د. عدنان وهاب حبيب المظفر

The study aimed to know the effect of goat milk as a functional food to get rid of chemical toxins that laboratory animals are exposed to, the compound CdCl2, and the element Pd, by examining creatinine, urea, and histological . This study was the use of 36 white male albino rats, which were randomly divided into six equal groups and the experience lasted six weeks, the control group (C) and the rest of the groups were injected with the compound CdCl2 or the element Pd and dosed with goat milk in specific quantities to know the effect of milk on the levels of creatinine and urea in the kidneys, as well as their histological .The results were that the animals exposed to CdCl2 and Pb poisoning, where Creatinine reached 0.4412, 0.4057 mg/dl, respectively, compared to the control treatment, which reached 0.2059 mg/dl, while the urea level reached 65.32, 66.68 mg/dl, respectively, compared to the control treatment, which reached 39.72 mg/dl—the protective role of goat milk in improving kidney function.

Current study was carried out to exploit the byproducts resulting from Agaricus bisporus stems to manufacture biological wrappers for packaging food products and preserve them from spoilage during storage. A. bisporus stems were collected and its main components moisture, protein, total sugars, fat and ash contents were 90.33, 3.80, 5.33, 0.23 and 0.30%, respectively. Chitin was extracted from A. bisporus stems and converted into chitosan which was diagnosed with FTIR as the degree of deacetylation reached 74.2 and the chitosan distinguished by molecular weight 602.601 daltons, viscosity 55cP and solubility in acetic acid 75%. The chitosan that produced from A. bisporus stems has inhibited action against a group of bacteria. Bio-wrappers were prepared with concentrations 2, 4 and 6 of chitosan and thickness of the coat was 0.56, 0.58 and 0.60 mm, elongation ratio 16.22, 18.25 and 28.32% and the percentage of solubility in water 10.03, 12.20 and 16.17%, respectively.

The study aimed to use local apricot seeds, Prunus armeniaca, in feeding experimental animals infected with gastrointestinal cancer, on animal weights after mixing the seeds with the ration in different proportions, and knowing their effect on animal health. Apricot seeds were collected from local markets and their main components were estimated, as the percentage of moisture and ash reached and protein, fat and carbohydrates (3.83, 3.63, 2.80, 53.21, 36.53% respectively). Experimental animals were prepared and fed on a standard ration and different concentrations of apricot seeds were added to it. The animals were divided into six treatments, treatment T1 - ration was free from seed powder and uninfected animals), while treatment T2 - ration was free from seed powder, but the animals were infected with digestive cancer and the rest of the treatments ration was were with concentrations of 5,10,20,30 percent. The animals were fed for 10 weeks and the nutritional indicators and their effect on the weight of the animal during the breeding period were observed . There were no significant differences in the weights of the experimental animals in the first and second weeks of breeding. In the second week also indicated of no change in the weights of the animals, but in the fifth week, the weights reached was 24.90, 21.47, 24.27, 24.07, 24.63, 25.30 g ) in six treatments.

The current study was carried out to investigate phenolic compounds in zahdi dates pomace that remains from date syrup industry. The experiment was included studying the chemical content of (50:50v/v) alcohol-aqueous extract of zahdi date pomace, quantitative estimation of phenolic compounds and its antioxidant efficacy by assessing its ability to bind iron(ll) ion and scavenging hydrogen peroxide. Results of chemical analysis of zahdi date pomace showed that the moister and ash percentage reached 6% and 3, 45%, while the total content of sugars, fats and protein reached 20.7, 1.808 and 2.989g/100g respectively. Quantitative estimation of total phenols and flavonoids in alcohol extract of zahdi date pomace showed increasing in total phenols content(TPC) amounted 151mg/100g, while total flavonoids content(TFC) reached 16.4mg/g estimated depending on dry weight. Phenolic extract of zahdi date pomace showed an ability to bind iron(ll) ion in comparison with EDTA-2Na compound and citric acid using different concentrations. Results also showed that the best ability of zahdi pomace to bind iron (ll) ion in 2, 4 and 8mg/ml concentration at P<0.01. Whereas, the ability of zahdi date pomace to scavenging hydrogen peroxide reached 55% compare to ascorbic acid

This was aimed to prepare extract protein from fatless local oat grain and study its chemical structure and functional properties using base extraction and precipitation at isoelectric point 4.5. Results showed that chemical structure of oat extract protein was consisted of 0.70% moisture, 89.73% protein, 0.70% fat, 0.60% ash, 2.5?% fibers and 6.47% carbohydrates. The estimation of melt ability of oat extract protein at pH levels from 1 to 14 results indicated that the highest melt percentage (85%) was occurred at 11, 12, 13 and 14 levels of pH and the lowest melt ability percentage (60%) was recorded at level 2 of pH. The ability of oat extract protein to capture water was 2.45g water/g concentrated at pH 7 and the ability of the same extract to capture fat was 2g/g. Foam capacity at 4, 7, 10 and 12 levels of pH was reached 10 at 7, 10 and 12 levels of pH and the lowest foam ratio was recorded at pH 4. While the stability of foam of oat extract protein showed no significant differences at all studied levels of pH for different periods of time. The highest ability of emulsification was recorded at pH 12 amounted 85.25%, while, the stability of emulsion amounted 82.50% at the same level of pH.

Current study was conducted to ensure safety and preservation of food by using extracts from natural plant seeds with high nutritional value and has antioxidant properties as well as eliminating microbes. Chemical and microbial tests were done on the water extract of dill seeds including peroxide number. Statistical analysis results showed that the water extract of dill seeds had significant effect on preserving meat for 15 days at 0.15% concentration with 1.48mm/kg of peroxide number. The estimation of TBA acid in the end of preserving meat for 15 days at 0.15% concentration was recorded 0.064mg/kg of this acid in samples. Results also indicated significant reduction of the total number of aerobic bacteria when preserving meat at 0.15% concentration of dill seeds extract recorded 53.3 x 105 g/cfu, while, no growth recorded for coliform bacteria in the fifteenth day of the experiment. Salmonella growth cells were also not recorded as dill water extract contributed to extend storage period and reduce microorganisms that grow at refrigerator temperature.

Abstract: In this study, we proposed a novel method to milk sterilization based on laser technology, the design method was practically implemented and tested under different operating conditions. The milk treatment sample with LD laser (650 nm) was investigated. Inactivation of different microbial can be achieved at process time (0.5-2) min at laser power level (50-70 mw), the study showed that the maximum microbial reduction (100%) was obtained at 1.5 min with 70 mw. There was no significant variation in physical chemical properties of treatment sample in comparing with control milk sample.

Abstract: In this study, we study the effect of different laser wavelengths in raw milk sterilization. The milk treatment sample with LD laser (650, 810 and 1064 nm) was investigated. The microbial inactivation of different microorganism was achieved with laser source power 70 mW at hold time 1.5 min for all laser wavelengths, the study showed that the maximum microbial reduction (100%) was obtained at 650 nm for the same operating conditions. There was no significant variation in physical chemical properties of treatment sample in comparing with control milk sample.

The Gas Chromatography/ Mass Spectrometer (GC/MS) method was used to detect the active ingredients in the water extract of the red cabbage and showed several peaks. It was found that most active groups of esters, phenols, Alkanes and carboxylic acids, including (1- octadecene, acid, 5-trime thylsilyl, oxy-methyl ester, 3-Carboxamide, Oxime, 2-trifluoromethylephenyl, Heptacosane, Triacontane and Hexacosane), all of which are antibacterial, different concentrations of water extract of red cabbage were added to raw milk and decreased microbiological numbers increased with concentration for different periods. 0.15% (0.009, 0019, 0.019, 0,039, 0.045, 0.51, 2.4, 13)×106 cfu/ mL compared to control treatment ( 0.03. 0.30, 2.3, 33, 44, 48, 58)×106 cfu/ mL For a period of seven days, storage at 4°C , but the molds and yeasts during the seventh day of storage amounted range reached At 0.15 as Log 0.0019, compared to the control treatment it was log 3.7348 . The ratio of acidity of raw milk reached 0.19 % and this indicates that the extract of red cabbage increases the shelf life of raw milk.

The aim of this study is to extract, purify and estimate molecule weight of the actinidin enzyme from kiwi fruit. The extraction process is carried out using a buffer consists of 6% sodium chloride + 2% boric acid in which it results in having 39 units/mg quality activity for the actinidin. After that, the process of purification is started by concentrated the crude, that is resulted from the extraction process, by saline gradient using ammonium phosphate with a saturation ratio varying from (20-80)%. At 60% saturation, the highest enzymatic activity of 48.7 units/ml is achieved. Then, the dialysis was carried out using potassium phosphate and the specific activity resulted from this step is 128.3 units/mg protein. The purification process was completed using ion exchange chromatography column DEAE - Sephadex A-50 and a quality activity at this step is 192 units / mg protein. Then, gel filtration with a column Sephadex G-75 is used in which it results in having an enzymatic activity of 20.4 units /ml and a specific activity of 226.6 units/mg protein at 5.81 number of purification and 11.33% enzymatic yield. Using electrophoresis, the purification process reveals that there is one protein bundle which is one of the signs to the purity of the enzyme. Moreover, the molecule weight of actinidin enzyme which is 245000 Dalton has been determined.

This study included the germination process of the soft wheat (Triticum aestivum) and the study of its Rheological and sensory properties. The wheat grains were soaked, germinated, dried, milled then sifted to separate the bran from the flour, where the soft wheat flour was used to prepare laboratory loaf bread and Rakak bread. Furthermore, the Rheological properties water absorption ratio, maturity period, and stability period were estimated by Farinograph device in the germinated soft wheat flour amounted to (54, 1.7 and 1.2), respectively, compared to soft wheat flour (65.8, 3.7 and 3.4), respectively. While the Rheological properties for three rest periods (90, 45 and 135) minutes were estimated by Extensograph, where the unit area in the germinated soft wheat flour was (18, 21 and 22) cm2, compared to soft wheat flour that reached (35, 22 and 13) cm2. The extensibility proportion was (91, 103 and 90) mm, while soft wheat flour reached (178, 174 and 143) mm. Moreover, the extension resistance in the germinated soft wheat flour was reached to (97, 116, 154) B.U and in soft wheat flour was (122, 82, 60) B.U. Other properties measured was the falling number, where it reached 62 seconds, while in the soft wheat flour reached to 403 seconds. Finally, the sensory evaluation results of the laboratory loaf test of the germinated wheat flour the final total reached 79.40 degree out of a total of 100 degree, while in Rakak bread the germinated soft flour wheat reached 28.30 out of 40 degrees.

It is one of the most common cancers in women, the second leading cause of death in women, after lung cancer. Progress in screening and treatment has significantly improved survival rates since 1989, awareness of symptoms and the need for screening are important ways to reduce the risk of disease, breast cancer can affect men as well.

Phenolic compounds were extracted from the carrot plant (Daucus carota L), in two types of ethanol extraction using 98% ethanol for 24 hours at laboratory temperature and water extraction using distilled water for 30 minutes. Fulin-Ciocatea method was used to estimate the amount of phenols in the extract. The alcohol extract gave a higher phenol content of 58.29 mg / while the amount of flavonoids in the alcoholic extract was 26.63 mg / g. The water extract was 11.23 mg / g. The oil extract was superior to 88.3% antioxidant, but the water extract was 77.43%. The inhibitory effect of the added carrot extract concentrations ( 0.05, 0.10, 0.15)%, oil to inhibit the oxidation of olive oil and corn oil as it exceeded the reduction of peroxide values during the reservoir periods (15, 30, 45, 60) days .

This study included the selection of rapeseed seed (Brassica rapa) and radish seed (Raphanus sativus) to estimate the antioxidant activity , the estimation of the amount of phenols , flavonoids ,their ability to bind iron ion , the reduction power and the capture of hydrogen peroxide of these alcoholic and water extracts the extraction process was carried out in two water extraction methods with boiling water for 24 hours and ethanol extraction with 98% ethanol for 24 hours at laboratory temperature 23 - 25°C , Alcohol extraction of rapeseed seed in phenols was 68.16 mg / g / calic acid, in addition, while alcohol extraction of rapeseed seed content of flavonoids was 8.95 mg / g the lowest amount of flavonoids in water extraction of radish seed was 2.36 mg / g, the alcohol extract of the radish surpassed its antioxidant efficiency %90.41 in addition, the highest correlate was found in the radish extract of radish %81.45 compared to the bond of ferrous 87.2% EDTA and citric acid %86.2 the water extraction of radish seed has a hydrogen peroxide capture capacity of 67.8% compared to ascorbic acid % 87.75 . And extract of Radish seed and Rapeseed during the 90 day storage period (5.67, 5.41, 3.52, 3.48)and (7.51, 6.50. 5.38. 4.33 ) mEq / kg respectively . The result of the inhibition of the added extract of Radish seed and Rapeseed concentrations ( 0.1, 0.15, 0.2%), oil to inhibit the oxidation of Sunflower oil as it exceeded the reduction of peroxide values during the reservoir periods (15, 30, 60, 90) d at 70°C temperature

This proposed research we suggest sterilization method depend on laser system with new three different wavelengths the laser effect on milk content from amino acid was investigated. The sterilization process by laser system used new three wavelengths 540, 800 and 1100 nm at laser power 70 mw and hold time 1.5 min was achieved. All the test samples was analyzed by using amino acid analyzer where all results show no significant difference with respect to control sample. All test samples with 800 nm show standard amino acid and essential amino acid while when we use 800 nm we found standard amino acid and essential amino acid, laser system at wavelength 540 nm produce the optimum results where the results show the good results with essential amino acid this enhancement in milk content as a result of photochemical effect in visible region.

Phenolic compounds were extracted from the artichoke Jerusalum (Helianthus tuberosus), in two types of ethanol extraction using 98% ethanol for 24 hours at laboratory temperature and water extraction using distilled of Boiled water for 24 hours. Fulin-Ciocatea method was used to estimate the amount of phenols in the extract. The alcohol extract gave a higher phenol content of 58.29 mg /g(Gallic acid) while the amount of flavonoids in the alcoholic extract was 26.63 mg / g(Gallic acid). The water extract was 11.23 mg / g(Gallic acid). The oil extract was superior to 88.3% antioxidant, but the water extract was 77.43%. The inhibitory effect of the added Artichoke Jerusalum extract concen- trations ( 0.1, 0.15, 0.2%), oil to inhibit the oxidation of Palm Oil and Sunflower oil as it exceeded the reduction of peroxide values during the reservoir periods (15, 30, 45, 60 days)

Background; Atherosclerosis remain as amajor health proplem occasioning early death in much of the world people .The ancestry of this diseases related to genetic influences and dietary improperly.The main sources of dietary cholesterol are eggs, meat and milk products , which induced hypercholesterolemia and atherosclerosis in some species of animals.

The detection of the enzyme catalase in the leaf of cabbage green enzyme efficiency was estimated, amounting to 268.31 units / ml of crude Alanzymy efficiency and quality at 78.9 unit / mg The total protein concentration of 0.34 mg / ml and a purification of 1 fold and Anzymyt 100% then were studied The pH optimum function of the effectiveness of the enzyme 6 and 35 C optimum temperature and pH was the optimum function of the stability of the enzyme 7.5 and optimum temperature for the stability of the enzyme was 40 C.

In this work, partial purification of catalase from red cabbage and some properties For the purification, enzyme was extracted from red cabbage with phosphate buffer and centrifuged and activity for crud enzyme was 287.26 unit/ml Then (NH4)2SO4 precipitation was performed to the extracted enzyme and activity was353.26unit/ml and was dialyzed and activity was of enzyme after dialyses 552.2unit/ml then were studied The pH optimum function of the effectiveness of the enzyme 7 and 30 C optimum temperature and pH was the optimum function of the stability of the enzyme 7 and optimum temperature for the stability of the enzyme was 30 C.

.Objective The occurrence of this disease is related to different risk factors such as cardiovascular issues and elevated levels of plasma cholesterol, hypertension, diabetes mellitus and many others. Methods Three groups of domestic male rabbits, six in each group, were studied. Each group constituted a different diet condition where group I had a normal chow diet; group II a 1% cholesterol-diet, group III a 1% cholesterol-diet and Genistein. The level of serum total cholesterol (TC), triglycerides (TG) and High density lipoprotein HDL-C serum interleukin-6 (IL-6), serum high sensitive C-reactive protein (hs-CRP), serum monocyte chemo-attractant protein type 1 High mobility group box 1 (MCP-1) and HMG-box1 was monitored by collecting blood samples at the start of the study, 28 and 56 days. Then, the aorta was removed to be examined (histopathology) for atherosclerosis lesion and thickening in the aortic intima-media. Results In comparison to the control group (I), levels of TC, TG, low-density lipoprotein (LDL) cholestrol, very LDL cholestrol, hs-CRP, IL-6, MCP-1 and HMG-box1 had increased while serum HDL-C had reduced in the animals that followed a high-fat diet. Histologically, the aortic intimal thickening and atherosclerosis lesions has increased in the induced-untreated animals. The Genistein treated group showed a substantial decrease of lipid parameters in comparison with the induced-untreated group. Genistein counteracted the changes in hs-CRP, IL-6, MCP-1 and HMG-box1 in compared with the induced-untreated group (P < 0.05). Histomorphometric measurements indicated that Genistein significantly minimizes the thickness of the aortic intima-media and atherosclerosis lesions in comparison to the animals on a high-fat diet. Conclusion The outcomes of this investigation show that Genistein significantly decrease the progression of atherosclerosis in hypercholesterolemic animals via inhibition of inflammatory markers and reduced levels of lipid parameters. Keywords genistein, atherosclerosis, inflammation

It represents the issue of food security a fundamental problem in light of the steady population increase. To achieve food security, sophisticated and well thought out agricultural development using all modern technologies, particularly those related to food and nutrition. Many studies have pointed out that food production in Third World countries will be affected by many variables during the next twenty years, due to the water problems of the energy crisis and high prices and environmental changes. Specialists have resorted to the use of modern technologies, including nanotechnology to work to provide those needs. It is hoped that these technologies contribute to increase food production on a global level, which is expected in 2040 that the intervention of nanotechnology in most food production as they do not affect the chemical ingredients or the taste or texture of food and applications of nanotechnology in the food industry, Nano-capsules (Nano capsules) and nanoparticles (Nanoparticles) used to enhance food flavor and to address the different plant steroids and to remove chemicals and pathogens in food.

Abstract This investigation was carried out to utilize chicken feather for processing protein hydrolysate for nutrition benifet ,animal feed formulation, as well as utilizing such waste materials reduces poullition risks . This research project employed four different methods for manufacture of protein hydrolysate and were as follows: 1.Chemiceal method, was carried out in two different procedures being, a)Acid digestion with hydrochloric acid of (1,2,5,10,15)% at 85ْc for different periods. b)Alkali digestion with sodium hydroxide of (1,2,5,10,15)% at 85ْc for different periods. 2. Physical method, autoclaving at 135ْc 35psi for different periods. 3. Enzymic method, comprised of three different treatment, with enzyme (No.1),enzyme (No.2) and equal mixture of (No.1+No.2) . Different enzyme rates and incubation periods were carried out at 45ْc for each treatment . 4. Joint method (physical-enzymic method), included physical method mentioned above followed by enzyme (No.1) treatments at different rates and incubation periods. It was found that the joint method which employed autoclaving at 135ْc and 35psi for 60 minutes and followed by enzymic treatment with 0.2% enzyme (No.1)and incubation at 45ْc for 48hours gave the best results . As for as degree of protein hydrolysis, quality, economic factor, electrophoresis tests , and lack of bitter taste in the product, is concerned . The characters of processed protein hydrolysate were examined and compared with both commerieal protein and untreated feather powder . The HPLC analysis was performed to determine the amino acid content in both samples. The functional properties of protein hydrolysates were assayed and compared with other proteins. The examined characters were swelling, water holding capacity, solubility and the capacity of pepsin and trypsin to digest protein (external digestion) . The processed product was incorporated in an experimental diet for feeding broiler(fawbro) . The trial was carried out at college of Agriculture from University of Kufa. Complete randomized design (CRD) was employed with 210 chick at three replicates. Each replicate included 10 chicks of 1day old and 45g in weight. The trial was divided into seven treatments according to formulated diets. The composition of each diet was identical except quantity and quality of protein used in formulation , and they were as follows: 1. Control, commercial protein at rate of 10%. 2. Partial substitution for feather powder at rate of 2.5% . 3. Partial substitution for protein hydrolysate at rate of 2.5% . 4. Partial substitution for feather powder at rate of 5.0% . 5. Partial substitution for protein hydrolysate at rate of 5.0% . 6. Partial substitution for protein hydrolysate at rate of 7.0% . 7. Complete substitution for protein hydrolysate at rate of 10.0% . The groups were feed from day one until four weeks (28 days) on starter diet and then on growth diet up to eight weeks (56 days). Both diets were formulated according to NRC(1994) . Health and preventive measures were followed through breeding period. The growth indices for chicks included, live weight, daily intake of diet, weight increase, food conversion coefficient, and mortality rate. It was found that treatment (6) gave the best results and showed insignificant difference (P<0.05) as comparsed with control (treatment). While other treatments showed lower performance and varied significantly (P,0.05) for daily intake of ration. It was concluded the processed protein hydrolysate can be substuted at rate protein concentrate in both starter and growth ration for broiler with out adverse effect as far as performance in broiler growth is concerned .

Abstract The Protein concentrations had been Industrialized from Sparus aurala fishes by using biological method (T3) , which included digestion of samples of crumbled fishes by protease enzyme which was derived from the leaves of Calotropis procera at protein rate 0.1% . The results were compared with a chemical treatment (T2) using acidic medium from buffar acetate concentrate 0.2N in order to active innate enzymes ( cathpesines) as well as the control treatment (T1) by utilizing distilled water and sorbic acid was added as conserve a substance . The chemical structure of fresh fishes had been determined since it get to 17.7% protein ,4.1% lipid , 76.2% moisture and 1.4% ash ,for the three treatments (T1 , T2 , T3) , since the protein portion get to (78.12 , 83.47 , 85.58)% the lipid portion get to (1.58 , 0.73 , 0.52)% the moisture portion get to ( 12.3 , 7.0 , 4.7)% the ash portion get to (5.3 , 6.2 , 6.6 )% respectively , and the degree of hydrolysis (8.92 , 31.07 , 82.50)% for all treatments respectively . The functional properties for industrialized products had been estimated which included the solubility that reach (3.8 , 82.2 , 90.3)% and absorpidity that get to (0.4 , 0.8 , 2.0)% gm/ ml respectively , the emulsification ability was suitable for (T2 , T3) after 24 hour

Abstract This study was carried out to enrichment the laboratorial breads with protein concentrate that prepared from Acanthopagrus latus fish using the participant method Enzymatic- Physical (T4), which includes treating the samples cooking temperature at (60-65)Cº for (15-20)minutes in order to felicitate the protein for enzyme react in following treatments . since the protease enzyme extracting before herd were utilized from the leaves of Calotropis procera plants 0.1% ,than the chemical analysis for physical treatments (T2) and (enzymatic - physical) .The proteins and ash percentage get to (89.03, 7.0 )% respectively ,While the moisture and lipids percentage were reduced down to (0.38 , 1.23)% respectively . Whereas the analysis degree were increased other incubation for 6 hours and reach 92.10% in compare with Its parallels physical and enzymatic that reach ( 23.59 , 85.50)% respectively also the sense properties for Industrialized concentrated proteins by devoidance of test and fish odor . The concentrated protein that prepared in manufacturing the laboratorial breads (loaf)at additional percentage (0.1 , 0.2 , 0.3)% . The results were maintained their dimensions with a few reducing in periphery and increasing in the crust thickness. While there were no significant differences in senses characters (p>0.05) , that refer or indicates to the efficiency of concentrated protein in manufacturing of lab. Breads which were a richness in their nourishment values with maintaining their scenes characters as far as after their storages for four weeks at (-18)Cº .

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

Working to achieve food security through the development of a food protein food renewable able to meet the daily dietary needs of protein and the production of food safe and healthy and healthy value added because of its production on the media (substrates) cheap and technological requirements available locally. It is a single-cell protein in addition to finding new and radical solutions to the problem of environmental pollution resulting from the dumping of large quantities of incidental substances, which cause a great deal of pollution and the destruction of useful microorganisms and useful and imbalance in the environmental balance, so it is possible to use microorganisms (bacteria, yeasts, fungi, algae) in the production of biomass It can be used to feed both humans and animals.

The results showed that lycopene dye was highly effective in reducing the peroxide number value, as adding 1 mg of the dye to fresh milk led to the lowest peroxide number (0.497 - 2.483) compared to (0.543 - 4.943) of milk with artificial antioxidant BHT and milk without addition, which scored (0.567 - 11.997) for eleven days of storage at 4 °C. Lycopene dye reduced the values of thiobarbituric acid (TBA) in milk stored at 4°C for seven days compared to regular milk without addition. The results also proved that the dry lycopene dye extracted from the fruits of the tomato plant, when dissolved in buffer solutions with different pHs ranging from (3-8), did not have a significant effect on the dyes, as the pH factor on the measured wavelengths ranged from 370.0-370.5 As for the effect of the number of days factor, it ranged from 369.7-370.6 nanometers. It was found that low temperatures did not affect the lycopene pigment extracted from tomato fruits. The results of the sensory evaluation indicate that the total sum of sensory evaluation scores (taste, texture, and appearance) was higher (23.8) in the treatment of lycopene-free milk compared to the milk fortified with lycopene tomato, which scored 22.6.

The study was conducted to extract and quantify the amount of lycopene pigment in grapefruit and to evaluate the efficiency of different pigment concentrations as an antioxidant factor in inhibiting free radicals. The study also included evaluating the effect of pH and different temperatures on the dye's effectiveness and the ef-ficiency of the extracted lycopene in inhibiting pathogenic bacteria. The results showed that the percentage of lycopene was 231.02 mg / 100 g, extracted with alcoholic solvents from the fruits of the grapefruit plant. Lycopene dye extracted using HPLC was diagnosed with a concentration of 76.24%. The results of the DPPH test using Elisa showed the possibility of inhibiting free radicals with ly-copene, and the highest percentage of inhibition was 65.74% using 1 mg, with a significant difference from the percentage of inhibition 63.21% and 58.54% re-sulting from the dye at concentrations of 0.5 mg and 0.25 mg, respectively. As for the pH (3-8) of the buffer solutions, they had no clear effect on the concentration of the dye.

ABSTRACT Silver nanoparticles (AgNPs) were biosynthesized using Bacillus subtilis bacteria and characterized. First, the reaction color change from light to dark indicated the production of AgNPs. After that, the AgNPs were characterized by conducting a series of tests. UV/Vis spectrometer examination showed the highest value of the ultraviolet spectrum at 401 nm. The Fourier-transform infrared spectroscopy spectrometry examination showed primary and secondary amides from the solution, as evidenced by the presence of amino acid residues and proteins that strongly bind metals. When measuring X-ray diffraction of the resulting AgNPs, the crystal structure was cubic, and the crystal planes formed were (111), (200), (220), and (311), which correspond to the diffraction angles (38.117, 44.270, 64.425, and 77.424°). Scanning electron microscopy showed homogeneous spherical shapes of AgNPs ranging from 15.05 to 20.61 nm.

Abstract: Biodegradable films were prepared using fish skins treated with silver nanoparticles and gelatin as biodegradable polymers. Different volume of silver nanoparticle solution (15, 10, and 5 ml) were used in producing the edible films. the films were evaluated for their inhibitory effectiveness against some types of bacteria that cause food spoilage. The results showed that the gelatin films containing 10 ml of silver nanoparticle solution gave effective activity against Bacteria for all strains tested. The results also showed an improvement in the mechanical properties of the coating supported with silver nanoparticles, as the thickness increased to 0.9 mm compared to the regular control gelatin film of 0.5 mm. Therefore, the tensile strength and elongation rate of the nano-silver treated films increased compared to the control regular coatings. The results also showed that the solubility of the regular gelatin film was 45.2% which significantly diffed from the solubility of the Nano-silver gelatin treated film, which recorded approximately half the solubility (23.3%).

Abstract. A total of twelve bacterial isolates from different samples of yoghurt and milk purchased from local markets in Diwaniyah Governorate. The preliminary screening was carried out all bacterial isolates by gram staining. The six isolates were selected based on the intensity of colour variation in the fermentation medium and were identified according to phenotypic, microscopic, and biochemical examinations, which included twelve isolates of Lactobacillus spp. Vitek II Compact instrument was used with all isolates to confirm the initial identification. The secondary screening was performed for isolates of Lactobacillus spp.species. Given the amount of the produced lactic acid, the L.casei strain 1859 had the highest lactic acid production, which was 64.32 g/L. The 16S rRNA test allowed the identification of this isolate. The results showed that the best conditions for acid production were 62.76 mg/L and the L.casei strain 9836 grown on the alternative medium containing 50 % whey, 7% molasses, and pH 6.9, incubated on an orbital shaker at 38°C for 24 hours, and agitated at 250 rpm. FTIR techniques were used to identify the nucleus of the hydrogen atom (proton) 1H and the carbon atoms 13C in the presence of standard lactic acid for comparison. The results revealed the peaks and bands of the produced acid were some similar to that of the standard acid.