Mohammad Mahmudur Rahman
Biographic Data
| ID | 7873217 |
|---|---|
| NAME | Mohammad Mahmudur Rahman |
| GIVEN NAMES | Mohammad Mahmudur |
| FAMILY NAME | Rahman |
| SIGNATURE | RAHMAN M M |
| AFFILIATIONS | University of Newcastle Australia |
| ORCID | 0000-0002-3426-5221 |
| VERIFIED | Yes |
| TOTAL WORKS | 5 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 5 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2015 |
| LATEST PUBLICATION YEAR | 2022 |
| H-INDEX | 0 |
Removal of Toxic and Essential Nutrient Elements from Commercial Rice Brands Using Different Washing and Cooking Practices
This study determined the influence of different cooking procedures on the removal of toxic elements (TEs) including arsenic (As), cadmium (Cd), and lead (Pb) along with other nutrient elements from different commercially available rice brands sold in Bangladeshi markets. We observed 33%, 35%, and 27% average removal of As, Cd, and Pb accordingly from rice when cooked with a rice to water ratio of 1:6 after washing 5 times. We also found a signif…
Lifestyle Acquired Immunity, Decentralized Intelligent Infrastructures, and Revised Healthcare Expenditures May Limit Pandemic Catastrophe
Human race has often faced pandemic with substantial number of fatalities. As COVID-19 pandemic reached and endured in every corner on earth, even countries with moderate to strong healthcare support and expenditure seemed to struggle in containing disease transmission and casualties. COVID-19 affected countries have variability in demographic, socioeconomic and life style health indicators. At this context it is important to find out at what ext…
Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in Rice
Use of excess water in cooking of rice is a well-studied short-term arsenic removal technique. However, the outcome on the nutritional content of rice is not well addressed. We determined the benefit of different cooking techniques on arsenic removal and the associated risk of losing the essential elements in rice. Overall, we found 4.5%, 30%, and 44% decrease in the arsenic content of rice when cooked with rice-to-water ratios of 1:3, 1:6 ( p = …
Arsenic and Other Elemental Concentrations in Mushrooms from Bangladesh
Mushroom cultivation has been increasing rapidly in Bangladesh. Arsenic (As) toxicity is widespread in the world and Bangladesh faces the greatest havoc due to this calamity. Rice is the staple food in Bangladesh and among all the crops grown, it is considered to be the main cause of As poisoning to its population after drinking water. Consequently, rice straw, an important growing medium of mushrooms in Bangladesh, is known to have high As conte…
Unraveling Health Risk and Speciation of Arsenic from Groundwater in Rural Areas of Punjab, Pakistan
This study determined the total and speciated arsenic (As) concentrations and other health-related water quality parameters for unraveling the health risk of As from drinking water to humans. Groundwater samples (n = 62) were collected from three previously unexplored rural areas (Chichawatni, Vehari, Rahim Yar Khan) of Punjab in Pakistan. The mean and median As concentrations in groundwater were 37.9 and 12.7 μg·L(-1) (range = 1.5-201 μg·L(-1)).…
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Unraveling Health Risk and Speciation of Arsenic from Groundwater in Rural Areas of Punjab, Pakistan
This study determined the total and speciated arsenic (As) concentrations and other health-related water quality parameters for unraveling the health risk of As from drinking water to humans. Groundwater samples (n = 62) were collected from three previously unexplored rural areas (Chichawatni, Vehari, Rahim Yar Khan) of Punjab in Pakistan. The mean and median As concentrations in groundwater were 37.9 and 12.7 μg·L(-1) (range = 1.5-201 μg·L(-1)).…
Risk and Benefit of Different Cooking Methods on Essential Elements and Arsenic in Rice
Use of excess water in cooking of rice is a well-studied short-term arsenic removal technique. However, the outcome on the nutritional content of rice is not well addressed. We determined the benefit of different cooking techniques on arsenic removal and the associated risk of losing the essential elements in rice. Overall, we found 4.5%, 30%, and 44% decrease in the arsenic content of rice when cooked with rice-to-water ratios of 1:3, 1:6 ( p = …
Arsenic and Other Elemental Concentrations in Mushrooms from Bangladesh
Mushroom cultivation has been increasing rapidly in Bangladesh. Arsenic (As) toxicity is widespread in the world and Bangladesh faces the greatest havoc due to this calamity. Rice is the staple food in Bangladesh and among all the crops grown, it is considered to be the main cause of As poisoning to its population after drinking water. Consequently, rice straw, an important growing medium of mushrooms in Bangladesh, is known to have high As conte…
Lifestyle Acquired Immunity, Decentralized Intelligent Infrastructures, and Revised Healthcare Expenditures May Limit Pandemic Catastrophe
Human race has often faced pandemic with substantial number of fatalities. As COVID-19 pandemic reached and endured in every corner on earth, even countries with moderate to strong healthcare support and expenditure seemed to struggle in containing disease transmission and casualties. COVID-19 affected countries have variability in demographic, socioeconomic and life style health indicators. At this context it is important to find out at what ext…
Removal of Toxic and Essential Nutrient Elements from Commercial Rice Brands Using Different Washing and Cooking Practices
This study determined the influence of different cooking procedures on the removal of toxic elements (TEs) including arsenic (As), cadmium (Cd), and lead (Pb) along with other nutrient elements from different commercially available rice brands sold in Bangladeshi markets. We observed 33%, 35%, and 27% average removal of As, Cd, and Pb accordingly from rice when cooked with a rice to water ratio of 1:6 after washing 5 times. We also found a signif…
Arsenic (4 works) · Biology (4 works) · Chemistry (4 works) · Environmental health (4 works) · Medicine (4 works) · Heavy Metal Exposure and Toxicity (3 works) · Arsenic contamination and mitigation (2 works) · Environmental Science (2 works) · Food Science (2 works) · Geography (2 works)