Hassan Khan | Gomal University (original) (raw)

Papers by Hassan Khan

Research paper thumbnail of Effect of Different Antimicrobial Agents on Preservation of Watermelon Pulpy Juice

This research was conducted to study the effect of chemical preservatives such as sodium benzoate... more This research was conducted to study the effect of chemical preservatives such as sodium benzoate, potassium sorbate and potassium metabisulphite individually and in combination on preservation of watermelon pulpy juice, stored (in 250ml plastic bottles) at ambient temperature for the period of three months. The treatments were W (watermelon pulpy juice without preservative), W (0.1% sodium benzoate + 0.1% citric 0 1 acid), W (0.1% potassium sorbate + 0.1% citric acid), W (0.05% sodium benzoate+0.05% potassium sorbate 2 3 + 0.1% citric acid), W (0.05% sodium benzoate+0.05%potassium meta-bisulphite + 0.1% citric acid) and W 4 5 (0.05% potassium sorbate+0.05% potassium meta-bisulphite + 0.1% citric acid). The juice was analyzed physicochemically for parameters such as ascorbic acid, pH, TSS, % acidity, sugar acid ratio , reducing sugar, non-reducing sugar and organoleptically evaluated for color, flavor and overall acceptability. Ascorbic acid decreased from 37.03 to 20.61 mg/100g, pH decreased from 4.77 to 4.32, TSS increased from 14.00 to 15.61° brix, titratable acidity increased from 0.19% to 0.27%, sugar acid ratio decreased from 74.06% to 58.36%, reducing sugar increased from 5.11% to 6.05%, non-reducing sugar decreased from 2.22% to 1.78%, mean score for color decreased from 8.08 to 5.58, flavor decreased from 7.75 to 4.08, and overall acceptability decreased from 7.90 to 3.96 during storage. Sample W and W were comparatively found the best during three months storage, 5 4 statistical analysis indicated that treatments and storage period had a significant (P<0.05) effects on physico-chemical and sensory properties of watermelon pulpy juice.

Research paper thumbnail of QUALITY EVALUATION OF OVEN DRIED AND FRESH OYSTER MUSHROOM STORE AT ROOM TEMPERATURE

Research paper thumbnail of Journal of Food Processing & Technology Development and Quality Evaluation of Tamarind Plum Blended Squash During Storage

The achievement was done to study the combination of tamarind plum blended squash for 90 days' in... more The achievement was done to study the combination of tamarind plum blended squash for 90 days' interval at room temperature. Tamarind and plum was added at a combination of 750: 0, 650: 100, 550: 200, 450: 300, 350:400, 250:500, 150:600 and 50:700 represent each treatment. The prepared tamarind plum blended squash was analyzed physio-chemically for TSS, Ascorbic acid, acidity, sugar acid ration, pH, reducing and non-reducing sugar, organoleptically for taste, color, texture and overall acceptability for a total period of 90 days. The result of the statistical analysis showed that treatment and storage interval shows a significant (P<0.05) effect both physio-chemical and organoleptic evaluation. Results also revealed that the decrease occurred in ascorbic acid content from (39.49 mg/100 gm to 27.40 mg/100 gm), titratable acidity (1.09% to 0.98%),non-reducing sugar (44.36% to 21.97%), and sensory evaluation included taste (6.85 to 5.83), color (6.33 to 5.36), flavor (7.54 to 5.75) and overall acceptability (8.03 to 6.14) while increased was found in total soluble solid (48.98°brix to 49.61°brix), sugar-acid ratio (44.94 to 50.79), pH (2.77 to 2.84), reducing sugar (17.21% to 31.23%) during storage. The maximum mean values were observed for TSS is TPS 7 (51.64°brix), ascorbic acid TPS 7 (37.87 mg/ 100 gm), titratable acidityTPS 1 (2.31%), sugar acid ratio TPS 0 (50.55), pH TPS 7 (2.93), reducing sugar TPS 0 (25.32%), non-reducing sugar TPS 4 (37.64%), color TPS 5 (6.70), flavourTPS 5 (7.54), taste TPS 5 (7.00) and overall acceptability TPS 5 (7.76). Among all the treatment TPS 5 was found to be the best. The result revealed that significant (P<0.05) decreased was found in physio-chemical and organoleptic parameter of treatment TPS 5 .

Research paper thumbnail of Effect of Drought Stress on Tomato cv. Bombino

To study " the effect of drought stress on Tomato (Lycopersicon esculentum) Cv. Bombino " an expe... more To study " the effect of drought stress on Tomato (Lycopersicon esculentum) Cv. Bombino " an experiment was conducted at Institute of Biotechnology and Genetic Engineering, Agricultural University Peshawar. Tomato plants were grown in green house under two different conditions of water availability i.e.-controlled and drought. The parameters studied were relative water content (%), proline content (µmoles) and relative growth rate (weekˉ 1). Drought stress has significant effect on all parameters studied. The relative water content of plant body decline during drought due to less water availability. In controlled environment, the mean value of relative water content was 89.28 while that observed in drought condition was 87.73. Proline was observed on rise due to continuous decrease in water quantity in cell sap. The value of proline content is 4.4 µmoles gˉ 1 fresh weight in controlled condition whereas that the plants in drought condition had 5.8 µmoles gˉ 1 fresh weight. Due to less water, photosynthesis was negatively affected which resulted in less energy production and finally low growth. In controlled condition the relative growth rate weekˉ 1 on fresh weight was 1.37 gm whereas that of plant in drought condition was 0.57 gm.

Research paper thumbnail of Comparative studies on the shelf stability of different types of apple jams

The aim of the study was to evaluate a suitable combination of apple pulp and sucrose solution fo... more The aim of the study was to evaluate a suitable combination of apple pulp and sucrose solution for the preparation of apple jam, stored at ambient temperature. The treatments were T0, T1 and T2. The samples were fill in the bottles and evaluation was carried out for total period of 60 days. Physiochemical analysis, pH, brix, 0 acidity and sensory characteristics of; color, taste, texture and overall acceptability (using Larmond scale) were evaluated at 15 days interval. The TSS of apple pulp was 14 brix 0 when sucrose solution was added in different ratio; The pH of apple jam was increased from 3. 84 to 4.98 for the period of storage. Maximum reduced was perceived in T2 (3.91%), in compare minimum fall was observed in T0 (3.87%). Then TSS of apple jam was increased from 64 to 67.67 during storage. Maximum increased was observed T0 (6.45%), while lowest value was observed in followed by T1 (4.5%). The Titratable acidy of apple jam was increased from 0.2 to 04 for the period of storage. Supreme increased was perceived in T0 (53.33%), while lowest raise was observed in T2 (34.042%). The storage intervals had effect on the mean scores for organolyptic assessment. Mean scores of juries for the color of apple jam was reduced from 6.90 to 6.30 for the period of storage. Supreme decreased was perceived in T2 (22.08%), while lowest fall was observed in T0 (18.75%). Mean totals of juries for the taste of apple jam was reduced from 7.50 to 6. 17 for the period of storage. Maximum reduced was detected in T2 (20%), while lowest fall was observed in T0 (14.29%). Mean scores of judges for the texture of apple jam was reduced from 8 to 6.21 for the period of storage. Maximum decreased was perceived in T0 (24.05%), while lowest fall was observed in T0 (18.52%). Mean scores of juries for the overall acceptability of apple jam was reduced from 8.23 to 8.40 throughout the storage. Maximum decreased was perceived in T5 (50%) and T4 (50%) followed by T2 (25%), while lowest fall was observed in T2 (20.24%). Statistically result was showed that the treatment T0 (Tarnab jam) was found most acceptable in terms of physiochemical and organoleptically.

Research paper thumbnail of Quality Evaluation and Preparation of Apple and Olive Fruit Blended Jam Quality Evaluation and Preparation of Apple and Olive Fruit Blended Jam

The present research work was carried out to investigate the effect of storage and treatment on o... more The present research work was carried out to investigate the effect of storage and treatment on overall quality of the apple olive blended jam, and to develop a suitable combination of olive and apple fruits pulps for jam preparation. Jam prepared from various blends of apple and olive were studied for physico chemical properties such as,% acidity, pH, (TSS), % non-reducing and % reducing sugar and for sensory attributes namely, taste, texture, color and overall acceptability during three months of storage with an interval of fifteen days. Results indicated that titratable acidity was increased from 0.64 to 0.77%, with reduction in pH from 3.57 to 3.40. Non reducing sugar was decreased from 44.57 to 27.52%. On the other hand reducing sugar of all jam samples increased from 16.62 to 30.52%. TSS of jam samples was increased during storage from 69.37 to 70.43 0Brix. Abstract-The present research work was carried out to investigate the effect of storage and treatment on overall quality of the apple olive blended jam, and to develop a suitable combination of olive and apple fruits pulps for jam preparation. Jam prepared from various blends of apple and olive were studied for physico chemical properties such as,% acidity, pH, (TSS), % non-reducing and % reducing sugar and for sensory attributes namely, taste, texture, color and overall acceptability during three months of storage with an interval of fifteen days. Results indicated that titratable acidity was increased from 0.64 to 0.77%, with reduction in pH from 3.57 to 3.40. Non reducing sugar was decreased from 44.57 to 27.52%. On the other hand reducing sugar of all jam samples increased from 16.62 to 30.52%. TSS of jam samples was increased during storage from 69.37 to 70.43 0 Brix. Results regarding sensory properties revealed that the color, texture and taste score rate were decreased during storage period which lowered the acceptability level of the product. It is concluded that storage has considerable (p<0.05) effect on physicochemical and organoleptically properties of apple olive blended jam. It was also concluded that treatment AO 5 were found best suitable combination of apple olive blended jam regarding their physochemical and organoleptic properties.

Research paper thumbnail of Comparative studies on the shelf stability of different types of apple jams Vale Addition of Fruit and Vegetables View project

The user has requested enhancement of the downloaded file. All in-text references underlined in b... more The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and are linked to publications on ResearchGate, letting you access and read them immediately.

Research paper thumbnail of Effect of Drought Stress on Tomato cv. Bombino Vale Addition of Fruit and Vegetables View project

The user has requested enhancement of the downloaded file. All in-text references underlined in b... more The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and are linked to publications on ResearchGate, letting you access and read them immediately.

Research paper thumbnail of Effect of different concentration of apple pulp and sugar on the shelf stability of prepared apple leather at ambient temperature

The aim of the study was to evaluate a suitable combination of apple pulp and sucrose solution fo... more The aim of the study was to evaluate a suitable combination of apple pulp and sucrose solution for the preparation of apple leather, stored at ambient temperature. The treatments were T 0 , T 2 , T 3, T 4 and T 5. The samples were wrapped in aluminum foil and then packed in polyethylene bags and evaluation was carried out for total period of 60 days. Physiochemically analysis, acidity, brix 0 , moisture and sensory characteristics of; color, taste, texture and overall acceptability (using Larmond scale) were evaluated at 15 days interval. The moisture content of apple bar was decreased from 16.76 to 11.55 throughout the storage. Maximum increased was observed in T 4 (53.26%) followed by T 5 (34.16%), in compare minimum fall was observed in T 0 (17.65%) followed by T 1 (21.23%). The TSS of apple pulp was 14 brix 0 when sucrose solution was added in different ratio, after drying the TSS of apple bar was increased from 14.41 to 89.26 during storage. Maximum increased was observed T 5 (85.34%) followed by T 3 (84.33%), while lowest raise was observed in T 0 (81.81%) followed by T 1 (82.022%). The pH of apple bar was reduced from 3. 3 to 4.478 for the period of storage. Maximum reduced was perceived in T 5 (47.147%) followed by T 4 (44.410%), in compare minimum fall was observed in T 2 (24.242%) followed by T 3 (31.437%) and T 1 (31.927%) .The titratableacidy of apple bar was increased from 0.16 to 1.39 for the period of storage. Supreme increased was perceived in T 0 (93.69%) and T 2 (89.2%) followed by T 2 (90.605%), while lowest raise was observed in T 4 (65.090%) followed by T 5 (77.61%). The storage intervals had effect on the mean scores for organoleptic assessment. Mean scores of juries for the color of apple bar was reduced from 7.20 to 5. 73 for the period of storage. Supreme decreased was perceived in T 4 (50%) followed by T 4 (33.33%), while lowest fall was observed in T 1 (9.88%) followed by T 0 (10.71%). Mean totals of juries for the taste of apple bar was reduced from 7.83 to 5. 73 for the period of storage. Maximum reduced was detected in T 4 (53.85%) followed by T 5 (42.86%), while lowest fall was observed in T 1 (9.88%) followed by T 0 (13.71%). Mean scores of judges for the texture of apple bar was reduced from 7. 75 to 5.67 for the period of storage. Maximum decreased was perceived in T 5 (53.57%) followed by T 4 (52%), while lowest fall was observed in T 1 (11.43%) followed by T 0 (12.90%). Mean scores of juries for the overall acceptability of apple bar was reduced from 7.54 to 5. 54 throughout the storage. Maximum decreased was perceived in T 5 (50%) and T 4 (50%) followed by T 3 (23.33%), while lowest fall was observed in T 1 (11.43%) followed by T 0 (14.21%). Overall results showed that the treatment T 1 was found most acceptable.

Research paper thumbnail of QUALITY EVALUATION OF OVEN DRIED AND FRESH OYSTER MUSHROOM STORE AT ROOM TEMPERATURE

Research paper thumbnail of Quality Evaluation and Preparation of Apple and Olive Fruit Blended Jam Quality Evaluation and Preparation of Apple and Olive Fruit Blended Jam

The present research work was carried out to investigate the effect of storage and treatment on o... more The present research work was carried out to investigate the effect of storage and treatment on overall quality of the apple olive blended jam, and to develop a suitable combination of olive and apple fruits pulps for jam preparation. Jam prepared from various blends of apple and olive were studied for physico chemical properties such as,% acidity, pH, (TSS), % non-reducing and % reducing sugar and for sensory attributes namely, taste, texture, color and overall acceptability during three months of storage with an interval of fifteen days. Results indicated that titratable acidity was increased from 0.64 to 0.77%, with reduction in pH from 3.57 to 3.40. Non reducing sugar was decreased from 44.57 to 27.52%. On the other hand reducing sugar of all jam samples increased from 16.62 to 30.52%. TSS of jam samples was increased during storage from 69.37 to 70.43 0Brix. Abstract-The present research work was carried out to investigate the effect of storage and treatment on overall quality of the apple olive blended jam, and to develop a suitable combination of olive and apple fruits pulps for jam preparation. Jam prepared from various blends of apple and olive were studied for physico chemical properties such as,% acidity, pH, (TSS), % non-reducing and % reducing sugar and for sensory attributes namely, taste, texture, color and overall acceptability during three months of storage with an interval of fifteen days. Results indicated that titratable acidity was increased from 0.64 to 0.77%, with reduction in pH from 3.57 to 3.40. Non reducing sugar was decreased from 44.57 to 27.52%. On the other hand reducing sugar of all jam samples increased from 16.62 to 30.52%. TSS of jam samples was increased during storage from 69.37 to 70.43 0 Brix. Results regarding sensory properties revealed that the color, texture and taste score rate were decreased during storage period which lowered the acceptability level of the product. It is concluded that storage has considerable (p<0.05) effect on physicochemical and organoleptically properties of apple olive blended jam. It was also concluded that treatment AO 5 were found best suitable combination of apple olive blended jam regarding their physochemical and organoleptic properties.

Research paper thumbnail of Journal of Food Processing & Technology Development and Quality Evaluation of Tamarind Plum Blended Squash During Storage

The achievement was done to study the combination of tamarind plum blended squash for 90 days' in... more The achievement was done to study the combination of tamarind plum blended squash for 90 days' interval at room temperature. Tamarind and plum was added at a combination of 750: 0, 650: 100, 550: 200, 450: 300, 350:400, 250:500, 150:600 and 50:700 represent each treatment. The prepared tamarind plum blended squash was analyzed physio-chemically for TSS, Ascorbic acid, acidity, sugar acid ration, pH, reducing and non-reducing sugar, organoleptically for taste, color, texture and overall acceptability for a total period of 90 days. The result of the statistical analysis showed that treatment and storage interval shows a significant (P<0.05) effect both physio-chemical and organoleptic evaluation. Results also revealed that the decrease occurred in ascorbic acid content from (39.49 mg/100 gm to 27.40 mg/100 gm), titratable acidity (1.09% to 0.98%),non-reducing sugar (44.36% to 21.97%), and sensory evaluation included taste (6.85 to 5.83), color (6.33 to 5.36), flavor (7.54 to 5.75) and overall acceptability (8.03 to 6.14) while increased was found in total soluble solid (48.98°brix to 49.61°brix), sugar-acid ratio (44.94 to 50.79), pH (2.77 to 2.84), reducing sugar (17.21% to 31.23%) during storage. The maximum mean values were observed for TSS is TPS 7 (51.64°brix), ascorbic acid TPS 7 (37.87 mg/ 100 gm), titratable acidityTPS 1 (2.31%), sugar acid ratio TPS 0 (50.55), pH TPS 7 (2.93), reducing sugar TPS 0 (25.32%), non-reducing sugar TPS 4 (37.64%), color TPS 5 (6.70), flavourTPS 5 (7.54), taste TPS 5 (7.00) and overall acceptability TPS 5 (7.76). Among all the treatment TPS 5 was found to be the best. The result revealed that significant (P<0.05) decreased was found in physio-chemical and organoleptic parameter of treatment TPS 5 .

Research paper thumbnail of HJH 2014 01 25 Anchala JH-D-13-00521 SDC1 (1)

Research paper thumbnail of Liver enzymes and risk of cardiovascular disease in the general population: a meta-analysis of prospective cohort studies

Atherosclerosis, 2014

Gamma glutamyltransferase (GGT), alanine aminotransferase (ALT), aspartate aminotransferase (AST)... more Gamma glutamyltransferase (GGT), alanine aminotransferase (ALT), aspartate aminotransferase (AST) and alkaline phosphatase (ALP), commonly used markers of liver dysfunction, have been implicated with risk of cardiovascular disease (CVD). However, the strength and consistency of their associations in the general population have not been reliably quantified. We synthesized available prospective epidemiological data on the associations of baseline levels of GGT, ALT, AST, and ALP with CVD [composite CVD, coronary heart disease (CHD), or stroke outcomes]. Relevant studies were identified in a literature search of MEDLINE, EMBASE, and Web of Science up to December 2013. Pooled relative risks (RRs) with 95% confidence intervals (CIs) were calculated using random effects models. Twenty-nine unique cohort studies with aggregate data on over 1.23 million participants and 20,406 cardiovascular outcomes were included. The pooled fully adjusted RRs (95% CIs) for CVD were 1.23 (1.16-1.29) and 1....

Research paper thumbnail of Poor adherence to cardiovascular medication accounts for~ 9% of all European CVD events

Research paper thumbnail of Using Multivariable Mendelian Randomization to Disentangle the Causal Effects of Lipid Fractions

Research paper thumbnail of Vitamin D, type 2 diabetes and other metabolic outcomes: a systematic review and meta-analysis of prospective studies

Proceedings of the Nutrition Society, 2013

Research paper thumbnail of Hypertension in India

Journal of Hypertension, 2014

Research paper thumbnail of Association of Serum Fetuin-A With Cardiovascular Disease: A Systematic Meta-Analysis

Journal of Hypertension, 2011

Research paper thumbnail of Glycated Hemoglobin Measurement and Prediction of Cardiovascular Disease

JAMA, 2014

The value of measuring levels of glycated hemoglobin (HbA1c) for the prediction of first cardiova... more The value of measuring levels of glycated hemoglobin (HbA1c) for the prediction of first cardiovascular events is uncertain. To determine whether adding information on HbA1c values to conventional cardiovascular risk factors is associated with improvement in prediction of cardiovascular disease (CVD) risk. Analysis of individual-participant data available from 73 prospective studies involving 294,998 participants without a known history of diabetes mellitus or CVD at the baseline assessment. Measures of risk discrimination for CVD outcomes (eg, C-index) and reclassification (eg, net reclassification improvement) of participants across predicted 10-year risk categories of low (&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;5%), intermediate (5% to…

Research paper thumbnail of Effect of Different Antimicrobial Agents on Preservation of Watermelon Pulpy Juice

This research was conducted to study the effect of chemical preservatives such as sodium benzoate... more This research was conducted to study the effect of chemical preservatives such as sodium benzoate, potassium sorbate and potassium metabisulphite individually and in combination on preservation of watermelon pulpy juice, stored (in 250ml plastic bottles) at ambient temperature for the period of three months. The treatments were W (watermelon pulpy juice without preservative), W (0.1% sodium benzoate + 0.1% citric 0 1 acid), W (0.1% potassium sorbate + 0.1% citric acid), W (0.05% sodium benzoate+0.05% potassium sorbate 2 3 + 0.1% citric acid), W (0.05% sodium benzoate+0.05%potassium meta-bisulphite + 0.1% citric acid) and W 4 5 (0.05% potassium sorbate+0.05% potassium meta-bisulphite + 0.1% citric acid). The juice was analyzed physicochemically for parameters such as ascorbic acid, pH, TSS, % acidity, sugar acid ratio , reducing sugar, non-reducing sugar and organoleptically evaluated for color, flavor and overall acceptability. Ascorbic acid decreased from 37.03 to 20.61 mg/100g, pH decreased from 4.77 to 4.32, TSS increased from 14.00 to 15.61° brix, titratable acidity increased from 0.19% to 0.27%, sugar acid ratio decreased from 74.06% to 58.36%, reducing sugar increased from 5.11% to 6.05%, non-reducing sugar decreased from 2.22% to 1.78%, mean score for color decreased from 8.08 to 5.58, flavor decreased from 7.75 to 4.08, and overall acceptability decreased from 7.90 to 3.96 during storage. Sample W and W were comparatively found the best during three months storage, 5 4 statistical analysis indicated that treatments and storage period had a significant (P<0.05) effects on physico-chemical and sensory properties of watermelon pulpy juice.

Research paper thumbnail of QUALITY EVALUATION OF OVEN DRIED AND FRESH OYSTER MUSHROOM STORE AT ROOM TEMPERATURE

Research paper thumbnail of Journal of Food Processing & Technology Development and Quality Evaluation of Tamarind Plum Blended Squash During Storage

The achievement was done to study the combination of tamarind plum blended squash for 90 days' in... more The achievement was done to study the combination of tamarind plum blended squash for 90 days' interval at room temperature. Tamarind and plum was added at a combination of 750: 0, 650: 100, 550: 200, 450: 300, 350:400, 250:500, 150:600 and 50:700 represent each treatment. The prepared tamarind plum blended squash was analyzed physio-chemically for TSS, Ascorbic acid, acidity, sugar acid ration, pH, reducing and non-reducing sugar, organoleptically for taste, color, texture and overall acceptability for a total period of 90 days. The result of the statistical analysis showed that treatment and storage interval shows a significant (P<0.05) effect both physio-chemical and organoleptic evaluation. Results also revealed that the decrease occurred in ascorbic acid content from (39.49 mg/100 gm to 27.40 mg/100 gm), titratable acidity (1.09% to 0.98%),non-reducing sugar (44.36% to 21.97%), and sensory evaluation included taste (6.85 to 5.83), color (6.33 to 5.36), flavor (7.54 to 5.75) and overall acceptability (8.03 to 6.14) while increased was found in total soluble solid (48.98°brix to 49.61°brix), sugar-acid ratio (44.94 to 50.79), pH (2.77 to 2.84), reducing sugar (17.21% to 31.23%) during storage. The maximum mean values were observed for TSS is TPS 7 (51.64°brix), ascorbic acid TPS 7 (37.87 mg/ 100 gm), titratable acidityTPS 1 (2.31%), sugar acid ratio TPS 0 (50.55), pH TPS 7 (2.93), reducing sugar TPS 0 (25.32%), non-reducing sugar TPS 4 (37.64%), color TPS 5 (6.70), flavourTPS 5 (7.54), taste TPS 5 (7.00) and overall acceptability TPS 5 (7.76). Among all the treatment TPS 5 was found to be the best. The result revealed that significant (P<0.05) decreased was found in physio-chemical and organoleptic parameter of treatment TPS 5 .

Research paper thumbnail of Effect of Drought Stress on Tomato cv. Bombino

To study " the effect of drought stress on Tomato (Lycopersicon esculentum) Cv. Bombino " an expe... more To study " the effect of drought stress on Tomato (Lycopersicon esculentum) Cv. Bombino " an experiment was conducted at Institute of Biotechnology and Genetic Engineering, Agricultural University Peshawar. Tomato plants were grown in green house under two different conditions of water availability i.e.-controlled and drought. The parameters studied were relative water content (%), proline content (µmoles) and relative growth rate (weekˉ 1). Drought stress has significant effect on all parameters studied. The relative water content of plant body decline during drought due to less water availability. In controlled environment, the mean value of relative water content was 89.28 while that observed in drought condition was 87.73. Proline was observed on rise due to continuous decrease in water quantity in cell sap. The value of proline content is 4.4 µmoles gˉ 1 fresh weight in controlled condition whereas that the plants in drought condition had 5.8 µmoles gˉ 1 fresh weight. Due to less water, photosynthesis was negatively affected which resulted in less energy production and finally low growth. In controlled condition the relative growth rate weekˉ 1 on fresh weight was 1.37 gm whereas that of plant in drought condition was 0.57 gm.

Research paper thumbnail of Comparative studies on the shelf stability of different types of apple jams

The aim of the study was to evaluate a suitable combination of apple pulp and sucrose solution fo... more The aim of the study was to evaluate a suitable combination of apple pulp and sucrose solution for the preparation of apple jam, stored at ambient temperature. The treatments were T0, T1 and T2. The samples were fill in the bottles and evaluation was carried out for total period of 60 days. Physiochemical analysis, pH, brix, 0 acidity and sensory characteristics of; color, taste, texture and overall acceptability (using Larmond scale) were evaluated at 15 days interval. The TSS of apple pulp was 14 brix 0 when sucrose solution was added in different ratio; The pH of apple jam was increased from 3. 84 to 4.98 for the period of storage. Maximum reduced was perceived in T2 (3.91%), in compare minimum fall was observed in T0 (3.87%). Then TSS of apple jam was increased from 64 to 67.67 during storage. Maximum increased was observed T0 (6.45%), while lowest value was observed in followed by T1 (4.5%). The Titratable acidy of apple jam was increased from 0.2 to 04 for the period of storage. Supreme increased was perceived in T0 (53.33%), while lowest raise was observed in T2 (34.042%). The storage intervals had effect on the mean scores for organolyptic assessment. Mean scores of juries for the color of apple jam was reduced from 6.90 to 6.30 for the period of storage. Supreme decreased was perceived in T2 (22.08%), while lowest fall was observed in T0 (18.75%). Mean totals of juries for the taste of apple jam was reduced from 7.50 to 6. 17 for the period of storage. Maximum reduced was detected in T2 (20%), while lowest fall was observed in T0 (14.29%). Mean scores of judges for the texture of apple jam was reduced from 8 to 6.21 for the period of storage. Maximum decreased was perceived in T0 (24.05%), while lowest fall was observed in T0 (18.52%). Mean scores of juries for the overall acceptability of apple jam was reduced from 8.23 to 8.40 throughout the storage. Maximum decreased was perceived in T5 (50%) and T4 (50%) followed by T2 (25%), while lowest fall was observed in T2 (20.24%). Statistically result was showed that the treatment T0 (Tarnab jam) was found most acceptable in terms of physiochemical and organoleptically.

Research paper thumbnail of Quality Evaluation and Preparation of Apple and Olive Fruit Blended Jam Quality Evaluation and Preparation of Apple and Olive Fruit Blended Jam

The present research work was carried out to investigate the effect of storage and treatment on o... more The present research work was carried out to investigate the effect of storage and treatment on overall quality of the apple olive blended jam, and to develop a suitable combination of olive and apple fruits pulps for jam preparation. Jam prepared from various blends of apple and olive were studied for physico chemical properties such as,% acidity, pH, (TSS), % non-reducing and % reducing sugar and for sensory attributes namely, taste, texture, color and overall acceptability during three months of storage with an interval of fifteen days. Results indicated that titratable acidity was increased from 0.64 to 0.77%, with reduction in pH from 3.57 to 3.40. Non reducing sugar was decreased from 44.57 to 27.52%. On the other hand reducing sugar of all jam samples increased from 16.62 to 30.52%. TSS of jam samples was increased during storage from 69.37 to 70.43 0Brix. Abstract-The present research work was carried out to investigate the effect of storage and treatment on overall quality of the apple olive blended jam, and to develop a suitable combination of olive and apple fruits pulps for jam preparation. Jam prepared from various blends of apple and olive were studied for physico chemical properties such as,% acidity, pH, (TSS), % non-reducing and % reducing sugar and for sensory attributes namely, taste, texture, color and overall acceptability during three months of storage with an interval of fifteen days. Results indicated that titratable acidity was increased from 0.64 to 0.77%, with reduction in pH from 3.57 to 3.40. Non reducing sugar was decreased from 44.57 to 27.52%. On the other hand reducing sugar of all jam samples increased from 16.62 to 30.52%. TSS of jam samples was increased during storage from 69.37 to 70.43 0 Brix. Results regarding sensory properties revealed that the color, texture and taste score rate were decreased during storage period which lowered the acceptability level of the product. It is concluded that storage has considerable (p<0.05) effect on physicochemical and organoleptically properties of apple olive blended jam. It was also concluded that treatment AO 5 were found best suitable combination of apple olive blended jam regarding their physochemical and organoleptic properties.

Research paper thumbnail of Comparative studies on the shelf stability of different types of apple jams Vale Addition of Fruit and Vegetables View project

The user has requested enhancement of the downloaded file. All in-text references underlined in b... more The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and are linked to publications on ResearchGate, letting you access and read them immediately.

Research paper thumbnail of Effect of Drought Stress on Tomato cv. Bombino Vale Addition of Fruit and Vegetables View project

The user has requested enhancement of the downloaded file. All in-text references underlined in b... more The user has requested enhancement of the downloaded file. All in-text references underlined in blue are added to the original document and are linked to publications on ResearchGate, letting you access and read them immediately.

Research paper thumbnail of Effect of different concentration of apple pulp and sugar on the shelf stability of prepared apple leather at ambient temperature

The aim of the study was to evaluate a suitable combination of apple pulp and sucrose solution fo... more The aim of the study was to evaluate a suitable combination of apple pulp and sucrose solution for the preparation of apple leather, stored at ambient temperature. The treatments were T 0 , T 2 , T 3, T 4 and T 5. The samples were wrapped in aluminum foil and then packed in polyethylene bags and evaluation was carried out for total period of 60 days. Physiochemically analysis, acidity, brix 0 , moisture and sensory characteristics of; color, taste, texture and overall acceptability (using Larmond scale) were evaluated at 15 days interval. The moisture content of apple bar was decreased from 16.76 to 11.55 throughout the storage. Maximum increased was observed in T 4 (53.26%) followed by T 5 (34.16%), in compare minimum fall was observed in T 0 (17.65%) followed by T 1 (21.23%). The TSS of apple pulp was 14 brix 0 when sucrose solution was added in different ratio, after drying the TSS of apple bar was increased from 14.41 to 89.26 during storage. Maximum increased was observed T 5 (85.34%) followed by T 3 (84.33%), while lowest raise was observed in T 0 (81.81%) followed by T 1 (82.022%). The pH of apple bar was reduced from 3. 3 to 4.478 for the period of storage. Maximum reduced was perceived in T 5 (47.147%) followed by T 4 (44.410%), in compare minimum fall was observed in T 2 (24.242%) followed by T 3 (31.437%) and T 1 (31.927%) .The titratableacidy of apple bar was increased from 0.16 to 1.39 for the period of storage. Supreme increased was perceived in T 0 (93.69%) and T 2 (89.2%) followed by T 2 (90.605%), while lowest raise was observed in T 4 (65.090%) followed by T 5 (77.61%). The storage intervals had effect on the mean scores for organoleptic assessment. Mean scores of juries for the color of apple bar was reduced from 7.20 to 5. 73 for the period of storage. Supreme decreased was perceived in T 4 (50%) followed by T 4 (33.33%), while lowest fall was observed in T 1 (9.88%) followed by T 0 (10.71%). Mean totals of juries for the taste of apple bar was reduced from 7.83 to 5. 73 for the period of storage. Maximum reduced was detected in T 4 (53.85%) followed by T 5 (42.86%), while lowest fall was observed in T 1 (9.88%) followed by T 0 (13.71%). Mean scores of judges for the texture of apple bar was reduced from 7. 75 to 5.67 for the period of storage. Maximum decreased was perceived in T 5 (53.57%) followed by T 4 (52%), while lowest fall was observed in T 1 (11.43%) followed by T 0 (12.90%). Mean scores of juries for the overall acceptability of apple bar was reduced from 7.54 to 5. 54 throughout the storage. Maximum decreased was perceived in T 5 (50%) and T 4 (50%) followed by T 3 (23.33%), while lowest fall was observed in T 1 (11.43%) followed by T 0 (14.21%). Overall results showed that the treatment T 1 was found most acceptable.

Research paper thumbnail of QUALITY EVALUATION OF OVEN DRIED AND FRESH OYSTER MUSHROOM STORE AT ROOM TEMPERATURE

Research paper thumbnail of Quality Evaluation and Preparation of Apple and Olive Fruit Blended Jam Quality Evaluation and Preparation of Apple and Olive Fruit Blended Jam

The present research work was carried out to investigate the effect of storage and treatment on o... more The present research work was carried out to investigate the effect of storage and treatment on overall quality of the apple olive blended jam, and to develop a suitable combination of olive and apple fruits pulps for jam preparation. Jam prepared from various blends of apple and olive were studied for physico chemical properties such as,% acidity, pH, (TSS), % non-reducing and % reducing sugar and for sensory attributes namely, taste, texture, color and overall acceptability during three months of storage with an interval of fifteen days. Results indicated that titratable acidity was increased from 0.64 to 0.77%, with reduction in pH from 3.57 to 3.40. Non reducing sugar was decreased from 44.57 to 27.52%. On the other hand reducing sugar of all jam samples increased from 16.62 to 30.52%. TSS of jam samples was increased during storage from 69.37 to 70.43 0Brix. Abstract-The present research work was carried out to investigate the effect of storage and treatment on overall quality of the apple olive blended jam, and to develop a suitable combination of olive and apple fruits pulps for jam preparation. Jam prepared from various blends of apple and olive were studied for physico chemical properties such as,% acidity, pH, (TSS), % non-reducing and % reducing sugar and for sensory attributes namely, taste, texture, color and overall acceptability during three months of storage with an interval of fifteen days. Results indicated that titratable acidity was increased from 0.64 to 0.77%, with reduction in pH from 3.57 to 3.40. Non reducing sugar was decreased from 44.57 to 27.52%. On the other hand reducing sugar of all jam samples increased from 16.62 to 30.52%. TSS of jam samples was increased during storage from 69.37 to 70.43 0 Brix. Results regarding sensory properties revealed that the color, texture and taste score rate were decreased during storage period which lowered the acceptability level of the product. It is concluded that storage has considerable (p<0.05) effect on physicochemical and organoleptically properties of apple olive blended jam. It was also concluded that treatment AO 5 were found best suitable combination of apple olive blended jam regarding their physochemical and organoleptic properties.

Research paper thumbnail of Journal of Food Processing & Technology Development and Quality Evaluation of Tamarind Plum Blended Squash During Storage

The achievement was done to study the combination of tamarind plum blended squash for 90 days' in... more The achievement was done to study the combination of tamarind plum blended squash for 90 days' interval at room temperature. Tamarind and plum was added at a combination of 750: 0, 650: 100, 550: 200, 450: 300, 350:400, 250:500, 150:600 and 50:700 represent each treatment. The prepared tamarind plum blended squash was analyzed physio-chemically for TSS, Ascorbic acid, acidity, sugar acid ration, pH, reducing and non-reducing sugar, organoleptically for taste, color, texture and overall acceptability for a total period of 90 days. The result of the statistical analysis showed that treatment and storage interval shows a significant (P<0.05) effect both physio-chemical and organoleptic evaluation. Results also revealed that the decrease occurred in ascorbic acid content from (39.49 mg/100 gm to 27.40 mg/100 gm), titratable acidity (1.09% to 0.98%),non-reducing sugar (44.36% to 21.97%), and sensory evaluation included taste (6.85 to 5.83), color (6.33 to 5.36), flavor (7.54 to 5.75) and overall acceptability (8.03 to 6.14) while increased was found in total soluble solid (48.98°brix to 49.61°brix), sugar-acid ratio (44.94 to 50.79), pH (2.77 to 2.84), reducing sugar (17.21% to 31.23%) during storage. The maximum mean values were observed for TSS is TPS 7 (51.64°brix), ascorbic acid TPS 7 (37.87 mg/ 100 gm), titratable acidityTPS 1 (2.31%), sugar acid ratio TPS 0 (50.55), pH TPS 7 (2.93), reducing sugar TPS 0 (25.32%), non-reducing sugar TPS 4 (37.64%), color TPS 5 (6.70), flavourTPS 5 (7.54), taste TPS 5 (7.00) and overall acceptability TPS 5 (7.76). Among all the treatment TPS 5 was found to be the best. The result revealed that significant (P<0.05) decreased was found in physio-chemical and organoleptic parameter of treatment TPS 5 .

Research paper thumbnail of HJH 2014 01 25 Anchala JH-D-13-00521 SDC1 (1)

Research paper thumbnail of Liver enzymes and risk of cardiovascular disease in the general population: a meta-analysis of prospective cohort studies

Atherosclerosis, 2014

Gamma glutamyltransferase (GGT), alanine aminotransferase (ALT), aspartate aminotransferase (AST)... more Gamma glutamyltransferase (GGT), alanine aminotransferase (ALT), aspartate aminotransferase (AST) and alkaline phosphatase (ALP), commonly used markers of liver dysfunction, have been implicated with risk of cardiovascular disease (CVD). However, the strength and consistency of their associations in the general population have not been reliably quantified. We synthesized available prospective epidemiological data on the associations of baseline levels of GGT, ALT, AST, and ALP with CVD [composite CVD, coronary heart disease (CHD), or stroke outcomes]. Relevant studies were identified in a literature search of MEDLINE, EMBASE, and Web of Science up to December 2013. Pooled relative risks (RRs) with 95% confidence intervals (CIs) were calculated using random effects models. Twenty-nine unique cohort studies with aggregate data on over 1.23 million participants and 20,406 cardiovascular outcomes were included. The pooled fully adjusted RRs (95% CIs) for CVD were 1.23 (1.16-1.29) and 1....

Research paper thumbnail of Poor adherence to cardiovascular medication accounts for~ 9% of all European CVD events

Research paper thumbnail of Using Multivariable Mendelian Randomization to Disentangle the Causal Effects of Lipid Fractions

Research paper thumbnail of Vitamin D, type 2 diabetes and other metabolic outcomes: a systematic review and meta-analysis of prospective studies

Proceedings of the Nutrition Society, 2013

Research paper thumbnail of Hypertension in India

Journal of Hypertension, 2014

Research paper thumbnail of Association of Serum Fetuin-A With Cardiovascular Disease: A Systematic Meta-Analysis

Journal of Hypertension, 2011

Research paper thumbnail of Glycated Hemoglobin Measurement and Prediction of Cardiovascular Disease

JAMA, 2014

The value of measuring levels of glycated hemoglobin (HbA1c) for the prediction of first cardiova... more The value of measuring levels of glycated hemoglobin (HbA1c) for the prediction of first cardiovascular events is uncertain. To determine whether adding information on HbA1c values to conventional cardiovascular risk factors is associated with improvement in prediction of cardiovascular disease (CVD) risk. Analysis of individual-participant data available from 73 prospective studies involving 294,998 participants without a known history of diabetes mellitus or CVD at the baseline assessment. Measures of risk discrimination for CVD outcomes (eg, C-index) and reclassification (eg, net reclassification improvement) of participants across predicted 10-year risk categories of low (&amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;amp;lt;5%), intermediate (5% to…