فهرست مطالب khadijeh bahrami

Innovation capability refers to a complete set of characteristics of the organization that facilitates innovation strategies, and Food industries are one of the most important branches of national economy in every country.

this research, with purpose of determinating the affecting factors on the policy innovation capability of public and private companies in the field of food industry of Urmia is to identify and categorize the components by analytical approach. This research is an applied research.

The present research is descriptive-analytical in terms of data collection and field in terms of method. The statistical population of the research is 221 and Sample size with Cochran formula was 143 government and Private companies.The research instrument was a questionnaire whose its content validity and its reliability was coefficient.

The results of the sample fit test were based on the Bartlet index and the adequacy of the sample was 0.891, and the coefficient of aggregate extraction for all dimensions was more than 0.5 and the percentage of variance explained by the effective factors was 60.340%.

The factors influencing innovation capability accordingly is categorized into three components: production, process and administrative innovation.

Innovation capability refers to a complete set of characteristics of the organization that facilitates innovation strategies, and the food industry plays a pivotal role in the processing of agricultural raw materials and food supply. The aim of the present study was to Identify and Analyze of the dimensions of innovation capability, clustering and ranking indexes in Urmia food industries. The sample size of the statistical population encompassing 221 companies was equal to 143 according to Cochran's formula. Obtaining required information was based on field study method. In the applied part of the study, exploratory factor analysis, clustering with K-MEANS algorithm and cluster ranking based on AHP technique were used. The results of the exploratory factor analysis showed that the relationship of each item with the factors classified into three categories was properly expressed. Companies with similar features but different from other clusters were put into 8 clusters. Finally, according to the weights of study variables, "human", "operability" and "structural” factors ranked first, second and last respectively.

The present study aims at studying two forms of raw and cooked garlic to identify the effect of this plant on the amount of change in histopatological of spermatogenesis of wistar rat. 40 male rats were divided into five equal groups (4 treatment 1 control group) the first and second treatment were received palete food consisted of 5% and 15% of raw garlic every day. The third and fourth reatment were received palete food consisted of 5%and 15% of cooked garlic as a food. The control group received standard palete food every day in a month. Finally,the testis were taken out of stomach and after preparing tissue and coloring, they were gone under microscopic studies. Thence, the data were analyzed using SPSS and Duncan test. The study indicated that the amount of sexual cells in the group having cook garlic for 15% compared with that of controlled group had a significant increase and the amount of sexual cells in the group using raw garlic as a food had a significant decrease compared with that of the controlled group. Prescription of cooked garlic has an influence on Proliferation of sexual cells in testicular tubules and epidydymes and so increased spermatogenesis in this group in caparison with the control group. However, prescribing raw garlic has harmful effects on tissue of testis and process of spermatogenes in empric compared with the control group.