Accurate emotion categorization is an important and challenging task in computer vision and image processing fields. Facial emotion recognition system implies three important stages: Prep-processing and face area allocation, feature extraction and classification. In this study a new system based on geometric features (distances and angles) set derived from the basic facial components such as eyes, eyebrows and mouth using analytical geometry calculations. For classification stage feed forward neural network classifier is used. For evaluation purpose the Standard database "JAFFE" have been used as test material; it holds face samples for seven basic emotions. The results of conducted tests indicate that the use of suggested distances, angles

1.Chapter I (systematic framework) which includes: the research problem and the importance of the research, the need for it, the goals of the research, the temporal &spatial boundaries, determine the terms and defined procedurally.2.Chapter II - the theoretical framework: It consists of three sections are:•The first topic:- the concept of references and experimentation in the theater. •The second topic:- the director of academic and experimentation in Iraq. Two paragraphs in this section came after the introduction, in first paragraph to talk about the Iraqi theater academic and experimentation, and in the second paragraph the researcher spoke about the academic director of the Iraqi and experimentation. 3.Chapter III - Actions -

Magnetic Resonance Imaging (MRI) uses magnetization and radio waves, rather than x-rays to make very detailed, cross- sectional pictures of the brain. In this work we are going to explain some procedures belongs contrast and brightness improvement which is very important in the improvement the image quality such as the manipulation with the image histogram. Its has been explained in this worked the histogram shrink i.e. reducing the size of the gray level gives a dim low contrast picture is produced, where, the histogram stretching of the gray level was distributed on a wide scale but there is no increase in the number of pixels in the bright region. The histogram equalization has also been discuss together with its effects of the improveme

Objective: A descriptive design, using the methodological approach, is carried throughout the present
study from April 1st 2012 to May 20th 2013 to construct the school physical environment standardized
features tool.
Methodology: An instrument of (141) item is constructed for the purpose of the study. A purposive
sample of (44) school; (22) public and (22) private ones is selected. Content Validity of the instrument is
determined through the use of panel of (11) expert who are specialists in Community Health Nursing and
Community Medicine. Internal consistency reliability, using the split-half technique, is employed through
the computation of Cronbach alpha correlation coefficient of (0.93) for internal scale. Data

Challenges facing the transition of traditional cities to smart: Studying the challenges faced by the transition of a traditional area such as Al-Kadhimiya city center to the smart style

The types of traditional houses vary from region to region according to physical and non-physical circumstances, and Sulaymaniyah city is characterized by a type of traditional houses that differ significantly from those in most cities and regions neighboring are always different from the general pattern that is prevalent in the region and the Muslim world.

The aim of this research is to study the cause of this difference or distinction in the traditional houses in Sulaimaniyah city, by comparing the most common models in these houses and comparing them with the general models of village houses that originally existed in the region to relaize the convergence and contrast between them. The research was based on a co

Abstract: Culinary is a lexical item (Latin origin) which means kitchen. Culinary verbs have to do with cooking or kitchen. This paper tackles one of the Iraqi EFL learners’ difficulties of translating English culinary verbs into Arabic. It is considered significant for both translators and students of translation. It probes why Iraqi EFL learners are unable to find the appropriate Arabic equivalents of some English culinary verbs. Such English culinary verbs as broil, grate , simmer are mistranslated because they have no equivalents in Arabic and appear to be culture-specific terms that reflect the tradition of cooking. It is concluded that some English culinary verbs are difficult to translate which is due to the fact that Iraqi EFL