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Male albino rats were fed diets contained 6.85% mineral salts for 2 weeks (adaptation condition). Then they were fed the dietary pectin administered diet for 6 weeks to evaluate the effect of administration of pectin on the absorption of some monovalent, bivalent and heavy metals in the serum of rats. The experimental parameters included, monovalent minerals (K, Na), bivalent minerals (Zn, Cu, Ca, Fe), heavy metals (Pb, Cd), serum uric acid and serum creatinine. The obtained results indicated that the serum contents of monovalent minerals were negatively affected by pectin administration. The low degree of esterification of pectin was more effective on the absorption of bivalent minerals. Also, the rat serum levels of lead and cadmium were reduced by pectin administration. Serum total proteins were reduced by pectin administration. The level of rat serum of uric acid and creatinine fed different sources of pectin were within normal levels and were insignificantly lower than that recorded for control samples.

SummaryTwo beverage clouding agents were produced from peels of Valencta orange and of Baladi Lemon. Three enzyme preparations, Pectinex ultra SP-L, Novo Ferm and Ultrazyme 100, were used under their estimated optimum conditions to hydrolyse pectin of the peel. Novo Ferm was proved the optimum preparation to use for preparing the two clouds. The chemical and physical properties of the produced clouds were evaluated. During storage the colour of lemon cloud was more stable than that of orange which showed significant browning. Sensory evaluation of two citrus drink when 5, 10 and 15% of the clouding agents were added, indicated that colour and appearance of drinks were improved. N o bitterness was detected when orange cloud was added up to 15%. The cloudy of the produced drinks was stable after 42 days storage at 25 "C.

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This article aims to study some factors effects on employee turnover in fast food restaurants in Amman city, namely employees satisfaction (incentives and wages, training, health care, job stress), organizational culture (coworkers relationships, empowerment, organizational justice, regulations and instructions), and involuntary termination factors. The results showed that employees satisfaction has got the highest correlation effect in employee turnover compared with other factors. And the study revealed that the employee turnover rate in the fast food restaurants was, 25.68%. Based on the findings of the research have been proposed a set of recommendations addressed to the managers of fast food restaurants, in order to reduce labor turnover.