Objective: To evaluate the psychological work environment's effect on the workers’ productivity in Baghdad
City industries at Al-Rusafa and Al-Karkh Sectors.
Methodology: A descriptive evaluation design is employed throughout the present study from May 25th 2012
through January 7
th
, 2014. A purposive (non probability) sample is selected for the study which includes (500)
workers from industries at AL-Russafa and AL-Kerch sectors in Baghdad City. A questionnaire is constructed to
gather data which may assist to achieve the objective of the study. Content validity of the instrument is
determined through eliciting the opinions of a panel of (10) experts and the reliability through a pilot study by
using internal consistency reliability which is determined through the computation of the Cronbach alpha
correlation coefficient of the scale on data gathered from workers. Data are analyzed through the application
of descriptive statistical data analysis procedures of frequency, percentage, mean, weighted mean and
standard deviation and inferential statistical data analysis procedures of Cronbach alpha correlation coefficient,
relative sufficiency, and multiple regression.
Results: The findings depict that the psychological work environment is manifested as greatly psychological
problem creating one (43%); moderately psychological problem creating environment (49.4%) and problem
free environment. The vast majority of the workers has unfortunately experienced moderate (60.2%) and low
(38.8%) levels of productivity as a result of the influence of its indicators.
Recommendations: The study recommends that Occupational–oriented health education program with
emphasis on psychological work environment, and its impact upon workers’ productivity can be constructed
and implemented for workers on a wide-range scale. Further research can be conducted on large sample size
and nation-wide.
The study aimed to determine the impact of energy for the north and south magnetic poles on the the growth of bacteria isolated from cases of tooth decay, 68 swabs were collected from surfaces of faulty tooth, the detected of Staphylococcus aureus
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The effect of adding raw bacteriocin produced by Lactobacillus bulgaricus to cheese curd at an amount of (5 and 10 and 15) mL/kg cheese as a biological preservative to prolong the shelf life of soft cheese, in addition to the control treatment, knowing that each 1 mL of bacteriocin filter contains 15 units/ mL of bacteriocin. The results of the physicochemical, microbial and sensory tests for cheese stored at refrigerator temperature for a period (zero) to (21) d of adding bacteriocin showed the superiority of the treatment of cheese added to 15 mL/kg cheese of bacteriocin over the rest of the other treatments during the storage period, wh
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