Macro- and micromorphology of the leaves, inflorescences and fruits of ficus sycomorus L. cultivated in Egypt. Part 1

Ficus sycomorus L. [gimmeiz] belongs to family Moraceae. The leaves and fruits have been used in the treatment of tuberculosis, inflammations, dysentery, diarrhea, cough and chest diseases. No detailed information could be traced concerning the macro- and micromorphology of the leaves, inflorescences and fruits of the plant, so this study is performed with the aim of finding their characters by which they could be identified and differentiated, in both the entire and powdered forms

Microbiological study of spiced chicken burgers in Tripoli City, Libya

We investigated the microbiological quality of uncooked and cooked spiced chicken burger in restaurants and fast food places in Tripoli city and surrounding areas. Thus 120 samples [64 cooked and 56 uncooked] were analysed microbiologically. All the samples were highly contaminated with bacteria: 66.6%, 25.9%, 29.6%, 20.3% and 12.9% of the uncooked samples were contaminated with Escherichia coli, Aeromonas spp., Staphylococcus aureus, E. coli 0157:H7 and salmonella respectively. Additionally 10.9%, 3.1%, 4.68%, 3.12% and 1.56 of the cooked samples were contaminated with E. coli, Aeromonas spp., E. coli 0157:H7, S. aureus and salmonella respectively

Effect of salinity on alkaloid accumulation and some metabolites in fruits of datura stramonium

Changes in growth and chemical composition such as saccharides, protein, free amino acids, alkaloids and mineral of fruits of salinized Datura stramonium were studied. The fresh and dry matter was mostly increased with the rise of salinization level. Generally, the insoluble and total saccharides, insoluble protein, free amino acids other than protein and total alkaloid contents increased significantly with the rise of salinization level. However, the soluble saccharides, soluble and total protein, proline contents decreased with the rise of salinization level. Mineral composition also exhibited significant change, but the dominant feature was the progressively increased of sodium content with the rise of salinity level