Background: Complete analysis of facial profile should also include an evaluation of soft tissue morphology. Materials and Method:The sample consisted of 90 Iraqi adults (45 males and 45 females) aged 18-25 years from Baghdad city divided into 3 groups according to the ANB angle with 30 subjects in each group (15 males and 15 females) for class I, II and III. Lateral cephalometric radiograph was taken for each subject and 8 angular and 5 linear measurements were identified and determined, t-test, ANOVA and LSD test were used to compare between both genders and between different classes. Results:Showed that females had greater angular measurements and smaller linear measurements with more lip prominence than males in all classes, there was m

The effects of essential oilNigella sativa and Menthawas study on the chemical, microbial and sensory properties for soft white cheese that produced from it during storage at 0, 7 and 14 days .The results show significantly percent decrease in moisture for all samplesand maximum decrease was at the latest storage period for all them .The reduced in moisture was accompanied with increase in percentage of protein and fat during of storage period for all samples.
The control sample showed increased in bacterial logarithmic for total count bacterial, coliform, Staphylococcus aureus, proteolytic bacteria, lipolytic bacteria and mold and yeasts during of storage period , the highest results showed at the latest storage period 14days, it w

A numerical method (F.E.)was derived for incompressible viscoelastic materials, the aging and
environmental phenomena especially the temperature effect was considered in this method. A
treatment of incompressibility was made for all permissible values of poisons ratio. A
mechanical model represents the incompressible viscoelastic materials and so the properties can
be derived using the Laplace transformations technique .A comparison was made with the other
methods interested with viscoelastic materials by applying the method on a cylinder of viscoelastic material surrounding by a steel casing and subjected to a constant internal pressure, as well as a comparison with another viscoelastic method and for Asphalt Concrete pro

This study is targeting the new developed materials and techniques and how they were affected by the scientific and technological developments that contributed to revelated new and varied developed materials and techniques. And from the artist’s formulation by using the materials and techniques and through its embodiment and sensor the values, artistic and aesthetic standards by breaking from the familiar in aesthetic contemporary way.
The studies on questioning what’s the role of The New Developed Materials and Techniques in exposing the aesthetic of the art work?

This study is to show the aesthetic of the art work through the new developed materials and techniques. Which was based on descriptive analyzing method and hig

Erosion and deposition are natural phenomena in many estuaries that can cause morphological changes, leading to navigation and offshore structure problems. Many previous studies have focused on investigating the morphological changes of estuaries depending on different parameters and their combined effects with erosion and deposition processes, such as maximum flow amplitude, waves, currents, tidal flow, storms, rising sea elevation, maximum turbidity, salinity, and bed roughness height as input parameters. These studies are based on field measurements and numerical simulations by using topographic surveys, soil samples, satellite images, geological data, and bathymetric maps with the aid of ArcGIS. Some of these studies examine the

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