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The purpose of this research is to analysis the attention to the audience in interdisciplinary studies in the field of children’s literature and suggest criteria for future research. In order to achieve this goal, the position of the audience has been described and analyzed in the structural elements of the research, including: purpose, components, method, and sample. Using Synthesis Research, 38 interdisciplinary research papers, including scientific articles and senior and doctoral dissertations, were selected and then their research structural elements were extracted and analyzed in descriptive tables. Based on the findings, three main goals were considered in these studies: Frequency, Representation, and Component Comparison. The studied components also fall into three areas of knowledge: psychology and education, sociology and culture, and ethics and religion. the number of components in the field of psychology and education is more than the other two. The research methodology of all studies was a content analysis method, and the sample of all of them was the child books, which was determined according to five criteria: year of publication and age group, author's name or particular book, type of story, specific subject, and selected books. Among them, the first criterion has been most widely used. Finally this study outlines the critical areas of research on children’s literature and identifies areas of further research.

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Due to the positive effects of fiber on human health, production and distribution of high fiber containing foods is on the increase. Amongst different foods, bread is a suitable option to convey fiber in human diets. Flat breads which are very common in Asian countries, are mainly produced from white flour and hence are low in fiber. The main objectives followed in this study were to produce high fiber Barbari bread (a popular flat bread) using wheat bran, while minimizing the adverse effects of inclusion of bran in the bread recipe. To achieve this, wheat bran of different levels (0-20%, w/w flour basis) and particle sizes (170, 280, 425 and 750 mm) were added to Barbari bread recipe. Using Brabender Farinograph, it was found that with increase in bran level and its particle size, the water absorption of the dough increased. Color determination results showed that the bread crust color became darker as the level of the bran and its particle size increased. The results of determination of the bread texture using Texture Profile Analyser, showed that the bread became harder and less cohesive with increase of the fiber in the dough and for each bran particle size. According to the panelists, barbari breads constituted the most appropriate breads with up to 15% bran with particle sizes of shorter than 280 mm. In total, it was concluded that by a control of the level and particle size of the bran, it is possible to increase the fiber content of the bread without any significant adverse effects on the quality.

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Labyrinth weirs are of the non-linear weirs whose discharge coefficient is higher than similar linear weirs. These weirs have a simple structure. They are mainly made in rectangular, trapezoidal, triangular and semicircular shapes. Investigating the amount of energy loss in these high-efficiency weirs has become very important for engineers in recent years. The experiments were carried out in a flume with a length of 10 meters, a width of 0.6 meters and a height of 0.8 meters. The flow is fed by a pump with an error of 0.01% by three surface tanks and after passing through the flow relaxers into the flume. In this research, four sinusoidal labyrinth weirs were used to check the amount of energy loss. The first spillway has a crown length of 1.3 meters, the second spillway has a crown length of 1.5 meters, the third spillway has a crown length of 1.55 meters, and the fourth spillway has a crown length of 1.6 meters. Also, the first and second weirs have a height of 0.15 meters and the width ratio of the inlet to the outlet is 6.86, and the third and fourth weirs have a height of 0.18 meters and the width ratio of the inlet to the outlet is 7.67. The flow depth in the upstream and downstream of the weir was taken by a point gauge with an error of 1 mm. Weirs are installed at a distance of 5.5 meters from the beginning of the channel. The downstream depth of the spillway was not artificially adjusted by the end valve of the laboratory flume. The weirs are made of wood and wood glue was used for their impermeability. The flow is transferred downstream over the sinusoidal edges of the weir like a curved slide or similar to peak weirs. Also, due to the sinusoidal nature of the weirs, the flow will be transferred downstream faster next to the walls. At the edge of the keys, a local vacuum is created. As the flow rate increases, the available air volume increases. At the downstream of the inlet and outlet keys, a vortex and rotation of the flow is formed, which increases in strength as the flow speed increases. The reason for the formation of vortices is the interference of the falling flow from each sinus. Due to the sinusoidal nature of the flow and the indentations and protrusions in the weir, the flow enters the downstream with a curve and the outflow from each sinus is mixed with the outflow from the other sinus. Also, at the beginning of the outlet keys, a small submerged area is formed, which increases in length and moves downstream as the flow rate increases. In front of the inlet keys, two relatively strong hydraulic jumps are formed, and after that the flow is transferred downstream more calmly. The results were that by increasing the flow rate or increasing the depth of the flow upstream of the weir, the energy loss decreased. Also, the amount of energy loss increases with the effective length of weirs. By increasing the ratio of the width of the input keys to the width of the weir output keys, the amount of energy loss increases. Also, by increasing the ratio of flow depth plus height, such as kinetic energy upstream of the weir to the height of the weir, the amount of energy loss decreases. The amount of energy loss is the highest in the fourth weir and the third weir, respectively. On average, with a 20% increase in the height of the weir, the amount of energy loss increases by 23.2%. Also, the average energy loss in type A, B, C, and D weirs is 42.3, 47.2, 57.9, and 58.6, respectively.