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Aims: Dust phenomenon is one of the natural hazards affecting the arid and semi-arid regions of Iran. It carries large amounts of particulate matter, which have dangerous impacts on human health, environment and vegetation. Therefore, dust is considered as one of the most important environmental problems that have drastically increased in recent times. Recognizing the origin and size of these particles, their chemical and physical properties and their elements are important for controlling and evaluating their effects on human health and the environment.
Materials & Methods: The Kermanshah province is located in the west of Iran and is one of the provinces that receive the most exposure to dust storms. For this investigation, four cities that are exposed to dust were selected: Sar-Pul-e-Zahab (SZ), Gilan-e-Gharb (GG), Islamabad (IA) and Kermanshah (K). For the installation of marble sediment traps in the Kermanshah province, 36 areas were selected. After collecting dust samples, particle size distribution analyses were conducted by using laser size analysis techniques. Chemical compositions were measured with the help of different techniques such as x-ray fluorescence and x-ray diffraction.
Findings: The results showed that the sizes of dust particles varied from 0.0004 to 112 microns, putting them in the range of clay and silt. The particle size in Gilan-e-Gharb was 0.04 to 0.45, Sar-Pul-e-Zahab was 0.04 to 112, Kermanshah 0.04 to 90 and Islamabad 0.0004 to 10 microns. The mineralogical composition of the dust particles mainly constituted quartz, calcite, muscovite, plagioclase feldspar, dolomite and vermiculite. X-ray spectroscopy studies on the dust particles generally showed the presence of aluminum oxide (Al₂O₃), silicon oxide (SiO₂), calcium oxide (CaO), iron oxide (Fe₂O₃), strontium oxide (SrO) and zinc oxide (ZnO).
Conclusion: In total, the results of this research work show that SrO, ZnO, silicon, aluminum, calcite, iron and their mineralogical compositions are the main oxides and elements in the dust of the Kermanshah province. Furthermore, the predominance of particle sizes in the range of clay and silt suggests that particles have been transmitted from medium to far distances alongside hinting at a similarity in their sources.

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Nowadays, the baseboard heating systems have attracted the attention of many HVAC engineers because of its uniform temperature distribution and low feed water temperature. Despite this, the uniformity of indoor thermal conditions can be disturbed by some parameters such as exterior walls and air infiltration from window gaps. Therefore, the main goal of this study is to investigate the effects of air infiltration from window gaps on the performance of baseboard system and occupants’ thermal conditions. For this reason, a room has been considered under the terms of “ASHRAE-140 standard/Case 600” and climatic conditions of Tehran with winter outdoor design temperature of -10C. Also, the heat power on the baseboard panel has been set as much as the average of occupants’ thermal dissatisfaction index stays within the allowable range (lower than 10%). The results show that the heating baseboard system can provide the appropriate thermal conditions for sitting occupants with average panel temperature of 43C. In spite of this, the distribution of occupants’ dissatisfaction index near the floor is not uniform. The results indicate that the air infiltration can cause to increase the thermal dissatisfaction index up to 40% in the floor region.

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Yogurt drink is one of the fermented dairy products. Probiotic yogurt drink has special health properties due to the presence of probiotics. Also, adding herbal-medicinal plants including chavil to this product can make it more attractive. However, the shelf life of probiotic bacteria in yogurt drink is not very long. This research was therefore carried out to increase the shelf life of Lactobacillus rhamnosus in yogurt drink by nanoencapsulation technique with Persian gum and whey protein isolate. Particle size and SEM was used for determination nanoencapsulated bacteria (bead) characteristics. In this regard, three samples of yogurt drink containing free Lactobacillus rhamnosus, its bead and the control were produced. Some characteristics including pH, acidity, sensory including color, taste, consistency and overall acceptability of yogurt drink were measured as well as the shelf life of probiotic bacteria under gastrointestinal conditions and storage in the refrigerator. The results showed that the beads had a size from 246.98 to 356.2 nm. The efficiency of nanoencapsulation was 87.2%, and the SEM images showed that the bacteria were covered well. At the end of the storage time, the decrease in pH (3.41) and increase in acidity (97.3 °D) of the sample containing beads was highest. The counting of free and beads also showed that the shelf life of bead was greater than free bacteria in yogurt drink. In the 21^st day of storage, the product was eligible for probiotics. Moreover, the bead survival in simulation gasterointestinal condition was 3.33 log cfu/ml. The evaluation of the sensory parameters also showed that the sample containing bead had the lowest score among the panellist in all the sensory components except the texture. In conclusion, it can be stated that the yogurt drink containing the bead sample can qualify as a probiotic product during 21 days of storage time.
 

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Dates are nutritionally rich and commercially important. Various solutions have been implemented to increase the shelf life of the product, allowing it to be available to consumers for a longer period. This study aims to use a chitosan-gelatin edible coating containing natural orange peel extract on stored dates at 4 and 25 °C for 90 days. Physical and chemical tests (weight loss, pH, acidity, moisture, reducing sugars, soluble solids, and texture) and sensory evaluations were conducted to assess the treatments over the storage period. The lowest weight loss occurred in the sample treated with the chitosan-gelatin coating containing orange peel extract on day 90 at both temperatures. Results indicated that with increased storage time and temperature, pH and moisture decreased while acidity, soluble solids, reducing sugars, and texture increased significantly. Additionally, a decrease in sensory attributes was observed with increased storage time and temperature, with samples treated with chitosan-gelatin coating containing 4 and 10 mg/ml orange peel extract showing the highest preference in sensory properties for the dates. Based on the findings, the chitosan-gelatin edible coating containing orange peel extract can be introduced as the best formulation for increasing the shelf life of dates for up to 90 days.
 

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As a result of introducing European art to traditional Persian painting, the multidimensional space of the traditional Persian painting tended to linear space. In other words, the Persian painting based on the positional perspective created a multi-dimensional space and another method based on linear perspective was done to create a temporal and spatial unity. The confrontation between the two methods remained challenging until the present day. Contemporary artists have used tricks to resolve that challenge, one by using new media as a modified version of the old medium. In this regard, animation as an up-to-date medium has been able to develop the traditional Persian painting narrative and aesthetic capabilities by visually adapting them. But the question that arises is what features should this type of animation have? Or what changes does the traditional Persian painting require in connection with the field of moving pictures? This research attempts to examine the principles and visual characteristics of two media, and the main goal is determining the scope of necessary changes in the traditional Persian painting based on the aesthetics of animation. Hence, it examines how this was done in "Hazar Afsan- Kerm Haftavad" as one of the new animation productions.