In this study, the essential oils of rosemary and sage were used to improve cake by two methods either addition or spraying at different concentra-tion on cup cake after 30 min. from baking. The components of essential oils were identified using Gas Chromatography (GC). These oils were eval-uated for inhibitory effect against some pathogenic bacteria especially that may contaminate cake dur-ing handling and storage periods. The effect of these oils at different levels and methods on the sensory characteristics of the produced cake was studied. The results showed that the addition of essential oil of rosemary or sage to cake formula at 1% level increased the acceptability of cakes. While when the rosemary or sage oil sprayed on the cup cake crust after 30 min. of baking at 0.06% or 0.18% level, resulted in a higher over all acceptability scores compared with the other lev-els and cake control. During the storage periods of cakes, using 1.5 % level of rosemary or 0.5% of sage oil added to the formula level resulted in a good acceptability after four and two weeks re-spectively, of storage periods. By using 0.06% concentrations of sage oil sprayed on cup cake crust after 30 min. of baking, the cake had accept-ed during the four weeks of storage periods. Mold growth appeared after 19 and 28 days due to addi-tion of 1% either rosemary or sage oils to the cake formula Meanwhile, the essential oils sprayed at level of 0.12 % of both, the mold appeared after 29 and 33 days for rosemary and sage respective-ly. Also by using the essential oils of rosemary or sage as spray on cake layers, most of bacterial strains and mold-yeast were not detected during the storage periods of cake at room temperature (25 – 30oC). The inhibition of growth of Salmonel-la and E-Coli was noted at 30 μl /disk of rosemary oil and 40 μl /disk for inhibition growth of Bacil-lus Cereus. While the inhibition growth of Salmo-nella, Staph aureus and E-Coli were observed at 40μl /disk of sage oil and at 50 μl/ disk for inhibi-tion growth of Bacillus Cereus.

In seeking economic production of microbial cellulose, the available and low cost commercial kombucha starter, contains mainly Acetobacter xylinum and Saccharomyces sp., were used under static condition. The best medium composition was black tea extract (1.0 g /100 ml H2O), sucrose (20%) and corn steep liquor, CSL (1%) at 26-28oC for 10 days. The cellulose yield (1.3 g /100 ml) and productive rate (1.3 X 10-3 g / day /ml) were higher than some reported values. Addition of folic acid or its building block p-aminobenzoic acid at additive concentrations 0.20% led to dou-bling the yield (2.37 and 2.43 g / 100 ml culture respectively) and the productive rate (2.37 X 10-3 and 2.43 X 10-3 g / day / ml respectively). Scan-ning electron micrograph showed the structure of the produced microbial cellulose fibrils without any microbial flora after treatment with 1% NaOH.

Combinations of different spices were used at variable concentrations in the preparation of vari-ous curry blends. The sample showed the highest sensory attributes in comparison with control cur-ry sample was compounded with different spices, onion and garlic at variable concentrations in cor-responding seasoning blend. The oleoresin of the seasoning blend that possessed the highest quality scores was prepared and subjected to freeze drying process after dispersion on suitable carrier. The flavour contribution percentages of the character-istic notes; light sweet top, medium aromatic, full boiled spicy and pungent spicy were calculated for each curry and seasoning blends. The hydro dis-tilled (HD) oils of the selected curry and its con-stituents were subjected to GC-MS analysis. The results revealed the high contribution of the com-ponents possess spicy note in the raw curry sam-ple. The components possess pungent notes showed less representation. β-Caryophellene was the major compounds in the HD oil of raw season-ing blends followed by δ-carene and ar-turmenone. The qualitative and quantitative varia-tion in the volatile compounds separated from the HD oil of the freeze dried sample may be attribut-ed to the interaction between such components and the used carrier (10% maltodextrin in water).

Avocado fruits (Persea americana Mill) cv. Fuerte and white sapote (Casimiroa edulis) cv. Rotaceae cultivated in Egypt were collected at different maturity stages:green mature,commercial ripe and over ripe stages. The headspace volatiles of each maturity stage was isolated and subjected to gas chromatography- mass spectrometric analy-sis. A total of 43 components were identified in avocado aroma including; terpenes (15), esters (8), aldehydes (8), alcohols (6), ketones (2), thiazoles (l), pyridines (1), toluene and acetic acid, where as 18 compounds were, identified in casimiroa aro-ma, they contained (4) esters, (6) alcohols, (4) aldehydes, (3) terpenes and (1) ketone. Ethanol (Z)-3- hexenol and (E)-2- hexenal were the major constituents in green and ripe fruits of avocado whereas they decreased at the final stage of matu-ration. Over ripe avocado fruits had the highest content of esters (ethyl ethanoate, ethyl acetate and methyl propanoate) and terpenoides especially d-limonene and z-nerolidol. Esters and alcohols comprised more than 85% of the total concentra-tion of volatiles in casimiroa fruits during three stages of maturation. The highest content of ethyl butanoate (sweet and fruity aroma) and ethanol revealed the most prominent effect on consumer acceptability of the cosimiroa flavour attributes. It is obvious that maturation of the fruits was associ-ated with remarkable changes in the volatiles that mainly affect their flavour.

The antioxidaitve activity of Maillard reaction products MRPs) from heated whey added to butter was investigated. The antioxidant efficiency changed with different concentrations of MRPs used during storage period at 45ºC. Peroxide val-ue, thiobarbituric acid, acid value, carbonyl com-pounds and free fatty acids of butter were in-creased with storage. Their rate of increase de-creased with increasing the added amount of MRPs to butter.

Individuals of the oriental hornet, Vespa orien-talis Fab. were monitored at the apiary of Faculty of Agriculture .Ain Shams University throughout the year of 2006. The individual which was first detected in early spring at the first week of Febru-ary was the mated queens, later during the last week of April workers were appeared. At the first week of September individuals large in size ap-peared which were workers with developed ovary and not a new queen as believed previously. New queens started to appear at the second week of November after about three weeks from appear-ance the drones which appear at the last week of October. The numbers of ovarioles varied from 7 to 8 for each ovary in queens either in spring or in autumn. On the other hand the numbers of ovari-oles were only 7 for each ovary in workers either normal or with developed ovary. The measure-ments of the spermatheca showed no significant differences between all female individuals. The average numbers of spermatozoa in the queen's spermatheca of spring queen hornet were 1.486± 0.370 million spermatozoa and in the new queens who appear in the end of the year, the numbers of spermatozoa recorded 1.343±0.332 million. The counts of spermatozoa in the seminal vesicles of drone hornet recorded 2.336 ± 0.408 million sperms per drone.

Two field experiments were conducted in 2004 and 2005 seasons at El-Bosaily farm located at Beharia Governorate, Egypt, to study the effect of three nitrogen levels 60, 120 and 180 kg/feddan applied into irrigation water "fertigation" with drip irrigation system on vegetative growth, nutrient content (N, P and K) in leaves and grain and yield of three maize (Zea mays L.) hybrids (Single Cross 10, Three Way Cross 310 and Three Way Cross 324). The experiment design was a split plot with three replications where nitrogen fertilizer levels were distributed in the main plots and maize hybrids allocated in sub plots. The obtained results indicate that the increase of nitrogen level up to 180 kg /fed significantly increased plant height, number of leaves per plant, leaf area index, grain yield and straw weight. Single Cross 10 gave the significant highest vegetative growth and grain yield comparing with the other hybrids. The high-est nitrogen level (180 kg /fed) combined with Single Cross 10 gave the significantly highest grain yield and straw weight. On the other hand, 60 kg N / fed gave the highest nitrogen use effi-ciency (NUE) value followed by 120 kg N / fed The regression analysis of nutrition content (N, P, and K %) between leaf and grain was estimated. The highest regression determination coefficient (r2) was found in nitrogen percentage with r2= 0.965 followed by potassium with r2= 0.936. The lowest r2 was found in phosphorus with r2= 0.872.

The present study aims to use microwave pow-er to facilitate the extraction of pectin from dried mango peels, and also to explore the effect of power on some quality parameters of the resultant pectin. Chemical composition of dried mango peels ascertained a high percent of total pectin, being 16.01 % (on dry weight basis). With respect to microwave heating, the optimal experimented power was 600W, and 6 minutes as the best short holding time, which gave 12.80 % yield, 86.54% recovery and 77.20% anhydrogalacturonic acid (AGA) of extracted pectin. Comparing to the commercial pectin, the results of some physico–chemical characterstics of isolated pectin, revealed that the pectin isolated by microwave heating from mango peels, being to some extent analogous to the commercial pectin with respect to its qualities, such as high methoxyl pectin, high degree of estri-fication (DE), and high percent of AGA besides its high viscosity, followed by the pectin isolated using the conventional method. Statistical analysis of organoleptic data showed no significant differ-ences between strawberry jam prepared by using commercial pectin and that treated with pectin isolated by microwave heating as affecting their texture, color, taste and preference. Besides, high significant differences were detected between var-ious concentrations of added pectin, with respect to the texture alone. Generally, the utilization of pectin isolated from mango peels using microwave heating in jam processing gave high quality attrib-utes resembling that of the commercial pectin when added to strawberry jam and this would also lead to gain economical benefits.

Soil mycoflora play an important role in agri-cultural economy of a country. The current study was made to have the knowledge about soilborne fungi associated with cucumber crop in solarized and unsolarized soils. Solarization exerted various effects, some of which are biological, others are chemical and still others are physical. All together these changes affected directly or indirectly the mycoflora of the soil, especially the soilborne pathogenic ones. Forty-nine fungal species belong to thirty genera have been isolated from solarized and unsolarized soils. The diversity as well as the count was greatly affected by solarization. By comparison of the species lists of the fungal flora of solarized and unsolarized soils it was evident that soil fungi behave differently toward soil solar-ization, while some new species developed e.g. Absidia, Acrophialophora, Talaromyces, Glio-cladium, some remained unaffected e. g. Aspergil-lus, Penicillium, Chaetomium, Botryotrichum, still others disappeared e. g. Acremonium, Cephali-ophora, Eurotium and others. Regarding solariza-tion for controlling white cucumber rot caused by Sclerotinia sclerotiorum, the obtained data clearly show that solarization had led to a marked in-crease in the number of healthy plants up to 72.5%.

The hoverflies insect species are considered the most economic pollinators of various flowers, the adult visitors feed on nectar and pollen. Many of syrphid survivors are voracious aphid feeders in their larval instars and are considered greatest bio-control agent. They are beneficial insects when estimating the damage of pest control is consid-ered. In spite of their great economic importance, no progress has been estimated on taxonomy and biology of these insects in Syria. A surveillance studies of such flies were carried out in three loca-tions (Agroecosystems) in Deir-Ezzor, Eastern Syria during March-July 2006, based on number of captured adults. Yellow dish traps were used, and 12 spieces were identified and counted. This study will be an applicable addition to the availa-ble knowledge about the Syrian fauna.