Asphalt plays the role of envelope and bonding in asphalt gable, and is exposed to a range
of changes that start from the stage of production of asphalt mosses to the stage of
investment under the influence of traffic loads and weather factors. The
aim of this
research is to investigate the possibility of using polypropylene polymer to modify the
properties of the asphalt binder and to increase its resistance to high temperatures and
different climatic conditions by modifying the asphalt by adding polypropylene by (1, 2, 3,
4, 6, 8%) And perform traditional tests on modified asphalt samples . Using Thin film oven
test RTFOT test to perform the short-term Aging on normal and modified asphalt samples,
heat loss, residual Penetration and aging index, And conduct a structural composition test
to determine asphalt compounds. The results of the study showed that the values of
Penetration tend to decrease with the increase of the percentage of addition while the
degree of Softening point. The results showed increased resistance of asphalt modified to
the thermal conditions. The optimum percentage of polypropylene is 3% Loss on heat at
the lowest level.
the aim of the research was to use different types of
flour in terms of extraction rates (70-80-90%) and then study the
specifications of these types of flour and the specifications of the dough
and bread produced.
The effect of presence of gelatin, pectin and starch with 0.5% and
carrageenan 0.2% in the yogurt had been studied. Many tests techniques
as viscosity, penetration for yogurt gel, whey separation and sensory
evaluation had been established and com
pared.
The properties of produced flour of wheat are affected by two basic factors: the first
is the used wheat properties, the second is the milling technology, and other factors are
related to wheat preparation process milling process like the gap betwe
en the roller milling
and still other random factors. The aim of this research to study the variation of
technological properties (moisture content, protein, and ash), color, and rheological
properties of produced flour in commercial mill during two month and using a one type
wheat and in the same mill, which will show the effects of random factors of the mill
process on the variation of produced flour properties at tow point the first at the end of
production line and the second at packaging line. Stability of produced flour properties
have been determined by using individual control charts. Rheological properties have been
studied just for packaging line samples. The variation of technological properties of
packaging line sample were greater than production line sample, and laying many sample
points out of limiting lines shows that the milling process is out of control. Control charts
of rheological properties shows that one sample point out of limiting line, but it still in the
range of standard methods repeatability which is mean the process is under control
according to packaging line sample rheological properties.
