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Author(s): 

Miller David

Issue Info: 
  • Year: 

    2023
  • Volume: 

    17
  • Issue: 

    42
  • Pages: 

    281-297
Measures: 
  • Citations: 

    0
  • Views: 

    150
  • Downloads: 

    20
Abstract: 

The doctrine that the CONTENT of the conclusion of a deductively valid argument is included in the CONTENT of its premises, taken jointly, is a familiar one. It has important consequences for the question of what value valid arguments possess, since it indicates the poverty of three traditional answers: that arguments may and should be used as instruments of persuasion, that they may and should be used as instruments of justification; and that they may and should be used to advance knowledge. The truth is, however, that in each of these cases the argument has only a managerial role and, if there is any work done, it is the premises that do it. It will be maintained that this point has little force against the critical rationalist answer, which I shall defend, that the principal purpose of deductive reasoning from an assemblage of premises is the exploration of their CONTENT, facilitating their criticism and rejection. That said, the main aim of the present paper is not to promote critical rationalism but to consider some published objections to the doctrine that a statement asserts every statement that is validly deducible from it. The alleged counterexamples to be considered fall roughly into two groups: statements that emerge with time from a rich mathematical or empirical theory, but were originally unformulated and are deducible from the theory only in a non-trivial way (Frederick 2011, 2014; Williamson 2012); and statements, notably disjunctions, that are easily formulated and are deducible from a theory in a trivial way (Schurz & Weingartner 1987; Mura 1990, 2008; Gemes 1994; Yablo 2014). Each of these counterexamples will be evaluated and dismissed.

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Issue Info: 
  • Year: 

    2015
  • Volume: 

    4
Measures: 
  • Views: 

    160
  • Downloads: 

    62
Keywords: 
Abstract: 

ROSEMARY (ROSMARINUS OFFICINALIS L.) IS A MEMBER OF LAMIACEAE. THIS FAMILY IS ONE OF THE MAJOR SOURCES OF CULINARY, VEGETABLE AND MEDICINAL PLANTS ALL OVER THE WORLD. ROSEMARY IS A RICH SOURCE OF NATURAL ANTIOXIDANTS [1,2]. …

Yearly Impact:   مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Issue Info: 
  • Year: 

    2004
  • Volume: 

    106
  • Issue: 

    3
  • Pages: 

    160-164
Measures: 
  • Citations: 

    1
  • Views: 

    179
  • Downloads: 

    0
Keywords: 
Abstract: 

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: 

Issue Info: 
  • Year: 

    2012
  • Volume: 

    2
  • Issue: 

    3 (7)
  • Pages: 

    59-68
Measures: 
  • Citations: 

    0
  • Views: 

    856
  • Downloads: 

    0
Abstract: 

This is a study aimed to investigate the effect of lactic ACID bacteria including Lactobacillus ACIDophilus and Sterptococcus thermophilus (as thermophilic culture), Lactococcus lactis subsp. lactis, cremoris and diacetylactis, Leuconostoc citrovorum (as mesophilic culture), Lactobacillus ACIDophilus, Lactobacillus casei, Bifidobacterium lactis and a mixed culture of L.ACIDophilus, L. casei and B. lactis on fatty ACID profile, conjugated linoleic ACID (CLA) and atherogenic index (AI) of butter. Fatty ACID analysis with gas chromatography indicated that application of thermophilic and mixed culture decreased the ratio of saturated to unsaturated fatty ACID, whereas, the butters made with L. ACIDophilus had the highest CONTENT of CLA. Moreover, AI in the samples prepared with thermophilic cultures was the least. Sensory evaluation of the treatments revealed no significant differences (p>0.05) in appearance and color. However, the butters prepared with thermophilic and mesophilic cultures had more desirable taste in comparison with the samples made with L. ACIDophilus, L. casei and B. lactis. From the nutritional point of view, the adverse effect of butter could be diminished via the application of selected lactic ACID bacteria.

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Issue Info: 
  • Year: 

    2024
  • Volume: 

    44
  • Issue: 

    4
  • Pages: 

    163-169
Measures: 
  • Citations: 

    0
  • Views: 

    60
  • Downloads: 

    15
Abstract: 

Rosemary plant extract as a natural anti-oxidant is 4 times stronger than synthetic anti-oxidant like BHT and BHA. For this reason, it has been under attention not only for its anti-oxidant properties rather for its anti-inflammatory, anti-tumor, anti-bacterial, and anti-virus properties in different studies. This research investigates the effects of temperature, time, pH, and substance concentration in the labeling of irradiated rosmarinic ACID by radioisotope gallium-67 as a high-resolution imaging agent for SPECT imaging. In this study, gamma irradiated rosmarinic ACID nanoparticles at 20 kGy and 30 kGy levels in two concentrations of 0.5 and 1% were radiolabeled by gallium-67 radioisotope produced in Karaj cyclotron, and their efficiency and radiochemical purity were compared. Labeling conditions (including pH, temperature, time, and compound concentration) were investigated. Quality control was performed by thin-layer chromatography (RTLC). Resulting from the experiments, 30 kGy level and 1% concentration at 45 °C for 30 minutes at pH = 5.5-6 proved to be the best time for labeling rosemary nanoparticles, and the highest radiochemical purity achieved was 95%; radio conjugate also showed good stability after 12 hours.

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Issue Info: 
  • Year: 

    2013
  • Volume: 

    2
Measures: 
  • Views: 

    131
  • Downloads: 

    53
Keywords: 
Abstract: 

PLANTS ARE VALUABLE SOURCE OF PHYTOCHEMICALS (SECONDARY METABOLITES), MANY OF WHICH CAN BE USED AS ADDITIVES FOR FUNCTIONAL FOODS AS WELL AS BASIC COMPOUNDS FOR NUTRACEUTICALS AND PHARMACEUTICALS [1]....

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Author(s): 

KUHN A. | GERHARD H.

Issue Info: 
  • Year: 

    1943
  • Volume: 

    281
  • Issue: 

    -
  • Pages: 

    378-379
Measures: 
  • Citations: 

    1
  • Views: 

    174
  • Downloads: 

    0
Keywords: 
Abstract: 

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Issue Info: 
  • Year: 

    2012
  • Volume: 

    8
  • Issue: 

    4
  • Pages: 

    670-677
Measures: 
  • Citations: 

    1
  • Views: 

    97
  • Downloads: 

    0
Keywords: 
Abstract: 

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View 97

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Issue Info: 
  • Year: 

    2011
  • Volume: 

    1
  • Issue: 

    1
  • Pages: 

    1-10
Measures: 
  • Citations: 

    2
  • Views: 

    659
  • Downloads: 

    421
Abstract: 

Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. Despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic ACID is higher than white flour. In this study, the effect of several sourdough lactic ACID bacteria on toast bread was investigated. Sourdough was made from lactic ACID bacteria (Lb. plantarum, Lb. reuteri) with different dough yields (Dy) and incubated at 30oC for 20 hours, then added to dough in the ratios of 10, 20 and 30% replacement. Breads supplemented with Lb. plantarum sourdough had lower phytic ACID. Higher replacement of sourdough and higher DY caused higher decrease in phytic ACID CONTENT. Sourdough made from Lb. plantarum, DY=300 and 30% replacement caused the highest decrease in phytic ACID CONTENT (49.63 mg/100g). As indicated by the panelists, Lb. reuteri sourdough can present the greatest effect on overall quality score of the breads. DY reduction caused a decrease in bread quality score.Sensory score of toast bread was 81.71 in the samples treated with Lb. reuteri sourdough with DY=250 and 20% replacement.

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Issue Info: 
  • Year: 

    2016
  • Volume: 

    47
  • Issue: 

    3
  • Pages: 

    435-443
Measures: 
  • Citations: 

    0
  • Views: 

    627
  • Downloads: 

    0
Abstract: 

Influence of elicitors on photosynthesis pigments, caffeic ACID, chlorogenic ACID and proline CONTENT of Cynara scolymus callus

Yearly Impact: مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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