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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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Thought in Frege’s point of view is accompanied by innovations as well as ambiguities that have been examined from various points of view. But Frege's view of conventional definitions of truth and rejecting them is the main topic of this article. In his explanation of propositions containing thought and judgment, Frege doesn’t accept the conventional definitions of truth for their sequence, and in order to solve the problem of achieving the truth and value of propositions, he proposes "Thought" and tries to replace it. In order to clarify this claim, we first examine language and thought from his point of view, and then by entering into the subject of thought and discovering its characteristics, we will try to understand Frege's claim to replace it with the definitions of truth. Finally, with the plan of seven critiques, the author believes that this replacement is not possible and fruitful.
 

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An in vivo experiment was conducted to determine the effect of dietary betaine supplementation (Betafin®) as a replacement for methionine on broiler performance and carcass characteristics. In a completely randomized design (CRD) with five treatments of betaine levels (at 0, 25, 50, 75, and 100% in replacement for methionine) and five replicates of 10 birds/replicate, two hundred fifty-day-old Ross broiler chicks were randomly distributed in cages and fed the experimental diets from 0 to 49 days of age. Feed and water were provided ad libitum. Feed intake and body weight were recorded weekly. At 49 days of age, one bird from each replicate was killed for comparison of carcass characteristics. Betaine replacement for methionine had no effect on feed intake and feed to gain ratio but decreased body weight gain at 0 to 3 (P<0.0465) and 0 to 7 weeks of age (P<0.01). Betaine as a replacement for methionine decreased the breast weight (P<0.025) and tended to reduce the abdominal fat pad (48.9 vs 40.4 grams , 100% methionine vs 100% betaine replacement for methionine). The present findings do not support the hypothesis that betaine can effectively replace methionine.

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The effect of replacement of dietary soybean meal with broad bean flour on rainbow trout (Oncorhynchus mykiss) with average weight of 12.5 ± 0.09 g in 4 levels (15, 30, 45 and 60%) during 7 weeks trial was examined. The results showed that substitution of soybean meal up to 30% replacement) did not have any negative impact on fish growth performance. However, significant difference in red blood cells count and hematocrit percent were found between the experimental groups and the control (P<0.05).The highest amount of red blood cells (2.03± 0.23) and hematocrit (44.3±1.52) were observed in group of 15% replacement. Also, the results of blood biochemical parameters showed that cholesterol, total protein, albumin and globulin levels in experimental groups did not significantly differ between the control and other groups. The highest level of glucose (139.04±22.2) and triglyceride (323.54±11.8) were observed in the control group, but no significantly different (P>0.05) from 15% replacement. This study showed that up to 30% fish meal replacement with broad bean flour in the diet of rainbow trout had no negative impact on the growth performance, blood factors and survival of fish.

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The effect of partial replacement of NaCl by KCl on sensory and microbial properties of hot smoked kilka (Clupeonella cultriventris caspia) during storage in refrigeratorwas investigated in two stages. Samples were initially prepared and, in the first stage, were exposed to brine solution with 15% mixture of NaCl/KCl at 5 different levels (NaCl 100%, control; NaCl/KCl 75/ 25 %, treatment A;  NaCl/KCl (50/ 50%, treatment B; NaCl/KCl 25/ 75%, treatment C; KCl 100%, treatment D) for 3 hrs. The smoking process included turning the samples into drying and hot smokes by slow and high rates of Atmos set.All samples were tested by sensoryanalysisand saltintaketo select the nominated treatments.In the second stage, sensory and microbial properties of selected treatment were compared with the control samples during storage in refrigerator for 15 days. Microbial tests revealed significantly greaterrate of mold contamination in treatment A (25/75% KCl/NaCl) than the control (100% NaCl) in the early days, but reduced later in both. The sensory analysis indicated no significant difference between the two treatments. According to the results, sodium chloride could be replaced up to 25%with potassium chloride for hot-smoked kilka without negative effects on microbial and sensory properties.

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Creating and approving official Persian equivalents for the foreign words in Persian language is of great importance, which is considered to be done by the Persian Language Academy. Neologisms or newly-coined words are the inventions produced by language planners, which are supposed to replace the loan words. But these new words usually cannot have the opportunity to be entered into the active vocabularies of a significant portion of the native speakers of the Persian language. In this regard, we have proposed emotioncy as a tool for the acceptance of neologisms. Emotioncy, which is a blend of ‘emotion’ and ‘frequency’, refers to sense-induced emotions. In fact, it deals with the ways (e.g., visually or kinesthetically) individuals experience the world, which can affect and shape their mindsets. Considering this newly-developed concept of‘emotioncy” and its components (emotion, sense, and frequency), the present study intends to introduce this concept as a new tool to examine the problems of accepting neologisms. To be more specific, the present study aims to address the following research question: What strategies can be adopted by the Persian Language Academy in order to increase and decrease the emotioncy levels of words? Regarding this goal, a number of strategies were proposed in order to increase the emotioncy levels of neologisms (positivising emotions, enriching senses, and increasing frequency) and decrease the emotioncy levels of the loan words (negativizing emotions, depriving senses, and lowering frequency). It is our belief that these strategies can be implemented by the Persian Language Academy to popularize Persian neologisms. In the end, a number of implications were proposed and some suggestions were made for further studies.

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The objective of this study was to evaluate the performance of nutritional programming on growth and hematological indices of sterlet sturgeon (Acipenser ruthenus) during the larval stage by partial replacement of fish meal (FM) with soybean meal (S). Sterlet sturgeon with initial mean weight of 0.32 ± 0.01 g were randomly distributed into twelve circular concrete tanks (260 fish per each tank) and fed four experimental diets with substitution levels of 0 (control/FM), 15% (S15), 30% (S30) and 45% (S45) of fish meal with soybean meal during three phases in three replicates. In phase 1 (programming), fish were fed four different diets for 28 days. All the groups were then fed with FM during phases 2 (intermediate) and S45 at phase 3 (challenge) for 28 days. At the end of each phase, growth indices were measured. Hematological indices including red blood cell, hemoglobin, hematocrit, mean corpuscular volume, mean corpuscular hemoglobin and mean corpuscular hemoglobin concentration were assessed at the end of the challenge phase. The growth performance was not significantly different in either phases 1 or 2 (P > 0.05); however, final weight, weight gain, specific growth rate, and average daily growth were significantly higher in S45 than FM during phase 3 (P < 0.05). Moreover, no significant difference was indicated among the groups in hematological indices (P > 0.05). According to the obtained results, early nutritional programming could effectively enhance the adaptation of sterlet sturgeon to plant-based protein later in life.
 

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Objective: Osteon has been introduced as a bone substitute material. It is biphasic calcium phosphate (BCP) that use in dentistry. The aim of the present study was to evaluate the effect of osteon on the proliferation, cell viability and differentiation of saos-2 cells in vitro. Also it was compared with cerasorb bone graft. Materials and Methods: Two different bone grafts materials, osteon and cerasorb, were used to evaluate the effect on proliferation and differentiation rate of saos-2 cells. On day 15 the cell proliferation and cell viability was measured by MTT assay. For determination of differentiation, alkaline phosphatase and alizarin red test was used. Results: Osteon and cerasorb groups showed significantly higher alkaline phosphatase activity and cell differentiation. Cell viability of both bone grafts was significantly lower than control group and cell proliferation was higher in osteon group. Osteon has more suitable biological property compare to cerasorb. Conclusions: The results of the present study showed that osteon and cersorb bone grafts allow proliferation and differentiation of saos-2 cells in vitro.

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This article compares the behavior of spread footing on rammed aggregate piers and spread footing on cast in place concrete piers as two types of semi-deep foundation with small-scale on-site. In this study, the area replacement ratio (pier on spread footing), composite (spread footing-pier) stiffness modulus and the bearing capacity of spread footing-pier are three main factors of the aim. For this purpose, 18 compressive load test in three groups with 6 elements composed of the following circular spread footings, spread footings on rammed aggregate piers, spread footings on concrete piers with constant diameter and length of piers and variable diameter of spread footing were built and tested in the coastal area of Bushehr port, Iran. In all three groups, the diameter of spread footings were 200, 250, 300, 350, 400 and 450 mm and in two groups of spread footings on piers, nominal diameter and length of concrete piers and rammed aggregate piers were 135 and 600 mm, respectively. The trial site was composed of a wet soil layer of low plasticity silt (ML). Underground conditions at the site were evaluated using in-situ and prevalent laboratory tests. Measurements performed in the site were composed of applied load and top settlement in spread footings on piers and pier's bottom settlement. The results show that, for the area replacement ratios (pier/spread footing) greater than 20%, the average of design limit stress and stiffness modulus of spread footings on concrete piers are 1.1 and 1.3 times of the corresponding values of spread footings on rammed aggregate piers, respectively. Also, for the area replacement ratios (pier/spread footing) less than 20%, the use of cast-in-placed concrete piers or rammed aggregate piers haven't any effect on the stiffness modulus and bearing capacity of spread footing on piers. In general, comparison of the results of load tests on spread footings on concrete piers and rammed aggregate piers and two types of piers shows that the performance of them is desirable in practice. Based on the results obtained in this study and previous research by the author in 2015 at the same site testing, the bearing capacity and stiffness modulus of concrete piers and spread footing on concrete piers are relatively greater than of rammed aggregate piers type. However, it is unclear in other local soil type, layering and other technical characteristics of such a result occur. On the other hand, as for the diameter and length of the trial piers, tip stress (against bulging) was governed on two types of piers and spread footing on piers. While, it is not clear with the occurrence of bulging deformation on the top of pier and effect of spread footing on it, such an outcome to be repeated. However, very little research has been done in this field, and as long as more research is done in this regard, for the decision to choose any one of these systems in action, case study should be done in this field. In this field, conducting a case study with a fewer loading tests and numerical modeling with validation of results can significant help to reduce the cost and duration of initial studies, prediction of results and to choose any of the systems.

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Mayonnaise is a kind of oil emulsion in water that contains high levels of fat that cause cardiovascular disease in consumers. Therefore consumers tend to consume of low-fat mayonnaise. Therefore, in this study, the possibility of using nanoemulsions of Cordia myxal extract as fat substitute in mayonnaise was investigated. Fat was reduced in 25, 50, 75 and 100% in mayonnaise and it was replaced by 100 ppm and 400 ppm nanoemulsions of Cordia myxal extract. The results of the tests were analyzed by completely randomized design at the 5% probability level. The size of nanoemulsion droplets was determined as the mean 68.7 ± 38.3. The results showed that pH and acidity showed no significant difference between treated and control samples. Fat content in all samples was significantly lower than control, but moisture content and acidity of low-fat mayonnaise samples were significantly higher than control (P≤0.05). Physical and thermal stability of all samples was significantly higher than control. In the colorimetric test (∆E), all samples of low-fat mayonnaise had a significant increase compared to the control. In the sensory evaluation the highest score was given to the control sample in terms of overall acceptance, In terms of texture characteristics, the highest hardness and adhesiveness was observed in the sample that had a 25% decreased fat and contained 100 ppm  nanoemulsions of Cordia myxal extract. This study showed that nanoemulsions of Cordia myxal extract at levels of reduced fat (25% and 50%) by adding nanoemulsions of Cordia myxal extract at two levels of 100 and 400 ppm have good potential for use in formulation of low-fat mayonnaise as a fat substitute.

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 Cake is a favorite snack of the consumer's broad spectrum of age, which has high levels of fat and sugar in its formula, which results in high calorie foods. Inulin is one of the best carbohydrate-based fat substitutes. Inulin is characterized by the ability to form microcrystals in water. It is very suitable for the formation of creamy texture and providing a feeling similar to the fat. One of the ways to reduce the sugar intake is the use of fruit juice with a sweet taste. Due to its natural sweetness and distinctive taste, easy digestion and high levels of sugar in various food products, dates have been considered. The aim of this study was to investigate the replacement of sugar with date palm and the replacement of fat with inulin on the physical and chemical properties of oil cake and optimization of formulation in order to produce pericyclic product with reduced fat and lower content of sucrose. In this study sugar cake formulation was replaced in four levels including 0, 20, 40 and 60% with date syrup. The oil was replaced with four levels of 0, 20, 40 and 60% with inulin. Replacing cake oil with inulin, in addition to reduce the textural parameters of the cake, increase the pH of the cake and and brightened the cake crust, while reducing the yellowness of the crust. Optimization results showed that formula sugar up to 19% with date syrup and oil up to 34% can be replaced with inulin.

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This study was performed to evaluate the effect of using green banana flour as a fat substitute on the physicochemical, texture and sensory properties of low-calorie synbiotic yogurt. For this purpose, different amounts of green banana flour were added to yogurt in concentrations of 1, 2 and 3%. Also, Bacillus coagulans powder at a concentration of 10⁹ CFU / g was used. In this study, pH, texture, apparent viscosity, color and sensory evaluation were determined and compared with two samples of low fat control and high fat control yogurt. The results of this study showed that the replacement of green banana flour significantly reduced the pH and syneresis of yogurt samples compared to the low-fat control sample. Firmness and apparent viscosity increased significantly with increasing green banana flour; meanwhile, the sample containing 2% green banana flour was similar to the high fat control sample. Also, sensory evaluation results showed that the most favorable results were for samples containing 1 and 2% green banana flour. Therefore, it can be concluded that 2% green banana flour due to its favorable physicochemical properties and the creation of acceptable texture and taste can be used as a fat substitute for the preparation of low-calorie synbiotic yogurt.

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Mixing wheat flour with other food sources in order to achieve useful nutritional properties to improve physiological and metabolic effects of Cereal products is highly significant. Flour tortilla is a light, flat, non-fermented, and round bread which is mainly made of wheat, Corn and barley flour. In this research, the Mixture Design Technique was used to analyze the effect of simultaneous replacement of soy flour and whey powder on textural and sensory properties of flour tortillas. The independent variables were wheat flour (٪0-%100) soy flour (5%-15%) and whey powder (2 - %%10) .The results show that changing the ratio of all variables had significant effects on the physicochemical properties studied, statistically. By increasing the replacement level a decrease in Aw of product was observed. So that, use of whey powder and soy flour in their highest proportion, significantly reduced the sample thickness whereas adding high proportion of wheat flour led to the production of thicker samples. The results from the TPA tests revealed that there is a meaningful relationship between all variables and texture properties. Samples containing less whey powder demonstrated better mouthfeel and taste. Finally, optimization displayed  that the best formulation of the production of protein-rich tortilla contains 83.2% wheat flour, 12.6% soy flour and 4.2% whey powder.

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Today, the enrichment of baking products has drawn the attention of many manufacturers. Chia seed and psyllium husk are considered rich sources of various active compounds, especially hydrocolloids and dietary fiber. Therefore, this research aimed to investigate the effect of replacing a part of wheat flour in cupcake formulation with the combination of chia seed (CSF) and psyllium husk flour (PHF) on the chemical composition and quality characteristics of the cake to produce a functional product. Different levels of CSF and PHF combinations including 0, 5, 10, 15, and 20% were used in the cake formulation, and the viscosity and density of the cake batter, as well as the physicochemical and sensory properties of the cake samples, were tested. The results showed that increasing the level of substitution of flour led to a significant increase in viscosity (15%) and a decrease in the density of cake batter (p<0.05). Increasing the levels of CSF and PHF also significantly increased the protein, fat, ash, moisture, and fiber of samples and decreased the hardness of texture (p<0.05). Cakes containing 5 and 10% replacement had a higher specific volume than the control, and the specific volume of the cake containing 15% replacement was similar to the control. The addition of CSF and PHF by maintaining moisture and reducing the rate of hardening of the samples during the storage period reduced the rate of staling of the enriched samples compared to the control. Based on the sensory evaluation results, the cakes containing 0, 5, 10, and 15% flour replacement had high acceptance. In general, according to these results, it can be concluded that 15% of wheat flour in the cupcake formulation can be replaced with a combination of CSF and PHF to produce a functional product rich in fiber

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In order to compare the effect of three nutrient solution replacement methods in an NFT system and pruning on hot pepper, a factorial experiment was conducted. Factors included nutrient solution replacement method (complete nutrient replacement, partial nutrient replacement according to EC, and partial nutrient replacement according to plant requirements) and pruning (pruning and non-pruning). Results showed that the highest vegetative growth was recorded in plants fed by complete replacement of nutrient solution, while plant fed based on EC showed the lowest vegetative growth and nutrients concentration. Leaf Chlorophyll a (Chl a) and Total Chlorophyll (TChl) decreased in plants fed according to EC control and plant requirements compared to complete replacement of nutrient solution. All these traits were higher in non-pruned plants than in pruned plants. Fruit yield decreased in plants fed based on nutrient solution EC and plant requirements, and pruning treatment decreased these traits, but the highest single fruit weight belonged to pruned plants fed based on plant requirements. The highest fruit carotenoid content, Total Soluble Solids (TSS), and vitamin C were recorded in plants fed according to nutrient solution EC, and these traits were higher in the pruned plants compared to non-pruned ones. The results also showed that pruning caused a reduction in plant growth and fruit number, therefore, it is not recommended for hot pepper cv. Sentela.

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Among the various processes of land degradation, soil erosion is known as a major environmental problem that causes the loss of topsoil and nutrients, reduces fertility, and thus decreases in crop yield. Evaluating and preparing a risk map and estimating the lost economic value due to the loss of soil nutrients can provide the basis for rational planning to prevent and control wind erosion. The aim of this research is to estimate the economic consequences of wind erosion in the Hamoon wetland, which is considered as one of the centers of dust production in the Sistan plain. This research has been done in two stages; first, using the IRIFR model, which is an experimental model to estimate the intensity of wind erosion, an attempt has been made to investigate the erosion intensity, prepare a map of erosion classes (danger), as well as determine the amount of annual sediment production in Hamoon wetland. In the second stage and the economic discussion on the topic, in two parts and using the information obtained from the first stage, using two methods of risk assessment and alternative cost, to prepare a risk map, and the economic value lost due to the loss of the main nutritional elements of the soil action has been taken due to wind erosion in the proposed region. The findings show that Hamoon lagoon has five risk classes in which, the low-risk class has the largest area with 41.15 percent. In terms of economics, from the point of view of the risk map, the largest area of ​​the wetland includes the intensity of risk with 59.93 percent in the very low class, 32.68 percent in the very high class, and 7.36 percent in other classes. The amount of lost economic value of the main soil elements due to wind erosion in the mentioned wetland is estimated to be 994 billion Rials.