ASRIC Journal of Natural Sciences 2024 v4-i1
ISSN: 2795-3629
EISSN: 2795-3610
ASRIC Journal of Natural Sciences 2024 v4-i1
ASRIC Journal of Natural Sciences 2024 v4-i1
Published: 2024-12-30
Articles
Occurrence of the blaNDM-1 and blaOXA-48 producing Pseudomonas spp. Isolated from the Urine of the Out-patients
Olusola John Olayiwola*, Saka Adebayo Balogun, Olufemi Ernest Ojo, Williams Emeka Ike, Abidemi Esther Ojo, Veronica Ogunleye, David Ajiboye Ojo
Infections caused by Pseudomonas spp. constitute important morbidity and mortality in the clinical practice. In most of the time, the case become worsened because of the associated antibiotic resistance. This work was designed to isolate Pseudomonas spp. from urine samples collected from out-patients of urinary tract infections (UTIs) and evaluate occurrence of multiple antibiotic resistance deter
Damage-Sensing Capabilities of GFRP Composites through Carbon Nanofillers for Advanced Structural Health Monitoring
Eman. O. Taha*, Usama F. Kandil , G. M. Nasr, and Mahmoud Reda Taha
This study investigates the use of carbon nanofillers, specifically multi-walled carbon nanotubes (MWCNTs) and carbon nanofibers (CNFs), to enhance the damage-sensing capabilities of glass fiber-reinforced epoxy (GFRP) composites. Nanocomposites were fabricated by incorporating 2.0 wt.% of MWCNTs and CNFs into the epoxy matrix, followed by mechanical and electrical testing. The results demonstrate
Exploring Antimicrobial and Antioxidant Capacities of Molecularly Characterized Lactic Acid Bacteria strains from Fermented Zea mays (Ogi)
Racheal Oluwayemisi Fashogbon*, Theresa Abimbola Awotundun, Oyindamola John Samson, Micheal Jimmy Nseobong, Sarah Awhanu Nudewenu, Bukola Christiana Adebayo-Tayo
Lactic Acid Bacteria (LAB) present during ogi fermentation exhibit notable functional traits, including antimicrobial and antioxidant capabilities. This study aims to assess the antimicrobial and antioxidant potentials of LAB strains isolated from Ogi samples. The LAB was isolated from fermented Ogi sourced from local markets using deMan, Rogosa, and Sharpe (MRS) agar. The isolates underwent bioch
Comparative Evaluation of Biscuits from Wheat (Triticum aestivum) and Red Kidney Bean (Phaseolus vulgaris) Flour Blends
Ogechi Chinonyerem Ewunonu, and Nkemjika Nnedinso Umerah
The study was carried out on production and evaluation of biscuits from wheat (Triticum aestivum) and red kidney bean (Phaseolus vulgaris) flour blends. The red kidney bean seed were sorted, cleaned, blanched, drained, oven dried, dehulled, winnowed, milled, sieved to obtain the red kidney bean flour. The wheat flour was blended with red kidney bean flour in the ratio of 100:0 (sample A), 90:10 (s
Issues
