يهدف البحث الحالي إلى التعرف على صعوبات الذاكرة والكشف عن طرق تشخيصها وأساليب واستراتيجيات علاجها arabic 49 English 0
مسعودة مفتاح أحمد عبدالرحمن الحسيني(12-2020)

Biometric systems have a powerful potential to provide security for a variety of applications, systems are nowadays being introduced in many applications and have already been deployed to protect personal computers, Banking machines, credit cards, electronic transactions, airports, high security institutions like nuclear facilities, Military Bases and other applications like borders control, access control, sensitive data protection and on-line tracking systems. While biometrics may improve security in different environments and serve many purposes, biometric systems, like any other security system, have vulnerabilities and are susceptible to threats. they are susceptible to external vulnerabilities of biometric systems so that their weaknesses can be found and useful countermeasures against foreseeable attacks can be developed The increasingly high profile use of biometrics for security purposes has provoked new interest in researching and exploring methods of attacking biometric systems.
Abdulmonam Omar Ahmed Alaswad, Ahlal H. Montaser, Fawzia Elhashmi Mohamad(0-2014)

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)