Effects of Some Essential Oils on Aspergillus flavus Growth and Aflatoxin Production

The present study aimed at investigating the effects of some essential oils on inhibiting fungal growth of A. flavus and aflatoxin production. Clove oil was found as the best among the six different oils tested against the radial growth at the concentration of 0.05. mL/100ml. However the other oils were also significantly better than the control except the Pumpkin oil. Different concentrations (0.00, 0.01, 0.03 and 0.05 ml/100ml) of only three of the oils were tested against the radial growth of A. flavus. Clove and Cumin oils were significantly effective than the control at all these concentrations. Although Pumpkin oil was slightly more effective than the control at its higher concentration (0.05) ml/100ml), it was not effective at its lower concentrations (0.01 and 0.03 ml/100ml). Clove oil was also the best in suppressing mycelial growth at the concentration of 0.05 ml/100ml. However, the other oils were also significantly better than the control, while, Pumpkin oil was non-effective. Spore germination was also affected by the oils tested. Clove oil gave complete inhibition at its higher concentration followed by Cumin, Rehan, Garlic and Desert date, while Pumpkin oil was the least one. Aflatoxin production was highly affected by the essential oils tested. Clove and Cumin exhibited a complete inhibition, followed by Rehan; Garlic and Desert date while Pumpkin oil was non-effective

CRYPTOSYSTEM FROM MULTIPLE BIOMETRIC MODALITIES

One of the most important parts of cryptographic systems is key generation. Researchers, for a long time period, have been inventing ways to produce tough and repeatable cryptographic keys. Keys that had these features are hard to be memorized and may be stolen or lost. For this purpose using biometric features to generate cryptographic key is the best way. Most previous Researchers focused to extract features and generate key from an individual biometric, but it is hard to be used in multi stages cryptographic systems. Therefore, this approach is enhancing the cryptographic systems by using long and complex cryptographic keys that are hard to be guessed and do not need to be memorized and provide better usage in multi stages cryptographic systems by extracting features from multi biometrics, That provides accuracy 99.83% with time less than using individual biometric by 90%

The Free Amino Acid Composition of The Sudanese Fermented Camel's Milk (Garris)

      Many  workers   have   investigated  the  composition  of  milk and milk   proteins   of   various   species  of   domestic   animals   but   the information regarding  the composition of  fermented  camel 's   milk is  still  limited. The  fresh  camel  milk  contains 3.3-4.7% protein, 2.8 - 3.6%  fat, 4.0 - 5.2%  lactose,  0.7%  ash, 9.2 - 15.4% total solids,  and  to has  a  pH of  6.0-6.5  (Abdel  Rahim, 1987). The casein of camel  milk  is  richer  in  proline  and   threonine than cow's  milk, but poorer in alanine, arginine, glycine and serine (Hoeller and Hassan, 1965)

Comparison of Oral, Tympanic and Fresh Urine Temperature in Healthy Young Adult Males in Kingdom Suadi Arabia

Background: Core body temperature (CBT) is commonly evaluated by measuring oral (OT) and tympanic membrane (TT) temperatures; however, there are considerable debates on which of these methods is the most appropriate.Objective: To evaluate concordance of OT and TT with CBT.Material and Methods: OT, TT and fresh urine temperature (FUT) were measuredsimultaneously in 45 apparently healthy young adult males from Buraydah, Qassim, KSA during July 2015. All readings were obtained between 7:00 and 10:00 pm according to the standard methods. FUT was used as indicator of CBT.Results: OT (36.35±0.41° C) was significantly higher compared with TT (35.99±0.81° C, P = 0.013) as well as FUT (35.55±0.76° C, P < 0.001). TT was significantly higher compared with FUT (P = 0.003). Using one sample t-test, the difference between OT and TT (0.36±0.92° C, P = 0.011), OT and FUT (0.80±0.90° C, P < 0.001) and TT and FUT (0.44±0.80° C, P = 0.001) were significantly above zero. Disconcordance of the OT, TT and FUT measurements are further illustrated by Bland-Altman plots. There were no significant correlations between OT and TT as well as between OT and FUT. However, TT correlated positively with FUT (r = 0.48, P = 0.001).Conclusions: OT and TT are inappropriate measures for CBT. CBT has influence on TT, but not OT.Key words: Core body temperature, oral, tympanic, urine

Utilization of Some Local Date Palm Cultivars in Production of Jam and Assessment of its Quality

The objective of the present work was to study the possibility of the production of jamfrom three local cultivars of dates, namely; Jawa, Gondaila and Kulma. The chemical,microbiological and sensory characteristics of date jams were determined. The analysisrevealed relative increase of moisture content in Kulma date jam (KDJ) (54.62%) ascompared with those of Jawa date jam (JDJ) and Gondaila date jam (GDJ) which were51.09% and 47.94%, respectively. The ash content was 1.7%, 0.4%, and 0.5% in (JDJ),(GDJ) and (KDJ); respectively. The total soluble solids was 80.5%, 80.8% and 78% in(JDJ), (GDJ) and (KDJ); respectively. Reducing sugars were higher in (JDJ) (34.0%)when compared with those of (KDJ) and (GDJ) which were 31% and 24%; respectively.Titrable acidity was 0.4%, 0.32% and 0.37% in (JDJ), (GDJ) and (KDJ); respectively.The highest pH value was found in (GDJ) (4.7) as compared with (JDJ) and (KDJ) whichwere 4.39 and 4.22, respectively. The highest value of ascorbic acid was found in (KDJ)(220 mg/100g) as compared with (JDJ) and (GDJ) which were 150 and 176 mg/100g;respectively. On the other hand, the microbiological analysis of date jam samplesrevealed low levels of total microbial load. The sensory evaluation indicated highacceptability for all samples of date jam

Some characteristics of the Sudanese bread (Kisra) supplement with fenugreek (Trigonella foenum-graecum L)

     In this study the chemical composition of two fenugreek seed types known locally as Sudanese and Ethiopian' types and sorghum kisras supplemented with 5%, 10% and 20% flour of the two fenugreek types after removal of the bitter taste, was determined* The two fenugreek seed types had shown slightly small differences in most of their chemical components, however, the Ethiopian type had slightly more protein (26.4+0.4 %) than that of the Sudanese type (25.5± 0.07 %). On the other hand, the Sudanese type contained more mucilage (23.5±0.04 %) than that of the Ethiopian type (22.6±0.010/0). The most significant effect of kisra supplementation was the increase in good quality protein by a range of 31-66%. It increased from 11.20% in the control kisra to the range of 14.70-18.64%. The crude fibre% of the control kisra (3.40%) increased in the supplemented kisras to the range of 4.54-5.30%. The ash% decreased from 2.42% in the control kisra, to the range of 2.20 - le20% in the supplemented kisras. The sensory analysis indicated that the fenugreek supplemented kisra was accepted by the panelists at the 5% level of fenugreek seed flour supplementation. The overall acceptance level of the different samples decreased with the increase in fenugreek seed flour used in supplementation