In this research, an unknown space-dependent force function in the wave equation is studied. This is a natural continuation of [1] and chapter 2 of [2] and [3], where the finite difference method (FDM)/boundary element method (BEM), with the separation of variables method, were considered. Additional data are given by the one end displacement measurement. Moreover, it is a continuation of [3], with exchanging the boundary condition, where  are extra data, by the initial condition. This is an ill-posed inverse force problem for linear hyperbolic equation. Therefore, in order to stabilize the solution, a zeroth-order Tikhonov regularization method is provided. To assess the accuracy, the minimum error between

ABSTRACT Background: Cortical bone thickness is important for the stability of mini implants. Placing mini implants in sites of favorable cortical bone thickness would guarantee better initial stability and long-term success. The aim of this study was to investigate gender, side and jaw differences of the buccal cortical bone thickness as a guide for orthodontic mini screw placement. Materials and Methods: The sample was selected from the patients attending the Specialized Health Center in Al-Sadr City / 3D department. Thirty patients (15 males and 15 females) were selected and cone beam computerized tomographic images were done. Then the buccal cortical bone thickness was measured at thirteen inter radicular sites in the maxilla and mandib

The frequency dependent noise attenuation (FDNAT) filter was applied on 2D seismic data line DE21 in east Diwaniya, south eastern Iraq to improve the signal to noise ratio. After applied FDNAT on the seismic data, it gives good results and caused to remove a lot of random noise. This processing is helpful in enhancement the picking of the signal of the reflectors and therefore the interpretation of data will be easy later. The quality control by using spectrum analysis is used as a quality factor in proving the effects of FDNAT filter to remove the random noise.

     Coronavirus disease (COVID-19), which is caused by SARS-CoV-2, has been announced as a global pandemic by the World Health Organization (WHO), which results in the collapsing of the healthcare systems in several countries around the globe. Machine learning (ML) methods are one of the most utilized approaches in artificial intelligence (AI) to classify COVID-19 images. However, there are many machine-learning methods used to classify COVID-19. The question is: which machine learning method is best over multi-criteria evaluation? Therefore, this research presents benchmarking of COVID-19 machine learning methods, which is recognized as a multi-criteria decision-making (MCDM) problem. In the recent century, the trend of developing

In the course of generating a library of open-chain epothilones, we discovered a new class of small molecule anticancer agents that has no effect on tubulin but instead kills selected cancer cell lines by harnessing reactive oxygen species in an iron-dependent manner.

Strategic decision making is considered one of the important processes for senior management in contemporary business organizations and service organizations due to the properties of the service such as intangibility, concomitance and mortality. Decision-making has three approaches according to the opinions of most of the writers and researchers in the administrative area: an analytical approach, intuitive approach and behavioral approach. This research is trying to discover the nature of the relationship in terms of the link between the impact of each of these approaches and efficiency of marketing services by selecting an intentional sample of 58 researches from the Directorate General of Traffic, one of the Iraqi Interior Ministry ins

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