This work was carried out of private farm located in Qalabshu, Gamasa District, Dakahlia Governorate, Egypt, during the early summer plantings of 2017 and 2018 to study the effect of different sources of organic manures and different levels of humic and fulvic acid on growth, flowering, yield and its components and sugar in fruit of watermelon plants (Citrullus lantus L.) c.v. Romero grafted on Shantosa species. Twenty two treatments were designed in complete randomize block system with three replications, The treatments consisted of (FYM, Compost, Chicken manure and mix between them) in presence of 2 and 4 kg for each humic and fulvic acid comparing to the control. The results obtained shows that there were significant differences among treatments in most parameters during the two seasons. All organic sources increased all parameters and found that the highest significant values of leaf area, dry weight, number of male and female flower as well as average weight of fruits, number of fruits, dry matter, total yield, reducing , non reducing and total sugar of fruits were recorded with application of (FYM + compost + chicken manures) in presence of 4 kg humic and 4 kg fulvic acid.

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The present study was carried out to investegate the effect of antioxidants extracted from hibiscus calyx as natural antioxidant. Natural and synthetic (butylated hudroxy anisol, BHA) antioxidants exhibited strong and close antioxidative activities of 88.57% and 92.62%, respectively. The hibisucs exteact was added to beef meat sausage at levels of 250, 500 and 1000 ppm, whereas , BHA added at levels 250 and 500 ppm to keep its quality during storage at-20 ْ C for six month. Some physicochemical characteristics were determined. The oxidative stability of beef meat sausage with and without addition of antioxidant was determined by thiobarbitutic acid values. It was clear that the addition of hibiscus extract as a natural antioxident to beef meat sausage delayed the peroxidation during six month from 0.08 to 0.26 mg malonaldehyde / kg sample. Color is a prime factoe in judging meat and meat products quality. The color of beef meat sausage was determind by suing Hunter Color apparatus for six month. The Hunter color values of sausage beef meat was increased after addition of natural antioxidants during storage. It will be notice that hibiscus is a good source of antioxidant and delayed the peroxidation of beef meat sausage during storage for six month .

Diabetes is a global health problem in the world. Probiotic therapies are going to be an effective alternative therapeutic strategy in the treatment and management of diabetes. The objective of this study was to evaluate the effect of different milk types, conventional yoghurt and probiotic yoghurt from bifidobacterium on serum blood glucose, lipid profile, liver and liver enzymes for rats induced to diabetes .In this study, two strains of conventional yogurt, Lactobacillus Bulgaricus and streptococcus salivarius and in combination with either probiotics bacteria bifidobacteria infantisandBifidobacteria longum B6 for the production of fermented soymilk and cow milk for feeding 96 male albino rats induced with STZ.Results revealed that fermented soymilk by Bifidobacteria was able to significantly decrease glucose levels, total cholesterol concentrations and triacylglycerols compared to conventional yogurt types and milk types.In conclusion soy-protein consumption reduces serum blood glucose and lipid profile for rats induced to diabetes.