In field study, Eleven mango varieties, (Mangiferae indica L.) at Sharkia, Ismailia, and Fayoum Governorates, were examined to estimate the population fluctuation of the bud mite Eriophyes mangiferae Sayed, their susceptibility to mite infestation, the relation between the mite infestation and chemical contents of mango buds and the correlation between the bud mite and malformation disease. The highest population occurred during Sept. to Jan. or Feb. and the lowest population was existed during Mar. to Jun. Temperature and relative humidity had no significant effect on the mite population. The highest level of mite infestation was recorded at Sharkia followed by Fayoum and Ismailia Governorates. Mango varieties were differed in their susceptibility to E. mangiferae infestation. Zebda, Taimour, Ewais and Arnaba were the most susceptible varieties, while Mabrouka, Company, Excellent Succari and White Succari were the least susceptible ones. On the other hand Mesk, Geolck and Alphonse varieties showed moderate susceptibility to mite infestation. Buds of some high susceptible varieties possessed a lower values of total carbohydrates and total soluble sugars than some moderate or susceptible varieties to mite infestation. Phenol contents recorded a higher levels in the most of susceptible varieties while a lower levels were found in the most of moderate and low susceptible varieties. The total soluble proteins and amino acids recorded a higher values in some susceptible varieties. The susceptible characteristic was positively correlated with total soluble proteins and amino acids while negatively correlated with the total carbohydrates and total soluble sugars. However the phenol content showed no clear trend. Obtained results also revealed that mango varieties had varying degrees of floral malformation, Company, Alphonse and Geolck were the most susceptible varieties, while Zebda var. was the most resistant one. Statistical analysis showed a negative correlation between the eriophid bud mite and the incidence of malformation disease. Zebda var. harboured the highest number of mites but exhibited the lowest percentages of malformation, whereas the opposite trend was observed with company var

From infected pink and spiny bollworm larvae, collected from Qualyobia Gover-norate, Egypt, 13 bacterial isolates belonging to 7 species were detected. The effi-ciency of these bacterial isolates was evaluated on newly hatched pink and spiny bollworm larvae. Three bacterial species, namely, Pseudomonas viridiflava, Serratia grimesii and Cellulomonas flavigena had no efficiency. Meanwhile, four other en-tomopathogenic isolates bacterial species, Pseudomonas pyrrocinia (A1), Serratia marcesens (M3), Serratia rubidaea (E3) and Bacillus thuringiensis (S2) had notice-able efficiency. The efficiency of these isolates was compared to two commercial products, Dipel 2X and Protecto. Biochemical studies showed differences in total proteins bands patterns in uninfected and infected larvae.

Paddy rice was sampled from El-Sharkia, El-Gharbia, El-Dakahlia and Kafr El-Sheikh governorates, Egypt. Of the 29 samples taken, ten were contaminated with the mycotoxin citrinin. An average of 6.79 x 104 fungal spores per gram rice was found. The isolated fungi represented 47 species belong to 28 genera. The predomi-nant genera were Aspergillus, Cladosporium and Penicillium. Aspergilli were represented by 22 species; Aspergillus niger and A. flavus had the highest occur-rence. Penicillium viridicatum produced the highest amount of citrinin on glucose ammonium nitrate salts broth and rice grains and hence, this isolate was selected as a good producer of citrinin in this study. The presence of Trichoderma hamatum re-duced the amount of citrinin produced by P. viridicatum compared with its respec-tive control. The excessive growth of T. hamatum on P. viridicatum was increased with time. Viability of P. viridicatum conidia decreased by T. hamatum with an in-crease in the incubation period. Chitinases and 1,3-B-glucanase enzyme activity of T. hamatum increased with extending the incubation period on P. viridicatum cell walls up to maximum values at 72 and 84 h, respectively. T. hamatum led to a de-crease in the production of citrinin by P. viridicatum on rice grains compared with the respective control values.

The effect of the forward speed of a potato harvester on tubers damage was in-vestigated. The potato harvester type is a two-row potato digger with riddle chain. The experiments were conducted in a potato field of Haradh Project of the National Agricultural Development Company (NADEC) east of Riyadh, in a sandy loam soil, and for a potato crop planted during the spring season of 2004. The potato type was Hermes (oval graded tubers). The degging depth was set to 22 cm, and the ampli-tudes of riddle chain of the implement were 17 and 25 mm. Results showed that the average values of tubers lifting percentage were in close agreement for all forward speed values (1.5, 1.7, and 2 km/h) of the potato harvester. However, it ranged be-tween 96% and 99%. It was found that there is no significant effect of the forward speed on both total damaged tubers percentage and damage index. However, there was a significant difference for the damaged tubers percentage when the amplitude of riddle chain was changed from 17 to 25 mm, where it decreased as the amplitude was increased. The values of potato damage index for all forward speeds were with-in acceptable limits of damage index. Minimum value of damage index was 0.04 at the speed of 2 km/h and amplitude of 25 mm.

Laboratory and field trials were carried out at Koom Hamada district and Etay El-baroud research station during 2004/ 2005 season to clarify the molluscicidal ac-tivities of the following: indoxacarb, lufenuron, Bacillus thurringiensis, kurestaci (Bt.) and methomyl against glassy clover snails Monacha cartusiana (Müler). Re-sults indicated that all tested pesticides decreased snails population compared with control. Under the field conditions, the efficiency of the tested compounds were 98.0, 93.4, 93 and 71.58% for methomyl, lufenuron, indoxacarb and Bt. after 5, 6, 13, and 28 days of treatment, respectively. Moreover the effect of LC50 and 0.5 LC50 of these compounds were investigated on some biochemical parameters in vivo. The activities of acetylcholinestrase (AChE), alanine aminotransferases (ALT) , as-partate aminotransferases (AST) and protein contents at different time intervals were evaluated. The specific activity of AChE reached 0.009, 0.002, 0.006 and 0.001 mole/ mg protein/ min for indoxacarb, lufenuron, Bt. and methomyl, respectively, after one day of treatment with (LC50 for each compound). In general, Bt. and in-doxacarb caused slight inhibition on AChE enzyme. All treatments decreased ALT and AST enzyme activity in the tested animals. However, Bt. Showed slight effect on the activity of aminotransferases enzymes.

Low-fat frozen yoghurt was made by using commercial probiotic (Lactobacillus acidophilus, Streptococcus thermophilus & bifidobacteria) and traditional (Lactoba-cillus delbrueckii ssp. bulgaricus & Streptococcus thermophilus) starters; as well as; roasted red sweet potato and pumpkin for enhancing nutritional and functional val-ues of this products. The preparing mixes and resulting frozen yoghurt stored at -20ºC for 8 weeks were evaluated for physicochemical, bacteriological and organo-leptic properties. The results revealed that, there was significant differences (p<0.05) in all properties studied among the mixes and resulting frozen yoghurt. Frozen yoghurt mixes made with traditional yoghurt starter and sweet potato had higher specific gravity, weight per gallon, freezing point and apparent viscosity, but lower in pH values than the mixes made with probiotic starter. Also, resulting frozen yoghurt prepared with traditional starter and sweet potato had higher specific gravi-ty, weight per gallon, freezing time, melting resistance and acetaldehyde content, but lower in overrun % and diacetyl content than that made with probiotic starter. Counts of Lb. delbrueckii ssp. bulgaricus, Str. thermophilus (traditional starter) and Lb. acidophilus were the most numerous in pumpkin frozen yoghurt, followed by sweet potato frozen yoghurt. On the other hand, sweet potato frozen yoghurt had higher Str. thermophilus & bifidobacteria (probiotic starter) counts, than the other treatments. However, frozen storage for 8 wk was slightly effected on the viable bacterial counts determined of different frozen yoghurt treatments, and bifidobacte-ria counts were still higher along the storage period than the recommended mini-mum levels. Also, frozen yoghurt manufactured with probiotic starter; especially with sweet potato; had the highest total organoleptic scores. Therefore, low-fat fro-zen yoghurt with improved nutritional and functional values, and also good organo-leptic properties could be made by traditional yoghurt and probiotic starters; as well as roasted red sweet potato and pumpkin.

The production of probiotic low calorie sour cream was aimed to experiment in relation to its compositional, bacteriological, biochemical, rheological and organo-leptic properties along the cold storage period of the product. Cream based on 36% total solids (TS) and 30 % fat was made using the obtained fresh cream (54 % TS and 50 % fat) and liquid skimmed milk (9 % TS).To produce low-calorie sour cream, fat content was lowered to 20 and 10 % depending on the addition of Sim-plesse100® to mimic milk fat on the basic of 0.1% fat mimetic is instead of 1.0% fat. Dried whey protein concentrate (DWPC, 95 % TS) was used as bulking agent to overcome the loss occurred in the TS content due to the reduction in the fat content. Thereafter, all creams were homogenized at 55-60°C and further heat treated to 74°C for 30 sec. followed by rapidly cooling to the appropriate temperatures. Then creams were inoculated with 2% freshly prepared bacterial starter culture and incu-bated at 30 or 37 °C, to reach pH value about 4.6, for cream cultured with R-704 or ABT-2 type starter culture, respectively. The results indicated that, the proportional fat replacement of cream led to gradual increase in the protein, carbohydrate and ash contents, and decreased the caloric value. There are a backward relationship between the bacterial population and the fat content of the sour cream. Where, in the product cultured with ABT-2 type, Lactobacillus acidophilus grew and predominated in all other accompanying strains overlooking either the fat content or the cold storage pe-riod (CSP). Streptococcus thermophilus populated the 2nd predominance order fol-lowed by Bifidobacterium sp., which tended to proximate and preceded, actually, Str. thermophilus by prolonging the CSP of the lowest fat-content cream (10%). The increase rate of the bacterial count continued until 3rd weak for Lb. acidophilus and to 1st weak for Bifidobacterium sp.. Thereafter, gradual decreases were occurred. However, Str. thermophilus began to decrease from the 1st day of CSP. Although the count of bacterial type R-704 was always higher, it behaved a trend similar to that of Bifidobacterium sp. toward the CSP. Sour cream of ABT-2 type contained higher ti-tratable acidity (TA) % as well as lower pH, acetaldehyde (AC) and diacetyl (DA) values than that cultured with R-704 type. Along CSP of sour cream the increment in AC, DA and TA contents continued, in order, until the 7th , 14th and the end of theFayed; Gehan Hussein and Azza FarahatArab Univ. J. Agric. Sci., 14(2), 2006experimental period. As the protein content raised at the expanse of the fat content via adding DWPC, which was in the denatured form, the firmness, consistency coef-ficient, and yield stress of sour cream increased, especially when ABT-2 type was used and the CSP progressed. Furthermore, ABT-2 sour cream was sensory distin-guished with, nearly, similar appearance as will as better flavour and consistency ra-ther than that of R-704. The fat reduction to 20 % did not influence the overall sen-sory quality, while that of 10% fat attained panel score averaged 93.5 % of the con-trol when ABT-2 type was used. As a conclusion, it is successfully possible to pro-duce probiotic low calorie sour cream with excellent sensory attributes using Sim-plesse100® as fat mimetic and bacterial type ABT-2 as starter culture.

A number of 192 samples (180 water & swab specimens and 12 patient sputa)were chosen from different sites of Mansoura University Hospitals for detection anddiagnosis of Legionella pneumophila. Out of the 192 samples, 148 were positive byculture method and non-specific staining technique such as gram staining andbiochemical analysis. In our trials for diagnosis of Legionella pneumophila, wefound that 107 of 148 samples were positive by slide agglutination test and 110samples were positive by direct immunoflourescence assay, while 130 samples werepositive by polymerase chain reaction (PCR) technique which proved to be the mostspecific and sensitive technique for diagnostic investigation of L. pneumophila. Theresults show that the four disinfectant procedures (chlorine, ozone, U.V. light andheat) were effective in eradicating Legionella pneumophila from different watersamples. Both UV light and heat (60ºC) produced a 5 log kill in less than 1 h. Incontrast, both chlorine and ozone required 5 h of exposure to produce a 5 logdecrease. Neither turbidity nor the higher temperature of 43ºC impaired the efficacyof any of the disinfectant methods.

A sample of wheat grain var. Research-32, cultivated locally in the Republic of Yemen was treated and milled into flour of 72% extraction.  Main chemical components of the flour were determined, then the flour was portioned out to three sets.  Each set was made into dough with similar constituents except the type of fat, where Al-Kamaria ghee, Al-Mumtaz butter and Crude sesame oil were added to the first, the second and the third sets respectively. Three samples of each set with levels of 15, 25 and 35 % were prepared.  Rheological properties of the dough were tested and compared with those of dough samples made of SNABLE wheat flour, which were prepared and treated under similar conditions.  Physical and organoleptic characteristics of cookies made of both Research-32 and SNABLE flours were evaluated also.  Results indicated that concentrations of total protein and wet gluten in Research 32 wheat flour were found to be significantly (0.05=α) higher than those of SNABEL flour.  Though of their high values of water absorption and degree of stability, Research 32 dough samples were characterized with moderately low calculated proportional number, which indicates the suitability of Research 32 wheat flour for use in making cookies of good quality.  Statistical analyses of data obtained through testing physical and organoleptic properties of cookies made of Research 32 dough mix with 35% fat showed that cookies were found to be of high and acceptable quality among Yemeni consumers at 0.05 level of significance.

Cotton in Egypt has an important economic situation. Thus the study aimed to evaluate the expected economic effects and productivity of environmental factors on Egyptian cotton production. This comes by predicting production yield value and evaluating its return due to cultural and environmental desired and undesired variables. So, convenient production pattern could be determined to obtain maximum yield under these variables effect. The study clarified that expected cotton yield under desired environmental variables will be ranges between 4169-4336 thousand quintar, with an average equal 4253 thousand quintar. This production will realize national net income ranges between 429.37- 474.68 million L.E., with an average equal 452.03 million L. E. Meanwhile, the expected cotton yield under undesired environmental variables ranges between 3171- 3338 thousand quintar with an average equals 3255 thousand quintar. This yield will realize national net income ranges between 33.37- 78.60 million L. E. with an average equals 55.99 million L.E. The study also indicated that cotton crop is one of the extremely affected crops by the environmental and cultural variables extended in its production zones due its long life period. This is detected by its decrease in the production value undesired environmental factors, where this decrease ranges between 23.02% to 23.94% of the