| dc.contributor.author | Gumisiriza, Abraham | |
| dc.date.accessioned | 2023-12-04T10:01:18Z | |
| dc.date.available | 2023-12-04T10:01:18Z | |
| dc.date.issued | 2022-10-11 | |
| dc.identifier.citation | Gumisiriza , A. (2023). Assessing the PH, sugar levels and microbial content in locally brewed Kwete alcoholic drink. (MakUD) (Unpublished undergraduate dissertation) Makerere University , Kampala, Uganda | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.12281/17497 | |
| dc.description | A research project report submitted to the Department of Biochemistry and Sports Sciences In partial fulfilment of the requirement for the award of Bachelor of Science Biological | en_US |
| dc.description.abstract | Five (5) samples consisting of brewed Kwete at the consumption stage obtained from a major brewer around Kampala City, Uganda. They were analyzed for pH using a digital pH-meter with a combined electrode calibrated using commercial buffers, sugar concentration was determined in units of Brix using a refractometer, total plate counts using Total Plate count media, yeasts and molds using Potato Dextrose Agar medium for three consecutive weeks. The pH ranged between 4.3 ± 0.1 and 4.6 ± 0.1. The sugar concentration ranged between 9.8 ± 0.2g/100ml and 10.2 ± 0.2g/100ml. The total plate count was too numerous to count. Yeast and molds ranged between 38×1012 ± 0.14 CFU/ml and 46×1012 ± 0.18 CFU/ml. I would recommend a larger extensive study to be carried out to establish the extent of contamination and its possible causes. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Makerere University | en_US |
| dc.subject | Brewed kwete alcohol drink sugar levels assessment | en_US |
| dc.subject | Brewed kwete alcohol drink pH levels assessment | en_US |
| dc.subject | Brewed kwete alcohol drink microbial | en_US |
| dc.title | Assessing the PH, sugar levels and microbial content in locally brewed Kwete alcoholic drink | en_US |
| dc.type | Thesis | en_US |
