Eugene Sensenig Richard, Elias Beaini

كلية رامز ج. شاغوري للعمارة والتصميم والفنون الجميلة-جامعة سيدة اللويزة · لبنان

Lebanon is filled with both Western and Middle Eastern brands that translate their English logotypes into Arabic. Common products found in the Lebanese market, which include both the English and the Arabic logotypes, are snack foods. This inclusion of both logotypes is referred to as duality. Snack food brands take two distinct approaches in translating their logotypes. Some brands attempt to create an Arabic logotype translation that is equivalent (Al Agha) to be original English logotype while others brands create a non-equivalent (Al Agha) logo design. A collection of logos was selected for the following study. All of the logos are divided based upon equivalence or non-equivalence. Six of the brands are Western including: Polo, 7up, Cheetos, Mentos, Hershey's, and Bugles. Four of the brands are Middle Eastern including: Temmy's, Fizz, Mixy, and Jaz. Two fictional control brands were also introduced to the study named: Zing and Pop. The following thesis combines two different methodological approaches. First, a qualitative textual analysis examines the logotypes on both a micro and macro level. Second, a quantitative study was done on a Lebanese population of snack food purchasers through the distribution of 80 questionnaires at supermarkets and stores. The aim of the study was to test the Lebanese perception of snack food brands based upon their logotypes equivalence, non-equivalence, and duality. It was hypothesized that equivalence would not be a factor to the Lebanese population and that duality would be. However, the findings conclude that some segments of the Lebanese population consider equivalence relevant while others do not. Furthermore, some segments prefer to have the logotype only in English while other prefer duality.

يسمينة عزوز, زوهرة بن عزوز , صياح جودي

كلية الآداب واللغات-جامعة عبد الرحمان ميرة - بجاية · الجزائر

يتناول هذا البحث موضوع الأنترنت و مدي تأثيرها على لغة الطفل الجزائري

Mohamed Ammar Abbassi, Rachéd Miri

كلية العلوم - قفصة-جامعة قفصة · تونس

بسكري علي, حمید فشیت

كلية العلوم الاقتصادية والتجارية وعلوم التسيير-جامعة الجيلالي بونعامة - خميس مليانة · الجزائر

محمد محمد محمد عنب, نايف بن فيحان رشيد المطيري

المعهد العالي للعلوم الأمنية-جامعة نايف العربية للعلوم الأمنية · السعودية

إيناس عبدالباقي أحمد عثمان, علي أحمد الأمين

كلية الدراسات التجارية-جامعة السودان للعلوم والتكنولوجيا · الجزائر

تناولت هذه الدراسة دور تطبيق نظام إدارة الجودة الشاملة في تنمية الصادرات السودانية بالتطبيق على القطاع الزراعي تمثلت مشكلة الدراسة في أنه إلى أي مدى يؤدي تطبيق نظام إدارة الجودة الشاملة إلى تنمية الصادرات وهدفت الدراسة إلى معرفة مدى تطبيق المؤسسات المصدرة لسلع القطاع الزراعي لنظام إدارة الجودة الشاملة ومعرفة الفوائد التي يكسبها قطاع الصادر من هذا التطبيق والمعوقات التي تحول دون تطبيق نظام إدارة الجودة الشاملة وافترضت الدراسة أن المؤسسات المصدرة لسلع القطاع الزراعي لا تطبق نظام إدارة الجودة الشاملة ، توجد معوقات تحول دون تطبيق نظام إدارة الجودة الشاملة وإن تطبيق نظام إدارة الجودة الشاملة يعمل علي تنمية الصادرات ولإجراء هذه الدراسة تم استخدام المنهج الوصفي التحليلي لتتبع الظاهرة محل الدراسة ومنهج التحليل الإحصائي باستخدام أسلوب SPSS وتوصلت الدراسة إلى نتائج أهمها عدم توفر الإمكانيات المادية والبشرية لتطبيق نظام إدارة الجودة الشاملة والاعتماد علي فائض الإنتاج المحلي في التصدير، عدم توفر المعلومات عن الأسواق المصدر الهيا وأن تطبيق نظام إدارة الجودة الشاملة يعمل على رفع مستوى جودة السلع المصدرة وتكوين صورة جيدة عنها في ذهن المستهلك الأجنبي وأهم التوصيات هي تطوير جودة المنتج الزراعي بما يتوافق مع المتطلبات الدولية لرفع مستوي تنافسيته في الأسواق وإجراء دراسات للأسواق بغرض جمع المعلومات المتعلقة بالأصناف المرغوبة وتفضيلات المستهلكين ومواعيد ازدياد الطلب عليها وتمكين الباحثين من استصحابها في الدراسات المتعلقة بالإنتاج من أجل المحافظة على الحصة السوقية في تلك الأسواق ودخول أسواق جديدة.

اسماء خليل, ايناس حجابي, هالة سلطاني

كلية الاقتصاد والعلوم التجارية والإدارية-جامعة 8 ماي 1945 قالمة · الجزائر

تهدف هذه الدراسة إلى إبراز الدور الكبير الذي اتخذته الخدمات البنكية الالكترونية كمسار في تطوير وتوسيع العمليات البنكية، وذلك بواسطة الوسائل الالكترونية المعتمدة وهذا ما دفع البنوك إلى تبنيها لتحسين أدائها، حيث تم اختيار عينة من البنوك الجزائرية محل الدراسة (بنك الفلاحة والتنمية الريفية) للفترة 2018-2020، مستعملين في ذلك المنهج الوصفي للجانب النظري والمنهج التجريبي في الجانب التطبيقي، وتم الاعتماد على أدوات التحليل الإحصائي منها تحليل الانحدار البسيط كما تم استخدام برنامج (spss,20) وبرنامج(Excel)، وقد توصلت الدراسة إلى وجود علاقة طردية بين الخدمات البنكية الالكترونية والأداء البنكي، و أن تقييم الأداء يوفر معلومات تساعد البنك في مراقبة نشاطه وتوجيهه.وعلى ضوء النتائج المتوصل اليها وجب على الجزائر العمل على الارتقاء بالعنصر البشري من خلال إنشاء مراكز متخصصة لتدريب الإطارات البنكية على أحدث التقنية البنكية الآلية والتكنولوجيا

Abd El Halim Rahama Ahmed , Abdallah Hamid El Tinay, Asma Mohammed Ali Suliaman Faki

كلية الزراعة-جامعة الخرطوم · السودان

In this study different sorghum-based weaning foods were formulated by blending sorghum (Sorghum bicolor L.) with various combinations and quantities of locally available legumes and oil seeds processed by a twin-roller drum dryer. The raw materials included: partially defatted sesame (Sesanum indicum) flour (oil content 13 %) and groundnut (Arachis hypogaea) flour (oil content 15 %); dehulled pigeon pea (Cajanus cajan) flour; Cowpea (Vigna unguiculata) flour and Chickpea (Cicer arietinum) flour. The effect of fermentation and the addition of malt on the nutritive value and functional properties of the weaning blends were also investigated using fermented sorghum flour and malted sorghum flour instead of untreated sorghum flour. All prepared raw materials used were analyzed for moisture, protein and fat according to AOAC (1986). The calculated amino acid score was used to screen the most promising baby food blends. The most limiting essential amino acids in most food diets (lysine, treptophan and sulphur containing amino acids) were considered in calculating the score of the suggested blends The proportion of sorghum, legumes and oil seeds for the weaning food formulation were based on FAO/WHO/UNU (1985) recommendation for children. The different weaning blends were evaluated with respect to their: proximate composition; sensory evaluation (appearance, taste (sweetness), flavor (odour and taste), consistency (mouth feel) and overall acceptance); functional properties (water absorption capacity, bulk density, wettability and sinkability and dispersability); viscosity; protein quality (amino acids and PER); starch content; in vitro starch digestibility. The weaning blends were stored at room temperature and at 8؛ C (fridge) for ten months; and in vitro protein-digestibility (pepsin-pancreatin digestibility, pepsin-digestibility) were assessed every two-month. The keeping quality in terms of acceptability, total microbial loads, peroxide value, and total aflatoxin were evaluated at zero time and at the end of the storage period. The results of the protein content of the blends (16.8 – 19.2 %) were found to be in line with the Codex recommendations. The results also showed that carbohydrates of all the blends was higher than that of the commercial and higher than the minimum standard level of 58% specified by Codex. In this study the crude fibre of the weaning blends was below the maximum value (5%) specified by many authorities. Energy values of the blends ranged from 400 to 418 kcal/100gram, which was in line with many recommendations for children under five. Macro - and micro-elements content of the blends were all within the recommended weaning food standard levels prescribed by FAO (1991). As for the functional properties, the results indicated that all the blends reconstituted well and formed soft paste consistency when stirred with hot and cold water. The water holding capacity, wettability and sinkability and bulk density all fell in line with the corresponding measured values of the commercial weaning food. The results of the mean scores for sensory attributes showed that untreated sorghum/pigeon pea/sesame, untreated sorghum/pigeon pea/groundnut blends (B3 and B4) were better accepted than the other two untreated sorghum/cowpea/sesame, untreated sorghum/ cowpea/ groundnut blends (B1 and B2). Both fermented sorghum/cowpea /groundnut (B5), and fermented sorghum /pigeon pea/groundnut (B7) weaning blends had significantly (p<0.05) better overall acceptability than the two malted sorghum/ pigeon pea/ groundnut (B6) and malted sorghum/cowpea groundnut (B8) blends. The viscosity of the two blends containing amylase rich flour, malted sorghum/pigeon pea/groundnut (B6) and malted sorghum/cowpea/groundnut (B8), was significantly lower (p < 0.05) than that of all other blends at all comparable slurry concentration followed by the commercial brand and then the two fermented sorghum blends (fermented sorghum/cowpea/groundnut (B5) and fermented sorghum/cowpea/groundnut (B7)). The starch content was significantly lower (p < 0.05) in both malted sorghum blends (B6 and B8) and fermented sorghum blends (B5 and B7) than untreated sorghum blend, while the starch digestibility was significantly higher in malted blends. Both fermented blends recorded a significantly higher (p < 0.05) in vitro-protein digestibility throughout the storage period as compared to all others. The results also showed that neither the storage temperature nor the storage time had significant effect on in vitro – digestibility. The results revealed that the sulphur-containing amino acids were found to be the limiting amino acids in all the blends. On the other hand, there was a considerable improvement in lysine contents in all blends. Both fermented sorghum/cow pea blend and fermented sorghum /pigeon pea blend showed significantly higher (p < 0.05) lysine score (84% and 85%, respectively) as compared to all other blends. The fermented blends showed significantly higher (p< 0.05) PER (1.9 and 1.8) compared to other blends. Results of the keeping quality showed that all the weaning blends showed no sign of spoilage in terms of off-flavour, off-colour, or caking at the end of the storage period; total count ranged between 2.3x102 _ 7.6x104 , peroxide values were within the safe limits set by the codex ,and that most the blends were free from aflatoxin, except for some traces of aflatoxin detected in sorghum/cowpea/sesame blend (Blend2) and sorghum/pigeon pea /sesame blend (Blend 4). However, the values detected were below the permissible safe limits set by the Codex.

عبد الرحمن كدوك, فاطمة محمود عمر عثمان

كلية التربية-جامعة إفريقيا العالمية · السودان

ريم عبد الحميد كبلان, طارق محمد سعود , عائشة جبريل العريبي

كلية طب وجراحة الفم والأسنان-جامعة بنغازي (قاريونس سابقا) · ليبيا

It is critical to have a proper knowledge about the normal anatomy of the pulp and its variations for success of endodontic treatment. The purpose of this study was to investigate the root canals morphology of Libyan maxillary first molar sand check the agreement between different steps of the technique .Materials and Methods: Fifty maxillary first permanent molars were collected from the Central Dental Clinic in Benghazi –Libya. All teeth were extracted from Libyan patients. Access cavities were prepared and canals orifices were located. The samples were subjected to decalcification by 5% nitric acid, clearing by methyl salicylate and dye penetration before studying. The cleared teeth were examined and data related to number of roots, canal type following Vertucci’s classification, presence of lateral canals, presence of inter canals communication and position/number of apical foramina were collected. Results: In the maxillary first molars, 92% of the teeth had three separate roots. The palatal root was fused with the mesiobuccal root and with the distobuccal root in 6% and 2% respectively. A total of 74% of the mesiobuccal root had two canals. Based on Vertucci’s classification the different types of canal identified were: mesiobuucal root Type I (16%), Type II (24%), Type III (4%), Type IV XII(42%), Type V (4%), Type VI (8%). The distobuccal root displayed Type I (96%), Type II (2%)and Type III 2%.Only one(2%)mesiobuccal root was found to has three canals of additional classification (3-1-3canals).The most prevalent canal configuration in the palatal roots is Type I (98%), where the other 2% is Type V. Apical delta sand Canal intercommunications were more frequent in the mesiobuccal root when compared with distobuccal and palatal roots .Lateral canals were more frequent in the palatal root when compared with the other two roots .Conclusion: Within the limitations of this study, it can be concluded that the mesiobuccal root tended to have more variations in the canal system followed by the distobuccal root, whereas the palatal root had the least. The findings in root and canal morphology of this Libyan population were different from previous studies, which may partly be attributed to racial differences.