CHEMICAL STUDIES ON THEVETIA PERUVIANNA

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dc.contributor.authorSHIBDAWA, MOHAMMED ABDULLAHI
dc.date.accessioned2014-02-07T09:29:17Z
dc.date.available2014-02-07T09:29:17Z
dc.date.issued1995-04
dc.descriptionA thesis submitted to the Postgraduate School, Ahmadu Bello University, in Partial fulfillment of the requirements for the degree of Master of Science in Chemistry. Department of Chemistry Faculty of Science Ahmadu Bello University, Zaria Nigeriaen_US
dc.description.abstractThe pulp and seed of "Thevetia Peruviana" plant were analysed for their proximate composition, mineral elements and some properties of the tacky latex were investigated. The protien content of te seed is higher than that of the pulp. The seed could be a god source of protein as it compares well with those obtained in some legumes. The extraction of protein from the defatted seed cake is found to be a function of flour: Solvent ratio, pH, type of solvent and extraction time. The Kernel has as much as 60% of a yellow non-drying oil. Some physico-chemical properties of the oils are reported and these compare with those of edible and useful oils like Olive, Soybean, Sunflower and Sesame oils.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/583
dc.language.isoenen_US
dc.subjectCHEMICAL,en_US
dc.subjectSTUDIES,en_US
dc.subjectTHEVETIA,en_US
dc.subjectPERUVIANNAen_US
dc.titleCHEMICAL STUDIES ON THEVETIA PERUVIANNAen_US
dc.typeThesisen_US
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