Research Journal of Science and Technology

Swati Paul ¹, Dibyajyoti Saha ², S. M. Zahid Hosen ², Talha Bin Emran ²

Affiliations
1 Department of Pharmacy, BGC Trust University, Bangladesh, Chittagong, BD
2 Department of Pharmacy, BGC Trust University, Bangladesh, Chittagong, BD

Abstract

Water resources are sources of water that are useful or potentially useful. Uses of water include agricultural, industrial, household, recreational and environmental activities. Water pollution is the contamination of water bodies (e.g. lakes, rivers, oceans, aquifers and groundwater). Water pollution occurs when pollutants are discharged directly or indirectly into water bodies without adequate treatment to remove harmful compounds. Water pollution affects plants and organisms living in these bodies of water. In almost all cases the effect is damaging not only to individual species and populations, but also to the natural biological communities.

Keywords

Water, Resources, Pollution, Hydrological.

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Srikanta Chowdhury ¹, T. A. Chowdhury ², Golam Kabir ², Dwaipayan Sikdar ², Aninda Kumar Nath ³, Zia Uddin ³, Dibyajyoti Saha ³

Affiliations
1 Department of Biochemistry and Molecular Biology, University of Chittagong, Chittagong-4331, BD
2 Department of Biochemistry and Molecular Biology, University of Chittagong, BD
3 Department of Pharmacy, BGC Trust University Bangladesh, Chittagong, BD

Abstract

The aim of the present study was to obtain comparative data on chemical compositions and nutritive values of four different varieties of rice. The results indicated that moisture, ash, total soluble solid and crude fiber contents of the different varieties of rice were in the ranges of 9.98-10.90%, 9.45-11.12%, 10.06-11.25% and 9.35-10.35% respectively. The ranges in the values of total protein, water soluble protein, dry matter, polysaccharide, total sugar, reducing and non-reducing sugar compositions of rice were 12.45-14.06%, 3.20-4.71%, 89.10-90.02%, 10.95-12.25%, 4.35-4.96%, 1.15- 1.45%, and 3.10-3.58% respectively. Vitamin B1 and Vitamin B2 contents of rice were found to be ranged from 2.98-3.81 and 0.61-0.86 mg/100 gm of rice respectively. Twelve amino acids were detected in all of the four varieties of rice in the total form by paper chromatography. Rice contained about 14.95-16.16% oil. Triglyceride, diglyceride, monoglyceride, and nonglyceride were found to be varied from 91.76-93.08%, 1.51-2.30%, 1.45- 1.96% and 3.63-5.24% respectively. Rice oils contained mostly unsaturated fatty acid which was varied from 71.06-74.95%. Total lipids were fractionated into lipid classes by silicic acid column chromatography.

Keywords

Rice, Chemical Compositions, Nutritive Values, Chromatography, Fatty Acids.

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Srikanta Chowdhury ¹, T. A. Chowdhury ², Golam Kabir ², Dwaipayan Sikdar ², Aninda Kumar Nath ³, Zia Uddin ³, Dibyajyoti Saha ³

Affiliations
1 Department of Biochemistry and Molecular Biology, University of Chittagong, BD
2 Department of Biochemistry and Molecular Biology, University of Chittagong, BD
3 Department of Pharmacy, BGC Trust University, Bangladesh, Chittagong, BD

Abstract

The aim of the present study was to obtain comparative data on chemical compositions and nutritive values of four different varieties of rice. The results indicated that moisture, ash, total soluble solid and crude fiber contents of the different varieties of rice were in the ranges of 9.98-10.90%, 9.45-11.12%, 10.06-11.25% and 9.35-10.35% respectively. The ranges in the values of total protein, water soluble protein, dry matter, polysaccharide, total sugar, reducing and non-reducing sugar compositions of rice were 12.45-14.06%, 3.20-4.71%, 89.10-90.02%, 10.95-12.25%, 4.35-4.96%, 1.15- 1.45%, and 3.10-3.58% respectively. Vitamin B1 and Vitamin B2 contents of rice were found to be ranged from 2.98-3.81 and 0.61-0.86 mg/100 gm of rice respectively. Twelve amino acids were detected in all of the four varieties of rice in the total form by paper chromatography. Rice contained about 14.95-16.16% oil. Triglyceride, diglyceride, monoglyceride, and nonglyceride were found to be varied from 91.76-93.08%, 1.51-2.30%, 1.45- 1.96% and 3.63-5.24% respectively. Rice oils contained mostly unsaturated fatty acid which was varied from 71.06-74.95%. Total lipids were fractionated into lipid classes by silicic acid column chromatography.

Keywords

Rice, Chemical Compositions, Nutritive Values, Chromatography, Fatty Acids.

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