...CHAPTER 3: METHODOLOGY 3.1 Study Design This research is an experimental study which was conducted to investigate the effectiveness of treatment of Cassia alata as antioxidant effects in cardiovascular system of hyperglycemic rats. The antioxidant activity was tested from the leaf of Cassia alata using its aqueous extract. For this study, 30 Wistar rats weighing between 180 to 200g were used. They were housed in standard cages in a room with a 12 hour light/dark cycle and 50 to 60% relative humidity at a temperature of about 30°C. The animals had fed with standard food and water without limit. This study was conducted in two groups of streptozotocin (STZ) induced diabetic rats in which each group will consist of 15 rats. For the first group of STZ induced diabetic rats had fed with Cassia alata aqueous extract for 20 days meanwhile for the second group of STZ induced diabetic rats had fed with normal saline as a negative control for 20 days. The two groups of STZ induced diabetic had divided into 2 batches. First batch of diabetic rats was consisted of 6 rats for both groups while the second batch was consisted of 9 rats for both groups. All of the rats in two groups had fasted for 12 hour before induced diabetic via STZ injection. After an injection, the rats with level of fasting blood sampling (FBS) above 200 mg/dl will take for further investigation. Henceforth, the treatment was began in which the Cassia alata aqueous extract will administer orally after 48 hour diabetic...
Words: 2789 - Pages: 12
...structure and physical properties of food materials. The aim of the laboratory classes is to give students experience in performing food analysis experiments, analyzing data and reporting their findings. In addition, students are expected to work in teams on a special project where they will identify and critically assess the most appropriate analytical methods for analyzing the properties of a particular food product. [4 Credits]. Textbooks * Introduction to Food Analysis. S.S. Nielsen, 1998. Aspen Publishers - The best general overview of food analysis techniques currently available. (Required). * Food Analysis: Theory and Practice. Y. Pomeranz and C.E. Meloan, Chapman and Hall - General overview of food analysis techniques (Useful) * Food Analysis: Principles and Techniques. D.W. Gruenwedel and J.R. Whitaker, Marcel Dekker - General overview of food analysis techniques (Useful) * Analytical Chemistry of Foods. C.S. James, Blackie Academic and Professional - General overview of food analysis techniques (Useful) * Official Methods Of Analysis, Association of Official Analytical Chemists - Officially recognized methods of analysis for many food components (Very Useful - Available in my office). Class Notes Introductory Lectures Introduction Sampling Component Analysis Moisture Ash and...
Words: 51437 - Pages: 206