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The osmotic pressure (atm.) of tomato juice at different concentrations and temperatures were determined. Two kinds of salts, namely, CaCl2.. 6H2O and MgCl2.6H2O were used as osmotic solutions with different molarities, temperatures and periods. The total soluble solids (TSS) in tomato juice was adjusted to 4.5%.The development in total soluble solids percentages by using 1, 2, 3, 4 and 5 M osmotic solutions at 25, 30 , 35 , 40 , 45 and50o C , for 15, 30, 45, 60, 75, 90, 105, 120, 135, 150, 165 and 180 min. were determined. Using the selected molarities; 1, 2, 3, 4, 5 M CaCl2.6H2O as osmotic solution and running the process from 15 to 180 min., the total soluble solids (TSS%) in tomato juice have developed from 8.1 to 23.1% at 25o C; 9.1 to 24.1% at 30o C; 9.9 to 24.9% at 35o C; 10.5 to 25.5% at 40o C; 11.0 to 26.0% at 45o C and 11.4 to 26.5 at 50o C, respectively. Repeating the experiment with MgCl2.6H2O as osmotic solution the total soluble solids (TSS %) in tomato juice have developed from 10.8 to 30.7% at 25o C; 12.1 to 32.1% at 30o C; 13.2 to 33.1% at 35o C; 14.0 to 33.9% at 40o C; 14.6 to 34.6% at 45o C and 15.2 to 35.2% at 50o C respectively. The water fluxes declines in juice, in the course of osmotic evaporation processes had been studied. The final products were judged by the team work itself. The sensory evaluation of taste, odor and color has shown similar values in rediluted concentrations as compared with fresh juices. A loss between 16-24% in ascorbic acid content is associated with osmotic evaporation process, especially at high temperatures (45 and 50o C).

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The electrical conductivity (E.C.) changes of a certain concentration (1000ppm) of aqueous sodium chloride and calcium chloride dihydrate solutions as a function to the solubility with and without applying a multiple constant magnetic field at different temperature and pH values were studied. A magnetic funnel with a magnetic field power of 450 gauss was used to prepare the magnetic water by passing the later 1, 5 and 10 times with flow rate of 41.66 mL/sec, before dissolving the sodium chloride and calcium chloride dihydrate salts. There was a proportional relationship between the solubility of sodium chloride and calcium chloride dihydrate and the number of water exposure to the magnetic field. There was also a proportional relationship between the electrical conductivity records and the increasing in temperature and pH values. It was found that the increasing in pH value is more effective as compared with the elevation in temperature degree. In general, the magnetic solutions of sodium chloride and calcium chloride dihydrate showed highly electrical conductivity values as compared with non-magnetic solutions. It was clear, that the advantages from using magnetized solutions of these two salts will be useful in the biological and physiological systems.

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Polycystic ovary syndrome (PCOS) is (be most common and prevalent endocrinopathy in women , and the most common cause of anovulatory infertility- An altered lipid profile is common in polycystic ovary syndrome (PCOS) and is usually characterized by increased total cholesterol, triglycerides, low-density lipoproteins and very low density lipoprotein levels with low high-density lipoprotein. PCOS is associated wth a higher frequency of card Avascular disease because of dyslipidemia. Which are potent markers for cardiovascular risk factors. Metformin, is a widely used antihypenglycemic agent It decreases insulin resistance and reduces hyperglycemia through a reduction of the hepaticglucose production.ObjectivesDetermine Ihe beneficial effect of metformin in PCOS paliente in reducing lipid profile and subsequently reduction incardiovasculardisease.HctbodMeasurements and anaiysis levels of total cholesterol, triglycerides, taw-density lipoproteins, very low density lipoprotein and high-density lipoprotein were samples collected at the Institute of embryo research and infertility treatment. Al-Nahnain Univereity, PCOS patients were recruited at the consultant clinic Patients: forty three women with PCOS were studied. Anthropometric data, Jipki profile, were evaluated, before oral metformffi (50Qmg'twioedaify}treatinent and aflerthree months of use.Patients with PCOS after oral metformin treatment, revealed a sign ificant lowering serum concentrations of totat cholesterol, triglyceride, taw-density lipoproteins and very low density Apoprotein and elevated high- density lipoprotein compared to before treatment.cdqcbttkmsdyslipidemia is common finding in PCOS women, in this study we found that the use of oral metformin tablets 500mg/ twioe daily fcrthree months will correct lipid profile level (cholesterol triglyceride, LDL, VLDL and HDL) which is considered as caidiovascular risk factors and this lead to reduce risk of cardiovascular diseases.

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المستخلص عزلت بكتريا Leuconostoc mesenteroides المنتجة للدكستران الخارجي من مخلل اللهانة Sauerkraut وذلك بزرعها على وسط الصلبMRS الصلب الحاوي على 10 %سكروز فظهرت مستعمرات بيضاء لزجة وتم تشخيصها وفق المفاتيح التصنيفية المعتمدة ، اذ ظهرت بشكل بكتريا موجبة لصبغة كرام ، ذات نهايات مستديرة بشكل ازواج وغير مكونة للابواغ ، وعند تنميتها في وسط Nutrient broth الحاوي على 10%سكروز ظهر نمو كثيف واصبح الوسط لزجا بعد 18-20ساعة.اجريت عدد من الاختبارات الزرعية والكيموحيوية لتشخيص البكتريا اذ خمرت العزلة جميع السكريات ويعد تخمير سكر الارابينوز (arabinose ) واختبار اختزال اللتموس يصنفها إلى Leuconostoc mesenteroides subsp.mesenteroides .

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The present study was used acetic acid with different concentrations (0.5, 1.0, 1.5, 2.0 and 2.5%) at various temperature degrees (5, 25, 35 and 45o C) and for many periods of time (6, 12, 18, 24, 30, 36, 42 and 48h) to eliminate vicine and convicine from dry broad beans. By using acetic acid 0.5, 1.0, 1.5, 2.0 and 2.5% at 5o C, the elimination percentages of vicine during the first 6 h of soaking were, 31.03, 51.96, 48.76, 28.22 and 26.69% while the total eliminated of vicine after 48 h soaking, 57.62, 68.89, 65.11, 54.50 and 53.08% respectively. The vicine elimination at 45o C were 66.86, 51.78, 37.65, 33.83 and 63.60% While the total vicine elimination were(80.92, 93.66, 92.89, 71.00 and 68.57% after 48 h of soaking solution). The convicine elimination percentages were 100% after 36 and 48 h at 5o C by using 1.0 and 1.5% acetic acid solution respectively. The convicine elimination was more effective at high temperatures; it was 100% after 30, 24, 24 and 48h at 35o C by using 1.0, 1.5, 2.0 and 2.5% acetic acid, while it was 100% after 24, 30, 42, 42 and 42 h at 45o C respectively. The elimination processes of vicine and convicine were associated with reduction in proteins and carbohydrates contents.

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Three kinds of imported nuts (American almond , Persian pistachio and Indian cashew) were examined for their nutritional and mineral constituents. It was found that the percentages on dry weight basis of total ash , proteins , lipids , total carbohydrates , reducing sugars , crude fibers , total phenolic compounds , free phenolic compounds , tannins and ascorbic acid (mg) for the almond were 3.09 , 18.54 , 48.46 , 18.24 , 4.60 , 9.50 , 10.20 , 9.78 , 0.42 and 0.00 (mg) respectively , and for pistachio were 2.74 , 18.80 , 46.62 , 22.44 , 7.05 , 7.72 , 9.40 , 9.40 , 0.00 and 3.42 (mg) respectively , and for cashew were 3.11 , 19.22 , 49.26 , 18.74 , 1.36 , 1.86 , 8.98 , 7.73 , 1.25 and 0.00 (mg) respectively. The minerals Ca , K and Na were determined using Eppendrof flame photometer and the recorded values for the almond were 2430.00 , 7372.50 and 66.80 µg/g respectively , and for the pistachio 1195.00 , 8868.00 and 12.80 µg/g respectively , and for the cashew 456.60 , 6497.50 and 209.80 µg/g respectively. A colorimetric method was used to determine phosphorus using ammonium vanadate molybdate as indicator and the values were found 5624.00 , 6053.30 and 4856.00 for the almond , pistachio and cashew respectively. The minerals Mg , Fe , Zn , Mn, Cu , S , I , Se , Cr and Co were determined using atomic absorption spectrophotometer and were found 288.25 , 3.51 , 2.84 , 1.91 , 0.77 , 0.33 , 0.15 , 0.079 , 0.00 and 2.85 µg/g for the almond respectively , and for the pistachio were 132.50 , 4.48 , 2.18 , 1.00 , 0.91 , 0.44 , 0.00 , 0.075 , 0.00 and 1.99 µg/g respectively , and for the cashew were 282.50 , 5.27 , 5.22 , 0.99 , 1.96 , 0.66 , 0.00 , 0.26 , 0.19 and 0.00 µg/g respectively. The minerals Ni , Cd and Pb were found as trace elements gave amounts less than 0.05 µg/g .

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A series of experiments were conducted to identify the optimal conditions for dextran production including carbon sources, nitrogen sources, initial inoculum size, temperature, fermentation time and initial pH. Sucrose, maltose, glucose, fructose, refine sugar, date syrup and whey were used as carbon sources ,and trypton, peptone, analyzed heated yeast, ammonium sulphate, ammonium nitrate, ammonium chloride and sodium nitrate were used as nitrogen sources. Different inoculum size were used (103,104,105,106,107,108)cell/ml., also different degrees of temperature, were used (10, 25, 30, 35, 40)C. Fermentation time (24,48,72, 96)hrs. Different pH were used(5, 6, 6.5, 7, 8). It was found that the highest activity was achieved by using a medium containing: 100ml whey, 10g refine sugar, 0.5g heated yeast extract with 24 hr. and initial pH of 6.0. The preferred size of inoculum was 1x106 cell/ml with fermentation temp. of 25C. In conclusion, we can use natural sources and industrial wastes as carbon sources for dextran production to get the target to save the environment from pollution.

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Leuconostoc bacteria was isolated from local pickled cabbage (Brassica oleracea capitata) and identified as Leuconostoc mesenteroides by morphology,biochemical and physiological. The local isolated L. mesenteroides bacteria under the optimal conditions of dextran production showed that, the highly production of dextran was 7.7g achieved by using a modified natural media comprised of 100ml whey, 10g refined sugar, 0.5g heated yeast extract, 0.01g CaCl2, 0.001g MgSO4, 0.001g MnCl2 and 0.001g NaCl at pH 6 and 25̊C for 24 hr of fermentation and by using 1ᵡ106 cell/ml as initial inoculums volume. Some applications in food technology (Ice cream, Loaf, Ketchup and Beef preservation) have been performed with processed dextran. The results showed examined product as related to color, solubility and viscosity for both ice cream and ketchup in addition to softness, puffiness in loaf core and show high efficiency as cryoprotective agent in beef preservation at -18°C with out being freezed.Part of Ph. D. Thesis of the first author.

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