A new species, Hottentotta pooyani sp. nov. is described and illustrated using two female specimens collected from the Khuzestan Province in Iran. This species is compared with the closely species including H. khoozestanus Navidpour, Kovařík, Soleglad & Fet, 2008; H. pellucidus Lowe, 2010 and H. saxinatans Lowe, 2010 that were previously described in Iran and Oman.

The main purpose of this work is to introduce some types of fuzzy convergence sequences of operators defined on a standard fuzzy normed space (SFN-spaces) and investigate some properties and relationships between these concepts. Firstly, the definition of weak fuzzy convergence sequence in terms of fuzzy bounded linear functional is given. Then the notions of weakly and strongly fuzzy convergence sequences of operators  are introduced and essential theorems related to these concepts are proved. In particular, if ( ) is a strongly fuzzy convergent sequence with a limit  where linear operator from complete standard fuzzy normed space  into a standard fuzzy normed space  then  belongs to the set of all fuzzy bounded linear operators

   In this paper, we introduce new classes of sets called g *sD -sets , g *sD −α -sets , g *spreD − sets , g *sbD − -sets and g *sD −β -sets . Also, we study some of their properties and relations among them . Moreover, we use these sets to define and study some associative separation axioms .
 

Neoechinorhynchus iraqensis sp. n.(Acanthocephala: Neoechinorhynchidae) from the Freshwater Mullet, Liza abu.

The objective of this study was to evaluate a natural bio-insecticide manufacturing from Eucalyptus sp. volatile oil. The use of Eucalyptus sp. against the Backswimmer insect Anisops sardea Herrich-Schaeffer, 1849 predatory of larvae of common carp fish, Cyprinus carpio L., in artificial closed ponds in Babylon province represented a new idea in Iraq. The volatile oil of the Eucalyptus sp. was extracted by hot water method using the Clevenger, three concentrations of 250000, 450000 and 650000 ppm with benzyl benzoate as a stabilizer were used, which has a boiling point of 324OC (slow evaporation) at field experiment.The results of field and laboratory experiments of the extracted volatile oil in different concentrations, showed that

The present study was conducted to biocontrol in vitro and in vivo of Fusarium
oxysporum that cause Fusarium wilt diseases for eggplant plants by using biological
control agent fungus Trichoderma harzianum. Fourteen isolates from F. oxysporum
were isolated and identified from two fields in Iraq. Pathogenicity test indicated that
all F. oxysporum isolates were pathogenic for eggplant but differed in its level of
pathogenicity. Four of the fourteen isolates from F. oxysporum were selected
depending on their highest pathogenicity for eggplant plants, F. oxysporum four
isolates F5, F6, F13 and F14 achieved at pre emergence 83.3%, 83.3%, 86.7% and
83.3% and at post emergence 90.0%, 90.0%, 83.3% and 76.7% respectively.

The genus Serrasentis is one of important acanthocephalan parasites, parasitizing fish, birds and other vertebrates. Twenty two out of 500 fish specimens (4.4%) were found to be naturally infected with adult and cyst of worms of Serrasentis sp. which were collected from the stomach and intestine of Synaptura orientalis; Johnius belangrii, Otolithus ruber and Upeneus sulphureus fish species', from locations of Khor Abdullah, Arabian Gulf, Iraqi marine waters (29°58,33, N48°28, 20E) during the year 2017.The light and SEM study revealed that the adult worm have elongated and cylindrical body, anterior extremity with hooks forming combs arranged on the ven

ABSTRACT

         The effect of adding raw bacteriocin produced by Lactobacillus bulgaricus to cheese curd at an amount of (5 and 10 and 15) mL/kg cheese as a biological preservative to prolong the shelf life of soft cheese, in addition to the control treatment, knowing that each 1 mL of bacteriocin filter contains 15 units/ mL of bacteriocin. The results of the physicochemical, microbial and sensory tests for cheese stored at refrigerator temperature for a period (zero) to (21) d of adding bacteriocin showed the superiority of the treatment of cheese added to 15 mL/kg cheese of bacteriocin over the rest of the other treatments during the storage period, wh