virus, algae, etc.). The focus is meant to impart useful knowledge on the students on the growth and reproduction of microorganisms, different methods of controlling microorganisms, sterilization and disinfection. Also, it also entails the study of some infectious diseases, emerging infectious diseases and Normal microbiota. This will improve their practical skills on the various ways of culturing microorganism and maintaining aseptic conditions in the laboratory.
The course is a prerequisite of General Microbiology. It encompasses the basic skills that are employed in the field of microbiology. The focus is meant to impart useful knowledge on the students on microbial taxonomy with emphasis on systematic classification, microbial growth and metabolism, applied areas of microbiology, measurement of microbial growth, phases of growth, metabolic diversity among microorganisms, energy and nutrient harvesting and control of microorganisms. This will improve their practical skills on the various ways of culturing microorganism and maintaining aseptic conditions in the laboratory.
The course is a prerequisite of General Microbiology I. It encompasses the basic skills that are employed in the field of microbiology. The focus include the study of Microscope, preparation of microscope slides, culture media, preparation, methods for studying microorganisms, culturing and isolation methods, characterization and identification of microorganisms, colorimetry, chromatography, centrifugation, conductorimetry, experimental design and data interpretation, preparation of reports, Serolyping, and Procedure in molecular identification of microorganisms.
The course is a prerequisite of General Microbiology 1 and II (MCB201) and (MCB202).This course explains the history of bacteria, structure and functions of parts of the structure. It lets students know more about the bacterium as a living organism that has size, shape, metabolizes, feeds and grows although they are miniature in nature and cannot be seen with the naked eye.The student is exposed to the knowledge of the mode of nutrition in bacteria, the growth curve including the lag, log, stationary and decline phases. The students will be able to calculate the generation time for a bacterium and know that it differences from one bacterium to the other. This course further introduces and exposes the students to the knowledge of pathogenicity in bacteria. They will know what pathogens are, some common bacterial diseases and their causative organisms, the sources, symptoms, treatment and control of the infection. They will be able to know the different sources for the isolation of different bacteria. The Kochâ€™s postulate is presented to the students as an experimental procedure for isolating and identifying organisms responsible for particular diseases. Students will know theoretically and practically, how to isolate bacterial pathogens.
Historical background and development of virology. Structure and composition of viruses. Classification of viruses. Cultivation. Isolation, Purification. Identification of viruses. Mechanisms of viral replication/ infections; lytic, latent/persistent viral infections. Bacteriophages. Plants and animal viruses. Viruses and diseases. Oncogenic viruses. Antiviral drugs and agents such as interferons. Techniques in virology; electron microscopy, serology, electrophoresis, collection, processing and analysis of samples for virological assays.
Survey of current status of microbial genetics (bacteria, fungi, viruses, protozoa and other microorganisms). Mutagenesis, isolation and characterization of mutants. Adaptation and genetics. Gene transfer and its mechanism: cloning vectors, transformation, transduction and lysogeny and, conjugation and conversion. Expression and regulation of genes. General and specialized methods and techniques in microbial genetics. Experiments with virulent phages, temperate phages and lysogenic bacteria, fungi and other lower eukaryotic organisms. Application of microbial genetics to various sectors: agriculture, medicine, food, environment, etc.
This course is about microorganisms and organisms important in sewage systems and waste waters; Ecology of microorganisms in fresh water and polluted water; Self-purification of water; Purification of water; Diseases transmitted by water; Microbiological examination of water; Microbiology of waste disposal; Biological oxygen demand and Chemical oxygen demand; Treatment of sewage water and Municipal water.
Molecular aspects of modern biology, DNA, proteins and carbohydrates, functions of proteins, enzymes and metabolism. DNA, genes and genetic engineering, the role of genes in the control of development, with emphasis on the molecular basis of human diseases, Biogenesis, molecular structures and properties of molecular microtubules; mitochondria, chloroplast, membranes (nuclear and cytoplasmic), cell walls and other cellular structures. Membrane-membrane interactions. Biogenetics: different forms of energy existing in microorganisms, activation energy, catalysis and microbial enzymes as biocatalysts. Oxidation-reduction reactions; catalysis carriers. Energy release in microorganisms; substrate-level phosphorylation and electron-transport phosphorylation. Introduction and application of thermodynamics to chemical reactions in microbial systems.
This course is an exploratory designed primarily for 300 level student of Microbiology. Mycology is a branch of Microbiology which involves the study of fungi. The course focuses on history, classification, identification and relevance of fungi to microbiology. Topics to be covered include Introduction and Course Overview, History of Mycology, Why study Fungi, Economic Importance of Fungi, Fungi and the Challenges of the Millennium Development goals, classification, Laboratory Methods in Mycology, Collection and transportation of Fungal samples, Storage and processing of samples for mycological studies, Demonstration of Kochâ€™s postulate, Structure, life cycle growth and development of fungi, Pathology and immunology of superficial systemic mycoses and actinomycoses, Fungi genetics and growth, Nutrition in Fungi, Fungi as heterotrophs Fungi physiology and metabolism, Fungi and Human affairs. This course will expose student to mycology an important aspect of microbiology.
This course is an exploratory designed primarily for 300 level student of Microbiology. It is based on the Principles of infection, etiology, epidemiology, pathogenic mechanisms, clinical symptoms, laboratory diagnosis, prophylactic and therapeutic procedures, control and prevention of selected infections; viral, bacterial, protozoan and fungal diseases of man, especially those prevalent in Africa
â€¢ MCB 308 is a course that will help student know how to nutrients needed by microorganisms, isolate microorganisms, and also identify these microorganisms based on their physiological requirements. The course will highlight diversity in microorganisms based on their physical and chemical requirements for growth.
This course is a prerequisite course to MCB 515 (Applied Parasitology). It is designed to give a broad overview of general parasitology, with respect to types of parasites, nature of parasitism, advantages and disadvantages of parasitism. The course encompasses: Life cycle of some common parasites of man and animals, epidemiology and molecular biology of some tropical parasites; Field survey and laboratory methods in Parasitology; Concepts of hyperparasitism; Parasitology and the millenium development goal; Molecular basis of malarial pathology; Antimalaria drug resistance; Function and metabolism of trechalose in nematode worms; Reserve genetics of the model nematodes; Identification of novel antiparasitic reagents.
MCB 401 is a course that will help student appreciate the relevance of microorganisms in the production of some useful human products. This course will describe microorganisms of industrial importance as a factory in miniature. The initial fear that most students have that microorganisms can only cause sicknesses and diseases will be dispelled. The isolation, identification and conditions under which microorganisms can produce various products will be studied.
Historical perspective in pharmaceutical microbiology, different types of chemotherapeutic agents and antibiotics, chemistry and synthesis of antimicrobial agents, mode of assay of antimicrobial agents, concept of antibiotic sensitivity and resistance, quality control of pharmaceutical products and principle underlining phenol coefficients.
This course will x-ray the use of microorganisms as reagents in qualitative and quantitative analysis. The measurement of microbial responses in assays and interpretation of results will be highlighted in this course. The issue of plant sanitation, quality control and microbiological standards and specifications will also be discussed.
Basic concept of Immunology. Antigens and antigenic determinants. Antibodies. Structures and classification of immunoglobulins/antibodies. Antigen and antibody reactions. Innate and Acquired Immunity. Immune response. Hypersensitivity reactions. Autoimmune diseases. Immunodeficiency diseases. Introduction to transplantation immunology. The practicals will include laboratory exercise in modern techniques in immunology and immunochemistry.
This course is about the occurrence and interactions of microorganisms with food; Intrinsic and extrinsic parameter of foods that affect microbial growth; Methods of detecting the presence of microbes in foods; Milk, meat, and water microbiology; Effects of microbial growth on food-fermentation; Spoilage and food-borne diseases; Food sanitation and microbiological food quality control; Biological hazards in food other than food poisoning bacteria; Food-borne viruses; Mycotoxins; Cestodes, Nematodes, Tremalodes, Ciguatea poisoning and other fishes; Microbial indicators of food; Sanitary quality (coliform bacteria, Enterococci).
Nature of aquatic environment; Microbiology of water supply; Microbial flora of surface and ground waters; Water treatment, water supply and public health. Conventional and advanced water treatment in hot climates and the use of waste water in agricultural irrigation, fish culture, industry and for municipal purpose; Sewage and sewage disposal in hot climates; Microbial aspect of water management; Eutrophication and bioremediation. Evolution, ecology and diversity of marine environment; Origin of life in the sea and the evolutionary patterns suggested by the marine fossils beds; Major marine environment such as coral reefs, the deep sea floor, hydrothermal vents, the open ocean and rotated zones; Diversity of plants and animals in each environment and the adaptations they have to vastly different conditions.
This course is about principles and practice of food processing; Techniques of processing and preservation of Nigerian foods with regards to their physiochemical properties; Canning containers; Outline of canning operations: Principal storage organisms in canned foods; Use of radiation in food preservation; Insects contamination as spoilage organisms: Laboratory examination of canned foods; Methods of detecting contaminants in foods; Prevention and control of food spoilage using physic-chemical strategies.
This course is about morphology and biostratography of major groups of microfossil; biological origin and accumulation of petroleum and sedimentary basis; microbial aspects of gneiss petroleum. Microbial indicators in oil prospecting; tertiary recovery of oil by means of microorganisms, microbial degradation of petroleum products and use of microorganisms in oil clean-up operations; oil spillage; hydrocarbonoclastic bacteria; Metallomonass bacteria that cause rusting of oil pipes; role of microorganisms in corrosion of oil field equipment; aspects of biomining and bioexploration.
Microbes and Ecological theory; Physiological, metabolical and genetic adaptation of microorganisms to their environment; Microbial Interactions; Microorganisms in ecosystem; Microbial bioconversions.
The course is a prerequisite of General Microbiology. It encompasses the Nature of epidemiological investigations. Also, the Spectrum of infections; herdâ€™s immunity and latency of infections; multifactorial systems in epidemics; Zoonoses, Antigenic drifts; Biological products for recommended immunization schedules; international control of infectious diseases; statistical application to epidemiology.
The course is a prerequisite of General Microbiology 1 (MCB201). It encompasses the Origin and concept of parasitism. Defence mechanisms of the host against pathogens. Physiology and biochemistry of plant and animal pathogens as related to the production of toxins, enzymes, antibiotics and proteins. Mechanisms of variation in pathogens and nature of disease resistance in living organisms.
The course is about principles and concepts in plant pathology, some diseases of plants, animal and especially those prevalent Nigeria. The geographical distribution of the pathogens, their isolation, morphology, life cycles, sources of inoculums, transmission and the effects on the host, etiology, cultural characteristics and clinical manifestations of specific bacterial, viral and fl, ungal pathogens of plants; major microbial diseases of some economic crops e.g. cocoa, oil palm, cashew, coffee, rubber, kolanut, maize, cassava, cowpea, groundnut and sorghum; symptoms, etiology, transmission and control, methods and technique of plant protection, cultural practices, se of chemicals, biocontrol, application of biotechnology in plant pathology
MCB 508 is a course that will help student appreciate the relevance of some phytochemicals and zoochemicals naturally present in food in the promotion of human health. Hitherto, these food components which are not necessary part of the nutrients known in food have been found to be responsible for the good health of early men who live on food from the wild. The importance of probiotics (friendly bacteria) and prebiotics in promoting intestinal health will also be emphasised. Some African foods and their health promoting properties will also be x-rayed
This course is aimed at introducing the students to the basic concepts of fermentation; aerobic and anaerobic fermentation , alcoholic fermentation resulting in the production of bread, beer, wine and vinegar. Acid fermentation resulting into the production of cheese, butter, yoghurt etc. Malolactic fermentation processes.
Characteristics of soil environment, microbial and fauna of soil, microbial activities in soil, nitrogen cycle, carbon cycle, mineral transformation by microorganisms, ecological relationship among the soil pathogens, effect of pesticide of peptides on soil microorganisms, biodegradation and biofuel generation, effect of physical properties of soil pathogens, aspect of biogeochemical cycles.
Characteristics of soil environment, microbial and fauna of soil, microbial activities in soil, nitrogen cycle, carbon cycle, mineral transformation by microorganisms, ecological relationship among the soil pathogens, effect of pesticide of peptides on soil microorganisms, biodegradation and biofuel generation, effect of physical properties of soil pathogens, aspect of biogeochemical cycles.
The course is a prerequisite of General Parasitology. It encompasses the Biology of some parasites of man and domestic animals in the tropics. These include classification, distribution, incidence, morphology, natural history, pathogenicity, laboratory diagnosis, therapeutic and prophylactic measures. Immunology of parasitic infections and the role of vectors in the transmission of parasitic diseases will also be taught. A broad and multi disciplinary approach to the complex and dynamic relationship between parasites and their hoists. Covering life-cycles, Ecology, Physiology; Both prototions and helminthes will be considered with emphasis on the most important parasites of humans studies include: Immune response to parasites; Chronicity of infection and its significance; Host pathology; Evasion of host responses by parasites; Serodiagnosis, vaccination, chemotheraphy and drug resistance; Genetic resistance to parasitic infection; Relevance of parasitic infections to society; Indepth study of malaria with focus on the pathology; Immunology and chemotheraphy of this most important human parasitic infection.
This course is designed primarily for all students admitted into the Federal University of Technology, Akure. It provides a comprehensive knowledge and insight into engineering drawing as a basic tool of engineering. Topics to be covered include: Instruments for engineering drawing and their uses. Drawing Paper Sizes; Margins; and Title Blocks. Lettering and types of line. Geometrical construction: bisection of lines and angles and their applications. Polygon, tangency, locus of simple mechanisms. Pictorial drawing; Isometric, oblique and perspectives. Orthographic projection. Dimensioning and development of simple shapes. Assembly drawing of simple components. Conventional representation of common engineering features. Freehand sketching. Use of engineering drawing software of the department.
This course is one of the preparatory courses on basic manufacturing processes, an important aspect of Mechanical Engineering. It is a compulsory course taken by all 100 level students in the university. The course is practically oriented and designed to introduce students to Mechanical Engineering workshop practices, manufacturing processes and properties of engineering materials which will help them as they progress in their courses. The course will help the students to be conversant with the workshop hazard and to observe all safety practices and codes. It cuts across all sections and departments of Mechanical Engineering workshop. Topics to be covered include introduction to basic manufacturing processes, organisation of workshop, workshop hazard and safety practices and codes, properties of engineering materials, bench-work and fitting, introduction to turning exercises (straight and step turning chamfering, screw cutting), milling and milling exercise, drilling techniques and exercise, sheet metal work, welding and soldering technique with exercises. Others are properties of wood, wood work and joinery exercises, workshop measurements, refrigeration and airconditioning: principles of operation, refrigerants and trouble shooting, Methods of leak detection, charging and discharging, safety precautions.
Function of a Real Variable: Definition of Functions of Real variable, Types of function. Graph of a function of real variables: Graphical representation.Limits and continuity of functions of real variables: Idea of limits of functions of real variable, the rate of change of a function, differentiation from first principle, the concept of continuity of function of real variable, Limits and limit location.Techniques of differentiation:Differentiation of the sum and difference of functions, differentiation of a product of functions, differentiation of a quotient of functions second and higher derivatives, differentiation of a function of a function, differentiation of inverse functions, differentiation of implicit functions, differentiation from parametric equations. Application of differentiation: Applications to kinematics, the tangent and normal to a curve, the maximum and minimum of a function.Extreme curve sketching: Turning points of a curve,minimum and maximum values of a curve.Integration: Integration of a constant,methods of integration , integration of rational algebraic fractions, integration by substitution, integration by partial fractions, integration of trigonometric functions . Applications of integration: Application of geometry and mechanics, areas of plane shapes,volume of plane shapes.
Space and Time, frames of reference, Invariance of physical laws, relativity of simultaneity, relativity of time intervals, relativity of length, units and dimension; standards and units, unit consistency and conversions. Kinematics vectors and vector addition, components of vectors, unit vectors, products of vectors. Displacement, Time and average velocity, instantaneous velocity, average acceleration, motion with constant acceleration, freely falling bodies, position and velocity vectors, acceleration vector, projectile motion. Motion in a circle and relative velocity. Fundamental laws of mechanics: forces and interactions, Newtonâ€™s first law, Newtonâ€™s second law, mass and weight, Newtonâ€™s third law. Statics and dynamics: application of Newtonâ€™s laws, dynamics of particles, frictional forces, dynamics of circular motion. Galilean invariance, universal gravitation, gravitational potential energy, elastic potential energy, conservative and non-conservative forces. Work and energy, kinetic energy and the workenergy theorem, power, momentum and impulse, conservation of momentum, collisions and momentum conservation, elastic collisions, centre of mass. Rotational dynamics and angular momentum angular velocity and acceleration, energy in rotational motion, parallel axis theorem, torque, torque and rotation about a moving axis, simple harmonic motion and its applications. The simple pendulum, damped oscillations, forced oscillations and resonance.
This course is an exploratory course. It is designed to meet the need of the students in the basic knowledge of Physics especially in the area of the properties of matter which is an essential ingredient for the understanding of the principle of the movement of particles in materials. The course will meet the need of students in physical, chemical and biological sciences. It is also a relevant material for students in engineering and also finds useful applications in environmental science and technology.
This course is an exploratory practical course in physics. It is designed for students in Physics and allied disciplines. It is a course designed so as to provide hands-on training in the use of some laboratory equipments as well as in report writing. As a practical course, the focus is to impart useful skills on the students in order to enhance their knowledge in Physics. Students are made to perform some experiments in the laboratory. These experiments are taking from mechanics and properties of matter and Optics, which are the core aspects of the Physics courses taking by students at the first semester of their 100 Level. Here, six major experiments are to be set and demonstrated for students. They are: i).Measurements, ii) Determination of acceleration due to gravity using spiral spring method, iii) Determination of acceleration due to gravity using compound pendulum method, iv) Determination of moment of inertia of a rigid body, v) Determination of refractive index of glass using rectangular prism, vi) Determination of refractive index of glass using triangular prism.