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Showing 3 results for Beirami
Evaluation of the Influencing Factors on the Identity of Physical Facades in the Historical Area of Tabriz City

Volume 3, Issue 3 (fall 2022)
Abstract
Statement problem: Today, due to contradictory approaches and lack of proper orientation, it has unfortunately created inappropriate urban facades and destroyed physical identity in Iranian cities.
Aim: To evaluate the factors affecting the identity of the anatomical views in the historical area of ​​Tabriz city.
Methods: The analytical-inferential method was used. The statistical population was two groups of building users and experts. Structural equation method with Smart Pls software was used to collect information. Results: According to the users, the greatest impact on the physical identity of the facades of the historical context of Tabriz city is related to the destruction of historical facades and personal taste, order and harmony, and the least is related to the corner and the connection line to the ground. According to experts, the most effective is related to human scale and size, facade materials and personal taste. The lowest is related to the corner and connecting line. In the end, both groups were unanimous in the field of least impact, i.e. the criterion of the corner and the line connecting to the ground.
Conclusion: All the examined components have been effective on the anatomical identity of the historical fabric of Tabriz city. Considering the close relationship between physical identity and urban views, it can be said that with proper management of views, tangible physical identity can be achieved.
Testing for Long-Run Neutrality and Super Neutrality of Money in the Iranian Economy: Aggregate Level and Agricultural Sector

Volume 15, Issue 3 (Autumn 2015 2015)
Abstract
Fisher-Seater's approach is applied to the Iran's economic data 2008 to test the long-Run neutrality and super neutrality of money during 1988-2008. Our results support the neutrality of M2 w real GDP and real agricultural output. For nominal agricultural output neutrality of M2 is strongly rejected. The result of neutrality for the nominal GDP varies depending on the unit root test. The results also showed that the super neutrality of M2 with respect to real GDP is confirmed.
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Molecules, 17(12):14393-14408. doi:http//:doi:10.3390/molecules171214393 Study of adding microbial transglutaminase enzyme on the volatile compounds of traditional kefir beverage

Volume 16, Issue 91 (September 2019)
Abstract
Kefir is a kind of dairy drink with unique and exotic flavor that is traditionally produced from fermented milk with kefir grains included a mix of bacteria and yeasts. The phase separation during storage of kefir results in an unfavorable appearance, which is known as a defect, which can be controlled by making the cross- links between the milk proteins. In this research, the addition of the microbial transglutaminase enzyme (m-TG) to diminish the syneresis and its effect on the aromatic compounds of kefir was investigated during one-month storage at a refrigerated temperature using a solid phase microextraction method combined with a gas chromatography–mass spectrometer. The results showed that the adding of the m-TG to kefir significantly affected the syneresis of kefir and caused reduce in phase separation of kefir during storage. In total, 51 volatile compositions were isolated and identified from kefir samples using SPME-GC/MS. Most of the identified compounds include acids, alcohols, ketones, esters, and aldehydes, respectively. The results indicated that the storage time significantly affected the amount of all volatile compositions, so that some volatile compounds increased, while some volatile compounds decreased during storage. The m-TG had no effect the content of the volatile constituents except for alcohols. The findings of this study revealed that the total amounts of alcoholic and acidic compounds as well as carbon dioxide were increased during storage. On the other hand, total amounts of ketones, aldehydes and esters in kefir decreased during storage.Based on the findings of this study, it could be concluded that the use of m-TG without significant effect on the properties of aromatic compounds of kefir reduces its syneresis during storage.
 
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