ABSTRACT The physical and chemical properties of ground water from thirty wells in Sug al Juma’a area in Tripoli, Libya were analyzed using standard methods. Ground water samples were collected from three locations (Al-Shat Road (A), Sug al Juma’a Road (B) and Arada Road (C)). The physical and chemical parameters such as pH, Total Dissolved Solids (TDS), Total Hardness (TH), Electrical Conductivity (EC), Calcium (Ca2+), Magnesium (Mg2+), Sodium (Na+), Potassium (K+), Chloride (Cl-), Sulfate (SO4 2-), Bicarbonate (HCO3 -), Nitrate (NO3 -) were analyzed to study the present status of the ground water quality. The results were compared to the Libyan Standard No. 82 for Drinking Water and the World Health Organization (WHO). The understudy samples showed significantly higher values of TDS and EC than Libyan Standard and WHO. Permissible limits which may greatly influence the health conditions of the residents of this area. It is concluded from this study that the ground water of the area needs a substantial degree of purification treatment before using for drinking and domestic purposes. arabic 8 English 56
Aburawi Elgornazi, Ali Bukhzam, Nessma Alshelmani, Nabil Bader(1-2021)

Modern improvements in Fourier transform infrared spectroscopy instrumentation spread out the application of this technique to the field of food research. This study is focused to evaluate the efficiency of FT-IR spectroscopy in order to assess the Libyan virgin olive oil adulteration with cheaper vegetable oils: sunflower oil and corn oil. Taking a closer inspection to different regions of recorded IR spectra of both pure oil sample (virgin olive oil, sun flower oil, corn oil) and their mixture: It is noticed that an absorbance shift was identified at about 3000 cm-1 due to the C-H stretching vibration of the cis-double bond proved to be reliable index for assessing of virgin olive oil adulteration by vegetable oil addition. Also, the absorbance at about 3008 cm-1, characteristic to the oils with a high saturated fatty acids content and short carbohydrate chain, recorded appreciable changes by increasing of vegetable oil percent added in virgin olive oil. Based on the calibration curve (absorbance versus percent of vegetable oil added in virgin olive oil), it is possible to determine the degree of virgin olive oil adulteration. A significant positive correlation for both adulterant oils (R2 > 0.97) at wavenumber 3008.3 cm-1 was observed in our study. Our data demonstrated that FT-IR spectroscopy proved to be a valuable tool to identify the differences recorded in oil samples spectra and finally, to appreciate the degree of virgin olive oil adulteration
Ragiab Ali Mokhtar Issa(1-2018)

Ten vinegar samples were collected from the Libyan local market in the city of Tripoli. The elements have been investigated were:As, Pb, Cu, Fe and Zn. The samples were treated and prepared according to Indian standard IS 14703-1999, and the measurements have been done by using inductively coupled plasm – atomic emission spectroscopy (ICP-AES) available in the Libyan Petroleum Institute. The analysis indicated that the concentration of Arsenic of all the samples was less than 0.02mg/kg whereas, the concentration of lead is less than 0.03mg/kg. The concentration ranges of Cu, Fe and Zn were 0.11-0.59mg/kg, 0.72-2.67mg/kg and 0.08-0.28mg/kg respectively. The concentrations of the elements AS, Pb, Cu, Fe and Zn are within the limits of a variety of standards such as Libyan, Indian and Pakistani ones. arabic 21 English 134
ABUBAKER A BASHIR ATRROG, RAGIAB ALI MOKHTAR ISSA, ِAburawi Mohammed Aburawi Algornazi(11-2020)