Výsledky vyhledávání - "Mathew, J. T."

Optimization of Transesterification Parameters of Biodiesel Produced from Sword Bean (Cavalia gladiate) Seed Oil

Autor: Salawu, F. B., Otori, A. A., Mohammed, K., Mathew, J. T.

Publikováno v: Journal of Applied Sciences and Environmental Management; Vol. 27 No. 1 (2023); 147-154

The subject of this study was to optimize the transesterification parameters of biodiesel produced from sword bean (C. gladiate) using Response Surface Methodology (RSM). Four transesterification parameters (Reaction temperature 55 0C, Catalyst conce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c0addf0cf62bfdcb76587baf4dfd440
https://doi.org/10.4314/jasem.v27i1.21

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ISOLATION AND CHARACTERIZATION OF BIOACTIVE CONSTITUENT OF N-BUTANOL SEED EXTRACT OF Azadirachta indica

Autor: MUSAH M, MOHAMMED M, MATHEW J. T, UMAR M. T.

Publikováno v: BIMA JOURNAL OF SCIENCE AND TECHNOLOGY (2536-6041). 6:91-106

Extraction of the seed powdered material of Azadirachta indica followed by an extensive column chromatography of the n-butanol portion on silica gel, purification over sephadex LH20 and subsequently HPTLC resulted in to the isolation of a pale yellow

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c5003d6dcf63e9864ccad4a3e996df62
https://doi.org/10.56892/bima.v6i03.49

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Akademický článek

A Critical Review of Green Approach on Wastewater Treatment Strategies.

Autor: MATHEW, J. T., INOBEME, A., MUSAH, M., AZEH, Y., ABDULLAHI, A., SHABA, E. Y., SALIHU, A. M., MUHAMMAD, E. B., JOSIAH, J. G., JIBRIN, N. A., ISMAIL, H., MUHAMMAD, A. I., MAURICE, J., MAMMAN, A., NDAMITSO, M. M.

Publikováno v: Journal of Applied Sciences & Environmental Management; Feb2024, Vol. 28 Issue 2, p363-391, 29p

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Nutritional Assessment of Fermented and Roasted Tamarindus indica Seeds from Lapai, Nigeria

Autor: Musah, M., Mathew, J. T., Azeh, Y., Nwakife, N. C., Abdulhamid, Z., Mohammed, A.

Publikováno v: Journal of Agriculture and Food Sciences; Vol. 20 No. 1 (2022); 45-59

This work studied the proximate, mineral and phytochemical content of fermented and roasted Tamarind (Tamarindus indica) seed nuts, using standard analytical methods. The seeds were divided into two; one portion was roasted at temperature 85 - 100 oC

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62b7d3c13b709fa7cf3fd98fd5087ccb
https://doi.org/10.4314/jafs.v20i1.5

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