The present study aimed to investigate the effect of two levels of carob powder (10% and 20%) on serum glucose and lipid profile. Forty male Sprague-Dawley rats were divided into two groups. The First group control negative group consisted of (10) rats fed on basal diet. The second main group consisted of (30) rats were injected intraperitoneal with alloxan monohydrate in single dose (170 mg/Kg) body weight. The second main group was divided into three subgroups (10 rats each). Subgroup (1); diabetic group was fed on basal diet only control positive group, Subgroup (2); diabetic group was fed on basal diet plus 10% carob powder and subgroup (3); diabetic group was fed on basal diet plus 20% carob powder for six weeks. At the end of the experimental period, serum samples was collected to measure serum glucose (SG), total cholesterol (TC), triglyceride (TG), high-density lipoproteins (HDL), lowdensity lipoproteins (LDL) and very-low-density lipoproteins (VLDL). The obtained results revealed that feeding rat's 10% and 20% carob powder improved serum glucose and lipid profile parameters in the experimental rats.

The present study aimed to investigate the effect of two levels of carob powder (10% and 20%) on serum glucose and lipid profile. Forty male Sprague-Dawley rats were divided into two groups. The First group control negative group consisted of (10) rats fed on basal diet. The second main group consisted of (30) rats were injected intraperitoneal with alloxan monohydrate in single dose (170 mg/Kg) body weight. The second main group was divided into three subgroups (10 rats each). Subgroup (1); diabetic group was fed on basal diet only control positive group, Subgroup (2); diabetic group was fed on basal diet plus 10% carob powder and subgroup (3); diabetic group was fed on basal diet plus 20% carob powder for six weeks. At the end of the experimental period, serum samples was collected to measure serum glucose (SG), total cholesterol (TC), triglyceride (TG), high-density lipoproteins (HDL), lowdensity lipoproteins (LDL) and very-low-density lipoproteins (VLDL). The obtained results revealed that feeding rat's 10% and 20% carob powder improved serum glucose and lipid profile parameters in the experimental rats.

The core objective of the present investigation was to determine the physicochemical characteristics, vitamins content (A, E, D, K and C), phenolic compounds in mint oil and basil oil. The data indicated specific gravity, refractive index, iodine value, saponification value, acid value and peroxide value in both mint oil and basil oil. Likewise data revealed that vitamins D, E and A were in descending order (439.237 ug/100g, 269.126 ug/100g and 18.533 ug/100g) in mint oil, while vitamins A, K, C and E were (193.72 ug/100g, 56.041 ppm, 5.83 ug/100g and 2.65 ug/100g) in basil oil. Furthermore mint oil contained 8 phenolic compounds among them salicylic, benzoic and coumarin recorded the highest values. On the other hand basil oil contained 10 phenolic compounds among them benzoic and ellagic recorded the highest values. The study included fractionation and quantifications of lipids in the mint oil and basil oil. Besides mint oil recorded slight increase in lipid fractions which ranged from (2.36% to 15.84%) in mint oil, while it ranged from (2.46% to 16.46%) in basil oil. Using TLC technique the total lipids of mint oil and basil oil were fractionated to seven fractions with monoglycerides recording the highest percentage (62.43%) and (61.77%) followed by phospholipids (15.84%) in mint oil and sterols in (16.46%) basil oil. Consequently it is recommended to utilize both mint oil and basil oil as two of the most important aromatic oils in food and pharmaceutical industries.

The core objective of the present investigation was to determine the physicochemical characteristics, vitamins content (A, E, D, K and C), phenolic compounds in mint oil and basil oil. The data indicated specific gravity, refractive index, iodine value, saponification value, acid value and peroxide value in both mint oil and basil oil. Likewise data revealed that vitamins D, E and A were in descending order (439.237 ug/100g, 269.126 ug/100g and 18.533 ug/100g) in mint oil, while vitamins A, K, C and E were (193.72 ug/100g, 56.041 ppm, 5.83 ug/100g and 2.65 ug/100g) in basil oil. Furthermore mint oil contained 8 phenolic compounds among them salicylic, benzoic and coumarin recorded the highest values. On the other hand basil oil contained 10 phenolic compounds among them benzoic and ellagic recorded the highest values. The study included fractionation and quantifications of lipids in the mint oil and basil oil. Besides mint oil recorded slight increase in lipid fractions which ranged from (2.36% to 15.84%) in mint oil, while it ranged from (2.46% to 16.46%) in basil oil. Using TLC technique the total lipids of mint oil and basil oil were fractionated to seven fractions with monoglycerides recording the highest percentage (62.43%) and (61.77%) followed by phospholipids (15.84%) in mint oil and sterols in (16.46%) basil oil. Consequently it is recommended to utilize both mint oil and basil oil as two of the most important aromatic oils in food and pharmaceutical industries.

The core objective of the present investigation was to determine the physicochemical characteristics, vitamins content (A, E, D, K and C), phenolic compounds in mint oil and basil oil. The data indicated specific gravity, refractive index, iodine value, saponification value, acid value and peroxide value in both mint oil and basil oil. Likewise data revealed that vitamins D, E and A were in descending order (439.237 ug/100g, 269.126 ug/100g and 18.533 ug/100g) in mint oil, while vitamins A, K, C and E were (193.72 ug/100g, 56.041 ppm, 5.83 ug/100g and 2.65 ug/100g) in basil oil. Furthermore mint oil contained 8 phenolic compounds among them salicylic, benzoic and coumarin recorded the highest values. On the other hand basil oil contained 10 phenolic compounds among them benzoic and ellagic recorded the highest values. The study included fractionation and quantifications of lipids in the mint oil and basil oil. Besides mint oil recorded slight increase in lipid fractions which ranged from (2.36% to 15.84%) in mint oil, while it ranged from (2.46% to 16.46%) in basil oil. Using TLC technique the total lipids of mint oil and basil oil were fractionated to seven fractions with monoglycerides recording the highest percentage (62.43%) and (61.77%) followed by phospholipids (15.84%) in mint oil and sterols in (16.46%) basil oil. Consequently it is recommended to utilize both mint oil and basil oil as two of the most important aromatic oils in food and pharmaceutical industries.

The current study aimed to utilize the carob pod powder (due to its nutritional and healthful functional values) in wheat biscuits fortification. Study included determination of gross chemical composition, caloric value, minerals (Mn, Zn, Fe, Cu, Se, Ca, Na, K, P and S) and phenolic compounds content of studied biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that incorporation of both 10% and 20% of carob pod powder in wheat biscuits increased crude fat, ash, crude fiber and caloric value to 16.66%, 17.33%; 1.0%, 2.0%; 0.44%, 40.0% and 477.54, 478.49; respectively. However it decreased protein and carbohydrate contents. The supplementation of control biscuits with 10% carob pod powder recorded the highest Cu, Ca, K and Se contents 0.0175, 6.32, 1452.08 and 0.7931; respectively. Meanwhile, both 10% and 20% carob pod powder fortified biscuits (CPFB) recorded the highest phenolic compounds, namely: gallic, pyrogallol and vanillic. The data revealed that both 10% and 20% (CPFB) improved all studied sensory and physical characteristics of all studied biscuits, therefore could be recommended for children and adolescent persons. Consequently, it recommended to utilize the carob pod powder in order to enhance the nutritional values of biscuits.

The current study aimed to utilize the carob pod powder (due to its nutritional and healthful functional values) in wheat biscuits fortification. Study included determination of gross chemical composition, caloric value, minerals (Mn, Zn, Fe, Cu, Se, Ca, Na, K, P and S) and phenolic compounds content of studied biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that incorporation of both 10% and 20% of carob pod powder in wheat biscuits increased crude fat, ash, crude fiber and caloric value to 16.66%, 17.33%; 1.0%, 2.0%; 0.44%, 40.0% and 477.54, 478.49; respectively. However it decreased protein and carbohydrate contents. The supplementation of control biscuits with 10% carob pod powder recorded the highest Cu, Ca, K and Se contents 0.0175, 6.32, 1452.08 and 0.7931; respectively. Meanwhile, both 10% and 20% carob pod powder fortified biscuits (CPFB) recorded the highest phenolic compounds, namely: gallic, pyrogallol and vanillic. The data revealed that both 10% and 20% (CPFB) improved all studied sensory and physical characteristics of all studied biscuits, therefore could be recommended for children and adolescent persons. Consequently, it recommended to utilize the carob pod powder in order to enhance the nutritional values of biscuits.

The current study aimed to utilize the carob pod powder (due to its nutritional and healthful functional values) in wheat biscuits fortification. Study included determination of gross chemical composition, caloric value, minerals (Mn, Zn, Fe, Cu, Se, Ca, Na, K, P and S) and phenolic compounds content of studied biscuits. Likewise physical and sensory characteristics of studied biscuits were assessed. The data revealed that incorporation of both 10% and 20% of carob pod powder in wheat biscuits increased crude fat, ash, crude fiber and caloric value to 16.66%, 17.33%; 1.0%, 2.0%; 0.44%, 40.0% and 477.54, 478.49; respectively. However it decreased protein and carbohydrate contents. The supplementation of control biscuits with 10% carob pod powder recorded the highest Cu, Ca, K and Se contents 0.0175, 6.32, 1452.08 and 0.7931; respectively. Meanwhile, both 10% and 20% carob pod powder fortified biscuits (CPFB) recorded the highest phenolic compounds, namely: gallic, pyrogallol and vanillic. The data revealed that both 10% and 20% (CPFB) improved all studied sensory and physical characteristics of all studied biscuits, therefore could be recommended for children and adolescent persons. Consequently, it recommended to utilize the carob pod powder in order to enhance the nutritional values of biscuits.

ملخص البحث يعتبر فن الابرو هو أحد الفنون الاسلامية التي تعرض تاريخٌها للإهمال والنسيان ليس فقط في العالم العربي وإنما في الموطن الذى ازدهرت فيه وهو تركيا وذلك على الرغم من الشهرة الواسعة التي كانت لهذا الفن حتى أن الورق المزين في أوروبا عرف باسم الورق التركي ولذلك نجد أهميه هذا البحث في إلقاء الضوء على هذا الفن واهم سماته وتأثيراته الفنية والتشكيلية المتميزة وكيفيه الاستفادة منها في مجال طباعة المنسوجات وتصميم الأزياء بأسلوب التشكيل على المانيكان ، و التأكيد على جماليات فن الابرو وإمكانيه الدمج بين هذا الفن وتكنولوجيا الفن الرقمي بهدف أنتاج أزياء عصرية تجمع بين الحس الفني المميز لأسلوب الابرو والذى لا يمكن تقليده ، ومزايا التكنولوجيا الحديثة من الحذف والاضافة والتكرار وتغير المجموعات اللونية برؤي جديدة ومتنوعة للتصميم الواحد ، وقد تناول البحث ايضا امكانيه تنفيذ مجموعه من التصميمات بالتشكيل على المانيكان مستخدما الأقمشة التي تم طباعتها بتقنية الابرو هذا الاسلوب والذى يحتاج الي مهارة عالية كما انه الاسلوب الذى يساعد على الابتكار والتخيل لدى مصمم الازياء عند استخدام الانواع المختلفة من الأقمشة ولا سيما لو كانت مطبوعة بتقنيه تحتاج الى اظهار كافه ملامحها وتأثيارتها المميزة مثل تقنيه الابرو ، كما يلقى البحث الضوء على بعض البرامج والتي ظهرت مؤخرا تحاول الرسم بأسلوب الابرو والتعرف علي مزايا وعيوب هذه البرامج وهل تتكافي مع الاسلوب اليدو ي التقليدي لفن الابرو أم لا. .وقد توصلت الد ارسة الى طباعه 7 قطع بتقنيه الابرو وابتكار عدد من التصميمات الملبسية بأسلوب التشكيل على المانيكان بلغت 21 تصميم مواكب لخطوط الموضة وتنفيذ عدد 28 تصميم باستخدام برامج الحاسب الالى ثم تطبيق عدد من الافكار التصميميه لازياء للسيدات باجمالى 28 تصميم ..

ملخص البحث : يبحث الفنان دائما عن المداخل الجديدة لتنمية ابداعاته من خلال الدراسات المتنوعة في المصادر الفنية . كما تتنوع الصياغات الفنية للتصميمات المستخدمة في طباعة المنسوجات تنوعا كبيرا ، وتتركز هذه الصياغات في تحقيق القيم التشكيلية التي تميز الطباعة عن غيرها من مجالات التعبير الفني والتي تتخذ تكويناتها التشكيلية من التراكب والتكرار والشفافية والملمس ، والتي تتنوع تأثيراتها الجمالية حسب التقنية الطباعية المستخدمة ، ويعد التجريب في مجال طباعة المنسوجات من أهم الضرورات التي تحقق أهداف هذا المجال . ويعد هذا البحث محاوله للاستفادة من تقنيات الطباعة المختلفة ( الشاشة الحريرية والابرو) في تنفيذ مجموعة من سجادات الصلاة المبتكرة كأحد الافكار لمشروع صغير يصلح لخريجات قسم الاقتصاد المنزلي ، تخصص تصميم الازياء وتكنولوجيا المنسوجات بكلية العلوم والآداب بالمندق، جامعة الباحة، المملكة العربية السعودية تنفيذه بعد تخرجهن ، وقد تم عمل تلك التجربة بمقرر( الطباعة بأساليب تكنولوجيه مختلفة) للمستوي السابع ، وتنبع مشكلة البحث من حاجة الخريجات إلى مشروعات صغيرة لمنتجات مطبوعة تكون قادرة على المنافسة في السوق السعودي لمجابهة المستورد منها، والمساهمة في تقديم أفكار نفعية تصلح كنواه لمشاريع صغيرة تساهم في خدمة لمجتمع، ويهدف البحث إلى تنفيذ سجادة الصلاة بأسلوب مبتكر يحقق الأهداف الوظيفية والجمالية وبإمكانيات تنفيذ لم يتطرق أحد لإنتاجها في المملكة العربية السعودية من قبل. وقد انتهج البحث المنهج الوصفي للإطار النظري والمنهج التجريبي للإطار التطبيقي ، وقد أسفرت النتائج عن طباعة ثمانية قطع لسجادة الصلاة باستخدام اسلوبي الشاشة الحريرية والابرو ، بالإضافة الى كفاءة الخامة و ملائمتها للمنتج المنفذ .