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Synthesis of TiO2 Nan particles by Using Sol-Gel Method and Its Applications as Antibacterial Agents
تصنيع جسيمات ثنائي اوكسيد التيتانيوم النانوية باستخدام طريقة محلول - جل وتطبيقاته كعوامل مضادة للبكتريا

Authors: Zainab N. Jameel --- Adawiya J. Haider --- Samar Y. Taha
Journal: Engineering and Technology Journal مجلة الهندسة والتكنولوجيا ISSN: 16816900 24120758 Year: 2014 Volume: 32 Issue: 3 Part (B) Scientific Pages: 418-426
Publisher: University of Technology الجامعة التكنولوجية

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Abstract

TiO2 nanoparticles were prepared from TiCl4 as a precursor with ethanol solution with 1:10 ratio in ambient atmosphere, without additive. Sol-gel synthesized has been dried and calcined at (550-600)C. The structure, morphology and the particle size of the nanoparticles were investigated by X-ray Diffraction and Scanning Electron Microscopy (SEM). The optical properties were studied by UV-Visible Spectrophotometer. Results showed that the anatase phase was only in titanium dioxide powder up to 500. The average grain size of TiO2 nanoparticles was obtained in the range of (3- 30) nm. The synthesized TiO2 nanoparticles in 10-5 and 10-3 concentrations exhibited superior antibacterial activity with two types of bacteria, Escherichia coli (E-coli) and Staphylococcus aurous respectively. TiO2 nanoparticles are more efficient as antibacterial agents with Staphylococcus aurous as compared with E-coli.

تم تحضير جسيمات ثنائي اوكسيد التيتانيوم النانوية من رباعي كلوريد التيتانيوم ومحلول الايثانول بنسبة 10:1 في الظروف الاعتيادية وبدون اضافات. المحلول- جل المصنع يجفف ويسخن الى (550-600) درجة مئوية, ومن ثم تم تشخيص التركيب ومورفولوجيا السطح والحجم الحبيبي للجسيمات النانوية باستخدام جهاز حيود الاشعة السينية والمجهر الالكتروني الماسح والخصائص البصرية (فجوة الطاقة) باستخدام جهاز مطيافية الاشعة فوق البفسجية – المرئية. اظهرت النتائج طور(anatase) يتكون في مسحوق ثنائي اوكسيد التيتانيوم عند500 درجة مئوية. معدل الحجم الحبيبي لجسيمات التيتانيوم النانوية التي تم الحصول عليها كانت بمدى (3-30 ) نانومتر. جسميات ثنائي اوكسيد التيتانيوم المصنعة بالتراكيز 10-5 و10-3 تتصرف بفعالية مضادة للبكتريا فائقة مع نوعين من البكتريا Escherichia coli (E-coli) و Staphylococcus aurous على التوالي. جسيمات ثنائي اوكسيد التيتانيوم النانوية تكون اكثر كفاءة كعوامل مضادة للبكتريا مع Staphylococcus aurous كمقارنة مع Escherichia coli (E-coli).


Article
INCREASING STORAGE CAPABILITY AND CHOLESTEROL REDUCING IN FERMENTED CAMEL MEAT BY LACTOBACILLUS CASEI

Author: Amer Hussein Hamdan Alzobaay عامر حسين الزوبعي
Journal: IRAQI JOURNAL OF DESERT STUDIES المجلة العراقية لدراسات الصحراء ISSN: pISSN: 19947801 / eISSN: 26649454 Year: 2013 Volume: 5 Issue: 1 Pages: 13-19
Publisher: University of Anbar جامعة الانبار

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Abstract

Camel is a vital resource in arid, while the other animals cannot live there, and can take advantage of the camelis not only for milk and movement but the meat is source of food for most desert dwellers countries, Camelmeat contains a high protein and the percentage of water more than beef, also with low fat 1.8 to 2.1%, Camelmeat is rich in many vitamins, especially B complex as well as it contains important minerals such as iron,phosphorus, calcium and potassium, Camel meat is preserved in various ways fermentation, So Iraqi pastirmawas manufactured from camel meat and fat hump with a ratio of 3 meat: 1 fat, the microbiological quality ofcrude meat and mixture (meat and fat) were examined, total bacterial counts were 78 × 104 and 71 × 104 cfu.g-1,respectively, coliform bacteria 93 x 102 and 54 x 102cfu.g-1, respectively, yeasts and molds 57 x 102 and 49 x 102cfu/g, respectively, psychotropic bacteria 74 × 102 and 69 × 102cfu.g-1 sequentially, Staphylococcus aureus 33 x102 and 23 x 102cfu.g-1 respectively. Salmonella was not shown in each samples and pH were 5.67 and 5.74,respectively. The amount of cholesterol was 113.0 and 216.40 mg/100g-1. Fermentation process was conductedat a temperature of 37c° and 80-85% relative humidity for 48 hours for treatments which inoculated with Lb.casei in both percentages 2.5% and 5% of the sample mixture after adding sugar and salt. Other materials usedwere added in the manufacture pastirma which include spices and garlic, then the mixture of pastirma was

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