We introduce and discuss recent type of fibrewise topological spaces, namely fibrewise soft bitopological spaces. Also, we introduce the concepts of fibrewise closed soft bitopological spaces, fibrewise open soft bitopological spaces, fibrewise locally sliceable soft bitopological spaces and fibrewise locally sectionable soft bitopological spaces. Furthermore, we state and prove several propositions concerning these concepts.

In this work we define and study new concept of fibrewise topological spaces, namely fibrewise soft topological spaces, Also, we introduce the concepts of fibrewise closed soft topological spaces, fibrewise open soft topological spaces, fibrewise soft near compact spaces and fibrewise locally soft near compact spaces.

      In this work, we introduced and studied  a new kind of soft mapping  on soft topological spaces with an ideal, which we called  soft strongly generalized mapping with respect an ideal I, we studied the concepts like SSIg-continuous, Contra-SSIg-continuous, SSIg-open, SSIg-closed and SSIg-irresolute mapping  and  the relations between these kinds of mappings and the composition of two mappings of the same type of two different types, with proofs or counter examples

The objective of this paper is to define and introduce a new type of nano semi-open set which called nano -open set as a strong form of nano semi-open set which is related to nano closed sets in nano topological spaces. In this paper, we find all forms of the family of nano -open sets in term of upper and lower approximations of sets and we can easily find nano -open sets and they are a gate to more study.  Several types of nano open sets are known, so we study relationship between the nano -open sets with the other known types of nano open sets in nano topological spaces. The Operators such as nano -interior and nano -closure are the part of this paper.

This study investigates the surgical and thermal effects on oral soft tissues produced by CO2 laser emitting at 10.6 micrometers with three different fluences 490.79, 1226.99 and 1840.4 J/cm2. These effects are specifically; incision depth, incision width and the tissue damage width and depth. The results showed that increasing the fluence and /or the number of beam passes increase the average depths of ablation. Moreover, increasing the fluence and the number of beam passes increase the adjacent tissue damage in width and depth. Surgeons using CO2 laser should avoid multiple pulses of the laser beam over the same area, to avoid unintentional tissue damage.

In this paper, the C̆ech fuzzy soft closure spaces are defined and their basic properties are studied. Closed (respectively, open) fuzzy soft sets is defined in C̆ech fuzzy-soft closure spaces. It has been shown that for each C̆ech fuzzy soft closure space there is an associated fuzzy soft topological space. In addition, the concepts of a subspace and a sum are defined in C̆ech fuzzy soft closure space. Finally, fuzzy soft continuous (respectively, open and closed) mapping between C̆ech fuzzy soft closure spaces are introduced. Mathematics Subject Classification: 54A40, 54B05, 54C05.

In this work we explain and discuss new notion of fibrewise topological spaces, calledfibrewise soft ideal topological spaces, Also, we show the notions of fibrewise closed soft ideal topological spaces, fibrewise open soft ideal topological spaces and fibrewise soft near ideal topological 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