mohammad parviz

Strategic management of industrial projects in today's complex and competitive world faces numerous challenges, the success of which depends on various factors, including organizational culture. In this regard, many organizations face many difficulties in achieving strategic alignment and achieving their long-term goals. These challenges include problems in coordinating teams, increasing conflicts, and reducing productivity, which require a detailed examination of the impact of organizational culture on strategic management of projects. The aim of this research is to examine and analyze the impact of organizational culture on strategic management of industrial projects and identify the various dimensions of these impacts. To achieve this goal, the present study used a qualitative research method using content analysis. The research sample consisted of 15 experts and managers of industrial projects and university professors who were selected through purposive sampling. Interviews continued until data saturation, and the information obtained was analyzed through coding and extracting themes. The results of the research show that organizational culture plays an effective role in the success of strategic management by positively affecting the efficiency, productivity and quality of projects. In addition, an appropriate organizational culture strengthens team cooperation, increases the motivation and work commitment of team members, improves coordination and reduces conflicts. This research can be used as a guide to improve strategic processes and optimize project performance, especially in industrial organizations.

The present study aimed at exploring phrasal complexity features in data commentaries produced by graduate students and in research articles written by expert writers. To this end, 25 empirical RAs in the field of Applied Linguistics and 158 data commentaries generated by graduate students of English Language Teaching were comparatively examined. The results revealed that students approximated expert writers in terms of producing two linguistic features (i.e., N+N structures and nominalizations). However, they differed significantly from expert writers in generating four linguistic elements (i.e., attributive adjectives, appositive structures, of-genitives, and PPs as noun post-modifiers). The results also revealed that expert writers’ texts comprise varied presence of exceedingly complex patterns of pre-modification, triple/quadruple/quintuple (pre)modification, a hybrid of novel appositive structures, and multiword hyphenated adjectives. Conversely, graduate students’ language could be characterized by less variety, single/dual (pre)modification, a far less extensive range of noun-participle compounds functioning as nominal pre-modifiers, linguistically limited complex modifications, and minimally multifarious patterns of use associated with N+N formulations. Overall, the findings can give fresh insights into the needs of the L2 student writers in developing an academic text.

The usage of pesticides has increased during the recent years. One the other hand, presence of harmful pesticides residue in rice and other food has caused a great concern among the consumers. Therefore, it is important to develop some pragmatic procedures to increase the food safety along with the reduction in consumption of pesticide residues. A gas chromatograph with electron capture detector was used to determine of residue of butachlor herbicide and diazinon insecticide in washed white rice, steeped white rice, cooked white rice to abkesh cooking method. The method consist of: 1- preparation calibration standards, 2- draw calibration curve, 3- Samples preparation 4- liquid phase extraction, 5- clean up, 6- analysis with GC electron capture. The average percent  of  loss of the  butachlor herbicide in washed white rice, steeped white rice, abkesh white rice were  69.99% , 81.00% , 90.73% and 66.22% , 72.67% , 88.90%  for diazinon insecticide, respectively. The results obtained from effect of processes on the residual contents of butachlor herbicide in white rice indicated that the highest and lowest residual contents of pesticides in white rice were related to control treatment and abkesh cooking treatment, respectively. The results of present study proved that rice processing treatments such as washing, steeping, and cooking lead to a significant reduction of pesticides’ residue. Therefore, more process treatments, caused more reduction pesticides residue in white rice treatments.

The risk of cardiovascular diseases increase in diabetic patients. So, it is important for patients to achieve the optimal lipid levels. Nutrition including consumption of anthocyanins plays a primary role in reducing the risk of heart disease and hypertension. In this study, we assessed the effect of concentrated sour cherry juice (SCJ) consumption as a rich source of anthocyanins on lipid profile and blood pressure of type II diabetic patients. In this quasi-experimental study 16 type II diabetic women with fasting blood sugar ≥110 mg/dl and LDL-C ≥100 mg/dl were recruited and consumed 40 g/day of SCJ for 6 weeks. Measurements of weight, lipid profile and blood pressure were done in baseline and after completion of the study. A 2-day food records was completed by patients so. The Wilcoxon test was used for statistical analysis. Mean (± SD) age, weight, total cholesterol, LDL-C, systolic and diastolic blood pressure were 53.6±8.8 years, 72.8±14.9 kg, 213.9±27/0 mg/dl, 118.4±14.7 mg/dl, 129.1±15.7 mmHg and 81.7±8.1 mmHg respectively in the beginning of the study. After consumption of SCJ, a significant decrease (P<0.05) in weight, total cholesterol, LDL-C, systolic and diastolic blood pressure was seen. Changes in serum triglyceride and HDL-C concentrations were not significant statistically. It is concluded that SCJ consumption may modify cardiovascular disease risk factors in diabetic type 2 patients.

The risk of cardiovascular diseases increase in diabetic patients. So, it is important for patients to achieve the optimal lipid levels. Nutrition including consumption of anthocyanins plays a primary role in reducing the risk of heart disease and hypertension. In this study, we assessed the effect of concentrated sour cherry juice (SCJ) consumption as a rich source of anthocyanins on lipid profile and blood pressure of type II diabetic patients.
In this quasi-experimental study 16 type II diabetic women with fasting blood sugar ≥110 mg/dl and LDL-C ≥100 mg/dl were recruited and consumed 40 g/day of SCJ for 6 weeks. Measurements of weight, lipid profile and blood pressure were done in baseline and after completion of the study. A 2-day food records was completed by patients so. The Wilcoxon test was used for statistical analysis.
Mean (± SD) age, weight, total cholesterol, LDL-C, systolic and diastolic blood pressure were 53.6±8.8 years, 72.8±14.9 kg, 213.9±27/0 mg/dl, 118.4±14.7 mg/dl, 129.1±15.7 mmHg and 81.7±8.1 mmHg respectively in the beginning of the study. After consumption of SCJ, a significant decrease (P It is concluded that SCJ consumption may modify cardiovascular disease risk factors in diabetic type 2 patients.