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Register a new userدراسة تأثير شروط التخزين والتصنيع في محتوى وثباتية اليود في ملح الطعام
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Damascus University رسالة ماجستير
Publication date
2016
fields
Pharmacy
and research's language is
العربية
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Shamra Editor
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يعد اليود أحد أهم العناصر زهيدة المقدار الضرورية لجسم الإنسان وعلى الرغم من أن أجسامنا تحتاجه بمقدار زهيد جداً إلا انه له دورا هاماً بوصفه مكوناً رئيسياً لهرمونات الغدة الدرقية
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References used
نوفل عادل كيمياء الصيدلانية القسم العملي منشورات جامعة دمشق - 2006
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السلفاسالازين دواء يستخدم في علاج التهاب الكولون القرحي وداء كرون وهو مادة عديمة الانحلال عمليا في الماء
Pastrami, manufactured from beef and abdominal fat and of a ratio of 3 meat to 1 fat,
was stored under refrigeration at (4±2 °C) and storage times (0, 15, 30, 60, 120, and 180
days). The effects of storage times on the most important chemical, micr
obiological and
sensory properties of pastrami were investigated.
The results of chemical analyzes showed that the studied pastrami conformed to the
Syrian Standards in terms of the proportion of salt and fat content, and it nearly conformed
to the standards in terms of humidity. The results also showed a slight decrease in the
percentage of moisture, fat and protein, and an increase in each of the acidity, proportion of
total volatile nitrogen, soluble nitrogen and peroxide value in pastrami with the progress of
the storage period at the temperature degree (4±2 °C). The microbial tests showed that
pastrami is free from some sickening organisms especially salmonella and E. coli. It also
showed that the census of the aerobic bacteria, yeasts and fungi was within the limits of the
Syrian standards. The results showed deterioration in the microbial properties of stored
pastrami with the progress of time; pastrami became invalid from a microbial point of
consumption after two months of storage as a result of the big number of aerobic bacteria,
yeasts and fungi. The sensory tests showed deterioration in the organoleptic characteristics
of storage with the progress of time, the deterioration was clear after two months of
storage; pastrami became unacceptable in terms of taste, color, smell and texture.
This research aimed to study the effect of various growth conditions
(temperature, culture age and culture medium) on the fatty acids composition
of cytoplasm membrane of 37 isolates of Staphylococcus aureus using Gas
Chromatography-Mass Spectrome
try (GC-MS). Results revealed that the total
number of fatty acids of Staph. aureus was 33. Eight of them were principle and
included: anti-isotetradecanoic acid (aC15:0), octadecanoic acid (C18:0),
eicosanoic acid (C20:0), isotetradecanoic acid (Ci14:0), isotridecanoic acid
(Ci15:0), hexadecanoic acid (C16:0), antisohexa- decanoic acid (Ca17:0) and
octadecenoic acid (C18:1) with a percentage of 33.96, 18.37, 14.94, 7.32, 6.23,
4.14, 3.03 and 2.89%, respectively. The percentage of each of the other fatty
acids was less than 1%. Increasing the incubation temperature was associated
with reducing the percentages of Ca15:0, Ci15:0, C16:0 and C18:1; and
increasing Ca17:0, Ci14:0, C18:0 and C20:0. The increase in incubation period
caused a decrease in C16:0, C18:0, C18:1 and C20:0; and an increase in Ca15:0
and Ca17:0. Moreover, the variation in culture media caused differences in the
percent of Ca15:0, C18:0 and C20:0; while the other fatty acids showed no
changes.
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.
Natural zeolite which named TS-14 from Tel- Asis area in Syria has beenstudied.
The sample was crashed under fixed force, 5kg/cm2 and sieved with differentsizesieves.
The product was divided to five samples with different size, andnamedTS-14-1,<0.1
25mm,
TS-14-2, 0.125-0.3mm, TS-14-3, 0.3-0.6mm, TS-14-4, 0.6-85mm, TS-14-5, 0.85-1.4mm.
The specific surface area was calculated. The maximum specific surface area was
84.6m2/g for the first sample which has minimum size, then the value of surface area
decreases to become 54.2m2/g for the second sample, therefore the value of surface area
increases for third and fourthsamples to became 60.3m2/g and 66.3m2/g, respectively.
The adsorption of the Ni(II) ions was studied using the samples. The capacity of the
samples is increasing when the granule size is increasing, and the maximum capacity was
91.7mg/g as Ni(II) ions for last sample. The adsorption process of Ni(II) ions takes place
on the heterogeneous centers.
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