Bovine milk is one of the richest nutrients that contain minerals and vitamins that enhance immunity, especially in children, but because many children do not want to drink the raw milk, therefore this study aimed to enhance the sensory characteristics of raw milk by using hibiscus plant extract, which is characterized by red color and distinctive flavor as well as studying the effect of aqueous extract of Hibiscus sabdariffa on inhibiting the growth of microorganisms, by using three concentrations of the aqueous extract (0.5, 1.0 and 1.5%), where the statistical results showed a significant difference (P≤0.05) between the concentrations in color, texture and general acceptance, and the best results appeared when using a concentration of 1.0%, while the results showed an insignificant difference in flavor values with different concentrations of the extract added to milk, Because the hibiscus plant, it is considered an acidic plant, which affected the degree of acceptance of the product. As for the inhibition of the growth of microorganisms, the results showed that the growth of microorganisms was inhibited after keeping in refrigeration for 24 hours, where the growth of the total number of bacteria was inhibited to (6 × 10-7), while we note a decrease in colon bacteria to (2 ×10-6) either Fecal coliform bacteria, the result showed a decrease in numbers to (2×10-4), then was noticed a slight decrease in numbers continuously after incubation for 7 days in the refrigerator, where the results showed a decrease in the total number of bacteria (1×10-7) and coliform bacteria (1×10-6) while for fecal coliform was (1×10-4).
Powder of silver nanoparticles was prepared by Sol - Gel method successfully using silver nitrate , (AgNO3) gesture is added to sodium citrate (C6H5O7Na3) as a reducing agent and by using Magnetic Stirrer to mix the solutions and heated then using centrifuge machine to separate the silver nanoparticles from solution .It is then dried in an oven at a temperature 40oC for 24 hours. Structure characteristics was studied , the synthetic silver powder was prepared through the use of an (XRD). Results showed the composition of silver nanoparticles is a (fcc) and a constant lattice (4.086 ± 0.006 Å) by comparing it with standard tables (JCPDS) which is found perfectly matched to file with a number 04-0783, which
... Show MoreA study is made about the size and dynamic activity of sunspot using automatically detecting Matlab code ''mySS .m'' written for this purpose which mainly finds a good estimate about Sunspot diameter (in km). Theory of the Sunspot size has been described using equations, where the growth and decay phases and the area of Sunspot could be calculated. Two types of images, namely H-alpha and HMI magnetograms, have been implemented. The results are divided into four main parts. The first part is sunspot size automatic detection by the Matlab program. The second part is numerical calculations of Sunspot growth and decay phases. The third part is the calculation of Sunspot area. The final part is to explain the Sunspot activit
... Show MoreBackground: Decontamination of gutta percha cones was important factor for success of root canal treatment. The aim of the present in vitro study was to identify and to compare the antimicrobial effect of following disinfection solutions: 0.2% chlorhexidine gluconate, Iodine, tetracycline hydrochloride solution, EDTA & formocresol mixed with zinc oxide eugenol, on E faecalis, E coli and Candida albicans using sensitivity test Materials and Methods: Three types of microorganisms were isolated from infected root canals (E faecalis, E coli and Candida albicans) and cultured on Mueller Hinton agar petri-dishes. Disinfection of gutta percha cones done by immersion in six disinfection solutions (six groups), the groups are: distill water (used a
... Show MoreThis study investigates consecutive reaction assisted by pervaporation for the first time. It studies the saponification of diethyladipate DA with sodium hydroxide NaOH solution synchronous with separating ethanol from the reaction mixture through an aqueous – organic membrane. The effect of time on some variables such as: permeated ethanol concentration EtOH wt%, separation factor (α), concentration of NaOH solution CB in the reaction medium and the conversion of DA to monoethyladipate (the intermediate product) was studied. It was shown that EtOH wt% and the conversion increased with increasing time unlike CB but (α) showed the existence of maximum value during the time of experiment. The process of reaction assisted by pervaporation
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In the recent years, the work in composite industry needed new ecofriendly resources to improve the original properties of current materials. Many researches attempted to find alternative additives to be used with the current systems which provide a new material that is environmentally friendly and has better performance than the synthetic counterparts. This paper presents the study of mechanical characteristics, including bending, impact, tensile and hardness tests, of date palm fiber (DPF)/ epoxy composite. The composite plate was constructed by hand-layup technique. The filler content values (wt %) were 5%, 10%, 15% and 20%. Young's modulus, impact strength and hardness were shown to be increased with increasing fiber content. Tensile
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The research aims to measure the effect of sensory marketing (visual marketing, audio marketing, olfactory marketing, taste marketing, tactile marketing) in enhancing customer loyalty (behavioral loyalty, situational loyalty, perceptual loyalty) and the mediating role of marketing knowledge (product knowledge, price knowledge, promotion knowledge knowledge of distribution, knowledge of employees, knowledge of physical evidence, knowledge of the process) in a group of large single market markets in Baghdad and the researcher chose it because of the challenges faced by large single market in satisfying the customer and maintaining it as a permanent visitor and enhancing his loyalty, and the research problem was identified with a main
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This study Ajert to modify the chemical composition of milk fat cows and make it similar to the installation of milk fat mother through the addition of protein and soybean oil to be given Alkhltatnsp sensory protein that the best plan is the ratio of 1:1
This paper deals with a method called Statistical Energy Analysis that can be applied to the mechanical and acoustical systems like buildings, bridges and aircrafts …etc. S.E.A as a tool can be applied to the resonant systems in the circumstances of high frequency or/and complex structure». The parameters of S.E.A such as coupling loss factor, internal loss factor, modal density and input power are clarified in this work ; coupled plate sub-systems and explanations are presented for these parameters. The developed system is assumed to be resonant, conservative, linear and there is an equipartition of energy between all the resonant modes within a given frequency band in a given sub-system. The aim of th
... Show MoreDapagliflozin is a novel sodium-glucose cotransporter type 2 inhibitor. This work aims to develop a new
validated sensitive RP-HPLC coupled with a mass detector method for the determination of dapagliflozin, its
alpha isomer, and starting material in the presence of dapagliflozin major degradation products and an internal
standard (empagliflozin). The separation was achieved on BDS Hypersil column (length of 250mm, internal
diameter of 4.6 mm and 5-μm particle size) at a temperature of 35℃. Water and acetonitrile were used as
mobile phase A and B by gradient mode at a flow rate of 1 mL/min. A wavelength of 224nm was selected to
perform detection using a photo diode array detector. The method met the
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The study was conducted to detect the effect of addition of 0.03, 0.06 and0.10% potassium sorbate and 0.10, 0.15, 0.20 and 0.30% sodium propionate upon the sensory properties of laboratory made biscuit. The statistical analysis of the results revealed no significant differences (P<0.05) between the propionate treatment (A,B,C,D) and between the sorbate treatment (E,F,G) and the control (H) in most sensory properties of biscuit prior to storage. Upon six month storage of biscuit made with addition of different levels of sodium propionate 20-40C (room temperature) no significant differences (P<0.05) were shown on softness, flakiness and color in comparison with the control . No significant differences (P<0.05) were also
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