Faculty of Agriculture and Veterinary Medicine
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- ItemEffect of Different Salinity Levels on In Vitro and Ex Vitro Growth of Potato(2016) Abu - Madi, Ahmed; Nawsreh, Ali; Arfat, Mutaz; Bani Odeh, Musab; Abu qaoud, HassanSolanum tuberosum cv. Sponta explants grown in vitro on MS media, , were subjected to 4 NaCl treatments. Meanwhile potato plants of two weeks age were subjected to the same levels of NaCl in the green house, growth and development of the plants and explants were analyzed. Plants were highly sensitive to salt treatment, both biomass and tuber production were influenced significantly. Salinity is one of the major abiotic constraints that severely affect the productivity of agricultural crops in arid and semiarid regions Salt stress limits yield of crops by 1. Affecting the metabolism of plants and causes important modification in different biochemical and molecular processes (Allakhverdiev et al., 2000). 2. It can activate certain photosynthetic enzymes activity causing decomposition of membrane structures (Meloni et al., 2003). 3. Rate of photosynthesis and respiration in crop plants is severely interfered causing reduced plant growth and low productivity at high salts (Silva et al., 2001; Zhang et al., 2005; Fidalgo, 2004). 4. Higher level of salinity disrupts plant roots making water deficiency, nutrients imbalance by altering uptake and transport, ionic stress by higher Na + and Cl- accumulation, (Munns, 2002). 5. Severe yield reduction in many crops has also been reported by Zhu (2007). FAO suggested that approximately 6% of the world’s total arable and 20% of irrigated land is affected by high salinity (FAO, 2008). Extensive breeding and selection in potato for traits other than abiotic stress tolerance have resulted in cultivars that are considered moderately salt tolerant (FAO, 2010). The study of plant salt tolerance through tissue culture to identify crop sensitivity seems to be a fruitful and short time approach
- ItemUse of microorganism as a biofertilizer on bean(2016) Bdeir, Lara; Adawi, Amer; Omar, Lama; Al Faris, HibaLegumes (Leguminosae) are economically important crop, Legumes are a high quality, protein-rich animal feed and whole some source of nutrition for people; moreover, they are a valuable crop in different crop rotation systems. Legumes are able to fix atmospheric nitrogen up to 250 kg ha-1, thus reducing the load on the agro fertilizer.
- ItemSmart Hydronic(2016) Ayoub, Mohammad; Abu qaoud, HassanOne of the modern methods of agriculture is hydroponics which is a method of growing plants that takes advantage of this fact by providing all of the nutrients, in their inorganic form, in a liquid solution with or without solid media. Industrial applications of hydroponics have been developed for crops such as lettuce which used in this project.
- ItemThe detection of the most suitable salinity adapted barley cultivar(2017) Salman, Subhi; Shtaya, MonqezBarley is the 4th planted plant in the international rank .during to its economical , industrial benefits . Barley is one of the most plant that adapted to the saline water and soil . Barley crop adapted to the dry areas .Because of this benefits we decided to determine which is the best landraces VAR in the saline conditions.
- ItemPrevalence of lactose intolerance among patients with irritable bowel syndrome(2017-05-01) Anabtawi, Ola
- ItemEducational Tools (Nutrition Games)(2017-05-01) Hithnawi, Afaf; Balalta, Seema; Dameh, Aida; Anabtawi, OlaRising child with a healthy nutritional habits is not easy especially with a temptations of junk food, , and since children enjoy games we thought of making a combination of both a games and nutritional information .
- ItemPhosphate-Free and Sodium-Reduced Roasted Turkey Breast.(2017-05-01) Sbeihat, Maram; Tome, Heba; Anabtawi, OlaImportance of sodium to body, regulating the body’s electrolyte balance, preventing dehydration and maintainingmany of the body’s cellular functions,Preventing nutrient deficiencies.
- ItemAcademic Performance & Food Intake(2017-05-01) Hejazi, Sundos; Anabtawi, OlaTo explore associations between academic performance and food intake at An- Najah university students, because what we eat, directly influences our brains.
- ItemFunctional Bread(2018-05-06) Baida, Sali; MUDALLAL, SAMERA functional food is a typical food that has specific nutrients added to it, like vitamins or minerals, fiber, or probiotics or prebiotics. In general, this includes anything added for a specific functional purpose.
- ItemHealthy&Fun Plate for kids(2018-05-06) Azaizeh, Marah; Nabeel, Mays; MUDALLAL, SAMERMothers have difficulties in persuading their baby to eat healthy meals at home and go to processed foods. Our goal in this research is to improve children's acceptance of healthy meals by helping mothers to follow certain food preparation methods to solve this problem.
- ItemBYE BYE MAGGI(2018-05-06) AYAD, GHADEER; MUDALLAL, SAMERMSG, which stands for monosodium glutamate, is the sodium salt of glutamic acid. Glutamic acid is actually a common amino acid that occurs naturally in a range of food like, tomatoes and dried mushrooms, and it’s what makes those foods taste so flavorful and good. It’s also found human breast milk. MSG has an intense umami quality ― umami is essentially a savory flavor that doesn’t fall into the salty, sweet, sour or bitter categories of taste. It is basically umami in crystalline form.
- ItemOccurrence of Gastrointestinal Parasite in Rabbits(2018-05-07) Dawabsheh, Ibraheem; Husseain, Ahmed; Ali, Odai; Fayyad , AdnanIn recent years, the mortality rate in rabbits increased significantly causing high economical loss.Many infectious agent can causes death to rabbits, from all of this the parasites and protozoa are the largest. Rabbits can be infected with a variety of diseases that can cause varying proportions of morbidity and mortality among them including parasitic, bacterial, viral, fungal and nutritional causes (Percy, 1993).
- ItemTetracycline Residue In lamb Meat(2018-05-08) Hijazi, Shaima’; Shaheen, Imad; Fayyad, AdnanHuman health, is the main subject for almost all the studies about human beings, studying animal sciences is not just neither to be a humane nor to save animals lives only, but because animal food products is a major part of our food chain.
- ItemComparison Between Intravenous Regional Analgesia and Nerve Block, Onset of Action and Efficacy on Desensitization of Distal Forelimb In Equines(2018-05-08) Nihad, Mohammad; Abo-Rashed, Marah; Khraim, NimerThe most common hazards of equine is lameness due to problems in there distal limbs.Which may need a surgical intervention that cause pain. Lameness In Equine,Causes negative impact on animal working ability, anorexia, sever pain and affect reproductive.All of these may lead to significant economic loss.
- ItemThe Food Calorie Specified Menu(2018-05-09) Hasan, Sawsan; shalabi, Isra’a; Irshaid, AlmaPeople tend to visit restaurant more often these days, and they are not aware of the energy content in the food they usually order. A lot of people are not aware of their energy need, which is a reason of a lot of health problem due to increase consumption.
- ItemFunctional Cheeses and Fresh Whey(2018-05-09) Hashash, Tasneem; Imad, Muna; Al Tamimi, MohammadDid you know that bacteria might actually keep you healthy? It all just depends on the type of bacteria. In this case, we’re talking about the benefits of probiotics. Probiotics are live bacteria and yeasts that are good for your health, especially your digestive system. We usually think of these as germs that cause diseases. But your body is full of bacteria, both good and bad. Probiotics are often called "good" or "helpful" bacteria because they help keep your gut healthy.
- ItemProduction Processes Assessment for (Cucumber pickles in brine)(2018-05-09) Rashed, Donia; MUDALLAL, SAMERPickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar,it’s one of the oldest known methods of preserving foods .The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product.
- ItemEat Slower to Eat Better(2018-05-09) Kittaneh, Salwa; Irshaid, AlmaEating behavior is a totally new scientific field. Currently, we can only observe and describe eating patterns. For example, we have noticed that people who seem to eat at a reasonable pace use the fork 60 to 75 times during meals lasting from 20 to 30 minutes.
- ItemProduction of green thyme under VACUUM(2018-05-09) To’meh, Shahd; Ahmad, Donia; MUDALLAL, SAMERThyme was originated from the Mediterranean but is now recognized as one of the most aromatic herbs in the world. It is commonly used in Mediterranean cuisine, adding flavors to meats, vegetables and breads. It thrives in hot conditions, loves full-sun, and doesn't need constant watering or attention.
- Itemالسرطان والتغذية(2018-05-09) Abo-ebaid, Watan; MUDALLAL, sتناول الأنواع الصحيحة من الطعام قبل وخلال وبعد العلاج تساعد على تحسين صحتك والتخفيف من مضاعفات وأعراض المرض وتعزيز قوتك.كما أن التغذية السليمة قد تكون السبب في محاربة المرض والوقاية منه.