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Pineapple is widely taken for fresh consumption as well as their flesh and juice are used for preparation of different product in agro-processing industries. For such industrial processes, it is important to have the information of the physical and chemical properties of pineapple. Four varieties of pineapple, eg., Honey...Read More
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An experiment was executed at Sher-e-Bangla Agricultural University, Dhaka, Bangladesh to observe the performance of two exotic edible fig cultivars in Bangladesh. Indian and Egyptian fig cultivars are exploited on the experiment. Both of the fig cultivars performed very well in the climatic condition of...Read More
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An investigation was carried out on white cements for its different strength properties such as setting times and strength for different proportions of aggregates and curing periods. Similar test were performed on gray cement to compare the results. Three different colour of mosaic stones such...Read More
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Water logging started appearing as silent killer to the lives and livelihood of the south west coastal region of Bangladesh. Data were collected through FGD (Focus Group Discussion), KII (key Informant Interview) and questionnaire survey from three water logged villages of three unions of Tala...Read More
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The study is conducted to explore teaching methods, materials, classroom activities and interaction between teacher and learners in secondary level of education in Bangladesh. English language teaching must aim at all four skills i. e. speaking, listening, reading, and writing. A teacher can only transform these four skills to students...Read More
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Bangladesh experienced a rapid decline in fertility by family planning program where contraceptive was considered as one of the control concepts for reducing maternal and child mortality. The aim of this study was to find the current situation of using trends of contraceptive and the...Read More
- Author: Md. Mizanur Rahaman, Farhana Parvin Khan
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- Author: Juthika Sarker, Md. Shahidul Islam
- Page#: 49-54
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- Author: K. M. MD. Golam Rabbani, Kazi Obaidul Awal
- Page#: 137-142
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