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1
  • STUDIES OF SOIL POLLUTION IN NSUKKA URBAN, SOUTHEASTERN, NIGERIA


Ozoko Daniel Chukwuemeka* and Amadi Augustus Chika

Abstract:
Several studies have shown that soils within urban areas can be severely contaminated by heavy metals. In present study, 11surface soil sampleswere collected from dumpsites, mechanic village, agricultural farmland, sewage lodge, major market, motor park and major abattoirs throughout the Nsukka urban for analysis.The concentration levels of Fe, Mn, As, Pb, Zn, Cd, Cr, Ni, Cu, and Hg in these samples were measuredand statistically analysedusing standard procedures. The spatial distribution of heavy metals was analysed by the inverse distance weighted (IDW) interpolation method. Pearson correlation matrix was used to ascertain contamination sources of ten heavy metals and to determine the contribution of each source. Results of the analysis show that theconcentrations of heavy metals in many samples exceeded thevalues defined by the World Health Organization


1-10
2
  • IMPORTANT ETHNOMEDICINAL PLANTS IN REWA REGION AND ITS CONSERVATION


Jyoti Singh & Skand Kumar Mishra

Abstract:
Ethnobotanists plan for prepare, explain and define the difficult relationship among the plants and cultures. The definition of ethnobotany can be computational in four terms like people, plants, relations, and uses. “Ethnobotany is the study of how the people of an exacting culture and region make use of plants,” while the ethnobotanist discovers how plants are used as food, shelter, medicine, clothing, currency, custom, cosmetics, dye, for hunting, and in religious ceremonies.


11-21
3
  • EXPLORING THE INFLUENCE OF RAW MATERIALS, AGING DURATION, AND ORGANIC ACID PROFILES ON THE FLAVOR COMPLEXITY OF MALT SPIRITS


Shambhu Dayal Mishra Dr. Manoj Kumar

Abstract:
Malt spirits, celebrated for their rich and diverse flavor profiles, are influenced by a variety of factors including raw materials used, aging duration, and organic acid composition. This study aims to explore these relationships further, enhancing understanding of how each element contributes to the final product's sensory characteristics.


36-40
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