Raman and Fluorescence spectroscopic techniques have been employed for studying the temperature effects on the molecular composition of extra virgin olive oil (EVOO). In addition, both techniques have also been employed for the characterization of Desi Ghee (liquefied butter) obtained from Buffalo milk along with the effects of temperature on its molecular composition. Raman spectra of EVOO samples has been obtained at excitation wavelength of 785 nm. Intensity ratio of Raman bands at 1267 cm-1 and 1302 cm-1 have been used to determine the loss of unsaturation in heated EVOO samples as compared to nonheated ones. Similarly, Fluorescence emission bands at 380, 440, 455 and 525 nm are labelled for vitamin E, band at 673 nm is assigned to chlorophyll, band at 525 nm is assigned to beta carotene. As a result of heating, emission bands at 525 nm got affected most revealing deterioration of beta carotene and vitamin E. The ratio between the sum of intensities of fluorescence bands at 380, 440, 470, 525 nm to 673 nm from heated and non-heated EVOO samples has been used to determine the deterioration of beta carotene and vitamin E contents. Results of both Raman and Fluorescence spectroscopic analysis have suggested a temperature range from 140 to 150 oC reasonably safe for cooking/frying of food with EVOO. In addition, EVOO can be heated for longer period of time up to 30 minutes but with the passage of time it deteriorates. However, in pressure cooker EVOO can be used for comparatively longer times up to 60 minutes. It has also been found that one time use of EVOO is better for cooking within defined temperature range and its reuse may be avoided. In conclusion, EVOO can be safely used for frying/cooking in the defined cooking range with proper management of heat source. Moreover, for the classification of heated and non-heated EVOO samples, principle component analysis (PCA) has been employed which differentiate the samples on the basis of their spectral differences. Similarly, Raman spectra at 785 nm depicted molecular composition of DG with prominent Raman bands around 1125 and 1440 cm-1 labelled for saturated fatty acids, 1258, 1270 and 1300 cm-1 assigned to unsaturation, 1525 cm-1 represents beta carotene and 1655 cm-1 is labelled for isomers of conjugated linoleic acid (CLA). The variations in the intensity ratio of Raman bands at 1258/1270 cm-1 indicates the loss of unsaturation and at 1440 cm-1 and 1650 cm-1 exhibit degradation of valuable lipids and CLA contents as a result of heating. In addition, Fluorescence spectra of ghee samples obtained at excitation wavelength of 280 and 410 nm showed that DG is enriched with CLA, vitamin-A and small quantities of vitamin D, E and K. Further, heating analysis has revealed that Ghee remains stable around a temperature range of 140-150 oC when heated for a time period of 30 minutes. Principal component analysis (PCA) has been used for the classification of overlapping spectral data which was difficult to differentiate visually. Results of both Raman and Fluorescence spectroscopy have suggested a temperature-range from 140 to 180 oC considered safe for household cooking/frying purposes using DG. Conclusively, it is found that both EVOO and DG show negligible deterioration of their natural molecular composition when heated at temperature range from 140-150 oC. Therefore, this temperature range sounds good for cooking/frying with EVOO and DG. Moreover, both EVOO and DG start getting oxidized more at temperatures from 180-200 oC with the evolution of secondary oxidation products and become rancid at 250 oC.
اللہ کے نام سے شروع کرتی ہوں جو بڑا مہربان نہایت رحم والا ہے۔ سب سے پہلے رحیم و کریم پروردگار کی شکر گزار ہوں جس نے مجھے شعور عطا کیا اور جس کے رحم و کرم سے میرے مقالہ کی تکمیل ہوئی بعدازاں تعداد درود و سلام حضرت محمد ﷺکی ذات با برکت پر جو اس کائنات کی وجہ تخلیق ہیں۔
میں یونیورسٹی آف سیالکوٹ کے وائس چانسلر جناب ڈاکٹر سعید الحسن چشتی صاحب اور ڈین جناب ڈاکٹر سلیم اختر صاحب کی شکر گزار ہوں جن کی مخلصانہ کوششوں سے اس یونیورسٹی میں ایم فل اردو پروگرام کا آغاز کیا گیا۔ ان کی سربراہی میں سازگار ماحول اور قابل اساتذہ مہیا کئے کہ جن کی رہنمائی میں ایم فل کا حصو ل ممکن ہوا۔
میں بے حد ممنون ہوں صدر شعبہ اردو ڈاکٹر مشتاق احمدعادل کی جنہوں نے مقالہ نگاری کے دوران مخلصانہ رہنمائی کے ذریعے بھرپور معاونت کی اور شعبہ اردو کے دیگر اساتذہ کرام، ڈاکٹر عبدالستار نیازی، ڈاکٹر عامر اقبال, میڈم ماریہ بلال اورڈاکٹر یوسف اعوان کی جنہوںنے تدریسی عمل اور مقالہ نگاری کے دوران میری رہنمائی کی۔ اللہ سے دعا ہے کہ ہمارے محترم اساتذ ہ اکرام کو ہمیشہ کامیاب اور خوش و خرم رکھے۔
میں خصوصی طور پر تہہ دل سے شکرگزار ہوں اپنے مقالے کی نگران ڈاکٹر یاسمین کوثر کی...
Banks play a significant part in India's financial system and contribute to economic growth. The banking industry is the foundation of every contemporary economy. It is one of the most significant foundations of the financial industry and plays a crucial role in economic performance. It is crucial for the growth of the nation's economy that financial demands be met; industry and agriculture demonstrate the greatest degree of dedication and accountability. Therefore, the growth of the nation is intimately tied to the growth of banks. Banks should not be seen as money changers in the contemporary economy, but as development leaders. In several economic sectors, they serve a crucial role in aggregating deposits and debt payments. The financial system reflects the country's economic life. Economic vitality is contingent upon the stability and efficacy of the financial system, which in turn is contingent upon a solid and sustainable banking system. A solid banking system that integrates deposits into productive sectors and a melting bank system allow the bank to fulfill its duties to investors. After India's independence, banks play a significant part in the country's social and economic growth. India is dominated by the banking industry, which accounts for more than half of the financial sector's assets. The Indian banking sector has seen a remarkable transformation due to the reforms of the financial industry, which are implemented in phases. In this context, the researcher has conducted an overview analysis of the Indian Banking System, resulting in the current paper.
Online consumer buying behavior is gaining significance in the field of marketing and advertising because it has changed the ways and techniques business adopt today for gaining market share with usage of web based techniques. The main purpose of current study is to investigate the impact of online product, price and promotion on online consumer buying behavior, this study also analyzed the role of attitude and gender as mediator and moderator between online product, price, promotion and online consumer buying behavior.
This study adds value to the literature in following ways; firstly, it provides broader understanding on online consumer buying behavior as new technique which many businesses are operating their activities. Secondly, it provides detailed understanding of attitude as a mediator which elaborates its direct and indirect impact on online product, price, promotion and online consumer buying behavior. Its direct effect is observed with online consumer buying behavior while its indirect effect as a mediator between online product, price, promotion and online consumer buying behavior is observed in this study. Thirdly, the role of gender is investigated as a moderator with online product, price, promotion and online consumer buying behavior.
Regression analysis along with dual statistical techniques were employed i.e. Barron and Kenny?s (1986) and Preacher and Hayes (2008) method of bootstrapping for analyzing the role of attitude and gender as mediator and moderator respectively. The findings showed that online product, price, promotion and online consumer buying behavior were positively and significantly associated with each other. It was observed that attitude partially mediates the relationship between online product, price, promotion and online consumer buying behavior. It was also observed that gender as a moderator moved in the opposite direction and was found in the insignificant range, which showed that gender does not moderate the relationship between online product, price, promotion and online consumer buying behavior. The findings of this study might be helpful for marketing managers and web inclined businesses to place relevant and targeted advertising messages along with the products that are tailored according to customer choice.