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Articles by M.A. Ali
Total Records ( 4 ) for M.A. Ali
  B.H. Ali , M.G. El-Feky , M.A. Ali and E.K. Abu Zeid
  The present study aims to elucidate the mineralogical and petrographic composition of the dykes as well as their radioactivity and factors controlling uranium mineralizations. The detailed spectrometric survey on these bostonite dykes revealed their enrichment in U and Th (700 ppm eU and 48 ppm eTh, in average, respectively). The mineralogical studies on these dykes indicate the presence uranophane and kasolite as radioactive minerals. Zircon and fluorite are the main accessory minerals and they are barren from any radioelements. The presence of the radionuclides as secondary minerals, e.g., uranophane and kasolite and their absence in the uranium-bearing minerals such as zircon and fluorite suggest that the radioactivity of bostonite is not orthomagnetic but gained post-magmatically via hydrothermal solutions. Fluid inclusion studies on quartz reveal that the temperature of the mineralizing carbonic fluids was between 282 to 303° C and give salinity values ranging from 0 to 0.9 wt% NaCl equivalent and trapped under lithostatic pressure equals 65 bar. These rich CO2-fluids caused remobilization of uranium from the magmatic zircon and fluorite in the form of uranyl-monocarbonate. Mixing of low temperature shallow meteoric aqueous fluid with hot carbonic fluids (~190° C) through fractures system and, consequently, the fluids pressure releasing to about 4.7 bar. The temperature gradient, changing pH and the fluid/rock interaction may have played active role during the post-magmatic stage that includes precipitation of secondary uranium as uranophane and kasolite.
  M.B.R. Mollah , F.B. Islam , M.S. Islam , M.A. Ali and M.S. Alam
  Understanding the genetic diversity at molecular level is a prerequisite in developing strategies for effective conservation and utilization of chicken genetic resources. We studied the genetic variation within and between Bangladeshi native (Naked Neck, Frizzle and Non-descriptive indigenous) and exotic (White Leghorn, Rhode Island Red, Commercial layer and broiler) chicken populations by Random Amplified Polymorphic DNA (RAPD). Four out of the 20 random primers exhibited sufficient variability for studied populations. The four primers yielded a total of 39 distinct bands, 25 of which were polymorphic. Estimation of polymorphic loci, intra-population similarity indices and Nei’s gene diversity suggested that genetic diversities within a population were high in non-descriptive, Frizzle, Naked Neck, Rhode Island Red and White Leghorn chicken populations compared to the commercial layer and broiler populations. The coefficient of gene differentiation (GST = 0.34) and gene flow (Nm = 0.98) values reflected a high level of population differences. UPGMA dendrogram segregated the chicken populations in various degree based on their genetic distance. The overall genetic distance among native chicken was relatively low comparison to the exotic populations. The results of present study might have significant impact on the breeding and conservation of native chicken genetic resources in Bangladesh.
  M.M. Tohamy , Hamdy A. Shaaban , M.A. Ali and A.M. Hasanain
  Background and Objective: Supplementation of conventional foods with Spirulina platensis seems to be promising trend due to the nutritional value of such alga which is known as a rich source of protein, fatty acids, fiber, essential vitamins and minerals. Also, it have a functional properties due to the presence of anti-oxidants, omega 3, anti-viral and anti-cancer components. Therefore, the aim of the present study was to supplement processed cheese with Spirulina platensis in order to enhance the nutritional and health value of the final product. Materials and Methods: Processed cheese analog (PCA) was supplemented with 2, 4 and 6% of Spirulina platensis on powder form and 4% of this alga on slurry form. The chemical, rheological and sensory properties were evaluated for supplemented PCA as fresh and within 3 months of cold storages 5-7°C. Results: Supplemented PCA with 2% of algae showed the best sensory properties followed by 4% fortified sample, but the level of 6% was unacceptable. The chemical analysis of supplemented PCA showed an increase in the contents of protein, ash, fiber, selenium, zinc, iron, magnesium and potassium. Anti-oxidants activity was higher in supplemented PCA in comparison to control sample. With respect to the powder form of algae, application of slurry form improved more the organoleptic, physical and rheological properties of PCA properties. Conclusion: Supplemented PCA with Spirulina platensis proved to have excellent nutritional, functional and healthy properties to be used as nutraceutical food.
  M.A. Ali and M.A. Halim
  Addition of white sesame flour to wheat flour with different incorporation levels (5, 10.15%) in bread blend led to significant increase in nutritive value but with inferior quality with respect to crumb, crust color and bread volume. Proximate analysis of the wheat and white sesame flour were carried out. The rheological prosperities of the blends of wheat flour and white sesame flour were determined using a farinograph. To alleviate these inferior effects, natural improvers were used. Rheological test revealed, increase in water absorption value, dough development time and dough stability for all dough prepared from white sesame-wheat flour blend in presence of the two types of improvers. Characteristics of bread prepared from white sesame-wheat flour blend using the two improvers, revealed better result as for crumb color, crust color, aroma, texture and taste as compared to control bread, with a noticeable increase in bread volume.
 
 
 
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