User Guide before placing order for complete project topics and materials:

It is important that the researcher knows exactly what he is go to do so that I could be done effectively.Make sure you update any research work you purchased on our website. Do not copy word for word. Using our research is legal. Our aim is to provide project topics and materials for easy access to information and to reduce stress of moving from one book stop or library to another in the name of sourcing for one research textbook or research materials. We do not encourage any form of plagiarism. Our aim is to generate research project ideas for students. The contents of the project material provide will help students to generate new ideals. Every researcher must look around him in his immediate environment and beyond to improve the work. To order the below complete project materials, Make payment deposit or cash transfer into any of the following banks:

GTBANK

Account Name: Chi E-Concept Intl, Account Number: 0115939447

Other payment options

We accept cash deposit, cash transfer and Bitcoin.

Click on download to complete your order.Call or Whatsapp +23408063386834

CLICK HERE TO CHAT WITH OUR CUSTOMER SUPPORT TEAM ON WHATSAPP

DETERMINATION OF HYDROGEN CYANIDE IN CASSAVA

 

ABSTRACT: Cassava is one of the major dietary stable for a large percentage of the population of tropical Africa and other parts of the world, and is likely to remain the biggest single source of calories for the poor in the continents.  An important drawback to increase cassava use for human and animal feeding is its cyanogenic potential, or ability to generate hydrogen cyanide, a well – known poison with potential acute and chronic metabolic effects in human. This project work deals with the determination of hydrogen cyanide (HCN) concentration in cassava tubers (using the bitter varieties) collected from Institute of Management and Technology (IMT) premises with respect to four days fermentation period using Atomic Absorption spectrophotometer (AAS).

          The result shows that the concentration of hydrogen cyanide (HCN) decreases with increase in fermentation period, and based on the safe limit given by the us food and drug administration (FDA) and others, a safe fermentation period for cassava before processing it to produce garri is deduced.

 

 

TABLE OF CONTENT

 

CHAPTER ONE

Introduction                                                                                      1

1. Hydrogen Cyanide                                                                            2
2. Aims and Objectives of The Study                                          4
3. Statement of Problem                                                              5
4. Hypothesis                                                                              5
5. Scope of Study                                                                        5

 

 

CHAPTER TWO

Literature Review                                                                              7

1. Chemical and Physical Properties of HCN                              9
2. Entry of Hydrogen Cyanide into the Body and                      

          Its Exit from the Body                                                            11     

1. Effect of Cyanide on Health                                                    14
2. Symptoms of Cyanide Poisoning and Treatment                    18
3. Safety Factor and Procedures for Cyanide Identification                  21
4. Cassava and Cyanide Concentration                                                25
5. Factors Affecting Cyanide Toxicity                                         27
6. Sources and Control Methods for Hydrogen Cyanide             28
7. Uses of Cassava                                                                      32

 

 

CHAPTER THREE

Methodology                                                                                     34

1. Materials for the Analysis                                                       34
2. Method of Analysis                                                                 35
3. Personal Hygiene Procedures                                                  36
4. Sample Collection and Fermentation Process                                   37
5. Sample Fermentation                                                              38
6. Sample Preservation and Storage                                            39
7. Acid Distillation                                                                      40
8. Distillation Procedure                                                              40
9. Calibration Standard Preparation                                           42

 

 

CHAPTER FOUR

Result and Discussion                                                                       43

1. Concentration                                                                          44
2. Safe Fermentation Period                                                                  46
3. Cassava Processing Technique                                                         46
4. Innovation to Cassava Processing                                           48
5. Seasonal Influence on Cyanide Content of Cassava                         50

CHAPTER FIVE

5.1     Conclusion                                                                              52     

52      Recommendation                                                                     52      References                                                                               54

Appendix I         &