We found that 4,5- diphenyl- 3(2- propynyl) thio- 1??-triazole [1? forms a complex with Pd (11) ion of ratio 1:1 which absorbs light in CH2CI2 at 400 nm, and 4,5- diphenyl- 3(2- propenyl) thio- 1,2,4- triazole [II] forms complexes with Pd (II) ion of ratio 1:1 which absorbs light at 390 nm, and of ratio 2:1 which absorbs light at 435 nm. On the other hand, we found that the new derivative 4- phenyl- 5( p- amino phenyl) -3- mercapto- 1,2,4- triazole ?111? forms complexes with Cu (II) ion of the ratio 1:1 which absorbs light at 380 nm, with Ni (II) ion of the ratio 3:1 which absorbs light at 358 nm; and with Co (11) ion of the ratio 3.2:1 which absorbs light at 588 nm. The ratio of the complexes were determined by measuring the electronic spe

Hydrogen and nanocarbon were produced by the catalytic decomposition of electrocracking gas obtained by the pyrolysis of liquid organic waste via electric arc discharge. The GIAP-16 (NiO-Al2O3) industrial catalyst was used to reduce the maximum decomposition temperature to 700 °C. In a fixed-bed reactor, under atmospheric pressure, reasonable amounts of high-purity hydrogen were produced, accompanied by deposits of nanocarbon by-product. The NiO-Al2O3 catalyst showed excellent catalytic activity. X-ray powder diffraction analysis of the NiO-Al2O3 composite revealed the presence of cubic NiO and rhombohedral Al2O3, which were chemically stable. However, above 500 °C, NiAl2O4 began to appear. The specific surface area of the catalyst was de

In this research, the influence of the fermentation treatments and baking in Iraqi’s flour type (Ibaa 99, Al-rashed, Tamus, Abu-grabe) and Turkish flour type (Muaamel) on phytic acid was investigated. In whole wheat flour, the phytic acid was (1500, 1290, 1450, 1230, 1440 ( mg/ 100 g flour respectively, and the inorganic phosphorous was (29.18, 25.15, 23.89, 20.85, 22.83) mg/100 g flour respectively. The dough prepared from flour with a higher phytic acid content also contained higher amount of phytic acid. During fermentation, degradation of phytic acid occurred. The cumulative loss of phytic acid after fermentation in all type of dough was ~ 23, 22, 34, 26 and 27% respectively،While increased of inorganic phosphorous occurred. The c

هدف البحث الحالي التعرف الى مستوى التنور الكيميائي عند طالبات المرحلة المتوسطة في المدارس الحكومية النهارية التابعة الى مديرية تربية الرصافة الثالثة للعام الدراسي )2024ـ 2025)م، وتحقيقا لهدف البحث قامت الباحثتان بإعداد مقياس التنور الكيميائي الذي يتكون من )54 )عبارة موزعة على ثالثة مجاالت )المعرفي، المهاري، الوجداني(، وتم تطبيقه على عينة البحث البالغة )200 )طالبة، وتم التأكد من صدقه وثباته وخصائصه السايكومترية وح

In order to scrutinize the impact of the decoration of Sc upon the sensing performance of an XN nanotube (X = Al or Ga, and XNNT) in detecting sarin (SN), the density functionals M06-2X, τ-HCTHhyb, and B3LYP were utilized. The interaction of the pristine XNNT with SN was a physical adsorption with the sensing response (SR) of approximately 5.4. Decoration of the Sc metal into the surface of the AlN and GaN led to an increase in the adsorption energy of SN from −3.4 to −18.9, and −3.8 to −20.1 kcal/mol, respectively. Also, there was a significant increase in the corresponding SR to 38.0 and 100.5, the sensitivity of metal decorated XNNT (metal@XNNT) is increased. So, we found that Sc-decorating more increases the sensitivity of GaNN

Abstract

 Metal cutting processes still represent the largest class of manufacturing operations. Turning is the most commonly employed material removal process. This research focuses on analysis of the thermal field of the oblique machining process. Finite element method (FEM) software DEFORM 3D V10.2 was used together with experimental work carried out using infrared image equipment, which include both hardware and software simulations. The thermal experiments are conducted with AA6063-T6, using different tool obliquity, cutting speeds and feed rates. The results show that the temperature relatively decreased when tool obliquity increases at different cutting speeds and feed rates, also it