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Present study was designed to investigate breeding biology of white-cheeked bulbul (Pycnonotus leucogenys) in Margalla Hills National Park Pakistan (MHNP). Eighty nests were located in the study area out of which 43 were used by birds for breeding. Highest successful nests were located on fork 38.75%, followed by middle 25%, terminal 20% and other position of the plants 16.25%. Preferable height for nest construction by white-cheeked bulbul was 1-2m (60%) followed by 2-3m (23.7%) and 0-1m (16.25%). Outer diameter of nest was recorded (16.0 ± 4.22cm) while inner diameter was (10.8 ± 2.95cm). The preferred plant species used by white-cheeked bulbul for nest construction was garanda (Carrisa opaca; 58.7%) followed by sanatha (Dodonaea viscosa; 26.25%), panch phuli (Lantana camera; 6.25%), beri (Zizyphus mauritiana; 3.75%), kronda (Carissa macrocarpa; 2.5%) and mallah (Zizyphus nummularia; 2.5%). Clutch size in white-cheeked bulbul ranged from 1 to 5 eggs with mean clutch size of 2.6 eggs. Maximum percentage of nests (30.2%) had clutch size of 2 and 3 eggs. The overall hatching success in active nests was 61.7% and fledging success was 67.6%. During month of May, maximum number of eggs and nestlings were recorded while no breeding activity was recorded during month of February. It is concluded that (MHNP) is a favorable site for breeding activity of white-cheeked bulbul. [ABSTRACT FROM AUTHOR]

The effect of egg albumin has been examined on the texture and stability of O/W emulsion. The corn oil was used as dispersed phase while the aqueous phase as continuous phase of the emulsion. The aqueous phase was designed with the protein contents (0.5-4 wt. %) at pH 7. The different oil phase (10-40 wt. %) were homogenized in aqueous phase (90-60 wt. %). It was observed that the viscosity and turbidity of the emulsion were increased with the increase of protein concentration and oil phase contents. Flow profile showed that shear stress was increased with increase of shear rate but it decreased at higher shear rate (100 s-1) in heated emulsion. On the other hand the emulsion viscosity was decreased with the increase of shear rate showing non- Newtonian behavior. This work may be useful in the formulation and physicochemical properties of food products i.e. sauces, mayonnaise etc. [ABSTRACT FROM AUTHOR]