Muhammad Akhter*, Muhammad Azhar Ali**, Zulqarnain Haider* and Shahzad Muzammil***
PHYSICO-CHEMICAL CHANGES IN GRAINS OF SOME ADVANCE LINES/ VARIETIES OF RICE (ORYZA SATIVA L.) AFTER PARBOILING
...teractive efficacy of parboiling on these varieties/lines and practical expediency of using standardized parboiling technique for improving nutritional, milling and cooking qualities of these lines/varieties. For this purpose, white milled and parboiled rice samples of ten lines/varieties were analyzed for nutritional quality parameters such as ash, dry matter, crude fat, crude protein, crude fiber, vitamin B6; milling quali...
Raazia Kiran1, Alya Riaz1, Muhammad Irfan1*, Hafiz Abdullah Shakir2
An overview of pre-treatment methods used for bioconversion of lignocellulosic biomasses into valuable products
...
reduction, steaming or boiling, ultrasonication, and bursting, chemical methods i.e.,
solvents, acids, salts, bases, the physicochemical processes include liquid hot
water and AFEX (ammonium fibre explosion), biological methods involving whiterot/
brown-rot fungi and bacteria, and quite a few combinations thereof to
breakdown the lignocellulose into its components. Pre-treatment process changes
cellulose morphological, chem...
solvents, acids, salts, bases, the physicochemical processes include liquid hot
water and AFEX (ammonium fibre explosion), biological methods involving whiterot/
brown-rot fungi and bacteria, and quite a few combinations thereof to
breakdown the lignocellulose into its components. Pre-treatment process changes
cellulose morphological, chem...
Nahla Hamada Magd Khalil1*, Ihab Mahmoud Helal2, El-Desoky Hassan Ibrahim Dorrah1, Soad Ahmed Soliman Ismail3
...icrowaving, roasting and boiling) for DDD residues showed reduction percentages of 81.13%, 60.38%, and 79.25%, respectively. While DDE residues showed reduction percentages of 100%, 57.14%, and 71.43%, respectively. On the other hand, DDT residue was completely reduced in all cooking methods (100%). Heptachlor reduction by roasting was 86.36%, and completely reduced by microwaving and boiling. Heptachlor epoxide reduction wa...
Nida Sadaqat1, Sheheyar Ahmed Khan1, Amna Bibi1, Sadaf Zahra1, Muhammad faisal Salamt1, Noreen Latief2 and Fatima Ali1*
...(1.0 cm2 in diameter) in boiling (100°C) water for 5 min and placed on the back of the rats for 20 sec without applying pressure. Rats were divided into three groups; control group, burn injury group, burn injury + NAC group. Wound size and histopathological changes of epidermis were evaluated for the various groups. Hydroxyproline was estimated in wound tissue. Wounded skin tissues were cut off and stored at − 20°C for PCR and ELISA analy...
Muhammad Salman1*, Naveed Ahmed2, Mir Manzar Ud Din3, Fazli Amin4 and Arsalan Ali5
...eeling process. The mean boiling temperature was recorded at 87°C. Temperature varies between 85°C and 90°C during the rearing season. The study shows that carefully controlling the temperature and humidity levels and managing the feeding of silkworms ensure the optimal growth and development resulting in healthy and productive silkworms....
M. I. Shiekh
... 90-120 days, keeping in boiling water and soaking in water for 24 hours did not improve germination....
Kashif Nazir1*, Asmat Nawaz1, Shahzad Hur2, Mashal Mehreen3, Moazam Ali Saim4, Seraj Ud Din4, Inam Ul Haq5
...e heat treatment through boiling water was used as a control strategy. Boiling water causes thermal injury and death of bugs by desiccation. This strategy is an effective and cheap control strategy because no specific instrumentation and chemical are required. ...
