Ge-In-Se system, similar to many other chalcogenide glasses, has attracted much attention due to its interesting physical properties and applications. This article reports thermal analysis and estimation of activation energies of the glass transition and amorphous-crystallization transformation of Ge13In8Se79 chalcogenide glass. The kinetic parameters were investigated under a non-isothermal condition at different heating rates (7–40 K/min) using differential scanning calorimetric (DSC) technique. The amorphous nature of the samples was confirmed by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The activation energy was calculated from DSC data using five isoconversional methods: Kissinger–Akahira– Sunose (KAS), Flynn–Wall–Ozawa (FWO), Tang, Starink, and Vyazovkin. The results confirm that the activation energy of crystallization varies and depends on the degree of crystallization as well as temperature. It was also observed that the transformation from amorphous to the crystalline structure is complex involving different mechanisms of nucleation, diffusion, and growth.

Ge-In-Se system, similar to many other chalcogenide glasses, has attracted much attention due to its interesting physical properties and applications. This article reports thermal analysis and estimation of activation energies of the glass transition and amorphous-crystallization transformation of Ge13In8Se79 chalcogenide glass. The kinetic parameters were investigated under a non-isothermal condition at different heating rates (7–40 K/min) using differential scanning calorimetric (DSC) technique. The amorphous nature of the samples was confirmed by X-ray diffraction (XRD) and scanning electron microscopy (SEM). The activation energy was calculated from DSC data using five isoconversional methods: Kissinger–Akahira– Sunose (KAS), Flynn–Wall–Ozawa (FWO), Tang, Starink, and Vyazovkin. The results confirm that the activation energy of crystallization varies and depends on the degree of crystallization as well as temperature. It was also observed that the transformation from amorphous to the crystalline structure is complex involving different mechanisms of nucleation, diffusion, and growth.

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The present study aimed to evaluate the quality of fresh sushi in Egypt. Fifty samples of sushi (Salmo salar) were collected from restaurants in Alexandria, Egypt. Paraffin, semi-thin and ultra-thin sections were used for parasitological analysis by light and transmission electron microscopy. Bacteria were isolated by the dilution plate and direct plate methods and identified by a Vitek system. Twenty (40%) of the total examined samples showed microsporidia and helminth metacercariae infections. Histochemical stains showed distinct pinkish-red pyriform microspores embedded in muscular tissue stained with Gram, periodic acid-Schiff (PAS), and Ziehl–Neelsen (ZN) stains. Semi-thin sections showed double membrane xenoma-inducing granulomas containing spores at different developmental stages. Empty sporophorous vesicles and free spores were observed in the electron microscopic images. A bacteriological assay showed forty samples (80%) contaminated with human pathogenic bacteria with the average total bacterial counts ranging from 32 to 526 CFU/g. Four species of human pathogenic bacteria were identified in the examined samples, namely Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus, and Serratia plymuthica in 40, 38, 11, and 6 samples, respectively. These constitute the first record of fresh sushi product in Egypt and indicate the potential pathogenicity associated with raw seafood products.

The present study aimed to evaluate the quality of fresh sushi in Egypt. Fifty samples of sushi (Salmo salar) were collected from restaurants in Alexandria, Egypt. Paraffin, semi-thin and ultra-thin sections were used for parasitological analysis by light and transmission electron microscopy. Bacteria were isolated by the dilution plate and direct plate methods and identified by a Vitek system. Twenty (40%) of the total examined samples showed microsporidia and helminth metacercariae infections. Histochemical stains showed distinct pinkish-red pyriform microspores embedded in muscular tissue stained with Gram, periodic acid-Schiff (PAS), and Ziehl–Neelsen (ZN) stains. Semi-thin sections showed double membrane xenoma-inducing granulomas containing spores at different developmental stages. Empty sporophorous vesicles and free spores were observed in the electron microscopic images. A bacteriological assay showed forty samples (80%) contaminated with human pathogenic bacteria with the average total bacterial counts ranging from 32 to 526 CFU/g. Four species of human pathogenic bacteria were identified in the examined samples, namely Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus, and Serratia plymuthica in 40, 38, 11, and 6 samples, respectively. These constitute the first record of fresh sushi product in Egypt and indicate the potential pathogenicity associated with raw seafood products.

The present study aimed to evaluate the quality of fresh sushi in Egypt. Fifty samples of sushi (Salmo salar) were collected from restaurants in Alexandria, Egypt. Paraffin, semi-thin and ultra-thin sections were used for parasitological analysis by light and transmission electron microscopy. Bacteria were isolated by the dilution plate and direct plate methods and identified by a Vitek system. Twenty (40%) of the total examined samples showed microsporidia and helminth metacercariae infections. Histochemical stains showed distinct pinkish-red pyriform microspores embedded in muscular tissue stained with Gram, periodic acid-Schiff (PAS), and Ziehl–Neelsen (ZN) stains. Semi-thin sections showed double membrane xenoma-inducing granulomas containing spores at different developmental stages. Empty sporophorous vesicles and free spores were observed in the electron microscopic images. A bacteriological assay showed forty samples (80%) contaminated with human pathogenic bacteria with the average total bacterial counts ranging from 32 to 526 CFU/g. Four species of human pathogenic bacteria were identified in the examined samples, namely Klebsiella pneumoniae, Escherichia coli, Staphylococcus aureus, and Serratia plymuthica in 40, 38, 11, and 6 samples, respectively. These constitute the first record of fresh sushi product in Egypt and indicate the potential pathogenicity associated with raw seafood products.

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