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Rural handwoven carpet weavers, particularly in the context of handmade silk carpet production, grapple with significant challenges concerning recognizing all stakeholders and establishing timely connections. These challenges have a substantial impact on the adoption of innovation in carpet production and the overall enhancement of productivity. This research was conducted to scrutinize the communication network of carpet weavers within the Knowledge and Innovation System (KIS) of handmade silk carpet production in rural areas. Data were gathered through interviews with 270 rural households in Zanjan province, specifically in the Tarom, Khodabandeh, and Zanjan counties, utilizing a structured questionnaire. Social Network Analysis (SNA) in UCINET was employed to examine the interactions among these actors, and graphical representations were created using Net Draw. The results revealed that the network's density varied across different levels, showing weakness in some cases, moderate strength in others, and strong connections in select instances. The connections of carpet weaving families with other actors within the KIS were predominantly localized. Among these families, those utilizing the home-based wage production method exhibited the most extensive interactions. The individuals designated as "FMs" (likely referring to family members) and "WNVKRs" (possibly local experts) demonstrated the highest degree of connection and influence within the network of weavers' interactions
 

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Uncoated fish burgers were produced in order to expand the variety of products from Silver carp, Hypophthalmichthies molitrix ,and increase the consumption of this fish species. On the other hand in order to compare the effect of ascorbic acid and vacuum packaging on rancidity inhibition and microbial quality, 3 different treatments of fish burger were produced: 1. Burger with common packaging (Control group), 2. Burger with vacuum packaging 3. Burger with 500 ppm ascorbic acid in common packaging. All the treatments were stored in -18 ºC for 6 months after freezing by a spiral freezer in -35 ºC. Chemical, microbiological and sensory evaluations were determined from time 0 and after that monthly until the 6^th month. The TVB-N value increased during the storage period but it never passed out of the standard range. The TBA value increased in all treatments but in ascorbic acid treatment it was significantly lower than the other two groups. The pH amounts during storage period decreased in all treatments homogeneously. Microbial counts in all treatments and especially in vacuum packed burgers decreased during the storage period. Organoleptic test demonstrated the preference of burgers treated by ascorbic acid. The shelf life of control group and burgers with vacuum packaging was determined 3 months at least. The shelf life of treated burgers with ascorbic acid was determined about 6 months specially based on the TBA index and sensory evaluation. Vacuum packaging was more effective to protect burgers of chemical and microbial changes compared to common packaging.

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This study was carried out to investigate alternative instead of corn gluten meal in diets and the effects of this substitution on blood biochemical and hematological parameters of common carp juvenile. Juvenile's carp with an average 11.5 ± 0.5g, 9 ± 1cm weight and length respectively, were fed with experimental diets for 8 weeks. Diets with 31% crude protein and 3100 kcal kg-1 raw energy alternative levels of 150, 270 and 490 (gr kg-1) and a control diet without corn gluten was made. At the end of the experiment, blood biochemical parameters, including glucose, cholesterol, triglycerides, and hemoglobin, hematocrit, white blood cells (WBC) and red blood cells (RBC) in juveniles fed the experimental diets compared with the control group showed a significant difference (P0.05). Also with replacement value of corn gluten in experimental diets, it was concluded that growth and nutritional factors treatments compared with control group significantly decreased (P

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Some Biochemical properties of silver carp surimi prepared by application of acid-alkali aided methods were investigated and compared to that of derived by conventional method. In terms of total protein solubility and recovery, lipid reduction, and total pigment extractability and myoglobin removal there was a significant (P<0.05) difference among the treatments. Acid-aided method showed the most efficiency to recover more proteins (86.2%) in comparison to the alkaline-aided (79.8%) and conventional (76.7%) methods. The lipid reduction percentage was recorded as 43.6%, 58.4% and 72.3% for the conventional method, and acid-alkali aided methods, respectively. In terms of total pigment removal, the conventional method showed higher efficiency (P<0.05) compared to the pH-shifting methods. Conversely, fish protein solubilisation by acid-alkali aided techniques was more efficient (P<0.05) compared to the conventional method of making surimi. In conclusion, pH-shifting techniques were superior in comparison with the conventional method in order to recover more functional proteins and to efficiently reduce the lipid and myoglobin content of resultant fish protein isolate.

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Fish larvae have a high requirement of amino acid (AA) for energy production and growth. This study was aimed to increase knowledge of AA profile during feral carp larval ontogeny and estimate larval AA requirements. Larvae were collected randomly at 1, 3, 7, 11, 15, 19, 26 and 33 days post hatch for growth and AA analysis. The composition of total AA changed significantly during ontogeny. The essential AA profile of marine carp showed low correlation with rotifers (R²₌0.22). High correlation was found between dry food and early larval ages (R²≥0.7) but was lower in late stage (R²≥0.37). At day 7, when larvae were fed on rotifers, methionine seemed to be the limiting AA and when larvae were fed dry food at day 11, 15, 19, 26 and 33, arginine seemed to be the limiting AA. Larval indispensible AA profile can be used as index of the IAA requirements of carp larvae. Supplementation of larval diet used with limiting AA is one way for compensating the deficient amino acid.

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: The effects of lidocaine on water quality and some hematological parameters in simulated transportation of the fingerling common carp, was investigated. Dissolved oxygen and ammonia of the control group and 0.01, 0.03 and 0.05 ml/lit lidocaine treated groups were tested at 0 h, 1, 2 h, 3 h, 4 h and 5 h simulated transportation. For the hematological assessment, blood samples were collected from the caudal peduncle of fish in all of the treatments at the beginning and termination of the experiment. The results showed decreased oxygen consumption and ammonia excretion by the fish treated with lidocaine during the experiment. No significant differences in the hematological parameters were found in the levels of RBC, Hb, HCT, MCV, MCH, MCHC and WBC in all the groups (p<0.05).

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Quality deterioration of fish as the result of disintegration of proteins, even under chill storage, yields peptides and amino acids, which make the quality susceptible to further degradation as the result of bacterial conversion of these amino acids into hazardous biogenic amines (BAs). In this study, six biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine and tyramine) in 16 days ice stored common carp (Cyprinus carpio) were evaluated at 5 intervals (0, 4, 8, 12 and 16 days). Higher levels of putrescine and cadaverine were detected at all intervals, indicating they can be good markers to determine the carp quality. Spermidine and spermine levels fluctuated during the storage and the levels of dangerous histamine and tyramine were too low to raise any concern.

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Three types of fish fingers prepared from common carp (Cyprinus carpio) meat (chopped fillet, minced, and surimi) were organoleptically compared. After the molding, glazing and coating, fish fingers were fried in oil at 180°C for 8 minutes. Organoleptic indicators in terms of texture, taste, smell, color and general acceptability were assessed by panelists. The fish finger from surimi in terms of organoleptic indicator was significantly different (p<0/05) from other samples. The results of general acceptability showed that the fish fingers from surimi had higher quality than other samples. Therefore, surimi is recommended in preparation of fish finger from common carp.

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Toxicity and LC₅₀ 96-h of Malathion on the Caspian common carp fingerlings, Cyprinuscarpio, and its effects on some blood indices, including hematocrit, glucose, cholesterol and total protein content, were investigated. The median lethal concentration, the lowest effective concentration and the maximum allowable concentration were found to be 1.3, 0.646 and 0.13 mg.L^-1, respectively. Based on the LC₅₀ finding, Malathion can be regarded as “moderately toxic” for this fish.  Significant differences between the hematocrit, glucose, and cholesterol among treatments were evident, but no significant difference in the total protein of blood plasma was observed. The hematocrit level in the control group was lower than the other groups. The lowest levels of cholesterol and glucose were observed in 0.5 mg/L, and the maximum levels were found in 2.5 and 2 mg/L, respectively. Therefore, malathion which is supposed to be ineffective for non-target species at allowable concentrations, can lead to their blood indicies responses and bio-damages.

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The effects of pyrene on gill, liver and kidney of common carp (Cyprinus carpio) were examined by exposing 30 fish (140 ±10 g to pyrene at sublethal concentrations of 10, 50 and 100 µg/l for 35 days. Samples were taken from the organs and fixed in bouin fixative; then, dehydrated, cleared, parafinated and cut by microtome according to the standard method. Afterwards, all sections were studied by light microscope. In gill tissue, lamella hyperemia, hyperplasia, S shaped, and clubbing were observed, while lamella fusion and necrosis were observed in higher concentration of pyrene. Hepatocytes vacculation, congestion of sinusoids, macrophages loaded with hemosiderin were seen in the liver, while in higher concentrations of pyrene, picnotic and kariolized nuclei, and tissue necrosis were seen. Tubule casts, hyperemia, degenerating tubules were seen in kidney exposed to lower concentrations of pyrene, while hemosiderin-laden macrophages, degenerating tubules with greater intensity as well as necrosis was observed in higher concentrations. The results indicated that pyrene may have negative effects on homeostasis, fish health and vital organs in short time exposure due to histological changes, while it could have greater impacts in long term exposure and higher concentrations.

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The effects of mucal proteins of sea anemone, Stichodactylahaddoni,on different stages of embryonic development of zebra fish (D. rerio) were examined. The sea anemone samples were collected from the intertidal areas of the Hormuz Island (Persian Gulf), and were frozen at -160 °C. Protein and peptide components were extracted by 100% methanol. Following the total protein assessment by ELISA, three concentrations (2.1, 3.7 and 7.4 mg/ml distil water) were prepared. From each concentration, 2 ml was added to the microplates containing 150 zebra fish eggs each, with 2 replications; microplates with normal aquarium water was also used as control group. The eggs were incubated for 72 hrs and the process of embryonic development was observed every 6 to 12 hours. Results showed that the embryonic development was normal in the control group, while the eggs treated with 3.7 and 7.4 mg/ml ofmucal proteins degenerated and blackened in less than 12 hours. Also a delay in the phase of growth in embryonic development was observed in the group with 1.2 mg/ml of protein. Our results showed that the mucal proteins from this sea anemone can affect embryonic development rapidly, causing delayed growth at low concentration, and cell lysis and embryonic degeneration at high concentrations.

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The growth performance of cyprinids larvae (Cyprinuscarpio,Hypophthalmichthysnobilisand Ctenopharyngodonidella) fed with the nauplii fromdifferentArtemiaspecies, including A. parthenogenetica, A. fransiscanaand A. urmiana as well as a probiotic mixture (Bacillus subtilis and B. licheniformis) was investigated. Fish larvae (100±15 mg) were allocated into 54 circular fiberglass tanks filled with 10 liters of water (density of 5 fish per liter) and fed for 4 weeks with the designated diets. At the end of the feeding trial, feed and growth indices [final weight, specific growth rate (SGR), condition factor (CF) and food efficiency] and body composition (crude protein, crude lipid, ash and moisture) were assessed. Significant differences were observed in feed and growth parameters especially in terms of specific growth rate and feed efficiency (P< 0.05). The highest and lowest growth and feeding efficiency were observed in C. idella fed with A. parthenogeneticanauplii and H.nobilis fed with A. urmiananauplii,respectively. Subsequently, elevated growth performance (final weight, final length and SGR) was observed in C. idella fed with nauplii of A. parthenogenetica and probiotic compared to other group (P < 0.05).

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The effect of delayed icing of common carp (Cyprinuscarpio) on the quality of the produced surimiwas investigated.The fish were divided into three groups after trapping; one group was kept in ice immediately, while the second and third groups were kept in ice after 3 and 6 hours delay, respectively. The produced surimi from these fish groups were stored in refrigerator for 15 days, after which were tested chemically (TBA, TVB-N, pH) and microbially (total bacteria count) every 3 days. Results showed that TBA in 6 hours delay treatment was significantly higher than that in control and 3 hours delay. TBA levels in control plots increased until day 12 and then decreased, while in 6 hours delay an increasing trend until the end of the period was recorded. The TVB-N in the ice delayed samples exceeded the allowable level after 3 days storage, while in control treatment  itexceeded the  limit at the end of the period. PH values ​​in different treatments showed no significant differences. The lowest pH value (7.03) was recorded in 6 hours delay treatment and the highest pH value (8.37) was recorded in the control at the end of the storage period. The total bacterial counts (TVC) increased in all treatments during the period and the maximum of TVC (4.68 log cfu / g) was recorded in 6-hour delay samples. Based on these results, the delayed icing of common carp lead to loss of produced surimi quality.

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The effect of ice-storage duration (0, 3, 6, 9, 12, and 15 days) of silver carp (Hypophthalmichthys molitrix) on qualitative properties of its surimi powder was assessed by analyzing proximate composition, color changes, density, oil adsorption capacity, protein solubility, emulsifying capacity, emulsion stability, gel forming ability, and thiobarbituric acid. Increase in ice-storage duration increased the density and thiobarbituric acid of surimi powder(p<0.05); proximate composition, color indices, protein solubility, oil adsorption and gel forming decreased significantly (p<0.05); emulsifying capacity and emulsion stability decreased with storage duration, although no regular trends were detected (p<0.05).  The present study indicated that long-term ice-storage of silver carp led to reduction of qualitative properties of the surimi powder.

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Chemical and physical properties of mince and surimi prepared from common carp were compared during 3 months of frozen storage. After preparation of minced meat, both unwashed mince and surimi were put in zip-lock bags and stored at -18°C for a period of 3 months. No significant changes (p>0.05) in protein and total fat in both treatments were observed during different periods of storage. Peroxide value (PV) increased in the unwashed mince significantly whereas in surimi it increased only at the end of storage period. TBA and TVB-N values in surimi treatment were lower than the unwashed mince after three months storage. Regarding the TPA results for the unwashed mince, a decreasing trend was recorded in several physical properties such as hardness, cohesiveness, elasticity, chewiness and gumminess, whereas these parameters remained nearly constant for the surimi after three months of storage. In conclusion, surimi from common carp could preserve its quality characteristics during frozen storage.

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The effect of the Primalac probiotic at four levels of 0, 0.05, 0.1 and 0.15% on growth performance, blood biochemical parameters, survival and resistance to salinity stress in common carp fingerlings (2.67±0.117 g) was assessed for a period of 45 days. Primalac enhanced growth performance and significantly decreased the FCR (p<0.05). Primalac also decreased the glucose levels and increased the total protein level, but the differences among treatments were not significant (p>0.05). Primalac significantly decreased the cholesterol levels (p<0.05). Salinity stress test was carried out after 45 days of feeding. Blood samples were taken four times after stress (first, third, fifth and seventh days) to evaluate hematocrit levels. On the first day, the hematocrit levels increased significantly in all groups (p<0.05), but it decreased gradually in all groups after the third day. Before and after the stress, no differences were observed for survival rate among the treatments (p>0.05). These results indicate that addition of Primalac to fish diet exerted positive effects on growth, biochemical indices and reduce stress in common carp.

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Aim: This study proposed to detect sensitivity of different electrophysiological techniques in early diagnosis of Carpal Tunnel Syndrome (CTS) compared to the standard technique as Median Sensory Latency. 
 Methods and Instrument: The present study included 70 hands (40 hands with clinical evidence of idiopathic CTS and 30 hands as control group). The following tests were done for both groups: 1- Sensory nerve conduction study: median nerve, ulnar nerve, median versus ulnar latency difference between second and fifth digits, median versus ulnar latency difference (ring finger)  2- Motor nerve conduction study: median nerve, ulnar nerve, median versus ulnar motor latency difference.
Findings: The most sensitive (92%) two tests were median-ulnar sensory latency difference recorded from second and fifth digits and median-ulnar sensory latency difference recorded from fourth digit, while median-ulnar motor latency difference and median motor latency showed lowest sensitivity  (61, 53%) respectively. 
Conclusion: Median-ulnar sensory latency difference recorded from digit two and digit five and that recorded from digit 4 have highest sensitivity for early detection of CTS.

 
Keywords:  Carpal Tunnel Syndrome; Median Versus Ulnar Latency Differences; Nerve Conduction Study.

 

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Carboxymethyl cellulose (CMC) and tragacanth gums at 0.5 and 1% levels % were added to the fish balls from silver carp to improve the its texture and sensory characteristics. The proximate composition, physical factors (batter pick-up, product yield, shrinkage and oil absorption reduction), sensory analysis and textural properties of fried balls were compared with the control treatment. All treatments showed less fat and oil absorption rate (p> 0.05) compared to the control treatment. Treatment containing 1% tragacanth gum showed the highest levels of wet, lightness, hardness and springiness, while treatment containing 1% CMC showed the highest product yield and lowest amounts of expressible water, fat, lightness, oil absorption and springiness (p>0.05). Overall, the performance of tragacanth gum on the texture characteristics was more desirable than CMC gum. All textural index decreased in treatments containing 1% gum. Hence, the use of low levels of the gums is recommended.

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The effects of frozen storage (-20°C) of silver carp (Hypophthalmichthys molitrix) for periods of 0 (control), 2, 4 and 6 months on the qualitative properties of surimi powder was investigated. Qualitative characteristics were assessed through  analysis of proximate composition, sensory evaluation, color changes, density, oil adsorption capacity, water holding capacity, protein solubility, emulsifying capacity, emulsion stability, foam capacity and stability, gel forming ability, and thiobarbituric acid value. Most of the qualitative indices decreased significantly (p<0.05) in the treatments, including the water holding capacity and the percentage of protein solubility that, respectively, decreased from 13.4ml/g and 7.42% in the control to 10.46 ml/g and 4.82% after 6 months of frozen storage.  Besides, the treatments didn’t show foam. The density and thiobarbituric acid increased significantly with time (p<0.05). Based on the analyses as well as sensory assessment, quality of silver carp surimi powder was maintained in -20°C frozen storage up to four months.