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Green technology “phytoremediation” approach was applied in WadiA lsamin in Hebron-Palestine to evaluate the plant efficiency in remediation of soil that is polluted with chromium (Cr). An open field controlled experiment was conducted to assess the efficiency of two plant species, namely corn (Zea mays) and tobacco (Nicotiana tabacum), in remediating the Cr-polluted soil. The concentration of Cr metal was determined in all plant parts (root, stem, leaf and fruit) for both plants using ICP-AES. The accumulation of Cr was higher in leaves than in the other plant parts for both plants with order of leaf>stem>root>fruit for corn plant and leaf>stem>fruit>root for tobacco. تم تطبيق التكنولوجيا الخضراء (الزراعة العلاجية) في منطقة وادي السمن (الملوثة بعنصر الكروم) في الخليل لتقييم كفاءة وقدرة نباتات الذرة الشامية و التبغ على امتصاص وتخزين عنصر الكروم في مختلف أجزائهما من اجل تنظيف التربة من هذا العنصر. تم قياس تركيز الكروم في أجراء كلا النباتين (جذر وساق وأوراق وثمار) باستخدام جهاز مطيافية الانبعاث الذري في بلازما المقترنة بالحث .(ICP- AES) ونتائج البحث أوضحت أن تركيز عنصر الكروم في نبات الذرة الشامية في الأوراق اعلي منه في الساق والساق أعلى منه في الجذور والجذور أعلى منه في الثمار أما نبات التبغ أعطى نتائج مختلفة فتركيز عنصر الكروم في الأوراق اعلي منه في الساق والساق أعلى منه في الثمار و الثمار أعلى منه في الجذور

Potassium bromate (PB) is used in bread making as an agent of maturation; however, it is classified as a potential carcinogen. In the present study, a rapid, simple, precise and accurate testing method has been developed to determine the level of bromate ions in bread, which is based on a reaction of bromate ions with iodide ions in acidic medium to produce iodine (I2). The absorbance of iodine (I2) was measured at 352 nm, and bromate ions reacted with iodide during the first 3 minutes after initiation of the reaction. The proposed method has been successfully applied to the determination of bromate ions in commercial bread. In this work, we found that bromate ions alone degraded at about 400°C, however, during bread making they degraded at 150°C - 200°C, this mightbe due to the presence of metals [Fe, Mg, Zn, Mn, Cu and Al] in flour which served as catalysts. In this study we found that the use of two grams (2 g) of PB per bag flour (60 kg) was safe.

Novel 5,5-dimethyl-2,2-di(pyridin-2-yl)hexahydropyrimidine was synthesized in good yield by a one-pot condensation reaction of 2,2-dimethylpropane-1,3-diamine with di(pyridin-2-yl)methanoneusing dichloromethane as solvent at room temperature. The structure of the synthesized compound was assigned on the basis of its elemental analysis, UV-visible, 1 H-NMR, 13 C-NMR, IR, and mass spectral data. Keywords: hexahydropyrimidine; 2,2-dimethylpropane-1,3-diamine; di(pyridin-2-yl)methanone Introduction The six-membered heterocyclic hexahydropyrimidine unit is present in several natural products and pharmaceutical agents of various pharmacological activities [1]. Hexahydropyrimidines are also found in many bioactive compounds, like antiinflammatory and analgesic agents, fungicides, antibacterials, parasiticides, and antivirals [2]. They also behave as prodrugs of pharmacologically active di- and polyamines [3,4]. Several derivatives of hexahydropyrimidines are used as polymers stabilizers [5]. Due to their facile cleavage under mild acidic conditions, hexahydopyrimidines have been employed in organic synthesis as protective groups in the selective acylation by addition of 1,3-diamines [6]. Furthermore, hexahydropyrimidines and some of their derivatives form good polydentate nitrogen donor complexes, they coordinate the transition metal ions in mono-, di-, or poly-coordination mode [7–9].

A method for simultaneous spectrophotometric determination of total iron, iron(II) and iron(III) in mixtures containing other metal ions has been described. The method is based on the complexation of iron with di-2-pyridyl ketone benzoylhydrazone (DPKBH) in 50% (v/v) ethanolic solution. Iron(II) complex with DPKBH exhibits two absorption maxima at 360 and 650 nm. meanwhile iron(II1) complex with DPKBH exhibits only one maximum at 360nm. Iron(II) and iron(III) complexes with DPKBH have similar behaviour at 360nm. Iron forms 1:2 complexes with the reagent. Beer's laws are obeyed over the ranges 0.1–2 μgml-1 and 0.4–5 μgrn1-l for iron(II) complexes at 360 and 650nm respectively. Iron(III) showed results similar to those obtained for iron(II) at 360nm. The effect of pH, effect of excess reagent. the stability of complexes. and the tolerance limit of many metal ions have been reported. The method is applied to the determination of total iron, iron(I1). and iron(II1) in synthetic solutions.