Brucella melitensis isolates were obtained from human infections , and milk which obtained from aborted sheep at Mosul city vicinity . One isolate from each source was used in carrying out this study. Brucella liquid culture was added to sheep milk at 2.5 % for treatments . To first treatment 2 % of yoghurt starter ( Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus ( 1: 1 ) ) . Second treatment was carried out without addition of yoghurt starter but the pH was lowered using lactic acid in pattern similar to first treatment . Third treatment was similar to the first treatment but contained buffer to alleviate the reduction in pH , which reduced to 6.1 in comparison to 4.9 of the first treatment . Results showed that there was a parallel reduction in pH value and Brucella number with correlation coefficient of ( r = -0.945 ) for human isolate , and ( r = -0.974 ) for milk isolate . Addition of lactic acid with out starter led to decrease the killing of Brucella as the resulted numbers were three folds higher than the corresponding treatment of human isolate ( 67.7 % killing ) and 1.6 times for milk isolate ( 37.5 % killing ) . Addition of buffer reduced the killing percentage of Brucella and the viable count of Brusella , and it was 5.8 times the corresponding first treatment (17.20% killing ), while the milk isolates was 7 times (13.5 % killing ) at the end of fermentation process .
في الدراسة الحالية، تم تصنيع جسيمات ZrO2 النانوية باستخدام مستخلص نباتي مشتق من نبات Vitex agnus castus، ووسط قلوي مثل هيدروكسيد الصوديوم. تم استخدام أسلوب التخليق الحيوي لتحضير جزيئات أوكسيد الزركونيوم النانوية لهذا المشروع البحثي. تتميز هذه الطريقة عن غيرها بسبب فعاليتها من حيث التكلفة وبساطتها وقلة المخاطر المحتملة. وتم تشخيص العينات المحضرة باستخدام المجهر الإلكتروني النافذ TEM، المجهر الإلكتروني الماسح SEM،
... Show MoreStabilization of phenol trapped by agricultural waste: a study of the influence of ambient temperature on the adsorbed phenol
Background: Lactobacillus rhamnosus GG bacteria is a type of probiotic belonging to the Lactobacillus family; a beneficial bacteria found in the intestines. This study aimed to prepare soymilk from soybean seeds and to produce fermented milk using the probiotic bacteria L. Rhamnosus GG, supplemented with whey and some medicinal plants and to study the storage qualities. Methods: In This study Different lactic ferments were prepared, including: Treatment soybean and whey, in which soybean milk and whey were used in different percentage (30, 50 and 70%) and the probiotic bacteria starter Lactobacillus rhamnosus GG was added to this treatments, with the addition of some medicinal medicinal plants such as garlic, mint and paprika at a r
... Show MoreDiverting river flow during construction of a main dam involves the construction of cofferdams, and tunnels, channels or other temporary passages. Diversion channels are commonly used in wide valleys where the high flow makes tunnels or culverts uneconomic. The diversion works must form part of the overall project design since it will have a major impact on its cost, as well as on the design, construction program and overall cost of the permanent works. Construction costs contain of excavation, lining of the channel, and construction of upstream and downstream cofferdams. The optimization model was applied to obtain optimalchannel cross section, height of upstream cofferdam, and height of downstream cofferdamwith minimum construction cost
... Show MoreBackground: Due to the complicated and time-consuming physiological procedure of bone healing, certain graft materials have been frequently used to enhance the reconstruction of the normal bone architecture. However, owing to the limitations of these graft materials, some pharmaceutical alternatives are considered instead. Chitosan is a biopolymer with many distinguishing characteristics that make it one of the best materials to be used as a drug delivery system for simvastatin. Simvastatin is a cholesterol lowering drug, and an influencer in bone formation process, because it stimulates osteoblasts differentiation, bone morphogenic protein 2, and vascular endothelial growth factor. Objectives: histological, histochemical and histomorp
... Show MoreBall and Plate (B&P) system is a benchmark system in the control engineering field that has been used to verify many control methods. In this paper the design of a sliding mode . controller has been investigated and verified in real-time via implementation on a real ball and plate system hardware. The mathematical model has been derived and the necessary parameters have been measured. The sliding mode controller has been designed based on the obtained mathematical model. The resulting controller has been implemented using the Arduino Mega 2560 and a ball and plate system built completely from scratch. The Arduino has been programmed by the Arduino support target for Simulink. Three test signals has been used for verification purposes
... Show MoreHydatiosis is a widespread chronic zoonotic parasitic disease caused by helminthic larval stage of tapeworm Echinococcus granulosus.. In last year's many methods are used to activate and modulate the response of immune system of the host in order to evade the invasion of the parasite. The present investigation was aimed to find out the effect of attenuated protoscolices on the viability of lymphocytes which play very important role in the immune response against many parasites and the reflect of this attenuation on hydatid cyst protoscolices infectivity in vivo. Four groups of white male BALB/c mice were experimentally infected with helium-neon laser attenuated protoscolices that exposed to helium –neon laser for (10,30,50,100) minutes re
... Show MoreThis 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
