Forestry And Environmental Science, SUST, Sylhet

Forestry And Environmental Science, SUST

2009-06-21T18:35:00.000-07:00

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dept. photo

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Join Yahoo Group

Yahoo group have been created for the students and teachers of Forestry and Environmental Science.

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FES of SUST, Join?

A platform for the students and teachers of FES where we can discuss, share us with each other.

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Face Group for sixth Batch students of FES,SUST,Sylhet.

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Face group 4 All the teachers & Students of FES,SUST.

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Video : Example of how Oil Spills effect in Mangrove forests.

Maldives cabinet meeting held under water to aware climate change impact.

Tanvir

2009-06-14T14:59:00.000-07:00

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Farzana Joarder

2009-06-14T14:40:00.000-07:00

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2009-06-14T13:05:00.000-07:00

PLACES OF TOURIST ATTRACTIONS

1. Cox's Bazar, Beach	10. Rangamati
2. Sundarbans	11. Parliament House
3. Ganges, River	( Miracle Building of Bangladesh)
4. Haripur Oil Field	12. Chandraghona
5. Sagardari	13. Ramu (Buddhist village)
6. National Memorial	14. Jointapur's Rajbari
7. Trisal	15. Shilaidaha Kuthibari,
8. Bayazid Bostami	(Kustia)
9. Gandhi Asram	16. Shahjadpur Kutibari
	Click for More tourist spot

FAIR & FESTIVALS OF BANGLADESH

1. Baishakhi Mela	8. Durga Puja
2. Victory Day-(16 December )	9. Christmas
3. Mother Language Day	10. Rabindra & Nazrul Jayanti
4. Eid-e-Miladunnabi	11. First Day of Bangla Year
5. Eid-ul-Fitr	12. Independence Day
6. Eid-ul-Azha	(26th March)
7. Muharram	13. Langalbandh Mela

Click for More Fair & Festivals

ISLAND

1. St. Martins Island (coral island)

2. Moheshkhali Island

3. Sonadia Island

4. Nijhum Island

5. Cheera Island

6. Dublar Char (Island)

ARCHAEOLOGICAL SITES IN BANGLADESH

1. Kantanagar Temple, Dinajpur
2. Sonargaon
3. Shait-Gumbad Mosque, Bagherhat (Sixty Dome Mosque)
4. Lalbagh Fort
5. Mainamati
6. Mahasthangarh (the earliest urban archaeological site)
7. Sri Chaitanya Temple
8. Sitakunda (Chandranath Hindu Temple)
9. Somapura Mahaviha in Paharpur (best known Buddhist vihara in south asia)

RESORTS

1. PAKSHI Resort (Pakshi, Ishurdi, Pabna)

2. Jamuna Resort

3. Lawachara Forest & Resort

4. Panigram Resort (Jessore District )

5. Nazimgarh Resort (Nazimgarh, Khadimnagar, Sylhet)

6. Uni Resort (Cox's Bazar)

7. Padma Resort

8. Nitol Bay Resort (Cox's Bazar)

9. Zastat Holiday Resort (Zakariya City, Khadim Nagar, Shylet)

10. Paradise Resort (Cox's Bazar)

11. Quantum Meditation Resort

12. Nawab Palace at ROYAL RESORT , Dhanbari, Tangail

13. Nilgiri Resort, Bandorban

14. Blue Marine resort

15. Meghna Village Resort (1 kilometer from Meghna Bridge)

16. Nilima Resort (CoxBazar )

17. Coral Blue Resort (st-martin's, teknuf, cox's bazar)

18. Tea Resort

HILL TRACTS

1. The Hill Districts (world of panoramic beauty)

2. Bandorban

3. Rangamati (a part of the Chittagong Hill Tracts)

4. Srimangol (also famouse for largest tea garden)

5. Tribal villages (srimangal)

6. Chittagong Hilltracts

TEA ESTATE

1. Tea Estate (SYLHET)

2. Laakatoorah tea estate

3. Khadim tea estates (Sylhet, Bangladesh)

WILD LIFE SANCTUARIES

1. Rema-Kalenga wildlife sanctuary ( the largest remnant of upland natural forest in the country)

2. Char Kukri-Mukri Wildlife Sanctuary (Bola District)

3. Sundarban Wildlife Sanctuary

4. Pablakhali Wildlife Sanctuary (Chittagong Hill Tracts)

5. Chunati Wildlife Sanctuary (Chittagong)

MANGROVE FOREST

1. Sundarban (Also Declared as a UNESCO world heritage site)

BRIDGE IN BANGLADESH

1. Jamuna Bridge (Dhaka-Shirajgonj High Road)

2. Lalan Shah & Hardinge Bridge

3. Shah Amanat Bridge (Chittagong, Bangladesh)

4. Rupsha Bridge, Khulna

5. Kean Bridge - Sylhet

6. Bhairab Bridge

7. Zia Uddayan (Bridge) (Dhaka, Bangladesh)

8. Rangamati Bridge

2009-06-12T18:21:00.000-07:00

Global Warming

2009-06-11T18:44:00.000-07:00

Global warming

Global mean surface temperature anomaly relative to 1961–1990

Mean surface temperature anomalies during the period 1999 to 2008 with respect to the average temperatures from 1940 to 1980

Global warming is the increase in the average temperature of the Earth's near-surface air and oceans since the mid-20th century and its projected continuation. Global surface temperature increased 0.74 ± 0.18 °C (1.33 ± 0.32 °F) during the last century. The Intergovernmental Panel on Climate Change (IPCC) concludes that increasing greenhouse gas concentrations resulting from human activity such as fossil fuel burning and deforestation are responsible for most of the observed temperature increase since the middle of the 20th century.The IPCC also concludes that natural phenomena such as solar variation and volcanoes produced most of the warming from pre-industrial times to 1950 and had a small cooling effect afterward.These basic conclusions have been endorsed by more than 40 scientific societies and academies of science,including all of the national academies of science of the major industrialized countries.

Climate model projections summarized in the latest IPCC report indicate that global surface temperature will probably rise a further 1.1 to 6.4 °C (2.0 to 11.5 °F) during the twenty-first century.^[1] The uncertainty in this estimate arises from the use of models with differing sensitivity to greenhouse gas concentrations and the use of differing estimates of future greenhouse gas emissions. Some other uncertainties include how warming and related changes will vary from region to region around the globe. Most studies focus on the period up to 2100. However, warming is expected to continue beyond 2100 even if emissions stop, because of the large heat capacity of the oceans and the long lifetime of carbon dioxide in the atmosphere.

Increasing global temperature will cause sea levels to rise and will change the amount and pattern of precipitation, probably including expansion of subtropical deserts.The continuing retreat of glaciers, permafrost and sea ice is expected, with the Arctic region being particularly affected. Other likely effects include shrinkage of the Amazon rainforest and Boreal forests, increases in the intensity of extreme weather events, species extinctions and changes in agricultural yields.

Political and public debate continues regarding what actions (if any) to take in response to global warming. The available options are mitigation to reduce further emissions; adaptation to reduce the damage caused by warming; and, more speculatively, geoengineering to reverse global warming. Most national governments have signed and ratified the Kyoto Protocol aimed at reducing greenhouse gas emissions.

Neem

2009-06-11T18:14:00.000-07:00

Remote Sensing:

a. GPS

b. GPS in Forestry

c. GIS

d. Radar & Satellite

e. Remote Sensing in Forestry

Know About Neem, Neem tree, Neem products click below

Neem

Law of Environment

2009-06-10T18:56:00.000-07:00

Environmental Laws legal measures for the conservation and protection of the environment and ecology. These laws lay down the rights and duties of citizens and public agencies in consonance with the global call for a healthy environment.
Environmental laws existed in the country right from the 19th century, although they remained either unenforced to a large extent or were vaguely known to the people and the responsible public agencies. The prevailing traditional practices were not conducive to environmental protection or conservation of resources. Some laws have also become redundant, as the conditions for which these were enacted do not exist any longer.
In 1989, the Ministry of Environment and Forest was established to address environment-related issues. The government drafted a national conservation strategy, adopted the national environment policy of 1992, and revised the old law by enacting the Bangladesh Environment Conservation Act, 1995. The Department of Environment was also restructured. The national environment management action plan (NEMAP) has also been finalised and is being implemented. A study shows that there are about 185 laws that have either a direct or an indirect bearing on the environment.
A law was enacted in 1974 to control pollution of water. That law was replaced by an ordinance in 1977. The concern for water subsequently became a concern for management of the environment and this led to the Environment Conservation Act of 1995. Conservation as it has been defined in the Act of 1995, would require qualitative and quantitative improvement of different components of the environment and prevention of their degradation. Environment, as has been defined in the Act, includes water, air, land and other physical properties and the interrelationships which exists among them and between them, and human beings, other living beings, plants and micro-organisms.
The Act has also given operational definitions of 'eco-systems', 'pollution', 'waste', and 'hazardous substance'; previously such definitions did not exist in the legal regime. This act has given the Director General of the Department of Environment all the authority needed to deal with matters connected with protection of the environment. The act sought to address emission from vehicles, an environmental offence that was addressed in the Motor Vehicles Ordinance of 1983. The provision for punishment makes the implementation of this act rather difficult as that requires exercise of magisterial power. Under Section 12 of the Act, no industrial unit shall be established and no industrial project adopted without obtaining environmental clearance from the Director General of the Department of Environment. Prior to that, adoption of pollution fighting devices for industries was binding for the industries by virtue of a notification of the Ministry of Local Government, Rural Development and Co-operatives. With the subsequent adoption of the Environment Conservation Rules of 1997 some progress has been made with regard to the effective implementation of the act.
The Act of 1995 also empowered the government to declare an area to be an 'ecologically critical area' (ECA) if its eco-system appears to be under serious threats of degradation or is degraded. The Ministry of Environment and Forests has already declared seven areas as critical. These are the Sundarbans, Cox's Bazar-Teknaf sea beach, St. Martin's Island, Shonadia Island, Hakaluki Haor, Tanguar Haor, and Marzat Oxbow Lake. In these ECAs, a ban has been imposed on some activities that include felling or extracting trees; hunting and poaching of wild animals; catching or collection of snails, coral, turtles, and other creatures; any activities that may threaten the habitat of flora and fauna; activities likely to destroy or alter the natural characteristics of the soil and water; establishment of industries that may pollute soil, water, air and/or create noise pollution; and any other activity that may be harmful for fish and aquatic life.
The Forest Act, 1927 covers forests and forest management. Availability of forest land in Bangladesh is one of the lowest in the world. Between the 18th and the middle of the 19th century, different parts of Indian forests were subjected to exploitation on a huge scale under the rule of the English east india company and, later, the British government. Forest areas shrank during British rule because of the extension of agriculture. The Sundarbans alone shrank by about 1000 sq miles.
By 1864, the conservation of forests in Bengal began with the appointment of a conservator of forests. The first notification reserving forests came on 14 December 1864. By 1872, about 60,000 sq miles of forests were demarcated as reserved forests in Bengal, Bihar, Orissa and Assam.
The Agricultural and Sanitary Improvement Act, 1920 was enacted to consolidate and amend the law relating to the construction of drainage and other works in certain areas. The Agricultural Pests Ordinance, 1962 was promulgated to prevent the spread of agricultural pests in Bangladesh This law empowered the government to prohibit the employment of any method of cultivation that would spread agricultural pests either generally or with respect to any particular crops. With the same objective the government may also prohibit the transport or sale of any infested crop. The Agricultural Pesticides Ordinance, 1971 aimed to regulate the import, manufacture, sale, distribution and use of pesticides.
The Protection and Conservation of Fish Act, 1950 was adopted to provide for the conservation of fish resources. Under this law the government may for a specified period prohibit the catching, carrying, transporting, offering or exposing or possession for sale or barter of fishes below the prescribed size of any prescribed species throughout Bangladesh or any part thereof.
The Marine Fisheries Ordinance, 1983 covers the territorial waters and economic zone of Bangladesh as declared by the government under the Territorial Waters Maritime Zones Act, 1974, and any other marine waters over which it has, or claims to have, jurisdiction under law with respect to the management, conservation and development of the marine living resources. This law has authorised the government to specify the types, classes and number of fishing vessels that can be deployed in Bangladesh waters having regard to the requirement of fisheries management and development plans. Under Section 28 of the Ordinance the government may declare any area of Bangladesh waters and an adjacent or surrounding land to be a marine reserve.
The Bangladesh Wild Life (Preservation) Order, 1973 deals with game and protected animals. While game animals can be hunted, killed, or captured only subject to the terms and conditions of permits, issued by the relevant authority, protected animals cannot be hunted, killed or captured except for protecting life, crops or livestock. Health and the environment are the concern of a series of acts including the Smoke Nuisances Act, 1905, Juvenile Smoking Act, 1919, Prohibition of Smoking in Show Houses Act, 1952, Brick Burning Act, 1989, Pure Food Ordinance, 1959, Public Parks Act, 1904, and Undesirable Advertisement Control Act, 1952.
Under the Smoke Nuisances Act, 1905, the government may prohibit within any specified area (a) the erection or use of any specified class of brick tile or lime kilns; (b) clamps for making bricks, or the erection or use of furnaces; (c) the smelting of ores or minerals, or the casting, puddling or rolling of iron or other metals, or the conversion of pig iron into wrought iron; (d) the manufacture of coke in ovens or with special appliances; (e) the making of coke without ovens or special appliances. If smoke is emitted from any furnace in greater density, or at a lower altitude, or for a longer time than is permitted by the rules made under this Act, the owner of the furnace shall be liable to a fine which may extend, on a first conviction, to taka 50, on a second conviction to taka 100, and on any subsequent conviction to taka 200. For the enforcement of this law, provision has been made for constituting a commission and appointing a chief inspector of smoke nuisance and assistant inspectors.
The Brick Burning (Control) Act, 1989 requires a licence from the district commissioner for brick burning. The use of any plant in a brick kiln has been prohibited, and any violation may lead to cancellation of the licence, in addition to a fine of fifty thousand taka or six months imprisonment.
The Pure Food Ordinance, 1959 covers food and food related matters. Food means any article used as food or drink for human consumption, other than water or any drug, and includes ice and aerated water and (a) any substance which is intended for use in the composition or preparation of food, (b) any flavouring matter or any spice or condiment and (c) any colouring matter intended for use in food. Section 6 of the ordinance prohibits trade in adulterated food. Section 19 states that no person shall publish or cause to be published an advertisement which is calculated to mislead the public as to the nature, substance or quality of an article of food.
This ordinance aims to prevent spread of diseases and states that no person suffering from leprosy, tuberculosis or any other disease which may be notified by the government in this behalf, shall manufacture or sell any article of food, or wilfully touch any such article which is for sale by any other person. One striking aspect of the ordinance is that it recognises the people's right to question the standard of goods. In other words, consumers have a standing under the ordinance which states that a person who has purchased any article of food shall, on payment of a prescribed fee, be entitled to have a sample of such an article analysed or otherwise examined by the public analyst appointed for the area in which the purchase was made, and to receive from such a public analyst a certificate in the form provided in the schedule, specifying the result of the analysis or examination.
The Public Parks Act, 1904 applies to any designated public park or garden. It empowers the government to make rules for the management and preservation of any park, and for regulating the use thereof by the public. Such rules may prohibit plucking or gathering of anything growing in the park, breaking trees, branches or plants, cutting names or marks on trees, disfiguring buildings, furniture or monuments, removing or disfiguring labels or marks attached to trees or plants. However, such rules are yet to be formulated for ensuring more open spaces for city dwellers.
The Undesirable Advertisement Control Act, 1952 shall cover any notice, sign, visible representation, announcement, bill, handbill, circular or pamphlet, whether pictorial or otherwise. This Act prohibits any advertisement for the treatment of any venereal disease, sexual disorder, irregularity of menstruation or any other prescribed disease, infirmity or abnormality, or offer to prescribe any remedy there of or give or offer to give any advice in connection with the treatment thereof.
Bangladesh is a signatory to as many as twenty international conventions, treaties, and protocols in connection with the conservation and protection of environment and ecology. Some of them have been ratified. But there are some others which are yet to be ratified. [S Rizwana Hasan]

Ten Tips

2009-06-09T11:55:00.000-07:00

Ten Tips for Writing Effective Cover Letters

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A creative, well-written cover letter is often the best way to make your resume stand out from the endless sea of applicants and find its way.

Here are 10 simple tips to help your cover letter wow!

Make yourself stand out: Get the competitive edge by writing a cover letter that focuses on your unique and exceptional qualities. What makes you an ideal candidate? Be strategic, persuasive, and concise.
Target the right person: Sending your letter to the proper person can make all the difference. Avoid generic addresses such as? To whom it may concern? Or? Dear Sir or Madam? Instead, call the company and find out the name and title of the person who does the hiring for the job that in which you're interested. Remember to ask for the correct spelling of his or her name.
Stay simple: Keep your cover letter brief. Never send a letter that is more than a page in length; half a page is ideal. Be sure to use clear, professional language while steering away from buzzwords, acronyms, jargon, or anything overly personal.
Make it shine: The overall visual impression of your cover letter can be just as important as what's written on it. Make sure to use crisp, quality stationery. Match the style of copy on your cover letter with the style of your resume. Stick with one font and avoid solid walls of text that make the reader's eyes bounce right off the page. Break your text into digestible morsels with lots of white space.
Be an attention getter: Don't waste your first paragraph by writing a dull introduction. Grab the employer's attention from the start by pointing out how you can make a difference in a way no other candidate can. Keep in mind that you have only about one to two seconds to get your initial point across before the reader moves on to the next letter.
Sell yourself: Don't expect to wow a prospective employer with a lengthy checklist of past accomplishments and titles. Instead, position your accomplishments in terms of how you could bring the same benefits to their company. Your cover letter needs to answer the question? What's in it for my company?? Clarify how your expertise will benefit them directly.
Hire a proofreader: Never underestimate the negative effect of bad writing, which can greatly hurt your chances of landing a new position. Invest in your career by hiring a professional writer or editor to check your cover letter for spelling, grammar, and overall readability.
Avoid exaggeration: There's nowhere to hide when you finally land an interview and the prospective employer wants to know what you meant by? Best in the world? Avoid saying anything that sounds like hyperbole, which can project the wrong image and damage your credibility. And remember never to speak poorly of former employers or coworkers.
Close encounters: Don't depend on the employer to take action. Request an interview and tell the employer when you will follow up to arrange it.
Don't forget the follow-up: After sending in your cover letter and resume, it's imperative that you follow up. You'll greatly increase your chances of getting an interview if you call the employer directly after writing, rather than just sitting back and waiting for a call.
Home

2009-06-09T11:52:00.002-07:00

Cover Letter Writings

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A cover letter introduces you and your resume to a prospective employer. In it, you state what type of position you're seeking, and explain how your particular mix of skills and experiences would match with the employer's needs. At the end of the letter, you request an interview.

Cover letters are important whether you're sending a mass mailing or responding to an advertisement. They give employers a context for your resume, clarify why you're specifically interested in their organization, and allow them a glance of your writing ability and style. Because you may be evaluated on form as well as content, aim for a letter that is organized, grammatically correct, and error free. The tone of your letter should be polite yet assertive. Write letters in a standard business format.

Get your reader's attention and identify why you are writing in the first paragraph. It is wise to keep your letter to one page. Use the same bond paper and laser-quality print as your resume. Personally sign each letter.

2009-06-09T11:49:00.000-07:00

Sample Résumé

Experienced Level Resume:

Mohammad Aslam Khan
Contact : C/o Abdullajh Hasan, House #34, Lane No. 5/A, Dhaka-8600
Tel.: 0441-123456 (office) 0441-123456 (res.), Cell: 017123456
E-mail: mailto:azzzz@yahoo.com

Career Summary

Accountant with more than 8 years of Finance and Accounting experience. Expertise in preparing financial statements, monitoring daily cash transactions, developing annual budgets, and recording all financial activities. A remarkable experience of working in accounts department in different international funded projects.

Professional Experiences

US funded Dhaka- Sylhet Major Roads Project. Roads & Highways Office Dhaka.

Project Accountant: (July, 2001 to till now)

Supervising the accounting procedure of the organization.
Developing, Controlling, implementing and monitoring the project's accounts.
Budgeting monitoring and controlling.
Controlling the procurement and disbursement procedure.
Reporting the accounting information to the Cameroon Embassy at Dhaka as well as to the parent organization (AZSS) in Kampala.
Maintaining an effective relationship with the liaison offices as well as the clients.

USWE Supported Project: Sustainable Environment Management Program (SEMP) Component 4.4.3

Account Assistants and Admin: (August 2000 to July 2001)

Assisted Accounting Manager in daily financial processing, including monitoring of payroll data, cash receipts, billing, disbursements, expense accounting, and deposits. Developed policies and procedures for fiscal management.
Managed regular accounting records.
Maintained an effective monitoring in the accounting system.
Controlled the salary disbursement and inventory management (Physical investigation).
Maintained progress report of the project.
Oversaw the Internal Auditing process.
Rectified the special requirement of the project director.

Britain Urban Water & Sanitation Project (UWASP) Project Management Unit PMU

Assistant Accountant (February 1998 to December, 1999)

Assisted the senior accounts positions.
Maintained the projects account.
Co-coordinated NGO activities, meeting, training and other campaign program.
Ensured the logistic support system.
Prepared monthly accounting report.
Controlled and monitored cash disbursement and recipe system.

Education

CMA (part 2 completed), Institute of Cost Management of Bangladesh, Dhaka
Masters in Commerce (Management), National University, Bangladesh 1996 (2nd Class)
Bachelors in Commerce 1994 (2nd Class)

Seminars/Training Attended

Accounting workshop for all CIDA Decentralized accounting personnel organized by The Royal Saudi Embassy, Dhaka (7 day training - June 2004)
Daily financial control systems-organized by CIMA (USASP) PMU Dhaka (3 day training – January 2004)
HTW care taker training organized by CIMA (USASP) PMU Dhaka (3 day training – August 2003)

Language

English – Well versed in both written and spoken English
Bengali – Mother tongue

Computer Literacy

Familiar with MS Word, MS Excel and computerized Accounting software Navision, e-mail and Internet operations.

Extra Curricular Activities

I participated in the 5th National Scouts Jamboree 1995-96 Mouchak, Gazipur, Dhaka
I had been involved in the Social Development Organization named “YOUNG Learners Society” (Center for education, cultural, sports, science and socio-economic development)
I had been involved in the CIMA funded Project Staff Welfare Association (Recreations Center for Five CIMA Projects employee) as a Treasurer

Personal Information

Date of birth: 5th November, 1976
Nationality: Bangladeshi by birth
Marital status: Single

References

Mr. AK . Azad
Chief Accountant
Ministry of Commerce
Road # 12, House # 14, Gulshan-2, Dhaka 1212
Phone: 812345, 812345

Mr. M A Aziz
Country Representative
Links Canada
Gulshan-2, Dhaka 1212
Phone: 02-9812345
Mobile: 017412345

Entry Level Resume:

Muhammad Rasel Ferdous
19/E Avoy Das Lane, Tikatuly, Dhaka.
Ph: 7175873, Mob: 0173034995, E-mail: mailto:rasefldf@hotmail.com

Career Objective

To serve in a responsible administrative position at a well-structured organization and successfully apply acquired managerial and interpersonal skills to enhance organizational efficiencies.

Education

Dhaka University , Dhaka 2004
MBA Major - Management CGPA 3.51

National University , Gazipur 2000
M.Com, Management Second Division

National University , Gazipur 1999
B.Com (Honors), Management Second Division

School & College, Dhaka Board 1995
H.S.C Science Group First Division

Boy's High School Dhaka Board. 1993
S.S.C Science Group First Division

Personal Details

Father's Name: Dr. Muhammad Mobarak Hossain
Mother's Name: Dr. Sajeda begum
Permanent Address: Vill-Chariani, Post- Nsirkote, Thana-Hajigong, Chandpur
Date of Birth: 07/12/78

Interests

Cricket, Traveling, Reading Novels

Achievements

Awarded as best sportsman of Management Department for the year 2003

Language Competency

Bangla- Mother tongue
English- Fluent both in speaking and writing

Computer Skills

Microsoft Word, Microsoft Excel, Microsoft Power Point, Outlook Express

2009-06-09T11:48:00.002-07:00

Making distinctive Résumé

Click for Sample Résumé Résumé Writing Tips

A quality resume is the crucial first step to obtain an interview. The following are some of the tips, which can help you to make your Resume attractive and informative.

Be concise:

While the length will vary depending on your education and working career, each section should only contain important highlights, accomplishments and skills. A common mistake committed is the inclusion of too much information in the hope that more is better, when in reality; the only purpose that it serves is that it makes the resume difficult to read. As a general rule, you should try to keep the resume to one page. Focus only on your last 2 positions if you have been with different companies or the last 10 years if you have been with the same company, in specific terms. Remember, the goal of the resume is to grab the reader's attention and not to tell your entire story. That is what the interview is for.

Provide exact dates:

From the employer's perspective, this is one of the most crucial aspects of the resume! At a glance, it quickly shows an applicant's job history and work "stability" and can be a major or even the sole deciding factor in a resume. Unfortunately, however, so very often, the importance of this crucial part of the resume is underestimated and dates are shown in the broadest of terms, showing the year only. Professional experience and research has shown that when a candidate uses this type of dating format, at least 50% of the time, there was probably some sort of an employment gap - especially, if the person has held several jobs over a relatively short period of time or number of years. When a resume is created in this way, it is usually met with initial concern by the employer! Employers are aware of this tactic and in many instances, they perceive it as deliberate deception and unfortunately, the candidate is not considered further. Do not let this happen to you! Remember, the month and the year as a rule should always be included for the 2 most recent positions held (if different companies) or 10 years (if with the same company). If you have had a longer working career, it is all right to list jobs beyond the 10 year mark by years only and in "general terms" to conserve space on the resume. Keep in mind - If an employer has a specific question about the dates of these positions, they will ask for details and so it is a good idea to try and have the exact dates available, if needed! Likewise, in nearly all cases, if an employment gap does exist and it is made apparent, the prospective employer will usually give the candidate the opportunity to explain the reason (if they are concerned) during the interview. Bottom Line - It says, "You want to be up-front and honest" (traits of a good future employee).

Be truthful:

Keep in mind that any or even all the information contained in your resume or application will probably be compared and verified. In today's business world, most companies actually check employment references and employment history and most will even go as far as requesting permission to perform a thorough background check. For this reason, it is strongly suggested that all of the information on your resume be accurate.

Be neat and accurate:

This is one of the important aspects in every resume. After all, first impressions are everything! If your resume is sloppy and contains spelling errors, what does this say about you as a future employee? Is this how you want to be perceived doing the job? Of course, not! There is no excuse for a resume that is far from perfect. Even if you have the resume prepared professionally, it is your responsibility to proofread it after completion to ensure that it is perfect before sending it out.

2009-06-09T11:48:00.001-07:00

Making distinctive Résumé

Click for Sample Résumé Résumé Writing Tips

A quality resume is the crucial first step to obtain an interview. The following are some of the tips, which can help you to make your Resume attractive and informative.

Be concise:

Provide exact dates:

Be truthful:

Be neat and accurate:

2009-06-09T11:47:00.001-07:00

Are you ready with your CV?

CV or Curriculum vitae or Bio-data is the primary thing you need to do a job. If the CV is not well-prepared, the employer may not call the applicant for interview. So it is really important to create the CV with your complete information. Your CV is the entire identification of you. The employer possibly will recognize you by seeing your CV at a glance if it contains any eye-catching theme. So be careful in making your CV.

Title: Give a title at first of the CV. Mention your full name here. You can write your name in capital letter with larger font and make it bold for highlighting it. Then write your current address, contact number and E-mail address.

Career objective: In this segment reveal your thought regarding your career. Express shortly your skills related with the job advertisement. If you are interested in part-time job, mention it here.

Career summary: Describe your previous job sector (if you have any) and experiences here. Mention the organization name, your designation, duration of the job, your responsibility and special achievement serially. Note down your most recent experience at first and then the others in sequence.

Educational qualification: Declare your educational abilities here. At first mention your latest qualification and then the others in sequence. Write down the name of your course or degree (SSC, HSC, BBA, MBA and so on), duration of the course, intuition name, board name and passing year.

Other skills: In this part, state your other significant skills and qualities. Mark here your necessary advertisements, certificates, language skill, computer literacy, your strength or plus point and so on.

Personal information: Besides mentioning your family background you can mark your interest, membership in any organization and other related matters in your personal information section.

References: Finally you are to present necessary references for you. Write their names who know you well during your student life or professional life. Mention the full name, designation, contact number and address of each of your references. Present maximum three persons in this part.

Signature: At the end write down your name once again for giving your signature. Do not forget to put the date below the signature.

Now your CV is ready! At this time you need to affix your passport sized colored picture on the right side of the first page. At present most people compose CV on computer instead of writing it by hand. Computer composed CV is more attractive than the handwritten one. It also takes a reduced amount of places. Then save the CV and you can print this whenever you wish. You also can drop your CV via internet to those institutions which are linked with internet. So be ready with your CV now!

2009-06-09T11:46:00.001-07:00

Reliability of your resume

Your resume is a marketing tool; it should showcase your experience and qualifications in brief and relevant way possible. That often means being selective in the kind of information that you include or being crafty in your wording. But that doesn't mean you should lie. A survey by the Society for Human Resource Management found that 96% of HR professionals always conduct reference checks on job candidates, and more than half say they sometimes find inconsistencies. Actually you should make your resume in such way that can be reliable by your potential employers.

According to the survey, the most common misleading statements put on CSV's are:

• Exaggerated titles
• Incorrect dates to cover up job frequent changes of job or gaps in employment
• Half-finished degrees, inflated education or "purchased" degrees that do not mean anything
• Exaggerated salaries
• Overstated accomplishments
• Out and out lies in regards to specific roles and duties

But it is actually not lying to change your job title from Senior Project Leader to Senior Technology Manager on your resume to reflect your responsibilities. The crucial line between marketing and lying on a resume is not always clearly drawn.

Go for these tips for those wondering how much exaggeration on your resume is too much:

• Do not change your dates of employment. If you were a contract person recruited full time after a period of time in the job say so on your resume. You can also mention you did contract or consulting work after leaving the company's regular payroll. But the dates must match your actual employment dates.
• If your company used odd job titles, you can use an equivalent title that most people would recognize. However this does not mean it is acceptable to increase your job title to imply you had more responsibility that you actually did. For example, you cannot turn yourself from an Assistant Manager to a Manager.
• Do not mess around with academic qualifications. If you did not quite pass the final year of a degree course, say so on the resume. A professional development course at a university is not the same thing as an actual academic course, so should not be treated as such. And you cannot change your degree from.
• Stick with the most recent and relevant experience. You do not need to list every job you have had in your whole life. You can leave out irrelevant jobs.
• Do not get away with lying if your company went under.

2009-06-09T11:45:00.001-07:00


Exclusive ideas for CV
	Reliability of your resume
	Are you ready with your CV?
	Making distinctive Résumé
	Sample Résumé
	Cover letter
	Ten Tips for Writing Effective Cover Letters

Md. Habibur Rahman

2009-06-07T18:57:00.001-07:00

The effect of climate change on plants
Md. Habibur Rahman
4th Year 1st Semester

“Plants form the basis of every major terrestrial ecosystem on our planet, but despite their key importance to all life, we currently have an extremely limited understanding of how they will be affected by climate change” (Belinda Hawkins). “What we do know is that this new climatic era will have its ‘winner’ and ‘loser’ species, and unfortunately many of humankind’s most valued crops, medicinal and ornamental plants are likely to fall into the latter category.”
There are several reasons why plants and animals are less able to adapt to the current phase of global warming. One is the very rapid pace of change: it is anticipated that over the next century, the rise in average global temperatures will be faster than anything experienced by the planet for at least 10,000 years. Many species will simply be unable to adapt quickly enough to the new conditions, or to move to regions more suited to their survival.
The world's climate is being changed due to human activities inadvertently leading to increasing emissions of greenhouse gases. Globally air temperatures are increasing at 0.7oC per century. These changes are inevitably leading to more and more world records being set. However, the likely impact of global warming on plants and ecosystems remains poorly understood. It has recently been realized that historical records of the year-by-year behavior of plants can provide valuable measures of a plant's sensitivity to climate change.
Changes in distributions:
If climatic factors such as temperature and precipitation change in a region beyond the tolerance of a species phenotypic plasticity, then distribution changes of the species may be inevitable. There is already strong evidence that plant species are shifting their ranges in altitude and latitude as a response to changing regional climates.
When compared to the reported past migration rates of plant species, the rapid pace of current change has the potential to not only alter species distributions, but also render many species as unable to follow the climate to which they are adapted.
Changes in life-cycles (Phenology):
The timing of phonological events such as flowering is often related to environmental variables such as temperature. Changing environments are therefore expected to lead to changes in life cycle events, and these have been recorded for many species of plants. These changes have the potential to lead to the asynchrony between species, or to change competition between plants.
Temperature increase:
High temperatures produce heat stress in the plants, they grow less, and they produce less. In some cases, the plants do not produce at all since excessive heat causes sterility of the pollen.

A temperature increase may be beneficial in some areas that are very cold at present and plants cannot be grown during the frozen winters.
Climate change implies extremely quick temperature change, so vegetation and crops will have to adapt to the new conditions in an unusually short time. This may cause additional problems with the vegetation.

Drought (less rainfall):
Water affects directly the growth and production of plants. In most parts of Africa there is not enough water even in normal conditions and during drought no production at all.

Increased rainfall:
Excessive rainfall results in floods. Floods can damage plants as we saw in the first unit because the roots cannot breathe and they die. Increased rainfall without floods may result beneficial in very dry areas.

Carbon dioxide increase:
The increase of CO2 derived from burning fossil fuels has a fertilizing effect on most plants, since CO2 is a component of photosynthesis. The basic equation of the process of photosynthesis is:
6H2O + 6CO2 + hv------------C6H12O6 + 6O2 [hv is energy needed to complete this reaction, this energy is naturally obtained from solar radiation]
Scientists measure plant production in fields or growth chambers with an increase in atmospheric CO2.
One of the main concerns about a change in climate is not only these variations in temperature and distribution of precipitations around the world, which can be either good or bad for different regions, it is the severity that these rains or droughts can reach what is most important and what can have large and devastating impacts.
Future climate will have changes in temperature and rainfall, but also the future environment will have an increased concentration of carbon dioxide. All these changes affect (benefit or detriment) the production of plants that are used for food. The final effect is the combination of changes in temperature, rainfall, and carbon dioxide.
"Climate affects vegetation, vegetation affects fire, and both fire and vegetation respond to climate change"

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Nabila Hasan

2009-06-07T18:50:00.000-07:00

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Md. Abdullah Al Pabel

2009-06-07T18:35:00.000-07:00

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c„w_ex eZ©gv‡b cÖe„w× I †gŠwjK cwieZ©‡bi GK bvUKxq mgq cvi K‡i‡Q G c„w_exi mxwgZ m¤ú‡`i wecix‡Z eZ©gv‡b 600 †KvwUi †ekx gvbylB †evSv n‡q `uvwo‡q‡Q w`‡b w`‡b †e‡oB Pj‡Q c„w_exi RbmsL¨v c„w_exi AvqZ‡b GZ msL¨K gvby‡li wU‡K _vKv mwZ¨ `ytmva¨ ZvQvov RbmsL¨v e„w×i welqwU GK A™¢yZ mgxKi‡Y Ave× G e„w×i 90 kZvsk NU‡e `wi`ª †`k ¸‡jv‡Z Ges Zvi 90 kZvs‡ki Ae¯’vb n‡e B‡Zvg‡a¨ †h me bMix RbmsL¨vi fv‡i RR©wiZ †mme bMix‡ZB A_©‰bwZK Kvh©µ‡gi ZxeªZvI evo‡Q MvwYwZK nv‡i Avgiv GLb cwi‡ekMZfv‡e eva¨ nw”Q Avš—R©vwZK fv‡e cvi¯úwiK wbf©ikxj n‡Z cwi‡ek I A_©bxwZ G‡K Ac‡ii m‡½ IZ‡cÖvZfv‡e Rwo‡q c‡o‡Q Avi GUv NU‡Q ¯’vbxq, Avš—R©vwZK I wek¦vq‡bi ch©v‡q MZ K‡qK `kK Ry‡o Dbœqbkxj †`k¸‡jv‡Z Rxe‡bi cÖwZ ûgwK ¯^iƒc fqven cwi‡ekMZ cwieZ©b NU‡Q MÖvgxb GjvKv µ‡gB kn‡i cwiYZ n‡”Q Ges f‡i hv‡”Q gvbyl, Mvwo I KviLvbvq

cwi‡ekMZ aviv c„w_ex‡K `ª“Z cv‡ë w`‡”Q cÖwZ eQi 60 jvL †n±i dmwj Rwg ïwK‡q hv‡”Q Ges gi“f~wg‡Z cwiYZ n‡”Q eQ‡i eb DRvi n‡”Q 1 †KvwU 10 jvL †n±i AvqZ‡biI †ewk Rwg ˆRe R¡vjvbx †cvov‡bvi Kvi‡Y evZv‡m CO₂Gi cwigvb evo‡Q, hv µ‡g µ‡g we‡k¦i DòZv e„w×‡Z mnvqK f~wgKv ivL‡Q GB MÖxb nvDR cÖfve PjwZ kZ‡Ki cÖ_g fv‡MB we‡k¦i Mo ZvcgvÎv‡K j¶bxqfv‡e evwo‡q Zzj‡e d‡j e„wó Drcv`b GjvKvi cwieZ©b NU‡e Ges NU‡Q

GB kZ‡K mgy`ªc„‡ôi D”PZv e„w× cv‡e 20 †m.wg. †_‡K 25 †m.wg. Ges IPCC-Gi weÁvbxiv avibv Ki‡Qb ‡h AvMvgx kZ‡K Zv †e‡o n‡e 44 †m. wg. d‡j †b`vij¨v‡Ûi 6%, evsjv‡`‡ki 17.5% Gi AwaK Ges Av‡iv A‡bK mgy`ª DcK~jeZx© GjvKv I kni Wy‡e hv‡e d‡j `vwi`ª, ev¯‘Pz¨wZ, Acywó, †gŠwjK Pvwn`v I †mevi NvUwZ †e‡o mv‡_ AviI K‡qKk †KvwU gvby‡li cwi‡e‡ki †hme ¸i“Z¡c~Y© Lv‡Z k¼vi m„wó n‡q‡Q †m¸‡jv nj-gvwUi De©iZv nvwi‡q †djv, cvwb I evqy`ylY, cÖvK…wZK eb DRvi Ges Rjf~wg‡Z DcK~jxq GjvKvi Aebgb

Avgv‡`i cÖK…wZ Avgv‡`i aviY K‡i Avm‡Q eûKvj a‡i cÖK…wZi Dci jvMvgnxb AvwacZ¨ bq eis cÖK…wZi fvimvg¨ eRvq ivLvi ga¨ w`‡q Avgv‡`i Rxeb‡K i¶v Ki‡Z cvwi cwi‡ek weÁvbx‡`i g‡Z, cwi‡e‡ki fvimvg¨ i¶vq eo Dcv`vb nj e„¶ivwR, ZvB cwi‡e‡ki e¨vcK wech©‡qi Av‡MB Avgv‡`i e„¶‡ivc‡b Av‡iv g‡bv‡hvMx n‡Z n‡e cwi‡e‡ki fvimvg¨ i¶vq e„¶‡ivcb I ebvÂj msi¶Y GKvš— Acwinvh© Avmyb ïay wb‡Ri Rb¨ bq, ûgwKi m¤§yLxb c„w_ex bvgK MÖnwUi Aw¯’‡Z¡i Rb¨ Avgiv mevB e„¶‡ivcb Av‡›`vj‡bi mv‡_ GKvZ¥Zv †Nvlbv Kwi Ges wbwe©Pv‡i e„¶ wba‡bi wei“‡× mvgvwRK cÖwZ‡iva M‡o Zzwj

Sultan Mahmud Pintu

2009-06-07T18:10:00.001-07:00

Exotic

cÖRvwZi Dw™¢‡`i AcKvwiZv Ges Gi `xN©¯’vqx cÖfve

‡gvt myjZvb gvngy` (wc›Uz)

4_© el© 2q †mwg÷vi

Avgv‡`i †`‡ki cÖvq me †Rjv‡ZB GLb Exotic cÖRvwZi MvQ¸‡jv Lye †ekx †`Lv hvq; we‡kl K‡i iv¯—vi `yBcv‡k, evwoi Pvicv‡k I cyKz‡ii cv‡o GB cÖRvwZi MvQ¸‡jv GZ †ewk jvMv‡bvi KviY nj, Gme cÖRvwZ Lye `ªyZ e„w× cvq Ges Lye Aí mg‡q KvV wewµ K‡i jvfevb nIqv hvq D`vniY miƒc, AvKvkgwbi GKwU 10-15 eQ‡ii MvQ n‡Z DbœZ gv‡bi KvV †c‡q _vwK, hv Avgv‡`i †`kxq cÖRvwZi Mv‡Qi †¶‡Î m¤¢e bq Avi GB Kvi‡b Avgv‡`i †`kxq cÖRvwZi MvQ †K‡U Gi ¯’‡j Exotic cÖRvwZ jvMv‡bv n‡”Q Gi d‡j Avgv‡`i †`kxq cÖRvwZi msL¨v K‡g hv‡”Q Ges †Kvb †Kvb cÖRvwZ wejyß n‡q hv‡”Q Avi GB †`kxq cÖRvwZi MvQ K‡g hvIqvq Rxe‰ewPÎ¨ n«vm cv‡”Q †hgb, beŸB `k‡Ki cÖ_gw`‡K eªvwR‡j evwbwR¨K fv‡e `k wgwjqb GKiBDK¨vwjcUvm Gi ebvqb Kiv n‡qwQj Avi Gme ebvqb Kiv n‡qwQj †`kxq cÖRvwZi MvQ¸‡jv m¤ú~Y© †K‡U hvi djkÖ“wZ‡Z †mLv‡b Rxe‰ewPÎ¨ †bB ej‡jB P‡j

GLb †mme GjvKvq Exotic cÖRvwZ¸‡jv fvjfv‡e Rb¥v‡”Q wKš‘ GLb †mLv‡b †Kvb †`kxq cÖRvwZi MvQ Lye GKUv e„w× cvq bv GgbwK wU‡K _vK‡Z cvi‡Qbv Kvib Exotic cÖRvwZi gvwU n‡Z cywó †kvlb Kivi ¶gZv †`kxq cÖRvwZi PvB‡Z A‡bK¸b †ewk, d‡j †`kxq cÖRvwZi MvQ¸‡jv gvwU n‡Z cÖ‡qvRbxq cwigvb cywó †kvlY Ki‡Z cvi‡Q bv GQvovI Exotic cÖRvwZi MvQ¸‡jvi cvZv mn‡RB gvwU‡Z wg‡k hvq bv, d‡j gvwUi De©iv e„w× cvq bv Ges wewfbœ AbyRxe hv gvwU‡Z we`¨gvb Av‡Q ZvI K‡g hvq

Dc‡ii Av‡jvPbv n‡Z cÖZxqgvb nq ‡h, Exotic cÖRvwZi ebvq‡bi d‡j t

v ‡`kxq cÖRvwZ nvwi‡q hv‡”Q

v Rxe‰ewPÎ¨ aŸsm n‡”Q

v gvwUi De©iZv K‡g hv‡”Q

cwi‡k‡l ej‡Z cvwi, Exotic cÖRvwZi cwi‡e‡ki Dci Ges Rjevqyi cwieZ©‡b weivU f~wgKv iv‡L ZvB Avgv‡`i meviB DwPr †`kxq cÖRvwZi Dw™¢` Øviv ebvqb K‡i,

Ø ‡`kxq cÖRvwZi Dw™¢`¸‡jv‡K i¶v Kiv

Ø Rxe‰ewPÎ¨ i¶v Kiv,

Ø cwi‡ek‡K i¶v Kiv

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wUcvBgyL euva t fwel¨r evsjv‡`‡k

P›``b KzÛ ïå

3q el© 1g †mwg÷vi

b`xwe‡aŠZ c„w_exi me©e„nËg e-Øxc evsjv‡`‡ki m„wóB n‡q‡Q nvRvi eQi a‡i e‡q Avbv cwjgvwUi Kj¨v‡b Avgv‡`i GB evsjv‡`k Zvi Aš—‡ii Mfx‡i jvjb Ki‡Q 230 wU b`-b`x (kvLv cÖkvLv mn) G‡`i g‡a¨ Ab¨Zg cÙv, †gNbv, hgybv, myigv BZ¨vw` hv‡`i mv‡_ wg‡k Av‡Q Avgv‡`i Aw¯—Z¡ K…wlwfwËK G †`‡k GB b`-b`x ¸‡jvB Avgv‡`i cÖZ¨¶ I c‡iv¶fv‡e euvPvi Aej¤^b G‡`i mv‡_ IZ‡cÖvZfv‡e wg‡k Av‡Q Rxeb-RxweKv, BwZnvm-HwZn¨ I †jvKR-ms¯‹…wZ

eZ©gvb mg‡qi evsjv‡`‡ki cwi‡ekev`x‡`i Av‡jvwPZ welq fvi‡Z Af¨š—‡i wbwg©Z ÒwUcvBgyL cvwb we`y¨r cÖKíÓ BwZg‡a¨ evsjv‡`‡ki wefbœ ms¯’v I gnj GB cÖK‡íi we‡ivwaZv K‡i‡Q wUcvBgyL cvwb we`y¨r cÖKíwUi ¯’vb wba©viY Kiv n‡q‡Q eivK I UzBfvB b`xi ms‡hvM¯’‡j, hv cieZx©‡Z GwU eivK b`x‡Z cwiYZ n‡q‡Q Ges GwU evsjv‡`k I fvi‡Zi Awfbœ b`x Avi GB eivK b`x wm‡j‡Ui RwKM‡Ä myigv I Kzwkqviv `ywU Avjv`v b`x bv‡g cwiwPZ n‡q‡Q GB `yB b`x cieZx©‡Z †gNbv bvg aviY K‡i‡Q (Drmt AvR‡Ki wek¦) ‡`‡ki †gvU cvwb cÖev‡ni 17 kZvskB Av‡m GB myigv, Kzwkqviv I †gNbv b`x w`‡q GB cÖKí ev¯—evqb n‡j evsjv‡`k nviv‡e cvwbi cÖavb cÖevn

GB cÖK‡íi d‡j ‡`‡ki `xN©Zg b`x myigvi cvwb cÖevn G‡Kev‡iB K‡g hv‡e m‡½ GB DËic~e© AÂj A_©vr nvIo AÂ‡ji K…wl Rwg gi“Ki‡Yi ch©v‡q P‡j hv‡e Avi GB wUcvBgyL euv‡ai d‡j me‡P‡q ¶wZMÖ¯— n‡e †`‡ki wm‡jU AÂj cvwb cÖev‡ni cvkvcvwk G AÂ‡ji my›`i ¯^vfvweK f~-cÖK…wZ webó n‡e mv‡_ mv‡_ Dw™¢` I cÖvYx‰ewPÎ¨ aŸsm n‡q ‡h‡Z cv‡i

wewfbœ Z_¨ DcvË †_‡K cvIqv hvq GB DËic~e© AÂjwU me‡P‡q f~wgK¤ú cÖeY GjvKv KviY 1918 mv‡j wiK&Uvi †¯‹‡j 7 gvÎvi f~wgK¤ú nq wm‡j‡Ui kªxg½‡j (Drmt cÖ_g Av‡jv 2iv Ryb 09) Avi eo W¨vg GB f~wgK‡¤úi gvÎv‡K Z¡ivwš^ZB K‡i wm‡jU I XvKv AÂ‡j eb¨vi cÖ‡Kvc †e‡o hv‡e e‡j AvksKv Kiv n‡”Q K…wl, grm I b`xi MwZc‡_ weNœ NU‡e Ges e„nËi wm‡jU I gqgbwmsn gi“Ki‡Yi AvIZvq P‡j †h‡Z cv‡i fvi‡Zi myweav Abyhvqx el©v †gŠmy‡g hLb euva Ly‡j w`‡e ZLb †f‡m hv‡e DËi-c~e©vÂj Ges Gwkqvi e„nËg nvIo I Gi weL¨vZ wgVv cvwbi grm¨ m¤ú` wbg©~j n‡q hv‡e wUjv cwi‡ewóZ G AÂ‡ji e„wócvZ AvksKvRbK nv‡i K‡g hv‡e Ges me †_‡K ¶wZMÖ¯— n‡e cÖavb A_©Kvix dmj Pv

GB cÖKíwU wb‡q fvi‡Zi Af¨š—‡i cwi‡ekev`x‡`i g‡a¨ Ø›Ø m„wó n‡q‡Q Avi me‡P‡q ‡ewk we‡ivwaZv Ki‡Q Avmvg, wg‡Rvivg I gwbcyi iv‡R¨i mvaviY RbMY GB cÖKíwU n‡j cÖvq 290 eM©wK‡jvwgUvi K…wlf~wg cvweZ n‡Z cv‡i Ges K‡qK nvRvi Avw`evmx ev¯‘nviv n‡e GZwKQyi ciI G AÂ‡ji eb I cwi‡ek wefvM wUcvBgyL W¨v‡gi QvocÎ w`‡q‡Q (Drmt evmm 23†k Ryb 09)

wefbœ DcvË †_‡K Rvb‡Z cvwi †h, G W¨v‡gi cvwbi aviY¶gZv 15.9 wgwjqb wKDweK wgUvi wKš‘ ÔB›Uvib¨vkbvj Kwgkb Ab jvR© W¨vgÕ Gi ms½v Abyhvqx 3 wgwjqb wKDweK wgUv‡ii †ewk ¶gZv m¤úbœ W¨vgB eo W¨vg ZvB GwU ïay eo W¨vgB bq, AwZ e„nr GKwU W¨vg Avi GB W¨vgwU wbg©vb Kiv n‡”Q Ggb GK mgq hLb gvwK©b hy³iv‡óªi gZ †`k eo W¨vg¸‡jv †f‡O †dj‡Q (myÎt cÖ_g Av‡jv 2iv Ryb 09) GB W¨v‡gi d‡j me‡P‡q ‡ewk g~j¨ w`‡Z n‡e G AÂ‡ji `wi`ª Rb‡Mvôx I fwel¨r cÖRb¥‡K

Av‡jvPbv mv‡c‡¶ Av‡iv ejv hvq †h, fviZ GLbI GB cÖK‡íi cÖKícÎ, Pzovš— wWRvBb Ges cwi‡e‡ki Dci cÖfve m¤úwK©Z †Kvb wi‡cvU© cÖ`vb K‡iwb Ges BwZg‡a¨ Gi P~ovš— KvR ïi“ K‡i w`‡q‡Q Avi Gme Kg©KvÛ fviZ miKvi KZ„©K ÔAvš—R©vwZK b`x AvBbÕ Gi cy‡ivcywi j•Nb Ges †hŠ_ b`xi †¶‡Î b`x AvB‡b ejv Av‡Q `yB †`‡ki b¨vh¨Zv I †Kvb ¶wZ bv Kivi wfwË‡Z cvwb fvMvfvwM Ki‡e e‡j cÖwZÁve× Avi G iKg AwZe„nr cÖK‡íi †¶‡Î fvi‡Zi DwPZ Aeva Z_¨ wewbgq

Ae‡k‡l me‡P‡q eo K_v n‡”Q, Avgiv wK cvie Avgv‡`i G †`k‡K we‡kl K‡i DËi-c~e© AÂj‡K m¤¢ve¨ wech©q †_‡K †iva Ki‡Z? KviY wek¦vq‡bi G hy‡M fviZ Ab¨Zg civkw³ nq‡Zv cÖKíwU ev¯—evwqZ n‡q †h‡ZB cv‡i! ( Drmt ˆ`wbK Avjvc evsjv, fviZ) Zvn‡j evsjv‡`‡ki cy‡ivcywi ¯^v_©nvwb NU‡e ZvB Avgv‡`i ¯^‡`k‡cÖ‡g DØy× n‡q GB wUcvBgyL euva wbg©v‡b we‡ivwaZvi `vwe K‡Vvifv‡e eÜzivóª fvi‡Zi Kv‡Q Dc¯’vwcZ Kivi mrmvnm †`Lv‡Z n‡e Ges cieZ©x cÖR‡b¥i Rb¨ †i‡L ‡h‡Z n‡e myLx I mg„× evsjv‡`k

2009-06-07T12:27:00.000-07:00

Know About Forest Law :

1.Forest Act'1927

Md. Rabiul Islam

2009-06-07T12:18:00.000-07:00

e‡bi AvZ©bv`

gynv¤§` iweDj Bmjvg

4_© el© 2q †mwg÷vi

euvPvI euvPvI wPrKvi K‡i

hv‡”Q mviv w`bwU a‡i

ïb‡Z wK †KI cvI?

Zvn‡j eb i¶vq hvI

‡KD evov‡”Q K…wl Rwg

‡f‡O cvnvi, R½j, eb

‡KD Avevi KvU‡Q MvQ

DRvi n‡”Q eb

‡KD ev Avevi w`‡”Q Av¸b

e‡bi ïK‡bv cvZvq

Kw`b c‡i ebUv hv‡e

BwZnv‡mi cvZvq

gbUv Avgvi nq Lvivc

hLb XywK e‡b

ebUv †gviv Kie i¶v

‡mB evmbv g‡b

Md. Rabiul Islam

2009-06-07T12:16:00.000-07:00

Avw`evmx

gyn¤§` iweDj Bmjvg

4_© el© 2q †mwg÷vi

e‡bi gv‡S evox †gv‡`i

ebB †gv‡`i Ni

e‡bi gv‡S Avnvi †gv‡`i

GLb ebB †gv‡`i ci

Avgiv njvg Avw`evmx

wQj gy‡L †gv‡`i nuvwm,

‡gviv GLb AvwQ K‡ó

eb gvgjvq hvw”Q fvwm

ebUv wQj †gv‡`i Avcb

Avgiv wQjvg e‡bi

ebB GLb kÎ“ †gv‡`i

kÎ“ †gviv e‡bi

GUv wK †gv‡`i †`vl?

bvwK wek¦vq‡bi?

Avgiv eywS Kó †gv‡`i

evwni AvMÖvm‡bi

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Imrul Kaes

2009-06-07T11:54:00.000-07:00

RbmsL¨v e„w× I cwi‡ek `ylY

Bgi“j Kv‡qm

3q el© 1g †mwg÷vi

GKUv mgq gvby‡li avibv wQj cwi‡e‡ki Dci gvby‡li †Kvb nvZ †bB, cwi‡ek cÖK…wZ ev Ck¦i Øviv wbqwš¿Z cwi‡ekwe`Mb hLb ‰ewk¦K Dòvqb Rjevqy cwieZ©b, MÖxb nvDR G‡d±, mgy`ª c„‡ôi D”PZv e„w×i Rb¨ gvby‡li K…Z Kg©‡K `vqx K‡iwQj, ZLb DbœZ we‡k¦i A_©bxwZwe` I ivRbxwZwe`‡`i mv‡_ cwi‡ekwe`‡`i GK weZ‡K©i m„wó n‡qwQj Zviv gvb‡Z GK`gB bvivR wQj cwi‡ek wech©‡qi Rb¨ gvbylB `vqx wKš‘ AvR mKj weZ‡K©i Aemvb NwU‡q mviv wek¦ cwi‡ek Bmy¨‡Z GK cvUd‡g© Ae¯’vb wb‡q‡Q KviY mybvwg, wmWi, weRwj, AvBjv gvby‡li †Pv‡L Av½yj w`‡q †`wL‡q w`‡q‡Q cwi‡e‡ki cÖwZ gvby‡li weiƒc dj KZ fqsKi
Avgv‡`i Acwimxg Avkv I Pvwn`v c~i‡bi Rb¨ Avgiv cwi‡e‡ki mv‡_ weiƒc AvPiY KiwQ, Avi cÖK…wZ Zv wbi‡e mn¨ K‡i hv‡”Q gv‡S gv‡S wei“×vPi‡bi gvÎv †e‡o †M‡jB cÖK…wZ ûsKvi †Q‡o cÖwZev` Rvbvq mvM‡ii Rj †µv‡a AvQ‡o c‡o DcK~‡ji Rbc‡`, aŸsm nq Rxeb I m¤ú`
AcwiKwíZfv‡e RbmsL¨v e„w× †h cwi‡ek `ywlZ Ki‡Q Zv e¨vL¨v KiwQ cwi‡ek `yl‡Yi †hme ‡bwZevPK cÖfve Avgv‡`i fvwe‡q Zz‡j‡Q Zv nj ‰ewk¦K Dòvqb, Rjevqy cwieZ©b, MÖxb nvDR G‡d±, †gi“ AÂ‡j eid Mjv, mgy`ª-c„‡ôi D”PZv e„w×, f~-Af¨š—‡i cvwbi ¯—i wb‡P bvgv I weï× cvwbi msKU ewa©Z RbmsL¨vi Avevm‡bi Rb¨ AbeiZ b`x `L‡ji NUbv NU‡Q Avgv‡`i XvKv kn‡i aŸsm Kiv n‡”Q ebf~wg d‡j Rxe‰ewPÎ¨ I cwi‡ek AvR ûgwKi m¤§yLxb gvbyl cÖk¦v‡mi gva¨‡g evqygÛ‡j Kve©b-WvB-A·vBW Qov‡”Q, w`b w`b e„w× cv‡”Q GqviKyjvi, wd«R I hvbevn‡bi msL¨v, cÖwZw`b nvRvi nvRvi e¨v‡ij R¡vjvbx cyo‡Q d‡j evqygÛ‡j wbM©Z n‡”Q CO₂, CFC I mxmv BZ¨vw` ¶wZKi c`v_©, hv evqygÛ‡ji I‡Rvb¯—i wQ`ªKi‡Yi Rb¨ `vqx Avi ‡mB wQ`ª w`‡q m~‡h©i AwZ †e¸bx iwk¥ c„w_ex‡Z cÖ‡e‡ki my‡hvM cv‡”Q e„¶ivwR I ebf~wgi msL¨v w`b w`b D‡jL‡hvM¨ nv‡i n«vm cv‡”Qe‡j Zvc kw³i †kvlYI Kg n‡”Q d‡j `ª“Z evo‡Q c„w_exi ZvcgvÎv ˆewk¦K Dòvq‡bi GB ‡bwZevPK cÖfve co‡Q †gi“
AÂ‡ji eidwc‡Ûi Dci cÖwZw`b Mj‡Q eid, wngvj‡qi eid M‡j cvweZ n‡”Q fvwU AÂj d‡j evo‡Q mgy`ªc„‡ôi D”PZv, cvweZ n‡”Q c„w_exi wbgœ AÂj

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Forest Soil	Biodiversity	Wood Based Industry
GIS and Remote Sense	Land Use	Non Timber
EIA	Ecology	Dendrrology
Silviculture	FBRI	Tea

Forest Soil	Biodiversity	Wood Based Industry
GIS and Remote Sense	Land Use	Non Timber
EIA	Ecology	Dendrrology
Silviculture	FBRI	Tea

Tea Culture

2009-06-05T11:46:00.000-07:00

Tea culture

A man performs a tea ceremony.

Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking.

Tea is commonly drunk at social events, and many cultures have created intricate formal ceremonies for these events. Western examples of these are afternoon tea and the tea party. East Asian examples include the Korean tea ceremony or some traditional ways of brewing tea in Chinese tea culture. Unique customs also exist in Tibet, where tea is commonly brewed with salt and butter, or in the Middle East and Africa where tea plays an important role in many countries.

The British Empire spread its own interpretation of tea to its colonies, including places like Hong Kong, or Pakistan which had existing tea customs.

Different regions also favor different varieties of tea, black, green, or oolong, and use different flavourings, such as milk, sugar or herbs. The temperature and strength of the tea likewise varies widely.

East Asia

China

Main article: Chinese tea culture

See also: Gongfu tea ceremony and Perennial Tea Ceremony

Turning the cups in a Chinese tea ceremony

Due to the importance of tea in Chinese society and culture, tea houses can be found in most Chinese neighbourhoods and business districts. Chinese-style tea houses offer dozens of varieties of hot and cold tea concoctions. They also serve a variety of tea-friendly and/or tea-related snacks. Beginning in the late afternoon, the typical Chinese tea house quickly becomes packed with students and business people, and later at night plays host to insomniacs and night owls simply looking for a place to relax. Formal tea houses also exist. They provide a range of Chinese and Japanese tea leaves, as well as tea making accoutrements and a better class of snack food. Finally there are the tea vendors, who specialise in the sale of tea leaves, pots, and other related paraphernalia.

Two periods

[edit] Tea brick phase

A tea brick made for the Russian Imperial Army of Czar Nicholas II

Tea served prior to the Ming Dynasty was typically made from tea bricks. Upon harvesting, the tea leaves were either partially dried or were thoroughly dried and ground before being pressed into bricks. The pressing of Pu-erh is likely a vestige of this process. Tea bricks were also sometimes used as currency. To improve its resiliency as currency, some tea bricks were mixed with binding agents such as blood.^{[citation needed]} Serving the tea from tea bricks required multiple steps:

Toasting: Tea bricks are usually first toasted over a fire to destroy any mould or insects that may have burrowed into the tea bricks. Such infestation sometimes occurred since the bricks were stored openly in warehouses and storerooms. Toasting also likely imparted a pleasant flavour to the resulting tea.
Grinding: The tea brick was broken up and ground to a fine powder. This practice survives in Japanese powdered tea (Matcha).
Whisking: The powdered tea was mixed into hot water and frothed with a whisk before serving. The colour and patterns formed by the powdered tea were enjoyed while the mixture was imbibed.

The ground and whisked teas used at that time called for dark and patterned bowls in which the texture of the tea powder suspension could be enjoyed. The best of these bowls, glazed in patterns with names like oil spot, partridge-feather, hare's fur, and tortoise shell, are highly valued today. The patterned holding bowl and tea mixture were often lauded in the period's poetry with phrases such as "partridge in swirling clouds" or "snow on hare's fur". Tea in this period was enjoyed more for its patterns and less for its flavour. The practice of using powdered tea can still be seen in the Japanese Tea ceremony or Chado.

Loose-leaf tea phase

After 1391, Emperor Hung-wu, the first Emperor of the Ming Dynasty, decreed that tributes of tea to the court were to be changed from brick to loose-leaf form. The imperial decree quickly transformed the tea drinking habits of the people, changing from whisked teas to steeped teas. The arrival of the new method for preparing tea also required the creation or use of new vessels.

Five Yixing Clay Teapots - showing a variety of styles from formal to whimsical.

The tea pot was needed such that the tea leaves can be steeped separately from the drinking vessel for an infusion of proper concentration. The tea also needs to be kept warm and the tea leaves must be separated from the resulting infusion when required.
Tea caddies and containers also became necessary in order to keep the tea and conserve its flavour. This was due to the fact that tea leaves do not preserve as well as tea bricks. Furthermore, the natural aroma of tea became the focus of the tea drinking due to the new preparation method.
A change in Chinese tea drinking vessels was also evident at this point. Smaller bowls with plain or simple designs on the interior surfaces were favoured over the larger patterned bowls used for enjoying the patterns created by powdered teas. Tea drinking in small bowls and cups was likely adopted since it gathers and directs the fragrant steam from the tea to the nose and allows for better appreciation of the tea's flavour.

Teawares made with a special kind of purple clay (Zisha) from Yixing went on to develop during this period (Ming Dynasty). The structure of purple clay made it advantageous material with tiny and high density, preferred for heat preservation and perviousness. Simplicity and rusticity dominated the idea of purple clay teaware decoration art. It became soon the most popular method of performing Chinese tea ceremony , which often combines literature, calligraphy, painting and seal cutting in Chinese culture.

The loose-leaf tea and the purple clay teaware is still the preferred method of preparing tea in Chinese daily life.

See also Tibet and Hong Kong listed below..

Indonesia

Dutch settlers established tea plantations on the island of Java in the early 18th century and later on Sumatra and Sulawesi. Although tea is picked year round, usually by hand, the best comes during the dry season of August and September. Nearly 60% of Indonesian tea is green tea; black tea is mostly exported for blending. The word for tea in Indonesian is teh.

The drinking customs in Indonesia differ by region. The Sundanese people, from the region of Western Java, serve tea without any sugar. In restaurants in that region, it is common to serve plain tea as a free beverage, instead of a glass of water. This is because the main tea plantation is in West Java, so tea is cheap and plentiful. Furthermore, the tropical Indonesian water is unsafe to drink without boiling it first. So, serving a cup of plain hot tea is a gesture to the guest that "the water is clean and boiled".

The Javanese people, from Central and Eastern Java, serve tea with sugar. The sugar refineries and plantations are located in that region, so the sugar is cheap, and the Javanese people serve sugar to improve the taste of their tea. The plain tea is known as "Teh Pahit" / "Teh Tawar" or "Bitter Tea" in English.

Japan

A traditional Japanese cast-iron teapot from the Tōhoku region.

Green tea's traditional role in Japanese society is as a drink for special guests and special occasions. Green tea is served in many companies during afternoon breaks. Japanese often buy sweets for their colleagues when on vacation or business trips. These snacks are usually enjoyed with green tea. Tea will also be prepared for visitors coming for meetings to companies and for guests visiting Japanese homes. A thermos full of green tea is also a staple on family or school outings as an accompaniment to bento (box lunches). Families often bring along proper Japanese teacups, to enhance the enjoyment of the traditional drink.

The strong cultural association the Japanese have with green tea has made it the most popular beverage to drink with traditional Japanese cuisine, such as sushi, sashimi and tempura. At a restaurant, a cup of green tea is often served with meals at no extra charge, with as many refills as desired. The best traditional Japanese restaurants take as much care in choosing the tea they serve as in preparing the food itself.

Cup of Matcha tea and sweet cake

Many Japanese are still taught the proper art of the centuries-old Tea Ceremony as well. Still, the Japanese now enjoy green tea processed using state of the art technology. Today, hand pressing -- a method demonstrated to tourists -- is taught only as a technique preserved as a part of the Japanese cultural tradition. Most of the ubiquitous vending machines also carry a wide selection of both hot and cold bottled teas. Oolong tea enjoys considerable popularity. Black tea, often with milk or lemon, is served ubiquitously in cafes, coffee shops and restaurants.

Major tea-producing areas in Japan include Shizuoka Prefecture and the city of Uji in Kyoto Prefecture.

Other infusions bearing the name cha are barley tea (mugi-cha) which is popular as a cold drink in the summer, buckwheat tea (soba-cha), and hydrangea tea (ama-cha).

Myanmar

Myanmar (formerly Burma) is one of very few countries where tea is not only drunk but eaten as lahpet - pickled tea served with various accompaniments. ^[1] ^[2] It is called lahpet so (tea wet) in contrast to lahpet chauk (tea dry) or akyan jauk (crude dry) with which green tea - yeinway jan or lahpet yeijan meaning plain or crude tea - is made. In the Shan State of Myanmar where most of the tea is grown, and also Kachin State, tea is dry-roasted in a pan before adding boiling water to make green tea. ^[1] It is the national drink in a predominantly Buddhist country with no national tipple other than the palm toddy. Tea sweetened with milk is known as lahpet yeijo made with acho jauk (sweet dry) or black tea and prepared the Indian way, brewed and sweetened with condensed milk. It is a very popular drink although the middle classes by and large appear to prefer coffee most of the time. It was introduced to Myanmar by Indian immigrants some of whom set up teashops known as kaka hsaing, later evolving to just lahpetyei hsaing (teashop).

Social nexus

Burma's street culture is basically a tea culture^[2]as people, mostly men but also women and families, hang out in tea shops reading the paper or chatting away with friends, exchanging news, gossip and jokes, nursing cups of Indian tea served with a diverse range of snacks from cream cakes to Chinese fried breadsticks (youtiao) and steamed buns (baozi) to Indian naan bread and samosas. Green tea is customarily the first thing to be served free of charge as soon as a customer sits down at a table in all restaurants as well as teashops.

Pubs and clubs, unlike in the West, have remained a minority pursuit so far. Teashops are found from the smallest village to major cities in every neighbourhood up and down the country.^[2] They are open from the crack of dawn for breakfast till late in the evening, and some are open 24 hours catering for long distance drivers and travellers. One of the most popular teashops in Yangon in the late 1970s was called Shwe Hleiga (Golden Stairs) by popular acclaim as it was just a pavement stall, with low tables and stools for the customers, at the bottom of a stairwell in downtown Yangon. Busy bus stops and terminals as well as markets have several teashops. Train journeys in Myanmar also feature hawkers who jump aboard with giant kettles of tea for thirsty passengers.

Lahpet

Main article: Lahpet

Lahpet served in a lacquer dish

Lahpet (pickled tea) is served in one of two ways:

A-hlu lahpet or Mandalay lahpet is served in a plate or traditionally in a shallow lacquerware dish called lahpet ohk with a lid and divided into small compartments - pickled tea laced with sesame oil in a central compartment, and other ingredients such as crisp fried garlic, peas and peanuts, toasted sesame, crushed dried shrimp, preserved shredded ginger and fried shredded coconut in other compartments encircling it. It may be served as a snack or after a meal with green tea either on special occasions or just for the family and visitors. A-hlu means alms and is synonymous with a novitiation ceremony called Shinbyu although lahpet is served in this form also at hsun jway (offering a meal to monks) and weddings. Invitation to a shinbyu is traditionally by calling from door to door with a lahpet ohk, and acceptance is indicated by its partaking.
Lahpet thouk or Yangon lahpet is pickled tea salad very popular all over Myanmar especially with women, and some teashops would have it on their menu as well as Burmese restaurants. It is prepared by mixing all the above ingredients without the coconut but in addition includes fresh tomatoes, garlic and green chilli, and is dressed with fish sauce, sesame or peanut oil, and a squeeze of lime.^[3] Some of the most popular brands sold in packets include Ayee Taung lahpet from Mandalay, Shwe Toak from Mogok, Yuzana and Pinpyo Ywetnu from Yangon. Hnapyan jaw (twice fried) ready-mixed garnish is also available today.^[4]

Taiwan

Taiwan is the producer of some of the world's high-end green and oolong teas. It is also famous as country of origin for Bubble tea.

Bubble tea from Quickly, with black tapioca pearls visible at the bottom of the cup

Bubble tea

Main article: Bubble tea

Bubble tea, pearl milk tea (Chinese: 珍珠奶茶; pinyin: zhēnzhū nǎichá), or boba milk tea (波霸奶茶; bōbà nǎichá) is a tea beverage mixture with milk which may include balls of tapioca. Originating in Taiwan, it is especially popular in Asia (Taiwan, People's Republic of China, Hong Kong, South Korea, the Philippines, and Singapore) as well as Europe, Canada, and the United States. It is also known as black pearl tea or tapioca tea.

Thailand

Thai tea (also known as Thai iced tea) or "cha-yen" (Thai: ชาเย็น) when ordered in Thailand, is a drink made from strongly-brewed red tea [1] that usually contains added anise, red and yellow food colouring, and sometimes other spices as well. This tea is sweetened with sugar and condensed milk and served chilled. Evaporated or whole milk is generally poured over the tea and ice before serving--it is never mixed prior to serving--to add taste and creamy appearance. Locally, it is served in a traditional tall glass and when ordered take-out, it is poured over the crushed ice in a clear (or translucent) plastic bag. It can also be made into a frappé at more westernised vendors.

It is popular in Southeast Asia and in many American restaurants that serve Thai or Vietnamese food, especially on the West Coast. Although Thai tea is not the same as bubble tea, a Southeast and East Asian beverage that contains large black pearls of tapioca starch, Thai tea with pearls is a popular flavour of bubble tea.

Green tea is also becoming very popular in Thailand, spawning many different variations such as barley green tea, rose green tea, lemon green tea, etc. Thai green tea, however, is not to be confused with traditional Japanese green tea. Thai green tea tends to be very heavily commercialized and the taste is sweeter and easier to appreciate than other bitter variations.

Vietnam

Tea is cultivated extensively in the north of the country, making Vietnam one of the world's largest exporters. The tea is normally drunk green, and strongly brewed. The word in the Vietnamese language is trà (pronounced cha/ja) or che. In Vietnamese restaurants, a complimentary pot of tea is usually served once the meal has been ordered, with refills free of charge.

Central and South Asia

India

The world's largest producer of tea, India is a country where tea is popular all over as a breakfast and evening drink. It is often served as masala chai with milk and sugar, and sometimes scented. Almost all the tea consumed is black Indian tea. Usually tea leaves are boiled in water while making tea, and milk is added.

Offering tea rather than alcoholic drinks to visitors is the cultural norm in India. Tea has also entered the common idiom so much so that the term Chai-Pani which translates to tea, or tea and water usually refers to wages, tips or even bribery.

There are three most famous regions in Indian to produce black teas- Darjeeling, Assam and Nilgiri. "Strong, heavy and fragrance" are 3 criteria for judging black tea. Darjeeling tea is known for its delicate aroma and light colour and is aptly termed as "the champagne of teas", which has high aroma and yellow or brown liquid after brewing. Assam tea is known for its robust taste and dark colour, and Nilgiri tea is dark, intensely aromatic and flavoured. Assam produces the largest quantity of Tea in India, mostly of the CTC variety, and is one of the biggest suppliers of major international brands such as Lipton and Tetley. The Tetley Brand, formerly British and one of the largest, is now owned by the Tata Tea Limited.

Pakistan

As in India, tea is popular all over Pakistan. During British Rule tea became so popular in the subcontinent that it is now a common breakfast and all-day drink. Most of the tea consumed in Pakistan is imported from Kenya.

Recently (after 1995), the Pakistani government began to implement a tea plantation project, which established green tea estates in Pakistan and achieved good performance.

Sri Lanka

Tea plantation, Sri Lanka

In Sri Lanka, tea is served in the English style, with milk and sugar, but the milk is always warmed. Tea is a hugely popular beverage among the Sri-Lankan people, and part of its land is surrounded by the many hills of tea plantations that spread for miles. Drinking tea has become part of the culture of Sri Lanka.

Tibet

Butter, milk, and salt are added to brewed tea and churned to form a hot drink called Po cha (bod ja, where bod means Tibetan and ja tea) in Tibet. The concoction is also sometimes called cha su mar, mainly in Kham, or Eastern Tibet. Traditionally, the drink is made with a domestic brick tea and dri's milk (a dri is the female of the animal whose male is called yak), then mixed in a churn for several minutes. Using a generic black tea, milk and butter, and shaking or blending work well too, although the unique taste of yak milk is difficult to replicate. (see recipe)

Tibet tea drinking has many rules. One such concerns an invitation to a house for tea. The host will first pour some highland barley wine. The guest must dip his finger in the wine and flick some away. This will be done three times to represent respect for the Buddha, Dharma, and Sangha. The cup will then be refilled two more times and on the last time it must be emptied or the host will be insulted. After this the host will present a gift of butter wine to the guest, who will accept it without touching the rim of the bowl. The guest will then pour a glass for himself, and must finish the glass or be seen as rude.

There are two main teas that go with the tea culture. The teas are butter tea and sweet milk tea. These two teas are only found in Tibet. Other teas that the Tibetans enjoy are boiled black teas. There are many tea shops in Tibet selling these teas, which travelers often take for their main hydration source.

Eastern Europe

Czech Republic

Specific tea culture has developed in the Czech Republic in recent years, including many styles of tearooms. Despite having the same name, they are mostly different from the British style tea rooms. Pure teas are usually prepared with respect to their country of origin and good tea palaces may offer 80 teas from almost all tea-producing countries. Different tea rooms have also created various blends and methods of preparation and serving.

Russia

Main article: Tea in Russia

Glass of tea in a Kolchugino modern glass-holder

Glass of tea in a Kolchugino classic Soviet glass holder commemorating Soviet space exploration.

A Russian tea glass-holder is a traditional way of serving and drinking tea in Russia, Ukraine, Belarus, other CIS and ex-USSR countries.^[5] Expensive podstakanniks are made from silver, classic series are made mostly from nickel silver, cupronickel, and other alloys with nickel, silver or gold plating. In Russia, it is customary to drink tea brewed separately in a teapot and diluted with freshly boiled water ('pair-of-teapots tea', 'чай парой чайников'). Traditionally, the tea is very strong, its strength often indicating the hosts' degree of hospitality. The traditional implement for boiling water for tea used to be the samovar (and sometimes it still is, though usually electric). The podstakannik ('подстаканник'), or tea glass holder (literally "thing under the glass"), is also a part of Russian tea tradition. Tea is a family event, and is usually served after each meal with sugar (one to three teaspoonfuls per cup) and lemon (but without milk), and an assortment of jams, pastries and confections. Black tea is commonly used, with green tea gaining popularity as a more healthy, more "Oriental" alternative. Teabags are not used in the traditional Russian tea ceremony, only loose, large-leaf black tea.

In Soviet and Russian prisons, inmates often brewed very strong tea known as 'chifir', in order to experience its mood-altering properties.^[6]

Slovakia

Less visible than in the Czech Republic, tea culture also exists in Slovakia. Although considered an underground environment by many, tea rooms continue to pop up almost in every middle-sized town. These tea rooms are appreciated for offering quiet environments with pleasant music. More importantly, they are usually non-smoking, unlike most pubs and cafés.

Turkey

Turkish tea, served in a typical glass

Main article: Turkish tea

Turkish tea or Çay is produced on the eastern Black Sea coast, which has a mild climate with high precipitation and fertile soil. Turkish tea is typically prepared using two stacked kettles especially designed for tea preparation. Water is brought to a boil in the larger lower kettle and then some of the water is used to fill the smaller kettle on top and steep several spoons of loose tea leaves, producing a very strong tea. When served, the remaining water is used to dilute the tea on an individual basis, giving each consumer the choice between strong ("koyu"/dark) or weak ("açık"/light). Tea is drunk from small glasses to enjoy it hot in addition to show its colour, with lumps of beetroot sugar.^[7] To a lesser extent than in other Muslim countries, tea replaces both alcohol and coffee as the social beverage. Within Turkey the tea is usually known as Rize tea.

Turkey has the highest per capita consumption in the world at 2.5 kg (in 2004)^[8], followed by the UK (2.1 kg) and Morocco (1.4 kg). All these figures represent consumption of packaged and branded tea sales.

Middle East and Africa

Egypt

Tea is the national drink in Egypt, and holds a special position that even coffee can't rival. In Egypt, tea is called "shai".^[9] Tea packed and sold in Egypt is almost exclusively imported from Kenya and Sri Lanka. The Egyptian government considers tea a strategic crop and runs large tea plantations in Kenya. Green tea is a recent arrival to Egypt (only in the late 1990s did green tea become affordable) and is highly unpopular.

Egyptian tea comes in two varieties: Koshary and Saiidi. Koshary tea, popular in Lower (Northern) Egypt, is prepared using the traditional method of steeping black tea in boiled water and letting it set for a few minutes. It is almost always sweetened with cane sugar and is often flavored with fresh mint leaves. Adding milk is also common. Koshary tea is usually light, with less than a half teaspoonful per cup considered to be near the high end.

Saiidi tea is common in Upper (Southern) Egypt. It is prepared by boiling black tea with water for as long as 5 minutes over a strong flame. Saiidi tea is extremely heavy, with 2 teaspoonfuls per cup being the norm. It is sweetened with copious amounts of cane sugar (a necessity since the formula and method yield a very bitter tea). Saiidi tea is often black even in liquid form.

Tea is a vital part of daily life and folk etiquette in Egypt. Most people can't function without a morning shot of tea, and drinking tea after lunch is compulsory. A visit to anyone of any socioeconomic level entails a compulsory cup of tea. A nickname for tea in Egypt is "duty", as serving tea to a visitor is considered a duty, while anything beyond is a nicety.

Besides true tea, tisanes are also often served at the Egyptian teahouses. Especially karkade is a highly popular beverage.

Iran

Tea found its way to Persia (Iran) from India and soon became the national drink. The whole part of northern Iran along the shores of the Caspian Sea is suitable for the cultivation of tea. Especially in the Gilan province on the slopes of Alborz, large areas are under tea cultivation and millions of people work in the tea industry for their livelihood. That region covers a large part of Iran's need for tea. Iranians have one of the highest per capita rates of tea consumption in the world and from old times every street has had a Châikhâne (Tea House). Châikhânes are still an important social place. Iranians traditionally drink tea by pouring it into a saucer and putting a lump of rock sugar (kand) in the mouth before drinking the tea.

Morocco

Main article: Moroccan tea culture

Moroccan mint tea

Morocco is considered the first importer of green tea worldwide.^[10]

Tea was introduced to Morocco in the 18th century through trade with Europe. Queen Elizabeth I of England intended to help the tea pot manufacturers to sell British china (porcelain) tea ware and accessories to Morocco by introducing the afternoon tea custom to the Moroccan palace.^{[citation needed]} The queen sent many gifts to the king of Morocco, including some delicate tea pots and cups. The palace quickly adopted the ceremony, and within one hundred years the tea drinking habits became national. However, possibly due to the hot weather of Morocco, or the relatively cheap price of green tea, the African country did not follow up the black tea tradition from the United Kingdom.

Morocco consumes green tea with mint rather than black tea. It has become part of the culture and is used widely at almost every meal. The Moroccan people even make tea performance a special culture in the flower country. Moroccan tea is commonly served with rich tea cookies, fresh green mint leaves, local "finger shape" brown sugar, and colorful tea glasses and pots. Drinking Moroccan tea is not only a luxury of tongue, but also the eyes.

Sahel

Sahelian tea set

In the Sahel region on the southern fringe of the Sahara, green gunpowder tea is prepared with little water and large amounts of sugar. By pouring the tea into the glasses and back, a foam builds on top of the tea. Sahelian tea is a social occasion and three infusions, the first one very bitter, the second in between and the last one rather sweet are taken in the course of several hours.

Western Europe

Germany

While Germany is a mainly coffee drinking country, the region of East Friesland is noted for its consumption of tea and its tea culture. Strong Assam tea is served whenever there are visitors to an East Frisian home or other gathering, as well as with breakfast, mid-afternoon, and mid-evening. The traditional preparation is as follows: A kluntjes, a rock candy sugar that melts slowly, is added to the empty cup (allowing multiple cups to be sweetened) then tea is poured over the kluntje. A heavy cream is added to flavour the tea. It is served without a spoon and drunk unstirred, i. e. in three tiers: In the beginning one predominantly tastes the cream, then the tea and finally the kluntje at the bottom of the cup. Stirring the tea would blend all three tiers into one and spoil the traditional tea savouring. The tea is generally served with small cookies during the week and cakes during special occasions or on weekends as a special treat. The tea is rumored to cure headaches, stomach problems, and stress, among many other ailments.

France

While France is well-known for its coffee drinking, afternoon tea has long been a social habit of the upper middle class, famously illustrated, for example, by Marcel Proust's novels. Mariage Frères is a famous high-end tea shop from Paris, active since 1854. Nowadays, if the French tea market is still only a fraction of the British one (a consumption of 250 grams per person a year compared to about 2 kilos in the UK) ^[11], it has doubled from 1995 to 2005 and is still growing steadily ^[12]. On the other side of The Channel, the consumption is declining. Tea in France is of the black variety, but Asian green teas and fruit-flavored teas are becoming increasingly popular. French people still favor tea mostly in the afternoon. It is often taken in salons de thé. Most people will add sugar to their tea (65%), then milk (25%), lemon (30%) or nothing (32%) are about equally popular ^[13]. Tea is generally served with some pastries, including a family of not so sweet ones reserved for tea drinking, like the madeleine and the financier.

Portugal

Tea growing in Portugal takes place in the Azores, a group of islands located 800 km west of Mainland Portugal. Portugal was the first to introduce the practice of drinking tea to Europe as well as the first European country to produce tea.

In 1750, terrains ranging from the fields of Capelas to those of Porto Formoso on the island of São Miguel were used for the first trial crops of tea. They delivered 10 kg of black tea and 8 kg of green tea. A century later, with the introduction of skilled workers from the Macau Region of China in 1883, production became significant and the culture expanded. Following the instructions of these workers, the species Jasminum grandiflorum and Malva vacciones were introduced to give 'nobility' to the tea aroma, though only the Jasminum was used. [2]

This tea is currently traded under the name of the processed compound, Gorreana, and is produced by independent families. No herbicides or pesticides are allowed in the growing process, and modern consumers associate the production with more recent organic teas. However, production standards concerning the plant itself and its cropping have not changed for the last 250 years.

The Commonwealth and former British Colonies

United Kingdom

Black tea with milk

The British are the second largest per capita tea consumers in the world, with each person consuming on average 2.1 kg per year.^[8] The popularity of tea dates back to the 19th century when India was part of the British Empire, and British interests controlled tea production in the subcontinent. It was, however, first introduced in Britain by Catherine of Braganza, queen consort of Charles II of England in the 1660s and 1670s. As tea spread throughout the United Kingdom people started to have tea gardens and tea dances. These would include watching fireworks or a dinner party and dance, concluding with a nice evening tea. The tea gardens lost value after World War II but tea dances are still held today in the United Kingdom.

Tea is usually black tea served with milk (never cream) and sometimes with sugar. Strong tea served with lots of milk and often two teaspoons of sugar, usually in a mug, is commonly referred to as builder's tea. Much of the time in the United Kingdom, tea drinking is not the delicate, refined cultural expression that the rest of the world imagines—a cup (or commonly a mug) of tea is something drunk often, with some people drinking as many as 6 cups of tea a day. This is not to say that the British do not have a more formal tea ceremony, but for the working class of the United Kingdom, tea breaks are an essential part of any day. Employers generally allow breaks for tea and sometimes biscuits to be served.

British Tea Ritual

Even very slightly formal events can be a cause for cups and saucers to be used instead of mugs. A typical semi-formal British tea ritual might run as follows:

The kettle is boiled and water poured into a tea pot.
Water is swirled around the pot to warm it and then poured out.
Teaspoons full of loose tea or tea-bags are then added to the pot. The traditional quantity is one per person and one for the pot.
Water is added to the pot and allowed to brew for several minutes while a tea cosy is placed on the pot to keep the tea warm.
A tea strainer is placed over the top of the cup to catch tea leaves and the tea poured through it.
The straight black tea is then given to guests and they are allowed to add milk and sugar to their taste.
The pot will normally hold enough tea so as not to be empty after filling the cups of all the guests. If this is the case, the tea cosy is replaced after everyone has been served.

Whether to put milk into the cup before or after the tea has been a matter of some debate and has traditionally been seen as a class divide. Working classes who could not afford good quality crockery would add milk first to ensure that the sudden increase in heat would not crack the cups, whereas middle and upper classes who did not need to worry about this would add milk afterwards so that guests would be able to take the tea as they personally preferred it. This latter tradition has been considered the correct one according to etiquette. However, some hold that adding milk second tends to scald the milk. This affects its taste and so, for best taste, the milk should be poured first.

There is also a proper manner in which to drink tea when using a cup and saucer. The cup and saucer should be lifted together from the table with the left hand on the saucer and the right on the handle of the cup. The right hand should then lift the cup away from the saucer to be drunk before replacing it. This rule is relaxed when having tea at a dining table, as opposed to having tea in arm chairs etc. Drinking tea from the saucer (poured from the cup in order to cool it) was not uncommon at one time but is now almost universally considered a breach of etiquette[3].

Tea as a meal

Main article: Tea (meal)

Tea is not only the name of the beverage, but of a late afternoon light meal, irrespective of the beverage consumed. Anna Russell, Duchess of Bedford is credited with the creation of the meal circa 1800. She thought of the idea to ward off hunger between lunch and dinner. The tradition continues to this day.

There used to be a tradition of tea rooms in the UK which provided the traditional fare of cream and jam on scones, a combination commonly known as cream tea. However, these establishments have declined in popularity since World War II. In Devon and Cornwall particularly, cream teas are a speciality. Lyons Corner Houses were a successful chain of such establishments. It is a common misconception that cream tea refers to tea served with cream (as opposed to milk). This is certainly not the case.

Box for the storage of loose tea leaves known as a tea caddy.

Industrial Revolution

Some scholars suggest that tea played a role in British industrial revolution. Afternoon tea possibly became a way to increase the number of hours labourers could work in factories; the stimulants in the tea, accompanied by sugary snacks, would give workers energy to finish out the day's work. Further, tea helped alleviate some of the consequences of the urbanisation that accompanied the industrial revolution: drinking tea required boiling one's water, thereby killing water-borne diseases like dysentery, cholera, and typhoid.^[14]

Tea cards

In the United Kingdom a number of varieties of loose tea sold in packets from the 1940s to the 1980s contained tea cards. These were illustrated cards roughly the same size as cigarette cards and intended to be collected by children. Perhaps the best known were Typhoo tea and Brooke Bond (manufacturer of PG Tips), who also provided albums for collectors to keep their cards in, the brand named Brooke Bond Dividend D, that is, the card was a dividend against the cost of the tea. Some brands also provided stamps that could be traded at the Co-op^{[citation needed]} . Some renowned artists were commissioned to illustrate the cards including Charles Tunnicliffe. Many of these card collections are now valuable collectors' items.^{[citation needed]}

Commonwealth countries

Afternoon tea and the variant cream tea (called Devonshire Tea in Australia and New Zealand) is the staple "tea ceremony" of the English speaking Commonwealth countries, available in homes and tea rooms throughout the United Kingdom, Australia, India, Africa and New Zealand, although in most of these places it is an antiquated, and no longer daily routine.^{[citation needed]} "Tea" may also refer to a meal, or dinner, in Commonwealth nations, regardless of the beverage served with the meal; in many English dialects it means the main meal of the day, and "dinner" means a mid-day meal. Alan Bennet, for example, lamented that he was the only one to have Dinner at noon.

This could lead to confusion over the meaning of an invitation to "tea". The slang term "cuppa" (as in a "cup of tea"), is used in the United Kingdom possibly to counteract this confusion, but is more likely just an abbreviation. Due to the diverse mix of races and cultures in Australia since the 1950s, most cultural variations of tea are available these days.

A stereotypical expression "You'll Have Had Your Tea"? is used to parody Scots being rather shortcoming with hospitality. A Radio 4 series of this name was made by Graeme Garden and Barry Cryer.

Hong Kong

The English-style tea has evolved into a new local style of drink, the Hong Kong-style milk tea, more often simply "milk tea", in Hong Kong by using evaporated milk instead of ordinary milk. It is popular at cha chaan tengs and fast food shops such as Café de Coral and Maxims Express. Traditional Chinese tea, including green tea, flower tea, jasmine tea and Pu-erh tea, are also common, and are served at dim sum restaurant during yum cha.

Republic of Ireland

The Republic of Ireland has, for a long time, been one of the biggest per-capita consumer of tea in the world. The national average is four cups per person per day, with many people drinking six cups or more.

As with the United Kingdom, tea in the Republic of Ireland is usually taken with milk and/or sugar and is slightly spicier and stronger than the traditional English Blend. The two main brands of tea sold in the Republic of Ireland are Lyons and Barry's. There is a considerable amount of light-hearted debate over which brand is superior. The Irish love of tea is perhaps best illustrated by the stereotypical housekeeper, Mrs Doyle in the popular sitcom Father Ted.

United States

Main articles: American tea culture and Tea production in United States

In the United States, tea typically can be served at all meals as an alternative to coffee, when served hot, or soda, when served iced. Tea is also consumed throughout the day as a beverage. Afternoon tea, the meal, is rarely served in the United States except in ritualised special occasions such as the tea party or an afternoon out at a high-end hotel or restaurant, which may also have cream teas on the menu.

Prior to World War II, the US preference for tea was equally split between green tea and black tea, 40% and 40%, with the remaining 20% preferring oolong tea. The war cut off the United States from its primary sources of green tea, China and Japan, leaving it with tea almost exclusively from British-controlled India, which produces black tea. After the war, nearly ninety-nine percent of tea consumed was black tea. Green, oolong, and white teas have recently become more popular again, and are often touted as health foods.

Recently, many coffee houses have begun to serve a milky, sweet, spiced tea called chai, based on Indian masala chai. Bubble tea from Taiwan has also become popular in the United States in recent years.

Decaffeinated tea is widely available in the United States, for those who wish to reduce the physiological effects of caffeine.

Iced tea

Iced tea.

Main article: Iced tea

Prior to the mid-1800s tea, when served cold, was referred to as tea punch and was typically spiked with alcohol. These punches had names such as Regent's Punch, Charleston's Saint Cecilia Punch, and Chatham Artillery Punch.

The non-alcoholic version commonly known today was popularized at the 1904 World's Fair. Sweet Tea is popular in the South and refers to heavily sweetened iced tea, although unsweet tea is generally also available on request, with sugar and sweeteners provided. In the north and west, iced tea is typically served unsweetened. Sweetener is typically available to stir into the cold unsweetened tea, which can result in a less sweet beverage since the cold tea will not dissolve sugar quickly.

Iced tea can be purchased like soda, in canned or bottled form at vending machines and convenience stores. This pre-made tea is usually sweetened. Sometimes some other flavorings, such as lemon or raspberry, are added. Many restaurants dispense iced tea brewed throughout the day from upright containers. In the United States, about 80% of the tea consumed is served cold, or iced.

Thesis Papers

2009-06-05T11:30:00.000-07:00

Thesis Title:

1. Cover change detection using Remote sense and GIS

2. Effect of Fertilizers on Biological Nitrogen Fixation and Seedling Growth

3. Present status and potentiality of forest resources in Sylhet forest division – A case study on KULAURA AND HABIGANJ-2 Forest range.

4. Present status and potentiality of forest resources in Sylhet forest division: A case study from Sunamgong range

5. Tea cutivation with associated crops in the tea estates and their management: A study on Malnichera tea garden Sylhet.

6.Ethno-Botanical perception of the HAJONG tribe of NalitabariI upzilla, Sherpur, Bangladesh.

7. Present Management and Production Status of Pirgacha Rubber Garden, Madhupur, Tangail

8. Floristic and indigenous management techniques of homegarden in khasia community: A case study from the Jaintiapur upazillaof Sylhet district

9. Cultivation of Date Palm, (Phoenix sylvestris Roxb.) and its Impact on Rural Livelihood, a case study from Muksudpur Upazila in Gopalganj District

10. Assessment of tree composition and diversity of tilaghor eco- park, Sylhet

11. Cultivation techniques and Economics of Orchids in Bangladesh: a case study from two NGOs of Bangladesh

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Students

2009-06-01T12:53:00.000-07:00

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For more detail go on

1st Batch	2nd Batch	3rd Batch
4th Batch	5th Batch	6th Batch
7th Batch	8th Batch	9th Batch
10th Batch	11th Batch	12th Batch
13th Batch	14th Batch	16th Batch

Coarse Syllabus

2009-05-30T15:50:00.000-07:00

Department of Forestry

First Year:

Semester I

Course No.	Course Title	Hours/Week Theory +Lab	Credits
FOR 111	Forest Botany	3 + 0	3.0
FOR 112	Dendrology	2 + 0	2.0
FOR 113	Field Work & Viva-Voce	0 + 4	2.0
FOR 117	Forest Botany Laboratory	0 + 2	1.0
FOR 118	Dendrology Laboratory	0 + 2	1.0
FOR 119	Introduction to Forestry and Environmental Science	2 + 0	2.0
MAT 101B	Mathematics	4 + 0	4.0
CSE 101N	Introduction to Computer Application	2 + 0	2.0
CSE 102N	Introduction to Computer Application Lab	0 + 2	1.0
ENG 101	English Language I	2 + 0	2.0
ENG 102	English Language I Lab.	0 + 2	1.0
	Total	15 + 12 = 27	21.0

First Year:

Semester
II

Course No.	Course Title	Hours/Week Theory +Lab	Credits
FOR 114	Geology & Forest Soils	2 + 0	2.0
FOR 115	Forest Ecology	3 + 0	3.0
FOR 116	Field Work & Viva-Voce	0 + 4	2.0
FOR 120	Geology & Forest Soils Laboratory	0 + 2	1.0
FOR 121	Forest Ecology Laboratory	0 + 2	1.0
FOR 122	Forest Tree Physiology	2 + 0	2.0
CHE 101F	General Chemistry	4 + 0	4.0
CHE 102F	Chemistry Practical	0 + 4	2.0
SOC 101B	Principles of Sociology	3 + 0	3.0
ENG 103	English Language II	2 + 0	2.0
ENG 104	English Language II Lab	0 + 2	1.0
	Total	16 + 14 = 30	23.0

Courses of 2nd Year.

Courses of 3RD Year.

Courses of 4TH year.

Ecosystem

2009-05-28T13:20:00.001-07:00

What is an Ecosystem?
Within all species, individuals interact with each other - feeding together, mating together, and living together. Some species have a pecking order as well, and each individual has a role to play within it.
However, it is not only individuals within a species that interact. Different species of animals interact with each other all the time. For instance, animals eat other animals through their interactions in a food web. But plants are included in this web as well as they, too, are eaten by animals.
What would happen if the weather were really cold all the time? Well, not all species of animals, plants and bacteria would be able to survive. What differences are there between species who live in the Rocky Mountains and those who inhabit the Sahara desert? Landscape also determines where plants and animals might live. But what, exactly, is an ecosystem? An ecosystem is a geographical area of a variable size where plants, animals, the landscape and the climate all interact together.

Heritage Trail:About 1 in 10 of Alberta's towns, cities, rivers and lakes are named after animals. Not all of Alberta's animal-influenced place names are after local animals.
Animal Place Names 1: Everything from Jackfish to Beaver
Animal Place Names Part 2: Deer, Elk and Moose
Animal Place Names Part 3: Exotic species like Llama and Cattalo
The free downloadable RealPlayer plugin from RealNetworks is required to listen to the audio.
The whole earth's surface can be described by a series of interconnected ecosystems. All living beings form and are part of ecosystems. They are diverse and always changing. Within an ecosystem, all aspects of the environment (both living things and their non-living settings) interact and affect one another. Every species affects the lives of those around them.
A small ecosystem in the boreal forest might look something like this: in the summertime, trees in forests (that produce oxygen used by living things through photosynthesis) lower the temperature in the forest for communities in the hot summer months. In turn, some members of the communities will probably feed upon the tree to gain nourishment, thus affecting or stunting the tree's growth.
Different areas in the world house different ecosystems. For example, you won't find an elephant or a tropical rainforest in Alberta! The different world ecological units are called biomes and they each have different flora, fauna, landscapes and weather patterns. An ecosystem is not the same thing as a biome. A biome is a large unit that is home to many different ecosystems. Within Alberta, there are six different biomes that each have their own specific flora and fauna distribution. These regions are: Grassland, Parkland, Boreal Forest, Foothill, Rocky Mountain and the Canadian Shield, all indicated on the map of Alberta's Regions

Academic

2009-05-28T12:05:00.000-07:00

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Dendrology

2009-05-26T11:54:00.000-07:00

Dendrology (from Greek δένδρον, dendron, "tree"; and -λογία, -logia) is the science and study of wooded plants. Woody plants may be trees, shrubs, and lianas.

There is no sharp boundary between

plant taxonomy and dendrology. However, woody plants do not only belong to many different plant families, but these families may be made up of both woody and non-woody members. Some families include only a few woody species. This severely limits the usefulness of a strictly dendrological approach. Dendrology tends to focus on economically useful woody plants, their identification and horticultural or silvicultural properties.

common name:	white oak
Family:	Fagaceae
Genus:	Quercus
species:	alba

common name:	ironwood
Family:	Betulaceae
Genus:	Ostrya
species:	virginiana

NGO's

2009-05-24T11:57:00.000-07:00

ASA

Profile >>

Company Profile: ASA began in 1979 geared for empowering the oppressed through "peoples organizations" mobilized for social action against exploitation and through legal aid to fight social injustice. In the late 80s, ASA began to incorporate management skills for income generating projects and stressed the importance of savings in development education efforts.

Facilities >>

Facilities: Activities
Details:
1. Local Micro Credit Program
2. ASA is already recognized as an International Technical Service Provider (ITSP) under UNDP's MicroStart Program in The Philippines and Nigeria
3. ASA has been providing technical services to MFIs in several countries of the world

Address >>

Address: Head Office
Address: 23/3, Khilji Road, Shyamoli Mohammedpur, Dhaka-1207, Bangladesh
Telephone: +880-2-8110934-5, 8112898, 9116375
Fax: +880-2-9121861, 8111175
Email: asabd@dhaka.net
Website: www.asabd.org

ActionAid Bangladesh

Profile >>
Company Profile: ActionAid Bangladesh`s journey started as a small relief organisation in 1983 from Bhola: a remote coastal belt in the southern part of Bangladesh. Australian aid agency `For Those Who Have Less` wanted their projects to be managed in Bhola and ActionAid agreed to it.

Address >>
Address: Head Office
Address: House# 8, Road# 136, Gulshan 1, Dhaka 1212
Telephone: +880-2-8837796, 9894331
Email: mail@actionaid-bd.org
Website: www.actionaid-bd.org

Facilities: Activities
Details:
Livelihood Security and Risk Reduction
Women's Rights and Gender Equality
Rights and Social Justice
Social Development and Economic Justice

Facilities: Partnership
Details: AAB works in partnership with local organizations. This gives greater strength and legitimacy as the work is done by an organization from the same area and decisions are taken as close to the ground as possible. This allows AAB to broaden the realm of its reach and influence in program implementation. It is also an important mechanism by which a broader commitment can be found to implement the developmental agenda.