Content Analysis of Elementary School Textbooks in Terms of Covering Renewable Energy Sources     E. Saalehi Omraan, Ph.D.* M. Aabedini Beltork, Ph.D.** G. Mehralitabaar Firoozjaa’i***   The world is facing an energy crisis brought about by the ever increasing consumption of fossil fuels that leads to pollution and health problems. The renewable clean energies must b...

castor bean (ricinus communis l.( with a capability to withstand harsh conditions, low nutritional needs, 50 percent of oil content and high- quality, is one of the best crop used to produce biodiesel. the first step toward introduction and widespread cultivation of this crop is to investigate the energy balance for its cultivation. to do so, energy input (include renewable and nonrenewable) an...

In this study, BaZr1-xCoxO3 nanoparticles, x = 0.00, 0.04, 0.06, 0.08, 0.10 and 0.20, are synthesized through co-precipitation method. Therefore, structural, optical and magnetic properties have been investigated. The cubic perovskite structure is confirmed by X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopic measurements. The average crystallite size and micro strain ...

Tomato is one of the sensitive fruits to mechanical impacts and physical tensions. The mostmechanical damages arise from handling which results in reducing tomato quality. in this study,impact energy effect has been studied in 3 different levels 0, 0.14 and 0.25 J by a pendulum impactapparatus, on changes of physicochemical properties of tomato, hybrid variety Shiva F1, includingripening factor...

Corn is cultivated in most countries because of high consumption, quality, and food value. This study evaluated needed energy for cutting corn stems in different levels of cutting height and moisture content. For this reason, test device was fabricated and then calibrated. The device works on the principle of conservation of energy. The results were analyzed using split plot design and SAS soft...

The purpose of this study is to estimate Korean collegians' knowledge of energy content in the standard portion size of foods frequently consumed in Korea and to investigate the differences in knowledge between gender groups. A total of 600 collegians participated in this study. Participants' knowledge was assessed based on their estimation on the energy content of 30 selected food items with t...

The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured product, the fat content was reduced to 6%-18% and replaced by inulin and water. The quality of the resulting product was determined by chemical and texture profile analyses (TPA), color measurement and sensory evaluation. The results show...