Silicon nanowire arrays (SiNWs) are created utilizing the metal-assisted chemical etching method with an Ag metal as a catalyst and different etching time of 15, 30, and 60 minutes using n-Si (100). Physical properties such as structural, surface morphology, and optical properties of the prepared SiNWs are studied. The diameter of prepared SiNWs ranged from 20 to 280 nm, and the reflectance in the visible part of the wavelength spectrum was less than 1% for all prepared samples. The obtained energy gap of prepared SiNWs was around 2 eV, which is higher than the energy gap of bulk silicon. X-ray diffraction (XRD) has diffraction peaks at 68.70^o for all prepared samples. The heterojunction solar cell was fabricated based on the

AgInSe2 (AIS) thin films solar cell involving of n-type AgInSe2 and Si of p-type substrate by using thermal evaporation method. The influence of annealing of the preparation AgInSe2 were considered to find the best properties of solar device. Thin film AIS have been deposited under the vacuum of 1.5*10-6 Torr with (400) nm thickness at R.T and annealing temperatures (473,573) K. Polycrystalline tetragonal structure for AIS thin films from XRD and increasing of surface roughness from AFM, energy gap values decreasing with increasing annealing temperatures, all films were negative type, I-V characteristics show increasing of efficiency with increasing of annealing temperatures.

In the present work is the deposition of copper oxide using the pulsed laser deposition technique using Reactive Pulsed Laser as a Deposition technique (RPLD), 1.064μm, 7 nsec Q-switch Nd-YAG laser with 400 mJ/cm2 laser energy’s has been used to ablated high purity cupper target and deposited on the porous silicon substrates recorded and study the effect of rapid thermal annealing on the structural characteristics, morphological, electrical characteristics and properties of the solar cell. Results of AFM likelihood of improved absorption, thereby reducing the reflection compared with crystalline silicon surface. The results showed the characteristics of the solar cell and a clear improvement in the efficiency of the solar cell in the

The activity of the aqueous extract of Olea europaea was tested at concentrations of 8, 15 or 20 mg/kg of body weight on lipid profile in twenty female local rabbits. These animals were randomly divided into four groups (five animals in each group). Three groups were dosed orally with the concentrations mentioned above, while the last was administered with distilled water and considered as a control group. These animals were orally dosed by aqueous extract using a micropipette for 30 days. The results showed that there was a significant (P<0.05) decrease in cholesterol, triglycerides, low density lipoprotein (LDL-cholesterol), very low density lipoprotein (VLDL-cholesterol) concentrations and atherosclerosis index means for the three trea

Objective: The concentration-dependent nephroprotective effects of orally-administered aqueous green tea extract (AGTE) were studied. Materials and Methods: Forty rats of both sexes (weighing ٢٠٠-٢٥٠g) with various concentrations {٠.٦٢٥%, ١.٢٥% and ٢.٥% of aqueous green tea extract (AGTE)} as their main source of drinking fluid ٧ days before and ٥ days after administration of methotrexate (MTX). The parameters of oxidative stress, malondialdehyde (MDA) and reduced glutathione (GSH) were daily measured in kidney homogenate in addition to histopathological examinations after killing. Results: Analysis of data revealed significant amelioration of oxidative stress in groups of animals treated with different concentrations of AG

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

The main objective of this research is to use the methods of calculus ???????? solving integral equations Altbataah When McCann slowdown is a function of time as the integral equation used in this research is a kind of Volterra