CCMAS Course Search

Laboratory experiments designed to reflect topics presented in courses CHM 101 and CHM 102. These include acid-base titrations, qualitative analysis, redox reactions, gravimetric analysis, data analysis and presentation.

Continuation of CHM 107. Additional laboratory experiments to include functional group analysis, quantitative analysis using volumetric methods.

This introductory course emphasizes quantitative measurements. Experimental techniques. The treatment of measurement errors. Graphical analysis. The experiments include studies of meters, the oscilloscope, mechanical systems, electrical and mechanical resonant systems, light, heat, viscosity, etc. (covered in PHY 101, 102, 103 and PHY 104). However, emphasis should be placed on the basic physical techniques for observation, measurements, data collection, analysis, and deduction.

This practical course is a continuation of PHY 107 and is intended to be taught during the second semester of the 100 level to cover the practical aspect of the theoretical courses that have been covered with emphasis on quantitative measurements, the treatment of measurement errors, and graphical analysis. However, emphasis should be placed on the basic physical techniques for observation, measurements, data collection, analysis and deduction.

Technology and chemistry of the principal grains. Conventional milling processes, use of products and by-products. Baking. Protein-enriched cereal products. Nutritional considerations. Product development. Physical properties of grains. Moisture – its significance and behavior in stored grains. Moisture Sorption Isotherms in stored grains. Changes that occur in stored grains (respiration, biochemical, functional and nutritive changes). Development of storage techniques (traditional and modern storage). Whole Grain Storage (general considerations, kinds of storage facilities – on the ground, underground, bagged, bins and silos). Structural requirements for storage bins and silos. Handling and maintenance of storage structures. Microflora in stored grains and control. Mycotoxins in stored grains and control. Insects in stored grains and control. Rodents in stored grains and control. Integrated management practices in stored grains. Design considerations of storage structures.

Definition of terms in human nutrition. Chemistry and functions of cell constituents, biosynthesis and functions of nucleic acids. Availability of nutrients. Interrelationship of nutrients. Metabolism of nutrients under different physiological conditions. Effect of diet on biochemical process. Regulatory mechanisms for various nutrients. Inborn errors of metabolism.

Review of global food situation with emphasis on Nigeria. Introduction to the microflora of foods. Physical, chemical and biological principles of food processing and preservation. Engineering units and dimensions applicable to the food industry. 200 Level

Preparation and quality evaluation of smoked fish, smoked meat, cured meat, meat sausages, salted fish, salted and dried fish, solar dried fish, etc. Processing of milk into dairy products, for example, ice cream, yoghurt, cheese, butter, etc. Evaluation of shell egg quality including external appearance (size, shape, shell colour, shell texture, shell cleanliness, etc), Candling appearance, (air cell characteristics, shell characteristics, internal quality characteristics) and opened egg quality (Haugh unit, yolk index, percentage of thick and thin albumen, etc.). Shell egg pasteurization. Processing of egg products including powdered egg products (whole egg, egg yolk, egg white, etc.), Frozen liquid egg products (whole egg, egg yolk, egg white.). Mayonnaise and salad cream production. Quality tests in milk and milk products. Milk products manufacture (market milk, ice cream, yoghurt and other fermented milk products, powdered milk products (full fat milk, non-fat milk.), butter, cheese, etc. Preparation and processing of fruit and vegetable products (fruit juices, squashes, fruit bar, jams, jellies, tomato ketchup, tomato puree, dried vegetables.). Preparation of canned and bottled fruits and vegetables spiced and fermented vegetables.

Nigerian history, culture and art up to 1800 (Yoruba, Hausa and Igbo peoples and cultures; peoples and cultures of the minority ethnic groups). Nigeria under colonial rule (advent of colonial rule in Nigeria; colonial administration of Nigeria). Evolution of Nigeria as a political unit (amalgamation of Nigeria in 1914; formation of political parties in Nigeria; nationalist movement and struggle for independence). Nigeria and challenges of nation building (military intervention in Nigerian politics; Nigerian Civil War). Concepts of trade and economics of self- reliance (indigenous trade and market system; indigenous apprenticeship system among Nigerian peoples; trade, skill acquisition and self-reliance). Social justice and national development (definition and classification of law); Judiciary and fundamental rights. Individuals, norms and values (basic Nigerian norms and values, patterns of citizenship acquisition; citizenship and civic responsibilities; indigenous languages, usage and development; negative attitudes and conducts [Cultism, kidnapping and other related social vices]). Re-orientation, moral and national values (The 3Rs – Reconstruction, Rehabilitation and Re-orientation; re-orientation strategies: Operation Feed the Nation (OFN), Green Revolution, Austerity Measures, War Against Indiscipline and Corruption (WAIC), Mass Mobilization for Self-Reliance, Social Justice and Economic Recovery (MAMSER), National Orientation Agency (NOA). Current socio-political and cultural developments in Nigeria.

The concepts of peace, conflict and security in a multi-ethnic nation. Types and theories of conflicts: ethnic, religious, economic, geo-political Conflicts; structural conflict theory, realist theory of conflict, frustration-aggression conflict theory; root causes of conflict and violence in Africa: indigene and settlers phenomenon, boundaries/boarder disputes, political disputes, ethnic disputes and rivalries, economic inequalities, social disputes, nationalist movements and agitations; selected conflict case studies – Tiv-Junkun, ZangoKartaf, chieftaincy and land disputes, etc. Peace building, management of conflicts and security: Peace & Human Development. Approaches to Peace & Conflict Management (religious, government, community leaders, etc.). Elements of peace studies and conflict resolution: Conflict dynamics assessment Scales: Constructive & Destructive. Justice and Legal framework: Concepts of Social Justice; The Nigeria Legal System. Insurgency and terrorism. Peace mediation and peace keeping. Peace and Security Council (international, national and local levels). Agents of conflict resolution – Conventions, Treaties Community Policing: Evolution and Imperatives. Alternative Dispute Resolution (ADR) (dialogue,. arbitration, negotiation, collaboration, etc). The roles of international organizations in conflict resolution ((a) The United Nations, UN and its conflict resolution organs. (b) The African Union & Peace Security Council (c) ECOWAS in peace keeping). The media and traditional institutions in peace building. Managing post- conflict situations/crises: Refugees. Internally Displaced Persons (IDPs);the role of NGOs in post-conflict situations/crises.