Nowadays, Ionic Liquids (ILs) have been developed as a cleaner, safer and environmentally friendly chemicals that are widely used in both academia and industries. The ammonium benzoate and its derivative ILs were synthesized in the neutralization reaction of different cations of...
Open access
Research Article10.9734/AJOPACS/2018/39148
The ammonium benzilate Ionic Liquids (ILs) was synthesized by the neutralization reaction of different cations of ethanolamine, dimethylethanolamine, and triethanolamine with benzillic acid. The reaction is monitored by thin layer Chromatography. The synthesized compounds were pu...
Open access
Research Article10.9734/AJOPACS/2017/38386
The ammonium acetate and formate ionic liquids (ILs) were synthesized in the neutralization reaction with different cations of alkanol amine and alkyl amine with formic and acetic acid as an anion. Thin layer Chromatography monitored the reaction and the synthesized six ILs was c...
Open access
Research Article10.9734/AJOCS/2017/38877
Aims: The present research was conducted to investigate the effect of different spice formulations on the nutritional and microbial quality of smoked hilsha (Tenualosa ilisha) stored under sealed and vacuum-sealed conditions at two storage temperatures: room temperature (28-30°C)...
Open access
Research Article10.9734/ajfar/2025/v27i101007
Aims: This study was conducted to prepare fish flakes using Pangas (Pangasianodon hypophthalmus) mince with wheat flour and other ingredients and to determine the sensory and physicochemical changes of fish flakes during storage. Place and Duration of Study: Fish Processing and q...
Open access
Research Article10.9734/ajfar/2023/v25i5694
Aims: Green tea is one of the most popular drinks and millions of cups are consumed every day in entire world. In Bangladesh, people mainly prefer CTC (Crush-Tear-Curl) black tea but now-a-days health conscious people are being habituated to green tea due to its beneficial effect...
Open access
Research Article10.9734/aprj/2020/v5i430115
The study was done to evaluate moisture content and sensory properties of colored and non-colored noodles incorporated with different amount of fish (Silver carp, Hypophthalmichthys molitrix) mince during storage at room temperature (30-35○C) in two types of packaging conditions...
Open access
Research Article10.9734/ajfar/2023/v25i5708
A pot experiment was carried out to evaluate the growth and yield of tomato under different levels and application methods of Zinc as Zinc sulfate at Horticulture Farm, Sher-e-Bangla Agricultural University, Dhaka during the period from October 2017 to April 2018. The experiment...
Open access
Research Article10.9734/ajahr/2026/v13i1449
Aims: The current study aimed to explore in vitro antioxidant capacity and in vivo antidiabetic property of Citrus maxima leaf. Methods: Citrus maxima leaf extracts were prepared using methanol (MECML) and ethanol (EECML) in this study. Antioxidant capacity of both extracts was e...
Open access
Research Article10.9734/afsj/2021/v20i230270