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Articles by M. Alam
Total Records ( 3 ) for M. Alam
  W. Kabir , M. Alam , D.H. Rogers and M.M. Rahman
  The research has been undertaken to compare the daily reference alfalfa evapotranspiration (ET) value measured by Penman-Monteith method with those determined by the Penman, Adjusted Penman and Jensen methods. Estimation of reference ET has been calculated using 5 years data of Southwest Research Extension Center of Kansas State University (KSU), USA at Garden city kept recorded at KSU Weather Data Library. The comparison of the four methods includes daily peak ET values determined by the methods under study, correlation of the major meteorological data with the ET values, average and total ET values and regression equations with reference to the Penman-Monteith method. The estimation made by the Penman-Monteith method shows the best reflection of the climatic data in comparison to those of the other methods in terms of correlation with climatic parameters.
  M. Alam , A. D. Anjum and M. Z. Akhtar
  Fayoumi birds were supplemented with 0 (control), 1, 2, 3 and 4 per cent elementary sulphur in feed from 56 days to 140 days of age. Clinically, faeces in birds fed by 2, 3 and 4 per cent sulphur were not well formed. Mortality did not differ significantly between treatments. Sulphur treatment induced a significant decrease in live body weight which was dose-related. Liver and kidneys were affected markedly. Heart and spleen were not affected. Testes weight was relatively lesser in male sulphur treated birds than the control males. The number of ovarian follicles was lesser in female sulphur-treated birds than the control females. The study suggests that prolonged use of sulphur may influence live body weight, some visceral organs and gonads in birds.
  A. Palma , M.G. Aziz , M.M. Chawdhury , M.B. Uddin and M. Alam
  The study deals with the effect of edible oils on quality and shelf life of mayonnaise. Three mayonnaise samples were prepared using palm oil, soybean oil and mustard oil at 30% (weight basis) level. Another sample of mayonnaise manufactured from olive oil was purchased from local market. In addition to lipid ingredients, egg (whole) and vinegar were used at 20% and 12% level respectively. The samples were analyzed for proximate composition. The moisture, protein, fat, ash, acidity and total solid content in 4 samples were found in the range of 41.94-46.95%, 1.09-1.62%, 30.29-33.40%, 1.15-1.80%, 0.48-0.82% and 18.65-23.72% respectively. A panel of 10 judges evaluated the sensory acceptability of the product. No significant difference in colour and texture was observed among the samples. However, samples containing soybean and palm oil had significantly higher acceptability compared to other samples.
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