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| Articles
by
S. Parvin |
Total Records (
2 ) for
S. Parvin |
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Purnendu Gain
,
M.A. Mannan
,
P.S. Pal
,
M. Maheb Hossain
and
S. Parvin
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An experiment was conducted at the green house laboratory of Khulna
University, Khulna with a variety of rice BR11, to study the effect of different
levels of salinity on some yield attributes of rice. The experiment was conducted
with different salinity level e.g., 0, 7.81, 15.62, 23.43 and 31.25 dS m-1.
Plant height, number of tillers and the biomass of the plant were recorded.
The height of the plant was decreased gradually with increased levels of salinity,
but the effect was insignificant from 7.81 dS m-1 salinity
level i.e. below this level plant height was not decreased. The tiller number
of plants was decreased significantly at 15.62 dS m-1
of salinity level. It was also observed that the biomass of plant decreased
significantly from 7.81 dS m-1 level of salinity. The
rice variety BR11 could be selected for the cultivation in coastal saline area
as it can tolerate salinity at a higher level without significantly decreasing
productivity. |
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Kamruzzaman M.
,
M. N. Islam
,
M. M. Rahman
,
S. Parvin
and
M. F. Rahman
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Different types of dahi were prepared by using banana juice and the prepared dahi samples were divided into two group having all types of dahi in each group. One group was covered with paper on the top of the cup and another group was without covered and were kept inside the refrigerator having a temperature of approximately 50 oC for a 16 days storage period. The removal of moisture percentage was measured every four days of interval during storage. The evaporation rate (gm/d) of dahi samples was also calculated by how much amount of water was removed per day during storage. The removal of moisture percentage and evaporation rate (g/d) of dahi samples of with cover group was lower than that of dahi samples of without cover group and evaporation rate of dahi samples of both with cover and without cover group was increased gradually due to incorporation of banana juice. |
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