Arabic-English Dictionary

Total Page:16

File Type:pdf, Size:1020Kb

Arabic-English Dictionary Titel Critical Examination of some Arabic-German and Arabic-English Dictionaries Inaugural-Dissertation in der Philosophischen Fakultät II (Sprach- und Literaturwissenschaften) der Friedrich-Alexander-Universität Erlangen-Nürnberg vorgelegt von Ahmed Jneid aus Aleppo/ Syrien D29 Tag der mündlichen Prüfung: 6.11.2007 Dekanin: Universitätsprofessor Dr. Mechthild Habermann Erstgutachter: Universitätsprofessor Dr. Franz Josef Hausmann Zweitgutachter: Universitätsprofessor Dr. Wolfdietrich Fischer Contents Introduction .............................................................................................................. 1 1 Terminology....................................................................................................... 3 1.1 Macrostructure and microstructure........................................................................ 3 1.2 Active and passive bilingual dictionaries .............................................................. 3 1.3 Language pair........................................................................................................ 4 1.3.1 Word structure and parts of speech ............................................................... 7 2 Arabic- German lexicography ......................................................................... 9 2.1 Hans Wehr dictionary............................................................................................ 9 2.1.1 Editions.......................................................................................................... 9 2.1.2 Corpus.......................................................................................................... 11 2.1.3 Macrostructure............................................................................................. 12 2.1.3.1 Problems of the root system .................................................................... 14 2.1.3.2 Range of vocabulary................................................................................ 17 2.1.4 Microstructure ............................................................................................. 19 2.1.4.1 Meaning discrimination........................................................................... 20 2.1.4.2 Phonetic system....................................................................................... 22 2.1.4.3 Grammatical information ........................................................................ 23 2.1.5 Phraseology ................................................................................................. 24 2.1.5.1 Genitive combinations............................................................................. 24 2.1.5.1.1 Range of genitive combinations .......................................................... 25 2.1.5.1.2 The arrangement and representation of genitive combinations........... 25 2.1.5.2 Collocations............................................................................................. 26 2.1.5.2.1 Verb-noun collocations....................................................................... 26 2.1.5.2.2 Adjective-noun collocations................................................................ 29 2.1.5.2.3 Noun-adjective collocations................................................................ 29 2.1.5.3 Idioms ...................................................................................................... 30 2.1.6 Conclusion................................................................................................... 30 2.2 Langenscheidt Handwörterbuch.......................................................................... 32 2.2.1 Editions........................................................................................................ 32 2.2.2 Corpus.......................................................................................................... 33 2.2.3 Macrostructure............................................................................................. 33 2.2.3.1 Advantages of the macrostructural arrangement..................................... 34 2.2.3.2 Disadvantages of the macrostructural arrangement ................................ 35 2.2.3.2.1 Disadvantages of the alphabetic arrangement ..................................... 35 2.2.3.2.2 Disadvantages of the root system........................................................ 36 2.2.3.3 Range of vocabulary................................................................................ 41 2.2.4 Microstructure ............................................................................................. 45 2.2.4.1 Microstructural similarities ..................................................................... 45 2.2.4.2 Microstructural differences...................................................................... 48 2.2.5 Lexicographic presentation of equivalents.................................................. 51 2.2.5.1 Ways of specifying equivalents............................................................... 53 2.2.5.2 Usage labels............................................................................................. 56 2.2.6 Pronunciation, orthography, grammar and morphology ............................. 57 2.2.6.1 Pronunciation and orthography ............................................................... 57 2.2.6.2 Morphology and grammar....................................................................... 58 2.2.6.2.1 Morphological and grammar information ........................................... 58 2.2.6.2.2 Syntactic information .......................................................................... 59 2.2.6.2.3 Grammatical model ............................................................................. 60 2.2.6.2.4 Presentation of the information ........................................................... 61 2.2.7 Phraseology ................................................................................................. 62 2.2.7.1 Genitive combinations............................................................................. 62 2.2.7.2 Collocations............................................................................................. 65 2.2.7.2.1 Verb-noun collocations....................................................................... 65 2.2.7.2.2 Adjective-noun collocations................................................................ 68 2.2.7.2.3 Noun-adjective collocations................................................................ 69 2.2.7.3 Idioms ...................................................................................................... 70 2.2.7.3.1 Presentation of idioms ......................................................................... 70 2.2.7.3.2 Arrangement and range of idioms ....................................................... 71 2.2.8 Conclusion................................................................................................... 72 3 Arabic-English lexicography.......................................................................... 74 3.1 Al-Mawrid: Arabic-English dictionary............................................................... 74 3.1.1 Editions........................................................................................................ 74 3.1.2 Corpus.......................................................................................................... 74 3.1.3 Macrostructure............................................................................................. 75 3.1.3.1 Range of vocabulary................................................................................ 75 3.1.4 Microstructure ............................................................................................. 77 3.1.5 Meaning discrimination............................................................................... 79 3.1.6 Pronunciation, grammar and morphology................................................... 80 3.1.6.1 Pronunciation........................................................................................... 80 3.1.6.2 Morphological and grammar information ............................................... 80 3.1.6.3 Syntactic information .............................................................................. 81 3.1.7 Phraseology ................................................................................................. 82 3.1.7.1 Genitive combinations............................................................................. 82 3.1.7.2 Collocations............................................................................................. 83 3.1.7.2.1 Verb-noun collocations....................................................................... 83 3.1.7.2.1.1 Range of verb-noun collocations................................................ 83 3.1.7.2.1.2 Arrangement of verb-noun collocations..................................... 86 3.1.7.2.2 Adjective-noun collocations................................................................ 87 3.1.7.2.3 Noun-adjective collocations................................................................ 88 3.1.7.3 Idioms ...................................................................................................... 88 3.1.8 Conclusion................................................................................................... 90 4 Résumé ............................................................................................................. 92 5 Annex...............................................................................................................
Recommended publications
  • Juadah Kampung Menu
    JUADAH KAMPUNG MENU COLD APPERTIZED, SALAD AND CONDIMENTS Assorted Sushi Gado Gado, Rojak Buah, Ulam-ulam Kampong, Selection of Ikan Masin, Tauhu Sumbat, Pulut Kuning dengan Serunding, Pegedil Daging, Acar Buah Acar Rampai, Tempe Goreng Pedas, Telur Masin, Ikan Rabus Goreng, Bendi dengan Sambal Belacan, Terong Bakar dengan Sambal Assorted Western Cold Cut Platter x 2 Assorted Chinese Cold Cut Platter Mixed Salad x 6, Plain Salad x 8, Mango Chutney, Budu, Sambal Belacan, Cencaluk, Spicy Tomato Chutney, Tempoyak, Keropok x 4 Jenis, Papadam x 2 Jenis. Selection of Malay Fruit Pickle (Jeruk), Selection of Western Pickle KERABU Kerabu Mangga Muda, Kerabu Kacang Botol, Kerabu Sotong, Kerabu Nasi, Kerabu Daging, Kerabu Tauge Kerabu Kacang Panjang, Kerabu Jantung Pisang, Kerabu Kaki Ayam, Kerabu Nenas Timun, Kerabu Perut, Kerabu Telur SIDINGS Dates B.B.Q. (DEEPFRIED) STATION Hard Shell Prawn, Tiger Prawn, Fresh Water Prawn, Crab, Mussel, Sotong, Kembong Fish, Pari(Stingray) Fish, Chicken Sathin, Chicken Wing, Chicken Liver, Chicken Kidney, Chicken Drumstick, Chicken Satay, Beef Satay, Beef Tenderloin, Sausages, Whole Lamb, Sweet Corn, Tau Fu Bakar Otak-Otak, Keropak Lekor, Ayam Percik Deep-fried Sweet Potatoes, Yam and Bananas OUT DOOR STALL Sup Gearbox / Sup Campur Nasi Bukhari Lok-Lok Lamb & Chicken with Lebanese Bread or Pita Bread Roti John (Rotate in Daily Menu) Murtabak with Kari Ayam (Rotate in Daily Menu) Roti Canai (Rotate in Daily Menu) Rojak Sotong Kangkung Assorted Dim Sum Air Syrup x 4 Ais Kacang/Cendol Ice Cream with Condiments
    [Show full text]
  • Form the Five Core Valu
    Intr o The original Lebanese Dining Experience in Singapore since 2009 Food | Fun | Fusion | Friends | Family - form the five core values that complete the “Beirut Grill Experience.” At Beirut Grill, we place our customers as the highest priority in line with an alluring dining experience enhanced with serving good and healthy food in a warm and relaxed atmosphere. Your servers, referred to as 'Genies' , work passionately with the motto; “Your wish is Our command”. Lebanese Food is unique in that it combines the sophistication and subtleties of European haute cuisines with exotic ingredients of the orient and yet it is remarkable in its simplicity. Try the crown of Lebanese food - “MEZZA” (starters / antipasti/ tapas) infused with olive oil , herbs, brought in from the finest shops in Beirut. Great for sharing and getting a conversation started, it’s best enjoyed with our freshly baked breads. Your gastronomic journey continues with the mains featuring our award winning “Beirut Lamb Chops” & try our variety of Kebabs with Signature “Mixed Grill latter” and top off your meal with the sweet taste of “Baklava” With open hearts and smiles , we welcome you to Beirut Grill. “Your WISH is Our command” Beirut Grill | 72 Bussorah Street (S)199485 | Tel : +65 63417728 IG : beirutgrill_sg | F : Beirut Grill Fine Middle Eastern Cuisine | www.beirut.com.sg *Price subjected to taxes Star ter s Lentil Soup $7.00 Halloumi Salad Soup of the Day $19.00 $7.00 Mix of fresh vegetables Please ask our genie for mixed with cubes of halloumi today’s special.
    [Show full text]
  • World Languages
    WORLD LANGUAGES The courses described in this section are designed to help students learn to communicate effectively in a world language. Major emphasis is placed on developing students’ ability to comprehend what they hear and read and to express their thoughts orally and in writing. In addition to developing their communication skills, students will develop an awareness of and appreciation for other cultures. The world languages instructional program is designed to help students: • Understand an educated fluent speaker conversing about topics of general interest and speaking in such media as news broadcasts, plays, movies, and telecasts. • Speak fluently and comprehensibly on a range of topics. • Understand directly, without translating, the content of nontechnical writing, selected works of literature, and articles of general interest from periodicals. • Write comprehensibly for formal and informal purposes. • Develop awareness of the cultures of people speaking the world languages. At the elementary level, world languages instruction is given in magnet schools in the Spanish Language Immersion Magnets (SLIM) and the French Language Immersion Magnet (FLIM). At the secondary level, the modern world languages offered are Filipino, French, German, Portuguese, Japanese, Mandarin Chinese, and Spanish. Latin is offered to students interested in the study of a classical language. American Sign Language also meets the high school graduation requirement for world languages and introduces the basic structure of the language and development of its use within the deaf culture. World Languages offerings vary from school to school in response to student interest, staff resources, and other factors. In all cases, however, curriculum and instruction are aligned with the foreign language standards adopted by the California Department of Education in January 2019 (found in this PDF document www.cde.ca.gov/be/st/ss/documents/wlstandards.pdf ), as well as the 2020 Foreign Language Framework for California Public Schools.
    [Show full text]
  • Development of an Arab Food Frequency Questionnaire And
    Wayne State University Wayne State University Dissertations 1-1-2017 Development Of An Arab Food Frequency Questionnaire And Examination Of Changes In Dietary Patterns In Arab Immigrant Women To The nitU ed States Samiah Alqahtani Wayne State University, Follow this and additional works at: https://digitalcommons.wayne.edu/oa_dissertations Part of the Nutrition Commons Recommended Citation Alqahtani, Samiah, "Development Of An Arab Food Frequency Questionnaire And Examination Of Changes In Dietary Patterns In Arab Immigrant Women To The nitU ed States" (2017). Wayne State University Dissertations. 1777. https://digitalcommons.wayne.edu/oa_dissertations/1777 This Open Access Dissertation is brought to you for free and open access by DigitalCommons@WayneState. It has been accepted for inclusion in Wayne State University Dissertations by an authorized administrator of DigitalCommons@WayneState. DEVELOPMENT OF AN ARAB FOOD FREQUENCY QUESTIONNAIRE AND EXAMINATION OF CHANGES IN DIETARY PATTERNS IN ARAB IMMIGRANT WOMEN TO THE UNITED STATES by SAMIAH NAJI ALQAHTANI DISSERTATION Submitted to Graduate School of Wayne State University, Detroit, Michigan in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY 2017 MAJOR: NUTRITION AND FOOD SCIENCE Approved By: ______________________________ Advisor Date ______________________________ ______________________________ ______________________________ ______________________________ DEDICATION I would like to begin by thanking my family, albeit I understand any amount of gratitude shown to them is woefully inadequate. My father’s unconditional support is largely the reason that this Doctor of Philosophy degree was completed in the United States. No words are sufficient to describe my late mother’s contribution to my life before she passed away. I owe every bit of my existence to her.
    [Show full text]
  • Plagiat Merupakan Tindakan Tidak Terpuji Plagiat
    PLAGIATPLAGIAT MERUPAKAN MERUPAKAN TINDAKAN TINDAKAN TIDAK TIDAK TERPUJI TERPUJI THE RISE OF SPIRITUAL ISLAM IN TURKEY’S IDENTITY QUEST: UNDERSTANDING ORHAN PAMUK’S OEUVRES THROUGH SUFI FRAMEWORK A THESIS Presented as a Partial Fulfillment of the Requirements to Obtain the Magister Humaniora (M.Hum) Degree in English Language Studies by Sri Hariyatmi Student Number: 126332037 THE GRADUATE PROGRAM IN ENGLISH LANGUAGE STUDIES SANATA DHARMA UNIVERSITY YOGYAKARTA 2014 i PLAGIATPLAGIAT MERUPAKAN MERUPAKAN TINDAKAN TINDAKAN TIDAK TIDAK TERPUJI TERPUJI A THESIS THE RISE OF SPIRITUAL ISLAM IN TURKEY’S IDENTITY QUEST: UNDERSTANDING ORHAN PAMUK’S OEUVRES THROUGH SUFI FRAMEWORK by Sri Hariyatmi Student Number: 126332037 Approved by Alb. Bagus Laksana, SJ., Ph.D. Yogyakarta, May 12, 2014 Advisor ii PLAGIATPLAGIAT MERUPAKAN MERUPAKAN TINDAKAN TINDAKAN TIDAK TIDAK TERPUJI TERPUJI A THESIS THE RISE OF SPIRITUAL ISLAM IN TURKEY’S IDENTITY QUEST: UNDERSTANDING ORHAN PAMUK’S OEUVRES THROUGH SUFI FRAMEWORK Presented by Sri Hariyatmi Student Number: 126332037 Defended before the Thesis Committee and Declared Acceptable Chairperson : __________________ Secretary : __________________ Members : 1. __________________ 2. __________________ Yogyakarta, , 2014 The Graduate Program Director Sanata Dharma University Prof. Dr. Augustinus Supratiknya iii PLAGIATPLAGIAT MERUPAKAN MERUPAKAN TINDAKAN TINDAKAN TIDAK TIDAK TERPUJI TERPUJI STATEMENT OF ORIGINALITY This is to certify that all ideas, phrases, sentences, unless otherwise stated, are the ideas, phrases, and sentences
    [Show full text]
  • It's All “Dutch” to Me: a Crashcourse in the Sounds
    J.D. Smith, Ph.D., Genealogist IT’S ALL “DUTCH” TO ME: A CRASHCOURSE IN THE SOUNDS OF GERMAN BACKGROUND The goal of this talk is to introduce the sounds of German, as well as basic linguistic concepts, to help participants further their German and German-American genealogy research. While not all of us are in the position to pick up a second language, learning the sounds of German is an easy way to develop your ear and think creatively about genealogical problems. We will do this first by learning the phonetics of spoken German, and second by applying that knowledge to English-language examples. With practice, participants can use these skills to recognize anglicized texts and spellings: a skill vital not only to tracking ancestors but also making efficient use of search engines and indexes. Why Take a Linguistics-Based Approach to German-American Genealogy? i. Written texts comprise the most common kinds of evidence we encounter day- to-day in genealogy. These texts are as much a history of language as they are of people, places, and events we wish to study. ii. It encourages you to think not only about a document’s content but more so its context: any number of factors can influence the shaping of a document via the author/speaker, audience, and also the genre/form of document itself. iii. Before 1930, large-scale efforts at documentation like the U. S. Federal Census were largely recorded by hand. Even birth registers, most often completed by county-level notaries, were handwritten. Name spelling in these documents was not prescriptive but rather descriptive.
    [Show full text]
  • Kabsa by Najla, Boynuyogun Camp, Turkey
    Family Chef: A taste of home Kabsa by Najla, Boynuyogun Camp, Turkey Difficulty: Difficult Ingredients: Black pepper Preparation time: 15 minutes 1 whole chicken Red pepper Cooking time: 45 minutes 5-6 cloves Cinnamon 1-2 laurel leaves 1 kg rice 1 onion Place the whole chicken in a deep Add water and boil the chicken. Now for the sauce - chop onion, pot. Top it with the cloves, laurel When fully cooked, tear the red pepper and green pepper into leaves, one whole onion, black chicken into little pieces and save little pieces and mix them with pepper, red pepper and cinnamon. the broth. olive oil in a separate pot for about five minutes then add half a kilo of grated tomatoes and let it simmer for another five minutes. Add half of the chicken pieces to Once mixed in with the sauce, Add one kilo of rinsed rice to the the sauce in the stew pot. add a dash of special kabsa spice mix and leave it on the stove until along with the chicken broth. the rice is fully cooked. Then add the rest of the chicken and dinner is ready! wfp.org/familychef Meet the Chef Welcome to The World Food of Syria, but we find ways to cope. I call my Programme’s (WFP) Family Chef family back home from time to time,” Najla series. Explore the culinary treasures explains while holding her stomach. She and cooking abilities of refugees who is pregnant with her third child who will be benefit from WFP’s cash-based transfers, born a refugee in Turkey.
    [Show full text]
  • Mix Your Own SPICES V2
    Revelations mix your own SPICES v2 www.svRevelations.com Achaar Ka Masala Yield: 1 cup Masala, a ground spice mixture is perhaps the most common and the easiest way of using 1 tablespoon red chilly powder whole spices. It takes a little effort to combine spices at home and make a spice blend. In the multitude of spice mix, Achaar Ka Masala stands out for its bright color. 1 tablespoon turmeric powder 3 tablespoons mustard seeds (sarson) 1 tablespoon fennel seeds (saunf) In a heavy bottom pan dry roast the mustard seeds for 1 - 2 minutes. Transfer to a bowl. Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting. 1 tablespoon fenugreek seeds (methi dana) Transfer to the same bowl as mustard seeds. 1 tablespoon carom seeds (ajwain) Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one. 2 teaspoons nigella seeds (kalonji) Add the roasted spices in a blender and grind to a coarse powder. Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder. 1 tablespoon salt (or to taste) Stir to combine. Store the Achaar Masala in a clean, dry airtight jar at room temperature. Make sure to use dry spoon to scoop out the masala. Achaar Masala has a shelf life of more than 6 months if stored at ideal conditions. Adobo Seasoning Yield: 7 tablespoons Prep Time: 10 minutes 2 tablespoons salt This seasoning is used often in Mexican and Filipino dishes. 1 tablespoon paprika 2 teaspoons ground black pepper In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic 1 1/2 teaspoons onion powder powder, and chili powder.
    [Show full text]
  • List of Asian Cuisines
    List of Asian cuisines PDF generated using the open source mwlib toolkit. See http://code.pediapress.com/ for more information. PDF generated at: Wed, 26 Mar 2014 23:07:10 UTC Contents Articles Asian cuisine 1 List of Asian cuisines 7 References Article Sources and Contributors 21 Image Sources, Licenses and Contributors 22 Article Licenses License 25 Asian cuisine 1 Asian cuisine Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as: East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula; Southeast Asian which encompasses Cambodia, Laos, Thailand, Vietnam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines; South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the Vietnamese meal, in Asian culture food often serves as the centerpiece of social continent; Central Asian and Middle gatherings Eastern. Terminology "Asian cuisine" most often refers to East Asian cuisine (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the area's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine, and Indonesian cuisine; but Chinese cuisine and Indian cuisine are excluded. The term Asian cuisine might also be used to Indonesian cuisine address the eating establishments that offer a wide array of Asian dishes without rigid cuisine boundaries; such as selling satay, gyoza or lumpia for an appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as the main course, tom yam and laksa as soup, and cendol or ogura ice for dessert.
    [Show full text]
  • Stellvertretung As Vicarious Suffering in Dietrich Bonhoeffer
    Stellvertretung as Vicarious Suffering in Dietrich Bonhoeffer This dissertation is submitted for the degree of Doctor of Philosophy. by Samuel Paul Randall St. Edmund’s College December 2018 Stellvertretung as Vicarious Suffering in Dietrich Bonhoeffer Abstract Stellvertretung represents a consistent and central hermeneutic for Bonhoeffer. This thesis demonstrates that, in contrast to other translations, a more precise interpretation of Bonhoeffer’s use of Stellvertretung would be ‘vicarious suffering’. For Bonhoeffer Stellvertretung as ‘vicarious suffering’ illuminates not only the action of God in Christ for the sins of the world, but also Christian discipleship as participation in Christ’s suffering for others; to be as Christ: Schuldübernahme. In this understanding of Stellvertretung as vicarious suffering Bonhoeffer demonstrates independence from his Protestant (Lutheran) heritage and reflects an interpretation that bears comparison with broader ecumenical understanding. This study of Bonhoeffer’s writings draws attention to Bonhoeffer’s critical affection towards Catholicism and highlights the theological importance of vicarious suffering during a period of renewal in Catholic theology, popular piety and fictional literature. Although Bonhoeffer references fictional literature in his writings, and indicates its importance in ethical and theological discussion, there has been little attempt to analyse or consider its contribution to Bonhoeffer’s theology. This thesis fills this lacuna in its consideration of the reception by Bonhoeffer of the writings of Georges Bernanos, Reinhold Schneider and Fyodor Dostoevsky. Each of these writers features vicarious suffering, or its conceptual equivalent, as an important motif. According to Bonhoeffer Christian discipleship is the action of vicarious suffering (Stellvertretung) and of Verantwortung (responsibility) in love for others and of taking upon oneself the Schuld that burdens the world.
    [Show full text]
  • A Latin Finite-State Morphology Encoding Vowel Quantity
    Open Linguistics 2016; 2:386–392 Research Article Open Access Uwe Springmann*, Helmut Schmid, and Dietmar Najock LatMor: A Latin Finite-State Morphology Encoding Vowel Quantity DOI 10.1515/opli-2016-0019 Received Feb 29, 2016; accepted May 18, 2016 Abstract: We present the first large-coverage finite-state open-source morphology for Latin (called LatMor) which parses as well as generates vowel quantity information. LatMor is based on the Berlin Latin Lexicon comprising about 70,000 lemmata of classical Latin compiled by the group of Dietmar Najock in their work on concordances of Latin authors (see Rapsch and Najock, 1991) which was recently updated by us. Compared to the well-known Morpheus system of Crane (1991, 1998), which is written in the C programming language, based on 50,000 lemmata of Lewis and Short (1907), not well documented and therefore not easily extended, our new morphology has a larger vocabulary, is about 60 to 1200 times faster and is built in the form of finite-state transducers which can analyze as well as generate wordforms and represent the state-of-the-art implementation method in computational morphology. The current coverage of LatMor is evaluated against Morpheus and other existing systems (some of which are not openly accessible), and is shown to rank first among all systems together with the Pisa LEMLAT morphology (not yet openly accessible). Recall has been analyzed taking the Latin Dependency Treebank¹ as gold data and the remaining defect classes have been identified. LatMor is available under an open source licence to allow its wide usage by all interested parties.
    [Show full text]
  • Nutritional Evaluation As Influenced by Cooking of Some Saudi Traditional Dishes
    Nutritional Evaluation as Influenced by Cooking of Some Saudi Traditional Dishes By Abdulatif Saleh Hamd Al Jasser B,Sc, (Food Technology) - 1982 M.Sc. (Human Nutrition) - 2003 King Saud University Late supervisor Profesor Abdullahi Hamid El Tinay Current supervisor Profesor Elfadil Elfadl Babiker A thesis submitted to the University of Khartoum in fulfillment for the requirements of the degree of Doctor of Philosophy (Agric.) Department of Food Science and Technology University of Khartoum Faculty of Agriculture December 2010 DEDICATION To my father To my sons and daughters To my wife (Um Abdallah) WITH LOVE ACKNOWLEDGEMENTS Thanks in beginning and at last for Allah the Gracious, the great for helping me going through and finishing this work. I wish to express my deep gratitude and sincere thanks to my late supervisor Professor Abdullahi Hamid El Tinay and my current supervisor Professor Elfadil Elfadl Babiker for his kindness, continuous interest, helpful encouragement, and supervision through- out the progress of this study. Also I would like to express my sincere thanks to my co- supervisor Dr. Seif Eldeen Bashier Ahmed for his great help and interest throughout the stages of the study and Dr. Nabila El Amir Yousif for her help and encouragement. My deep thanks to small and big family for encouraging me to fulfill this study. Finally, I am indebted to all those who in one way or another help me, specially Mr. Amin Abu Alkeer for statistical analysis all the staff members of the Department of Food Science and Technology, Faculty of Agriculture, University of Khartoum. TABLE OF CONTENTS DEDICATION ........................................................................................................
    [Show full text]