Set dietary program for some of dietary supplements and training for badminton young players, and identifying effect of taking some of the dietary supplementary for badminton young players. The research population :( badminton young players group (Arminian club). For age group (16-18) years the sample is divided in to two experimental groups within each group (6) players, and two for the exploratory experiment which was within the research sample, they were divided in to two groups, the first group take some of the dietary supplements (multivitamin creating) .the set exercises by the researchers in the main part of the training unit and the second group (amino acids, vitamins) and the set exercises by the researcher. The scientific approach :( the experimental approach to design the two groups of the pre and posttests). The measurement instruments: physical tests for the explosive power and the power characteristic by speed for the two arms and the legs, besides, the smash shot), after applying the pre-tests, and applying the muscular ability, then applying the exercises for two months set by the researcher. The statistical processing :( the mean was used and the standard deviation and torsion for the one sample, and (t ) test for two independent samples).The research results: ( using the exercises and some of the dietary supplements have positive effect on improving some of the physical abilities, speed and accuracy of smash shot skill for badminton young players).The researcher recommends: (depending exercises accompanying with the dietary supplements for badminton young players of age group(16-18) years by the trainers and using dietary supplements with training and contests to retain the player's energy.
Signification with its different aspects constitutes various aesthetic pictures for human and nature creations over different periods of time. It was a focal around which logical thinking loops on the interpretation level of the signification movement according to its structural context expresses its hidden entities with which a human being deals according to two symmetrical levels while interpreting to attain meaning. Sense was the first passing window for the picture of signification which thought deals with. While trying to decode it and because art in general and theatre in particular are considered as the basis of creating signification through its visual and aural elements, so it was necessary to consider one of the elements of cre
... Show MoreUnlike welding, soldering does not involve melting the work pieces. Soldering is a process in which two or more items are joined together by melting and putting a filler metal (solder) into the joint. Failure in the solder joint may make the system components lose their functions. Electrical wiring and electronic components are joined to devices and printed circuit boards using soldering. Soldering and brazing are both used in the assembly of musical instruments. Lead-tin alloy solder employed in the current investigation which has a diameter of 4 mm and a density of 11.0103 kg/m3 with continuous heat flux heating from the domain's left side and complete insulation on the other side. The melting of PCM was simulated using the ANSYS
... Show MoreIt is well known that the rate of penetration is a key function for drilling engineers since it is directly related to the final well cost, thus reducing the non-productive time is a target of interest for all oil companies by optimizing the drilling processes or drilling parameters. These drilling parameters include mechanical (RPM, WOB, flow rate, SPP, torque and hook load) and travel transit time. The big challenge prediction is the complex interconnection between the drilling parameters so artificial intelligence techniques have been conducted in this study to predict ROP using operational drilling parameters and formation characteristics. In the current study, three AI techniques have been used which are neural network, fuzzy i
... Show MoreBreast cancer is the commonest cancer affecting women worldwide. Different studies have dealt with the etiological factors of that cancer aiming to find a way for early diagnosis and satisfactory therapy. The present study clarified the relationship between genetic polymorphisms of BRCA1 & BRCA2 genes and some etiological risk factors among breast cancer patients in Iraq. This investigation was carried out on 25 patients (all were females) who were diagnosed as breast cancer patients attended AL-Kadhemya Teaching Hospital in Baghdad and 10 apparently healthy women were used as a control, all women (patients and control) aged above 40 years. The Wizard Promega kit was used for DNA isolation from breast patients and normal individuals. B
... Show MoreA series of batch demulsification runs were carried out to evaluate the final emulsified water content of emulsion samples after the exposure to microwave. An experimental study was conducted to evaluate the effects of a set of operating variables on the demulsification performance. Several microwave irradiation demulsification runs were carried out at different irradiation powers (700, 800, and 900 watt), using water-in-oil emulsion samples containing different water contents (20-80%, 30-70%, and 50-50%) and salt contents (10000, 20000, and 30000 ppm). It was found that the best separation efficiency was obtained at 900watt, 50% water content and 160 s of irradiation time. Experimental results showed that microwave radiation method can
... Show MoreLipase was extracted by Sodium acetate buffer (pH=6; 0.05M) Containing 0.1M NaCl. Enzyme content of crude extract was concentrated by gradual addition of ammonium sulfate at 30-60% saturation. The dialyzed extract was purified on ion-exchange chromatography through DEAE–Cellulose and gel-filtration chromatography through sephacryl S-200 column. The specific activity, enzyme yield and fold purification were 54.06 unit/mg, 42.6% and 10.88 respectively. The molecular weight of the Lipase was 43.651 KDa as determined by gel-filtration chromatography through sephacryl S-200 column. Partial purified lipase used for the improvement of the flavor of butter fat after 12 hours for storage.