The Activity of different parts extractions of cultured Myrtle against some pathogenic bacteria

Inhibition activity of extracts (acetone, ethanol, water) parts of the (Myrtus communis L.) (root, stem, leaves, fruits) with concentrations (25,50,75,100%) was carried out against growth of Gr- and Gr+ bacteria which were isolated and identified from the pathogenic specimens of The University Children's Hospital bacterial laboratory in Damascus, using agar well diffusion method on Mueller – Hinton medium.

Conditions of separating acetone from aqueous sodium chloride solutions and the nature of hydrolysed molecules and ions

The method of separation of acetone from its solutions by the ‘Salting out’ effect was studied. This was interpreted by association of water molecules to the salt ions formed so decreasing the number of free water molecules because of the formation of a new liquid phase the solubility of organic compound in which is less than in water. Separation of acetone, can be explained qualitatively but not quantitatively. Its mechanism and the molecular and ionic constructions can not be fully understood by salting out alone. In order to achieve better explanation, the thermal and concentrations conditions of acetone separation were determined. Results have shown that separation takes place, when a second turbid pronounce phase was taken place by heating the mixture to a certain temperature. A complete separation occurs when reaching some higher temperatures. The state of the hydrolysed molecules of both salt and acetone was shown quantitatively.