Noun Incorporation (NI), a productive word formation process in Persian, creates. complex verbs. The rule applies to the verb and one of its arguments, altering the valiancy of the verb. This paper discusses specifications, formation, types, category, and development of the NI verbs. Furthermore, some tests will be rendered to distinguish the NI verbs from other similar constructions. Complex verbs including NI and compound verbs can be arranged in a continuum indicating the prototypes at the two extremes.

Noun Incorporation (NI) is argued to result from head movement in which the head of an object Noun Phrase moves into the verb creating a Complex Verb (CV) or from word formation rules applying in the lexicon. This paper, argues that NT and CV are not unrelated processes, but points on the same continuum. The paper also argues that neither Baker's (1988) syntactic approach nor Rosen's (1989) lexical approach which does not pay enough attention to semantic and pragmatic aspects of the process can account for NI in Persian. The study indicates that Incorporation in Persian is of various types, such as N+V , V + Compound V, N+PP+V, N+PP+ CV and PP+ V.

Noun Incorporation is one of the productive processes of word formation in Languages especially in Persian. This Process is based on incorporating a nominal head -No- (mainly internal argument) with a lexically verbal head -Vo- and its output is an intransitive incorporate verb. Satisfied with its argument structure, This output itself can act as a base stem for other derivations. Usually, there are two approaches in accounting for Noun Incorporation. One approach is based on a syntactic movement of a noun toward a verb and then their Incorporation as Baker (1988) suggests. The other approach is morphological one which is on the basis of the selection of a noun stem and a verb stem from the lexicon, and then their compounding gives an intransitive incorporate verb, In this article, it has been clarified that morphological approach can account for this process better than syntactic one, because it can increase the degree of productivity and generality in word formation.

In this article the effects of alloying elements on dispersion of α- SiC particulates into aluminum melt were investigated. The time required for Incorporation of α - SiC particulate into aluminum melt was defined as Incorporation time. The Incorporation time of SiC can be shortened by adding Mg or by adding Ti and Sn. These alloying elements have a strong affinity for SiC and are able to form silicide as a result of reaction with SiC. Magnesium silicide was detected by EPMA, although the existence of .titanium silicide could not be confirmed. The Incorporation time of SiC was prolonged by adding Zn, Cu and Sn which have no affinity for SiC. Moreover, particulate dispersion is considerably influenced by surface - active elements. The Incorporation time of SiC particulate was shortened by adding Li which is a surface - active element with strong affinity for SiC, whereas it was prolonged by adding surface - active elements with weak affinity for SiC such as Pb and Bi. This is probably because Pb and Bi adsorb at the interface and hinder the wetting of SiC particulate by aluminum melt. The addition of Si to aluminum prolonged the Incorporation time of SiC, because the dissociation of SiC, that might be necessary for good wetting, was retarded by the existence of Si.      

In this study, the effect of incorporating pasta regrinds with the flour used for producing of sapghetti was investigated .Experimental treatments were produced by mixing of flour with 0 (blank sample), 5,10,15,20,25,50 and 100 percent pasta regrinds, respectively. Spaghetti was produced in a semi-continuous process at Shiar Macaron Factory. Quality experiments such as cooking quality tests (determination of cooking loss percent and cooked weight) and sensory evaluation by trained test panel were the major tests that accomplished on products. The results of experiments showed that with increasing the amounts of regrinds, quality of spaghetti decreases but no considerable difference was observed between blank sample (0%) and with 5, and 10 percent treatments. Whereas further increase in regrind percent i.e. 15% and more, caused considerable reduction of final quality in spaghetti. Finally, the results of this study showed that addition upto 1-0% pasta regrinds has no adverse effect on final quality (obtained by sensory evaluation) and cooking quality of spaghetti.