DSpace Collection:
http://dlibrary.univ-boumerdes.dz:8080/handle/123456789/3457
2024-03-28T21:01:11Zالحماية الجزائية للمستهلكفي التشريع الجزائري
http://dlibrary.univ-boumerdes.dz:8080/handle/123456789/8075
Titre: الحماية الجزائية للمستهلكفي التشريع الجزائري
Auteur(s): مرنيش, نسرين; معوش, أمال
Description: 111 ص.2019-01-01T00:00:00ZMicrowave-assisted synthesis of TiO2 and ZnO nanostructures for photocatalytie wastewater Treatment
http://dlibrary.univ-boumerdes.dz:8080/handle/123456789/7795
Titre: Microwave-assisted synthesis of TiO2 and ZnO nanostructures for photocatalytie wastewater Treatment
Auteur(s): Abderaouf, Majda; Mansouri, Khalida
Résumé: The aim of this study was to synthesize metal oxide nanoparticles of TiO2 and ZnO using the
microwave synthesis method, and to evaluate their application on organic pollutants such us
methyl orange dye in aqueous solutions.
After a detailed theoretical study about the methods of synthesis and characterization of
nanoparticles, an experimental application for the elaboration of nanoparticles of TiO2 and ZnO
was carried out, using micro-wave assisted synthesis method.
The results of the characterization techniques are summarized as follows:
? X-ray fluorescence (XRF) showed that the obtained powders of TiO2 and ZnO were
98.21%, 99.10% pure respectively.
? There corded XRD patterns confirmed the phase formation of both anatase and rutile
phase for TiO2 and hexagonal Wurtzite for ZnO. XRD analysis also revealed a crystallite
size of TiO2 and ZnO were 25 nm and 18 nm respectively.
? The as-synthesized nanocatalysts were made of a mesoporous network of aggregated
TiO2 and ZnO nanoparticles according to N2 sorption and scanning electron microscopy
analysis.
? FTIR and UV-vis results confirmed the results obtained by XRD shows that both of TiO2
and ZnO are in anatase and hexagonal wurtzite respectively.
Based upon the above results it is concluded that the microwave method is powerful for the
preparation of nanoparticles with varying composition, shape, structure and properties.
The photocatalytic activity of our synthesized materials was then investigated for the degradation
of methyl orange dye in water solution under various conditions.
The effect of initial methyl orange concentration on the photocatalytic activity was studied and
it was found that the degradation of methyl orange is strongly dependent on the initial dye
concentration.
So this study uncovered a simpler way to synthesize TiO2 and ZnO nanoparticles with
controllable size and highly efficient catalytic application.
Description: 66 p. : ill. ; 30 cm.2020-01-01T00:00:00ZÉlaboration d'un yaourt a caractère fonctionnel
http://dlibrary.univ-boumerdes.dz:8080/handle/123456789/7763
Titre: Élaboration d'un yaourt a caractère fonctionnel
Auteur(s): Lamri, Kenza; Sahnoun, Rachida
Résumé: Le yaourt est un produit laitier frais fermenté produit par coagulation acide du lait par
l’action de micro-organismes tels que Lactobacillus delbrueckiisub sp. bulgaricus et
Streptococcus thermophiles, avec la contribution d'autres bactéries lactiques, qui présentent des
avantages gastro-intestinaux très intéressants contre plusieurs pathologies tels que l'intolérance
au lactose, la constipation, les maladies diarrhéiques, le cancer du côlon et les maladies
inflammatoires intestinales. Il présente un profil nutritionnel et probiotique élevé ainsi qu'une
forte fréquence de consommation, ce qui a incité les chercheurs à renforcer le yaourt avec
différents types de composants bénéfiques pour la santé.
Les « graines » de pin d’Alep (pinus halpensis mill.) présentent des effets bénéfiques
précis pour la santé en raison de leur excellent profil nutritionnel et de leurs avantages potentiels
pour la santé, elles constituent une bonne source de sucres, protéines, vitamines, minéraux,
polyphénols et d'acides gras essentiels qui justifient l'importance de leur intégration dans
l’industrie alimentaire (industrie laitière).
Selon les recherches réalisées, il est possible d’incorporer les « graines » de pin d’Alep
dans une nouvelle formulation de yaourt type fonctionnel.
Description: 53p.ill:;30cm2020-01-01T00:00:00ZPreparation d'une boisson a base de thé et concentre de citron dans l'entreprise Ramy Milk
http://dlibrary.univ-boumerdes.dz:8080/handle/123456789/7758
Titre: Preparation d'une boisson a base de thé et concentre de citron dans l'entreprise Ramy Milk
Auteur(s): Bouadel, Asmaa; Boudal, Katia
Résumé: The present work was carried out in order to transform two different species; lemon (Citrus
limon) and green tea (Camellia sinensis), in order to obtain a fruit drink.
Passing through microbiological and physico-chemical analyzes to ensure its organoleptic and
nutritional quality.
The principle of our work is to mix the raw material (lemon juice and green tea), water, and
sugar, with the application of a heat treatment (pasteurization) as well as to study its stability, but
because pandemic (Covid-19), we were forced to interrupt our internship.
Key words: fruit drink, lemon, green tea, Citrus lemon, Camellia sinensis.
Description: 91p.:ill.;30cm2020-01-01T00:00:00Z