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DETERMINATION OF THE CHEMICAL COMPOSITION OF THE COWS, SHEEPS AND CHICKENS BONES AND THE POSSIBILITY OF USING THEIR FAT ECONOMICALLY.: DETERMINATION OF THE CHEMICAL COMPOSITION OF THE COWS, SHEEPS AND CHICKENS BONES AND THE POSSIBILITY OF USING THEIR FAT ECONOMICALLY.
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This study includes applying chemical tests on cow, sheep and chicken bones including both hallow and flat. The results of chemical tests on bones mentioned the moisture percentage which was between 4.95-7.32 %, and it was noticed the difference in protein percentage among different kinds of bones, The highest protien percentage was 39.62 % in hallow chicken bones and the lowest was in hallow sheep bones 20.31%, at the same time, the highest Ash percentage was in hallow sheep bones48.11% , whereas the highest percentage of fat was in hallow cow bones 30%. The chemical and physical tests were conducted for extracted fat from hallow and flat bones for cows, sheeps and chicken. It was found that peroxide values (PV), and free fatty acids (FFA) tended to increase proportionally with extraction time at temperatures examined. The lowest values ware obtained after 3 hours as PVs were 0.93, 1.2, 1.0, 1.0, 1.33 and 1.46 meq/ kg oil respectively, FFA values were 0.15, 0.168, 0.187, 0.168, 0.206 and 0.225% respectively. The highest chemical indices for extracted fat from hallow and flat bones for cow and sheep was after 5 hours as PVs were 2.39, 1.8, 1.9, and 1.86 meq/ kg oil respectively, FFA values were 0.253, 0.300, 0.263 and 0.30% respectively. While, the highest chemical indices for extracted fat from hallow and flat chicken bones was after 4 hours, as PVs were 1.6 and 1.73 meq/ kg oil respectively, FFA values were 0.245 and 0.244% respectively. The obtained results showed values of smoking point tended to decrease proportionally as extraction time proceeding at different temperature used, highest values were recorded after extraction for 3 hours, smoking point values were 242.6, 231.33, 223.8, 217.66, 204.5and 204 °C respectively. The lowest physical values of fat extracted from hallow and flat bones of cow and sheep were obtained after 5 hours as the smoking point values were 230.33, 229.83, 203.4 and 204.83°C respectively. The lowest physical indices of fat extracted from hallow and flat chicken bones were obtained after 4 hours, as the smoking point values were 204 and 203.5 °C respectively.

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Publication Date
Sat Oct 01 2022
Journal Name
Baghdad Science Journal
Using Remote Sensing and Geographic Information Systems to Study the Change Detection in Temperature and Surface Area of Hamrin Lake
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This study was conducted on Lake Hamrin situated in Diyala governorate, focal Iraq, between latitudes 44º 53ʹ 26.16 '- 45º 07 ʹ 28.03ʺ and 34º 04ʹ 24.75ʺ ــ 34º 19ʹ 12.74ʺ . As in this study, the surface area of Hamrin Lake was calculated from satellite images during the period from October 2019 to September 2020, with an average satellite image for each month, furthermore,by utilizing the Normalized Differences Water Index (NDWI), the largest surface area was 264,617 km2 for October and the lowest surface area 140.202 km2 for September. The surface temperature of the lake water was also calculated from satellite images of the Landsat 8 satellite, based on ban

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Sun Jun 30 2019
Journal Name
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CHARACTERISTICS OF THE POWER CHAIN FUNCTION CURVE AND ITS RELATION TO THE ACCURACY OF THE HIGH-JUMP JUMP IN THE HANDBALL
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The skill high-jump scoring is based on mechanical and physical abilities. The most important of all is the strength used by the player from the moment of preparation to the moment of scoring, which led the researchers to study the characteristics of the series of power chain functions of this skill according to (Biosyn System) The players of the national team's back line have a handball to find out the relationship between the properties of the power chain curve and the accuracy of the high jump to the upper and lower target angles. The aim of the research was to identify the values of the Force Series variables for the skill of the high-jump curve of the handball as well as the relationship between the properties of the power chain functi

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Publication Date
Sun Dec 07 2008
Journal Name
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New Method for Determination of Molybdenum(VI) through Flow Injection Analysis Via the Consumption of Liberated Oxygen from Reaction System Ammonia-Hydrogen peroxide-Molybdenum(VI) in the Presence of Pyrogallol
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Crossref
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Wed Feb 01 2017
Journal Name
Journal Of Economics And Administrative Sciences
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Crossref
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Publication Date
Tue May 07 2019
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