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One of the most important issues that organizations face is how to motivate employee to perform their roles well, thus ensuring that organization to retain its effectiveness. Indeed, specific set of employees' behaviors, discretionary ones that employees perform for organization that can significantly affect on organization’s success specifically. These behaviors are called organizational citizenship behaviors, defined as discretionary work behaviors that that have not been recognized directly or explicitly by the formal reward system, and in the aggregate, they promote the functioning of the organization. In this study has tried to investigate relationships between organization ethical values, organizational justice, organizational commitment, ethical behavior and organizational citizenship behaviors in Staff part employees of Payam Nour University (Tehran branch). In respect to purpose, this study is applied and in respect to doing method and data collection, is descriptive-analytic. LISREL and structural equation model were used for testing the hypotheses. The results of this study indicated that organization ethical values positively affects on procedural and distributive justice. Procedural and distributive justice positively affects on organizational commitment. Also organizational commitment positively affects on ethical behavior. Ethical behavior positively affect on sportsmanship and altruism dimensions of organizational citizenship behaviors.

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Nowaday, understanding the reasons of successes and failures are a necessity for organizations survival and performance. Organizations need to learn from their own experiences and the other organizational experiences. Experiences documentation is one of the key issue to increase the organizational knowledge and learning through using the relevant experiences in business and also the organizational performance. In order to accumulate, document, distribute and use effective of organizational experiences, it is necessary to design an appropriate structure and framework. Therefore, this paper first reviews the related literature and theoretical bases. Then components and attributes of documentation system, evaluation system, reward system and distribution system are identified and explained. Accordingly a conceptual structure for organizational experiences documentation (SOED) is developed. The suggested structure is verified according to the view of experts.

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The engines of software movement in Iran are universities and research institutions. This movement, reflected in scientific production, is a product of basic, applied and evaluation research. PH.D and master degree students can play an important role in scientific production. Student’s dissertations and scientific papers can be a channel for rendering Iran scientific products. Indeed, universities not only transfer knowledge but also by academic researches, create knowledge and disseminate it in society. This created knowledge (Theory) must be evaluated. Therefore, in this paper, first we will discuss relationship between knowledge and theory, then offer a short viewpoint about concept of theory and building bricks of it and suggest some criteria for evaluating new theories in social science.

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Yoghurt ice cream (YIC) or frozen yoghurt dessert can be regarded as a healthy alternative to plain ice cream. Also use of soy derived products in food formulations can lead to the development of products of improved nutritional and health promoting values. Yoghurt ice cream was prepared using full-fat soy flour to substitute 55% of non fat dry milk content. Product formulation comprised of 12% SNF, 10% fat, 18% sucrose, 0.4% stabilizer-emulsifier and 0.1% vanillin. The effect of incorporating yoghurt at the rate of 5.3%,15.9%, 26.5%, 37.1% and 47.7% of the total ice cream mix on the flow behavior, physico-chemical and sensory properties of Yoghurt Ice Cream was evaluated as compared with control, devoid of any yoghurt. The mixes all showed pseudoplastic flow behavior, with the viscosity increasing from 0.7 to 1.57 pa s when the yoghurt content increased from 0 to 47.7%. Higher contents of yoghurt in the mixes significantly improved the melting rate of the yoghurt ice cream where the minimum melting rate (16%) was obtained for the sample of 47.7% yoghurt content. The highest overrun value of 58% was obtained for the sample containing 15.9% yoghurt. However the specific gravity of the product decreased with increasing yoghurt content with the highest specific gravity of 1.108 being recorded for control. In the light of these findings, it can be concluded that yoghurt ice cream, containing full fat soy flour, can be successfully made by incorporating 25.6% yoghurt in the mix with the end product maintaining its acceptable sensory characteristics.

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The use of biomass by means of gasification to produce bio fuels and reducing the environmental impact of fossil fuels has been the focus of many researchers in recent years. In the present study, the computational fluid dynamics method is used to predict the process of gasification inside a downdraft gasifier. Recent studies have shown that although many studies have been carried out by various researchers to maximize the cold gas efficiency in the gasification process, so far, no study has been done to minimize the emission of pollutants as one of the other important design parameters along with the increase of cold gas efficiency. So, in this study, the effect of changing the equivalence ratio as design variable on the gasification efficiency as well as the amount of pollutant produced simultaneously is investigated. Also, in this study, CO/CO2 and H2 /H2O molar ratios are considered as another objective function in selecting the optimal process point. In order to verify the validity of the results, the simulation data was compared with the experimental results and the previous numerical study, and a good agreement was shown between their comparison. The results of this study show that in the ratio of 0.64, the rate of production of nitrogen oxides relative to cold gas efficiency is optimal considering the maximum production of CO/CO2 and H2/H2O molar ratios . This point is the optimal point. Under the working conditions of the gasification process.

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 Malt beverage is one of the most popular drinks in the world. Recently, consumption of non-alcoholic beverages has expanded significantly in many countries. The permitted level of alcohol in malt beverage is less than 0.5% by Iranian National Standards. In this study, a method was developed to determine ethanol content in malt beverages by FTIR, equipped with Horizontal Attenuated Total Reflectance (H-ATR). Here, the Limit Of Detection (LOD) and Limit Of Quantification (LOQ) were 0.07% and 0.23%, respectively. The correlation coefficient of calibration curve was higher than 0.999. Fifty commercial malt beverages from six brands (five Iranian and one imported brand) and three types of flavored malt beverage (classic, equatorial, and lemon) were assessed. The average detected ethanol amount in samples was 0.19%, varying between 0.00-1.47percent. The results showed that the amount of ethanol in lemon malt drinks was more than the maximum permitted limit; that could be attributed to the usage of ethylene glycol for extraction of lemon flavor.