عرض: 25 50 75 100 النتائج

نتائج البحث: 25 من أصل 37

دراسة فيزيوكيميائية لبعض اصناف البطاطا وجودة الرقائق (الجبس) المصنعة منها Physicochemical Study of Some Potato Varieties and Quality of Their Processed Chips

اسم المؤلف: سەروەر ابو بكر احمد سەفرەیی
اسم المشرف: بيان ياسين العبد الله
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
اللغة: العربية
مكان الجامعة: صلاح الدين
الصفحات الاولى:

دراسة الخصائص التصنيعية والكيميائية للبرغل المنتج من بعض اصناف الحنطة المحلية A Study of Processing and Chemical of Properties of Bulgur Produced From Some Local Varieties of Wheat

اسم المؤلف: زانيار عثمان عمر البرزنجي
اسم المشرف: بيان ياسين العبدالله
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
اللغة: العربية
مكان الجامعة: صلاح الدين
الصفحات الاولى:

تقييم بعض الخصائص الفيزيائية والكيميائية والمايكروبية لمياه الابار المنزلية في مدينة بيجي - العراق Evaluation of some Physical, Chemical, and Microbial Characteristics for Houses Well Water Samples in Baiji city - Iraq

اسم المؤلف: عبد الله خميس عبد الله كريم
اسم المشرف: امين سليمان بدوي
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
اللغة: العربية
مكان الجامعة: صلاح الدين
الصفحات الاولى:

تقدير نسب المضافات والملوثات الغذائية في بعض الاغذية ودور المعزز الحيوي في التقليل من اثارها البايولوجية Estimation of concentrations of Food Additivies and contaminations in some foods and probiotic role to decrease the Biological Effects

اسم المؤلف: محمد جميل محمد سعدون الجبوري
اسم المشرف: كـركـز مـحمـد ثـلـج امين سليمان بدوي
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: دكتوراه
اللغة: العربية
مكان الجامعة: صلاح الدين
الصفحات الاولى:

تاثير اضافة مسحوق الشرش المجفف على صفات جبن الحلوم Effect of added Whey protien powder On objective of Alhalloum cheese

اسم المؤلف: وعد الله هاشم عبود
اسم المشرف: اسامة محمد سعيد النعيمي رياض محمد سليم
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
اللغة: العربية
مكان الجامعة: صلاح الدين
الصفحات الاولى:

انتاج السليلوز من عزلة محلية لبكتريا Acetobacter xylinum واختبار فاعليته في حفظ بعض الاغذية ومعايير النمو والدم في الجرذان النامية Production of Cellulose from Locally Isolate of Acetobacter xylinum and Determine the Ability in Food Storage, Growth Rate and Blood Characterizes in Growing Rats

اسم المؤلف: عبد الخالق سليمان خلف ابراهيم الجبوري
اسم المشرف: كركز محمد ثلج فاروق محمود كامل
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: دكتوراه
اللغة: العربية
مكان الجامعة: صلاح الدين
الصفحات الاولى:

استخلاص وتنقية وتوصيف مثبطات الفا-اميليز من مصادر نباتية ودراسة تاثيرها التثبيطي تجاه بعض الاعفان Extraction ,Purification and Characterization Of Alpha-Amylase Inhibitors From Plant Source And Study Their Inhibitory Effect Toward Some Molds

اسم المؤلف: ابتهاج مصطفى حكيم
اسم المشرف: صبريجثيرعبود
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: دكتوراه
الجامعة: جامعة بغداد
اللغة: العربية
مكان الجامعة: بغداد
الصفحات الاولى:

اختبار التاثير التثبيطي لبروتين المناعة IgG لحليب الابل ضد السم العصبي A المفصول من عزنة محلية لبكتريا Clostridium botulinum Testing the inhibitory effect of immunoglobulin IgG for camel?s milk against the neurotoxin type A separated from a local Isolate of Clostridium botulinum

اسم المؤلف: نورس محمد حسن عبد الصمد التميمي
اسم المشرف: امال كاظم غضبان الاسدي حيدر ابراهيم علي
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:
المستخلص: Sixteen local isolates of Clostridium were isolated from sources : soil , meat and honey .Those sources were obtained from different districte in Basrah government.Characterization of isolates were made after purification by using morphological and biochemical tests which revealed that the isolates were Clostridium botulinum.The microscopic test appeared that all isolates are bacilli Gram positive, obligate , anaerobic ,forming spores and motile. There are colonies had wide spread form with ir regular border when grown of blood agar and egg yolk agar and looked transparent to gray. The biochemical tests revealed that the isolates are β - heamolysis, lipid hydrolyzed, produced H2S, most of them were negative in indole production, nitrate reduction, starch hydrolysis and catalase production. They were grown in pH(4 - 6),temperature(10,30,42) °C and NaCl (4 - 10)% . They not fermented lactose, galactose, amygdalin, Ribose, Inositol, Manose, Melibiose, Sorbitol, Salcin, Rafinose, Xaylose and Rhamnose. But they were fermentated Glucose, Maltose and Cellubiose. They were sensitive for some antibiotics like Erethromycin, Refampin, Metronidazol, Clindamicin, Tetracyclin, Penicillin and Chloramphnichol , but they were resistant for Gentamycin , Nalidixic acid and Trimethoprim.Used for Polymerase chain reaction (PCR) for the bacterial isolates by extraction of DNA and electrophoresis by using agarose, seven isolates of Clostridium botulinum were elected because they appeared difine band of DNA. After that the gene wich responsible on neurotoxin A was detacted by using Polymerase chain reaction (PCR) and electrophoresis using agarose, the isolate Cl.5 of Clostridium botulinum wich was isolated from the soil of Agriculture College field, was elected because of its clear band which was (101) bp with the band of the primer of the gene of neurotoxin A.Neurotoxin A was produced by the isolate Cl.5 using the inoculums medum : (casein hydrolysis, yeast extract, glucose ,dis. water) and production medium; (casein hydrolysis, yeast extract, dis. water) with cold glucose solution 10% and using anaerobic conditions with 37°C for 4 days. The protein of extracted neurotoxin was (0.14 - 0.93) , then the extract was precipitated by ammonium sulphate %60 and the protein was (0.18 - 0.22) ,finally the neurotoxin was purified by ion exchange using DEAE Sephadex A - 50 only one protein peak wasappeared in the void volume , the protein was(0.27) . The activity of the three samples of neurotoxin A the crude ,precipitated and purified was assayed by bioassay using mouse , all the samples revaled high activity by appearing of of intoxication then death . But the purified neurotoxin appeared the highest activity because the mouse died after 3 hr . while the precipitated toxin after 8 hr using and after 10 hr using the crud toxin Stadying minimal leathal dose (MLD) by using concentrations of purified toxin , the concentration 0.1 revealed minimal activity because the mouse died after 3.41 hr .Finally the inhibitory effect of immunoglobulins of camel milk against neurotoxin A was studied by using passive haemagglotination and bioassay , immunoglobulin had agreat activity to inhibite the neurotoxin A.

انتاج اغشية قابلة للاكل من بروتينات فول الصويا المركز ولبيدات الذرة البيضاء والكلوكوز واستعمالها في الانظمة الغذائية Production of Edible Film from Soybean Protein Concentrates with Sorghum Lipids and Glucose and using in Food System

اسم المؤلف: ميادة عدنان فالح الشبلي
اسم المشرف: علي احمد ساهي
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:
المستخلص: Research efforts were directed to the production of - environment - friendly and edible - biological materials to be used in food packaging from protein soybeans. The research also included the impact of oil and wax sorghum extracted as by - product of sorghum grain and sugar glucose on the films properties. This study included three points of discussion.First, Concentrated soy protein was extracted from soybean grains in the form of a yellow fine powder. Its chemical composition was studied and found to contain : protein and fat and ash and moisture and carbohydrates respectively (71.5 , 0.78 , 4.9 , 8.4 , 14.4)% . Also, oil and wax sorghum has been extracted from sorghum grain.Second, concentrated soy protein and glycerol were used as major raw materials in addition to other materials like sorghum wax and oil and glucose were used in the preparation of the edible films in the form of thin layers. The physical, mechanical and thermal properties of this edible film were studied and the results were as follows : 1. The simple soy protein films - without plasticizer - were fragile and difficult to handle. On the other hand, the soy protein films with 4%, 5% and 6% concentrations with 40% from protein weigh glycerol as plasticizer were easy to remove from the plates. Particularly, 5% and 6% concentrations were easier to remove from plates than 4% concentration which was difficult to handle. In general, films were shiny, flexible, transparent, smooth yellowish, has no taste or odor and the presence of free bubbles was noted. It was also noticed that with increased protein concentration from 4% to 6%, the film thickness increased from 0.08 to 0.098 mm, the tensile strength increased from 2.15 to 3.3 MPa, the elongation percentage decreased from 140.0 to 81.7%, the water solubility ranged from 45.9 to 35.0% and water vapor permeability values rose from 8.8 to 9.6 g. mm / m².hr.KPa with a higher concentration of soy protein from 4 to 6%.The first stage from Thermal disintegration begins at a temperature of 116 ºC due to the loss of moisture. The second stage of disintegration starts at temperatures of 190 ºC and attributed to the disintegration of glycerol when the maximum temperature is 289 ºC. While the third stage of disintegration starts overlapping with thedisintegration of the glycerol at a maximum temperature of 385 ºC and attributed to the disintegration of soy protein.2. The complex 5% soy protein films with 2% glycerol plasticizer and sorghum oil or wax concentrations of 0.2%, 0.4% and 0.6% (weigh/ volume) was found to be characterized by flexibility, smoothness, and easily removed from plates. In addition, it was less transparent and acquired the color of lipid and increased thickness with high wax or sorghum oil concentration. It was also noticed that water solubility has ranged from 38.2 to 32.4% and tensile strength has decreased from 2.5 to 1.1 MPa and elongation percentage has increased from 125% to 138% and water vapor permeability has decreased from 8.9 to 8.6 g.mm / m².hr.KPa with increasing concentration of sorghum oil. On the other hand, it was observed that water vapor permeability has decreased from 8.1 to 6.9 g.mm / m².hr.KPa and water solubility has decreased from 37.2 to 35.2% but the tensile strength has increased from 2.42 to 2.52 MPa and elongation percentage has decreased from 115 to 95% with a increasing concentration of sorghum wax. There are no differences in the thermal decomposition of the films protein complex with oil and wax sorghum compared to simple films protein from soybeans.3. The complex 5% soy protein films with 2% glycerol plasticizer and different concentrations of glucose; 1% and 1.5% and 2%(weigh/ volume) was characterized with sheen, smooth and polished surface with acceptable flavor and brown color. It was also easy to remove from plates but less flexible that simple soy proteins. It was also observed that the thickness of the films was increased from 0.088 to 0.091 mm and water solubility was decreased from 41.2 to 40% and the water vapor permeability was decreased from 8.98 to 8.77 g. mm / m².hr.KPa while the elongation percentage has reached 90%, 92% and 115% and the tensile strength has decreased from 2.7 and 2.3 MPa with increasing glucose concentration. It was also noted that the thermal decomposition this complex is more stable compared with simple films from soy proteins.Third, concentrated The application of the obtained biofilm in Food system : 1. Practical applications were conducted by using solvents of simple and complex soy protein films compound with sorghum oil in covering pear fruit for protection. As a result, the fruit was characterized by glossy, transparent colorless polished smooth and softer texture. The fruits covered withcomplex membranes have the same characteristics but less glossy. This method has extended the shelf life for the fruit by 15 days because of the limited moisture loss change in acidity level (pH) compared to not covered fruits at a temperature (4 - 6ºC) The fruits covered and stored at room temperature are more acceptable compared to non - covered fruits.2. Another application is to use soy protein films - simple and complex - with glucose in the coating of the fish pieces and when stored for a week at refrigerator temperature, the results were higher values of peroxide number for un - coated fish reached 6.2 milli - equivalent / kg compared with the coated pieces with simple membranes reaching 4.8 milli - equivalent / kg and for coated with composite film with glucose peroxide number value reached4.3milli - equivalent/kg. .

تحضير الجيلاتين من رؤوس وارجل الدجاج وعظام الابل ودراسة تركيبه الكيميائي وخواصه الوظيفية Preperation Of Gelatin From Chicken Heads And Legs and Camel Bons and Study its Chemical Composition and Functional Properties

اسم المؤلف: مريم منصور مذكور الحلفي
اسم المشرف: منير عبود جاسم الطائي
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:
المستخلص: This study was carried out to produce animal gelatin from the secondary wastes of chicken and camels. The studied gelatin from chicken heads and legs and camel bones. Gelatin was prepared by the chemical method and the chemical composition, yield, functional and sensory characteristics were measured at storage periods of 0, 20, 40 and 60 days under refrigeration at 4 - 8 ºC. The produced gelatin was introduced into the food systems where it was used to prepare beef burger as an alternative for fillers. The results showed that the highest gelatin yield 8.04 % was produced from chicken waste with no significant difference from 4.60 % yield of camel bones.The results of the chemical composition (protein, lipid, ash and moisture) for the crude gelatin indicated that it contain high percentages of protein which differ significantly according to the source, so as for the other components. Lipid percentage have increased notably in chicken gelatin and reached 3.89 % in comparison with 0.82 % in camel gelatin while the latter was featured by high ash content which reach 5.865 % in comparison with 3.48 % in chicken gelatin.The results also demonstrated that the produced gelatin have good functional properties in solubility, viscosity, gelling capacity, water absorption, lipid binding, emulsification and foaming. Water absorption capacity was higher in chicken gelatin in comparison with camel gelatin and reached 0.90 and 0.48 ml / g , respectively. On the other hand, lipid binding ratio increased in camel gelatin to reach 2.21 in comparison with 2.0 ml oil / g gelatin in chicken gelatin. The two gelatin types were featured by high gelling capacity at 1% for all storage periods where the gelling of camel gelatin was faster and stronger.The produced gelatin was characterized by good sensory qualities (color and odor). Chicken gelatin have a creamy color while camel gelatin have a pale creamy color. The two types of gelatin were featured by being odorless. The produced gelatin was used into food systems by preparing burger which have good sensory quality as shown by good score in the sensory evaluation of flavor, juiciness, color, tenderness and general acceptance.Storage period had no significant effect on the properties of the two types of the produced gelatin as for the chemical composition, functional and sensory characteristics. For the chemical composition, the various chemical components were noticed to increase slightly on behalf of moisture reduction. The functional properties did not influenced largely by storage and the produced gelatin preserved good qualities along the storage period.The results of gelatin amino acid analysis demonstrated that it contained 18 amino acids, the highest concentrations were for Aspartic acid and Threonine in chicken and camel gelatin , respectively. The amino acid Leucine was the lowest in both types of the produced gelatin.The results showed a variation in mineral contents for calcium, magnesium, cooper and iron between gelatin types. Calcium concentration was observed to elevate in chicken gelatin to 125 μg / g dry weight, while it reached 87.5 μg / g dry weight in camel gelatin. An elevation in iron concentration was noticed in camel gelatin in comparison with chicken gelatin with concentrations of 20 and 10 μg / g dry weight, respectively while the two gelatin types were devoid from lead and cadmium.

استخلاص وتوصيف الكولاجين من وتر ارجل الجاموس وجلد سمك المزلق ودراسة بعض صفات الكولاجين المتحلل انزيميا Extraction And Characterization of Collagen From Buffalo Tendon Legs and Fish Oriental Sole Skin and Study of Some Properties of Enzymatically Hydrolysed Collagen

اسم المؤلف: محمد زيارة اسكندر
اسم المشرف: ام البشر حميد جابر الموسوي
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: دكتوراه
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:

تاثير السكر المتعدد الخارجي والخلايا المقتولة حراريا لعزلات محلية من بكتريا حامض اللاكتيك في تثبيط نمو الخلايا السرطانية وكمضادات اكسده ومايكروبيه Effect of the expolysacaccarid and heat killed cells for local isolates of Lactic acid bacteria in growth inhibition of cancer cells and as antioxidation and antimicrobial

اسم المؤلف: فاطمة حسن احمد اللعيبي
اسم المشرف: قيثار رشيد مجيد ناهي يوسف ياسين
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:
المستخلص: Lactobacillus bacteria was Isolated from different food samples included (bananas, tomatoes, apples, mandarin orange, cheese, buffalo milk, local yogurt and imported yogurt) and from infant feaces . 65 isolates were obtained out of 64 food samples, and 11 samples of infant feaces belong to Lactobacillus spp. and identified depending on selective medium MRS agar as well as phenotypic tests, microscopic tests and biochemical examinations including catalase test, production of Co2 from glucose, gelatin liquefaction, ammonia reduction from arginine, nitrate reduction to nitrite, growth examination in different temperatures, indole test, salinity tolerance test, motility test and carbohydrate fermentation test. As well as, confirmed test was done by using PCR technique. Purification and identification conducted and showed it contain (20) isolates of Lactobacillus acidophilus, (23) isolates of Lactobacillus plantarum, (6) isolate of Lactobacillus casei, (12) isolates of Lactobacillus bulgaricus, (3) isolates of bacteria Lactobacillus johnsonii and one isolates of Lactobacillus helveticus. The identified isolates of Lactic acid bacteria were tested on the production of polysaccharide and the optimal conditions for the production by using the modified medium by adding lactose to the medium and vaccine volume was 0.1% and the temperature of incubating was 37c° for (24 - 48) hrs and pH was (6.2 - 6.5) and centrifuged (11000) rpm. Detction of polysaccharide for all obtained bacteria was done . Results showed that the bast of amount production of polysaccharide to(Lactobacillus plantarum )which isolate from imported yoghurt (yR5) because it got the best amount of polysaccharide production which was (850.35) m / ml.SummaryThe presence of polysaccharide was detected by using thin - layer chromatography technique TLC to make sure from the presence of sugar molecules by using sulfuric acid and then the produced polysaccharide was detected by using High Performance Liquid Chromatography Technology HPLC with the existence of standard saccharides for the purpose of detection and comparison.Inhibition activity of both crude bacteria cells and produced polysaccharide were studied against gram positive and negative bacteria which included Staphylococcus aureus, Escherichia coli, Streptococcus spp., Pseudomonandas aeruginosa and E. coli O157 : H7 as well as the inhibitory activity against fungi was determined for each crude bacteria cells and produced polysaccharide especially against Penicillium spp. and Asprgills niger Result showed that in habithion effect was apparel towel all microorganism however no effect E. coli O157 : H7.Anti - oxidant activity of crude bacterial isolates were tested and the best anti - oxidant activity (Lactobacillus acidophilus (was the isolate which isolated from bananas source (B4) Mar 51.01% reached while less effective was the isolation (Lactobacillus bulgaricus) isolated from the local yogurt source (yL2) if it reaches 14.04% and the highest antioxidant activity of polysaccharide was from the isolate(Lactobacillus bulgaricus) which isolated from the local yogurt source (yL6) , amounting to 67.51% while it was less effective than isolation (Lactobacillus acidophilus ) isolated from the local chess source (Cha2) as it was 1.29% compared with the industrial anti - oxidation BHT and the natural anti - oxidation α - tocopherol in concentration (0.05 g / ml), results showed that the anti - oxidant activity by using the industrial anti - oxidant BHT reached to 82.70%, while the highest inhibitory activity of bacteriaSummaryanti - oxidant compounds 51.01% and for polysaccharide the highest percentage of inhibition was 67.51%, the bacteria anti - oxidant compounds and polysaccharide activity were close, while the activity of the natural anti - oxidants α - tocopherol was 73.96%.The results of sensitivity toward 10 antibiotics showed that all isolates of lactobacillus spp. Were sensitive to clindamycin. While only 16% of isolates were sensitive to nalidaxic acid.The cytotoxicity effect of the Heat killed (HK) cells and polysaccharide extract (EPS) of local isolates of Lactobacillus spp. on three of the cancer cells lines, human cervix uteri epitheloid carcinoma (Hela), muscular cancer cells line (RD) and rat embryogenic fibroblast (REF) as normal cell line , were studied . In this study, six concentrations of both polysaccharide extract and the (HK) cells which were (93.5, 187.5 , 375, 750,1500, 3000) mcg/ml. The results showed that all types of dead cells of lactic acid bacteria and polysaccharide product which clear effect on tumor cells differed depending on the degree of influence, polysaccharide extract of Lactobacillus johnsonii showed highest percentage of inhibition and the highest percentage of inhibition for (Hela) line was (93.64%) at exposure time of 72 hours. while the highest percentage of inhibition recorded for Lactobacillus acidophilus in (RD) line cells was (90.63%) after 72 hours. For the (HK) cells, the highest percentage of inhibition for Lactobacillus casei was 89.77 after 48 hours. While it was no effect of polysaccharide and HK on (Rat Embroy Fibroblast) ofter exposure time 72h.

عزل وتشخيص بكتيريا . Vibrio spp من بعض الاسماك المتداولة في الاسواق المحلية لمدينتي البصرة والناصرية ودراسة بعض خواصها Isolation and Identification of Vibrio spp. from some fish proffered in local markets of Basrah and Nasiriyah city and study some properties

اسم المؤلف: عذارء عودة حسين الجبوري
اسم المشرف: خديجة صادق جعفر الحسيني منال بادي صالح التميمي
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:
المستخلص: The study included isolation and identification Vibrio spp. bacteria that taken from fresh and frozen fish (Tenualosa ilisha , Hypophthalmichthys molitrix, Barbus sharpey and Spondyliosoma cantharus). 210 fishes were collected from Basrah market (Big market in Basrah, Al - Ashar, Al - Tanoma and 5 mile) while 150 fishes were collected of Hypophthalmichthys molitrix, Barbus sharpeyand Spondyliosoma cantharus) from Nasiriyah market (Big market and Harj market) this collecting process of samples took a period from 02.June till 30.November - 2013.Fishes were brought to laboratory and samples were taken from it and planted directly on biological media (Nutrient agar, Blood agar, MacConkey agar and selective medium (Thiosulphate Citrate Bile salt Sucrose Agar TCBS) then the petri dishes were incubated aerobically at temperature 37cº for 18 - 24 hours. 30 positive samples were identified of Vibrios depending on colony shape, cell under microscope, catalase test, oxidase test and motility test, afer that the types were identified depending on the biochemical tests and by using API20E kit, which led to identifying two kinds of Vibrios bacteria : Vibrio cholera and Vibrio fluvialis. These two bacteria were isolated from fresh fishes more than frozen fishes.Study observed that the Vibrios isolation percentage of these two bacteria in Basrah market was 26% (15 isolates) while the isolation percentage was 21% in Nasiriyah market (63 isolates).Sensitivity and antibiotics tests were done, results showed that all Vibrios cholera bacteria had 100% resistant against Aztreonem, while some of it had low resistant which was about 45% against Amoxicillin - clavulanic Acid and Nalidixic Acid, all Vibrio fluvialis bacteria isolates had resistant against Aztreonem, Amoxicillin - clavulanic Acid and Nalidixic Acid which was 100%, 75% and 25% respectively, while all VibrioAcholera and Vibrio fluvialis isolates were sensitive 100% against Amikacin, Ampicillin, Chloram - phenicol, Ciprofloxacin, Tetarcycline, Trimethoprim /Sulpha - methoxazole.Vibrio cholera and Vibrio fluvialis bacteria isolates were 100% tolerant for acidity at pH 5.0, 5.5, 6.0, 6.5, 7.0, 7.5 and 8.0, while Vibrio cholera bacteria was 60% tolerant to the acidity at pH 4.5, and Vibrio fluvialis bacteria was more resistant to the acidity of 20% and 50% tolerant at pH 4.0 and 4.5 respectively.The study showed to the ability of Vibrio cholera bacteria to resist the salinity reached 60% and 100% at concentrations 6% and 7% respectively, but it didn't grow on concentrations 8% and 9%.Vibrio fluvialis bacteria was resistant for the salinity in all the concentrations with different percentages reached to 100% at concentrations 6%, 7% and 40% at concentration 8%, while at concentration 9% there was only one sample had resistant of 20% and it was from frozn sample of Beni fish which taken from Big market in Basrah.All isolates from different sources could grow in 25 and 37 cº and in room temperature 15 cº during doing this experiment, while some isolates of Vibrios bacteria could grow with low density in 5 cº, while it couldn't grow in - 20 cº.By using Real Time (PCR) technology for detecting hemolysim enzyme gene in Vibrio spp., that 27 samples from Vibrio cholera bacteria and 3 samples from Vibrio fluvialis bacteria had this enzyme which analyzes red blood cell (RBC) and considered one of toxins that belongs to Vibrio spp. which has a role in occurrence of disease.

عزل وتشخيص بكتريا Bacillus cereus واستعمالها في انتاج متعدد هيدروكسي البيوترات Isolation and Identification of Bacillus cereus Bacteria and Using in Polyhydroxybutyrate Productio

اسم المؤلف: شيماء ذياب جدوع السهلاني
اسم المشرف: امال كاظم غضبان الاسدي
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: دكتوراه
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:
المستخلص: Forty three local bacterial isolates were obtained after heating treatment for different sources collected from many places in Basra government. Included : Vegetables, Fruit, Pastry (cakes), Legumes, Soils, Sand, Animal manure, the papyrus plant, milk, water liquefaction and sewage water. Primary screening for the isolates by Sudan black B dye only. 22 isolates were chosen with strong staining, and the identification of all the isolates revealed were belong to genus Bacillus by studying microscopic and biochemical tests. They were : 4 isolates Bacillus cereus, 2 isolates Bacillus firmus, 2 isolates Bacillus lichenformis , 3 isolates Bacillus megaterium, 4 isolates Bacillus mycoides , 3 isolates Bacillus pumilus and 4 isolates Bacillus subtilis.Secondary screening of these isolates was Polyhydroxybutyrate (PHB) produced, Bacillus cereus B5 given 2.4 g / L the highest production of PHB. A PCR technique was used for 16S rRNA test and detecting the gene of PHB production in Bacillus cereus B5.The highest PHB production from Bacillus cereus B5 was 6.2 g / L, biomass 8.4 g / L and yield 73.8% the by using optimum conditions : incubation temperature 35̊ C, for 48 hours aerobically by using shaking incubator for 150 RPM/ min, 2% inoculum volume, the pH was adjusted to 7, and the production media where contained 1% glucose as carbon source and peptone as a nitrogen source. 3% have dated juice was the best substitute for glucose as carbon source, it gave 7.11 g PHB / L and the yield 79 %.Analysis with FT - IR was showed, that PHB produced from date juice media had a peak at 1723 cm - 1 this means it belong to an esterpolymers group. And GC - MS showed 12 compounds produce from analyzing PHB as short chains of fatty acids.The properties of PHB produced from date juice media were : The degradation temperature was 312̊ C, the percentage of crystallization was 60%, molecular weight was 423.674 KDa., permeability of water vapor was 56.2 ×10 - 8 g / Pa.s.m2, tensile strength was 24.9 MPa, the blend 40% polyethyleneglycol as plasticized with PHB increased the percentage of elongation to 8.7%. PHB is non - toxic and without hemolysis on human blood.Studying biodegradation of the plastic films of PHB by using bacterial isolates were E. coli, Pseudomonas aeruginosa, Staphylococcus aureus and Bacillus cereus in petri dish showed that all isolates can degrade PHB, biodegradation in soil and at soil surface was 100% after 28 days.PHB packages increased the shelf life of strawberries and grapes after storage for 15 days, compared with polyethylene packages, and It was reduced the numbers of microorganisms in butter, the percentage of free fatty acids and peroxide value compared with butter with polyethylene after 15 days

تاثير اضافة النتروجين في امتصاص NوPوK وتوزيعها في اجزاء النبات ونمو وحاصل ثلاثة اصناف من الحنطة Triticum aestivum L. EFFECT OF NITROGEN APPLCATION ON N, P, K UPTAKE AND DISTRIBUTION WHIHIN PLANT PARTS, GROWTH AND YIELD OF THREE WHEAT CULTIVARS Triticum aestivum L.

اسم المؤلف: سندس عبد الكريم محمد العبد الله
اسم المشرف: عبد المهدي صالح حسين الانصاري وليد عبد الرضا السباهي
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: دكتوراه
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:
المستخلص: A field experiment was conducted at Al - Daire site 40 km north of center Basrah Governorate .The study was conducted to investigate the effects of different nitrogen fertilizer levels on dry matter accumulation, (N, P, K) uptake, distribution in different parts of three cultivars of wheat plants and their yield during two seasons (2011 - 2012 & 2012 - 2013).The experiment was split - plots in R.C.B.D design with three replicates, Nitrogen rates (0, 60,120 and 240Kg ha - 1 occupied the main plots, while (IPA - 99, Abu - Graib and Latifia) Cultivars Occupied the sub - plots. Samples of wheat plants were collected at 10 growth stages : seedling stage, tillering (main shoot and 1 tiller), tillering (main shoot and 4 tillers), stem elongation, booting, 50% of spike emergence, 50% flowering, milk stage, dough stage and maturity. Each plant sample was separated into different plant parts : blades, sheathes, stems, flag leaves, spikes and seeds. These parts were dried at 70°C and dry weight of each part was recorded and sub sampled for chemical analysis of N , P , and K. Growth parameters (No. of day till 50% flowering , No. of day from 50% flowering to Maturity , flag leaf area , plant height, spike length and No of tillers m - 2) , yield components (No. of spike m - 2, No. of grain in spike and weight of 1000 grain ),grain yield, biological yield, harvest Index, grain protein percentage and nitrogen use efficiency were also studied.Results showed that dry matter accumulation in plants of all cultivars did not differ at early growth period, While after the growth stage of 50% flowering plants dry weight of Cv.IPA - 99 was higher than other cultivars, This difference in dry weight continue till maturity stage at which total dry weight were 14473.58, 13373.96 and 12743.59 Kg ha - 1 for IPA - 99, Abu - Graib - 3 and Latifia respectively.Dry matter yield were not affected by N levels during the early growth period ,then after dry weight of plants increased as N rates increased ,total dry weight were10752.61, 12737.49 and 15347.10 Kg ha - 1for 0, 60 , 120 Kg Nha - 1 respectively, with no differences between 120 and 240 Kg Nha - 1 levels.Dry matter of plant parts differed among cultivars, with IPA - 99 having the highest results. Increasing nitrogen rates increased weight of different plant parts, but did not influence the relative proportion of each plant part for all cultivars.IIResults also showed reduces in dry weight of different plant parts(except grains)after reaching a maximum weigh at dough stage for Spikes, and 50% flowering for the other parts. The highest decreased was in blades and lowest in sheathes. The application of N fertilizer decreased translocation of dry matter from plant parts to grains. Data showed that no differences in nutrient uptake were observed for cultivars till ending of tillering stage, but after this stage IPA - 99 cultivar showed highest uptake till the end of the season. Nitrogen uptake was157.68,136.72,124.51 Kgha - 1 ,P uptake 19.70,16.93,15,67 Kg ha - 1, K uptake136.30,121.10,112,60 Kg ha - 1 for IPA - 99,Abu - Graib - 3 and Latifia, respectively.Increasing N rate increased nutrient uptake of different plant parts, but did not influence the relative proportion of each plant part for all cultivars.uptake of N, P, and K for all cultivars and nitrogen rates declined as the season progressed, this decline differed among nutrients and plant parts.Grain contained 59.20, 79.00 and 7.45% of total nutrient N, P and K uptake, whereas vegetative parts contained 40.80, 21.00 and 92.55% of total nutrient uptake, respectively.Cultivar IPA - 99 resulted in highest grain yield among studied cultivars. Increasing N rate from 0 to 120 Kg N ha - 1 only increased grain yield, the rate 240 KgNha - 1 did not affect yield significantly as compared with that of 120 Kg N ha - 1.Results also showed a significant interaction between Cultivars and N rates. The highest grain yield obtained at treatment IPA - 99×240 Kg N ha - 1with no significant differences than IPA - 99×120 KgNha - 1.Results indicated that highest nitrogen use efficiency (66.23%) was found in plant of IPA - 99 cultivar, whereas, the lowest efficiency (47.37%) was found in plant of Abu - Graib - 3 cultivar. At all cultivars increasing N rates to 240 KgNha - 1 decreased nitrogen use efficiency.Therefore it can be concluded that 120 Kg Nha - 1 can be recommended as the best rate for N to all cultivars under similar growing conditions

الكشف عن بكتريا E.coli O157 : H7 في لحوم الابقار الطازجة المفرومة ودراسة تاثير بعض مواد الحفظ الحيوية على عيوشيتها بظروف الخزن بالتبريد Detection of E.coli O157 : H7 in ground beef meat and study the antimicrobial effect of some bio Protection materials on bacterial survival during cooling storage

اسم المؤلف: سحر صبيح جورج
اسم المشرف: نوفل عبد الامير حسين الحلفي صباح مالك حبيب الشطي
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:
المستخلص: اجري الكشف عن تواجد بكتريا E. coli O157 : H7 في عينات لحم الابقار الطازجة المفرومة لخمس مناطق مختلفة في محافظة البصرة شملت (الجزائر وابي الخصيب والزبير والبصرة القديمة وكرمة علي) خلال الفصول الاربعة على مدار اشهر سنة 2013، وقد وجد ان هناك تفاوتا كبيرا في تواجد هذه البكتريا المرضية المصلية، اذ بلغ اعلى مستوى تلوث للحم الابقار الطازجة المفرومة لمنطقة البصرة القديمة تليها مناطق الزبير وكرمة علي والجزائر بينما لم يلاحظ اي تلوث لعينات لحم الابقار الطازجة المفرومة لمنطقة ابي الخصيب، وقد لوحظ تواجد بكتريا E. coli O157 : H7 خلال اشهر (شباط، اذار، نيسان، تموز، تشرين الاول وتشرين الثاني) التي امتازت باعتدال درجات الحرارة والرطوبة النسبية .تم الحصول على 27 عزلة موجبة لبكتريا E.coli O157 : H7 من اصل 540 عينة لحم بقر طازج مفروم وبنسبة 5% شهريا على مدار سنة كاملة وشخصت اعتمادا على استخدام الاوساط الانتقائية الخاصة Sorbitol MacConkey Agar المدعم بالسفكسيم تولريت واجراء الفحوصات المظهرية والمجهرية والكيموحيوية باستخدام نظام API20E واجراء فحص التلازن باستخدام اشرطة اللاتكس للتشخيص الدقيق، كما استخدمت التقنية الحديثة وهي شرائح البتري فلم petrifilm لعد بكتريا القولون الكلية وE. coli شهريا على مدار السنة، اذ بلغت اعلى متوسطات لوغاريتم اعداد بكتريا القولون الكلية (6.15 ، 6.22 و6.43)cfu/g وللاشهر (ايلول، تشرين الاول وتشرين الثاني)على التوالي لمنطقة البصرة القديمة والتي كانت الاكثر تلوثا مقارنة مع بقية المناطق المشمولة بالدراسة وكذلك الحال بالنسبة لبكتريا E. coli بينما سجلت منطقة ابي الخصيب اقل مستويات لتلوث اللحوم الطازجة المفرومة اذ بلغ المتوسط اللوغارتمي لاعداد بكتريا القولون الكلية وE. coli ( 1.52 و1.53) cfu/g خلال شهري (شباط وايار) على التوالي.استعمل الكيتوسان المحضر بطرق الاستخلاص الكيميائية التقليدية من قشور الروبيان والحوامض العضوية(الخليك واللاكتيك) ونواتج ايض بكتريا حامض اللاكتيك كمواد حافظة طبيعية ضد النشاط البكتيري لاطالة العمر الخزني للحوم المفرومة والبيركر المصنع من اللحم البقري المفروم ومستخلص ماء اللحم المعقم وغير المعقم لمدة 12 يوم من الخزن بالتبريد بالثلاجة عند درجة حرارة 4 م وباستخدام ثلاث تراكيز مختلفة .اظهرت نتائج الدراسة تاثير اضافة الكيتوسان بانواعه (Kp الكيتوسا القياسي وK3 الكيتوسان المؤستل بالاوتوكليف لمدة ساعة وK2 الكيتوسان المؤستل بالاوتوكليف لمدة نصف ساعة وk1 الكيتوسان المؤستل بالظروف الجوية لمدة ساعة) وبتراكيز (0.75 و1 و1.5 )% خلال الخزن بالتبريد على متوسطات لوغارتيم اعداد بكتريا (E. coli O157 : H7 وcoliform bacteria وE. coli وTotal count bacteria ) اذ لوحظ اعلى تثبيط عند تركيز 1.5% لمعاملة Kp لجميع انواع البكتريا اعلاه تواليا لعينات لحم البقر الطازج المفروم والبيركر ومستخلص ماء اللحم المعقم وغير المعقم والتداخل بينهم وقد بينت نتائج التحليل الاحصائي وجود فروق معنوية (p<0.05) لتاثير التركيز ومدة الخزن بالتبريد ونوع البكتريا للمعاملات اعلاه، وقد وجد هناك انخفاض معنوي (p<0.05) للوغاريتم اعداد بكتريا E.colio157 : H7) وcoliform bacteria وE. coli وTotal count bacteria ) عند درجة حرارة 4 م لمعاملات الحوامض العضوية (الخليك، اللاكتيك والخليط الحامضي ) بتقدم مدة الخزن بالتبريد مقارنة مع السيطرة الموجبة وللتراكيز (0.75 و1و1.5)% وقد حددت المعاملة الافضل في التثبيط البكتيري وهي حامض الخليك اذ بلغت ادنى متوسطات لاعداد البكتريا عند تركيز 1.5% في نهاية مدة الخزن بالتبريد، كما لوحظ انخفاض معنوي (p<0.05) لمتوسطات لوغارتيم اعداد بكتريا E. coli O157 : H7) وcoliform bacteria وE. coli وTotal count bacteria ) عند درجة حرارة 4 م اذ بدات بالانخفاض التدريجي بتقدم مدة الخزن بالتبريد مقارنة مع معاملات السيطرة للتراكيز (0.75 و1 و1.5) %اذ بلغ ادنى متوسط لوغارتمي لاعداد البكتريا اعلاه عند تركيز 1.5 % عند نهاية مدة الخزن بالتبريد .وقد اشارت نتائج التحليل الاحصائي الى وجود فروق معنوية (p<0.05) لكل من التركيز ونوع المعاملة ومدة الخزن بالتبريد، وقد بينت نتائج التحليل الاحصائي وجود فروق معنوية (p<0.05) لتاثير اضافة نواتج ايض بكتريا حامض اللاكتيك (L.p, L.c وL.p+L.c)على متوسطات لوغاريتم اعداد بكتريا E. coli O157 : H7)و coliform bacteria وE. coli وTotal count bacteria) اذ اظهرت معاملة LP افضل نتائـــج تثبيط بالمقارنة مع معاملتي ( LCو LP+ LC )عند تركير 1.5 % وعند نهاية مدة الخزن بالتبريد ولجميع انواع البكتريا اعلاه على التوالي. | The presence of E. coli O157 : H7 bacteria I fresh ground beef samples about five different areas in Basra included (Al - jazaaer - Abu alkhaseab - Zubair - Basra al kadema and Karmat Ali) durig the foure seasons over all months In (2013), a large contamination was found in the presence of these pathogenic bacteria serological E. coli O157 : H7 ,the highes serologically of fresh ground beef from Basra al kadema then ALzubair, Karmat Ali and Aljazaaer, while no any contamination notice fresh ground beef samples from Abu alkhaseab. The presence of E.colio157 : H7 bacteria during (February - March - April - Juli - October and Novenber) in this year. Which was characterized by moderate temperatures.27 E.colio157 : H7 straing were isolated from 540 samples of fresh ground beef by 5% per at all months in the year.Then characterize by using the selective culture media Sorbitol MacCokey Agar (SMA) compatible with Cefixime tellurite and phenotypic test and microscopic - biochemical test using API20E system and latex agglutination from exact diagnosis .Technology which is petrifilm to enrcumation coliform and E.coli bacteria through this study. The highest logarithm number of preparation of total coliform bacteria (6.15, 6.22 and 6.43) cfu/g in (September - October and Novenber) from Basra al kadema, which was the most contaminated compared with other areas included in this study, as well as from E.coli bacteria while Abu al khaseab area recorded the lowest levels of coliform and E.coli bacteria (1.52 and 1.53 ) cfu/g durig (February and May) respectively.Chitosan was used record by chemicals extraction methods, organic acid and free cell supernatant of metabolism of lactic acid as material natural preservative agents to that decrease the life storage time of fresh ground beef - burger - extract sterile and non serial water meat for 12 day by storage at 4C refrigerator and using three different concentrations.Studied the effect of adding the chitosan (KP, K3, K2 and K1) in (0.75, 1 and 1.5)% concentrations during the cooling storage ,the bacteria prepared are (E.colio157 : H7, coliform bacteria , E.coli and total count bacteria ) showed greater inhibitions at concentration 1.5% from KP treatment for all specie of bacteria are above.At these results of the statistical analysis show significant differences at (p<0.05) for effects of period of storage, type of bacteria among fresh ground beef - burger - extract serial and non serial water meat . There is no significant differences (p<0.05) in a (E.colio157 : H7, coliform bacteria, E.coli and total count bacteria ) at 4c then it declines gradually in progress from cooling storage compared with control coefficients of concentration (0.75, 1 and of 1.5)% as the lowest log number these bacteria at 1.5% concentration in the end of period cooling storage. This results indicated statically analysis and significant differences (p<0.05) for each type of bacteria, concentration, treatment and period cooling storage. The present studied lowest significant (p<0.05) for log number in (E.colio157 : H7, coliform bacteria , E. coli and total count bacteria ) at 4c organic acid (acidic acid, lactic acid and the mixed of there tow organic acid )in cooling period storage compares with positive control of (0.75, 1 and of 1.5)% concentration. The best treatment in these results was acidic acid then the lowest log number of bacteria recorded at 1.5% concentration in the end period cooling storage . statically analysis showed significant differences(p<0.05) for effect of adding the free cell supernatant of metabolism of lactic acid bacteria (LP, LC and LP+LC) then the best treatment in these results were LP that inhibitions compeers with (LC and LP+LC) at 1.5%concentration in the end of the cooling storage period for (E.coliO157 : H7, coliform bacteria, E. coli and total count bacteria )

تاثير اضافة الزيوت النباتية كمصادر للاحماض الدهنية (الاوميغا) الى العليقة في الاداء الانتاجي والفسلجي لفروج اللحم

اسم المؤلف: حسن هادي حسين سبع
اسم المشرف: جعفر محمد جاسم عبد الله عبد المنعم
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:
المستخلص: This study was conducted at poultry farm , Animal Resources Department, College of Agriculture , University of Basra from 14/11/2014 to 18/12/2014 to investigate the effect of adding vegetable oils as sources of essential fatty acids (FA) omega in diet on productive and physiological performance of broiler chickens. A total of 270 unsexed chicks of Ross 308 strain aged one day were used in this study from private hatchery which located on the Al - Zubair city road .The rate of weight was 40gram/chick. Chicks distributedrandomly to nine treatments with three replicates per treatment and by 10 chicks embryos for each replicates based on complete random design (CRD) and the treatments were as follows : (T1) basal diet without any addition (control). (T2 and T3) adding 1and 2% flaxseed oil as source of FA omega/3. (T4 and T5) adding 1and 2% sunflower oil as source of FA omega/6. (T6 and T7) adding 1and 2% olive oil as source of FA omega/9. (T8 and T9) adding 1and 2% mix oils as sources of FA omega 3,6 and 9.The results pointed : - 1 - There was significant increase (P<0.05) in the final live body weight and daily weight gain in all treatments provided with vegetable oils compared to the control .2 - There was significant decrease (P<0.05)in the amount of feed consumed in groups of broiler feeding on 1 and 2% vegetable oils .3 - There was significant improvement (P<0.05) in the feed conversion ratio (FCR) in treatments which contain vegetable oils in their diets.4 - There were significant improvement (P<0.05) in digestibility of protein, fat and dry matter in treatments added 1 and 2 % vegetable oils.5 - No significant difference in mortality percent age between groups, whil e there wasn't any case of death in T4 ,T6 ,T7 , and T8 . 6 - There were significant increase (P<0.05) in production coefficient and performance index and significant improvement (P<0.05) in the economical cost in all groups treated with vegetable oils.7 - There were significant increase (P<0.05) in protein coefficient percent and in amount of abdominal fat and it’s percentage to the body weight in all treatments contain vegetable oils in their diets.8 - No significant effects in addition vegetable oils on dressing percentage and relative rate of breast, wings and neck , while there were significant increase (P<0.05) in relative rate of back comparison with control and significant difference (P<0.05) in relative weight of thigh between all groups.9 - No significant influenced of adding vegetable oils on relative rate ofpancreas. while there were significant difference (P<0.05) on relative rate of heart , liver and gizzard between all treatments.10 - There was significant increase (P<0.05)in number of red blood cells (RBC) for all groups provided with vegetable oils and significant improvement (P<0.05) in WBC , PCV and Hb in T3 , T4,T5, T6 and T9. 11 - No significant influenced of using vegetable oils on albumin, globulin and glucose , but significant decrease (P<0.05) were revealed in concentration of cholesterol and tri glycerid to all groups provided with vegetable oils and significant difference (P<0.05) in value of total protein , high and low density cholesterol and uric acid between all groups.12 - No significant effects on immunological traits ( fabricia gland weight, it's index and spleen) between all groups of broiler .13 - No significant difference in sense traits(color, tenderness, flavor and juiciness) of cuts of breast and thigh between all groups, but there was significant improvement (P<0.05) in trait of overall acceptability to cuts of thigh in T9, T8, T6, T5 and T4 .14 - The level of linoleic acid, linolenic acid and PUFA were increased significantly (P<0.05) in fatty acids composition of abdominal fat and significant reduce (P<0.05) in (SFA) in treatments of the study compared to control.15 - There were significant increase (P<0.05) in level of linolenic acid (C18 : 3) in T2 and T3 which provided with 1 and 2% flaxseed oil and in percent of (MUFA) in T6 (1% olive oil) and there was significant difference(P<0.05) in level of FA composition of blood serum between all treatments.

تحضير اغشية قابلة للاكل من قشور الروبيان وتوصيفها واستعمالها في اطالة حفظ الجبن الابيض الطري العراقي Preparation of Edible Film from Shrimp shell and it Characterization and use it in extending Iraqi Soft Cheese shelf life

اسم المؤلف: حسن كاظم علي الكناني
اسم المشرف: علي خضير جابر الركابي علاء جبار عبد ال منهل
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:
المستخلص: Prepared types of Chitosan designated as (A,B,C,D) that prepared from chitin the extracted from shrimp shells Penaeus semisulcatus by treatment chemical different. Different this types the physiochemical characteristics, using in Preparation edible film form simple and Composite with whey proteins. Properties edible film physical and chemical barrier and were studied, there use it in extending Iraqi Soft Cheese shelf life .The results showed studying contain chemical of shrimp shells high parentage moisture and protein and ash 65.77% and 34.25% and 37.48% respectively while parentage chitin 20.11% and fat 8.16%.Analyze composition chemical the chitin of parentage moisture 5.8% and protein 3.2% and ash 3.3% and fat 2%.Give chitosan A high the yield 15.01% while decrease for types other B,C,D 14.23,13.3,11.18% respectively. Composition chemical the types of chitosan A,B,C,D , high parentage moisture and ash and fat for chitosan A comparing types other(11.6%,1.75%,0.95%) respectively and were types B(9.28%,1.15%,0.76%) and C(7.55%,0.78%,0.54%) and D(6.13%,0.43%,0.36).Showed of chitosan D high parentage Degree of Deacetylation 85.16% while (62.51,75.82,80.12)% for chitosan B,C,D respectively. Molecular weight decrease for chitosan D 897 kDa and increase for types chitosan other was high for chitosan A 1753 kDa. It was observed that a relationship is existed between physiochemical and functional characteristics for each type of chitosan.The nitrogen content , solubility, water and fat binding capacity increased with higher rate of Deacetylation Offset by a decrease in molecular weight and viscosity. Showed chitosan D high rate nitrogen 7.22% and solubility 95.16% some shown high value for water binding capacity 700% was lower for chitosan A 581% some give chitosan D high for fat binding capacity compared by types other was higher with ricinus oil 665% andgive rate different with almond oil and flower sun oil and Olive oil(621,551,526)% respectively. Decrease viscosity for chitosan D 62.84 centipoise while was (78.99,88.45,98.73) centipoises for chitosan A,B,C respectively. Showed of chitosan activity inhibitory for bacteria gram negative higher positive was rate inhibitory for bacteria E.coli وsp.Pseudomonas و%100 and %88 and %100 and %100 at concentrations 1250 and 2500 um/m respectively while rate inhibitory for bacteria gram positive Staphylococcus aureus وcereus Bacillus وBacillus subtilis %95.51 and %100 and %79.21 and %78.7 and %91.54 and %9.53 at concentrations 1250 and 2500 um/m respectively. Show the results cycle chitosan in inhibitory growth mulds of increase rate inhibitory with increase concentration was at concentration 2500 um/m 67.71% and 51.89% for muld Penicillium .sp and Aspergillus niger respectively. Shown higher activity antioxidation at concentration10 um/m from chitosan 72.85% compared for activity antioxidation industrial 78.89%. Preparation films simple from chitosan type B,C,D while eliminating treatment A characterized with self - standing, transparent, tasteless and odorless, clear, homogenous, bendable, glossy and flexible. Increase film thickness chitosan B compared by chitosan D,C 0.044,0.046, 0.048 mm respectively at concentration 1% and glycerol by rate 30%. Shown higher value for tensile strength for chitosan B reach 46.55 Mega Pascal lower was for chiosan D reach 34.19 Mega Pascal and decrease tensile strength with increase concentration the glycerol. Give chitosan D higher percentage elongation at break 22.44% lower was for chitosan B reach in 18.71% increase percentage elongation at break with increase concentration the glycerol .Range rate Solubility of simple chitosan film in water between higher Solubility for treatment D 17.24% and lower for treatment B 10.51% and increase Solubility with increase concentration the glycerol. Range Water vapour permeability between 10..32 - 13.59 gm· mm/m2 h .k Pascal. Composite films It is easy to be removed from the mold. Thefilm were fine texture and the transparent of the films was lowered and it has taken the color of whey protein. increasing tensile strength composite films with whey protein with increased whey protein concentration from 0.5 - 1% with reached 22.34 - 26.73 Mega Pascal while the decrease percentage elongation of composite films with increased whey protein concentration from 0.5 - 2% reach 21.45 - 15.31%. Range The percentage of water solubility was for composite films 21.15 - 36.37% and increase Water vapour permeability for Composite films with increased whey protein concentration from 14.71 - 26.65 gm.mm m²/ h. k Pascal . Shown results Coating of Soft cheese by films chitosan the simple(T3) and compound (T4) activity in percentage lost moisture decreased during time storage14 day on heat 5 - 7C excellent treatment (T3) in treatment (T4) percentage lost moisture decreased 36.50% and 32.03% respectively . Increase rate protein in Soft cheese and all treatments during storage 19.83 and 19.69 and 19.28 and 19.71% for treatments T1,T2,T3,T4 respectively. Decrease in PH during time storage 5.45,5.50,5.65,5.60 for treatments T1,T2,T3,T4 respectively. Get increase in rate in soluble nitrogen to total nitrogen for treatments T1,T2,T3,T4 reached 4.97,4.94,3.02,3.14% after weeks from storage. Decreased of peroxide value by cheese coated by films chitosan simple and coated compared cheeses uncoated. Total bacterial counts were generally higher in uncoated cheese in comparison with cheese samples coated with chitosan. Bacterial total numbers in treated samples of Soft cheese were decreased with an approximate average of 1 - 2 log CFU/g in comparison with uncoated Soft cheese. And decreased average of Psychrophilic , proteolytic ,lipolytic , coliform bacteria in coated cheese of all treatments in comparison with uncoated Soft cheese and too molds were decreased in average numbers coated cheese of all treatments in comparison with uncoated Soft cheese. .The results of examination revealed no Staphylococcus aureus growth of this group. The results showed the sensoryevolution of samples : coated and non - coated, the high value was observed in pieces cheeses coated , because it get the high evaluation sensory from where (color , outside appearance, body and texture, taste and flavor) degree from the judges as compared with non - coated pieces.

تصميم وتصنيع جهاز لاستخلاص الزيوت العطرية بالطاقة الشمسية ودراسة خواصها النوعية والكمية Designing and Manufacturing of Solar Apparatus for Essential oils Extraction and study it’s Quality and Quantity Properties

اسم المؤلف: ثامر كاظم امويشل البهادلي
اسم المشرف: اسعد رحمان سعيد الحلفي عبد الهادي كريم احمد
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:
المستخلص: Solar essential oil extraction apparatus has been designed and manufactured to extract aromatic oils. The device operates by solar energy and consists of two units. The first is steam production unit, which is a solar collector provided with pipes and covers an area of 1.566 square meters. The second is extraction unit, which is a stainless steel cylinder, the height of which is 0.320m and its diameter is 0.105m. In addition to these two units, the device is fitted with a glass steam condenser and a separation unit to separate the aromatic oil from the condensing water. The device also contains a balance tank.The solar collector is directed towards the south with an inclination of 30˚ and the testing data of the solar collector were gathered for the period from February to June 2014. Daily tests are conducted from 9 : 00am to 3 : 00pm. The solar radiation energy and temperature of the weather, absorbing plant and the incoming and outgoing steam of the extraction unit along with the temperature of the botanical parts are measured. Calculations are done for the practical and theoretical effeciency of the solar collector and for the proportions of the oil yield for every plant.The study uses some plants such as;clove buds, cinnamon barks, orange and lemon , eucalyptus leaves and cardamom seeds to extract their aromatic oils using this method, which is called Solar Distillation (SOD). In addition, another common extraction method is used, which is Hydrou Distillation (HD) to extract the aromatic oils from the plants under study for the purposes of comparison. The study included the evaluation of the chemical compounds of the aromatic oils using GC - MC technology; along with conducting chemical tests and check - ups for the physical properties and also included the evaluation of peroxideBvalue and the possibility to use these aromatic oils in some food systems. A feasibility study for the device is included too.The study shows an increase in solar radiation energy while the day hours go onward, and reaches its highest degree at midday then decreased. The average of solar radiation energy reached 902.66 W/m2 . This was recorded midday in June 2014. The results of the study reveal that the highest average for solar radiation energy is 1044 W/m2. However the lowest is 682 W/m2 and is recorded at 3 : 00pm in February 2014. The results showed an increase in the practical effeciency in summer months (April, May and June) more than in winter months (February and March). The highest average of the practical effeciency reaches 37.96% recorded at midday in June; whereas for the theoretical capacity is 44.78% recorded at midday in March. The results showed that the average of temperature of the absorbing plant has increased gradually till it reaches the highest degrees at midday then decreased till it reaches the lowest degrees at 3 : 00pm and the highest averages were recorded in June and reached 101.8C°. The highest and lowest averages of temperature of the steam produced from the solar collector were recorded in June and February and reached 96.84C° and 90.4C° at 12 : 00pm and 3 : 00pm respectively.The percentage of the extracted aromatic oils using Solar Distillation (SOD) method from the plants under study reaches 15.6, 3.6, 0.9, 1.0, 3.2, 4.4% however for those extracted using (HD) method, the percentage reaches 13.4, 3.3, 1.0, 1.1, 3.4, 4.1% respectively. Qualitative tests of the aromatic oils extracted using the above mentioned procedure show that they contain compounds of aldehyde, Ketone, terpines, steroides, phenolics, and was void of alkaloid, resins, saponines, flavones, glycosides, tannins, carbohydrates, peptides, and proteins. Peroxide value change for the aromatic oils was slight and reached 1mm equivalent during storage period which lasted for 60 days in aCtemperature 5 - 7c˚. It was observed from the analysis of aromatic oils extracted using SOD method in addition to GC - MS technology that the main compound of carnation, cinnamon, orange, lemon, eucalyptus and cardamom are; Eugonol, cinnamaldehyde, D - Limonene, D - Limonene, beta - cymene and equaliptol in the following proportions; 78.19, 64.8, 62.97, 47.50, 24.17, 41.74% respectively. The results showed that the highest and lowest specific gravity average at 25C˚, recorded using SOD method are 1.0410 and 0.8322 for carnation and orange; whereas the highest and lowest specific gravity average at 25c˚, recorded using HD method are 1.0470 and 0.8336 for carnation and orange oils also and respectively. The results also showed that the majority of the aromatic oils extracted using HD method have refractive index slightly higher than those extracted using SOD method. The highest refractive index is attained with carnation oil and reached 1.5322, while the lowest was with cardamom oil and reached 1.4614 under 20c. The Optical Rotation for orange oil is higher than other extracted oils and reached +98, +93 using SOD and HD; while the lowest is recorded with cinnamon oil and reached - 2, - 1 using the above mentioned methods respectively. All the extracted aromatic oils in both methods dissolve in ethanoic alcohol in different proportions. The degrees of dissolution for all of them are approximate with no much disparity between them. Aromatic oils entered the cake industry replacing vanilla. According to the results of the study no significant disparity related to the colour, substratum, or appearance is existed amongst cake types which contain aromatic oils and those void of them. However, there are some significant differences related to the taste and smell. As shown by the results, the cake that contain cardamom oil got the highest marks, followed by those containing lemon oil

استخلاص الدهون من عظام الابقار والاغنام والدجاج وتقويم صفاتها التكنولوجية واستخدامها في تصنيع البيركر Assessment of Quality Characteristics of Fat Extracted From Cow, Sheep And Chicken Bones And Application In Burger Manufacture

اسم المؤلف: هدى فاروق عباس
اسم المشرف: علاء عبد الكريم محسن
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
الجامعة: جامعة بغداد
اللغة: العربية
مكان الجامعة: بغداد
الصفحات الاولى:
المستخلص: The aim of present investigation was utilizing cow, sheep and chicken bones that included both hallow and flat, To produce fat. The extraction rate was increased propotionally with rising temperature and extraction time for both cow and sheep bones. The l

تاثير بعض المستخلصات النباتية على الصفات النوعية للاقراص المصنعة من لحوم الابقار والابل خلال الخزن بالتبريد والتجميد Effect of Some Plant Extracts on Quality Characteristics of Patties Processed From Beef And Camel Meat During Refrigerated And Storage

اسم المؤلف: غيداء علي مكي عبود
اسم المشرف: محارب عبد الحميد طاهر اميرة كاظم ناصر
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: دكتوراه
الجامعة: جامعة البصرة
اللغة: العربية
مكان الجامعة: البصرة
الصفحات الاولى:
المستخلص: هدفت الدراسة الحالية الى تحضير مستخلصات نباتية بطريقة الاستخلاص الكحولي بتركيز 0.3 و0.5 و7 0. % من او راق الجرجير واكليل الجبل والفجل اوستعمالها في حفظ اقراص اللحم المفروم المصنعة من لحوم الابقار والابل، وقد اجريت تجربتان تضمنت التجربة الاولى الحفظ بالتبر | This study was aimed to used plant extracts prepared by alcoholic extraction method from the leaves of rocket salad, rosemary and h iradisn concentration of 0.3,0.5 and 0.7% of each. The extracts were added to meat patties prepared of beef and camel meat

دراسة الصفات التصنيعية والتغذوية والوظيفية لبروتينات بذور الباميا Study of Processing, Nutritional And Functional Properties of Okra Seeds Protein

اسم المؤلف: عبد الكريم عبد الرزاق كريم
اسم المشرف: خالدة عبد الرحمن شاكر
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: دكتوراه
الجامعة: جامعة بغداد
اللغة: العربية
مكان الجامعة: بغداد
الصفحات الاولى:
المستخلص: استخدامت بذور الباميا (Abelmoschus esculentus) في تحضير مسحوق بذور الباميا مزالة الدهن Defatted Okra Powder (DOP)، مركز بروتين بذور البامياOkra Protein Concentrate (OPC ) ومعزول بروتين بذور الباميا Okra Protein Isolate (OPI)، درست ثلاث طرق لانتاج المركز | The current study was included the use of okra seeds (Abelmoschus esculentus) for preparation of Defatted Okra Powder (DOP), Okra Protein Concentrate (OPC) and Okra Protein Isolate (OPI), Three methods were used to assess the suitable method for protein c

تاثير استعمال كسبة جنين القمح في الصفات الفيزيوكيمياوية والمايكروبية والحسية لبيرغر اللحم البقري The Effect of Adding Defatted Wheat Germ To Improve Some Physiochemical, Sensory And Microbiological Properties of Beef Burger

اسم المؤلف: ساري علي حسين
اسم المشرف: ايمان حميد عباس الانباري
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
الجامعة: جامعة بغداد
اللغة: العربية
مكان الجامعة: بغداد
الصفحات الاولى:
المستخلص: اجريت هذه الدراسة بهدف بيان تاثير الاضافة لكسبة جنين القمح المطحون والمعامل حراريا في بعض الصفات الفيزيوكيميائية والميكروبية والحسية للبيرغر المصنع باحلال نسب مختلفة من كسبة جنين القمح محل اللحم البقر المحلي في خلطة البيرغر.استخدمت في الدراسة عينتان من ل | This study was conducted to investigate the effect of addition of ground and heat treated wheat germ cake on physicochemical, microbial and sensory properties of burger formula.Two samples of Iraqi fresh beef were used in this study. Chemical analysis we

تحضير الجيلاتين من جلود الدجاج ودراسة تركيبه الكيميائي وخواصه الوظيفية Preparation Gelatin From Chicken Skin And Study Its Chemical Composition And Functional Properties

اسم المؤلف: عباس مرعب داخل العبادي
اسم المشرف: بتول عبد الرحيم احمد
الموضوع العام: علوم الزراعة
السنة: 2015
الموضوع الدقيق: الاغذية
الدرجة: ماجستير
الجامعة: جامعة بغداد
اللغة: العربية
مكان الجامعة: بغداد
الصفحات الاولى:
المستخلص: اجريت هذه الدراسة لانتاج مسحوق الجيلاتين الحيواني من جلود الدجاج, حضر الجيلاتين بالطريقة الكيميائية باستخدام حامض الهيدروكلوريك (HCl) المخفف (2) %, على الدرجات الحرارية (70, 80, 90) م ولمدد زمنية مختلفة (4, 6, 8) ساعات, وحسبت كمية الحاصل والمحتوى الكيميا | This study was carrid out to produse animal gelatin from chicken skin. Gelatin was prepared by the chemical method using HCl (2 %) and extraction at the temperature degree (70, 80, 90) c° and at the period of time (4, 6, 8) hours, and the chemical composi