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Articles by M.A. Kader
Total Records ( 2 ) for M.A. Kader
  Abdullah-Al-Mahin , A.B.M. Sharifuzzaman , M.O. Faruk , M.A. Kader , J. Alam , R. Begum and Harun-Or-Rashid
  Due to huge demand of citric acid, attempts are taking to introduce its efficient production either by using low cost substrates or by improving the potency of the fermentation microorganisms. In this study, sugarcane bagasse extract was used for citric acid production using wild type Aspergillus niger CA16 and its radiation mutant 79/20 by submerged fermentation. Fermentation was carried out up to 15 days using 5, 10, 15 and 20% of sugarcane bagasse extract which contained 21.06, 32.60, 43.50 and 53.20 g L-1 sugar, respectively. The fermentation medium was supplemented with prescott salt. With the increasing concentration of baggase extract, total titratable acidity and citric acid production was increased. Moreover, radiation mutant A. niger 79/20 had higher citric acid production than A. niger CA16. Maximum amount of citric acid (12.81 g L-1) was produced in the 20% bagasse extract medium by A. niger 79/20, whereas, CA16 produced 10.25 g L-1 citric acid in the same fermentation medium. Maximum substrate uptake, growth yield co-efficient and productivity were also found higher in case of the strain 79/20. Thus, radiation mutation induced improved citric acid production in A. niger 79/20.
  Shamim Ara Begum , M.A. Rahim , M.A. Haider and M.A. Kader
  The experiment was carried out to study the shelf life of guava under different post harvest treatments. Qualities of fruits of different varieties decreased with the advancement of storage duration and most were found to lose their marketability at the later stage except Kazi and Swarupkathi. In case of wrapping materials, white and black perforated polythene bags were better in on season for retaining marketability of guava fruits as compared with other treatments. Considering combined effect of variety and wrapping materials, fruits of the Kazi showed the longer duration of marketability among 10 varieties with all treatments. Weight loss of different guava varieties increased with increasing storage duration. Variety Kazi showed the lowest percentage of weight loss. In case of wrapping materials, black and white perforated polythene bags gave minimum weight loss. Based on combined effect of variety and wrapping materials, the variety Kazi showed minimum weight loss among 10 varieties in all wrapping treatments.
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