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Showing 4 results for Jajarmi


Volume 0, Issue 0 (Articles accepted at the time of publication 2024)
Abstract

As a trigger to communication, motivation still includes undiscovered aspects which require further investigation. Hence, considering the newly proposed dual continuum model of motivation, this study investigated the relationships among willingness to communicate (WTC), active/passive motivation, and foreign language achievement (FLA) among 216 high school English as a foreign language (EFL) learners. The modified version of the active/passive motivation scale (APMS) was revalidated using confirmatory factor analysis (CFA). Structural equation modeling (SEM) revealed significant relationships among active/passive motivation, L2WTC, and FLA. Additionally, six models were proposed for the prediction of learners’ L2WTC and FLA. The findings indicated that socio-cultural and sensory-perceptual active motivation as well as cognitive and sensory-perceptual passive motivation significantly predict learners’ L2WTC, while only cognitive active motivation predicts FLA. Furthermore, passive motivation predicts FLA in all sub-constructs. Finally, active motivation is a negative predictor of FLA if mediated by L2WTC. Overall, the study highlights the importance of passive as well as active motivation in promoting WTC and improving FLA among EFL learners.

Volume 6, Issue 3 (Summer 2020)
Abstract

Background: Due to the side effects of chemical and synthetic antibiotics and the increase in bacterial resistance, extensive research has been conducted to obtain natural compounds without side effects from natural sources such as insects, especially Diptera order, because these insects require to live and survive on rotting food and be in direct contact with pathogenic and dangerous microorganisms because of their special diet.
Materials & Methods: In this study, hemolymphs were extracted from Musca domestica, Drosophila melanogaster, and Sarcophaga nodosa, and then the anti-bactericidal activity of these extracts against important pathogenic bacteria was investigated separately by the minimum inhibitory concentration (MIC) method using resazurin indicator.
Findings: S. nodosa and M. domestica larvae were not able to prevent the growth of any of the bacteria. D. melanogaster larvae extract completely inhibited the growth of Escherichia coli and Pseudomonas aeruginosa bacteria at all densities, while Staphylococcus aureus was completely resistant to all concentrations. The minimum inhibitory concentration of D. melanogaster larvae extract against two bacteria of Listeria monocytogenes and Salmonella typhimurium was determined as 125 and 500  μL/mL, respectively.
D. melanogaster pupae extract was unable to inhibit the growth of E. coli and S. typhimurium but prevented the growth of P. aeruginosa at all concentrations. Also, the minimum inhibitory concentration of this extract against both S. aureus and L. monocytogenes was determined as 1000 μL/mL.
Conclusion: These outcomes show that D. melanogaster holds a high potential of antibacterial effects, and the purification and evaluation of this extract active substances are recommended for future utilization as antibacterial agents and food preservatives to fight pathogenic and toxigenic microorganisms.

Volume 13, Issue 1 (9-2021)
Abstract

The data of historical sources suffer from great heterogeneity, contradiction, and ambiguity to understand the demographic changes of the Isfahan population between the 10th and 13th centuries AH / 16th to 19th AD. Therefore, in the present research, with a historical approach and analytical-comparative method, seeks to identify and represent the demographic changes of this city during the mentioned centuries.The results obtained are as follows: First, the immigration outside the city of Isfahan caused by negative factors such as killing, disease, and famine, and also the immigration that were carried out from outside to the Safavid capital influenced by the positive economic, political, and cultural attractions of Isfahan, was the main factor in the decrease and increase of the population of this city during the 10th to 13th centuries AH / 16th to 19th AD. Second, according to an approximate estimate, the general slope of Isfahan's population between the beginning of the 10th century AH to the early 12th century AH/16th to 18th AD increased and become meaningful after the fall of the Safavid government until the end of the 19th century AD/13 AH suffered sharp fluctuations and decrease. Third, the main population density of the city was concentrated in the northwest to southwest neighborhoods. Fourth, the immigration of groups with very diverse socio-geographical origins to the city of Isfahan, a sign of the lack of a clear plan and need for the economic system and the weakness of the middle layer of social stratification as the main carrier of capitalist formation was mentioned during the centuries; As a result, this issue has shown the tendency of socio-economic formation of the Safavid capital to maintain the existing structure.
 


Volume 21, Issue 149 (July 2024)
Abstract

This study aims to investigate the effect of substituting different levels of chickpea flour (0, 25, 50, 75 and 100%) with quinoa flour on the relationship and dependence between the amount of protein, ash, moisture, specific volume, texture, color changes and sensory characteristics. Gluten-free cookies were analyzed using principal component analysis (PCA). The obtained results showed the dependence and relationship between the evaluated parameters to the change in the level of substitution of chickpea flour with quinoa in the formulation of gluten-free cookies. By replacing 25%, the relationship between the parameters changed significantly. With the increase of substitution level change from 25 to 50%, with the predominance of smell and taste and change in texture, the relationships between the evaluated parameters in the space of principal component analysis were rearranged relative to each other. By increasing the substitution level from 50 to 75%, the influence of the presence of quinoa flour on the textural characteristics of the manufactured product and its relationship with other parameters showed the variation of the examined traits. This indicated the critical level of relationship change towards the predominance of quinoa properties in the formulation. At the replacement level of 100%, based on the position of the special volume parameter with the parameters related to tissue characteristics, an opposite relationship was observed between them. Based on the results, it shows the applicability of principal component analysis as a useful tool in identifying the substrate of relationships between quantitative and qualitative parameters in the direction of designing and developing food formulations, and finally, the maximum replacement of 50% of chickpea flour with quinoa flour in Chickpea sweet formulation is recommended.
 

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