CO2 geo-storage efficiency is strongly influenced by the wettability of the CO2-brine-mineral system. With decreasing water-wetness, both, structural and residual trapping capacities are substantially reduced. This constitutes a serious limitation for CO2 storage particularly in oil-wet formations (which are CO2-wet). To overcome this, we treated CO2-wet calcite surfaces with nanofluids (nanoparticles dispersed in base fluid) and found that the systems turned strongly water-wet state, indicating a significant wettability alteration and thus a drastic improvement in storage potential. We thus conclude that CO2 storage capacity can be significantly enhanced by nanofluid priming.

Dry gas is considered one of the most environmentally friendly sources of energy. As a result, developing an efficient strategy for storing this gas has become essential. In this work, MOF-199 was synthesized and characterized in order to investigate the MOF-199 in dry gas adsorption using a built-in volumetric system (methane, ethane, and propane from Basrah gas company). The MOF-199 (metal organic framework) was synthesized using the solvothermal method at 373K for 24h, and then it was characterized. The dry gas adsorption on MOF-199 was studied under various conditions (adsorbent dosage, contact time, temperature, and pressure). The isothermal adsorption of the dry gas had been studied on MOF-199 using two types of mo

An experiments were carried out at the College of Veterinary Medicine, University of Baghdad, during the period from October 26th 2023 to December 20th 2023, to study the effect of pasteurizing treatments of shell table egg using traditional Microwave oven on its quality characteristics during Zero, 1, 2, 4  and 8 weeks of refrigerator storage. A total of 120 fresh table eggs (White shell eggs) were collected from 20000 Luhman layer hens flock at Al-Amir project commercial farm, Al-Musaib city. These eggs were divided into 4 treatment of microwave pasteurization treatments which were Zero, 10, 20, and 30 sec. Results revealed that significant differences (P<0.05) for the internal characteristics of the egg after storage for 2, 4

Experiments were carried out at the College of Veterinary Medicine, University of Baghdad, during the period from October 26th 2023 to December 20th 2023, to study the effect of pasteurizing treatments of shell table egg using traditional Microwave oven on its quality characteristics during Zero, 1, 2, 4 and 8 weeks of refrigerator storage. A total of 120 fresh table eggs (White shell eggs) were collected from 20000 Luhman layer hens flock at Al-Amir project commercial farm, Al-Musaib city. These eggs were divided into 4 treatment of microwave pasteurization treatments which were Zero, 10, 20, and 30 sec. Results revealed that the numbers of total bacteria and total coliform on the surface of table egg shells is affected by pasteuri

In this study, the effect of the thermal conductivity of phase change material (PCM) on the performance of thermal energy storage has been analyzed numerically. A horizontal concentric shell-and-tube latent heat thermal energy storage system (LHTESS) has been performed during the solidification process. Two types of paraffin wax with different melting temperatures and thermal conductivity were used as a PCM on the shell side, case1=0.265W/m.K and case2=0.311 W/m.K. Water has been used as heat transfer fluid (HTF) flow through in tube side. Ansys fluent has been used to analyze the model by taking into account phase change by the enthalpy method used to deal with phase transition. The numerical simulatio

Ultrasound was used as a green technology to preserve food and food products. So, an experiment was conducted to compare three periods of ultrasound treatment of table eggs, 1, 2, and 3 minutes, using a conventional ultrasound device, in terms of quality characteristics, which included yolk height, yolk diameter, yolk index, white height, yolk weight, percentage and egg components percentage during 0, 1, 2, 4, and 8 weeks of refrigerated storage. A total of 240 fresh table eggs (red-shell eggs) were collected randomly from a flock of 20,000 Lohmann laying hens at Al-Amir Commercial Project Farm in Al-Musayyab city, Iraq. The eggs were divided into 4 treatments (60 eggs/treatment); T1: control, T2: ultrasound for 1 min. T3: ultrasound for 2

Ultrasound has used as a green technology to preserving food and food products, it destroys pathogenic microorganisms without side effect and preserving the organoleptic properties. So, an experiment was conducted to compare three periods of ultrasound treatment of table eggs, 1, 2, and 3 minutes, using a conventional ultrasound device, in terms of bacterial count during 0, 1, 2, 4, and 8 weeks of refrigerated storage. A total of 240 fresh table eggs (red-shell eggs) were collected randomly from a flock of 20,000 Lohmann laying hens at Al-Amir Commercial Project Farm in Al-Musayyab city, Iraq. The eggs were divided into 4 treatments (60 eggs/treatment); T1: control, T2: ultrasound for 1 min. T3: ultrasound for 2 min. and T4: ultrasound for