Feminism National Identity

In this article, I address paradoxes and ambiguities that result from this double oppression, and discuss some of the questions that arise from the formulation of this dichotomy, which forces women to choose between feminist and nationalist agendas. I discuss who formulates this dichotomy, who identifies nationalism and feminism, and who benefits from this identification. To address these topics, I discuss two specific examples: Muslim women in India and Palestinian women within Israel. The reformulation of nationalist/religious identity in such a way as to make it compatible with a feminist perspective is a very important project. Such a project must be built on changing the dominant culture from within. Such a process is long-term, however, and until it is achieved, women will continue to suffer. We cannot demand that oppressed women wait until the rebuilding of the dominant culture is completed. In reality, there is the possibility that utilizing secular courts will force national/ religious institutions to make positive changes

Tenderization of camel meat by using fresh ginger (Zingiber officinale) extract

This study was conducted to develop a method for improving tenderness and overall qualities of tough aged camel meat using plant proteolytic enzymes from fresh ginger rhizome (Zingiber officinale). Samples of camel meat chunks were marinated with different concentrations (0, 15, 30 and 45% v/w) of ginger extract for 48 h at 4±1°C. the results showed that the treatment with ginger extract induced significant increases in the values of water holding capacity, cooking yield and shear force, solubility of sarcoplasmic and myfibrillar proteins and collagen solubility of aged came meat chunks. In addition to the electrophoretic patterns of proteins were studied The results obtained revealed remarkable variations in all the studied parameters in the camel meat using plant proteolytic enzymes from fresh ginger rhizome compared with corresponding control.   Sensory evaluation scores revealed a significant improvement in appearance, flavor, tenderness and juiciness of ginger extract treated samples compared to control samples. So, Based on water holding capacity, shear force values, cooking yield  and sensory evaluation scores, 30% v/w ginger extract treatment was found to be the optimum level to achieve the best tenderization effect for aged camel meat. Thus, these treatment were select to gamma irradiation at dose levels of 1.5, 3 and 4.5  kGy to extend its shelf-life and improving its hygienic quality at cold storage (4±1°C) compared with control samples (without any treatments, neither ginger extract nor gamma irradiation). The effect of gamma irradiation on microbial load, and sensory characteristics of camel meat has been evaluated. The results indicated that all doses of gamma irradiation reduced the total bacterial count, Psychrophilic bacteria, lactic acid bacteria and Enterobacteriaceae of camel meat. Irradiated at 1.5 kGy reduced the counts of Enterobacteriaceae, Staphylococcus aureus and Bacillus cereus as well as eliminating and Salmonella spp, while irradiated samples at dose levels of 3 and 4.5 kGy completely eliminated these bacteria. Sensory evaluation showed no significant differences between irradiated and non-irradiated camel meats. However, treated samples of camel meat with 30% ginger extract and irradiated at dose levels of    0, 1.5, 3 and 4.5 kGy extended of the refrigerated shelf-life of samples to 9, 18, 27 and 30 days, respectively, compared to 6 days for non-irradiated controls (without any treatments). Therefore, a technology for utilization of easily and cheaply available ginger can be exploited at the industrial or household level for tenderization of tough or aged camel meat. Keywords: Tenderization/ Camel meat/ Ginger/ Extract

Virulence determination of Beauveria bassiana isolates on a predatory hemipteran, Andrallus spinidens Fabricius (Hemiptera: Pentatomidae)

Virulence of the two isolates of Beauveria bassiana, BB2 and AM-118, were evaluated on adults of a predatory hemipteran, Andrallus spinidens Fabricius by conidial bioassay and enzymatic activities. Results of the bioassay revealed LC50 of 37×104 and 15×103 spore/ml for isolates BB2 and AM-118, respectively. Activities of chitinase, lipase and ALP showed the higher activity in the media inoculated by AM-118 while no statistical differences were observed in activity of ACP. Although no statistical differences were found in general protease and Pr1 activities but activity of Pr2 in AM-118 was significantly higher than that of BB2. Activity of general esterases demonstrated no statistical differences when α- and β-naphtyl acetate were used as substrates but activity of glutathione S-transferase in AM-118 was higher than that of BB2 by using CDNB and DCNB as specific reagents. Results of the current study indicated higher virulence of isolate AM-118 against adults of A. spinidens by lower LC50 value and higher activities of the enzymes involved in pathogenicity. Recruiting of these isolates against C. suppressalis must be considered by their adaptability of A. spinidens. Moreover, AM-118 has been isolated from rice fields of northern Iran, so it may somehow indicate a type of host-microorganism interaction

Evaluation of Antioxidant Activity of Ethanolic Extract from Irradiated Sunflower (Helianthus Annuus L.) Seeds Hull

Sunflower seeds hull are by-products of the sunflower industry that has low economic value despite its high content of antioxidants such as phenolic compounds and recently natural antioxidants have gained increased interest because natural food ingredients are safer than synthetic ones. Thus, the aim of investigation to evaluate the antioxidant efficacy of ethanolic extract of irradiated sunflower (Helianthus annuus L.) seeds hull (Sakha- 153 variety) at dose levels of 0, 3, 6 and 9 kGy on total phenolic compounds and total antioxidant activity were studied, and the composition of phenolic compounds of ethanolic extract of non-irradiated and irradiated samples was determined by HPLC. The results exhibited that the all extract of samples under investigation possesses high stronger antioxidant activity, especially samples ethanolic extracts of irradiated at dose level of 6 kGy. For further confirmation, the ethanolic extract of irradiated samples at dose level of 6 kGy was investigated on beef minced meat model system. Different concentrations of ethanolic extract of irradiated samples at dose level of 6 kGy and Tert-Butylhydroquinone (TBHQ) were added to beef minced meat and cooked at 100±2ºC for 30 min. after cooling at room temperature, the cooked samples were stored at cold storage 4±1ºC for 7 days. Thiobarbituric acid reactive substances (TBARS) values proved that ethanol extract of Sakha- 153 sunflower hulls had a power of inhibiting lipid oxidation comparable to TBHQ and exhibit antioxidant activity superior to TBHQ in the beef minced meat model system. Furthermore, the results showed that the ethanolic extract of irradiated sunflower seeds hull samples at dose level of 6 kGy were effective in inhibiting lipid oxidation of sunflower oil. Thus, these results are very beneficial for using the ethanolic extract of irradiated sunflower seeds hull samples at dose level of 6 kGy as natural stronger antioxidant and cheap price in food industry field. Keywords: Antioxidant/ Ethanolic extract/ Sunflower  seeds hull

Lemon Juice as a Natural Catalyse for Synthesis of Shiff’s base: A Green Chemistry Approach

The advantages of the use of natural catalysts are eco-friendly, inexpensive, high yields, nonhazardous and short reaction times. The utilization of green chemistry techniques is the elimination of solvents during chemical processes or the replacement of hazardous solvents with environmentally friendly solvents. Green chemistry has used for the synthesis of Schiff bases. Synthesis of Schiff base is carried out the mixture of aldehyde (or ketone) and amine in organic medium with or without an acid catalyst. He presents study Uses Lemon juice as a natural and eco-friendly catalyst in the green chemistry investigated. The synthesized product was characterized by its physical properties, melting point, TLC and then subjected to the in vitro antibacterial activities against gram-positive and gram-negative strains of microbes

Antioxidant activity of extract from gamma irradiated guava (Psidium guajava L.) seeds

The objective this study was to study the antioxidant activity efficiency of extracts from irradiated defatted guava (Psidium guajava L.) seeds at dose levels of 0, 2, 4 and 6 kGy. The non-irradiated and irradiated defatted guava seeds samples were extracted with acetone: water: acetic acid (90:9.5:0.5). Immediately after irradiation, the antioxidant activity was studied. Gas chromatographic-Mass spectrum was applied to identify and quantify the constituents (%) of extracts and the amino acids composition was determined in all samples under investigation of defatted guava seeds powder. The measurements of the antioxidant activity, using a ?-carotene-linoleate model system and radical scavenging capacity effect on 2, 2-diphenyl-1- picrylhydrazyl (DPPH) radical, was determined in the extracts of non-irradiated and irradiated defatted guava seeds powder. Meanwhile, noodles (homemade strips macaroni) were prepared from blends of 72% wheat flour containing 0, 2.5, 5 and 7.5% levels of non-irradiated defatted guava seeds powder. The results showed that samples of extracts from non-irradiated and irradiated defatted guava seeds had contained a considerable total polyphenolic compounds and marked scavenging activity on DPHH radical. On the other hand , the gas chromatography (GC) and mass spectroscopy (MS) separation technique led to identification of 26 components the of extract non-irradiated and irradiated samples. Also, the data revealed that guava seeds powder samples under investigation passes the most important essential amino acids and for human health such as trace elements iron, zinc and manganese. Noodles prepared from 2.5% level of guava seeds powder-wheat flour blend had high acceptable quality. Thus, guava seeds, a waste from guava industry can be utilized improved nutritional properties of noodles or used its extracts as natural antioxidant in food industry field. Key words: Guava Seeds/ Antioxidant/ Extract/ Gamma irradiation

SYNERGISM BETWEEN PROBIOTICS AND HERBS TO MANAGE TYPE 2 DIABETES IN RATS

Objective: This study aims to explore the adjuvant effect of multi-strain probiotics with either saffron, cardamom, ginger, or cinnamon herbs to achieve synergistic management for controlling type 2 diabetes (T2D). Methods: Eighty-eight adult male, Wistar rats were used. Eight rats were kept as healthy control. Eighty rats were used to induce type 2 diabetic rats (T2DR) and were randomly assigned to ten groups. One group was an offer to 0.2 ml multi-strain probiotics orally. The rest of T2DR were gavage with 100 mg/kg aqueous extract of saffron, cardamom, ginger, or cinnamon without or with 0.2 ml multi-strain probiotics orally. Bodyweight gain (BWG), and feed efficiency ratio (FER) were recorded. Determination of oral glucose tolerance test (OGTT), serum insulin, C-peptide, HDL, LDL, HDL/total cholesterol ratio were performed. Serum antioxidant activity, Th1and Th2 cytokines and histopathology of the pancreas were done. Results: Comparable with T2DR, solely multi-strain probiotics or with herbs caused a significant reduction in BWG (P<0.05). Groups fed saffron, cardamom, and ginger and enriched with multi-strain probiotic showed significant improvement in OGTT, serum insulin, C-peptide and lipid abnormalities (P<0.05) compared to T2DR. Besides, they had antioxidant and anti-inflammatory effects. The group received ginger alone exerted anti-hyperglycemia and anti-inflammatory effects. However, cinnamon had a moderate anti-diabetic effect and solely probiotics did not show a significant benefit for all parameters except BWG. Conclusion: Cardamom, saffron, and ginger enriched with multi-strain probiotics achieve a synergistic relationship for managing T2D. This finding exhibits a possible new hypothesis to manage diabetes that needs further study

Synthesis, structural characterization and biological activity of Cu(II), Co(II) and Ni(II) complexes derived from 2-(thiazol-2-ylimino)thiazolidin-4-one ligand

A novel series of metal complexes of 2-(thiazol-2-ylimino) thiazolidin-4-one ligand were prepared; the corresponding ligand was synthesized from reaction 2-Chloro-N-(thiazol-2-yl) acetamide with ammonium thiocyanate. The complexes are characterized by FTIR, UV-Vis, molar conductance and mass spectroscopy. The low molar conductance values indicate that the complexes are non-electrolytes.Spectroscopic studies confirmed that the ligand bonded to the metals through the sulphur atoms. Coordination number of copper and nickel complexes is four with square planar geometry, while the cobalt complex has octahedral geometry.In vitro antibacterial activity of ligand and its metal complexes was evaluated using well diffusion method and compared to the standard drug (tetracycline). The antibacterial activitywas examined against Escherichia coli, and pseudomonas aeruginosa, as gram negative bacteria and Staphylococcus aureus as gram positive bacteria. It was found that Nickel complex has the highest antibacterial activity among the synthesized compounds with Zone inhibition diameter in the range 25-29 mm