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Separate or combined effects of inulin and mannan oligosaccharide supplements on the growth, survival, body composition and salinity resistance of kutum roach (Rutilus frisii kutum) fry (410 ± 19 mg)  were investigated for 45 days in 40-liter tanks containing 30 individuals. Fish were fed 7 to 12% body weight with a commercial diet (35% protein and 12% lipid) supplemented with 0 (control), 5 g kg^-1 inulin, 5 g kg^-1 MOS and 2.5 g kg^-1 inulin + 2.5 g kg^-1 MOS in a totally randomized design trial in triplicate.  A general enhanced growth performance and feed efficiency were observed in fish fed on diet containing 5 g kg^-1 MOS (p<0.05). There were no significant differences in survival rate among treatments (p>0.05). NO significant difference was observed in body composition, but protein and lipid contents in the whole body increased in fish fed with 5 g kg^-1 MOS and control group. In general, the fish fed 5 g kg^-1 MOS had the highest survival index after 48 hours exposed to salinity stress (15 ppt). Results showed 5 g kg^-1 MOS could improve growth performance, survival and salinity stress resistance of kutum fry.

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The effect of metal ions, surfactant, oxidizing agents and enzyme inhibitors was considered on trypsin and chymotrypsin activity of the Caspian brown trout fry. The results showed K⁺ and Na⁺ didn’t significanly decrease trypsin and chymotrypsin activity (p>0.05). Ca²⁺ and Mg²⁺ significantly increased trypsin and chymotrypsin activity (p<0.05). Mn²⁺,Cu²⁺,Ba²⁺,Co²⁺,Zn²⁺,Fe²⁺ and Al³⁺ significantly decreased the activity of trypsin and chymotrypsin (p<0.05). Saponin and taurocholic acid significantly increased trypsin and chymotrypsin activity. Sodium cholate significantly increased chymotrypsin activity (p<0.05), but not the trypsin activity (p>0.05). Oxidizing agents, including hydrogen peroxide and sodium perborate, significantly decreased trypsin (p<0.05). Trypsin and chymotrypsin activity significantly decreased in the presence of SBTI, PMSF and ρ-Aminobenzamidine inhibitors (p>0.05). The inhibitors such as TPCK, pepstatinA, iodoacetic acid, EDTA and ß-mercaptoethanol did not significantly decrease the trypsin activity (p>0.05), but they significantly decreased chymotrypsin activity (p<0.05). Trypsin activity in the presence of TLCK showed a significant decrease (p<0.05), but  TLCK and pepstatin A  had no significant effect on chymotrypsin activity (p>0.05). 

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The fatty acid composition and changes in silver carp fillet after flash frying, frozen storage and deep frying of was studied. For this purpose, fillets with edible coating and uncoated were tested. Fillets after flash frying for 30s, cooling, packaging and cooling were kept in freezer for three months, then deep fried.  Flash frying and final deep frying increased the amount of total fat in fillets. The fat content of samples (5.07% at day 0) changed to 9.52 ± 1.97 and 7.54 ± 2.80 % after flash frying and to 9.33 ± 0.70 and 9.39 ± 0.24 % after final deep frying in uncoated and coated samples, respectively. Moisture content decreased after frying and increased after 3 months frozen storage (P<0.05). Twenty six saturated and unsaturated fatty acids were detected in samples. N-3/n-6 ratio was 3.37 in control samples. This ratio was 0.82 and 0.65 for uncoated and coated samples, respectively after flash frying and decreased to 0.66 and 0.28 after final deep frying. Atherogenic index (AI) and thrombosis index (TI)  in day 90 after final deep frying in uncoated and coated treatments were 0.60, 0.53 and 0.57 and 0.69, respectively. 

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The purpose of this study was to determine the effect combined application of dietary Fructooligosaccharid (FOS) and Pediococcus acidilacticiplus Lactococcus lactison some growth preformane, haematological parameters and intestinal microbiota of Rutilus frisii kutum. According to the bacterial growth in in vitro condition and production of volatile fatty acid (VFA), t hree treatments consisting of (Treat1): 0.5% FOS plus 10¹⁰cfu/g Lactococcus lactisand and 10⁷cfu/g Pediococcus acidilactici, (Treat2): 0.5% FOS plus 10¹⁰cfu/g Lactococcus lactisand and 10¹⁰cfu/g Pediococcus acidilactici and (Treat3): 0.5% FOS plus10⁷cfu/g Lactococcus lactisand and 10¹⁰cfu/g Pediococcus acidilactici were used in 400 Kutum fry weighing 0.75±0.02 g obtained from a reproduction fish center, Guilan Province Iran.. Fish were kept in 1000 L water and fed on experimental diet for 60 days. Results showed that growth indices such as final weight (FW) and specific growth rate (SGR) were significantly increased in all treatment groups compared to control one (p<0.05). Also, FCR in all treatments were lower than control one. In treatment 1, final weight (1.67) , SGR (1.34) and FCR (2) were significantly higher than other treatments. The results showed that hematological parameters values in different treatments showed no significant differences (p>0.05). However, immunoglubolin level in treatment 1 (22.33mg/ml ) was significantly higher than other treatments. The total lactic acid bacteria counts in treatment 1 (5.2) and treatment 3 (5) was significantly higher than other treatments (p<0.05). The present findings show that the combined application of probiotics and prebiotics could be a useful tool in the rearing of early stages of Rutilus frisi kutum fry.
Key word: Rutilus frisikutum fry,synbiosis,growth, intestinal microbiot

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  In this study, changes in color index (CI), refractive index (RI) and viscosity in a range of commonly frying oils during frying process were investigated, and their performance compared to the carbonyl value (CV) as a reference method in monitoring of the quality of frying oils was evaluated. It was observed that the CI of the frying oils linearly increased with frying time. The initial CI of frying oils was 0.36±0.15 on average, and it reached 1.73±0.24 after 48 h of the frying process. The CI had a linear relationship with the CV with a high determination coefficient, R² = 0.97, during the frying process. Assuming that the limit of acceptance for the CV is 43.50 µmol/g, this roughly corresponded to 1.12 for the CI. As the oxidation accelerated by heat proceeded, the value of RI linearly increased. On average, the RI of the frying oils changed from 1.468313±0.00051 (0 h) to 1.469671±0.00032 (48 h). The RI of the frying oils showed a high correlation with the CV (R² = 0.94). Assuming that the maximum level permitted for the CV is 43.50 µmol/g, the RI of a frying oil should be ≤ 1.469075. Viscosity of the frying oils at 30 °C increased with time and changed from 45.11±13.84 mPa s (0 h) to 75.03±12.47 mPa s (48 h) on average. There was a strong correlation (R² = 0.96) between the viscosity and CV of the frying oils. If 43.50 µmol/g of CV is the maximum level permitted in frying oils, viscosity of a frying oil should be ≤ 74.78 mPa s at 30 °C.

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Abstract
Lalaei Irani and Alah Tajiky are verses due to mother's emotions of public literature addressing children, besides it is dis-normalization that are affective methods of making outstanding, disfamilairization that is affective approach especially in poems. Such method is used by authors of Lalaei Irani and Alah Tajiky, they have them disfamilar, in order to make the audience's mind entangled in outstanding, intellectual and artistic collection of poems, making it more pleasant. This study aims to assign the methods of semantic disnormarlization in Lalaei Irani and Alah Tajiky due to descriptive-analytical method in the light of comparative literature in the form of structuralism and Linch's model of disfamiliarization. The most important meta-normalization meaning semantic disnormalization has been examined Lalaei Irani and Alah Tajiky. The selection of the present study statistical society is based on 700 frequent hemistiches from Iranian lalaeis as well as 700 frequent hemistiches from Tajiky Alahes that shows the kinds of semantic disnormalization such as; objectification, fluentification, animal-based, experience-based and plantstification in the mother's verses in which plantsification is more visible than other. The use of different disnormalization transfer the mother feeling, poetic emotion, and finally, the audience's reception becomes more effective than the audience mind especially children feel the poetic beauty and semantic emotions more.

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Aims: The aim of this study was to investigate the effect of cooking (frying and microwave), chitosan additive and freezer storage on the fish fillet in terms of sensory and color evaluation and weight changes.
Methodes: Cultivated fish fillets, frozen at -18 ° C for 4 months. They were then transferred to the Fisheries Processing Laboratory of the Faculty of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, in the shortest possible time (day 0, day 2 and month 4). The fillets were frozen and cooked in a pan and microwave. The experiment was designed in 4 treatments: T₁ (fried sample without chitosan), T₂ (fried sample containing 1% acid-soluble chitosan), T₃ (microwave cooked sample without chitosan), T₄ (Microwave cooked sample containing 1% acid-soluble chitosan). Fillet weights were measured before and after cooking. Sensory evaluation and colorimetric evaluation of fillets were also performed after cooking.
 
Findings: The use of 1% acid soluble chitosan had no significant effect on sensory parameters and colorimetric factors (p> 0.05). Weight changes in fried fillets increased over time but decreased in microwave-cooked fillets over time.
Conclusion: The use of natural additives such as acid soluble chitosan 1% had no significant effect on the sensory indeces compared to the control group. In terms of colorimetric factors, chitosan had a positive effect on yellowness index. In terms of cooking and having a safe product, it is very important that the weight factor of the microwave cooked fillets is more favorable than the fried fillets.

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The pureness and righteousness of Siyavash – the mythological protagonist in Firdausi's Book of Kings – that were trialed by his passing across fire, took root in the depth of Iranian people's believes and ideas. In the chivalric romance of Sir Gawain and the Green Knight, that has a high status in English and European literatures, Gawain too, as one of the purest knights of king Arthur, after being successful in passing a series of trials – that like Siyavash's trial had a supernatural nature – proves his personal virtues. Through an integration of the structuralist theories of Claude Levi Strauss and Northrop Frye, this research intends to provide a critical framework to study the form and content of these two stories in order to determine their similarities. Here "similarities" refers to the archetypes and mini-myths that have been stated in the narrative plot of the romance of the two stories in the dual contrast of nature versus culture. On the ground of this basic dual contrast the two protagonists pass their "intrinsic" and " "superficial" archetypal trials to prove their righteousness. Moreover, the two stories restate the two basic archetypes: Death and Rebirth, as well as the Terrible Mother.

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Oil in foodstuff deep frying heated to a long time and effect of some factors (humidity, temperature and oxygen) cause different chemical and physical changes of the oil (such as hydrolysis, oxidation and polymerization) and degrade the quality of the oil and product. The results of these changes increase of the free fatty acids, peroxide value, polar compounds and trans isomers, and also decrease of the unsaturated fatty acids, oxidation induction time, levels of tochopherol and phenolic compounds, which all indicate a decline the oil quality. Studies shows that the chemical composition of oil and especially natural antioxidants are important parameters in predictive the behavior of oil in the frying process. Independently to the commercial category of olive oil, is clearly resistant against the deep frying. In this paper, the oxidative stability of oil during frying according to the source, the presence of natural bioactive compounds (antioxidants) and fatty acid composition have been compared with olive oil

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Frying oils showed an increase in Peroxide Value (PV) at the initial stages of the frying process followed by a decrease, and there was no correlation between PV and Total Polar Compounds (TPC) in the same set of frying oils. All the frying oils had PVs lower than 4.42 meq O2 kg-1 oil during the frying process and, consequently, none of them was above the limit of 10 meq O2 kg-1 oil for edible oils. The variations of Conjugated Diene Value (CDV) presented a pattern different from that of PV. CDV had a good linear relationship with TPC during initial stages of the frying process and then reached a plateau (R2= 0.9838). The plateau occurred beyond the TPC of 24-27% for the frying oils, and there was an obvious increasing trend before the range mentioned. The contents found for con-jugated dienes of the frying oils during the frying process ranged from 5 to 42 mmol L-1. Assuming that the limit of acceptance for TPC is 24%, this roughly corresponded to 29 mmol L-1 for CDV.

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Grape seed oil is the vegetable oil which has essential fatty acids such as linoleic acid and antioxidant compounds such as tocopherols and polyphenols. Production and consumption of this oil has gained attention in recent years. Using this oil in diet due to its nutritional properties can have a significant role in health. Therefore, in this research, the effect of frying on some qualitative properties of grape seed oil has been investigated. For this purpose, grape seed oil was heated at 180 ºC for 0 (control), 30, 60 and 90 minutes. Then chemical analysis such as acidic value, peroxide, anizidin value, the amount of tocopherol, polyphenols, carotenoides, chlorophyll and oxidation stability were carried out on the oil. The results showed that the acidic value was increased significantly by heating. The peroxide value first was increased and then was decreased significantly by heating. The anizidin value increased significantly as the peroxide value was decreased. The amount of tocopherols, polyphenols, carotenoids and chlorophyll were decreased significantly during the heating process. The results of oxidation stability showed that the grape seed oil has not high oxidation stability against heating.  

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Major data about antibiotic residues in food limited to raw material. Because food was cooked before consumption, it’s necessary to assess effect of heat treatment on antibiotic residues. The goal of this study is to evaluate effect of frying on tylosin residue in meat. Tylosin was added in three levels  4, 8 and 16 µg to 20 g minced meat samples and they were fried at 180 ^oC during 3, 5 and 7 min. Tylosim amount was measured before and after frying by HPLC and tylosin reduction percent, samples center temperature and their weight reduction percent were determined after frying. In all treatments tylosin in fried samples was significantly less than raw samples (p< 0.05). Tylosin reduction (%)amount had significant and positive correlation with frying time, sample weight percent and center temperature. By increasing frying time, weight and tylosin lost and center temperature reductions have been increased. Although frying resulted in tylosin residue reduction in meat, it isn’t grantee for this goal therefore it is necessary to reduce tylosin residue in meat by its correct consumption in animals and withdrawal period consideration.  

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In recent decades, as the result of the expansion of industrial life, fast foods  and fried foods consumption has increased significantly. Consumption of fried foods including saturated fat and trans fatty acids is one of the important factors which endangers human health and the risk of heart disease, weight gain, cancer. With increasing consumer awareness of the health effects of dietary fat, tend to produce low-fat food consumption is increasing. Nowadays, the main challenge is to enhance the frying process by controlling and lowering the final fat frying of the fried foods. In this study the effect of microwave pretreatment levels 360, 600 and 900 W), on moisture and oil content, color and hardness of fried zucchini at three temperatures, 130, 160 and 180 ° C were studied. The results showed that the moisture content decreased with increasing frying time and oil hardening rate increases. The moisture content with increasing frying temperature is reduced and the amount of oil absorption is reduced. The highest oil uptake in control samples, and the lowest in samples treated with microwave 900W was observed respectively.  

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Fried foods are favored by consumers because of the crispy crust, desired flavor and color, but these properties are accompanied by some undesirable effects to the consumers due to the considerable amount of oil absorption during frying process. Nowadays, the main challenge is to enhance the frying process by controlling and lowering the final fat frying of the fried foods. In this study, the effect of hydrocolloids (methyl cellulose, pectin and methyl cellulose- pectin) on the quality of deep- fat fried Falafels at 150, 170 and 190 ˚C for 1, 2, 3, 4, and 5 min were evaluated. Moisture content decreased whereas oil content, hardness, volume and color of potatoes increased with increasing fried time, fried temperature. The lowest oil content values are given for samples coated with methyl cellulose- pectin. The control samples had the highest percentage of fat content in all the frying time range.      

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Erosion by wind is one of the most important factors in desert environment. Prevailing winds can shift sand dunes and affect their accumulation. Also, wind regime determines the direction of sand dune mobility. The aim of this research was to investigate sand drift potential using sand movement models. For this research, wind data between 1986 and 2005 from the meteorological station of Yazd were acquired to examine sand drift potential (DP), and erosive storm winds through different methods. The sand drift potential values show that the resultant drift direction (RDD) is from southwest-west towards northeast-east. The unidirectional index value is 0.47. The Yazd – Ardakan plain is under the influence of a low energy wind regime (DP< 200 VU). The DP index should be considered for planning and development projects and conservation work. Calculations show that under a low energy wind regime, the amount of sand drift flow is 15.74 m3 m-1 year-1. The angular direction of RDD is 77°, measured clockwise from the geographical north. The trend of sand movement is observed following a clockwise pattern. With regard to the monthly sand rose, it is seen that the resultant drift potential is low in September and October (1.91-2.1) while the highest resultant drift potential occurs in May. The results obtained from the analysis of wind rose data indicated that the direction of prevailing winds in the Yazd basin is generally from west to north-west, and the storm winds have been generally directed northwest, and the frequency of winds of a velocity less than 6 m s-1 (threshold velocity) is 93.79% as observed from Yazd meteorological station.

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Frying technology is one of the oldest of food preparing that it used in household and industrial scale, widely. Due to the increasing tendency of consumers to use low-fat products, efforts to reduce oil uptake in fried products has been done. Eggplant absorbs high amount of oil during frying because of high amount moisture and porous texture. In this study effect of different frying times (90, 120, 150 and 180 seconds) and cooking times (1, 4, 7 and 10 minutes) on mass transfer kinetic (oil and moisture)eggplant samples during deep fat drying and cooling period was investigated. Results of analysis variance (ANOVA) showed that independent variables on oil and moisture content was significant (p<0.05).Results of this study showed that cooking pretreatment (hot water and atmospheric pressure) 60 %, decreased oil content in comparison with which did not any pretreatment (control). In mention that cooking time 7 minutes had higher than effect on oil content decreasing (72%). To investigate the kinetic relationships, eggplant samples for 1, 3, 5, 8, 10, 12, 15, 30, 60, 75, 90, 120 and 150 seconds were fried and after each stage of oil and moisture were measured. In addition, at the end of each of these times, were immediately removed from the oil in order to measure the surface oil, immersed in ether, and the amount of oil absorbed (structural) and surface oil samples were measured.Results of mass transfer kinetic during deep fat frying at 180°C, showed that oil content fried eggplant had maximum value on the first time of deep fat frying process and then decreased. Also fried eggplant moisture content decreased, quickly and then velocity of reducing the moisture content of the samples, also declined.

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