Search published articles


Showing 6 results for Razinejad

Akram Razavizadeh, Hengameh Vaezi, Latif Attari, Mohammad Razinejad, Abdolhossein Heidari,
Volume 11, Issue 6 (No. 6 (Tome 60), (Articles in Persian) 2020)
Abstract

The purpose of this study is to investigate the syntactic processes involved in deriving Persian WH-multiple questions. Therefore, the function of WH-words in these constructs regarding the syntactic processes is examined. It also clarifies which syntactic functions justify their sequential or split orders. The research method is descriptive-analytic on the base of  Chomsky’s Minimalist approach (1995). Research data was collected from books, Media, newspapers, social networks and Google search engine and native speakers’ speech. Data  analysis shows that in sequential WH-multiple questions (both types), backward deletion occurs in which the identical constituent in the first clause is deleted under identity. In these constructions, the first WH-word remains in situ and the second one moves to the focus phrase after deleting the identical constituent. Scrambling is just possible with adjunct- adjunct and adjunct- argument order in these constructions. In split WH- multiple questions, the deletion of identical constituent occurs in the second clause as forward deletion in which  both WH-words remanin in situ. Scrambling in these constructions is also possible with adjunct-adjunct and adjunct-argument order. Scrambling and superiority of WH-words are not permitted in WH-multiple questions with any order of WH-words.

1. Introduction
Among the constructions that Chomsky examines in the form of minimalist approach are WH-questions. These constructions are observed in two types, yes /no questions and WH-questions which is the aim of the present study. Sometimes WH-questions consisting of two or more WH-words, named WH-multiple questions. These constructions are in two types: sequential and split. Sequential WH-multiple questions are themselves divided into two types of simple (without coordinator) and coordinated (with coordinator). In split one, WH-words are separated. The present study seeks to answer these questions: What is the function of WH-words in WH-multiple questions with respect to the syntactic processes, and which syntactic operations justify their sequential or split nature?
 
2. Literature Review
A review of the research literature shows that WH-quesions have been studied only in terms of structure, type and movement of WH-words in Persian just in single WH-word questions and none of them examined the syntactic processes in the derivation of Persian WH- multiple ones. Therefore, conducting such a study in relation to WH-multiple questions based on Chomsky's Minimalist Program (1995) distinguishes itself from other similar studies in this field.
 
3. Methodology
The research method is descriptive-analytic based on the principles of Chomsky’s (1995) Minimalist Program as theoretical framework.
 
4. Results
The examination of data shows that in coordinated WH-questions (both types), the common constituent in the first clause is deleted under identity and satisfying language economy. In other words, backward deletion occurs. In the coordinate WH-questions (both types), the first WH-word remains in-situ and under identity and thus deleting it, the second WH-word moves to the focus phrase.
In contrast, in split WH-questions, forward deletion occures in which the deletion of identical clause occurs in the second clause, leaving a gap in the position of identical elements, and both WH-words are placed in their original unmarked place. In this type of WH-questions, the movement of WH-word leads to the ungrammaticality of WH-construction and as a result, Persian speakers will not accept it. Therefore, It has been concluded since no movement occurs in this type of constructions, there is no need to apply the attract closest principle.
Also, the analysis of data shows that scrambling of two adjuct-adjunct WH-word in sequencial coordinate WH-question is possible. But in multiple WH-question, scrambling and superiority leads to unacceptable and sometimes ungrammatical constructions. Thus, contrary to Bošković's (1999) view that focus languages do not show superiority effects, multiple WH-questions in Persian, which is a focus language, shows it. In split WH-questions, scrambling of two adjunct- adjunct WH-words is possible.
In coordinate WH-questions with adjunct-argument order, scrambling of two WH-words is possible. On the contrary, this kind of scrambling in Persian multiple WH-question leads to ungrammatical construction. In contrast, scrambling of adjunct- argument WH-words in split WH-questions is allowed and the result is a grammatical and acceptable construction. Scrambling of WH-words with the order of augment-adjunct is not possible in any of the coordinate, multiple and split WH-questions and the result will be an ungrammatical WH-question.
In coordinate WH-questions with the order of argument-argument WH-words, if the case markers accompanying WH-words are deleted, the construction will be ungrammatical and in the case of two argument WH-words scrambling, the construction will be grammatical, but not acceptable for Persian speakers. In multiple WH-quesions, scrambling of two WH-words is not possible. In split WH-question with two argument WH-words, scrambling is impossible and ungrammatical. The results also show that argument coordination can only occur with transitive verbs.
5. Discussion
It has been discussed and examined what syntactic processes involved in derivatiing of WH-multiple questions? And which syntactic operations justify its sequential or split properties. In thi way, WH-multiple questions in different orders of adjunct-adjunct, adjunct-argument, argument-adjunct, and argument-argument, have separately been studied.
 
6. Conclusion
We concluded that the existence of multiple WH-questions in Persian as a pro-drop language violates the view of Sitko (2013) who claims that pro-drop languages allow multiple WH-word rising.
In general, the syntactic processes involved in WH-multiple questions of Persian are: finding the identical constitute and deleting it, remaining the first WH-word in-situ and moving the second WH-word to focus phrase.
Notes
1. In this study, we investigate only WH-multiple questions with two WH-words.
2. Acceptability
3. Unacceptability
4. Lubańska
5. Stefano
6. Pro- drop languages
7. Covert wh-movement
8. Empty wh-operator
9. Overt wh-movement
10. Merge
11. A-position: A position that takes a semantic role and corresponds to traditional subject and object position.
12. A′-position: A position that does not take a Ө-role. Such as adjuncts position and specifier position of CP
13. Scrambling
14. Conceptual-intentional
15. Articulatory-perceptual
16. Occam’s Razor
17. Attract Closest Principal: According to this principle, which is assumed to attract a   particular type of structure, attracts the closest possible structure of that type.
18. Superiority condition
19. Deletion under identity

Volume 15, Issue 85 (3-2019)
Abstract

The main problem of industrial cake production is microbial and chemical corruption that reduce the cake expiry period. One of the preservation method is using the synthetic preservatives. Nowadays, the customers understand these protective agents have several side effects on the health, so recently, it is tried to exchange the chemical antioxidants with the natural ones. Two groups of the naturals are flavonoids and phenolic acids which exist in the vegetables and fruit. Grape is a big natural source of phenolic compounds. Therefore, in the present study antioxidant and antimicrobial properties of grape seeds extract were investigated and followed by evaluation of sensory characteristics in sponge cake. According to the results, grape seed showed significant effects on improving sensory and physical characteristics of the sponge cake. Also measuring the chemical properties of the sponge cake proves the extract antioxidant activities. The grape extract exhibited the best antioxidant effect at a concentration of 3200 ppm. In addition, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) of the extract were 1 and 2 mg/ml, respectively. Sensory properties including color, texture, taste, smell, and overall acceptability showed that using 0.2% (w/w) of the grape seed extract in the sponge cake formulation improves its sensory properties.

Volume 16, Issue 88 (6-2019)
Abstract

Date seed as waste product can be used widely for many applications and nowadays many studies are carried out on its properties as natural preservative of food products. In this study, antioxidant and antimicrobial properties of different date seed extracts and their effects on the physicochemical, microbial and sensory properties of cupcakes were investigated. The date seed extract was obtained by using the water solvent and shaker method. The antioxidant activity of the extract was evaluated using DPPH radical scavenging method. The results showed that increasing the concentration of the extract increases the antioxidant activity. IC50 of date seed extract 1568.93 mg/L was calculated. The total phenol content of the extract was 119.53 ± 0.28 mg Gallic acid/gram extract. The antimicrobial activity of the extract against Salmonella typhimurium was evaluated by using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (0.08 and 0.4 mg/ml respectively). The fraction of the extract components was evaluated using a high-performance liquid chromatography and different phenolic compounds such as Gallic acid, Catechin, Chloregenic acid, Rutin, Vanilin, p-Coumaric acid, Sinapic acid were identified. The extracts were added to the cupcake formulation at 4 levels 0, 0.05, 0.1 and 0.2%. Peroxide number, acidity, pH, proximate analysis and sensory evaluation tests were performed on cupcake samples. All cakes containing different concentrations of the extract (0, 0.05, 0.1 and 0.2µg/ml) were in the standard range for physicochemical properties. The total microbial count was performed for 28 days at 7-day intervals. The sample containing 0.2% of the date seed extract in terms of the microbial count was in the appropriate range, and in terms of sensory properties, the overall evaluation also received the highest score. Due to the presence of phenolic compounds and antioxidant and antimicrobial activity, date seed can be used as a natural inexpensive preservative in food formulations.

Volume 18, Issue 116 (October 2021)
Abstract

In this paper, the issue of heat transfer in three-dimensional solid objects, a special form with cylindrical geometry, is investigated using the numerical finite element method by the commercial software Abaqus. Heating and cooling in food processing are common activities, heating food for a variety of purposes such as reducing microbial aggregation, inactivating enzymes, reducing the amount of nutrient water, modifying the functional properties of a particular compound, and cooking when heat transfer is performed. It plays a central role in all these operations. In this paper, a cylindrical geometry specimen with a temperature of 200 °C is used to investigate the temperature variations of potatoes in high-temperature oil. The results of numerical modeling of potato slices in high-temperature oil show that the rate of changes in the edges of the model is higher than in other parts of the model, which is a factor for the burns of potato edges. Also, the temperature variations in the center of the model have the lowest changes in the logarithmic distribution of heat transfer in the cylinder radius. In addition, with the increase in an exposure time of potato samples in high-temperature oil, almost all models reach the same temperature conditions.



Volume 18, Issue 118 (December 2021)
Abstract

Microencapsulation is a suitable technology for incorporating active agents into a carrier. In the present study, the weight ratios of two solutions of casein and whey protein in the ratios of 70:30, 50:50 and 30:70, containing 5% by weight of beta-carotene per 100g of wall material for microencapsulation were studied by spray drying method. The results indicated that samples containing 70% whey protein and 30% casein showed the best physical and chemical parameters. The results showed the efficiency of microencapsulation (70.44%), phenolic compounds (4.11 μg/mg), free radical scavenging (36.86%), dye stability of beta-carotene (75.18%) and FRAP (304.15 μmol of iron/gr).  The samples revealed an upward trend during the increase in whey protein concentration. However, the particle size (11.09 nm) showed a decreasing trend with increasing whey protein concentration. In the following, the ratio of 30% casein to 70% whey protein was introduced as the best treatment and then added to the canola oil sample in three concentrations (200, 700 and 1200 ppm). The results indicated that the amount of polar compounds, acidic, peroxide in the oil samples during the upward trend time and the stability index has decreased. With increasing the concentration of microcapsules up to 1200 ppm, the polar content, peroxide and acid numbers were significantly lower compared to their lower concentrations. As a result, the acid number, peroxide and polar number of oil containing 1200 ppm in the lowest amount were 1.13%, 7.46 mA/kg of oil and 42.41%, respectively. In general, the results of this study showed that whey protein/casein is one of the important sources that can be used to coat bioactive compounds.

Volume 20, Issue 140 (October 2023)
Abstract

Acrylamide, as a toxic and carcinogenic compound, is found in many cooked or fried foods. In this work, the effect of Melissa Officinalis seed gum (MOSG) in the concentration of 1% (w/w) was investigated on acrylamide formation in bread and compared with baguette bread containing xanthan 1% (w/w) and control sample (without gum). The addition of MOSG increased the moisture level of the bread samples from 22.1% to 23.6% (p> 0.05). The acrylamide content of bread and those containing MOSG and xanthan gum were 1180, 836.75, and 1167.6 ng/g, respectively. The addition of MOSG reduced the hardness of the samples from 3380 g to 730 g and the bread containing xanthan gum showed the lowest hardness (410 g). The addition of MOSG to the bread’s formulation increased L* (brightness) and b* (blue/yellow) values and reduced a* (red/green) value of the samples. The sensory evaluation results demonstrated that the addition of MOSG improved porosity, softness, flavor and taste, aroma, color, chewiness, and elasticity of the samples. In conclusion, MOSG was found to be a potential candidate with excellent efficiency to be used for the reduction of acrylamide from bread.
 

Page 1 from 1