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Experimentation in caves painting (A comparative analysis): فريد خالد علوان
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Addressed the problem of the research is marked (experimentation in caves fee) concept and its role in experimentation deviate Display Num formal charges caves. The search came in four sections: general framework for research and identified the research problem and the need for him. With an indication of the importance of his presence. Then specify the search for the goals of (revealed the nature and role of experimentation in determining the nature of Manifesting fee documented on the walls of caves), followed by the establishment of the three search limits (objectivity, the temporal and spatial) were then determine the terms related to the title. Then provide the theoretical framework and indicators that resulted from academic theorizing of the subject. The researcher has identified three addresses implied within this framework to ensure reading placed search according to the various frameworks tariff. Were as follows: the concept of experimentation. Experimentation in caves charges. Media pressure on the experimenting with painters caves. The third chapter was devoted to the search procedures, through thoughtful community detection and sample selected from (6 works) and then specify the search tool and determine the methodology, followed by an analysis of the sample. The fourth chapter included the search results, including:1.grooves technique is subject to a workout, to makes the close forms of sensory origin, but only signals the like.2.Painter sought in the selection of a flat area of the wall of the cave, showing his desire to make Treatment copyrighted material for aesthetic value, but that this has led to specific forms without the other.3.Coloring lines, gives the painter freedom and control over technique grooves, so tool play an important role in the path of experimentation and results.4.Shows interest painter to the outer limits, or peripheral lines, because they provide a direct definition of the form, due to the role of reference agreed upon between him and the viewer, especially contemporary to him

 

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Publication Date
Sun May 10 2015
Journal Name
Al-academy
Artistic trends to the formation of postmodern: إيهاب احمد عبد الرضا
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This research includes interested in studying art contemporary, by studying the experiences of sculpture for the formation of post-modernism, assuming the existence of trends in public art can be classified, in spite of the multiplicity of styles and methods of work since the second half of the twentieth century to the present day, and this shenanigans knowledge on how to the Technical that is the art is not restricted, It is art refuses laws and fixed values and traditional styles, and always aspires to diversity and innovation.Search contains three chapters and an introduction containing information about the research problem and the importance of research and the goal of the research, the goal of research is: Detection of artistic tre

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Publication Date
Tue Aug 15 2023
Journal Name
Al-academy
The influences of fashion on the design of fabrics and fashion at the time of contemporary social transformations
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The design of fabrics and fashion is manifested by aesthetic advantages betting with the movement of society in its quest to develop as an independent art in itself that is linked to the values and aesthetic concepts of other arts and what appears in them of intellectual systems calling for renewal and modernity. Which brought about a wide change in public taste, as well as a desire for innovation . Which made fashion an interesting aesthetic phenomenon and taste is always subject to change constantly to comply with the social variables that occur in human life, as the fashion that appears in a certain era of time and takes a great distance from spreading as something new and out of the ordinary is in fact the fruit of the development of

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Publication Date
Wed Jun 01 2011
Journal Name
Journal Of The College Of Languages (jcl)
Hicri Dede (1877-1952)
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Asil adi Mahmeut olup mashlasi “ Hicrî “ dir . Ihvânî “ zümresine intisabi dolayısiyle “ Dede “ Lakabiyle anılır . Takriben  H. 1297 yılında Kerkük ‘ te doğmuş . Babası  H. 1305 Senesinde vefat eden Molla Ali Efendi ‘ dir .

       Dedesi Nazîrî dede ise zamanmin ileri gelen şâirlerinden olup kayser adli bir oğludur .  (1)

        Diğer bir kaynağa gore “ Hicrî  Dede H. 1295 yılında Kerkük ‘te doğamuştur . Tanınmış şâir Nazîrî Dede ‘ nin torunudur . Babası Molla Ali Efendidir” . (2)

      

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Publication Date
Sat Dec 02 2023
Journal Name
مجلة اكليل للدراسات الانسانية
تأثير المناخ على المقنن المائي لمحصول زهرة الشمس في محافظة ميسان
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Publication Date
Wed Jan 01 2020
Journal Name
Research Journal Of Pharmacy And Technology
<i>Insilico</i> and <i>in vitro</i> Approach for Design, Synthesis, and Anti-proliferative Activity of Novel Derivatives of 5-(4-Aminophenyl)-4-Substituted Phenyl-2, 4-Dihydro-3<i>H</i>-1, 2, 4-Triazole-3-Thione
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Scopus (8)
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Publication Date
Fri Dec 01 2023
Journal Name
Chemical Methodologies
Investigations on TiO<inf>2</inf>-NiO@In<inf>2</inf>O<inf>3</inf> Nanocomposite Thin Films (NCTFs) for Gas Sensing: Synthesis, Physical Characterization, and Detection of NO<inf>2</inf> and H<inf>2</inf>S Gas Sensors
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Scopus (15)
Scopus
Publication Date
Sun Jul 23 2017
Journal Name
Iraqi Journal Of Market Research And Consumer Protection
UTILIZATION OF MODIFIED ATMOSPHERE PACKAGING TO EXTEND SHELF LIFE AND MAINTAIN QUALITY OF KHALAL BARHI DATES: UTILIZATION OF MODIFIED ATMOSPHERE PACKAGING TO EXTEND SHELF LIFE AND MAINTAIN QUALITY OF KHALAL BARHI DATES
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Barhi dates fruit are one of the most important date palm cultivars which are some of their properties they are mostly eaten and sold at the khalal stage when it has become yellow compared with rutab stage. At this stage the fruit loses its astringency and becomes sweet and best texture, therefore. High moisture content and rapid ripening of Barhi dates shorten their shelf life, as well the Khalal stage lasts for about 4 weeks until the ripening of the fruits begins and transfer to rutab stage. In the present study, Barhi dates packaging in the first by common air - packaging and
second by Modified atmosphere packaging, MAP A (5% O2 + 20% CO2) and MAP B (40%O2+20%CO2) and stored for 30 days at different temperatures 5 and 20 °C, re

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Publication Date
Mon Feb 04 2019
Journal Name
Journal Of The College Of Education For Women
اثر استخدام انموذج سكمان في تحصیل طالبات الصف الثاني متوسط ومیلھن نحو مادة الفیزیاء: اثر استخدام انموذج سكمان في تحصیل طالبات الصف الثاني متوسط ومیلھن نحو مادة الفیزیاء
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Publication Date
Mon Dec 31 2018
Journal Name
Iraqi Journal Of Market Research And Consumer Protection
EFFECT OF ADDING TWO (Curcuma longa) LEVELS OF CURCUMA ON SOME PRODUCTIVE AND PHYSIOLOGICAL CHARACTERISTICS FOR QUAIL JAPANESE.: EFFECT OF ADDING TWO (Curcuma longa) LEVELS OF CURCUMA ON SOME PRODUCTIVE AND PHYSIOLOGICAL CHARACTERISTICS FOR QUAIL JAPANESE.
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A study carried out in quail’s field owned by the Department of Animal production/ Collage of Agriculture / Tikrit University. For the period 14/ 5/ 2016 to 4/ 6/ 2016 in order to study the effect of adding Curcuma longa - to the diet of quails - on some productive and physiological characteristics of the Japanese quail birds bred for meat production. Using (48) quail birds which are two weeks old provided by Department of Agricultural Research. The birds were divided randomly after weighing them into three treatments; four replicate treatments for (4 bird/ replicate). The treatments as follows: (T1) control group (fed diet without any supplement), second (T2) and third (T3) groups were fed diet supplemental 4.5 and 9g Curcuma powder /

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Publication Date
Wed Nov 22 2017
Journal Name
Iraqi Journal Of Market Research And Consumer Protection
THE EFFECT OF FERMENTATION AND BAKING PROCESSES ON THE PHYATE DEGRADATION DURING THE PROCESS OF MANUFACTURING WHOLE WHEAT FLOUR BREAD.: THE EFFECT OF FERMENTATION AND BAKING PROCESSES ON THE PHYATE DEGRADATION DURING THE PROCESS OF MANUFACTURING WHOLE WHEAT FLOUR BREAD.
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In this research, the influence of the fermentation treatments and baking in Iraqi’s flour type (Ibaa 99, Al-rashed, Tamus, Abu-grabe) and Turkish flour type (Muaamel) on phytic acid was investigated. In whole wheat flour, the phytic acid was (1500, 1290, 1450, 1230, 1440 ( mg/ 100 g flour respectively, and the inorganic phosphorous was (29.18, 25.15, 23.89, 20.85, 22.83) mg/100 g flour respectively. The dough prepared from flour with a higher phytic acid content also contained higher amount of phytic acid. During fermentation, degradation of phytic acid occurred. The cumulative loss of phytic acid after fermentation in all type of dough was ~ 23, 22, 34, 26 and 27% respectively،While increased of inorganic phosphorous occurred. The c

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