Petrographic and petrophysical characterization of some Paleozoic rocks,Um Bogma area,Southwest Sinai,Egypt

Sixty-two samples were collected from the five formations at Um Bogma area, (Southwest Sinai, Egypt). Nine samples were collected from Sarabit El Khedim Formation, ten samples were collected from Abu Hamata Formation, eighteen samples were collected from Adedia Formation, eight samples were collected from Um Bogma Formation and eighteen samples were collected from Abu Thora Formation.The Paleozoic rocks at Um Bogma area, consist mainly of sandstones, siltstones, shales, limestone and dolostones, which are unconformably overlie igneous and metamorphic rocks (granite, diorite and gneiss) of Precambrian age.The petrographic studies were applied to identify different rock units, different facies and its diagenetic history and to reveal its effect on the storage capacity properties. Different types of porosity (oversized, intergranular, fracture and vuggy porosities) have been identified based on the petrographic investigation of the studied thin sections.The Paleozoic sandstone rock samples are characterized by porosity average about 19% for Facies 1 (quartz wack) and about 18%for Facies 2 (quartz arenite) and permeability average 420?mD for Facies 1 (quartz wack) and 690?mD for Facies 2 (quartz arenite), so these rocks can be considered as good reservoir rocks. The Paleozoic carbonate rock samples (Facies 3) are characterized by poor porosity (less than 7%) and very low permeability (less than 0.5?mD), which caused by matrix and diagenetic processes and refer to bad reservoir rocks.Porosity can be linked to the two derived electrical properties (formation resistivity factor and electrical tortuosity) of the studied Paleozoic rocks at Um Bogma area. The electrical tortuosity has significant effects on both permeability and formation resistivity factor. The permeability decreases with increasing electrical tortuosity and the relation between both of them is inverse relationship with good coefficient of correlation. The permeability decreases with increasing electrical tortuosity and the relations between both of them are inverse relationships with high coefficient of correlation. The formation resistivity factor increases with increasing electrical tortuosity and the relations between both of them are positive relationships with a fair to very high coefficient of correlation.     

Role of dietary lipids and butylated hydroxy anisol (BHA) administration on albino rats. Part I. Serum unsaturated fatty acids

Adult male albino rats were supplemented with edible plant oils, corn maize and cotton seed oils and their semihydrogenated forms (Heliopolis and Sultan cooking fats) for a period of 3 months. In general, the supplementation of tested oils produced increasing effect on the serum levels of total C18: 1, C18:2 and C20:4 unsaturated fatty acids (UFA). The increases were significant in case of feeding corn maize oil and Sultan cooking fat for total and C18: 1 and C18:2 UFA. However, the degree of significance was intensified by the feeding of cotton seed oil and Heliopolis cooking fat. Supplementation of Sultan cooking fat showed a significant increase in serum level of C20:4, while the other tested oils and Heliopolis cooking fat produced very highly significant increase. Butylated hydroxy anisol (BHA) produced no effect on the level of UFA when administered with dietary tested edible lipid but its role revealed by maintaining the higher level of UFA due to administration of oils and its semihydrogenated analogous.     

Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage

The effect of dried spices and the ethanol extract of those spices was studied on the stability of fresh chicken minced meat, and fresh and cooked pork patties pretreated with NaCl during refrigerated and frozen storage. The antioxidant activities of the spices were measured by thiobarbituric acid reactive substances (TBARS) and peroxide value (POV) in meat samples. The lipid oxidation was effectively inhibited in the chicken meat treated with several dry spices diminishing the TBARS to a range of 32% and 83% of those found in the control samples in frozen stored meat for 6 months. Marjoram, wild marjoram and caraway were the most effective dry spices. Ethanolic extracts of the same spices were more potent as antioxidants by lowering the concentration of the TBARS to a range of 20–27% of those found in the control samples. Addition of sodium salt to the minced pork resulted very high concentrations of the oxidation products originated from the polyunsaturated fatty acids. The treatment with ethanolic extract of spices (sage, basil, thyme and ginger) significantly inhibited the lipid peroxidation in refrigerated and chilled pork patties pretreated with NaCl by reducing both POV and TBARS. Heat treatment with microwaves produced significantly elevated levels of both lipid peroxides and TBARS, but the amount of these oxidation products was less than 10% in spice‐treated salted meat samples compared to that in untreated ones. Lipid peroxidation also grew continuously during the storage period at −18°C in raw and cooked samples. Ethanolic extracts of spices had a very strong antioxidative effect inhibiting lipid peroxidation in heat‐treated meat products during frozen storage. The highest antioxidant activity was observed in the case of ginger. High correlation coefficients were found between TBARS and POV both in raw and cooked pork patties (0.86, 0.91, respectively) during frozen storage. It is supposed that these compounds originated from the polyunsaturated fatty acids during oxidation processes but at different stages. Utilization of spices, spice mixtures or spice extracts in semi‐prepared meat products intended to be frozen for up to 6 months or more before consumption is proved to be advantageous in regard of shelf life of the food, as well as of human health, because of the beneficial effect of spices in inhibition of lipid peroxidation during heat treatment and chilling storage. © 1999 Society of Chemical Industry     

Influence of lactic acid bacteria on survival of Escherichia coli O157:H7 in inoculated Minas cheese during storage at 8.5 degrees C

Minas cheese is a typical Brazilian fresh cheese, manufactured by addition of rennin and CaCl2 to milk, followed by draining the curd. The intrinsic characteristics of this product make it favorable for growth of pathogens, including Escherichia coli O157:H7. The influence of the addition of a commercial mesophilic type O lactic culture to this product on the growth of this pathogen during storage at 8.5 degrees C was evaluated. Eight different formulations of Minas cheese were manufactured using raw or pasteurized milk and with or without salt and lactic culture. Individual portions of each formulation were transferred to sterile plastic bags and inoculated with E. coli O157:H7 to yield ca. 10(3) or 10(6) CFU/g. After blending by hand massaging the bags, samples were stored at 8.5 degrees C for up to 14 days. E. coli O157:H7 was counted after 1, 2, 7, and 14 days of storage using 3M Petrifilm Test Kit-HEC. Counts in samples without added lactic culture showed a 2-log increase in the first 24 h and remained constant during the following 14 days. Counts in samples with added lactic culture showed a 0.5-log increase in the first 24 h, followed by a decrease. These variations were statistically significant (P < 0.05). No significant variations (P > 0.05) were obtained for cheese samples manufactured with pasteurized or raw milk, with or without salt. Results indicate that the addition of type O lactic culture may be an additional safeguard to well-established good manufacturing practices and hazard analysis and critical control point programs in the control of growth of E. coli O157:H7 in Minas cheese.     

Technological Evaluation of Nitrogen Containing Starch Derivatives as Sizing Agents

The structural changes brought about by introducing different nitrogen containing groups via cyanoethylation, carbamoylethylation and carbamation in the molecules of rice and maize starches and oxidized starches derived thereof and the onset of these changes on the technical properties of yarns sized with such starch products were investigated. It was found that the apparent viscosity of pastes prepared from those products depends on the nature of starch, the degree of oxidation prior to chemical modification, the nature of modification as well as the measuring conditions, i. e. the rate of shear and temperature. Cotton yarns sized using these starch derivatives were measured for yarn number, tensile strength, C.V.%, elongation at break and C.V.% in elongation. Besides, the weavability test expressed as the minimum number of cycles due to abrasion (St₁) and average number of cycles due to abrasion (St₆) were investigated. A comparison among modified starches prepared from rice starch would reveral that the highest value of St₁ is obtained with yarns sized using carbamoylethylated sample derived from unoxidized starch. With maize starch, on the other hand, the highest value of St₁ is obtained with cotton yarns sized using carbamoylethylated starch derived from starch oxidized by 1 g/l active chlorine.     

GULFNET: The academic network of the arab gulf countries

This article provides an overview of GULFNET and its information services, with emphasis on KACST (King Abdulaziz City for Science and Technology, Saudi Arabia) services.