This study included the using of eggplant and cabbage residues in the extraction of natural pigments and study the determination of some phytochemicals and The alternatives to industrial pigments in the coloring of industrial drink. The pigments were extracted using distilled water and both (ethanol-methanol) acidified by 1% and 2% citric acid, the total phenolic content was estimated in these extracts. The result recorded highest content of phenolics 83.6 mg /100g in methanol acidified extract for eggplant peels, while the highest content of distilled water extract was 147.5 mg/100g for cabbage leaves. The content of anthocyanins, flavonoids, carotenes and tannins for eggplant and cabbage leaves, (51.1,134.0) mg/100g, (0.1,0.2) mg/100g,(15, 25)%,(0.008,0.099) mg/100 g was respectively. The concentration of apignen, kampherol, qurcetein and gallic acid recorded (67.85,221.69),(73.70, 172.00),(68.3,371.50),(62.5,238.10)ppm for eggplant and cabbage leaves respectively. The results of the sensory evaluation confirmed the success of the natural pigments derived from both sources in the production of concentrated industrial drink.

The study was conducted in the period from January to May 2018. The study included the identification of the total account and types of microbial content of the oral cavity during the normal daily practices at different times, which were after waking up, after washing mouth with water (rinsing), after breakfast and after using toothpaste for 33 donors of females and males, smokers and non-smokers, and the ages range were 25-35 years. The results of the study showed that all donor groups showed positive growth during the isolation stages, but there were no significant differences in the growth density of the total count, Enterobacteriaceae and staphylococcus for the donor groups, and the recorded account are not considered to be dangerous to the health of mouth. This is because donor's mouth health was good and smoking period was short. The highest account of bacteria in isolates were seen among smokers after waking up was 74-550 cfu / ml. The study also included the diagnosis of isolated microbial species using VITEK2. The results showed that the isolated bacterial species are Staphylococcus aureus, Lelliottia amnigena, Pseudomonas fluorescens, Pseudomonas luteola, Klebsiella pneumonie, Stenotrophomonas maltophilia which were varied in count, Bacterial resistance was tested for some of the antibiotics that were Doxycycline (DO), Mastiscs (TS), Ceftriaxone (CRO), Tobramycine (TOB), Mastiscs (T), Mastdiscs (T), Gentamicin (CN). The results showed that L. amnigena and S.maltophilia were sensitive to all antibiotics. P. fluorescens were sensitive to antibiotics CN, T, TOB, DO and resistance to antibiotics CRO, TS whereas K.pneumonie was sensitive to all Antibiotics used except the DO antibiotic. The S.aureus bacteria showed resistance to antibiotics CN, TOB, CRO, TS and sensitive to antibiotics T, DO.  

The Genomic DNA had been extracted from the liver tissue of the experimental rat groups following 15 weeks of treatment with partial purified L-glutaminase enzyme from E.coli in relation with ethylamine. The DNA samples of all the six treatment groups were amplified by PCR using three different primers specific for determining the presence of P53, bax and G3pdh genes and detect the effect of Ethylenimine and L-glutaminase on the animals at the molecular level. The agarose gel electrophoresis technique used to analyze the PCR amplification products. The result revealed the presence of P53 gene in all treatment groups except for diseased group (T2). This finding demonstrates the mutagenic effect of Ethylenimine that lead to mutation at P53 gene sequence, and therapeutic beneficial of L-glutaminase. Also, there is no PCR amplification product which represent Bax gene sequence for T2 and T5 groups which were administered doses of Ethylenimine, indicating that low doses of L-glutaminase failed to prevent the mutagenic effect of Ethylenimine. While, the G3pd genes is presented only in T2 and T5. Finally, analysis the DNA sequences of the PCR amplified products extracted from liver samples of T2 group treated with Ethylenimine was carried out, then the results were compared with NCBI. The expected mutations were found at thirteen locals and there were only three mutated sequences with the DNA of liver samples from T5 group, while the DNA of animals in group (T6) were showed no mutated regions. The results of this novel study make clear the therapeutic effect of L-glutaminase and how suppress the mutagenic and carcinogenic effect of ethylenimine on P53, Bax, and G3pd genes, and its effect was dose dependent..

Making apple cider vinegar with garlic puree added to it and studying the effect of its antimicrobial, organoleptic and physiochemical properties on chicken thigh meat prepared for making kebabs under refrigeration. The chicken thigh meat was immersed in apple cider vinegar and garlic at concentrations of (50, 70, 100)%, while the control sample was immersed in distilled water. The meat samples were placed in polyethylene bags and kept in refrigeration at 5°C for 11 days. Some organoleptic tests such as color, flavour, taste, general acceptability and microbial tests were performed and included The total number of bacteria, coliform bacteria, proteolytic bacteria, and the physiochemical tests of moisture, pH, and total volatile nitrogen، during the storage period, the effectiveness of vinegar with garlic puree against some bacterial species was tested by diffusion method, Pseudomonas florescence , Salmonella typhimurium, Escherichia coli , Staphylococcus aureus. The results showed a decrease in microbial numbers after the seventh day of cryopreservation, compared to the number after the first day, for all bacterial species examined and for all concentrations used. It was observed that their numbers increased after the eleventh day of preservation, indicating spoilage and microbial spoilage of the kebabs. An improvement in the sensory characteristics and for all concentrations was observed with the vinegar used compared with the control model. and a decrease in the humidity and pH levels was noted, as well as an increase in the percentage of total volatile nitrogen on the eleventh day, indicating the start of proteolysis and the deterioration of the kebab product during that period. The results showed a variable effect on the inhibition ability according to the concentration used and the type of bacteria tested, which increased with the increase in the concentration used, and the highest inhibition diameter was 29 mm towards Staph bacteria. aureus at 50% concentration. The lowest inhibition diameter was 10 mm against E.coli and Pseudo. florescence at concentration 30 %.