The extreme vertices mixture design was applied for optimization of the NBR blend for hardness response. The 15 treatment combinations out of 29 candidate points investigated (as proposed by Minitab 14 software) Contained varying proportions of carbon black, sulfur, MBTS (Dibenzothiazyl disulfide), and Antioxidant as four variable factors while other factors were kept constant. The significant model coefficients are interpreted in term of interacting linear and quadratic effects of the NBR variable blend constituents. Based on the three dimensional surface, contour, and response trace plot, MBTS exhibits an adverse negative effect, while sulfur exhibits a strong positive effect on the hardness.Carbon black and antioxidant have, respectively, weak and moderate negative effect on the response. The model was used to predict the treatment combination of the NBR blend in the optimum hardness response. (Hardness response was 54.07, A: 3.52, B: 1.5467, C: 91.9733, D: 2.96). There is no significant difference between the result of the model and which obtained in the laboratory.

Production of nutritious drink powders specially based on native or industrial by products is one of the research fields of interests in the food industry. Date syrup as a byproduct of date palm processing is containing a considerable amount of nutritious ingredients and monosaccharides. However this is a little use of this valuable ingredient in the food industry. Whey protein is also one of nutritious and energetic dairy industry byproduct that use of it has been recommended by many food science scientists. In the present study, the effect of concentration of each one of the components include date syrup (0-12%), whey protein concentrate (0-9%) and xanthan stabilizer (0-0/02%) on the phase separation and rheological properties of soft drink by mixture design-extreme vertices were investigated. The results indicated that phase separation deceased with increasing each components specially stabilizer (p<0. 05). Generally, increase in components specially stabilizer altered the rheological behavior of soft drink from Newtonian to non-Newtonian. Also optimization results showed that the phase separation was about 4% in the concentration of 1. 49% w/v of xanthan, 8. 6% w/v of whey protein and 10. 75% w/v date syrup. Optimized formulation had 95 percents of stabilization, consistency index of 0. 054 Pa. sn and zeta potential of-34 mV.

Objectives: Digoxin is a drug with very low aqueous solubility, low therapeutic dose and low therapeutic index. Soft gelatin capsule is an ideal dosage form to formulate low soluble drugs that provides faster dissolution, higher bioavailability and higher content uniformity. The purpose of the present study is to enhance digoxin solubility using appropriate vehicles to prepare digoxin soft gelatin capsule core formulation.Methods: Solubility of digoxin in different solvents, including water, ethanol, polyethylene glycol 400, propylene glycol, transcutol and binary and/or ternary solvent systems were investigated using shake-flask method. Saturated solutions of these solvents and solvent mixtures were shaken at 25oC for 48 h. After equlibrium, the supernatant layer was withdrawn and passed through 0.45 mm filter. Concentrations of drug in solutions were determined by HPLC and UV method. The mathematical mixture design was used to design the solvent systems.Results: The obtained results indicated that best co-solvent for increasing the solubility of digoxin is ethanol. Digoxin solubility in other co-solvents also was more than its aqueous solubility. Using co-solvency method, the solubility was increased up to 14.5 times more than its aqueous solubility.Conclusion: It is concluded that digoxin solubility could be increased using co-solvency method to achieve appropriate formulations for designing soft gelatin capsules.

This study performs trend analysis of hydroclimatic varibles and their possible effects on the water resources variability. Nonparametric Mann-Kendall and spearman tests were used to investigate trend analysis of mean annual and 24-hr maximum rainfall, flood and low flow parameters of 23 hydrometery and 18 synoptic stations in Sefid-Roud basin. The results showed that mean annual and 24-hr rainfall parameters are decreasing in few stations while most of stations representing negative trend for low flow and flood time series. Applying Sequential Mann-Kendall test revelad that this negative trend is started from 1965 to 1970 for rainfall parameters and from 1970 to1980 for flow (low flow and flood) parameters. Results show that climate change has probability affected variability of climatic variables, while changing of land use may have aslo affeteced extreme flow trends during recent decads. Therefor it can be noted that combination of climate chanege effects and human activities on water recources have affected the negative trend of hydroclimatics variables.

In this research, the effects of different levels of White cheese (0-30%) and tri-sodium citrate (0-2%) on chemical and physical properties of Pizza processed cheese was investigated. Adding White cheese resulted in significant decrease (p£0.05) in pH, protein and significant increase in fat and salt content.Adding tri-sodium citrate induced the increase in pH and fat and decrease in moisture. The effect of mixture components on melting degree was significant (p£0.05). Free oil was affected by tri-sodium citrate ratio in the mixture. The oiling off was decreased by increasing melting salt, Length of stretch was decreased by increasing White cheese ratio in blend. Comparison of stretch length indicated a meaningful (p£0.001) correlation between "Fork test" and "Ring & Ball" method with Pearson coefficient of 0.906. The necessity of using tri-sodium citrate as melting salt for producing a homogenous cheese mass with the ability of exhibiting smooth slices without any fracture was approved in this study. Statistical analysis using mixture design showed that the optimum formula of Pizza Processed cheese was acheived by blending 90% base, 8.6% White cheese and 1.4% tri-sodium citrate. In addition to above, two new methods for measuring physical properties of Pizza cheese were also developed.

An element $i=(v,e)$ of a graph $G$ is called  an incidence of $G$, if $v\in V(G)$, $e\in E(G)$ and $v\in e$. The simultaneous coloring of vertices and incidences of a graph is coloring  the vertices and incidences of the graph properly at the same time such that any two adjacent or incident elements receive distinct colors. In this paper, we investigate the simultaneous coloring of vertices and incidences of hypercubes.

One of the most significant issues in pharmaceutical industries, prior to commercialization of a pharmaceutical preparation is the “preformulation” stage. However, far too attention has been paid to verification of the software assisted statistical designs in preformulation studies. The main aim of this study was to report a step by step preformulation approach for a semisolid preparation based on a statistical mixture design and to verify the predictions made by the software with an in-vitro efficacy bioassay test.Extreme vertices mixture design (4 factors, 4 levels) was applied for preformulation of a semisolid Povidone Iodine preparation as Water removable ointment using different PolyEthylenGlycoles. Software Assisted (Minitab) analysis was then performed using four practically assessed response values including; Available iodine, viscosity (N index and yield value) and water absorption capacity. Subsequently mixture analysis was performed and finally, an optimized formulation was proposed.The efficacy of this formulation was bioassayed using microbial tests in-vitro and MIC values were calculated for Escherichia coli, pseudomonaaeruginosa, staphylococcus aureus and Candida albicans.Results indicated the acceptable conformity of the measured responses. Thus, it can be concluded that the proposed design had an adequate power to predict the responses in practice. Stability studies, proved no significant change during the one year study for the optimized formulation. Efficacy was eligible on all tested species and in the case of staphylococcus aureus;the prepared semisolid formulation was even more effective.

In every engineering field, rational methods of design, in which the strengths of all materials employed are utilized on unit of strength, is an ultimate objective. A rational procedure of design requires that a general mode of failure under assumed service conditions be determined or assumed. Also, a quantity such as stress, strain, or energy may be chosen as a critical value to limit the loading that can be applied to the member. Further more, suitable testes of material must be adopted for determination of the critical value. In this study triaxial test and Mohr-Coulomb failure criterion is utilized to characterize asphalt concrete mixture. Also, a relationship is proposed by which the asphalt concrete mixture strength could be determined based on loading geometry including surface shear and interface adhesion (bonding) between asphalt surface course and underlying layer as well as mixture strength parameters.To develop the equation of asphalt concrete mixture strength, it is assumed that an adequate thickness of base and subbase layers are provided to prevent subgrade failure, and that the base and subbase course materials will not fail under the shear stresses imposed by the loads applied.

The energy E(G) of a graph G is equal to the sum of the absolute values of the eigenvalues of G. Several classes of graphs are known that satisfy the condition E(G) > n, where n is the number of vertices. We now show that the same property holds for (i) biregular graphs of degree a, b, with q quadrangles, if q £ abn/4 and 5 £ a < b £ (a - 1)2/2 ; (ii) molecular graphs with m edges and k pendent vertices, if 6 n3 - (9m + 2k)n2 + 4m3 ³ 0 ; (iii) triregular graphs of degree 1, a, b that are quadrangle–free, whose average vertex degree exceeds a, that have not more than 12n/13 pendent vertices, if 5 £  a < b £  (a - 1)2/2.

Pumpkins prevent the occurrence of all types of cancers due to the wealthiest micronutrients and high levels of 30% carotenoids. Regarding the high nutritional value and low consumption in the community, the primary objective of this research is to optimize the formulation of a new non-leavened dessert based on the pumpkin, which drives from hydrocolloids (Persian gum, xanthan, and carboxymethyl cellulose) in dessert formulation. In order to determine the dessert treatments, mixed design and software Design Expert 11 for three components of Persian gum (0-5%), xanthan gum (0-5%) and carboxymethyl cellulose (0-5%) use. After preparing the dessert, physicochemical tests (moisture, Dyeing, aw, and colorimetric) evaluate. The results showed that the lower humidity and water activity and the syneresis rate are more desirable that cause with decreasing xanthan and CMC and increasing Persian gum. Considering that more index b* is desirable in pumpkin dessert, so increasing the xanthan CMC and decreasing Persian gum cause the a* value be more and by decreasing xanthan and increasing CMC and decreasing Persian gum b* value was more.