Ultrasonographic Biometry of the Ovaries of Pregnant Kundhi Buffaloes

Sixteen gravid uteri of 1st, 2nd, 3rd and 4th month of pregnant Kundhi buffaloes were collected from Hyderabadslaughterhouse for this study. The ovaries were separated from gravid uteri of Kundhi buffaloes and ultrasonographicbiometry was performed by ultrasound machine (HS-2000, Honda electronics Co. Ltd., Japan). The ovaries wereexamined for presence of follicles and/or corpus luteum. The length, width and height of ovaries and corpus luteum (CL)were recorded and measured. The average weight of ovaries with corpus luteum during 1st, 2nd, 3rd and 4th month's ofpregnancy was 4.6 + 0.345, 5.90 + 1.134, 6.10 + 1.179, and 6.50 + 1.139 gms, respectively. The average weight of CLduring 1st, 2nd, 3rd and 4th month of pregnancy was 2.0 +0.162, 2.4 + 0.35, 2.6 + 0.27, and 3.0 + 0.49 gm, respectively.The average weight of ovaries of non-gravid uterus of same buffaloes was 2.7 + 0.35, 3.6 + 1.10, 3.9 + 1.15, and 4.2 +1.09 gm during 1st, 2nd, 3rd and 4th month of pregnancy respectively. The average size of the left and right ovary was 29.0+ 1.2 mm and 20.01 + 2.15 mm respectively and the average size of CL was 17.13 + 3.15 mm. There was significantincrease in the weight, length, width and height of ovaries and corpus leutum as pregnancy advances than non-pregnantbuffaloes. A greater number of ovarian structure (follicles) was found at the time of oestrus than anoestrus period

Effect of storage on the physicochemical characteristics of the mango (Mangifera indica L.) variety, Langra

This study was carried out to evaluate “the effect of storage on the physicochemical composition of mango”. The experiment involved determination of the physicochemical compositions of moisture, total soluble solid (TSS), acidity, total sugar, reducing sugar, non reducing sugar, crude fat and ash. Washed mangoes were stored either at room temperature (25 ± 4°C) or storage temperature (4 ± 1°C) to determine their storage life. The results were statistically highly significant among all the observations at probability level of (P<0.01). Results indicate that increase in storage time increases the chemical compositions in the stored mangoes, except for acidity and fat that were decreased with the increase of storage time. Besides, refrigerator temperature increases shelf life of the stored mangoes than room temperature.Key words: Mango, Langra, storage conditions, chemical compositions

Evaluation of appendicitis risk prediction models in adults with suspected appendicitis

Background Appendicitis is the most common general surgical emergency worldwide, but its diagnosis remains challenging. The aim of this study was to determine whether existing risk prediction models can reliably identify patients presenting to hospital in the UK with acute right iliac fossa (RIF) pain who are at low risk of appendicitis. Methods A systematic search was completed to identify all existing appendicitis risk prediction models. Models were validated using UK data from an international prospective cohort study that captured consecutive patients aged 16–45 years presenting to hospital with acute RIF in March to June 2017. The main outcome was best achievable model specificity (proportion of patients who did not have appendicitis correctly classified as low risk) whilst maintaining a failure rate below 5 per cent (proportion of patients identified as low risk who actually had appendicitis). Results Some 5345 patients across 154 UK hospitals were identified, of which two‐thirds (3613 of 5345, 67·6 per cent) were women. Women were more than twice as likely to undergo surgery with removal of a histologically normal appendix (272 of 964, 28·2 per cent) than men (120 of 993, 12·1 per cent) (relative risk 2·33, 95 per cent c.i. 1·92 to 2·84; P < 0·001). Of 15 validated risk prediction models, the Adult Appendicitis Score performed best (cut‐off score 8 or less, specificity 63·1 per cent, failure rate 3·7 per cent). The Appendicitis Inflammatory Response Score performed best for men (cut‐off score 2 or less, specificity 24·7 per cent, failure rate 2·4 per cent). Conclusion Women in the UK had a disproportionate risk of admission without surgical intervention and had high rates of normal appendicectomy. Risk prediction models to support shared decision‐making by identifying adults in the UK at low risk of appendicitis were identified

Physicochemical characteristics of Jamun fruit

Jamun fruit (Syzygium Cuminii L) processing in Pakistan is uncommon or still traditional methods are used during its processing and preservation. It becomes imperative to characterize the fruit cultivars with a view to understand the properties that may affect the design to handle its processing. This study was carried out to present basic principles of physical properties of Jamun fruit in order to facilitate its handling and processing. The morphological parameters includes weight, volume, length, diameter, shape, color, firmness/softness, edible and non-edible contents, specific gravity, juice and seed contents. Two prominent cultivars of Jamun, that is, (V1) improved and (V2) indigenous were analyzed. The improved cultivar was found superior in all parameters analyzed whereas indigenous cultivar was found substandard except seed portion which was more in it. The weight, length, width and volume of V1 was determined as 9.55 g, 3.88 cm, 2.98 cm and 7.60 ml whereas V2 was determined as 6.71 g, 2.73 cm, 2.10 cm, and 5.33 ml respectively. Likewise, edible portion was 69.10% whereas non-edible portion was 30.90% in V1. In case of V2, edible portion was determined as 39.19% whereas non-edible portion was 60.81%. These few parameters indicate that V1 is comparatively better than V2. These research findings would be beneficial references for processors, post harvest practitioners and fruit exporters

Mineral Content in Dehydrated Mango Powder

The study was carried out to explore mineral content in dehydrated mango powder made from immature green stage fruits. For the purpose, two type of slices from peeled and unpeeled fruits of four commercial grown varieties viz. Desi, Sindhri, Langra and Chaunsa were prepared. These slices were categorized into three groups A, B and C. In group A, slices were kept in controlled conditions in electric cabinet chamber (dehydrator) at 65oC temperature, while in group B, slices were dried by open sun drying method using muslin cloth over the cots at (43 ± 5&nbsp;oC) and in group C, slices were kept in wooden glass dehydrator at (48 ± 4&nbsp;oC). The statistical analysis reveals highly significant differences for all main factors including varieties, dehydration methods, type of mango powder and their interactions. Chaunsa had the highest mean calcium (389.54 mg kg-1), potassium (912.07 mg kg-1) and magnesium (90.92 mg kg-1). However, only sodium was observed more in variety Langra (467.59 mg kg-1). On the basis of dehydration methods, mean calcium (407.06 mg kg-1) and magnesium (90.11 mg kg-1) content were observed more in wooden glass drying method as compared to rest of the drying methods. The sodium (511.83 mg kg-1) and potassium (811.35 mg kg-1)content were recorded the highest in open sun drying method. The powder made from fruits without peel was observed more in all mineral content including sodium, calcium, potassium and magnesium

Mineral Content in Dehydrated Mango Powder

The study was carried out to explore mineral content in dehydrated mango powder made from immature green stage fruits. For the purpose, two type of slices from peeled and unpeeled fruits of four commercial grown varieties viz. Desi, Sindhri, Langra and Chaunsa were prepared. These slices were categorized into three groups A, B and C. In group A, slices were kept in controlled conditions in electric cabinet chamber (dehydrator) at 65oC temperature, while in group B, slices were dried by open sun drying method using muslin cloth over the cots at (43 ± 5&nbsp;oC) and in group C, slices were kept in wooden glass dehydrator at (48 ± 4&nbsp;oC). The statistical analysis reveals highly significant differences for all main factors including varieties, dehydration methods, type of mango powder and their interactions. Chaunsa had the highest mean calcium (389.54 mg kg-1), potassium (912.07 mg kg-1) and magnesium (90.92 mg kg-1). However, only sodium was observed more in variety Langra (467.59 mg kg-1). On the basis of dehydration methods, mean calcium (407.06 mg kg-1) and magnesium (90.11 mg kg-1) content were observed more in wooden glass drying method as compared to rest of the drying methods. The sodium (511.83 mg kg-1) and potassium (811.35 mg kg-1)content were recorded the highest in open sun drying method. The powder made from fruits without peel was observed more in all mineral content including sodium, calcium, potassium and magnesium

Phenolic Contents and Antioxidants Activities in Jamman Fruit (Eugenia jambolana) Products

In this study, total phenolic contents and antioxidant activity were determined in various products made from&nbsp;two cultivars of jamman fruit (Eugenia jambolana) i.e. improved (V1) and indigenous (V2). Five products were made&nbsp;from each cultivar such as jam, squash, ready-to-drink juice, pulp powder and seed powder. Fruit cultivars were&nbsp;endogenous to the typical region of Sindh-Pakistan. Total phenolic contents were analyzed by Folin-Ciocalteu&nbsp;colorimetric method, whereas, the total antioxidant activity was analyzed by using the 2, 2-diphenil-1-picrylhydrazyl&nbsp;radical scavenging capacity (DPPH) assays. The highest total phenolic contents and antioxidants were observed in&nbsp;freeze dried seed powder while the lowest contents were found in squash

Perception of the Extension Agents Regarding Information Sources of Sustainable Agriculture in Sindh Province of Pakistan

The study was undertaken in Sindh province to examine the extension agents perceptions of various sources of information. This study used a descriptive research design and the target population was Extension Agents. A representative sample of 162 Extension agents was proposed from six districts of Sindh, namely, 1. Larkana 2. Naushehro Feroze 3. Shaheed Benazirabad 4. Sanghar 5. Mirpurkhas 6. Badin representing the agro-ecological zones of Sindh province. The majority of the respondents 49.38% having their age in the range of 31-45 years. The data revealed that majority of the extension personnel 43.21% of the respondents were graduate level of education. The diploma holder's respondents were 24.69%. The majority of the extension personnel (43.21%) had job experience 21-30 years. Only 6.17% of the extension personnel had job experience of more than 31 years. The most frequent sources of information was perceived by extension agents about sustainable agriculture were television broadcasts,. However, Internet / Computers, Books and Manuals, Middle Man, and Electronic Devices (Mobile, Fax and other sources). The majority of the respondents perceived that Lack of effective monitoring (reporting and supervision) (M=1.26, SD=.058), Lack of Linkage between Research and Extension (M=1.06, SD=.025), Shortage of time to teach farmer properly (M=1.21, SD=.042), Illiteracy among farmers (M=1.141, SD=.061) and Lack of transportation facilities (M=1.21, SD=.042)as higher barrier that hampering the promotion and adoption of sustainable agriculture practices in the areas where they worked, this implies that proper guidelines and teaching aids had not been given to the extension worker to effectively work and communicate with the local farmer. However in sufficient funding for agriculture extension (M=1.71, SD=.061 Lack of means for upgrading qualification M=1.93, SD=.048), Large farm area (M=1.85, SD=.065), Lack of In-service Courses M=2.00, SD=.040), More time and management M=2.00, SD=.000) and Lack of Information about Sustainable Agriculture Technologies M=2.00, SD=.000) were perceived as a low barrier in adoption of sustainable agriculture practices.. This study will enable policy makers to effectively transfer the technology for sustained growth and will enhance farmers understanding about the concept of sustainable agriculture

Effect of Hot Water Treatment on the Chemical, Sensorial Properties and Ripening Quality of Chaunsa Mango (Mangifera indica L.)

The study was carried out to investigate the effects of hot water treatment on the chemical, sensorial properties and ripening quality of Chaunsa mango during the year 2010-11. Results showed that mangoes treated with hot water of 55oC and stored at room temperature (38+ 4oC) were ripened in 3 days, whereas mangoes treated with hot water treatment of 45oC ripened in 4 days, without hot water treatment were ripened in 5 days. Chemical properties like total acidity, vitamin C content, TSS, total sugars, reducing sugar, non reducing sugar were determined in mangoes treated with hot water at 55oC for 20 minutes and stored at room temperature, followed by hot water treatment of 45oC at 30 minutes. Early ripening of mangoes and best sensorial properties were also observed as peel color, fruit softness, pulp color, taste/flavor, texture and aroma. The study revealed that mangoes treated in hot water were ripened in better quality than control. Furthermore, the sensorial properties of the treated mangoes were scored higher and quality wise better than control

Effect of Hot Water Treatment on the Chemical, Sensorial Properties and Ripening Quality of Chaunsa Mango (Mangifera indica L.)

The study was carried out to investigate the effects of hot water treatment on the chemical, sensorial properties and ripening quality of Chaunsa mango during the year 2010-11. Results showed that mangoes treated with hot water of 55oC and stored at room temperature (38+ 4oC) were ripened in 3 days, whereas mangoes treated with hot water treatment of 45oC ripened in 4 days, without hot water treatment were ripened in 5 days. Chemical properties like total acidity, vitamin C content, TSS, total sugars, reducing sugar, non reducing sugar were determined in mangoes treated with hot water at 55oC for 20 minutes and stored at room temperature, followed by hot water treatment of 45oC at 30 minutes. Early ripening of mangoes and best sensorial properties were also observed as peel color, fruit softness, pulp color, taste/flavor, texture and aroma. The study revealed that mangoes treated in hot water were ripened in better quality than control. Furthermore, the sensorial properties of the treated mangoes were scored higher and quality wise better than control