Four plant oils namely Barka, Sesam, Garlic and Almond were prepared as emulsifiable con centrate (EC). Polyethylene glycol 600 dioleate (PEG 600 DO), Toximol R and Toximol H were used as emulsifiers while xylene and toluene used as solvents. Four formulations only passed successfully (F1, D2, C3 and E5) in the Physicochemical properties according to the standards of WHO. The results indicated that the successful prepared formulations showed different degrees of effectiveness against second stage juveniles of Tylenculus semipenetrans under laboratory conditions. Second stage juveniles seem as paralyze at 24 hrs, whereas this effect disappears completely after 72 hrs in case of Almond and Barka. On the other hand, the effect of Sesam and Garlic showed a slight effect at 24 hrs and increased gradually to give highly effectiveness after 72 hours. According to EC50 values at 72 hrs, Garlic was more effective than Sesam. The respective EC5o values were 0.6 and 2 mg/ml. These results emphasized the promising effect of certain plant oil formulations including Garlic and Sesam oil against pathogenic nematode, and that such formulation might be used for nematode control in small areas, as gardens and plant nursery.

Iron deficiency anemia is considered one of prevalent patients in developing countries, whereas it is well known that wheat flour is deficient in iron, hence, in this study wheat flour (72%) extraction fortified with celery seeds and cinnamon bark meal individually as a natural sources of iron at levels 5, 7.5 and 10 g/100 g wheat flour and preparation of biscuit samples. Iron content in wheat flour, celery seeds and cinnamon were determined. Biscuit samples were sensory evaluated and baking quality tested. Total iron and available iron were determined in biscuit samples. Biological evaluation for experimental rats designed and histopathological examination was tested for heart organ of rats. The results showed that wheat flour, celery seeds and cinnamon contained from iron 1.98, 57 and 50 mg/100 g respectively. Total iron and available iron increased in biscuit samples by increasing celery seeds and cinnamon additives compared with unfortified biscuits (control). Sensory evaluation of biscuit samples showed slight decrease in color, crunchiness and appearance while odor and taste significantly improved by increasing celery seeds and cinnamon additives compared with control. Baking quality of biscuit samples indicated increasing in weight, while volume, diameter and thickness slightly decreased by increasing celery seeds and cinnamon additives compared with control. Biological evaluation revealed that mean values of hemoglobin, hematocrit, red cell count, mean corpuscular volume, mean corpuscular hemoglobin, mean corpuscular hemoglobin concentration, serum iron and serum ferritin significantly improved after 8 weeks in groups rats fed on biscuits fortified with celery seeds and cinnamon compared with control. histopathological overhaul declared amelioration in ogran heart for groups rats fed on biscuits fortified with celery seeds and cinnamoin compared with anemic control