Efficient management of treated sewage effluents protects the environment and reuse of municipal, industrial, agricultural and recreational as compensation for water shortages as a second source of water. This study was conducted to investigate the overall performance and evaluate the effluent quality from Al- Rustamiya sewage treatment plant (STP), Baghdad, Iraq by determining the effluent quality index (EQI). This assessment included daily records of major influent and effluent sewage parameters that were obtained from the municipal sewage plant laboratory recorded from January 2011 to December 2018. The result showed that the treated sewage effluent quality from STP was within the Iraqi quality standards (IQS) for disposal and the overall efficiency indicated a positive efficiency of the STP within the order BOD > COD > TSS > chloride. The results revealed that the effluent quality index (EQI) lied under a good water category for both effluent disposal and irrigation use. The multiple linear regression model (MLR) was used for the prediction of EQI and the results provided good estimates for the EQI data sets with a high coefficient of determination (R2=98%). From this analysis, EQI is highly significantly interrelated with TSS, BOD5, and COD within the values 88.9%, 78.6%, and 76.3% respectively. The artificial neural network (ANN) model was developed to predict the effluent quality index based on the selected sewage characteristics. Results provided good estimates for the EQI data sets with a high coefficient of determination (R2=99.8%) and lower relative error and TSS was more effective on the EQI model other than parameters with the relative importance 47.3%. So, the MLR and ANN models were found to provide an effective tool in efficient predicting EQI that can be used effectively to monitor effluent parameters and describe the suitability of treated sewage to quality achieved according to Iraqi quality standards (IQS) for effluent disposal and Food Agriculture Organization (FAO) standards for irrigation purposes.
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This study was carried out to investigate the possibility of chickpea soaked water as a substitute for yeast in dough fermentation and its effects on sensory properties of the laboratory loaf bread. Chickpea was soaked for 24,48 and 72 hours at room temperature and used in proportion with or without yeast in dough fermentation . The results revealed that , as the percentage of soaked chickpea water substitution increased, the volume of the produced loaf bread decreased as compared with the control treatment (only yeast ).Best results were obtained by using soaked chickpea water for 24 hours in proportion of 1:1 soaked chickpea water : yeast regarding the sensory properties ,volume and leavening of the loaf bread.
Keywords: chickpea so
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Biodiversity, biological diversity, biological diversity, biological diversity, biological diversity, biological diversity, biological diversity (by developmental factors) environmental factors and environmental factors environmental factors and environmental factors and environmental factors Correlation between biology and the succession of geological and historical factors of living organisms and geological and historical factors to the site and what It is surrounded by natural and tourist attractions and the pursuit of scientific methods in order to advance the studies of biological diversity in the region .
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The present study aims at answering the following questions:.
1-Which is more effective in enriching students. Vocabulary ,the use of short stories or the traditional way?
2-What extent has the use of short stories an effect upon the students. achievement in vocabulary test?
3- Is there any significant difference between the male and female student of the experimental group in vocabulary achievement test?
 
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