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Objective: Traditional methods for storing microbial DNA samples use the low-temperatures of 4 °C, -20°C or -80 °C. The DBC Card is a new method of storing microbial DNA at room temperature. This study evaluates the stability and determine the best storing method of Bacterial DNA on the DBC card. Methods: In this study, we used a pair of primers from the conserved domain of 16srRNA designed to identify Escherichia coli. Four different types of samples we prepared: i) bacterial suspension, ii) bacterial DNA extracted by the phenol – chloroform method, iii) bacterial lysate with lysis buffer and iv) bacterial DNA produced by the boiling method. All four samples were spotted on separate DBC cards and dried at room temperature. After periods of 3, 5 and 7 months, Escherichia coli samples were checked for DNA stability with two molecular techniques, conventional PCR with 1, 2 and 3 disks as a source of bacterial DNA (1 mm diameter) and Real-Time PCR. Results: Data showed that DNA stability was maintained after 7 months on a DBC disk, even using only one disk as a DNA source. The bacterial suspension was the best method for long-term storage of Escherichia coli DNA on the DBC Card. Conclusion: In traditional methods for storing sample, DNA quality reduces after freezing and thawing. However in the DBC method, DNA quality was maintained for a long duration. Advantages of the DBC method are easy sample handing, low cost, faster extraction, and reduced individual and environmental contamination.

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  In this paper, a new configuration for delta conversion UPS is proposed, which could help the system for better utilization of the UPS inverters. In this configuration, parallel and series inverters of the conventional delta conversion UPS, under the grid fault conditions, are connected in parallel which help to share the load power and this results in utilizing the series inverter during fault mode. Therefore, using this configuration not only decreases the total capacity of the UPS inverters, but also decreases the system total cost. In the proposed configuration, two inverters have the same sizes and specifications which results in the system modularity that simplifies its implementation and maintenance and reduces the manufacturing and life cycle cost of the UPS system. In addition, the proposed configuration increases the system reliability. To illustrate proper operation of the proposed configuration, some simulations are carried out under the different conditions. The given simulation results validate appropriate operation of the proposed configuration.

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In this research, effect of adding silica nano-particles on the mode II interlaminar fracture toughness of epoxy matrix composites reinforced with glass fibers was experimentally studied. Hand lay-up method has been used to manufacture nanocomposites with18 layers of 2D woven glass fibers with 40% fiber volume fraction. The nano-epoxy resin system is made of diglycidyl ether of bisphenol A (epon 828) resin with jeffamine D400 as the curing agent. Nanosilica particles are dispersed with 0, 0.5, 1 and 3 wt.% (of epoxy resin) to study the effect of nanosilica content on fracture toughness. Also a series of nanocomposites with 1 wt.% nanosilica content and contained 55 vol.% glass fibers were fabricated to investigate the effect of fiber volume fraction on results. End notch flexure (ENF) test was adopted for the measurement of mode II interlaminar fracture toughness. The results show that high loading of nanosilica has no significant effect on the interlaminar fracture toughness of nanocomposites while the addition of 0.5 wt% nanosilica enhanced the interlaminar fracture toughness about 36% compared to the neat composites. Decreasing fiber volume fraction improved interlaminar fracture energy.

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Abstract
Cake is one of the most important and high-quality cereal products and a product of wheat flour, depending on its type and the high fat and sugar content in its formulation, the continuous and prolonged consumption of this foodstuff, obesity and, consequently, problems for health creates.
So in this study, the effect of adding different concentrations of mango fiber (0, 0.5, 1, 1.5 and 2% by weight of flour) were examined on the qualitative properties of sponge cake such as moisture, ash, protein, fat, fiber, pH, volume, staling, colorimetric and sensory features. A completely randomized design was used to analyze experimental data and means were compared by Duncan's multiple range test (α = 5%). According to the results, by adding mango fiber, moisture content, ash, fiber, volume and L^* were increased but protein, fat, staling and a^* and b^* were decreased. Also, all sensory characteristics such as porosity, texture, color, aroma, odor and taste were improved in treated sponge cakes compared with the control sample. Finally, the treatment containing 2% mango fiber was introduced as the best treatment than the other treatments.

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Sangak bread is made from whole meal flour and has high digestibility due to its high fiber levels. However, the inappropriate quality of most breads produced in the traditional way, and, on the other hand, the short period of storage of these products as a result of microbial and bacterial degradation, reveals the importance of examining the methods of production and preservation of these products. Thus, various methods have been used to reduce bread waste by improving its quality. In this regard, the use of sourdough can be mentioned. Accordingly, in the present study, the effect of different concentrations of sourdough (5, 10, 15 and 20% of flour weight) was investigated on the qualitative and microbial properties of Sangak bread. In this regard, different tests including chemical, sensory and microbial were performed on Sangak bread samples and control. According to the results, increasing levels of sourdough in bread samples reduced pH, staling, mold and yeast amounts and total bacterial count, as well as increased acidity, moisture, ash, volume and fiber content compared to the control sample (sample without sourdough). Also, according to the results, with increasing levels of sourdough, the score for most of sensory properties such as aroma, color and chewiness increased. Taken together with all properties, the treatment containing 20% of sourdough was introduced as the best treatment.

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Deep frying is one of the most common operations used in food processing. But it is necessary to use methods to reduce the oil uptake and prevent the formation of toxic substances such as acrylamide, while maintaining the desired features. Accordingly, in the present study, the effect of microwave pre-treatment with the power of 2 and 5W / g and in 15 and 10 minutes respectively, on the amount of oil uptake and the amount of acrylamide formation in fried carrot pieces was investigated at two temperatures of 150˚C and 170˚C and in 2 and 4 minutes duration. According to the results, at all temperatures, with increasing of the frying time, the amount of oil and the acrylamide formation increased in all samples, but at the same frying times, control samples had higher oil uptake and acrylamide formation compared to the pre-treated samples. According to the investigations, the highest oil uptake and the highest amount of acrylamide formation were respectively measured in the samples fried at 150˚C in 4 min (6.12%), and the fried samples at 170˚C and in 4 min (18.49 ppb). However, the lowest amount of oil uptake and acrylamide formation in microwave pre-treated samples (with 5W/g power in 10 minutes) and samples fried at 170˚C in 2 minutes were respectively (3.78%) and (<4.67 ppb).

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One of the most important problems in our society today is the lack of protein and fiber in the diet, so enriching snacks with fiber and protein can produce products with high nutritional value and low in calories, fat and cholesterol. Due to the popularity and high consumption of extruded products among the general public, including children and adolescents, it is very important to improve the nutritional properties of these products. Accordingly, in this study, some characteristics of snacks containing starch (40 to 76%), wheat bran (zero to 30%) and moisture (14 to 20%) were investigated. Also, wheat gluten (10%) was added to all samples and the prepared mixtures were extruded at a temperature of 140 ° C at a helical speed of 150 rpm. With increasing moisture and bran, water absorption index, water dissolution index first increases and then decreases, and with increasing moisture and bran, particle density, actual density and hardness increase, and with increasing starch, expansion coefficient and water absorption index, water dissolution index And the index L* increases and the particle density and the actual density decrease. With increasing humidity, L* index increases and with increasing bran decreases. With increasing humidity, the coefficient of expansion first increases and then decreases, but with increasing bran, the coefficient of expansion decreases. According to the obtained results, the use of 13% wheat bran, 61% wheat starch and 16% moisture of the input feed, produces a sample of good quality.

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Today, the increasing process of food waste and agricultural products is one of the serious challenges in the most countries, especially in developing countries, so one of the serious policies of governments in the food security is to reduce the waste and maintain the quality of agricultural products. So far, several methods have been used to measure the quality of agricultural products, only some of which are technically and industrially justified. Vis / NIR Spectrophotometry method is one of the methods that has been considered and used in evaluating the qualitative characteristics of agricultural products due to its high speed and accuracy. In this regard, in the present study, visible/near infrared Spectrophotometry was used to measure the qualitative changes and classification of K-Lime samples of lemon during the storage period (10, 20 and 30 days). In order to analyze the qualitative characteristics and classify the data extracted from NIR, the pattern recognition methods including principal component analysis (PCA), linear Discriminant analysis (LDA) and support vector machine (SVM) were used. The results showed that Visible/Near Infrared (Vis/NIR) Spectrophotometry was able to differentiate its lemon samples based on storage time. Although PCA, LDA and SVM methods were able to classify lemon samples with good accuracy according to qualitative characteristics, but LDA and SVM methods with 100% accuracy had better accuracy and fit. Also, according to the results, the quadratic function has been determined and introduced as the best function for constructing classification models by LDA and SVM methods.
 

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Improvement of dough preparing methods and use of some additives seem necessary to delay staling, which is considered one of the important problems in the baking industry. In this regard, this research studied the effects of mixer rotation (750 and 1000 rpm), various levels of guar gum and DATEM (both at 0.5 and 1%), and baking temperature (200 and 220℃) on physicochemical, thermal and organoleptic properties of Toast bread samples. A completely randomized design was used to analyze the data and Duncan’s multiple range test was conducted for comparison of the means at the 5% significance level (α = 5%) in SPSS 16. The results suggested that hydrocolloid (guar gum) and DATEM incorporation increased moisture, protein and ash contents, specific gravity, peak temperature and brightness index, but decreased staling of the samples and enthalpy of fusion of the starch. In addition, most sensory characteristics of bread samples also improved. The guar gum did not affect the pH, but the samples containing 1% DATEM had the lowest pH values. It is noteworthy that the sample treated with 0.5% guar and 0.5% DATEM that was mixed at 1000 rpm and baked at 200℃ was introduced as the most desirable formulation. 

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The increase in the need for starch in the food processing industry has led to the recognition of the effect of other food compounds on the processing of starch-based foods. Xanthan and sugar are commonly used as hydrocolloids and sweeteners, respectively, in starch-based foods. These constituents can affect the structural, thermal, adhesive (dough) and rheological properties of these types of foods. The purpose of this study is to analyze the effect of sucrose and xanthan on the physicochemical, rheological and morphological characteristics of starch pastes. In addition, the comparison of the effect of the combination of xanthan and sucrose on corn and wheat starch pastes has been done in this study. In this research, the concentration of xanthan was 1% by weight and sucrose was 5% by weight, and the mixtures were prepared based on starch (corn or wheat starch). The results showed that in the presence and absence of xanthan 1% by weight and sucrose 5% by weight, the starch dough had a significant difference in terms of solubility, swelling power, water absorption, and dough transparency (p < 0.05). Rheological tests revealed that all pastes exhibited shear thinning behavior. By adding xanthan and sucrose, the apparent viscosity, storage modulus and loss modulus of starch pastes increased. Fourier transform infrared spectra showed the change in the intensity and wavelength of absorption peaks due to the addition of xanthan and sucrose. The measurements of scanning electron microscope and X-ray diffraction proved that as a result of adding xanthan and sucrose during gelatinization, changes were made in the network structure. The results of this study can improve processing and find optimal processing conditions to produce food based on Starch like baby food, bread, sweets, etc. help.

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The objective of this study was to investigate the physiological responses and biological yield of black cumin (Nigella sativa L.) to nitroxin biofertilizer and chemical nitrogen fertilizer in the form of urea under different irrigation regimes. A split plot experiment was conducted on the basis of randomized complete block design with three replications. The main factor included four irrigation regimes (i.e., weekly from emergence to harvest and withholding from blooming to maturity, flowering to maturity, and the start of seed formation to maturity) and sub-factor included five levels (i.e., no application of fertilizers, 80 kg N ha^-1, 40 kg N ha^-1, combination of 40 kg N ha^-1+nitroxin biofertilizers, and nitroxin biofertilizer). Application of 80 kg N ha^-1 under full irrigation and the combined application of 40 kg N ha^-1 and nitroxin under all withholding irrigations produced the highest glycinebetaine, polyphenol oxidase and catalase enzyme, total chlorophyll, and biological yield. Withholding irrigation from the blooming stage and also the application of 80 kg N ha^-1 resulted in the highest concentration of malondialdehyde. In combined application of 40 kg N ha^-1 and nitroxin, polyphenol oxidase, proline, and soluble protein were at the highest levels. Generally, the combined application of 40 kg N ha^-1 and nitroxin increased the activity of the antioxidant enzymes and the compatible osmolites accumulation under all withholding irrigation treatments and thus decreased the negative effects of drought stress on black cumin, resulting in increased biological yield.

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Salinity is one of the most important factors limiting plants growth and production in irrigated agriculture. The natural potential of salt tolerant plants like Kochia could be exploited through legume-containing intercropping systems as an effective strategy in mitigating the increasing salinity crisis.This experiment used split plots based on a randomized complete block design with three replications, in 2016 and 2017, at the Iranian National Salinity Research Center, Yazd, Iran. Water salinity was considered as the main factor (EC= 4, 9, and 14 dS m^-1) and the cropping system was considered as subfactor with seven levels including sole cropping of Kochia (Kochia scoparia), Sesbania (Sesbania aculeate), and Guar (Cyamopsiste tragonoliba) and their possible dual and triple intercropping systems. The highest absorbed light was observed in triple intercropping and the total forage yield in triple intercropping was increased by 5% and 4.1% at 4 and 9 dS m^-1 salinity, respectively, compared to that in Kochia sole cropping, while it decreased by 1.5% at 14 dS m^-1.The Land Equivalent Ratio (LER) values ranged from 0.99 to 1.33. The total crude protein yield in triple intercropping was increased by 55.8 to 66.3% as compared to Kochia sole cropping. The NDF (Neutral Detergent Fiber) and ADF (Acid Detergent Fiber) were decreased by 7 to 22% in various intercropping systems. Considering increased forage quantity and quality, mainly through decreasing NDF and increasing Dry Matter Intake (DMI) levels, cultivation of Kochia within triple intercropping systems can be recommended instead of Kochia sole cropping.

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Nowadays using 3D printing for prototyping is well known in industrial applications and there are efforts to make functional parts with this technology to reach low volume production markets. By using pellets rather than filaments, the limitations caused by lack of variety of materials can be conquered. Also there will be no need to make a massive part as several divided parts and then glue them together.
In this article pellets of ABS, that are well known and functional in industry, are analysed for an extruder to investigate the ability of pellet material extruding. Characteristic specifications of extruder such as operating pressure, screw rotational speed and required torque for rotating the screw are achieved for they are important factors to find out the mechanism for experimental tests and selecting suitable operating parts such as motor and gearbox. At the end, the experimental tests on designed system are done and the result approved the trends of theoretical data.