The explanation of the elastic, or velocity structure of the Earth has long been a goal of the world’s seismologists. For the first few decades of seismological research, the investigation on velocity structure was restricted to the determination of one-dimensional models of the solid Earth and of various regions within it. Seismologists are currently obtaining three dimensional velocity models and are working to resolve finer and finer features in the Earth. The knowledge of seismic velocity structure of the crust and the upper mantle is important for several reasons: these include accurate location of earthquakes, determination of the composition and origin of the outer layers of the Earth, improvement of our ability to discriminate nuclear explosions from earthquake, interpretation of large-scale tectonics and reliable assessment of earthquake hazard. The Iranian part of the Alpine-Himalayan collision zone consists of an assemblage of lithospheric blocks, features a complex tectonic setting, which results from the collision and convergence of the Arabian plate towards Eurasia, thus investigation of the structure of the lithosphere and the asthenosphere of the Iranian plateau is of great interest. The North West of Iran is affected by important seismic activity concentrated along the North Tabriz Fault. In recent centuries, more than five successive and destructive seismic events have occurred along the North Tabriz Fault. The North West of Iran is particularly rich in geological and Most of NW Iran is located in a volcanic arc zone of Cenozoic age, including the Quaternary. Some of the main geological features in the North western of Iranian plateau include the Sahand Volcano, the Urmia Lake, SALT deposits, travertine deposits, springs, limestone caves, tectonic structures and Cenozoic vertebrate fossils. Sahand and Sabalan peaks are the most prominent geological as well as topographic feature in the region. The aim of this study is to obtain two dimensional tomographic maps of Rayleigh wave group velocity of the Northwest part of Iran plateau. To do this, the local earthquakes data during the period 2006 to 2013, recorded at 10 broadband stations of the International Institute of Earthquake Engineering and Seismology (IIEES) were used. firstly, Rayleigh wave fundamental mode dispersion curves using single-station method were estimated. In single-station method after the preliminary correction, Rayleigh wave group velocity for each source-station using time-frequency analysis (FTAN) were estimated. After estimating group velocity dispersion curves, using a 2D-linear inversion procedure, the group velocity tomographic maps for the period 2-50 s were obtained. Each tomographic map has been discretized with a grid of 0.5° of latitude per 0.5° of longitude. The results at period 5 s show a low velocity anomaly beneath the Sabalan volcano, whereas beneath the Sahand volcano a high velocity anomaly is observed. At period 10 s the results are different. Beneath the Sabalan volcano a high velocity anomaly is observed, whereas beneath the Sahand volcano and also along the Urumieh-Dokhtar Magmatic Arc a low velocity anomaly are observed. At period 20 s in most of the study area, a low velocity anomaly is observed. The results at period 40 s are different, so that a low velocity anomaly in the southern part and a high velocity anomaly in the northern part are observed.

Introduction: Nowadays, many types of probiotic dairy products are available on worldwide. Probiotic yogurt is still among the most popular probiotic products (Shori, 2016). To provide health benefits related to probiotic organisms, the minimum viable counts of each probiotic strain in gram or milliliter of probiotic products is a critical value. Generally, the amount of 10 6 cfu/mL or cfu/g has been accepted as minimum level and the amounts of 10 7 8 and 10 cfu/mL or cfu/g as satisfactory levels (Sidira et al., 2017). Prebiotics are non-viable and non-digestible (or very low digestible) food ingredients selectively metabolized by beneficial intestinal bacteria and enhance their growth and/or activity. They are mostly sugar-like compounds comprising between two and ten monomers that largely resist against digestion by pancreatic and brush board enzymes. The term “ symbiotic” is used to describe products that contain both probiotics and prebiotics (kumar et al., 2015). Prebiotic compounds are used for the survival and growth and higher activity of probiotic bacteria in the formulation of these products. Inulins are storage polysaccharides of many plants consisting of beta2, 1-linked fructosyl units with a terminal glucosyl unit. The main source of commercial inulin for food application is the chicory roots. The functional attributes of inulin are dependent on its degree of polymerization (Delavari et al., 2014). Because they are indigestible and not absorbed in the human small intestine, they arrive intact in the large intestine where they promote the proliferation of beneficial probiotic bacteria (Crispí n-Isidro et al., 2015; Shori et al., 2016). Moreover use of herbs and flavors in dairy products increases nutritional, medicinal value and consumption of these products (Elsayed and yousef, 2019). Shallot is an important part of the diet of many populations and there is long-held belief in their health enhancing properties. Shallot (Allium ascalonicum L. ) is a major component of many Asian diets and is widely believed to be beneficial for human health. This bulb is darker than garlic and has a stronger odor that correlates with its sulfide content. Analysis of shallot extracts has confirmed the presence of flavones and other polyphenolic derivatives. This study is aimed to assay the physicochemical and antioxidative properties of probiotic yoghurts containing inulin as prebiotic and shallot. Material and methods: For the preparation of yogurt, firstly the solid fat content of the raw milk with 3. 3% fat content was increased by addition of 3% skim milk powder. Secondly inulin was mixed at different concentration (0, 0. 5 and 1. 5%). Homogenization and heating process were applied and after that, cooling was performed until starter culture inoculation temperature (42° C). Inoculation was carried out with yogurt starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) and Lactobacillus acidophilus as probiotic bacteria. At the end of fermentation, the cured cooled and stirred gently, then shallot in two levels (0. 6 and 0. 3%) and SALT (0. 5%) were added to the mixture. Finally filling was conducted and yogurt samples stored at 4° C until analysis. The prepared probiotic yoghurt samples were evaluated for chemical properties (pH, acidity based on Dornic degree), texture properties (water holding capacity and viscosity), total phenolic content based on gallic acid equivalent, antioxidative property based on DPPH scavenging capacity and survival of probiotic bacteria during storage period (0, 7, 14 and 21 days of storage). The sensory evaluation of probiotic yogurt samples enriched with inulin and shallot was performed 7 days after production with 30 semi-trained panelists (15 males and 15 females). Sensory analysis consisting of appearance and texture (abnormal color, gel strength or weakness, whey-off, mouth-feel), aroma (unusual odor), taste (bitter, too high or low acid), and overall acceptability were based on 5-point hedonic scales (1: dislike extremely; 7: like extremely). Preparation of treatments were carried out in triplicate and the data obtained from the above mentioned evaluation parameters were analyzed based on Factorial design and Duncan's multiple range comparison test. Results and discussion: The results showed that acidity increased and pH decreased during storage of yoghurt samples as a result of lactic acid production by lactose consuming bacteria (p<0. 05). Addition of shallot accelerated pH reduction rate. Due to the ability of inulin to form a gel network and absorbing water, it increases the water holding capacity and viscosity of yogurt samples at all storage times. Similar results have been reported by Silva et al., (2018). The shallot containing samples had higher acidity in comparison to others so it leads to decreasing effect on water holding capacity. The addition of shallot also increased the total phenol content of samples. As well as, it increased DPPH radical scavenging capacity because shallot contained sulfur compounds (Lu et al., 2011). The highest total phenol content and antioxidant activity related to 1. 5 inulin + 0. 6 shallot treatments. At the end of the storage period, all of the probiotic yogurts had an acceptable number of Lactobacillus acidophilus bacteria (more than 10 6 cfu/ml). Shallot with sulfur compounds probably provided the suitable conditions for the growth of probiotic bacteria; moreover inulin could support survival of probiotic bacteria too as a result of gelling properties and oxygen depletion in samples. Sensory properties analysis showed that inulin addition lead to significantly improvement of surveyed parameters except aroma. The inulin containing yogurt had a creamy and pleasant texture according to the responses of panelist. Inulin 1. 5% + shallot 0. 3% and inulin 0. 5% + shallot 0. 3% samples had the highest and lowest overall acceptability, respectively. Overall, the addition of shallots and inulin could lead to the production of probiotic yogurt with an acceptable microbial population until 21 days of storage and acceptable sensory characteristics.

Research background There are several writings about Mollanasreddin’, s jokes. These writings have been proposed and published for different age groups and with different views according to the nature of Mollanasreddin’, s speech. On the other hand, according to the popularity of Mollanasreddin’, s jokes, we can observe the presence of his stories and speeches among the public, which means that they are orally transmitted. One of the most important works in which Mollanasreddin’, s jokes has been mentioned is in the following study entitled "Investigation of the discourse of power in the language of Mollanasreddin’, s language" by Gholami Shilsir. As it is clear from the title, the view of Michel Foucault's discourse, which is essentially considered as a philosophical view, is observed in this study. In this research, the author has examined the discourse of power and their satire by Mollanasreddin, and investigates how Mollanasreddin dialectically satires the discourses of power (Religious, governmental, capitalist) in the text of his narratives. In another research, entitled "How to write a comic with an emphasis on Mollanasreddin’, s jokes" (Mollazadeh, 2011), the researcher has followed the method of comedy writing to identify the weakness of comedy texts, especially the Iranian classical texts,he has selected his examples from the heart of Mollanasreddin’, s jokes. What can be discussed from this research as a conclusion is that the existence of different geographical languages and cultures which causes a joke to be accompanied by laughter in a geography and culture, and the same joke in other cultures and nations, do not associated with no laughter. One of the other resources in line with the title of this research include a book, Jokes from the culture of the Iranian people (Sugar and SALT shaker) (Jafari Ghanavati, 2012) the subject of which is about collecting a series of jokes that have been recorded directly from the language of people in different parts of Iran, and many of these jokes have been quoted by writers of Persian literature in their works. In this book, special attention is paid to the character of Mollanasreddin as one of the jokers of Persian literature. In the book Etymology of Mollanasreddin’, s personality (Salar Abdi, 2013), we often see the study of Mollanasreddin’, s personality, and in the book of Johi (Mojahed, 2004), some of his jokes has been mentioned. Objectives and questions As it was mentioned, Mollanasreddin is one of the most humorous Iranian characters. The joke is full of surprise and laughter. The great theorists in the world of humor have introduced the basic foundations as well as the expression of the main subject of the joke. This research considering a literary and theatrical view, seeks to be able to provide a solution for the best use of jokes in the discussion of the play to evaluate the jokes of Mollanasreddin based on Melvin Helitzers’, s theory, which is one of the theorists of humor, suggesting six comics (target, hostility, realism, exaggeration, excitement, and surprise) (Helitzers, 2001). Now, according to this theory, this study is looking for an appropriate answer to his question: do the theories mentioned on behalf of Helitzers are adaptable with Mollanasreddin’, s jokes? ", in order to evaluate Mollanasreddin’, s jokes. To this aim, the researcher has randomly selected his samples from Mollanasreddin’, s jokes and then has applied the descriptive and analytical methods for their analysis. Discussion The jokes of Mollanasreddin are a rich collection for their existential structure. Moreover, the multitude of books and discussions about the theories of laughter and comedy and the ideas which are offered about satire and comedy writing, seem to be confusing. However, one can refer to Helitzers (1924-2009) professor of communications, journalism, and satirist at the University of Ohio, for clarification. This study has examined six elements of comic suggested by Melvin Helitzers in Mollanasreddin’, s jokes. First, each of the six elements were investigated individually and their categories were found in the jokes of Mollanasreddin. Finally, all six elements in a joke were collectively investigated so that the subject can be evaluated carefully. It should be noted that each of the six elements appear in different forms. Conclusion This study showed that most of these jokes have six comic elements of Melvin Helitzers' categories and it is possible to make a comparison between these six comic elements and Mollanasreddin’, s jokes. In the main jokes of Mollanasreddin, we see the presence of realism in two types (The presence of Mollanasreddin’, s name in the jokes and Mollanasreddin's relations with people). Exaggeration is often formed about an element of this realist world. Despite the fact that the audience knows that he/she is facing Mollanasreddin who never underestimates anything, always has an answer for everything, and has a high level of intelligence, he does not consider any red line or demarcation for himself/herself, and ultimately creates excitement. In the jokes of Mollanasreddin, the audience is often located in a situation where they are eagerly waiting to see what is going to happen,these situations spontaneously have very high excitement and eventually a surprise end. What is clear here is that the richness of these jokes and the completeness of their various aspects are quite suitable for moving towards their application in the form of comic shows and accordingly, its dramatic adaptation can be done in various ways. Although the six elements can be seen in Mollanasreddin’, s jokes, it should also be noted that recognizing the disadvantage of each of the six key elements within the text can be a great help to correct the disadvantage and rewrite the text and strengthen of it which all of these subjects depends on getting a better understanding of the six elements.

Introduction: Nutrition is the most important and cost effective factor in poultry production. By reducing the nutritional cost, the production efficiency increases and the use of feed additives as growth promoters in poultry feeding is a way to achieve this goal. Medicinal plants have beneficial properties due to the biological active compounds such as terpenes, phenols, ketones, esters, and alkaloids that improve the animal performance and health (Abaza et al. 2008). From the category of medicinal herbs, Nettle (Urtica dioica) and Elaeangus (Elaeagnus angustifolia) can be introduced which both are from Rosales order (Mohammadi et al., 2017). Nettles may be used in veterinary medicine because of its high levels of nutrients such as amino acids, minerals, vitamins, active compounds such as tannin, folic acid, salicylic acid, carvacrol, and thymol (Fu et al., 2007). Elaeangus is also a shrub or tree of the Elaeagnaceac family of the genus Elaeagnus, called Elaeagnus angustifolia (Khakrizi & Salehi, 2012). Phytochemical experiments showed that the Elaeangus contains high amounts of flavonoids, cytosterols, carbohydrates, folic acid, and ascorbic acid. It also contains potassium, magnesium, sodium, iron, calcium, zinc, malic acid and calcium malate. It is rich source of fatty acids including linoleic, palmitoleic, and palmitic acids (Ramezani et al., 2001). In general, natural-food products, especially medicinal plants containing active biological compounds, can create a favorable outlook to be used in poultry nutrition. The use of medicinal plant resources as feed additive is growing rapidly due to their active aromatic compounds, which benefits the host animal (Mohiti Asl et al., 2011). Material and methods: The experiment was designed and carried out using 128 commercial laying hens of W36 strain at 75 weeks of age with 4 experimental treatments, each group with 8 replicates and 4 birds per each replicate. A 14-day period was conducted to adapt the layers into the experimental diets. After this period, the main stage of the experiment consisted of 3 consecutive periods, each for 21 days, which totally with 11 weeks of the entire study period. During the experimental periods, the birds had free access to water and feed and the experimental diet was adjusted to maintain the requirements of the Hy-Line W36 (2014) breeding guidebook. The experimental groups consisted of: 1 (control): basal diet; 2: basal diet with 1% nettle powder; 3: basal diet and 1% Elaeangus fruit powder; 4: Basal diet plus 0. 5% of nettle powder and 0. 5% of Elaeangus fruit powder. The temperature and lighting program was also carried out according to the guide for breeding white Leghorn chicken (Hy-Line W36 strain). To evaluate the egg quality, three egg samples were taken and each egg sample was selected from each replicate. The sampling was done at the end of each periods. After sample collection, the weight of individual eggs were recorded using a digital top balance with 0. 01 gram accuracy in the laboratory and later their individual specific gravity index were measured using a floating method in a SALT water solution. The egg white quality was carried out by the Egg Multi Tester instrument (EMT-5200), (Leeson and Summers, 2005). To determine the thickness of the shell, Ultrasonic thickness Gauge (Echometer 1062-Maks-USA) was used and to measure the shell resistance, the model-ll-MaksUSA device (Egg Shell Force Gauge) was used and the yolk color index was measured by the Rosche yolk color fan (Hosseini & Arshami, 2010). Shell weight were measured using a digital balance with an accuracy of 0. 1 g (Leeson and Summers, 2005). The statistical analysis was done using SAS (2001) version 9. 1. Results and discussion: The highest amount of Haugh units belonged to the experimental group of Elaeangus fruit powder (1%) compared with control group and 0. 5% nettle powder and 0. 5% Elaeangus fruit powder group. The effect of experimental periods on the Haugh unit was significant and the highest number of Haugh units belonged to the second period, which had no significant difference with the first period, but showed a significant difference with the third period (P<0. 05). The height of the egg white was statistically decreased in group 4 compared with control group (P<0. 05). The effect of experimental periods on the height of egg white was significant and the highest amount was observed in the first and second periods compared with the third period (P<0. 05). The experimental periods also had a significant (P<0. 05) effect on the egg shell thickness, in which the highest amount was observed in the third period compared to the second period (P<0. 05). Also, the interaction effect of the experimental periods and treatments on shell weight was also significant (P<0. 05). Sayiedpiran et al. (2011) did not show any significant improvement using combination of extracts of thyme, mint, and Pennyroyal. Vakili (2011) indicated that, addition of essential oil of thyme and fennel into the diet of the laying hens, significantly improved the Haugh unit scores. Bird’ s age and production stage are the effective factors on egg shell structure. The reason for improving the Haugh unit is attributed to the age of the bird, so the young birds have more Haugh unit scores. Also, Azghadi et al. (2010) reported no improvement in yolk color index using 0. 1, 0. 2, and 0. 3% levels of thyme and cumin extracts. Vakili (2011) also stated in a study that adding 40 mg/kg of thyme extracts to the diet of laying hens showed no significant effects on egg shell quality parameters. Probably the reasons like the high age of chickens and the high temperature of the environment had a negative effect on the amount of calcium absorption to make the shell (Vakili, 2011). Conclusions: Considering the results obtained from current experiment, it can be concluded that the use of Elaeangus fruit powder at 1% can be recommended to be used in layers diet.

Introduction Airborne dust is an important environmental hazard in arid and semi-arid regions. Dust deposition rate is one of the most important characteristics of airborne dust which needs to be measured for risk assessment and source determination. During the past decade, by increasing the dust deposition in Iran, many investigations have been conducted to document the dust deposition characteristics and identify the regional atmospheric and land surface processes controlling dust transport. The objective of this study is to measure the dust deposition rate and investigate the effect of climatological factors on airborne dust in Khorasan Razavi Province located in the northeast of Iran. Materials and Methods Khorasan Razavi Province is located in the northeast of Iran. Elevations range from 235 m in Sarakhs in east to 3211 m at Binaloud Mountain in north of the area. Mean annual precipitation varies from 111. 5 to 306. 3 mm and the mean annual temperature is between 12. 7° C to 18. 9° C. The Kopeh Dagh and Binaloud Mountains are in the northern part of the area. There are several playas (including clay flats, SALT crusts, and sand dunes) in the south and western of the Province. Airborne dust samples were collected monthly from May 2014 to April 2015. A dry flat collection tray with an area of 1 m2 was used to sample airborne dust. Fifty trays were placed on the roof of buildings ~3-4 m above the ground level. Dust trapped on the trays were collected by a rubber spatula and then were weighted. Totally, 600 samples were collected from 50 sites in the Province. Interpolation in this study was carried out using surfer software 14. Furthermore, the Grads software was used to draw the average monthly wind speed, direction patterns, and synoptic pattern of dusty days. The Pearson coefficient was used to determine the correlation between the characteristics with normal distribution. Results and Discussion The measured dust deposition rate indicated the significant spatial and temporal variations during the studied period. The lowest and highest average monthly dust deposition was 9. 97 and 20. 96 g m-2 which occurred in December and June, respectively. The annual dust deposition rate showed high variations from 313. 14 g m-2 y-1 in Gonabad with desert climate regime in southern to 74. 62 g m-2 y-1 in the city of Quchan with temperate-mountainous climate in northern part of the area. In spring and summer, the dust deposition rate was the highest in the west and the south of the Province and also indicated the high range of variations. In autumn and winter, the range of dust deposition rate decreased and also the highest amount of deposition occurred in the east. The lowest amount of deposition was found in the mountainous northern part of the area. There was a significant positive correlation between the average dust fallout and the mean wind velocity and the maximum and minimum monthly air temperatures, while there is a significant negative correlation between this parameter and relative humidity. The spatial distribution analyses showed the highest amount of dust fallout in the southern and western parts of the Province, which includes the desert and sub-desert climate and also the most storm occurrences in spring. Also, in the months with higher rainfall, the amount of fallout rates decreased in most areas except the east of the Province. The high speed of wind, the dryness of the soil and the high occurrence of dust storm in June and July have caused the dust to be carried a long distance as compared with other months. Conclusion The results of this study indicated the hazard of dust deposition rate, especially in the south and west of the Khorasan Razavi Province in spring and summer. The dust deposition was the highest in the areas at margin of the desert with low relief, sparse vegetation and high wind velocity. Monthly variations in dust fallout rates were related to some climatological parameters. There was a significant positive correlation between the average atmospheric airborne dust fallout in 12 sampling intervals, the maximum and minimum temperatures, and wind speed and there was a significant negative correlation between this parameter and relative humidity at P-value<0. 05. These findings are closer to the results of Noroozi and Khademi (2015) (in Isfahan), Al-Harbi (2015) (in Kuwait), and Kaskaoutis, et al. (2016) (in the southwest of Asia). Furthermore, through the change of the direction in prevailing winds from east and northeast in dry months to the west and northwest, the rate of airborne dust fallout declined in most regions in the months with more precipitation, but not in the east of the Province where the area was exposed to the highest wind speed in spring and summer. It is noted that the increase of temperature causes a decrease in soil moisture; this issue is, in turn, considerably important in decreasing the speed of the threshold, which consequently increases the wind force and soil movement (Rahimi, 2015). In addition, rainfall and temperature can indirectly play an effective role in amount of the fallout rate through affecting vegetation due to the effect of these two parameters on the plant coverage (Makhdoum, 2006). The results of the analysis of climatic synoptic maps related to stormy days in the sea level pressure map showed that the establishment of the cyclone center in Afghanistan and the south of Khorasan, and the anticyclone center on the Caspian Sea and Turkmenistan cause heavy winds and dust storms in the region. Considering the geographical location of the Province (sharing borders with both Turkmenistan and Afghanistan) and the wind direction, it could be suggested that the sources of these storms are found in the surrounding areas. However, the determination of the source of the atmospheric suspended particles in Khorasan Razavi Province requires further study and more comprehensive laboratory analyses.

Introduction: Bread is an important part of the Iranian families' diet. Due to the ease of mold growth, especially Aspergillus flavus on raw materials, it is possible to produce aflatoxin from these types of molds on the bread. The production of Mycotoxins in foods and feeds is a problem of major concern in all over the world. So, the most important microbial concern and challenge associated with bread are fungal infections and their toxins such as aflatoxins that include G2, B2, B1, and G1. There are several ways to reduce aflatoxin from foodstuffs including physical methods (cleaning, heating, radiation) chemical methods (chemical compounds, ozone gas) and biological methods (using bacteria, yeasts). Also, various studies have shown that the best and most reliable method for detoxification of contaminated foods with mycotoxins is the use of effective microbial species, such as Saccharomyces cerevisiae, which is an essential ingredient in the formulation of breads. Saccharomyces cerevisiae, also known as ‘ ’ baker's yeast’ ’ , is one of the most widely commercialized species and one of the effective adsorbent, rich in protein (40-45%), whose biological value is high and is also rich in vitamin B complex. This microorganism is used as active dry yeast in baking, which does not require refrigeration and had a longer shelf-life and better temperature tolerance than fresh yeast that would rise twice as fast, cutting down on baking time. The optimum temperature for growth of S. cerevisiae is 30– 35 ° C. With the respect that wheat in the silage during storage may be subjected to optimum temperature and humidity, conditions which is favorable for the growth of fungi and aflatoxin production in flour and bread, so S. cerevisiae can be used in baking for detoxification (via surface adsorption) and generating the carbon dioxide by the fermentation which is used as a leavening agent in bread and other baked goods. The leavening step is an essential stage in the fermentation of dough. S. cerevisiae does not only induce and increase the volume of dough through gas incorporation but helps creating the desired flavor and texture. Also, Saccharomyces cerevisiae is used as a probiotic in humans and animals. Especially, a strain Saccharomyces cerevisiae var. boulardii is industrially manufactured and clinically used as a medication. Investigations confirm that Saccharomyces cerevisiae var. boulardii is effective in reducing the risk of antibiotic‐ associated diarrhea in children and adults. So, the aim of this project is to investigate the effect of traditional fermentation, conventional baking and IR baking methods on the rate of aflatoxin reduction in lavash bread. Material and methods: In this research, the effect of instant yeast of bread was investigated on the reduction of aflatoxin during fermentation of Lavash bread dough at 28 Degree Centigrade for 1 hour. For this reason, 100 kg of flour with 100 kg of water, 2% SALT and 1. 5% yeast were mixed for about 5 minutes until became uniform dough, then fermented at 28˚ C for 1 hour Afterwards covered with a translucent cloth, and allowed secondary fermentation was occurred for 2 minutes and then followed by baking in the oven for 25 seconds at 200 degree centigrade as Iranian National Standard No. 5 procedure. Besides, the performance of the infrared Turbo wave device was compared to conventional method for reducing the amount of total aflatoxin during the baking of the lavash bread. Results and discussion: The results showed that the amount of reduced total aflatoxin in the fermented samples was 87. 4% compared to the control samples before fermentation. Also, the effect of Lavash bread baking methods by infrared and a traditional manner showed 90. 33% and 89. 95% on the reduction of the amount of total aflatoxin respectively. It can be interpreted that Saccharomyces cerevisiae changes the structure of aflatoxin with its degrading enzymes such as acetyltransferase and reduces its toxic properties. Also, due to the presence of beta-glucan and manan as the binding agents in the cell wall of Saccharomyces cerevisiae; it is able to attach these kinds of toxin molecules to its cell wall and block them. Also, yeast can be effective in adsorption the aflatoxins to its cell wall which in the baking stage, due to the denaturation of yeast cell-wall proteins, the absorbed toxins on the yeast cell surface decomposed and destroyed under the heating action. Conclusion: It can be concluded that fermentation is a necessary stage in the production of breads to create a good quality from the point of good texture, organoleptic concern, extending the shelf life of food product and ensures the safety of the bread and health of consumers. Because fermented bakery product has shown that has not toxins in higher amount than standard limit and Mycotoxins due to fermentation decomposes. On the other hand, baking can also decompose Mycotoxins structures. There are many kinds of baking machines which has different effect on the bread quality. So, new technologies such as infrared radiation helps to rapid heat transmission in baking stage therefore, it may influence on the fast degradation of toxic compounds. In this article in addition of investigation on fermentation effect on decreasing Aflatoxin amount, the conventional method of baking compared with Infra-red baking effect on omitting Aflatoxin compounds. But we found that although the amount of Aflatoxin in irradiated baked bread is lower than conventional baked bread, statistically the effect of baking method with infrared rays and conventional methods has similar effect for the destruction of aflatoxin in bread. Therefore, in spite of other differences between Infrared method and conventional method of baking, they do not differ in their effects on destruction of Mycotoxin among baking stage. As a result, the fermentation process with the active bread yeast function among suitable time and temperature plus baking stage can guarantee the health of bread.

Introduction: Destruction of soil structure and reduction of soil organic matter are major problems of cultivated soils which result from improper tillage operations, excessive consumption of chemical fertilizers and low consumption of organic and green fertilizers. One method for maintaining sustainable agriculture is to add organic and inorganic amenders. By producing resistant aggregates, organic matters improve soil structure and enhance soil permeability, FC moisture and water availability capacity. Furthermore, through enhancing organisms’ activities, especially earthworms, organic matters improve soil hydraulic conductivity and reduce bulk density. Organic matters may be added to soil through different way, however, the effect of each one on the soil’ s physical properties is different. Chicken feather (CF) is readily available through henhouses and slaughterhouses, however, significant amounts of CF are destroyed by burning and burying them. Potassium Humate (PH) is a potassium SALT from humic acid. Humic acid is extracted from various natural sources such as humus, peat, lignite and coal. Vermicompost (VC) is a compost which is produced by a non-thermal process. The impact of CF on different soil properties has not been studied yet. Accordingly, we investigated the impact of adding differing weight percentages of three types of amenders (PH, CF and VC) on the physical properties of soil under wheat cultivation at different moisture levels. Materials and Methods: The experiment was conducted in factorial form based on randomized complete block design with 27 treatments in three replications. The first factor included the above-mentioned amenders; the second factor included three weight levels of these amenders (0%, 2. 5% and 5%); the third factor included three moisture levels (0. 5FC, 0. 7FC and 0. 9FC). The amenders were uniformly mixed with the soil up to the depth of 10 cm; then, wheat seeds were planted and moisture treatments were carried out during the growth period (from late April 2016 to September 2016). The soil moisture of the plots was controlled during the experiment period using the gravimetric method. For investigating the changes in the soil’ s physical properties, samples (disturbed and undisturbed) were taken from the plots before and after the experiment. The following physical parameters were measured: bulk density (BD), soil moisture in field capacity (FC), permanent wilting point (PWP), wet aggregate stability (WAS), saturated hydraulic conductivity (KS), penetration resistance (PR), retention curve slope at inflection point (Si), mean weight diameter of aggregates (MWD) and mass-size fractal dimension of aggregates (Dm). Statistical analysis was done by SPSS software and means were compared via Duncan test. Tables and graphs were generated by Excel software. Results and Discussion: Variance analysis and means comparison indicated that using amenders reduced bulk density for 89%. Reduced bulk density was caused by high keratin (91%) in CF, high porosity and the production of coarse pores in soil. On the other hand, VC with many pores led to increased aggregation and reduced bulk density. Results revealed that consuming CF increased soil moisture to field capacity (FC) (87%). CF had more significant impacts on increasing FC at high moisture levels. Thanks to its keratin structure, feather operates like a sponge which enhances soil porosity; hence, it absorbs more moisture and improves FC. Furthermore, results indicated that increasing the amounts of amenders led to increased soil moisture in PWP (91%). By increasing the amount of amenders in soil, aggregation and soil porosity increased which led to enhanced PWP. Large amounts of CF, PH and soil moisture (0. 9FC) resulted in 3. 7 times enhancement of Ks. CF led to the production of large soil pores and reduced soil density which resulted in improved soil structure and increased Ks. Thanks to its adhesion properties, PH increased Ks. Increasing the amount of amenders and the level of soil moisture in all three types of organic matters (especially CF) caused the 2. 5 times enhancement of WAS. The results revealed that increasing soil moisture and amenders led to reduced Si (101%). Given all three types of amenders, PH had the highest impact on the reduction of Si. Moreover, soil penetration resistance (PR) was reduced as a function of increasing the soil moisture level. Contrary to the expectation, MWD was reduced as a result of increasing amenders. Furthermore, it was found that, given little soil moisture, increasing the amount of amenders resulted in increased Dm; however, given high soil moisture, increasing the amount of amenders led to decreased Dm. Thus, it should be noted that adding amenders improved the stability of aggregates over long time periods and at high soil moisture levels. Conclusion: One major strategy for improving soil physical and chemical properties is using modifiers, especially organic matters. In this study, we investigated the impact of chicken feather on physical properties of soil and compared its effect with those of potassium humate and vermicompost under different levels of soil moisture and wheat cultivation. The results indicated that consuming amenders resulted in reduced Bd but increased FC, PWP, Ks and WAS. In other words, it improved physical properties of soil. Moreover, Si decreased as a result of increasing soil moisture and organic matters. Among the three types of amenders, potassium humate had the highest impact on reducing Si. PR was reduced as a function of increasing soil moisture. However, increasing organic matter led to decreased MWD. Furthermore, it was unexpectedly found that, given low soil moisture, Dm increased as a result of increasing the organic matters weight. Nevertheless, in high levels of soil moisture, Dm decreased as a function of increasing organic matter. Thanks to positive impacts of organic matters (especially CF which is cheaper and more accessible than other amenders) on soil’ s physical properties, they are highly recommended for soil improvement. Regarding future studies, investigation of the effect of these amenders on soil chemical properties under different soil textures is suggested.

Introduction: By definition, value-added products are a set of products that are prepared from raw food using various kinds of human or mechanical processing, which are different from their raw food in terms of shape, texture, taste, and smell. The battered and breaded products are among the valueadded products, which constitute a wide part of the market for ready-to-eat foods. As indicated by the volumes of international trade in these products, the taste and convenience of preparing these products are favored by most consumers (Venugopal 2006). Breaded shrimp is a product that is first fried in oil after coating (predusting, battering and coating with breadcrumbs), and then it is packaged and stored after freezing. Thus, the consumer only accomplishes the final cooking step, which includes frying in the oil. The poor adsorption of the coating at the food surface leads to a sharp drop in the quality of the product. So, the predusting step is performed to prevent this problem. Predusting involves the use of a soft and dry substance that is applied to the wet surface of the food before further coating, and it reduces the gaps between the coating and the food surface and it can be used as a good flavor carrier by adding spices to it (Albert et al., 2009). The battered and breaded products absorb oil equal to 15-30 percent of their own weight during the initial frying process. Consequently, it has caused the consumers to be concerned about their health, obesity and cardiovascular condition due to the high amount of oil in these products. These concerns can negatively affect the battered and breaded products’ marketing (Venugopal 2006). The ability to form hydrocolloid gels, along with their natural hydrophilic properties, enables them to prevent the absorption of oil into battered and breaded products (Fiszman and Salvador 2003; Sanz et al., 2004; Akdeniz et al., 2006; Chen et al., 2008). For example, Pawar et al. (2014) evaluated effects of hydrocolloids including HPMC, carboxymethyl celluloses and xanthan on the oil uptake of kachori in deep frying. Due to the importance of reducing oil absorption and maintaining the quality of breaded products in public health, this study has examined the effect of sodium alginate, carrageenan and hydroxypropyl methylcellulose hydrocolloids in the composition of predust of breaded shrimp on chemical compounds and sensory characteristics. Materials and methods: To prepare the breaded shrimp, the frozen shrimps were taken out of the freezer, two hours before being used and defrosting was performed in the air. Wheat flour was used in the initial predusting phase. The batter was prepared according to the formula of Fiszman and Salvador (2003), which contains 75% wheat flour, 24. 5% corn flour, and 0. 5% SALT. The dry ingredients and water were mixed in a ratio of 1 to 1. 4 for 3 min by using a blender and the breadcrumbs were used for making them breading. To prepare the breaded shrimp, the samples were first predusted and then battered in each treatment, and after dripping the extra batter for 30 seconds, they were ultimately coated with breadcrumbs. Once the coating was accomplished, the samples were fried in sunflower oil in a fryer at 190 º C for 30 seconds by using a deep frying method so as to keep the product in shape. Then, in order to remove the extra oil, the samples were suspended for 2 minutes, and after cooling the samples to the ambient temperature, the replicates of each separate treatment were packed in zip lock packages and stored in a freezer at-20 º C until the experiments were performed. After frying of each treatment, the oil was changed and the inner frying pan was washed and completely dried to fry the next repetition. All experiments were performed in 3 repetitions. 10 different treatments, including replacement of 0. 5, 1, and 1. 5% of hydrocolloids with the initial amount of wheat flour in the batter formulation were prepared. AOAC (2000) method was used to measure the moisture and ash. The amount of protein and fat was also calculated by using Parvaneh method (1377). The sensory assessment, including color, odor, taste, texture, appearance, and overall acceptance, were applied by 10 trained examiners (students of the food industry within the age range of 20-23). For sensory evaluation, a five-point hydraulic system (5: very good, 4: good, 3: medium, 2: bad, 1: very bad) was used. The examiners were asked to rinse their mouths with water after eating each sample. Means were compared with an analysis of variance (ANOVA) followed by Duncan test to determine among means at p≤ 0. 05 level. Results and discussion: The findings indicated a significant difference between the treatments (P<0. 05). By evaluating the findings related to the results of chemical compounds (moisture, ash, fat and protein), the treatments associated with various levels of sodium alginate can be considered as treatments that have the best performance in maintaining moisture and reducing fat. Protein in the samples containing carrageenan had the highest value and the control had the lowest value. Also, the highest and lowest ash levels were belonged to different levels of sodium alginate and carrageenan, respectively. Evaluation of sensory indices (odor, taste, shape, texture, color, and overall acceptance) indicated that there was no significant difference between treatments (P<0. 05). Conclusion: In general, according to the results of chemical compounds and sensory evaluation of the treatment, 0. 5% sodium alginate is presented as the most suitable treatment for adding to the predust of breaded shrimp. In the end, after sodium alginate treatments, the results of 1. 5% carrageenan and 0. 5% hydroxypropyl methylcellulose had proper and not very good and significant performance, respectively.

Purpose: To compare the outcomes of microcoaxial phacoemulsification and conventional phacoemulsification techniquesMethods: In this prospective comparative clinical study in the Negah eye center, 69 eyes of 69 patients with senile cataract of grade 3 to 4 on the Lens Opacities Classification System III (LOCSIII) were placed in two groups. Thirty nine eyes were assigned to undergo surgery by the microcoaxial technique (2.4 mm) and 30 eyes by the conventional coaxial technique (3.2 mm). All surgeries were performed by a single surgeon using the same machine (Sovereign WhiteStar, AMO). In all cases, a temporal clear corneal incision (CCI) was constructed and hydrophobic acrylic flexible intraocular lens (Acrysof Natural, SN60AT) were implanted. Intraoperative parameters including mean phacoemulsification time, total phacoemulsification percentage, effective phacoemulsification time (EPT), total volume of balanced SALT solution (BSS) used, and the final size of the corneal incision were measured. Postoperative parameters including uncorrected and best spectacle corrected visual acuity (UCVA, BSCVA), keratometric and astigmatism changes by vector analysis, at 1 day, 5 days and 2 months, were checked.Results: Postoperative BCDVA in 5 days and 2 months in conventional and microcoaxial groups were significantly different. At 5 days, BCDVA was 0.04±0.07 logMAR and 0.00±0.02 logMAR respectively (P=0.006). At 2 months BCDVA was 0.02±0.06 logMAR and 0.00±0.02 logMAR respectively (P=0.044). Mean induced keratometric change in 5 days in conventional and microcoaxial groups were 0.39±0.06 and 0.18±0.24 diopter respectively (P=0.035), but long-term keratometric values showed no significant differences. Other measured intraoperative and postoperative variables showed no significant difference between the two groups. There were no intraoperative or postoperative complications.Conclusion: Microcoaxial phacoemulsification showed significantly less induced keratometric changes and also better corrected visual acuity in early postoperative period. Long-term keratometric values showed no significant differences. Both techniques were effective for surgery in cases with senile uncomplicated cataract.

Introduction: Several archaeologists believe that there is a relationship between cultural residuals, human beings, and soil. Soil related factors such as age index, climate change, and paleoclimate are important in archaeology. Soils could be accounted as records of invaluable information. Appropriate compiling of these data cause better understanding of soil and landscape genesis, and human activities in the past. There are two distinguished archeological sites of Daqyanous (Islamic Era) and Konarsandal (before Islamic Era) in Jiroft area. Besides, Konarsandal site is surrounded by old and new Halilrood channels. Since no data about the comparison of soil evolution in the mentioned archeological sites were available, the present research was conducted to compare soil evolution of archaeological sites using soil classification, clay mineralogy, and micromorphology in Jiroft area. Materials and Methods: soil samples were collected from three different archaeological sites including new channel of Halilrood (pedon 1), old channel of Halilrood (pedon 2) and, Daqyanous (pedon 3). The samples were air-dried and sieved (2 mm). Routine soil physical and chemical analyses including pH, EC, soil textural class, soluble sodium, calcium, and magnesium, and gypsum and calcite contents were performed. The studied pedons were classified using Soil Taxonomy system according to morphology, laboratorial results, and field observations. The clay minerals were determined by X-ray diffraction (XRD) method after carbonates, organic matter, and Fe were removed using Jakson (1965) and Kittrik and Hope (1963) procedures. Ten undisturbed samples were selected for micromorphology studies and thin section preparation. Results and Discussion: Pedon 1 is affected by Halilrood River sediments, that is why an old soil together with a young soil was formed. Salinity and SAR in the old soil were higher than the upper young soil. A textural discontinuity was found between the old and the young soils. Natric, calcic, and gypsic horizons were found in pedon 1 and caused a Typic Natrargid to be formed in new Halilrood channel. Natric horizon due to high Na cation was formed in pedons 1 and 2. On the other hand, salic, natric, and cambic horizons formed a Typic Haplosalid in pedon 2 (old Halilrood channel). High salinity and SAR in the upper layers caused salic and natric horizons to be formed. Pedon 3 with argillic horizon is an old polygenetic soil. Available humidity in the past caused removal of carbonates from upper layers that followed by clay illuviation and argillic horizon formation. Salinity and SAR in this soil were low and a heavy texture was found in pedon 3. Since pedon 3 showed cambic, argillic, and calcic horizons, it was classified as Arenic Haplargids. Calcium carbonate, gypsum, Fe oxides, and clay coatings were among dominant micromorphological features observed in the studied pedons. Konarsandal archeological site is located in the lowlands of Jiroft plain downward Rabor and Baft elevations. Lenticular gypsum crystals could be attributed to the solution of upward Neogene formations and groundwater close to the surface which evaporates due to capillary. Powdery calcite, Fe-oxides, and clay coating and infilling of gypsum in pore spaces of pedon 1 were observed by micromorphological investigations. Diffused clay coating around pore spaces is explainable by high sodium content and Natric horizon formation. Lenticular, interlocked plates, and infillings of gypsum were observed in pedon 1. However, gypsum with irregular shapes and low content was investigated in pedon 2. This is due to location of this pedon in Halilrood old channel. That is why pedon 2 affected by Halilrood during long periods of time is unstable and shows less evolution compared to pedon 1. Irregular and lenticular forms of gypsum show weak soil development due to low rainfall, high evaporation, and excess SALT. High NaCl is reported as a requirement for lenticular gypsum formation. This form of gypsum is supported by high salinity in pedons 1 and 2. High Na and natric horizon formation in pedons 1 and 2 caused dispersion of clay and ceased formation of clay films around pore spaces. Gypsum was not found in pedon 3 during filed and laboratory studies. Besides, gypsum was not observed by micromorphological observations. Clay and calcite coatings and calcite infillings were among the micromorphological features observed in pedon 3. Calcite coating on clay coating in this pedon could be attributed to the climate with more available humidity in the past followed by an arid climate. Carophyte algae fossil was only observed in pedon 3. Kaolinite, illite, chlorite, smectite, and palygorskite clay minerals were determined by X-ray diffraction. Palygorskite is highly related to the parent material and climate. Pedogenic palygorskite formation from transformation of 2: 1 clay minerals and/or neoformation is reported by several studies. Due to the impact of paleoclimate with more available humidity, palygorskite was not found in Daqyanous archeological site. It seems that higher humidity in the past did not allow palygorskite formation or transformed it into smectite. Chlorite and illite are originated from parent material. Evidences of pedogenic mica minerals in arid and semi-arid environments were also found which is due to K fixation among smectite layers. Smectite with pedogenic origin is also reported by Sanjari et al. (29) in the study area. Chlorite, illite, and kaolinite clay minerals seem to be originated from parent material in the present study. Conclusion: Laboratories analyses and micromorphology observations clearly showed weak development in Konarsandal pedons compared to high evolution of soils in Daghyanous archaeological site. The same results were also found for unstable surfaces of pedons 1 and 2 compared to stable surface of pedon 3. The stable surface provided the accumulation of clay and calcite coatings around the cavities and the formation of argillic and calcic horizons indicating high soil development. Results of the study showed polygenetic formation in soils. Soils in old Halilrood channel show high salinity and Na adsorption ratio compared to other two pedons under study.