Extraction and Characterization of Lipid from Pangus Fish (P. Pangasius) Available in Bangladesh by Solvent Extraction Method
Md. Mahmudur Rahman,
Md. Rashidul Islam,
Md. Ralin Islam,
Suraiya Naznin
Issue:
Volume 1, Issue 2, December 2018
Pages:
28-34
Received:
2 December 2018
Accepted:
14 December 2018
Published:
15 January 2019
DOI:
10.11648/j.ajz.20180102.11
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Abstract: The aim of this work was to characterize the lipids extracted from pangus fish (P. pangasius) available in the local market in Bangladesh. The pangus fish (P. pangasius) was collected from the local market of Dhaka. Lipids were isolated from both the fresh as well as cooked fish by solvent extraction method. The physical characteristics of lipid of (P. pangasius) were analyzed and also found that the percent of lipid content of fresh pangus fish (pangasius pangasius) was 9.126% and lipid content of cooked panagus fish (pangasius pangasius) was 6.334% and specific gravity of the lipid was 0.87 at 25°C. Furthermore, the chemical characteristics of lipid of (pangasius pangasius) were analyzed and also found that the saponification value, the saponification equivalent, the ester value, the iodine value, the peroxide value and the acid value of pangus fish were 179.88, 311.87, 177.95, 53.93, 43.63 and 1.93 respectively. Besides this, the percent of free fatty acid was 0.97%. However, The Pangus fishes are also played an important role in our daily dietary routine. The lipids from pangus contain polyunsaturated fatty acids (PUFA), which play important roles in cardiovascular system or reduce the risk of heart attract. The daily consumption of fish oils (omega-3 polyunsaturated fatty acids) can significantly lower blood pressure in people suffering from hypertension. The benefit of the fish oils is comparable to that obtainable by sodium reduction and weight loss. Fish consumption also helps to prevent prostate cancer. So, its very important to isolate and characterize the lipid of pangus fish (P. pangasius).
Abstract: The aim of this work was to characterize the lipids extracted from pangus fish (P. pangasius) available in the local market in Bangladesh. The pangus fish (P. pangasius) was collected from the local market of Dhaka. Lipids were isolated from both the fresh as well as cooked fish by solvent extraction method. The physical characteristics of lipid of...
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Insecticidal Effects of Cattle Urine and Indigenous Plant Extracts Against Sugarcane Mealybugs
Md Nur Alam Miah,
Md Ramiz Uddin Miah,
Md Mofazzal Hossain,
Md Enamul Haque
Issue:
Volume 1, Issue 2, December 2018
Pages:
35-39
Received:
3 December 2018
Accepted:
26 December 2018
Published:
22 January 2019
DOI:
10.11648/j.ajz.20180102.12
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Abstract: Laboratory investigation was carried out to evaluate the repellency and toxicity effect of fermented cattle urine, neem seed kernel, mahagoni seed and allamanda leaves extract @ 5, 10 and 15 percent concentration against mealybugs of sugarcane. All the extracts had repellent and toxic effect against mealybugs of sugarcane. The repellency effect of fermented cattle urine @ 15% was more (67.80%) than others. On the other hand, the mortality percentage of mealybugs was highest (68.66%) due to toxic effect of mahagoni seed extract @ 15% at 72 hours after treatment (HAT) than others in the same concentration and time. The repellency and mortality rate increased proportionately with the concentration and time. The LC50 values indicated that allamanda leaves extract (0.66%) at 24 HAT, fermented cattle urine (0.25%) at 48 HAT and mahagoni seed extract (0.07%) at 72 HAT were the most toxic. Comparing the three probit regression equations lines, the highest probit mortality was found with fermented cattle urine at 24, 48 and mahagoni seed extracts at 72 HAT.
Abstract: Laboratory investigation was carried out to evaluate the repellency and toxicity effect of fermented cattle urine, neem seed kernel, mahagoni seed and allamanda leaves extract @ 5, 10 and 15 percent concentration against mealybugs of sugarcane. All the extracts had repellent and toxic effect against mealybugs of sugarcane. The repellency effect of ...
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Prevalence of Staphylococcus aureus in Raw Milk and Some Dairy Products in Port Said Governorate
Saly Mamoun Elsayed Toubar,
Abdllah Abdelkader Elbialy,
Mahmoud Mohamed Mohamed Zaky,
Ahmed Samy El-Shafey
Issue:
Volume 1, Issue 2, December 2018
Pages:
40-46
Received:
25 November 2018
Accepted:
18 December 2018
Published:
25 January 2019
DOI:
10.11648/j.ajz.20180102.13
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Abstract: Staphylococcus aureus Food Poisoning is a common cause of food-borne disease worldwide. Of particular relevance is the ability of some Staphylococcus aureus strains to produce heat stable enterotoxins that cause staphylococcal food poisoning, which ranks as one of the most prevalent worldwide causes of gastroenteritis. Several studies have shown that 15% to 80% of the Staphylococcus aureus isolated from various sources (dairy products, ice heavy cream, meat products) is able to produce enterotoxin. Classically, enterotoxins from Staphylococcus aureus strains can be classified into 18 serological types: A-U (except S, F and T), most of these serotypes are heat stable. The percentage of samples of milk and milk products contaminated with S. aurues in the current study were 46% which is higher than that reported by who detected S. aureus in 17 % and 32 % respectively of the analyzed samples of milk and milk products. Staphylococcal enterotoxins are low molecular weight proteins (MW 26.900 – 29,600).They are encoded by genes embedded in mobile genetic elements such as phages and pathogenicity islands .There are several methods for detection of enterotoxigeneic bacteria. The phonotypical methods are not reliable in specificity, because staphylococcal enterotoxins serotypes are antigenically similar. On the other hand, commercial serological kits can not detect all the serotypes and are limited in serotypes (A-B). Therefore, molecular techniques such as multiplex polymerase chain reaction and real-time polymerase chain reaction are recommended for detection of Staphylococcus aureus enterotoxins genes.
Abstract: Staphylococcus aureus Food Poisoning is a common cause of food-borne disease worldwide. Of particular relevance is the ability of some Staphylococcus aureus strains to produce heat stable enterotoxins that cause staphylococcal food poisoning, which ranks as one of the most prevalent worldwide causes of gastroenteritis. Several studies have shown th...
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