This research aims to study the effect of heat treatment on curing of reinforced Unsaturated Polyester Resin (UPR) with fiberglass, and to study the effect of storage time and the time of exposure to natural aging on curves absorption.
The results
showed that it is very difficult to reach a fully curing to UPR matrix, and
Storage samples for three years reveal resistance to degradation in fresh and seawater comparing with storage samples for three months, or aging by exposed to environmental for three years. The results showed also that the absorption occurs by thin film, and not prevent by increasing the layers of reinforcement
The aim of this research is to study the most important physical, chemical and
microbial changes in several kinds of infant milk available in local markets. The milk
samples were studied in conditions similar to those used by mothers when they prep
are
infant milk bottles at their houses. The results showed that moisture content increased in all
samples from approximately 1% to 3.2-4.4% after storage for 9 days. Acidity increased
considerably from 0.14% to 0.2%.
The results showed that peroxide value passed the allowable limits (0.25) and
reached about (0.47) in samples stored for 9 days at room temperature. However, the value
for samples stored in the refrigerator ranged between (0.25-0.29). The free acidity number
of fat for all samples specially the refrigerated ones was within the natural limits (<0.5).
Chromatographic analyses showed apparent differences in fatty acid percentages between
the kinds of milk. The rate of lenoleic acid (C 18-2 ) decreased during storage in all samples
and in all conditions.
Soluble nitrogen increased in all samples at the end of storage and the highest value
was 0.49% in Nido milk samples. The solubility of milk samples was checked during
storage and was found to decrease very little ( 1%).
The total count of aerobic bacteria showed that all samples conform to the Syrian
standards (No. 197, 1996) during the first six days of storage, but they passed the upper
limits at the end of storage. However, all samples were free of pathogenic microbes .
Vitamin C concentration was studied in samples of infant formula from 5 companies
(referenced A-E) using the 2,6-Dichlorophenolindophenol titration (AOAC, 2006) method.
Results revealed that ascorbic acid content in formulas D and C was the closest
to its
recommended daily intake (RDI) and to the concentrations which are mentioned on the
label of the samples. Storage conditions at room temperature or in the refrigerator did not
affect ascorbic acid levels. In comparison to vitamin C concentrations in milk dissolved in
tap water, its levels decreased when water was warm (40°C) or hot (100°C), and its
concentrations further declined in dissolved form kept for two hours after preparation.
The research seeks to enhance the role of the central marketing to added value
marketing benefits in restaurants, the role of storage in general, and refrigerators cooling
rooms in particular in achieving temporal benefits of the products and the b
alance between
the flow of materials and supplies necessary for the continuity of the production process.
theresearch was conducted on a sample thate represented about 50 Restaurant in Latakia
province, and reached the results thate the central marketing has an important role in
raising the level of culture and health for marketing services.
In this research, the quantity of vitamin C which extracted from fresh fruits and
vegetables was evaluate by using titration method with 6-2 Dichloro phenol andovinol, and
studying the effect of conservation and different temperatures (30, 60, 90)
°C which used
in cooking on content of vitamin C for some samples. Also this search included studying of
the effect of iron ions on content tomato, orange and lemon of vitamin C.
The results showed that the concentration of vitamin c in studied samples: parsley,
red pepper, green pepper, lemon, orange and tomato was (8, 22, 36, 144, 175, 133)
mg/100g respectively. Losing of the vitamin was (66%, 65%) when we save the leaves and
stalk of parsley for 24 hours respectively, when exposure the parsley leaves to the
temperatures (30, 60, 90) c° the losing percentage was (24 %, 41%, 62 %), While the
losing was (79%, 65%, 39%) when injected each of tomatoes, oranges, lemons with
dissoluble of iron.
The research aims to recognize theimpact oflogistic activities in improving services
Establishments.Particularly of Tartousport In Syria's current circumstances. And that is,
how the workers in Tartous Port envision it.
The researchdepended on the
descriptive, analytic method and it used a
questionnaire for 200Employees who work for the general company of Tatous Port.
The research incloses the impact oflogistics activities (Transport,Warehousing,
Supplying, Use of information Technology) in improving of services establishments in:
(Speed of sesponse, Interest, Tangibility, Reliabitity, Safety).
The most important findings of the research are: -. The transport level of Tartous
Port was weak, but the stowage levels wareacceptable. – The Supply Systems
wasacceptable.
In light of these results the researcher suggests some of recommendations which can
contribute, if applied, in improving the quality of PortService.
في يومنا هذا يوجد العديد من الشركات التي تعمل على تخزين بيانات مستخدميها بشكل موزع بالاعتماد على عدة أنظمة تخزين , لكن مع ازدياد عدد المستخدمين وزيادة حجم البيانات الخاصة بهم كانت هذه الشركات أمام مشكلة كبيرة تتعلق بتأمين المساحة اللازمة لذلك كان لاب
د من تحسين تقنيات التخزين بحيث تحقق الأهداف المرجوَة وذلك بالاعتماد على توزيع البيانات على عناقيد من الخوادم ذات المواصفات العالية والمحمّل عليها نظم عالية الأداء.
