A study of fossil bovid teeth normally attributable to Selenoportax and Pachyportax, from beds of around 8Ma in age from the Siwaliks, establishes these to be members of Pan-Bovini. The age ranges and diagnostic characters of most species of fossil Bovinae are delineated. nov.)-are described from the Afar region of Ethiopia. Three new bovid species-two tragelaphins and a new tragocerin (Tragoportax sp. Additionally, the names Bovidae, Bovinae, and Antilopinae are redefined and the clade Bovicornia is established according to the rules of phylogenetic nomenclature (PhyloCode).īovid fossils are described from Sivas (Turkey), Baringo (Kenya), the Siwaliks (Pakistan and India), the Middle Awash, Hadar, and the Omo (Ethiopia). I describe new fossils of Bovinae from late Miocene and younger deposits of Turkey, Ethiopia, Kenya, and Pakistan and India, and review and revise the taxonomy and systematics of these three clades. My thesis work investigates the evolutionary history of Bovidae (antelope, sheep, and oxen), with a focus specifically on Bovinae, the clade comprising Bovini (oxen and buffaloes), Tragelaphini (spiral-horned antelopes), and Boselaphini (nilgai, chousinga, and fossil relatives). southeast and south Sulawesi regions nutritional content of anoa food plants, (7) Behaviour of anoa in the natural habitat and activity budget of anoa, (8) Legends, myths, folklores, hunting rituals related with anoa and other wildlife of the indigenuous people, ethno-anoa, 9) Methods for anoa popuation and habitat surveys, (10) In-situ vs ex-situ conservation, and (11) Conservation measures of anoa, population depletion, deforestation and forest degradation strategy and action plan for conservation of anoa. This research after to be appropriate to the syllabus concept of K13 it can be as gift as education sector of Biology Education Subject in form Studying Execution Planning (RPP), Student Work Sheet (LKS) were have done validated by 2 validators and the result is valid, and in form Student Studying Video, too.This book covers many aspects of ecology, behaviour and conservation of anoa including (1) Introduction, anoa is key spesies in Sulawei, (2) Evolution and palaeo-ecology of anoa, (3) Taxonomy, morphology, and anoa among of the living world buffaloes, (4) Population and distribution of anoa in Sulawesi, (5) Habitat characteristics and habitat types of anoa for feeding, water sources and cover from mangrove, beach, lowland, to the lower and upper montane forests in Sulawesi, (6) Feeding ecology and anoa food plants in the natural habitats in north, central, west. In this regard it can be concluded that all sample are not contained Chlorine and save to consumed.
Based on Organoleptic Test, the sampel without Chlorine has characteristic in pure white colour, no medicine smell, not slippery and unfragile, meanwhile from the positive control that analized contain Chlorine 3,99 mg, showed that rice with Chlorine has characteristic more shine untransparant white colour, has medicine smell, slippery and fragile. The result of this research showed that all samples are negative Chlorine. Chlorine was tested by using Colour Reaction Method, Iodometry Titration Method and Organoleptic Test to identify rice physic that contain Chlorine. This research was done on 18- August 2015 at Chemical Laboratory of UIN Raden Fatah Palembang. There are 14 samples of rice in consist of 7 branded rice samples and 7 inbranded rice samples that took from 4 shops and 3 rice sell distributor in Center Market of Jakabaring Palembang. The purpose of this research is identify and count how much Chlorine in branded rice and inbranded rice that sold in Center Market of Jakabaring Palembang. The Health Ministry of Indonesian Republic already ruled about Ingredient Added Food (IAF) in rule No.722/Menkes/Per/IX/88, it said that Chlorine forbidden to used for rice because Chlorine is not the list of IAF as whitening and cooking wheat group. Chlorine is not permitted to be used for rice because it can harm the respiratory system and the liquid can damage humans skin. Rice is a staple food that easily processed easy to prepare, delicious and contains carbohydrate and protein as energy sources.
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