The Effects of Khat Chewing among Djiboutians: Dental Chemical Studies, Gingival Histopathological Analyses and Bioinformatics Approaches.

This study examined the effects of khat chewing on oral gingival conditions by adopting a targeted process which combined physicochemical analyses of the teeth, histopathological examinations of the gums, and bioinformatics modeling. The physicochemical evaluation of teeth in khat consumers compared to non-consumers was carried out using specific analytical techniques; hence, the results of this initial investigation revealed significant erosion of the tooth enamel due to khat chewing, as well as an alteration of the essential chemical composition of the teeth. Additionally, the histopathological analyses complemented preliminary studies by showing severe inflammation of the gums and oral mucosa in khat users.

Potential vulnerability of Moroccan apple orchard to climate change-induced phenological perturbations: effects on yields and fruit quality.

Climatic factors are of a big importance for the determination of phenological stages of several fruit tree species, including apple, during the pre- and post-blooming periods causing their modifications and consequently affecting the fruit quality and productivity. This study aimed to identify the important dormancy phases (chilling and forcing periods) involved in determination of the flowering time in Gala apple trees in order to estimate temperature and chill/heat requirements, useful to assess the effect of climatic factors and phenological modifications on apple productivity and quality. Phenological and climatic data (temperatures, rainfall, irrigation, chilling and heat requirements) were collected, calculated, and measured from orchard in Imouzzer-Kandar, Morocco.

Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering.

The objective of this work was to define a simple technological process for dry-cured Halal goat meat elaboration. The aims of this study were to analyze physicochemical parameters and to enumerate the microbial population at the end of the different manufacturing processes (two salting times and the addition of olive oil and paprika covering) on 36 units of meat product. A total of 532 strains were isolated from several selective culture media and then identified using classical and molecular methods.