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Issue: The Covied-19 Pandemic showed the vulnerability of cities in their current state and revealed one of the strongest stimuli for the need for radical rethinking in Urban Planning. One of the theoretical approaches that has been considered by many cities in developed countries is the 15-Minute City Approach. density, proximity to complementary and consistent functions are its basic principles.
Aims: The purpose of this article is to study the concept of a 15-Minute City, identify the components of achieving it and feasibility study of the adaptation this approach in Iranian cities as a post-pandemic urban planning approach. As a case study, Mehrshahr, Karaj has been studied.
Methodology: It is applied research that is applied descriptive-analytical method. In the analysis of access to index uses, the analysis of the pedestrian network in GIS software was used and using SWOT and QSPM techniques to determine and prioritize strategies for future development. The study area in the direction of the city was 15 Minutes.
Findings: The lack of functional diversity (vacuum in educational, religious and medical uses) and the lack of path continuity and very poor flooring for pedestrians are important issues in this area to adapt to the 15-Minute City approach.
Conclusion: Ensuring the safety and security of pedestrians and cyclists, providing infrastructure and services required for pedestrians and cyclists, applying the principles of mixed and multiple land use and balanced distribution of services are the most important strategies proposed.

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Oxidative stability of oils, fats and fatty food products can be affected by many factors such as oxygen, light, heat, metal ions and enzymes used and finally it brings about oxidative corruption. This study has been done to survey the role of Dorema aucheri extract in oxidative stability of fish oil (under microwave heating) and comparising that with BHT synthetic antioxidant. Concentrations of 250 and 500 ppm extracts of Dorema auchri and BHT 200 ppm were added to fish oil and a fish oil sample without the addition of antioxidant was considered as control, Then they were sampled after putting in microwave at time periods 0, 3, 6, 9, and 12 minutes. Chemical oxidative indicators (peroxide, free fatty acids and thiobarbituric acid) were surveyed. According to the results, in all times putting in microwave the amount of peroxide, free fatty acids and thiobarbituric acid  in the treatments that contained extract, were lower than the control treatment, but were higher than the treatment that contained  BHT. A significant difference wasn^'t seen among the treatment that contained 250 ppm of extract and the treatment that contained BHT (p>0/05). According to the results, because of significant difference of samples contained extract with control sample and the lack of significant difference sample containd 250 ppm extract with BHT, it would be expected that Dorema aucheri  extract as antioxidant can be used  in food industry in maintenace of fish oil.

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Problem: With the development of urbanization and the need to pay attention to environmental aspects, industrial areas within the city have been abandoned and destroyed. Pars Electric factory in Rasht city has become a place for garbage and drug addicts to accumulate during nearly two decades of closure and has created dangers for the area.
Target : The purpose of the article is to examine the components of vitality in order to revive the post-industrial arena of this collection.
Method: In this regard, information has been collected by using library-documentary methods, questionnaires and interviews. Vitality components based on theoretical literature were extracted and randomly distributed among 312 people in the form of a questionnaire, and the results were subjected to second-order confirmatory factor analysis in Smart PLS.
Findings : Safety and security with a path coefficient of 0.878 shows the strong and direct impact of this factor on increasing the vitality of Pars Electric Factory in Rasht. The factors of sense of place, legibility, climatic comfort, social justice and sensory richness express 55, 48, 44, 42 and 36 percent of the changes in increasing the dynamism and vitality of the post-industrial landscape of Pars Electric respectively.
Result: Definition of areas, monitoring and control, proper lighting, establishment of 24-hour activities, creation of interactive spaces are among the proposed measures with high priority to strengthen the two factors of safety and security and sense of place in order to improve the vitality of the said site.

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Brown algae are a valuable source of natural antioxidant compounds, especially Phlorotannins. In this study, the effect of solvent concentration (water / ethanol) on the the amount of Phlorotannin compounds and antioxidant properties of extracts from brown alga Sargassum angustifolium were investigated. The extraction was performed by solvent method at room temperature (28-26 °C) with ethanol/ water solvent with three ratios (30:70), (50:50) and (70:30). The amount of Phlorotannin, total phenolic content, ferric reducing antioxidant power, DPPH radical scavenging activity and total antioxidant capacity of different extracts were evaluated. The results showed that the yield of Phlorotannin extraction was dependent on the solvent concentration and with increasing polarity of the solvent, its amount increased, So its amount in ethanol/ water treatment (30:70) is significantly more than the other two treatments (P<0.05). Also, the highest amount of DPPH radical scavenging activity was obtained in ethanol/ water treatments 50:50 and 70:30 which contained less Phlorotannin. Finally, it was found that the ethanol/ water treatment 30:70 of the brown alga Sargassum angustifolium was a good choice for extracting Phlorotannin compounds as a natural bioactive compound for food and medicine purposes.

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The aim of this study was to investigate the effect of adding protein concentrate of Bream (Abramis Brama) on chemical properties, texture, color and sensory evaluation of pasta. The fillets were cooked in boiling water for 10 minutes, then minced using a meat grinder. The minced fish was dried at 60 C for 24 hours in an oven and powdered with a grinder. Pasta was prepared with different percentages of FPC (0, 5%, 7.5%, 10%, 15% and 20%). Chemical properties (energy, carbohydrate), tissue tests (hardness, adhesion and resilience), color tests (b, a, L) and sensory evaluation were evaluated. The results showed that by adding fish protein concentrate, the amount of pasta carbohydrate decreased compared to the control sample. In contrast, with increasing fish protein concentrate in pasta, the amount of energy increased significantly (p <0.05). The highest energy content was observed in the pasta containing 20% FPC and the lowest energy content in the control sample. The addition of FPC did not cause any adverse changes in the color of the pasta. The amount of yellow and redness of the pasta increased with the addition of FPC. The amount of pasta patency increased with the addition of fish protein concentrate. The color, taste, chewability, elasticity, odor, filament appearance, adhesion, hardness and overall evaluation of pasta with 7.5% FPC was better than others.  Regarding the texture, color and sensory characteristics of the pasta, it can be concluded that the pasta containing 7.5% fish protein concentrate had better characteristics than other samples.

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Stenosis in coronary artery and the other cardiac diseases such as Atherosclerosis is major cause of death in the world. Numerical simulation of blood flow can help medical evaluation to curve arteries have been stenosis. The purpose of this paper is to find the effect of arteries stenosis on the hemodynamic parameters by simulation of blood flow in LAD branch of coronary artery. The computational domain has been determined from CT images of human heart. In this study, blood is assumed to be homogeneous, Newtonian and the blood flow assumed to be pulsatile. In order to more realistic modeling of flow and pressure, Seven–element lumped model has been used in coronary artery outlet, in order words the 0D and 3D models are coupled together. The results indicate that the calculated flow wave is the minimum in systolic phase and maximum in diastolic phase in coronary artery, in contrast with Aorta. On the other hand, by increasing the stenosis percent from 30 to 60 percent, no significant drop of flow has been observed in the state of rest, and it has been validated with experimental results. The results indicate that with increasing stenosis, time average wall shear stress in the stenosis region increases, while it decreases before and after the stenosis, also the investigation of oscillating shear index indicates that in the state of 60% of stenosis and in the main downstream branch, it has the maximum value, that is indicative of the presence of turbulent flow in this region.

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The aim of this study primary was to evaluate the production possibility of high quality protein powder type A (an almost odorless and tasteless powder with a maximum fat content of 0.75%) from milled meat of common carp through isopropanol solvent extraction method, and then the replacement of produced fish protein powder  (FPP) together with the transglutaminase enzyme instead of flour in the formulation of cake and evaluation of the sensory quality, physicochemical properties and nutritional value at ambient temperature. For experiments, 1 control and 6 experimental cakes treated with 6 and 8% concentrations of fish protein powder by adding 0.5 and 1% transglutaminase levels were considered. The control treatment was free of fish protein and enzyme powders. Factors such as fat, protein, ash and moisture content were significantly different in enriched and control treatments (P<0.05). Peroxide value and pH increased significantly in experimental treatments containing 8% FPP in comparison with other treatments and acidity decreased significantly (P<0.05). Sensory factors including taste, color, texture, odor, and overall acceptability of treatments contain 6% FPP and  0.5% transglutaminase enzyme had no significant difference compared to the control sample (P>0.05). Wih adding transglutaminase enzyme to cakes containing fish protein powder improved the physicochemical properties of the samples.With considering the results and the absence of a significant difference between samples contain 6% FPP and 0.5% enzyme transglutaminase compared to control, this treatment can be recommended as a suitable combination for fish cake.

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Estimation of maximum possible scour depth around spur dike is an important step in the design of spur dike foundations To determine the maximum scour depth in the design of spur dike foundations, the equilibrium scour depth, which is commonly estimated using peak-flow conditions for engineering design of spur dike foundations, are used.. In fluvial rivers, significant transport of bed materials often takes place during peak-flow discharge in a flood event. For large rivers, the duration of a flood event may last for a few months, but for others the unsteadiness of a flood can be pronounced. The general practice of employing peak-flow discharge to evaluate the maximum scour depth for design may be questioned because the maximum scour depth occurring under a flood hydrograph can be much smaller than the calculated value using peak-flow discharge. In other words, using the peak-flow discharge for design can greatly overestimate the maximum scour depth in comparison to the actual conditions under the flood hydrograph. Therefore, when the flow unsteadiness is pronounced, investigation of temporal variation of clear water scour at spur dike is important to estimate the possible extension of the scour hole. This would provide useful information for safe design of footing and the selection of scour counter-measure to be implemented. The degree of severity of the problem is dictated by the magnitude of this scour hole. In this experimental study, the scour around the single spur dike was investigated under unsteady flow. These tests have been done in terms of clear water and non cohesive sediments. In order to investigating the scour around the spur dike, experiments have been done by changing the properties of normal hydrograph such as peak discharge and durability time. In order to producing the hydrograph, we used a device for adjusting the speed of pump motor and generating the variable discharge according to actual discharge time series. In the inlet pipe of pump, a magnetic flow meter is located that Measures the discharge in per one tenth of a second. Thus, the system verifies of requested discharge at any time. The results show that one of the influential parameters that affect the scour around the spur dike is the durability time of hydrograph. We concluded that when the durability time increases 6-times, scour depth will increase 40 percent, because with increasing durability time, the time that spur dike exposes tensions increases. Also, the depth of scour has increased 35 percent, by increasing 25 percent of peak discharge of hydrograph that is caused by increasing stresses imposed on the bed. Finally, the resulted scour under unsteady flow was compared with the resulted scour under steady flow (With flood peak discharge), with a significant difference between the scour under steady and unsteady flow. Then, an imperial equation was proposed for calculating the scour depth under hydrograph. This equation was obtained by adding the unsteady coefficient of flow in the equation of equilibrium scour depth under steady flow. This unsteady coefficient of flow includes effective parameters of hydrograph such as peak flow of hydrograph, peak time, durability time of hydrograph and equilibrium time of scour.

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We studied downstream scour at the triangular labyrinth spillway. In this study, we used labyrinth spillway with 6 different angles (15⁰, 30⁰,45⁰, 67.5⁰, Linear) and seven ratios (H/P=0.1-0.7 ). In this experiments the effect of H/P, Froude number and cycle angle on scour depth and hole dimensions were investigated. The results indicated that H/P, Froude number and cycle angle had a significant effect on scour depth and hole dimensions. When H/P increased 7 times, scour depth increased 12 times and scour length 10 times. Furthermore, whit increasing cycle angle 6 times, scour depth decreased 70%. There is no reasonable relationship between hydraulically parameters and the maximum height of sediment mound. Finally, with analyzing data and the results of experiments, we presented some empirical formulas for estimating of scour-hole dimensions. 

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Weirs are widely used in many different shapes to control a water level, facilitate flow diversion, and to regulate the flow of water. Given that the overflow zone is often laterally restricted, the overflow depths can become excessive. As a result, non-linear weirs e.g., Labyrinth with different forms have been developed to increase weir length and discharge capacity within a fixed overflow width. Accurate estimation of the maximum possible depth of scour at weirs is important in decision-making for the safe depth of burial of footings. The design of labyrinth weirs foundations based on equilibrium clear water scour depths may yield considerably greater values than if the flow is of short duration. For a known time-to-peak value of the design flood hydrograph, smaller scour depths may be obtained, which reduces the total cost of construction. Therefore, investigation of temporal variation of clear water scour at labyrinth weirs is important to estimate the possible extension of the scour hole. This would provide useful information for the safe design of footing and the selection of scouring counter-measure to be implemented. In the present study, temporal variation of scour and at labyrinth weirs was studied. In experiments, labyrinth weirs were used and seven head to weir height ratios ( H/p =0.1-0.7) for cycles with 6 different sidewall angles (15⁰, 30⁰,45⁰, 67.5⁰, Linear). In this study, the effect of Alfa and sidewall angles on temporal variation of scour depth and scour depth location were investigated. The results indicated that the mechanism and the value of scouring at weir varied for the different value head and sidewall angles. When head to height weir increased, the value of instantaneous scour depth significantly increased.
The results also showed that in all experiments, the scour rate is more severe in the early stages and 80% of the development of scour depth occurs in the early 10% of equilibrium time. Furthermore, When H/P increased 5 times, the equilibrium time of scour depth increased to 6, while whit increasing the sidewall angles to 6 times, equilibrium time decreased 45%.