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Germination and field emergence are delayed and their duration is prolonged due to the declining soil temperature during the spring season, which is reflected in the subsequent stages of crop growth, therefore, this study aimed to improve germination. Under a wide range of environmental conditions, a laboratory factorial experiment was carried out to study the effect of seed stimulation with potassium nitrate (distilled water only (0), 2, 4, and 6 mg L-1) and with an aqueous extract of licorice roots (distilled water only (0), 3, 6, and 9 g L-1) on the seed viability and vigor. The laboratory experiment was carried out according to the Completely Randomized Design (CRD) with four repetitions. The results showed the superiority of the intera

        This aim research of this  discussion impact of investment in human capital dimensions (training, education, knowledge management, skills development) and its components (knowledge, skills, abilities, value) with the Office of the Inspector General's staff - Ministry of Culture in Iraq, has depended questionnaire as a tool in the collection data and information ,subjected to a measure of validity and reliability, and distributed to a sample of (63) individuals were distributed in positions (director, director of the Division of employees) have been analyzed data search using ready-statistical software (SPSS) the used hypothesis testing and correlati

A field experiment was carried out in Horticulture Department / Collage of Agricultur e/University of Baghdad to study influence of adding ascorbic acid(asa) and bread yeast extract in snap bean cv.primel under irrigation with saline water using sodium chloride salt (NaCl) during spr ing season of 2016 .A factorial experiment using Randomized Complete Block Design( RCBD) with three replications wereconducted . The first factor includes three treatments of salinity which were tap water ( S0), 4ds.m-1(S1) and 8ds.m-1 (S2) . The second factor includes three treatments which were control treatment without any adding (C) ,ascorbic acid 0.3g.l-1( A ) and yeast extract 12g.l -1( Y ). Results showed significant and gradually decreases in all studie

Two factorial experiments were conducted. One of them was laboratory experiment which was carried out at the Laboratory of Agriculture and Marshes College, University of Thi-Qar during laboratories of certification and test of seeds office in Thi-Qar governorate–Nassiriyah district during 2015. The other was conducted at the lath house with used the pots during spring season of 2016. The aim was to investigate the effect of soybean seeds priming before sowing on seed vigour and seedling growth characteristics under salinity stress. The design of Lab. experiment was (CRD) while for the other experiment was (RCBD) with four replications. Each experiment consisted of two factors. The first factor included seeds soaking treatments for 24 hour

Magnesium oxide nanoparticles were synthesized via a co-precipitation procedure. Comprehensive characterization included infrared fluorescence, X-ray scattering spectroscopy, scanning electron microscopy, as well as X-ray diffraction and atomic force microscopy. Surface properties were analyzed using Langmuir, Brunauer -Emmett-Teller, Barrett–Joyner–Halenda, t-plot techniques, and the N2 adsorption-desorption isotherms methods to determine surface area and pore structure. Results confirmed the nanoparticles possess high purity. The size of the synthesized particles ranged from 30-40 nm, which was determined by scanning electron microscopy. The surface area of the prepared particles is 31,227 m2 g-1, and it was found that the por

The extracted oil from the Chia seeds white and black were used in the manufacture of certain foods such as mayonnaise. The results of the sensory evaluation showed that the product was acceptable except for the flavor of white chia seed oil. The seeds were fully used in the manufacture of the nutella. The results of the sensory evaluation were encouraging the use of the extracted oil from the black chia seeds in the production of the nutella except the spread property. Chia seeds were also used in the manufacture of pudding. The results of the sensory evaluation showed an excellent and acceptable product of black chia seeds oil can be obtained, while the white seeds did not receive the acceptance in terms of color and flavor.