In this study the effect of sintering parameters on the microstructure and electrical properties of the barium strontium titanate sputtering target is investigated. For optimizing the sintering temperature, BST compacts sintered at various temperatures ranging from 1200 to 1400 oC for 2 hours. The sintered Barium Strontium Titanate sputtering target comprising with a high density, purity and a fine-grained microstructure has been also fabricated. Optimized calcining and sintering condition was obtained by controlling sintering temperature and time to fabricate single phase, high relative density sintered body. A relative density of up to 95% and mean grain size of 8 μm were reached at the sintering temperature of 1250oC. The relative permittivity of thin films at 10 KHz was around 4400. Also the thin film bandgap was around 3.2 eV. The densities of the sintered samples were measured using the Archimedes method.Characteristics of the body were analyzed by X-ray diffraction (XRD), optical microscopy. Dielectric permittivity (er) were measured with an HP 4192A impedance analyzer and thin film bandgap was analyzed by UV-Vis method.

The objective of this study was to develop a simple and cost-effective method to produce biofertilizer using agro-wastes. There were five types of agro-wastes being used in this study. They were wastes from watermelon, papaya, pineapple, citrus orange, and banana. Solidstate FERMENTATION method was used to produce biofertilizer, which was then applied into vegetable plantation.Physical property tests were done on the plant samples of 5 weeks of age in order to determine the effectiveness of the biofertilizer. The results of the experiment showed that the plant samples treated with biofertilizer from watermelon, papaya, and banana wastes had promising physical characteristics. Other tests such as analyses of pH values and potassium content in the biofertilizers were also done in this research. It was found that watermelon biofertilizer had the highest pH value (5.15). The banana biofertilizer had the highest content of potassium with a content of 3.932 g K/L.

Traditional Iranian breads, especially Lavash, play an important role in our daily food intake. However regarding the high wastage of bread, which is estimated as around 30%, necessitates conducting a research project on this matter.Among the different quality factors, dough FERMENTATION can also affect the quality of bread.In this research, the effects of some major factors on the Lavash dough FERMENTATION, bread quality and the rate of staling were studied.The treatments investigated in this study are as follows:1- Kind of leavening agent active dried yeast, fresh yeast and a mixture of soda and active dried yeast.2- Quantity of leavening agent2-1- Active dried yeast at the levels of 0.5, 1 and 2% on the basis of flour weight.2-2- Fresh yeast at the levels of 1.5,3 and 6% on basis of flour weight.2-3- Soda at the levels of 0.2,0.5 and 0.8% and also 0.5% active dried yeast on the basis of flour weight.3- FERMENTATION time: regarding the active dried or fresh yeast, this time varied from 1 and half to 3 and half hours and for the mixture of soda and yeast, it was about 20 minutes.The quality of baked Lavash bread was evaluated by a trained pannel of referees and the results showed that the bread contained 0.2 percent soda and 0.5 percent active dried yeast on flour weight basis with a FERMENTATION time of 1 and half hours enjoyed the best quality and the lowest staling rate.

This study was performed to evaluate the effect of adding a mixture of peppermint, thyme and rosemary essential oils (EOs) in a ratio of (3:1:2), respectively, to the diet, on growth performance, rumen and blood parameters of fattening lambs. Twenty-one Mehraban lambs with an average weight of 29.80 kg were randomly allocated to one of three diets: 1) control, 2) base diet+1.25ml of EOs and 3) base diet+2.5ml of EOs. Daily weight gain was greater in the groups receiving the EOs than in the control, although this increase was mainly due to the interactions of treatment over time. Feed consumption and feed conversion ratio compared to the control did not altered. The total concentrations of VFAs and acetate in the groups receiving EOs decreased (P<0.05), while the concentration of propionate increased (P<0.05) at the level of 2.5ml of EOs and isovalerate increased (P<0.05) in both levels of EOs compared to the control. Total population of protozoa, rumen pH and ammonia nitrogen concentration were not affected by treatments. Glucose concentration increased at high level of EOs (P<0.05). Concentrations of urea, cholesterol, triglycerides, creatinine, total protein and albumin did not altered. The number of red blood cells, hemoglobin, hematocrit, number and percentage of white cells including lymphocytes and eosinophils were not affected by treatments but the percentage of monocytes decreased (P<0.05) at low level of the EOs. The results of this experiment showed that the addition of mixture of EOs to the diet did not have a significant effect on performance parameters and immune system of lambs, although it reduced the total concentration of VFA and acetate and increased the concentration of propionate.

According to the environmental impacts and fossil fuel resources being depleted in the future, the tendency to use of renewable energy sources has increased. This kind of energy is collected from various resources such as wind, sunlight, rain, waves, and geothermal heat. Among different renewable energies, hydrogen is one of the best fossil fuel alternatives. Hydrogen is produced using several sources such as fossil fuels and biomass. Biological hydrogen production (BHP) is a good process compared to others. These processes are at an early stage of research, but in the long term have the potential for sustainable, low-carbon hydrogen production. It should be noted, that these technologies have disadvantages such as low efficiency and hydrogen production rate. In this paper, hydrogen production from glucose FERMENTATION is investigated. The simulation results show that separation of produced hydrogen provides a significant energy source for mentioned biological pathway.

There are ways of preservation which increase shelf life of food products including olives.One of the most valuable fruits Because of the limitation of harvesting time and deteriorability of olive, especially in tropical area. It must be conserved and distributed in whole of our country: Olive fruit (Zard, Sevillana and Manzanila variety) were processed as "Spanish green olive". The treatment included a first step at light pH (Lye treatment), a lactic acid FERMENTATION and a final period of conservation.The results of two years showed that reducing of pH in the samples with starter were considerably higher than without starter. After two month pH of samples with starter reduced from 6.75 to 4.02-4.10 in the first year and from 7.18 to 4.13 in the second year and also acidity of samples with starter reached from zero to 0.14-0.26 percent in the first year and from zero to 0.25-0.45 percent in the second year.Differences of data between 2 years can probably related to harvesting time, amount of sugar in olive, condition and way of bittering, temperature of incubation and amount of starter.Olive is highly susceptible to deteriorative agents in postharvest situations. Canning is considered to be one of the preservative methods which can prolong storage life of olive by maintaining its quality.In this investigation three varieties of olive namely:Zard, Sevillana and Mamzanila were processed and canned following bitterness removal, lye treatment and lactic acid FERMENTATION steps. Canned olives were treated with or without starter and effect of starter on pH value, acidity and FERMENTATION time was measured in two consecutive years.Results indicated that in samples with starter decrease in pH value in the first and second year washingher (6.75 to 4.02 and 7.18 to 3.68) as compared to samples without starter (6.75 to 5.1 and 7.18 to 4.13)Acidity value for samples with starter in the first had increased from zero to 0.14 and 0.25 percent, and in second year from zero to 0.25 to 0.45 percent. Whereas in samples without starter acidity increased from zero to 0.05 and 0.06 percent in the first year and from zero to 0.3 and 0.45 percent in the second year.The differences in values of pH and acidity obtained in two consecutive years can be attributed to the differences in the harvesting time and sugar content of fruit and also shortcomings in conduction of experiments.

The present study was conducted to examine the effects of sun dried and ensiled pistachio by-product (PBP) on FERMENTATION and methane emission in the rumen using an in vitro batch FERMENTATION system. For this purpose, fresh PBP were ensiled into a trench silo without any additives and simultaneously some sun dried PBP were prepared. After 3 month, the ensiled PBP samples were freeze-dried and then chemical analysis was conducted for both samples. All samples were incubated with four replications using buffered rumen fluid for 24 hours. Two positive controls (i. e., oaten chaff and commercial concentrate) were included in the assay as standards to detect differences. At the end of incubation gas pressure, pH and total volatile fatty acids were used as indicators of overall sample fermentability, and concentrations of methane, ammonia, acetate and propionate indicated changes in FERMENTATION end products. The result showed that the ensiled PBP had lower aNDFom and water soluble carbohydrates but greater in phenolic compounds compared with the sun dried PBP. Gas production were lower (P<0. 01) in sun dried and ensiled pistachio by-products than the oaten chaff and commercial concentrate, although the amounts of volatile fatty acids and ammonia for both PBPwere lower (P<0. 01) than the commercial concentrate. The lowest acetate to propionate ratio and the highest pH were in ensiled PBPhowever, a significant reduction (P<0. 01) in methane emission was observed with both PBP samples in comparison to the positive controls. In general, these findings indicate that PBP has a great potential to decrease methane mitigation and can used as a new alternative for modify of rumen FERMENTATION.