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- 저자 : Mahfuza (검색결과 5 건)
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Mubarak, Mahfuza,Jeon, Hyokyung,Islam, Md. Shahinul,Yoon, Cheolho,Bae, Jong-Seong,Hwang, Seong-Ju,Choi, Won San,Lee, Ha-Jin Elsevier 2018 CHEMOSPHERE - Vol.201 No.-
<P><B>Abstract</B></P> <P>Herein, Mg/Fe layered double hydroxide (MF-LDH) hollow nanospheres were successfully prepared by a one-step thermal method. After the thermal treatment of MF-LDH nanospheres at 400 °C, the MF-LDH was converted into the corresponding oxide, Mg/Fe layered double oxide (MF-LDO), which maintained the hollow nanosphere structure. The MF-LDO hollow nanospheres exhibited excellent adsorption efficiency for both As(V) and Cr(VI), showing 99% removal within 5 min and providing maximum removal capacities of 178.6 mg g<SUP>−1</SUP> [As(VI)] and 148.7 mg g<SUP>−1</SUP> [Cr(VI)]. Moreover, it met the maximum contaminant level requirements recommended by World Health Organization (WHO); 10 ppm for As(V) and 50 ppm for Cr(VI) in 10 and 20 min, respectively. Furthermore, Au nanoparticles were successfully introduced in the MF-LDO hollow nanospheres, and the products showed a conversion rate of 100% for the reduction of 4-nitrophenol into 4-aminophenol within 5 min. It is believed that these excellent and versatile abilities integrated with a facile synthetic strategy will facilitate the practical application of this material in cost-effective wastewater purification.</P> <P><B>Highlights</B></P> <P> <UL> <LI> MF-LDH and MF-LDO hollow nanospheres were prepared by one-step thermal method. </LI> <LI> MF-LDH and MF-LDO showed ultrafast removal efficiency for As(V) and Cr(VI). </LI> <LI> MF-LDO purified contaminated water up to drinking water level within 20 min. </LI> <LI> Gold nanoparticles were successfully introduced into MF-LDO hollow nanosphere structure. </LI> <LI> Au-MF-LDO completely reduced 4-nitrophenol to 4-aminophenol within 5 min. </LI> </UL> </P> <P><B>Graphical abstract</B></P> <P>[DISPLAY OMISSION]</P>
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( Sayada Mahfuza Siddika ),( A. T. M. Shakhawat Hossain ),( Hossain Md. Sayem ) 대한지질공학회 2019 대한지질공학회 학술발표회논문집 Vol.2019 No.2
Climate change has become one of the most important environmental concerns of our planet. This research concerns with the hidden influence of water including ground response due to wetting and drying effect by the impact of periodical changing condition of climate on the Madhupur Clay soils of the Jahangirnagar University Campus, Savar, Dhaka, Bangladesh. Three dimensional deformation characteristics have also been evaluated to interpret the ground response. It is established that seasonal variations of water level and moisture content has a direct influence on the change of water content and deformation characteristics within the soil mass of the study a rea. Three dimensional deformation characteristics (3-D swelling strain) measured by ISRM (1979) apparatus show that the swelling strain along normal to the bedding plane is higher than the swelling parallel to the bedding plane with medium swell potential. In monsoon period increasing amount of rainfall will cause the rise of water level which may result in swelling of the soil and lower amount of rainfall will result in the decrease in water content of the soil mass that may cause the soil to shrink during the dry season. The continuous wetting and drying effect due to seasonal variation of water level may result in the small to large scale structural damage in the existing buildings of the Jahangirnagar University Campus.
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Molecular Characterization of Selected Local and Exotic Cattle Using RAPD Marker
Khatun, M. Mahfuza,Hossain, Khondoker Moazzem,Rahman, S.M. Mahbubur Asian Australasian Association of Animal Productio 2012 Animal Bioscience Vol.25 No.6
In order to develop specific genetic markers and determine the genetic diversity of Bangladeshi native cattle (Pabna, Red Chittagong) and exotic breeds (Sahiwal), randomly amplified polymorphic DNA (RAPD) analysis was performed using 12 primers. Genomic DNA was extracted from 20 cattle (local and exotic) blood samples and extracted DNA was observed by gel electrophoresis. Among the random primers three were matched and found to be polymorphic. Genetic relations between cattle's were determined by RAPD polymorphisms from a total of 66.67%. Statistical analysis of the data, estimating the genetic distances between cattle and sketching the cluster trees were estimated by using MEGA 5.05 software. Comparatively highest genetic distance (0.834) was found between RCC-82 and SL-623. The lowest genetic distance (0.031) was observed between M-1222 and M-5730. The genetic diversity of Red Chittagong and Sahiwal cattle was relatively higher for a prescribed breed. Adequate diversity in performance and adaptability can be exploited from the study results for actual improvement accruing to conservation and development of indigenous cattle resources.
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Enhancement of Antioxidant Quality of Green Leafy Vegetables upon Different Cooking Method
Hossain, Afzal,Khatun, Mst. Afifa,Islam, Mahfuza,Huque, Roksana The Korean Society of Food Science and Nutrition 2017 Preventive Nutrition and Food Science Vol.22 No.3
Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study.
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Enhancement of Antioxidant Quality of Green Leafy Vegetables upon Different Cooking Method
Afzal Hossain,Mst. Afifa Khatun,Mahfuza Islam,Roksana Huque 한국식품영양과학회 2017 Preventive Nutrition and Food Science Vol.22 No.3
Antioxidant rich green leafy vegetables including garden spinach leaf, water spinach leaf, Indian spinach leaf, and green leaved amaranth were selected to evaluate the effects of water boiling and oil frying on their total phenolic content (TPC), total flavonoid content (TFC), reducing power (RP), and antioxidant capacity. The results revealed that there was a significant increase in TPC, TFC, and RP in all the selected vegetables indicating the effectiveness of the cooking process on the antioxidant potential of leafy vegetables. Both cooking processes enhanced significantly (P<0.05) the radical scavenging ability, especially the oil fried samples showed the highest values. There is a significant reduction in the vitamin C content in all the vegetables due to boiling and frying except in the Indian spinach leaf. However, the present findings suggest that boiling and frying can be used to enhance the antioxidant ability, by increasing the bioaccessibility of health-promoting constituents from the four vegetables investigated in this study.
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