This investigation was carried out to examine the Processing and effect of addition of different spices on the sensory and microbial properties of the Crispy Chicken . The results revealed than that of treatments 1 (without spices control) , 3 (anise ) , 4 (Thyme) , 5 (curry) , 6 (black Pepper) , 7 ( ginger) and 10 ( garlic ) gined higher score of overall acceptance than treatment 8 ( carnation ) . Did not significant difference of overall acceptance , between treatments 1 , 2 ( black seed ) , 3 , 4 , 5 , 6 , 7 , 9 ( onion ) and 10 and between treatments 2 , 8 and 9 . In regards with microbial tests showed aerobic bacteria highest numbers than adding 2, which amounted to more than 300 the unit cell bacterial cfu / ml and less numbers than adding, which amounted to 6 1 cfu / ml . While not showed bacteria, molds and yeasts than adding 5 and 8 after stored at -18 ° C for 3 days and dissolution at 30-32 º C for two hours and incubation at 37 ºC for 24 hours . And aerobic bacteria appeared the highest numbers than adding 9, which amounted to 6 cfu / ml and less numbers than adding 6, which amounted to 1 cfu/ml . While aerobic bacteria does not appeared than adding 1, 3, 4, 5, 7, 8 and 10 after storaed at – 18º C for 30 days and dissolution at 20-22 º C for two hours and incubation at 37 º C for 24 hours . While after incubation at 37 º C for 48 hours aerobic bacteria appeared the highest numbers than adding 2, which amounted to 350 cfu / ml and less numbers than adding 3, which amounted to 1 cfu / ml , Did not show aerobic bacteria than adding 1 . And appeared aerobic bacteria than adding 1 and 2 which amounted large and prepared by the few than adding 4, which amounted to 2 cfu / ml, while not showed aerobic bacteria in other adding after storaed at -18 º C for 2 months and dissolution at 16 - 18 ºC for two hours and incubation 37 º C for 24 hours. While increased growth of aerobic bacteria than adding 6, 7 and 8, which reached numbers 1, 3, and 1 cfu / ml . While aerobic bacteria does not appeared than adding which amounted 3, 9, and 10, after 48 hours of incubation at 37 ºC . As for the bacteria coliforms did not appeared in all adding during the phases storaed except addition 1 which amounted to 1 cfu / ml after storaed at – 18º C for 30 days and dissolution at 20-22 º C for two hours and incubation for 48 hours in 37 º C .
Preparation of superposed thin film (CdTe)1-xSex / ZnS) with concentration of (x= 0.1, 0.3, 0.5) at a temperature of substrate (Ts= 80 0C) by using Thermal Vacuum Evaporation System. The measurement of X-ray diffraction shows that the compounds CdTe, ZnS, (CdTe)1-xSex and (CdTe)1-xSex / ZnS have a polycrystalline structure, the C-V characteristic shows that the capacitance degrease by increasing the concentration (x) in reverse bias, while the I-V characteristic shows the current dark (Id) increase in forward and reverse bias by increasing (x) and the photocurrent (Iph) increase in reverse bias by increasing the concentration (x), the values of photocurrent are greater than from the values of the dark current for all concentrations
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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
In this research, a Co-polymer (Styrene / Allyl-2.3.4.6-tetra-O-acetyl-β-D-glucopyranoside) was synthesized from glucose in four steps using Addition Polymerization according to the radical mechanism using Benzoyl Peroxide (BP) as initiator. Initially, Allyl-2.3.4.6-tetra-O-acetyl-β-D-glucopyranoside monomer was prepared in three steps and the reaction was followed by (HPLC, FT-IR, TLC), in the fourth step the monomer was polymerized with Styrene and the structure was determined by FT-IR and NMR spectroscopy. The reaction conditions (temperature, reaction time, material ratios) were also studied to obtain the highest yield, the relative, specific and reduced viscosity of the prepared polymer was determined, from which the viscosity ave
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Cadmium Oxide and Bi doped Cadmium Oxide thin films are prepared by using the chemical spray pyrolysis technique a glass substrate at a temperature of (400?C) with volumetric concentration (2,4)%. The thickness of all prepared films is about (400±20) nm. Transmittance and Absorbance spectra are recorded in the wave length ranged (400-800) nm. The nature of electronic transitions is determined, it is found out that these films have directly allowed transition with an optical energy gap of (2.37( eV for CdO and ) 2.59, 2.62) eV for (2% ,4%) Bi doped CdO respectively. The optical constants have been evaluated before and after doping.
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Abstract
Locally natural occurring Iraqi rocks of Bauxite and Porcelanite (after pre calcinations at 1000oC for 1hr) were used, with the addition of different proportions of MgO and Al2O3, to prepare refractory materials. The effects of these additives on the physical and thermal properties of the prepared refractories were investigated.
Many batches of Bauxite/MgO, Bauxite/Al2O3, Bauxite/MgO/Al2O3, and Porcelanite/ MgO/Al2O3 were prepared. The mixture is milled and classified into different size fractions; fine (less than 45μm) 40%, middle (45-75μm) 40%, and coarse (75-106μm) 20% .
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Abstract
The research aims to identify the logical intelligence of distinguished students and to identify the extent of the contribution of the fields of logical intelligence to the sensitivity of students' sensory processing in distinguished schools. The research sample consisted of (400) male and female students selected by the stratified random method with the proportional method. The scale that was prepared according to the theoretical framework and the adopted theory was applied after being subject to the psychometric properties of validity and reliability, Logical thinking (observation, interpretation, mathematical and arithmetic operations) contributed to sensory processing. The results showed that disting
... Show MoreAn optical system including quantum dot cylindrical Fresnel lens (CFL) has been designed by using Zemax optical designing program. Quantum dot cylindrical Fresnel lens has a relatively small thickness compared to conventional lenses and high absorbance. It contains grooves in the form of parallel lines, and each groove represents an individual lens that works to change the path of light falling on it to a single focal line. (CFL) is characterized by its small focal length despite its large area and small thickness, due to the nature of its design that gives this feature, which is applied in many optical systems (imaging and non- imaging system). In this paper, the visual properties of the (CFL) were studied as it is one of the impor
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The aim of this paper is to investigate the effects of Nd:YAG laser shock processing (LSP) on micro-hardness and surface roughness of 86400Cu-Zn alloy. X-ray fluorescence technique was used to analyze the chemical composition of this alloy. LSP treatment was performed with a Q-switched Nd: YAG laser with a wavelength of 1064 nm. The results show that laser shock processing can significantly increase. The micro-hardness and surface roughness of the LSP-treated sample. Vickers diamond indenter was used to measure the micro-hardness of all samples with different laser pulse energy and the different number of laser pulses. It is found that the metal hardness can be significantly increased to more than 80% by increasing the laser energy and t
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