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KWARA STATE UNIVERSITY, MALETE, NIGERIA REPORT ON STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME (SIWES) UNDERTAKEN AT NIGERIAN INSTITUTE FOR OCEANOGRAPHY AND MARINE RESEARCH VICTORIA ISLAND/BADORE-AJAH, LAGOS STATE. SUBMITTED TO THE SIWES COORDINATOR MICROBIOLOGY UNIT DEPARTMENT OF BIOSCIENCE AND BIOTECHNOLOGY COLLEGE OF PURE AND APPLIED SCIENCE BY ABIOYE MAYOWA JOHNSON 14D/57MB/446 COURSE CODE: MCB 310 IN PARTIAL FULFILLMENT OF THE AWARD OF A BACHELOR OF SCIENCE DEGREE (B.SC) IN MICROBIOLOGY AUGUST, 2016. 14D/57MB/446
Transcript
Page 1: MAYOWA JOHNSON SIWES REPORT 5

KWARA STATE UNIVERSITY, MALETE, NIGERIAREPORT ON STUDENT INDUSTRIAL WORK EXPERIENCE SCHEME

(SIWES)

UNDERTAKEN AT

NIGERIAN INSTITUTE FOR OCEANOGRAPHY AND MARINE RESEARCH

VICTORIA ISLAND/BADORE-AJAH, LAGOS STATE.

SUBMITTED TO

THE SIWES COORDINATOR

MICROBIOLOGY UNIT

DEPARTMENT OF BIOSCIENCE AND BIOTECHNOLOGY

COLLEGE OF PURE AND APPLIED SCIENCE

BY

ABIOYE MAYOWA JOHNSON

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COURSE CODE: MCB 310

IN PARTIAL FULFILLMENT OF THE AWARD OF A BACHELOR OF

SCIENCE DEGREE (B.SC) IN MICROBIOLOGY

AUGUST, 2016.

DEDICATION

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I dedicate this Industrial report to ALMIGHTY GOD for his grace and mercy upon my life and also how he has been helping so far.

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ACKNOWLEDGEMENTMy Profound gratitude goes to God for his guidance and protection on me for having successfully

completed this Program, it has been God for me and it will continue to be God.

Also, I wish to express my sincere appreciation to my Supervisor for his gentle, precise, constructive

criticism and assistance given to me during my industrial training. My gratitude goes to all

microbiology research officers at Nigerian Institute for Oceanography and Marine Research and my

Lecturers at Kwara State University, Malete.

These acknowledgments will not be completed without my utmost gratitude my Elder sisters. I will not

leave out my other Industrial Training colleagues for their support, cooperation and companionship

during the training period.

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REPORT OVERVIEW

The Scheme of industrial training exposes students to industry based skills necessary for a smooth

transition from the classroom to the world of work. It affords students of tertiary institutions the

opportunity of being familiarized and exposed to the needed experience in handling machinery and

equipment which are usually not available in the educational institutions. In Nigerian Institute for

Oceanography and Marine Research (NIOMR) where I underwent my industrial training was

established in November 1975 by the Research Institutes’ Establishment Order 1975. The headquarters

of the Institute is located at the Bar Beach, Victoria Island Lagos, contiguous to the Atlantic Ocean

now EKO Atlantic mega city. The main research departments in the Institute are; i. Fisheries

Resources ii. Marine Geology/ Geophysics/Biology iii. Biological Oceanography iv. Physical and

Chemical Oceanography v. Aquaculture vi. Biotechnology vii. Fish Technology/Product

Development. NIOMR is charged with the responsibilities to conduct Research into the resources and

physical characteristics of the Nigerian territorial waters and the high seas. I acquired special

knowledge from Fish Technology in Food safety and evaluation of the nutritional value for a fishery

product e.g. subjecting a sample to microbial count Analysis of fish and testing for water pollution i.e.

toxicity test using algae. And also in biological oceanography, we focus on the environment and there

ecosystem with bioluminescence organism particularly Vibrio fischeri as a sample organism used. In

Marine biology, research goes into how microalgae can be used as a bio-indicator for water quality,

indicator in oil and gas exploration and also in bio-monitoring. In Biotechnology and Central

Laboratory extraction of DNA from fish sample and mechanism of PCR occurred and special exposure

on the use of Gas Chromatography to analyse crude oil and its products, water, waste water e.t.c.

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TABLE OF CONTENTS

TITLE PAGECHAPTER ONE Dedication iAcknowledgment iiReport Overview iii1.0 Introduction 11.1 Background of Student Industrial Work Experience Scheme (SIWES) 11.2 Objectives of SIWES 21.3 Bodies Involved In the Management of SIWES 3

CHAPTER TWO2.0 Background of Establishment 42.1 Outstations 52.2 Facilities and Resources 62.3 Staff Strength 72.4 Organizational Structure of the Establishment 82.5 Department/Units/Functions and Specific Place Posted 92.5.1 Fishery Recourses Department 92.5.2 Fish Technology Department 92.5.3 Aquaculture Department 112.5.4 Physical And Chemical Oceanography Department 122.5.5 Biological Oceanography 122.5.6 Marine Geology/Geophysics Department 132.5.7 Biotechnology 132.5.8 Central Laboratory 14

CHAPTER THREE3.0 Nature of Work, Activities, Skills and Experience Gained During SIWES Duration 153.1 Fish Technology Department 153.1.1 Chemistry Unit 153.1.2 Microbiology Unit 173.1.3 Value Addition 21

3.1.4 Packaging and Labeling Of Fish and Fishery Products 223.1.5 Microalgae Unit 233.2 Biological Oceanography 243.2.1 Environmental Microbiology Unit 243.3 Marine Biology Unit 253.3.1 Benthos 253.3.2 Groups of Benthic Algae 273.4 Biotechnology Department 283.4.1 Genomics Unit 283.4.2 Proteomics Unit 313.4.3 Nutrition 323.5 Central Laboratory 33

CHAPTER FIVE4.0 Laboratory Equipment 344.1 Others Equipment: 37

CHAPTER FIVE

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5.1 Experience Gained 385.2 Problems Encountered 385.3 Recommendations 385.4 Conclusion. 38

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CHAPTER ONE

1.0 INTRODUCTION

1.1 BACKGROUND OF STUDENT INDUSTRIAL WORK EXPERIENCE

SCHEME (SIWES) SIWES was established in 1973 by the Industrial Training Fund (ITF) as one of her programs.

It was designed to give Nigerian students studying occupationally-related courses in higher institutions

the experience that would supplement their theoretical learning in order to solve the problem of lack of

adequate practical skills preparatory for employment in industries by Nigerian graduates of tertiary

institutions.

The Scheme exposes students to industry based skills necessary for a smooth transition from

the classroom to the world of work. It affords students of tertiary institutions the opportunity of being

familiarized and exposed to the needed experience in handling machinery and equipment which are

usually not available in the educational institutions.

Participation in SIWES has become a necessary pre-condition for the award of Diploma and

Degree certificates in specific disciplines in most institutions of higher learning in the country, in

accordance with the education policy of government.

Usually there are three modules: The first module is for two months and this is taken by all

200- level Engineering and Food Technology students in University. This module of industrial

Training is designed to expose the students to engineering and technology operations at the shop floor

level. The second module is for three months. This is for the 300-level students of Engineering, Food

Technology, Geography, Biochemistry, Nursing, Pharmacy, Geology, Physics, and Library Science.

The third module is however for six months and it is taken by 400-level students of Engineering, Food

Technology, Botany, Microbiology, Industrial Chemistry, Computer Science, Zoology, Agriculture

and Physiotherapy. SIWES is operated by the ITF, the coordinating agencies (NUC, NCCE, NBTE),

employers of labor and the institutions concerned (universities and polytechnics).Funded by the

Federal Government of Nigeria.

Beneficiaries-Undergraduates students of the following: Agriculture, Engineering, Technology,

Environmental, Science, Education, Medical Science and Pure and Applied Sciences.

Duration - Four months for polytechnics and Colleges of Education, and six months for the

Universities.

A SURVEY OF THE INSTITUTIONS PARTICIPATING IN SIWES

Universities 59

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Polytechnics 85

Colleges of Education 62

Total 206

The number of students that participated in SIWES from Universities, Polytechnics and Colleges of

Education at the end of the 2007 fiscal year was 194, 890.

1.2 OBJECTIVES OF SIWESSIWES is a program organized for students of higher institutions to acquire practical knowledge of

their various discipline in a real standard establishment different from the kind of experience or

knowledge gained within the four walls of the classroom or school laboratory.

The Industrial Training Funds policy Document No. 1 of 1973 which established SIWES outlined the

objectives of the scheme. The objectives are to:

1. Provide an avenue for students in higher institutions of learning to acquire industrial skills and

experiences during their course of study.

2. Prepare students for industrial work situations that they are likely to meet after graduation.

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

may not be available in their institutions.

4. Make the transition from school to the world of work easier and enhance students’ contacts for

later job placements.

5. Provide students with the opportunities to apply their educational knowledge in real work

situations, thereby bridging the gap between theory and practice.

6. Enlist and strengthen employers’ involvement in the entire educational process and prepare

students for employment in Industry and Commerce (Information and Guideline for SIWES,

2002).

1.3 BODIES INVOLVED IN THE MANAGEMENT OF SIWES

The bodies involved are: The Federal Government, Industrial Training Fund (ITF). Other supervising

agents are: National University Commission (NUC), National Board for Technical Education (NBTE)

and National Council for Colleges of Education (NCE)

The functions of these agencies above include among others to:

Ensure adequate funding of the scheme;

Establish SIWES and accredit SIWWES unit in the approved institutions;

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Formulate policies and guideline for participating bodies and institutions as well as appointing

SIWES coordinators and supporting staff;

Supervise students at their places of attachment and sign their lob-book and IT forms;

Vet and process student’s log-book and forward same to ITF Area office;

Ensure payment of allowances for the students and supervisors.

Therefore the success or otherwise of the SIWES depends on the efficiency of the Ministries, ITF,

Institutions, Employers of labour and the general public involved in articulation and management of

the program. Thus the evaluation of SIWES in tertiary institutions in meeting up with the needs for the

establishment of the program is necessary.

CHAPTER TWO

2.0 BACKGROUND OF ESTABLISHMENT

NIGERIAN INSTITUTE FOR OCEANOGRAPHY AND MARINE RESEARCH [NIOMR]No 3, Wilmot Point Road, Bar-Beach, Victoria Island, Lagos State. Nigeria.

Tel No: +234-1-2617530, 7642276 , 08132162127,08181009444

Email: [email protected]

Website: www.niomr.gov.ng

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The Nigerian Institute for Oceanography and Marine Research (NIOMR) was established in November

1975 by the Research Institutes’ Establishment Order 1975. The headquarters of the Institute is located

at the Bar Beach, Victoria Island Lagos, contiguous to the Atlantic Ocean. The main research

departments in the Institute are;

i. Fisheries Resources

ii. Marine Geology/Geophysics/Biology

iii. Biological Oceanography

iv. Physical and Chemical Oceanography

v. Aquaculture

vi. Biotechnology

vii. Fish Technology/Product Development

There are also four Services departments namely;

(i) Finance and Supply

(ii) Administration

(iii) Technical Services

(iv)Information and Documentation.

The Institute’s headquarters building in Victoria Island is a one storey block housing the Finance and

Supply, Administration Department, Marine Geology and Geophysics Department as well as the

Economic & Statistics section of the Fisheries Resources Department.

NIOMR headquarters complex also includes the Fishing Technology building “Whitehouse”, Library

and the Engineering and Maintenance department.

VISION

To become a World class Centre of Excellence in Marine Science

MISSION STATEMENT

Aspiration as a national Fisheries and Oceanography Centre of excellence using dedicated, world-class

scientists to collect, analyze and provide scientific data and information for the development of

scientific products necessary for the sustainability utilization and management of Nigeria’s aquatic

marine resources, coastal and ocean environment for the benefit of our national global community at

large.

GOAL

To key into the national development goals of food security, poverty reduction, marine environment

cleanliness and sustainability.

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MANDATE

NIOMR is charged with the responsibilities to conduct Research into the resources and physical

characteristics of the Nigerian territorial waters and the high seas. Specifics of the mandate include:

Genetic improvement of marine and brackish water living resources in Nigeria bracket and

marina waters,

Studies of abundance, distribution and biology of aquatic resources in Nigeria brackish and

marine waters,

Establishment of the physical and chemical characteristics of Nigeria territorial waters,

Structure, Geomorphology and Topography of the sea bed, and deposits on or under the sea

bed.

Climate change studies

Determination of the effects of pollution of Nigerian Coastal waters and its prevention, and

Extension Research and Liaison services in areas of her mandate,

She also has a non-research function to provide vocational training in Fisheries,

Oceanography and Aquaculture.

2.1 OUTSTATIONSAs the scope and magnitude of the institutes’ activities broadened, it became necessary to establish

outstations to cater for the growing demands of the institutes’ services. This is essentially to cover all

the eight coastal states; i.e. Lagos, Ondo, Ogun, Delta, River, Cross River, Bayelsa, Akwa Ibom

especially in the south-south agro-ecological zone of Nigeria. Therefore, three outstations were

established:

1. BUGUMA OUTSTATION

It was established for research and training in brackish water aquaculture.

Fig 1

2. ALLU OUTSTATION:

The African Regional Aquaculture Centre (ARAC), Aluu, Port Harcourt, River State was

established to provide training in Aquaculture Technology up to post-graduate level. The

Centre is affiliated to the River State University of Science and Technology, Port Harcourt for

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the award of post-graduate Diploma and Masters of Technology degree in Aquaculture.

Fig 2

3. APELE OUTSTATION:

This is situated in Delta state to address both brackish and fresh water fishery issues.

4. BADORE OUTSTATION:

Badore fish farm is used as a demonstration and experimental farm. It has a number of earthen

ponds whose primary source of water is the Lagos Lagoon. Currently, a Fish Disease

Laboratory Centre, fish feed and fish meal production-facilities are being established at the

Badore Station.

2.2 FACILITIES AND RESOURCES

The institute has a boat for Research work in the Lagos Lagoon. It is a 7.5m fibre glass boat with

dismountable canopy. Finally, Navimor International and WISLA Shipyard deliver to Nigerian

Institute for Oceanography and Marine Research (NIOMR) the multipurpose/combination research

vessel R.V. Bayagbona in 2014. The vessel was built at WISLA Shipyard, under the supervisions of

Bureau Veritas. The vessel is specially designed for conducting both fishery and oceanographic

research operations in tropical waters. She is equipped with modern echo sounding and sampling

equipment, as well as with on-board fully equipped research laboratories. The hull is all welded

damage proof, steel structure. It is designed and built according to Bureau Veritas | *

HULL.MACH notation

Fishery and Oceanography Research Vessel R.V. Bayagbona

Fig 3

2.3 STAFF STRENGTH

The Institute has staff strength of 339 comprising; 117 research officers and supporting staff including;

156 administrative personnel, 63 research technologists and 3 casual workers.

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2.4 ORGANIZATIONAL STRUCTURE OF THE ESTABLISHMENT Table 1

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2.5 DEPARTMENT/UNITS/FUNCTIONS AND SPECIFIC PLACE POSTEDNIOMR is charged with responsibilities to conduct research into the resources and physical

characteristics of the Nigerian territorial waters and the high seas beyond. In Nigerian Institute for

Oceanography and Marine Research, where I underwent my SIWES program, I was posted to the

following department:

Fish Technology (General Microbiology Unit),

Biological Oceanography (Environmental Microbiology Unit),

Marine Biology (Microbiology of water),

Biotechnology (Genomics, Proteomics and Nutrition)

Central Laboratory

DEPARTMENTAL ACTIVITIES

2.5.2 FISHERY RECOURSES DEPARTMENT

This department is made up of four section/units. They are;

A Fishing gear and craft

B Marine biology

C Economy and statistic

D Extension, research liaison services

Fig 4

FUNCTIONS/ACTIVITIES

The Fishing Gear and Craft section is mandated to develop improved fishing gears and crafts to

enhance their production efficiency and effectiveness and fabricate eco-system friendly fishing gear

types and fisheries implements.

Marine Biology Section/Unit is mandated to carry out research into abundance, distribution, and other

characteristics of species of fish and other marine forms of life and management measured for their

rational exploitation and conservation.

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Statistics and Economics section is mandated to collect fish production and social-economic data from

the industrial, artisanal and aquaculture sectors.

Extension, Research and Liaison Services section/units is mandated to disseminate validated

research results to identified End-users of all the research findings

SPECIFIC PLACE POSTED

(a) MARINE BIOLOGY (MICROBIOLOGY OF WATER),

Provision of the scientific basis for the sea fisheries decree of 1971;

Abundance in commercial quantities.

Identification of key species of demersal resources (0-50m)

Identification of deeper water (0-300m) resources;

Documentation of various aspects of the biology of identified resources; and,

Successful use of electrophoretic techniques as confirmatory taxonomic tools

2.5.2 FISH TECHNOLOGY DEPARTMENT

The department is made up of sections/units. They are; Microbiology unit (Food safety and quality

control) and Chemistry unit. It also contains sub-sections which are Packaging Lab and Workshop.

The department is mandated to research into effective ways for improved post-harvest handling;

preservation, utilization and storage using profitable technological processes.

Packaging Laboratory: This unit is mandated to development of technology for post-harvest use e.g

fabrication of new improved smoking kiln, seaming and canning technology. It has humidity analyzer,

weighing balance, laminator, and moisture analyzer e.t.c

Workshop: Is committed to develop environmentally friendly packaging material for fishery product

e.g. double layers celloplane package, foil polyethene packaging, carton packaging etc.

Pilot plant: It composed of cool room, processing room, canning process room, cold room, pressure

room, precooked machine, and sterilizer.

SPECIFIC PLACE POSTED

a) MICROBIOLOGY UNIT

Functions

To evaluate the nutritional value for a fishery product e.g. subjecting a sample to microbial

count Analysis of fish

To determine the shelf life and consumer acceptability of package fishery products.

Preparation of agar medium

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Inoculation

Interpretation of your result using the following; Colony counter, incubator, autoclave, pressure

cooker, refrigerator.

Research into the safety process of food

b) CHEMISTRY UNIT

Functions

To evaluate the nutritional value for a fishery product e.g subjecting a sample to proximate

analysis

Moisture analysis

Fish processing

Physical control of microbial load fish canning

Chemical control of microbial load bioprocessing and fermented fish

Control of O2 reduction potential (vacuum packaging)

2.5.9 AQUACULTURE DEPARTMENT

This department is mandated to research into the development of Aquaculture including improvement

of transportation devices for juveniles to reduce mortality. Genetic improvement of catfish through

acquisition of germ plasm of promising strains from different ecological zones in Nigeria;

Development of mass production techniques for the fingerlings of clarias gariepinus and the hybrid of

clarias sp. and heterobranchus sp.; Successful culture of the commercially important oyster,

crassotrea gasar; Development of fish feed for the fish farm industry; Enterprise combination of fish

with vegetables/livestock; Development of pond construction techniques in different ecological zones

for profitable farming

Currently the department has five sections;

1. Fish breeding

2. Fish culture systems

3. Fish diseases and health

4. Aquaculture engineering

5. Microalgae unit

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Fig 5

SPECIFIC PLACE POSTED

(a) MICROALGAE UNIT

Functions

Microalgae are a renewable source of feed, fuel and nutrition. It is used for feed fish. The following

are the functions and steps in microalgae unit;

Sourcing for species of organism

Identification and isolation

Purification

Pure Culture from mixed culture

Maintenance of culture

Harvesting and collection

2.5.10 PHYSICAL AND CHEMICAL OCEANOGRAPHY DEPARTMENT

It is mandated to study the physical and chemical characteristics of the Nigerian territorial water and

marine pollution research, monitoring and evaluation. The department has four sections; physical

oceanography, chemical oceanography, instrumentation and Microbiological contaminants.

2.5.6 BIOLOGICAL OCEANOGRAPHY

It is mandated to study interaction between living resources and the physical and chemical

characteristics of coastal and inshore of brackish and marine ecosystem. The department has two

section namely environmental factor and physiological mechanism, productivity and biodiversity.

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SPECIFIC PLACE POSTED

ENVIRONMENTAL MICROBIOLOGY UNIT

Functions

Study microorganism and the physical and chemical conditions influencing them.

Determine the microbial load of component of ecosystems.

Preparation of agar medium

Inoculation

Interpretation of your result using the following; Colony counter, incubator, membrane filter.

Research into the ecology of microorganisms in nitrogen cycle, phosphorous cycle, carbon and

sulphur cycle.

Environmental factor and physiological mechanism, productivity and biodiversity.

2.5.7 MARINE GEOLOGY/GEOPHYSICS DEPARTMENT

It is mandated to conduct research into the topography and geological features of the sea bed and

territorial waters of Nigerian and the high seas beyond. The department has five sections namely;

Geophysics, Sedimentology, Micropaleontology, Climate change and Geochemistry.

2.5.8 BIOTECHNOLOGY

This department is made up of three sections. They are Genomics, Proteomics, and Nutrition. It is

mandated to research into the genetics, genomics and traits of aquatics organisms. It also conducts

research to understand the genetic variation of fisheries resources and development of improved fish

strains. Research and training in Fish biotechnology

SPECIFIC PLACE POSTED

(a) GENOMICS UNITS

Functions

It focuses on the area within genetics that concerns the sequencing analysis of an organism’s

genome.

It also determines complete DNA sequences and perform genetic mapping to help understand

disease.

It includes effort to determine the entire DNA sequence of organisms and final scale genetic

mapping of fish.

Extraction of DNA of fish for further analysis

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(b) PROTEOMICS

Functions

It involved in large scale study of protein in fish, particularly their structures and functions.

It determines the protein requirement for a particular species of fish protein that are formed by linkage

of individual amino acid through peptide bond.

Involved in the dietary protein require in catabolizing as a source of energy for fish growth.

(c) NUTRITION

Functions Study the science that interprets the interaction of nutrients and other substances in food in

relation to maintenance, growth, reproduction, health and disease of an organism. It includes

food intake, absorption, assimilation, biosynthesis, catabolism and excretion.

It support aquaculture unit to improve production

2.5.9 CENTRAL LABORATORY

Functions

Water and waste water analysis for Nutrient, phosphate, nitrate, Nitrite, Silicate, e.t.c) as well

as physic-chemical parameters i.e pH, Salinity, conductivity, dissolved oxygen e.t.c

Heavy metal analysis in food, soil, water e.t.c

Determination of ply aromatic hydrocarbon (PAH) PCBs and other volatile substance.

Determination of amino acid and fatty acid profile in the fish and other food products.

Microbiological and biotechnological analysis of food and animals samples.

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CHAPTER THREE

3.0 NATURE OF WORK, ACTIVITIES, SKILLS AND EXPERIENCE

GAINED DURING SIWES DURATIONThe work done of the various departments in which I was posted to during industrial training are

highlighted below and experience gain summarized in various department.

3.1 FISH TECHNOLOGY DEPARTMENT

3.1.1 CHEMISTRY UNIT

PROXIMATE ANALYSIS

Preparation of sample for proximate analysis:

The fresh fish samples were allowed to thawed in case the sample were stored in a refrigerator,

descaled if it’s a scaling fish, deskinned, degutted and filleted, finely minced until the pasting form is

achieved. The same processes applicable to dry sample, finely minced until the samples are in

powdering form. To create large surface area and homogenize for chemical analyses. Duplicate or

Triplicate determinations were carried out on each chemical analysis.

The content of total protein was estimated using the Kjeldahl method. Total lipid was extracted with

chloroform-methanol mixture using the modified Bligh and Dyer method, and sohxlet method

extracted with petroleum spirit . The pre-weighed samples were oven

dried at 100oC to measure the moisture content. The samples were

subjected to 550Vot under a muffle furnace to measure the ash content.

PROXIMATE COMPOSITION

Proximate composition of fish involves the determination of moisture,

lipid, protein and ash content. Carbohydrate is calculated by difference.

Fig 6

FISH PROCESSING

INTRODUCTION:

• Fish is a highly perishable food which needs proper handling and preservation if it is to have a

long shelf life and retain a desirable quality and nutritional value. The central concern of fish

processing is to prevent fish from deteriorating.

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FISH PRESERVATION

Preservation techniques are needed to prevent fish spoilage and lengthen shelf life. They are

designed to inhibit the activity of spoilage bacteria and the metabolic changes that result in the loss

of fish quality.

• Spoilage bacteria are the specific bacteria that produce the unpleasant odours and flavours

associated with spoiled fish.

• To flourish, bacteria need the right temperature, sufficient water and oxygen, and surroundings

that are not too acidic. Preservation techniques work by interrupting one or more of these

needs. Preservation techniques can be classified as follows.

CONTROL OF TEMPERATURE:

REFRIGERATING AND FREEZING

• If the temperature is decreased, the metabolic activity in the fish from microbial or autolytic

processes can be reduced or stopped. This is achieved by refrigeration where the temperature is

dropped to about 0 °C, or freezing where the temperature is dropped below -18°C.

Ice preserves fish and extends the shelf life by lowering the temperature

CONTROL OF WATER ACTIVITY:

DRYING, SALTING AND SMOKING

• Available water is necessary for the microbial and enzymatic reactions involved in spoilage.

• Traditionally, techniques such as drying, salting and smoking have been used for thousands of

years. These techniques can be very simple, for example, by using solar drying.

Smoking fish

Fig 7

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PHYSICAL CONTROL OF MICROBIAL LOADS:

FISH CANNING

• Canned fish are fish which have been processed, sealed in an airtight container such as a sealed

tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical

shelf life ranging from one to five years.

• Other preservation techniques include:

• Chemical control of microbial loads (Bio-preservation and fermented fish).

• Control of the oxygen reduction potential (Vacuum packaging).

• Combined techniques (Salting/drying, Salting/smoking, Drying/smoking etc.).

Microbial load can be physically controlled

by canning and sterilizing with heat

Fig 9

3.1.2 MICROBIOLOGY UNIT

The objectives of microbiology unit in Fish technology are value addition, safety creation i.e microbial

safety of food for human consumption.

MICROBIAL ANALYSIS

Probiotics: are microorganisms that believed to provide health benefits when consumed. It is an

injected microorganisms associated with benefits for humans and animals.

FOOD SPOILAGE

Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its

quality of edibility becomes reduced. Various external forces are responsible for the spoilage of food.

Food that is capable of spoiling is referred to as perishable food.

Signs

Signs of food spoilage may include an appearance different from the food in its fresh form, such as a

change in colour, a change in texture, an unpleasant odour, or an undesirable taste. The item may

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become softer than normal. If mould occurs, it is often visible externally on the item. "Food

poisoning", and more properly as "foodborne illness".

A number of methods of prevention can be used that can totally prevent, delay, or otherwise reduce

food spoilage.

Refrigeration can increase the shelf life of certain foods and beverages, though with most

items, it does not indefinitely expand it.

Canning of food can preserve food for a particularly long period of time, whether canned at

home or commercially

Lactic acid fermentation also preserves food and prevents spoilage.

Food intoxication: it is the toxin of organism in food. Mycotoxins are toxin from fungi e.g Aflatoxin

produces by fungus Aspergillus.

HAZARD: is a biological, chemical or physical agent in food or condition of food with a potential to

cause an adverse effect. They are biological hazard, chemical hazard etc. HCCP means hazard

analysis critical control point, this is a plan to identify and analyse hazard.

HCCP principles

1. Hazard identification: isolate the entire significant hazards that are likely to occur with each

step of processing and preventing measures.

2. Identification of critical control point.

3. Establish critical limit.

4. Monitor the critical control points.

5. Establish corrective actions.

6. Verification and document periodically and revalidate.

7. Record keeping.

DETERMINING THE MICROBIAL LOAD OF FISH

The fish sample will be pounded to smooth particle and weighed to a specific measurement, then

poured into sterile test tubes of different label and next is the serial dilution.

Serial dilution: is a stepwise dilution of a substance in solution. Usually the dilution faction at each

step is constant resulting in a geometric progression of the concentration in a logarithm fashion.

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Steps are:

There is determination of the proper dilution liquid (peptone water or distilled water)

Then several test tubes was prepared with 9ml of dilution liquid. These tubes serve as a dilution

block, and addition is the undiluted sample to the first tubes and then serially diluting into the

following tubes.

Draw 1ml of fish sample which can be from baker with syringe or pipette and transfer it to the

test tube labelled 1:10 containing 9ml of the dilution liquid i.e distilled water and mix

thoroughly. There is now 1ml of the undiluted solution in 9ml of the dilution solution

becoming factor of 10.

Perform the second dilution by taking 1ml of solution from first tube into second tube making

1:100.

Extend this procedure to perform longer serial dilution up to 10 test tubes.

Following the serial dilution, plating occurs. There are different types of plating.

They are:

Pour plating: in pour plating, dilution solution is poured before the agar.

Spread plating: the agar is poured first and allowed to solidified, then dilution samples weill

be added and spread.

Streaking method: the agar is poured first and the sample is streak in different pattern.

ORGANISM ASSOCIATED WITH SMOKED, CANNED AND FRESH FISH

Organism associated with fresh water fish

Bacillus subtilis

Staphilococcus aureus

Salmonella typhi

Shigella spp

Staphilococcus epidermidis

Organism associated with smoked fish

Staphilococcus aureus

Bacillus subtilis

Organism associated with canned fish

Clostridium botulinium

Listeria

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GRAM STAINING

Materials Required:

Clean glass slides, Inoculating loop, Bunsen burner, Bibulous paper, Microscope, Lens paper and

lens cleaner, Immersion oil, Distilled water, 18 to 24 hour cultures of organisms.

Reagents:

1. Primary Stain - Crystal Violet

2. Mordant - Grams Iodine

3. Decolourizer - Ethyl Alcohol

4. Secondary Stain - Safranin

Procedure:

Part 1: Preparation of the glass microscopic slide

Grease or oil free slides are essential for the preparation of microbial smears. Grease or oil from the

fingers on the slides is removed by washing the slides with soap and water. Wipe the slides with spirit

or alcohol. After cleaning, dry the slides and place them on laboratory towels until ready for use.

Part 2: Labelling of the slides

Drawing a circle on the underside of the slide using a glassware-marking pen may be helpful to clearly

designate the area in which you will prepare the smear. You may also label the slide with the initials of

the name of the organism on the edge of the slide. Care should be taken that the label should not be in

contact with the staining reagents.

Part 3: Preparation of the smear

Bacterial suspensions in broth: With a sterile cooled loop, place a loopful of the broth culture on the

slide. Spread by means of circular motion of the inoculating loop to about one centimetre in diameter.

Excessive spreading may result in disruption of cellular arrangement. A satisfactory smear will allow

examination of the typical cellular arrangement and isolated cells.

Bacterial plate cultures: With a sterile cooled loop, place a drop of sterile water or saline solution on

the slide. Sterilize and cool the loop again and pick up a very small sample of a bacterial colony and

gently stir into the drop of water/saline on the slide to create an emulsion.

Swab Samples: Roll the swab over the cleaned surface of a glass slide.

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Part 4: Heat Fixing

Heat fixing kills the bacteria in the smear, firmly adheres the smear to the slide, and allows the sample

to more readily take up stains. Allow the smear to air dry. After the smear has air-dried, hold the slide

at one end and pass the entire slide through the flame of a Bunsen burner two to three times with the

smear-side up. Now the smear is ready to be stained.

Part 5: Gram Stain Procedure

1. Place slide with heat fixed smear on staining tray.

2. Gently flood smear with crystal violet and let stand for 1 minute.

3. Tilt the slide slightly and gently rinse with tap water or distilled water using a wash bottle.

4. Gently flood the smear with Gram’s iodine and let stand for 1 minute.

5. Tilt the slide slightly and gently rinse with tap water or distilled water using a wash bottle. The

smear will appear as a purple circle on the slide.

6. Decolorize using 95% ethyl alcohol or acetone. Tilt the slide slightly and apply the alcohol drop by

drop for 5 to 10 seconds until the alcohol runs almost clear.

7. Immediately rinse with water.

8. Gently flood with safranin to counter-stain and let stand for 45 seconds.

9. Tilt the slide slightly and gently rinse with tap water or distilled water using a wash bottle.

10. Blot dries the slide with bibulous paper.

11. View the smear using a light-microscope under oil-immersion.

IDENTIFICATION OF ORGANISM

Organisms can be identified by various means; they are macroscopic, microscopic and other means of

identification.

Microscopy: this is the use of microscope to identify the bacteria colony.

Macroscopic characterization: these are that features of a colony which can be seen by naked eye.

The most typical features are: The size of the colony, the property of the edge of the colony and the

inner structure, the colour of the colonies (sometimes pigmentation occur)

3.1.3 VALUE ADDITION

• In general value addition means “any additional activity that in one way or the other change the

nature of a product thus adding to its value at the time of sale.”

• In addition to preservation, fish can be industrially processed into a wide array of products to

increase their economic value.

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Some value added fishery products are:

Fish cakes, Fish fingers, Fish crackers, Fish fillets, Fishmeal and fish oil

A Fish cake served on salad Fried fish fingers

Fried fish crackers (Fig 10) Packed and iced filleted catfish

Fishmeal and fish oil

Fig 11

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3.1.4 PACKAGING AND LABELLING OF FISH AND FISHERY PRODUCTS

Packaging is a means of ensuring the safe delivery of a product to the ultimate consumer in sound

condition at minimum overall cost. There are three basic functions carried out by all packaging

material:

a) Containment, enabling a specified quantified quantity of foodstuff to be handled conveniently as a

single unit.

b) Protection of a foodstuff against the various hazards of distribution such as climatic influence,

mechanical forces, contamination and pilferage.

c) Information about the product or its destination or ownership, and when linked with advertising,

this must convey to the consumer a favorable company and product image.

3.1.5 MICROALGAE UNIT

Microalgae are phytoplankton with size ranging from 1-100um. They are useful as a food source for

commercial rearing of several of marine and fresh water animals. It is used in environmental pollution,

monitoring and toxicity tests. Growth media which are used are Guilliad’s F and Conwy media) F-

media is used for brown algae while conwy media is used for green algae.

ALGAE, GROWTH INHIBITION TEST

Toxicity test of recipient water using Skeletonema as the test

organism

It is under bioassay, it is also known as safety assessment test. It is a test conducted to know the degree

to which substances can damage a loving or non-living organism.

In NIOMR, we conducted toxicity testing to observe the effect of effluent (produce/waste from

companies’ e.g Oil Company in Niger Delta) on the organism at a different tropic level. Starting at the

microalgae level.

PROCEDURE

Medias are prepared and sterilized according to how many times the experiment is to be carried out;

triplicate or duplicate including control.

Different % of the material (either effluent or water soluble a fraction of diesel, spent oil, engine oil,

petroleum e.t.c is added to the media.

A particular density of the microorganism to be tested is added to the media and kept to be observed

every 24hours in the present of a light source.

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NB: every 24hours the organisms are viewed under the microscope to observer the effect which the

toxic material has on the microorganisms every 24hours for 3days.

HOW THE DENSITY OF THE MICROALGAE DETERMINED

The microalgae are placed on a Hemacytometer and counted. They could be counted in two ways;

1. The microalgae in A, B, C and D are counted and added together and divided by 4 to get an

average. The result is multiplied by 10, 000 and divided by the ml to get the density to be

added to each medium.

2. The organism in E is counted and multiplied by 10, 000 and divided by the ml.

NB: This method is used especially when the microalgae are very dense.

The test is carried out for 48-72hrs. After the test is counted via microscope to know the growth rate

after 24hrs the test organism is view under the microscope to count the growth of the organism and it

is recorded accordingly using particle counting chamber.

Algae are used in toxicity assessment of sewage treatment plant effluents discharging into freshwater

streams and rivers. The test using the marine algae have been widely used and alongside invertebrate

toxicity. In summary, the test involves exposing laboratory cultured algae to the test material for 72hrs.

the test is usually undertaken on a range of concentration of a test material e.g 100, 50, 25, 12.5 and

6.3% effluent. At the end of the exposure period, algae cell yield is determined.

The algae growth test may be used to access the toxicity of (a) chemicals (b) Effluent (c) Leachates

and ground water (d) Sediments.

EXPERIENCE GAINED

In this department, I learnt about the analysis of fish samples using new techniques, and most

especially on the nutritional information of fish e.g protein, lipid, fat and oil. Food safety and

evaluation of the nutritional value for a fishery product e.g subjecting a sample to microbial count

Analysis of fish and testing for water pollution i.e toxicity test using algae.

3.2 BIOLOGICAL OCEANOGRAPHY

3.2.1 ENVIRONMENTAL MICROBIOLOGY UNIT

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In biological oceanography we research on how organisms affect and are affected by the physics,

chemistry, and geology of the oceanographic system. Biological oceanography mostly focuses on the

microorganisms within the ocean; looking at how they are affected by their environment and

how that affects larger marine creatures and their ecosystem. Biological oceanography is similar

to marine biology, but is different because of the perspective used to study the ocean.

Biological oceanography takes a bottom up approach (in terms of the food web), while marine

biology studies the ocean from a top down perspective. Biological oceanography mainly focuses on

the ecosystem of the ocean with an emphasis on plankton: their diversity (morphology, nutritional

sources, motility, and metabolism); their productivity and how that plays a role in the global carbon

cycle; and their distribution (predation and life cycle). Biological oceanography also investigates the

role of microbes in food webs, and how humans impact the ecosystems in the oceans.

BIOLUMINESCENT BACTERIA

They are any light-producing bacteria, present mostly in sea water, marine sediments, and surface of

decomposing fish and in gut of marine animals. These bacteria may live free (example, Vibrio harveyi)

or in symbiosis (example, Vibrio fischeri) with animals such as the Hawaiian Bobtail squid or

terrestrial nematodes (example, Photorhabdus luminescens). The animals provide these bacteria a safe

home and sufficient nutrition and use the light organs for camouflage, preying for food and attracting

mates. The bacteria may deploy luminescence reaction for quorum sensing - ability to regulate gene

expression in response to bacterial cell density.

BIOELECTROMAGNETICS OF BIO-LUMINESCENCE

Bacterial bio-luminescence is caused by action of an enzyme called bacterial luciferase, encoded by

lux gene, which also expresses enzymes for substrates of the bioluminescence reaction, like fatty

aldehydes. It has been proposed that bio electromagnetics may be involved in biological processes

behind bio-luminescence, which may function as a pump. This pump may involve mm and sub-mm

wave coupling of bio-luminescence radiation for quorum sensing regulation. This proposal arises

from the observation that mm-wave radiation exposure has been reported to induce changes in

DNA conformation and possibly gene expression.

Field work

The sample are being collected from water body or the institute Jetty

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Laboratory work

The next is the serial dilution, plating and culture.

The solution is tested using illuminometer to determine the light level and also spectrophotometer is

also use to check for the light intensity of the organism.

EXPERIENCE GAINED

Here in biological oceanography, we focus on the environment and there ecosystem and I learnt

specifically on bioluminescence organism particularly Vibrio fischeri, subjecting it to various

conditions like temperature to get it pure culture using illuminometer as an instrument and membrane

filter.

3.3 MARINE BIOLOGY UNIT

Research occurs in the scientific study of organisms in the ocean or other marine bodies of water.

Given that in biology many phyla, families and genera have some species that live in the sea and

others that live on land, marine biology classifies species based on the environment rather than on

taxonomy.

The organisms studied range from microscopic phytoplankton and zooplankton to huge cetaceans

(whales) 30 meters (98 feet) in length.

3.3.1 BENTHOS

It is the community of organisms that live on, in, or near the sea bed, also known as the benthic zone.

This community lives in or near marine sedimentary environments, from tidal pools along the

foreshore, out to the continental shelf, and then down to the abyssal depths. Many organisms adapted

to deep-water pressure cannot survive in the upper parts of the water column.

Benthos is also used in freshwater biology to refer to organisms at the bottom of freshwater bodies of

water, such as lakes, rivers, and streams.

Macrobenthos

Macro benthos comprises the larger, more visible, benthic organisms that are greater than 1 mm in

size. Some examples are polychaete worms, bivalves, echinoderms, sea anemones, corals, sponges, sea

squirts, turbellarians and larger crustaceans such as crabs, lobsters and cumaceans. They are easily

visible to the naked eye with the lower range of body size at 0.5 mm but usually larger than 3 mm. In

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the coastal water ecosystem, they include several species of organisms from different taxa including

Porifera, Annelids, Coelenterates, Mollusks, Crustaceans, Arthropods etc.

Meiobenthos

Meiobenthos comprises tiny benthic organisms that are less than 1 mm but greater than 0.1 mm

in size. Some examples are nematodes, foraminiferans, water bears, gastrotriches and smaller

crustaceans such as copepods and ostracodes.

Microbenthos: Microbenthos comprises microscopic benthic organisms that are less than 0.1 mm in

size. Some Examples are bacteria, diatoms, ciliates, amoeba, and flagellates.

Zoobenthos Zoobenthos comprises the animals belonging to the benthos.

Phytobenthos Phytobenthos comprises the plants belonging to the benthos, mainly benthic diatoms

and macroalgae (seaweed).

Endobenthos Endobenthos lives buried, or burrowing in the sediment, often in the oxygenated top

layer, e.g., a sea pen or a sand dollar.

Epibenthos Epibenthos lives on top of the sediments, e.g., like a sea cucumber or a sea snail crawling

about.

Hyperbenthos: Hyperbenthos lives just above the sediment, e.g., a rock cod.

BENTHIC ALGAE

Benthic algae usually cover hard bottoms from the seashore down to 20 to 40 m depth, depending on

the clarity of the ocean. Below that level, insufficient sunlight hampers their growth.

IMPORTANCE OF BENTHIC ALGAE

Benthic algae are a source of food, energy and cover for many organisms. Dead algae also drift to the

open ocean and are a source of food for detritus and filter feeders in ecosystems further away

3.3.2 GROUPS OF BENTHIC ALGAE

Benthic algae are generally split into three main groups, green algae (Chlorophyta), brown algae

(Phaeophyta) and red algae (Rhodophyta), named after the different coloration caused by different

pigments in these groups.

A bio-indicator is any biological species (an "indicator species") or group of species whose function,

population, or status can reveal the qualitative status of the environment. For example, copepods and

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other small water crustaceans that are present in many water bodies can be monitored for changes

(biochemical, physiological, or behavioural) that may indicate a problem within their ecosystem. Bio-

indicators can tell us about the cumulative effects of different pollutants in the ecosystem and about

how long a problem may have been present, which physical and chemical testing cannot.

A biological monitor, or biomonitor, can be defined as an organism that provides quantitative

information on the quality of the environment around it. Therefore, a good bio-monitor will indicate

the presence of the pollutant and also attempt to provide additional information about the amount and

intensity of the exposure.

A bio indicator is an organism or biological response that reveals the presence of the pollutants by

the occurrence of typical symptoms or measurable responses, and is therefore more qualitative.

These organisms (or communities of organisms) deliver information on alterations in the environment

or the quantity of environmental pollutants by changing in one of the following ways:

physiologically, chemically or behaviorally.

The information can be deduced through the study of:

Their content of certain elements or compounds, their morphological or cellular structure, metabolic-

biochemical processes, behavior, or population structure(s).

Microorganisms can be used as indicators of aquatic or terrestrial ecosystem health. Found in large

quantities, microorganisms are easier to sample than other organisms. Some microorganisms will

produce new proteins, called stress proteins, when exposed to contaminants such as cadmium and

benzene. These stress proteins can be used as an early warning system to detect changes in levels

of pollution.

Microbial Prospecting for oil and gas (MPOG) is often used to identify prospective areas for oil and

gas occurrences. In many cases oil and gas is known to seep toward the surface as a hydrocarbon

reservoir will usually leak or have leaked towards the surface through buoyancy forces overcoming

sealing pressures. These hydrocarbons can alter the chemical and microbial occurrences found in the

near surface soils or can be picked up directly. Techniques used for MPOG include DNA analysis,

simple bug counts after culturing a soil sample in a hydrocarbon based medium or by looking at the

consumption of hydrocarbon gases in a culture cell.

Microalgae have gained attention in the recent years due to several reasons because of their

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greater sensitivity to pollutants than many other organisms. In addition they occur abundantly in

Animal indicators and toxins, Microbial indicators and chemical pollutants, Microbial indicators in oil

and gas exploration, Microalgae as bio-indicators for water quality nature.

EXPERIENCE GAINED

In this unit, I learnt on how I can use microalgae as a bio-indicator for water quality, as indicator in

oil and gas exploration and also in bio-monitoring.

3.4 BIOTECHNOLOGY DEPARTMENT

Biotechnology could be defined as the exploitation of biological processes for industrial and other

purpose especially genetic manipulation of antibiotic, hormones etc. simply, technology based on

biology is the use of biological process, organisms or systems to manufacture products intended to

improve the quality of human life. It could be classified into;

Traditional biotechnology: biotechnology techniques that have been in use since time i.e no formal

education was needed e.g cross breeding, fermentation (wine making).

Modern biotechnology: formerly (taught selective breeding).

3.4.1 GENOMICS UNIT

Genomics is a discipline in genetics that applies recombinant DNA, DNA sequencing methods, and

bioinformatics to sequence, assemble, and analyze the function and structure of genomes (the complete

set of DNA within a single cell of an organism). Advances in genomics have triggered a revolution in

discovery-based research to understand even the most complex biological systems such as the brain.

The field includes efforts to determine the entire DNA sequence of organisms and fine-scale genetic

mapping. It is an area within genetics that concerns the sequencing and analysis of an organism's

genome. The genome is the entire DNA content that is present within one cell of an organism. Experts

in genomics strive to determine complete DNA sequences and perform genetic mapping to help

understand disease.

DNA

Deoxyribonucleic acid (DNA) is a molecule that carries the genetic instructions used in the growth,

development, functioning and reproduction of all known living organisms and many viruses. DNA and

RNA are nucleic acids; alongside proteins and complex carbohydrates (polysaccharides), they are one

of the three major types of macromolecule that are essential for all known forms of life. Most DNA

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molecules consist of two biopolymer strands coiled around each other to form a double helix. The two

DNA strands are known as polynucleotides since they are composed of simpler units called

nucleotides. Each nucleotide is composed of a nitrogen-containing nucleobase—either cytosine (C),

guanine (G), adenine (A), or thymine (T)—as well as a sugar called deoxyribose and a phosphate

group. The nucleotides are joined to one another in a chain by covalent bonds between the sugar of one

nucleotide and the phosphate of the next, resulting in an alternating sugar phosphate backbone. The

nitrogenous bases of the two separate polynucleotide strands are bound together (according to base

pairing rules (A with T, and C with G)) with hydrogen bonds to make double-stranded DNA.

DNA EXTRACTION/ISOLATION

DNA isolation is a process of purification of DNA from sample using a combination of physical and

chemical methods. The first isolation of DNA was done in 1869 by Friedrich Miescher. Currently it is

a routine procedure in molecular biology or forensic analyses.

Basic procedure

They are three basic and two optional steps in a DNA extraction:

Processes of DNA extraction are;

1. Phenol-chloro-form iso amyl-alcohol

2. Salting out method

3. Kit method; ZR Insect/tissue DNA kit

Steps in phenol-chloro-form isoamyl alcohol

Cut about 1cm/g of fish fin into an eppendorf tube.

Add 6.0ml/600µl of cell lysis buter to the fresh fin tissue

Add 7µl of proteinase K (10milligram per microkiter) and 7microliter of RNase.

Mix gently several times

Incubate (digest) at 550C overnight (12hours)

Spin tubes for 5seconds (centrifuge) at 500g to collect mixture at the bottom of the tube.

Collect the supernatant into a new eppendorf tube

Add 500µl of phenol-chloroform

Centrifuge at 12, 000rpm for 10minutes

Carefully transfer the upper phase to a new eppendorf tubes and add 1ml of 100% absolute cold

ethanol and invert gently until DNA precipitate forms.

Place on it or in refrigerator until DNA precipitate form like (20-30m).

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Centrifuge at 12,000rpm for 10m and discard the supernatant and add 1ml of 70% ethanol. This

ethanol removes excess salt which may interfere with Polymerase chain reaction.

Centrifuge at 12,000rpm for 10m and discard supernatant and air-dry.

Suspend the pellet in 50µl TE buffer.

SALTING METHOD

Cut about 1cm/g of fresh fish tissue into eppendorf tube and add 600µl of lysis buffer.

Add 7µl of proteinase K (10milligram per µl) and 7µl of RNase mix gently.

Incubate at 550C overnight in a water bath

Add 600µl of 5 molar sodium chloride solution to the sample

Mix well and centrifuge at 12, 000rpm for 10mg/µl

Transfer supernatant to well labeled eppendorf tube

Add 700µl of absolute cold ethanol and incubate sample at -200C for about 2hours

Centrifuge at 12,000rpm for 10minutes discard supernatant

Add 700µl of 70% ethanol to the pellet and mix well

Centrifuge at 12,000rpm for 10minutes discard supernatant air-dry the pellet

Re-suspend the pellet in 50µl TE buffer.

KIT METHOD

For the kit method, the practical will follow the user manual.

SET UP THE PCR REACTION

Molecular Tools/Techniques

PCR: Polymerase chain reaction is a method of generating many copies (amplification of species

DNA sequence) a gene is a short sequence e.g insulin gene. It is an artificial way of synthesizing DNA

using a thermocycler (PCR machine).

COMPONENT OF PCR

Thermocycler

DNA template can be genomic DNA or cDNA

DNA polymerase it replicate DNA

Primer

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Nucleoside triphosphate: dNTP which include dATP, dCTP, dGTP, dTTP.

Salt i.e Mg2+

Buffer

Steps in PCR Process

Denaturation: separation of the two strands of DNA by heating at

high temperature

Annealing: the reaction is cooled . primer anneal bring together to the

complementary regions of the DNA template and polymerase

associates with short double stranded region.

Extension: the DNA polymerase extends the primer by adding

dNTPs .thus synthesizing a strand complementary to the template.

PCR Machine

Fig 12

3.4.2 PROTEOMICS UNIT

In this unit, all focus is on protein. The protein requirement of fish is analyzed and techniques to

supplement the available feeds were analyzed. Applications of proteomics have been provided in the

field of aquaculture, such as the search for antigenic proteins, detection of differentially regulated

proteins and the characterization of biologically active proteins, primarily to investigate the

physiology, development biology and the impact of contaminants in aquatic organisms

In this unit, research occurred on how to determine the protein requirement for a particular species of

fish. Proteins are form by linkage of individual amino acid through peptide bond. 200 amino acid

occur in nature only 20 amino acids are common, of this are 10 essential amino acid. e.g. Arginine,

tyrosine, tryptophan, histamine, methionine, isoleucine, glycine, leucine, valine, phenylalanine.

PROTEIN REQUIREMENT

Protein requirements are generally higher in smaller fish and decrease in bigger fish. Protein

requirement varies in raring environment. E.g water composition, water quality, genetic composition,

feeding rate of the fish.

FUNCTION OF PROTEIN

It is used for fish growth

It repair worn-out tissue

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Dietary protein catabolize as a source of energy and may serve as substrate of tissue and

carbohydrate, glycoprotein.

Formation of hormone in animals and enzymes and wide variety f other biological important

such as antibody and hemoglobin.

PROTEIN SOURCE

They are animal and plant source. Animal source are fish meal, cat fish, fish bone etc

Plant source are oil seed meal, soya beans, cotton seed, peanut etc

3.4.3 NUTRITION

In fish nutrition, it support aquaculture unit to improve production. Good nutrition keeps balance diet.

Diet can be divided into two. They are Prepare diet/artificial diet and Natural feed

Prepare diet is a complete ingredient like protein, lipid, carbohydrate etc while incomplete ingredient

support the natural feed of fish. Natural feed are available for feed in natural habitat.

EXPERIENCE GAINED

I learnt how to extract DNA from fish sample and mechanism of PCR. I also know more about protein

in fish, particularly their structures and functions and it determining its requirement for a particular

species of fish protein, interprets the interaction of nutrients and other substances in food in relation to

maintenance, growth, reproduction, health and disease of an organism.

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3.5 CENTRAL LABORATORY

In NIOMR’s central laboratory, below are the laboratory services that take place.

NIOMR Laboratory are able to offer premium services of international standard to commercial,

industrial and government organization such as;

1. Agricultural industries

2. Oil and gas industries

3. Food industries

4. Tertiary institutions

5. Private companies/individuals

6. Environmental related companies and agencies.

THE BELOW EQUIPMENTS ARE AUTOMATED FOR ANALYSIS OF VARIOUS

SAMPLES

Atomic absorption spectrophotometer

Gas Chromatograph

High performance liquid chromatography

Ultraviolet/visible spectrophotometer e.t.c

ATOMIC ABSORPTION SPECTROSCOPY

Atomic absorption spectroscopy (AAS) is an analytical method that is based on the absorption of UV-

visible radiation by free atoms in the gaseous state. The food sample to be analyzed is normally ashed

and then dissolved in an aqueous solution. This solution is placed in the instrument where it is heated

to vaporize and atomize the minerals. A beam of radiation is passed through the atomized sample, and

the absorption of radiation is measured at specific wavelengths corresponding to the mineral of

interest. Information about the type and concentration of minerals present is obtained by measuring the

location and intensity of the peaks in the absorption spectra

EXPERIENCE GAINED

I learnt about the Information about the type and concentration of minerals present by measuring the

location and intensity of the peaks in the absorption spectra. I also learnt on the use of GC to analyse

crude oil and its products, water, waste water e.t.c.

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CHAPTER FOUR

4.0 LABORATORY EQUIPMENTS

THE LIGHT MICROSCOPE

The microscope employs a hollow, extremely intense cone of light concentrated on the specimen. The

field of view of the objective lens lies in the hollow, dark portion of the cone and picks up only

scattered light from the object. The clear portions of the specimen appear as a dark background, and

the minute objects under study glow brightly against the dark field. This form of illumination is useful

for transparent, unstained biological material and for minute objects that cannot be seen in normal

illumination under the microscope. It is used for cytogenic and microbiological work.

AUTOCLAVE

The autoclave is effective equipment used for steam sterilization at pressures above the atmospheric

pressure. Thus, it is possible to steam at higher temperature then the boiling point, which a lot of

microorganisms cannot withstand. Autoclaving is the most effective method for sterilizing culture

media. When sterilizing culture media with autoclave, we do so at 1.05Kg per square centimeter for 15

minutes to eliminate contaminations.

REFRIGERATOR

This is used to preserve samples, reagents etc, which are used for daily analysis and cannot be

exhausted at once. The refrigerator helps provide optimum environment for materials to be preserved.

INCUBATOR

The incubator is mainly used to incubate culture media as microbes have different optimum

temperatures for growth and reproduction. The temperature of an incubator can be set to the preferred

temperatures.

WATER BATH

This is required to incubate bottle of culture media, liquids in flasks or other large Containers, and

when incubating samples in the test tube racks.

WEIGHING BALANCE

This is a delicate instrument used for weighing essential, reagent, stains and culture media that requires

adequate weighing.

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STRAIGHT WIRE

It is made up of a thick metallic lower part and a straight thin upper metallic part usually made up of

platinum. This straight wire is used for stab culture and for picking discrete colonies. Usually sterilized

before, during and after usage. This is achieved by flaming on Bunsen burner red hot and allowed to

cool a bit before use.

WIRE LOOP

Made up of a thick metallic lower part and a straight thin upper metallic part curved into a small circle

usually made up of platinum. Wire loop is used generally for inoculating samples and picking colonies

sterilized by flaming red hot before, during and after use. It is always better to use the sides of the loop

rather than the apex during inoculation.

MYCOLOGY NEEDLE

It is made up of a thick metallic lower part and a short straight thin upper metallic part usually made up

of platinum. Used for needle mount preparations of fungi and fungi inoculation. It is usually sterilized

by flaming.

GLASS SLIDES

Used for preparation of slides for microscopy. Sterilization is by flooding with alcohol and flaming

off excess alcohol.

COVER SLIPS

This is use for covering wet smears of preparations. It is sterilized by flooding with alcohol and

flaming off excess alcohol.

PETRI DISH

Used for the preparation of culture media. It is usually bought sterilized. The disposable type cannot

used a second time while the glass ware type can be reused be usually sterilized by autoclaving.

FORCEPS

A pair of forceps is a metallic object used for handing hot object or contaminated materials. It is

sterilized by flaming red hot.

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COLONY COUNTER

It is a Microbiology laboratory equipment used to count colonies of bacteria or other microorganisms,

growing on agar, usually in a petri dish.

HEMOCYTOMETER

It is a device used to count cell under a microscope. It is used to count microalgae cells. It consists of a

thick glass microscope slide with a rectangular indentation that creates a chamber. This chamber is

engraved with laser-etched grid of perpendicular lines. The device is carefully crafted so that the depth

of the chamber is also known. It is therefore possible to count the number of cells or particles in a

specific volume of fluid, and thereby calculated the concentration of cells in the fluid overall.

MEMBRANE FILTER

It is a micro-porous plastic film with specific pore size ratings. Also known as screen, sieve or micro

porous filters, membrane retain particles or microorganism larger than their pore size primarily by

surface capture.

REFRACTOMETER

In marine aquarium keeping, a refractometer is used to measure the salinity and specific gravity of the

water.

MAGNETIC STIRRER/SHAKER

It is a laboratory device that employs a rotating magnetic field to cause a stir bar (also called flea)

immersed in a liquid to spin very quickly, thus stirring it. The rotating field may be created either by a

rotating magnet or a set of stationary electromagnets, placed beneath the vessel with liquid.

THE POLYMERASE CHAIN REACTION (PCR)

It is technique used in molecular biology to amplify a single copy or a few copies of pieces of DNA

across several orders of magnitude, generating thousands to millions of copies of a particular DNA

sequence.

CENTRIFUGE

A centrifuge is a pieces of equipment that puts an object in rotation around a fixed axis (spins it in a

circle), applying a potential strong force perpendicular to the axis of spin (outward). It is used for

isolating and separating suspensions and immiscible liquids.

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ATOMIC ABSORTION SPECTROPHOTOMETER (PG990)

For analysis of heavy metals in food, water, soil etc. such metals include: - Lead, copper, iron,

chromium, Zinc, Vanadium, Arsenic, Barium, Nickel, Cadmium and mercuty.

ILLUMINOMETER

It is an instrument that is used to measure the intensity of illumination

GAS CHROMATOGRAPHY (Agilent 7890)

It is used for determination of fatty acid profile, organo-chlorine pesticides, poly-cyclic hydrocarbon

and PCBs etc in water, waste water and food.

ULTRAVIOLET/VISIBLE SPECTROPHOTOMETER

It is used for the analysis of nutrients in water soil and biological products

HIGH PERFORMING LIQUID CHROMATOGRAPHY (LC 220 & LC 210)

It is used for the analysis of Antibiotics, vitamins, amino-acids e.t.c in drugs and agricultural products.

4.1 OTHERS EQUIPMENTS:

Other Laboratory equipment include sterilized slide, needle, syringe, ethanol, sterilized bottle, agar

(MacConkey or Chocolate), Gram positive, Gram negative sensitivity kit , cotton wool, EDTA, oil

immersion, sterilized slides, swab sticks, spirit, lancets, pipette, hot plate (dryer), centrifuge, hand

gloves, microhaematocrit centrifuge, microhaematocrit reader, anaerobic jar, test tubes, bottles, water

bath, weighing balance, pipette, beakers, bio safety cabinet.

CHAPTER FIVE

SUMMARY

5.1 EXPERIENCE GAINED

I learnt almost all the practical aspects involved in Environmental microbiology, Molecular

biology and genetic, Microbiology of sewage and water and also microbiology in general.

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I learnt to work as a team.

5.2 PROBLEMS ENCOUNTERED

In most cases, safety rules are not taken into consideration and the necessary safety gadgets and

equipment are not usually in place.

It is suggested that some form of allowance should be given to the students by the employers as

a form of encouragement and to assist in their cost of living, basically feeding, transportation

and accommodation especially in areas far from the students’ neighborhood.

5.3 RECOMMENDATIONS

1. I propose that more time should be given to the students of microbiology for SIWES activities

2. I recommend that government should provide placements for students undergoing SIWES in

the several fields of Nigerian Economy.

3. I recommend that more preference should be given to the power sector so as to provide

adequate light to various research institutes and laboratories in the country.

4. The Industrial Liaison office and Students’ Departmental Supervisor(s) should endeavour to

regularly visit students on site to solve some relevant problems and for adequate evaluation.

5. The University’s Departments-in-charge of student Industrial Training programme can

acquaint themselves to various company and establishment of Student Industrial Work

Experience Scheme. This will contribute to the success of the program as students could be

offered placement from school instead of them seeking for months before finding a suitable

organization.

5.4 CONCLUSION.

In conclusion this program has enabled students to gain a lot and many can now practice the applied

aspects of their various disciplines and other related areas on their own. The program has really being

educating. This serve as eye opener for students in every field of their endeavor.

REFERENCESIndustrial Training Fund, Federal Republic of Nigeria (2008) Students Industrial Work Experience Scheme [online] available from <http://odich.com/itfnig/siwes.php> [29th July, 2016]

Nigerian Institute for Oceanography and Marine research (2016) NIOMR in brief [online] available from <http://www.niomr.gov.ng/Document/niomr%20in%20brief.docx> [29th July, 2016]

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Nigerian Institute for Oceanography and Marine research (2016) NIOMR ORGANIZATIONAL STRUCTURE [online] available from <www. niomr .gov.ng/Document/ Org anogram.pdf > [29th July, 2016]

Agricultural research council of Nigeria (2016) key achievement of Nigerian institute fro oceanography and marine research [online] available from <http://www.arcnigeria.org/index.php?option=com_content&view=article&id=58:nigerian-institute-for-oceanograpy-a-marine-research-lagos&catid=44:nig-institute-for-oceanography-a-marine-research&Itemid=62> [13th August, 2016] NIOMR pamphlet

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