Since lime- stabilization is effective on different soil size ranging from sand and finer, the influence of lime and clay content on CBR strength of these soils is investigated. Lime combines with the clay part of these soils and provides cemented materials, which is similar to concrete. Hence, the variation in clay and lime content will affect the amount of cemented materials and consequently the strength. Providing some lime- stabilized clayey sand samples, the effect of clay and lime content on CBR strength is evaluated. The results show that in a particular range of clay content, the mixes have the maximum strength variations and, the optimum lime content is about 7 to 8 percent.

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.

It is necessary to determine the thermophysical properties of the various types of agricultural products in order to control thermal operations, as well as processes such as drying, freezing, cooling, and pasteurization. Moreover, most of the products' thermophysical properties vary by the temperature changes and the percentage of water content. Therefore, the mathematical models expressing the relationship of these properties serve as a beneficial tool for designing automatic processes and equipment. The present research entails the examination of the impact of four levels of soluble solid content 15, 20, 25, and 30 %, and nine levels of temperature 28.6, 35.4, 40.5, 47.6, 56.1, 63.3, 72.3, 83.2, and 90 °C on the thermophysical properties of lime juice including density, specific heat, thermal conductivity coefficient, and thermal diffusivity coefficient. Based on the results, soluble solid content and temperature had a significant impact (p≤ 0.05) on the thermophysical properties of lime juice. By increasing the percentage of the soluble solid content, the properties such as specific heat (from 3321 to 2897 J/kg°C), thermal conductivity coefficient (from 0.69 to 0.54 W/m°C), and thermal diffusivity coefficient (from 2.10×10-7 to 1.61×10-7 m2/s) decreased but the density was increased (from 1013 to 1057 kg/m3). Furthermore, by increasing the temperature, the values of specific heat, thermal conductivity coefficient, and thermal diffusivity coefficient increased but the density was decreased. Consequently, to model the thermophysical properties, the multivariable regression method and Matlab software were employed and the results of the examination were fitted. The coefficient of determination of linear models of density 0.94, specific heat 0.93, thermal conductivity, and thermal diffusivity 0.98. In accordance with the results, all thermophysical properties had a linear relationship with the independent variables such as temperature and soluble solid content.

This research was conducted for the purpose of studying the effect of CaF2 content in the composition of hot metal pretreatment flux, based on lime. It was followed in regards to the importance of fluorine amount decrease in hot metal pretreatment and steel making processes. For this purpose, lime based fluxes including 40, 30, 20 and 10 percent calcium fluoride were prepared and hot metal pretreatment experiments were done in an induction furnace at the temperature range of 1350-1450oC. The obtained results indicated that by using the flux containing 30 percent calcium fluoride, simultaneous removal of phosphorous and sulfurous are in the highest level which is known as a result of slag making with suitable liquid phase volume and adequate basicity. On the other hand, a flux with 20 percent CaF2 caused a small fall in the refining process results. In regards to the harmful effects of fluorine on refractory walls and considering environmental issues, a flux including 20 percent fluorine was introduced as a providing optimum condition. The results have been studied with respect to CaO-CaF2 equilibrium phase diagram, as well as the effect of CaF2 amount on phosphate capacity and lime efficiency of slag.

In comparison to other horticultural crops, Citrus species are among saline sensitive plants. One way to increase saline tolerance is grafting sensitive cultivars onto tolerant rootstocks. Sweet lime (Citrus limetta) is one of the most sensitive species to salinity of soil and water, and under such conditions, drastic reduction occurs in vegetative growth and yield. The present study was conducted to evaluate salinity tolerance of sweet time grafted on different rootstocks including Sour orange (c. aurantium), Sweet lime (c. limetta), Mexican lime (c. aurantifolia), Volkameriana (c. volkameriana) and Bakraii (c. reticulata ´ C. limetta). One year old seedlings of rootstocks were planted in pots containig native soil (pH=8.2) and after full establishment, were budded with sweet lime scions. The four levels of salinity imposed were: 0, 20, 40 and 60 mole L1¯ NaCl for ten weeks. At the end of the experiment, chlorophyll content, solute leakage and relative water content of leaves, fresh and dry weight of scion were measured. The results showed that chlorophyll content, solute. leakage and relative water content of leaves, fresh and dry weight of scion were differ among rootstocks. Under salinity treatments different changes occurred in chlorophyll content, solute leakage, relative water, fresh and dry weight of scions among rootstocks. Generaly it was concluded that under the conditions of this experiment, Volkameriana, and to some extent Bakraii, could induce salinity resistance in sweet lime scions.

Background & objective: Vitamin C is sensitive to temperature. Vitamin C reduces in food in presence of oxygen during storage. Fruits and fresh vegetables are rich in vitamiu C which is necessry for human. This study was performed to measure stability of vitamin C in fruits and lime juice in presence of oxygen, nitrogen gases and antioxidant at diferent temperatures during storage. Methods:In tbis study level of vitamin c in some fruits, tomato and lime juice was detemined at different. times. Vitamin C level was evaluated by dichloropbenole endopbenole, iodometry and spectropbotometry. Data was analyzed by ANOVA. Results: The amount of vitamin C reduces significantly iu tomato, fruits and lime juice in pressence of oxygen, nitrogen gases and antioxidant during storage (p<0.001). Vitamin C destroyed significantly in presence of nitrogen gas and antioxidant(p<0.001), however its destruction was slow in presence of nitrogen gas and antioxidant in all temperatures. Nitrogen gas acts better than antioxidant in prevention of vitamin c destruction at 25 and 45 c0. But at 60C0 stability was not different between nitrogen gas and antioxidant. Conclusion: Addition of sodinm metabisulfite and oxygen replacement by nitrogen are usefull to store lime juice for a long period. if these couditions are not accesible filling juice bottle completly can reduce vitamin C destruction. storage of lime juice in low temperature bas additive effect on protection of vitamin C. it is recommened to Store fruits and vegetables at low temperature until the time of consumption.

Various materials have been utilized for ground improvement techniques based on geoenvironmental compatibility. The application of lime mortar in soil has been catching the attention of researchers and engineers. However, there is a lack of research on the variation of moisture content in soil affecting the mechanical behavior of lime mortar. In this study, large-scale laboratory tests were conducted on approximately thirty specimens to evaluate the size effect on stiffness and load bearing capacity of compacted lime mortar (CLM) columns and clayey soil under different saturation conditions. In addition, approximately forty small-scale laboratory tests were carried out on dry clay, dry CLM column and lime mortar specimens to evaluate the unconfined compressive strength (UCS). According to results, UCS of CLM column under small-scale condition was higher than that of the large-scale. Moreover, high moisture content had a significant influence on the stiffness of improved ground and the bearing capacity of CLM columns. Finally, validation of results indicated that numerical model predictions are in agreement with experimental results.

The effect of four citrus rootstocks {sour orange (Citrus aurantium), Bakraeii (C. reticulata × C. limetta, Mexican lime (C. aurantifolia) and Volkamerlemon (C. volkameriana)} were evaluated on sweet lime leaf chlorophyll content and mineral concentrations (N, P, K, Ca, Na, Mg, Fe, Zn, Mn, Cl, Cu, and B) in a completely randomized design of four replications. Budded sweet lime on the above rootstocks were grown in pots containing calcareous soil (pH=8.2) in a greenhouse expriment. Results indicated that rootstocks had significant effects on the leaf chlorophyll content. Highest chlorophyll content was found in lime leaf when budded on Mexican lime rootstock. Rootstock types had significant effects on leaf mineral concentrations except on B. Leaf N concentration was lower than the optimum range inplants on all rootstocks. Scion on sour orange rootstock contained the highest concentrations of both Cl and Na.

In this study, we tried to study the effect of water spreading on some soil chemical properties in the study region. For this purpose, seven sections of water spreading area were selected and each section was divided into three parts. Soil samples were taken in four replicates from the middle of the three parts at 0-25 and 25-50 cm depths. Then, the samples were mixed. The parts of the study area that did not receive flood water were cosidered as the control. Soil sampling method in the control area was similar to other treatment areas. All samples were analyzed in the laboratory. The results showed that there was significant decrease in pH and lime content at 1% and 5% level, respectively. Also, there was significant (at 1% level) increase in organic carbon, organic matter, and electrical conductivity of saturated extract in the top soil (0-25 cm) in the control area compared to the plots receiving flood water. Thus, the results showed significant (at 1% level) reduction in EC and significant (at 5% level) decrease in pH in areas with flood water distribution, but there was no significant difference in lime content of sub surface soil.