A series of unsaturated polyesters based on phthalic anhydride (PHA), maleic anhydride (MA), ethylene glycol (EG), diethylene glycol (DG), triethylene glycol (TG), propylene glycol (PG), styrene (Sty) and acrylonitrile (AN) were prepared. The molecular weights of the prepared polyesters were determined by end‐group analysis. The effect of the structure of the resin on its curing behavior has been investigated. On the basis of the experimental study, the following were concluded: (1) The maximum curing temperature (Tmax) is related to the molecular weight of the glycol incorporated in these castings. In this context the Tmax was found to decrease with increasing the molecular weight. Meanwhile the time to peak temperature tmax was increasing. (2) The higher the percentage of AN in the crosslinking monomer system, the slower a resin cures. (3) The values of Tmax were found to be influenced to a large extent by the percentage of AN.

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Due to increased health awareness, many people are making the switch from the traditional low-fiber Lebanese white pita bread to healthier high-fiber pita bread alternatives. Even though the priceto-weight ratio of white pita bread is controlled and unified among all Lebanese bakeries and brands and is enforced by the Lebanese Ministry of Economy and Trade, there is a highly significant difference in the price-to-weight ratio among the different brands that offer high-fiber pita bread. We sought to investigate the root cause of this difference by assessing the composition of two of the most sold high-fiber pita bread types in Lebanon (brown and oat). We tested brown and oat pita bread from three different Lebanese bakeries for price-to-weight ratio, fiber content, TTA, pH, moisture, and calories per gram. Using Pearson correlation coefficient, we did not detect any correlation between the price and any of the tested properties; however, a highly positive correlation between crude fiber content and TTA was detected.