Iron and steel material is consi dered modern and old, entered the technical field of the wider doors so as to durability.
The problematic use of industrial metal scraps in the creative process for the completion of the work lies in the contemporary
sculptural contemporary artist's desire to address this matter and in order to enrich and satisfy the desires of the creative artist as all contemporary sculptors and creators world are looking for the sustainability of their art work. since the nature of the raw material used such as iron, steel and metal alloys that are not oxidized ore is solid, durable and resistant to erosion of natural
materials, making it ideal for huge sculptures adorn squares and public places permanently.
It was here on the most important stages of lighting and developments in the art of forming minerals and direct it by eating some of The most relevant functional testing in Europe, Asia and America as well as to trace the beginnings of this art in the Arab world and the definition of the most important
patrons and review of the most important experiences.
This study was conducted to identify the levels of heavy metals (lead, cadmium, mercury, nickel, copper, iron, zinc) in the following processed local and imported meat: Sardine (canned full), Tuna (canned chunks), Hammour (frozen full), Euphrates Fis
h (frozen full), fish produced at Qattinah Lake in Syria (frozen full) , lamb (frozen ground), beef (frozen ground), lamb sausage (frozen full), beef sausage (frozen full), sausageproduced in Netherlands (frozen stuffed), lamb liver (frozen full), broiler chicken liver (frozen full), broiler chicken (frozen full), chicken mortadella (canned), beef mortadella (canned), chicken mortadella (canned) produced in Netherlands. Heavy metal concentrations were identified in the samples of the studied meat by atomic absorption spectrometer. The concentrations taken in the wet weight measured in (ppm) were as follows: lead values range between (0.1–5.61),cadmium(0.01–2.02), mercury (0.14 –79.01), nickel (0.11 - 0.82), copper (0.24 – 6.89), iron (1.01 - 91.03), zinc (8.14 - 45.5). It was noticed that in some of the studied samples of the imported and locally-processed meat the levels of lead, cadmium, mercury, and nickel were above the levels permitted by WHO (World Health Organization) and by FAO (Food and Agriculture Organization).While the concentrations of copper, iron, and zincwere belowthelevels permitted.
In this research, the quantity of vitamin C which extracted from fresh fruits and
vegetables was evaluate by using titration method with 6-2 Dichloro phenol andovinol, and
studying the effect of conservation and different temperatures (30, 60, 90)
°C which used
in cooking on content of vitamin C for some samples. Also this search included studying of
the effect of iron ions on content tomato, orange and lemon of vitamin C.
The results showed that the concentration of vitamin c in studied samples: parsley,
red pepper, green pepper, lemon, orange and tomato was (8, 22, 36, 144, 175, 133)
mg/100g respectively. Losing of the vitamin was (66%, 65%) when we save the leaves and
stalk of parsley for 24 hours respectively, when exposure the parsley leaves to the
temperatures (30, 60, 90) c° the losing percentage was (24 %, 41%, 62 %), While the
losing was (79%, 65%, 39%) when injected each of tomatoes, oranges, lemons with
dissoluble of iron.
The research was conducted at the poultry farm in Kharabo, Faculty of
Agriculture, Damascus University. 1080 chicks of Lohman hybrid, one day old,
distributed randomly and equally into six different groups, G1….G6 (180
chicks/ group) with three re
plicates in each group (60 chicks per replicate).
Chicks in all groups were fattened for 42 days on Diets composed of vegetarian
feeding stuffs, based on corn, soya bean meal and different additives. Chicks of
G1 were fed on the main diet without adding iron or copper. The chicks in G2
and G3 were fed on the main diet mixed with 80 and 160 ppm of iron
respectively. The vhicks of G4 were also fed on the main diet mixed with 8 ppm
of copper. The Chicks of G5 and G6 were fed on the main diet mixed with iron
and copper (80 and 8 ppm) and (160 and 8 ppm), respectively. Results
demonstrated that adding iron and/or copper to the broiler diet was safe for
chickens up to 42 days of age and did not affect significantly on carcass
parameters. Supplementation of broiler diet with 8 ppm of copper was not
associated with accumulation of copper in the tissues of liver, leg bone, breast,
and thigh. Adding 80-160 ppm of iron to the broiler diets was not associated
with high level of accumulation of iron in the tissues of breast and thigh but
with high concentrations (p < 0.05) in the tissues of liver and leg bone.
Peach (Prunus persica Batsch) transplants cv. Dixired were sprayed three
times a season with three levels of urea (45% N) (2.5, 5.0 and 7.5 gm/ L), and
two levels of iron (10 and 20 mg Fe/ L) using chelated iron Fe-EDDHA
(6%iron), each alone or in
combination. Meanwhile the control transplants
sprayed with distilled water during 2006 and 2007 growing seasons, twenty
days intervals between each spray and another, the first spray is done at the
first week of May in both seasons. Results indicated that all spray treatments
with urea and iron each alone or with each other significantly increased leaves
N, K, Fe, chlorophyll and carbohydrate concentration, transplant leaves area,
shoots number, transplants height, main stem diameter and vegetative and root
dry weight. While leaves P concentration, significantly decreased with the foliar
spray with two concentrations of iron alone, or in combination with all
concentrations of urea. The best treatment was 7.5 gm urea/ L + 20 mg Fe/ L.,
which gave the highest means of all studied parameters, except leaves P
concentration, which were the highest mean of it was in the control treatment
at both seasons.
Soft wheat is a good source of Phytic acid. The objective of this
work was to develop wheat phytic acid extraction and purification
techniques.
This study has been conducted to identify the levels of heavy
metals (lead, cadmium, nickel, cobalt, copper, iron, manganese, and
zinc) in the following spices: Nutmeg, turmeric, cinnamon, ginger,
cardamom, nigella sativa, black pepper, cumin, coriander, curry,
and mixed spices.
