Application of urea to agricultural soil may pollute the air environment due to ammonia (NH3) volatilization. Zeolite, Humate, biocher and biofertilizer may be used to control N losses resulting from urea transformation to NH3. A laboratory soil incubation experiment was conducted to determine the effects of zeolite, K-humate, biocher and biofertilizer on controlling NH3 losses out of applied urea. Calcareous soil sample from El-Nobaria area, Beheira Governorate was treated with different amendments and incubated under laboratory condition for 13 weeks. Results obtained showed that soil treated with urea in the presence of different amendments significantly reduced NH3 release from urea as compared to the control. During the first 80 days of the incubation ammonia losses were highest in control compared to soil treated with the different amendments. Biocher treatment showed the highest effect in reducing ammonia volatilization from calcareous soil. Therefore, treating calcareous soil with biocher and biofertilizer can decrease were losses as ammonia and increase nitrogen availability in soil, and hence reduces air pollution by ammonia.

Abiotic stresses especially heat, greatly affect the growth and development of tomato fruits and thus affect the final components of these fruits that increase the production of heat shock protein, phenolic compounds and antioxidants. These new compounds may enhance food quality under these conditions. Therefore, heat treatment may appears to be one of the most promising methods for postharvest control of quality. The aim of this study is utilization of tomato juice to produce a drink with high nutritive value and enhancing flavour and colour to enhance its acceptability among children and develop a novel product by adding heat-stressed tomato juice into the milk for better nutrition. Tomato juice was collected from different Incubation periods (1, 2, 4 and 8 days) in one bottle. Afterwards, milk formulations with 10, 15, 20 and 25 % tomato Juice were prepared. Characteristics of tomato fruits were assayed included antioxidant activity, total phenolic compounds, ascorbic acid and lycopene. Milk samples were assayed included gross composition, elements and viscosity. Heat stress treatment on tomato fruits resulted in higher contents of ascorbic acid, phenolic compounds, carotenoids and antioxidant activity in tomato juice. The application of add tomato juice to milk formulations leading to increase in the resulting acidity, accompanied by a rise in the viscosity values while decrease fat content. On the same side, the heat treatment led to the production of new proteins. These proteins were added to milk, accompanied by a decrease in the value of the total protein due to adding juice with different ratios.

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