فهرست مطالب s. kalantari

Introducing new melon types able to endure cold storage and cold transportation is among the major goals of breeders. Therefore, providing a better understanding of the fruit physiological traits and postharvest associated genes expression can help to select the superior type for cold storage condition. This experiment was carried out to investigate the postharvest behavior of various melon lines and their F1 breeds based on fruit characteristics and their relation to the expression of CMe-ACS1, CM-ETR1 and CM-ETR2 genes during cold storage. For this purpose, six melon inbred lines were cross-pollinated to form a full diallel F1 population. Thus, the studied population constituted 6 parental lines, 15 direct hybrids, and 15 reciprocal F1 hybrids. After fruits harvest and during one month of storage, fruits firmness loss, color changes, and weight loss were evaluated. A significant positive correlation coefficient was found between CMe-ACS1 gene expression and ACC content with two distinct clusters based on this relation. Gene expression profiles referred to the presence of gradual and continuous senescence behaviors in the studied types, which was reflected in their physiological postharvest performance. G1 cluster types expressed the studied receptor genes at lower rates compared to the other groups. The G1 corresponded with P3 and P4 groups that were characterized by low physiological changes and thus better postharvest performance during cold storage. This result highlights the importance of Persian inodorus melons, generally, and the line ‘Khatouni’, specifically, in melon breeding programs for postharvest purposes.

Red meat is one of the most vital ingredients of human diet because of being an important source of protein, Further studies have proven that methods of cooking and processing of meat are effective not only on the fat, but also in increasing its oxidation index, as well. Freezing is a common practice in the meat industry because it preserves meat quality for an extended time and offers several advantages such as insignificant alterations in product dimension, and minimum deteriorations in product color, flavor, and texture. The limit of storage or shelf life of meat has been prevented from being reached by microbiological and physicochemical spoilage under conditions such as refrigeration and freezing. Today, due to the lack of time and employment of women, one of the concerns of home cooking is how to store meat. Usually the meat is kept frozen at home, and whether the meat is cooked in the frozen state or raw is one of the questions facing most women. Therefore, the purpose of this study was to compare the effect of freezing on the quality characteristics of raw and cooked meat to determine the quality characteristics of frozen and then cooked meat. In this research, effects of freezing treatment on beef was investigated in 6 replicates with two different treatments, precooked and then frozen (T1), pre-frozen first and then cooked (T2). The samples physicochemical features have been studied during 5 months of storage. A control sample was prepared without any treatment.

pH measurement, moisture content, fat, protein content and peroxide value of meat samples were all analyzed according to national Iranian standards.TBA index was measured according to the method described by AOAC (1990).Iron content was measured with a flame atomic absorption spectrometer according to national Iranian standard. Color measurement as ΔE was analyzed by image processing with Photoshop 8. Texture analyzing test was performed using a texture analyzer (Brookfield LFRA 4500, USA). In this method, the specimen was placed 2 cm in diameter on a porcupine and under a hemisphere. The test was accelerated to 1 mm / s, and the infiltration of the specimen was performed; the infiltration of the specimen and its perforation were reported at high power (Honika, 1997). Analysis of variance (ANOVA) was performed in a completely randomized design using linear plot (G.L.M) with Minitab 16 software. Comparisons of means were performed using Tukey's test at 95% confidence level. Treatments were performed in six replications.

The treatment effect was significant on all the analyzed parameters: pH, moisture, fat, protein, peroxide, TBA and cooking loss (p < 0.05). Results of the mean comparison showed that fat, pH and iron had significantly decreased (p < 0.05), while protein content, peroxide and TBA had remarkably increased (p < 0.05) during storage. The decrease in moisture after slaughter is inevitable due to the decrease in pH (close to the isoelectric pH of proteins), the completion of ATP, and the effects of myofibrillar contractions. These factors all lead to the release of water, which subsequently releases water into the extracellular and sarcoplasmic reticulum of proteins. Water retention was less for frozen samples. Although frozen foods are microbial-resistant, they are subject to chemical changes and their enzymatic activities continue at low intensity. The reason for the decrease in fat was due to the lipid oxidation Fresh meat fat was higher than frozen meat and cooked meat. Certainly, fat removal during baking causes this decrease. Fat content of treatment 2 was higher than treatment 1 and oxidation in treatment 1 was higher. In fact, initial cooking resulted in more fat removal in treatment 1 than in post-freezing cooking (treatment 2), which also differed during the storage period, resulting in lower fat content in the fifth month. Freezing damage the structure of muscle cells by releasing lysosomal and mitochondrial enzymes, iron and other peroxidants, which increase the intensity and speed of protein oxidation. In treatment 1 due to the thermal process initially and inactivation of some enzymes, the proteolysis process is slower. However, in treatment 2, the process of proteolysis has improved. The non-frozen water portion is important in determining oxidation, since some chemical reactions can also occur during freezing storage, primary oxidation during baking, for example, can lead to secondary lipid oxidation during melting (Own & Laurier 1975). As treatment 1 was first cooked and then frozen, oxidation began at the initial heating stage and continued at a lower rate during freezing. For this reason, it had a higher peroxide index than treatment 2 overall. In the overall study, the lowest thiobarbituric acid was in control and the highest in treatment 2 (frozen and cooked) after 5 months of storage. Both treatments (1 and 2) had oxidative corruption within 5 months of storage, although the severity of treatment 2 was higher than that of treatment 1. In fact, the initial curing by enzymatically deactivating was able to reduce the intensity of oxidation during frozen storage. The results of this study showed that the amount of iron decreased significantly over time. Freezing time in particular affects the retention of vitamins and minerals. Iron is in the structure of myoglobin, denaturation leads to increased sensitivity of myoglobin to auto-oxidation and co-oxidizes with iron myoglobin oxidation (Otter et al. 2012). In texture analysis, the results showed the meat become more stiff during storage. The raw state showed more stiffness due to the effect of annealing on protein deterioration. Finally, raw meat (treatment 2) showed higher firmness after 5 months and the nearest firmness to control raw meat. Increased stiffness of meat due to lower moisture content is one of the most common problems that occur due to freezing and storing of frozen fresh meat in the meat texture (Akhtar et al., 2013). Regarding the color, treatment 2 showed less difference with the raw meat which can be concluded that the raw meat in the freezer retains its color better.

This research showed that both samples had an oxidative spoilage within 5 months, which offers not to store frozen meat more than 3 months. Considering nutritional features expected from meat, it could be concluded that sample T1 which was the meat that was first cooked and then frozen was preferred to sample T2 because of preserving more iron, protein and having lower TBA index. In sum, cooking meat before freezing is recommended.

Improving postharvest and cold storage related indices is one of the main purposes of melon breeding programs. With regards to the growing global market, it is important to introduce new melon types with prolonged storability. In this experiment, six melon inbred lines were used to establish a full diallel F1 population. Harvested fruit was stored and the main postharvest indices were monitored during the storage period. The results showed that some indices were controlled by additive gene effects such as mesocarp firmness and Soluble Solids (SS). Mesocarp firmness analysis proposed that this index was controlled by additive and non-additive gene effects. General Combining Ability (GCA) analysis showed that “Khatouni” inbred line could be considered as a promising parent in breeding programs to produce melon hybrids with more appealing firmness, fewer cold storage losses, and a longer postharvest life.

Childhood is one of the most crucial and important stages throughout the life. In the world in where many adult individuals suffer from irrational thoughts and their consequences, attention to sensitive age of childhood is important for educating rational thoughts. This survey was conducted aimed to survey effectiveness of implementing philosophy education to children on reduction of irrational thoughts in 6th year students in Brujen. For this, two classes were selected by cluster random sampling. Then 15 students were randomly selected for each class and one class was determined as experimental group and the other was labled as control group through random replacement method. The two groups were surveyed and compared in pre-test and post-test plan in a way in which after implementing pre-test on both groups, 15 sessions of philosophy education to children were held for experimental group. At the end, both groups attended in post-test. In order to control effects of pre-test, data of this survey were analyzed by covariance. Findings showed that philosophy program for children has significantly reduced irrational thoughts in experimental group. This meaningful reduction has been observed in all minor-scales of children’s non-rational thoughts questionnaire except lack of tolerance against work failures.

Incivility behavior and violence have long-term complication on individual performance. These behaviors cause complex issues at workplace in the nursing profession and lead to embarrassment and threats of nurses and patients health and endanger the climate. The aim of this study was to determine workplace behaviors and its correlation with demographic characteristics، perspective of nurses in teaching hospitals in Gorgan.

In this descriptive - correlational study، 232 nurses who employed at two hospitals in Gorgan were participated. Data collected by «Nursing Incivility Scale»، «(NIS)». Validity of this scale was approved with face validity and reliability through test–retest (Cronbach''s alpha=0. 86). Data were analyzed using ANOVA and linear regression models with SPSS/16.

The total score of incivility from the perspective of nurses was 3. 89 of 5. 00 likert. The most incivility behavior score was reported with physician interacting and the lowest was observed in the interaction of nurses with a supervisor. There was a significant correlation between age and type of employment with incivility behaviors ((P=0. 04) and (P=0. 02) respectively. Similarly، the correlation between working in type of hospital ward and incivility behaviors was significant (P=0. 02). The highest score of incivility behavior reported in the emergency ward was 4. 43 from 5 and the lowest in genecology ward was 2. 71 from 5.

Incivility behaviors among nurses can affect the quality of services provided by them. Therefore، considering factors that lead to incivility in nursing workplace is necessary.

Diabetes can affect organs including the oral mucosa. There is a disagreement about the prevalence of oral mucosal disease in diabetic patients. We therefore decided to investigate more about that. The aim of this study was to determine the prevalence of soft tissue pathologies by assessing burning mouth and xerostomia in diabetic patients on the basis of type of diabetes and control status of diabetes.

This descriptive, analytic study was done by visiting 486 known diabetic patients who were referred to the Endocrine Clinic in summer of 2005. Their demographic information with history of systemic diseases accompanied by the amount of HbAIC and duration of disease was recorded in their questionnaire. Diagnosis of oral lesions was done by clinical examination. Burning mouth was assessed by visual analog scale in persons who suffered and subjective xerostomia was evaluated by standard questionnaire. Data collection was done by software SPSS 10, and statistical analysis was done by X2 and logistic regression test.

In this study, 34 patients were type I and 434 were type II patients with mean age of 47.84±9.77 years. Frequency of all candidasis lesions was 15.4% which included denture stomatitis 5.3%, angular cheilitis 4.1%, median rhomboid glossitis 1.5%and papillary atrophy of tongue 4.5%. Frequency of non-candidal lesions was 20.1%, which included fissured tongue 10.5%, geographic tongue 7.9% and lichen planus 1.7%. 6.2% of patients suffered from glossodyna. 15.6% of patients had xerestomia. By logistical regression test, we found that type of diabetes affects denture stomatitis, angular cheilitis, tongue atrophy and amount of HbA1c.

All of the pathologies were greater in type I than type II diabetes patients. Level of HbA1c had an important role in appearance of oral lesions and level changes can cause problems in the mouth. Thus, patients should maintain their oral hygiene and control their glucose regularly

Diabetes millitus is one of the most common disorders that its complications involved every organ such as skin. Some of skin Conditions can be regarded as cutaneous markers of diabetes while others are related to its characteristic complications such as vascular disorders or peripheral neuropathy. Early diagnosis and treatment of skin disorders can prevent other serious complications such as diabetic foot.

Thus, with the aim of detecting the prevalence of cutaneous manifestations of DM, we examined 351 diabetic patients that consecutively attending the outpatient diabetes clinic at the Razi hospital in Rasht in 2000–1, on the basis of complete dermatological examination in a analytic descriptive convenience non-probability sampling study. We made use of paraclinic examinations in suspicious cases. We studied the relation of cutaneous manifestations to type of DM, age, sex and diabetes duration. Analysis was performed by Chi–square and t test.

Diabetic skin manifestations were detected in 70.1% diabetic patients. Majority of patients with skin lesions were older than 45 years (65%). Our study showed significant difference between involvement by skin lesions and duration of DM (p=0.001) and sex (male>female) (p=0.01). This study did not show significant difference between involvement by skin lesions and age, and type of DM. Infection (28.6%) was the most common finding followed by skin tag (25.8%), pruritus (23.8%), pallid and cool skin on distal extremities (19.4%) and diabetic dermopathy (13.6%). Among skin infections, the most common were fungal infections (24%).

Thus, in this study skin lesions were common in DM patients and the most frequent cutaneous manifestations were infections (especially fungal infections). For these reasons, education and special attention to medical staff and patients and searching practical approach to early diagnosis and treatment of skin lesions seem to be necessary.

Hypothyroidism and associated mental disorders are prevalent in iodine deficient regions. Since the prevalence of hypothyroidism is unknown in mentally retarded patients in Iran the present study was carried out over 2003 patients hospitalized in Tehran institutes.

Following the physical examination and filling the questionnaire, blood samples were obtained for measuring T4, T3, and TSH. Radioimmunoassay technique was used for this purpose.

Among 2003 candidates, 295(17%) had goiter of grade lb, whereas grade II and grade III goiter were reported in 136(6.7%) and 16(0.8%) of the cases, respectively. T4 level was reported as below: 4.1- 4.5 ug/dl in 1.5%, 3.1- 4 in 1.7%, 2.1- 3 in 0.6%, and below 2.1u.g/dl in 0.1% of the mentally retarded patients. 53(2.65%) had TSH level of more than 5mU/l, where most of them (2.15%) had TSH level of 5-10 mU/1. TSH>10mU/l was recorded in 10 cases. 3 patients were received levothyroxine due to previously diagnosed hypothyroidism. 76(3.8%) cases were found to have mongolism, where 7(7.9%) of them had hypothyroidism.

Results have revealed the relatively high prevalence of hypothyroidism in mentally retarded patients. Controlling iodine deficiency disorders as well as screening hypothyroidism seems to be necessary for eliminating mental disorders.