لقد مثلت عملية التحول من النظام الشمولي الى مشروع اقامة نظام جديد ومغاير نقلة نوعية شهده المجتمع العراقي بعد 9/4/ 2003 القت بظلالها على مختلف الاصعدة السياسية والاقتصادية والاجتماعية، ولعل من بين ابرز تلك التحولات ذلك الذي تبلور على حول مفهوم الهوية الوطنية واعادة تشكيلها من خلال صياغة جديدة لمفهوم المواطنة الذي يفترض ان تكون القاعدة الراسخة التي يتأسس عليها المشروع الوطني الجديد الرامي الى إقامة او إعادة تأسي

         Sharif al-Murtada was a historical figure, He is the author of many works in which scientific material is important for scientific studies and research, Because of the importance of his writings and his age, and the impact he left in the intellectual movement was one of the stars of Islamic civilization .

This study reveals important aspects of Ibn Tulun approach in this book through reading and scrutinizing the texts that had a direct or indirect relationship with this topic, as his study was not an easy thing, especially as it depends on the deduction of intellectual trends in his approach and his dealings with the texts of this topic In his directions and his architectural and service idea and highlighting its basic aspects as part of the plans of the Islamic city and its connection with the cultural heritage at the time.

قراءة في كتاب ذاكرة الدولة : السياسة والتاريخ والهوية الجمعية في العراق الحديث

In mid 3^rd century H . and exactly in the second Abbasid  era, Thereappeared ideological trends which are skeptical of Islamic religion depending upon the magic at one time , and Telmudi ideas at other times . The Muslim scholars , headed by Imam Al – Hasan Al – Askari , answerd them by Iogic and scientific arguments , relying on the gloroious  Qur an and the prophetic Sunnah ,and what He learnt from his grandparents . Therefore , He managed to take down their ideas in the bud and rescue the Islamic religion from anything irrelevant to what the prophet brought .

The crude enzyme Nattokinase produced by Bacillus subtilis was used in ripening cheddar cheese by adding three concentration of enzyme 80, 160 and 320mg/Kg beside the control treatment without enzyme, the product was checked for three months to determine humidity, protein, fat, non-protein nitrogen, soluble nitrogen and pH, sensory evaluation was conducted, it was noticed that the variety in protein percentages and the soluble nitrogen percentage during second month of ripening for T2, T3 and T4 treatments were (11.2, 15.54 and 18.48) respectively, in comparison with control which was 7.6%, while in the third month it was (17.37, 20.67 and 22.26) respectively, in comparison with control which was only 10%, on the other hand, non-protein