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Carbon sequestration in soil, leaf and litter of three tree species, viz. Eucalyptuscamaldulensis, Prosopisjuliflora and Ziziphus spina-christi, plantation was investigated in the Dehloran city, Iran. Results showed that the amount of sequestered C in leaf, litter and soil was significantly different among these species. The highest amount of sequestrated C was in leaf and the lowest amount in the soil. The results of this study would be useful for selection of appropriate species to develop green space and forest parks. Forest plantation of these areas would capture significant amounts of atmospheric C, and would be expected to contribute to soil quality and conservation.

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Aim: Caesarean section is dramatically increasing across the world. Pregnant women have an increasing tendency for caesarean section without acceptable medical indications. In general, 50 to 60% of childbirths in Iran are cesarean section. Despite the high complications of cesarean section, they are not caused by medical problems. Therefore, the current survey aims to screen the effect of education on choosing delivery mode based on BASNEF model.
Methods: A quasi-experimental study was done on 160 nulliparous women in the third trimester of pregnancy who were assigned randomly to the intervention (80 subjects) and control (80 samples) groups. A researcher-made questionnaire was utilized to collect the required data. Education and its content were developed according to the BASNEF model and the pregnant women's educational requirements. Numerous education methods were implemented in all target groups of intervention including pregnant women, their family and the health staffs. To analyze the data, paired and McNemar tests through SPSS version 18 were utilized. Significant level was also considered <0.05.
Findings: The majority of women were in the age range of 24-20 years. Only 1.2% of the women were illiterate in both groups. Knowledge, attitude, enabling factors, subjective norms and intention were significantly different between the two arms before and 2 months after the intervention (p=0.001) except for intention. In addition, in the intervention group, they get information significantly from friends, families, printed materials, educational films, educational sessions in the Health Centers, and the health personnel after the intervention (p=0.001).
Conclusion: Designing educational programs about delivery mode based on BASNEF model appeared to be beneficial due to the model‟s emphasis on subjective norms and enabling factors; therefore, educational programs based on change behavior model can notably decrease the unnecessary cesarean section in the country.

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The Mediterranean flour moth, Ephestia kuehniella Zeller is one of the conventional hosts for rearing of natural enemies to be used in biological control programs. In this study, the effects of three cereal flours (wheat, corn and barley) on some biological parameters, nutritional responses, as well as proteolytic and amylolytic digestive activities of the fifth instar larvae of E. kuehniella werestudied to determine suitability of the cereals for optimum growth and reproduction of E. kuehniella. The highest rate of larval survival (0.88) and larval growth index (9.77) were obtained in larvae which fed on corn flour. The relative growth rate (9.17 ± 0.33 mg/mg/day) and the efficiency of conversion of ingested food (12.08 ± 1.11%) were the highest rate for fifth instar larvae which fed on corn flour. The highest protein concentration in midgut of larvae (63.77 ± 2.31 mg/ml) and consequentially, proteolytic activity including tryptic (0.0012 ± 0.00 Umg-1) and chymotryptic (0.543 ± 0.001 Umg-1) were observed in larvae that fed on corn flour. According to the results obtained, corn (Var. 704) was the most suitable cereal for laboratory rearing of E. kuehniella, resulting in the highest rate of biological and physiological parameters.

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Aims: The dyes are high usage chemical compounds in textile industry. Discharge of colored effluent to the water sources, effect on the unpleasant appearance and the solubility of gases. The dyes reduce light penetration to the lower layers of water and photosynthetic activity. They caused cancers and variety of mutations. In this research, the decolorization ability of Reactive Red 152 dye by isolated strains from textile wastewater was measured, also environmental conditions were optimized.
Materials and Methods: In this experimental study, the bacterial strains were isolated from samples collected from different parts of textile wastewater. The dye decolorizing bacteria were screened. The decolorization ability of the strains was evaluated under different conditions such as incubation time from 0 to 72 hours, pH 6 to 9, different dye concentrations from 50 to 400mg/l and different carbon sources.
Findings: Ten strains were isolated from Kashan textile wastewater that 4 strains showed high ability in decolorization. The highest decolorization was observed after 48 hours, pH=9, 50mg/l concentration of dye and glucose as carbon source.
Conclusion: Textile wastewater contains bacterial strains which have high decolorization ability. Therefore, we can use these bacteria for decolorization of wastewater dyes.

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To determine ancient seed species, 3250-3450 year-old charred seeds obtained from different Iranian archaeological sites were studied using Scanning Electron Microscopy (SEM) and molecular analysis. SEM analysis of ancient seeds revealed that the surface of the seeds was damaged. Therefore, we could not accurately identify their species. Molecular analysis on ancient specimens was done on different samples obtained from Masjede Kabood (Tabriz), Tepe Rahmat Abad (Pasargad) and Tepe Sagz Abad (Qazvin plain). The specific primer pairs were designed based on a part of the promoter region of the High Molecular Weight (HMW) glutenin gene and a short fragment of the vrs1 gene were verified on samples of modern wheat and barley varieties, respectively. The designated primers failed to amplify ancient DNAs (aDNAs) obtained from Masjede Kabood and Tepe Rahmat Abad, but successfully amplified the aDNA obtained from Tepe Sagz Abad. This finding was expected since the latter seeds had a better morphological preservation in comparison to the former ones. The accuracy of the amplified products was further proved by cloning and sequencing.

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Because of  importance of  bread, shelf life and quality control be noticeable for bread specialist, cause of  this research was assaying synergistic effect of apple pomace and sodium stearoyl -2-lactylate on rheological properties and the shelf life of oven based  Barbary  bread. three percent of dried apple pomace (%5,%8,%11) was ready on cabinet drier on 58°c, and SSL was added up to %1,%5 (w/w of flour) . rheological properties of dough was studied with  two experimental method (farinograph , extensograph) and  texture of the bread sample analyzed for shear by instron (Universal Testing Mashine) at ,0,24,48,72 hours at room temperature sensory evaluation of  bread for sample and control  wasstimated in 1,2,3 days with 5 panelist. respect to rheological properties,sample with %8 apple pomace and %0/5 SSL was acceptable  to panelist .all sensory evaluations was upper  than control . and analytical resultsby instron indicated that this sample delay staling than control . results indicated by the use of  apple pomace in flat breads delayed the staling rate and addition of Appropriate emulsifier  has synergistic effect and itimproved the rheological properties  

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Comparative assessment of genetic diversity of 122 durum wheat genotypes (Triticum turgidum L. var. durum) was performed using 73 SSAP polymorphic fragments, 123 AFLP polymorphic loci and 104 SSR alleles. SSAP and AFLP data showed a clear demarcation between the cultivars and landraces and SSR data classified cultivars and landraces according to their origin. Furthermore, the estimated genetic diversity of Iranian landraces was higher compared to the foreign entries and a loss of genetic diversity was observed from landraces to cultivars. This study determined that differences in genetic relationships revealed by SSAP, AFLP and SSR distances could not be attributed solely to differences in the level of polymorphism detected by each marker system. The molecular evidence of genetic diversity decrease of the durum wheat gene pool further strengthens the strategic relevance of undertaking appropriate genetic conservation measures for food security.

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  Flour is main component forming bread that is major diet for many people. Therefore, for improve bread quality, is necessary that is decreased wastage of basic and strategic staple. In this research, three types of flour (nol, setare, without bran) were prepared from Arddaran company and were placed phostoxin pill for prevention of attack pesticides and insects, then were packaged in plastic bags and were storage at autumn and winter in environmental condition, then, was investigated chemical, rheological and microbial attributes during six months, interval once months .From results can find that quality attributes of low rate of extraction flour (nol) are better than high rate of extraction flours (without bran). Quantity attributes of flours (such as, ash, protein and gluten) are not changed significant during storage of flour, except, moisture is decreased. But, quality attributes              ( such as, gluten index, zeleny, farinograph quality number ) are improved, oxidation with subjecting air cause new disulfidryl bonds (S-S) between different chains of protein, or disulfidryl groups interact with exist disulfidryl bonds and form new disulfidryl bonds , that increase strength and quality of flour . According to the analysis of wheat flour quality parameters (zeleny, gluten index and farinograph quality number) is required at least 4 months storage for improve of quality of                    flour. Components of flour especially gluten and enzymes change during storage of flour. Sum of these changes result aging flour, therefor, is improved it is quality and moisture, also, flour is aged rapidly with preparation sufficiently and good ventilation. Considering that after six months of storage, the flour reached a maximum and during this period, the microbial load of the samples exceeded the standard has not been exceeded, The flour is stored for six months, it will be strengthened, especially in the case of weak flour, they must be stored and used later.

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Bread is traditional food generally prepared from wheat flour. Flat breads are the oldest and well-known kinds of bread worldwide. The main wheat component responsible for bread quality is gluten, which is an essential structure-binding protein. Although important, this protein can cause health problems in predisposed individuals with celiac disease. Consequently hydrocolloids are used to substitute for gluten and mimic the viscoelastic properties of  it. In order to consider the influence of  xanthann and CMC on dough rheological properties, they used in 0.5,1,1.5% to evaluate the influence of each level separately and  in 0.5, 1% (flour basis) for  incorporative effects of them. In farinogragh measuring, treatment4 (1.5%Xanthan) and treatment11 (1%CMC,1%Xanthan) resulted in highest water absorption. Increasing the level of xanthan led to increasing water absorption significantly in comparison to CMC. Xanthan and CMC decrease and increased dough time development respectively. Addition of xanthan resulted in a farinogram  which resembled that of a standard farinogram obtained by wheat flour. In dough dynamic measuring, hydrocolloids caused higher viscoelastic modulus and increasing the level of them made them  greater. The highest G' was in treatment4, between used separate gum treatments. tanδ in treatments contain CMC was more than treatments contain xanthan and it was the most in treatment7(1.5%CMC). G' and G" in treatments contain incorporative gums was more than treatments contain separate gums. In these treatments, Xanthan decrease  the tanδ resulted in treatments including CMC seperately. Treatment11 has higher dynamic modulus and tanδ than treatment4. In all cases xanyhan  had affect on increasing water adsorption, decreasing  dough time development, elastic modulus acceleration and decreasing tanδ.

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Present study were investigated to evaluation the quality parameters in drying of Aloe vera in three temperatures (40, 50, 60 °C), air velocity (0.5, 1, 1/5 m/s) and hot air recycling (0, 50 and 75%) in order to reduce waste. The results showed that with increasing temperature, the samples showed less resistance to color change. The highest difference dried gel was at 70 °C so that the increasing air velocity and temperature was increased this index. Also, the maximum change pH and shrink were obtained to be 0.58 and 86.2%, at 60 °C and 1.5m/s respectively in case without recycling hot air, while its minimum value 0.3 and 70.6% were at 40 °C and 0.5m/s in case with 75% recycling hot air, respectively. The maximum value of rehydration water was obtained to be 301%  at 40 °C and 0.5 m/s in case with 75% recycling hot air, while its minimum value 199%  were at 60 °C and 1.5m/s in case without recycling hot air.

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The research aimed at mathematical modeling, kinetics and energy consumption of a hot air dryer with air recycle (0, 50%, and 75%). A hot-air dryer capable of recycling the exhaust air was used. The experimental data were fitted to standard thin-layer drying models in MATLAB 2007. The best model was selected according to the coefficient of correlation (R²), chi-square (c²) and root mean squares error (RMSE). These indices showed that the Midilli et al. model has the best fit for explaining the experimental data. The required energy was minimum at 0.5 m/s and 60˚C for 0%, 50% and 75% recycled air levels and was maximum at 1.5 m/s and 40˚C for all recycling levels. The hot-air recirculating system also reduced energy requirements and increased the drying time for aloe vera.

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Common drying systems, including hot air convection, infrared, vacuum and IR-convective were employed to investigate and analyze the drying process of mulberry fruits. To evaluate the effect of pretreatment on the drying phenomenon, samples were pretreated by being subjected to: microwaves, chemical preparation, mechanical as well as blanching approaches. Results revealed that the microwave pretreatment, integrated with IR-convective dryer required the lowest time needed for drying mulberries. Furthermore, the experimental data were fitted to semi empirical as well as theoretical models to achieve the most suitable function governing mulberry drying process. Eventually, Page Model proved to perform best with regard to its high coefficient of determination, low value of χ² and root mean square of error.

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In this research with utilization various neural networks models, the relationship between the amount of water production and the temperature of the vapor with different weather conditions, time of day and several water debit in desalination system equipped whit linear solar parabolic concentrator was investigated. The results showed that static and dynamic networks can be modeled the process of production fresh water with high accuracy. Static neural network can do the modelling process with higher speed than dynamic neural network. However it seems that the amount of error with using dynamic networks was reduced in process modeling. Coefficient of determination (R2) for training, validation and testing in static networks were 0.9898, 0.9899 and 0.9889, respectively. While coefficient of determination (R2) for training, validation and testing in dynamic networks were 0.9922, 0.9894 and 0.9901, respectively. Also the amount of mean square error (MSE) in static network for training, validation and testing was 0.0011, 0.0027 and 0.0024, respectively and for dynamic networks was 0.0018, 0.0007 and 0.0004, respectively. Comparison between dynamic and static networks show that the dynamic networks can be predicted the production of fresh water and vapor temperature according to changes in atmospheric parameters accurately than the static networks.

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Nowadays due to the interest of, asking for increased food production and the food industry focus on redesigning   to optimize functional as well as maintain or improve the taste and nutritional value of the product.Palm kernel due to its significant amount of compounds can be used in beneficial food production as a cheap and functional source. In this study the nutritional benefits of palm kernel meal in 3 different levels (5, 10, 15%) was added to the formula Piccoli pasta and laboratory chemical, physical, and sensory quality was conducted for three times. Palm kernel powder-free pasta also was used as a reference sample. Then amount of this features were investigated in the final product. In addition, colorimetric tests, tissue analysis of raw and cooked samples, phenolic compounds measurement and sensory evaluation of taste, color and texture of the product was done. Data analysis shows that by increasing the amount of palm kernel flour, protein and moisture decreased, but fat, ash and fiber increased. In addition cooking analysis shows that Palm kernel meal volume loss increased while the cooking time is decreased comparing to traditional product.In the sensory evaluation there was no major difference and all three were in a same acceptable level. The results show that phenolic compounds increased with increasing palm kernel flour percentage. tissue analysis does not show any particular trend in the sample. According to the results replacement of ten percent of flour with palm kernel flour has the best result of checked ones.
 

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The tendency of people to diet to prevent weight gain and maintain health has attracted the attention of many researchers and manufacturers, and the fat has the highest caloric value in calculations, its reduction in formulation it has attracted. So in this study production of low-fat cupcake by replacement 50% of oil by 0, 10 and 20% tahinimeal, and replacing the water used in the dough cake by kombucha beverage in three levels of 0, 50 and 100% on dough characteristics and physicochemical, texture, visual and sensory properties of final product in a completely randomized design with factorial arrangement were invistigated (P≤0.05). The results showed by increasing the amount tahinimeal, viscosity and specific gravity of the batter increased and decreased respectively. Also the specific volume and porosity increased by increasing amount of tahinimeal. The results showed that the sample containing 20% of tahinimeal and replacement of 100 kombucha beverage had the least firmness during 1 and 15 days after baking. On the other hand, the results indicated that by addition tahinimeal and kombucha beverage, the crust L* and a* values were decreased and increased respectively. Finally, the panelists introduced a sample containing 20% of tahinimeal and 100% kombucha beverage as the best sample. In the next step, by comparing the characteristics of the best low fat cake by the control sample (without additive and without oil substitution) increased protein content, decreased fat content and decreased peroxide levels were observed. Therefore, due to the positive results of this study, can be produced the low-fat cupcake that enriched by tahinimeal and kombucha beverage which has desirable qualitative and quantitative properties and reducing health hazards caused by using shortening.

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The purpose of this study was investigate the effect of application of zedo gum on physicochemical, rheological, and sensory and shelf life of toast. The gum was added to the bread flour (Z2: 0.25, Z3: 0.5, Z4: 0.75, and Z5% 1) and compared with the control sample (Z1). The results of rheological tests showed that the addition of zedo gum, water absorption, dough development time, stability time and farinograph quality number of treatments cod Z4 and Z5 increased significantly (P <0.05). The results of extensographic test at 45, 90 and 135 min showed that with increasing gum, the resistance to extension of dough samples decreased significantly (P<0.05) and the resistance to extension was lower in Z4 and Z3, respectively (P<0.05). In all studied areas, adding zedo gum resulted in a significant increase in the ratio number of samples (P<0.05). The results of bread compression test with insert showed that during the days studied, with increasing the amount of gum, the hardness of the breads decreased, and with the passage of time the firmness of all samples increased. The results of physicochemical tests of breads showed that in all the studied days with increasing gum content, moisture content, ash, protein content of breads increased significantly and the amount of fat produced by bread decreased (P<0.05).The results of sensory evaluation of bread production showed that Z5 had the highest sensory scores in all studied factors and was selected as superior treatment.

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Pipelines are considered as lifelines, because they are used for transportation of different fluids such as natural gas, oil and water, which the human life depends on their existence. The damages to the pipelines are usually associated with human fatalities, financial losses and also environmental pollution. Earthquake wave propagation and permanent ground displacement (PGD) caused by surface faulting are potentially devastating natural events which threaten buried pipelines. Although small regions within the pipeline network are affected by faulting hazards, the rate of the damage is very high since fault movement imposes large deformation on pipelines. On the contrary, the whole of pipeline network is influenced by the wave propagation hazards, but the damage rates is lower which leads to lower pipe breaks and leaks per unit length of the pipe. On the other hand, buried pipelines due to their long length, have to pass through active faults which their large movements may lead to failure and rupture of the buried pipes. It is, therefore, essential to investigate the behavior of buried pipelines against fault displacements in order to mitigate the losses caused by these natural events and to try to keep them in service under various situations. Over the years, many researchers have attempted to analyze pipeline behavior via numerical, analytical an experimental modeling, but most of these works were designed to assess pipe response to strike-slip faulting and some were implemented to recognize the behavior of pipelines under normal faulting with right deformation angles. In the present study, In order to understand the behavior of the pipelines under reverse fault movements, the effects of different geotechnical and geometric conditions on the response of the pipes is examined. Numerical simulations have been conducted using the software ABAQUS based on finite element method. In most of the previous studies, a simplified beam-spring model was used to simulate the behavior of the pipes, but in this study a 3-D continuum model is employed to simulate the behavior of the buried pipes against reverse fault movements. In order to increase the accuracy of the analysis, it is tried to use the elements that best match with reality of the nature of soil and pipe behavior and the interaction between them. The results of the numerical study confirmed that the compressive strains in pipe caused by reverse faulting are larger than the tensile strains, thus compressive strains are considered as the main cause of the failure of the buried pipes in the reverse fault motions. Investigating the pipes behavior in different soil types demonstrated that the buried pipelines in loose and soft soils experience less amount of strain in comparison with those which are bureid in other types of the soils. This is due to the fact that the displacement of the pipeline in loose and soft soils is easier and there are less soil resistance forces against pipe displacement. The assessment of effect of soil dilatation angle illustrated that in large fault displacements, the amounts of pipe strain decline with the reduction of the dilation angle, while changing the modulus of elasticity of the soil has no impact on the response of the pipes. The results also showed that by reducing the burial depth, the level of strain induced in the buried pipes decreases.

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In the present study, discrete element method is used to simulate undrained two-dimensional behavior of soil samples containing polygonal particles. Two methods of constant volume and cylinder were used for numerical simulation of undrained behavior and the results from these two methods were compared. In the cylinder method, it is assumed that there are channels among adjacent pores and the possibility of water exchange among the centers of the pores is provided. In this method, the diameter of the cylinder represents the permeability of the soil. In the constant volume method, it is assumed that the sample volume stays constant during loading. The simulations were done by using both methods. The samples were initially subjected to confining pressure of 200 kPa and after consolidation, they were loaded under deviatoric stress. The results showed that the output obtained by the cylinder method are in good agreement with the constant volume method, and by increasing the stiffness of the water, the results of both methods are closer to each other. Then, the undrained behavior was investigated by using cylinder method in terms of shear strength and pore water pressure in a sand sample at the confining pressures of 200, 400, 800 and 1600 kPa. The trend obtained from the simulation results is in good agreement with laboratory results such that with bigger confining pressure, the shear strength and the positive pore pressure are bigger too, but by increasing confining pressure, the amount of pore pressure decreases in the specimen. The pore pressure distribution contour at the strains of 10% and 30% was presented by means of cylinder method and the effect of cylinder diameter changes on the pore pressure distribution contour was investigated. By investigating the pore pressure distribution contour at the strains of 10% and 30%, it was shown that pore pressure in the sample center has the lowest value. In addition, it was seen that by increasing the cylinder diameter, the variation of pore pressure among the voids becomes smaller, which indicates the uniformity of the pore pressure in permeable soils. By reducing the diameter of the cylinder, the variation of pore pressure becomes more through the sample.