The Influence of a Natural UV Absorber (Areca catechu) on the UV Protection and Antimicrobial Properties of Silk and Nylon Fabrics

Shekh Md. Mamun Kabir,Avik Kumar Dhar,고준석 한국섬유공학회 2021 Fibers and polymers Vol.22 No.2

Skin cancer has emerged as an alarming issue due to an excessive exposure of human skin to sunlight. Medicalscience suggests that the use of sunscreen and wearing clothing that absorbs ultraviolet radiation can help to prevent this typeof cancer. In order to enhance the sun-blocking properties of clothes, dyes, pigments, delustrants, and ultraviolet absorbershave been added in previous research. In this work, we investigated the applicability of an innovative and environmentfriendlynatural UV-absorber extracted from betel nut (Areca catechu). After integrating the Areca catechu in silk and nylonfabrics, the resultant sun-blocking properties were determined in terms of the ultraviolet protection factor (UPF) measured bya vitro test conducted with a spectroradiometer. The silk and nylon fabrics treated with the Areca catechu in a highly acidiccondition (pH=2) and heated at 70 oC for 70 min showed good UV-protection capacity (UPF=15-24) with sufficientantimicrobial properties.

Application of Jackfruit Latex Gum as an Eco-friendly Binder to Pigment Printing

Shekh Md. Mamun Kabir,김성동,고준석 한국섬유공학회 2018 Fibers and polymers Vol.19 No.11

Jackfruit latex gum was applied to pigment printing of cotton fabrics as a binder and their printing properties were compared with those of conventional pigment printing. The printing performances were influenced by the content of Jackfruit latex gum in the binder and the curing conditions. Based on a series of experiments, the pigment printing paste recipe and the process were optimized, considering color fastness, color strength, and fabric handle properties compared with those of the synthetic binder. The use of combined binder containing Jackfruit latex gum for pigment printing showed reasonable printing performances and offers an option for replacing synthetic binders, which cause adverse effect on human health and environments.

Study on the Quality of Market Dahi Compared to Laboratory Made Dahi

Shekh, A.L.,Wadud, A.,Islam, M.A.,Rahman, S.M.E.,Sarkar, M.M.,Ding, Tian,Choi, Jae-Ho,Oh, Deog-Hwan The Korean Society of Food Hygiene and Safety 2009 한국식품위생안전성학회지 Vol.24 No.4

다히(dahi)는 원유를 이용하여 방글라데시 전통 방법으로 발효시킨 요구르트와 비슷한 발효 유제품으로 본 연구는 실험실에서 만든 다히(dahi)와 시장에서 판매되고 있는 다히(dahi)의 품질을 비교하기 위하여 수행되었다. 실험실에서 준비한 다히(dahi)는 (A), Kishoregonj 지역에서 수집한 다히(dahi)는 (B), Gazipur 지역의 다히(dahi)는 (C), Bogra 지역의 다히(dahi)는 (D), Dhaka 지역의 다히(dahi)는 (E, F)로 각각 구분하였다. 소비자 만족 품질은 심사위원들에 의해 100점 만점으로 판단되었으며 화학적 미생물학적 품질 시험은 확립된 방법에 의해 수행되었다. 'A' 타입의 다히(dahi)가 소비자 만족 품질에 있어서 가장 우수한 것으로 나타났으며 그 다음으로 E, D, F, B, C 순으로 나타났다. 화학적 시험 결과, 'B'타입의 다히(dahi)가 가장 낮은 pH ($3.75\;{\pm}\;0.05$)를 나타냈으며 'C'타입의 다히(dahi)가 가장 높은 pH ($4.46\;{\pm}\;0.15$)를 나타내었다. 'F' 타입의 다히(dahi)의 총 고형물, 지방, 단백질, 회분이 각 각 $318.40\;{\pm}\;4.44\;g/kg$, $52.00\;{\pm}\;2.00\;g/kg$, $44.33\;{\pm}\;2.00\;g/kg$, $10.76\;{\pm}\;0.31\;g/kg$으로 가장 높게 나타났다. 'B'타입의 다히(dahi)에서 total viable count (TVC)는 $94.00\;{\pm}\;4.58\;cfu/ml$, 효모가 $183.33\;{\pm}\;15.28\;cfu/ml$, 곰팡이가 $53.33\;{\pm}\;15.28\;cfu/ml$로 미생물학적 품질 측면에서 가장 좋지 않은 것으로 나타났다. 'A' 타입의 다히(dahi)는 TVC, 효모와 곰팡이가 각 각 $39.67\;{\pm}\;4.51\;cfu/ml$, $50.00\;{\pm}\;10.00\;cfu/ml$, $20.00\;{\pm}\;10.00\;cfu/ml$로 나타났다. 3가지 주요 품질을 고려하였을 때 'A'타입의 다히(dahi)가 가장 우수하였으며 그 다음으로 F, D, E, C, B 순으로 나타났다. Dahi is yoghurt like fermented dairy products available in Bangladesh made by traditional ways from raw milk. The aim of the present study was to check and compare the present quality status of the market dahi in reference to laboratory made dahi. For this, dahi was prepared in the laboratory (A) and collected from Kishoregonj district (B), Gazipur district (C), Bogra district (D) and Dhaka district (E and F). Consumer acceptance quality was judged on 100 point by a judge panel and chemical and microbiological quality test were done by established methods. 'A' type dahi was superior followed by E, D, F, B and C considering the consumer acceptance quality parameter. From chemical test, it appears that, B possess the lowest pH ($3.75\;{\pm}\;0.05$) and highest was in C ($4.46\;{\pm}\;0.15$). Total solids content of F type dahi ($318.40\;{\pm}\;4.44\;g/kg$) was highest and fat ($52.00\;{\pm}\;2.00\;g/kg$), protein ($44.33\;{\pm}\;2.00\;g/kg$) and ash ($10.76\;{\pm}\;0.31\;g/kg$) content were also higher in F type dahi. E and A type dahi were also with considerable figure in chemical quality parameter. Dahi B was inferior in respect of microbiological quality- total viable count (TVC) (${\times}\;10^5\;cfu/ml$) content was $94.00\;{\pm}\;4.58$, yeast (cfu/ml) content was $183.33\;{\pm}\;15.28$ and mold (cfu/ml) content was $53.33\;{\pm}\;15.28$. The TVC (${\times}\;10^5\;cfu/ml$), yeast (cfu/ml) and mold (cfu/ml) content of A type dahi were $39.67\;{\pm}\;4.51$, $50.00\;{\pm}\;10.00$ and $20.00\;{\pm}\;10.00$, respectively. Considering all the three major quality aspects dahi A was superior than others followed by F, D, E, C and B.

Study on the Quality of Market Dahi Compared to Laboratory Made Dahi

A. L. Shekh,A. Wadud,M. A. Islam,S. M. E. Rahman,M. M. Sarkar,Tian Ding,Jae-Ho Choi,오덕환 한국식품위생안전성학회 2009 한국식품위생안전성학회지 Vol.24 No.4

Dahi is yoghurt like fermented dairy products available in Bangladesh made by traditional ways from raw milk. The aim of the present study was to check and compare the present quality status of the market dahi in reference to laboratory made dahi. For this, dahi was prepared in the laboratory (A) and collected from Kishoregonj district (B), Gazipur district (C), Bogra district (D) and Dhaka district (E and F). Consumer acceptance quality was judged on 100 point by a judge panel and chemical and microbiological quality test were done by established methods. ‘A’ type dahi was superior followed by E, D, F, B and C considering the consumer acceptance quality parameter. From chemical test, it appears that, B possess the lowest pH (3.75 ± 0.05) and highest was in C (4.46 ± 0.15). Total solids content of F type dahi (318.40 ± 4.44 g/kg) was highest and fat (52.00 ± 2.00 g/kg), protein (44.33 ± 2.00 g/kg) and ash (10.76 ± 0.31 g/kg) content were also higher in F type dahi. E and A type dahi were also with considerable figure in chemical quality parameter. Dahi B was inferior in respect of microbiological quality- total viable count (TVC) (× 105 cfu/ml) content was 94.00 ± 4.58, yeast (cfu/ml) content was 183.33 ± 15.28 and mold (cfu/ml) content was 53.33 ± 15.28. The TVC (× 105 cfu/ml), yeast (cfu/ml) and mold (cfu/ml) content of A type dahi were 39.67 ± 4.51, 50.00 ± 10.00 and 20.00 ± 10.00, respectively. Considering all the three major quality aspects dahi A was superior than others followed by F, D, E, C and B. Dahi is yoghurt like fermented dairy products available in Bangladesh made by traditional ways from raw milk. The aim of the present study was to check and compare the present quality status of the market dahi in reference to laboratory made dahi. For this, dahi was prepared in the laboratory (A) and collected from Kishoregonj district (B), Gazipur district (C), Bogra district (D) and Dhaka district (E and F). Consumer acceptance quality was judged on 100 point by a judge panel and chemical and microbiological quality test were done by established methods. ‘A’ type dahi was superior followed by E, D, F, B and C considering the consumer acceptance quality parameter. From chemical test, it appears that, B possess the lowest pH (3.75 ± 0.05) and highest was in C (4.46 ± 0.15). Total solids content of F type dahi (318.40 ± 4.44 g/kg) was highest and fat (52.00 ± 2.00 g/kg), protein (44.33 ± 2.00 g/kg) and ash (10.76 ± 0.31 g/kg) content were also higher in F type dahi. E and A type dahi were also with considerable figure in chemical quality parameter. Dahi B was inferior in respect of microbiological quality- total viable count (TVC) (× 105 cfu/ml) content was 94.00 ± 4.58, yeast (cfu/ml) content was 183.33 ± 15.28 and mold (cfu/ml) content was 53.33 ± 15.28. The TVC (× 105 cfu/ml), yeast (cfu/ml) and mold (cfu/ml) content of A type dahi were 39.67 ± 4.51, 50.00 ± 10.00 and 20.00 ± 10.00, respectively. Considering all the three major quality aspects dahi A was superior than others followed by F, D, E, C and B.

Key-dependent side-channel cube attack on CRAFT

Pang, Kok-An,Abdul-Latip, Shekh Faisal Electronics and Telecommunications Research Instit 2021 ETRI Journal Vol.43 No.2

CRAFT is a tweakable block cipher introduced in 2019 that aims to provide strong protection against differential fault analysis. In this paper, we show that CRAFT is vulnerable to side-channel cube attacks. We apply side-channel cube attacks to CRAFT with the Hamming weight leakage assumption. We found that the first half of the secret key can be recovered from the Hamming weight leakage after the first round. Next, using the recovered key bits, we continue our attack to recover the second half of the secret key. We show that the set of equations that are solvable varies depending on the value of the key bits. Our result shows that 99.90% of the key space can be fully recovered within a practical time.

Spatio-temporal estimation of basic and effective reproduction number of COVID-19 and post-lockdown transmissibility in Bangladesh

Hridoy Al-Ekram Elahee,Tipo Imrul Hasan,Sami Md. Shamsudduha,Babu Md. Ripon,Ahmed Md. Sayem,Rahman Syed Masiur,Tusher Shekh Md. Shajid Hasan,Rashid Kazi Jihadur,Naim Mohammad 대한공간정보학회 2022 Spatial Information Research Vol.30 No.1

The ongoing COVID-19 pandemic has caused unprecedented public health concern in Bangladesh. This study investigated the role of Non-Pharmaceutical Interventions on COVID-19 transmission and post-lockdown scenarios of 64 administrative districts and the country as a whole based on the spatiotemporal variations of effective reproduction number (Rt) of COVID-19 incidences. The daily confirmed COVID-19 data of Bangladesh and its administrative districts from March 8, 2020, to March 10, 2021, were used to estimate Rt. This study finds that the maximum value of Rt reached 4.15 (3.43, 4.97, 95% CI) in late March 2020, which remained above 1 afterwards in most of the districts. Containment measures are moderately effective in reducing transmission by 24.03%. The Rt was established below 1 from early December 2020 for overall Bangladesh and a gradual increase of Rt above 1 has been seen from early February 2021. The basic reproduction number (R0) in Bangladesh probably varied around 2.02 (1.33–3.28, 95% CI). This study finds a significant positive correlation (r = 0.75) between population density and COVID-19 incidence and explaining 56% variation in Bangladesh. The findings of this study are expected to support the policymakers to adopt appropriate measures for curbing the COVID-19 transmission effectively.

Spatio-temporal estimation of basic and effective reproduction number of COVID-19 and post-lockdown transmissibility in Bangladesh

Hridoy Al-Ekram Elahee,Tipo Imrul Hasan,Sami Md. Shamsudduha,Babu Md. Ripon,Ahmed Md. Sayem,Rahman Syed Masiur,Tusher Shekh Md. Shajid Hasan,Rashid Kazi Jihadur,Naim Mohammad 대한공간정보학회 2022 Spatial Information Research Vol.30 No.2

The ongoing COVID-19 pandemic has caused unprecedented public health concern in Bangladesh. This study investigated the role of Non-Pharmaceutical Interventions on COVID-19 transmission and post-lockdown scenarios of 64 administrative districts and the country as a whole based on the spatiotemporal variations of effective reproduction number (Rt) of COVID-19 incidences. The daily confirmed COVID-19 data of Bangladesh and its administrative districts from March 8, 2020, to March 10, 2021, were used to estimate Rt. This study finds that the maximum value of Rt reached 4.15 (3.43, 4.97, 95% CI) in late March 2020, which remained above 1 afterwards in most of the districts. Containment measures are moderately effective in reducing transmission by 24.03%. The Rt was established below 1 from early December 2020 for overall Bangladesh and a gradual increase of Rt above 1 has been seen from early February 2021. The basic reproduction number (R0) in Bangladesh probably varied around 2.02 (1.33–3.28, 95% CI). This study finds a significant positive correlation (r = 0.75) between population density and COVID-19 incidence and explaining 56% variation in Bangladesh. The findings of this study are expected to support the policymakers to adopt appropriate measures for curbing the COVID-19 transmission effectively.