This qualitative study was conducted on eight types of commercial baking yeast which available in local markets to estimate their fermentation activity as affecting the Bread industry and the impact of the salt added to DoughLeavening, The results showed a great variation in the fermentation capacity of yeast samples (their role in swelling the dough), most notably the sample value Y3 and least sample Y7 and reached 80% and 20% respectively, and the value of Leavening by using the two types of yeast with addition of three levels of salt (0 , 1 and 2%) have 20.0 , 19.7 and 15.7 of the sample Y3, compared with 10.5 , 10.3 and 8.8 of the sample Y7 for each of the levels of salt respectively, reflecting the inverse relationship between high salt percentage added, as the results sensory evaluation indicators of quality of laboratory bread by using the two types of yeast and there were significant differences at the 0.05 level by 12.6 among them.
The aim of this study is to shed light on the immunological effect of soluble protein extracted from Proteus mirabilis through employing the level of the enzymatic activity of superoxide dismutase ,SOD The Soluble proteins, SP1 and SP2,were extracted by using the lysozyme enzyme . The rabbit were divided into three groups. the first one was injected with SP1 , the second group with SP2 for four weeks while the third group were untreated. The results revealed that enzymatic activity of SOD was increased significantly in the fifth week of injection withSP1 in comparison with control.
Electronic properties including (bond length, energy gap, HOMO, LUMO and density of state) as well as spectroscopic properties such like infrared, Raman scattering, force constant, reduced mass and longitu- dinal optical mode as a function of frequency are based on size and concentration of the molecular and nanostructures of aluminum nitride ALN, boron nitride BN and AlxB7-XN7 as nanotubes has calculated using Ab –initio approximation method dependent on density functional theory and generalized gradient approximation. The geometrical structure are calculated by using Gauss view 05 as a complementary program. Shows the energy gap of ALN, BN and AlxB7-XN7 as a function of the total number of atoms , start from smallest molecule to reached
... Show MoreObjective(s): This study aimed to evaluate job satisfaction among nurses working at primary health care centers in Samawa City.
Methodology: A Descriptive evolutional study has been carried out during the period from 1 February 2022 to 1 June 2022. A nonprobability (convenience) sample of (200) nurse were selected from different educational level. A questionnaire format is developed for the purpose of fulfilling the objectives of the study. Content validity of the questionnaire and reliability has been determined. Data are analyzed using IBM SPSS version 19 software (2010).
Results: The findings indicate that 52% of nurses are showing high level of job satisfa
... Show Moreنظرة عامة: تُعرَّف المادة أو العامل الذي يمكن أن يؤثر على الحمض النووي أو الكروموسومات على أنه سم جيني. قد يؤدي تلف الحمض النووي في الخلية الجسدية إلى حدوث طفرة جسدية ، والتي قد تحفز التحول الخبيث ، في حين أن الضرر الذي يلحق بالخلية الجرثومية قد يؤدي إلى تغيير خاصية وراثية (طفرة في السلالة الجرثومية) (سرطان). أحد الأحماض الدهنية الأحادية غير المشبعة الأحادية غير الأساسية هو حمض البالميتوليك. بعد حمض الأوليك
... Show MoreConstruction joints are stopping places in the process of placing concrete, and they are required because in many structures it is impractical to place concrete in one continuous operation. The amount of concrete that can be placed at one time is governed by the batching and mixing capacity and by the strength of the formwork. A good construction joint should provide adequate flexural and shear continuity through the interface.
In this study, the effect of location of construction joints on the performance of reinforced concrete structural elements is experimentally investigated.
Nineteen beam specimens with dimensions of 200×200×950 mm were tested. The variables investigated are the location of the construction joints
... Show MoreThe research dealt with the concepts of the philosophy of values and its epistemological variables according to specific propositions represented in their scientific approaches to value theory in the field of industrial design. As the epistemological propositions of the theory of values were dealt with based on the epistemological fields that dealt with the concept and what values are, starting with the modernist propositions and postmodern, passing through the propositions of sociological and psychological thought, which was a prelude to extracting the concepts of value theory and adopting it in the field of industrial product design. The epistemological approaches to value theory in industrial product design were repr
... Show MoreThe present studies are focused on the modification of the properties of epoxy resin with different additives namely aluminum, copper by preparing of composites systems with percentage (20%, 40% and 50%) of the above additives. The experimental results show that the D.C of conductivity on wt% filler content at ( 293-413 ) K electrical conductivity of all above composites increased with temperature for composites with filler contact and find the excellent electrical conductivity of copper and lie between (2.6*10-10 - 2.1*10-10)?.cm . The activation energy of the electrical conductivity is determined and found to decrease with increasing the filler concentration.
This study has been conducted to investigate the influence of preservatives(sodium propionate and potassium sorbate) at different levels to extend the storage life of laboratory processed biscuit.The results have shown that When%0.10 sodium propionate was added bacteria and fungi was not found for three months while found in the fourth month of storage.However bacteria and mold didnot grow until the sixth month of storage as %0.20 and %0.30 concentration was used. On the other side as %0.03 potassium sorbate was used,the growth of bacteria was cheched for 3 months and 4 months for molds..When %0.06 potassium sorbate was used no growth of bacterial or mold was found until the sixth month of storage . Three types of bacteria have been appeare
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