Nnadikwe Johnson
Centre of Gas Refining and Petrochemical Engineering, University of Port-Harcourt Nigeria

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Exploring Sugar Levels and Glycemic Load in Honey Samples From Ikwuano, Abia State, And Umuabiara Amii Akabo, Imo State Nnadikwe Johnson; Iheme Chigozie; Mbadike Columbus Asodike; Chinemerem Joy Johnson
BIOS: Jurnal Informatika dan Sains Vol. 3 No. 2 (2025): BIOS: Jurnal Informatika dan Sains, October 2025
Publisher : Sean Institute

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This study investigated the physicochemical properties and glycemic potential of two honey samples from Ikwuano (Umuahia) and Umuabiara Amii Akabo (Imo state). The research aimed to determine the sugar content, moisture content, pH, specific gravity, and glycemic load of the honey samples, providing valuable insights for consumers, particularly those with dietary restrictions or preferences.The results revealed significant differences in the physicochemical properties of the two honey samples. The moisture content of the Ikwuano honey was 29.5933%, while that of Umuabiara Amii Akabo was 30.4338%. The pH of Ikwuano honey was 4.28, indicating a slightly acidic nature, while that of Umuabiara Amii Akabo was 3.45, indicating a more acidic nature. The specific gravity of Ikwuano honey was 1.2680, while that of Umuabiara Amii Akabo was 1.2705, indicating a slight difference in density.The reducing sugar content was determined using lead acetate and potassium oxalate solutions, and the titration values for the Ikwuano honey and Umuabiara Amii Akabo honey were 22.0 and 19.0, respectively. The glucose content was also determined, and the glycemic load of the Ikwuano honey was found to be 46.12, while that of the Umuabiara Amii Akabo honey was 50.72.These findings suggest that the two honey samples have different glycemic potentials, with the Umuabiara Amii Akabo honey having a higher glycemic load. This information is crucial for individuals with dietary restrictions, such as those with diabetes, who need to monitor their sugar intake. Additionally, the study highlights the importance of analytical techniques in determining the quality and properties of honey samples.The research advances our understanding of the physicochemical properties and glycemic potential of honey samples from different regions, providing valuable insights for consumers, producers, and regulatory agencies. The study's findings can inform the development of guidelines for honey production and labeling, ensuring that consumers have access to accurate information about the products they consume. Furthermore, the research contributes to the growing body of knowledge on the nutritional and health benefits of honey, highlighting its potential as a natural sweetener and functional food ingredient.
Advanced Formulation of White Adhesive with Enhanced Bonding Strength Using Polyvinyl Acetate (PVA) and Acrylic Additives Nnadikwe johnson; Iheme Chigozie; Nwosi Hezekiah Andrew
BIOS: Jurnal Informatika dan Sains Vol. 3 No. 2 (2025): BIOS: Jurnal Informatika dan Sains, October 2025
Publisher : Sean Institute

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Abstract

An adhesive, known by various names such as glue, cement, mucilage, or paste, is a material applied to one or both surfaces of two distinct items to unite them and withstand any attempts to pull them apart. Adhesives can occur naturally or be artificially manufactured. In this specific context, the discussion centers on the utilization of acrylic and polyvinyl acetate (PVA) as the base materials for the adhesives under consideration.,In the process of formulating the adhesive, approximately 2 liters of water were measured and then poured into a plastic bucket, which served as the mixing vessel. Subsequently, 0.7 kg of calcium carbonate was introduced into the water-filled bucket and stirred for thorough blending. Following this, 0.5 kg each of acrylic and polyvinyl acetate (PVA) were added to the mixture in the bucket and stirred diligently until a uniform and well-integrated blend was achieved.Subsequently, 0.1 kg of nitrosol and 0.07 kg of bamacol powder were incorporated into the mixture, followed by continuous stirring to ensure a uniform blend. Additionally, 0.05 kg of formalin was introduced as a preservative and stirred for approximately ten minutes to finalize the product. The adhesive's performance was then evaluated by testing its bonding properties on various material combinations, including wood-to-wood, carton-to-carton, paper-to-paper, wood-to-metal, and paper-to-wood applications.The results indicated that the white adhesive serves as a versatile, multipurpose product when applied. Various properties such as drying time, bonding strength, and pH levels were tested to determine the optimal qualities of the adhesive. Additionally, the shelf life of the formulated adhesive was thoroughly examined. Ultimately, the adhesive demonstrated its effectiveness in bonding paper-to-paper, paper-to-wood, and other packaging materials, showcasing its versatility and practicality in various applications.