The discharged water from tannery plants is main source for pollution of soil and groundwater, especially in Nahrawan area. Water samples is collected from 10 sites of wells, discharged water and from using water in different levels of tannery and 7 soil samples from different sites inside factories area and outside it. The results shown that pH for samples of wells and discharged water were within allowable limits between 6.5- 8.5, except the value of pH recorded in the discharged water sample (after the addition of calcium hydroxide) was 12.8, as well as reached the highest value of total dissolved salts (TDS) 7800 ppm in same samples. It also reached its highest value of electrical conductivity (EC) 8200 μS/cm. The results showed that most samples of discharged water recorded high values of turbidity reached to 557 NTU, while the lowest values recorded in water wells and water sample of Nahrawan village. The samples of discharged water was contained high concentration of relatively heavy elements (Pb and Ni), while not sensing concentration of (Cd and Cr), especially for non-use of chromium in the tanning process because of the lack of economic viability by the owners of the factories. The results of analysis of heavy elements in the soil samples to the concentration of Pb in the samples were all within the limits of Iraqi standard was 50-300 ppm. The results indicated that the highest concentration of Ni recorded in samples of soil in the east and south-eastern tanneries exceeding the Iraqi standard concentration of Ni in the soil the amount of 30-75 ppm, while the concentration of Ni in other soil samples was within the limits of the Iraqi standard, while not sensing by concentration of (Cd and Cr) in these samples.
The hydrolysis of urea by the enzyme urease is significant for increasing the irroles in human pathogenicity, biocementation, soil fertilizer, and subsequently in soil improvement. This study devoted to the isolation of urease from urea-rich soil samples collected from seven different locations. Isolation of the various bacterial species was conducted using nutrient agar. The identity of isolated urease was based on morphological characteristics and standard microbiological and biochemical procedures. The urease producing strains of bacteria were obtained using the urease hydrolysis test. The bacterial isolates produced from soil samples collected from different environments and treat
Coagulation is the most important process in drinking water treatment. Alum coagulant increases the aluminum residuals, which have been linked in many studies to Alzheimer's disease. Therefore, it is very important to use it with the very optimal dose. In this paper, four sets of experiments were done to determine the relationship between raw water characteristics: turbidity, pH, alkalinity, temperature, and optimum doses of alum [ .14 O] to form a mathematical equation that could replace the need for jar test experiments. The experiments were performed under different conditions and under different seasonal circumstances. The optimal dose in every set was determined, and used to build a gene expression model (GEP). The models were co
... Show MoreThis research aimed to examine the effect of concentration of dyes stuff, contact time, temperature and ratio of adsorbent weight in (gm) to volume of solution in (ml) on the percentage removal. Two dyes were used; direct blue 6 and direct yellow and the adsorbent was the maize cob. Batch experiments were performed by contacting different weights of adsorbent with 50 ml of solution of desired concentration with continuous stirring at various temperatures. The percentage of removal was calculated and the maximum percentage of removal was 80%. And as the concentration of solution, contact time, temperature and the ratio of adsorbent to volume of solution increase the percentage of removal increase.
The study (Quality in the Industrial Products Designs and its Reflection on Achieving Competitive Advantage) focused on developing the products in a way that satisfies human desires through the impact of technology on products design systems and performance enhancement. The study question is: how to effectively achieve quality in industrial products designs that influences competitiveness? The aim of the research is to show the design contexts for the product and its reflection on competitiveness. The study is limited to (LG) products in 2017-2018. The results and conclusions reached at by the researcher are included in the study.
The sample models adopted contexts, forms and relational relations transcending traditional contex
Internal curing is a method that has been advised to decrease the primary age cracking, mainly of concrete mixes using low (water to cementitious materials - w/cm) ratios corresponding to the self-compacting concrete-(SCC). This research aims to study the effect of the internal curing using saturated lightweight aggregate- (LWA) on the steel reinforcing corrosion in SCC. In this research, crushed bricks or thermostone were partially replaced by (20%) by the weight of sand and volumetrically measured. The results showed that the steel reinforcement of internally cured concrete showed a slight increase in corrosion up to 300 days of exposure to the saline solution (containing 3.5% NaCl). The ability of using the crushed bricks or thermostone
... Show MoreInternal curing is a method that has been advised to decrease the primary age cracking, mainly of concrete mixes using low (water to cementitious materials - w/cm) ratios corresponding to the self-compacting concrete-(SCC). This research aims to study the effect of the internal curing using saturated lightweight aggregate- (LWA) on the steel reinforcing corrosion in SCC. In this research, crushed bricks or thermostone were partially replaced by (20%) by the weight of sand and volumetrically measured. The results showed that the steel reinforcement of internally cured concrete showed a slight increase in corrosion up to 300 days of exposure to the saline solution (containing 3.5% NaCl). The ability of using the crushed bricks or thermostone
... Show MoreObviously, within the years 2004, 2005, 2006, several infection cases of damping – off ,leaves ,flowers ,buds and petioles blight ,stem canker ,crown rot have seen on (Gerbera jamesonii) plants in nurseries and appears dirty white(brown) color mold at the first and then convert to gray color on the foliage. The studying is carried out in two locations in Baghdad city which are Palestine Street (Al-Khirat, Al-Zina nurseries) and Zaiyuna (Zainab, Zaiyuna, Baghdad nurseries). The isolation and diagnosis were identified the causal pathogen was Botrytis cinerea.The pathogenicity test was carried out with positive results were positive resulted. The infections percentage on gerbera plants ranged in the studied nu
... Show MoreThis study aimed to study the effect of Ziziphus spina christi Aqueous cold and Alcoholic leaves and fruits extracts on the growth and activities of the following types of bacteria :( Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and Streptococcus pyogenes ). The results appeared outweigh the alcoholic extract of leaves and fruits of Sidr that prepared by saxholate extractor by addition of ethanol 95% significant superiority as compared with aqueous extract that prepared by using distilled water as was its influence inhibitor to the growth and effectiveness of bacteria , about the treatment of in-vivo to cause injury to these types of bacteria diagnosed laboratory mice and treated with alcoholic extract of the leaves o
... Show MoreThis 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