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Effect of Natural Phytase, Fermentation, and Baking Processes on Phytate Degradation in Wheat Bread Manufactured from Local Mills Flour
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     The present study aims to investigate the effect of wheat natural phytase, fermentation and baking processes in the destruction of phytic acid during the process of making wheat bread for some Iraqi mills. The concentration of phytic acid was (850.32, 802.14, 531.84 mg / 100g) for the flour of AL-Brairie, AL-Nesr and AL-Al-Doura mills respectively. At the end of the fermentation processes, the decrease in the concentration of phytic acid in the samples produced from the flour obtained from the three mills was (47.06, 26.98, 40.00%) respectively, while inorganic phosphorus concentration in all treatments increased by 32.4, 42.37 and 36.21 %, respectively. It was found that the activity of wheat natural phytase enzyme varies according to the type of mill and the enzyme has been destroyed after the baking process for all treatments. It is clear that, with the effect of wheat natural phytase enzyme and fermentation and baking processes, the concentration of phytic acid may be reduced when preparing wheat bread for some mills by (26-47%).

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Publication Date
Thu Dec 31 2020
Journal Name
Iraqi Journal Of Market Research And Consumer Protection
EVALUATING THE QUALITY OF IMPORTED AND LOCAL FLOUR IN TERMS OF QUALITY WITH IRON AND FOLIC ACID AND ITS COMPLIANCE WITH IRAQI STANDARD: EVALUATING THE QUALITY OF IMPORTED AND LOCAL FLOUR IN TERMS OF QUALITY WITH IRON AND FOLIC ACID AND ITS COMPLIANCE WITH IRAQI STANDARD
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Food fortification has an important and necessary role in compensating for the shortage of nutritional micronutrients, especially in developing and least developed countries. So, 12 samples of flour available in the local market, whether imported or locally produced flour, were obtained during 2019. The amount of base metal of the necessary iron element in the flour models studied which are available in local markets, measured by spot testing and was compared with the values ​​that should be added according to the specification Iraqi standard. Results revealed the qualitative evaluation of iron in locally produced flour does not conform to the Iraqi standard and is almost free of any reinforcement. While the percentage of imp

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Publication Date
Sun Sep 30 2001
Journal Name
Iraqi Journal Of Chemical And Petroleum Engineering
Effect of Velocity and Temperature on Mass Transfer of Oxygen in Corrosion Processes
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Publication Date
Fri Feb 14 2014
Journal Name
Desalination And Water Treatment
Copper biosorption using local Iraqi natural agents
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Industrial effluents loaded with heavy metals are a cause of hazards to the humans and other forms of life. Conventional approaches, such as electroplating, ion exchange, and membrane processes, are used for removal of copper, cadmium, and lead and are often cost prohibitive with low efficiency at low metal ion concentration. Biosorption can be considered as an option which has been proven as more efficient and economical for removing the mentioned metal ions. Biosorbents used are fungi, yeasts, oil palm shells, coir pith carbon, peanut husks, and olive pulp. Recently, low cost and natural products have also been researched as biosorbent. This paper presents an attempt of the potential use of Iraqi date pits and Al-Khriet (i.e. substances l

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Publication Date
Sun Jun 03 2018
Journal Name
Baghdad Science Journal
Degradation of Dazomet by Thermal Fenton and Photo-Fenton Processes under UV and Sun lights at Different Temperatures
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In this research, the degradation of Dazomet has been studied by using thermal Fenton process and photo-Fenton processes under UV and lights sun. The optimum values of amounts of the Fenton reagents have been determined (0.07g FeSO4 .7H2O, 3.5µl H2O2) at 25 °C and at pH 7 where the degradation percentages of Dazomet were recorded high. It has been found that solar photo Fenton process was more effective in degradation of Dazomet than photo-Fenton under UV-light and thermal Fenton processes, the percentage of degradation of Dazomet by photo-Fenton under sun light are 88% and 100% at 249 nm and 281 nm respectively, while the percentages of degradation for photo-Fenton under UV-light are 87%, 96% and for thermal Fenton are 70% and 66.8% at 2

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Publication Date
Sun Mar 04 2012
Journal Name
Baghdad Science Journal
Effect of Temperature on Reliability and Degradation of 0.63?m Laser Diode
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The reliability of optical sources is strongly dependent on the degradation and device characteristics are critically dependent on temperature. The degradation behaviours and reliability test results for the laser diode device (Sony-DL3148-025) will be presented .These devices are usually highly reliable. The degradation behaviour was exhibited in several aging tests, and device lifetimes were then estimated. The temperature dependence of 0.63?m lasers was studied. An aging test with constant light power operation of 5mW was carried out at 10, 25, 50 and 70°C for 100hours. Lifetimes of the optical sources have greatly improved, and these optical sources can be applied to various types of transmission systems. Within this degradation range,

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Publication Date
Thu Dec 29 2016
Journal Name
Ibn Al-haitham Journal For Pure And Applied Sciences
Effect of Types of Vinegar Available in Local Markets on Bacterial spp. Isolased from Rectal Fistula Abscess
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  The current study was conducted to study some certain quantities of dates , apple and white vinegar.      It was noticed that the percentage of acetic acid was (3.6%, 4.5%, 2.7%), for each and respectively, it was found that vinegar has an inhibiter biological activity against bacteria isolated from rectal fistula inflammation cases.     It was also noticed that vinger types have ability to increase healing anus fistula and show no toxicity on laboratory mice.

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Publication Date
Fri Dec 31 2021
Journal Name
Iraqi Journal Of Market Research And Consumer Protection
CHITOSAN EFFECT ON MEAT QUALITY IN LOCAL QUAILS MALE: CHITOSAN EFFECT ON MEAT QUALITY IN LOCAL QUAILS MALE
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The aim of this study is to know the effect of different percentages of chitosan added to drinking water on the weight and quality of quail meat, physical anatomy in terms of (the body of the long carcass, the girth of the chest, the length of the thigh bones, the thigh racket, the fullness of the chest), chemical analysis (protein, moisture, fat and ash) and sensory evaluation of quail meat. It was purchased 320 Iraqi-origin birds of quail and one day old. Chicks were randomly distributed to three equal groups' treatments and treated with chitosan and added to the drinking water: the first treatment (0.1 gm./L water only as a control treatment), the second treatment (0.2 gm./L of chitosan was added to the drinking water) and the

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Publication Date
Sun Mar 04 2018
Journal Name
Iraqi Journal Of Science
Assessment of genetic diversity among wheat selectedegenotypese and local varieties for saltetolerance by usingeRAPD and ISSR analysis
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Publication Date
Wed Apr 01 2009
Journal Name
Journal Of The Faculty Of Medicine Baghdad
Production of antibacterial agent from Streptomyces griseus by using Semi Solid Fermentation
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Backround: The Solid state fermentation has several advantage including absence of free water , reduced volume of production media utilized for high products and the relatively low costs of production.
Methods: Thirty local isolates of soil obtained from Genetic Engneering and Biotechnology Institute. Nutrient agar was used to growth strains examination to antibacterial agent and Wheat bran and fish meal were used in combination (0-100%of each )and divided in 10 gm lost /flask . Each flask is inoculated with different numbers of Streptomyces spores and incubated for 5 days at 28°C, then the supernet was extracted and were assayed as antibacterial
Results: The ability of 30 local isolates of Streptomyc

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Publication Date
Fri Jun 24 2022
Journal Name
Iraqi Journal Of Science
Effect of electric and heat shock on morphological characteristics for two varieties of wheat
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Wheat (Triticum aestivum L.) is one of the Poaceae family (Gramineae). Is momentous for human nutrition, and the stresses can affect strongly on the phenotype characteristics of the plant. The aim of this study was to determine how electric shock on germinated grain (for 2.5, 5, and 7.5 mins.) and heat shock at ( 35 oC, 40 oC and 45 oC) applied after phase out the radical length of 2-5 mm, from the grain of two wheat Varieties: “Baghdad 1” and “Babylon 113”. The electric shock for 2.5 mins., lead to delay of flowering, from day to 50 % flowering was 93 day, as well as, gave lowest value of plant height 64.5cm and lowest spike length was 10.7 cm. While The highest flag leaf area was obtained by electric shock for 5 mins. was 56.6

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