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Education and Training were of great importance in Iran since ancient times. It was further developed along with Islam uprising. Education centers were also flourished at the same time. The process of the religious sciences schools initiated in Saljuqid era formally when the Nezamies were established. They continued their survival more or less until Qajar era, So that we find most of mosque-schools in Tehran as the time capital of the country that is why we believe that the study of such buildings from the view points of the architecture and the related decorations is a must. The greatest and the most important mosque-schools of the Qajar era in Tehran is the old Sepahsalar. It has experienced the least changes in more recent times; so it is an original sample of the mosque-schools. In this paper we attempt to study and consider the architecture and decorations characteristics of this building. Therefore, we evaluate its history, general map, spatial and functional elements and decorative methods applied in this mosque-school through a descriptive-analytical approach.

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Gh. Gholam-Hoseinzadeh.PH.D.
Abstract
Generosities are the supernatural action done by saints and infallible figures. From long ago,a lot of anecdotes have been narrated about the saints’ generosities. One of the main reasons for this matter is people who were eager for generosity as they realized that stories on generosity coordinate with their wishes. Among other reasons relating to its popularity, we can point to present generosities in form of people’s interesting and alluring convictional stories in patriarches life. Fereidun-Ebne-Ahmad Sepahsalar, who was Mowlana’s disciple and companion for fourty years, has narrated fourty anecdotes about Mowlana’s generosities in his treatise; this part is in the chapter titled as the Generosities.The Study and criticism of these anecdotes indicates that although about a quarter of them lack generosity themes, they possess other features which help writers of this topic significantly. Most of the other anecdotes coordinate with the principles and the criteria of storytelling and literary criticism, regarding both subject and structure. On the other hand, since in Sepahsalar’s treatise principles of realism has been observed, the narrated anecdotes in this treatise are reliable and credible. So on the basis of techniques and principles of story telling,  they possess specific value and significance. Comparing some of Sepahsalar’s anecdotes with the principles of morphology in fairy tales indicates that these anecdotes coordinate with the structure of fairy tales too. These feature  led all of the writers of next generations writing about Rumi to use the anecdotes in Sepahsalars' treatise.
 
 

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The effect of cold-smoking was studied on the production of polycyclic aromatic hydrocarbons (PAHs), quality indexes, microbial community and omega-3 fatty acid profile of common carp. Thus, the fresh fish was smoked and stored for 30 days at 4^°C. The nutritional values of both fresh and smoked products (protein, lipid, moisture and ash), pH and TVB-N indexes, microbial count including TC, molds and yeasts, were determined and polycyclic aromatic hydrocarbons PAHs, carcinogenic PAH₄ compounds and also fatty acids composition were determined using HPLC and GC, respectively. The results showed that microbial community was well controlled and moisture content decreased during smoking, thus protein and lipid content were increased (P<0.05). TVB-N index for fresh fish was 10.87 and increased to 14.01 and 18.10 mg/100 in smoked and 30^th days of production, respectively (P<0.05). High molecular weight of PAH₄ were evaluated at 0.20, 1.70 and 1.30 µg/kg, respectively (P<0.05). No benzo[a]pyrene as a carcinogenic hydrocarbon in fresh fish was found, while it was found during smoking process (0.40 µg/kg) and after 30 days of storing (0.30 µg/kg) (P<0.05). The ω-3 fatty acids were determined in a range of 5.38 and raised to 5.53 g/100g in smoked fish and 5.47 g/100g after 30 days, which was insignificant (P>0.05).The results also showed that cold-smoking and one month storing at 4^°C didn't change the composition of carp fatty acid, and useful series such as ω-3, ω-6, EPA and DHA were well preserved.

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Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic aromatic amines (HCAs) are carcinogenic compounds formed while beef patties are cooked. The current study aimed to evaluate the effects od wheat fiber (1% and 2%), and the mixture of xanthan and guar gums (0.5%) on the PAHs and HCAs formation in the grilled beef patties. According to results, the application of wheat fiber, xanthan and guar gums in the formulation of beef patties significantly decreased moisture, fat and protein content, compared to the control. The pH values of treatments significantly increased compared to the control as a result of the application of wheat fiber and xanthan and guar gums. PAHs and HCAs levels in all treatments significantly decreased compared to the control. The highest reduction in these compounds was related to BkFA (42%) and IQ (74%). Generally speaking, the treatments consist of wheat fiber with xanthan and guar mixture selected as the beat samples.