In this study, we present a successful simple method for printing and finishing of polyester and cotton fabrics using gold and silver nanoparticles (Au-NPs and Ag-NPs, respectively) as stable, fast colorants and functional components. The surface plasmon resonance (SPR) bands of the colloidal gold and silver NPs were observed at λ_max 520 nm and 450 nm, respectively, indicating the presence of spherical Au-NPs and Ag-NPs, which was further confirmed by TEM analysis. The printed samples were subjected to SEM, XRD and EDX analyses. The SEM images and EDX spectra unequivocally confirmed the existence of embedded NPs on the fabric surfaces. Both the cotton and polyester samples possessed excellent color fastness, as indicated from the color fastness test. The functional properties of the printed fabrics indicated that the incorporation of Au-NPs and Ag-NPs into the fabrics simultaneously imparted multifunctional properties such as stable brilliant colors, highly durable antimicrobial activity and very good UV-protection properties.

Thirty bacterial isolates were tested on three different media for Poly-ß-hydroxybutyrate (PHB) production. The best bacterial isolates for producing PHB were screened and identified based on molecular biology; then, using three different alternative carbon sources (dried whey, sugar beet molasses and date molasses), physical properties were evaluated by Infrared (IR) spectrometry and Gas chromatography–mass spectrometry (GC-MS/MS) analysis. Our results showed that the best isolates identified based on molecular biology were Bacillus paramycoides MCCC 1A04098, Azotobacter salinestris NBRC 102611 and Brevundimonas naejangsanensis BIO-TAS2-2. The addition of sugar beet molasses to the medium of A. salinestris increased the cell dry weight (CDW), PHB concentration, PHB% and conversion coefficient (4.97 g/L, 1.56 g/L, 31.38% and 23.92%, respectively). The correlation coefficient values between PHB g/L and CDW g/L varied between very strong and moderate positive correlation. IR of the produced PHB from B. paramycoides and A. salinestris showed similar bands which confirmed the presence of PHB; however, B. naejangsanensis showed weak bands, indicating lower PHB concentration. The chemical composition obtained showed that the GC-MS of the PHB extracted represents 2, 4-ditert-butylphenol for B. paramycoides and isopropyl ester of 2-butenoic acid for both of A. salinestris and Brevundimonas naejangsanensis. Therefore, PHB produced by microorganisms can be considered a biodegradable polyester, and represents a promising technique for the development of eco-friendly and fully biodegradable plastics.

This research aims to utilize microwave energy and nano technology to improve the printability and performance of cotton prints via screen printing technique. Each cotton sample was individually pre-treated by microwave power ranged from 300 to 700 watts and for a period ranged from 1 to 9 min. Afterwards the optimum sample was printed by printing paste containing Remazol™ reactive dye and silver nanoparticles (Ag-NPs) with different concentrations. The printed samples were fixed using microwave energy then were subjected to steaming or thermo-fixation. The obtained results clarified that, the prints obtained using microwave and Ag-NPs were found to have better color strength, fastness properties, antibacterial behavior and surface morphology when they were compared to the conventional techniques using thermo-fixation and steaming.

Five different samples (three replicates) of imported hard cheese and semi-hard cheese (Roquefort, Gouda, Edam, Cheddar and Lugriri cheese) were collected from different sources of Port Said Governorate. Microbiological, chemical, and sensory evaluations were conducted. The highest value of total bacteria count was 3105 cfu/g, and the lowest value was 585 cfu/g in Gruyere (Lugriri) cheese and Cheddar cheese, respectively. The highest value of the total count of fungi was 15000 cfu/g in Edam cheese and the lowest value was 125 cfu/g in Roquefort and Cheddar cheese. Coliform found in all samples, except Roquefort cheese. Also, Salmonella and Shigella did not found in all samples. All cheese samples did not contain Staphylococcus or Clostridium. In regard to chemical composition, pH was varied from 5.90 to 4.89 for Roquefort and Edam cheese, respectively. The lowest value of salt percentage was 1.52 and 1.42 in red cheddar cheese and Lugriri, respectively. Fat varied from 34.98% to 21.22% in Lugriri and Gouda cheese, respectively. The highest value of moisture was recorded at 52.85% in Gouda cheese and the lowest value was 35.87% in Lugriri cheese. The highest value of protein was in Lugriri cheese (28.95%), and the lowest value was in Roquefort cheese (20.01%). The highest percentage of lactose was found in Lugriri cheese, and the lowest percentage of lactose was found in Edam cheese being 2.61% and 1.08%, respectively

The microbiological examination of local meat luncheon samples obtained from local market of Damietta governorate was studied. These samples were belonging to two different companies in Egypt. Bacterial counts of luncheon samples were 2500 and 310(×102 cfu/g); Bacillus cerues were 470 and 30 (×102cfu/g); Staphylococcicounts were 170 and 30 (×102 cfu/g); fungi counts were 30 and 1 (×102cfu/g) in company A and B, respectively. The high level of Aeromonas sp. in luncheon was in company A, while the lowest value was in company B. In company B, coliform bacterial count and anaerobic bacterial count were 10 and 450 (×102cfu/g), respectively, and they not detected in company A. Listeria sp.; Salmonella and Shigellaspp. were not detected in both company. Total bacterial count, Staphylococcicount and anaerobic bacterial count were higher than the permissible limit of the Egyptian Organization for Standardization and Quality (EOSQ) of Luncheon No 1114. On the other hand, Salmonella and Shigella andcoliform count were in the permissible limit of the EOSQ. Fourteen microbial isolates were obtained from Luncheon samples, six isolates from company A and eight isolates from another company B. Three isolates obtained for each Nutrient agar and PDA media. Two isolates obtained for each selective agar base; Baird-Parker agar and m-Aeromonas selective agar media. One isolate obtained form EMB agar and cooked meat Media. No isolates obtained from Listeria agar base and SS agar. Among of eleven bacterial isolates, six isolates were long rods, three isolates were short rods and two isolates were coccoid shaped cells. Six isolates were Gram positive and five isolates were Gram negative. Seven isolates were non spore forming bacteria and four isolates were spore formers. All obtained isolates gave negative results in acid fast stain. Moreover, Rhizopus oryzae, Penicillium aurantiogriseum and Cladosporium herbarum were isolated and identified from Luncheon samples.

Twenty-two different spices were purchased from local market of Damietta and it were added in two form (complete or crushed) during the manufacturing of Ras cheese. These spices were tested for their effect on physicochemical, organoleptic and microbiological properties of Ras cheese in fresh, after salting, 2, 3, 4 and 5 months, respectively. The pH values ranged from (5 - 6) in all treatments. The moisture content and the weight of cheese wheels gradually decreased for all treatments at the end of storage period. The percentage of decreasing in the weight of control sample was 25.7%, and the best sample was in crushed white pepper (17.14%), the worst samples in the losing weight was 30.77% in Nutmeg. The best treatment of Ras cheese for flavor with whole grain of cumin, the addition of Basil gave the cheese a new taste and demonstrated the taste of salt. The flavor decreased in cheese with black cumin and it was the worst flavor in Fenugreek. The best texture appeared in the cheese with basil and the worst result was in cheese with cinnamon. The appearance was very good, and it gave a new shape when adding mint and basil, where it gave a shape like Roquefort cheese. The highest score of color in black pepper and the worst score was in capsicum. Generally, the highest score was in treatment with cumin, but the worst result was in Ras cheese with sumac. The microbiological analysis showed that, comparing the whole spice with crushed spices it was found that, crushed spices was better than whole spices in the case of the decreasing of microbial load. The best of crushed spices which decrease total bacterial count was black pepper (24.10%), total fungal count was caraway (29.24%) and lactic acid bacteria was white pepper (33.08%), respectively.