الخلاصة

Abstract This study was conducted in order to identify the ability of translocation the table sugar (sucrose) by date sugar syrup ( Invert sugar) , Sugar a high moisture content) . Al-Zahdi dates were used due to it’s a viability ,and cheap prices while the manufactured vinegar was used from the date it self in order to obtain a production with a good accepted quality to customers , and a high calories . The production was stored for 16 weeks at 4cْ and 25cْ. Total soluble solid, a moisture content , pH , a total acidity , and total saccharide were measured in addition to a sensitive evaluation for a final productive . The results showed that it was as in a agreement with the standard ,as well as its showed an acceptation’s of referees due to its competition with imported production