Background: Rice is one of the most important agricultural products and main food for more than %25 people in the world. Due to increasing consumption of this product, evaluation of quality and characteristics of cultivated rice in different regions of country is of great importance. Additionally, over the past decades, heavy metals contamination in rice cause to be public concern, thus assessment of heavy metal pollution of rice is necessary. Evaluation the characteristics of rice varieties will allow consumers and producers to prepare rice according to their taste and need. Therefore, this study was conducted to evaluate the amount of lead and cadmium, physicoCHEMICAL PROPERTIES and cooking quality of champa rice in different regions of Baghmalek, Khuzestan.Materials and Methods: In this study, rice cultivated in different regions of Baghmalek was sampled in three replications and transferred to the laboratory for testing. PhysicoCHEMICAL tests including protein, moisture content, ash, total solid, amylose content and thousand grain weight were evaluated based on national standard of Iran. Cadmium and lead content of rice cultivated in different region of Baghmalek were evaluated. Cooking PROPERTIES of studied rice including cooking time, water absorption, leakage, gelatinization grade and Elongation of rice were evaluated. The tests were performed in a completely randomized design with SAS software and analyzed by Duncan test at a probability level of 5%.Results: The results of proximate test including (carbohydrate, protein, total solid, ash and moisture) showed that significant difference was between samples cultivated in different region of Baghmalek. In all samples, except for one samples, amylose content were 20-21%. The results of heavy metal evaluation indicated Cd in all samples were in permissible limit but lead content in imported rice and cultivated rice in Sidon and Meydavoud was more than permissible limit. Studied samples with regard to lenght were in medium category and Elongation of rice was in the range of 1.39-1.74. The gelatinization grade of studied samples was in the range of 3.25-4.17. Evaluation of cooking PROPERTIES including cooking time, water absorption and leakage indicated it was significant difference between studied samples. Thousand grain weight of studied samples had been significant difference and was in the range of 13.07-18.86.Conclusion: In general, selected rice samples from different regions of Baghmalek exhibited a significant difference in physicoCHEMICAL PROPERTIES. With regard to cooking PROPERTIES and quality, rice samples had desirable status and were comparable to imported rice. Evaluation of the safety status of studied rice samples suggests that control of cultivated regions is necessary.

Microwave radiation (MW) is an environmentally friendly technology and a physical method to enhance and modify the PROPERTIES of flour. Dietary fiber-rich compounds in flour composition, such as date seed powder and wheat bran, can contribute to the health-promoting effects of the resulting flour and its derived products, such as bread. The present study aims to evaluate the impact of microwaves (750 watts for 120 seconds) on the combination of wheat bran and date seed powder (WB-DSP) and investigate the effects of its substitution on the physicoCHEMICAL characteristics of wheat flour. To achieve this, wheat bran at various levels (3%, 6%, and 9%) and date seed powder (2%, 4%, and 6%) were combined (WB-DSP) and treated with microwave (WB-DSPMW). These mixtures were then substituted with wheat flour in proportions of 5%, 10%, and 15%. The produced flour samples were assessed for their physicoCHEMICAL PROPERTIES, color parameters (L*, a*, b*), and overall color difference (ΔE) compared to wheat flour as the control sample. The results revealed that microwave treatment led to lower moisture content and higher levels of ash and protein in the combination of wheat bran and date seed powder. Flour samples containing WB-DSPMW and WB-DSP showed higher water absorption capacity than the control sample (p < 0.05). Substituting WB-DSP combination with wheat flour significantly reduced L* and b* values and increased ΔE in flour samples compared to the control (p < 0.05). Based on the obtained results, it can be concluded that microwave application and substitution of wheat bran-date seed powder mixture with wheat flour plays a significant role in altering the physicoCHEMICAL PROPERTIES of wheat flour. Furthermore, further research is necessary to examine changes in other PROPERTIES, such as functional PROPERTIES and nutritional value of the resulting flour.

Sluggish Cognitive Tempo is used to describe a particular type of attention deficit, concentration, and slowness in information processing. The aim of this study was to investigate the psychometric PROPERTIES of the Sluggish Cognitive Tempo Scale (SCTS) of the parent form among Iranian children. The present study is a descriptive study. A sample of 1700 people was selected from the provinces of Tehran, East Azerbaijan, West Azerbaijan, Kurdistan, Fars and Khorasan using cluster sampling method. 122 subjects were excluded from statistical analysis due to incomplete answers to the questionnaires and thus the final sample was reduced to 1578 parents. The confirmatory factor analysis method and internal consistency were used to compute the Sluggish Cognitive Tempo Scale factorial validity and reliability, respectively. Also, in order to examine the construct validity of the Sluggish Cognitive Tempo Scale, we computed correlations between different dimensions of Sluggish Cognitive Tempo Scale with Attention Deficit Subscale of Mental Health Assessment Questionnaire for Children and Adolescents. The results of statistical results showed that this scale has structural validity, criterion and convergence in Iranian society. The results indicate that the scale is three factors and also the validity of the scale using Cronbach's alpha method and retest test after Approved two weeks. According to the findings of the present study, the parent form of the Sluggish Cognitive Tempo Scale (SCTS) has a good validity and reliability and it can be used in research related to slow cognitive multiplication in Iranian society.

Arid environments often support a low cover of vascular plants, which provide a niche for non-vascular plants such as mosses and lichens. In these environments, bryophytes and lichens are the principal visual components of biological soil crusts.Available information indicates that biological soil crusts contribute to a variety of ecological functions. The present study was carried out in Qara Qir ranges of Golestan province in order to find the effects of non -vascular plants (mosses and lichens) on soil CHEMICAL characteristics. For this purpose, soil sampling was performed in crusted and non-crusted areas at depths of 0-5 and 5-20 cm.PROPERTIES of Ec, pH, OC, N, P, K, Na, Ca, Mg, and CI related to crusted and non-crusted soils were compared using independent t test. Results indicated that in 0-5 cm layer pH, OC, N (P’ 0.01) and P (P' 0.05) were significantly different in encrusted and uncrusted soils while in 5-20 cm layer only OC and N showed significant differences (P' 0.01). Crusted soils had higher levels of OC, N and P.