The main idea of this research is to consider fibrewise pairwise versions of the more important separation axioms of ordinary bitopology named fibrewise pairwise - spaces, fibrewise pairwise - spaces, fibrewise pairwise - spaces, fibrewise pairwise -Hausdorff spaces, fibrewise pairwise functionally -Hausdorff spaces, fibrewise pairwise -regular spaces, fibrewise pairwise completely -regular spaces, fibrewise pairwise -normal spaces and fibrewise pairwise functionally -normal spaces. In addition we offer some results concerning it.

In this paper, a new type of supra closed sets is introduced which we called supra β*-closed sets in a supra topological space. A new set of separation axioms is defined, and its many properties are examined. The relationships between supra β*-Ti –spaces (i = 0, 1, 2)   are studied and shown with instances. Additionally, new varieties of supra β*-continuous maps have been taken into consideration based on the supra β*-open sets theory. 

The significance fore supra topological spaces as a subject of study cannot be overstated, as they represent a broader framework than traditional topological spaces. Numerous scholars have proposed extension to supra open sets, including supra semi open sets, supra per open and others. In this research, a notion for ⱨ-supra open created within the generalizations of the supra topology of sets. Our investigation involves harnessing this style of sets to introduce modern notions in these spaces, specifically supra ⱨ - interior, supra ⱨ - closure, supra ⱨ - limit points, supra ⱨ - boundary points and supra ⱨ - exterior of sets. It has been examining the relationship with supra open. The research was also enriched with many

The topic of supra.topological.spaces considered one of the important topics because it is a generalization to topological.spaces. Many researchers have presented generalizations to supra open sets such as supra semi.open and supra pre.open sets and others. In this paper, the concept of δ∼open sets was employed and introduced in to the concept of supra topology and a new type of open set was extracted, which was named S∼δ∼open. Our research entails the utilization of this category of sets to form a new concepts in these spaces, namely S∼δ∼limit points and S∼δ∼derive points, and examining its relationship with S∼open and S∼reg∼open. Based on this class of sets, we have introduced other new concepts such as S∼isolate

The primary aim of this paper, is to introduce the rough probability from topological view. We used the Gm-topological spaces which result from the digraph on the stochastic approximation spaces to upper and lower distribution functions, the upper and lower mathematical expectations, the upper and lower variances, the upper and lower standard deviation and the upper and lower r th moment. Different levels for those concepts are introduced, also we introduced some results based upon those concepts.

This research aims to show the most important approaches applicable in forming the accounting standards , the  importance approaches used to formulate local accounting standards & the  need to cancel or develop the unified accounting system in Iraq besides activate the local auditing & accounting standards council to issue accounting standards able to save the relevance & Reliable accounting information that serve the decisions of stockholders and others of stakeholders in the incorporate companies , especially the companies listed in the Iraq securities exchange , So this study based partially on analyzing the questionnaire form which has been designed to inquiry the specialists and experts opinion about the accoun

White and black chia seeds were used in some food products, such us gluten –free biscuits processing by using rice flour and chia seeds (white and black) with these amonths 112.5, 74.25, 56.25, 27.5 g with 27.5g of quinoa seeds for treatments 1, 2, 3 and 4 respectively, and comparison sensitively with the control treatment which has no additions including the appearance and homogenization of the product, surface cracks, softness, taste and flavor, core color and the specific volume, some microbiological tests were performed for biscuit product after storage for 4 months at 30 and 50°C including bacterial total count and fungal and yeast count, results showed that there weren’t any observation of bacteria or yeast or fungal growth at