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Abstract: This paper investigates the polysemy of the Persian word /širin/ from the perspective of cognitive sociolinguistics. It starts with introducing the principles of cognitive sociolinguistics, then investigates the polysemy of the Persian adjective /širin/ within the framework introduced by Robinson (2010), (2012a), (2012b), and (2014), to show that polysemy cannot be reduced to a static state, one and the same for all speakers of the language. In fact, social variables like age and gender affect the way people perceive different senses of the polysemous word. The data is gathered using documentary and field method(library research, interviews, and questionnaires). The research method employed is mixed(quantitative and qualitative). The statistical population is all monolingual Persian speakers living in Tehran, and the sample includes 200 subjects, 100 male and 100 females, in four different age groups of under 18, between 18 and 30, between 30 and 60, and above 60 years old. The results show that different senses of the polysemous word do not have the same distribution among different speakers, both male and female, belonging to different age groups, and are not accidental but explainable in terms of gender and age of the speakers. The results also indicate that cognitive sociolinguistics is more adequate in giving more exact explanations concerning meaning variation in polysemous words and the effect of social variables of age and gender on the number and salience of each sense.

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In this paper, the effect of shape memory alloy on low-velocity impact response of rectangular sandwich plates with composite facesheets and soft auxetic cores is investigated using a new higher-order global–local hyperbolic plate theory. In order to obtain accurate results with the least error, non-uniform and time-dependent distribution for the phases of SMA and the transverse compliance of the soft core are considered. Also, a refined contact law is proposed instead of using the traditional Hertz law and different contact laws are considered for the loading and unloading phases. Stiffness effects of all layers along with the effect of plate thickness on contact stiffness are considered. The obtained nonlinear finite element governing equations are solved by making use of an iterative algorithm at each time step. The results of the present study are compared with the experimental results in other references, and it is proved that the results are valid. Finally, the effect of auxetic core, core Poisson's ratio, SMA wires, and indenter energy on impact response of composite sandwich plat are investigated. The results show that the auxetic core increases the apparent stiffness of the contact area that causes an increase in impact forces and a decrease in the lateral deflection and impact duration. Besides, the SMA can absorb a remarkable portion of the stored impact-induced strain energy due to the superelastic and hysteretic natures of the SMA material, which results in increasing impact strength of the sandwich plate and decreasing the damage caused due to the impact.

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The reduction of sugar consumption is one of the major challenges for nutritionists and food industry. Therefore, it is significant to replace sucrose with other types of sweeteners, especially, natural ones. The aim of the present study is to produce low-calorie, low sucrose Iranian yellow carrot jam and to optimize the formulation by employing response surface methodology. The three independent variables were stevia, as a low-calorie sugar replacer (0.05 -0.3% w/w) and inulin as a prebiotic texturizer (2 -5% w/w) in order to compensate sugar elimination defect on viscosity and Brix. The fitted models indicated a high coefficient of determination. The results revealed that inulin and suger are as the independent variables which had significant effects on Brix, moisture, viscosity, and sensory scores (except taste), lightness (L*) and redness (a*) (p≤0.05). Also, pH and acidity and (b*) were not affected by stevia, inulin and suger concentration (p≤0.05). The optimization of the variables, based on the response surface, demonstrated that utilizing 5% w/w inulin and 0.23% w/w stevia and 49.3% suger produced the optimum Persian yellow carrot jam with the desirability of 0.721 without undesirable changes in the physicochemical and organoleptic properties. According to nutrition value of Iranian yellow carrot, we could use it for producing functional food and improve its healthy benefits.