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Comparative mythology partly is a one of the modern courses, which have been used broadly from the second mid-nineteenth century. On the one hand, the relation of this approach has become firm in the comparative literature, and fixed in the mythical critic, on the other. Though at first, the necessity recognition of world's nations myths was introduced widely and comparatively by the European’s and broad researches were done by them, especially in the field of European nations (Rome and Greek's) myths, but the extent of this approach in the Islamic nation's myths did not progress, except of some small and separated surveys on myth motives. In 2000 AD, Hossein Mojib Al-Mesri, by understanding this poverty research, in “Comparative research in Arab, Iran and Turk's myths”, took the first step in comparison of Iranian, Arabic and Turkish's myths. It is wonderful that, even after a decade, researches did not refer to this. Mojib Al-Mesri, in this comparative research, has studied every Iranian, Arabic and Turkish's myths in three separate parts. However, this book does not operate according to the twentieth century mythical critic approach, but in Iran's myths study, it exhibits modern conclusions and achievements in comparative mythology and in this way, compares unfamiliar Arabic and Turkish's myths with similar Iranian samples that have not been studied in any research so far. This paper has tried firstly to clarify the myth relation and functioning of mythology in comparative literature and  then  introduce  Hossein Mojib Al-Mesri's achievements. Then in a more limited scope, it reviews his theories that he received from Iran's myths. In the end, it shows the existing common points between Persian myths with Arabic and Turkish samples in two sections of religious and historical myths. The purpose of this essay is revealing the potential capabilities of Islamic nations' myths. It also recommend the necessary changes, which must occur in one-sided and unilateral views of Iranian or Non Iranian mythologists.

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Formative period of Persian language and literature (4-6 AH) is undoubtedly considered as a milestone in shared history of Persian and Arabic poetry, because, on the one hand, Arabic language in Iran, by looking at the requirements and political-regional situation having changed into science and literary language and, on the other hand, praised and courtier poem have collectively led to stability of this shared poetry. In this course and history of Persian poetry, Khāghāni Sharvāni (d. 595 AH) is a Persian poet, who was most eager to Arabic language, because the major poetry form of his Divān is Ode (Qaside) that made better scope for depicting this shared poetry and so Hassān Ajams's deep acquaintance with Arabic literature has led to bilingualism in his works. One of these bilingual aspects is content imitating and pride on prominent literary men in Arabic language in visual and meaning language surface. Name abundance of some Arabic literary men on one hand, and effectiveness of their fame in Khāghāni's statements on the other have led the complex Khāghāni's poems be the sign of Arabic literature effectiveness and have multiplied the importance of this study. The authors in this paper, by the aim of detecting Khāghāni's eager to Arabic literature, go to study Khāghāni's poetry prose. First they explain Khāghāni's motives from this effectiveness and then display it in Khāghāni's works visual surface by having paid more attention to Khāghāni's prose works that have been neglected so far. Finally, they describe about some content effectiveness, which is not studied so far. This essay is an answer to the primary question that is the depth of Khāghāni's effectiveness from Arabic language and literature bounded to abundance of word elements? or Has Khāghāni been affected from Arabic literary eloquent in visual and meaning surface?

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Abstract Check drawing of marriage in literature, so far, the campaign a lot of research and research that has been, of course in most of them, or to the shape and interesting species of marriage are not paid or the bed of the research in the field of order and generally limited to the type of epic Shahnameh and special – a Ferdowsi-wise. In this article with Samak-E- Aiiar and re-examine this phenomenon to the analytical review-content root 9, any style is important to the marriage, in which the bully or Princess is often out of their territory to choose such and so on in order to travel and search goes through, and in this way after pick up pair against their agenda The father of the girl and gets her face with the opposition, and often the back stock events and other difficult test to joiner. In the link style is such that Samak-E-Aiiar, his daughter out of marriage in October, and pioneer. Rare types of throw toranj toward the mistress, love on the battlefield, the link provided-the mediator should represent and Utopia marriage can be as are other styles of marriage. The roots and styles, sometimes some examples on the one hand and close links with joint approach established social and on the other hand, at odds with the feminist theory in analysis of literary works, in terms of absolute presentatio

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The effects of cooking methods on sensory attributes and physical properties (firmness, normal shear, cooking loss and color based on L*, a* and b*) of rainbow trout (Oncorhynchus mykiss) fillet was investigated. The study was based on application of autoclavingat 120 °C for 5 and 10 minutes, deep frying of the flour coated fillet at 180 °C for 2 and 5 minutes and microwaving at 600 watt for 2, 4 and 6 minutes. Cooking loss significantly differed among the cooking methods, the highest of which occurred in 6 minute microwaved treatment. The highest and the least color changes were, respectively, recorded in coated fillet fried for 5 minute and for 2 minute microwaved fillet treatment. In terms of normal shear results, control and 2 minute fried fillet treatment had the hardest tissue, respectively. Also the penetrate tests revealed a significant difference between control and other treatments (p< 0.05) as the hardest tissue was the one that fried for 5 minute and the softest one was the control. However, the highest score was allocated to the fried and 6 minute microwaved treatments by the panelists. Based on the sensory evaluation, fillet fried for 5 minute was found as a preferred cooking method.

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Chemical and physical properties of mince and surimi prepared from common carp were compared during 3 months of frozen storage. After preparation of minced meat, both unwashed mince and surimi were put in zip-lock bags and stored at -18°C for a period of 3 months. No significant changes (p>0.05) in protein and total fat in both treatments were observed during different periods of storage. Peroxide value (PV) increased in the unwashed mince significantly whereas in surimi it increased only at the end of storage period. TBA and TVB-N values in surimi treatment were lower than the unwashed mince after three months storage. Regarding the TPA results for the unwashed mince, a decreasing trend was recorded in several physical properties such as hardness, cohesiveness, elasticity, chewiness and gumminess, whereas these parameters remained nearly constant for the surimi after three months of storage. In conclusion, surimi from common carp could preserve its quality characteristics during frozen storage.

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The present study was conducted to evaluate the efficacy of the pH-shift process in protein recovery from whole and gutted common kilka and characteristics of the produced gel compared with muscle surimi obtained with the conventional method. Although both acidic and alkaline methods reduced total pigment (TP) in isolates obtained from the whole and gutted fish, the alkaline version was more effective and the lowest amount of TP was observed in the isolate from gutted fish using alkaline version. The last sample also contained the lowest amount of TCA soluble peptide which was significantly lower than the others. Also, gel produced from the isolate recovered form gutted kilka with the alkaline version had significantly higher water holding capacity and gel hardness but it was weaker than the sample obtained with conventional method. The results were supported with higher relative amount of actomyosin and actin in the structure of the gels produced from the gutted fish isolate and surimi from fish muscle, as reflected in SDS-PAGE. Nevertheless, the whiteness of the samples recovered with pH-shift process was quite lower than the muscle surimi which reveals the necessity of more research in this area.    

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Abu Tāher Tarsusi is one of the literate and eloquent narrators in Persian literature that has been known by two published narratives called, Darabnameh and Abu Moslemnameh. A theory has been given already about his historical identity and assignment to the court of Sultan Mahmud of Ghazni. For the first time, this research has attempted to propose other possibilities during the first theory by newfound documents that obtained from the other Tarsusi’s narrative, called Qeran Habashi. This paper analyzed in three parts of great Shahnameh, Gitinama Minar and twofold sources along stating some reasons and the results of this research indicate the Abu Tāher presence between the ends of the Ghaznavid dynasty to the middle of the Ghurid reign. Based on this article evidences, Qeran Habashi was the last Tarsusi’s work and its hero is another desired and idealized figure of sahib Qeran Sultan deeds, Ghiyāth al-Dīn Mohammad Ghurid, that her mother called him, Habashi.

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Abstract- A 3-D finite element model is presented to study the thermo-mechanical response of thick plate weldments under different multi-pass welding sequences. The Anand’s Viscoplastic Model is applied to simulate the mechanical response of weldments. The thermal modelling of welding zone is also carried by applying the isothermal melting pool approach. In this research the temperature dependency of thermal and mechanical properties of material is considered and the welding parameters such as arc movement, welding speed and welding lag between each sequence are simulated. Finally, in the FE model the addition of filler material into the welded zone is modeled using the Element Rebirth Technique (ERT). The accumulated results show that, on specific point as the number of layers of weld increases, a noticeable change occurs in the magnitude of maximum temperature and its time of reach. For the points near to the weld line, this change affects the amount of distortion, and the through thickness stress components but it has no significant effect on the residual stress components which may arise in the plane of plates.

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Optimization of protein hydrolysate from head and arms of cuttlefish (Sepia pharaonis) was examined. For this purpose, response  surface  methodology  (RSM)  was  employed  to  investigate  the effects  of different  operating  conditions  on  hydrolysis  process  of  cuttlefish protein by the application of alcalase enzyme. A Box-Behnken design with three factors at three levels was used for hydrolysis optimization and to check any individual or interaction effects between the experimental factors. In this method, the effects of three independent variables, including temperature, pH and enzyme to substrate ratio, were investigated on hydrolysis rate as a surface response. The mathematical model showed a good fitness with experimental data. Optimum conditions for temperature, pH and enzyme quantity were determined as 54.33 ˚C, 8.49 and 1.97 %,  respectively, which caused nearly 14.5 % hydrolysis degree. Based on the lack of fitness factor which was not significant, it was deduced that the resulted model was capable of prediction at different studied levels of variables. In this study, in order to confirm the conditions that proposed by mathematical equation, the hydrolyzed protein was produced accordingly at which resulted in a 16.8% hydrolysis degree. This finding was according to the aim of present trial by producing a protein hydrolysate with maximum hydrolysis degree. Then the functional properties of protein hydrolysate powder from optimized conditions were measured. Functional properties of this protein powders indicated a good solubility, but weak levels of emulsifying and foaming capacities.

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 The effect of different extraction methods (soxtec apparatus, ultrasound, solvent and wet rendering) on yield, quality and fatty acids composition of oil extracted from the offal of common carp (Cyprinus carpio) was compared. For determination of the oil quality, PV, TBA, FFA, conjugated diene, non-enzymatic browning indexes and fatty acids composition were measured. Results showed that soxtec apparatus had the highest efficiency compared to other extraction methods. In addition, ultrasound extraction had higher yield in comparison to solvent methods. Moreover, the wet rendering method had lower oil yield. The quality indexes of oil extracted with ultrasound had significantly lower quality compared to other extraction methods. Hence, the oil extracted with wet rendering methods had better quality. Oil extracted with all of the methods contained high amounts of MUFA, also oil extracted by ultrasound method had the highest content of DHA and EPA as compared with other extraction methods.

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Aims: With regard to increasing the consumption of seafood in fresh form, the present study was conducted with the aim of investigating color and tissue of Rainbow Trout fillet by chitosan edible coating incorporated with marjoram essential oil during refrigerated storage.
Materials & Methods: This experimental study was conducted as factorial experiment with completely randomized design. Three fillets without coating were treated with 2% chitosan solution and 2% chitosan solution+0.5% of the essential oil and were examined three times for each treatment. The color and tissue properties were evaluated after 0, 7, 14, and 21 days. The data were analyzed by SPSS 22 software, using two-way ANOVA, and Duncan's Multiple Range Test.
Findings: There was no significant difference in the composition of moisture, ash, protein, and total fat between 0 and 21 days at refrigeration temperature. The amount of cold bacteria increased during the storage time and was significantly different in different treatments (p<0.05). The initial number of bacteria showed no significant difference on day 0 between control fillet and treated fillet (p>0.05), but with time, this difference became significant (p>0.05). Fillets treated with chitosan and essential oil resulted in better elastic state and, consequently, better fillet quality compared to the control. The use of 2% chitosan preserved these indices in the fillet without any significant change compared to the control (p<0.05).
Conclusion: Coating Rainbow Trout fillet with marjoram essential oil increases its antimicrobial and antioxidant properties and significantly improves the quality of the color and tissue of the fillets of this fish during refrigerated storage.

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In this study, for the first time in Iran, the effect of edible coating of sodium alginate and whey protein in combination with innclulated cultivation of Pediococcus acidilactici and Lactobacillus plantarum bacteria on rainbow trout fillets was studied. Accordingly, chemical indicators such as pH, TVB-N, TBA and microbial laod at 0, 7, 14 and 21 days of refrigeration storage at 4C were investigated. Results showed that in all samples pH, TVB-N and TBA increased over time. In terms of microbial parameters, probiotic coating could reduce the number of TVC in coated fillets on day 21 compared to control treatment. However, the TVC level in all treatments at the end of the storage period was higher than the allowable range for human consumption (P<0.05).  The number of LAB also increased during the storage period and there was a significant difference in coated treatments compared to control (P<0.05).  The highest changes were observed in control treatment and the lowest changes were related the coated treatments. Overall, using higher percentages of sodium alginate containing probiotic bacteria can be recommended for better preservation of the fillet during the refrigerated storage. 

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Nuh Manzar is one of the lesser-known educational narratives and the only parody of Nizami’s Haft Peykar in Persian literature that was kept unedited and unpublished till recently. The present article attempts to criticize the fictional motives of Nuh Manzar and propose a rather comprehensive description of its characteristics.  This research is basically in two parts. In the first section, the origin, time and place of the compilation, the narrator, reasons for its title, the subject and theme, the style, the expression, and the literary genre are identified. In the second part, for the qualitative analysis of the subject, the main motives of Nuh Manzar are criticized in three parts: influence of Shahnameh, Ayyari, and lyric motives

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Zamji-Nāmeh is the first logical sequence of Abu Muslim-Nāmeh and from the perspective of story, it narrates the events that happened after the murder of Abu Muslim Khorāsāni. The content of Zamji-Nāmeh is arranged in three parts according to the existing manuscripts and until today, only its first part has been published. The subject of the first part of Zamji-Nāmeh is the description of the circumstances and struggles of Ahmad bin Muhammad bin Ali Zamji and his other comrades who, after the killing of Abu Muslim, went against the Abbasids and continued until the destruction of Abu Ja’afar, the second Abbasid caliph, the narrative of which ends with the martyrdom of Ahmad Zamji. However, the second and third parts of Zamji-Nāmeh, known as Golzār Ali Ahmad Zamji and Koochak-Nāmeh, which reported the condition of the children of Ahmad Zamji and Abu Muslim Khorāsāni, have not yet been reviewed and have not been published. The current research has focused on the criticism of the unique manuscript of the second part of Zamji-Nāmeh, Golzār Ali Ahmad Zamji, in an inductive way and has presented its findings in two parts: codicology and textual criticism. In the first part of the study, the characteristics and handwriting of the only manuscript of this story in the library of Punjab University in Lahore are given, and then some other unknown manuscripts related to Zamji-Nāmeh, which have not been noticed until now, are introduced. After that, in the second part, titled textual criticism, the characteristics of the story have been examined
 

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This study investigated the effect of different methods of cooking on quality characteristics of chicken breast fillet. This assay applied 120 °C autoclaving for 5 and 10 minutes, 180 °C deep frying for 5 and 8 minutes and 600 watt microwaving for 3, 6 and 9 minutes  and compared cooking loss, hardness, normal shear, toughness, L*a*b* color parameters and sensory attributes of cooked chicken fillet. The cutting tests demonstrated that 5 minute deep fried treatment and control experienced the lowest hardness respectively, while the 9 minute microwaved treatment showed the highest hardness and toughness (P<0.05). The 8 minute deep fried (without any flour cover) treatment showed the highest brightness (L*) and lowest redness (a*) values. It must be mentioned that deep fried treatments gained the highest sensory preferences with lowest cooking loss percentage. The study revealed that deep frying is the best cooking method of chicken breast fillet in order to achieve better color, cooking loss, texture and sensory attributes.

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