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From 2009 to 2012, 16 species of Curculionidae (Coleoptera) from the subfamily Lixinae were collected on 17 species of food plants in Iranian rangelands. Identified species belong to seven genera in the tribes Lixini and Cleonini. The host plants from which they were collected were in the families Asteraceae, Fabaceae, Apiaceae, Campanulaceae, Brassicaceae and Zygophyllaceae. Of the 16 species that we captured, two (Lixus subfarinosus Desbrochers, 1893 and Larinus remissus Faust, 1889) represent the first records from Iran. These new data also extend the known ranges of several species (Larinus fucatus Faust, 1894, Larinus grisescens Gyllenhal, 1835, Microlarinus rhinocylloides Hochhuth, 1847 and Bangasternus planifrons (Brulle, 1832) in Iran. The distribution of beetles and their associated host plants are presented and ecological notes on each species are provided.

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Julien Greimas, a French man with Lithuanian descent, has a great knowledge on semantics and narratives. Greimas, who is one of the highlighted European thinkers on the grounds of “Componential analysis” of semantics, has tried to present a coherent and systematic pattern for the study of narration and story. This article is based on the semiotics analysis of “Mahi seyah kochoolo” (Little black fish) story and it tries to review the semiotics phase of this discourse according to Greimas model of study. In this article, we examine the semiotics process of “Mahi seyah kochoolo” story in order to find a right answer to this question: “What are the main elements, which make meaning in the aforesaid story?” In other words, “What are the elements of meaning production in this story?” The aim of this article is to review the narrative features of this story in order to make clear that how a story will pass from itself to break the narrative restriction and cause narrative diversit.

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The environmental scanning electron microscopy (ESEM) is a new development in the field of electron microscopy. In this study ESEM has been used to study the structure of veal semimembranosus muscle. Four treatments, raw (control), conventional heating, domestic and industrial microwave heating, were observed using ESEM. The temperature used in conventional heating was 163 0C. Frequency applied for microwave heating was 2450 MHz with two wattage levels of 700 (domestic microwave) and 12000 (industrial microwave). All samples were heated to 70 0C internal temperature. Occasional cracks across the individual muscle fiber and shrinkage were present in all images of the structure for heated muscle. Erosion at the edges of muscle fibers was clear and increased with continued heating. A gap between perimysium of each muscle bundle was effected with the domestic microwave samples in cross section. This phenomenon was more apparent in industrial microwave heating and the depth of gap between perimysial collagenous fiber is more than that in domestic microwave heating. More damage was observed in the connective tissue network for conventional heating as compared with microwave heating. Denaturation and distortion of connective tissue caused more damage during longer time of conventional heating. Surface damage in structure of semimembranosus was not observed in either conventional heating or the low powered microwave heating. Rapid increase of heat and penetration of the microwaves, at the 12000 wattage level, caused granulation and separation of some parts of the muscle fibers.

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This current and interdisciplinary research in the fields of cognitive science, clinical linguistics, neurobiology of language, and language pathology tries to solve language-related problems and disorders. The present research aims to provide a comparison of the effect of stimulating mirror neuron system through music induction and intentional movement imitation on the increase in the average number of verbs in a sentence in free speech of autistic children. For this purpose, first, two pilot studies were performed in 12 sessions on 2 autistic girls aged 6 and 7 for four weeks in Iran University of Medical Sciences, Faculty of Rehabilitation Sciences. After observing the positive and effective results of these two methods, other samples, i.e. 6 autistic monolingual Farsi speaking girls aged 5-8 were selected by convenience sampling, and underwent 42 sessions (i.e. three 20-30 minute session) of training over 14 weeks. The samples divided to two groups; during training intentional movement imitation in the first group including 3 subjects, no music was played in the class, while instrumental music (wordless music) was played in the class for the second group including 3 subjects during training intentional movement imitation. To evaluate the index of average number of verbs in a sentence, speech of the subjects, after and before intervention, was recorded during the play and everyday conversation. Then, the average number of verbs in their sentence was measured. The research findings were examined using SPSS software (version 20) by Paired-samples t-test and ANCOVA test. The obtained results indicate that the average number of verbs in the sentence significantly increased after the training course in both groups. In addition to the significant changes in all the subjects, the average number of verbs in the sentence in the subjects of the second group showed a significant difference compared to the first group. Based on the research findings, it can be said that stimulation of mirror neuron systems through music induction and intentional movement imitation positively affects the increase in the average number of verbs in the sentence in autistic children. However, it should be mentioned that audio-visual-motor stimulation of the neuron system has a greater impact on verbal skill development of autistic children.

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Spoonerism is a particular type of unintentional slippage. In other words, Spoonerisms are defined as involuntary reversals in the serial order of speech as in [1] and [2].
sons of toil → tons of soil                                                                                                       (1)
pus pocket→ pos pucket                                                                                                          (2)
Curiously enough the Spoonerism is named after a man who rarely made Spoonerisms as dictionaries define them. William Archibald Spooner (22 July 1844 – 29 August 1930) was a long-serving Oxford don, notable for absent-mindedness, and supposedly liable to mix up the syllables in a spoken phrase, with unintentionally comic effect. Such phrases became known as Spoonerisms, and are often used humorously. Many Spoonerisms have been invented and attributed to Spooner. The aim of current study is to analyze the structure of produced spoonerism by children in the natural speech of Persian language in order to determine the ruling regularity of such slippage in predicting the performance of the child's mental system through its production process. Research method is descriptive - analytic. Samples consist of 33 cases of spoonerism which were gathered by available non-random sampling of common speech of 4-6 years Old Persian language children from 4 kindergartens in Tehran. It’s worth noting that the language status of all children who produced spoonerism were evaluated by Newsha Developmental Scale and just the Spoonerisms were evaluated in which the child had normal language growth. As a result, 33 samples of all 40 collected Spoonerisms were investigated. Binomial test was used to examine the data. The results show that the initial syllable in speech of children is more vulnerable. Also error percentage of sound planning in brain of Persian language children is higher than error percentage in word planning.
 
 

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  Dough products are traditional and inexpensive food products that their consumption has increased. Unfortunately in our country due to lack of adequate cultivation of durum wheat, lack of appropriate technology for the production of durum wheat semolina and economic conditions for import of durum wheat, producing high quality dough product is faced with many problems. Also the price of durum wheat is more expensive than other wheat cultivars. In order to provide Dough products with good quality, in this study we investigate physicochemical properties of semolina and cooking qualities of dough products made from three different varieties of hard wheat namely Morvarid, Chamran, Sayson and two breeding lines namely A-line and N-80-19 line that are easy available in Iran. Behrang durum wheat is used as reference variety. Some strong relationships exist between semolina characteristics such as protein, wet gluten, gluten index and dough product quality. Finally the results show that Chamran and N-80-19 cultivars based on key features of dough product (yellow color, protein content and cooking quality) have no significant difference with control sample and they can be introduced as the best wheat to dough products industry.

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Folic acid is one of the essential vitamins that deficiency of it causes congenital malformations in pregnant, especially neural tube disorders. Since the human body cannot synthesize this vitamin, enrichment process on bread that is known as one of the most widely consumed foods in the diet of our people, can be on an effective step for eliminating defects caused by vitamin’s deficiency in people. Considering the health effects of wheat bran and and the presence of folic acid in it, in this study attempts to fortify flour (with 7% wheat bran) by 100% RDI folic acid and then measuring the stability of folic acid in bread making process by HPLC method and microbiological assay. The results indicated that the microbiological assay showed higher amount than the high performance liquid chromatography method because of the ability to measure the natural folate in the samples. Also, during the bread making process, the folic acid and folate content increased during the fermentation process and then decreased by the thermal baking process. The remaining amount of folic acid and folate in the final bread showed the relatively high resistance of this vitamin in the process of Barbariʼs bread, and thus the ability of the bread fortification process to provide folic acid requirements in adults.

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 In this study investigated the use of modified atmosphere packaging ( MAP ) to extend the shelf life of Iranian flat bread (Taftoon). Four treatments of atmospheres including 100% CO2, 70% CO2 – 30% N2, 30% CO2 – 70% N2 , normal air and a coveraged samples as a control were used .The bread samples were packaged in pouches of polyamid / polyethilen (PA/PE). Results showed that it is possible to prolong the shelf life of breads to about 17 days by using modified atmosphere packaging with high carbon dioxide concentration and high-barrier laminated . However, significant differences (P<0.05) were obtained in the firmness of control bread compared to another treatment. In addition, firmness rate of breads packaged in normal air during storage was more than that compared to the samples stored in MAP , but there were not significant differences between samples packaged under atmospheres 100% CO2, 70% CO2 – 30% N2 and 30% CO2 – 70% N2. Modified atmosphere packaging extends shelf life of Taftoon as a flat bread and avoids mold growth in it.

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The unique properties of camel milk, qualify this product to be used as a nutraceutical. In this study, functional synbiotic yogurt made from camel milk has been investigated in three levels of fat (0, 2.5 and 5% (w/v)). Probiotic bacteria (Streptococcus thermophilus, Lactobacilus delbrueckii and ssp. bulgaricus.) and β-glucan (prebiotic agent) were added in three levels of concentration (0.5, 1 and 1.5 % (v/v)) and (0, 1 and 2% (w/v)), respectively. The physicochemical properties of the product and viability of probiotic bacteria were measured on the 0, 7th and 14th days. Beta-glucan, fat and storage time had significantly (P< 0.05) increasing effects on viscosity, Water-Holding Capacity (WHC) and the viability of probiotic bacteria. These parameters caused decrease in syneresis and pH of yogurt. It was concluded that the addition of oat β-glucan to camel milk to make functional synbiotic yogurt could result in a product of acceptable physicochemical properties.

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The aim of this work was to optimize the spray drying conditions for the production of ice cream mix powder. A lab-scale spray dryer was employed for the spray drying process, the mix of salep and k-carrageenan was used as stabilizer and black mulberry juice added to ice creams as a natural flavor. Response Surface Methodology (RSM) was performed to examine the influence of inlet air temperature (120, 140, and 160°C), feed flow rate (5, 10, and 15%) and black mulberry concentration (15, 30, and 45%) on drying yield and total anthocyanin content of powders, overrun and melting rate of ice creams prepared from the reconstituted powders. Scanning electron microscope was used for monitoring the structure of the powders. The following optimum process conditions were determined: inlet air temperature of 138 °C, feed flow rate of 8% and juice concentration of 35%. These parameters led to the process yield, total anthocyanin content, overrun and melting rate of 76.14%, 54.11 mg L^-1, 74.50%, and 1.52 g min^-1, respectively.

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Box tree moth, Cydalima perspectalis (Walker, 1859), is one of the major destructive pests that feed on the leaves and shoots of various Buxus species. In the course of this survey, the life cycle of C. perspectalis was studied in laboratory and natural (Hyrcanian Forests) conditions. The laboratory experiments were carried out at temperature of 25±1ºC, 70±10% relative humidity and a photo phase of 16 light: 8 dark hours. The average duration of an egg, larva, pre-pupa, pupa, as well as female and male longevity were 5.09±0.04, 23.15±0.17, 1.04±0.02, 7.80±0.05, 15.31±0.73 and 12.92±0.71 days, respectively. As an important pest newly introduced in northern Iran, the Box tree moth completes two and partial third generations per year. The results of this study would be useful for improving pest management strategies.