Abd Elrahman Mohamed, 2019
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Available diagnosis expert systems ask users many questions in order to identify the diseases. These questions are sometimes vague and need more interpretations. Further, using a lot of questions does not satisfy the end-user and turn the expert system to be boring and unfriendly. In this paper, I introduce a tool for building knowledge base. Also, I propose an approach for enhancing expert system dialogue with end-user. The proposed approach was applied in plant diseases. Instead of just asking the end user only text questions, images for different symptoms on different part of the plants are displayed to him. Then the end-user selects the images which are approximate to his plant symptoms. Finally, the system adapts the dialogue. This process is repeated till reaching the final diagnosis. The proposed tool is a web-based, and it adopts XML to store ontology, schema of knowledge base and knowledge base. The proposed tool was applied in building a prototype for barley knowledge base and diagnosis expert system.
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Maha Kamal Ali, 2019
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Potato chips are the most popular snack consumed especially by children. These chips are considered unhealthy
due to high levels of fat and salt content. This study was conducted to produce healthy chips from potato, lupine and green pea
flour and enhance the nutritional value of chips. The chips were prepared using Potato, lupine and green pea flour at different
ratios (100%:0%:0%, 90%:10%:0%, 85%:15%:0%, 90%:0%:10%, 85%:0%:15%, 80%:10%:10% and 70%:15%:15%
respectively). Proximate analysis, minerals content, amino acids composition, physicochemical analysis, biological active
compounds analysis and sensory evaluation were carried out on the product chips samples. It showed that moisture content
ranged between (7.43-8.77), protein content (7.89-16.07), crude ether extract content (3.90-6.31), ash content (3.00-3.75),
crude fiber (2.75-4.12) and carbohydrate content (74.77-61.66). The Minerals analysis revealed that sample G (70% potato
flour and 15% lupine flour and 15% green pea flour) was the highest in potassium, iron, calcium and zinc content with low
sodium content. The amino acids composition was found that the sample G contained the highest percentage of the essential
amino acids including (lysine, phenylalanine threonine and valine). Physicochemical analysis revealed the following ranges:
bulk density (0.74-0.91g/ml), water absorption (1.70-1.94g/g), swelling capacity (1.12-1.95ml/g) and pH (5.44 -5.89).
Biological active compounds analysis reported the following ranges (mg/100g): total phenolic content (790.84 -1783.64) and
antioxidant activity (82.78%-97.16%). While, sensory evaluation results showed that no significant difference between the
products of the seven chips samples. Conclusively healthy chips can be prepared successfully from each potato, green Pea as
well as lupine Flour as a nutritious snack to children suffering from malnutrition.
Keywords: Healthy Chips, Lupine, Green Pea, Amino Acids, Minerals, Antioxidant Activity, Malnutrition
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Rehab Naiem, Maha Kamal Ali, 2019
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Recently, acrylamide has become one of the most important
and most serious global problems, so it has been classified as
a potential carcinogen and known to be a neurotoxic, occurs in
heated starchy foods such as potato products (French fries and
potato crisps). The present research addressed this issue by
determining levels of the acrylamide precursors (asparagine and
reducing sugars) and levels of the acrylamide in French fries made
from two cultivars of potatoes (Cara and Banba) after immersion in
fermented lactic acid bacteria solution (60 and 90 min) or brine
solution (5 days) comparing to the control samples after frying
process. The results indicated that the brine solution treatment
appeared better sensorial properties with the panelists than the
other treatments in both varieties, whereas Cara 90 and Banba
90 appeared better color and texture than the other samples
using a Hunter colorimeter and a Brookfield texture analyzer.
Also Cara 90 and Banba 90 treatments showed the lowest
values of asparagine (2.50 and 9.08 mg/100 g), glucose (34.00
and 34.12 mg/100 g), sucrose (60.08 and 21.09 mg/100 g) and
intermediate values of fructose (6.47 and 4.71 mg/100 g). With
keeping in mind that asparagine and glucose values in the Cara
cultivar were lower than the Banba cultivar and the opposite was
found in fructose and sucrose values. And finally it was noticed
that the acrylamide formation was the lowest in Cara 90 and
Banba 90 (104 and 152 ?g/kg) treatments, whereas the highest
values of the acrylamide were for the control samples of Banba
and Cara (823 and 692 ?g/kg) and it was found that the Cara
variety was better than in most of determined parameters than
the Banba variety.
Keywords
Acrylamide; Acrylamide precursors; Asparagine; Lactic acid
bacteria
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Maha Kamal Ali, AMAL MAHMOND, 2018
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Mercury is considered one of the pollution problems as a toxic metal. The present study was carried out to investigate
the protective effect of L- ascorbic acid (vitamin C) against chronic mercury exposure in white New Zealand male rabbits. The efficacy of vitamin C against induced mercury toxicity was evaluated by estimating some biochemical
parameters in both blood plasma and liver tissues. Such parameters are generally used to evaluate the individual health status. Statistical analysis has been carried out using the SAS program.
The results indicated that inducing both low and high doses of mercury caused significant increases in blood glucose, total lipids, triglycerides, LDL and total cholesterol, whereas these treatments caused a significant (P<0.05) decrease in the HDL only after the long term exposure.
Values of AST , ALT ,and acid phosphatase (ACP) in plasma and liver were significantly elevated after the short as well as the long term of treatment, while significant decreases were observed in the alkaline phosphatase (ALP) and acetyl choline esterase (AChE) activity due to the long exposure to mercury. The results of oxidative stress markers (TBARS and GSH) showed significant hazardous effect of the mercury exposure.
Oral treatment with vitamin C decreased all the hazardous health effects caused by inducing mercuric acetate. Accordingly, addition of ascorbic acid as an antioxidant is recommended to be included in the human diets for its efficacy
role in preventing the body from the mercury toxicity.
Key words: Mercury toxicity, vitamin C, biochemical parameters, blood plasma,liver enzymes.
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Abd Elrahman Mohamed, 2018
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Available data increase quickly every moment, this eventually drags to big data flooding. Hence there is an emergent need for exploiting big data in order to extract valuable knowledge from it. Adoption of distributed architecture and data intensive algorithms facilitates handling and processing big data. This paper introduces a distributed single pass clustering algorithm based on MapReduce in order to reduce running time of processing big data. Also, it introduces median based single pass clustering in order to mitigate the order of the input data problem that is associated with single pass clustering. Furthermore, it introduces a new hybrid approach which integrates median based single pass clustering and k-means algorithm. The proposed integration improves the median based clustering to work well with sparse data such as text.
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