Gum Arabic (GA), a natural plant extract, is frequently used for the preparation and stabilization of flavor emulsions that is commonly used in soft drink and flavored beverage industry. This study aimed to reduce the amount of GA in some flavor model emulsions for cost effectiveness and studying the effect of that on the stability of these emulsions against gravitational separation during storage. Five flavor model emulsions were formulated using pure citral and cinnamic aldehyde and their mixtures at different weight ratios. Results indicated that a flavor/gum ratio 1:1 or 1:0.5 was not able to stabilize the particle size of all emulsions which is manifested by increase in size by many folds during storage. Similarly, four of the flavor model emulsions showed instability behavior (creaming or sedimentation) toward gravitational separation at the same flavor/gum ratios. However, only one flavor model emulsion out of the five models showed a high stability against gravitational separation at flavor/gum ratio 1:1 or even 1:0.5. That emulsion model was characterized by having a density matching (similarity) between its dispersed flavor phase and its continuous water phase. This indicates the possibility of formulating some flavor emulsions with reduced amounts of gum Arabic only by matching the density between the flavor phase and the continuous phase of the emulsion.

Four stages of maturity acerola fruits (Malpigh-ia glabra L.) namely green, mature green/yellow, pale red and ripe mature were analyzed in fresh and dried at 50˚C under vacuum. Also, fresh fruits were used to prepare jam and mixed with different ratios of fig fruit. Results showed that protein con-tent was gradually decreased from 1.12 for green to 0.82% for ripe mature stage of acerola, while, the titratable acidity was decreased gradually with increasing the maturity stage while, the pH and soluble solids were gradually increased. The high-est percentages of reducing and total sugars were observed for pale red stage and the lowest were showed in green stage. Also, ascorbic acid was higher in green/yellow mature while in pale red and ripe stages were lower. Phenolic compounds were analyzed by HPLC in acerola fruit. The detected phenolic compounds were gallic, protocatechuic, catchein, catechol, chlorogenic, caffeic, syringic, ellagic, ferrulic, coumarine and cinnamic in both fresh and dried acerola. The green/yellow maturity of acerola extract recorded the highest percent of total antioxidant activity (74.46 %) while the lowest total antioxidant activity was observed in the ripe mature acerola (20.75%). Sensory evaluation of jam prepared from acerola and mixed with fig 1:1 recorded the highest scores compared to other prepared jams. Meanwhile, the content of ascorbic acid and total antioxidant activity were increased by increasing the percent of acerola fruit

A computer program based on windows application was developed using a Micro soft visual dot net software to determine the water requirements for vegetable crops in arid land. Through three simple steps, the user can easily calculate the water requirements for more than 35 vegetables. The first step is to locate the area of growing crops and compute the reference Evapotranspiration (ETref) using the Penman Monteith mathematical model. The second step is select the crop factor values and growing period lengths. Accordingly, the crop ET is calculated. The third step is to compute the total irrigation water requirements for the selected vegetable crop. It is intended in the paper to show all mathematical background used in the calculations. In addition, snap shot screens will be used to illustrate the use of the developed computer program.

The aim of this study was to use spreadsheet software (Excel) to solve linear programming models in formulating least cost rations of egg layers. The ingredients used are corn, wheat, soybean meal, barley, wheat bran, protein concentrate, limestone, salt, dicalcuim phosphate, vitamin and mineral premix, vegetable oil. Results showed that the starter optimum ration for layers from (0 – 6) weeks, consist of these ingredients (9.40, 26.91, 16.38, 38.71, 4.51, 0.95, 1.09, 0.25, 1.18, 0.25, 0.33)% respectively and from (6-12) week of (0, 73.43, 8.72, 0, 14.37, 0, 0.99, 0.25, 1.39, 0.25, 0.57) % respectively, from (12-18) week (0, 78.36, 6.17, 0, 12.02, 0, 1.44, 0.25, 0.87, 0.25, 0.61)% respectively, from (18 week - start of production) (0, 75.55, 13.85, 0, 3.81, 0, 4.25, 0.25, 1.16, 0.25, 0.86 )% respectively , and during productive period  from (0, 66.93, 10.62, 0,0, 9.09,9.01, 0.25, 3.82)% respectively, and the cost of these ration was 160.6, 130.70, 123.60, 145.22, 195.95) Iraqi Dinar/kg respectively. Results also show sensitivity report of allowable increase and decrease in ingredient cost and in constraint values and the shadow price.

ABSTRACT   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 biscuits 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 organ heart for groups rats fed on biscuits fortified with celery seeds and cinnamon compared with anemic control.

Two field experiments were conducted during the two successive seasons 2007/2008 and 2008/2009 at Sakha Agric. Res. Station, Kafr ElSheikh Governorate to study the effect of four harvesting dates i.e. 135, 145, 155 and 165 days after sowing on yield and its quality of six flax genotypes namely, Sakhal, Sakha 2, Sakha 3 and Giza 9 varieties and two new promising strains (strain 16 and strain 22). This study was laid out in a split-plot design, with four replications, the main plots were allocated to the six flax genotypes, whereas, the sub-plots contained the harvesting dates. The obtained results could be summarized as follow: Sakha 3 and Giza 9 varieties gave the highest means for technical length, fiber yield/plant as well as per fed., fiber length, fiber percentage, fiber strength, fiber fineness, germination % and crude protein %, whereas strain 22 (yellow seed) surpassed the other flax genotypes which produced the highest values for No. of seeds/plants, seed yield/fed., oil content and oil yield/fed. The harvest date of 155 days after sowing showed significant increases in stem diameter, straw yield/plant as well as per fed. fiber yield and its quality and crude protein % compared to the other three dates (135, 145 and 165 days after sowing). However, delayed harvesting date to 165 days after sowing recorded significant increase in technical length, upper branching zone length, seed yield and its related characters, germination %, seedling vigour, seed index, volume of 1000 seed,'oil content and oil yield/fed. The interactions among the studied factors had significant effects on straw yield/fed., No. of capsules/plants, fiber strength and germination % in the first season of study, while the characters of the upper branching zone length, seed yield/fed., oil yield/fed., fiber length and oil content in both seasons.

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

Fresh Bolti -fish (Tilpia nilotica) collected randomly from 9 different markets in Ismailia Governorate for evaluation the effect of grilled fish by the method used in grillrooms and houses on the concentration of pesticide residues found and the nutritive value. Results revealed that decrease in the estimated parameters i.e. moisture, crude protein, fat and ash by grilling, this decrease were 6.07, 2.63, 4.07 and 1.56%, respectively. On the contrary, carbohydrates behaved another behavior that there was an obvious increase ranged from 1.98% to 2.92%. Fresh and grilled fish were analyzed to detect 12 organochlorine (OC) and 7 synthetic pyrethroid (SP) pesticides with a mean level on a lipid basis. Gas Liquid Chromatography equipped with Electron Capture Detector GC-ECD was used to detect the contamination in the samples. The results showed that p,p'-DDE isomer was dominated over the other isomers in all analyzed fish samples, followed by q-isomer of hexachlorocyclohexane. The concentrations of OC residues were higher than SP pesticides in all fish muscles. Also, the fresh fish muscle recorded higher concentrations of the evaluated pesticides than the grilled one.

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.

This investigation was conducted at Hada Elsham Experimental Research Station, King AbdulAziz University during 2007/2008 and 2008/2009 seasons, to study the effects of two irrigation water salinity levels (1200 mg/L and 10000 mg/L), three irrigation water intervals (3, 6 and 9 days) and three sulphur fertilizer rates (0.0, 4.0 and 6.0 t/ha) on seed yield; yield components and seed quality of canola, Pactole cv. The obtained results showed that seed yield kg/ha was significantly increased (Received June 1, 2009) (Accepted June 27, 2009) under the 1200mg/L irrigation water and 6t/ha of sulphur more than the seed yield/ha under the effect of 1200 mg/L irrigation water with 4 t/ha sulphur or 10,000 mg/L irrigation water with 6t/ha sulphur with no significant differences between the two later treatments. Irrigation every 3 days significantly dominated over the irrigation every 6 or 9 days on seed yield and yield components. Irrigation with 10.000 mg/L salinity water significantly decreased No. of branches /plant, No. of fruit/plant and seed weight/ plant. Besides, Protein content of the seed as well as oil content increased as water salinity increased in both seasons. As sulphur fertilizer rate increased seed yield, yield components protein and oil contents of seed significantly increased, in the two studied seasons.