The impact of modern technology on reducing energy consumption in modern houses and their design has been the main concern of most researchers and architects during the last two decades. What first catches attention, within the area of Nanotechnology, is its compatibility with the environment and energy saving enhancements which is one of the best achievements of human being. That how long Human being will continue destructing environment or wasting fossil energies is a subject that will be investigated along with the progresses made in technology and its achievements in utilizing new materials and energy. In recent years, comprehensive studies have been undertaken in the area of green, renewable energy. In the meanwhile, nanomaterial technology occupies an important place and has had remarkable achievements. Taking advantage of new technology, its combination with elements of traditional and indigenous forms, either formal or functional, and its use in solving the climate conditions, are some of the basic uses of new technology in contemporary Iranian architecture. However, application of new technology in preserving certain cultural and social values of a specific area and principles of traditional architecture, along with the rules, conditions and new technology are considered as an ideal patterns to be used in contemporary spaces. Using new technologies and new materials in making arrangements and decorations, colors and indigenous or traditional materials symbolically, whether harmonious or in contrast with modern technology, is also one of the best models that, by using modern methods and new materials, can respond to the increasing needs of the contemporary world. This paper investigates the use of nanotechnology materials in construction in order to save energy.

Polynomial spline in off step points is used to solve twelfth-order linear boundary value problems . Boundary formulas are developed. We compare our results with the results produced by Non-polynomial spline method. However, it is observed that our approach produce better numerical solutions in the sense that max |e| is a minimum.

The purpose of the present article is to determine the effect of knowledge management on organizational agility through the use of structural equations modeling in auto-parts manufacturing companies. For this purpose, along with the review of concepts such as organizational agility and knowledge management, the dimensions and capabilities of knowledge management and organizational agility have been identified with regard to the research literature. The statistical population consists of all the managers of large and small auto-parts manufacturing companies of East Azerbaijan Province. The sample size of 132 persons has been obtained through the use of sampling formula in limited populations. In order to collect data, we have used a questionnaire, the validity of which has been confirmed by content validity and the reliability of which has been confirmed through the use of Cronbach\'s Alpha coefficient. Structural equations modeling has been applied in order to analyze the research data. The results indicate that knowledge management affects organizational agility as well as organizational agility capabilities.\nKey words: Knowledge management, Organizational agility, Structural equations model

The boost of Information Technology Communications (ITC) has transformed economic activities regarding increasing of accuracy, speed and transparency as well as reducing time and financial costs in the any business communications. One of the most important ITC applications is electronic purchasing or e- procurement. In this regard, all organizations whether state or private are using e- procurement with the purpose of decreasing costs. In this paper, it is tried to introduce the concept of e- procurement and classify the most significant Critical Success Factors (CSFs) which can lead this activity to success or failure.

It was examined 65 porkers divided into two groups: group A, fed with a feed mixtures, which was poorer in protein and metabolic energy (n=27) and group B, fed with a mixtures richer in those components (the difference from 0.5% to 1% in the content of protein and from 0.5 to 0.8 MJ/kg in metabolic energy). The fattening was done in the indoor system until the porkers gained the body weight of 120 kg. The daily growth, slaughter value, physiochemical properties of the longissimus dorsi muscle and the organoleptic quality of meat and meat products were all investigated. The reduced level of protein and energy in the feed was found to cause the daily growth to be reduced by 130 g and the fattening period to be lengthened by 9 days. The porkers which were fed less intensively had higher content of meat in the carcase by 1.54%, less fatback in the half-carcass and higher dressing percentage by 0.9%. There was higher content of water and smaller content of protein, fat and ash found in the longissimus dorsi muscle of this group of porkers. The muscle was also distinguished by the lighter colour, drip and thermal losses and it was evaluated as having worse flavour, tenderness and juiciness than that of the porkers from group B. The feeding was not found to influence the organoleptic quality dry cured ham and ham sausage.

In order to better understand how to prevent enzymatic greenning, it is important to understand kinetic properties of polyphenol oxidase. vegetable markets projected for the future will not occur if enzymatic greenning is not understood and controlled. We investigated the effect of SDS on the rate of catechol oxidation by wild pears partial purified PPO. PPO activity increased with increasing SDS concentration. The most effective concentration of SDS was 0.9 and 1 mM in according to pH and type of substrate, where the measured activity was 782 and 3200 units/mg.protein at pH 5 and 380 and 1100 unit/mg.protei.n at pH 7 for catechol and pyrogallol, respectively at 1 mM SDS. The activation of pears PPO increased linearly with the SDS concentration up to 1 mM and decreased thereafter. The activity of pear PPO was also enhanced 2.6-fold by exposure to SDS at pH 5.0 in presence of catechol, 3.7-fold by exposure to SDS at pH 5.0 in presence of pyrogallol, 1.7-fold by exposure to SDS at pH 7 in presence of catechol and 1.7-fold by exposure to SDS at pH 5 in presence of pyrogallol. SDS has activating effect on polyphenol oxidase in presence of both dihydroxy and trihydroxy phenols, So that, this activating effect at pH 5 is more than activating effect at pH 7.