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In the present article, the effect of the substrate type in virtual concurrent classes is studied on the growth of the oral comprehension of the Iranian language learners. After studying the features of Adobe Connect Platform and Skype Software as two modern distance and online learning substrates, the growth of the capability of the Iranian language learners is compared in virtual and non-virtual courses. For this purpose, a practical pilot study was performed on 18 language learners at the level A1 using pre-tests and post-tests and the control group in two language institutes in Tehran. Data were examined by covariance analysis test after measuring their normality and variance consistency. The statistical results indicated that the oral comprehension is developed positively in all three groups (those language learners learning French using Adobe Connect Platform, those learning French using Skype Software, and those non-virtual language learners). However, learners of virtual courses were more successful than non-virtual language learners and those language learners learning French using Adobe Connect Platform grew more desirably than those learning through Skype software.  

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Nut's seeds can be a source of contamination with various types of microorganisms and so some of them are important for public health.  Therefore, with regard to household consumption of those type of seeds and their application in food industries, and also due to the fact that some of them are imported from other countries so they may have the possibility of microbial contamination from the source, therefore the purpose of this study was to evaluate the efficacy of UV irradiation in reducing the microbial load of some consumed seed nuts. Six types of beans including sunflower seeds, watermelon, pumpkin, walnut, pistachio, and hazelnut were randomly sampled in bulk from Tehran retail market. Testimonials were tested by methods in the Iranian national standard and food and drug organization standards. Subsequently, infected seeds were irradiated in 1, 2 and 3 layers of thickness and time at 5, 10 and 15 minutes in a UV cabinet with a wavelength of 254 nm and subjected to appropriate microbial tests. According to the results, the irradiation time and thickness were significantly affected by the total microbial count of pistachio, walnut and hazelnut (p<0.01). Also,  it has a significant effect on the coliform count  of pistachio, walnut, hazelnut seeds, pumpkin seeds, sunflower and watermelon, and the mould count of pistachio, walnuts and hazelnuts, sunflower seeds and a watermelon (p<0.01). It had less significant effect on the number of molds in pumpkin seeds (0.01.