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The translations of the Holy Quran are one of the most important sources behind formulating the mentality of non-Arab audiences of Quran about the concepts within this scripture. The word " عذاب’athaab" (doom) is one of the most widely used words of the Holy Quran which plays a key role in the construction of the Qur'anic schema of resurrection and life after death. The present study aims at examining what equivalents the Persian translators of the Quran have suggested for this term. A study of 50 Persian translations of the Holy Quran over different time periods, using analytical-descriptive methods together with statistical procedures, showed that the Persian translators have not sufficiently tried to find proper Persian equivalences for this term, and thus in most of the cases have used the word itself in their translations. However, throughout the middle centuries of AH, the use of the word itself for translation has been slowly but steadily declining, but this downward trend has been stopped in the contemporary centuries and most of the contemporary translators have followed their antecedents again. In the few cases where the word itself has not been used for translation, the words "مجازات (punishment), شکنجه (torture), کیفر (punishment), عقوبت (retribution), آزار (persecution), گرفتاری (plague), بلا (plague) and ‘عقاب (retribution)" have been used as the equivalent by the order of the frequency of their usage. Among the above, the word "کیفر (punishment)" seems an appropriate Persian equivalence for the the word "’athaab" in the Holy Quran.

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Internal immobilization of fractured parts of bone depends on the drilling of fracture site and screw fixation of implanted devices to the bone. During drilling, the temperature may rise allowable temperature of 47°C and causes irreversible thermal necrosis. This study is concerned with methods of drilling to determine the best processing condition to minimize the osteonecrosis. Drilling tests were performed with two drilling techniques: conventional, and high speed drilling on the bovine femur and increase of temperature in drilling site, duration of temperature raise and thrust force were measured. The result for conventional drilling shows that in all processing conditions, the generated heat is over the allowable limit, which makes thermal necrosis inevitable. On other hand, it was found that increase of cutting speed of drill bit to 7000 rpm, leads to considerable decrease of thrust force and increase of heat dissipation with chips, simultaneously and leads to decrease of local temperature raise in drilling site. But with more increase of rotational speed of drill bit, because of not sensible change in drilling force and considerable increase of friction between chips, drill bit body and drilled hole, amount of temperature elevation is increased.

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The problem of bone fracture in medicine due to an accident, aging or diseases, has existed from times when humans started to work and activity. The process of bone drilling is an essential part of internal immobilization in orthopaedic and trauma surgery. The force required to chip formation in drilling process, resulting in heat generation in drill site that leads to the occurrence of thermal necrosis. This research experimentally investigates the effect of ultrasonic vibration on thrust force in drilling of bovine femur bone. This method induces high-frequency and law-amplitude vibration in the feed direction during cutting, and has the potential to spread tiny cracks in bone and decrease friction leading to reduce of cutting forces and also increase the speed of chip disposal leading to reduction of machining forces, totally. Experimental results demonstrate that ultrasonic assisted drilling of bone produces fewer thrust force than conventional drilling and rotational speed of 1000 rpm is the optimal speed to achieve at minimum thrust force for all feed rates. Moreover, this method is due to the force independence of the feed rate in the rotational speed of 1000 rpm, is applicable in orthopedic surgery.

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Potato is known as a valuable source of starch which plays an important role in human nutrition. Proper storage conditions should be considered to protect the nutritional properties of potato after drying. The effect of three packaging materials (transparent biaxially oriented polypropylene laminate (BOPP); semitransparent BOPP; polyethylene-polyamide (PE-PA) laminate) in three packaging conditions (vacuum, N2, natural atmosphere) and in two temperature treatments (blanching in hot water; steam) on microwave-dried potato (Solanum tuberosum L.; Solanaceae) cubes was studied. Moisture content and oil absorption decreased in microwave dried potato by increasing storage time from 60 to 120 days. The moisture loss rate in vacuum packed samples in polyethylene polyamide film was less than BOPP. Steam blanched samples not only had more moisture but also absorbed less amount of oil. The dried and packed potatoes under nitrogen atomospher and in transparent BOPP had the highest percentage of oil absorption with 9.75% and 9.87%, respectively. Changes in the internal structure, moisture and gelatinization of starch in the surface are factors affecting the absorption of oil. Blanched samples with steam and vacuum packed in polyethylene polyamide films, have the best results in increasing the shelf-life and reducing oil absorption.

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Today, composite materials have extensive use in aerospace automotive and defense industries compared to metals, because of their high strength to weight ratio and good corrosive resistance. Machining of these materials regard to their composite structure is complicated. Achieve optimal machining conditions, depending on the needs, according to the type of fiber and resin used in composites, need proper analysis and careful investigation. In this study, composite pipes made of glass-epoxy to a thickness of 5 millimeters, which are often used in the body of Aerospace structures, produced by hand lay-up and their surface roughness after turning process is measured. In order to obtain the minimum roughness in the turning process, tool type in two modes, and cutting speed, feed rate, and depth of cut are studied at three different levels. So Taguchi experimental design method and experimental test samples on roughness the results analysis and performed by minitab software. Finally, concluded that the minimum value of the surface roughness is obtained by tools with chip-breaking levels, cutting speed 100 m/min, feed rate 0.05 mm/rev, and the depth of cut 1.5 mm.

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Abstract
Cake is one of the most important and high-quality cereal products and a product of wheat flour, depending on its type and the high fat and sugar content in its formulation, the continuous and prolonged consumption of this foodstuff, obesity and, consequently, problems for health creates.
So in this study, the effect of adding different concentrations of mango fiber (0, 0.5, 1, 1.5 and 2% by weight of flour) were examined on the qualitative properties of sponge cake such as moisture, ash, protein, fat, fiber, pH, volume, staling, colorimetric and sensory features. A completely randomized design was used to analyze experimental data and means were compared by Duncan's multiple range test (α = 5%). According to the results, by adding mango fiber, moisture content, ash, fiber, volume and L^* were increased but protein, fat, staling and a^* and b^* were decreased. Also, all sensory characteristics such as porosity, texture, color, aroma, odor and taste were improved in treated sponge cakes compared with the control sample. Finally, the treatment containing 2% mango fiber was introduced as the best treatment than the other treatments.

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In this research a validated and effective method for simultaneous analysis of 24 poly aromatic hydrocarbons (PAHs) using gas chromatography-mass spectrometric detector was developed in traditional and semi industrial bread samples. Sample preparation was done based on QuEChERS method and developed method was validated and applied for analysis of bread samples. Matrix effect was evaluated by comparing the slopes of solvent-based calibration curve and spiked calibration curve in blank sample. Among the 24 analyzed compounds, 22 (91%) and 2 (8%) compounds presented the ion enhancement and ion suppression respectively. Therefore’ spiked calibration curve was used for overcoming matrix effect. In the concentration range of 10-500 ng/g, the calibration curves for each analyte was linear with a determination coefficient (R²) of 0.990 to 0.999. The limits of detection (LODs) and quantitation (LOQs) for different PAHs were between 0.14-1.49 and 0.46-4.91 ng/g, respectively. The mean recoveries obtained for three fortification levels (25, 50 and 200 ng/g, three replicates in each day) in three consecutive days were 86-111% (n=27), and also the average of relative standard deviations (RSDs) of PAHs were in the range of 2.85-11.57%  with a satisfactory precision (RSD<20%). Analysis of bread samples using the validated method showed that Naphthalene was found in 9 traditional Barbary bread samples (45%) in the range of 46.34±1.89 ng/g and any compounds was detected in semi- industrial samples. All of the obtained positive results were higher than the legal permissible limits (1.0 ng/g) proposed by the European ::union:: for processed cereal-based foods. The final findings showed that direct flame exposure in gas oven during baking of Barbary bread could produce PAH compounds.

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One of the main problems in the classical methods for analyzing crack is a discontinuity in materials and specific conditions at the crack tip. Existing computational methods for the modeling of fracture in a continuous body are based on the partial differential equations of classical continuum mechanics. These methods suffer from the inherent limitation that the spatial derivatives required do not exist at crack tips or along crack surfaces. To overcome this problem, Peridynamic theory (PD), which has been introduced in recent years, could be used to improve the analysis of cracked structures. In the present paper the crack growth and propagation in an inclined crack in the plate is studied. The governing equation is developed and solved using Peridynamic theory and the results are validated using other investigations. Effects of various pre-crack angles and speeds of load application are studied. As it will be illustrated, the PD theory can reasonably model an inclined crack growth and predict the complex phenomenon of crack linear growth or crack branching at various conditions of applying loads. In addition, the results show that the amount of crack growth can be increased by increasing the rate of loading.

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Bone fracture occurs as a result of accident, old age and disease. Generally bone fracture treatment consists of stabilizing the fractured bone in the right position. In complex fractures, stabilizing internal and external tools and equipment is used to stabilize the fractured bone in position. Bone drilling is required in order to connect fixating devices. The forces required for chip formation, increase the temperature during bone drilling. The phenomenon of thermal necrosis of the bone occurs if the temperature exceeds 47 degrees Celsius. Thermal necrosis inhibit bone fixation and causes the wrong bone healing. The current study has been trying to examine the effect of the cooling gas on the reduction of temperature rise on drilling site as well as statistical analysis of the process. Tests have been carried out using direct injection of nitrogen gas using internal coolant drill bits. Using cooling gas reduced the increase in drilling temperature to 15 degrees Celsius and prevented the thermal necrosis. The maximum increase in temperature in conventional drilling was 56 degrees Celsius, while using cooling gas the increase in temperature of 43 degrees Celsius was achieved. This reduces the risk of thermal necrosis. Statistical analysis also indicates that in the drilling with direct cooling with nitrogen gas the temperature changes are almost independent of the rotational speed.

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Bone fracture occurs as a result of accident, old age and disease. Generally bone fracture treatment consists of stabilizing the fractured bone in the right position. In complex fractures, stabilizing internal and external tools and equipment is used to stabilize the fractured bone in position. Bone drilling is required in order to connect fixating devices. The forces required for chip formation increase the temperature during bone drilling. The phenomenon of thermal necrosis of the bone occurs if the temperature exceeds 47°C. Thermal necrosis inhibit bone fixation and causes the wrong bone healing. In this study has been trying to calculate the heat of drilling process using the machining theory and estimate the share of heat input to the bone by the Weiner theory. Drilling tests conducted on samples of bovine bones and temperature changes in the location of the hole are measured and using inverse conduction heat transfer method, the heat input is calculated and compared with the theoretical heat. Results showed that the experimental and theoretical heats at different processing conditions are close to each other and revealed that the machining and Weiner theories are able to predict the heat input to the bone and temperature changes in the position of the hole.

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Today, the increasing process of food waste and agricultural products is one of the serious challenges in the most countries, especially in developing countries, so one of the serious policies of governments in the food security is to reduce the waste and maintain the quality of agricultural products. So far, several methods have been used to measure the quality of agricultural products, only some of which are technically and industrially justified. Vis / NIR Spectrophotometry method is one of the methods that has been considered and used in evaluating the qualitative characteristics of agricultural products due to its high speed and accuracy. In this regard, in the present study, visible/near infrared Spectrophotometry was used to measure the qualitative changes and classification of K-Lime samples of lemon during the storage period (10, 20 and 30 days). In order to analyze the qualitative characteristics and classify the data extracted from NIR, the pattern recognition methods including principal component analysis (PCA), linear Discriminant analysis (LDA) and support vector machine (SVM) were used. The results showed that Visible/Near Infrared (Vis/NIR) Spectrophotometry was able to differentiate its lemon samples based on storage time. Although PCA, LDA and SVM methods were able to classify lemon samples with good accuracy according to qualitative characteristics, but LDA and SVM methods with 100% accuracy had better accuracy and fit. Also, according to the results, the quadratic function has been determined and introduced as the best function for constructing classification models by LDA and SVM methods.
 

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Due to side effects of growth stimulant antibiotics used for poultry nutrition such as increasing microbial resistance, the poultry industry tries to replace them with a safer one like as phytogenics and organic acids. Thus, the aim of this research was to investigate the effect of adding butyric acid glycerides (BAG) and eugenol essential oil to the diet of broiler chickens on the quality and sensory properties of the meat. 300 pieces of broiler chickens of commercial strain Ross 308 were breeded in the form of a completely random design in six experimental diets including control (T1), T2 (500 ppm eugenol), T3 (1000 ppm eugenol), T4 (BAG 0.2% w/w), T5 (BAG 0.2% w/w + 500 ppm eugenol), and T6 (BAG 0.2% w/w + 1000 ppm eugenol). After 42 days, the broilers were slaughtered and water holding capacity (WHC), drip loss, cooking loss, sensory and pH parameters were evaluated on the breast muscle (fillet) during storage days. The findings revealed that the addition of eugenol and BAG to the diet of broilers reduced drip loss (p<0.05), while indicated no significant effect on the WHC. Incorporation of BAG and eugenol showed insignificant effect on cooking loss, but improved the sensory acceptability of the cooked meat. pH values influenced significantly by eugenol, and ranged between 5.69-5.81. In conclusion, the addition of eugenol and BAG to the diet of broiler chickens improved the sensory properties, and decreased drip loss of the fillets.
 

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Aluminum alloys, due to their high variety and favorable mechanical properties, are widely used in industries. Aluminum alloy 111H-5754 due to its properties such as high strength to weight ratio, ductility, toughness, and corrosion resistance, are applied in the manufacture of automotive body, offshore, and offshore oil equipment. The presence of 3% magnesium in the chemical structure of this alloy makes it susceptible to heat and therefore, it is not possible to perform most of the traditional machining processes on it. Water jet machining with abrasive particles (AWJM), because of the use of water and abrasive particles as cutting tools, can be a good method for machining these materials. In the present study, the effect of water jet and abrasive particle machining process parameters, including water jet pressure, traverse speed and loading coefficient on surface roughness, angle of striation, and burr formation in aluminum alloy 111H-5754 samples is discussed. The results showed that after traverse speed, water jet pressure and loading coefficient have the most effects on the surface quality characteristics, respectively. So, for a loading factor of 45% and a jet pressure of 300MPa, increasing the traverse speed from 200 to 300mm/min, the surface roughness value in the smooth area is about 50%, and the angle of striation of the lines in the rough area, increased by about 25%.

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In this study, an optimal pH-sensitive intelligent film based on starch at the level of 1% w/v containing 0.1% potato starch nanocrystals and anthocyanin extracted from the Dutch rose plant (Rosa hybrida) at the level of 0.5% w/v was designed and used to determine the spoilage of chicken fillet at refrigerator temperature during 12 days of storage. The index of volatile nitrogen bases ¹ and thiobarbituric acid ² of chicken samples increased significantly during 12 days.
The results showed that the inoculation of the extract in the biofilm changed the total population of bacteria and psychrophilic bacteria in chicken fillets to below detectable levels within 8 and 12 days, respectively. The present study showed that the color change of the smart film at the end of the storage day corresponds to the microbial growth pattern and also the increase in TBA, TVB-N and pH, which is caused by the production of nitrogenous substances and alkaline compounds by mesophilic and psychrophilic bacteria.
Therefore, the film of potato starch nanocrystals/potato starch containing Dutch rose extract can be used as an indicator of the freshness of meat fillet.

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Royal fiqh or what has come in these days as political jurisprudence with the inclusion of issues and topics of politics and government also contains topics of social and economic importance particularly those linked to combating poverty and public hunger as well as attention to social justice which scholars of Islam paid attention from old days. Authors in this way tried to check the system of a government for instance signs of solidarity and cooperation between social components of the Muslim community on the ground. Among the issues surveyed in depth was the social solidarity in Islamic jurisprudence. The current paper tries top take the issue that has been ignored until now.  

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An examination of international political economy history shows that discovery of huge oil reservoirs has been playing an important role in defining and supporting the countries national interest. Undoubtedly, oil reserves in Iran are considered as intergenerational resources and maintaining intergenerational justice as well as enhancing national interest in the long run. These are indisputable commitments which are the main goals and missions of Iran governors. In this research, focusing on the economic aspect of the national interest and by using systems dynamic methodology, dynamics changes of Iran’s national interest are modelled considering developments in the oil industry and market. The structure of production capacity formation, amount of production and revenues of domestic and international sale of oil and oil products are investigated and modeled and variables related to economic national interest are formulated. Simulation results described in five scenarios as follows: growth in the oil market, current status, downturn in the oil market, OPEC market share target, and OPEC revenue target. According to results, increase in domestic prices of energy carriers to international prices and the increase of the budget share for investment in more value added areas in the oil industry are recommended to increase national economic benefits.

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