Islamic Azad University North Tehran Branch

About: Islamic Azad University North Tehran Branch is a education organization based out in Tehran, Iran. It is known for research contribution in the topics: Adsorption & Catalysis. The organization has 868 authors who have published 968 publications receiving 9987 citations.

An ab initio study of conformational properties of lenthionine

Abstract: Ab initio calculations at HF/6-31+G* level of theory for geometry optimization and MP2/6-31+G*//HF/6-31+G* level for a single point total energy calculation are reported for lenthionine (1,2,3,5,6-pentathiepane) (1). The unsymmetrical twist-chair (TC) conformation was calculated to be the most stable conformation of 1. The unsymmetrical twist-boat (TB) form was found to be 33.0 kJ mol−1 less stable. Conformational racemization of TC can take place via plane symmetrical chair geometry as transition state and requires 50.7 kJ mol−1.

Brad-OF: An Enhanced Energy-Aware Method for Parent Selection and Congestion Avoidance in RPL Protocol

Abstract: The Internet of Things networks comprise a large number of resource-limited nodes, which often use multi-hop communications to transfer packets to the gateway. Thus, finding the proper forwarding path and managing limited resources have always been important. In this paper, the aim is to improve the approach of selecting the parent nodes to extend the network lifetime and also prevent congestion in nodes’ queues to prohibit network excessive traffic load. We address these issues in two ways. First, a linear combination equation is used to combine three crucial network metrics: ETX, delay, and node residual energy. Second, the “Node’s Traffic Intensity” metric is used to detect and prevent congestion in nodes’ queues. Results showed that by choosing appropriate nodes with higher battery-level for the paths toward the gateway and by avoiding numerous retransmissions, the nodes’ energy and network lifetime increased up to about 65%. Furthermore, by preventing congestion and queue overflow in network nodes, the amount of packet-loss decreased up to 81%. Also, through decreasing packet retransmissions and consequently increasing the number of original packets, the total number of sent original packets was improved. The proposed method is implemented and simulated by the NS-2.

Protein beverages made of a mixture of egg white and chocolate milk: Microbiology, nutritional and sensory properties

Abstract: Egg white protein and chocolate milk were used for making protein beverage. Microbiological count, sensory attributes, and pH changes were investigated during 10 days of refrigerated storage. At the tenth day, the total numbers of bacteria were between 4.05 and 5.77 (Log CFU/ml). It was concluded that when the amount of egg white increases, the number of bacteria significantly decreases. No coliforms, E. coli, salmonella, mold, and yeast were observed. Also, pH levels were increased from 8.3 to 8.7 and acidic spoilage was reduced. The chocolate milk containing 14% egg white was the most preferred by the panelists in all of the evaluated items except texture. Protein, Ca, Na, and energy contents were increased, and fat, cholesterol, saturated fatty acids, total sugar, lactose, carbohydrate, Mg, Fe, and P contents of the treated samples were decreased.