Search results for: H. Nejati

Authors: Narges Nejati

Abstract:

Nowadays as science hasten toward technology, only quantity of construction noticed and there is a little attention toward quality of construction and there is no usage for element which was prevalent in traditional architecture. This is the cause of this issue that nowadays we see building that most of them just keep you from heat and cold of outside environment and there is no trace of any culture of their country or nation in it. And although we know that man is a creature that adores beauty by his nature, but this spiritual need of him is ignored. And designers by taking an enormous price instead of planning (spiritual designing) to release peace, they attend to planning which make a human soul bothered and ill. The present research is trying to illustrate price of concepts and principles of water usage as one of the elements of nature and also shows the water application in some of the Iranian constructions and the results show the motif of using water in constructions and also some benefits of using it in constructions. And also this matter can causes a reconnection between nature and constructing of a beautiful environment which is consonant and proportional with man’ physical, spiritual and cultural needs. And causes peace and comfort of men. A construction which man feels a friendly atmosphere in them which he has a sense of belonging to them not a construction which arouses feeling of weariness and fatigue.

Keywords: water usage, belonging, sustainable architecture, urban design

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Authors: Hamid Reza Nejati, Amin Nazerigivi, Ahmad Reza Sayadi

Abstract:

Failure mechanism of rocks is one of the fundamental aspects to study rock engineering stability. Rock is a material that contains flaws, initial damage, micro-cracks, etc. Failure of rock structure is largely due to tensile stress and was influenced by various parameters. In the present study, the effect of brittleness and loading rate on the physical and mechanical phenomena produced in rock during loading sequences is considered. For this purpose, Acoustic Emission (AE) technique is used to monitor fracturing process of three rock types (onyx marble, sandstone and soft limestone) with different brittleness and sandstone samples under different loading rate. The results of experimental tests revealed that brittleness and loading rate have a significant effect on the mode and number of induced fracture in rocks. An increase in rock brittleness increases the frequency of induced cracks, and the number of tensile fracture decreases when loading rate increases.

Keywords: brittleness, loading rate, acoustic emission, tensile fracture, shear fracture

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Authors: A. Kavandi, K. Goshtasbi, M. R. Hadei, H. Nejati

Abstract:

In geothermal energy production, the method of liquid nitrogen (LN₂) fracturing in hot, dry rock is one of the most effective methods to increase the permeability of the reservoir. The geothermal reservoirs mainly consist of hard rocks such as granites and metamorphic rocks like gneiss with high temperatures. Gneiss, as a metamorphic rock, experiences a high level of inherent anisotropy. This type of anisotropy is considered as the nature of rocks, which affects the mechanical behavior of rocks. The aim of this study is to investigate the effects of heating-liquid nitrogen (LN₂) cooling treatment and rock anisotropy on the fracture toughness of gneiss. For this aim, a series of semi-circular bend (SCB) tests were carried out on specimens of gneiss with different anisotropy plane angles (0°, 30°, 60°, and 90°). In this study, gneiss specimens were exposed to heating–cooling treatment through gradual heating to 100°C followed by LN₂ cooling. Results indicate that the fracture toughness of treated samples is lower than that of untreated samples, and with increasing the anisotropy plane angle, the fracture toughness increases. The scanning electron microscope (SEM) technique is also implemented to evaluate the fracture process zone (FPZ) ahead of the crack tip.

Keywords: heating-cooling, anisotropic rock, fracture toughness, liquid nitrogen

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Authors: F. Nejati, Sh. Dokhani

Abstract:

Bitterness is a flavor defect encountered in some cheeses, such as Iranian white brined cheese and is responsible for reducing acceptability of the cheeses. The objective of this study was to investigate the effect of an adjunct culture on removal of bitterness fro, Iranian white-brined cheese. The chemical and proteolysis characteristics of the cheese were also monitored. Bitter cheeses were made using overdose of clotting enzyme with and without L. helveticus CH-1 as an adjunct culture. Cheese made with normal doses of clotting enzyme was used as the control. Adjunct culture was applied in two different forms: attenuated and non-attenuated. Proteolysis was assessed by measuring the amount of water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen and total free amino acids during ripening. A taste panel group also evaluated the cheeses at the end of ripening period. Results of the statistical analysis showed that the adjunct caused considerable proteolysis and the level of water soluble nitrogen and 12% soluble nitrogen fractions were found to be significantly higher in the treatment involving L. helveticus (respectively P < 0.05 and P < 0.01). Regarding to organoleptic evaluations, the non-shocked adjunct culture caused reduction in bitterness and enhancement of flavor in cheese.

Keywords: bitterness, Iranian white brined cheese, Lactobacillus helveticus, ripening

Procedia PDF Downloads 341

Authors: Fatemeh Nejati, Shahram Dokhani

Abstract:

Bitterness is a flavor defect encountered in some cheeses, such as Iranian white brined cheese and is responsible for reducing acceptability of the cheeses. The objective of this study was to investigate the effect of an adjunct culture on removal of bitterness fro, Iranian white-brined cheese. The chemical and proteolysis characteristics of the cheese were also monitored. Bitter cheeses were made using overdose of clotting enzyme with and without L. helveticus CH-1 as an adjunct culture. Cheese made with normal doses of clotting enzyme was used as the control. Adjunct culture was applied in two different forms: attenuated and non-attenuated. Proteolysis was assessed by measuring the amount of water soluble nitrogen, 12% trichloroacetic acid soluble nitrogen and total free amino acids during ripening. A taste panel group also evaluated the cheeses at the end of ripening period. Results of the statistical analysis showed that the adjunct caused considerable proteolysis and the level of water soluble nitrogen and 12% soluble nitrogen fractions were found to be significantly higher in the treatment involving L. helveticus (respectively P < 0.05 and P < 0.01). Regarding to organoleptic evaluations, the non-shocked adjunct culture caused reduction in bitterness and enhancement of flavor in cheese.

Keywords: Bitterness, Iranian white brined Cheese, Lactobacillus helveticus, Ripening

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Authors: Fatemeh Nejati, Farah Habib, Sayeh Goudarzi

Abstract:

Architecture and structure have always been closely interrelated so that they should be integrated into a unified, coherent and beautiful universe, while in the contemporary era, both structures and architecture proceed separately. The purpose of architecture is the art of creating form and space and order for human service, and the goal of the structural engineer is the transfer of loads to the structure, too. This research seeks to achieve the goal by looking at the relationship between the form of architecture and structure from its inception to the present day to the Global Identification and Management Plan. Finally, by identifying the main components of the design of the structure in interaction with the architectural form, an effective step is conducted in the Professional training direction and solutions to professionals. Therefore, after reviewing the evolution of structural and architectural coordination in various historical periods as well as how to reach the form of the structure in different times and places, components are required to test the components and present the final theory that one hundred to be tested in this regard. Finally, this research indicates the fact that the form of architecture and structure has an aesthetic link, which is influenced by a number of components that could be edited and has a regular order throughout history that could be regular. The research methodology is analytic, and it is comparative using analytical and matrix diagrams and diagrams and tools for conducting library research and interviewing.

Keywords: architecture, structural form, structural and architectural coordination, effective components, aesthetics

Procedia PDF Downloads 186

Authors: Fatemeh Rasooli, Behzad Simiari, Pooya Payandemehr, Amir Nejati, Maryam Bahreini, Atefeh Abdollahi

Abstract:

Introduction: Pain is a complex physiological reaction to tissue injury. In the course of painful procedures such as nerve block, ice has been shown to be a feasible and inexpensive material to control pain. It delays nerve conduction, actives other senses and reduces inflammatory and painful responses. This study assessed the effect of ice in reducing pain caused by needling and infiltration during digital block. Patient satisfaction recorded as a secondary outcome. Methods: This study was designed as a non-blinded randomized clinical trial approved by Tehran University of Medical Sciences Ethical Committee. Informed consent was taken from all the participants who were then randomly divided into two groups. Digital block performed by standard approach in selected patients. Tubes of ice were prepared in gloves and were fragmented at a time of application for circling around the finger. Tubes were applied for 6 minutes before digital nerve block in the site of needling in the case group. Patients in the control group underwent digital nerve block with the conventional method without ice administration. Numeric Rating Scale (NRS) used for grading pain. 0 used for no pain and 10 for the worst pain that patient had experienced until now. Scores were analyzed by Wilcoxon Rank Sum test and compared in case and control groups. Results: 100 patients aged 16-50 years were enrolled. Mean NRS scores with and without ice were 1.5 mm (S.D ± 1.44) and 6.8 mm (S.D ± 1.40) for needling pain and for infiltration pain were 2.7mm ( S.D ±1.65) and 8.5mm ( S.D ± 1.47), respectively (p<0.001). Besides, patients’ satisfactions were significantly higher in the ice group (p<0.001). Conclusion: Application of ice for 6 minutes significantly reduced pain of needling and infiltration in digital nerve block; thus, it seems to be a feasible and inexpensive material which acts effectively to decrease pain and stress before the procedure.

Keywords: digital block, ice, needle, pain

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