Determination of peroxide value and visual color of Zoolbia and Bamieh oils in the holly Ramadan in Shahrekourd

زمینه و هدف: ترمال اکسیداسیون روغن ها یک فرایند تجزیه ای است که در اثر آن هیدروپراکسیدها تولید و با تجزیه آنها رادیکال های آزاد تشکیل می شوند که ماهیت سیتوتوکسیک وژنوتوکسیک دارند. اندیس پراکسید شاخصی است که بوسیله آن میزان اکسیداسیون روغن ها و چربی ها را معین می نماید. هدف از این بررسی تعیین ارزش پراکسید و رنگ ظاهری روغن های زولبیا و بامیه مصرف شده در ماه مبارک رمضان است. روش بررسی: این بررسی یک مطالعه توصیفی مقطعی است. در این بررسی تعداد 222 نمونه روغن استفاده شده برای تولید زولبیا و بامیه که بوسیله بازرسین بهداشت محیط شبکه های بهداشت و درمان از کارگاههای تولیدی در سراسر استان چهار محال و بختیاری در ماه مبارک رمضان سال 1393نمونه برداری و به آزمایشگاه کنترل مواد غذایی دانشگاه علوم پزشکی شهرکرد ارسال گردید. آزمایش به روش یدومتری انجام شد. در این بررسی رنگ نمونه ها نیز از نظر ظاهر بررسی شد. یافته ها: این بررسی نشان داد که اندیس پراکسید 64.9( تعداد 144 نمونه از222) نمونه های روغن مورد آزمایش بالاتر از بیشینه استاندارد ملی روغن های خوراکی (2 میلی اکی والان گرم در کیلوگرم) بود. میانگین اندیس پراکسید نمونه های روغن مورد بررسی 2.94 میلی اکی والان گرم به ازای یک کیلوگرم بود. در مجموع رنگ ظاهری 36.9 نمونه های روغن (82 از 222) تیره شده بودند. نتیجه گیری: نتایج فوق نشان میدهند که بیش از دو سوم نمونه های زولبیا و بامیه سالم و ایمن نیستند و سلامت مصرف کنندگان را تهدید میکنند. لذا اموزش و نظارت به تولید کنندگان این نوع مواد غذایی مهم و ضروری است

Data-Driven H-infinity Control with a Real-Time and Efficient Reinforcement Learning Algorithm: An Application to Autonomous Mobility-on-Demand Systems

Reinforcement learning (RL) is a class of artificial intelligence algorithms being used to design adaptive optimal controllers through online learning. This paper presents a model-free, real-time, data-efficient Q-learning-based algorithm to solve the H$_{\infty}$ control of linear discrete-time systems. The computational complexity is shown to reduce from $\mathcal{O}(\underline{q}^3)$ in the literature to $\mathcal{O}(\underline{q}^2)$ in the proposed algorithm, where $\underline{q}$ is quadratic in the sum of the size of state variables, control inputs, and disturbance. An adaptive optimal controller is designed and the parameters of the action and critic networks are learned online without the knowledge of the system dynamics, making the proposed algorithm completely model-free. Also, a sufficient probing noise is only needed in the first iteration and does not affect the proposed algorithm. With no need for an initial stabilizing policy, the algorithm converges to the closed-form solution obtained by solving the Riccati equation. A simulation study is performed by applying the proposed algorithm to real-time control of an autonomous mobility-on-demand (AMoD) system for a real-world case study to evaluate the effectiveness of the proposed algorithm

A Scientific Approach to the Quran's View of the Health Role of Water in Human Life

For downloading the full-text of this article please click here.Background and Objective: Water is a reviving and nutritious fluid and a unique natural wealth. God invites the men of wisdom in the Qur'an to meditate on their revelations, one of which is water. The present study was an attempt to demonstrate the importance of creation of water from the perspective of the Holy Quran and to identify the biological and medical properties and features of natural waters.Methods: This is a review study conducted in two stages. In the first phase, special software of the Qur’an was used and verses were selected based on general keywords water and drink. Then, out of the selected verses, the ones with keywords of Tahour, Haye, Resgh, Forat (fresh water), Melh Ojaj (salty and bitter water), Alfolk (Ship), Ghosle (taking a shower), and Lahhme (meat), and the importance of water creation was examined from the Qur'an's perspective. In the second stage, scientific texts were used to investigate the biological and therapeutic properties of natural waters. In the present study, the authors reported no conflicts of interest.Results: The findings showed that God has mentioned the word ‘water’ in the Qur'an more than 65 times, and each time He provides wise descriptions for water. The Holy Quran describes water in eight different contexts including revival, purity, its healing power, creating attachment between the people, nutrition, freshness, commerce, and its controlling role in the Earth's environmental cycles categorizing it into three types: pure (Tahour) water, fresh water and salt water. According to scientific sources, natural waters have different physical, chemical, biological and therapeutic properties. These properties are due to the hydrogen bonds, the molecular structure of water and the type and amount of mineral compounds. Therefore, these agents provide different functions for natural water types.Conclusion: The existence of water in the universe is essential and without it the universe is impossible. The importance of water is due to its molecular structure and its hydrogen bonds and inorganic constituents provide it with a very important role and mission in the universe such that it has influenced the political, economic, cultural, social, and environmental activities of the world, making it one of the great signs of creation.For downloading the full-text of this article please click here.Please cite this article as: Aalipour-Hafshajani F, Mahdavi-Hafshajani F, Aalipour-Hafshajani M. A Scientific Approach to the Quran's View of the Health Role of Water in Human Life. Pizhūhish dar dīn va salāmat. 2020; 5(4):139-156. https://doi.org/10.22037/jrrh.v5i4.21083

Determine the prevalence contamination foods to synthetic colors with thin layer chromatography in Shahrekourd

زمینه و هدف: رنگ های مصنوعی بعنوان یکی از افزودنیهای غذایی بطور وسیع در مواد غذایی استفاده می شوند. استفاده نامناسب از رنگ های مصنوعی در مواد غذایی مخاطراتی مانند آلرژی و سرطان را برای مصرف کنندگان ایجاد می کنند. این مطالعه با هدف تعیین میزان شیوع آلودگی مواد غذایی به رنگ های مصنوعی انجام شد. روش بررسی: این بررسی یک مطالعه توصیفی است. در این مطالعه تعداد 2458 نمونه مواد غذایی شامل نبات، پولکی، چارقنادی، انواع شیرینی های خامه ای و غیر خامه ای، بستنی، جوجه کباب و مایعات زعفرانی بوسیله بازرسین بهداشتی از کارخانه ها، کارگاهها، قنادی ها، رستوران ها و فست فودهای استان چهارمحال و بختیاری طی سالهای 1389 تا 1392 جهت کنترل و نظارت بصورت تصادفی نمونه برداری و به آزمایشگاه کنترل مواد غذایی دانشگاه علوم پزشکی شهرکرد ارسال گردیدند. همه نمونه های ارسالی بر اساس استاندارد ملی شماره 2624 به روش کروماتوگرافی لایه نازک TLC آزمایش شدند. یافته ها: این مطالعه نشان داد که 33.8 (56.2-7.1) نمونه های مورد بررسی با رنگ های مصنوعی رنگ شده بودند. تارترازین 67.8 از رنگ های مصنوعی مصرف شده را تشکیل داد. بیشترین فراوانی مصرف رنگ های مصنوعی در نمونه های چارقنادی با 56.2 و کمترین فراوانی در بستنی با 7.1 مشاهده شد. نتیجه گیری: این مطالعه نشان داد که مصرف غیر قانونی رنگ های مصنوعی در مواد غذایی شایع شده است و تداوم این وضع سلامت جامعه را تهدید می نماید و لذا آموزش و نظارت جهت حفظ سلامت جامعه امری مهم و ضروری است

A weighted cellular matrix-tree theorem, with applications to complete colorful and cubical complexes

We present a version of the weighted cellular matrix-tree theorem that is suitable for calculating explicit generating functions for spanning trees of highly structured families of simplicial and cell complexes. We apply the result to give weighted generalizations of the tree enumeration formulas of Adin for complete colorful complexes, and of Duval, Klivans and Martin for skeleta of hypercubes. We investigate the latter further via a logarithmic generating function for weighted tree enumeration, and derive another tree-counting formula using the unsigned Euler characteristics of skeleta of a hypercube and the Crapo $\beta$-invariant of uniform matroids.Comment: 22 pages, 2 figures. Sections 6 and 7 of previous version simplified and condensed. Final version to appear in J. Combin. Theory Ser.

Spectral singularities and threshold gain of a slab laser under illumination of a focused Gaussian beam

We study spectral singularities of an infinite planar slab of homogeneous optically active material in focus of a thin lens under illumination of a Gaussian beam. We describe the field distribution of the Gaussian beam under this configuration as a plane wave propagated near the optical axis which its phase and amplitude vary with distance from center of the beam. Based on this approximation, we carry out the transfer matrix for the slab. We explore the consequences of this configuration on determining the threshold gain of the active medium and tuning the resonance frequencies related to spectral singularities. We show that the spectral singularities and the threshold gain besides that vary with distance from center of the Gaussian beam, also they change with relative aperture of the focusing lens. As a result, using a thin lens with higher relative aperture, the spectral singularities corresponding resonances shift to the higher frequencies (lower wavelengths). Numerical results confirm the theoretical findingsComment: 11 pages, 6 figure

Proof of a conjecture of Graham and Lov\'asz concerning unimodality of coefficients of the distance characteristic polynomial of a tree

We establish a conjecture of Graham and Lov\'asz that the (normalized) coefficients of the distance characteristic polynomial of a tree are unimodal; we also prove they are log-concave

Evaluation of Salt, Sodium, and Potassium Intake Through Bread Consumption in Chaharmahal and Bakhtiari Province

Background and aims: Bread is considered as one of the important sources of sodium in the Iranian diet and salt is the main source of sodium, which is used to produce bread. The assessment of dietary intake is a reliable method that shows nutritional problems in the community. Therefore, the purpose of this study was to evaluate the intake of salt, sodium, and potassium through bread consumption. Methods: In the present study, 451 samples of different types of bread were tested, sent to the Food Control Laboratory for health control, and the amount of salt, sodium, and potassium was determined by potentiometric and flame-photometric methods, respectively. In addition, the amounts of salt, sodium, and potassium intake were evaluated based on their average concentration in different types of bread and per capita consumption of bread. Finally, the status of salt, sodium, and potassium intake was investigated by comparing their recommended daily allowance (RDA) and sodium/potassium ratio and sodium to caloric intake. Results: Based on the results, the concentrations of salt, sodium, and potassium were 1.95%, 769%, and 108% (mg per 100 g of bread), respectively. Furthermore, per capita consumption of bread was 320 g/d and the average intake of salt, sodium, and potassium through bread consumption was 4.03 g, 1588 mg, and 223 mg/d, respectively. Moreover, 79% of sodium RDA was received through bread consumption. In these breads, the ratio of sodium to potassium, as well as that of sodium to calorie was 12.07 (mmol/ mmol) and 2 mg/calories, respectively. Conclusion: In general, the results showed that the intake of sodium and salt by using bread is more than that of their RDA. Accordingly, the ratio of sodium to potassium and sodium to caloric intake is higher than the permitted limit in these conditions, which provides the basis for the incidence of cardiovascular diseases. Therefore, strong monitoring of bread producing units is necessary. Keywords Estimation of intake, Salt, Sodium, Potassium, Bread