@article { author = {F.A, Salama and A. Mohamed, Farahat and M. Osman, Eman}, title = {RURAL WOMEN ADOPTION OF ENVIRONMENTAL PRACTICES IN MENUFIYA GOVERNORATE}, journal = {Arab Universities Journal of Agricultural Sciences}, volume = {17}, number = {2}, pages = {279-296}, year = {2009}, publisher = {Ain Shams University, Faculty of Agriculture}, issn = {1110-2675}, eissn = {2636-3585}, doi = {10.21608/ajs.2009.14918}, abstract = {  This study aimed basically at identifying the level of rural women adoption of environmental practices in Menufiya Governorate. This main obective was achieved throw the followinge sub-objectives : determining the environmental knowledge level of rural women, identifying the dgree of rural women application of environmental practices, determining the factors which correlated  with each of the environmental knowledge level and dgree of rural women application of  environmental  practiece. The study was carried out in two villeges in Menufiya Governorate, the first villege was Monshiat Bakhaty which belongs to Shebien Elkom district and the sconede villege was Sahel Elgawaber which belongs to El shohadaa district. 100 rural women were selected randomly from each village. The study findings were: the environmental knowledge level was high as 83.5% from respondents. About 47% from respondents were applying the environmental practices. There were four independent variables (social participation, culturel cosmoplitness, geographical cosmoplitness, age) explained together 16.3 % of the total variance of the environmental knowledge level. There were six independent variables (family monthly incom, environmental situation at the village, cultural cosmoplitness, family education, geographical cosmoplitness, environmental knowledge) explained together 55.5% of the total variance of the environmental application dgree.  }, keywords = {Adoption of Agricultural Innovations,Rural Women,Environmental Behavior,Environmental Awareness}, url = {https://ajs.journals.ekb.eg/article_14918.html}, eprint = {https://ajs.journals.ekb.eg/article_14918_ece6397a4e8be2a6a455e553c35ec54b.pdf} } @article { author = {Moussa, A.M and Emam, A.M and Mohamed, M.A. and Mohamed, A.E}, title = {ISOLATION AND IDENTIFICATION OF AN ACARICIDAL GLYCOSIDE FROM Acacia saligna LEAVES}, journal = {Arab Universities Journal of Agricultural Sciences}, volume = {17}, number = {2}, pages = {299-306}, year = {2009}, publisher = {Ain Shams University, Faculty of Agriculture}, issn = {1110-2675}, eissn = {2636-3585}, doi = {10.21608/ajs.2009.14919}, abstract = {as sources of biologically active secondary metabolites including pesticides because of their eco-friendly nature. The present study indicated that the ethylacetate extract of the Acacia saligna leaves exhibited acaricidal activity against the phytophagous twospotted spider mite ( Tetranychus Urticae Koch ).                 The chromatographic separation methods led to isolation of a pure compound from Acacia saligna leaf ethylacetate extract which exerted acaricidal action against the tested mite with LC50 value of 74.13 mg.l-1 after 48 h. Based on chemical (acid hydrolysis) and spectroscopic (1H, C13- NMR and MS) methods, the isolated compound was identified for the first time from plants as 2-hydroxymethyl-9-hydroxy-9-methyl-undecanyl (O-α-L-arabinopyranosyl-β-D-galactopyranoside.}, keywords = {Acacia Saligna,Mimosaceae,Botanical acaricides,glycosides,Twospotted spider mite}, url = {https://ajs.journals.ekb.eg/article_14919.html}, eprint = {https://ajs.journals.ekb.eg/article_14919_f9f5253a4104145086e459ff92e4fe34.pdf} } @article { author = {El-Shalakany, Walaa and El-Zakaziky, M.O and El-Araby, A.M. and El-Sahhar, E.A. and Arafa, Y.E}, title = {CHANGES OF SOME SOIL PHYSICAL AND HYDROPHYSICAL CHARACTERISTICS IN RESPONSE TO DIFFERENT SPRINKLER TYPES AND NOZZLE SIZES}, journal = {Arab Universities Journal of Agricultural Sciences}, volume = {17}, number = {2}, pages = {309-319}, year = {2009}, publisher = {Ain Shams University, Faculty of Agriculture}, issn = {1110-2675}, eissn = {2636-3585}, doi = {10.21608/ajs.2009.14929}, abstract = {  Soil characteristics' degradation had been considered as one of the most important problems that face the agricultural development processes under arid and semi-arid conditions due to non-suitability of the applied technologies and techniques, attributed to management considerations. Consequently, higher crop yield and quality reduction had been occurred due to the degradation of the plant healthy media (soil). Therefore, the goal of this investigation was to monitor the change detection of some soil physical and hydrophysical characteristics under sprinkler irrigated agriculture. However, the terminal objectives were to evaluate and monitor some soil characteristics changes (soil bulk density, hydraulic conductivity and soil penetration resistance) under different mode of action of sprinkler types (rotating and impact sprinkler) and corresponding nozzle sizes (small and large sizes). Hereby, field experiments were carried out for two seasons (2006 and 2007) in the Desert Experimental Farm of Faculty of Agriculture, AinShamsUniversity which is located at El-Bustan region, Behaira Governorate. Results revealed that soil characteristics were highly affected with the sprinkler mode of action and corresponding nozzle sizes. However, a power function proportion of soil penetration resistance with respect to applied rotating and impact sprinkler types and corresponding small and large nozzle sizes, had been observed and analyzed. Therefore, data analysis speculated that, selection of the appropriate sprinkler types under diverse field conditions and situations such as: crop type and design criteria of sprinkler irrigation systems, have to be considered for good agricultural development processes under Egyptian newly reclaimed regions.}, keywords = {Rotating sprinkler,Impact sprinkler,Soil penetration resistance,compaction,Soil bulk density}, url = {https://ajs.journals.ekb.eg/article_14929.html}, eprint = {https://ajs.journals.ekb.eg/article_14929_014c89cc3af7915306e25d16d5df1a2e.pdf} } @article { author = {Hussein, Kh.M.M and . Mahmoud, M.H and . Hassan, A.A}, title = {RELATIVE IMPORTANCE OF FIBER PROPERTIES AFFECTING YARN HAIRINESS IN SOME EGYPTIAN COTTON VARIETIES}, journal = {Arab Universities Journal of Agricultural Sciences}, volume = {17}, number = {2}, pages = {323-332}, year = {2009}, publisher = {Ain Shams University, Faculty of Agriculture}, issn = {1110-2675}, eissn = {2636-3585}, doi = {10.21608/ajs.2009.14931}, abstract = {undesirable, depending on the application for which the yarn is being used. Hairy yarns provide good heat retention and a softer hand (feel) for finished fabrics, and except for a few special cases, when it is an excessive degree of hairiness, yarn hairiness is an undesirable property in yarn and can cause serious problems in both yarn production and in subsequent textile processes.      This search was carried out to investigate the most important fiber properties i.e. short fiber content (SFC w %), maturity ratio, micronaire value, uniformity index (UI %), fiber length (UHM) and fiber strength (g/tex) which correlated with yarn hairiness and also their relative contributions in yarn hairiness under study by using four Egyptian cotton varieties during season 2008, namely; Giza88, Giza86, Giza80 and Giza90 spun into carded ring and compact yarns at twist multiplier 3.6 and two  into counts according to the following: ring yarns were processed to carded yarns Ne 50 and 60. Compact yarns were also processed to carded yarns at the same counts. The most important results were: 1-  Yarns manufactured by the carded ring spinning frame are characterized by higher hairiness mean values in all studied varieties in comparison with those of carded compact frame. 2-   The correlation coefficients have positive signs and are very high between hairiness in yarns and short fiber content (SFC w %), on the contrary the correlation coefficients have negative signs being high or very high between maturity ratio, micronaire value, uniformity index (UI %), fiber length (UHM) and fiber strength (g/tex) and yarn hairiness in all varieties. 3-  Stepwise regression procedure was employed to determine the most effective independent variables which make the maximum contributions to the coefficient of determination (R²). The rate of improvement in yarn hairiness index due to decrease short fiber content (the larger the share of fibers in the shorter length the higher is the hairiness index), increase fiber strength (more mature fiber) and increasing fiber length (the larger the share of the fibers in longer length the lower is the hairiness index}, keywords = {: Cotton fiber properties,Yarn hairiness,Correlation and stepwise analysis}, url = {https://ajs.journals.ekb.eg/article_14931.html}, eprint = {https://ajs.journals.ekb.eg/article_14931_ee5c6df0c1062bacbd7aafcea64bceb8.pdf} } @article { author = {M. Abo-El-Fetoh, Salwa,}, title = {PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VEGAN CAKE}, journal = {Arab Universities Journal of Agricultural Sciences}, volume = {17}, number = {2}, pages = {235-250}, year = {2009}, publisher = {Ain Shams University, Faculty of Agriculture}, issn = {1110-2675}, eissn = {2636-3585}, doi = {10.21608/ajs.2009.14939}, abstract = {  The objectives of this research were to investigate physical, chemical and sensory quality attributes and their relation of newly formulated vegan cake. Tiger nut milk (TNM) and alginate-lecithin gel (ALG) were used as the replacement of buffalo, s milk and whole egg at the levels of 50 and 100 %, respectively, in addition to, 50 % mixture (50 % TNM and 50 % ALG) and 100 % mixture (100 % TNM and 100 % ALG) . The results revealed that the lactose content of buffalo, s milk was 5.56%, while, TNM was free lactose. TNM is a good source of many elements as buffalo, s milk such as K, P, Ca, Na and Mg. Whole egg had significantly higher foam capacity than the alginate-lecithin gel . In contrast, alginate-lecithin gel exhibited higher foam stability than whole egg. The foam volume of alginate-lecithin gel characterized with stability during 60 min under testing as compared with whole egg that collapsed after 20 min. Concerning emulsifying activity index (EAI), both ALG and whole egg not showed significant difference (p>0.05). Emulsifying stability index (ESI) of alginate-lecithin gel was stable during 60 min under testing as compared with the whole egg that was stable till 40 min. The presence of replacement increased the batter viscosity at ambient temperature over the control value from 19.65 to 21.71-44.54 poise. Among different replacement, 100 % mixtures showed the highest batter viscosity of 44.54 p followed by 100% ALG (38.72 p), 50% ALG (34.29 p) and 50% mixtures (31.03 p). Control batter had a specific gravity of 0.892 g/cc, whereas batter replacing with 50% ALG, 100% ALG, 50% mixtures and 100 % mixtures had a batter specific gravity of 0.992, 1.009, 1.013 and 1.047 g/cc, respectively. The protein and fat contents of control samples were higher (10.42% and 26.63 %, respectively) than vegan cake samples replaced with TNM and ALG. The total carbohydrate content increased with increasing the replacement levels of TNM and ALG in vegan cake. High staling values (high freshness) of vegan cake samples reached 336.59 % and 334.08 % with vegan cake containing 100 % mixtures and 100 % ALG, respectively, in comparison to the staling of control (299.19 %) at zero time. The lower reduction in staling value was achieved in vegan cake prepared 100 % mixtures and 100 % ALG, since the staling value reduced by 10.29 % and 12.41 %, respectively, in comparison to 15.68 % for control sample after 21 days of storage at room temperature. High stability in specific volume during storage was achieved in the presence of 100 % ALG and 100 % mixture since, the specific volume was reduced by only 7.88 % and 8.83 %, respectively, in comparison to 25.99 % for control sample. The presence of ALG and mixtures decreased the hardness value from 79.46 to 36.28 and 66.11 Newton, indicating improvement in the texture of cake. Cakes containing ALG and mixtures showed lower decrement in moisture content and lower increment in hardness during storage at room temperature. Cake samples prepared with different levels of ALG and mixtures were better quality and showed significantly superior sensory properties scores than cake samples prepared with different levels of TNM which coincided with control sample at zero time. Vegan cake samples stored gave higher values and were be desirable till the end of storage period. Therefore, vegan cake could be successfully made from tiger nut milk and alginate-lecithin gel as the fully replacement of buffalos, milk and whole egg, respectively. In addition to, increase freshness, specific volume and storage at room temperature for 21 days.  }, keywords = {Vegan cake-tiger nut milk,Alginate,Lecithin,physical,Chemical and Sensory evaluation}, url = {https://ajs.journals.ekb.eg/article_14939.html}, eprint = {https://ajs.journals.ekb.eg/article_14939_7561b1a2abc09b3c7aa8d1216c2c5a5d.pdf} } @article { author = {El-Shalakany, Walaa and Shatlah, M and Atteia, M and B. EL-Kasas, Faten, and S. Mostafa, Soher, and . Abd EL-Malak, G.A}, title = {EFFECT OF SOME PRESERVATION PROCESSES ON THE PHYTOCHEMICAL COMPOUNDS WITH ANTIOXIDANT ACTIVITIES OF BROCCOLI}, journal = {Arab Universities Journal of Agricultural Sciences}, volume = {17}, number = {2}, pages = {351-359}, year = {2009}, publisher = {Ain Shams University, Faculty of Agriculture}, issn = {1110-2675}, eissn = {2636-3585}, doi = {10.21608/ajs.2009.14941}, abstract = {s of broccoli using steam or immersion in hot water as traditional technology and storage conditions by either canning or freezing on the content of compounds with antioxidant properties, i.e. vitamin C, carotenoids, chlorophyll, polyphenol and flavonoid compounds parameters was investigated. Results show that the content of carotenoids was 11.41µg/g while the content of chlorophyll A and chlorophyll B was 30.66 and 9.79µg/g, respectively. The content of both carotenoids and total chlorophyll were decreased after being treated prior to different period storage for 3 and 6 month. Fresh broccoli had 40.45µg/g total chlorophyll this content decreased more significantly for the control (fresh broccoli) than for treated and different storage samples. The content of vitamin C was 124.24 mg/100g. Frozen broccoli after blanching by steam and immersion in hot water at 0 times decreased the percent of ascorbic to 83.85 and 75.89%, respectively.  Jarred and canned broccoli with dill, coriander and parsley additives showed decrease in ascorbic acid to 45.98 and 40.55% meanwhile, jarred and canned broccoli without additives decreased ascorbic acid to 43.34 and 39.01%, respectively. Total polyphenols and flavonoids were 276.82 and 7.64 mg/100g on fresh weight. These contents were decreased after processing and different storage conditions. The present of antioxidant activity in fresh broccoli was 75.50%. The degradation of antioxidant activity was increased after 6 month period. The highest degradation observed with canned broccoli without additive while the lowest degradation showed with frozen broccoli blanched by steam which the percents of total antioxidant activities were14.84 and 29.65 %, respectively. The content of ferrous and zinc was 6.4 and 3.9 mg/100g on dry weight. Ferrous increased to 7.0 and 8.4 mg/100g with Jarred with dill, coriander and parsley additives and storage for 3 and 6 month broccoli and to 9.3 and 8.7 mg/100g with canned broccoli with dill, coriander and parsley additives.  }, keywords = {Broccoli,blanching,Frozen,Jarred,Canned food,phytochemical compounds}, url = {https://ajs.journals.ekb.eg/article_14941.html}, eprint = {https://ajs.journals.ekb.eg/article_14941_4f3d4bda94af2c1bceb5f68bb2f8feb6.pdf} } @article { author = {M. Sror, H and Rizk, E and Azouz, A. and A.M. Hareedy, Lobna}, title = {EVALUATION OF RED CABBAGE ANTHOCYANIN PIGMENTS AND ITS POTENTIAL USES AS ANTIOXIDANT AND NATURAL FOOD COLORANTS}, journal = {Arab Universities Journal of Agricultural Sciences}, volume = {17}, number = {2}, pages = {361-372}, year = {2009}, publisher = {Ain Shams University, Faculty of Agriculture}, issn = {1110-2675}, eissn = {2636-3585}, doi = {10.21608/ajs.2009.14946}, abstract = {  Anthocyanins derived from red cabbage were extracted, and identified by using HPLC. These pigments are used as alternative natural red colorants in some processed foods i.e.; hard candy; jelly and ice sherbets. They are also effect of using as natural antioxidant on sunflower oil. Red cabbage has 90.5 mg anthocyanin /100 gm on fresh weights. Where the major constituents were cyaniding-3-diglucoside-5-glucoside (80%) and cyanidin 3, 5 diglucoside (20%) with HPLC. The best carrier for red cabbage anthocyanin pigment was found to be dextrin followed by cellulose, soluble starch and glucose respectively. On the other hand, color and higher pigment stability of anthocyanin derived from red cabbage were in acidic condition at pH ranged between 1.0 to 4.0 and in temperatures ranged between 40 to 80ºC. Meanwhile, the degradation of anthocyanin being 10% of total pigments after 180 min at 100ºC. Antioxidant activities of red cabbage anthocyanin were assessed by determining peroxide value on sunflower oil during 7 days at 60ºC. Sunflower oil contained 200 ppm red cabbage extract showed lower peroxide value being (9.92) than using 200 ppm synthetic antioxidant (BHT) (10.12) meq/Kg. Analysis of variance for sensory evaluation of prepared hard candy, jelly and ice sherbets indicated that, hard candy, jelly contained 0.10% and ice sherbets contained 0.20% red cabbage anthocyanin pigments revealed the highest score of color, taste, odor and overall acceptability similar with synthetic color (carmine).}, keywords = {Red cabbage,Anthocyanins,Natural red color,Antioxidant activity,hard candy,Jelly,Ice sherbets}, url = {https://ajs.journals.ekb.eg/article_14946.html}, eprint = {https://ajs.journals.ekb.eg/article_14946_239151f810523ffcbbc80c7f75aaac8f.pdf} } @article { author = {Gomaa, H.A}, title = {STUDIES ON NEEM SEED KERNEL EXTRACTS AS OVIPOSITION DETERRENTS AND OVICIDAL COMPOUNDS FOR THE COTTON LEAF WORM MOTHS, Spodoptera littoralis (Boisd.)}, journal = {Arab Universities Journal of Agricultural Sciences}, volume = {17}, number = {2}, pages = {375-382}, year = {2009}, publisher = {Ain Shams University, Faculty of Agriculture}, issn = {1110-2675}, eissn = {2636-3585}, doi = {10.21608/ajs.2009.14951}, abstract = {  Mated female moth of the cotton leafworm, S. littoralis laid a total number of 1564.22 eggs during its whole life. In a free choice test, treating N. oleander leaves (as an oviposition site) with an aqueous extracts of neem seed kernel solutions extracted by different organic solvents reduced the number of deposited eggs on it. The lowest number of eggs was recorded when methanol was used for extraction, followed by chloroform, and the highest was, however, obtained after using benzene, butanol and ethyl acetate. The number of deposited eggs decreased as the concentration of any tested neem extract increased to reach the minimum at 0.2%. This means that the most deterred neem seed kernel extract is that which extracted with methanol at the concentration of 0.2%.Hatchability percentage of S. littoralis eggs greatly affected by the type of organic solvents used for neem extraction and the concentration of each extract on treated N. oleander leaves. The lowest hatchability was recorded after using methanol, followed by chloroform.On the other hand, an increase in neem seed kernel extract concentration caused an obvious decrease in egg hatchability.}, keywords = {extracts,Neem Seed Kernel,Organic Solvents,Oviposition deterrent,Ovicide,Spodoptera littoralis (Boisd.)}, url = {https://ajs.journals.ekb.eg/article_14951.html}, eprint = {https://ajs.journals.ekb.eg/article_14951_0c50d9e1ea2e6194a85546b3e36f5c4a.pdf} } @article { author = {A. Elia, Hoda and Afifi, M.Y. and Talha, M. and Abu Gabal, Al-Hassana}, title = {IMPACT OF MANAGEMENT SYSTEMS ON SOME SOILS QUALITIES IN EGYPT}, journal = {Arab Universities Journal of Agricultural Sciences}, volume = {17}, number = {2}, pages = {385-396}, year = {2009}, publisher = {Ain Shams University, Faculty of Agriculture}, issn = {1110-2675}, eissn = {2636-3585}, doi = {10.21608/ajs.2009.14957}, abstract = {  The current work aims to evaluate the effect of different periods of organic farming on some soils qualities compared with the traditional system. Several farms varied in their soil nature and periods of practicing organic farming system were chosen. The farms are located in Belbes, El-Manayef, El-Fayoum and El- Behera areas. Moreover, the study also involved adjacent traditional managed farms. The evaluation was based on the weighted values of the physical, chemical and biological properties of the 0-50 cm and 0-100 cm soil depths. The considered soil properties weresoil organic matter (SOM); bulk density; porosity; available water; penetration resistance, mean soil particles weight diameter (MWD), cation exchange capacity and total microbial count. The obtained results indicated that soilbiological parameters were less important than the physical or thechemical factors. Principle component1, (PC1) scores indicated that 79.97% and 78.05 % of total variance are attributed to the 0-50 cm soil depth of the organic and conventional managed soils, respectively. In the meantime, 75.72 and 71.94 % are related to the 0-100 cm soil depth for the two farming systems, (Organic and conventional) in the same sequence. The only significantfactor contributing to PC2 was total count; PC2 indicatedthat (10.29 and 10.87% of the totalvariance are accounted for 0-50 and 0-100 cm soil depth of organic farming as well as 15.3 and 16.68% of the totalvariance for 0-50 and 0-100 cm soil depth of conventional farming system, respectively.}, keywords = {Soil Quality,Minimum data set (MDS),principal components analysis,Mean weight diameter (MWD),soil organic matter,Soil quality index}, url = {https://ajs.journals.ekb.eg/article_14957.html}, eprint = {https://ajs.journals.ekb.eg/article_14957_ec5e2f14376ec0e28f2d40d303fd4525.pdf} }