Two successive field experiments were carried out during two seasons (2006 and 2007) at three Agricultural Experimental stations of Desert Research Center (DRC) in three locations: El-Maghara, El-Wadi El-Gedeed and Maryout to evaluate variation, mean performance and stability parameters of four diverse sesame cultivars. Also, study the oil content, physical and chemical properties, fatty acids composition of oil and proteins patterns in seeds of the tested cultivars (Shandaweel 3, Toushki 1, Giza 32 and Taka 3). The results obtained could be summarized in the following categories:- Wide range of variability between locations and high genotypic differences were detected. The genotype x environment interaction was significant and a major portion of this was accounted by the deviation among source of variations. Hence, the genotypes tested had a wide diversity and ranked differently among locations and seasons. The average plant height, number of branches/plant, number of capsules/plant, 1000-seed weight, grain yield/plant, grain yield/feddan and oil yield/feddan were recorded under El-Wadi El-Gedeed, El-Maghara and Maryout locations. Toushki 1 recorded the highest values across different locations for Number of capsules/plant (46.21), number of seeds/plant (47.27), seed yield/plant (14.76 g.), seed yield/feddan (333.84 kg.) and oil yield/feddan (168.56 kg.). El-Wadi El-Gedeed location is considered the best location for most studied traits except for number of branches/ plant. On the other hand, Maryout location (calcareous 34% CaCo3) recorded the lowest values for all traits under study; such findings may be due to the differences between soil and irrigation water types. Stability parameters were fitting together in determining the stable genotypes Toushki1, Shandaweel 3, Giza32 and Taka3 overall tested environments. Genotypes varied in their calculated bi values as well as S2di . Toushki 1 is the most stable genotype across different environments and for all traits under study except for number of capsules/plant. However, genotypes produced higher yield such as Toushki 1 and Shandaweel 3 showed below average stability and were well adapted for El-Wadi El-Gedeed conditions.   Oil content was increased while protein content was decreased significantly in seeds of Shandaweel3 and Toushki1 under El-Wadi El-Gedeed location. However, acid value was decreased for all cultivars except Taka 3 under El-Wadi El-Gedeed location at zero and 6 months of storage. On the other hand, the oil of all sesame cultivars which grown under El-Wadi El-Gedeed location had a higher iodine value than oil of the same cultivars under El-Maghara location. In

Larva of cotton leaf worm, Spodoptera littoralis ate and digested an average of 13.79 and 10.82g, respectively of untreated castor bean leaves during its whole sixth instar. These amounts significantly reduced when larvae were fed on leaves treated with different concentrations of neem seed kernel methanolic extract. The reduction was concentration dependent, i.e., an increase in neem extract concentration caused an obvious decrease in the amount of ingested or digested leaves. The consumption and digestion indices are always negative indicating that treated castor bean leaves are not preferred by S. littoralis larvae for feeding. These indices decreased as the concentrations of neem extract increased. Approximate digestibility in S. littoralis sixth instar larvae averaged 78.50%. This percentage insignificantly fluctuated between 77.71 and 81.08% when larvae were fed on castor bean leaves treated with different concentrations of neem extract. Efficiencies of conversion of ingested and digested food to body substances (ECI and ECD) are an overall indicators for ability of S. littoralis larvae to utilize ingested and digested food for growth and food storage in the insect. Such values depend upon the food digestibility, its nutritional values and the ingestion rates. ECI and ECD in larvae fed on untreated leavesreached 22.25 and 28.25%, respectively. These values decreased after feeding the larvae on treated leaves. The decrease was gradually occurred as the concentration of neem extract increased to reach the minimum value at the highest concentration (0.025%).

In an attempt for utilization of some common spices, cinnamon bark, clove bud and ginger rhi-zom are popular implementations because of their flavoring and antioxidative activity, which mainly comes from polyphenols. The aim of the study was to investigate the effect of spices or their essential oils compared with Diamicron30MR (60mg /100g diet) on the occurrence of oxidative stress in serum of induced diabetic rats by measuring the extent of oxidative damage as well as the status of the anti-oxidant defense system. Albino rats weighing 150 ± 5 g were injected with STZ (50 mg/kg) intraperi-toneally for induction of diabetes mellitus. Rats were divided into 17groups (each of 8 rats) of non-diabetic ,diabetic non-treated and diabetic treated rats with spice powders or their essential oils and mixtures. After 8 weeks, the diabetic rats fed on spices or their essential oils significantly decreased levels of blood glucose and significantly increased insulin level. The treatment also resulted in a sig-nificant improvement in lipid profile, liver functions and kidney functions. However, a significantly in-crement in the activities of glutathione peroxidase (GPH-Px) and concentration of glutathione (GSH) were observed in blood of diabetic rats treated with all of the essential oils. The treated groups showed a significant decrement in thiobarbituric acid reac-tive substances (TBARS) in serum. Since the study of induction of the redox enzymes is considered to be a reliable marker for evaluating the antiperoxi-dative efficacy of the spices, these findings sug-gest a possible antiperoxidative role derived from such essential oils. Treatment with spices or their essential oils reduces the hepatic, renal, pancreat-ic and cardiac histopathological abnormalities as-sociated with STZ – induced diabetes mellitus

A laboratory study was performed to evaluate the role of Molass using four levels (C=0, 10, 20 and 40 g kg-1) on the water transport function [namely, penetrability (l), sorptivity (S) and infiltration rate (i)] during transient flow in horizontal infiltration in Sandy loam soil incubated with Molass at 25 ± 2°C and 80% relative moisture content at 33 Kpa. For 60 days. Boltzmann transformation  was used to esitmate penetrability by fitting the wet front distance X vs. square root of time (t). Equation of Philip (1957)  was used to estimate sorptivity (S) by fitting cumulative   depth of water observed (I) vs. . Infiltration rate (i) was calculated using equation. The contact angle (a), soil surface free energy  were measured and calculated for all soil treatments. We also studied the effect of Molass on aggregate stability from the values of Mean Wight Diameter (MWD) and Geometric Mean Diameter (GMD). Results showed significant response and decrease in all study water transport functions [(l), (S) and (i)] with distance 30 cm of wetting front advance in end time with increasing the  levels of Molass from 0.0 to 40 g kg-1. Value of contact angle increased from 49.54 to 76.17, while the value of soil surface free energy decreased from 135.9 to 76.8 (m N m-1). The addition of Molass played very important role in aggregate stability according to the value of MWD and GMD

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.

Information related to pesticide practices in green beans and strawberry fields in some selected exportation farms in Egypt was obtained through questionnaire forms. Such forms were randomly distributed among different target exporters at Giza, Ismaellia, Sharkia, Behirah and Alfayoum governorates. Questionnaire outputs indicated that the percent of the rejected export by importers due to high levels of pesticide residues reached 11.11 and 7.69% in green beans and strawberry respectively. The recommended rates of the used pesticides established by the Ministry of Agriculture and/or EU guidelines were followed by 86.67 and 69.23% of these vegetables growers, respectively. Questionnaire outputs indicated that the percent of exporters who were repeating the application of all or each pesticide during the same season of green beans and strawberry reached 48.89 and 42.31%, respectively. Furthermore, 15.56 and 7.69% of growers followed the recommended Pre Harvest interval (PHI) for each pesticide used in green beans and strawberry. On the other hand, no storage period was followed by 40 and 76.92% of the exporters for green beans and strawberry, respectively. Concerning the transportation conditions data showed that 55.56 and 88.46% of the exporters used cooling trucks with green beans and strawberry, respectively.