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Ali Moslehi Assistant Professor, Tehran University  During the second half of this century, international commercial arbitration has been increasingly successful among international traders as an alternative to national courts for the settlement of disputes. Parties to international contracts often include an arbitration clause in an attempt to protect their rights and to eliminate uncertainties in the event of a dispute. The arbitration clause inserted in the contract between parties is the normal means by which the jurisdiction of a specific international teibunal is created. Since the arbitration is a matter of contract and not of law, the jurisdiction of an arbitrator is contractually guaranteed by the parties. Therefore the arbitration clause is very important. Today, in a great number of countries, there is a marked tendency to view the arbitration clause as independent from the main contract.

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As the business environment continues to shift into more knowledge-based services, companies who are recognizing the true importance of intellectual capital are going to be more successful. So, in contemporary organizations, one of the most important decisions made by mangers is intellectual capital management and measurement. Also intellectual capital measurement relies heavily on concise and parsimonious indicators. In this regard choosing the appropriate indicators among too many existing indicators is not so easy and needs some criteria. It also needs some tools such as GSS to facilitate the criteria definition and to weighting. managers after defining the criteria based on the context of the organization by can select the appropriate indicators based on these criteria. This paper reports on an empirical study which introduces a GSS framework for selecting intellectual capital measurement indicators implemented in an automobile manufacturer in Iran in three phases: 1. Investigating the criteria for the evaluation of intellectual capital measurement indicators based on fuzzy AHP approach. 2. 2.Ranking intellectual capital measurement indicators based on the criteria, and 3. Defining some rules to select the intellectual capital measurement indicators in an automobile manufacturer in Iran. indicators in an automobile manufacturer in Iran.

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Field experiments were conducted to investigate the effects of sowing dates and irrigation on seed quality of a spring-type safflower cultivar, in Karaj-Iran, during 2008 and 2009 growing seasons. A split plot design based on a randomized complete block layout with three replications was used in which sowing dates and irrigation treatments comprised the main plot and sub-plot, respectively. The results showed the highest oil yield, oil content, protein yield, and linoleic acid content of safflower seed for sowing date of 19^th of April and under non-water stress conditions. The highest seed protein, oleic acid, and palmitic acid contents were obtained for sowing dates of May 5^th and 20^th along with ceasing irrigation at heading, flowering, and seed filling stages, respectively. Under arid and semiarid Mediterranean conditions prevailing in Karaj, late sowing date led to a greater simultaneity of reproductive stages and higher temperature, which made the negative effect of water stress more prominent than in the early sowing dates.

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The purpose of this study was to investigate physicochemical, rheological and sensory properties of stirred yoghurt fortified with fermented rice bran and lettuce extract. For lettuce extraction was performed by ultrasound method. Fermented rice bran (2,4,6 and 8%) and lettuce extract (0.5,1,2 and 3%) were added to sterile milk. Starter culture (Lactobacillus bulgaricus and Streptococcus thermophilus) were inoculated at 42 °C. After incubation, sensory evaluation was performed and then physicochemical tests including pH, acidity, synersis, and viscosity were performed on the specimens.The samples were stored (in the refrigerator) for 21 days and they were analyzed every 7 days. The results showed that samples containing fermented rice bran and lettuce extract had a lower pH (4.36 against 4.28) and acidity (92.8 against 96.4) than control samples. Also, by decreasing pH and increasing acidity, which weakened the gel structure of casein micelles, it increased synersis (2.64 against 20.26) and reduced viscosity (5510.52 against 3956.65 mPa.s) in the samples. Also, adding fermentation rice bran and lettuce extract caused changes in the chemical composition of the samples which increased the amount of dry matter and increased the amount of phenolic compounds. The results of sensory evaluation showed that adding lettuce extract to the samples resulted in a significant reduction in sensory evaluation. Yoghurt containing 6% fermented rice bran, and the sample containing 6% fermented rice bran and 2% lettuce extract had the highest sensory rating. The results revealed that yoghurt containing fermented rice bran can be considered as a functional product with good health properties.

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Antimicrobial packaging has a potential to prevent pathogenic microorganisms and also increases the shelf life of meat products. The aim of this study was to determine mechanical and physical properties of Carboxymethyl Cellulose (CMC) containing Trachyspermum ammi and Myrtus Communis essential oils (0.1, 0.3, 0.6 and 1%). Then antimicrobial packaging with optimum concentration of essential oil (0.6 and 1%) was selected to evaluate the effect of packaging on microbial and physical properties of turkey meat during storage at refrigerator. The results showed that tensile strength decreased and percentage of film elongation increased significantly. Water absorption, moisture content, solubility and water vapor permeability decreased when the concentration of the essential oils increased. Film prepared using Trachyspermum ammi essential oil had high antimicrobial activity compared with Myrtus Communis essential oil. Turky meat which packed using film containing 0.6% Trachyspermum ammi essential oil was more effective against total bacterial count than 1% essential oil. In contrast, the film containin 1% essential oil showed high antimicrobial activity against coliform and E.coli. Therefore, the film containing essential oil increased the shelf life of turkey meat, and application of 0.6% Trachyspermum ammi essential oil film as an effective treatment is recommended.

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In this study, the extract components, antioxidant properties, total phenol, antimicrobial activity, alpha-glucosidase inhibition of the leaf and seed extract of Moringa Peregrina were measured. Essential oil extracted from Moringa seeds and leaves were placed in an ultrasonic bath for 40 minutes and then distilled in a Clevenger apparatus for 3 hours. Flame detector gas chromatograph was used to identify the percentage of essential oil component in Moringa Peregrina seed and leaf. Antioxidant activity of the essential oil was determined by ABTS free radical scavenging method. Also, the total phenol content was measured by Folin-Ciocalteu reagent. Antimicrobial activity of the essential oil was evaluated by disk diffusion method for Staphylococcus aureus, Escherichia coli, Bacillus cereus and Penicillium notatum. PNPG was used as a substrate to determine the inhibitory property of α-glucosidase. The results showed that the use of ultrasonic pretreatment significantly increased the extraction rate of leaf and seed extract of Moringa (p<0.05). The percentage of essential oil extracted from Moringa Peregrina leaves was higher than the essential oil extracted from Moringa Peregrina seeds (p<0.05). The main constituent in the essential oil of this plant seed is isothiocyanic acid (41.44%) and the main composition of the essential oil of Moringa Peregrina leaf, farnesyl acetone (22.72%). The essential oil of leaf and seed of Moringa Peregrina has free radical scavenging properties and phenolic compounds (0.025 mg/ml Gallic acid) that can be considered as antioxidant plant. The essential oil of Moringa Peregrina seed has anti-microbial properties against the bacteria Staphylococcus aureus and Escherichia coli and the fungus Penicillium nutatum. The essential oil of Moringa leaf showed no antimicrobial activity. The concentration of essential oils of leaf and seed of Moringa Peregrina that IC₅₀ (alpha-glucosidase 50% inhibition) was 0.03 mg/ml. The essential oil of this plant can be used to produce functional foods.

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Today, the demand for the production of useful products in order to prevent various diseases and improve the physical and mental health of consumers is increasing. Foods containing plant-based ingredients can play an important role in achieving this goal. Therefore, the aim of this study was to produce cheese using wind cheese extract as vegetable cheese and chuchak and marjoram with the aim of investigating the antioxidant properties of analog cheese and comparing it with cheese prepared with cow's milk and animal cheese (as a control sample) during The ripening period is 60 days. In this study, 1.5% of wind cheese plant extract, 1% of Chouchaq plant and 0.5% of marjoram plant were added to the analog cheese sample. The results showed that the moisture content of the analog cheese sample was higher than the cheese prepared with cow's milk and increased over time. The pH, fat and hydration in analog cheese were lower than in cow's milk cheese sample. With increasing time, the pH decreased and the water content increased. Also, phenolic compounds in analog cheese sample were more than cow's milk sample, which decreased with increasing time. On the other hand, IC50 in analog cheese sample was less than cow's milk. The results also showed that the textural properties such as firmness, cohesion and elasticity in the analog sample are less than cow's milk cheese. However, the overall acceptance rate of the samples was higher than the mean score. Also, in the analog sample, the amount of initiator bacteria was less than the control sample during the whole storage period. Contamination was seen.

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The aim of this study was to evaluate low-fat cream production using Persian gum and the effect of the amount of gum and storage time on physico-chemical, microbiological, and sensory properties. Treatments included 34% fat control samples, 18% fat cream treatments containing 0.5% Persian gum (Third treatment) and 18% fat cream treatments containing 0.8% Persian gum (Optimal treatment) were prepared. The level of stabilizer addition was 0/5% (w/w). The experiments on cream samples stored at 4 °C were out at 1, 7, 10 days. The results showed that the yeast count and the total count significantly (p<0.05) increased over time in all cream samples during storage. Also, in all three samples, after 10 days, a small amount of coliform was observed. In all three samples, no mould, Escherichia coli and Staphylococcus was observed after 10 days. On the other hand, storage time had a significant effect (p<0.05) on the reduction of sensory properties in all cream samples. The cream samples containing Persian gum had significantly (p <0.05) higher acidity and lower pH than the control sample during storage. There was no statistically significant difference between the dry matter values, Moisture, and the fat content of cream samples (p≥0.05) during storage. Also, the sample containing 0.8% gum had the highest viscosity and the lowest synersis. Therefore, the best treatment in this study was the sample cream containing 0.8% Persian gum.

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The concrete canvas product consists of three main parts: the three-dimensional (3D) substrate with the cement mixture, the geo-membrane layer and the desired adhesive to connect the geo-membrane layer to the three-dimensional substrate. The three-dimensional layer is generally made of polyester, polypropylene and other engineered polymer had good mechanical and chemical properties, and has different thicknesses, suitable for various applications. This three-dimensional layer is designed in such a way that it has different textures on both sides so that the cement is poured into the space of the three-dimensional layer on one side and nothing spills out of the other layer. In the next step, this process is completed by connecting the geo-membrane layer to it. In industrial application; the geo-membrane layer formulation (including polymer-based resin, emollient, impact curing, filler, etc.) is designed in such a way that in addition to moisture insulation properties, mechanical strength and good chemical resistance to moisture dilute alkaline and acidic environments. In this way, a desired adhesive with desired formulation (including adhesive base resin, solvent, activator and type of catalytic additive, etc.) was selected for connecting of geo-membrane to 3D substrate. To achieve a suitable product, in addition to the geo-membrane layer, the adhesive selected to connect the geo-membrane layer to the three-dimensional substrate must have the appropriate viscosity to be able to completely cover the three-dimensional substrate and cause the two layers to be fully connected to each other. . If the adhesive used cannot create a suitable coating on the geo-membrane layer, by penetrating the fluid around the adhesive, it will weaken and thus destroy the entire coating layer and thus separate the layered concrete layers. In this way, one of the main disadvantages of concrete canvas produced by conventional methods is the separation/layering of the coating layer from the concrete canvas substrate due to thermal and mechanical stress, which weakens the adhesive connecting the layer to the substrate which creates practical problem for this product. In this work, the polymer casting technology based on polyvinyl chloride paste was used to cover a concrete canvas and the properties of the product were investigated. In this method, the polymer paste is coated on the three-dimensional substrate in one step without using (geo-membrane / adhesive) by Dr. Blade knife in a certain thickness. The results showed that the fabric concrete made based on the PVC paste casting method, has good sealing, mechanical and chemical resistance and has good resistance against layering. The results showed that the fabric concrete product obtained from the polymer casting method based on (resin / polyvinyl chloride paste) in terms of mechanical strength, showed acceptable properties compared to the geo-membrane layer and the overall fabric concrete product and also in terms of chemical properties (resistance to various solvents), it has a much better resistance than the sample made by conventional methods (geo-membrane / adhesive). This product (concrete canvas) has also shown better resistance to water leakage against the sealing of the product, the overall product made by the polymer casting method.