Mosques could be considered as one of the most powerful architectural types throughout historical ages. With their highly symbolic formal legacy, Mosques  play an essential role in providing the Islamic city with its special identity. Nevertheless, the advent of digital technology and its ubiquity at different levels of architectural design marked the emergence of new tendencies in the Architecture of Mosques, represented by various models added to the storage of this architectural type. Consequently a review of these tendencies would be needed, aiming at pointing out the formal transformations and new suggested characteristics.

The paper investigates the surviving and the disappearing formal components of&n

Experimental investigations had been done in this research to demonstrate the effect of carbon fiber and Ceramic fillers contents on the tribological behaviour of (15% volume fraction) carbon-epoxy composite system under varying volume fraction, load, time and sliding distance. The wear resistance were investigated according to ASTM G99-05standard using pin on disc machine to present the composite tribological behaviour. The influence of three ceramic fillers, granite, perlite and calcium carbonate (CaCO₃), on the wear of the carbon fabric reinforced epoxy composites under dry sliding conditions has been investigated. The effect of variants in volume fraction, applied load, time and sliding distance on the wear behaviour of po

The research aims to measure the relationship and the impact of knowledge management processes to achieve the performance of insurance service, as well as analysis of the reality of the National Insurance Company to identify the level of overall performance, and to achieve this goal, it has been the selection of knowledge management processes according to the survey prepared a supplement to the study (Qubaisi, 2002), and of the four operations (knowledge generation, and storage of knowledge, and the distribution of knowledge, and application of knowledge), which represented the independent variable, and the performance has been the use of quantitative and qualitative measures, (sales growth, customer satisfaction), which represented the

This study focusing on river water quality as a source of raw water, efficiencies of water treatment plants, the goodness of transporting water pipes in the water networks and drinking water quality as consumed within certain city residential sectors, in addition to seasonal variation. The following water quality parameters were studied: Electrical Conductivity, Turbidity, Dissolved oxygen, Biochemical oxygen demand, the concentration of nutrients like nitrogen and phosphate, the residual chlorine in addition to total bacterial count and total colon bacteria of raw water, and treated water of four selected water treatment plants in Mosul city. These plants are : the right united scheme, the new left scheme ,the old left scheme and the Gh

     Bodies of water are usually being polluted by wastes from domestic and industrial sources thereby making them unfit for use. Hence, this study aimed at assessing the water quality from Asa River, Ilorin, Nigeria in terms of bacteriological and physicochemical parameters. The bacteriological parameters assessed were heterotrophic bacterial count, total coliform, faecal coliform, identification of the isolates, antibiotic resistance patterns, and plasmid profile of the isolates.  Whereas, the assessed physicochemical parameters were pH, total chloride, suspended solid, and total hardness. The heterotrophic bacterial count, total coliform, and faecal coliform counts ranged from 7.6 x 10³ to 3.2 x 10⁶ cfu/ml,

The Umm Al-Naaj Marsh was chosen in Maysan province, and it is one of the sections of Mar Al-Hawza, which is one of the most prominent Iraqi marshes in the south. The marshes are located between latitudes 30 35 and 32 45 latitudes and longitudes 13 46 and 48 00. The area of the study area is 76479.432142 hectares to evaluate soil quality and health index and their spatial distribution based on measuring physical, chemical, biological and fertility traits and calculating the total quality index for those characteristics. Using an auger drilling machine, we collected 50 randomly selected surface samples, evenly distributed across the study region, from Al-Aq 0.0–0.30 m, noting their precise locations along the way. Soil health and quality w

     The water quality index was used for the evaluation of the quality of water, as well its impacts on the rotifer abundance, in the Tigris River as it passes through Mishahda City, northern Baghdad. Five sites were selected and samples were collected during October 2019 to September 2020. It was noticed that the index values in most sites have exceeded the upper limits of river waters. The values ranged from 40 (Poor) to 45 (Marginal) in all sites. While, the values were from 42 (Poor) to 65 (Fair) during different seasons. As for drinking usages, the results demonstrated poor or undrinkable (31-40) water in all sites. Meanwhile, the values ranged from 39 (Poor) to 56 (Clear) in regard to seasons. The index values

This study was done to find the effect of Tigris-Therthar channel on the water quality of Tigris River to face the climate change which causes decreasing in water resources, in addition to decreasing in its quality. Nine stations were chosen located on Tigris River, Tigris-Therthar channel, Groundwater, and Therthar lake. The results indicated that the TDS increased in summer season, and the effect of Tigris-Therthar cannel was limited, also the effect of groundwater was limited, but there was an indication refers of possibility of increasing these effects on the quality of water. The study recommends observing the Tigris River through a programme to identify any change in water in future.

This study was carried out to investigate the possibility of chickpea soaked water as a substitute for yeast in dough fermentation and its effects on sensory properties of the laboratory loaf bread. Chickpea was soaked for 24,48 and 72 hours at room temperature and used in proportion with or without yeast in dough fermentation . The results revealed that , as the percentage of soaked chickpea water substitution increased, the volume of the produced loaf bread decreased as compared with the control treatment (only yeast ).Best results were obtained by using soaked chickpea water for 24 hours in proportion of 1:1 soaked chickpea water : yeast regarding the sensory properties ,volume and leavening of the loaf bread.
Keywords: chickpea so