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استخلاص وتنقية وتوصيف متحللات بروتينية من مخلفات الاسماك والروبيان واختبار كفاءتها في حفظ اقراص مفروم اللحم البقري == Extraction, purification and Characterization of Protein hydrolysates From Fish and Shrimp by - Products and Assay Efficiency in Beef Patties Storage

Author name: عالية زيارة هاشم الحلفي

Supervisor name: ام البشر حميد جابر الموسوي

General topic: Agricultural sciences

Specific topic: Food

Degree: Doctorate

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: The study was interested in the preparation of bioactive peptides by using shrimp and fish by products.Three types of proteolytic enzymes , Alcalase and Pepsin and Flavourzyme were used for this purpose.The constituents (moisture , protein , fat and ash) of defatted raw and dried materials were studed .The proteolysis action of the three enzymes was observed for 5 hours the peptides chain length of the protein hydrolysates were determined and tested for their antioxidat and antibacterial 240 minutes of enzyme assay was reliance according to the highly antioxidantive and antibacterial properties of produced peptides.The proteolysis of shrimp by - product by Alcalase and Pepsin gave highly antioxidantive activity. The isolation , purification and the peptides bioactivity determination was achieved as below : 1 - The peptides of the both protein hydrolysates were isolated by using Ultrafiltration membranes of 5 MWCO KDa. The isolated peptides were examined for their antioxidative activity. It shown , that the peptides wjich was synthesized by the proteolytic activity of Alcalase has ahigher antioxidative action (53.67%) comparing with pepsin peptides (41.19%) at concentration of 100 mg/mL. The results showed that peptides of hydrolysate enzyme Pepsin give inhibitor zoon against bacteria test in inhibition zoon ranged from 10 - 11 mm and determined peptides content of amino acids and showed glysin , threonine ,valine and lysine, which amounted to 9.11% and 8.94% and 7.51% and 9.16%, respectively in peptides of enzyme Alcalase while recorded amino acids serine 9.69% ,theronine 8.76% ,cystin 14.10% and 7.06% lysine ratios highest peptides hydrolysate enzyme Pepsin respectively.Summaryb2 - purification of peptides by gel filtration was showed four peaks of peptides hydrolysate enzyme Alcalase and three peaks for peptides hydrolysate Pepsin enzyme and tested the antioxidation activity of all peaks and inhibitory to bacteria, which recorded that second peak of the Alcalase enzyme antioxidant activity amounted to 63.28% and peptides The first peak of the same enzyme%48.57 the peptides first and the second peak for hydrolysate Pepsin enzyme was% 41.65 and 55.21% also tested the inhibitory effect against some types of bacteria have been to peptides second peak of the Pepsin enzyme hydrolysate towards the bacteria Escherichia coli, Salmonella typhi, Staphylococcus aureus, Bacillus cereus , Pseudomonas aeruginosa inhibition zoon ranged 13 - 9 mm, and determined the minimum inhibitory concentrations (MIC) of these peptides and found that the concentration of 125 and 250 mg / ml values have affected all types of bacteria testing. The cellular toxicity of peptide peakes in analysis of human red blood cells, and has not any toxic effect observed for all concentrations and different periods incubation of peptides peasks.3 - The molecular weight of peptides two of peak enzymes was determined by electrophoresis and cleared two bandes each peak represents two chain peptide molecular weights 3.71 and 4.37 KDa the first peak and the second peak 3.71 and 4.27 KDa of the hydrolysate Alcalase enzyme and chains peptides first peak of hydrolysate Pepsin enzyme 3.71 and 4.16 KDa the second peak, 3.71 and 3.98 KDa, respectively , The study included determined of amino acids and found that it contains all the amino acid varying percentages depending on peptides peakes hydrolysate protein.4 - The stability of antioxidant peptides towards thermal treatment to different degrees thermal ranged between 25 - 100C and change in pH 2 - 11 and treatment of sodium chloride salt ranged between %2 - 8 was studed and found that the antioxidant activity of peptides and reducing power stable at 60C The ability to binding ion ferrous ,hydrogen peroxide , hydroxyl radical scavenging and superoxide anion scavenging they appear stable at thermal 40C and whenctesting the stability of peptides to change the pH was observed that the peptides two peakes hydrolysate enzyme Alcalase stable at pH 8 but decreases when moving away from this value towards the basic or acidic while shwoed peptides two peakes hydrolysate enzyme Pepsin stability at pH 7, and this stability declined when number pH to 11, and when the treatment with salt sodium chloride showed peptides first peak and second enzyme Alcalase and Pepsin stable antioxidant activity at 4% salt concentration for all tests except the oxidation stability of peptides in binding ferrous ion has showed at 6% salt concentration.5 - when the follow of peroxide values for beef patties treated with peptides two peakes enzymes, The results showed there is adecrease in peroxide values for beef patties treated with peptides of the Alcalase enzyme was more cleared compared to the peptides of first peak for the same enzyme and peptides two peakes Pepsin enzyme also got a decrease in the total number of bacteria and total coliform bacteria and psychrophilic bacteria When the treatment second peptides peak of the Pepsin enzyme concentration of 50 and 100 mg / 100 g meat.6 - Sensory evaluation of beef patties showed that the treatment samples with peptides second peak of the Alcalase enzyme recorded the highest degree of sensory evaluation peptides compared with the first peak of the same enzyme and peptides peaks hydrolysate Pepsin enzyme.

انتاج مشتقات الكايتوسان الذائبة بالماء والمستخلصة من قشور الروبيان بتفاعلات ميلارد وتطبيقاتها في بعض الانظمة الغذائية == Production of Water soluble Chitosan derivatives extracted from shrimp shells by Maillard reaction and their application in some food systems

Author name: عاليه جميل علي

Supervisor name: علي حسين عبد الكريم العامري | منير عبود جاسم الطائي

General topic: Agricultural sciences

Specific topic: Food

Degree: Doctorate

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: The study included the preparation of of chitin from shrimps shells Penaeus semisulcatus and studied of chemical composition of it like moisture,ash and protein wich was 7.80,0.43and3.50%respectively,The yield was 20.0%,then prepared three different types of Chitosan A,B and C from extracted chitin by removing of acetyl group from chitin at different times 4,10 and 20 hour, determination degree of deacetylation for types of Chitosan and standard Chitosanby FTIR 72.30,83.60,98.50 and85.20% respectively as was the viscosity of the three types of Chitosan 137.70,125.21 and74.11 centipoise respectively, selected Chitosan C,which carries ahigher valuedegree of deacetylation 98.50% and studied physico chemical and functional properties,which included (yield ,moisture , ash, protein and solubility) which amounted to16.20, 5.50, 0.20, 1.15 and 98.90%, respectively and reached a molecular weight (17.782) kilo daltone.Capacity of Chitosan to bind fat FBC and water WBC by using three types of oils are (olive oil, corn oil and sunflower oil) were estimated and were givin the highest capacity link with olive oil 665.0%, while the ability to bind Water amounting to 772%, as measured X - ray diffraction (XRD) and use the scanner electron microscope (SEM) to see morphological Chitosan and standard Chitosan Chitosan and the standard Chitosan, while the profile of the thermal gravimetric analysis (TGA) for Chitosan and standard Chitosan show that highest thermal decomposition at 308.56 ,315.92ᵒc respectively .The water soluble Chitosan derivatives were prepared by reaction with five types of reducing sugars by Maillard reactions and the use of three treatments,first treatment at a temperature of 50ᵒc for 1 - 7 days, the second treatment at a temperature of 100ᵒc for 1 - 7 hours and the third treatment at a temperature of 121ᵒc for 1/4 hour by autoclaving, ,and the properties of these derivatives were studied estimated yield, solubility, stability, free amino groups and the change in reducing sugars. highest value of yield gavein by The third - treatment, second treatment, first treatment reached 45.20,43.50,040.0% either solubility reached 1.10 ,0.780, 0.82 g/100 ml and derivatives stability at pH between10.50, 10.0, 9.80 respectively, The largest amount of amino groups and reducing sugars was the first treatment at absorbance 0.590 and0.352 respectively while the second an third treatment amounting to (0.201 and 0.060) respectively for amino groups , and 0.400 and 0.100 respectively for reducing sugars.Properties of antioxidants for prepared Chitosan and its derivatives. The antioxidant activity of Chitosan ranged between17.8 - 73.2%, while the highest activity for the third treatment of derivatives, the second and the first ranged of 76 0.81 - 85.88, 71.30 - 82.70 and 66.01 - 78.50% respectively, The reducing power of chitosan ranged between 0.320 - 0.700, while the highest value of absorbence of reducing power of derivatives to the Third treatment and then the second and finally the first which amounted to 1.290, 1.201 and 0.693 respectively, while the ability of chitosan to chelating ferrous ion and scavenging hydroxyl radical range between27.60 - 72.99%and16.90 - 84.9% respectively.Thehighest percentage to scavenging hydroxyl radical and ability to chelating ferrous ion by derivatives is shown by the third the second and the first treatment reaching 89.98 and 82.8 ,88.80 and 81.90, 84.80 and 76.01 % respectively, the selected third - treatment derivatives (121ᵒc for 1/4 hour) because of its best properties and carried the tests such as analysis of thermal gravimetric (TGA) that was noted three stages to different degrees heat to the disintegration of the derivatives, and the detection of toxicity on human bloodThird treatment compounds identified by GC - MS and the results showed that the derivatives have defferant compounds ,and identified compounds name, molecular formula, structural formula, molecular weight, size and retention time in addition to the profile mass spectrometerIn the practical side the use prepared chitosan in increasing storage time of table eggs, physicochemical tests were carried out for eggs stored at a temperature of 15 ᵒc and for aperiod of six weeks, it included estimation of weight loss (WL) wich amounted to 3.36% for chitosan at the six week as compared with acetic acid and control sample wich 9.01 and 8.96% respectively.Value of yolk Index YI of Chitosan - coated eggs decreased at the sixth week, amounted to 0.35, as compared with acetic acid and control sample wich reached (0.19 and 0.22) respectively, The value of Haugh Unit HU in the sixth week was higher to Chitosan treatment wich amounted to 61.42 compared with acetic acid treatment and control sample wich is24.95 and24.37 respectively.As regards eggs grading EG Chitosan treatment ongradiation A up to fifth week while acetic acid treatment and control sample reached gradiation C , when estimating pH of egg albumin pH high increased has been noted in control and sample treated by acetic acid in compared with chitosan - coated sample wich ranged 9.30, .Chitosan derivatives were also used chitosan as - natural antioxidants in beef products through the follow - up assessment peroxide value at different storage time the highest concentration 0.11g/100g beef meat displays the highest activity to prevent oxidation oil of beef meat wich reached5.11.Asensory evaluation has been carried of product stored on a 4ᵒc for 5 days of recipes sensory color,flavor,juiciness, tenderness and public acceptance using different concentrations.They have shown significant deferences ,but concentration at (0.11g/100g beef meat)was superior over the other concentrations and samples treated with BHT

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

Author name: شيماء ذياب جدوع السهلاني

Supervisor name: امال كاظم غضبان الاسدي

General topic: Agricultural sciences

Specific topic: Food

Degree: Doctorate

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: 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

اســتـخـلاص السـكريات المـتــعددة مـــــن الطــحــلــب الاخضر Cladophora sp. وتوصيفها واســــتعمالها في اقراص اللحم البقري == Extraction and Characterization of Green Algae Cladophora sp. Polysaccharide and use it in Beef Patties

Author name: سـهام ولـيـد عـلك الامارة

Supervisor name: ام البشر حميد جابر الموسوي | روضة محمود العلي

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: تضمنت الدراسة استخلاص السكريات المتعددة من الطحالب، اذ تــــــــــــــم جــــــــــــمع عـــــــــــــينات مـــــــــــــن الطحالب الخضراء من مياه شط العرب ضمن منطقة كرمة علي في البصرة وبعد التنظيف والتنقية والتجفيف تم تشخيصهواتبين انها تعود الى جنسCladophora sp. ، درس تركيبها الكيميائي على اساس الوزن الجاف من الرطوبة والرماد والبروتين والدهن والكاربوهيدرات اذ بلغت نسبة الرطوبة 4.16% والرماد 29.78% والبروتين 16.10% والدهن %1.25 والكاربوهيدرات %48.71. وتم استخلاص السكريات المتعددة من الطحالب بواسطة كاربونات الصوديوم Na2CO3، وقدر محتواها من السكريات الكلية اذ بلغت 78.4%. كذلك درس تاثير ظروف الاستخلاص على حاصل السكريات المتعددة شملت نسبة خلط المادة الاولية : المذيب (غم/ مل) اذ استعملت اربع نسب 7 : 1و9 : 1 و1 : 12 و15 : 1 حيث اعطت نسبة 9 : 1 اعلى حاصل واقل نسبة حاصل كانت %2.3بنسبة خلط 15 : 1. استعملت درجات حرارة (60 و80 و100) م حيث اعطت درجة حرارة 80 م اعلى نسبة حاصل %7.53، اما اقل نسبة حاصل فكان عند درجـــــــــــــــــة حرارة 100 م %2.09. درس تاثير مدة الاستخلاص واستعملت مدد زمنية (2 و4 و6) ساعة اذ اعطت مدة 2و4 ساعة نسبة حاصل 6.95 و%7.60، بينما اعطت مدة استخلاص 6 ساعات نسبة حاصل%3.40 وهي الاقل، ودرس تاثير الرقم الهيدروجيني حيث اعطى الرقــــــــم الـــــــــــــهيدروجيني 2 اعلى حاصل وهو 7.49مقارنة مع 4 و6 حيث كانت نسبتي الحاصل 2.33 و1.92% على التوالي. من خلال دراسة الظروف اعلاه تبين النتائج ان افضل نسبة حاصل تم الحصول عليها عند الاستخلاص بكاربونات الصوديوم بنسبة خلط 9 : 1 وبدرجة حرارة 80 م لمدة 4 ساعات وعند رقم هيدروجيني2. درست الخصائص الفيزيوكيميائية للسكريات المتعددة المستخلصة من الطحالب وكانت النتائج كالاتي : - 1 - اظهرت نتائج اللزوجة النسبية للسكريات المتعددة المستخلصة من الطحالب ان اللزوجة تزداد بزيادة التركيز وتقل بزيادة درجة الحرارة حيث كانت اعلى قيمة للزوجة بدرجة حرارة 30 م (11.0020) واقل قيمة للزوجة النسبية (8.0576) عند درجة حرارة 50 م وكانت لزوجة السكريات المتعددة المستخلصة اقل من لزوجة الجينات الصوديوم القياسية.2 - لوحظ ان قابلية السكريات المتعددة المستخلصة لامتصاص الماء وربط الدهن تزداد بزيادة التركيز وكانت مقاربة لقابلية الجينات الصوديوم القياسية. - كانت النسبة المئوية لذوبان السكريات المتعددة المستخلصة 69.72% وهي اعلى من ذوبان الجينات الصوديوم القياسية والبالغة 65.68%. 4 - اظهرت النتائج انخفاض قابلية السكريات المتعددة على تكوين الرغوة.5 - قدر الوزن الجزيئي للسكريات المتعددة المستخلصة بقياس لزوجة السكريات المتعددة المستخلصة من الطحالب اذ تم تقدير اللزوجة الحقيقية لاستخراج الوزن الجزيئي الذي بلغ 875.26 كيلو دالتون. تم دراسة التحلل الوزني الحراري للسكريات المتعددة المستخلصة وكان الفقدان بحدود7% والمتبقي93% عند درجة حرارة 515.27 م.6 - اختبرت السمية الخلوية للسكريات المتعددة المستخلصة من الطحالب اتجاه كريات الدم الحمر للانسان واظهرت النتائج عدم سميتها لكافة التراكيز المستعملة ولمدد الحضن 10 و30 و60 دقيقة.7 - تم ادخال السكريات المتعددة المستخلصة والجينات الصوديوم القياسية في اقراص اللحم البقري وبنسب 0.2 و0.4 و0.6% وخزن بالتبريد بدرجة حرارة 4 م ولمدد زمنية1 و4 و7 يوم.8 - درست الصفات الفيزيائية لاقراص اللحم البقري اظهرت النتائج ارتفاعا معنويا p<0.05)) في قـــــــيم قابلية حمل الماء لاقراص اللــحم المعاملة بالــــــــــــــسكريات الـــــــــــــــــمتعددة (المعاملة المحضرة) والجينات الصوديوم (المعاملة القياسية) مقارنة بالعينة الضابطة. بينت النتائج ان الرقم الهيدروجيني في اقراص اللحم يزداد معنويا بتقدم مدة الحفظ بالتبريد ولوحظ انخفاض نسبة الفقد في الوزن اثناء الطبخ وارتفاع نسبة حاصل الطبخ في اقراص اللحم البقري المعاملة بالسكريات المتعددة والجينات الصوديوم القياسية مقارنة بالعينة الضابطة. 9 - درست الصفات الحسية لاقراص اللحم والتي شملت اللون والنكهة والطراوة والعصيرية والقبول العام وقد اظهرت بعضها اختلافا معنويا((p<0.05 خلال مدة الحفظ بالتبريد ولم يظهر البعض الاخر اختلافا معنويا فالنسبة لدرجات تقييم اللون لاقراص اللحم المفروم لم تتاثر معنويا عند معاملة اقراص اللحم بالسكريات المتعددة المحضرة والجينات الصوديوم القياسية، اما درجات تـقييم صفـــــــــــــــــة النـــــــــــكهة لاقراص اللحــــــــــم فقد تاثرت معنويا p<0.05)) عند المعاملة بالسكريات المتعددة المحضرة والجينات الصوديوم القياسية مقارنة بالعينة الضابطة. | The study included extraction of polysaccharides from algae. The green algae was collected from Shatt Alarab water in Karmat Ali in Basrah, the green algae was purified and it is Cladophora sp. Polysaccharides was extracted by sodium carbonate Na2CO3. It̓s chemical composition including moisture, ash, protein, fat , carbohydrate and total saccharides was studied and it was moisture 4.16%, ash 29.78%, protein 16.10% at 1.25%, carbohydrate 48.71% and total sharrides 78.4%. The effect of extract conditions on polysaccharides yield were also studied included mixing percentage 1 : 7, 1 : 9, 1 : 12 and 1 : 15 and 1 : 9 exhibited the highest yield (7.48%) and the lowest yield (3.2%) when we use 1 : 15. The extraction was carried on different temperature 60°C, 80°C and100°C the highest yield was 7.53% when extraction on 80°C .The effect of the time of extraction in 2 hrs, 4hrs so the yield was 6.95% and 7.60% for 2 and 4 hrs respectively, the highest yield was 7.49% when extraction on pH 2. The results showed that the best yield was when the extraction on 1 : 9 and 80 °C for 4hrs and pH 2. The physiochemical properties for polysaccharides wer studied and the result showed the relative viscosity was increased with the increase of concentration and decrease with the increase of temperature the highest viscosity was 11.0020 in 30°C and the lowest was 8.0576 in 50 °C. The ability of polysaccharides for water absorbtion and fat binding was noticed that it was increased with the increased of concentration, the percentage of polysaccharides solubility was 69.72%, and it was higher than sodium alginate (65.68%). The results also showed decrease of foaming of polysaccharides because of it̕s high viscosity. The molecular weight of polysaccharides was 875.26 Kdal, the Thermo Gravimetric Analysis (TGA) was 7% for loss and the residue was 93%. The test of cytotoxicity was appaired that the polysaccharides was no toxic in all concentration and for all incubation periods 10, 30 and 60 min. The extracted polysaccharides and sodium alginate were used in beef patties for 0.2%, 0.4% and 0.6% and storage for 1, 4 and 7 days, the results showed that there were significant increased (p<0.05) in water holding capacity in all treatments comparing with control and pH increased during storage periode and also noticed that cooking loss was decreased and increased in cooking yield for beef patties treated with polysaccharides and sodium alginate comparing with control. The results showed that addition of extracted polysaccharides and sodium alginate to beef patties improved sensory properties (color, falvor, tenderness, juicness and overal acceptability) during storage periode compared with control.

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.

Author name: سندس عبد الكريم محمد العبد الله

Supervisor name: عبد المهدي صالح حسين الانصاري | وليد عبد الرضا السباهي

General topic: Agricultural sciences

Specific topic: Food

Degree: Doctorate

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: 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

Author name: سحر صبيح جورج

Supervisor name: نوفل عبد الامير حسين الحلفي | صباح مالك حبيب الشطي

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: 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 )

استخلاص وتوصيف صبغة Astaxanthin من مخلفات الروبيان واختبار فعاليتها المضادة للاكسدة واستعمالها في بعض الانظمة الغذائية == Extraction and Characterization of Astaxanthin Pigment from Shrimp Waste and Tested it as Antioxidant Activity and Using in Some Food System

Author name: زينة طارق نعمة الكنعان

Supervisor name: منير عبود جاسم الطائي | روضة محمود علي العلي

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: The current study aimed to exploit the peels of shrimp in extracting dye, the following results were obtained : shrimp peels contained 1.29% moisture, 1.83% protein, 18.56% fat and 77.82 ash. The astaxanthin dye was extracted and its amount and activity were determined. Five solvents were used to choose the best one in extraction the dye from fresh, dried, boiled and freezed peel. Among all solvents hexane gave less content and activity. Fresh peels gave high content and activity 60.71μg/g and 45.92 % respectively. Mixtures of isopropanol : ether and hexane : acetone also gave high extraction. 90 % acetone showed high extraction of astaxanthin, 79.61μg/g and 98.26% respectively for the activity and content, while results were converged for acetone 90%. Antioxidant activity was measured after 24 hours of incubation, it was increased proportionally with dye concentration and ranged between 83.47 - 98.7% and 2 - 20 mg/ml, respectively. Astaxanthin activity was the best in comparison with standard astaxanthin, BHT, and α - tocopherol, which were 93.76%, 96.75% and 94.50%, respectively at higher concentration. Astaxanthin showed significant antioxidant activity in comparison with standard astaxanthin, BHT, and α - tocopherol, during three months of storage. During the storage period, from the first day to thirteenth antioxidant activity was fixed and ranged between 80.83 - 96.57% at 20 mg/g, while BHT and α - tocopherol activity was between 73.44% - 95.31% and 49.44% - 93.42% respectively at same conditions. Astaxanthin showed high reduction strenth 275%, which was closed to ascorbic acid 278%, while each of BHT, α - tocopherol and citric acid gave reduction force less than the extracted dye, 200 and 190 and 225%, respectively. The pigment gave good ability to chelate Fe (II) at concentration of 89% which was higher than BHT and α - tocopherol, 44.6% and 45.1% respectively, while EDTA, ascorbic acid and citric acid were excellent in chelating Fe (II), 97.7%, 96.9% and 94%, respectively. The capacity of astaxanthin to scavenge hydroxyl radicle was 84.79% which was close to the ascorbic acid and citric acid, 85.45% and 87.39%, respectively, while it was higher than that of BHT and α - tocopherol which have values of 57.45% and 58.13 respectively. The dye showed a clear ability to scavenge the hydrogen peroxide, 83.03% - 89.67%, from a concentration of 12 - 20 mg/ml, which was higher than BHT, α - tocopherol and ascorbic acid at concentration 74.05%, 86.41% and 86.92%, respectively, while it was less than the ability of citric acid to scavenge the radical of hydrogen peroxide that was 92.29%. Astaxanthin was the best in ability to scavenge the radical of the active oxygen in comparison with standard BHT, α - tocopherolSummary الخلاصة - bandascorbic acid, which recorded values of 87%, 71% and 85%, respectively, while it was slightly less than that of citric acid which was 88%. The dye was characterized by thin layer chromatography (TLC), which compared with β - carotene and standard astaxanthin dye and showed three spots closed in their rate of flowing with the standard astaxanthin, and the fourth spot of β - carotene. The values of flowing were 0.35 and 0.55 and 0.73 and 0.97 respectively. The dye was characterized by the infrared spectrum (FTIR), which showed the most important peeks and bands of active functional groups for each of extracted and standard astaxanthin, and it was concluded that they were the same for two dyes. The thermal gravimetric analysis curve (TGA) showed that the extracted dye passed through two stages, the first stage began from evaporate of the water and weight loss at a temperature of 128.17Co, while at the second stage the dye disintegrated at a temperature of 399.29 Co and 85% loss in comparision with standard astaxanthin that needed one stage, 454.37Co and the loss of 84% to reach the disintegration and stabilization phase. The extracted dye was diagnosed by using UV and visible spectrum and compared with the standard astaxanthin, and both of them gave a higher absorbence at wavelength of 565 nm. The determinnation of the cellular toxicity of dye on human solution blood detected that there are no changes in the shape and appearance of blood, this confirmed safety of astaxanthin against decomposition and precipitation of blood. Astaxanthin was used to preserve crude sesame oil that put in two types of containers, dark and transparent, for three months. The peroxide value, value of alansidin, thiobarbituric acid, the value of total oxidation (Totox), conjugated dienes (CD), conjugated trines (CT), and antioxidant activity were estimated. All measures showed significant results for the oil in dark containers in comparesion with oil in transparent. Beef burger was prepared and submitted to sensory evaluation after adding antioxidant to it, stored for 15 days at 4 - 8°C, during this period, peroxide value and TBA value were measured. Cake was prepared and the sensory evaluation was done, then stored for 35 days, also, peroxide value, TBA and acid value were estimated. The concentration of 300 ppm recorded significant results for all treatments and samples that treated with BHT and the blank. So, it was concluded that astaxanthin dye could be used as a natural antioxidants in food preservation to avoid lipid oxidation, and to improve the quality and safety as food supplement with a healthy and beneficial effects.

تقييم المضافات الغذائية في بعض المنتجات الغذائية المحلية ودراسة تاثيراتها الكيميائية والفسلجية والنسيجية في الفئران المختبرية == Evaluation of food additives in some local food products and study their chemical, physiological and histological effects in laboratory mice

Author name: رنا داود سلمان الكامل

Supervisor name: علي احمد ساهي | قاسم فوزي عبد الكريم

General topic: Agricultural sciences

Specific topic: Food

Degree: Doctorate

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: Due to the progressive expansion in the use of chemical additives in food processing associated with absence of quality control and loss of proper application of the international standards of food additives, making human beings exposed to high risks from ingestion of these foods which might be so mild in cases like simple poisoning and more complex like cancers, the present study was performed, which includes four axes : The First Axis : 1 - A questionnaire study of food additives : the results of which indicated that 55.42% of consumers eat packed food continuously, and most of them(61.44%) have no interest in reading the labels on the outside cover of the packaging , despite the fact that 49.39% of them consume it daily.Whereas 51.80% of consumers had no specific knowledge or familiarity about food additives, 54.14% of them do not possess any knowledge about their side effects and 77.10% of them did not know the symbols listed out.2 - A survey of some food products that used sodium benzoate as a preservative in their manufacture. The results indicated that 163 types of food samples contain sodium benzoate, including different products such as soft drinks, canned juices, sherbet, jams, tomato sauce, pickles, ketchup and ambah.3 - A survey of some food products in which sugar enters in their composition, These include 231 products which mentioned the word sugar or artificial sugar within labels on the outside without mentioning its kind .These products include : imported ice cream, jams, candies, soft drinks and diet drinks, cake, sherbet , fruit preserved in sugar solution and biscuits. 4 - A questionnaire study of the market sales of locally made pickles. The results indicated that : 71.79% of consumers frequently ate pickles in large quantities despite the fact that 48.71% of them does not have any information about sodium benzoate preservatives added to some of its , whereas 64.10% of them have no information about its side effects that result from the ingestion of these products beyond the allowable limits. 5 - A questionnaire study for the market sales of locally made ice cream.The results showed that : 77.77% of consumers ingested ice cream in large quantities despite the fact that 63.88% of them did not have any information on the sweetener saccharin added to some of its. While 62.50% of consumers possess no information about the side effects resulting from consumption of products that contain artificial sweeteners used in food processing especially when there is more than the allowablelimit.

دراسة استعمال الكايتوسان المستخلص من قشور الروبيان كمادة لازالة بعض الملوثات من محلولها المائي == Studying using extracted chitosan from shrimp shell is excellent as for removing the pollutants from the water their solutions

Author name: رسول عقيل عبد العظيم الخاقاني

Supervisor name: منير عبود جاسم الطائي | علي حسين عبد الكريم العامري

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: The current study aimed to find simple, cheap and successful methods to remove copper (II), lead (II) iron (II) and zinc (II) from their solutions by using chitosan prepared from shrimp shell (Penaeus semisulcatus) via deacetylation of chitin during four hours with sodium hydroxide solution. The yield of chitosan was about 16.4%. Chitosan contained 6.7% moisture, 0.75 ash and 2.84 protein. Deacetylation degree for chitosan recorded (74,88%)Values of viscosity, density, molecular weight, refractive index and wave length of chitosan where(86.22 centipoise, 0.98 g/cm3, 852 k Da, 1.332 and 320 nm), respectively. Functional properties, fat binding and water holding, for the mentioned compound were estimated by using ten categories of commercial oils (sun flower, thyme, olive, almond, fenugreek, pumpkin, flax, parsley, saffron and sesame). High binding was recorded with pumpkin oil, 618% and low binding was with sesame oil 437.84%Capacity of chitosan to absorbe water was 628.96% After measuring the deflection of X - rays, three peaks were recorded, angles of incidence for two of them were at (2ɵ=10)°,(2ɵ=23)° and Sharp peak at (2ɵ=20 Diagram of thermogravimetric analysis of chitosan showed presence of three phases of pyrolysis, first at 300°C, second stage starts directly at 360°C. Optimum conditions of chitosan for adsorption and its ability for adsorption to remove Pb (II), Fe (II), Cu (II) and Zn (II) ions from water solutions were studied. Good results recorded at pH=7, while Fe (II) was adsorbed at pH=4, ability of adsorption increased with weight of adsorbent, also temperature influenced the adsorption process, good results recorded at 50°C. while zinc was at 40°C. Also found that time required to reach equilibrium was 30 min, except iron was 40 min agitation speed was 200 rpm /min, best concentration for adsorb studied metals was 1000 ppm. Destaning of methylene blue from its water solution was studied, and it was found thatIIadsorption influenced by several conditions. Results showed that best contact time, pH, concentration, temperature, and agitation speed was 30 min, 8, 100 ppm, 50°C, and 200 rpm/min, respectively. It was noticed that adsorption capacity increased with increasing the adsorbent material, so, the adsorption capacity and its percentage were 4.772 ppm and 95.458%, respectively. In addition, an experiment was carried out to treat tap water with chitosan, about 0.4 g, to remove heavy metals. Results showed that lead represented the highest efficient adsorption, 81.176%, while less adsorption was found for iron,16.326%. In the other side, when 0.6 g of chitosan was used, lead represented the highest adsorption percentage, 90.588% and the lowest percentage of adsorption found in iron 20.408% at pH=7.62. Also chitosan was added with amount 0.6 g at pH=6, as a result the percentage of the adsorption was (95.94, 91.30, 75.82 and 25.51) %, respectively for lead, copper, zinc and iron, respectively, and this indicates the possibility of using chitosan to removecontaminant metals.

تحضير بعض المستخلصات النباتية وتشخيص مركباتها الفعالة ودراسة تاثيرها على الصفات النوعية لاقراص اللحم البقري المخزنة بالتبريد والتجميد == Preparation of Some Plant Extracts and Identification of it¸s Active Compounds and Study the Effect on Quality Characteristics of Beef Patties During Refrigerated and Frozen Storage

Author name: رسل علي عدنان العذاري

Supervisor name: البشر حميد جابر الموسوي

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: تضمنت الدراسة تحضير مستخلصات مائية وكحولية لكل من الزنجبيل Zingiber officinale والفلفل الاسود Piper nigrum والقرفة Cinnamomum verum والقرنفل Eugenia caryophyllata والكركم Curcuma longa ثم تم دراسة فعاليتها المضادة للاكسدة والقوة الاختزالية واقتناص بيروكسيد الهيدروجين وقابليتها على ربط ايون الحديدوز، اذ اعطت المستخلصات المائية فعالية مضادة للاكسدة اعلى مقارنة من المستخلصات الكحولية عدا القرنفل لذلك تم تشخيص المركبات الفعالة في هذه المستخلصات بواسطة جهاز كروماتوغرافيا الغاز المتصل بمطياف الكتلة ((GC - MS Sepctrometry Mass/ Gas Chromatography ادخلت المستخلصات المائية بتراكيز 0.05% و0.1% و0.15% في اقراص اللحم البقري وخزنت بالتبريد ( 4±1) م لمدة 12 يوما تم خلالها متابعة الصفات الكيميائية التي شملت قيمة البيروكسيد وحامض الثايوباربتيورك ونسبة الاحماض الدهنية الحرة والصفات الفيزيائية التي شملت قابلية حمل الماء والرقم الهيدروجيني، ونسب صبغة المايوغلوبين والاوكسي مايوغلوبين والميتامايوغلوبين للمدد 0 و4 و8 و12 يوما وقد اعطى تركيز 0.15% افضل النتائج لذلك تم ادخاله في اقراص اللحم المفروم وخزنت بالتجميد لمدة 100 يوم وثم متابعة التغيرات الكيميائية والفيزيائية المذكورة اعلاه للمدد 1 و10 و40 و60 و80 و100 يوم وقد كانت نتائج الدراسة كالاتي : 1 - احتوت المستخلصات المحضرة على عدد من المركبات الفعالة التي تفاوتت نسبها بحسب نوع المستخلص، فقد احتوى مستخلص الزنجبيل على مركب Gingerol بنسبة 60.47% وـمـــــــــــــــــــــركب Piperine بنسبة 57.25% في الفلفل الاسود ومركب Cinnamic acid بنسبة54.54% في القرفة ومركب Caryophllene بنسبة 25.81% في القرنفل ومركب 3 - Decen - 5 - one بنسبة 14.50% في الكركم.2 - اعطت مستخلصات الزنجبيل والفلفل الاسود والقرفة والقرنفل والكركم فعالية مضادة للاكسدة بلغت 84.24% و56.0% للزنجبيل و83.2% و57.6% للفلفل الاسود و85.3% و59.6% للقرفة و63.2% و88.4% للقرنفل و72.9% و48.0% للكركم والقوة الاختزالية بلغت 88.6% و102.64% للزنجبيل و88.18% و109.77% للفلفل الاسود و113.4% و113.39% للقرفة و81.05% و114.09% للقرنفل و83.7% و102.29% للكركم وربط ايون الحديدوز بلغت 88.5% و71.37% للزنجبيل و93.41% و61.37% للفلفل الاسود و89.65% و63.7% للقرفة و70.8% و94.22% للقرنفل و79.91% و55.3% للكركم واقتناص جذر بيروكسيد الهيدروجين بلغت 88.73% و65.33% للزنجبيل و86.22% و69.76% للفلفل الاسود و90.5% و63.86% للقرفة و56.44% و89.0% للقرنفل و74.81% و52.7% للكركم للمستخلصات المائية والكحولية على التوالي.3 - انخفضت قيم كل من قيمة البيروكسيد(PV) Peroxide Value وحامض الثايوباربتيورك Thiobarbituric acid (TBA) ونسبة الاحماض الدهنية الحرة (FFA) Free Fatty Acids معنويا(P<0.01) في اقراص اللحم المفروم المعامل بالمستخلصات النباتية المحضرة مقارنة بعينة السيطرة وكانت اقل قيم لهذه المؤشرات عند معاملة اقراص اللحم البقري بمستخلص القرفة، اذ بلغت 42.0 ملي مكافئ/كغم و35.0 ملغم مالون الديهايد/كغم و26.0% ثم مستخلص الزنجبيل 47.0 و38.0 و29.0 ثم مستخلص الفلفل الاسود 56.0 و41.0 و30.0 ثم مستخلص الكركم 57.0 و41.0 و32.0 واخيرا مستخلص القرنفل 59.0 و0.46 و37.0 اما في عينة السيطرة فقد بلغت 61.0 و51.0 و41.0 لكل من رقم البيروكسيد وحامض الثايوباربتيورك ونسبة الاحماض الدهنية الحرة على التوالي كما تاثرت هذه المؤشرات معنويا(P<0.01) عند الخزن سواء بالتبريد او التجميد، اذ ارتفعت قيم كل من رقم البيروكسيد وحامض الثايوباربيتيورك ونسبة الاحماض الدهنية الحرة بتقدم مدة الخزن ولكن هذا الارتفاع كان اقل مقارنة مع عينة السيطرة.4 - لوحظ انخفاض معنوي (P<0.01) في قيم الرقم الهيدروجيني لاقراص اللحم البقري المعاملة بالمستخلصات مقارنة بعينة السيطرة ولكنها ارتفعت بتقدم مدة الخزن سواء بالتبريد او التجميد كما لوحظ ارتفاعا معنويا (P<0.01) في قابلية حمل الماء (WHC) Water Holding Capacity لاقراص اللحم المعاملة بالمستخلصات مقارنة مع عينة السيطرة اذ بلغت اعلى WHC عند المعاملة بمستخلص القرفة للتركيز 0.15% 15.1 مل في نهاية مدة الخزن بالتبريد والتجميد. 5 - لوحظ انخفاض معنوي((P<0.01 في تكوين صبغة الميتامايوغلوبين في اقراص اللحم المعاملة بالمستخلصات النباتية مقارنة مع عينة السيطرة وازدادت نسبة الصبغة معنويا(P<0.01) بتقدم مدة الخزن سواء بالتبريد او التجميد ولكن هذه الزيادة كانت واضحة جدا في عينة السيطرة، اذ وصلت بعد 12 يوما من الخزن بالتبريد الى 68.35% و33.%65 بعد 100 يوم من التجميد اما بالنسبة لصبغة المايوغلوبين والاوكسي مايوغلوبين فقد لوحظ ان الانخفاض فيها نسبتيهما كان اقل مقارنة مع عينة السيطرة خلال مدة الخزن بالتبريد والتجميد.6 - اظهرت النتائج ان هناك انخفاضا معنويا(P<0.01) في نسبة الفقد بالوزن اثناء التذويب ونسبة الفقد بالوزن اثناء الطبخ ونسبة الانكماش في اقراص اللحم المعاملة بالمستخلصات النباتية مقارنة مع معاملة السيطرة ولكنها ارتفعت معنويا ((p<0.01 باستمرار مدة الخزن بالتجميد وكان الارتفاع عند المعاملة بالمستخلصات اقل بالمقارنة مع عينة السيطرة كما لوحظ ارتفاع معنوي (P<0.01) في نسبة حاصل الطبخ لاقراص اللحم البقري المعاملة بالمستخلصات مقارنة بمعاملة السيطرة وانخفضت تدريجيا بتقدم مدة الخزن بالتجميد.7 - اظهرت النتائج ان اضافة المستخلصات الى اقراص اللحم البقري ادت الى تحسين صفاتها الحسية التي شملت اللون والنكهة والطراوة والعصيرية والقبول العام مقارنة مع عينة السيطرة ، وقد تفوق مستخلص القرفة في الحفاظ على الصفات الحسية لاقراص اللحم لغاية انتهاء مدة الخزن بالتجميد البالغة 100 يوم. | The study included preparation of aqueous and alcoholic extracts of plants included Zingiber officinale , Piper nigrum ,Cinnamomum verum , Eugenia caryophyllata and Curcuma longa. Antoxidant activity, reducing power chelating ions and scavening hydrogen proxide were assessed. Aqueous extracts were the highest antioxidant activiy comparing with alcoholic extracts except clove. Bioactive compounds of these extracts were identified by Gas Chromatography Mass Sepectrometer GC/MS. Aqueous extracts were used in three concentration 0.05% , 0.1% and 0.15% in beef patties and stored under(4±1)Cº for 12 days and thiobarbituric acid and free fatty acid, Physical properties included water holding capacity, pH , hmyoglobin, oxymyoglobin and metmyoglobin pigments were assessed. Concentration 0.15% was the best their for it used in beef patties and stored in freezing for 100 days during this period the chemical indicators and physical properties were studied. The resultus showed : 1 - All extracts containing many bioactive compounds differented in their percentage. Ginger contained Gingerol , %60.47 Black piper contained Piperine 57.25% , Cinnamon contained Cinnamic acid 54.54% ,Clove contained Caryophllene 25.81% and Turmeric contained 3 - Decen - 5 - one .%14.50 2 - All aqueous and alcoholic extracts exhibited antioxidant activity as following ginger 84.24% , 56.0% , Black piper 83.2% , 57.6% , Cinnamon 85.3% ,59.6%, Clove 63.2% , 88.4% and Turmeric 72.9% , 48.0% , Reducing Power as following ginger 88.6%, 102.64%, Black piper 88.81%, 109.77%, Cinnamon 113.4%, 113.39% , Clove 81.05%, 114.09% , Turmeric 83.7%, 102.29% , Chelating ferrous Ion as following ginger 88.5%, 71.37%, Black piper 93.41%, 61.37%, Cinnamon 89.65%, 63.7%, Clove 70.8% , 94.22%, Turmeric 79.91%, 55.3%, Hydrogen Peroxid Scavenging as folloing ginger 88.73% , 65.33%, Black piper 86.22%, 69.76%, Cinnamon 90.5%, 63.86% , Clove 56.44% , 89.0%, Turmeric 74.81% , 52.70% respectively.3 - Significant decrease (P<0.01) in peroxide value , thiobarbituric acid and free fatty acid percentage in beef patties treated with plant extracts compared with control the results showed that the lowest value was in Cinnamon extract 0.42, 0.35, 0.26% then Ginger extract 0.47 , 0.38 , 0.29 , Black piper 0.56 , 0.47 , 0.30 , Turmeric 0.57 , 0.41 , 0.32% , Clove 0.59 , 0.46 , 0.36% and this indicators increased during refrigerated and frozen storage but this increase was lowest in beef patties treated with plant extract compared with control.4 - Values of pH were significantly (P<0.01) decresed in all treated beef patties compared with control but it incrcased duning the storage periode. The result showed that their is significantly (P<0.01) increased in WHC, cinnamon extract exhibit the highest value in the end of freezing storage. 5 - There is significant decrease (P<0.01) in metmyoglobin formation in beef patties treated with plant extracts compared with control and also noticed thein is decrease in percentage of myoglobin and oxymyoglobin was lower that control during storage.6 - There is asignificant decrese (P<0.01) in pecentages of thawing loss , Cooking loss and shrinkage in treated beef patties compared with control but these percentages increased during storage period in control highest treated patties. Significant increased (P<0.01) in cooking yield for treated beef patties compared with control but decresed during frozen storage.7 - The results showed that addition of plant extracts to the beef patties improved sensory characteristics (Color , Flavor, Tendernees , Juicness and overal acceptability) compared with control and the highest significant effect in improving patties characteristics to the end of frozen storage 100 days was to cinnamon extracts

استعمال قشور بيض المائدة في ازالة بعض الصبغات والايونات المعدنية من محاليلها المائية وامكانية تطبيقها في بعض الانظمة الغذائية والصناعية == Usage egg shells of table’s egg in removing some dues and metal ions from it,s aqueaus solutions and possibility application in some food and industrial systems

Author name: حسنين نجم عبود السوداني

Supervisor name: علي حسين عبد الكريم العامري | خديجة صادق جعفر الحسيني

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: In the current study was used eggshell chicken eggs components (internal membranes only, eggshell without membranes and non - activated eggshell with internal membranes and activated eggshell with membranes by concentrated sulfuric acid) as natural adsorbent vital materials to removed organic dyes such as methylene blue, methyl orange dye and metal ions such as lead, copper, cadmium and zinc from their water solutions, and then used as clearifing materials to removed turbidity from apple juice considering and removed metal ions from municipal waters, The results of chemical composition for eggshell showed that increased on percentage of moisture, protein and fat for internal membranes reaching to (3.100, 58.85 and 1.834) % respectively comparison with eggshell without membranes which reaching to )1.813, 0.984 and 0.301) % respectively and on eggshell with internal membranes were (2.198,4.810 and 0.513) % respectively, while there was increased on percentage of ash on eggshell without membranes and eggshell with internal membranes reaching to (96.451 and 94.780)% respectively comparison with internal membranes was 26.200 %, metal ions in ash estimated, It also the percentage of calcium, potassium, magnesium , iron, copper, zinc and manganese in internal membranes reaching to (23.30, 7.20, 8.42, 3.00, Nil, 1.14 and 0.14) % respectively, for the eggshell without membranes (29.80, 8.80, 8.65, 0.11, 1.77, 0.40 and 0.01) % respectively, and for the eggshell with internal membranes (28.70, 6.90, 8.64, 1.86, Nil, 0.04 and 0.58) % respectively.Study of infrared (FTIR) for components was observed absorption bands that related to many active groups such as group (OH - ) and a (NH)it were ( 3423.66,32987.28 and 3423.65) cm - 1 centralized on internal eggshell with internal membranes and (C - H) , (C - H, C = O) , (CH2, CH3) and (C - C, C - O) which were (2983.88, 2879.72, 1799.58, 1643.35 and 1797.66) cm - 1 respectively centralized on eggshell without membranes and eggshell with active internal membranes.Also when examination using diffraction X - ray technique, results indicated the finding a number of peaks vary in intensity and location, but being in similar sharp peaks and this shows the possession of eggshells microcrystalline structure. conducted aAAbstractstudy using Microscope electronic scanning, results showed the eggshells components do have a porous surface as well as her crystalline that making it an effective and well suited material to linked with a material to be removed.Factors affecting on the adsorption of dyes and ions were studied, Ability of internal membranes, eggshell without membranes and non - activated eggshell internal membranes to remove of methylene blue dye was Studied. the results showed that the best conditions for the adsorption was to be the initial concentration of the dye was (10) ppm for the non - activated eggshell with the membrane and (5) ppm for internal membranes and eggshell without membranes in size (50)ml ,the degree of heat (20) C and (pH = 8) for the eggshell without membranes and non - activated eggshell with membrane and (pH=6) for the membranes only, also the time to contact (60) min for each of the membranes only and non - activated eggshell with membrane and (45) min for eggshell without membranes, also showed a positive relationship between the percentage of the speed of adsorption of the dye with the increased weight of adsorbent material and reached the highest percentage when using the internal membranes, eggshell without membranes and eggshell with internal membranes (94.240, 97.680 and 97.170) % respectively, when the weight (1.25) g.Ability of eggshell with internal membranes activated by concentrated sulfuric acid (1 : 1) to removed methyl orange dye was studied, the results showed that the best conditions for the process of adsorption was to be the time of the contact (20) min, temperature (30) C, primary and concentration (25) ppm in size (50) ml and the weight of adsorbent material (0.5) g, The percentage of removal decreases with increasing pH and the highest percentage for the removal was reaching to 50.30 % when (pH = 2) and the lowest percentage of removing was 37.50 % when (pH = 8).Removal of divalent ions (Cu+2,Cd+2,Pb+2,Zn+2) by eggshells components and the best component used as material for removing (Pb+ 2, Cu+ 2) ions was eggshell without membranes. But the best component to removed (Zn+ 2,Cd+ 2) ions was the inner membrane, and that the best conditions for adsorption was to have weight of adsorbent material (1) g and the degree of temperature (60) C for copper and cadmium and (80) C for lead and zincBAbstractand the initial concentration of the dye was (20, 40, 100 and 100) ppm for zinc, lead, copper and cadmium respectively, and the contact time (60) min for (Cd+ 2,Pb+ 2) and (40) min for (Cu+2 , Zn+ 2) also (pH = 4) for lead and (pH = 8) for (zinc, copper and cadmium), it was observed that the increased in contact time helps to increased the speed of the removal process ions, as found the time to reach equilibrium for lead and cadmium was when (60) min and percentage of removing them (99.38, 81.86) % respectively, and for copper and zinc was reached to (99.76, 99.24) % respectively, at the time (40 ) min and solution volume (50) ml. When study of the isotherms adsorption. The study showed that the adsorption to methyl orange dye by eggshells with non - activated internal membranes was submitted to Gliese,s classification because the isotherms take shape (S) as well as submitted to the equation Langmuir apparently at (pH = 7) within the range of concentrations of the dye (10 - 30) ppm and the degree of temperature (30) C and time of (30) min and the weight (1) g. For the methylene blue dye ,the adsorption by internal membranes powder was submitted to the form (L) of Gliese,s classification, but adsorbed it by using eggshell without membranes and non - activated eggshell with the membrane was submitted to the shape (S) as well as the adsorption submitted to equation Langmuir apparently at (pH = 8) for powders of eggshells without membranes and the non - activated eggshell with membrane and at (pH = 6) for internal membranes when contact time was (30) min, degree of heat (35) C , weight (0.5) g and the size (50) ml within the range of concentrations (5, 10, 15 and 20) ppm.The results showed that the adsorption of ions was submitted to equation Langmuir because it's had shape (S) at (pH=8) for (Cu+2, Zn+2) ions and at (pH=4) for (Pb+2) ion. And the size of molecules of powder of adsorption material was (500) μm and speed of mixing was (200) rpm except( Cd+2) apparently .A study was conducted to identify their ability to bleaching natural apple juice using peels components, and founded that the best material was non - activated eggshell with internal membranes, the natural apple juice was treated with weight of (0.25) g, as that the turbidity dropped from 2.625 % to 1.101 %, and total soluble solids decreased from 13 % to 10.1 % , andCAbstractpH raised from (pH = 3.9) to (pH = 4.6) .Also sensory evaluation of the juice as results showed superiority of the juice plant material clarification and receiving a degree (8.768) compared to juice untreated who got the degree evaluate (6.37). This demonstrates the efficiency of bleaching material in improving the qualities of natural juice.Also study was conducted to determine the efficiency of the components in the removal of ions from municipal water, and it founded that the best component was eggshell without inner membrane, and the percentage of removal of 100 % of the lead an cooper for tow weighit (0.5 and 1) g respectively and for eggshell with the inner membrane weighit (2) g for tow ions, but for zinc the highest removal percentage up (95~ 97) % for all eggshell component, and better weight was (0.5) g ,the best time to contact (40) min and best degree of heat (80) C, this shows the efficiency of the eggshell with the internal membranes to removal of ions from polluted waters.D

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

Author name: حسن هادي حسين سبع

Supervisor name: جعفر محمد جاسم عبد الله عبد المنعم

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: 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.

تصميم وتصنيع وتقيم اداء جهاز لازالة الكولسترول والدهون من اللحوم المفرومة == Designing , Manufacturing and Performance evalution a Device for removal cholesterol and fats from the minced meats

Author name: حسن هادي مهدي الربيعي

Supervisor name: اسعد رحمان سعيد الحلفي | منير عبود جاسم الطائي

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: A device to remove cholesterol and fats from minced meat by using supercritical CO2 has been designed and manufactured . This device removes cholesterol and part of the fat from the meat and operates by static and dynamic methods . This device consists of a pump run by compressed air that increases CO2 pressure to supercritical pressure , and from a CO2 cylinder size 20 kg . It also consists of three units : the first unit separates cholesterol and fat from the meat , the second unit separates cholesterol and part of the fat from supercritical CO2 , and the third unit absorbs cholesterol only by using Calcium carbonate . Other Components of the device are the cooling unit, heating unit, pressure and temperature gauges and control valves distributed among the parts of the device , in addition to the safety valve .The parameter of the device performance such as pressure, temperature, time, density, viscosity, solubility, compression coefficient and diffusion coefficient were measured , and cholesterol percentages in fresh minced meat were calculated before and after supercritical CO2 treatment in both the static and dynamic methods . Moreover, the chemical , micrological , and sensory characteristics and the storage period of samples which undergo the pressure, temperature, and time conditions have been measured as well is studying the economical quality of the manufactured device .The results have shown the following : 1. The maximum time to get the supercritical pressure for CO2 75,85,and 95 bar by using a pressure increasing pump was 35,40,55 minutes respectively.2. The density of supercritical CO2 increased by increasing the pressure, and decreased with high temperatures . The highest value was 667.525 kg\ m3 at 95 bar pressure and a temperature of 35 Celsius.3. The viscosity of supercritical CO2 increased by increasing the pressure and decreased with high temperatures . The highest value get 52.71×10 - 6 Pa. sec. at 95 bar pressure and a temperature of 35 Celsius.b4. The compression coefficient of supercritical CO2 increased at high temperature and decreased by increasing pressure. The highest value was 0.6607 at 75bar pressure and a temperature of 55 Celsius .5. A new equation has been suggested to calculate the solubility of cholesterol in the supercritical CO2 where the time factor has been considered. This solubility reached 0.17803505 and 0.14450794 g. L - 1 by using the static and dynamic methods respectively at 95 bar pressure , a temperature of 35 Celsius, and 80 minute hold time .6. The diffusion coefficient of cholesterol in supercritical CO2 increased at high temperature and decreased by increasing pressure . The highest value were 3.12107 × 10 - 9 and 9.36322 ×10 - 9 m2. sec - 1 by using the static and dynamic methods respectively at 95 bar pressure , a temperature of 35 Celsius, and 80 minute hold time .7. The highest loss ratio of fat and cholesterol by using supercritical CO2 were 92.72 and 61.96 % for fat and 87.10 and 70.69% for cholesterol respectively by using the static and dynamic methods at 95 bar pressure , a temperature of 35 Celsius, and 80 minute hold time .8. The percentages of moisture, protein, fat , ash , and carbohydrate in fresh meat samples untreated with supercritical CO2 were 74.43, 19.1, 4.48, 1.21,0.78 % respectively, while in fresh meat samples which have been treated with supercritical CO2 have reached 72.50, 22.68, 1.56, 2.4,0.86 % and 71.67, 24.41, 0.4, 2.6 , 0.92 % by using dynamic and static methods respectively . The cholesterol loss ratios of samples treated with supercritical CO2 were 72.28 and 89% by using the dynamic and static methods respectively at 95 bar pressure , a temperature of 35 Celsius, and 80 minute hold time.9. The values of peroxide of a meat chilled samples untreated with supercritical CO2 have increased from 6.22 Mlamkavi \ kg of fat in fresh meat to 9.45 Mlamkavi \ kg of fat after 12 days of freezing period storage. The values of peroxide of frozen meat samples treated with supercritical CO2 , on the other hand ,have slightly increased from 3.46 Mlamkavi \ kg of fat (before storage) to 4.1 Mlamkavi \ kg of fat (after storage) and from 0.76 Mlamkavi \ kg of fat (before storage) to 1.1 Mlamkavi \ kg of fat (after storage) using the dynamic and static methods respectively at the same period of storage and the same temperature.10. The microbiological tests result of meat treated with supercritical CO2 have shown that there were no colonies can be counted in the total countof bacteria, coliform bacteria, gold aurous, and yeasts and molds. The detection has shown a negative value about the existence of Salmonella.11. The results sensory evaluation of barker made by meat that is treated with supercritical CO2 have shown that the dynamic method samples are may accepted among experienced arbitrators followed by the static method samples at 95 bar pressure , a temperature of 35 Celsius, and 80 minute hold time .12. the maximum production value of the manufactured device was 10kg/day of cholesterol - free meat and the part of fat ,and that it is economical

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

Author name: حسن كاظم علي الكناني

Supervisor name: علي خضير جابر الركابي | علاء جبار عبد ال منهل

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: 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

Author name: ثامر كاظم امويشل البهادلي

Supervisor name: اسعد رحمان سعيد الحلفي | عبد الهادي كريم احمد

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: 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

فصل وتنقية الكلايكوماكروببتايد من شرش حليب الابقار والماعز وتوصيفه كمضاد اكسدة == Separation and Purification of Glycomacropeptide From Whey Protein of Cow and Goat Milk and its Characterization as Antioxidant

Author name: بشائر عبد المطلب محمد حسن

Supervisor name: علي خضير جابر الركابي | حيدر ابراهيم علي

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: This study was conducted in order to purify glycomacropeptide from both whey goat and cow. Thereafter, The molecular properties of purified glycomacropeptide and its effects as antioxidant were studied. Furthermore, the ability of pasteurized milk, unpasteurized milk, and whey protein for each used milk were studied to measure their effects as antioxidants. The results were as follow : 1 - Glycomacropeptide protein was separated using TCA method and boiling temperature method with alcohol. The TCA method showed sufficient results by giving more production with high activity for isolated protein compared to temperature method with alcohol, thus TCA method was used in this study. Sephadex G - 25 was used to purify both whey goat and cow. After that, electrophoresis technique was assigned by using polyacrylamide gel in order to be sure about the purity of isolated protein (one band).2 - The percentage of carbohydrate, protein, sialic acid of glycomacropeptide from both whey goat and cow were 27.5%, 32 %, 19.9%, 25%, 12% and 17 %, respectively.3 - The molecular weight of glycomacropeptide protein was 27 kDa and 29 kDa for both cow milk and goat milk, respectively.4 - The ability of pasteurized milk, unpasteurized milk, and whey protein for each used milk were studied to measure their effects as antioxidants. The results were as follow : A : The antioxidant activity of glycomacropeptide protein from goat milk was more effective to prevent linoleic acid oxidation compared to cow milk, while whey protein had less antioxidant activity compared to glycomacropeptide.B : Glycomacropeptide protein exhibited high values of H2O2 scavenging activity. The scavenging activity was 92.145 % and 95.678 % at concentration 5 mg/ml compared to ascorbic acid and rutin, which were 76.955 % and 66.920%, respectively.C : The reducing power was 139.21 % and 96.13 % compared to others samples, while the reducing power was less than tocopherol and BHT, which were 195.8 % and 226.48 %, respectively.D : Glycomacropeptide protein exhibited higher ferric - reducing activity at 5 mg/ml, while ferric - reducing activities of goat and cow milk were 89.696 % and 98.269 % for EDTA and citric acid, respectively.E : The stability of Glycomacropeptide protein and whey protein was determined as antioxidants through controlling three variables (temperature, pH and synergistic factor). Glycomacropeptide protein of goat milk showed higher stability compared to the whey at 75 mg/ml in all used variablesF : Glycomacropeptide protein from goat and cow milk was added to stored fish oil at 0.04, 0.06 and 0.08 g/ g at 45 C for 50 days. The results revealed that the hydrogen peroxide and TBA were decreased using 0.08 g/g .

تنقية وتوصيف انزيم اللايبيز المستخلص من بذور فول الصويا المنبتة واستخدامه كمحسن للخبز == PURIFICATION AND CHARACTERIZATION OF LIPASE EXTRACTED FROM SOY BEAN SEEDS AND USED IT AS IMPROVER IN BAKING

Author name: بتول محمود محمد الانصاري

Supervisor name: علي احمد ساهي | ضياء فالح الفكيكي

General topic: Agricultural sciences

Specific topic: Food

Degree: Doctorate

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: تضمنت الدراسة استخلاص وتنقية انزيم اللايبيز من سبعة انواع من البذور الزيتية قبل وبعد الانبات وهي(فول الصويواالسلجم وزهرة الشمس والعصفر والدخن والذرة الصفراء والخروع). اظهرت نتائج تقدير الفعالية النوعية ان افضل نوع للبذور الزيتية هو بذور فول الصويا اذ اعطت اعلى فعالية نوعية للانزيم في البذور قبل الانبات وبعد الانبات 3.58 و11.20 وحدة / ملغم بروتين على التوالي مقارنة مع بقية الانواع الاخرى. استخلص اللايبيز من بذور فول الصويا قبل وبعد الانبات باستعمال تسعة محاليل استخلاص ووجد ان افضل محلول للاستخلاص هو محلول Tris - HCl تركيز 0.1 مولاري الحاوي على 0.01 مولاري كلوريد الكالسيوم و0.001 مولاري اثلين داي امين تترا استك اسد و0.001 مولاري كلوريد المغنسيوم وبدالة حامضية 8 , اذ انه اعطى اعلى فعالية نوعية. درس التركيب الكيميائي لبذور فول الصويا قبل الانبات وخلال مدة الانبات المختلفة اذ لوحظ ارتفاع نسبة البروتين في البذور المنبتة لتصل ذروتها عند نهاية اليوم الخامس من الانبات والذي بلغ 41.60% مقارنة بنسبة البروتين قبل الانبات 35.57 %. اما نسبة الدهن والكاربوهيدرات والرماد فقد انخفضت في البذور خلال مدد الانبات اذ بلغت 17.75 و30.18 و5.97 % على التوالي مقارنة بالبذور غير المنبتة 20.74 و32.5 و6.26 % على التوالي. تم متابعة تطور اللايبيز في مدة الانبات لبذور فول الصويا, اذ امتلك اعلى فعالية في اليوم الخامس من الانبات حيث بلغت 38.00 وحدة/ مل . اجريت خــــــــــــطوة الترسيب التدريجي للانزيم باستعــــــــمال نسب اشباع متدرجــــــــــــــــة من كبريتات الامونيوم 30 - 90 %, اذ لوحظ حدوث ارتفاع واضح بشكل تدريجي للفعالية النوعية للانزيم في الراسب الناتج لغاية نسبة اشباع 80 % وقد اعطت هذه الخطوة فعالية نوعية مقدارها 324.44 وحدة / ملغم بروتين وحصيلة انزيمية بلغت 29.20 % بعدد مرات تنقية مقدارها 10.78 مرة. اما خطوة التنقية بالترشيح الهلامي باستعمال عمود الترشيح الهلامي Sephadex G - 100فقد بلغت الفعالية النوعية 366.66 وحدة/ ملغم بروتين وبحصيلة انزيمية 17.83% وبعدد مرات تنقية 12.18 مرة. وبينت نتائج تحديد نقاوة اللايبيز ظهور حزمة بروتينية واحدة عند الترحيل الكهربائي في هلام متعدد الاكريلامايد بغياب العوامل الماسخة, في حين بلغ الوزن الجزيئي 41.687 كيلو دالتون بطريقة الترحيل الكهربائي في هلام متعدد الاكريلامايد بوجود العوامل الماسخة . وجد ان الدالة الحامضية المثلى لفعالية الانزيم كانت 8 , في حين تراوحت الدالة الحامضية المثلى لثبات الانزيم بين 7 - 9 اذ احتفظ الانزيم بـ 90 % من فعاليته. بينما لوحظ ان درجة الحرارة المثلى للفعالية الانزيمية للانزيم المنقى هي 40 م وان الانزيم يفقد 67 % من فعاليته على 90 م . اظهرت نتائج تاثير الايونات المعدنية والعوامل المختزلة والكلابية على فعالية اللايبيز ان لايونات الزئبقيك والخارصين والحديدوز بتركيزي 1 و5 ملي مولاري تاثير تثبيطي في فعالية الانزيم ،اذ بلغت الفعالية المتبقية 63.2 و68.9 و66.1 % على التوالي, في حين احتفظ الانزيم بكامل فعاليته عند تركيز 5 ملي مولاري بوجود ايونات الكالسيوم والبوتاسيوم. كمااظهرت العوامل الكلابية والمختزلة ان للـ EDTA دورا تنشيطيا عند حضنه مع اللايبيز بتركيز 1 و5 ملي مولاري. ولوحظ ان اللايبيز لا ينتمي الى مجموعة الانزيمات الفلزية (metalloenzyme). اما اليوريا فكان لها دور تثبيطي على فعالية الانزيم عند تركيز1 و5 ملي مولاري, في حين بلغت الفعالية المتبقية للانزيم 86.2 % عند حضنه مع 1% Mercaptoethanol 2 - , بينما كانت الفعالية المتبقية للانزيم عند حضنه مع Hydrogen peroxide وSodium hypochlorid 74.7 و75.8 % على التوالي بتركيز1 % .ولوحظ ان لمواد الشد السطحي تاثيروااضحا على فعالية الانزيم عند تركيز 1 و5 %, اذ احتفظ الانزيم بكامل فعاليته عند حضنه مع Triton X - 100 وTween 20عند تركيز 1% . في حين تاثرت فعالية اللايبيز باضافة المنظفات التجارية, ولكنها اظهرت ثباتية عالية في وجود المنظف Sar حيث بلغت الفعالية المتبقة 99.1 %. بينت النتائج تباين النسبة المئوية للاحماض الامينية الموجودة في اللايبيز اذ لوحظ ان اعلى تركيز كان لليوسين Leu بلغ 16.4 % بينما اقل تركيز كان للاسبارتك ASP 1.5 % في حين تفاوتت الاحماض الامينية الاخرى في نسبها المئوية. اظهرت نتائج فحص الفارينوغراف وجود فروق معنوية بين قيم متوسطات نسب امتصاص الماء للمعاملات واظهر تركيز 0.004 ملغم لايبيز / 100 غم طحين و0.75 % محسن Ovalette اعلى نسبة امتصاص للماء 61.7 و59.9 % على التوالي , في حين ازدادت فترة الاستقرار معنويا 9.6 و9.9 دقيقة عند تركيز 0.002 و0.004 ملغم لايبيز/ 100 غم طحين و13.3 و11.6 دقيقة عند تركيز0.50 و0.75 % محسن. اما قيم متوسطات فترة النضج للعجين فقد ازدادت مع زيادة تركيز الانزيم 0.002 و0.004 ملغم لايبيز/ 100 غم طحين معنويا اذ كانت 7.2 دقيقة وارتفعت فترة نضج العجين عند جميع تراكيز المحسن 6.8 و8.5 و6.2 دقيقة على التوالي مقارنة مع العجين الخالي من اية اضافة. وجد من العلامات النهائية للتقويم الحسي ان افضل معاملة كانت عند اضافة اللايبيز بتركيز 0.002 ملغم لايبيز/ 100 غم طحين و0.5 % Ovalette وكان المجموع النهائي للمعاملات 95 و94 % على التوالي. لوحظ من نتائج فحوصات تاثير اللايبيز على تجلد الخبز ان قيم كل من حجم الراسب في عالق اللب المائي وقوة التشرب ورطوبة اللب انخفضت تدريجيا مع زيادة مدة حفظ الخبز, اما نسبة الرطوبة في القشرة فقد ازدادت مع تقدم مدة الحفظ. وكان تاثير اضافة اللايبيز والمحسن Ovalette ايجابيا على الصفات النوعية ( الحجم ولون ونضارة اللب) والخزنية (تاخر تجلد اللب) للخبز المختبري | The study included extraction and purification of lipase enzyme from seven kinds of oil seeds before and after germination, those were (soy bean ,rapeseed, sunflower, safflower, pearl millet, yellow corn and castor bean seeds). The results of spcific activity estimation showed that , the best kind of oil seeds are soy bean seeds, they gave the highest specific activity of enzyme before and after germination 3.58 and 11.20 unit/ mg protein respectively comparing with other varieties. Lipase was extraction from soy bean seeds before and after germination using nine extraction solutions the best extractant solution was Tris - HCl 0.10 M containing 0.01M calcium chloride and 0.001mM ethylene di amin tetra acetic acid and 0.001 mM magnesium chloride pH 8. Lipase improvement was monitored through the germination period of soy bean seeds, it reached the highest activity of lipase after five days of germination ,which was 38.00 unit / ml .The chemical composition of soy bean seeds studied before germination period and through different germination period , higher protein percentage was noticed in the germination seeds where it reached its peak at the end of five days of germination 41.60 % compared with protein percentage before germination 35.57 %. For the percentage of fat, charbohydrates and ash they decreased in the seed through germination periods, down to 17.75 %, 30.18 % and 5.97% respectively compared with non - germinated 20.74 % and 32.50 and 6.26% respectively. The gradually precipitated by addition of ammonium sulphate to final saturation of 30 - 90%. Agradual obvious higher specific activity of the enzyme in the precipitate resulted ,till saturation level 80% , this step gave aspecific activity of 324.40 unit/ mg protein and an enzyme yield of 29.20% ,purification folds 10.79 time. While purification step of gel filteration using Sephadex G - 100 where the specific activity 366.66 Unit / mg protein , enzyme yield of 17.83 % and purification fold 12.18. Results for determination of lipase purity showed an appearance of a single protein band by poly acrylamide gel electrophoresis with out of denaturizing agent . The molecular weight of enzyme was 41.687 kilo dalton by poly acrylamide gel electrophoresis with denaturizing agent . The optimum pH for enzymtic activity of the purified enzyme were 8 while the optimum pH stability profile of the enzyme was between 7 - 9, and the enzyme kept 90% of its activity, while notes that the optimum temperature for the enzymatic activity of the purified enzyme was 40 C ͦ, and that enzyme loses 67% of its activity at 90 C ͦ. The resulte of effectness of metal ions and reducing and chelating agent was showed that ions of mercury and zinc ions and ferrous at concentrations of ( 1 and 5 ) m M have an inhibition effect on enzyme activity, as the remaining activity reached the values 63.2 .68.9 and 66.1% respectively , while the enzyme kept its total activity at concentration of 5 m M in the presence of calcium and potassium ions. The chelating and reducing agents showed that EDTA has an active rule when the enzyme incubated with 1 and 5 mM of lipase. And it was noticed that lipase dosn΄t belong to the metalloenzyme group. For urea , it has an active rule on the enzyme activity at 1 and 5 M ,where remaining activity for the enzyme reached 86.2% when incubated with 1% 2 - mercaptoethanol while it was 74.7 and 75.8 % respectivly when incubate with 1% of Hydrogen peroxide and Sodium hydrochloride respectively. Concentration ,for enzyme kept its total activity when incubated with Triton X - 100 and Tween 20 at concentration 1%. While lipase activity did n΄t effected by adding commercial detergents, it also showed a high stability in present of Sar detergent where as residual activity reached 99.1 % . Results cleared the contrast of amino acids existin lipase because it is noticed that the highest concentration reached by leucine was 16.4% where as lowest concentration was that reached by aspartic acid 1.5% ,the other amino acids differed in their percentage . The results of pharinograph test showed that there were significant differences between the mean of water absorption the ratios showed that the concentration of 0.004 mg / 100 g flour of enzyme and 0.75% improver give highest absorption of water with significant of moral 61.7 and 59.9% respectively, while the stability period increased to 9.6 and 9.9 minutes at a concentration of 0.002 to 0.004 mg / 100 g flour of enzyme and 13.3 and 11.6 minutes at a concentration of 0.50 and 0.75% improver with significant differences. The average values of maturity period of the dough increased with increasing concentration of the enzyme 0.002 and 0.004 mg / 100 g flour with significant difference as it was 7.2 minutes and increased the maturity period of the dough at all improver concentrations of 6.8, 8.5 and 6.2, respectively, compared with the dough without any addition. Found from the final marks of sensory evaluation ,it is found that the best process was when add lipase at 0.002 mg / 100 g flour concentration and 0.5 % Ovallete ,the final marks were 95 and 94 % respectively. Its has been noticed that the values of volume of sediment in the crumb aquous suspended ,absorption power and crumb moisture, all reduced gradually with the increasing of loaf storage time. While the moisture content of crust was increased The effect of adding enzyme and improver Ovallete was positive regarding the specific characteristics of loaf such as ( volume ,color and softness of crumb) for loaf.

عزل وتشخيص البكتريا المحللة للفينول من المياه والعوامل البيئية المؤثرة عليهوادراسة بعض العناصر المعدنية في مياه الفضلة الصناعية == Isolation and Identification of Phenol Degradable Bacteria from Water and Studying The Environmental Factors Affecting them with some Mineral Elements in Industrial Wastewater

Author name: سـوزان كامران حسن

Supervisor name: حسن رحيـم الشريفـي

General topic: Agricultural sciences

Specific topic: Food

Degree: Doctorate

University: University of Baghdad

Language: Arabic

University location: Baghdad

First pages:

Abstract: تم الحصول على ست عزلات بكتيرية محللة للفينول من مياه الفضلة الصناعية لمصفى الدورة وشخصت باستخدام جهاز Vitek 2 System الخاص بتشخيص البكتريا، كانت 4 من هذه العزلات Pseudomonas fluorescens وعزلة واحدة Citrobacter freundii واخرى Serratia liquefaciens واختيرت من بينها العزلة الاكثر قابلية على تحليل الفينول وهي العزلة Pseudomonas fluorescens SK اذ بلغت اعدادها 262 × 105 و.ت.م/مل عند تنميتها على الفينول مصدرا وحيدا للكربون.تم تاكيد تشخيص العزلة المنتخبة للدراسة SK Pseudomonas fluorescens باستخدام تقنية التفاعل المتسلسل PCR ودرس تسلسل القواعد النتروجينية في الولايات المتحدة الامريكية وتم الاستدلال على ان هذا التسلسل يعود الى Pseudomonas fluorescens بعد مطابقة التسلسل الناتج مع التسلسلات الموجودة في بنك الجينات في NCBI (National Center for Biotechnology Information, USA ). اظهرت نتائج التضخيم والترحيل الكهربائي ان العزلة المنتخبة للدراسة Pseudomonas fluorescens SK خالية من انزيم Phenol hydroxylase الذي اختير بالتشخيص كاحد الانزيمات المهمة لتحليل الفينولات.درست الظروف البيئية المؤثرة في نمو العزلة البكتيرية المنتخبة (توفر الاوكسجين ومدة الحضن والدالة الحامضية ودرجة الحرارة وتركيب الوسط) وقد وجد من النتائج ان للتهوية تاثيرا جيدا في زيادة النمو. فقد اظهرت المزارع المتحركة اعلى نموا للخلايا الحية 187×410 و.ت.م./مل وان معظم الزيادة في الكتلة الحيوية حصلت بعد 48 ساعة من الحضن اذ بلغت الاعداد 275 x 10 4 و.ت.م./مل والدالة الحامضية 7 كانت هي الافضل اذ اعطت اعلى نمو للعزلة اذ بلغ النمو 232 ×10 4 و.ت.م./مل، اما درجة الحرارة فكانت 25 ˚م اذ سجل عندها اعلى نمو للعزلة والذي بلغ 271×410 و.ت.م./مل .و عند استخدام الوسط التالي الوسط المعدني الحاوي على (100ملغم/لتر فينول مضافا اليه الكلوكوز مصدرا كاربونيا ومستخلص الخميرة مصدرا نيتروجينيا) فقد اعطى اعلى نمو للخلايا بلغ 290 × 104 و.ت.م. /مل.درست قدرة العزلة البكتيرية Pseudomonas fluorescens SK على تحليل تراكيز متعددة من الفينول ، واظهرت النتائج ان اعلى نمو للعزلة P.fluorescens SK كان عند تركيز 250 ملغم فينول/لتر اذ بلغ عدد الخلايا 285 ×10 5 و.ت.م. /مل.اجريت دراسة الفعل التازري لعمل بكترياSK P. fluorescensمع البروتوزوا في تحليل الفينول كلا على حده وخليطا مع بعضها، ومن خلال النتائج تبين ان المزارع المختلطة (البكتريواالبروتوزوا) معا افضل في استهلاك المخلفات النفطية من المزارع المفردة (البكتريا) فقط اذ وجد ان تركيز الفينول المتبقي بعد تحلله بفعل خليط (البكتريواالبروتوزوا) معا يبلغ 2.12 ملغم/لتر، اما تركيز الفينول االمتبقي بعد تحلله من العزلة البكتيرية P.fluorescens SK فكانت 2.41 ملغم/لتر ، وبفعل البروتوزوا بلغ 2.07 ملغم/لتر مقارنة مع انموذج السيطرة الذي بلغ 3.1 ملغم /لتر. تم تقدير تركيز الفينول بتقنية كروماتوغرافي الغاز السائل GLC لنماذج المياه المعقمة المعباة فوجد انه يبلغ 1.199 ملغم/لتر ولمياه الاسالة تراوح بين 1.896 - 9.721 ملغم/لتر ولنماذج مياه الصرف الصناعي(المعالجة وغير المعالجة بايولوجيا) لمصفى الدورة بلغ 0، 187 ملغم/لتر على التوالي ووجد خلو مياه نهر دجلة من الفينول تماما. اجريت دراسة تقدير العناصر الثقيلة المتمثلة بـPb, Cd, Fe ,Cr, Ni, Cu الموجودة في مياه الصرف الصناعي لمصفى الدورة (قبل وبعد المعالجة البايولوجية ) ومياه نهر دجلة وقد اظهرت النتائج خلو الرصاص في نماذج المياه التي جمعت من الحوض قبل المعالجة البايولوجية وبعدها لمصفى الدورة ،اما تركيز الرصاص في نماذج المياه التي جمعت من نهر دجلة فقد بلغ 0.0218 ملغم/لتر.بينما كان تركيز الكاديميوم في مياه نهر دجلة عاليا اذ بلغ 0.0075 ملغم/لتر وفي نماذج المياه التي جمعت من الحوض قبل المعالجة البايولوجية بلغ 0.0086 ملغم/لتر وشهد انخفضا الى 0.0038 ملغم/لتر بعد المعالجة البايولوجية .في حين كان الحديد في نماذج مياه الصرف الصناعي قبل المعالجة البايولوجية عاليا بتركيز مقداره 3.2208 ملغم/لتر وحدث فيه انخفاض حاد في نماذج مياه الصرف الصناعي بعد المعالجة البايولوجية فقد بلغ 0.0368 ملغم/لتر وكان تركيز الحديد في نهر دجلة 0.0053 ملغم/لتر. لم يتاثر تركـيز الكـروم في نماذج المـياه جميعـها التي تم جمعها من الحوض قبل المعالجة البايولوجية وبعدها اذ بلغ 0.0095 ملغم/لتر، اما في مياه نهر دجلة فقد بلغ 0.0072 ملغم/لتر.كانت نتائج تراكيز النيكل لنماذج المياه التي جمعت من الحوض قبل المعالجة البايولوجية 0.0215 ملغم/لتر ولوحظ اختفائه في نماذج المياه بعد المعالجة البايولوجية تماما وكان مياه نهر دجلة خالية منه ايضا.كان تركيز النحاس في نماذج مياه الصرف الصناعي قبل المعالجة البايولوجية 0.0131 ملغم/لتر وانخفض بعد المعالجة البايولوجية وفي مياه نهر دجلة الى 0.0016 و0.0005 ملغم/لتر على التوالي. اجريت القياسات الفيزيائية والكيميائية لعينات مياه الصرف الصناعي لمصفى الدورة قبل المعالجة البايولوجية وبعدها، لمعرفة العوامل البيئية المحيطة مثل : درجة الحرارة ، والدالة الحامضية في الحقل ، والمتطلب البايولوجي للاوكسجينBiologycal Oxygen Demand (BOD5) ، والمتطلب الكيميائي للاوكسجين((COD Chemical Oxygen Demand، المواد الصلبة الذائبة الكلية(TDS) والمواد الصلبة العالقة الكلية (TSS) والعسرة الكلية والكبريتات والقاعدية الكلية والفوسفات Phosphate ، الكلوريدات Chloride وثاني اوكسيد الكاربون والمركبات الهيدروكاربونية المقاسة في المختبر وكانت القيم على النحو الاتي (32 ،30˚م) ،(6 - 8)،(43 ، 10 ملغم/لتر) ،(520 ، 60 ملغم/لتر) ، (1156 ، 1121 ملغم/لتر) ، (320 ، 43 ملغم/لتر) ، (496 ،500 ملغم/لتر) ، (0.371 ،0.045 ملغم/لتر) ,( 168 ،155 ملغم/لتر) ،(1.6 ،0.2 ملغم/لتر) ،(200 ،188 ملغم/لتر) ،(9.68 ،2.64 ملغم/لتر) ،(28.2 ، 1 ملغم/لتر ) وعلى التوالي. | Six isolates were isolated from industrial wastewater from Al - Dorah oil refiner and they were identified by the Vitek identification system. Four of these were Pseudomonas fluorescensand the others were Citrobacter freundii and Serratia liquefaciens. Isolate Pseudomonas fluorescens SK was chosen as the best one which can degrade phenol and its total number was262x105c.f.u.\ml.Identification of Pseudomonas fluorescens was reassured by PCR technique, also nitrogen base sequence was studied in the USA, and it was confirmed that it was belonged to Pseudomonas fluorescensas it was matched with the sequence in National Center for Biotechnology information, USA. Pseudomonas fluorescens SK has not phenol hydroxylase as it was proved by PCR and electrophoresis . Best Environmental conditions for the growth of the selected isolate (Oxygen, incubation time ,pH ,temperature and the medium) were : shaking culture 48 h ,pH 7 , 25˚C as the total bacterial numbers were : 187x104 , 275x104 , 232x104 and 271x104c.f.u.\ml. The best culture media formula was mineral media, which consists of 100 mg\L phenol, plus glucose and Yeast Extract. Highest phenol concentration which Ps. Fluorescens SK can degrade and growin was 250 mg\L as the total number was 285x105c.f.u.\ml . Phenol concentration was determined by GLC technique in bottled water was 1.99 mg\L and tap water was 1.891 - 9.721 mg\L and in untreated and biological treated industrial wastewater was ND and 12.7 mg\L, but it wasn’t detected in water samples taken from Tigris river. Synergistic action of Ps. Fluorescens SK plus a protozoa gave better results to degrade phenol as the remaining phenol was 2.12 mg\L whereas. The culture of Ps. Fluorescens SK alone gave 2.41mg\L ,and the protozoa alone 2.07 mg\L comparing to control one it was 3.1 mg\L. Heavy metals Pb, Cd, Fe, Cr, Ni and Cu were determined in untreated and biologically treated samples of Al - Dorah oil refiner industrial water also in the Tigris River samples no lead was detected in the refiner samples but it was found in Tigris samples 0.0218 mg\L. Cadmium in Tigris sample was 0.0075 mg\L and in the refiner water was 0.0086 mg\L and 0.0038 mg\L in the untreated one. The highest concentration of Iron in the refiner water before treated was detected 3.2208 mg\L and it decreased to 0.0368 after treatment and in the River samples was 0.0053 mg\L. Chromiumconcentration was 0.0095 mg\L in the refiner water before and after biological treatment, and in the River samples was 0.0072 mg\L. Nickel concentration in the refiner water was 0.0215 mg\L and no Nickel was detected after treatment, also it was not detected in the River samples. The highest concentration of Copper in the refiner water before treatment was detected 0.0131 mg\L and it was decreased to 0.0016 mg\L after treatment and in the River samples was 0.0005 mg\L. Physical and chemical analysis for the refiner wastewater before and after biological treatments was carried out for temperature, pH ,Biological oxygen demand (BOD5), Chemical oxygen demand (COD),Total dissolved solids (TDS),Total suspended solid (TSS), Total Hardness , Sulfate , Phosphate, CO2 , Total Alkalinity , Chloride and total Hydrocarbon compound and they were (32 ,30˚ C) , (6 - 8), ( 43 ,10 mg\L ) , (520 ,60 mg\L), (1156 , 1121 mg\L) ,(320 ,43 mg\L), (496 , 500 mg\L ),(0.371 , 0.045mg\L) ,(168 ,155 mg\L),(1.6 , 0.2 mg\L),(200 ,188 mg\L) ,(9.68, 2.64 mg\L),( 28.2 , 1 mg\L) Respectively.

خفض الكولسترول باستخدام انزيم الكولسترول اوكسديز المنتج من عزلة محلية لبكتريا Bacillus subtilis == decrease of Cholesterol by Cholesterol Oxidase Produced from A Local Isolate of Bacillus subtilis

Author name: الهام كاظم ناصر

Supervisor name: غياث حميد مجيد

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: عزلت 12عزلة تابعة لجنس Bacillus من عينات شملت التربة والجبن والقيمر واللبن الرائب المجفف واللبن الرائب الناشف والحنطة. شخصت العزلات حسب الصفات المظهرية والفحوصات الكيموحيوية ، واوضحت النتائج انها تعود الى انواع من بكتريا Bacillus وهي ثلاث عزلات By0 Br3 , Bs0 , تمثل Bacillus cereus، وثلاث عزلات Bc1 , Bc3 , Br4 تمثل Bacillus sublilis والعزلات Bc2 , Bw0 كانت تمثل Bacillus coagulans، اما العزلة Br1 فقد كانت B.megaterium والعزلة Br2 كانت B.alvei، فيما كانت العزلة By1 B.licheniformis . اوضحت نتائج الغربلة الاولية بان العزلة Bc3 كانت الاكفا في انتاج انزيم الكولسترول اوكسديز COB. كانت الظروف المثلى لانتاج انزيم COB من العزلة المحلية Bc3 كما يلي : - 2% سكر الكلوكوز مصدر كاربوني. - 0,15 كبريتات الامونيوم مصدر نتروجيني. - 7 الدالة الحامضية الابتدائية. - 35م درجة الحرارة لحضن وسط الانتاج . - 1,75مل حجم لقاح وبمعدل 3,5% - 150 هزة/دقيقة سرعة الحاضنة الهزازة. - 0,2% تركيز كولسترول لانتاج الانزيم - 24 ساعة مدة الحضن. تمت تنقية الانزيم وفق خطوات التنقية والتي تضمنت الترسيب بكبريتات الامونيوم وبنسبة اشباع 70% اذ بلغت الفعالية الانزيمية 16,66وحدة/مل وبفعالية نوعية 111,07وحدة/ملغم بروتين واستكملت التنقية بالترشيح الهلامي باستعمال العمود سيفادكس G - 100 اذ ظهرت اربع قمم بروتينية وكانت القمة الرابعة ذات فعالية انزيمية 6,5 وحدة/مل، وبفعالية نوعية 162,5وحدة/ملغم بروتين وكانت عدد مرات التنقية 4,31 وبحصيلة انزيمية مقدارها 1,4%. وللتاكد من نقاوة الانزيم اجري الترحيل الكهربائي واوضحت النتائج ظهور حزمة بروتينية واحدة في هلام متعدد الاكريل امايد. درست صفات الانزيم المنقى فقد قدر الوزن الجزيئي لانزيم الكولسترول الاوكسديز المنتج من العزلة Bc3 بتقنية الترحيل الكهربائي في هلام متعدد الاكريل امايد وبوجود SDS وكان 60 كيلو دالتون. وبينت النتائج ان الدالة الحامضية المثلى لفعالية الانزيم المنقى هي 7 اذ اعطى الانزيم اعلى فعالية انزيمية مقدارها 80 وحدة/مل. وبلغت الدرجة الحرارية المثلى لفعالية الانزيم المنقى 50 م وبفعالية انزيمية 106,72 وحدة/مل. اما الدالة الحامضية المثلى لثبات الانزيم فقد تراوحت بين 6 - 9 فقد احتفظ الانزيم لكامل فعاليته عند هذا المدى للدوال الحامضية. وكان الثبات الحراري للانزيم عند مدى حراري تراوح بين 40 - 60م .درست الثوابت الحركية للانزيم واوضحت النتائج ان قيم ثابت ميكالس Km للانزيم بلغت 14,2 مايكرومول وبلغت السرعة القصوى Vmax 0,03 مايكرومول/دقيقة. اثبتت النتائج قابلية الانزيم العالية على خفض الكولسترول في الحليب فقد انخفضت نسبة الكولسترول الى 3,577 ملغم/100مل مقارنة مع 15,035 ملغم/100مل للحليب غير المعامل بالانزيم. استعمل الانزيم في صناعة اللبن الرائب لدراسة مدى امكانيته في خفض الكولسترول في المنتوج النهائي. اوضحت النتائج قابلية الانزيم العالية في خفض الكولسترول في اللبن الرائب حيث انخفضت نسبة الكولسترول من 16,648 في الحليب المعد في الصناعة الى 3,013 ملغم/100 مل باستخدام 0,25 وحدة/مل من الانزيم . لم تختلف درجات التقييم الحسي اللبن الرائب المصنع من الحليب المسترجع والذي اضيف اليه الانزيم بتركيز 0,25 وحدة/100مل حليب عن معاملة السيطرة فيما يتعلق بالصفات الحسية والتي شملت النكهة واللون والقوام. | Twelve strains that belonged to the genus Bacillus were isolated from different sources which are : soil, cheese, thick cream (Gaimer), dry yoghurt (Jameed), concentrated yoghurt (Laban Nashif), myonaise, and wheat.The isolates were identified according to their morphological characteristics and biochemical tests. The results showed that all isolates belonged to Bacillus species which were classified to : Three isolate (By0, Br3 and Bs0) as Bacillus cereus. Four isolates (Bc1, Bc3 and Br4) as Bacillus subtilis. Two isolates (Bc2 and Bw0) as Bacillus coagulans. One isolate (Br1) as Bacillus megaterium. One isolate (Br2) as Bacillus alvei. One isolate (By1) as Bacillus licheniformis. Primary screening results showed that the isolate Bc3 was the best in producing the enzyme cholesterol oxidase (COB).Optimum conditions for producing COB from Bc3 were studied, the optimum values obtained are shown below : - Carbon source : 2% glucose. - Nitrogen source : 0.15% ammonium sulfate. - pH value : 7 - Temperature : 35C° - Inoculum : 3.5% - Shaking speed : 150 shake/min - Incubation period : 24 hrs. - Concentration of Cholesterol : 0.2%.Purification of COB were accomplished as follow : - Ammonium sulfate precipitation (70% saturaqtion). - Gel filtration through sephadex G - 100.Enzyme activity obtained after ammonium sulfate precipitation was 16.66 unit/ml and the specific activity was 111.07 unit/mg. Four peaks were resulted from gel filtration step. The fourth peak was found to contain COB. Activity of COB in the pooled tubes was 6.5 unit/ml and the specific activity was 162 unit/mg, with a recovery of 4.31 and a yield of 1.4%.Poly acrylamide gel electrophoresis (PAGE) of the purified COB was conducted to check the purity. One band was noticed which revealed that COB is pure. The molecular weight of COB was estimated by means of SDS - PAGE technique, which was found to be 60 K Dalton. At pH 7 the highest activity of COB was obtained which was 80 unit/ml. This pH value was considered as the optimum pH of the enzyme. However, at a temperature of 50 C and pH 7, the highest activity was gained which was 106.72 unit/ml, therefore, this temperature is regarded as the optimum for COB reaction. COB stability at different pH values showed that the enzyme is stable at a range of 6 - 9. Heat stability of COB when incubated at a temperature range 0 - 80 C for 1 hr showed that the enzyme is stable at 60 C, then started to decrease till it reached at 40 - 60 Cº.Maechalis - Menton constant (Km) and Maximum velocity (Vmax) of COB was found to be 14.2 µ mole and 0.03 µ mole/mint, respectively.An experiment was conducted to examine the ability of COB obtained in this study in degrading cholesterol in milk and yoghurt. The results revealed that COB was efficient to degrade cholesterol in both products under the experiment conditions.Results showed that the enzyme was efficient to degrade cholesterol in milk. Cholesterol level decreased from 155.34 mg/100 ml milk to 35.77 mg/100ml. The enzyme was used to detect its ability in reducing cholesterol content in yoghurt. Results revealed that the enzyme was able to reduce cholesterol percentage from 150.84% in milk to 30.13% in yoghurt when used in amount of unit/100 ml milk. Sensor evaluation of yoghurt for both enzyme treated and non - treated milk had no significant differences. However, yoghurt with added COB got higher degrees than control.

دراسة تاثير التغليف الدقيق Microencapsulation في عيوشية بكتريا Lactobacillus casei المستعملة في تصنيع بعض منتجات الالبان

Author name: خالد حسك عبد الحسن

Supervisor name: نوفل عبد الامير حسين الحلفي | اسعد محمد رضا الطائي

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: عزلت احد عشر عزلة من بكتريا Lactobacillus casei من براز الاطفال الرضع باعمار 40 - 10 يوما في محافظة البصرة . شخصت العزلات باستعمال الاختبارات الكيموحيوية وانتخبت العزلة الاكفا في انتاج الحامض من الحليب لاستعمالها في تصنيع منتجات حليب متخمرة علاجية . اجريت عملية التغليف الدقيق Microencapsulation على بكتريا L .casei بتحضير اربعة بوادىء للبكتريا المعزولة محليا والعزلة القياسية وذلك بخلط 45 مل من مواد الربط تركيز %4 والتي شملت الجيلاتين (G) ,الدكسترين (D) ,الجينات الصوديوم (A) والصمغ العربي (Gu) كلا على انفراد مع 45 مل حليب فرز %10 .استعملت هذه البوادىء في صناعة الحليب المتخمر (Ay1) بشكل منفرد للعزلة المحلية و(Ay2) للعزلة القياسية وفي تصنيع اللبن الرائب (By) بصورة مختلطة مع بكتريا بادىء اللبن الرائب Streptococcus thermophilus وLactobacillus delbrueckii subsp bulgaricus اضافة الى هذا استعملت ايضا في صناعة المثلجات اللبنية ( IM) Ice milk .تمت دراسة تاثير عملية التغليف الدقيق في عيوشية بكتريا L.casei في هذه المنتجات ودراسة تاثير التجفيد واظهرت النتائج : 1 .ان عملية التجفيد ادت الى انخفاض لوغارتم الاعداد الحية لبكتريا L.casei بنسبة 2. 77 , 3.01 , 2. 29 و2.65 % في البوادىء المربوطة G , D , A وGu على التوالي في حين كانت نسبة الانخفاض اعلى في البكتريا الحرة (F) اذ بلغت 4.09 % . 2 . درس تاثير عملية التجفيد في الاعداد الحية لبكتريا L.casei في البوادىء المربوطة RG , RD , RA وRGu اثناء الخزن واظهرت النتائج انخفاضا اقل في لوغارتم الاعداد الحية بنسب بلغت 6.58 , 7.21, 5.31 و6.20% على التوالي مقارنة بالنموذج RF والذي بلغ 17.6% بعد مدة خزن استمرت 180يوما وفي درجة حرارة 5م وبلغت نسبة الانخفاض في لوغارتم الاعداد الحية 40.03 , 40.7 ,38.4 و38.9% على التوالي اذ كانت اقل مقارنة بالانخفاض الحاصل في النموذج RF والذي بلغ 70.7% بعد مدة خزن استمرت 180 يوما وفي درجة حرارة 25م. 3 .عند استعمال البوادىء المربوطة لبكتريا L.casei في منتوج الحليب المتخمر Ay1 كانت نسبة الانخفاض في لوغارتم الاعداد الحية للنماذج Ay1G , Ay1D , Ay1A وAy1Gu حوالي 2.73 , 3.80 , 2.62 و2.84% على التوالي مقارنة بالنموذج Ay1F والذي بلغ %9.31 في حين كانت نسبة الانخفاض في منتوج الحليب المتخمر Ay2 للعزلة القياسية في النماذج Ay2G ,Ay2D , Ay2A وAy2Gu حوالي 3.06, 3.17 , 2.73 و3.07% على التوالي مقارنة بالانخفاض الحاصل في النموذج Ay2F والذي بلغ 10.2% بعد مدة خزن 28 يوما في درجة حرارة 5 م. اظهر ت النماذج ByG , ByD , ByA وByGu في منتوج اللبن الرائب By انخفاضا في لوغارتم الاعداد الحية لبكتريا L.casei وبنسب بلغت 8.27 , 8.81 , 5.61 و7.62% على التوالي مقارنة بالانخفاض في النموذج ByF والذي بلغ 19.4% بعد مدة خزن استمرت 28 يوما وفي درجة حرارة 5م . كما اظهرت بكتريا S.thermophilus انخفاضا في لوغارتم اعدادها الحية بلغ 2.30 , 4.24 , 4.82 , 2.88 و2.74 % في منتوج (By) للنماذج ByG , ByD , ByA , ByGu وByFعلى التوالي بينما اظهرت بكتريا L.bulgaricus انخفاضا حادا في لوغارتم اعدادها الحية بلغ53.0 , 43.0 , 51.6 , 49.0 و44.3 %على التوالي.4 .اظهرت النماذج IMG , IMD , IMA وIMGu في منتوج المثلجات اللبنية انخفاضا اقل في لوغارتم الاعداد الحية لبكتريا L. casei المربوطة وبنسب بلغت 22.5 , 23.2 , 22.0 و22.6% على التوالي مقارنة بالانخفاض الحاصل في النموذج IMF والذي بلغ 33.3% بعد مدة خزن استمرت 180 يوما وفي درجة حرارة - 18م . | Eleven isolates of Lactobacillus casei have been isolated from infant feaces at 10 - 40 days old. The isolates have been identified using biochemical test ,and the best isolate has the ability to produce acid from the milk was selected to exploit in the synthesis of fermenting milk production.The microencapsulation has been done of L.casei by with preparing four starting for local and standard isolates which mixing 45ml of lagging at concentration 4% these including gelatin(G),dextrin(D), sodium alginate(A) and Arabic gum(Gu) each alone with 45%ml of skim milk at concentration 10% . These starters were used to Produce yoghurt (Ay1) with local isolates , (Ay2) with standard strain and (By) using mixed starters (Lactobacillus delbrueckii subsp bulgaricas and Streptococcus ther - mophilus) which ordinary used to yoghurt production .Also these starters used in making ice milk (IM) and then have been lyophilized. The effect of microencapsulation and lyophilization have been studied and the results ,show that : 1.reduce in the logarithmic percentage of survival numbers of L.casei about 2.77, 3.01, 2.29 and 2.65 in the binding starters G,D,A and Gu respectively,while the reduction in free bacteria (F) was higher about 4.09% .2. The effect of lyophilization of starters RG, RD, RA and RGu of L.casei showed reduction in the survival logarithmic percentage of the survival number reached 6.58, 7.21, 5.31 and 6.20 respectively in contrast with the decreasing in RF about 17.6 after 180 days of storage at 5C . The decreasing in the logarithmic percentage of the survival number reached 40.03, 40.7, 38.4 and 38.9 respectively, in contrast with the decreasing in RF about 70.7 after 180 days of storage at 25C .3.When the starters were used in production Ay1, there were a reduction in the logarithmic percentage of the survival numbers of Ay1G, Ay1D, Ay1¬A and Ay1Gu about 2.73, 3.8, 2.62 and 2.84 respectively, in comparision with the reduction of Ay1F about 9.31. where as the reduction of Ay2 for standard strain Ay2G, Ay2D, Ay2¬A and Ay2Gu about 3.06, 3.17, 2.73 and 3.07 respectively in comparision with the reduction of Ay2F about 10.2 after 28 days storge in 5 C . Also the reduction of ByG, ByD , ByA and ByGu in yoghurt are 8.27, 8.81, 5.61 and 7.62 respectively, in comparision with ByF which is about 19.4 after 28 days storge in 5 C . The reduction in the logarithmic percentage was seen also in the numbers of survival of S. th ermophilus about 2.3, 4.24, 4.82, 2.88 and 2.74 in the yoghurt productions ByG, ByD , ByA ByGu and ByF respectively. While L. bulgaricas showed sharping reduction in their survival logarithmic percentage numbers as 53.0, 43.0, 51.6, 49.0 and 44.3 respectively.4. The ice milk production IMG , IMD, IMA and IMGu showed lowerst reduction in the survival logarithmic percentage number of L.casei about 22.5, 23.2, 22.0 and 22.6 respectively in accordance to IMF which reached 33.3 after 180 days of storage at - 18C.

تحضير وتوصيف المتحللات البروتينية من المخلفات الحيوانية والمصادر النباتية بالهضم الانزيمي والحامضي واختبار كفاءتها في النمو المايكروبي == PREPARATION AND SPECIFICATION OF PROTEIN HYDROLYSATES FROM ANIMAL BY - PRODUCTS AND PLANT SOURCES BY USING ENZYMATIC AND ACIDIC DIGESTION AND TEST THEIR EFFICENCY IN MICROBIAL GROWTH

Author name: محمد زيارة اسكندر

Supervisor name: ام البشر حميد جابر الموسوي | روضة محمود العلي

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University Of Basrah - Faculty Of Agriculture

Language: Arabic

University location: Basrah

First pages:

Abstract: تضمنت الدراسة تحضير ستة انواع من المتحللات البروتينية من مخلفات حيوانية شملت (ارجل الدجاج وقشور ورؤوس الروبيان)ومصادر نباتية (بذور الباقلاء وبذور العدس)، باستعمال الطريقة الكيميائية (حامض HCI) 6ع لكل من معاملتي ارجل الدجاج A وقشور ورؤوس الروبيان B واستعمال الطريقة الانزيمية بواسطة انزيم فطري تجاري (رنزيم) بعد قياس الفعالية النوعية اذ كانت (36.7 وحدة/ملغم) لكل من معاملات ارجل الدجاجC وقشور ورؤوس الروبيانD وبذور الباقلاءE وبذور العدسF. درس التركيب الكيميائي للمتحللات البروتينية المحضرة والتي شملت النسب المئوية لكل من المواد الصلبة الكلية، النتروجين الكلي ، البروتين ، الدهن ، الرماد , الحاصل ودرست كذلك درجات التحلل لجميع المتحلل المحضرة. لوحظ ارتفاع النسب المئوية للتركيب الكيميائي للمتحللات المحضرة باستخدام الحامض للمعاملتين A وBعلى باقي المعاملات الاخرى E,D,C وF المحضرة بواسطة الانزيم. ودرست ايضا الصفات الفيزيائية لهذه المتحللات(الرقم الهيدروجيني ,اللون والبروتينات المترسبة بالحرارة) ولوحظ ان كل من المتحللين A وB لهما لون داكن مقارنة بالمتحللات الاخرى. اختبر افضل تركيز في تحضير الاوساط الزرعية وكان 4% لكل من المتحللين A وB و12% للمتحلل C و8% للمتحلل Dو10% لكل من المتحللين E وF . ادخلت المتحللات البروتينية المحضرة في نوعين من الاوساط المستعملة لتنمية البكتريا ، الاول وسط الببتون (السائل والصلب) والثاني الوسط المغذي (السائل والصلب) بعد رفع الببتون منهما ،ودرست مدى قابلية هذه الاوساط على دعم نمو الاحياء المجهرية الهوائية من خلال زرع عينات طبيعية (ماء، تربة، حليب خام ولحم مفروم)عليهواالحضن لمدتي 24و48 ساعــة ومقارنتها مع اوساط زرعية تجارية وكذلك تنمية بعض السلالات البكتريا المنتخبـــة (Escherichia coli Staphylococcus aureus, Lactobacillu casei Streptococcus spp.,) واخذ القراءات لها. وقد اظهرت النتائج في اغلبها تفوق الاوساط المحضرة من كل من المتحلل البروتيني E وF على باقي الاوساط المحضرة من المتحللات البروتينية الاخرى في كل من الاوساط السائلة والصلبة ، اذ لم تظهر فروقات معنوية في اغلب النتائج عند مدة حضن 48 ساعة مع الاوساط التجارية ، وكذلك اعطت باقي المتحللات البروتينية نتائج ايجابية في كثير من الاختبارات اذ اظهرت قابلية عالية في دعم نمو البكتريا الهوائية . وحضر وسط خاص لتنمية الفطريات بعد تعديل الرقم الهيدروجيني الى 5.5 وتنمية سلالات نقية منتخبة من(خمائر واعفان) ( Aspergillus niger, Aspergillus flavus, Penicillium Spp. , Saccharomyces cerevisiae, Candida albicans) وGeotrichium candidum ، اذ اظهرت النتائج قابلية جميع المتحللات البروتينية المحضرة على تنمية الفطريات في مدة حضن (5) ايام واقل منها للوسطين B وA فقط في مدة حضن (3) ايام وهذا يدل على امكانية استعمال هذه المتحللات برقم هيدروجيني حامضي بحدود 5 5. لاستعمالها كاوساط لتنمية الفطريات. درست الصفات المورفولوجية لجميع الاحياء المجهرية النقية النامية على الاوساط المحضرة (البكتريواالفطريات) لكل من المستعمرات والخلايا البكتيريه بعد تصبيغها بصبغة (كرام) ووضعها تحت المجهر الضوئي ومقارنتها مع الصفات المورفولوجية للاحياء المجهرية النامية على الاوساط التجارية اذ لوحظ تماثلا عاليا في حجم وشكل المستعمرات او طبيعة النمو لهذه الاحياء على الاوساط المحضرة. | Six protein hydrolysates were prepared from two different sources which include raw animals waste (chicken legs and raw shrimp waste) and plant seed s (bean and lentil seeds). Two methods were used ,the first including chemical method by(hydrochloric acid) for A chicken legs and B shrimp heads and halls, the second method by using commercial fungal enzyme(Renzyme) (after determining its analytic activity which was about 36.7unit\mg) for C chicken legs , D shrimp heads and halls, E bean seeds and F lean seeds. The chemical composition of Protein hydrolysates that include percentage of total solid matter, total nitrogen, Protein,lipid,ash ,yield and degree of analysis was studied, The protein hydrolysates A and Bfrom acid method showed increasing in their chemical composition more those in enzymatic method . Also the physical properties of Protein hydrolysates were studied (pH, color, and precipitated Proteins by temperature),and noticed that both hydrolysate A and B have dark colour in comparison with the other hydrolysates . The best concentration of hydrolysates for preparing media was 4% for A and B, 12% for C, 8% for D,and 10% for E and F. The Protein hydrolysates were added to two types of media (peptone broth and agar) and (nutrient broth and agar) instead of their peptone .Their ability to support the growth of microorganisms by cultivating natural samples (water, soil,milk and meat). The samples were incubated in 37C◦ for (24 - 48) h. A comparison was made with some commercially available media, also some selected types of bacteria ( Streptococus spp. , Staph.aureus, L.casei and E. coil ) have been cultivated in these media. Results show that the media prepared form protein hydrolysates E and F have the ability to cultrate bacteria more than other hydrolysates, in both liquid and solid media, and there are no significant differences with commercial media after 48h incubation .other hydrolysates gave promising results in most tests that they showed high ability to enhancement the growth of bacteria,A Fungai media have been prepared by reducing the pH to5.5 for cultivating pure mold and yeasts (Penicillium, SSp., Aspergillus niger, Aspergillus flavus, Cand. Albicans, Geotrichium. candidum and Sacch. cerevisiae). The results showed that all Protein hydrolysates have the ability to enhances the growth after 5 days of incubation. Also they showed the same results after 3 days of incubation except A and B. Morphological properties for all kinds of selective microorganism (bacteria and fungi) of cultures and bacteria cells after gram staining for both prepared and commercial media have been studied .The results showed high resemblance in size, shape and the nature of growth

تاثير استخدام المضافات في بعض الصفات الكيميائية والبكتريولوجية والحسية للبسطرمة المحلية == Effect of Using Additives on Some Chemical, Bacteriological And Sensory Properties of Local Basturma

Author name: ناسكة عبد القادر محمد المرزاني

Supervisor name: ماجد بشير الاسود | صلاح عمر احمد

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University of Al Mosul - College Of Agriculture And Forestry

Language: Arabic

University location: Mosul

First pages:

Abstract: هدفت الدراسة الى معرفة تاثير استخدام بعض المضافات الغذائية مثل (فيتامين C والنترات والنتريت وفوسفات الصوديوم وبعض الحوامض العضوية مثل حامضي اللاكتيك والخليك) بتراكيز مختلفة في بعض الخصائص الكيميائية والبكتريولوجية والصفات الحسية للبسطرمة المصنعة بالطريقة المحلية, اذ تم تقسيم خلطة البسطرمة الى (13) جزء بواقع 5 كغم/معاملة, ثم عومل كل جزء بتراكيز معينة من المضافات المذكورة انفا عدا الجزء الاول الذي صنف معاملة المقارنة (القياسية) وبعد ذلك تم تعبئتها في صندويلات( ) ومن ثم تخزينها بدرجة حرارة الجو الاعتيادية، (جو مفتوح) للاشهر من (اذار الى حزيران), بعدئذ اجريت التحاليل الكيميائية التي تضمنت الاتي (تقدير النسب المئوية لكل من الرطوبة والبروتين والدهن)، ثم دراسة التغيرات في الصفات النوعية وتمثلت باختبارات الاس الهيدروجيني ورقم البيروكسيد والاحماض الدهنية الحرة والنتروجين الاميني, اما الاختبارات البكتريولوجية فقد شملت كل من (العدد البكتيري الكلي واعداد بكتريا السالمونيلواالشيجلوا Staphylococcus aureus وبكتريا القولون والبكتريا المحللة للبروتين والبكتريا المحللة للدهن والبكتريا المكونة للسبورات التابعة للجنسين (Bacillus وClostridium) وتاثير الخزن في التلوث بسموم الافلا, وكذلك تمثلت بالاختبارات الحسية التي تضمنت اللون والرائحة للعينات الطازجة والتذوق واللون والرائحة والنكهة والنسجة للعينات المقلية للبسطرمة المخزنة), اجريت الاختبارات المختلفة بعد كل شهر من مدة الخزن, وتم تحليل النتائج احصائيا لمعرفة تاثير المضافات وفترات الخزن بين المتوسطات عند مستوى احتمال (0.05) في البسطرمة، وقد تبين من الدراسة ماياتي : اولا : الاختبارات الكيميائية والنوعية : 1 - وجود فروقات معنوية في قيم المحتوى الرطوبي للمعاملات المختلفة للبسطرمة المخزنة للاشهر من (اذار والى حزيران) , اذ انخفض المحتوى الرطوبي بزيادة مدة الخزن مما اثر معنويا في ارتفاع نسبة كل من البروتين والدهن .2 - ان المعاملة بفيتامين C ادت الى انخفاض في نسبة الرطوبة وزيادة في نسبة البروتين وتغيرات بسيطة في نسبة الدهن, وانخفاض رقم البيروكسيد, والاحماض الدهنية الحرة والنتروجين الاميني طيلة مدة الخزن.3 - حصل ارتفاع في نسب البروتين والدهن والاس الهيدروجيني ورقم البيروكسيد والاحماض الدهنية الحرة والنتروجين الاميني خلال مدة الخزن عند استخدام النترات والنتريت.4 - بصورة عامة اثرت المعاملة المدمجة (فيتامين C + النترات والنتريت) معنويا في المحتوى الرطوبي للبسطرمة مقارنة مع المعاملة القياسية كما لوحظ زيادة معنوية في البروتين والدهن وانخفاض في الخواص النوعية للبسطرمة. 5 - ادى استخدام تراكيز مختلفة من فوسفات الصوديوم الى المحافظة على المحتوى الرطوبي بصورة عامة في كل شهر من اشهر الخزن وزيادة معدلات الاس الهيدروجيني في العينات وانخفاض في نسبة الاحماض الدهنية الحرة والنتروجين الاميني.6 - ان المعاملة بحامضي الخليك واللاكتيك بتركيز 5% اديا الى بقاء المحتوى الرطوبي بمستويات لاتختلف معنويا عن المعاملة القياسية وزيادة معنوية في نسبة البروتين وانخفاض الاس الهيدروجيني ورقم البيروكسيد والنتروجين الاميني وزيادة في نسبة الاحماض الدهنية الحرة.ثانيا : الاختبارات البكتريولوجية والسمية : 1 - ادى استخدام فيتامين C بتراكيزه المختلفة الى انخفاض في (العدد الكلي للبكتريوا S.aureus والقولون والمحللة للدهن والمحللة للبروتين والـ Bacillus وClostridium) بصورة عامة وقتل تام لبكتريا السالمونيلواالشيجلا طيلة مدة الخزن.2 - كان للتراكيز المختلفة من النترات والنتريت دور كبير في انخفاض العدد الكلي للبكتريوابكتريا القولون والمحللة للبروتين والمحللة للدهون والـ Bacillus وقتل تام لمعظم انواع هذه البكتريا المذكورة انفا، عند استخدام التراكيز العالية منهواقتل تام لاعداد السالمونيلواالشيجلوا S.aureus والـ Clostridium.3 - اظهرت النتائج ان لفوسفات الصوديوم بتراكيزها المختلفة دورا كبيرا في خفض كلا من العدد الكلي للبكتريوااعداد بكترياS.aureus والقولون والمحللة للدهن والبروتين والـ Bacillus وقتل تام لمعظم انواع هذه البكتريا عند استخدام التراكيز العالية منهواقتل تام لبكتريا السالمونيلواالشيجلوا الـ Clostridium .4 - ادت المعاملة المدمجة من فيتامين C والنترات والنتريت الى انخفاض في العدد الكلي للبكتريوااعداد كل من S.aureus والمحللة للدهن والبروتين ، وقتل تام لبكتريا القولون والسالمونيلواالشيجلوا الـ Bacillus.5 - ان المعاملة بحامضي الخليك واللاكتيك بتركيز 5% ادت بصورة عامة الى خفض كل من العدد الكلي للبكتريواالقولون، والى نمو ضعيف جدا للبكتريا المحللة للبروتين، وقتل تام لاعداد البكتريا المحللة للدهن والـ Bacillus وClostridium وS.aureus والسالمونيلواالشيجلا.6 - ظهر ان للخزن تاثيرا معنويا في محتوى البسطرمة من سموم الافلا لـ B1 وG1 اذ حصل اختزالا (تحطما) واضحا في نوعي السم بالتراكيز المستخدمة بمرور اشهر الخزن.ثالثا : التقويم الحسي : 1 - اعطى التقويم الحسي لصفة اللون افضل الدرجات عند المعاملة بفيتامين C وخاصة في التراكيز العالية منه, والنترات والنتريت وفوسفات الصوديوم في العينات الطازجة والمطبوخة.2 - حصلت صفة التذوق على التقويم الافضل عند المعاملة بفيتامين C وفوسفات الصوديوم, في حين انخفضت درجات التقويم الحسي في البسطرمة المعاملة بحامض الخليك 5% في العينات المطبوخة.3 - لم تظهر فروقات في صفة الرائحة بين جميع المعاملات في معظم اشهر الخزن في العينات الطازجة والمطبوخة.4 - كانت افضل درجات النكهة والنسجة في العينات المطبوخة في اثناء المعاملة بفوسفات الصوديوم واقل الدرجات كانت في اثناء المعاملة بحامض الخليك 5%. | The thesis aimed to study the effect of using food additives like (vitamin C, nitrate and nitrite, sodium phosphate and some organic acids like lactic and acetic acids) with different concentrations upon some chemical, Bacteriological and sensory qualities of locally manufacture basturma. The basturma mixture was divided into (13) thirteen parts each 5kg/treatment. Then, each part was treated with a certain concentration of the above - mentioned additions except the first part which was regarded as the (standard) comparative treatment. After that, they were packed in haggis ( )(Sundawel) and then stored within open climate temperature of the months March, April, May and June. The chemical analyses were carried out which consisted of what follows : estimating the percentage of moisturer, protein, and the fat, then studying the changes in the organoleptic features represented by testing pH, peroxide value, free fatty acids, and amino nitrogen. But Bacteriological tests contained the bacterial count, the value of salmonella, shigella, s.aureus bacteria, coliform bacteria, proteolytic, Lipolytic bacteria, and spores forming bacteria (Clostridium & Bacillus) and the effect of storage on aflatoxins contamination. In addition to the sensory tests which included colour and smell of the fresh samples, and taste, colour, smell, flavour, and texture of the cooked samples of stored basturma. The different tests were executed after each month from storage and the result was analysed statstically in order to know the effect of the additions, storage periods, and the overlappings among the averages at the level of 0.05.The study has reached the following : 1. Chemical and Organoleptic Tests : A. Significant differences were found in the values of the moisture content of the different treatments of the stored basturma for the months March, April, May and June. The moisture content of stored basturma decreased with the increase of the period of storage significantly which led to the increase of protein and fat ratio significantly.B. Treating with vitamin C resulted in the decrease of the moisture content and the increase of protein quantity and slight changes in fat ratio, and the decrease of peroxide value, free fatty acids and amino - nitrogen during the storage period.C. When nitrate and nitrite were used, there was an increase in the ratios of protein, fat, pH value, peroxide value, free fatty acids and amino - nitrogen during the storage.D. The joint treatment (vitamin C + nitrate and nitrite) generally affect the moisture content of the basturma significantly in comparison with control; while there was a significant increase of protein, fat, and a decrease of peroxide value, free fatty acids and amino - nitrogen.E. Generally, the use of sodium phosphate led to maintaining of the moisture content of the stored basturma for the storage months, and the increase of the averages of the pH value in the samples, and the decrease of the free fatty acids and amino - nitrogen.F. The treatment with 5% of acetic and lactic acids did not affect significantly on moisture content in comparison with control the and the increase of the protein, and decrease in pH value, peroxide value and amino - nitrogen, and an increase in the ratio of the free fatty acids.2. Bacteriological and Toxic Analyses : A. In general the use of different concentrations of vitamin C led to decrease of the total count bacterial , S. aureus, coliform, Lipolytic, Proteolytic, Bacillus, and Clostridium bacteria, and complete death of Salmonella, and Shigella bacteria along the period of storage.B. The different concentrations of nitrate and nitrite played a great role in reducing the bacterial count, Coliform, Lipolytic, Proteolytic, Bacillus, and complete death of Salmonella, Shigella, S. aureus and Clostridium.C. The results have shown that the different concentrations of sodium phosphate played a big role in the decrease of both the bacterial count and the counts of S.aureus, Coliform, Lipolytic, Proteolytic and Bacillus, and complete death of most types of these bacteria when high concentrations were used, and complete death of Salmonella, Shigella and Clostridium.D. The joint treatment with vitamin C plus nitrate and nitrite resulted in reduction of bacterial count, the counts of each of S. aureus, Lipolytic, Proteolytic, and complete death of Coliform, Salmonella, Shigella, and Bacillus. E. The treatment with 5% of both acetic and lactic acids generally led to the decrease of bacterial count, and Coliform count, and a very weak growth of Proteolytic bacteria, and complete death of the count of Lipolytic, Bacillus, Clostridium, S.aureus, Salmonella and Shigella. F. It was found that the storage has a significant effect upon the content of basturma from aflatoxin B1 and G1 where there was an obvious reduction in both types of the toxin with the used concentrations with the passage of the months of storage.3. Sensory Evaluation : A. The sensory evaluation for the colour quality has yielded the best degrees when treated with vitamin C, especially when high concentrations were employed, and nitrate and nitrite and sodium phosphate in the fresh and cooked samples. B. The taste quality received the best evaluation when treated with vitamin C and sodium phosphate; while there was a significant decrease in the degrees of the sensory evaluation in the basturma which was treated with 5 % of lactic acid in the cooked samples. C. There were no differences in the smell quality among all treatments during most of the months of storage in the fresh and cooked samples.D. The best degrees of flavour and texture in the cooked samples were during the treatment with sodium phosphate, and the least degrees were

دراسة فيزيوكيميائية لمستخلصات بنتوزانات بعض اصناف الحنطة المزروعة محليواعلاقتها بصلابة الحبة == PHYSIOCHEMICAL STUDY FOR LOCAL CULTIVAR WHEAT PENTOSAN AND THEIR RELATED TO GRAIN HARDNESS

Author name: صبيحة حسين احمد

Supervisor name: محمد وجيه محمد سعيد زين العابدين

General topic: Agricultural sciences

Specific topic: Food

Degree: Doctorate

University: University of Al Mosul - College Of Agriculture And Forestry

Language: Arabic

University location: Mosul

First pages:

Abstract: يطلق تعبير نسجة الحنطة ويقصد به في الغالب صلابة الحبة والتي لها تاثير كبير في عملية الطحن والخبز وخواص المنتج النهائي . لقد درس دور البنتوزانات الذائبة في الماء في صلابة الحبة لكنه لازال في حاجة الى مزيد من التفسير . لقد تم استخلاص وتنقية البنتوزانات الذائبة من اربعة عشر صنفا من الحنطة المصدقة والمزروعة محليا. قدر محتوى البنتوزانات ونسبة الارابينوز الى الزايلوز ونسبةحامضي الفيروليك وثنائي الفيروليك والسكريات الاحادية. عزلت البروتينات والبنتوزانات المعاملة بالبروتيسز بواسطة الترشيح الهلامي وباستخدام هلام Sephadex G - 100 وتبع ذلك فصل الحزم البروتينية بواسطة الترحيل الكهربيElectrophoresis لتحديد الوزن الجزيئي للبروتينات المرافقة للبنتوزانات. كانت الاوزان الجزيئية للبنتوزانات والبروتينات المعزولة هي - - - 36.66 - 136.68 كيلودالتن و6.87 - >.250.000..كيلو دالتن على التوالي. لقد كشف عن وجود حزم بروتينية مرافقة للبنتوزانات المدروسة وزنها الجزيئي بحدود 14 - 16 كيلودالتن. في المرحلة الاولى من الاستخلاص بالماء كان المحتوى من البنتوزانات ونسبة الارابينوز الى الزايلوزفيهوانسبة الفيروليك ونسبة ثنائي الفيروليك هو 20.91 - 40.25% و0.51 - 1.03% و0.44 - 1.54 % و0.08 - 0.62 % على التوالي . اما البنتوزانات المعاملة بالبروتيسز فقد احتوت 23.99 - 66.01 % بنتوزانات والتي كانت نسبة الارابينوز الى الزايلوز فيهوانسبة الفيروليك وثنائي الفيروليك هي 0.35 - 0.94 و0.08 - 0.69% و0.16 - 1.19% على التوالي . وكان لبنتوزانات الترشيح الهلامي 47.35 - 86.38 % و0.09 - 1.10و 0.26 - 3.38 % و0.25 - 0.53 % بنتوزانات ونسبة الارابينوز الى الزايلوزفيهوانسبة الفيروليك وثنائي الفيروليك على التوالي. لقد بينت نتائج التحليل الاحصائي وجود علاقة ارتباط معنوية وموجبة بين صلابة الحنطة المقيسة بواسطة الاشعة تحت الحمراء NIR وثنائي فيروليك بنتوزانات الترشيح الهلامي وقيمتها* 0.603 r= .كذلك اظهرت النتائج ان بنتوزانات الترشيح الهلامي وثنائي الفيروليك له ونسبة زايلوز بنتوزانات المستخلص الاولي هي العوامل الافضل في شرح ظاهرة صلابة الحنطة . وبنفس الاتجاه فان قابلية الاحتفاظ بمحلول 50% سكروز كانت لها علاقة ارتباط معنوية وسالبة مع صلابة الحبة المقيسة بواسطة NIR .

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

Author name: هدى فاروق عباس

Supervisor name: علاء عبد الكريم محسن

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University of Baghdad

Language: Arabic

University location: Baghdad

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انتاج الانيولينيزات من العزلة الفطرية المحلية Aspergillus oryzae بوساطة تخمرات الحالة الصلبة == Inulinases Production From Local Fungal Isolate Aspergillus Oryzae By Solid State Fermention

Author name: اسراء عبيد جياد القرغولي

Supervisor name: اسوان حمد الله عبود

General topic: Agricultural sciences

Specific topic: Food

Degree: Master

University: University of Baghdad

Language: Arabic

University location: Baghdad

First pages: