Iram Liaqat1*, Najma Arshad2, Muhammad Arshad3, Safdar Ali Mirza4, Nazish Mazhar Ali1 and Ammara Shoukat1
Fan Shuli1*, Ameer Hussain Jarwar1,3, Xiaoyan Wang2, Long Wang1 and Qifeng Ma1
...ting it is also known as ghee in (solid form), devising cotton production more vulnerable to abiotic and biotic menace. ...
Dilara Abbas Bukhari*, Mehwish Faheem, Shamoona Arshad and Khalid P. Lone
...consumption of Banaspati ghee on renal function of mice. Two locally manufactured brand of Banaspati ghee daily to mice at a rate of 10% of their daily food intake for a period of 4 weeks. After 4 weeks, both male and female mice were sacrificed and kidneys were taken out. Biochemical parameters e.g., lipid peroxidation (LPO), catalase (CAT), glutathione-S-transferase (GST), reduced glutathione (GSH) were determined to evalu...
Taqi Raza1*, Kashif Nazir Qureshi2, Shakeel Imran2, Neal Samuel Eash3 and Imma Bortone4
...ed effluents of textile, ghee and chemical industries for major heavy metals (Cd, Cr, Ni, Pb and Fe) and other basic analysis (pH, EC, TSS and TDS). Effluent samples were collected from the discharge of industries entering into main wastewater collecting channel located in Faisalabad city. Heavy metals contents were determined via atomic absorption spectrophotometry. Results showed that the highest pH (11.06) was recorded in textile effluent while EC (7.89mS/c...
Murad Ali* and Said Wahab
... oil medium, followed by ghee (11.96 meq kg-1) and then tallow (10.507-meq kg-1). Initial value in oil,value of peroxide was recorded as low as (5.05 meq kg-1),which significantly increased to (20.68 meq kg-1) in the 5thhour of frying. In addition, a higher acid value (1.499) recorded in ghee medium followed by oil (1.389) and then tallow (1.250), highest acid value (2.01) in the 5th hour of frying in <...
Sami Ullah1, Choudary Ihtasham Ali1, Umar Ijaz Ahmed1*, Shoaib Nasir1 and Amjad Masood2
...monly known as vanaspati ghee. Over time, due to changing eating preferences, health concerns, and quality issues, vegetable oil is rapidly replacing vanaspati ghee in the country. This study has investigated the impact of taste and health preferences and other factors on the choice of cooking medium. In this study, we have utilized a well-structured and pre-tested questionnaire for data collection from 250 respondents of Di...
