This study was carried out to investigate of various
stabilizers on the physicochemical properties of
low fat yogurt and to determine.
In this work, six different samples of the Al2O3 / CdO system were prepared in a
co-precipitation method. Samples were prepared from saturated solutions for cadmium and
aluminum salts using concentrated ammonia as a precipitating agent at pH = 8 an
d after
settling and drying the sample was calcined at 400°C for two hours.
In order to studied the surface acidity by temperature programmed desorption (TPD)
method. The calcined sample was divided to two parts: The TG-DTA measurements was
carried on for the first part in order to determine the loss weight using thermal program in
the range 20-900°C and 10°C/min. The second part was impregnated in pyridine for 24h,
and dried at 120°C to remove the physical adsorbed pyridine and the TG-DTA
measurements were performed at the same conditions for the first part.
Differential curves were studied to calculate the weight loss produced by the
desorption of pyridine. The AC8 (1-1) showed the highest surface acidity value
(0.47m.mol / g), while the sample AC8 (1-0.25) gave the lowest acidity surface value
(0.11m.mol / g).
The research was aimed to study the effect of olive press methods on the oil quantity and quality. The results showed the following:
The method of press Olive effect to the quantity of Olive oil so the results of oil quantity from olive fruite p
ress in mechanical olive press method more above from half mechanical method and from traditional method ( the witness). The increase of quantity between mechanical and traditional method was 60% and between mechanical half mechanical method was 27% and bween half mechanical and traditional method was 28%.
The method of press Olive effect to the of Olive oil quantitatively the results of oil quantitatively from olive fruit press in mechanical olive press machines to surpass half mechanical olive press that is the flavor and color best and Acidity presumption and peroccid number is less .
This investigation was carried out on fifteen years old Sorani and Kaissy
olive cultivars (Oleaeuropaea L.) trees grown in Basaltic soil that
was poor in organic matter and potassium.
The aim of the present investigation is to study the effect of
different
amount of organic and potassium fertilization on yield, fruit weight,
oil percentage, and oil acidity.
Results obtained showed that the highest value of fruit weight, yield, and
oil precentage exhibited statistically the highest values by trees
fertilized with the treatments (Organic + Potassium).
Acidity increased in (Organic + Potassium) treatments but it was less than
2% oleic acid , while it was less than 1% oleic acid in Potassium
treatments and in Organic treatments (Extra vergin oil).
This research was conducted in Agriculture College (Food Science Dep.,
Damascus U university). The purpose of this research was to evaluate Cherkes
Cheese by determination some Chemical and microbial properties for 40
samples collected randomly fr
om different places Damascus and country sides.
The results showed very deferent changes in Chemical properties. The acidity
ranged between (0.25 - 0.54%), moisture content (38 - 56%), and total dry
matter (44 - 62.7%). Results also showed that all samples were rejected by
(Syrian Normal Standard)for fat content in dry matter (20 -33%). Fifty percent
of samples were rejected for their content of sodium chloride which was
(1.2 - 4.3%). Results also showed that samples were free of Salmonella and
there was no rejection for existence of Staph. aureus but 37.5 % and 10% of
samples were rejected by (Syrian Normal Standard)as per content of coliform
and E.coli, respectively.
Green tomato fruits of different studied hybrids such as, Amal, Steel,
Tartila, and 2-75/96, which had been grown in a greenhouse at Abi- Jarash
Farm were picked up and stored at temperatures of 12 c and 20 c for 29 days.
The fruits, which were st
ored at 12 c had been transferred to 9 cْ, and then
stored for an additional period of two weeks. The chemical composition of the
stored fruits was evaluated, which included: acidity percentage, total soluble
solids, and the quantity of vitamine C. The ratio of fruit weight loss during
storage was studied as well.
