The Role Of Sensory Marketing In Influencing The Impulse Purchase Decision Of Cosmetic Consumers

This study aimed to identify the concept of sensory marketing and its importance and the definition of the concept of impulse purchase decision, as well as to analyze the impact of sensory marketing on the impulse purchase decision among consumers. To achieve this, the researcher conducted a survey on consumers of Seif beauty clinic in Lattakia governorate. The study reached a set of results, the most important of which was the existence of a significant relationship between sensory marketing on the one hand and personal, external and circumstantial factors affecting the impulsive buying decision among consumers of Seif beauty clinic products and preparations: The research also presented a set of proposals and recommendations that could help companies specialized in marketing such products to understand how to influence the consumer's buying decision, especially (impulse buying).

Growth problems in a sample of children with an Autism Spectrum Disorders and its relation to some variables disorder intensity and age

The study aimed to identify growth problems in a children with an Autism Spectrum Disorders depending on the variables of disorder intensity and age. The study included 28 children (sample) ,8 cases that are classified as simple , medium, and 20 cases with a high degree. The sample also divided according to the age of 16 children aged (5-6) years and 12 children aged (7-11) years were selected from Syrian Organization for Persons with Disabilities _Aamal To achieve the goal of the study, researcher developed a scale of 36 items divided into 8 fields . The results showed growth problems on all dimensions where (time regulation , locative regulation ,psychomotor perception , behavior , communication , body image ) got a middle score. While the kinetic skills dimension and kinetic coordination were poorly evaluated. The result of the first hypothesis indicated differences in favor of children with high evaluation in all sub-dimensions except kinetic skills dimension and kinetic coordination. The result of the second hypothesis also indicated differences in favor of children aged (7-11) years on psychomotor dimensions (behavior, psychomotor perception , kinetic skills , kinetic coordination , locative regulation ) Study Recommendations: Through the results of the current study, the researcher reached a number of recommendations in this area the need to raise awareness of the importance of Psychomotor growth in children and how to provide a supportive environment.

A Study of adding-effect of floured orange-peels resulting from orange-juice processing on the most important characteristics of biscuits as well as improving the product with xylanase enzyme

Orange is used in the juice industry, yielding important quantities of by products. Orange peel is analyzed for chemical composition and water holding capacity. Data show that, it has high amount of crude fiber, phenolic contents and antioxidant capacity, also it has high level of water holding capacity. Biscuits are prepared from blendes which contain a different proportion (5, 10, 15, 20 and 25)% of orange peel flour are also evaluate for physical and sensory characteristics, chemical composition and rheological properties for this blendes. The sensory evaluation does not show any significant difference between control and that adds with 10% of orange peel flour. Physical parameters, namely, diameter, thickness and spread ratio were tested. The diameter and thickness of orange peel substituted biscuits were decreased, whereas spread ratio of biscuits increase with increasing levels of it. The data reveals that incorporation of orange peel powder in biscuits increase crude fiber, ash, phenolic contents and antioxidant capacity, it decreases the carbohydrate content. Rheological properties of the blended flour show increase in water absorption and stability. Addition of 40ppm xylanase enzyme reduce the hardness value of the sample in general, it also decrease the spread ratio as compared to control samples with no enzyme added. Sensory evaluation results show good overall acceptability scores for the biscuits contain 10% orange peel with and without xylanase.

Study the effect of adding corn starch on some sensory and chemical properties for quick preparation vermicelli (noodles) manufacturer of bean flour

Cornstarch has been added, with percentages of ( 5%, 10%, 15%,20% and 25%), to flour beans both types paste (peeled and non-peeled) prepared for the manufacture of a quick vermicelli preparation (noodles), in order to study the effect of the addition of some chemical and organoleptic characteristics of this product and to determine the ideal proportion of corn starch added. The study has shown that there is an inverse relationship between the reduction of protein content and the increase of the fat percentage and the increase of starch proportion up to (25%) in both kinds of bean noodles: peeled and unpeeled. Increasing the ratio of starch above 15% has affected negatively the resulted noodles colour and some organoleptic characteristics such as taste and smell with the emergence of a gradual improvement of the appearance of noodles that resulted from flour peeled beans. Finally , it was found that the best ratio of added starch is 15%.

Imagination between the forces of the status of human cognition

The research is talking about the various self powers which human share with animal. And It sheds the light in particular on Imagination which mediates these power. It is the link between what before and after it. It restarts images of feelings and partial meanings which had been realized before, combines each other and separates other from another. Also, It greats new images which are not existed in outside world, and he Sense can,t realize them. Also, the research talks about powers of the mental realization which. specializes with Human Lonely and animal makes him distinguish of the res of .

A Study of Manufacturing Processed Cheese Spread by Using Local Cheese (White, Kashkawan, Karesh,) as Row Materials

The aim of this study is to use local cheese and additions in producing processed cheese spread with good sensory and chemical characteristics. The results show that the best mixture can be used through experiment and sensory evaluation, where the percentage of total dry material in produced processed cheese is 38.6%, fat percentage is 53% and total count bacteria after manufacturing & after storage for 8 weeks in temperature of 5-7° is 5×101 cell/g. These bacteria are gram positive rod bacteria spores. This means that heat processing was highly efficient in destroying the green bacterial cells, and storage in temperature of 5-7° doesn't allow growth of bacteria spores. While samples which stored in temperature of 20-25° show increasing total count bacteria from 5×101cell/g directly after manufacturing to 12×101 & 20×101 cell/g after 8 weeks of storage without any changes in quality characteristics. We conclude from these results that this product needs refrigerated storage, for conservation product quality if storage more than 8 weeks.