Shadow detection and removal is an important task when dealing with color outdoor images. Shadows are generated by a local and relative absence of light. Shadows are, first of all, a local decrease in the amount of light that reaches a surface. Secondly, they are a local change in the amount of light rejected by a surface toward the observer. Most shadow detection and segmentation methods are based on image analysis. However, some factors will affect the detection result due to the complexity of the circumstances. In this paper a method of segmentation test present to detect shadows from an image and a function concept is used to remove the shadow from an image.

The process of identifying the region is not an easy process when compared with other operations within the attribute or similarity. It is also not difficult if the process of identifying the region is based on the standard and standard indicators in its calculation. The latter requires the availability of numerical and relative data for the data of each case Any indicator or measure is included in the legal process

Purpose: To validate a UV-visible spectrophotometric technique for evaluating niclosamide (NIC) concentration in different media across various values of pH. Methods: NIC was investigated using a UV-visible spectrophotometer in acidic buffer solution (ABS) of pH 1.2, deionized water (DW), and phosphate buffer solution (PBS), pH 7.4. The characterization of NIC was done with differential scanning calorimeter (DSC), powder X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). The UV analysis was validated for accuracy, precision, linearity, and robustness. Results: The DSC spectra showed a single endothermic peak at 228.43 °C (corresponding to the melting point of NIC), while XRD and FTIR analysis confirmed the identit

The necessities of steganography methods for hiding secret message into images have been ascend. Thereby, this study is to generate a practical steganography procedure to hide text into image. This operation allows the user to provide the system with both text and cover image, and to find a resulting image that comprises the hidden text inside. The suggested technique is to hide a text inside the header formats of a digital image. Least Significant Bit (LSB) method to hide the message or text, in order to keep the features and characteristics of the original image are used. A new method is applied via using the whole image (header formats) to hide the image. From the experimental results, suggested technique that gives a higher embe

Diyala River is a tributary of Tigris River, it is one of the important rivers in Iraq. It covers a total distance of 445 km (275 miles). 32600 km²is the area that drains by Diyala River between Iraqi-Iranian borders. This research aims to evaluate the water quality index WQI of Diyala River, where three stations were chosen along the river. These stations are D12 at Jalawlaa City at the beginning of Diyala River, the second station is D15 at Baaquba City at the mid distance of the river, and the third station is D17 which is the last station before the confluence of Diyala River with Tigris River at Baghdad city. Bhargava method was used in order to evaluate the water quality index for both irrigation and drink

   Pyrolysis of virgin polyethylene plastics was studied in order to produce hydrocarbon liquid fuel. The pyrolysis process carried out for low and high-density polyethylene plastics in open system batch reactor in temperature range of 370 to 450°C.

   Thermo-gravimetric analysis of the virgin plastics showed that the degradation ranges were between 326 and 495 °C. The results showed that the optimum temperature range of pyrolysis of polyethylene plastics that gives highest liquid yield (with specific gravity between 0.7844 and 0.7865) was 390 to 410 °C with reaction time of about 35 minutes. Fourier Transform Infrared spectroscopy gave a quite evidence that the produced hydrocarbon liquid fuel consisted ma

This study exposed to use the liquid whey (which was produced from of soft cheese processed) partially or completely instead of milk in fatty cake, this whey residue is still not used, instead it is thrown in rivers which effect different environment and economic problems. Different concentrations was used (25% , 50% , 75% , and 100%) of whey in baked cake , Volume , height and other different properties ( panel taste ) was studied too . Sensory evaluation results showed that an improved in all the character of the baked cake was happen by the used of 25% and 50% of the whey in comparison with the control treatment, the 75% replacement showed a decrease in appearance , texture and tenderness , while the degrees of color and fla