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This study investigates the fundamental impact of naming on shaping the ideology of texts, particularly the Quran. It explores how naming, as a foundational linguistic process within the frameworks of Hodge and Kress (1996), Van Leeuwen (2008), and Leslie Jeffries (2010), plays a pivotal role in constructing meaning, establishing identity, and exerting power. The research also examines the naming component within the Quran and its contributions to explaining the underlying worldview of this text. To evaluate hypotheses, this research employs critical discourse analysis. It explores the approaches of Hodge, Kress, Van Leeuwen, and Jeffries regarding the naming component and applies these theories to the Quranic text. The goal is to elucidate the embedded worldview and the Quran's approach to naming. The findings reveal that in Hodge and Kress's view, the naming process is an ideological tool for promoting and solidifying specific beliefs. Conversely, Van Leeuwen perceives naming as an identity process and a means of interaction and meaning construction within social contexts. Jeffries, combining explicit (ideology) and implicit (literary language) elements, considers naming a tool for producing and reproducing ideological discourses. An examination of naming within the Quran indicates that beyond ideological, identity, and linguistic factors, other elements such as the relationship between theme and naming, the priority of content over naming, and the connection between action, process, and structure to naming also influence this process.
 

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Background: Helicobacter pylori is the most common cause of chronic infection in the human stomach. The infection has universe prevalence in all age groups. Probably, this bacterium is the cause of most common chronic bacterial infection in human beings and infects approximately half of the world population. H. pylori produces urease, an enzyme that degrades the urea in the stomach’s mucous to ammonia resulting in biochemical reaction that leads to increase in pH of the stomach lumen. This allows pathogenic intestinal protozoa to take the opportunity to cross through stomach’s increased pH and cause disease. The aim of this study was to evaluate the relationship between H. pylori infection and prevalence of parasitic infection in patients in Ilam. Materials and Methods: Following stool samples collection during 2013 in patients with abdominal pain in Ilam, Iran. H. pylori infection was investigated based on stool antigen analysis (HPSA) by enzyme-linked immunosorbent assay (ELISA) method in patients who had recurrent abdominal pain. Stool specimens were examined using the direct examination and the spontaneous sedimentation method for detecting the trophozoite and cyst of parasites. Results: In this study, we found 65 patients with H. pylori infection. Out of these 65 patients, the percentage of patients with positive results for Giardia lamblia was 30.7% and for Entamoebahistolytica/dispar was 12.3%. Conclusion: The results of this study suggest that H. pylori infection may provide favorable conditions for giardiasis infection; however, this presumption needs further studies with larger sample size.

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Research subject:Well-designed plastic foams, with respect to their cell density and cell size, open-or-close cells, and the cell uniformity, compared to their counterpart unfoamed plastic parts, beside of having the advantages of less material consumption, dimensional stability, better processability, and a higher surface quality, they can have superior mechanical and physical properties, including strength to weight, impact strength, thermal and dielectric properties. The temperature distribution in the different zones of the extruder, the qualities and quantities of the nanoparticle additives and their dispersion in the polymer matrix can have significant effect on the mechanical properties of the produced foams by the extruder.
Research approach: In this study, using an extruder, MA-g-polypropylene microcellular foams, containing 3, 7 and 9 wt% of nano-clay particles, were produced under three temperature arrangements on the extruder and the material and the processing effects on the mechanical properties were investigated.  
Main results: The result of this investigation shows that adding of nanoclay improves the mechanical properties of MA-g-PP.s foams. As an example, the results show that the sample with 7 wt% of surface modified nanoclay, owns about 10% higher impact toughness compared to the samples produced without nanoclay. Also for the same samples a rise of about 5% was recorded in Young's modulus. The microstructural studies of the produced foams by scanning electron microscope (SEM) show that adding of nanoclay can result on more foam uniformity and smaller cell size. In this study, the smallest average cell size (87.5 μm) and the lowest density (0.3 g/cm³) were recorded for a sample with 7wt% nanoclay.

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Aim: Many patients with chronic renal failure are prone to depression and anxiety. A self-efficacy promotion-training program can be effective in these mental disorders. Thus, the aim of this study was to investigate the effect of education based on self-efficacy theory on improvement of mental health in hemodialysis patients.
Methods: This interventional study that conducted in 2016 on 70 hemodialysis patients (35 in experimental group, 35 in control group). The data collection instruments consisted of demographic questionnaire, self-efficacy (SUPPH) and researcher-made validated and relied questionnaire of mental health (6 questions). The data were collected in two steps: before and three months after the training intervention. The educational program was performed for the experimental group in two half-hour sessions. The obtained data were analyzed by SPSS 16, Paired-test, Independent t-test, Chi-square and Mann-Whitney’s test at the significance level of α=0.05.
Findings: The groups did not differ significantly regarding the mean of mental health before the study (p=0.56). However, three months after the intervention, the mean of self-care in the field of mental health in the experimental group was significantly higher than in the control group (p<0.001).
Conclusion: The research results showed that employing the educational program based on self-efficacy theory was positively effective as for promotion of self-care in the field of mental health in hemodialysis patients.

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Aims: Hemodialysis patients experience numerous problems in the fields of self-care in adherence to dietary and fluids-intake restriction. For increasing their self-care, they require controlling these problems. This can be done with the education based on a behavior change theory, this study attempted to determine the effect of the educational intervention based on SET (Self-efficacy Theory) on adherence to diet and fluid-intake restriction in patients with hemodialysis.
Materials & Methods: The present study is a randomized clinical trial that was conducted on 70 hemodialysis patients of Qom City in 2016 (35 in the trial group, 35 in the control group). The data were collected by demographic questionnaire, self-efficacy (SUPPH) and researcher-made validated and relied questionnaire of adherence to dietary and fluids-intake restriction (8 and 6 questions, respectively) in two steps (before and three months after education). The educational program was performed for the trial group in two half-hour sessions. The data were analyzed by SPSS 16, using paired-test, Independent t-test, Chi-square and Mann-Whitney test.
Findings: Before the test, there was no significant difference in adherence to dietary (p=0.49) and fluids-intake restriction (p=1.00). After training, significant differences were observed between the two groups in adherence to dietary (p<0.001) and fluids-intake restriction (p<0.001). There was significant difference between pre-test and post-test in the control group (p<0.05).
Conclusion: The educational intervention based on Self-efficacy Theory has the effect on adherence to diet and fluid-intake restriction in patients with hemodialysis.

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The main objective of this study is to provide an appropriate conceptual model for better explanation the relationship between alliance management capability and firm performance with introducing mediator variables focusing on two views of resource-based view and dynamic capability.In this research, in conceptualizingalliance management capability in order to better adapt it to environmental changes, it has been used from the view of dynamic capability and to explain how it affects firm performance, two mediator variables (effective resource sharing and joint development of knowledge and capabilities) are defined focusing on the resource-based view.In order to test the suggested model of research and its related hypotheses, structural equation modeling with partial least squares approach has been used.The results of testing the proposed research model which has been done in 79 strategic alliances in the air defense industriesusing questionnaires, confirm the validity and reliability of the proposed model and all the hypotheses considered. According to the results of this research, a firm in order to be able to continuously absorb and develop its resources and capabilities through inter-organizational alliance, should first institutionalize and integrate the processes and routines associated with the four sub-capabilities reflecting the alliance management capability (alliance proactiveness, alliance coordination,  alliance learning, and alliance transformation) and by using the generated capability, establish a widespread and continuous collaborations with its partners on the effective sharing of complementary resources and joint development of new and exclusive knowledge and capabilities. Also, the measurement scales and indicators provided in this study can be a good reference for managers to develop this capability in their organizations.

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In recent decades, as the result of the expansion of industrial life, fast foods  and fried foods consumption has increased significantly. Consumption of fried foods including saturated fat and trans fatty acids is one of the important factors which endangers human health and the risk of heart disease, weight gain, cancer. With increasing consumer awareness of the health effects of dietary fat, tend to produce low-fat food consumption is increasing. Nowadays, the main challenge is to enhance the frying process by controlling and lowering the final fat frying of the fried foods. In this study the effect of microwave pretreatment levels 360, 600 and 900 W), on moisture and oil content, color and hardness of fried zucchini at three temperatures, 130, 160 and 180 ° C were studied. The results showed that the moisture content decreased with increasing frying time and oil hardening rate increases. The moisture content with increasing frying temperature is reduced and the amount of oil absorption is reduced. The highest oil uptake in control samples, and the lowest in samples treated with microwave 900W was observed respectively.  

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Fried foods are favored by consumers because of the crispy crust, desired flavor and color, but these properties are accompanied by some undesirable effects to the consumers due to the considerable amount of oil absorption during frying process. Nowadays, the main challenge is to enhance the frying process by controlling and lowering the final fat frying of the fried foods. In this study, the effect of hydrocolloids (methyl cellulose, pectin and methyl cellulose- pectin) on the quality of deep- fat fried Falafels at 150, 170 and 190 ˚C for 1, 2, 3, 4, and 5 min were evaluated. Moisture content decreased whereas oil content, hardness, volume and color of potatoes increased with increasing fried time, fried temperature. The lowest oil content values are given for samples coated with methyl cellulose- pectin. The control samples had the highest percentage of fat content in all the frying time range.      

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Iran is the fourth main producer of kiwi fruit in the world but the post-harvest wastage of this valuable fruit is considerable. On the other hand, the microalgae are natural and extraordinary nutritional sources that can be used in the production of functional food. The purpose of this study was the formulation of an innovative product of kiwifruit with high durability and its enrichment with Spirulina platensis algae and investigation of some of physicochemical and sensory properties of this product. In this study, the effects of different levels of Spirulina Platensis micro-algae in four levels (0%, 0.25%, 0.5% and 1%), agar hydrocolloids in three levels (0.25%, 0.5% and 1%) and guar in three levels (0.25%, 0.5% and 1%) on water activity, textural feature and color parameters of kiwi puree- based fruit pastille were studied and the best formulation been selected considering total acceptance and nutritional characteristics including vitamin C, total ash, protein, fat, fiber and iron and calcium content. The results showed that three variable (Spirulina Platensis, agar and guar) significant  effect on water activity. Additionaly, the results of coliremetre using Image processing techniques showed that the effects of agar and guar on "a*", "l*" and "b*" were not significant but Spirulina has a significant effect on color parameters on fruit pastilles. Texture analysis showed that agar and spirulina changed gumminess of the samples significantly. According to the sensory analysis, the 0.25% Spirulina, 0.25% agar and 1% guar obtained the highest score of total acceptance.  

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Raisin is a principal traditional export product of Iran and has occupied a special position in the foreign trade of the country. During storage period, the product turns sticky and hard due to exudates syrup and moisture loss. To overcome this problem the application of edible coating suggests being of proper assistance. Edible coating may enhance the boundary layer resistance resulting enhanced shelf life of product. In this research the method of Accelerated Shelf Life Testing (ASLT) used for evaluation of storage and sensory properties (texture, colorو taste and overall acceptability) of raisin .Raisin was treated with coating materials based on lipid (glyceryl monoestearate and carnauba wax) with 150 ppm essential oil of thyme (thymus vulgaris) and stored at 20, 35 and 50^oC for 12 weeks. During this period of storage sensory properties were evaluated and estimate the modeling shelf life of raisin. Results showed that coating, affect on texture and color significantly and caused increasing shelf life of raisin. Temperature and storage time also showed significant effects on total sensory attributes. Maximum shelf life (394 days) determined at 20 ^oC for carnauba wax coating with essential oil of thyme based on overall acceptability   and linear regression and second order function had best fit with R²≥0.94 for all of treatments.  

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Ice cream is a complex food colloid including fat droplet and air cells that dispersed on the relatively frosted aqueous phase. Since ice cream is a multiphase material, the complex interactions among the phases can be happen that not yet well understood. Thus, there are many factors that influence on the texture and acceptability of ice cream.   In this research investigated  fat at the four level  ( 2.5, 5, 7.5, 10 % ) and sugar  at the three level ( 0, 50, 100 %) and effect  two types of hydrocolloids (carboxyl methyl cellulose and balangu ) each at the four level ( 0.1, 0.3 , 0.5 , 0.7 % ) on the sensory properties fat reduced ice cream by response surface methodology. In this research, modeling Obtained responses from Sensory texture analysis are done by Quadratic and 2 Factor interaction equations. Grape juice is used as replace of sugar. Increase of gum concentration has significant effect on the viscosity and raising firmness and decreased sandiness and coldness. Grape juice due to raising isomeric diversity colloid system led to decrease sandiness of texture.  Although ice cream prepared using 10% fat has grater point in the sensory properties compared to ice cream that containing 7.5% fat. But this difference was not significant. Balangu seed gum (BSG) in comparison to carboxyl methyl cellulose  did not have a significant effect (P > 0.05) on the sensory  properties  of ice cream and could use as a appropriate stabilizer. Result of sensory properties test (except consumer acceptability) used for modeling consumer acceptability by principal component analysis and coefficient of determination (R²) 96% obtained.

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In this study the effect of different amounts of gelatin (1, 2, and 3 g) and sodium caseinate (1, 2, and 3 g) on sensory characteristics, image processing and texture of chocolate mousse was investigated and the relationship between sensory parameters - device was determined using principal components analysis method. Results showed that the gelatin had a great impact on the sensory characteristics. Results of texture analyzer showed that hardness, adhesiveness, gumminess and chewiness was being greatly affected by gelatin and these parameters increased with increasing gelatin but springiness was more dependent on the sodium caseinate. Entropy, fractal dimension, bubble size and porosity decreased with increasing gelatin. The amount of spherical bubbles also showed no significant difference. Results of principal components analysis showed that some textural characteristics (hardness, gumminess and chewiness) had close relationship.  

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In this study the effect of Leidium perfoliatum seed (LPSG) and xanthan gums on rheological properties of dough and quality of pan bread was investigated. Results showed that with increasing xanthan and LPSG, water absorption, dough stability and viscosity increased. However, mixing tolerance index and gelatinisation temperature decreased with increasing gums concentration. Adding LPSG and xanthan gum had no significant effect on dough development time. The gas retention remained constant with addition of LPSG. However, increasing xanthan gum up to 0.5% increased the gas retention capability of dough. Increasing the concentration of gums also increased the porosity, moisture and L*, but specific volume and cell size were reduced. Based on these results, LPSG functions like xanthan, thus can be used as a proper hydrocolloid for pan bread.

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Chemical modification of starch is of the prevalent used methods in order to improve its physicochemical attributes. In this study phosphorylated and hydroxypropylated wheat starches were produced with 0.096 and 2.106% degree of substitution, respectively; and then some of their physicochemical and rheological attributes were studied. The implemented chemical changes due to hydroxypropylation and phosphorylation on native wheat starch were exhibited by FT-IR. X-ray diffraction (XRD) results showed that the native and phosphorylated wheat starches had the most and least amount of crystallinity with 17.34 and 16.14%, respectively. The influence of temperature on swelling power revealed that the native (E_a=46.111) and hydroxypropylated (E_a=26.603) wheat starches had the most and least thermal sensitivity, respectively. Besides, in the case of solubility index, it was observed that native (E_a=77.674) and phosphorylated (E_a=44.478) starches had the most and least thermal sensitivity, in the order given.  The high value of determination coefficient (0.895-0.979) attained from the modeling results of the solubility changes with temperature using two power law equations, demonstrated the high capability of these models in prediction. It was seen that hydroxypropylation and phosphorylation of wheat starch resulted in 2.65 times increase and 17.58 times decrease in paste clarity compared to native starch (p<0.05), respectively. Among the used rheological models, the Herschel-Bulkley model was found to be more suitable to predict the flow characteristics of the starch samples.

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Abstract- Forward speed is perhaps the most important parameter in the design of a planing hull. The speed strongly influences the drag and thus the energy supplied by the engine of the ship. Employment of an appropriate drag reduction strategy plays an important role in the design of these hulls. The flow around a Cougar high-speed planing hull was numerically simulated and the results were compared against experiments available in the literature. To reduce the total drag, two tunnels were introduced at the bottom section of the original Cougar hull. The weight and center of gravity of both hulls remained the same. An unstructured mesh was generated in the computational domain around the hull and a Re-Normalization Group K-ε formulation was used to model the turbulence. To capture the free-surface of the flow around the hull, the volume of fluid model was applied. The drag forces of both the original and modified Cougar hulls were obtained for various forward speeds, corresponding to the original hull length based Froude numbers ranging from 1.00 to 5.62. The results show reduction in total drag for the modified hull at the forward speed of 60 knot.

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Aims: The concept of "identity" has always been the subject of discussion in the articles and studies of this field as one of the most popular and debated topics of architecture and urban planning. However, the various readings and lack of understanding of this concept have led to some kind of confusion in policies and planning. It tries to answer the question that what are the alternative futures of the identity of architecture and urban planning in Iran.

Methods: This research was conducted as a fundamental research, in the tradition of qualitative research, with the benefit of theme analysis and then layered causal analysis (CIA) based on in-depth semi-structured interviews. For a deeper understanding of the participants' mentality, first by using the theme analysis method, the main and sub-themes were identified, and then by using the causal layer analysis method, by rereading the main and sub-themes, the main propositions in each classification layer and alternative images of the future have been calculated from the concept of identity.

Findings: The findings of the research show that the images of the future of identity in the mind of architects and urban planners consist of four main images: "Identity Sufficiency and Technology Durability", "Creating disaster and inevitable future", "Return to Purity", and "Wisdom and Creation of Obese Identity". 

Conclusion: The results of the research show that four groups in the architecture and urban planning community of Iran will build the future of identity based on the four alternative images obtained. Because images, due to their power to direct will, are effective factors in shaping the future.