فهرست مطالب مریم فتاحی

Mohammad Hanif-Nejad، Saeed Mohsen and Asghar Badiazadegan founded the People’s Mujahidin Organization in 1965. The name of this organization was the People’s Mujahedin Movement. In the early stages, the organization was opposed to the recruitment of women; but from 1969 on, women’s recruitment was approved as a security cover against the Iranian Intelligence and Security Organization (SAVAK) as well as a measure not to lag behind the political competitors. With the victory of the Islamic Revolution, the organization was able to attract some Muslim women and girls who had a sense of responsibility towards the revolution and their society. The objective of this article is to investigate how women were attracted to and recruited by the People’s Mujahedin Organization from 1979 to 1981. The findings of the research show that the People’s Mujahedin was able to attract a number of girls and women by publishing pamphlets, statements, carrying out activities in universities and schools, as well as publishing their viewpoints in the Mujahed magazine. The attraction of women to the organization was not only the product of their activities, but the weak performance of rival Islamic parties was also considered as another factor responsible for the women’s interest in joining the organization.

Nowadays, provision of sanitary water is one of the main concerns of the world society, and heavy metals are one of the most important pollutants in water resources. Heavy metals, including copper, can enter the food chain and the body of living organisms and can affect humans through toxic and carcinogenic effects. Therefore, in this study, nanoporous SBA-15 functionalized with di and tetra carboxylic acid was synthesized and used for remove copper ions from aqueous solutions. The adsorbents were characterized by scanning electron microscopy, N2 adsorption-desorption measurements and infrared spectroscopy for investigation of porosity and functional groups of mesoporous silica. Flame atomic absorption spectroscopy was used for determination of ions. Effective parameters on removal process including amount of adsorbent, contact time, pH of solution and presence of other metal ions in the medium, were evaluated and optimized. The best removal efficiency with di and tetra carboxylic acid functionalized SBA-15 was obtained at pH>5 with 10 mg of adsorbent in the stirring time of 15 minutes. The recovery of copper from adsorbents was done with 20 ml solution of nitric acid (3 mol/L). Langmuir and Freundlich adsorption isotherms were evaluated for both adsorbents. According to the Langmuier model, the maximum adsorption capacity of 232.56 and 93.46 mg of copper per gram of adsorbent and correlation coefficients (R2) of 0.857 and 0.9688 for di and tetra carboxylic acid functionalized SBA-15 were obtained, respectively. But, the correlation coefficients (R2) obtained from the fitting of the data using the Friendlich isotherm were 0.991 and 0.972 for di and tetra carboxylic acid functionalized SBA-15 silicas, respectively, which indicates that this model is suitable to explaining the behavior of copper adsorption on both adsorbents. Finally, the removal of copper from real wastewater samples was performed. The results indicate that nanoporous SBA-15 silicas functionalized with di and tetra carboxylic acid are desirable adsorbents for copper ions removal.

The successful economies are ones that have effective system to transform knowledge and technology in economic capacity. They have complex system that is an important sector of their economy. The current approach moving to knowledge based society is attention to R&D activities and high technologies. In this path, industrial companies can have a vital role in creating, developing and applying of innovation. In this paper, meanwhile analyze the absorptive capacity and innovation in Iran; we analyzed the determinant factors of R&D activity as a proxy for absorptive capacity and innovation in Iran's industries by using GMM approach in dynamic panel data (DPD) for the period of 2009-2013. The all industries are classified in 23 industrial sectors on the base of two-digit codes of ISIC. The results showed the firm size, labor productivity, and value of production and export are determinant factors of innovational activities in Iran's industries. Therefore, we suggest the support of improving of absorptive capacity and innovation through attention to determinant factors.

In recent years, increasing attention has been paid by humans to the role of diet in human health. Epidemiological researches have demonstrated that a high intake of plant-originated foods is strongly associated with a reduced risk of a number of chronic diseases, such as atherosclerosis and cancer, neurodegenerative diseases, including Parkinson's and Alzheimer's diseases (Şengül et al., 2014). These beneficial effects have been partly attributed to the compounds present in plants that possess antioxidant activity. Antioxidant compounds, which are found in plants (fruits, vegetables, medicinal herbs, etc.), are free radical scavenging molecules, such as phenolic compounds (e.g., phenolic acids, flavonoids, stilbenes, quinones, coumarins, lignans, tannins), nitrogen compounds (amines, alkaloids, betalains), vitamins (C, E), endogenous metabolites, and terpenoids (including carotenoids) (Cai et al., 2004).Artichoke is one of the plants with high health properties and usually heat treated before consumption. Stems of artichoke present significant antioxidant activity (Pereira et al., 2013), and for this purpose they are the main ingredients in many dietary supplements and drugs. In particular, stems and leaves are the most common plant part used for therapeutic purposes, since they have numerous medicinal properties including antitumor, antioxidant, antibacterial, antifungal, and hepatoprotective effects and so forth, mostly attributed to their high content of phenolic compounds (Zhu et al., 2004). Vegetables are commonly cooked by different cooking processes, including steaming, boiling in water or microwaving, before being consumed. These processes change the physical and chemical properties of vegetables. Cooking processes may have an effect on the antioxidant content of food due to antioxidant release, destruction, or creation of redox-active metabolites (Wachtel-calor et al., 2008) Antioxidant compounds, such as ascorbic acid and some carotenoids, are very sensitive to heat and storage. On the other hand, polyphenols have shown a certain stability when exposed to high temperatures. Turkmen et al., (2005) reported that after cooking, total antioxidant activity increased or did not change depending on the type of vegetable but not type of cooking. Zhang and Hamauzu (2004) showed that cooking affected the antioxidant compound contents of broccoli. Ismail and et al., (2004) demonstrated that heating decreased the total phenolic content in some vegetables such as swamp cabbage, kale, spinach, cabbage, and shallots. Important parameters in the cooking quality of vegetables, which may strongly influence consumer preferences, are texture and color. Thus, the aim of the current study was to investigate the effects of different cooking methods (boiling, steaming, and microwaving) on artichoke stem. The antioxidant capacity, and physical characteristic changes after cooking were also investigated.

In this research, the effects of different cooking methods (boiling, steaming and microwaving) in three levels of time on the antioxidant properties of the artichoke stem were used. Fresh artichoke was used in this research and obtained from a market in Sari, Iran and immediately cleaned by removed manually non edible parts with a sharp knife. Artichoke carefully washed with water (in consumer conditions), dried air and stems were cut into almost equal small pieces, mixed well. The samples were taken and divided into four portions. One portion was kept raw as control and stored at 4 ◦C in the refrigerator in home consumer conditions, others were subjected for four thermally treatments in triplicate. The best cooking times were determined as previously described and according to common cooking techniques [9] which conducted by trained researchers (Boiling 5, 10 and 15 min, steaming 5, 10 and 15 min, Microwaving 2, 4 and 6 min). Cooking conditions were examined, with a preliminary experiment in our laboratory. Then, total phenol content, total flavonoid content, DPPH radical scavenging, total antioxidant capacity and ferric reducing power and also chemical composition and sensory properties of samples were evaluated.

The results showed that boiling at all times caused a significant increase in moisture content in the samples (P<0.05). Steaming also increased the moisture content of the samples, but this increase was not significant (P<0.05). There was no significant difference between the control and the cooked samples by microwave in 5 minutes (P<0.05). The fat content of the samples varied from 0.11 to 0.16%. Methods and cooking times did not have a significant effect on fat and protein (P<0.05). Protein levels also varied from 1.2 to 7.2%. Also, there was no significant difference between the amount of ash of the control sample and in boiled, steamed and microwaved samples at different times (P<0.05) except the microwaved sample in 6 minutes, which ash content was 1.9%. The cooking method has a significant effect on total phenol content, total flavonoid and antioxidant activity (P<0.05). The total phenol content and total flavonoid content of the artichoke stem under microwave processing at 2 and 4 min and the steaming process at 5 minutes increased compared to fresh artichoke stem samples and the boiling process decreased significantly (p <0.05). In boiling method, stems are immersed in water and in the loss of phenolic compounds because of leaching (leakage of compounds into water from artichoke). The antioxidant activity of the stem in the microwave cooking process at 2 min and steaming at 5 min showed the highest activity. In the reducing power assays, the antioxidants present in the artichoke stems convert the oxidized form of iron (Fe+3) in ferric chloride to the ferrous (Fe+2) form. The reducing power of the microwave method was significantly higher than other methods (P<0.05). In the sensory evaluation, the microwave method for 2 min and steaming for 5 min obtained the highest overall acceptance. Therefore, the microwaving and steaming methods are recommended in short time for cooking of artichoke and the optimal use of the valuable and useful compounds of this plant.

Therefore, microwave and steaming methods in short time for cooking artichoke stem and optimal use of the beneficial compounds and health of this plant are recommended. In addition, artichoke stems of the studied genotypes showed different bioactive compound profiles and significant antioxidant properties, and could be further used in the food and nutraceuticals industries as a cheap source of phenolic compounds and antioxidants.

Determine the attitude of students toward the master's degree courses syllabus in Knowledge and Information Sciences in the minor of Information Management.

This research has been done by analytical-survey method.Sampling has not been done in this study and the study population consist of the MA students in Knowledge and Information Sciences in the minor of Information Management all of the State and Islamic Azad universities of Iran. The reliability of the questionnaire was confirmed by calculating the Cronbach's alpha coefficient. To determine the validity of the questionnaire, in addition to content validity, structural validity was also used. Lisrel software was employed to determine the fitting of the model and it was found that responses has good fitting.

The average of ranking attitude of students regarding the necessity of concepts related to the effectiveness, efficiency and content of the Courses Syllabus are about Knowledge and Information Science Fundamentals (in top level), Libraries and Information Society (in top level), Research Methods  (in top level), Research Seminar (in intermediate level), Statistics in Knowledge and Information Science (in top level), Information Representation (in top level), Information Storage and Retrieval (in top level), Database Architecture (in intermediate level), Management Information Systems (in intermediate level), Organizational Knowledge Management (in top level), Evaluation of Information Systems and Services (in intermediate level).

Surveyed Students believe clearly that the Courses Syllabus of the graduate course in Knowledge and Information Sciences in the minor of Information Management needs to be revised.

The relationship between population health and income inequality has attracted much attention during the last two decades. But the question on which there is no consensus is that whether fluctuations in economic inequality would lead to changes in population health indices.

In response to this question, life expectancy and mortality rate as health indicators and Gini coefficient of inequality were used. A cross sectional data was used to survey the relationship between income inequality and population health over a period of 12 years (1995-2007) in 125 countries.

There was no significant relationship between inequality and population health when panel data method was used and the heterogeneity and unobservable differences among countries in the form of fixed effects were considered,

An income increase would enhance life expectancy and decrease mortality rate. Contrary to the findings of many studies using time series data, it appears that there is no significant relationship between inequality and health indicators.