يصصقلا بدلاا يف اهتيمهاو اهرود ةكبحلا عوضوم ىلع ءوضلا ثحبلا طلسي لكشب يتاروتلا يصصقلا بدلاا يف ةكبحلاو ماع لكشب اهبيكارتو اهعاونا ثيح نم ضرع نم أدبي يذلا يمرهلا لسلستلاو ةصقلا رصانع مها زارباب ثحبلا متها .صاخ يلاتلابو ةورذلا ةطقن ىلا ً لاوصو ثادحلاا ديقعتو تاعارصلاو ، )ةمدقملا( ثادحلاا نوكت نا اما ةياهنلا كلتو ةصقلا ةياهن ىلا لاوصو تامزلاا كلت لحل طوبهلا أدبي .ةمزلاا لحل لصت ةقلغم ةياهن وا هسفنب ةياهنلا را

This study aimed to study the inhibition activity of purified bacteriocin produced from the local isolation Lactococcuslactis ssp. lactis against pathogenic bacteria species isolated from clinical samples in some hospitals Baghdad city. Screening of L. lactis ssp. Lactis and isolated from the intestines fish and raw milk was performed in well diffusion method. The results showed that L. lactis ssp. lactis (Lc4) was the most efficient isolate in producing the bacteriocin as well observed inhibitory activity the increased that companied with the concentration, the concentration of the twice filtrate was better in obtaining higher inhibition diameters compared to the one-fold concentration. The concentrate

The current work concerns preparing cobalt manganese ferrite (Co0.2Mn0.8Fe2O4) and decorating it with polyaniline (PAni) for supercapacitor applications. The X-ray diffraction findings (XRD) manifested a broad peak of PAni and a cubic structure of cobalt manganese ferrite with crystal sizes between 21 nm. The pictures were taken with a field emission scanning electron microscope (FE-SEM), which evidenced that the PAni has nanofibers (NFs) structures, grain size 33 – 55 nm, according to the method of preparation, where the hydrothermal method was used. The magnetic measurements (VSM) that were conducted at room temperature showed that the samples had definite magnetic properties. Additionally, it was noted that the saturation magnetizatio

The manual classification of oranges according to their ripeness or flavor takes a long time; furthermore, the classification of ripeness or sweetness by the intensity of the fruit’s color is not uniform between fruit varieties. Sweetness and color are important factors in evaluating the fruits, the fruit’s color may affect the perception of its sweetness. This article aims to study the possibility of predicting the sweetness of orange fruits based on artificial intelligence technology by studying the relationship between the RGB values of orange fruits and the sweetness of those fruits by using the Orange data mining tool. The experiment has applied machine learning algorithms to an orange fruit image dataset and performed a co