Md. Islam N
Alcoholic Beverages in Bangladesh-How Much We Know?
Author(s): Md. Islam N, Ferdous N, Nesha K and Rasker JJMd. Islam N, Ferdous N, Nesha K and Rasker JJ
Objectives: This study was aimed to determine the names and alcohol content or strength of different alcoholic beverages used in different parts of Bangladesh and also to determine contamination with heavy metals and bacteria in some samples. Methods: Eight different types of alcoholic beverages consumed in different parts of Bangladesh were collected and studied in the laboratory of Bangladesh Council of Scientific and Industrial Research (BCSIR). Before sending to the laboratory, samples were stored in a refrigerator at temperature 4-8 degree Celsius. In all samples, strength of ethanol content was studied. Among the samples, Dochuani and Tari was tested for heavy metal, Chubichi and Pochani studied for total viable micro-bacterial contamination. Results: In this study one sample was from Khagrachari (Hilly area).. View More»