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ماما چبڑ

ماما چبڑ

اک ہوندا اے ماما چبڑ، اوہنے واہی لئی دو بلد رکھے ہوندے نیں۔ اک دن اوہدے بلد کھل کے راجے دے کھیتاں وچ چلے جاندے نیں تے راجہ اوہناں نوں پھڑ کے بنھ لیندا اے۔ جدوں مامے چبڑ نوں پتہ لگا تاں اوہ اپنے بلد لین گھروں راجے ول ٹردا اے۔

ٹرے جاندے نوں رستے وچ اوہنوں اک شیر ملدا اے۔ شیر اوہدے کولوں پچھدا اے کہ ماما کتھے چلے او؟ اوہ آکھدا اے کہ راجے میرے بلد بنھ لے نیں۔ میں اوہ لین جا رہیا آں۔ شیر اوس نوں آکھدا اے کہ مینوں وی اپنے نال لے چل۔ ماما اوس نوں آکھدا اے کہ میرے کن وچ وڑھ جا۔ شیر مامے دے کن وچ وڑھ جاندا اے۔ ماما جدوں تھوڑا جیہا ہور آگانہہ جاندا اے۔ تاں اوس نوں اک بھونڈ ملدا اے۔ اوہ اوس کولوں پچھدا اے کہ ماما کتھے چلے او؟ ماما اوس نوں شیر والا جواب دیندا اے۔ بھونڈ اوس نوں نال لے جاون دا آکھدا اے ماما اوہنوں وی اپنے کن وچ واڑھ لیندا اے تے راجے دے محل ول سفر شروع کر دیندا اے۔ سفر کردے ہوئے اوس دریا پار کرنا ہوندا اے۔ دریا پچھدا اے کہ ماما کتھے چلے او؟ ماما پہلے والا جواب دیندا اے؟ دریا نال جاون دا آکھدا اے تے ماما اوس نوں اپنے کن اندر واڑھ کے راجے دے محل اپڑ جاندا اے۔

راجے نوں جدوں پتہ لگا کہ ماما اپنے بلد لین آیا اے تاں اوہ اوس نوں بکریاں والے واڑے وچ بند کر دیندا اے۔ رات نوں ماما اپنے کن وچوں شیر نوں کڈھ دا اے جو راجے دیاں ساریاں بکریاں کھا جاندا اے۔ اگلے دن راجہ مامے نوں مرغیاں دے کھڈے وچ بند کر دیندا اے۔ ماما اپنے کن وچوں بھونڈ نوں کڈھ...

Determinants of Factors That Influence Income Smoothing

The aim of this research is to find out the partial and simultaneous influence of firm size, leverage, cash holding, winner/loser and profitability on smoothing in technology sector companies listed on the Indonesia Stock Exchange in 2019-2021. The method in this research uses quantitative methods. The hypothesis in this research was tested using logistic regression analysis using EViews 12 software. The sampling technique used in this research was the Purposive Sampling Technique which produced 11 samples of selected companies over a period of 3 years so that 33 sample units of companies in the technology sector were listed. on the Indonesian Stock Exchange. The results of this research show that the variables firm size, leverage and profitability have a significant effect on income smoothing. Meanwhile, cash holding and winner/loser stock do not have a significant effect on income smoothing. For the results of simultaneous hypothesis testing, firm size, leverage, cash holding, winner/loser stock and profitability have a significant effect on income smoothing. The implication of this research is that companies can first consider the impact before carrying out income smoothing.

Biochemical Changes in Protein and Lipid Fractions of Ultra-High Temperature Treated Milk and Dairy Drinks at Different Stages of Processing and Storage

This study is comprised of five experiments, in the first experiment chemical changes taking place in lipid fraction of pasteurized milk was studied. Raw milk from the same source was at once cooled down to chilling temperature and in second instance it was put on the lab shelf for two hours at ambient temperature and then chilled to same temperature, followed by pasteurization and chilled storage. In the second experiment, samples of UHT milk were tested for chemical characteristics and lipid oxidation. In third experiment, impact of UHT treatment (142oC for 2 sec) and 90 days ambient storage (30-35oC) on protein and amino acid profile of UHT milk and sedimentation was investigated. In fourth experiment, samples of UHT Treated products were stored for 90 days. Transition in antioxidant capacity, vitamin A, E, fatty acid profile was studied. Transition in protein profile, Maillard reaction products and lipid oxidation of flavored UHT treated milk was investigated. In fifth experiment, Samples of mango flavored UHT milk 200 ml pack (475 Nos.) were purchased from the market and stored at ambient temperature for the duration of 90 days. Proteolysis, hydroxyl methyl furfural furosine, Nε-carboxymethyl lysine, FAP, FFA, PV and sensory characteristics were studied at 0, 45 and 90 days of storage. It was observed that chemical characteristics and storage stability of raw milk in the second instance was different from the milk cooled at once. Therefore, it is recommended that milk collection system in the developing countries should be improved to avoid any delay in between milking and chilling of raw milk. The results of the second experiment disclosed that fatty acid and triglyceride profile were not affected till 60 days with a steady increase in lipase activity. Strong correlations between peroxide value and induction period were established. For the anticipation of oxidative stability of UHT milk, induction period can be used. After UHT treatment, β-lactoglobulin, β-lactalbumin, immunoglobulin and serum albumin decreased by 12.1%, 15.4%, 10.6% and 10.2% with no effect on casein fractions. Sedimentation was comprised of 14.9% αs1-casein, 3.42% αs2-casein, 9.88% β-casein, 2.27% κ-casein, 4.36% β-Lactoglobulin, 1.88% β-lactalbumin, 1.84% immunoglobulin and 0.61% Serum Albumin. Out of 80% casein and 20% whey, 38.5% and 8.7% became the part of sedimentation. Tyrosine content of flavored UHT milk increased during the storage. Tyrosine content of flavored UHT milk at 0, 45 and 90 days of storage were 3.5, 6.9 and 15.2 µg tyrosine/ml. HMF content of UHT milk at 0, 45 and 90 days of storage were 1.56, 4.18 and 7.61 (µmol/L). Furosine content of flavored UHT milk at 0, 45 and 90 days of storage intervals were 278, 392 and 561 mg/100g protein.
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