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Badness-removing belief is done by races in different ways such as sacrificing and alms giving in order to remove the bad. This study analyzes sacrificing animals’ belief in Bakhtiari tribe. Sacrificing is a religious tradition and has been present in different cultures and nations. Many religious traditions recommend sacrificing an animal in order to be protected from badness. Bakhtiari based on Islamic and Eid-ul-Adha codes kill animals such as sheep, goat, and cow on top of the mountains. Another reason people kill animals is to remove badness in wedding ceremony.among other sample of badness-removing based on not killing animals ways such as   writing pray and DamB and Kardan are remarkable. 

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One of the basic fundamental factors of knowing mythological sources, and preserving and promoting them is to conduct scientific studies in the field of popular folk culture and literature. Swearing, in its various forms, is one of the rituals that has long been manifested in Iranian popular folk culture and literature in various ways. In this study, we analyzed the bite-taker ritual, as an instantiation of swearing (Var) in the Bakhtiari tribe. It was assumed that this ritual takes root from the traditions of ancient Iran. Emphasizing its importance among the Bakhtiari people, this ritual was known to recognize the right-doer from the wrong-doer. So far as the bite is concerned, right from the wrong and the correctness of the word is the importance of the bite from the perspective of the Bakhtiari people. In this study, firstly, the story of bite-taker was narrated and, secondly, their literary manifestations and mythological aspects were investigated. The data was qualitative, and the method of data collection was based on field-library sources. The method of data analysis was in the form of qualitative content. After examining various sources and analyzing the literary and mythological manifestations of motifs of the bite-taker test in the Bakhtiari people, it can be argued that this ritual is a remnant of the ritual of drinking sulfur water in ancient Iran, which, by preserving mythological elements among Bakhtiari people, is believed to be the last solution to prove the truth of the word and distinguish right from wrong. Besides, some certain elements of this test, such as the presence of fire, wearing perfume and white clothes before the test, and perfume, are considered as reminiscent of the story of Siavash in Ferdowsi's Shahnameh.
 

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One of the quality characteristics of welded joints in gas metal arc welding (GMAW) is weld height (WH). This paper highlights an experimental study carried out to develop a model using artificial neural network (ANN), to predict WH in GMAW in the presence of TiO2 nano-particles. For developing the model, the arc voltage, welding current, welding speed, percentage of Ar in Ar-CO2 mixture and thickness of TiO2 nano-particles were considered as input parameters and WBH as the response. A Doehlert design matrix was employed in the experiments to generate experimental data. The ANN model was developed and validated by conducting five extra runs. The remarkable outcome of this study is the mechanism of arc constriction due to interacting effects between welding input parameters and TiO2 nano-particles. Moreover, the results showed that increasing thickness of TiO2 nano-particles up to almost 0.9 mm increased weld height whereas, its further increase up to 1.0 mm, decreased weld height subsequently. In fact, this variation in weld height could be due to thermal dissociation of TiO2 nano-particles and CO2 releasing oxygen onto weld pool surface, which influenced its surface tension and consequently, changed direction of the Marangoni convection of fluid flow in weld pool and as a result, affected WH. For ANN technique, MSEtrain=0.0066, MSEvalidation=0.0063 and MSEtest=0.0093. Finally, it is to be concluded that ANN is an accurate technique for predicting weld height.

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Nowadays, organizations tend to aggregate and increase the knowledge resources of work groups. In this paper, we introduce a framework to classify knowledge-sharing mechanisms, especially in project-based organizations. Prior research concentrated on identifying dimensions of knowledge sharing mechanisms such as personalization vs. codification, and individualization vs. institutionalization. Personalization strategy aims at encouraging individuals to share their knowledge directly.  Information technology plays less important role, as it is only supposed to facilitate communication and knowledge sharing among the members of an organization. Codification mechanisms focus on collecting and storing codified knowledge in previously designed electronic databases to make it accessible to the organization. Individualization mechanisms facilitate the sharing of knowledge at individual level while institutionalization mechanisms facilitate knowledge sharing at group level. Taking these dimensions into account and based on an empirical study of MAPNA Corp, this paper presents a framework to utilize knowledge sharing mechanisms in organizations while they have different size, nature of work, and geographical dispersion. 

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Flavoring edible oils is aimed at enhancing oxidative stability and creating desirable sensory properties to expand their market. This study aimed to produce saffron-flavored sunflower oil using various solid-liquid extraction techniques including stirring-assisted maceration (SAM), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). The study aims to optimize the effective parameters in each extraction method and characterize the physicochemical properties of the flavored oils. The UAE method effectively extracted bioactive compounds of saffron stigma in a shorter time frame. However, the high energy input during the UAE process led to the deterioration of its physicochemical and sensory properties. Similarly, in the MAE method, sensitive and volatile compounds of saffron stigma were degraded. Alternatively, the SAM method, in a gentle and continuous process, managed to dissolve a high concentration of saffron compounds in the oil while preserving its physicochemical and sensory properties. The optimal concentrations of picrocrocin, safranal, and crocins were determined to be 317, 56, and 160 mg L^-1, respectively. The aromatized sunflower oil presents a promising novel product for diverse food applications and market expansion.