Browsing by Author "Rahman, A"

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A Web-Based Hospital Automation System for Bangladesh
(International Journal of Pure and Applied Mathematics, 2020-09-21) Ahmed, S; Ahmad, M; Abedin, SZ; Rahman, A; Tahsin, KN; Khan, S; Islam, S
Medical record-keeping is well advanced in developing countries, but has just begun in developing countries like Bangladesh. The use of electronic medical systems can resolve many chronic inefficiencies and poor service common in developing countries. Implementation, legislation, and acceptance by practitioners are just some of the issues preventing the growth of medical record-keeping in Bangladesh. The outpatient department of hospitals in Bangladesh is usually insufficiently equipped and staff inadequately prepared to handle a large numbers of patients filing through per day. With these motivations, we investigated the current hand-written electronic medical record system in Bangladesh. We designed an automated medical record system to store, retrieve and process and share medical information in a computerized system.
Detection of Clostridium perfringens in full cream pasteurized cow milk in Dhaka city
(The Bangladesh Veterinarian (2024) 41(1 – 2): 7 - 12, 2024-12-24) Mannan, MA; Murad, RH; Shagar, SH; Auyon, SS; Rahman, A
The Clostridium perfringens causes food poisoning in men and animals. Pasteurized full cream cows’ milk samples (n = 100) were collected from Dhaka North City Corporation (DNCC) in Bangladesh between July 2022 and June 2023. One sample showed the characteristic properties of C. perfringens in Dhanmondi area of DNCC in winter season. Hygienic management should be followed during processing of milk for human consumption. (Bang. vet. 2024. Vol. 41, No. 1 – 2, 7 – 12)
Growth and Yield of Lentil as Influenced by Zinc and Boron Management
(Bangladesh Agronomy Journal, 2024-09) Kumar, A; Biswas, P K; Rahman, A
A field experiment was conducted at Sher-e-Bangla Agricultural University, Dhaka-1207, Bangladesh, during the period from November 2021 to March 2022 to evaluate the influence of micronutrients management on growth and yield of two lentil varieties viz., BARI Masur-8 (V1) and Binamasur-8 (V2) and 6 micronutrients management (no fertilizer - F1, recommended fertilizer dose (RFD) (40-90-40-55 Kg ha−1 of urea-TSP-MoP-Gypsum) with 10 Kg ha−1 ZnSO4 as basal - F2, RFD with zinc (Zn) as foliar spray - F3, RFD with Zn and boron (B) as foliar spray - F4, 50% RFD + 50% cow dung (5 t ha−1) - F5 and 50% RFD + 50% cow dung + Zn and B as foliar spray - F6). No significant effect had found for variety except 1000-seed weight but micronutrients management along with interactions significantly effects on all studied parameters of lentil. The higher 1000-seed weight (34.16 g) was recorded in BARI Masur-8. The highest plant height (37.09 cm), number of branches plant−1 (7), dry weight of root plant−1 (159.17 mg), dry weight of shoot plant−1 (3319.33 mg) and number of pods plant−1 (62) was observed at F6 treatment. The highest 1000-seed weight (31.68 g) were recorded at F2 treatment. The highest weight of nodules plant−1 (10.33 mg at 60 DAS), seed yield (2.62 t ha−1), straw yield (2.12 t ha−1) and biological yield (4.74 t ha−1) were found at F3 treatment. The highest plant height (38.45 cm), number of branches plant−1 (7), number of pods plant−1 (63), seed yield (2.91 t ha−1) and harvest index (58.65%) were recorded at V2F6 whereas the highest weight of nodules plant-1 (26 mg), straw yield (2.22 t ha−1) and biological yield (5.02 t ha−1) were found at V1F3 but the highest 1000-seed weight (34.87 g) at V1F1. The highest number of seeds pod−1 (1.83) was found at V2F1. So, two varieties showed similar performance on yield. Foliar application of Zn has the potentiality to increase seed yield. The variety Binamasur-8 with 50% RFD + 50% cow dung + Zn and B (F6) as foliar spray could bring maximum yield (2.91 t ha−1) of lentil followed by treatment F2, F3, and F4. Bangladesh Agron. J. 2024, 26(2): 34-40
Physio-Chemical Properties of Buffalo Milk Pudding Developed with Different Level of Egg
(Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh, 2016-07) Sarker, MNH; Sultana, N; Hamid, M; Sultana, S; Rahman, A
In this experimental an attempt was made to determine the optimum level of egg in the manufacture of buffalo milk pudding. For this purpose pudding samples were prepared at Dairy Technology and Microbiology Laboratory of the Department of Dairy Science, Bangladesh Agricultural University, Mymensingh. Milk samples collected from Senbari of Trishalthana under Mymensingh district. Pudding was prepared with different levels of eggs (40, 30 and 20% by weight) and a constant level of corn flour (4%). So, three types of pudding samples were prepared. Quality of pudding was monitored by using physical, chemical and microbial test. From the result of physical study (smell and taste, body and consistency, color and appearance) it was found that pudding containing 40% egg obtained the best score (97.50 ± 3.77) followed by 30% egg containing pudding (83.96 ± 2.52) and 20% egg containing pudding (74.93 ± 1.01). The differences within the overall score with different level of egg ha significant effect. Chemical analysis showed that the significant differences (p < 0.01) existed within the total solids (TS) (340.61 ± 1.72, 334.18 ± 2.10 and 327.48 ± 2.61) moisture (659.39 ± 1.72, 665.82 ± 2.10 and 672.52 ± 2.61), fat (79.37 ± 1.90, 76.43 ± 2.76 and 73.47 ± 3.62), protein (60.43 ± 0.90, 53.82 ± 0.57 and 47.07 ± 0.25), carbohydrate (194.02 ± 1.07, 197.33 ± 1.17 and 200.57 ± 1.21) and pH (6.90 ± 0.00, 6.93 ± 0.21 and 6.87 ± 0.22) but no significant differences was found in ash (6.78 ± 0.14, 6.58 ± 0.13 and 6.38 ± 0.01) and acidity percentage (0.071 ± 0.00, 0.071 ± 0.00 and 0.071 ± 0.00%). From the results of all parameters it may be concluded that maintaining the standard corn flour level only different egg levels can change the quality of pudding samples and containing 40% egg by weight with 4% constant corn flour seems better for manufacture of buffalo milk pudding.
Preparation of Dahi from Skim Milk Incorporating Apple Juice
(Faculty of Animal Science and Veterinary Medicine, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh, 2016-07) Rahman, A; Asaduzzaman, M; Akter, M; Hassan, M N; Ali, MM
An experiment was conducted to measure the feasibility of incorporation the apple juice in the manufacture of dahi. Five different types of dahi were manufactured incorporating 0, 5, 10, 15 and 20 per cent apple juice with skim milk. The prepared dahi samples were subjected to physical, chemical and microbiological analysis to evaluate their quality. It was observed that the addition of apple juice with milk improves the physical qualities. Dahi manufactured incorporating 10% apple juice gave superior results for body and consistency. Dahi having 15% of apple juice was better for smell & taste and also for color & texture. Dahi containing 10% apple juice get the highest total score. Addition of apple juice increased the total solids, carbohydrate, ash and acidity content but decreased the protein, fat and pH content. The level of decrease was higher in dahi having 20% apple juice. Dahi containing 5% apple juice showed little better performance with respect to chemical qualities other than control. Total bacterial count was higher in the dahi manufactured incorporating apple juice than control group A. From the studies it was suggested that dahi could be successfully manufactured incorporating different proportions of apple juice and addition of 10% juice showed best performance.