The complexation of the divalent transition metal ions Zn (II), Pb (II) or Cd (II) with two important biologically zwitterionic buffers (N-[2-hydroxyethyl] piperazine-N'-[2-ethanesulfonic acid]) (HEPES) and (N-[2-hydroxyethyl] piperazine-N'-[2-hydroxy-propanesulfonic acid]) (HEPPSO) in an aqueous medium, were studied using potentiometric pH titration in 1:1 ratio at four different temperatures 288 K, 298 K, 308 K and 318 K at ionic strength 0.1 molL-1 KNO3. The formation constants and thermodynamic parameters of different protonated, normal, monohydroxy and dihydroxy complexes for the binary systems M(II) + HEPES and M(II) + HEPPSO have been evaluated. The electrochemical behavior of the free Pb(II) and its binary complexes with HEPES and HEPPSO was studied by cyclic voltammetry on glassy carbon electrode. Upon temperature elevation the rate of the reduction process of the Pb2+-HEPPSO is higher than that of Pb2+-HEPES. The diffusion coefficient, the activation energies and the standard rate constant (Ks) for the diffusion process of Pb(II) complexes were calculated.
During a parasitological survey on marine fish species inhabiting Hurghada Coasts of the Red Sea, Eighty seven fish specimens of 2 different species were found naturally infected by three different species of digenean parasites, one of them was reported as new host and locality in Egypt. These were Phyllodistomum hoggettae (family: Gorgoderidae) infecting the Arabian mallas Thalassoma klunzingeri (family: Labridae). Body length to width ratio 1:3. Oral sucker opened subterminally. Intestinal bifurcation midway between oral and ventral suckers. Ventral sucker distinctly equal in size to the oral sucker. Testes slightly lobed, oblique, in mid-body; ovary entire, heart shaped, sinistrally posterior to ventral sucker and anterior to testes. Vitelline lobes entire and almost round. Gyliauchen volubilis (family: Gyliauchenidae) infecting the marbled spinefoot Siganus rivulatus (family: Siganidae). Body fleshy, robust, conical, tapered anteriorly, convex dorsally, concave ventrally, with small tail-like protubera-nce postero-dorsal to acetabulum. Prepharynx very long and convoluted, occupied greater part of the anterior body half. Pharynx elongated, prephanyx very coiled and situated close to intestinal bifurcation. Ventral sucker well developed and spherical. Oesophagus very long, wide, longer than body straightened length. Two testes oval, symmetrical, dorsal to ventral sucker, subequal in diameter. Ovary spherical, dextro-submedian between right testis and cirrus sac. Vitelline follicles relatively small, irregular, numerous, extended in lateral fields between testes and mid-oesophageal level, confluent in region of intestinal bifurcation. All of the recovered species were compared with others recorded from different hosts.
Estimation of the minimum post mortem interval (PMI) is the essential role of forensic entomology. The accurate determination of this interval depends on the correct larval identification and accurate estimation of larval age. One method of larval age estimation is the larval length measurement. Killing methods and the type of preservative solutions can greatly affect the larval length and therefore reduce the accuracy of PMI estimation. This study was conducted to determine which killing method and preservative can preserve the best larval length of Chrysomya marginalis. Third instar C. marginalis larvae were either placed live in the preservatives, 10% formalin, 70% ethanol, XAA, Kahleˊs solution and Pampleˊs fluid, or killed by boiling water (BWK) before being placed in the same preservatives. The larval length was recorded after day 1, 3, 5, 7 and 15 and for BWK larvae only; the length was recorded immediately after killing the larvae and before being placed in the preservatives. The larval length of C. marginalis was significantly affected by killing method (live or BWK) and the type of the preservative used. The mean length of the larvae placed live in the preservativesdecreases significantly than those killed by boiling water before being placed in the preservatives.It was observed that killing larvae by boiling water then preserved in 10% formalin and Kahleˊs solution is the best method for preserving the larval length, but 10% formalin is not recommended if DNA recovery is desired.
Due to the scarcity of the studies written about trauma theory, this research aims at traces the development of the term trauma from a psychological perspective. Besides, it provide an overview of the origins of trauma theory and its relationship with literary studies. This research uses the psychological approach. There is no firm definition of trauma, but it has been given various descriptions at various times and under different names. In conclusion, the research conspicuously finds out a psychoanalytical definition of the term trauma.
The present study was undertaken to produce new low coast chicken burgers with significant nutritional value and to improve the physiochemical properties of the familiar chicken burger using partially replacement of breast chicken meat in formula 1 (F1), using 10% wheat germ and formula 2 (F2) with 30% pumpkin pulp, which were the most palatable ratios being win according to the panelists evaluations. The formulas were investigated for their physicochemical properties, consumer acceptability, approximate chemical composition, minerals content and the profile of amino and fatty acids. The results astonished that, the incorporation of wheat germ and pumpkin pulp made the products more palatable and increased both of crude fiber and carbohydrate content; further more wheat germ increased the crude fat in F1 and pumpkin pulp increased the moisture, ash, crude fiber and total carbohydrate contents significantly in F2. Sensory evaluation declared that there were no significant differences among the control sample and the two prepared formulas in all parameters, moreover adding wheat germ and pumpkin pulp improved the overall acceptability. It was astonishing that F2 was superior to control sample regarding to the organoleptic properties. Data obtained significant increase (P < 0.05) in both cooking loss and shrinkage in F2, otherwise cooking yield decreased significantly. The highest cooking yield (lowest cooking loss, shrinkage and expressible water) was recorded for F1. Adding wheat germ and pumpkin pulp resulted in slightly decreasing in the total essential amino acid content (1.76%, 2.09% respectively) compared to control sample. Wheat germ led to an increase in poly unsaturated fatty acids content (from 71.46 in control, to 74.25% in F1), whereas incorporating of pumpkin pulp into F2 decreased the % of saturated fatty acids while increased the total poly unsaturated fatty acids from 71.46 % in control to 73.74 % in F2. Moreover, using wheat germ and pumpkin pulp in our prepared chicken burgers reduced the final coasts by approximately 7.1 and 27% % respectively.
This study was aimed to produce a new low coast product with significant nutritional value using partially replacement of beef meat with milled flaxseeds and chickpea flour.Two sausage formulas were prepared, using 10% flaxseed in formula 1 (F1) and 20% chickpea flour in formula2 (F2) which found to be the most palatable ratios according to the sensory evaluations carried out. The formulas were evaluated for their physicochemical properties, consumer acceptability, approximate chemical composition, minerals content and the profile of amino and fatty acids. The results revealed that, the incorporation of flaxseeds and chickpeas significantly decreased the % of cooking loss and shrinkage while increased the % of cooking yield and water holding capacity. Sensory evaluation showed that there were no significant differences between the control sample and the two prepared formulas in general acceptability. Compared with controls, addition of flaxseeds increased the % of crude fiber, carbohydrates and crude fat as well as Ca, Fe, Zn and P. besides improving the Fatty acids profile and the methionine level. Using of chickpea decreased the fat content while increased both of crude fiber and carbohydrate contents as well as % of Linoleic acid and % of total essential amino acids. As a recommendation of ω6: ω3 polyunsaturated fatty acids should be less than 4,In our investigation we improved ω6: ω3 ratio from 9.32:1in control to 1.07:1 in (F1) by incorporating flaxseeds. Moreover, using flaxseeds and chickpeas in preparing beef sausages reduced the final coasts by 8.3 and 16% respectively.
Applications of heat transfer and fluid flow through porous media are very capacious, so they have drawn great attention and research. Acoustics, filtrations, and heat storage are examples of the wide application. The technique of the thermal energy storage (TES) to stock heat energy for later use is applied in many applications. Reliable stable low cost can be provide by storage solar thermal energy and undue heat from non natural sources. A simple low cost design that can fluently be constructed which uses the available porous media founded in nature is considered in the present study. The present study analytically investigated the effect of faction void of porous media (silicon rubber) on the process of heat transfer through heat storage and on the storage system. The study develops a numerical model to investigate the effect of several parameters, e.g. mass flow rate, bed length, particle diameter and different values of porosity during charging and discharge. The results depict that the amount of thermal energy stored and the time of storage are affected by the working fluid, its porosity and mass flow rate. The present model uses water as working fluid and the silicon rubber as storage medium. It is governed by two partial differential equations for theses two substances. The conservation equations are applied on the present system for each of them separately. The storage medium and the working fluid are in case of heat exchange process all over.