Abstract:
Rabi’a tribe lived on the land of Euphrates since the first century of the
Christ. Then that land becomes her homeland. The Persians tried many times
to drive her away from that land, but with out result.
In the course of time Rabi’a become more knowledgeable of Persia.
This tribe proved her love and sanctification to the land of Euphrates, in the
battle of Dhyqar.
Rabi’a converted to Islam quickly and helped the Muslims to conquer
Iraq with a big number of fighters in many battles like al- Qadisyyah. That
influenced the anger of Mudriat Arab tribes who were their old enemies.
Mudriat tribes did their efforts to reduce the importance of Rabi’a because of
some its branches were among of the Murtadin. The Mudriat said (Rabi’a still
anger on Allah since Allah sent his prophet from Mudriat). Omar had the same
point of view about Rabi’a, and he was saying always (Rabi’a is immorality)
therefore he gave Rabi’a the lesser share of Ata in his time. That was 200
dirham yearly for every fighter.
Rabi’a achieved what was she wanted when the caliphate transferred from
Medina to Kufa, because their authority was fixed in Iraq. So Rabi’a wanted to
continue that state, therefore this tribe supported the caliph Ali in the battle of
Siffen by all efforts in order to remain Iraq as a centre of caliphate and
homeland of Rabi’a.
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The effects of nutrients and physical conditions on phytase production were investigated with a recently isolated strain of Aspergillus tubingensis SKA under solid state fermentation on wheat bran. The nutrient factors investigated included carbon source, nitrogen source, phosphate source and concentration, metal ions (salts) and the physical parameters investigated included inoculum size, pH, temperature and fermentation duration. Our investigations revealed that optimal productivity of phytase was achieved using wheat bran supplemented with: 1.5% glucose. 0.5% (NH4)2SO4, 0.1% sodium phytate. Additionally, optimal physical conditions were 1 × 105 spore/g substrate, initial pH of 5.0, temperature of fermentation 30˚C and fermentation dura
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