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Adaptation re-use of traditional cafés in Erbil, Iraq
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Purpose

This paper aims to shed light on adaptive reuse in traditional architecture (TA) in Erbil, Iraq.

Design/methodology/approach

An inductive approach and qualitative method were used in this study. The inductive research approach was used because there was no clear image of adaptive reuse in traditional cafés (TCs) in Erbil. Besides, there are no studies of TCs in Erbil particularly. Thus, there is a lack of knowledge about what adaptations took place in TCs in Erbil. The qualitative method extracted themes and issues from case studies of four TCs in Erbil citadel's buffer zone. This included a physical survey and observation of the TCs in Erbil and 18 semi-structured interviews with the owners, servers and visitors.

Findings

The analysis shows the flexibility of the TCs in Erbil as a face of adaptive re-use (AR) which is explained through the capacity linked to space modifications, the addition of modern devices, the function linked to space modifications, service addition, the condition linked to space modifications and the addition of modern devices. Also, TCs in Erbil has a spatial identity and architectural value that proves it is worthy enough to be preserved through unique spirituality linked to preserving the place.

Research limitations/implications

The findings are limited to the cases of TCs in mountain regain and may not be applicable or appropriate to other cafés in other different countries.

Originality/value

There are three aspects of authenticity in the current research. Firstly, the TCs in Erbil have not been studied before. Secondly, TCs that have been discovered have made AR of themselves whilst maintaining their original function-serving beverages, to stimulate creativity. Thirdly, most of the studies of AR have dealt with historical and heritage architecture, whilst the current research paper is dealing with TA.

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Abstract:

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ANTIMICROBIAL ACTIVITY OF EDIBLE FILM FROM WHEY PROTIEN ISOLATE INCORPORTED WITH GREEN TEA EXTRACT AND ITS USE IN CHEESE COATIN: ANTIMICROBIAL ACTIVITY OF EDIBLE FILM FROM WHEY PROTIEN ISOLATE INCORPORTED WITH GREEN TEA EXTRACT AND ITS USE IN CHEESE COATIN
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The aim of the current research is to study the effect of adding green tea to the edible film prepared from the whey protein isolate on the effectiveness of microorganisms and evaluating the of antimicrobial effectiveness of these films on Iraqi soft cheese packaging during the nine days of storage as an alternative to commercial packaging. At the beginning of the study, the minimum inhibitory concentration was measured by calculate the diameter of the zone of inhibition on growth of the bacteria and it's included the group of Gram negative bacteria (Escherichia coli, Salmonella spp, Pseudomonas Aeruginosa) and the group of Gram positive bacteria (Staphylococcus Aureus, Bacillus spp) and a yeast (Candida Albican). Where the diameter of t

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