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

Chapter ONE

</strong></p><p>1.0 &nbsp; &nbsp; Introduction</p><p>

Chapter TWO

</p><p>2.0 &nbsp; &nbsp; Sucrose</p><p>2.1 &nbsp; &nbsp; Vegetables</p><p>2.1.1 Classification of vegetables</p><p>2.1.2 &nbsp;<em>Vernonia amygdalina</em></p><p>2.1.3 &nbsp;<em>Telferia occidentalis &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; </em></p><p>2.2 &nbsp; &nbsp; Electrolytes</p><p>2.2.1 Electrolyte imbalance</p><p>2.2.2 Sodium</p><p>2.2.3 Potassium</p><p>2.2.4 Calcium</p><p>2.2.5 Chlorides</p><p>

Chapter THREE

</p><p>3.0 &nbsp; &nbsp; Materials and Methods</p><p>3.1 &nbsp; &nbsp; Materials</p><p>3.2 &nbsp; &nbsp; Methods</p><p>3.2.1 Diet and composition</p><p>3.2.2 Feeding and grouping of animals</p><p>3.2.3 Animal Sacrifice</p><p>3.2.4 Homogenate preparation</p><p>3.3 &nbsp; &nbsp; Biochemical analysis</p><p>3.4 &nbsp; &nbsp; Statistical Analysis</p><p>

Chapter FOUR

</p><p>4.0 &nbsp; &nbsp; Results</p><p>

Chapter FIVE

</p><p>5.0 &nbsp; &nbsp; Discussion and Conclusion</p><p>5.1 &nbsp; &nbsp; Discussion</p><p>5.2 &nbsp; &nbsp; Conclusion</p><p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; References.</p> <br><p></p>