Spelling correction is considered a challenging task for resource-scarce languages. The Arabic language is one of these resource-scarce languages, which suffers from the absence of a large spelling correction dataset, thus datasets injected with artificial errors are used to overcome this problem. In this paper, we trained the Text-to-Text Transfer Transformer (T5) model using artificial errors to correct Arabic soft spelling mistakes. Our T5 model can correct 97.8% of the artificial errors that were injected into the test set. Additionally, our T5 model achieves a character error rate (CER) of 0.77% on a set that contains real soft spelling mistakes. We achieved these results using a 4-layer T5 model trained with a 90% error inject

  In this paper, the concept of contraction mapping on a -metric space is extended with a consideration on local contraction.  As a result, two fixed point theorems were proved for contraction on a closed ball in a complete -metric space.

    Soft clays are generally sediments deposited by rivers, seas, or lakes. These soils are fine-grained plastic soils with appreciable clay content and are characterized by high compressibility and low shear strength. To deal with soft soil problems there is more than one method that can be used such as soil replacement, preloading, stone column, sand drains, lime stabilization and Prefabricated Vertical Drains, PVDs. A numerical modeling of PVD with vacuum pressure was analyzed to investigate the effect of this technique on the consolidation behavior of fully and different depths of partially saturated soft soils.  Laboratory experiments were also conducted by using a specially-designed large consol

 In this paper, we introduce and study the concept of a new class of generalized closed set which is called generalized b*-closed set in topological spaces ( briefly .g b*-closed) we study also. some of its  basic properties and investigate the relations between the associated topology. 

In this study, we present a new steganography method depend on quantizing the perceptual color spaces bands. Four perceptual color spaces are used to test the new method which is HSL, HSV, Lab and Luv, where different algorithms to calculate the last two-color spaces are used. The results reveal the validity of this method as a steganoic method and analysis for the effects of quantization and stegano process on the quality of the cover image and the quality of the perceptual color spaces bands are presented.

Most real-life situations need some sort of approximation to fit mathematical models. The beauty of using topology in approximation is achieved via obtaining approximation for qualitative subgraphs without coding or using assumption. The aim of this paper is to apply near concepts in the -closure approximation spaces. The basic notions of near approximations are introduced and sufficiently illustrated. Near approximations are considered as mathematical tools to modify the approximations of graphs. Moreover, proved results, examples, and counterexamples are provided.

Form the series of generalization of the topic of supra topology is the generalization of separation axioms . In this paper we have been introduced (S * - SS *) regular spaces . Most of the properties of both spaces have been investigated and reinforced with examples . In the last part we presented the notations of supra *- -space ( =0,1) and we studied their relationship with (S * - SS *) regular spaces.

In this paper by using δ-semi.open sets we introduced the concept of weakly δ-semi.normal and δ-semi.normal spaces . Many properties and results were investigated and studied. Also we present the notion of δ- semi.compact spaces and we were able to compare with it δ-semi.regular spaces

ABSTRACT

         The effect of adding raw bacteriocin produced by Lactobacillus bulgaricus to cheese curd at an amount of (5 and 10 and 15) mL/kg cheese as a biological preservative to prolong the shelf life of soft cheese, in addition to the control treatment, knowing that each 1 mL of bacteriocin filter contains 15 units/ mL of bacteriocin. The results of the physicochemical, microbial and sensory tests for cheese stored at refrigerator temperature for a period (zero) to (21) d of adding bacteriocin showed the superiority of the treatment of cheese added to 15 mL/kg cheese of bacteriocin over the rest of the other treatments during the storage period, wh