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In order to determine effects of chicken and cattle manures in culture of Chlorococcum, an experiment was designed in six treatments including; 0.1, 0.4, 0.8 g/l of chicken manure and 0.1, 0.4, 0.8 g/l of cattle manure as completely randomize design with three replicates for 28 days. Results showed that the mean maximum density (87.1 × 10⁵ cell/ml), specific growth rate (0.054 day^-1), algal dry biomass (0.644 g/l), and chlorophyll a (9.42 mg/l) were obtained with 0.8 mg/l chicken manure. In order to compare performance of these manures with other culture media, second experiment with five treatments including; BBM (control) (Bold’s Basal Medium), BBM + soil extract, 0.8 g/l chicken manure, 0.8 g/l cattle manure and mixture of all treatment (BBM, BBM + soil extract, chicken manure and cattle manure) was designed as completely randomize design with three replicates for 15 days. Comparative results showed that BBM + soil extract had highest algal density (11.6 x 10⁶ cells/ml), highest algal dry biomass (0.81 mg/ml), maximum SGR (0.13 /day), highest chlorophyll a (10.15 mg/l) and minimum doubling time (4.97 days). In conclusion, performance of BBM + soil extract was better in terms of biomass and growth parameters of Chlorococcum.

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The effect of sublethal concentrations of cadmium on some haematological parameters of juvenile sterlet, Acipenser ruthenus. For this purpose, 60 fish (41.69 ± 0.95 g and 23.98 ± 0.14 cm) were randomly divided into four experimental groups and exposed to 0 (control), 16, 32 and 64 μg/L Cd concentration, each in 3 replicates for 21 days. The hematological parameters, including red and white blood counts, differential white blood count, hematocrit (Hct), hemoglobin (Hb), mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH) and mean corpuscular hemoglobin concentration (MCHC) and white to red cells ratio were determined using standard methods. The highest level of Hct (30.57 ± 1.91%) was observed in fish exposed to 64 µg/L (p<0.05). The highest mean values of Hb (10.01 ± 0.63 and 10.47 ± 0.57 g/dL) were measured in the fish exposed to 32 and 64 µg/L of Cd, respectively, which was significantly higher than Hb values in the control (8.24 ± 0.38 g/dL). For the rest of parameters, there were no significant differences between fish exposed to different Cd doses (p>0.05). The results indicated at least some deleterious effects of sublethal concentration of Cd on some hematological parameters of sterlet, which maybe reflecting the stress response as well as deleterious effects on haemopoietic tissues.The study of long term effects of Cd exposure of starlet is suggested.

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 Kashmir is a geographical region in the north-west of the Indian high mountains of the Himalayas. Kashmiri language is spoken primarily in the Kashmir Valley and the other regions of Jammu and Kashmir. Kashmiri language is a member of the Dardic subgroup of the Indo-Iranian languages. It is due to prolonged contact between Kashmiri and Persian languages from 14^thto 19^thcentury, Persian language has left deep influence of linguistic features and literary styles on Kashmiri language. This influence could be studied in three parts: lexical borrowing, phonological changes and grammatical borrowing. The aim of this paper is to study the influence of Persian language in the valley of Kashmir and Kashmiri language, form the language borrowing perspective by using library resources and previous works to confirm and reveal the cultural ties between Iran and Kashmir from ancient times and in different historical periods. Novelty of the research is to study Persian fundamental influence on the Kashmiri language and suggests that this influence is due to spread of Islam in this region by Muslim (Iranian) mystics and missionaries. Research results indicate that the influence of Persian language, in addition to lexical borrowings, has caused deep changes in the grammatical other constructions of Kashmiri language and if this influence had continued, based upon the reasons mentioned above, perhaps,this language would have been replace with Persian.
 
 
 

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The Effect of different levels of Wood Betony (WB), Stachys lavandulifolia extract, as complement in feed, on the performance of common carp, Cyprinus carpio was evaluated. The fish (44±0.62 g) was assigned to four treatments, three replicates each. The fish was fed on normal diet with no WB (control) vs. diet containing 2, 4 and 8% of WB extract. Fish were successively fed on the diet, 2% live body weight, three daily for 70 days. The results revealed that final weight, mean weight gain and specific growth rate were significantly improved by increasing WBlevels in the diet. The highest growth performance and the lowest feed conversion ratio were recorded for 8%WBtreatment. No significant changes were observed in the proximate whole body composition among different groups. Hemoglobin content and hematocrit value increased significantly in the second group in comparison with the others (P< 0.05). The highest serum total protein (5.05±1.4 g dl^-1) and globulin (2.47±0.3 g dl^-1) were recorded in the fish fed on the highest dose of WB (8%). Inclusion of 2% of WB in the diet reduced serum triglycerides (317.44±89 mg dl^-1) and cholesterol (141.51±35 mg dl^-1) in comparison with control (P< 0.05). It could be concluded that feeding common carp with the diet enriched with WB extract could enhance growth rate, improve some hematological and biochemical characteristics with no adverse effects on body composition. 

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Recognizing the relations between different variables of fat replacing, modeling could contribute to an optimum control of the process and accordingly improve the quality of the final low fat product such as yogurt. In the present study, the Response Surface Methodology (RSM) and Central Composite Design (CCD) has been applied to investigate the effects of different concentrations of inulin (0, 3 and 6%) as a fat replacer, heat treatment (70, 82.5 and 95°^c) and various shear stresses using a stirrer (3000, 6000 and 9000 RPM) on gelling properties of yogurt and also different quality attributes of a low fat yogurt. The equations obtained from the study showed that undependent variables had significant effects on the measured attributes (p<0.05). The most effective factor was inulin concentration that improved the low fat yogurt texture, although higher concentrations had negative effect on sensory properties and color. On the other hand, heat treatment had significant effect on gelling ability of yogurt. In sum, sample with 3% inulin, processed at 82.5°^C and stirred at 6000 RPM was selected as optimum condition for prebiotic yogurt processing by inulin.

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Fruit marmalade is a kind of jam, in which pieces of fruit are homogeneously mixed and not visible. By changing the culture of life and reducing the physical mobility of humans and the emergence of problems such as obesity, overweight and hypertension, the use of sucrose and its derivatives in food formulations is limited and has led to an increase in efforts to produce food with low fat, sugar and salt and high fiber. In this regard, the feasibility of producing strawberry marmalade was investigated by replacing sucrose with sorbitol in various proportions. For this purpose, the physicochemical (pH, water activity, Brix, consistency and calorie reduction) and sensory evaluation of the produced samples compared with the control samples during storage for three months. According to the results, sorbitol replacement with sugar had no significant effect on pH and of the samples (P>0.05). By increasing the sugar substitution with sorbitol more than 38% brix decreased significantly (P<0.05). Sorbitol increaseing decreased the water activity and during storage time water activity increased, which is higher after 60 days (P<0.05). In high percentages of sorbitol, the consistency decreased (P<0.05). The storage time has not significant effect on brix (P>0.05), but had an increasing and a declining effect on consistency of the samples, respectively. Generally, taking into account the results, it can be concluded that the use of sorbitol sugar up to 38% for producing low calorie strawberry marmalade with a 3-month shelflife is possible and produces a product with acceptable properties similar to the control sample.

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Understanding the relation between different variables affecting deep-fat frying before and during the frying process through the modelling, could be used to set up the optimal conditions for controlling the process that results in improvement of the quality of final fried product. In the present study, the Response Surface Methodology (RSM) and Central Composite Design (CCD) was employed in order to investigate the effects of independent variables including blanching and soaking in different concentration (3, 5 and 7%) of sodium chloride solution as well as vacuum drying (1, 2 and 3 hours) prior to deep-fat-frying and also the effect of frying duration (40, 80 and 120 s) on oil uptake and quality features of deep-fried eggplant. The equations achieved through the examinations revealed that independent variables had significant effect (P < 0.05) on the parameters. Among the studied parameters, vacuum drying was found as the most efficient variable. Moreover, blanching had a significant effect (P < 0.05) on all of the treatments. Although it reduced the oil uptake, caused adverse effects on the quality of the final product such as increasing of shrinkage and colour changes. In conclusion, the optimization of variables showed that samples soaked in 3% sodium chloride solution, dried for 2 hours, and fried for 40 s had the least oil content (1.70 g/1 g of dry matter without oil), moisture content (5.70 g/1 g of dry matter without oil), percentage of shrinkage (32%) and colour changes (ΔE = 25) in comparison with the control sample.
 

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Heat pasteurization has undesirable effects on nutrients and nutritional value of food. Ultrasound technique is used to degrade microorganisms and enzyme inactivation that increases products shelf-life without change in nutritional properties. In this regard, this study aims to produce synbiotic carrot juice containing 2% w/w inulin as a prebiotic substance and two probiotic bacteria, Lactobacillus casei and Lactobacillus plantarum using two different treatment methods: thermal (90°C for 4 minutes) and sonication (60°C and 37 kHz for 10 minutes). Probiotic bacteria count and viability, pH, acidity, brix, viscosity and sensory properties were evaluated during 45 day storage time. The results showed a significant effect of the type of processing method and storage time on the probiotic bacteria count, pH, acidity and brix of samples. The effect of the processing method on viscosity was not significant while, viscosity and brix of the samples reduced during storage time. The results also indicated that thermal method reduced the overall acceptability of synbiotic carrot juices. Considering the degradation effects of heat, synbiotic carrot juice treated by ultrasound with maximum survival of probiotic bacteria, acceptable chemical and physical properties and high organoleptic scores was suggested as a functional product.
 

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In modern business environments, agility is advocated as the fundamental characteristics for competitiveness. Little research, however, exists which provides integrated methodologies suitable to be practically adopted to enhance agility of companies. In this research, we utilized an original approach, which, by linking competitive bases, agile attributes and agile enablers, aims at identifying the most appropriate enablers to be effective for increasing company´s agility. The approach is based on the quality function deployment (QFD) methodology, and, in particular, on the house of quality (HOQ), which has been successfully adopted in the new product development field. The whole scaffold exploits fuzzy logic, to translate linguistics judgements required for relationships and correlations matrixes into numerical values. In point, this approach applied in Auto Part industry (case study: Bahman Khodro Group) and identified suitablt enablers in this industry. Supply chain management in this industry was recognized as the most important enabler . knowledge management, information technology, concurrent engineering, team building, project management, hardware, and were then placed in the ranks. The main limitations of this research can be time consuming due to the calculation of the QFD cited. In this study, due to better express dependencies and Correlations at HOQ fuzzy numbers were used to describe the relationship accurately.

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In order to prevent the growth of pathogenic and spoilage bacteria in food, various chemical preservatives are used. However, due to health problems of these compounds, most food consumers demand the use of natural derived compounds from plant sources as an antimicrobial agent. The aim of this study was to investigate the possibility of replacing sodium benzoate and potassium sorbate preservatives with peppermint essential oil and malva sylvestris extract at two levels of 0.5 and 1% and combination of these compounds at two levels of 0.25:0.25% and 0.5:0.5% as well as study the effect of these compounds on chemical (peroxide value, acidity), sensory and microbial properties of mayonnaise. According to the obtained results; samples containing malva sylvestris extract revealed better antioxidant activity, however, samples containing peppermint had better antimicrobial properties. Additionally, by increasing the concentration of peppermint essential oil up to 1%, the sensory scores of mayonnaise samples decreased. Moreover, the results also showed good antioxidant and antimicrobial activity as well as higher sensory scores of mayonnaise samples containing peppermint essential oil and malva sylvestris extract in combination (0.5: 0.5%). In conclusion, mayonnaise sample containing 0.5% peppermint essential oil and 0.5% malva sylvestris extract was determined as the optimal sample with favorable chemical, antioxidant, sensory and microbial properties.

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Due to progressive consumption of fried food products in the country, increase of quality and oil uptake reduction of them is necessary. Acrylamide as a potent human toxicant is present in different heated food products, with unexpectedly high levels in potato products such as french fries. Prevention of acrylamide formation in food could minimize its dietary exposure and therefore decrease its potential health risks to humans. For this purpose, blanched potato slices were immersed in curcumin extracts (0, 5 and 10% w/w) for 15 minutes, followed by friying in oil. Water content, oil uptake, shrinkage, color (L*, a*, b*), acrylamide content and sensory properties were analysed. The results showed that increasing curcumin concentration increased the water content and decreased the oil uptake and shrinkage in all samples. Color parameters indicated that by increasing curcumin extract concentrations, L* and a*of the potatoes decreased, but b* was increased. The immersion in a solution of curcumin extract reduced the content of acrylamide in french fries significantly. As increasing concentration of curcumin up to 10% the amount of acrylamide decreased in 47% compared to control sample. Sensory characteristics (appearance, smell, taste) with the exception of flavor at a concentration of 10% curcumin extract improved with increasing extract concentration. Useing of curcumin extract, along with improving the quality and sensory properties, led to a significant reduction in acrylamide formation in fried potatoes and could be suggested as a method to reduce the formation of this toxic compound.

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Growing public awareness about diet-related health issues has significantly led to a progressive demand for producing functional foods based on probiotics. Accordingly, this study aimed to investigate the feasibility of producing synbiotic apple juice containing Lactobacillus casei (L. casei) as a probiotic bacteria and mango juice (0 and 10% v/v) and orange fiber (0 and 0.5% w/v) as prebiotic agents. In this regard, the viability of L. casei, pH, acidity, total soluble solids, viscosity, and sensory properties of the samples were assessed during 45 days of storage at the refrigerated condition. According to the obtained results, incorporating orange fiber and mango juice as prebiotic compounds could significantly improve the viability of L. casei and maintain its survival above the minimum recommended value (7 Log CFU/mL) during the storage time. Furthermore, the addition of orange fiber and mango juice had a significant effect (p<0.05) on elevating the acidity, soluble solids, and viscosity as well as decreasing the pH value of the synbiotic apple juice samples during the storage time. Although sensory scores of the treatments showed a decreasing trend over time, the addition of mango juice and orange fiber could remarkably improve the overall acceptability of the treated samples compared to the control sample. In general, the results of this study showed that synbiotic apple juice containing orange fiber and mango juice in combination provided the best viability of L. casei with acceptable physicochemical and sensory properties and could be introduced as a synbiotic apple juice.

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The lemon juicing waste encompasses valuable bio-components that stimulated the development of novel and biodegradable films. This study aimed to investigate the feasibility of producing biodegradable films from lemon waste powder (LWP) (1, 3, and 5%) and subsequently evaluate the effect of ultrasonic and citric acid solution on mechanical and physical properties (thickness, solubility, water vapor permeability (WVP), color changes, and transparency) of LWP-based film samples. According to the results, elevating the LWP concentration from 1 to 5% had led to an increase in the tensile strength, thickness and color changes remarkably and decreases the solubility, water vapor permeability, and transparency of the film samples. However, utilizing 5% LWP had resulted in a reduction of elongation at the break value of the film samples compared to the prepared films from 3% LWP. The results also revealed a significant effect of utilizing ultrasonic and citric acid in improving the mechanical and physical properties of the film samples. Therefore, utilizing ultrasound and citric acid in the production of biodegradable LWP-based films could improve the functional characteristics of films. In conclusion, the sample prepared from 3% LWP and treated by ultrasound and prepared with 1% citric acid was selected as an optimum film sample with a desirable physical, mechanical and barrier properties.

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Nowadays more attention is attracted to enhancing the safety and nutritional value of biscuit as a high demanded bakery product. This study aimed to investigate the effect of incorporating red grape waste extract (RGWE) (0, 2, and 4%) on nutritional characteristics (total phenolic content, total anthocyanin, and antioxidative property based on DPPH scavenging capacity, and acry amide contents), oxidative stability (peroxide, anisidine, and totox value), as well as color and organoleptic properties of fortified biscuit samples. According to the obtained results, the incorporation of RGWE had led to an increase in total phenol, anthocyanin content, and antioxidant properties of the biscuit samples. Furthermore, the inclusion of 4% RGWE had a significant effect on reducing acrylamide and elevating oxidative stability as well as nutritional properties of the biscuits. Moreover, the addition of RGWE into the biscuit's formulation had led to a change in the color parameters (L*, a*, and b*) by increasing the redness and decreasing the lightness of the samples compared to the control sample. As well, organoleptic characteristics of the samples revealed high sensorial scores of the biscuits contained 4% RGWE, which can lead to open a new horizon toward producing functional food products with acceptable flavor and high nutritional value for consumers.
Keywords: Acrylamide, Biscuit, Nutritional value, Red grape, Waste extract.

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Since about 100 years, social loafing has been studied as one of the most important factors lowering working group efficiency in organizations. Considering many employees activities are related to each other and has done in group context now days, in this research we are going to identify factors affecting social loafing in private sector employees. Our case was FANAP employees in Telecom project. This research approach is qualitative and uses analytical methods, and from data collection aspect it is survey and applied from conclusions aspect.
At the framework of this survey, cognitive mapping method is used to map individual perceptions about causes of social loafing. Analyzing methods of cognitive maps is used for complexity indexes, Domain analyses, central analyses, consequence analyses and analyses of consensus cognitive maps. Finally conclusions are grouped in four levels as personal factors, group factors, organization factors and job factors that affecting social loafing. Factors such as extrinsic motivation, job dissatisfaction, intrinsic motivation, perception lack of group cohesion were agreed more than other factors in perception of the participants of this research.

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The different aspects of using dietary supplements such as prebiotics in aquaculture and their effects on innate immune response, and especially their vertical transmission, are of a grave importance. To address such issues in both horizontal and vertical transmission of boosting immune system, the present study was designed to investigate the effect of different levels of dietary Agrimos^® on the innate immune-related gene expression [Lysozyme (Lyz) and Tumor Necrosis Factor alpha (TNFα)], DNA methylation, and three Histone MethylTransferase [HMTs (H3K4, H3K9, H3K27)] activities as well as growth performance in zebrafish (Danio rerio). Three hundred and sixty healthy 24-days-old zebrafish were randomly distributed in twelve aquaria assigned to four groups. Zebrafish were fed with either control diet or a diet supplemented by different levels (0.2, 0.4, and 0.8%) of Agrimos^® for 90 days. The offspring of each treatment was assessed to find the potential of vertical transmission of immunity by using this dietary prebiotic. At the end of the experiment, gene expression studies revealed significant up-regulation (P˂ 0.05) of TNFα and Lyz genes in 0.2 and 0.4% Agrimos^® fed fish compared with the control group. Although our findings showed that supplemented diet reduced DNA methylation (P˂ 0.05) in Agrimos^® treatments compared with the control, there was no significant change in all three HMTs’ activities among experimental groups (P> 0.05). The result shows the successful transmission of Lyz gene expression as an innate immune response to the offspring of the treated adults and supports a direct role of DNA demethylation in the regulation of these candidate gene expressions, suggesting possible role of diet on regulating the epigenetic processes.

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