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Abstract: The study was conducted to evaluate the effect of cement kiln dust (CKD) brought from Kufa cement factory at four concentrations (1.00, 0.75, 0.50, 0.25 g 100 g-1) on two storage insect pests, Khapra beetles Trogoderma granarium and Sawtoothed grain beetles -1 Oryzaephilus surinemensis infecting stored wheat grains. All the concentrations (except the lowest (0.25 g 100 g grain) caused significantly higher morality in adults of Khapra beetles than the lowest concentration and the control where the no mortality was observed even after 60 days of treatment. The 60 day after treatment caused over 90% mortality in Khapra larvae and adults. In case of sawtoothed grain beetles, all the concentrations of CKD resulted complete mortality of young adults used in the studyat 7 DPT s compared to no mortality in control. CKD did not affect wheat seeds' viability Sensory characteristics and profiles of the cake of treated wheat including shape regularity, grain quality, crust softness, slice uniformity, slice softness, crumb uniformity, crumb color, taste and aroma, and overall acceptability were very similar in f cake prepared with untreated wheat flour.

The present study was conducted with the aim of fortifying the milk prepared for the manufacture of yoghurt with different concentrations of zinc salts in order to raise its level in the manufactured product, and the development of non-traditional therapeutic dairy products with health benefites. Yogurt was produced from whole milk fortified with two concentrations of zinc salts of 100 and 200 mg / 1 liter milk, as well as the control experiment in which the yogurt was made from whole milk without the addition of zinc. One of our most important results is that the zinc-fortified yogurt coefficients maintained a moisture content comparable to the moisture content of the control treatment and when tracking moisture values at storage at (5 ± 1) ° C for 14 days it was observed that there was a slight decreased in their values for all treatments.While for the percentage of protein and fat were similar in their proportions in all treatments and a slight and insignificant increase in their percentage at storage. As for carbohydrates and ash, there was no significant differences (P <0.05) in their percentage immediately after manufacturing with a slight decrease in carbohydrates and an increase in ash values with storage and it was not significant, and for total acidity and pH values were also comparable for all yoghurt treatments immediately after manufacturing. At storage, a significant increase in total acidity values was observed for all treatments and a significant decrease in pH values. The zinc-fortified yogurt, especially T2 treatment, were characterized by a decrease in acid degree value, pH and peroxide value immediately after manufacturing as well as in all subsequent storage periods compared with the control treatment which has a high values and improved zinc added to the yogurt from the values of rheological properties, which included viscosity and whey drainage. The results of the sensory evaluation indicated the superiority of zinc-fortified yogurt treatments, in particular the treatment of T2 with a concentration of 100 milligrams, which obtained the highest scores and excelled in all sensory characteristics compared with control treatment C.

This study was conducted with the aim of reducing the toxic and negative effects of lead by feeding rats on different concentrations of medicinal plants (mint and parsley) and any of these different concentrations of powders of these dried plants are more efficient in achieving the desired goal of the study, to produce an unconventional and also available treatment for all people. A significant negative effect was observed on a group of variables (studied) within this study, as the lead percentage in the blood increased from (4.5 µg / dl) to (292.68µg / dl), while the mint worked to reduce this flare to (64.62 µg / dl at 2). % and 90.09 µg / dl at 4%) and parsley also had a positive effect in reducing the ratio of lead in blood to rats to (94.14 µg / dl at 2%) and (95.58 at 4%). The effect of lead on a group of liver enzymes Alkaline Phosphatase was also studied. Rats feeding on lead led to an increase in the ratio of this enzyme from the normal level (73.8 IU / L) to a high level (197.8 IU / L), while the medicinal plants used within the current study From this effect, the mint worked to limit this rise to (Mint with 2% concentration 82.1 IU / L). As for the other mint concentration and parsley concentrations, it converged in the positive effect in reducing the lead effect to (Parsley with 2% concentration 88.4 IU / L) (Parsley with 4% concentration 86.2 IU / L), (Mint with 4% concentration 115 IU / L), As for (aspartate aminotransferase), lead had a negative effect on this enzyme, leading to a high level in the blood (lead (positive control) 242.8 U / l) compared to the standard group fodd (negative control) 91 U / l), so we find it through The current study shows that the best plants with a concentration of (Mint with 2% concentration 131.8 U / l) from the talk of reducing the effect of negative lead on this enzyme follows it in terms of preference (Parsley with 4% concentration 123.8 U / l), (Parsley with 2% concentration 121.6 U / l) and (Mint with 4% concentration 106.8 U / l). Also, the effect of these plant concentrations has been studied in reducing the negative effect of lead on the liver enzyme Alanine Transaminase where the effect of lead was evident by raising the concentration of this enzyme in the blood Rats from (negative control) 36 U / l) to (lead (positive control) 144 U / l), while the best treatment in terms of the positive effect on the enzyme (Mint with 2% concentration 38.2 U / l) came after it where I preferred the results (Parsley with 4% concentration 46 U / l), (Mint with 4% concentration 46.8 U / l), (Parsley with 2% concentration 48 U / l), respectively. The results of the study also indicated the negative effects on the weights of the internal organs of the rats (the subject of the study), as they led to an increase in the weight of the liver and kidneys and a decrease in the weight of the testicles. Mint with a concentration of (2%) worked to reduce the weight gain of the liver and kidneys resulting from lead poisoning. It also worked to reduce weight loss in the testicles, as it is closest to the normal weights of mice that were not fed lead, followed by the other concentration of mint (4%) Parsley with all concentrations (2% - 4%) in terms of preference, respectively. We conclude from the current study that the best treatment for lead poisoning among the variables studied is mint with a concentration (2%). Where mint (2%) distinguished in all results from the studies

ABSTRACT The study was conducted to develop non-traditional therapeutic dairy products with health benefits. The study included production of yogurt from milk fortified with Selenium and given to the experimental rats at 100 and 200 micrograms / day. The nutritional effect on this dairy product was studied in some health and nutrition indicators to evaluate the performance of Selenium. The most important results were that Selenium has a clear role in reducing the daily and final increase in weight directly proportional to the amount of Selenium added compared with the Positive control group C+, and significantly reduced (P< 0.05) total cholesterol levels TC and TG Bad fats LDL and VLDL and Significant increase(P< 0.05) In good fat values HDL. The results also showed a significant decrease(P< 0.05) in blood glucose content, GOT, GPT and ALP compared with levels of positive control that fed on high fat diets. The Selenium also enhancement on the immune system efficiency by increasing concentration of glutathione peroxidase (GPx) enzyme GPx and the total number of white blood cells WBC within the normal range. It also contributed to maintain the concentration of hemoglobin Hb and packed cell volume PCV at normal levels. ــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــ Key words: functional yogurt ,Selenium , glutathion peroxydase لمستخلص اجريت الدراسة الحالية وهدفت الى تطوير منتجات البان علاجية غير تقليدية ذات فوائد صحية وتضمنت الدراسة تصنيع يوغرت من حليب ابقار مدعم بالسيلينيوم اعطي الى فئران التجارب بتركيز 100و200 مايكروغرام / يوم وتم دراسة تأثير التغذية على هذا المنتوج اللبني في بعض المؤشرات الصحية و التغذوية بهدف تقويم اداء السيلينيوم .ومن اهم النتائج التي تم التوصل لها هو ان للسيلينيوم دور واضح في الحد من الزيادة الوزنية اليومية والنهائية بشكل يتناسب طرديا مع كمية السلينيوم المضافة مقارنة مع مجموعة السيطرة الموجبة C+,كما خفض وبشكل معنوي (0.05 < P) من مستويات الكولستيرول الكلي TCوالدهون الثلاثية TGوالدهون السيئة LDLو VLDLوزيادة معنوية(0.05 < P) في قيم الدهون الجيدة HDLوكما اظهرت النتائج وجود انخفاض معنوي (0.05 < P) في محتوى الدم من سكر الكلوكوز ومن فعالية انزيمات الكبدGOT و GPT وALP مقارنة بمستوياتها في معاملة السيطرة الموجبة المغذاة على عليقة عالية الدهن كما وحسن السيلينيوم من كفاءة الجهاز المناعي برفع تركيز انزيم الكلوتاثيون بيروكسيديز GPx وزيادة في الاعداد الكلية لخلايا الدم البيضاء WBC وضمن المدى الطبيعي .كما ساهم في المحافظة على تركيز الهيموغلوبين Hb وحجم الخلايا المضغوطة PCV ضمن الحدود الطبيعية . ــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــ الكلمات المفتاحية: اليوغرت الوظيفي, السيلينيوم, الكلوتاثيون بيروكسيديز

The present study aimed to determine the effect of selenium on the physicochemical and sensory properties of the functional yogurt process by fortifying the full fat milk with four concentrations of organic selenium 50,100,150 and 200mg.L presented by T1,T2,T3,and T4, respectively, as well as the control treatment in which the yogurt was made from full fat milk without adding selenium . Chemical tests were conducted to determine the percentage of moisture, protein, fat, carbohydrate, ash, non-protein nitrogen, degree of fat acidity, peroxide number and physical tests which included total acidity, pH value, viscosity, whey exaggerated and water retention as well as sensory, evaluation immediately after manufacture and storage at a temperature of (5 ± 1)Cº for 21days. The results showed that yogurt fortify with selenium were kept the moisture control close to the moisture content of the control treatment, while during storage we observed a slight decrease in their values for all treatments. The percentage of fat was equal in all fortify and non-fortify yogurt, and its percentage was increased in all treatments during storage. the percentage of protein and carbohydrate was close at yogurt for all treatments, and the percentages of non-protein nitrogen and pH values were close for all treatments under study. Yogurt fortified with selenium were characterized by low degree of acid fat value and peroxide number immediately after manufacture as well as in all storage periods compared with high values for the control treatments. fortifying with selenium led to improve the yogurt rheological properties represent by viscosity, whey exaggerated and water retention, in addition, fortifying with selenium improved the sensory properties of yogurts especially yogurt treatments fortified at a concentration of 100and 200 μm.L.

. Abstract The present study aimed to determine the effect of selenium on the physicochemical and sensory properties of the functional yogurt process by fortifying the full fat milk with four concentrations of organic selenium 50,100,150 and 200mg.L presented by T1,T2,T3,and T4, respectively, as well as the control treatment in which the yogurt was made from full fat milk without adding selenium . Chemical tests were conducted to determine the percentage of moisture, protein, fat, carbohydrate, ash, non-protein nitrogen, degree of fat acidity, peroxide number and physical tests which included total acidity, pH value, viscosity, whey exaggerated and water retention as well as sensory, evaluation immediately after manufacture and storage at a temperature of (5 ± 1)Cº for 21days. The results showed that yogurt fortify with selenium were kept the moisture control close to the moisture content of the control treatment, while during storage we observed a slight decrease in their values for all treatments. The percentage of fat was equal in all fortify and non-fortify yogurt, and its percentage was increased in all treatments during storage. the percentage of protein and carbohydrate was close at yogurt for all treatments, and the percentages of non-protein nitrogen and pH values were close for all treatments under study. Yogurt fortified with selenium were characterized by low degree of acid fat value and peroxide number immediately after manufacture as well as in all storage periods compared with high values for the control treatments. fortifying with selenium led to improve the yogurt rheological properties represent by viscosity, whey exaggerated and water retention, in addition, fortifying with selenium improved the sensory properties of yogurts especially yogurt treatments fortified at a concentration of 100and 200 μm.L. ـــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــــ Keywords: functional yogurt ,Selenium ,Sensor

Herbs and plant extracts are in important part of preserving meat for a longer period, as they contain active compounds that have antibacterial properties that cause meat spoilage. They play an important role in improving the safety and quality of meat and reducing the harmful effects of microbial agents. Some herbs such as propolis, green tea, thyme, rosemary, basil, turmeric, and green tea contain active compounds such as phenols and flavonoids that contribute to reducing meat spoilage and extending its shelf life by combining them with polymers such as gelatin and chitosan in addition to improving sensory properties

Abstract. The study aimed to estimate the chemical and biological properties of Amla fruits and their effect on the microbial load of cheese during storage at 4°C. It was noted from the results of the isolation of microorganisms that the isolation percentages were (80, 72, 60)% for each of Streptococcus spp, Staphylococcus spp, and Enterobacteriaceae, respectively. The percentage of aqueous and alcoholic extraction was (23 and 34)% in order. Then, qualitative tests were conducted to diagnose the active compounds. The results indicated that the aqueous and alcoholic extracts contained alkaloids, phenols, tannins, and saponins. The results showed that the aqueous extract had better antioxidant activity and contained a higher amount of phenols than the alcoholic extract. As for the results of the antimicrobial activity, it was noted that the alcoholic extract was superior to the aqueous extract in its ability to inhibit microbial growth. Both the aqueous and alcoholic extracts affected growth.The higher the concentration of the extract, the higher the inhibition rate. The highest rate of inhibition diameter at a concentration of (5%) was 25 and 32 mm against the growth of S.epidermidis bacteria for the aqueous and alcoholic extracts, respectively. The gelatin coating supported by 1% of the alcoholic extract (T2) was superior to the gelatin coating (T1) and the control treatment C.

Abstract. This study aimed to isolate and purify the β-CN protein from camel milk using ion exchange chromatography and gel filtration techniques and to verify its purity using polyacrylamide gel electrophoresis (PAGE(,Then prepare hydrolyzates of β-CN isolated from camel milk by enzymatic hydrolysis using the enzyme pepsin and trypsin and their mixture in a ratio (1:1). The cytotoxicity of β-CN protein degraders was studied by conducting an MTT test to determine the toxic effect of β-CN degraders and their ability to inhibit the growth of cancer cells represented by HepG2 liver cancer cells, PC3 prostate cancer cells, and MCF-7 breast cancer cells and comparing them with normal HdFn cells in vitro. The results showed the presence of two peaks for the β-CN protein on DEAE-Cellulose and one peak on the Sephadex G-100 column and the appearance of a clear and pure protein band on the polyacrylamide gel. the highest decomposition rate was due to the synergistic action of the enzyme pepsin and trypsin at a ratio of 1:1 and amounted to 52.32%. The results also showed that β-CN protein hydrolyzates have an effective inhibitory effect on cancer cell growth at a concentration of 400μg/mL, as the inhibition rate reached (45.9, 59.5 and 63.3%) for the cell types, respectively. Based on the results of the MTT test, the MCF-7 cell line was chosen as it is the most affected by the β-CN degraders under study. Cytotoxicity was evaluated by performing an HCS test to detect some changes that may occur to cells by measuring cellular indicators, including the Viable Cell Count (VCC), total Nuclear Intensity (TNI), Cell Membrane Permeability (CMP), Mitochondrial Membrane Potential (MMP), and Cytochrome C releasing (CC) level. The results indicated a decrease in the number of (VCC) for MCF-7 cells, especially at concentrations of 100 and 200 μg/mL, by 31.53 and 47.58%, respectively, and an increase in (TNI), significantly at a significance level (P≤0.05), by 39.10 and 51.91%, respectively, there was a clear effect on (MMP) by 20.47 and 27.39%, respectively, and a significant increase in the level of Cytochrome C release by 16.16 and 25.84%, respectively. It can be concluded from the above that β-CN hydrolyzates have high inhibitory activity against the cancer cells under study in vitro.

Selenium (Se) is one of the rare and necessary elements with multiple and important biological applications, especially its effective role in the treatment of many chronic diseases and cancers, and that its deficiency causes health problems, and for this the current study was conducted and aimed to manufacture Iraqi soft cheese supported with two levels of Se, which are 100 and 200 μg / 1 kg of coagulame. represented by T1 and T2 treatments respectively, which used in a feeding of laboratory mice Which caused an artificial rise in the level of blood fats (Hyperlipidemia) in order to evaluate the feeding of selenium-fortified cheese on some nutritional and health indicators ,the most important results that were obtained: Se limited the daily weight gain and final weight gain of experimental animals fed a diet rich in fat with daily oral doses of selenium-fortified cheese treatment T1 and T2, respectively, compared with C+ positive control group mice fed a diet rich in fat without se and very close to C-negative control mice fed a standard diet only. Se also reduced the levels of total cholesterol TC, triglycerides TG, bad fats Low-Density Lipoprotein LDL and Very-Low- Density Lipoprotein VLDL, and raised the values of good fats High-Density Lipoprotein HDL significantly at (P≤0.05). The two groups T1 and T2 outperformed in some indicators even on the C- . Se reduced the glucose content in the blood and the levels of liver enzymes GOT, GPT and ALP. And improved the activity and effectiveness of the enzyme glutathione peroxidase and the efficiency of the immune system by increasing the total numbers of white blood cells and increasing the level of hemoglobin and the percentage of the volume of compressed cells

Anemia affects over 30% of the global population, where iron fortification in nutrition is one of the most effective ways to reduce iron deficiency. Therefore, the current study aimed to manufacture yogurt fortified with Iron (ferrous sulphate) at concentrations of (20 and 40 mg/kg milk), represented by T1 and T2, respectively, in addition to the control treatment. The samples were stored for 14 days at a temperature of (4 ± 1) ͦ C, and their chemical and physical properties were monitored. There were no statistically significant differences (p ≤ 0.05) in the values of moisture, protein, fat, lactose, ash, pH, and total acidity for all treatments studied during 14 days of storage. The importance of ADV and PV in T1 and T2 treatments were lesser in comparison to the control treatment, while the values of thiobarbituric acid (TBA.) in the fortified treatment were slightly higher than those in the control treatment at the end of the experiment. The findings of this study make it promising to enrich the yogurt with iron without affecting its physicochemical properties, as it is a suitable way for iron enrichment

The study carried out to coat Queso Blanco cheese with Aloe Vera gel (AVG) and evaluate its physicochemical and sensory characteristics. The acid method was used to manufacture the cheese from skimmed milk (Al-Mudhish) QM1 and full-fat milk (Anchor) QA1 for control treatments. Whereas the cheese was coated with AVG for QM2 and QA2, respectively. An increase in the yield in QA1 (14.33 %) and QA2 (14.30%) in comparison to QM1 and QM2, which were 13.47 and 13.53%, respectively. Evaporation during the storage period was reduced in chess coating AVG. Consequently, the moisture content during the third week was 54.70 and 49.70% in QM2 and QA2, respectively, compared with 51.57 and 48.20% in QM1 and QA1, respectively. As a result, during the first week after manufacturing, the composition of the various coated cheese types remained relatively constant. Furthermore, after three weeks of storage, the AVG-coated QM2 and QA2 treatments had the highest evaluator acceptability, as they recorded 87.92, 86.15, respectively, compared with the control QM1, QA1, which were 74.23, 68.92 respectively. This specifies that coating the cheese with AVG assisted in maintaining its natural state during the storage period