<p> </p><div><p><strong>

Chapter ONE

</strong></p><p>1.0 &nbsp; &nbsp; Introduction and Literature review</p><p>1.1 &nbsp; &nbsp; Introduction</p><p>1.2 &nbsp; &nbsp; Literature review</p><p>1.2.1 History of arginase</p><p>1.3 &nbsp; &nbsp; Occurrence and distribution of arginase</p><p>1.3.1 Bacteria</p><p>1.3.2 Fungi</p><p>1.3.3 Lichens</p><p>1.3.4 Yeast</p><p>1.3.5 Insects</p><p>1.4 &nbsp; &nbsp; The substrate: Arginase</p><p>1.5 &nbsp; &nbsp; Scientific classification of local goat</p><p>1.6 &nbsp; &nbsp; Aim and Objectives</p><p>

Chapter TWO

</p><p>2.0 &nbsp; &nbsp; Materials and methods</p><p>2.1 &nbsp; &nbsp; Materials</p><p>2.1.1 Apparatus used</p><p>2.2 &nbsp; &nbsp; Methods</p><p>2.2.1 Assay</p><p>2.3.2 Protein determination</p><p>2.3.3 Purification procedure</p><p>

Chapter THREE

</p><p>3.0 &nbsp; &nbsp; Results</p><p>3.1 &nbsp; &nbsp; Purification and Homogeneity</p><p>3.2 &nbsp; &nbsp; Effect of metal ion on arginase from kidney of a local goat</p><p>

Chapter FOUR

</p><p>5.0 &nbsp; &nbsp; Discussion, Conclusion and Recommendation</p><p>5.1 &nbsp; &nbsp; Discussion</p><p>5.2 &nbsp; &nbsp; Conclusion</p><p>5.3 &nbsp; &nbsp; Recommendations</p><p>References.</p><p></p></div><h3></h3><br> <br><p></p>