This paper is an attempt to exclusively focus on investigating the pivot language technique in which a bridging language is utilized to increase the quality of the Persian–Spanish low-resource Statistical Machine Translation (SMT). In this case, English is used as the bridging language, and the Persian–English SMT is combined with the English–Spanish one, where the relatively large corpora of e...

In this paper, we describe a multilingual open-source computational grammar of Persian, developed in Grammatical Framework (GF) – A type-theoretical grammar formalism. We discuss in detail the structure of different syntactic (i.e. noun phrases, verb phrases, adjectival phrases, etc.) categories of Persian. First, we show how to structure and construct these categories individually. Then we des...

One of the important actions in the processing of languages is part-of-speech tagging. Against of this importance, although numerous models have been presented in different languages but there is few works have been done in Persian language. In this paper, a part-of-speech tagging system on Persian corpus by using hidden Markov model is proposed. Achieving to this goal, the main aspects of Pers...

The objective of this work was to study the quality of guar and guar gum produced in Sindh, Pakistan. Fresh guar, guar seeds and guar gum made in laboratory was analyzed for that purpose. For comparison purpose, analytical grade guar gum and industrial guar gum (prepared from guar split) was also studied. Results of proximate composition of guar seed revealed that it is mainly composed of Nitro...

Objective This in situ study investigated the ability of a CPP-ACP chewing gum in preventing erosive enamel loss. Material and Methods: During three experimental crossover phases (one phase per group) of seven days each, eight volunteers wore palatal devices with human enamel blocks. The groups were: GI - Sugar free chewing gum with CPP-ACP; GII - Conventional sugar free chewing gum; and GIII -...

Hydrocolloids, often called gums that generally contain many hydroxyl groups and may be polyelectrolytes .Foams are colloidal systems in which tiny air bubbles are dispersed in an aqueous continuous phase. Many processed foods consumed daily are liquid or solid foams, such as the head of soft drinks and beer, whipped cream, mousses, meringue, bread and ice cream. The utilization of these gums d...

Influence of fenugreek gum on bread and in vitro physiological effects This thesis examined the effect of fenugreek gum, from Canadian grown fenugreek on bread quality, when substituted for wheat flour at 5 % and 10 %, and the in vitro physiological effects of these breads, based on models of acute and long-term feeding. Study I determined bread could be produced with 10 % fenugreek gum, while ...

BACKGROUND Addiction to nicotine gum has never been described in never smokers or in never users of tobacco. METHODS Internet questionnaire in 2004-2006 in a self-selected sample of 434 daily users of nicotine gum. To assess dependence on nicotine gum, we used modified versions of the Nicotine Dependence Syndrome Scale (NDSS), the Fagerström Test for Nicotine Dependence and the Cigarette Depe...

Of 2110 adult cigarette smokers originally recruited to a study of the effect of antismoking advice in general practice, 429 who reported at follow up after one year that they had tried unsuccessfully to stop smoking were offered "a special antismoking chewing gum," either nicotine gum or a placebo gum, in a double blind study. Of 200 who were willing to try the gum, 101 were randomly allocated...