Research covers the uses the method of Quality Rating Evaluation to evaluate the
quality of production through which a determination of product quality of its production in
order to determine the amount of sales hence the profits for the company. The most important
function is to satisfy consumer at reasonable prices. Methods were applied to the product
(toothpaste) in the General Company for Vegetable Oil – Almaamoon Factory .
The company's has obtained ISO-certified (ISO 9001-2008). Random samples of
final product intended for sale were collected from the store during months (February, April ,
June , October and December) for the year 2011 to determine the "quality rating " through
the applicat

      Information is an essential and valuable object in all systems. The more information you have about your issue, the better you can conform to the world around you. Moreover, information recognizes companies and provides influence that helps one company be more effective than another. So, protecting this information using better security controls and providing a high level of access to authorized parties becomes an urgent need. As a result, many algorithms and encryption techniques have been developed to provide a high level of protection for system information. Therefore, this paper presents an enhancement to the Blowfish algorithm as one of the cryptography techniques. Then it proposes an enhancement for increasing efficiency

One of the most important problems that would continuously face the Higher  education  organizations is how to  improve the service level  presented by them, and how this can lead to increase demand for services of this organizations.As this issue has exhausted many organizations pushed some of them to withdraw from the market Because of weaknesses in their services. Here lies the importance of this matter to be given more attention in order to maintain the organization competitive position. According to that, The selection of the research title (The Impact of Quality on the Level of the University Service Request) which seeks to measure the impact of service quality on the level of demand, At a time when  world&

The heavy metals Cd, Cu, Fe, pb, and Zn were determined in dissolved and particulate phases of the water,in addition to exchangeable and residual phases of the sediment and in the selected organs of the fish Cyprinus carpio collected from the Euphrates River near Al-Nassiriya city center south of Iraq during the summer period / 2009 .Also sediment texture and total organic carbon(TOC) were measured. Analysis emploing a flam Atomic Absorption Spectrophotometers . The mean regional concentrations of the heavy metals in dissolved (µg/l) and particulate phases (µg/gm) dry weight were Cd (0.15,16.13) ,Cu (0.59,24.48) ,Fe (726,909.4) ,Pb (0.20, 49.95) and Zn (2.5,35.62) respectively,and those for exchangeable and residual phases of the

 the Objective of  study is  to measure the quality of medical service level,  in the  Iraq public hospitals ,presented by  special words ,private hospitals, and compare between them, by knowing the level of recipients satisfaction  of medical service for all dimensions of quality service, and then measuring satisfaction with the quality of medical service as a whole for both of them, which have been prepared in questionnaire form, included two main directions, first to determine the level of satisfaction when, recipients of medical service is not dimensions quality of service in accordance with the Scale Servqual by (Parasurman et .al 1988), consisting of five di

This 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

Different concentrations prepared 2,4,8,16,32 ppt from flow water to Shatt-Alarab
by adding Chlorella vulgares and Navicual busiedtii as alone for each
concentration. The results showed that the concentrations of salinity reduced to 0,
1.78, 9.45, 15 ppt after 10 days, with removed percentage 100, 100, 77.75, 40.93,
37.12 % respectively for Chlorella vulgares the cell numbers of Chlorella vulgares
reached to 58.123, 60.123, 69.712, 37.234, 30.546 ×104/ml comparing with the
control 55.652 ×104/ml while the absorbability of salinity reached to 0.378, 0.391,
0.489, 0.231, and 0.192 nm comparing with 0.342 as control. The external cell wall
of Chlorella vulgares was swelling at 32 ppt. the removal percentage of sali

     The extraction, study, and accurate interpretation of the morphology database of a basin are the basic blocks for building a valid geomorphological understanding of this basin. In this work, a new approach is presented which is to use three different GIS based methods to extract databases with specific geographical information and then use the concept of information intersection to make a realistic geomorphological perspective for the study area.

In the first method, data integration of remote sensing images from Google Map and SRTM DEM images were used to identify Horan basin borders.

In the second method, the principle of data integration was represented by extracting the quantitative values of the morphometric c