Radiance Research AcademyInternational Journal of Current Research and Review2231-21960975-5241155EnglishN2023March15Healthcare
Why Younger People are Suffering from Heart Attack….???
English0101Mohammad Shakil AhmadEnglishEnglishhttp://ijcrr.com/abstract.php?article_id=4712http://ijcrr.com/article_html.php?did=4712Radiance Research AcademyInternational Journal of Current Research and Review2231-21960975-5241155EnglishN2023March15Healthcare
Effect of Apple Cider Vinegar on the Microbial Load of Brassica Oleracea (Cabbage) and Lactuca Satira (Lettuce) Available at Ilesan/ Sagamu Area of Ogun State, Nigeria
English0209Idika Digbo IEnglish Ezekiel Chibundu NEnglish Ekanem E FEnglish
Introduction: Vegetables like cabbage and lettuce which are widely consumed are important sources of micronutrients like vitamins and dietary fiber. These vegetables are prone to bacterial contamination as a result of pre-and post-harvest practices. Aims and Objectives: Due to bacterial infestation of lettuce and cabbage in the course of usage, this work is aimed at employing safe chemical additives such as vinegar, at various concentration levels to investigate the microbial load of vegetables to ensure the safety of the vegetables for human consumption. Methodology: A total of ten samples, cabbage (n=5) and lettuce (n=5) were purchased from Ilisan and Sagamu areas of Ogun state, Nigeria which lies within the latitude of6.8932°E and longitude of 3.7105°N. Bacteriological quality of the samples was assessed by isolating and enumerating aerobic bacteria from the vegetable’s samples upon the treatment with distilled water, 0.5% and 1% vinegar concentrations. Results: A total of sixty isolates were recovered, twenty-six from cabbage and thirty-four from lettuce. Probable identities of the isolates were determined at the general level using standard methods. Micrococcus and staphylococcus recorded the highest percentage occurrence (16%) in cabbage, while Bacillus and clostridium had the highest percentage occurrence (12%) in lettuce. The treatment of the vegetables with 1% vinegar for five minutes resulted in highest significance (pEnglishFood safety, Vegetables, Vinegar, Cabbage, Lettuce, Bacteriahttp://ijcrr.com/abstract.php?article_id=4713http://ijcrr.com/article_html.php?did=4713Radiance Research AcademyInternational Journal of Current Research and Review2231-21960975-5241155EnglishN2023March15Healthcare
An Improved Method of Synthesis of Graphene Oxide(GO) and Reduced Graphene Oxide(rGO) Nanocomposites
English1015N. ThangarajEnglish N. Joseph JohnEnglish C. Gnana SambandamEnglish
The oxidation and exfoliation of graphitized carbon was successfully achieved using modified Hummer’s method. Graphene is a remarkable material, electrical, thermal and barrier properties, graphene–based nanocomposites have been area of research in the past decade. Graphene possesses a large number of materials parameters such as superior mechanical stiffness, strength and elasticity, very high electrical and thermal conductivity. The synthesis and physical properties of graphene oxide and reduced graphene oxide (GO-rGO) Nanocomposite. The GO-rGO Nanocomposite was prepared by a modified Hummer’s method and then reduced using hydrazine hydrate (reducing agent) to produce rGO.XRD spectrum reveal the crystalline structure for both GO and rGO. The d-spacing is observed to be reduced for rGO as compared to that for GO because of removal of oxygen-containing functional groups. The optical property was analysed using UV-vis Visible and photoluminences(PL) spectroscopy.
Englishhttp://ijcrr.com/abstract.php?article_id=4714http://ijcrr.com/article_html.php?did=4714
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