I . Studies were made of the effects of fermentation on the chemical composition and nutritive value of Idli, a product prepared from milled rice and dehusked black gram, and also of Khaman, a product prepared from dehusked and milled bengal gram. 2. Fermentation brought about an increase in thiamine and riboflavine contents and a decrease in phytate content in both materials. 3. Weanling rats ...

in the incidence, type, response to therapy and mortality rate of some malignant neoplasm. For example, the Chinese Americans revealed a significantly lower mortality in leukemia but a higher mortality rate in nonHodgkin lymphoma (NHL) than for the Caucasion population(l). It is well known that acute lymphoblastic leukemia in black children is less responsive to therapy than in white. Keeping t...

The current study focused to evaluate one of the important trace metal concentrations in mixed zooplankton from the waters of Bay of Bengal and Andaman Sea. The average concentration of copper from northern Bay of Bengal, central Bay of Bengal, southern Bay of Bengal, and eastern Bay of Bengal on dry weight basis was reported as 65.36 g.g -1 , 58.54 g.g -1 , 48.86 g.g -1 , 43.50 g.g -1 resp...

L. amylophilus GV6 was studied for production of L(+) lactic acid in single step fermentation using starchy substrates. Seven types of inexpensive organic nitrogen supplements (flour of pigeon pea, red lentil gram, black gram, bengal gram, green gram, soya bean and baker’s yeast) were evaluated for their potential to replace more expensive commercial nitrogen sources, peptone and yeast extract....

While describing the fishes of Ganges, Hamilton described Cyprinus ticto (now allocated to Pethia) from south-eastern parts of Bengal. The unavailability of type material and insufficient diagnostic characters in the original description resulted in ambiguities in the identity of this species. In this paper, we clarify the identity of P. ticto through an integrative-taxonomic approach. Pethia t...