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The theory of "aesthetics of reception" proposed by Wolfgang Eiser is one of the branches of the theory of reception in linguistics and literature. This theory emphasizes the reader's understanding and reception and aims to achieve the goal that the text translator, as one of the readers, ought to fill the gap based on his perception. This research is descriptive-analytic and is based on the theory of Wolfgang Iazer, and has chosen translations of Shojaee, Ellahe Qumshahi and Moaidi from Arafah's prayer, as a literary text. It has done this after examining the various types of gaps in the original text of prayer, and the way they reflect on Persian translation. The results of the research showed that the virtual part of the language (metaphor, quibble, permissive and simile) is the most intrinsic part of the prayer and metaphor has the largest amount of linguistic split. Translators have used two methods to remove and highlight these empty spaces and among translators, Mr. Shojaei, using a free translation of this prayer, has used the method of highlighting to read empty spaces more than others.

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In this paper, three-dimensional boundary layer flows on wind turbine blades as well as separation event have been studied. At first, boundary layer and three-dimensional momentum integral equations were obtained for incompressible flow considering rotation effects. Next, the effects of pitch angle and the angle between the flow direction and rotation vector on the Coriolis terms were applied using geometry factor definition and Blade Element Momentum (BEM) theory. Then, the integral parameters and effective geometry factors on separation positions and stall structure were investigated for a rotating blade. The obtained results show that rotational ratio, aspect ratio and radial position are three basic parameters for separation occurrence and separation and stall can be delayed via controlling them. Moreover, the results show that the area near the root is strongly influenced by rotational effects. In addition, it is concluded that the centrifugal pumping due to rotation decreases the boundary layer thickness and delays separation especially in the near root region and increases the blade aerodynamic coefficients.

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Cinnamon has proven health and healing effects due to its numerous phenolic compounds. On the other hand, the use of nanoliposome to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. Therefore, in order to produce a functional product and increase the desire to consume milk, in the present study, high-fat milk enriched with cinnamon was prepared by a nanoliposomal system with zein hydrolysate. Encapsulation efficiency, loading capacity, particle size, and particle size distribution of the prepared liposomes were evaluated and then the amount of total phenolic compounds, antioxidant activity, color index, viscosity, and sensory properties of enriched milk were evaluated on the first and seventh days. The results were compared with milk containing cinnamon extract and control milk. The particle size and distribution of the liposomal system were in the range of 376-403 nm and 0.63-0.54, respectively, and the encapsulation efficiency and loading capacity were higher than 85% and 53%, respectively. The results showed that the addition of cinnamon using the liposomal system had no significant effect on the properties of fortified milk and was evaluated similarly to the control sample. The amount of phenolic compounds and antioxidant activity of cinnamon-enriched milk by the liposomal system on the seventh day was higher than the control sample and also the sample enriched with cinnamon extract. In terms of color, the addition of cinnamon as extract decreased the L*, increased a* and b* of milk, while it was evaluated similarly to the control sample as the liposomal system was used as a carrier. Sensually, enriched samples using the liposomal system due to lack of negative effect on sensory properties had a high similarity to the control sample and no significant difference was observed between the two samples

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Vitamin D₃ is a fat-soluble vitamin and one of the most important vitamins for body. Enriching foods, especially juices, with this vitamin requires encapsulation due to dispersion problems and sensitivity to oxidation and light. Therefore, in the present study, the effect of using zein hydrolysate and the effect of ultrasonic frequency (40 kHz) on the structure of nanocomplex carrying vitamin D₃ and its stability in orange juice were investigated. The encapsulation and loading efficiency as well as the size of the prepared nanoparticles were measured and physicochemical, microbial and sensory evaluations were performed on the juice during days 1, 15 and 30. Encapsulation and loading efficiency for nanoparticles containing vitamin D₃ by ultrasonic pretreatment increased by about 12.2 (70 vs. 62.4) and 14.73% (10.69 vs. 9.32), respectively. Particle size and zeta potential for different treatments were respectively obtained in the range of 49.59–58.49 nm and -24.5 – -36.62 and the use of nanocomplexes reduced the particle size and zeta potential compared to free vitamin D₃ in orange juice. Regarding the physicochemical, microbial and sensory results obtained for fortified orange juice, zein hydrolysate nanocomplex has the potential to be used as a suitable and valuable carrier for enriching fruit juices with bioactive substances, especially vitamin D₃, without any harmful effects.
 

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