This study was conducted to identify the levels of heavy metals (lead, cadmium, mercury, nickel, copper, iron, zinc) in the following processed local and imported meat: Sardine (canned full), Tuna (canned chunks), Hammour (frozen full), Euphrates Fis
h (frozen full), fish produced at Qattinah Lake in Syria (frozen full) , lamb (frozen ground), beef (frozen ground), lamb sausage (frozen full), beef sausage (frozen full), sausageproduced in Netherlands (frozen stuffed), lamb liver (frozen full), broiler chicken liver (frozen full), broiler chicken (frozen full), chicken mortadella (canned), beef mortadella (canned), chicken mortadella (canned) produced in Netherlands. Heavy metal concentrations were identified in the samples of the studied meat by atomic absorption spectrometer. The concentrations taken in the wet weight measured in (ppm) were as follows: lead values range between (0.1–5.61),cadmium(0.01–2.02), mercury (0.14 –79.01), nickel (0.11 - 0.82), copper (0.24 – 6.89), iron (1.01 - 91.03), zinc (8.14 - 45.5). It was noticed that in some of the studied samples of the imported and locally-processed meat the levels of lead, cadmium, mercury, and nickel were above the levels permitted by WHO (World Health Organization) and by FAO (Food and Agriculture Organization).While the concentrations of copper, iron, and zincwere belowthelevels permitted.
The application of this research was implemented at the laboratories of
Food Science Department, Agriculture College, Damascus University in order
to investigate the effect of different ratios of added oil upon the rheological,
chemical and microb
ial characteristics of mayonnaise. The traditional
mayonnaise was made from fresh egg, vinegar, salt, mustard, citric acid and
corn oil at 70% ratio, to be used as a standard. Two changes in the oil ratio:
40% and 50% were applied for obtaining lower oil mayonnaise, with fewer
calories (Diet). The influence of adding Xantan gum as a substitute to oil
reduction, on the properties of final product was also investigated. Results
showed that the addition of Xantan gum at 1.5% was necessary to complement
the reduction in the added oil. The results also confirmed that reduction in the
added oil of the diet mayonnaise led to reduction in viscosity and firmness when
compared with the standard mayonnaise.
The present study aimed to investigate the relationship between learning
strategies and Academic achievement as well as to explore the differences in the
level of these strategies due to gender and student’s academic achievement level.
Sample of t
he research consisted of (85) male and female students. Learning
strategies questionnaire of Arbor (1989) which was translated into Arabic by BaAbad
and Mari” (1996) was used.Results of the research indicated that there was
an intermediate level for using learning strategies among the sample, with a sign
of decreased level in the strategies of learning resources. Also there were no
statistically significant differences related to gender of students in the academic
achievement although there was significant positive correlation between
academic achievement and motivation strategies for learning, but not
significantly correlated with the other dimension.
This research tackles autolanding a power-off fixed-wing Unmanned Aerial Vehicle (UAV) on a
level or uphill landing strip with limited dimensions. New approaches to path planning, guidance,
and control are proposed for the final approach and landin
g stages. These approaches address
mid-sized UAVs assuming that the aircraft has only standard control surfaces, i.e. the elevator,
the rudder, and the ailerons. This problem has not been covered by the existing flight control
literature.
