رویہ صارف (Consumer Behavior) اور اسلامی اخلاقیات

Consumer Behavior means behavior of consumers about buying goods and services in the market. Consumer behavior entails all activities associated with the purchase, use and disposal of goods and services, including the consumer emotional, mental and behavioral responses that precede or follow these activities. The following article discusses consumer behavior in the light of Islamic ethics, and explains different aspects of consumer behavior according to Islamic moral values and also given suggestions to consumers and marketers to adopt Islamic buying and selling behavior, which is beneficial not only for individual but also to human as a whole. The consumer behavior in the modern capitalist economy plays very important role, not only in consumption but also in the production and services.

Biological Processing of Agro Industrial Waste Corn Stover for Induced Production of Phytase by Schizophylum Commune and its Practical Applications

Phytase is an industrial important enzyme which has the ability to breakdown the phytic acid into myo-inositol and inorganic phosphate. In this regard, present research was designed to produce phytase enzyme from cost effective and abundant source like corn stover as a solid substrate in the presence of fungus Schizophyllum commune. Furthermore, the phytase was produced and optimized by using response surface methodology (RSM) using different factors such as temperature (25, 35, 45?C), pH (5, 6, 7, 8, 9), time of incubation (1, 3, 5, 7 days), moisture level (10, 30, 50, 70%), nitrogen level (0.25, 0.5, 1, 1.5, 2.183g) and inoculum size (1, 2, 3.5, 5, 7.049ml). The maximum phytase activity (498.98U/mL) was recorded with optimized conditions like temperature 45?C, pH 6, time of incubation 1 day, moisture level 70%, nitrogen level 1.5g and inoculum size 5mL. In addition to that enzyme was purified by ammonium sulphate precipitation and gel filtration chromatography. For ammonium sulphate precipitation salt range was kept from 20% to 90%. Maximum precipitation of phytase was observed at 50%. Dialysis of protein was done in buffer of pH 6 for 6 hours altering buffer after time interval of two hours. For further purification, column chromatography with Sephadex G-100 was used and out of 32 elutions, no.17 elution showed maximum absorbance on spectrophotometer at 820nm. Besides that, characterization of crude enzyme for optimum temperature and pH was done. Range of pH for characterization was 4-8 and temperature range was 25-50?C. Vmax and Km values were determined by reciprocal graphs. To get the Vmax and Km values, substrate concentration range was kept 0.25-1.25mL. As a result of characterization the phytase was observed with more activity at pH 5 and temperature 45?C. The Km and Vmax values for phytase were recorded 0.25U/mL and 250 U/mL respectively. Finally, the phytase was used to check its effect on fluffing of bread. The bread was fluffed upto3cm against control 2.5cm and increase in length was observed upto15cm against the control 12.3cm.