Parveez Ahmad Para

Pattern of Suppressed Immune Response to AIDS Infection: A Review

In AIDS patients, the main opportunistic infections are related to intracellular agents like P. carinii, cytomegalovirus, C. albicans, M. tuberculosis and criptosporidium. As in HIV infection, memory B lymphocytes keep functioning, antibodies are produced and the protection mechanism against extracellular agents does not experience large scale damage. However, this lack of greater susceptibility to extracellular bacterial infections observed in AIDS patients is observed in adults where the repertory of B-cell produced antibodies depending on T-cells had already formed prior to HIV infection. In infected children, as the alteration of TCD4+ cell functioning is premature, cellular cooperation is damaged with abnormalities also occurring in the synthesis of antibodies. Infections by extracellular bacteria are common in HIV-infected children.

Bhanja Virus: A Review on Virology and Public Health Issues

The Bhanja virus was first discovered in a tick (Haemaphysalis intermedia) and is a tick-borne Phlebov irus recovered from a paralyzed goat in Bhanjanagar, India in 1954.[1] Bhanja virus in humans was first documented in 1974 when Charles Calisher who was himself contracted while working with the virus.[2] His symptoms included mild aching in muscles and joints, moderate headache and photophobia. The Bhanja virus is a member of the family Bunyaviridae and Bhanja virus serocomplex.[1]

Cryptosporidiosis: A Review on the Protozoan Zoonotic Infection of Public Health Importance

Cryptosporidiosis is a zoonotic disease caused by a protozoa Cryptosporidia species characterized by enterocolitis and diarrhea in man. Cryptosporidium parvum, C. muris, C. bovis and C. agni are the 4 species occurring in man and many other mammals like rat, mouse, cattle, sheep, goat, dog, cat, pig, monkey and deer. C. parvum is considered to be a serious human and animal pathogen.

Evaluation of black bean flour as enrobing material on the quality characteristics of chicken nuggets

The present study was undertaken to evaluate physico-chemical properties, viz., pH, cooking yield (%), moisture (%), crude protein (%), ether extract (%), ash (%), crude fiber (%), moisture-protein ratio, and coating thickness (cm), and sensory attributes, viz., colour and appearance, flavour, juiciness, texture, and overall acceptability of chicken nuggets enrobed with Black beanflour at two different concentrations in the batter mix, viz., 25% w/w (Batter mix-I) and 35% w/w (Batter mix-II). Enrobing of nuggets with Black bean flour significantly (p<0.05) increased the coating thickness, cooking yield, crude protein, ether extract, ash and crude fiber content of nuggets as the level of flour increased from 25% to 35% in the batter mix, whereas, pH and moisture protein ratio decreased significantly (p<0.05). Enrobing of nuggets with batter containing 25% level of black bean flour resulted in higher scores for almost all the sensory attributes viz., colour and appearance, flavour, texture, juiciness and overall acceptability. Enrobing of nuggets with two different levels of black bean flour revealed a significant (p<0.05) effect on the sensory scores; colour and appearance, flavour, texture and overall acceptability and a non-significant effect on juiciness. Enrobing of nuggets with black bean flour at 25% (w/w) concentration used in the batter mix was found optimum and had better efficacy in terms of improving some physico-chemical characteristics and sensory attributes.