Pub Date : 2021-06-30DOI: 10.28936/jmracpc13.1.2021.(3)
Nagham H. Neama1
Never the less, banking compliance function became one of the most important functions in banking sector according to its characteristics that considered as an interior control tools to control (executive management, departments, subsidiaries…etc) in any bank; and their compliance towards applying rules, recommendations and legislations. In addition to, estimating the risks and limited them; and controlling the anti-money laundering. Thus, these functions that covered the main concept of (Banking Compliance) would avoid the bank to be under the control of any sanctions.
{"title":"BANKING COMPLIANCE FUNCTION(COMPARATIVE STUDY BETWEEN COMMERCIAL & ISLAMIC BANKS)","authors":"Nagham H. Neama1","doi":"10.28936/jmracpc13.1.2021.(3)","DOIUrl":"https://doi.org/10.28936/jmracpc13.1.2021.(3)","url":null,"abstract":"Never the less, banking compliance function became one of the most important functions in banking sector according to its characteristics that considered as an interior control tools to control (executive management, departments, subsidiaries…etc) in any bank; and their compliance towards applying rules, recommendations and legislations. In addition to, estimating the risks and limited them; and controlling the anti-money laundering. Thus, these functions that covered the main concept of (Banking Compliance) would avoid the bank to be under the control of any sanctions.","PeriodicalId":365951,"journal":{"name":"iraq journal of market research and consumer protection","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130357094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-30DOI: 10.28936/jmracpc13.1.2021.(11)
S. A. K. Al-Jebory, Ruqaya M. J. Ewadh
Tonsillitis is an infection or inflammation of the tonsils. Tonsillitis classified as acute, chronic (recurrent) and complication. Most often it is caused by a virus, but it may also be caused by the same bacteria that cause strep throat. According to numbers that data shows, the virus is more common, about 77.49% than bacterial which about 71.45% then fungal about 9.6%. The principal symptom of tonsillitis is a sore throat fever, swollen lymph nodes, nasal congestion, difficulty in swallowing and headache may also occur, according to if symptoms of tonsillitis are known or not, data show that they know about (119 of people) (79.3) this result is greater than unknown which was about 31 (20.7).
{"title":"EDUCATIONAL SURVEY ABOUT AWARENESS OF TONSILLITIS IN BABYLON PROVINCE","authors":"S. A. K. Al-Jebory, Ruqaya M. J. Ewadh","doi":"10.28936/jmracpc13.1.2021.(11)","DOIUrl":"https://doi.org/10.28936/jmracpc13.1.2021.(11)","url":null,"abstract":"Tonsillitis is an infection or inflammation of the tonsils. Tonsillitis classified as acute, chronic (recurrent) and complication. Most often it is caused by a virus, but it may also be caused by the same bacteria that cause strep throat. According to numbers that data shows, the virus is more common, about 77.49% than bacterial which about 71.45% then fungal about 9.6%. The principal symptom of tonsillitis is a sore throat fever, swollen lymph nodes, nasal congestion, difficulty in swallowing and headache may also occur, according to if symptoms of tonsillitis are known or not, data show that they know about (119 of people) (79.3) this result is greater than unknown which was about 31 (20.7).","PeriodicalId":365951,"journal":{"name":"iraq journal of market research and consumer protection","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123670818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-30DOI: 10.28936/jmracpc13.1.2021.(9)
Bayan Y. Al-Abdulla, Entisar D. AL-Nasery
The purpose of this study was to determine the effect of lupine flour (L.f) and lupine protein concentrate (L.P.C) incorporation on chemical, nutritional and sensual qualities characteristics of biscuit (L.P.C) was prepared by isoelectric precipitation method. A standard recipe for biscuit preparation by wheat patent flour used as the control. Wheat flour in the control treatment was replaced with (L.f) and (L.P.C) at levels 10, 20 & 30%. Chemical composition of (L.f), (L.P.C) and biscuit treatments were studied. Results showed that protein contents were 35.35 & 75.80% for (L.F) and (L.P.C), respectively. While they amounted to 14.70, 16.16 & 18.61% for (L.f) incorporated biscuits and 15.20, 18.09 & 21.08% for (L.P.C) incorporated biscuits at the substitution levels studied, respectively compared 12.43% control. Results also indicated contents of total dietary fibers and tannins in (L.f),( L.P.C) and biscuits prepared. Sensory evaluation of biscuit treatments revealed that there was significant decrease at substitution level up to 30% of (L.f) except color score, while all scores of sensory properties were improved significantly at all substitution levels of (L.P.C). Spread ratio was affected adversely by incorporation of (L.f) and slightly when (L.P.C) used. Results showed a reduction in biscuit tenderness during storage. Reverse to the above statement with 30% incorporation of (L.f) while increased at (L.P.C) treatments. The study demonstrated that (L.f) and (L.P.C) can be incorporated into biscuits formulation by replacing up to 20, & 30% of wheat flour control 12.43%, respectively to increase dietary fiber and protein contents.
{"title":"STUDYINGTHE EFFECTOF FLOURAND LUPINE PROTEIN CONCENTRATE MCORPORATIONON PHYSICAL CHEMICALAND SENSORY PROPERTIESOF BISCUIT","authors":"Bayan Y. Al-Abdulla, Entisar D. AL-Nasery","doi":"10.28936/jmracpc13.1.2021.(9)","DOIUrl":"https://doi.org/10.28936/jmracpc13.1.2021.(9)","url":null,"abstract":"The purpose of this study was to determine the effect of lupine flour (L.f) and lupine protein concentrate (L.P.C) incorporation on chemical, nutritional and sensual qualities characteristics of biscuit (L.P.C) was prepared by isoelectric precipitation method. A standard recipe for biscuit preparation by wheat patent flour used as the control. Wheat flour in the control treatment was replaced with (L.f) and (L.P.C) at levels 10, 20 & 30%. Chemical composition of (L.f), (L.P.C) and biscuit treatments were studied. Results showed that protein contents were 35.35 & 75.80% for (L.F) and (L.P.C), respectively. While they amounted to 14.70, 16.16 & 18.61% for (L.f) incorporated biscuits and 15.20, 18.09 & 21.08% for (L.P.C) incorporated biscuits at the substitution levels studied, respectively compared 12.43% control. Results also indicated contents of total dietary fibers and tannins in (L.f),( L.P.C) and biscuits prepared. Sensory evaluation of biscuit treatments revealed that there was significant decrease at substitution level up to 30% of (L.f) except color score, while all scores of sensory properties were improved significantly at all substitution levels of (L.P.C). Spread ratio was affected adversely by incorporation of (L.f) and slightly when (L.P.C) used. Results showed a reduction in biscuit tenderness during storage. Reverse to the above statement with 30% incorporation of (L.f) while increased at (L.P.C) treatments. The study demonstrated that (L.f) and (L.P.C) can be incorporated into biscuits formulation by replacing up to 20, & 30% of wheat flour control 12.43%, respectively to increase dietary fiber and protein contents.","PeriodicalId":365951,"journal":{"name":"iraq journal of market research and consumer protection","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114056036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-04-25DOI: 10.28936/JMRACPC11.1.2019.(14)
I. M. M. Hasan, Shetha F. Al-Zobidy, T. A. Mahmood, Nafeesa J Kadhim, A. Ayal
تم من خلال البحث تحضير عدد من مشتقات قواعد شف التي تحتوي على حلقات الاوكساسفين والتترازول مع الفعالية البايولوجية والتي ممكن استخدامها كدواء ومضادات للبكتريا وابتداءا من ثنائي (4,4')-5,2-ثنائي امينوفنيل)-4,3,1-اوكساديازول)، وتم تحضيرحلقات غير متجانسة (الاوكساسفين والتترازول) لقواعد شيف مختلفة، وشخصت هذه المركبات باستخدام تقنيات FTIR و13C-NMR, 1H-NMR والتحليل الدقيق للعناصر (C.H.N) لبعض منها فضلا عن تعين الخواص الفيزياوية ودراسة الفعالية البايولوجية ضد ثلاثة انواع من البكتريا، وجميعها اجريت في المركز الاستشاري بالجامعة الاردني
{"title":"SYNTHESIS, CHARACTERIZATION AND STUDY THE ANTIBACTERIAL ACTIVITY OF SOME DISUBSTUTITED-1,3,4-OXADIAZOLE DERIVATIVES","authors":"I. M. M. Hasan, Shetha F. Al-Zobidy, T. A. Mahmood, Nafeesa J Kadhim, A. Ayal","doi":"10.28936/JMRACPC11.1.2019.(14)","DOIUrl":"https://doi.org/10.28936/JMRACPC11.1.2019.(14)","url":null,"abstract":"تم من خلال البحث تحضير عدد من مشتقات قواعد شف التي تحتوي على حلقات الاوكساسفين والتترازول مع الفعالية البايولوجية والتي ممكن استخدامها كدواء ومضادات للبكتريا وابتداءا من ثنائي (4,4')-5,2-ثنائي امينوفنيل)-4,3,1-اوكساديازول)، وتم تحضيرحلقات غير متجانسة (الاوكساسفين والتترازول) لقواعد شيف مختلفة، وشخصت هذه المركبات باستخدام تقنيات FTIR و13C-NMR, 1H-NMR والتحليل الدقيق للعناصر (C.H.N) لبعض منها فضلا عن تعين الخواص الفيزياوية ودراسة الفعالية البايولوجية ضد ثلاثة انواع من البكتريا، وجميعها اجريت في المركز الاستشاري بالجامعة الاردني","PeriodicalId":365951,"journal":{"name":"iraq journal of market research and consumer protection","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121435714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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