Browsing by Author "Rahman, Mohammad Mahbubur"

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Application of Functional Bio-Molecules for the Control of Mosquito
(University of Rajshahi, 2014) Rahman, Mohammad Mahbubur; Islam, Md Nurul
The present investigation was carried out to evaluate the larvicidal activity of 6 selected plants Alstonia scholaris L. (Apocynaceae), Derris indica Bennet (Fabaceae), Ocimum sanctum L. (Lamiaceae), Plumeria alba L. (Apocynaceae), Psidium guajsva L. (Myrtaceae) and Syzygium cumini (L.) Skeels. (Myrtaceae) against two mosquito species viz. Aedes albopictus Skuse and Cu/ex quinqufasciatus Say. Additional experiments to determine their bioactive potentials like lethality against the brine shrimp, Artemia salina L. nauplii, dose-mortality and repellency against the red flour beetle, Triblium castaneum (Hbst.) adults were also carried out. Isolation, purification and characterization of plant component(s) were also done to establish step-forward positive control measure(s) against two mosquito species from the pest control and pharmaceutical point of view. Larvicidal activity The Petroleum ether (Pet.E.), chloroform (CHC'3) and methanol (CH3OH) extracts of leaf, stem bark, stem wood and roots of D. indica, leaves of A. scholaris, P. albs, ps. guajava, S. cumini and whole plant of 0. sanctum was tested to evaluate the larvicidal potential against the two mosquito species Ae. a/bopictus and C. quinqufasciatus larvae through larvicidal activity. Against Ae. albopictus the extracts yielded significant results with dose levels ranged between 600 to 3.13ppm; and the observation of mortality was made after 6h of application and with 6h interval up to 30 hours. According to the intensity of activity the plants could be arranged in the following descending order: D. indica > P. alba > 0. sanctum > Ps. guajava > A. scholaris > S. cumini. Against C. quinquefasciatus the extracts yielded results with the same dose levels and observation intervals. According to the intensity of activity the plants could be arranged in the following descending order: D. indica > 0. sanctum >P. alba > A. scholaris > Ps. guajava > S. cumini. Among the selected plants D. indica was found promisingly active and thus it was taken in to consideration for dose-mortality, repellency and brine shrimp lethality tests.
Environmental Kuznets Curve (EKC) for Bangladesh: Evidence from Fully Modified OLS Approach
(Journal Of Emerging Economies and Policy, 2021-03) Rahman, Mohammad Mahbubur; Enayet Karimb, Abu Ansar Mohammad; Ahmed, Zobayer; Acetd, Hakan
Study of Hard Magnetic Properties of Hexagonal Ferrites Using Magnetite from Cox's Bazar Beach Sand with the Addition of Rare-earth Oxides
(Khulna University of Engineering & Technology (KUET), Khulna, Bangladesh., 2007-08) Rahman, Mohammad Mahbubur; Sikder, Prof. Dr. Shibendra Shekher
The structural and magnetic properties of Sr- and Ba-hexaferrites with magnetoplumbite structure of composition (MeO)1-x (La203)x 5.7 Fe203, where x = 0.00, 0.04, 0.08 and MeO. 5.7 Fe203+ [0.7wt% CaO +0.3wt% SiO2] and where Me = Sr and Ba prepared by standard ceramic technology at different sintering temperature using magnetite from Cox's Bazar beach sand, Bangladesh have been investigated in the present research work. The detailed work carried out by the measurement of density, porosity, identification of crystalline structure through X-ray diffraction (XRD) technique, unit cell volume, lattice parameters, Curie temperature, microstructure analyses of the samples following Scanning Electron Microscope (SEM), permeability, resistivity and study of hysteresis parameters viz, saturation magnetization, remanent magnetization and coercivity using quantum design physical property measurement system (PPMS) vibrating sample magnetometer (VSM). The density of the sintered hexaferrite samples has been found to be dependent with the additives and the sintering temperature. During the study it has been observed that the porosity and the lattice parameter a and c of the hexaferrites are also to be varied with addition of La03 and with the simultaneous addition of (CaO + SiO2). The Curie temperature of Sr-hexaferrites has been found to be almost unchanged with the addition of La203 but with the addition of CaO and SiO2 the Curie temperature has been found to be increased a little. At the same time Curie temperature of Ba-hexaferrite samples decreases with the addition of La203 and increases with the simultaneous addition of (CaO + SiO2). The phase identification and hexagonal shape particle morphology has been confirmed by XRD analyses of hexaferrites. SEM study of the SrM and BaM hexaferrites show that the particles are of elongated and irregular shaped and the average grain size decreases with the addition of La2O3. Throughout the investigation it has also been found that grain size increases with increasing sintering temperature. The hysteresis measurements show that the additives have a significant effect of the hysteresis parameters of the hard ferrites. In the case of Sr-hexaferrites the value of saturation magnetization, M increases first with the La2O3 addition and then decreases. But in the case of BaM the value of M and coercivity has been found to be increased with the La2O3 addition. In our observation it has been found that the magnetic properties of the sintered barium and strontium hexaferrite samples having off-stoichiornetric composition increases remarkably with the addition of La2O3 and (CaO + SiO2).
The Food and Beverage Service Department of Sea Pearl Beach Resort & Spa
(Daffodil International University, 23-05-08) Rahman, Mohammad Mahbubur
For those unfamiliar, a hotel is a place where a true traveler (one who can afford to pay for meals and accommodation) may do so, provided that the traveler is in suitable physical and mental condition to do so (According to British Act 1931). To provide shelter and food to individuals who are financially, mentally, and physically competent to do so is the primary objective of any hospitality business, which may be classified as a hotel. Lodges, guest homes, rest houses, restaurants, hotels, motels, resorts, inns, and so on are all other types of establishments found in the hospitality business. Only when all these things are together is the idea of a hotel entertained. This means going above and above to accommodate the visitor in every way. One of a hotel's many departments is food and beverage service. The Food & Beverage (F&B) industry serves as a hub for visitors to have their questions answered, get assistance, and evaluate the quality of the offerings throughout their stay. This is the heart and soul of a hotel, since it is responsible for making guests feel welcome and checking them out. The duties of the Food & Beverage staff include greeting guests, taking orders, delivering meals, discussing customers' dining experiences, and providing helpful information to guests at all times throughout their stay. F&B People's service is largely responsible for the hotel's positive reputation. (Hack, n.d.) (Notes, n.d.)