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This study was designed to determine whether there is any association between learners' personality traits and their set of attributions in learning English as a foreign language. For this aim, 216 lower intermediate English language learners, 111 of whom were male and 105

This study was designed to determine whether there is any association between learners' personality traits and their sets of attributions in learning English as a foreign language, regarding their gender differences. To this aim, 216 lower intermediate English language learners, 111 male and 105 female, studying in Shokouh English language institutes in Mashhad took part in the study. They completed NEO-Five Factor Inventory (NEO-FFI) and Attribution questionnaire (ATFLL). The results of the correlational study in male and female groups indicated significant relationships between some of personality traits and sub-scales of attribution theory. The result of t-test showed that the difference between means was not significant in any of the attribution sub-constructs between male and female learners. Regarding personality factors, results showed that the difference between the means was significant only for Agreeableness and Conscientiousness.

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Background: In this study, the effects of sugar substitution with stevia on physicochemical and sensory properties of chocolate milk were investigated. Methods: Chocolate milk samples were formulated using sugar, stevia, and inulin at different concentrations. A total of 19 different samples were obtained, and their physicochemical and sensory properties were evaluated. Results: The replacement of sugar with stevia led to a decrease in pH value and an increase in acidity level. The viscosity of samples containing 50% stevia was not significantly different from that of the control sample (P<0.05). Formulations 2 [50% sucrose (3.5 g/100 g), 50% stevia (0.012g/100g), and inulin (0.03 g/100 g)] and formulation 12 [20.27% sucrose (1.4 g/100 g), 79.73% stevia (0.018 g/100 g), and inulin (0.01 g/100 g)] had the lowest energy level and highest acceptability. They were not significantly different from the control sample in terms of acidity and viscosity. Conclusion: Stevia can partially be used as a substitute for sucrose without a significant effect on physicochemical characteristics and sensory properties of chocolate milk.