http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/11313 2026-04-17T09:11:19Z http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/11358 Rock Brittleness Index of Gneiss Rock Selected From Quarries in Kwara State, Nigeria Agbalajobi Agbalajobi, S.A; Bello, W.A This research examines the brittleness index in some gneiss rock samples collected from four different quarries in Kwara State, Nigeria. The gneiss samples were tested in the laboratory to determine chemical and mineral compositions using X-ray fluorescence (XRF) spectrometer and atomic absorption spectrophotometer (AAS). Schmidt rebound hammer (L type) was used to estimate compressive strength of the rock samples. The average gneiss silica contentis72.1 %. The average uniaxial compressive strength and tensile strength are 138.5 MPa and 5.81 MPa respectively, classified as extremely high and very high strength. The average density of the rock is 2.6 g/cm'. The result of statistical correlation indicates dominant factors (uniaxial compressive strength and density) affecting the brittle nature of the rock samples having high coefficient of correlation. The relationship between the strength parameter, area under the line - Or of the graph falls within the range of 285.78 462. 65MPa. The rock brittleness concept value obtained from the graph was within 96.62 136.68MPa. The brittleness index of the selected quarries serves as a reference for the selection of drill bits and drilling equipment in accordance to the nature of the rock within the basement complex. 2014-01-01T00:00:00Z http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/11355 Studies on the Color Difference (AE) of the Single Jersey Knit Fabric by Different Concentration of NaOH Haque, Faizul; Majumder, S.M.Mahbub-ul-Haque Most of the knitted cotton fabric is scoured and bleached with caustic soda and hydrogen per oxide and dyed with reactive dye. For this reason caustic soda was used for scouring and sumifix yellow 3RS was used for dyeing of cotton fabric. To carry out the experiment 2.5,3.0,3.5 and 4.0 g concentration of NaOH was used to obtain the proper effect. Finally the samples were dried and tested to evaluate the performance. The experiment that was carried out for measuring the color difference with the help of spectrophotometer. To carry out the experiment2.5g/l NaOH was taken as standard and compared with others concentration e.g. 3.0, 3.5 and 4.0 g. It was found that as the concentration of NaOH increases, color difference decreases significantly. However for the economic point of view, best result obtained for 3 and 3.5 g of caustic soda. The experiments are done in Fakir Apparels Limited during my thesis work at 22th may 2012. 2014-01-01T00:00:00Z http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/11354 Processing and Characterization of Ready To Eat Co-Filled Single Screw Extrusion Technology Hossain, Bellal; Huq, Moonmoon Breakfast cereals are very popular, and globally their consumption is growing, thanks to continuous product innovation. The product was elaborated with a rice and maize grit, using the proportion of 40% rice grit and 45% of maize grit including additional functional ingredients. The sample formulation was processed in a single-screw extruder at AHZ Agro Industry Pvt Ltd from 2009 to 2010. The extrusion parameters were set at temperatures of 180°C to 200°C; mixture moisture during processing set at 20%; screw speed set at 180 rpm; feeding rate of 2033gm/minute and circular matrix of 3.5mm. The developed extrusion sample was filled with chocolate cream using injection nozzle. The formulated ingredients were manually collected, dried to a forced air circulation oven dryer. The result of extruded sample showed 6.41g /g water absorption, 44.50%water solubility, and 8.89 expansion values. The bulk density was 0.25 gm/cc and 1,087.44g of instrumental texture evaluation for the sample was obtained. The paste viscosity was 130 Cp at 45 °c was an important attribute to study the functional properties of sample. The aim of this work was to evaluate the operational technological aspects of extrusion ready to eat nutritious snacks obtained with a mix of rice grit, corn grit, cocoa powder and food grade additives, by the analyses of expansion value, water absorption, water solubility, bulk density, viscosity and sensory Proximate values of the extruded cookie byte was 2.5% moisture, 11.6 % fat, 8% protein, 75% carbohydrate 1.7% ash, 1.25% dietary fiber and 475mg Ca in percentile respectively. It can be concluded that the use of rice and maize grit to elaborate extruded cookie byte snacks with good technological properties 2014-01-01T00:00:00Z http://dspace.daffodilvarsity.edu.bd:8080/handle/123456789/11321 An Optimum Architecture for Soa Waheed, Sajjad Service-oriented architecture (SOA) has emerged as a new architecture in the system software development. Web 2.0 would not be able to work if SOA is not structured well. SOA is structured and has better ability of reuse of legacy software and other service components than Web 2.0. This study points out the differences and similarities between the SOA and Web 2.0, looked if a convergence of these two is possible and finally discussed a reference model after studying similar models for SOA. 2014-01-01T00:00:00Z