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Background: The role of the hospital environment as a source of dissemination of pathogens is critical. Environmental surfaces in the Intensive Care Units (ICUs) are suitable for the growth of Gram-negative bacteria that normally circulate between the environment and patients and can cause outbreaks of nosocomial infections. In this study, the prevalence of Gram-negative bacilli in the environment of the ICUs and neonatal ICU (NICU) of hospitals in the city of Qom was evaluated. Materials and Methods: During a 6 month period from November 2012 to April 2013, samples were collected from environmental surfaces of ICUs of four hospitals and NICU of one hospital located in the city of Qom. Sampling was done from equipment, fluids, and surfaces and identification was carried out based on culture and biochemical tests for Gram-negative bacilli. Results: A total of 230 swab samples was collected and 50 colonies of Gram-negative bacilli were isolated from environmental surfaces. Overall, 64% of the isolates belonged to non-fermentative bacteria and 36% of the isolates belonged to Enterobacteriaceae family.  Strains of Pseudomonas aeruginosa and Acinetobacter baumannii complex accounted for the highest rates of environmental isolates. In addition, Klebsiella pneumoniae was isolated from NICU. Conclusion: The high frequency of genus Acinetobacter among Gram negative bacteria isolated from environmental surfaces has a public health impact and Acinetobacter spp. should be considered in the infection control programs in hospitals. Isolation of K. pneumoniae should be regarded as a risk factor for fatal neonatal infections.

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  In this article, formation of the first modern state in Iran has been studied within the framework of sociological analysis of agency and structure. Each structure is formed of joint actions,which will be the basis for future actions. Each action, on the other hand, also happens within a structure that can cause its contiouity or discontiniouity. In this article,the aforesaid dialectical effects have been reviewed in a way that social structures on the eve of the conflicts of modernity process in the Constitutional history of Iran will be the reason of social tensions and they eventually turn in to authoritarian political structure to overcome the crises by social forces. The theory construction of this study has been formed by the using of the theory state of "Bertrand Badie" and "Pierre Birnbaum", and the research hypothesis has been extracted based on the relationship between social crises and essence of state. Data collection has been done by documentary method, and data analysis by historical method. The results showed that social crises accumulation in Iran and attitude of social forces towards centralism to overcome the crises of society have paved the way for a weak society and a maximal state in Iran.    

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Abstract Due to various deficiencies, inadequate lateral stiffness, weak design and weak construction, many reinforced concrete buildings are highly damaged during the major earthquakes. One way to retrofit these buildings is to improve the behavior and to prevent the total collapse of the reinforce masonry infilled walls in order to make them behave such as structural walls with composite materials. In this study, the concept of equivalent strut is investigated by finite element modeling and behavior of the compression strut and tension tie is presented to model unretrofit and retrofit masonry infilled walls. Analytical pushover results show great accordance with experimental results.

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During the last decades, many researches have been carried out on development of supplemental passive energy absorption devices especially hysteretic metallic dampers and different types of them with different capacities and potentials have been developed. The idea of buckling of thin-walled tubes and the use of this property was led to develop an accordion metallic damper (AMD) [Motamedi, Nateghi-Alahi-2007]. This damper utilizes the capability of accordion thin-walled tube for excitation of axisymmetric concertina buckling mode as a damping mechanism which in turn increases the amount of dissipated energy. In this paper filled accordion metallic damper (FAMD) is suggested and analytically and experimentally the behavior of AMD's and FAMD's under axial cyclic loading are investigated and compared. For this purpose, Firstly analytical studies based on Finite element method and nonlinear dynamic analysis was performed on FAMD's for the determination of the approximate preliminary specifications of different polymers for potential use. After specifying the preliminary material properties, 4 specimens include 2 FAMD's filled by polymeric foam and 2 AMD's were subjected to dynamic tension and compression actuator and the effect of filling AMD's by this polymeric foam on the some of important specifications of damper studied and try to use this method for improving and developing of AMD's. Based on the results obtained using the appropriate filling inside the AMD's is a suitable technique for the purpose of improvement the some of important specifications such as the number of cycles before failure, amount of dissipated energy and plastic capacity. The effect of interaction between foam and accordion thin walled tubes play an important role for this purpose especially in low capacity AMD's.

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In multi-pass groove welding, residual stress distribution, value and associated distortion are dependent on several factors, including the welding process-dependent parameters, mechanical properties of materials and fixtures. In present study, temperature distribution of three welding processes with different geometric designs are registered by the K type thermocouple. Each of the samples contains the same thickness of stainless steel plate A316 that was welded based on welding procedure specification with gas tungsten arc welding method with groove corner joints single bevel without gap and bevel face, single and double bevel with gap and bevel face. Created residual stress on a sample was initially measured by nondestructive ultrasonic transverse waves method. After cutting the vertical part (plate without Groove), for hole drilling device installation purposes, aforementioned stress was measured by the semi-destructive hole drilling method. While for two other geometrical designs only ultrasonic method has been used to prevent parts destruction. All three aformentioned designs were modeled in Simufact.welding finite element code (FE) and results were compared with experimental temperature and residual stress measurements. The comparison shows that experimental measurements and numerical values match well with each other highlighting a reasonable validation of finite element models resutls. Current research results show that changing the geometry of the weld configuration have a significant effect on changes in the distribution and maximum value of transvers residual stress, but trivial influence on maximum longitudinal residual stress.

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Bumblebee is a useful insect that plays an important role in pollinating by nature. Gastrointestinal digestive tract has symbiotic microorganisms. The use of probiotic supplements in the beekeeping industry increases the rate of growth and improves feed conversion and improves resistance to disease and increases the production of honey. The purpose of current study was to investigate the effect of adding two bacteria of Lactobacillus plantarum and Lactobacillus pentosus isolated from honey in the bee stomach to stirred yoghurt and its viability and its effect on physico-chemical and sensory properties of stirred yogurt. In this study, probiotic properties of Lactobacillus Pentosus and Lactobacillus plantarum isolated from honey in the bee stomach, including resistance to acid, resistance to bile salts (bile), resistance to gastric juice (pepsin, trypsin), lack of hemolytic activity, hydrolyzed alanine was studied.  Four treatments were designed according to a completely randomized design and the results of the tests were analyzed by Duncan's mean comparison test at %95 confidence level by Minitab 16 software. The results showed that both probiotic bacteria showed probiotic properties and with increase in storage time, the sensory properties significantly (p≤0.05) decreased. The highest score of texture and color were belonged to the treatments containing Lactobacillus plantarum and Lactobacillus pentosus. The survival rate of probiotic bacteria in all treatments decreased during storage, and the highest survival rate after 28 days of storage belonged to the inoculated sample with Lactobacillus plantarum which had also the lowest acidity. Also, in terms of sensory properties, this treatment had the highest taste and flavor. According to the results stirred yogurt inoculated with Lactobacillus plantarum was selected as optimum treatment for the highest survival and sensory properties.
 

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Aside from its beneficial nutritional effects, chocolate causes but some problems for the consumer due to its high calorie. Use of good alternatives to fat and sugar is one of the ways to reduce these problems. In this study, the effects of isomalt and stevia on the qualitative properties for physicochemical rheological and sensorial characteristics of Low-calorie milk chocolate were investigated. Increased isomalt and stevia contents had no significant (p≤0.05) effect on fat, water activity, acidity, and color indexes L*, a*, b*, while they had significant (p≤0.05) effect on moisture, ash, and calorie. i. e. as the amount of isomalt and stevia increased, hardness, and calorie decreased and moisture, ash, and water activity increased. Of the two mathematical models evaluated to predict the rheological properties of chocolate, the Herschel Balkley model was found to be the most appropriate model for this purpose. Overall acceptability of the samples decreased with increasing stevia and isomalt substitution rates. Considering the best scores of physicochemical and sensory properties, T3 (60% Isomalt and Stevia +40% Sugar) was selected as the superior treatment.
 

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Today, the usage of dietary fiber is one of interest for food consumers due to its beneficial, physiological effects. In this research, the effects of replacing carboxymethyl cellulose gum (0.5 and 1%), as well as xanthan gum (0.5% and 1%) alone and in combination include (0.75% carboxymethyl cellulose gum + 0.75% xanthan gum) were used in preparation and formulation of baguettes bread formulation. The results of the study show that physicochemical characteristics that the addition of different concentrations of carboxymethyl cellulose gum and xanthan gum there was none significant difference in protein percentage, pH, redness and jaundice index of treatments compared to control (p >0.05). Also, by increasing the amount of carboxymethyl cellulose gum and xanthan gum to 1%, the moisture content, bread volume, ash percentage and brightness index significantly (p≤0.05) increased and texture hardness significantly (p≤0.05) decreased. The results of staling test showed that after 72 hours, the best sample in terms of low staling was related to sample containing 0.75% carboxymethyl cellulose gum and 0.75% xanthan gum. Therefore, to the results of the present study, the treatment containing 0.75% carboxymethyl cellulose gum and 0.75% xanthan gum was ntroduced as optimum treatment and had the highest sensory acceptability and achieved the highest overall acceptance rating.
 

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The aim of this study was to investigate the effect of probiotic bacteria and trypsin enzyme on the physicochemical, microbial and sensory properties of dough. For this purpose, bioactive peptides of 1.5 and 3 mg /100 ml were added to the probiotic dough formulation, which were inoculated separately with 10⁸ cfu / ml of Lactobacillus acidophilus and Lactobacillus helveticus. PH tests, mold and yeast counts, coliform counting, probiotic bacterial survival, antioxidant activity evaluation, gamma amino butyric acid measurement and sensory evaluation were performed on dough. The results showed that the use of probiotic bacteria with trypsin enzyme and increasing its concentration was maintained viability increase, probiotic bacteria, antioxidant properties, GABA production rate, and sensory evaluation score after 60 days. It also reduced pH, mold and coliforms in dough. Using Lactobacillus acidophilus and the enzyme trypsin 3 mg / 100 ml can produce high-yielding dough containing GABA with lower microbial load and higher antioxidant and sensory properties.

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Yogurt as a member of fermented food family has been considered an appropriate food system in order to transfer nutraceutical and plant extracts in daily consumption. Thereupon omega-3 fatty acids of plants oil including Purslane and flax seeds oil could be suitable targets to produce functional yogurts. The purpose of this study was to study the effect of the addition of Purslane Oil and Flaxseed Oil on Yogurt Physicochemical and Organoleptic Characteristics. In this study, the effect of using Purslane Oil Concentrations  (0/5%, 1/5%, 2%) and Flaxseed Oil Concentrations (0/5%, 1/5%, 2%) individually and simultaneously on Yogurt Physicochemical and Organoleptic Characteristics at 4 C and over time intervals. The evaluation of fatty acid profiles showed that the replacement of Purslane Oil and Flaxseed Oil in treatments reduced the amount of saturated fatty acids and increased the amount of unsaturated fatty acids. The obtained results physicochemical properties demonstrate that application of Purslane and flax seeds oil led to a significant reduction in pH and enhancement in acidity values (p≤0.05). While crude fat and dry matter content of treatments didn’t alter significantly (p>0.05). While crude fat and dry matter content of treatments didn’t alter significantly. On the other hand oxidative sensibility of treatments showed a reverse correlation with Purslane and flax seeds oil substitution, so that all the samples had a far higher proxide values than control sample (p≤0.05). In addition, sensorial investigation of samples implied the fact that Purslane and flax seeds oil usage doesn’t change the organoleptic features (except in 1.5 and 2 percent substitution) which is eventually caused greater acceptance of treatment with 0.5 percent Purslane oil than control and selected as the best treatment

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Stevia is a seasonal herb that contains high levels of phenolic and sugar compounds called stevioside rhabadiosid. Due to the seasonality of this plant, the most suitable method for making it available is using drying methods. Choosing the proper method of plant drying is one of the most important issues in post-harvest operation. Using inappropriate methods can result in the loss of plant organs or the loss of all the effective substances in it. The main objective of this study was to evaluate the effect of temperature and velocity of dryer on drying process, total phenolic compounds and kinetic modeling of stevia leaf drying. For this purpose, air temperature was measured at three levels (45 °C, 55 °C, 70 °C) and air velocity at three levels (0.05 m/s, 1 m/s and 1.5 m/s) for drying Stevia leaves were used. In this research, five models of Pelge math, Weibull, Logarithmic, Page and Khazaei models were used to model the results of stevia leaf drying process.The results showed that the proposed experimental models had a desirable performance in the modeling of the stevia moisture reduction process (R² ≥ 0.945). By comparing the output values ​​of R² and RMSE for the models presented, the Page model had better modeling performance than the other four models. In addition, the results showed that in the drying process, the most important factor in controlling the stevia leaf drying rate was the air temperature. Also, the drying time of stevia leaves decreased with increasing temperature and speed of air drying. Dryer temperature has a significant effect on the content of total phenolic compounds. As the air temperature rises from 45 °C to 70 °C, the amount of phenolic compounds of the stevia leaf decreases.

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Vitamin D is needed to adjust the absorption of calcium and phosphorus from the diet and their placement in bone. Inadequate calcium intake can also lead to osteoporosis in children and adults.
The aim of the present study was to investigate the possibility of enriching the jelly with vitamin D3 in concentrations (40, 70 and 100 IU /100g) and calcium in the form of calcium carbonate in the levels (500, 750 and 1000 mg /100 g). According to this, 9 treatments with control sample (jelly without vitamin D3 and calcium) were designed according to a completely randomized design. Chemical tests (soluble solids, acidity and ash) and texture properties (hardness, cohesiveness and chewability) on the first day and calcium and vitamin D3 stability tests and sensory properties (color, taste and smell, texture and general acceptability) during 60 Storage days were evaluated with 3 replications. The results showed that the use of different concentrations of vitamin D3 had no significant effect on the amount of moisture, acidity, synersis, texture properties and sensory properties of fortified jellies compared to the control sample. According to the results, the use of different concentrations of calcium had a significant effect on the rate of decrease in moisture, increase in acidity, decrease in synersis, increase in hardness, consistency and chewability and decrease in color and taste points.

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Biodegradability of food packaging materials is one of the most important parameters of modern food packaging industries. Jug cheese is a hard, somewhat acidic and salty cheese that has a dry appearance and has a higher nutritional value than salt water cheese due to the preservation of nutrients in the curd. Therefore, the aim of the present study was to use a biodegradable film of polyvinyl alcohol and pinto bean starch containing cinnamon, garlic and ginger essential oils to improve the physicochemical and sensory properties of jug cheese and compare with conventional packaging. For this purpose, jug cheese in biodegradable biodegradable film based on polyvinyl alcohol / pinto bean starch (80/20 %) containing different concentrations (3.125, 6.25 and 12.5%) of essential oils Cinnamon, garlic and ginger were packaged and their physicochemical and sensory properties were evaluated during 60 days of storage at 4 ° C and compared with the control sample. The results showed that the use of essential oils and increasing their concentration in biodegradable film caused a significant increase in moisture content and a significant decrease in weight loss and dry matter in jug cheese samples during storage. Also, with increasing storage time, pH, humidity and weight loss decreased significantly (P<0.05) and the amount of acidity, salt and dry matter increased significantly (p<0.05). The sensory evaluation score of the jug cheese samples packed in biodegradable film containing 3.125% of cinnamon and ginger essential oil after 60 days of storage was higher than the control sample. The use of biodegradable films based on pinto bean starch and polyvinyl alcohol along with cinnamon and ginger essential oils are solutions that can improve the physicochemical and sensory properties of jug cheese during storage and Also prevent environmental damage.

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Conventional thermal pasteurization may cause pigment degradation as well as loss of nutritional value of fruit juices. It is therefore essential to develop non-thermal pasteurization methods to maximize retention of bioactive compounds while minimizing color changes in sour cherry juices. Ultrasound is an emerging non-thermal technology that could ensure microbial safety and extended shelf-life of fruit juices without having negative effect on their phytonutrient content. The aim of present study was to investigate the non-thermal method of ultrasound and the effect of three variables of ultrasound power (10, 105 and 200 W), ultrasound temperature (0, 30 and 60 ° C) and ultrasound time (2, 6 and 10 minutes) on Microbial load and Color properties of whole sour cherry juice and its comparison with heat treatment (90 ° C, 30 s). Examination of color parameters showed that with increasing ultrasonic power from 10 to 200 watts, ultrasonic temperature from zero to 60 ° C and ultrasonic time from 2 to 10 minutes, the amount of a *, b *, L * and microbial contamination in pasteurized sour cherry juice significantly (p≤0.05) decreased. Also, in sour cherry juice samples pasteurized by ultrasonic method in optimal conditions (ultrasonic power 109 watts, temperature 60 ° C and time 9.5 minutes) no microorganisms grow and no significant difference was observed between the microbial load of the samples with the pasteurized sample. and also the color parameters (L *, b * and a *) of the sample pasteurized by ultrasound method was higher in optimal conditions. According to these results, it can be said that the use of ultrasound in optimal conditions in pasteurization of sour cherry juice, in addition to reducing microbial contamination of this food product, effectively preserves color compounds such as anthocyanins in sour cherry juice.

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Nowadays, due to the favorable effects of natural antioxidants such as the essential oils of various plants and delaying or preventing the oxidation of food based on oil or fat, instead of synthetic antioxidants, it has received a lot of attention. In this study, the effect of using the essential oils of Ferulago contracta, Rosmarinus officinalis and Lavandula officinalis plants extracted by steam distillation (at three levels of 100, 300 and 500 ppm) on the thermal stability of camellia oil extracted by cold pressing method under accelerated conditions (maintenance of oil at 65°C for 14 days) was investigated in comparison with camellia oil containing synthetic antioxidant TBHQ. Data analysis was done by one-way analysis of variance (ANOVA) in SPSS25 software and comparing means using Duncan's multiple range test. The results showed that the type of essential oil, storage time and also their interaction had a significant effect (p<0.01) on the peroxide, anisidine and TOTOX value, so that with the increase in the storage time of the samples, the peroxide, anisidine and TOTOX value increased significantly (p<0.05) and with increasing the concentration of essential oils, it decreased significantly (p<0.05). After 14 days of storage in accelerated conditions, according to the results related to the total oxidation (TOTOX value), using the essential oil of Ferulago contracta and Rosmarinus officinalis (at the level of 500 ppm), the oxidation resistance of camellia oil compared to camellia oil samples containing the synthetic antioxidant TBHQ, it increased and the shelf life and use of camelina oil for frying became suitable.