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Error is a common and yet predictable phenomenon in the process of learning a second language. Traditionally, errors were seen as obstacles in learning a second language. So they should be avoided, but today errors are regarded as important factors in learning a second language. Language interferences are a category of errors that are the result of transferring a native’s language knowledge to the target language. Language transfer may occur in two ways: positive and negative transfer. Positive transfer occurs when there are similarities between source language and target languages. This transfer will help learning a second language. Negative transfer occurs in cases where there are differences between first and second languages and they cause language interferences.

The present research, within the framework of "error analysis" based on Brown (2007) classification of errors, is intended to analyze the syntactic errors that result from the interference between Kalhori Kurdish and Persian in the speech of Kalhori natives. So, among speech errors, syntactic errors, and among them the errors caused by the interference between first language and second language were analyzed. The approach of this study is integrated (quantitative/qualitative). The sample included 170 bilingual Kalhori males and females living in Kermanshah. They were selected via voluntary sampling method. Interviews were held in the presence of interviewees to collect data, during which participants were asked to speak about a memory in Persian.  The results of the study showed that errors from the most frequent to the least frequent were of components of compound verbs, prepositions, order of components in a sentence, “ra”, incorrect verb, using redundant “je”, conjunction and incorrect pronoun. The reason for the occurrence of language interference in the speech of Kalhori natives is that in the mind of language learners, Kurdish language system is completely formed as the first language. According to the transfer theory, the reason for the existence of interlingual errors is the existence of this mental system. At the beginning of learning Persian as a second language, the language learner relies in many cases on his first language. Thus, using first language structure leads to the interference of structures.

The results of the present study can help to present some pedagogical guidelines for teachers, syllabus designers, test constructors and language learners to decrease problems of learning Persian. So if a teacher becomes aware of linguistic findings, such as error analysis, he can figure out why learning is not happening. In addition to that identifying errors helps teachers to evaluate the progress of their students and they become aware of the points they should put more emphasis. Also, the results of this study can help syllabus designers to design books for bilingual students. Since the purpose of the tests is to evaluate students' knowledge, test constructors, with knowledge of the errors recognize where students have difficulty with. In this way, the reason for the problems of bilingual students is not just their lack of attention to the lessons.  Learners themselves can make their assumptions about language through their errors and identify and resolve their linguistic problem.

 
 

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Mespilus germanica as a valuable medicinal plants used in traditional medicine. Aim of this study, investigated effect of combination various ratio of solvents (Glycerin, Ethanol, Methanol and Water) on the efficiency of Mespilus extract by mixture optimal design. Numerical optimization was used to obtain the optimal formulation of solvent. At the end of the day, the antimicrobial effect of Mespilus extracts based on three methods (agar diffusion Method, Minimum Inhibitory Concentration and Minimum Bactericidal Concentration) on the three microorganisms managing infectious diseases was investigated in vitro. In this study, investigated effect water, ethanol, methanol and glycerin on the five levels (0, 31.25, 83.33, 125,250 mm) on efficiency of Mespilusextracts by mixture optimal design. Diffusion agar test, Minimum Inhibitory Concentration, Minimum Bactericidal Concentration by microbroth dilution method was used to determination Susceptibility of bacterial isolate. The Result indicated that Scheffe polynomial model was highly significant for efficiency of Mespilusextracts. Minimum Inhibitory Concentration of Staphylococcusaureus, Escherichia coli, Pseudomonas aeruginosa were 1.25, 2.5 and 5 mg/ml, respectively. The optimum condition has been found as following: glycerin (0 ml), water (23.7 ml), methanol (100.2ml) and ethanol (126.1 ml) respectively.  It’s worth to mention that there was no significant difference between experimental and predicted value in optimum condition. Mespilus extract was highly significant for reduce of Infectious bacteria. Mixture methodology based on the D-optimal design was able to statistical assessment extraction process with the minimum experiment.

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  The aim of this work was identified lactic floraas a traditional fermented food and then evaluates antimicrobial activities of some strains. A total of 140 Gram-positive and catalase-negative isolates were subjected to grouping by physiological and biochemical tests and carbohydrates fermentation. Based on the resultsthese 140 isolateswere dividedinto 9 groups. Two or three isolated were selected from each group and 16S rRNA was amplified using universal primers. Diversity of lactic acid bacteria in horreh was as followings:Lactobacillus fermentum (30.00%),Lactobacillus plantarum (28.57%), Lactobacillus brevis (15.00%), Weissellacibaria(8.57%),Enterococcus (faecium and faecalis) (7.14 %), Leuconostoc (citreumand mesenteroides subsp.Mesenteroides) (6.42%) and Pediococcus pentosaceus (4.28%). Antagonistic activity of 20 isolates (strains) of lactic acid bacteriaobtained fromhorreh was evaluated against food- borne bacteria. Sixteen isolates in Agar spot method and 14 isolates in well diffusion assayshowed antibacterial activity against at least one of these indicators. Eight isolates including:Ent. faecium (1), Ent. faecalis (1), P. pentosaceus(1) and Lb. plantarum (2) exhibited  the  highest  antagonistic  activity toward Listeria innocoa. Antagonistic activity of cell free supernatant (CFS) from Lb. plantarum showed the highest thermal stability. Also, two isolates belonging to:Ent. faecium, Ent. Faecalis presented antibacterial activity at pH=7. Only, the supernatant of Lb. plantarum was not influenced by proteinase K.The results showed that the supernatant of some isolatestestedcan be used as a bio preservative in food products.

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The purpose of this study was to evaluate the effect of time, kind of extract, extract concentration and temperature on the dynamically the population of Escherichia coli (infectious agents) in the complex food system (frankfurter sausage) and Genetic Algorithm - Artificial neural network and neuro fuzzy system (CANFIS) were used for dynamic modeling of population of E.coli. At this research laboratory, Minimum Inhibitory Concentration (MIC (and Minimum Bactericidal Concentration (MBC) of aqueous and ethanolic extracts were studied using the micro broth dilution method. GA- ANN, neuro fuzzy (CANFIS) were fed with four inputs: concentration at the five level (0, 2000, 4000, 6000, 8000 ppm), kind of extract ( watery, ethanol), temperature at the three level (5,15, 25  ̊С) and time (1-20). The results showed that the ANN with 1 hidden layer comprising 10 neurons, Tangent hyperbolic function, momentum training rule and percent of used data 30/30/40 for training/cross validation/testing respectively gives the best fitting with the experimental data, which made it possible to predict with high determination coefficient (R2 equal to 0.995). Also the correlation between CANFIS predictions and experimental data was very good (R2 equal to 0.96). It's worth to mention that in this research GA- ANN was better approach to simulation dynamically the population of E.coli.

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Kimchi is a fermented herbal supplement, and appetizer that according to a raw material, process and geographical location are classified more than161 types. In this study, after kimchi production, isolation and identification of microorganisms was performed by molecular method. Lipase producing strain, Trichosporon asahii was isolated from kimchi sample (19.01 ±3 U/ml). The various medium components and culture parameters to achieve a more cost effective and economically viable bioprocess were screened and optimized using Design Expert software. PBdesignsare used to screen the most effective variables on lipase production that fermentation temperature and initial pHfor 48 hours 30 . According to the results, extract of nigella sativa, olive oil, yeast extract, magnesium chloride, respectively, were the most variable. Variable particle size and pepton ehavenegative effect. The variable selection and optimization on was performed more efficiently. Finally, lipase activity was 35 ± 0.5 U/ml in the optimal conditions using a medium containing15% sativa extract, 10 g/l yeast extract, 22.5 g/l olive oiland25 mM/l magnesium chloride in the rotation speed of 150 rpm, respectively, as well as enzyme activityafter84/1times the optimal state before optimization. The kinetic parameters V (max) and K (m) was 0.367 mM / min and 0.53 mM through Michaelis–Menten Chart, respectively. Low K_m indicates high affinity between enzyme and substrate and high V_max demonstrates high catalytic performance of the enzyme

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Infectious diseases created by strains of Antibiotic resistance Escherichia coli and Staphylococcus aureus, is increasing in many countries such as Iran. Therefore, many efforts are performing in order to find a new composition as replacement for antibiotics. In this experimental research, an antimicrobial effect of the ethanolic and aqueous extract of Hibiscus Sabdariffa was investigated on several strains of Escherichia coli and Staphylococcus aureus resistant to common clinical antibiotics.The extract of Hibiscus Sabdariffa was prepared using rotary. Twenty strains of Escherichia coli and Staphylococcus aureus were provided from Mashhad University of Medical Sciences. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined using Serial Dilution Method in six concentrations onto strains of Escherichia coli and Staphylococcus aureus in broth media.The results showed that Escherichia coli was resistant to antibiotics of penicillin (75.9%), erythromycin (58.3%), tetracycline (56.9%), and cefixime (37%), and Staphylococcus aureus showed resistant to antibiotics of penicillin (83.5%), cefixime (80%), erythromycin (55.6%), and tetracycline (26.1%), respectively. Also, the ethanolic extract of Hibiscus Sabdariffa has acceptable effect on antibiotic resistant strains of Escherichia coli and Staphylococcus aureus that MIC of the Hibiscus Sabdariffa ethanolic extract was 4 and 16 mg/mL for Escherichia coli and Staphylococcus aureus, respectively.The overall, the Hibiscus Sabdariffa extract has inhibitory ability on Antibiotic resistant Escherichia coli and Staphylococcus aureus strains. So, the ethanolic and aqueous extract of Hibiscus tea can be used in in pharmaceutical industry for medical treatments with perfect study.