INDUSTRIAL TRAINING REPORT

AS REPORTED BY;

OSAGIEDE OSAYANDE
PSC1707373

UNDERTAKEN AT;
TECHNOLOGY INCUBATION CENTER

SUBMITTED TO:

DEPARTMENT OF CHEMISTRY
FACULTY of PHYSICAL SCIENCES
UNIVERSITY OF BENIN
BENIN CITY.

August, 2021

CERTIFICATION

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We the underlisted hereby certify that this Industrial Training (IT) report was

carried out by OSAGIEDE OSAYANDE, matriculation No.PSC1707373, a 300level

student of Department of Chemistry, Faculty of Physical Science, University Of

Benin, in partial fulfilment of the requirement for the award of a

Bachelor Of Sciences degree, B.Sc(Hons) in Chemistry.

Dr.E. Irabor Date

(IT Coordinator)

Prof.J. Iyasele. Date

(Head Of Department)

DEDICATION

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This Industrial Report is dedicated to God Almighty, the giver and sustainer of

life, for the unconditional love and mercy granted to throughout this period of my

Industrial Training and to the Department of Chemistry, University of Benin.

ACKNOWLEDGEMENT
My pround and ultimate gratitude goes to God Almighty who is and has

always been my source of strength, inspiration and life.

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 My sincere appreciation goes to my parents for their all round support, I

remain entirely grateful and to my siblings for their tireless support, I love you all.

My special gratitude goes to the Management and Staff of Technology

Incubation Center, Benin City; Edo state for giving me the opportunity to gain

from their wealth of knowledge during my period of Industrial Training.

And of course to the Department Of Chemistry, Faculty of Physical sciences,

University Of Benin I say a big thanks for offering such opportunity for further

Training.

TABLE OF CONTENTS

Title page-----------------------------------------i

Certification-------------------------------------ii

Dedication---------------------------------------iii

Acknowledgement---------------------------iv

Table Of Content------------------------------v
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Abstract------------------------------vi

CHAPTER ONE: TECHNOLOGY INCUBATION CENTER (T.I .C)

1.0 History of Technology incubation center

1.2 ORGANIZATIONAL STRUCTURE OF TIC-BENIN

1.3 STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES)

1.4 Aim and Objectives of SIWES

1.5 important of SIWES

1.6 Function of The ITF

CHAPTER TWO: MUSTARD RESOURCES

2.0 BRIEF OVERVIEW OF MUSTARD RESOURCES LIMITED

2.1 Products worked on

2.2 Production process of locust Beans

2.3 Nutrition content of locust Beans

2.4 Health Benefits of locust Beans

2.5 Sea salt

2.6 Plaintain flour

2.7 Health Benefits of Plaintain

2.8 Chemicals composition of soya beans

2.9 Health Benefits of soya beans

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CHAPTER THREE: SURE BAKE (PAN RELEASER)

3.0 Pan Release

3.1 Pan Releaser

3.2 Production Chemicals

3.3 Chemicals Function

3.4 Caution

3.5 Characteristics

3.6 Production process

3.7 Batch coding

CHAPTER FOUR: EQUIPMENT IN THE LABORATORY

CHAPTER FIVE: CONCLUSION AND RECOMMENDATION

ABSTRACT

This writeup composed of my experiences in both SURE BAKE Nigeria Limited

and U.S.E Food limited, Sure bake is into production of Bread Pan Releaser, while

U.S.E Food is into production poundo flours and oduless fufu.

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 CHAPTER ONE

1.0 HISTORY OF TECHNOLOGY INCUBATION CENTRE

Technology incubation centre (TIC) is an entrepreneurial centre that

incubates entrepreneurs from various fields; it was introduced by the federal
government of Nigeria in 1992 with the establishment of three experimental
Technology Incubation Center at Lagos, Kano, and Aba to harness the vast
untapped potentials of various categories of innovative entrepreneurs. The center
was initially placed directly under the federal ministry of science and technology,

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in November 2005 the national board for technology incubation was set up to
oversee the center’s activities.

In 1999, Technology Incubation Centre Benin (TIC-Benin) was established,

the center is staffed with both scientific, administrative, technical staffs and small
and medium scale entrepreneurs. In order to ensure the sustainable development
and growth of the entrepreneurs, enterprise into a functional cooperate
establishment, the federal government through the supervisory Ministry of Science
and Technology, and Ministry of Commerce and Industry respectively provide
assistance to the center, where the entrepreneurs are incubated for three years in
terms of free space for their businesses, water supply, secretariat, accounting and
legal services as well as highly subsidized power supply, challenges of business
funding , business certification, product standardization, technical tool kitting,
research/development and marketing in order to enable the entrepreneurs preserve
their limited capital base, minimize cost of production, raise their comparative cost
advantage and ensure their product enters the market as standard products, cheap
with more competitive price.

A well-equipped laboratory is made available to the entrepreneurs to carry

out analysis on their various products.

1.2 ORGANIZATIONAL STRUCTURE OF TIC-BENIN

TIC-BENIN consist of various departments all working together with each

contributing its quota to the overall success of the organization and they
include:

1.2.1 Management sector: it consist of the office of the general manager,

assistant general, head of department and others; it deals with the general
management of the center.
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1.2.2. Accounting/Marketing sector: this section provide counsel and advice
to all entrepreneurs on issues related to funds, marketing strategies, business
certificates and other related matt

1.2.3. Technical section: this section is stocked with skilled personnel and they
are in charge of the workshop (instrument room), research and quality control
laboratory and other technical related issues such as safe disposal of waste,
energy and power etc...

1.2.4. Computer section: provides all interested entrepreneurs with computer

and internet services and other related issues.

1.2.5 Administrative section: The section oversee and monitor the day to day
affairs of the center and also in charge of admission of prospective and
innovative entrepreneurs into the center.

1.2.6 Security section: This section is in charge of gate keeping and other
security related matters in the center.

1.2.7 Incubation unit or section: This section consist of the business unit of
the entrepreneurs in the center and below is the list of the entrepreneurs in the
center and what they produce.

Entrepreneurs Products
1. Kubsnoma Glory Hand gloves, balloons, Rubber bands and
Company Nig LTD latex concentrate.
2. Corker V. HouseHold Soap making and cosmetics
Chemicals and
Cosmetics
3. Kalzion Global Emulsion and texcote paints

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 Technology
4. Radarcan Nig LTD Customised paints
5. Amen-Jan Nig LTD Soya milk, soya yeast and moringa products
6. Scarose Nig LTD Citrus fruit punch, pineapple, mixed fruit juice
and garlic flavoured fruit juice.
7. Sowe Shoes Shoe making.
8. Cemek Machinery Yam pounder and other machinery
9. Mustard Resource Yam flour, Soya Milk, Sea Salt etc
10.U.S.E Foods Poundo flours and Odorless Fufu
11.Etombra Nig Limited House holds cleaning Chemicals
12.Surebake Bread Pan Releaser

1.3 STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES)

The Student Industrial Work Experience Scheme (SIWES) was established in 1973
and was organized by the government through the Industrial Training Fund (ITF).
It was established to enable students gain industrial work experience related to
their various disciplines, thereby exposing them to the organization before
graduation. The Scheme exposes students to industry based skills necessary for a
smooth transition from the classroom to the world of work.

SIWES was established by ITF in 1973 to solve the problem of inadequate

practical skills preparatory for employment in industries by Nigerian graduates of
tertiary institutions. Through SIWES students are familiarized and exposed to the
needed experience in handling machinery and equipment which are usually not

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available in educational institutions. The scheme involves three parties, which are
the students, the universities and the industry.

SIWES is a necessary condition for the award of Diploma and Degree certificates
in specific disciplines in most institutions of higher learning, in accordance with
the educational policy of the government. SIWES Duration - Four months for
Polytechnics and Colleges of Education, and Six months for the Universities. The
beneficiaries are usually required to fill Log Books and, in addition, may be
required by their institutions of learning to write a comprehensive report of their
experiences and submit them to their respective departments.

1.4 AIM AND OBJECTIVES OF SIWES

The objectives of SIWES though numerous and all-encompassing include but are
not limited to:

1. Provides an avenue for students in institutions of higher learning to acquire

industrial skills and experience in their approved course of study.

2. Prepare students for the industrial works situation which they are likely to
meet after graduation.

3. Expose students to work methods and techniques in handling equipment and

machinery not available in their institutions.

4. Provide students with an opportunity to apply their knowledge in real work

situation thereby bridging the gap between theory and practices.

5. Enlist and strengthen employers’ involvement in the entire educational

process and prepare students for employment in Industry and Commerce

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6. Make the transition from school to the world of work easier and enhance
students/ contacts for later job placement.

7. Help students break free from the theoretical world of textbook and class
courses and leap into the real world of applications of knowledge.

8. To evaluate the person’s ability to communicate and operate under pressure

if required.

1.5 IMPORTANCE OF SIWES

1. It broadens students’ horizon on their respective field of study.

2. Students learn how to apply the latest technology in their professional

callings.

3. It helps to develop entrepreneurships skills in the students.

4. It exposes students to critical skills, quality control measure and safety

regulations in their field of work.

5. It also enables students gain valuable confidence that comes from being able
to achieve assigned goals or carry out assigned duties effectively and
successfully.

6. It increases students’ self-esteem and self-worth.

1.6 FUNCTIONS OF THE ITF

1. To formulate rules and guideline on the SIWES programs to be distributed

to all SIWES participating bodies, institutions and companies involved in
the scheme.
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2. Regularly organizing orientation programs for students prior to their
attachment.

3. Ensuring that employers training programs are relevant and effective.

4. Establishing and fostering contacts between the university, departments and

industries at necessary levels of co-operation.

5. Receive and process master and placement lists from the institution and
supervising agencies.

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 CHAPTER TWO

2.0 BRIEF OVERVIEW OF MUSTARD RESOURCES LIMITED

Mustard resources limited (Must D food) is a unit incubated under

Technology Incubation Centre, TIC, Benin. The main concern of this unit is to
alleviate the problem of diabetes by making use of grains and legumes of various
types such as wheat, fonio, locust beans and soyabeans. To make different kinds of
food that can be included in the diets.

2.1 PRODUCTS WORKED ON

1. LOCUST BEANS

Parkia biglobosa, also known as the African locust bean, is a perennial

deciduous tree of the Fabaceae family. It is found in a wide range of environments
in Africa and is primarily grown for its pods that contain both a sweet pulp and
valuable seeds. Where the tree is grown, the crushing and fermenting of these
seeds constitutes an important economic activity. Various parts of the locust bean
tree are used for medicinal purposes. As a standing tree, locust bean may have a
positive effect on the yield of other nearby crops.

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 Figure 1 shows locust tree and beans

2.2 PRODUCTION PROCESS OF LOCUST BEANS

1. Depodding of the locust bean fruits are mostly done by hand by the processors.

2. The seeds of the locust bean are embedded in a yellowish pulpy material and
seeds needed to be separated from this yellowish pulpy material before it can be
further processed into fermented locust bean (food condiment).

3. Cleaning of the locust bean seeds which have to do with removal of any foreign
materials prior to further processing are carried out manually by washing in water.

4. Cooking of locust bean seeds, cooking are necessary to soften the firmly
attached seed coat for easy dehulling, Cooking is done in a locally made pot using
any source of heat for 24 hours.

5. Dehulling occurs when firmly attached seeds coats which has been softened
during cooking is removed for fermentation process. This unit operation is
traditionally carried out using hands to dehull.

6. Separation of locust bean cotyledon from its coat. This operation involves the
use of local sieve in flowing water or inside a bowl of water to remove the hull
from the locust bean cotyledon.

7. Re-cooking of the dehulled seeds. The essence of recooking the dehulled seeds
for 3 hours is to hasten fermentation process, using locally made aluminum cast
iron pot and gas cooker as source of heat.

8. The fermented locust beans is then dried and preserved with salt before
packaging in a container.

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Figure 2. Flow chart for processing of locust bean fruits to food condiment.

Figure 3. Finished product of locust beans.

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2.3 NUTRITIONAL CONTENT OF LOCUST BEANS

1. Lipid (29%)
2. Protein (35%)
3. Carbohydrate (16%)
4. And is a good source of fat and calcium.

2.4 HEALTH BENEFITS OF LOCUST BEANS

1. The fermented locust bean seed is used in controlling diabetes and cholesterol
level.

2. It helps to promote good sight and aids digestion.

3. It is used for treating stroke and hypertension.

4. The water and alcoholic extracts of fermented locust bean is used to reduce
blood sugar.

5. It is used in the management of bacterial infections.

6. The locust bean contains tannins, which is often recommended for the treatment
of diarrhea.

7. It is a potential benefit for enhancing weight loss. The crushed bark of the locust
bean tree has also been revealed to help in wound healing and serves as one of the
ingredients used in treating leprosy.

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2.5 SEA SALT

The main differences between sea salt and table salt are in their taste, texture and
processing.

Sea salt is produced through evaporation of ocean water or water from saltwater
lakes, usually with little processing. Depending on the water source, this leaves
behind certain trace minerals and elements. The minerals add flavor and color to
sea salt, which also comes in a variety of coarseness levels.

Table salt is typically mined from underground salt deposits. Table salt is more
heavily processed to eliminate minerals and usually contains an additive to prevent
clumping. Most table salt also has added iodine, an essential nutrient that helps
maintain a healthy thyroid.

Sea salt and table salt have the same basic nutritional value, despite the fact that
sea salt is often promoted as being healthier. Sea salt and table salt contain
comparable amounts of sodium by weight.

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2.6 PLANTAIN FLOUR

Plantain belongs to the genus Musa of the family musaceae. Nearly all edible
plantain cultivar are derived from two wild species, M. acuminate and M.
balbisiana (Robinson,1996). These wild species are classified on the basis of the
proportion of the genetic constitution contributed by each parental source
(Robinson, 1996). Plantain (Musa spp.) is an important dietary source of
carbohydrate in the humid tropical zones of Africa, Asia and South America.
(Robinson, 1996). Plantain is rich in vitamins A, C and B group as well as minerals
such as calcium and iron (Marriott & Lancaster, 1983). Musa spp. are useful as
food to be consumed by human either as flour to be used in confectionaries or as
jams and jellies; in chips etc. It’s peel can be used as animal feed. All parts of the
banana plant have medicinal applications: the flower in bronchitis and dysentery
and on ulcers, cooked flowers are given to diabetics etc. It’s leaves are also useful
for lining cooking pots and for wrapping. Improved processes have also made it
possible to utilize banana fibre for ropes, table mats and handbag (Chandler, 1995).
Despite these many uses of Musa spp. and the huge tonnages harvested each year,
there are certain problems such as inaccessibility to production areas, far distances
between production areas and customers, inadequate infrastructures for harvesting,
carelessness on the part of harvesters and handlers among others which are all
factors that lead to high rate of post harvest losses, hence the need for processing
of these important crops. Different processing methods of Musa spp. into new food
products which include production of flour, preparation of jams and jellies and the
quality attributes of the products obtained from processed Musa spp.. were
reviewed. It can therefore be concluded that subjecting Musa spp. to processing
methods will help enhance and improve the value of the fruit and make it available
all year round for better utilization.

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 Plantain

2.7 HEALTH BENEFITS OF PLANTAIN

 Unripe plantain enriches the heart. Possessing some amount of serotonin,

plantain helps dilate the arteries, improve blood flow and reduce
homocystine. Its richness in potassium helps control the heart rate and
blood pressure thus reducing risks of hypertension.
 Due to be presence of dietary fibres, plantain helps to ensure healthy bowel
movements which therefore reduces constipation.
 Plantains are powerful antioxidants. Possessing more vitamin A than their
doppelganger, they play a vital role in the visual cycle and also enhance
good skin complexion.
 Plantain is a great meal for weight loss and healthy eating due to its low
carbohydrate and presence of other essential vitamins and minerals.
 Plantain contains folates, ribloflavin, niacin and thiamin. Some of these
minerals are essential for a healthy pregnancy.
 Unripe plantain makes a great meal for diabetics. Its low sugar content
compared to the ripe plantain makes it a preferred choice for diabetes.

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  SOYA BEANS

2.8 CHEMICAL COMPOSITION OF SOYBEAN

Dry soybean contain

1. 36% protein
2. 19% oil
3. 35% carbohydrate (17% of which dietary fiber)
4. 5% minerals and several other components including vitamins.
5. Isoflavones
6. Phytoestrogen
7. Phospholipids
8. Saponin
9. Ferritins

2.9 HEALTH BENEFITS OF SOYA BEANS

• Low in fat with no cholesterol

• Contains essential heart friendly omega-3 fats

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 • An excellent source of enriched calcium and vitamin B12

• Is a complete protein, containing all the amino acids essential to human

nutrition

• Provides important minerals such as calcium, magnesium, iron and

selenium.

 TURMERIC

Turmeric: is a flowering plant of the ginger family, Zingiberaceae, the roots of

which are used in cooking. The plant is rhizomatous, herbaceous, and perennial,
and is native to the Indian subcontinent and Southeast Asia, and requires
temperatures between 20 and 30 °C (68 and 86 °F) and a considerable amount of

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annual rainfall to thrive. Plants are gathered each year for their rhizomes, some for
propagation in the following season and some for consumption.

When not used fresh, the rhizomes are boiled in water for about 30–45 minutes and
then dried in hot ovens, after which they are ground into a deep-orange-yellow
powder commonly used as a coloring and flavoring agent in many Asian cuisines,
especially for curries, as well as for dyeing. Turmeric powder has a warm, bitter,
black pepper-like flavor and earthy, mustard-like aroma.

Although long used in Ayurvedic medicine, no high-quality clinical evidence

exists for use of turmeric or its constituent as a therapy.

Benefit of Turmeric.

 Blocking cancer

The main component in turmeric, appeared to block an enzyme that promotes the
growth of head and neck cancer.

In that study, 21 subjects with head and neck cancers chewed two tablets
containing 1,000 milligrams of turmeric. An independent lab in Maryland
evaluated the results and found that the cancer-promoting enzymes in the patients’
mouths were inhibited by the turmeric and thus prevented from advancing the
spread of the malignant cells.

 Powerful antioxidant

The University of Maryland’s Medical Center also states that turmeric’s powerful
antioxidant properties fight cancer-causing free radicals, reducing or preventing
some of the damage they can cause.

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While more research is necessary, early studies have indicated that turmeric may
help prevent or treat several types of cancer including prostate, skin and colon.

 Lower risk of Alzheimer's disease

A 2017 study revealed that Turmeric may improve memory and mood swings in
people who suffer from mild cases of memory loss.

Researchers had a group of 40 adults between the ages of 50 and 90 take either a
turmeric or placebo pill for 18 months. At the end, the memory and attention of
participants who took the curcumin pill improved by 28 percent.

While the exact reason why turmeric can improve memory isn't known, doctors
believe it's because the spice has anti-inflammatory properties. "It may be due to its
ability to reduce brain inflammation, which has been linked to both Alzheimer's
disease and major depression," Gary Small from USA told NDTV.

 Potent anti-inflammatory

Dr. Randy J. Horwitz, the medical director of the Arizona Center for Integrative
Medicine and an assistant professor of clinical medicine at the University of
Arizona College of Medicine in Tucson, wrote a paper for the American Academy
of Pain Management in which he discussed the health benefits of turmeric.

“Turmeric is one of the most potent natural anti-inflammatories available,”

Horwitz states in the paper.

He went on to cite a 2006 University of Arizona study that examined the effect of
turmeric on rats with injected rheumatoid arthritis. According to Horwitz,
pretreatment with turmeric completely inhibited the onset of rheumatoid arthritis in

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the rats. In addition, the study found that using turmeric for pre-existing
rheumatoid arthritis resulted in a significant reduction of symptoms.

Some research shows that turmeric might ease symptoms of uveitis — long-term
inflammation in the middle layer of the eye. Other research shows that taking
turmeric daily for several months may improve kidney function for people with
kidney inflammation.

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 CHAPTER THREE

3.0 SURE BAKE (BREAD PAN RELEASE)

3.1 Bread Pan Releaser is used to provide consistent release and uniform bread

quality with an ease of application using spraying equipment for applying the pan

oil effectively.

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Bread pans can be either traditional silicon-coated or nonstick Teflon-coated.

While nonstick coated pans are more expensive, the coating will last much longer

and no oil is needed as a release agent. Traditional silicon-coated pans require pan

oil with every bake to protect the silicon coating and need to be recoated after

several hundred bakes. Pan releaser oils are unique combinations of vegetable oils

and/or mineral oil, lecithin, antioxidants, antifoaming agents, and other materials.

Soybean oil and its related derivatives are still the primary oils used in today’s

bread pan oils because of their relatively high smoke point of approximately

450°F, their natural winterization (meaning that no fat crystals are formed unless

the oil is exposed to temperatures below 40°F), and their viscosity range that

makes them very suitable for spray applications.

3.2 PRODUCTION CHEMICALS

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This bread pan releaser is not just a bread releaser solution, but an organized

research composition of products; the composed substances for the production are

listed below.

 Vegetable oils and/or mineral oil,

 Butter

 Lecithin,

 Antioxidants,

 Antifoaming agents

 Other materials

3.3 CHEMICAL FUNCTION

Ingredients that make up one percent or more of the contents of a product by

weight are listed in bellow.

 Vegetable oils

It is the base constituents with relatively high smoke point of approximately 450°F,

and acting as a natural winterization (meaning that no fat crystals are formed

unless the oil is exposed to temperatures below 40°F), it also produces the required

viscosity

 LECITHIN

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It acts as the emulsifier improving the release function of the pan oil.

 ANTIOXIDANTS

This constituents balances the interaction of the constituents to the available

oxygen which has contact with the oil

 ANTIFOAMING AGENTS

The pan releaser oil is not permitted to foam, the antifoaming help in the oil to

achieve that purpose

3.4 CAUTION

1. Not. To be used as cooking oil

2. If swallowed, wash mouth with water and drink plenty of water and milk.

3. Do not use after the expiring date

3.5 CHARACTERISTICS

 It can be used for all bread pans

 It has biocide properties

 It is 100% suitable as bread releaser

 It releases thoroughly with no stain left behind

 The leave the bread with a shinning finishing

 It is cost effective, easy to handle and apply

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3.6 PRODUCTION PROCESS

 Pressing of butter

 FILLING INTO THE REACTOR:

 Water is first introduced into the reactor; the water is made to run

continuously till the process is completed

 Vegetable oil is added

 Butter is added

 Antifoamer and other necessary additives are added

 The reactor is made to work for 40mins so as to ensure an homogenous

mixture

 Then packaging of the mixture

 Batch coding of the label

 Labeling of the can

3.7 BATCH CODING

A poorly labelled food product will not only reduce it’s sale but also create doubts
in the mind of the customer regarding the brand of the manufacturer. On the other
hand, a well labelled product will sustain continuous sale and create a bold
impression about the brand image of the manufacturer. The Code No/Lot no/batch
no information has to be clearly printed on the food package. In case of any
30
product complaint at the consumer end, It is this coding information that will help
the manufacturer to trace the origin of the damage and recall the product at the lot
or batch level. If the batch coding information is not clearly printed, the
manufacturer will not be able to detect the extent of damage. Besides the
manufacturer, the regulatory body may also at it’s discretion, conduct independent
research of any food product and check traceability depending on the batch no or
lot no. The manufacturing date, best before date, expiry date etc, have to be clearly
mentioned on the package as per the regulation. Any misprint in these dates will
not only affect the sales but also attract penalty from the regulatory body.
Misprinted dates may create problem of – Consumption/sale of expired products,
recall of products before expiry date Price amount should be clearly printed on the
package and should be visible from a long distance. If the price is not clearly
printed, then the dealer/retailer may mislead the buyer and charge higher. All the
labelling and Batch-coding information should not change or become un-readable
with time, temperature or change in environmental condition of humidity or
moisture. The text should not wash away in contact with water or fade under hot
conditions.

CHAPTER FOUR

4.0 EQUIPMENTS USED IN THE LABORATORY

1. AUTOCLAVE

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An autoclave is a pressure chamber used to sterilize equipment and supplies by
subjecting them to high pressure saturated steam at 121 0C for around 15-20
minutes depending on the size of the load and contents.

2. DRYING OVEN

A drying oven is a device used for sterilization and drying for laboratory
equipments such as glass wares. Convection drying ovens maybe used for thermal
testing, thermal storage, evaporation, and heat treatments

3. INCUBATOR

An incubator is a device used to grow and maintain microbiological cultures or cell

cultures. It maintains optimal temperature, humidity and other conditions such as
the carbon dioxide (CO2) and oxygen content of the atmosphere inside.

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 4. MICROSCOPE

A microscope is an instrument used to see objects that are too small to be seen with
the naked eye.

5. WEIGH BALANCE

Weighing scale are devices used to measure weight or calculate mass.

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 6. REFRACTOMETER

The refractometer is a device used for the estimation of the sugar content of a
solution. The principle for which the refractometer, work is based on the principle
of snell’s law.

7. pH METER

The pH meter is an electronic device used for measuring the pH which is either the
concentration of hydrogen ions in an aqueous solution or the activities of the
hydrogen ions in an aqueous solution.

8. SOXHLET EXTRACTOR

A soxhlet extractor is a semi-continuous method applied to the extraction of lipids

from solid materials. This principle is based on the extraction of lipids with the use
of solvents.

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 CHAPTER FIVE

CONCLUSION AND RECOMMENDATIONS

5.1 CONCLUSION

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Being an industrial trainee at Technology incubation center under

Amen Jan Nigeria limited for the stipulated SIWES period was indeed

enlightenment, sightful and elevating.it was indeed an exposure to some

products that can be made from butter. It was also privilege to see the

practical aspects of some theoretical teachings in my lower levels, and

more.

SIWES gave me the opportunity to familiarise with practical e xperience

in industrial practices. The training also gave me the opportunity

to interact, share and tap knowledge and ideas with staffs from

different fields.

RECOMMENDATION

Recommend NUC (Nigerian Universities council) for adding SIWES to the

curriculum. It has really been a time of exposure to the real world and also

36
a hint as to what to expect when leaving school. SIWES is indeed an eye

opener. However, I recommend the following to SIWES;

Sending students specifically to establishment where the

stipulated aims and objectives of SIWES would be achieved.

Payment of befitting student allowance to assist in students

finances during the period of training.

To the Organisation

The Organisation should support the students financially by giving them a little
stipend

To the University

Adequate monitoring should be carried out so as to supervise students

on training progresses, complaints, observations, and general performance.

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