Browsing by Author "Ayadi, M."

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    Film Thinckness effect on Structure and Optical Properties of nanostructured ZnS thin films Deposited By spray Technique
    (University of Eloued جامعة الوادي, 2019-11-12) Ayadi, M.; Benhaoua, A.; Benramache, S.; Sebais, M.; Halimi, O.; Boudine, B.
    In this work, the sprayed ZnS thin films were deposited on glass substrate at 400C° using ultrasonic spray chemical technique (SPC). The effect of film thickness on structure and optical properties of nanostructured ZnS thin films was investigated. From XRD analysis, it was observed that the prepared material has a hexagonal structure with good crystallinity. This finding was in a good agreement with the morphological properties in the SEM images. It was also found that the maximum crystallite size is 45.3nm, which was obtainedwith577 nm film thickness. From optically experiments, ZnS thin films have a good transparency in visible region and the band gap energy of all deposit films was varied in the range 3.9-4.1eV في هدا العمل قمنا بتحضير الأغشية الرقيقة لكبريتات الزنك مرسبة على حوامل الزجاج عند درجة مئوية 400 بواسطة تقنية الرش و تمت دراسة تأثير السمك على الخواص البنيوية و الضوئية لهده الأغشية. بينت نتائج الأشعة السينيةأن المادة المحضرة ذات تبلور جيد وتملك بنية سداسية،وهده الأخيرة في توافق جيد مع نتائج الماسح الإلكتروني. و قد وجد أن الحجم الأعظمي للحبيبات هو 45.3نانو متر للعينة ذات السمك 577نانو متر. فيما يخص الدراسة الضوئية بينت النتائج أن الأغشية ذات شفافية جيدة في المجال المرئي وأن قيمة الفاصل الطاقي تتغير ما بين 3.9 و4.1
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    MOLECULAR CHARACTERIZATION OF Γ GLIADIN FROM DURUM WHEAT (TRITICUM TURGIDUM L. SUBSP. DURUM ((DESF.) HUSN.)
    (University of Eloued جامعة الوادي, 2017-09-01) Mzid, R.; Ayadi, M.; Ben Ayed, R.; Menzli, E.; Babay, E.; Hanana, M.
    The gluten quality is one of the main factors affecting the quality of durum wheat. It depends primarily on its storage proteins composition (glutenins and gliadins). In order to set up and initiate a technological quality improvement program of durum wheat we have conducted a prospection of the different protein sequences of gliadin in different databases for Triticum, then the filtration steps and assembly by appropriate software have been conducted to reduce the number of redundant sequences. On the other hand, we have isolated a gene from Iride "Gli-A1" encoding a γ-gliadin protein associated with gluten strength and viscoelasticity of the dough, we performed an in silico molecular and structural analysis in order to define its putative functional properties. The latter could be a valuable candidate as molecular marker for selecting high nutritive value of durum wheat and/or for genetic improvement of durum wheat quality.