RESUMO
Some imported butter oil brands were physically and chemically evaluated compared with Egyptian butter oil. The results showed that all butter oil brands differ in one or more of the physical or chemical constituents compared with Egyptian butter oil. These variations were mainly high relative melting point, absence of butyric acid, presence of high content of oleomargric acid, absence of cholesterol and high content of B- sitosterol and stigmasterol. These variations were assigned to the presence of adulteration components in all imported samples. Butter fat, one of the most important dairy products in Egypt, is prepared form cream of butter by heat process. It is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Butter fat is more expensive than other fat sources. Several producers use other fats which are quite similar in their chemical composition and less expensive to adulterate butter fat. This poses a problem for food law enforcement and quality control laboratories. It was concluded that imported samples under investigation were adulterated with some compounds which may be harmful to public health
Assuntos
Contaminação de Alimentos , Gorduras na Dieta/efeitos adversosRESUMO
The effect of damsissa "ambrosia maritima" on bulinus truncates snails was studied. In a segment of Sahel Saleem canal Damsissa whole plant was appliced. An upstream segment of the same canal [without using Damsissa] was taken as a control. Each segment was divided in 10 stations snail surveys at each station were done 5 times before and 5 times after the application of damsissa. The experimental part of the canal showed a significant decline of the number of bulinus truncatus snails in the period after Damsissa application. No significant change in the same period was found in the control part of the canal. Data points to the significant effect of Damsissa in the control for bulinus truncatus snails