The inhibitory effect of aqueous extracts of the ginger which influences in the growth of the bacteria Pseudomonas that causing Trout spoilage

Samples of Trout dived into aqueous extract of ginger in different concentrations (5-15-25)% for one minute and then preserved at 4±1 cº for 13 days. It has studied the effect of aqueous extract of ginger in bacterial load, including general bacterial census and the census of pseudomonas. It was also identified the values of the pH and some organoleptic qualities of meat such as color, smell, texture and taste.

The effect of paraben and aqueous ginger extract in the blood hemoglobin and on mean corpuscular hemoglobin concentration in red blood cells in white mice

It was used in this study (15) of the female mice . They were divided into three groups : control , and two experimental groups (five mice in each group) .The control group was given distilled water, while the first experimental group was received only Paraben daily ( 250 mg / kg of body weight). As the second experimental group was received daily together of Paraben and aqueous ginger extract ( 250 mg / kg of paraben and 250 mg / aqueous ginger extract ) for (18 ) day .