background : clinical work is important part of nursing teaching. nursing education to their responsibilities for teaching and researching are also responsible for integrating the knowledge and practice and offering service to community. complexity of these responsibilities often cause a great deal of psychological stress.   objective : to determine level of stress perceived by nurse educators ...

investigating transfer of one’s pragmatic knowledge of first language to his second or foreign language has been one of the areas of interest for researchers. however, there are contradictory results even within the scarce studies which have addressed transferability. this study was an attempt to investigate perceived pragmatic transferability of l1 refusal strategies by persian efl learners. s...

protein recovery under sonication treatment and autolysis, also protein hydrolysis progress during enzymatic hydrolysis (using trypsin and chymotrypsin) and autolysis (using endogenous enzymes) were investigated in saccharomyces cerevisiae and kluyveromyces marxianus. crude protein content of dried yeast cells were 53.22% and 45.6% for s.cerevisiae and k.marxianus, respectively. after 96 hrs of...

the political and social revolutions during recent years have made rapid changes in urban and rural life. these have created inequality in the distribution of resources and lack of congruent development among cities and rural migration in third world countries. herein, there are various techniques for assessing the rate of development in different regions one of which is analytical hierarchy me...

the degree kirchhoff index of a connected graph $g$ is defined as‎ ‎the sum of the terms $d_i,d_j,r_{ij}$ over all pairs of vertices‎, ‎where $d_i$ is the‎ ‎degree of the $i$-th vertex‎, ‎and $r_{ij}$ the resistance distance between the $i$-th and‎ ‎$j$-th vertex of $g$‎. ‎bounds for the degree kirchhoff index of the line and para-line‎ ‎graphs are determined‎. ‎the special case of regular grap...

the effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. fortification caused improvement in some characteristics such as dough stability ...