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Mapping and DNA sequence analysis of genes underlying isolated autosomoal human hereditary alopecia in Pakistan families

Thesis Info

Author

Khushbakht khan

Supervisor

Shaheen Shahzad

Department

Department of Bioinformatics and Biotechnology

Program

BS

Institute

International Islamic University

Institute Type

Public

City

Islamabad

Province

Islamabad

Country

Pakistan

Thesis Completing Year

2014

Thesis Completion Status

Completed

Page

vii,68

Subject

Bioinformatics & Biotechnology

Language

English

Other

BS 611.01816 KHM

Added

2021-02-17 19:49:13

Modified

2023-01-06 19:20:37

ARI ID

1676723801307

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گائوں کا رستہ

گائوں کا رستہ

میرے گائوں جاتا تھا جو
اُس رستے کے دونوں جانب
میٹھے آموں کے کچھ بوٹے
اونچے سایہ دار شجر بھی
کچھ شیشم کے ، کچھ پیپل کے
کچھ لیموں کے چھوٹے چھوٹے

بھینی بھینی خوشبو والے
کچھ پھولوں والے بوٹے بھی
کچھ کانٹوں والے بوٹے بھی

جیسے کیکر ، بیری ، آڑو
کچھ چمکیلے پتّوں والے
پتلی لمبی شاخوں والے
پر پھیلائے رستے اوپر
بادل چھائے رستے اوپر
گرمی میں سب کے سب گھر سے
باہر آئے رستے اوپر
ساجن ، متّر ، بیلی سارے
روز بلائے رستے اوپر

میں جب کالج آتا جاتا
چڑیوں کی چوں چوں سنتا تھا
کوئل کی کُو کُو سنتا تھا
بلبل بھی گانا گاتی تھی

ہجر کے ماروں کی خاطر جب
وصل کے گیت ہوا بنتی تھی
رنگ بہار کے اُس مٹی سے
ہر دل کی دھڑکن چنتی تھی
اک مدّت سے اک عرصے سے
چھوٹ گیا وہ رستہ مجھ سے
جو میرے گائوں جاتا تھا

الصراع الجيوسياسي الإقليمي وعلاقته بموارد الطاقة في الدول المطلة على الخليج العربي

تهدف هذه الدراسة الى التعريف بمحاور الصراع الجيوسياسي الإقليمي المتنافسة من اجل السيطرة على موارد الطاقة بغية الوقوف على مخططاتها وأهدافها الجيوستراتيجية التي تسلكها لتحقيق أهدافها الانية وتطلعاتها المستقبلية، ومن اجل تحقيق تلك الأهداف المرجوة فقد تم الاعتماد على المنهج التحليلي الذي يعتمد عليه في الدراسات الجغرافية السياسية والجيوبولتيك، وقد توصلت الدراسة الى جملة من النتائج ابرزها ان موارد الطاقة التي تزخر بها منطقة الخليج العربي من النفط والغاز الطبيعي جعلت منها ارضية خصبة للصراعات الإقليمية والدولية نظرا لتحرك محاور هذه الصراعات بقوة من اجل ايجاد موطئ قدم لها في هذه المنطقة الحيوية والظفر بهذه الموارد الطاقوية واحكام السيطرة عليها وضمان استمرارية تدفها وابعاد القوى الفاعلة الاخرى من الوصول اليها

Exploration of Antimicrobial Perspective of Garlic Allium Sativum L. Against Foodborne Pathogens for Bio-Preservation

Garlic (Allium sativum), has been used long in history as a food ingredient and for medicinal purposes. Its strong antimicrobial and antioxidant properties are due to phenolic and sulfur compounds such as allicin. Current study was designed to investigate the phenolic components, antimicrobial potential and bio-preservative effect of two locally grown garlic varieties i.e. Pink Garlic and White Garlic. Garlic after preparatory operations was subjected to extraction with three solvents i.e. 50% ethanol, 50% methanol and water in orbital shaker with additional sonication step. After filtration and concentrating by rotary evaporator the extracts were freeze-dried. Extraction yields were calculated and subsequent testing was done according to planned work. Total phenolic contents of extracts were measured and allicin and phenolic acids were identified through HPLC. Antimicrobial activity against two common food borne pathogens Escherichia coli and Staphylococcus aureus was checked by disc diffusion method and minimum inhibitory concentration (MIC) was calculated. Protection effect of these extracts was checked on bacterial DNA plasmid and inhibition of biofilm formation of the pathogens was also tested. Toxic effects and mutagenic effect of these extracts were studied by hemolytic assay and Ames test, respectively. Finally, the extracts were applied on the pathogen inoculated raw beef and fish samples to measure their possible reduction in the microbial load. Separately, raw beef and fish treated with garlic extracts were stored at refrigeration temperature to check the bio-preservative effect of garlic extracts. The results revealed a non-significant difference in extraction yield of garlic obtained with various treatments. Total phenolic contents ranged from 57.35-86.18 mg/100g of garlic and allicin content ranged from 62.67-425.6- ppm in the extracts. MIC of garlic extracts fell in the range of 25-133.33 mg/mL against both strains. Garlic extracts protected the bacterial DNA plasmid against H2O2 and inhibited the biofilm formation of both bacteria under sub minimal inhibitory concentration. Hemolysis was found 3.84% at 250 mg/mL concentration of garlic and extracts were found to be non-mutagenic. Moreover, garlic extracts when applied to meat, significantly reduced both strains of pathogens as compared to control and maintained the peroxide value of beef and fish during storage of 16 days on refrigeration temperature. It was concluded that garlic extract can significantly reduce the Escherichia coli and Staphylococcus aureus as well as plays role in extending shelf life of beef and fish.