scholarly journals Comparison of the Rossogolla (Balish) prepared in the laboratory and collected from market of Netrokona District

1970 ◽  
Vol 39 (1-2) ◽  
pp. 134-143
Author(s):  
MF Rahman ◽  
MN Islam ◽  
MN Hasan ◽  
MSR Siddiki ◽  
F Naznin
Keyword(s):  
Chemical Analysis ◽  
Key Words ◽  
Type A ◽  
Local Market ◽  
Total Solids ◽  
Physical Chemical ◽  
Different Types ◽  
Physical Examinations ◽  
Microbial Status

This experiment assessed the quality of Rossogolla (Balish) manufactured in the laboratory and collected from Netrokona district. Four types of Rossogolla, (A) Laboratory made Rossogolla, (B) Rossogolla from Mukti Mistanno vander, (C) Rossogolla from Gwyneth Mistanno vander, (D) Rossogolla from Khan Mistanno vander were used in this experiment. Quality of Rossogolla were evaluated by physical, chemical and microbiological tests. From the physical examinations it appears that quality differed among different Rossogolla. Significant differences within flavour score, body and texture, colour and appearance and taste among the four different preparations of Rossogolla (P<0.05) were seen. The chemical analysis score implies that Total solids, Protein, Fat, Carbohydrate, Ash and microbial status varied significantly among four different types of Rossogolla of Netrokona district. Overall Physical, Chemical and Microbial status indicate that the type (A) Laboratory made Rossogolla was superior in comparison with others. Key words: Rossogolla; Laboratory; Local market DOI: http://dx.doi.org/10.3329/bjas.v39i1-2.9686 Bang. J. Anim. Sci. 2010, 39(1&2): 134-143

scholarly journals Preparation of dahi from skim milk with different level of carrot juice

2016 ◽  
Vol 45 (1) ◽  
pp. 36-43 ◽  
Author(s):  
MN Islam ◽  
AAM Muzahid ◽  
R Habib ◽  
MA Mazed ◽  
MA Salam
Keyword(s):  
Chemical Analysis ◽  
Skim Milk ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbiological Analysis ◽  
Carrot Juice ◽  
Total Solids ◽  
Physical Chemical ◽  
Different Types ◽  
Microbiological Parameters

An experiment was conducted to measure the feasibility of incorporating carrot (Dascusa carota) juice in the manufacture of dahi. Four different types of dahi were manufactured by adding 0, 5, 10, and 15 per cent carrot juice to skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their qualities. Data on physical, chemical and microbiological parameters were recorded and analyzed. It was observed that the addition of carrot juice with skim milk improved the physical qualities. Dahi with 5% carrot juice was superior to other dahi samples in respect of smell and taste, body and consistency and also for colour and texture. Chemical analysis showed that addition of carrot juice increased the total solids and acidity content but decreased the protein, fat, ash and pH content. Total bacterial count was higher in the dahi samples manufactured by incorporating carrot juice than the control. From this study, it was suggested that dahi could be successfully manufactured from skim milk by incorporating carrot juice and 5% was found better for this purpose.Bang. J. Anim. Sci. 2016. 45 (1): 36-43

Estimation of Rainfall Based on the Results of Polarimetric Echo Classification

2008 ◽  
Vol 47 (9) ◽  
pp. 2445-2462 ◽  
Author(s):  
Scott E. Giangrande ◽  
Alexander V. Ryzhkov
Keyword(s):  
Type A ◽  
New Method ◽  
Polarimetric Radar ◽  
Rainfall Estimation ◽  
Radar Rainfall ◽  
Different Types ◽  
Rms Error ◽  
Radar Resolution ◽  
Rainfall Estimates

Abstract The quality of polarimetric radar rainfall estimation is investigated for a broad range of distances from the polarimetric prototype of the Weather Surveillance Radar-1988 Doppler (WSR-88D). The results of polarimetric echo classification have been integrated into the study to investigate the performance of radar rainfall estimation contingent on hydrometeor type. A new method for rainfall estimation that capitalizes on the results of polarimetric echo classification (EC method) is suggested. According to the EC method, polarimetric rainfall relations are utilized if the radar resolution volume is filled with rain (or rain and hail), and multiple R(Z) relations are used for different types of frozen hydrometeors. The intercept parameters in the R(Z) relations for each class are determined empirically from comparisons with gauges. It is shown that the EC method exhibits better performance than the conventional WSR-88D algorithm with a reduction by a factor of 1.5–2 in the rms error of 1-h rainfall estimates up to distances of 150 km from the radar.

scholarly journals STUDIES REGARDING DETERMINATION AND ESTABLISHING THE VALIDITY OF BOILED AND SMOKED MEAT PRODUCTS

2008 ◽  
Vol 65 (2) ◽  
Author(s):  
Adela Frigioiu Modoran ◽  
D. Frigioiu Modoran ◽  
I. Tofan
Keyword(s):  
Chemical Analysis ◽  
Food Additives ◽  
Meat Product ◽  
Meat Products ◽  
Modern Technology ◽  
Point Of View ◽  
Biological Value ◽  
Physical Chemical ◽  
Nutritional Characteristics

Underlining the validity problem can only be welcomed, given the conditions that in nowadays there doesnt exist a recipe without preservatives, antioxidants, colorants etc. Modern technology for meat products has a very important role in improving the quality of aliments, level of civilization and the prosperity of a country.In order to determine the validity of food products we have chosen as an example meat product as they have an equilibrated trophyne composition, a high biological value and special nutritional qualities.Using the cold air technologies in obtaining meat products ensures, together with the food additives, keeping of quality and nutritional characteristics of the final products.For this study we have chosen meat products from the group of boiled and smoked products: beer sausage. In the final we have analyzed the results of the experiment from the quality, microbiological and physical-chemical point of view. The quality exam referred to appreciate the aspect, color, taste, smell, consistency etc. The physical-chemical analysis determined humidity, salt, nitrates, Kreiss reaction and mg. NH3/100 g.

scholarly journals Effect of level of egg content on the quality of pudding using reconstituted milk

2018 ◽  
Vol 47 (2) ◽  
pp. 92-97
Author(s):  
MA Khatun ◽  
MN Islam ◽  
MA Islam
Keyword(s):  
Chemical Analysis ◽  
Nutritive Value ◽  
Milk Powder ◽  
Whole Milk ◽  
Different Types ◽  
Organoleptic Score ◽  
Reconstituted Milk ◽  
Physical And Chemical ◽  
Whole Milk Powder

The study was conducted to analyze the physical and chemical parameters of manufactured pudding and to recommend acceptable level of eggs for the manufacture of pudding. Reconstituted milk was prepared by using the instructions given on the packet of whole milk powder. The prepared reconstituted milk was divided into three parts and three different types of puddings were prepared by using 2 eggs, 3 eggs and 4 eggs with reconstituted milk. Amount of milk, sugar and corn flour level was same in all three types. The puddings were designated as A (2 eggs), B (3 eggs) and C (4 eggs) types. Prepared pudding samples were subjected to physical and chemical analysis to monitor their quality. Physical properties (smell, color, consistency and texture) showed pudding that contained 3 eggs obtained the best score (89.13±3.77) from the judges. From chemical analysis, it was observed that 4 eggs containing pudding showed the highest nutritive value as compared to control and other group but organoleptic score was highest for 3 eggs containing pudding. Bang. J. Anim. Sci. 2018. 47 (2):92-97

scholarly journals Effects of Pre-Storage Treatment with Ethanol and CO2 on Onion Dormancy

1970 ◽  
Vol 15 ◽  
pp. 55-62 ◽  
Author(s):  
Altaf Qadir ◽  
Fumio Hashinaga ◽  
Md Rezaul Karim
Keyword(s):  
Adverse Effect ◽  
Chemical Analysis ◽  
Key Words ◽  
Allium Cepa ◽  
Inhibitory Effect ◽  
Storage Treatment ◽  
Allium Cepa L

Onion (Allium cepa L.) cvs. ‘Tazan' and ‘Iyomante' were pre-treated either with ethanol (at a dose of 0.34, 0.68 and 0.91g.kg-1) and stored at 0, 10, 20 and 30ºC or with 100% CO2 (for 3.5, 7 and 14 days) and stored at 20ºC. Treatment of onion with ethanol delayed rooting, sprouting and reduced decay in both cultivars. Chemical analysis and organoleptic tests showed that the treatments had no adverse effect on the quality of onion. Pre-storage treatment with 100% CO2 for 3.5 and 7 days enhanced rooting and sprouting, while 14-days treatment exhibited a slight inhibitory effect. Key words: Onion, storage, ethanol, CO2   doi: 10.3329/jbs.v15i0.2203 J. bio-sci. 15: 55-62, 2007

scholarly journals Researches Concerning the Quality of some Semi-Smoked Meat Products Obtained in a Meat Processing Unit

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Claudiu Dan SÄ‚LÄ‚GEAN ◽  
Dorin Å¢IBULCÄ‚ ◽  
Mirela JIMBOREAN ◽  
Daniel CHERECHE Ș
Keyword(s):  
Chemical Analysis ◽  
Salt Content ◽  
Meat Products ◽  
Quality Standards ◽  
Point Of View ◽  
Processing Unit ◽  
Meat Processing ◽  
Technological Parameters ◽  
Physical Chemical

Abstract. The purpose of the performed researche was to establish the quality of some meat products in casings belonging to the semi-smoked group obtained in a meat processing factory. In this respect, organoleptic and physical-chemical analysis have been performed on ten assortments belonging to the specified group of the meat products in casings. The obtained results highlight that, from organoleptic point of view the finished products are in compliance with the standard provisions excepting some assortments in which case were found some physical faults such as: wrinkled casings (in case of the Italian and pork salamis), the presence of conjunctive tissue on section (in case of the Victoria salami) or pork skin improperly minced (the Salajeni sausages), exuding fat at the ends of the bar-salamis (in case of the Crakauer salami), air holes under the casing (in case of the Trandafir sausages) or on section (in case of the Vara salami). These physical faults are caused by the non-observance of some technological parameters. The incidence of these faults does not exceed 12.8% of the total number of analyzed samples. From physical-chemical point of view the obtained values for the finished products are in accordance with the in force quality standards, excepting 10% from the total number of analyzed samples (small exceedings of the maximum admitted limit of the moisture content in case of the Vara, Italian and pork salamis and the salt content for the Populari sausages). There have been analysed the causes of these faults and the necessary measures to prevent occurrence of these faults and insuring the quality of the finished products 

scholarly journals Preparation of dahi for diabetic patient

1970 ◽  
Vol 39 (1-2) ◽  
pp. 144-150 ◽  
Author(s):  
MN Islam ◽  
F Akhter ◽  
AKM Masum ◽  
MAS Khan ◽  
M Asaduzzaman
Keyword(s):  
Diabetic Patient ◽  
Dairy Farm ◽  
Ash Content ◽  
The Other ◽  
Artificial Sweeteners ◽  
Total Solids ◽  
Acceptable Quality ◽  
Different Types ◽  
Solids Content

In this experiment, an attempt was made to prepare dahi for diabetic patient and also to monitor the quality of prepared dahi by using different tests. For this purpose, artificial sweeteners such as sac-sweet and sucrol were added with milk to prepare dahi for diabetic patient. Milk sample was collected from the Bangladesh Agricultural University Dairy Farm. Three different types of dahi (A- dahi with sugar, B- dahi with sac-sweet and C- dahi with sucrol) were prepared by using the milk. From the results of physical scores it was found that overall score of A, B and C type dahi samples were 92.44 ± 1.83, 86.99 ± 4.70 and 86.45 ± 7.65, respectively (P>0.05). Average total solids, fat, protein and ash content of A, B and C type dahi samples were 243.43 ± 2.7, 149.73 ± 2.6 and 149.83 ± 2.5 (P<0.01); 44.33 ± 2.1, 49.00 ± 2.6 and 49.00 ± 2.6 (P>0.05); 36.17 ± 1.3, 40.07 ± 1.1 and 40.07 ± 1.1 (P<0.05); 7.67 ± 0.2, 8.43 ± 0.2 and 8.43 ± 0.2 (P<0.01) g/kg, respectively. It was observed that the values of above parameters (except total solids) for dahi prepared by using sac-sweet and sucrol were nearly similar to the dahi prepared by using sugar. But higher level of total solids for A type dahi was due to addition of 10% sugar with milk during dahi preparation. On the other hand, very small amount of artificial sweeteners were used in B and C type dahi just to increase the sweetness which had no or little effect to increase the totals solids content. So it can be suggested that acceptable quality dahi could be prepared by using artificial sweeteners like sac-sweet and sucrol for diabetic patient. Key words: Dahi; Sac-sweet; Sucrol; Diabetic patient DOI: http://dx.doi.org/10.3329/bjas.v39i1-2.9687 Bang. J. Anim. Sci. 2010, 39(1&2): 144-150

scholarly journals A Study on the Quality of Sweetened Condensed Milk Available in the Local Market of Bangladesh

1970 ◽  
Vol 42 (2) ◽  
pp. 147-156 ◽  
Author(s):  
M Asaduzzaman ◽  
KY Miah ◽  
AKMA Mannan ◽  
ME Haque ◽  
A Ara ◽  
...  
Keyword(s):  
Viable Count ◽  
Coliform Bacteria ◽  
Local Market ◽  
Sweetened Condensed Milk ◽  
Physical Test ◽  
Total Solids ◽  
Fresh Milk ◽  
Condensed Milk ◽  
Good Grade

To assess the quality of sweetened condensed milk of Bangladesh four different brands of sweetened condensed milk were selected viz. Danish, Fresh milk, Star ship and Goalini. Twenty samples were analyzed for physical (organoleptic), chemical and microbiological qualities. From the physical test it was observed that all samples were in good grade i.e. fresh, free from odour, viscous and smooth, rich cream to yellow in colour and very sweet in taste. The average physical score was 88.05±7.631. Sweetened condensed milk had a titrable acidity of 0.135 to 0.180 %; fat 6.80 to 8.0 %; protein 6.51 to 7.96 %; ash 1.50 to 1.83 %; carbohydrate 53.74 to 55.62 % and total solids (TS) 69.98 to 73.15 %. The total viable count was in the range of 10x102 to 20x102 CUF/g; no coliform bacteria were found. The results of acidity percentage, fat content, organoleptic tests and microbiological tests indicated that there was no variation among different brands of sweetened condensed milk. But, when other chemical parameters (protein, ash, carbohydrate and total solids) were considered then Star ship was found to be better than that of Danish, Goalini and Fresh milk. Bangladesh J. Sci. Ind. Res. 42(2), 147-156, 2007

scholarly journals Morphogenetic features of properties of initial carbonate soils

2013 ◽  
pp. 324-332
Author(s):  
Roman Semashchuk
Keyword(s):  
Chemical Analysis ◽  
Key Words ◽  
Carbonate Rocks ◽  
Chemical Properties ◽  
Morphological Properties ◽  
Physical And Chemical Properties ◽  
Agricultural Plant ◽  
Physical Chemical ◽  
Physical And Chemical ◽  
And Chemical Properties

Results of studies of key morphological, physical-chemical and chemical properties of underdeveloped carbonate soils, which are influenced by woody, herbaceous and agricultural plant formations on eluvium-delluvium carbonate rocks, were given. Key words: initial soils, morphological properties, physical and chemical properties, gross chemical analysis.

scholarly journals TEORES DOS METAIS PESADOS Cr, Cd E Zn EM PERFIS DE SOLOS DE VEREDAS DA BACIA DO RIO DO FORMOSO, MUNICÍPIO DE BURITIZEIRO, MINAS GERAIS

2013 ◽  
Author(s):  
Priscilla Palmeiras Freitas de Moraes ◽  
Adolf Heinrich Horn
Keyword(s):  
Heavy Metals ◽  
Chemical Analysis ◽  
Environmental Quality ◽  
Minas Gerais ◽  
Soil Samples ◽  
Vertical Profiles ◽  
Icp Oes ◽  
Physical Chemical

As concentrações dos elementos Cr, Cd e Zn em amostras de solo (fração < 0,074 mm) de três veredas selecionadas na Bacia do Rio do Formoso, município de Buritizeiro, Minas Gerais, foram determinadas para obter informações com relação à qualidade ambiental dos solos destas áreas. As amostras foram coletadas em perfis verticais e preparadas para as análises físico-químicas. As leituras das concentrações dos metais foram determinadas por ICP-OES e apresentaram níveis acima do permitido pela legislação, principalmente para os elementos Cr e Cd.PALAVRAS-CHAVE: metais pesados, solos, veredas, contaminação. ABSTRACT: The concentrations of Cr, Cd and Zn in soil samples (fraction <0.074 mm) of three selected veredas in the basin of the Formoso River, Buritizeiro municipality, Minas Gerais, were determined to obtain information regarding the soils environmental quality of these areas. The samples were collected in vertical profiles and prepared for the physical-chemical analysis. The readings of concentrations of metals were determined by ICP-OES and showed levels above those permitted by law, particularly for elements Cr and Cd.KEYWORDS: heavy metals, soils, veredas, contamination.

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