• Parasites, Hosts and Diseases
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• v.51 no.1
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• pp.75-84
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• 2013

Cutaneous leishmaniasis (CL) is an endemic parasitic infection in the Mediterranean region, including Libya and its Al-jabal Al-gharbi province. We aimed at studying the occupational relevance as well as other epidemiological aspects of CL. We investigated 140 CL cases who attended at Gharyan outpatient polyclinic during a period of 6 months in 2009. CL infection was clinically diagnosed and confirmed by demonstration of Leishmania parasites on smears from lesions. Our findings showed that males were more affected than females (P=0.04), and people above 10-years were more affected than younger ones (P=0.0001). A significant percent of CL cases belonged to Al-Kawasem subprovince (P=0.0001). Farm-related activities were the most frequent occupations among CL cases (P=0.04). In addition to farm workers, housewives and students are at risk groups since they are engaged at farm activities. Moreover, those who have occupations that require staying outdoors for a part of night, e.g., policemen, are also at risk. Compared to children, adult CL patients had multiple lesions (P=0.001) that were more prevalent in their upper and lower extremities than the face (P=0.0001). We conclude that CL is a major health problem in Al-jabal Al-gharbi province of Libya. The presence of rodents and sandflies makes it a suitable environment for Leishmania to spread in an endemic epidemiological pattern. Being engaged in farming activities or outdoor occupations increases the risk of infection. Various clinical patterns of CL suggest the presence of more than 1 species of Leishmania at Al-jabal Al-gharbi province. We propose that the 2 species responsible for CL in this area are L. major and L. tropica. Further investigations to identify the leishmanial species responsible for CL at Al-jabal Al-gharbi together with adoption of preventive and control programs are needed.

• Bulletin of the Korean Chemical Society
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• v.28 no.11
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• pp.2009-2014
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• 2007

The aminolysis of diphenyl thiophosphinic chloride (2) with substituted anilines in acetonitrile at 55.0 oC is investigated kinetically. Kinetic results yield large Hammett ρX (ρnuc = ?3.97) and Bronsted βX (βnuc = 1.40) values. A concerted mechanism involving a partial frontside nucleophilic attack through a hydrogen-bonded, four-center type transition state is proposed on the basis of the primary normal kinetic isotope effects (kH/kD = 1.0-1.1) with deuterated aniline (XC6H4ND2) nucleophiles. The natural bond order charges on P and the degrees of distortion of 42 compounds: chlorophosphates [(R1O)(R2O)P(=O)Cl], chlorothiophosphates [(R1O)(R2O)P(=S)Cl], phosphonochloridates [(R1O)R2P(=O)Cl], phosphonochlorothioates [(R1O)R2P(=S)Cl], chlorophosphinates [R1R2P(=O)Cl], and chlorothiophosphinates [R1R2P(=S)Cl] are calculated at the B3LYP/ 6-311+G(d,p) level in the gas phase.

• Journal of agriculture & life science
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• v.45 no.5
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• pp.81-89
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• 2011

This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.

• Journal of Environmental Science International
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• v.18 no.5
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• pp.589-594
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• 2009

The goals of this study were conducted to investigate the effects of applying liquid aluminum chloride ($AlCl_3$) to rice hulls on pH and soluble reactive P (SRP). A total of 800 broiler chicks (4 treatments $\times$ 4 replicates $\times$ 50 birds) were housed into 16 floor pens in a single house for 5 weeks. The treatments were divided into 4 groups: control, 100 g of liquid $AlCl_3/kg$ of rice hulls, 200 g of liquid $AlCl_3/kg$ of rice hulls, and 300 g of liquid $AlCl_3/kg$ of rice hulls. Liquid $AlCl_3$ was sprayed on the rice hulls surface at a rate of 100 g, 200 g, and 300 g liquid $AlCl_3$ per kg rice hull. pH values and SRP contents were significantly decreased (P<0.05) with the increased liquid $AlCl_3$ levels in comparison with control. However, no significant differences in SRP contents were observed among all treatments at 3 and 4 weeks. Applying 100 g, 200 g, and 300 g liquid $AlCl_3$ to rice hulls reduced SRP contents by 18, 25, and 52% for 5 weeks, respectively, compared with the controls. In conclusion, these results suggest that using liquid $AlCl_3$ on rice hulls should be promising for reducing water contamination and resulted in a reduction in SRP contents, which reduced pH.

• Journal of the Korean Chemical Society
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• v.17 no.3
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• pp.154-162
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• 1973

The rates and activation parameters for the halide $(Cl^{-}, Br^{-}, I^{-})$TeX> exchange reactions of substituted benzenesulfonyl-chloride, $XC_6H_4SO_2Cl$(X:p-MeO, H, p-Cl, p-Br, p-NO$_2l$) in dry acetone at two temperatures have been determined. It was found that the ion-pair of metal halide,$M^{+}X^{-}$, have negligible reactivity compared to free halide ions. It was also found that the nucleophilic order is $Cl^{-}>Br^{-}>I^{-}$for electron-donating substituent, and $Cl^{-}>I^{-}>Br^{-}$ for electron-withdrawing substituents. These results and convex nature of the Hammett plot are interpreted in the light of simple $S_N2$mechanism with the bond breaking becoming important for compounds with the electron withdra-wing substituents.

• Journal of Environmental Science International
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• v.11 no.4
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• pp.347-353
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• 2002

This study was conducted to investigate the characteristics of chloramination as a secondary disinfection in a drinking water distribution system. At the range from pH 6 to pH 8, monochloramine was predominant with a trace of dichloramine, and the free chlorine was detected after breakpoint. At $25^{\circ}C$, the breakpoints of pH 6, 7 and 8 appeared when the weight ratios of chlorine to ammonia nitrogen were 11:1, 9:1 and 10:1 respectively, and the peak points on the breakpoint curves at pH 6, 7 and 8 were in the Cl$_2$ / NH$_3$-N ratio of 9:1, 6:1 and 5:1 respectively. As pH increased from 6 to 8, maximum point of monochloramine on the breakpoint curve was moved from 7:1 to 5:1 in the weight ratio of chlorine to ammonia nitrogen. The maximum concentration of monochloramine was formed at the pH values of 7~8 and in the Cl$_2$ / NH$_3$-N ratio below 5:1. As the Cl$_2$/NH$_3$-N ratio increased and the pH lowered, chloramines decay proceeded at an increased rate, and residual chloramines lasted longer than the residual free chlorine. The monochloramine and the dichloramine were formed at pH 6, and then the dichloramine continued increasing with contact time.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.35-41
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• 2007

This study was conducted to determine the effect of pH adjustment and addition of sodium chloride (NaCl) on quality characteristics of pork leg surimi. The pork leg surimi was manufactured with one of following pH 3.0 or pH 11.0 adjustment and contained 2% NaCl or not; C (Alaska pollack surimi, two times washing, 0% NaCl), T1 (pork leg surimi pH 3.0 adjustment, 0% NaCl), T2 (pork leg surimi, pH 3.0 adjustment, 2% NaCl), T3 (pork leg surimi, pH 11.0 adjustment 0% NaCl), T4 (pork leg surimi, pH 11.0 adjustment, 2% NaCl). The $L^*$ and W values was increased with increasing of pH value, but the $a^*$ and $b^*$ values lower. The W values were higher (p<0.05) as addition of NaCl, but $a^*$ and $b^*$ values were lower. In textural properties, the cohesiveness was increased with increasing of pH value, however with the exception of springiness all traits were higher (p<0.05) as addition of NaCl. The breaking force and gel strength was increased with increasing of pH value. The breaking force, gel strength and breaking force u deformation were higher as addition of NaCl, but shear force lower. In sensory evaluation, the tenderness was increased with increasing of pH value and all traits of sensory evaluation also were higher (p<0.05) as addition of NaCl. There were no differences in interaction of pH adjustment and without or with NaCl on color, textural properties, breaking force, deformation, gel strength, shear force and sensory evaluation of pork leg surimi. The color, textural and physical characteristics and sensory evaluation ot T2 and T4 were similar to treatment C. Therefore, the pH 11.0 and 2% NaCl addition on process of manufacture of pork leg surimi would be recommended.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.3
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• pp.150-153
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• 2016

This study evaluates the efficacy of titanium tetrachloride ($TiCl_4$) on phosphorus (P) removal in synthetic wastewater. Jar test experiments were performed at various $TiCl_4$ concentration (0.25-0.59 mM), and intensities of slow (30-60 rpm) and rapid (100-250 rpm) mixings to determine the conditions at which P removal was most efficient. The P-removal efficiency was highest (about 99%) at $TiCl_4$ concentration $([TiCl_4])=0.39mM$ with rapid-mixing intensity=100 rpm and slow-mixing intensity=30 rpm. The slow-mixing intensity was more sensitive than the rapid-mixing intensity to the P removal efficiency when [$TiCl_4$] was low ($0.25{\leq}[TiCl_4]{\leq}0.27mM$).

• Journal of the Korean Vacuum Society
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• v.8 no.1
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• pp.63-69
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• 1999

The characteristic parameters of high density plasma source (Helical Resonator) have been measured with Langmuir probe to get the plasma density electron temperature, ion current density, etc. Optical emission spectra of Si and SiCl have been analyzed in $Cl_2$$/poly-Si system to elucidate etching mechanism. In this system, the main reaction to remove silicon atoms on the surface is proceeding mostly through chemical reaction, not pure physical reaction. The emission intensity of SiCl (chemical etching product) increases much faster than Si (pure physical etching product) with increasing the concentration of impurities (P). This is due to the electron transfer from substrate to the surface via Si-Cl bond. As a result, Si-Cl bond becomes more ionic and mobile, therefore the Cl-containing etchant forms $SiCl_x$ with surface more easily. Consequently, for the removal of Si atom from poly silicon surface, the chemical etching is more favorable than physical etching with increasing P concentrations.

• Journal of Power System Engineering
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• v.19 no.5
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• pp.86-92
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• 2015

p-DCPD were prepared by in-suit ROMP polymerization using $MoCl_5$ and $Et_2AlCl$. The results showed that $MoCl_5:Et_2AlCl:DCPD$ mole ratio of 1:2.0:350 had the curing-time of 60sec and crosslinking degree of 90.44%. The curing time of DCPD polymerization by $MoCl_5/Et_2AlCl$ was shortened, and monomer conversion and crosslinking degree were decreased with temperature and the number of moles of $MoCl_5$ and $Et_2AlCl$. $MoCl_5$ and $Et_2AlCl$ is damaged its function by the reaction with the air in the atmosphere and did't proceed the polymerization properly.