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Tense plays an important and determining role in human verbal communication; therefore, one of the things that should be addressed in language teaching is the discussion of time and ways to recognize it. Considering the role and importance of grammatical tense recognition in language learning and the lack of related research regarding Persian language learning, the purpose of the present research is to investigate the role of available cues in sentences to recognize grammatical tense by Chinese Persian learners of beginner and advanced levels; For this purpose, 49 Persian learners of Chinese language were selected by available sampling method and divided into two groups of Chinese language beginner (26) and advanced (23) based on the level determination test. The instruments used in this research were two tests in two stages; In the first stage, by using the sentence recognition test, the subjects marked the time of the sentences they heard in the answer sheet, and in the second stage, the same test was performed; with the difference that in this test, the sentences did not have time adverbs. The results of this research showed that the subjects of the beginner Chinese language meaningfully used lexical clues when recognizing the time of the sentence, and the subjects of the advanced level simultaneously used two lexical clues and present tense. Regarding the role of gender, the results showed that there is no significant relationship between gender and the ability to understand sentence time. The results of this research can be useful for language learners, teachers, and producers of educational content and also for test designers.
 

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The present study aimed to investigate the effect of gender on the L1-L2 syntactic processing in balanced bilinguals who learned their L2 at the age of seven. Using event-related functional magnetic resonance imaging (ER-fMRI), Turkish-Persian balanced bilinguals (15 women and 15 men) performed an auditory grammaticality judgment task with an alternating language switching paradigm. Based on the Bilingual Dominance Scale, no significant difference was observed between the participants' proficiency in their L1 (Turkish) and L2 (Persian). Imaging results demonstrated strong neural similarity between men and women in two left-lateralized syntax-specific ROIs (Pars opercularis and posterior superior temporal gyrus), supporting the indistinguishable gender performance during L1-L2 syntactic processing. In addition, in EF-specific areas in right-hemisphere (planum temporale, supplementary motor area, superior parietal lobule and superior frontal gyrus), we did not observe differences in hemispheric recruitment by men and women, evidencing empirically for gender sameness in lateralization. Therefore, the present task and sample are not consistent with the previous claims that women show (a) superior language performance and (b) less lateralization. In general, our findings suggest that L1 and L2 syntactic processing in balanced bilinguals is not affected by the gender parameter.
 

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The current research aims to investigate the universality of the language by examining the perception of Persian learners in recognition of subject position according to the theory of input processing and the principle of the first noun from this theory. The first noun principle indicates that language learners consider the noun or pronoun that comes at the beginning of the sentence as the subject of the sentence.The participants in this research are 70 Persian language learners at elementary (23 participants), intermediate (23 participants) and advanced (24 participants) levels in the Persian language learning center of Al-Zahra University. Using Friedman et al.'s (2004) executive method, this study has examined the principle of the first noun as a predictable path in the education of Persian learners. In this direction, a test has been designed on Google Forms, and Persian learners have participated in two different implementations of this test in a time interval of 5 months. In both of its implementations, this test included 15 sentences that the language learners had to connect to the related pictures after hearing the sentences. In order to characterize the perception of the participants from the position of the subject, 8 sentences in the second sentence were put into the passive form. The results of this study have shown that the change of sentences in the second implementation of the test caused an increase in errors in the response rate of language learners and this was reported higher in elementary language learners than in other groups.

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This study examines the cognitive processes underlying the comprehension of second language idioms using two different visual instructional techniques, visual representation of literal meanings versus virtual meanings of each idiom’s visual representation. For this reason, two environments (positions) (PFL vs. PSL), two different terms (opaque vs. transparent), and two different sufficiency levels (intermediate vs. advanced) are considered, which involves common teaching methods that use dual coding theory as two different visual techniques with verbal support to teach different types of idioms. The statistical population were 67 second language learners and 63 foreign language learners who participated in this study. A term comprehension test was used before and after the training. The results of repeated measure variance analysis based on pretest-posttest comparisons showed that understanding of SL idioms is different according to the learning environment, teaching technique and the type of idiom. However, it sounds that the level of sufficiency doesn’t affect any group’s comprehension outcomes. The results show that in the SL environment, the figurative technique was more successful than the literal technique. While in the FL environment, using the literal technique compared to the figurative technique, got better scores for the language learner. PSL learners were better than PFL learners in learning terms with opaque meanings, while PFL learners performed better in learning terms with transparent meanings. The results of this investigation support the Dual Idiom Representation Model, which states that PSL learners activate their existing lexical entries and understand them figuratively, while PFL learners must analyze the idioms.

 

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Due to increasing global pressure on the environment caused by human interventions, the studies on interaction of traditional building and their components with nature has been increased. These studies attempt to identify natural building design and determine how to use them in the climatic design of today's architectural design. Building performance simulation enables the examination of the effectiveness of innovative energy efficiency measures and control strategies. Daylighting is an effective approach to allow architectural design and construction practice to have a more flexible design of building facade, and to enhance a more energy-efficient and greener building development. Energy savings resulting from daylighting not only would mean low electric-lighting and reduced-peak electrical demands, but also it means reduced cooling loads and the potential for smaller heating, ventilating and air-conditioning. The absorbed solar radiation acts to raise the surface temperatures and consequently the temperature of the adjacent air layers. This has a significant effect on the generated thermal conditions, which is, in turn, reflected on the thermal behavior of the surrounding habitable spaces. In tropical areas, especially in warm humid areas, the need for shade and air ventilation are most important factors used for the provision of thermal comfort. In climatical and morphological studies of dezful historical context, great appliance of shade and ventilation can be seen. Among the hundreds of ways to do this, one of them is using khavoon (brick work) that creates shadow on the inner and outer walls and increase visual richness of the environment. This paper attempts to understand patterns of the brick khavoon in the way they were used; and to evaluate their shadows. These patterns became 3D using schetchup software and their shadow have been prepared at different hours of day and different directions. The amount of shadow has been calculated and analyzed by the image processing, IMAGEJ software. It seems that such patterns, in different orientation, increase amount of shadow (2.5 - 4.5 times). Given the size of the hourly solar radiation on the walls in each direction, the best direction of using this patterns can be identified.

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A 3*2*2 factorial experiment was conducted to study the effect of feeding whole wheat (0, 10, and 20%), a microbial enzyme source (Arabino-xylanase based enzyme for wheat at 0% and 0.1%) and 0% or 1% insoluble grit (number 3 layer size) on the performance of White Leghorn hens at 19 to 54 weeks of age. Each dietary treatment was replicated four times with ten hens, housed two to a cage, each. No main treatment effects or interactions were observed for egg production, feed efficiency, egg weight, body weight gain, or mortality. Feeding 20% whole wheat produced the lowest incidence of cracked, broken, or soft shelled eggs. Adding the enzyme significantly (P<0.05) reduced daily feed intake from 124.6 to 122.2 g. Enzyme addition also resulted in minor, but significant (P<0.05), increases in egg specific gravity from 1.0800 to 1.0806. Inclusion of 20% whole wheat does not adversely affect the productivity of White Leghorn hens and therefore can be used to reduce the cost of feed processing.

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There are several methods for calculating surface area of agricultural and food materials which have been used since long time ago. Along with the progress in computer science, image processing has been considered as a method that can be used to quantify the apparent characteristics of food and agricultural materials and to substitute human vision. In this research, a digital image processing method has been adopted for surface area calculation. the efficiency of this method was compared with the three customary methods, namely, using Area Measuring System (AMS), planimeter method, and gravimetric method. Three experiments were devised using different tgpes of samples. Results showed that under all circumstances, the image processing method was no less accurate than the other methods. Moreover, its accuracy was independent of the operator accuracy and skill. The AMS was considerably faster than the other methods. The image processing method stood in the third place after the planimeter method where the time difference between them was less than five seconds.

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The chemical-morphological relationships in rainbow trout, Oncorhynchus mykiss, was assessed through photography in light room. The image data were transferred to a laptop and analyzed by MATLAB (Matrix Laboratory) version R2009a. The designated algorithm of 7 features, including length, height, area, perimeter, equivalent diameter, major and minor axis length were extracted from the images. Afterward, chemical compositions of the fish (including crude protein, crude fat, moisture content, pH value and leakage), were determined. Pearson's correlation coefficient was used to correlate visual and chemical properties. Factors were assayed with linear, logarithmic, exponential and power method. Results showed that pH, leakage, protein and fat had a good correlation with fish length, and moisture with fish perimeter, in Quadratic equation (R²= 0.993, 0.991, 0.991, 0.989 and 0.992, respectively). In conclusion, this methodology can be applied for automated chemical analysis and on-line monitoring in fish farms.

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  In this study, the effect of olive variety (Kroneiki, Iranian native oleaginous and mission) and enzyme concentration on yield, acidity, peroxide value, iodine value, turbidity, integral color index and total polyphenols of extracted oil was investigated. The statistical analysis was carried out using factorial experiment 3×3 in Completely Randomized Design(CRD)with three replicates.Our results showed that the effect of variety on all of examined factors was significant(P>0.01).The effect of enzyme concentration on extraction yield, color, turbidity and total polyphenol showed significant difference(P>0.01). Althought, there was not significant effect(P>0.05)on acidity, peroxide value and iodine value. Color and phenolic content in extracted oil produced by aqueous enzymatic process as compared with those in control showed significant difference(P>0.01)between 13 to 62.2 and 13.9 to 72.6 percent,respectively.Turbidity showed significant(P>0.01)reduction between 29.6 to 67.4 percent.On the basis of our result, the yield of oil extraction by processing aid was significantly(P>0.01)higher(1.3-2.4 percent)than that of control. It was concluded that application of enzymatic pretreatment increases quantity and quality of extracted oil and it is applicable as a processing aid in oil extraction unit operation.  

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In the present investigation, experimental framework has been used to clarify the nature of lexical information arrayed against the lexical entries of Persian transitive verbs. In the test, we categorized the transitive verbs into 5 groups. What differs them is the number of argumental structural and sub-categorization frame options of each verb. We are going to find out which one is more fundamental in sentence processing, and that whether the verbs with less structural argument and sub-categorization frame options are processed faster or not. Twenty normal native speakers of Farsi participated in these tests. The subjects were divided into two groups. They had to perform a secondary visual lexical decision task in the immediate vicinity of the verb while listening to the sentence for meaning. Reaction times to this secondary task showed the representational complexity of  the verbs. This is called "cross modal lexical decision method". Using DMDX software program, the tests were performed, and using ANOVA and t-tests, the data were analyzed. The results showed that both the argumental structure and sub-categorization frame possibilities of verb can affect sentence processing due to time.  

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Counting the population of insect pests is a key task for planning a successful integrated pest management program. Most image processing and machine vision techniques in the literature are very site-specific and cannot be easily re-usable because their performances are highly related to their ground truth data. In this article a new unsupervised image processing method is proposed which is general and easy to use for non-experts. In this method firstly a hypothesis framework is defined to distinguish pests from other particles in a captured image after texture, color and shape analyses. Then, the decision about each hypothesis is made by estimating a distribution function for sizes of particles which are presented in the image. Performance of the proposed method is evaluated on real captured images that belong to plants in green housesand farms with low and high densities of whiteflies. The obtained results show the greater ability of the proposed method in counting whiteflies on crop leaves compared to adaptive thresholding and K-means algorithms. Furthermore it is shown that better counting of the pest by proposed algorithm not only doesn't lead to extracting more false objects but also it decreases the rate of false detections compared to the results of the alternative algorithms.  

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During the last two decades, in psycholinguistic studies, particular attention has been focused on bilingual speakers in order to understand the cognitive relation between the two languages, especially in terms of their activation and retrieval. One of the most important reasons is that language processing and the speed of word retrieval are different between bilinguals and monolinguals. In this study, the speed of language processing and noun-verb retrieval in either of L1 and L2 and between L1 and L2 (Persian and English) were investigated through picture naming task in 42 BA students of English Language and Literature of Allameh Tabatabaee University. According to the results of this study, in inter-languages mode, the speed of verb processing and retrieval in English is significantly more than that in Persian. Moreover, in intra-languages mode, in Persian, the speed of noun processing and retrieval is significantly more than the speed of verb processing and retrieval. In the next stage, the results were analyzed by considering the gender variable. With respect to the purposes of this research in investigating the cognitive differences in the speed of word processing and retrieval in L1 and L2, a superior cognitive performance can be concluded in females.  

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  Production of evaporated milk from fresh milk and skim milk was studied. The method of evaporated milk production is on the base of evaporation in the single effect evaporator. Products were stored three months at 4, 25 and 37 ⁰C. To study the quality of evaporated milk, organoleptic tests were performed. The obtained results were analyzed with randomized complete block design and split plot design. With increasing the temperature from 4 ⁰C and above and storage time changes in colour of the evaporated milk appeared. Increasing temperature caused changes in viscosity of evaporated milk. Keeping the product at temperatures above 37 ⁰C caused gel formation. Two stage homogenization caused prevention of gel formation in evaporated milk.

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  The influence of whole soy flour 0-27%, water content 31-35% and different extrusion condition on the cooking quality of spaghetti in order to production of functional pasta, were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70 °C. The results showed that adding whole soy flour caused significant (P≤0.05) decrease in cooking time, cooking weight characteristic. However, cooking loss of spaghetti increased significantly (P≤0.05), when whole soy flour increased in formulation. Temperature and screw speed of extruder had no significant effect alone on the cooking attributes. But, Interaction between water temperature, screw speed and components also had a slight synergistic effect on the characteristics. Also, interaction between components and water temperature has negative effect on the cooking loss. Data analysis using mixture design showed that the cooking characteristics of spaghetti were optimized when 44.7 % wheat flour, 24.3 % whole soy flour and 31% water content at screw speed of 25 rpm and temperature of 52.5^oC were applied.

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Introduction: In the framework known as processing approach to grammar, it is argued that processing provides a full-fledged functional explanation for all syntactic phenomena including constituent ordering. Linguistic structure is simply built in a way that eases processing difficulty of sentences and results in efficiency of language use. It seems that the operation of that part of the linguistic representation system that leads to formulation of concepts utilizing lexical access procedure is governed by processing mechanisms. The processing mechanisms, as it has put forward by Hawkins (1994) are those that make it possible for humans to recognize (and produce) grammatical structure in a rapid and efficient manner. The formulator is also planned in a way that minimizes the processing load. Therefore, it appears that some ordering regularities and grammatical constraints in word order and syntactic phenomena such as movement are motivated by the flawless performance of this phase of human linguistic processor. According to performance theory and efficiency principles, constituent ordering is influenced by processing efficiency, i.e. the ordering of constituents is intended to facilitate processing.
Aim: The research aims to study the processing basis of relativisation and syntactic movement known as scrambling and the effects of grammatical weight in Persian by drawing upon evidence from self-paced reading. Adopting an online reading time paradigm, the research was aimed at studying the role of grammatical weight in likelihood of post-verbal movement and processing loads of pairs of corresponding sentences. Hypotheses: Questions increasing the motivation and triggering initiation of doing this research are how different structural configurations of sentences with identical truth condition modify processing level and if the increase of grammatical weight could result in likelihood of syntactic movement. The final questions are how the movement of grammatically heavy constituents including relative clause and scrambled constituents explained in terms of processing implications. Accordingly, four hypotheses were developed in the course of the research. 
Method: The aforesaid paradigm, as an efficient experimental technique to assess processing speed of syntactic structures, was designed by Open Sesame Software. Two sets of 24 sentences in three levels of weight (light, medium and heavy) and two structural levels (unmarked preverbal constituent and post-verbal one) were presented to 40 randomly selected Persian-speaking participants (between the ages 18 and 40) with university education.  The first set consisted of sentences containing relative clause in two configurations and the second set of pairs of scrambled (post-verbal) and unscrambled sentences. Sentences were followed by a yes/no question. Data was analyzed using SPSS and ANOVA test.
Findings: In light level, the mean reading time of sentences with canonical constituent ordering was less than those with post-verbal constituents. However, this trend got reversed by the increase of grammatical weight of the constituent subjected to scrutiny. In other word, the post-verbal movement of constituents resulted in reduction of mean reading time in medium-weight sentences. This decline was markedly more significant in heavy sentences.
Conclusion: The ordering of constituents and the likelihood of movement is highly weight-sensitive. As a conclusion, the end-weight principle as an incentive to optimize the processing efficiency was approved in Persian.
 

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The study of thermal processing on Persian Sturgeon caviar (Osetra) properties (color-texture) through pasteurization and determination of kinetic changes can be used for selection of suitable time-temperature combination to have a high quality product. In this study thermal processing was carried out at 55, 60, 65, 70, and 75°C for 120, 90, 70, 50 and 40 minutes, respectively, then textural indexes(hardness, cohesiveness, chewiness, packability, maximum force) and sensory properties of pasteurized caviar(appearance, odor, texture and taste) were investigated. The result showed that the packability of caviar samples was decreased between 55^oc to 70^oc but it was increased at 75^oc temperature but the other textural properties (hardness, cohesiveness, chewiness, maximum force) were increased with increasing pasteurization temperature. The study of panelists’ sensory evaluation result showed that the temperature of 75^oc in comparison with 55^oc and 65^oc caused significant differences) P<0.01) in appearance, texture and taste of pasteurized products.

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Sensors onboard meteorological satellites such as MODIS and AVHRR are able to collect information adequate in frequency but with low spatial resolution. The problem can be overcome, if one finds a way to increase the quality of the vegetation indices through searching in each individual pixel of the images, employing concurrent higher spatial resolution images. The objective of this study was to investigate the enhancement of MODIS NDVI products by using NDVI from the ASTER sensor onboard the same platform, as MODIS. The ASTER averaged NDVI values computed using only vegetated pixels were compared to unadjusted MODIS NDVI. Two approaches for the comparison are introduced in this work. In the first one, vegetated ASTER NDVI compared with MODIS NDVI (AMII Model), and in the second one the difference between vegetated ASTER NDVI and MODIS NDVI was modeled against a code representing percentage of vegetation cover (AMDI Model). It is found that the MODIS NDVI index always reads lower as compared to the vegetated ASTER NDVI. It was also found that the difference between vegetated ASTER NDVI and MODIS NDVI for vegetation covers of less than 20% was greater than 0.1 and for vegetation covers of more than 80% as low as 0.01. This could produce erroneous results when introducing uncorrected NDVI values into the climatological models especially in the arid and semi-arid climates where the vegetation covers are sparse. Both AMII and AMDI models produce NDVI values higher than those calculated from MODIS. These models were tested using 10 samples where a RMSE of about 0.028 for AMII and 0.018 for AMDI was found out. It is revealed that AMII model increases the NDVI values up to 87% for pixels containing less than 10% vegetation while 5% for pixels with more than 80% vegetation covers. These increases for AMDI model were 84% and 6%, respectively.

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The aim of this study was evaluation of sensory properties and color parameters cantaloupe pastille. Independent variables was pectin in range 0.2-0.5% and xanthan in 0-0.3%. Effect of pectin and xanthan on sensory properties evaluated by multivariate ANOVA. The results showed only total pectin levels on sensory properties was significant (Hotelling Trace, p £0.05). The percentile distribution showed that the sample containing 0.2 % pectin and xanthan 0.3 % had highest score of favor color and appearance acceptability. The sample containing 0.5% pectin and no xanthan had lowest score of flavor. The sample containing 0.5% pectin and xanthan 0.3 % had highest score adhesiveness. Effect of pectin and xanthan on color parameters (L*a*b*) was significant (p £0.05). The assessment of relationships between color parameters and color sensory evaluation with using PCA method indicated that maximum of a* and L* values cause to acceptance score were decreased.  

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Quality enhancement and shelf life extension of bread as main meal in Iran is one of the particular importance to people’s health and national economy. So that the purpose of this study were planned to investigation on the effects of emulsifiers (E471, DATEM and  SYTREM) in levels of 0, 0.25, 0.5 and 0.75 % and final fermentation time in 30, 45 and 60 minute on dough rheology (Amylogram and Farinogram) and quantitative and qualitative properties (texture, volume, porosity, crust color and overall acceptability) of composite bread. Porosity and crust color were estimated and analyzed by image J software. The results showed viscosity, dough development time, stability and valometervalue increased by increasing the amount of emulsifierswhereasgelatinationtemperaturewas decreased. AlsoDATEM and SYTREM were more effective as compared tocontrols inwaterabsorption.Experiments showed that the sample with 0.5% DATEM and 45 minutes final fermentation time had the lowest firmness and the highest overall acceptability. On the other hand DATEM, E471 and SYTREM and 30, 45 and 60 min the final fermentation time respectively had the pronounce effect on increasing volume and porosity of the bread samples.  Regarding to color estimation the L* value was increased by addition of emulsifiers especially DATEM to the bread formulation. However the highest L* value was observed in samples 45, 60 and 30 min final fermentation time respectively.  

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In the recent years application of safe methods for flour bleaching instead of chemical agents, such as benzoyl peroxide, is concerned. The researchers showed that ultrasound exposure could be used to improve the oxidation process by aeration. In this study, at first the effect of sonication condition, amplitude (20,50,70% ) and  time (1,3,5 min) and then the effect of soy flour in three levels (4,8,12 %) on color(L^* ,a^*  ,b^*  values),porosity, staling and sensory properties of pan bread were investigated. Results showed that sonication could improve color, texture, overall acceptance and delayed staling of pan bread. Sonication with 70% amplitude in 5 min was the best treatment. Treatment containing 4% soy flour had the best porosity texture and sensory properties. In comparison between sonication and soy flour addition, sonication was the best treatment for improving color, texture and delay staling.