Nowadays organizations turn to any standard procedure to gain a competitive advantage. If sustainable, competitive advantage can bring about benefit to the organization. The aim of the present study was to introduce competitive advantage as well as to assess the impacts of the balanced scorecard as a means to measure the performance of organizations. The population under study included employees of organizations affiliated to the Social Security Department in North Khorasan Province, of whom a total number of 120 employees were selected as the participants in the research sample. Two researcher-made questionnaires with a 5-point Likert scale were used to measure the competitive advantage and the balanced scorecard. Besides, Cronbach's alpha coefficient was used to measure the reliability of the instruments that was equal to 0.74 and 0.79 for competitive advantage and the balanced scorecard, respectively. The data analysis was performed using the structural equation modeling and the results indicated the significant and positive impact of the implementation of the balanced scorecard on the sustainable competitive advantage.

Please cite this article in press as: Hakkak, M., et al. Investigating the effects of emotional intelligence on social-mental factors of human resource productivity. Journal of Work and Organizational Psychology (2015), http://dx. a b s t r a c tThis paper seeks to investigate the effects of emotional intelligence on social-mental factors of the human resource. Research population includes employees of 2 areas of Mellat Bank in Tehran province; 248 out of them were selected for data analysis. Bank employees are one of those kinds of people who have much working time during relatively short duration and hence human resource productivity in bank employees and especially Mellat Bank, as one of the most important banks in the country, is so vital. A questionnaire was used for data collection. Dimensions of emotional intelligence come from BarOn model and social-mental factors of human resource productivity come from Tavari, Sokhkian, and Mirnejad (2008). Variance-based SEM is used for analysing data. Results at 99 percent confidence interval show that emotional intelligence has a positive effect on social-mental factors of the human resource. © 2015 Colegio Oficial de Psicólogos de Madrid. Published by Elsevier España, S.L.U. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). La investigación de los efectos de la inteligencia emocional en los factores mentales de la productividad en recursos humanosPalabras clave: Inteligencia emocional Factores sociomentales Productividad del recurso humano r e s u m e n Este trabajo busca investigar los efectos de la inteligencia emocional en los factores sociomentales del recurso humano. La población de la investigación incluye empleados de 2 áreas del Mellat Bank, en la provincia de Teherán, 248 de los cuales fueron elegidos para el análisis de datos. Los empleados de banca son un tipo de personas que trabajan mucho durante un tiempo relativamente corto, razón por la cual la productividad del recurso humano de la banca, en especial del Mellat Bank, uno de los más importantes del país, es tan vital. Se utilizó un cuestionario para la recogida de datos. Las dimensiones de inteligencia emocional procede del modelo de Bar-On y los factores sociomentales de la productividad del recurso humano proceden de Tavari, Sokhkian y Mirnejad (2008). El modelo de ecuaciones estructurales, basado en la varianza se utiliza para el análisis de datos. Los resultados, al nivel de confianza del 99% muestran que la inteligencia emocional tiene un efecto positivo en los factores sociomentales del recurso humano.

Effectiveness of selection of high-yield genotypes under drought stress environments can be improved by using biochemical traits as indirect selection indicators. The objective of this study was to determine the extent to which biochemical traits are associated with triticale grain yield under normal irrigation and drought stress conditions. This field study was conducted to evaluate grain yield and various biochemical traits of 58 triticale genotypes during three consecutive growing seasons (2013-2016). Normal irrigation was applied when 40% of available soil water capacity was depleted. Drought stress was imposed by withholding irrigation for about 40 days from early heading stage to harvest time. In addition to grain yield, proline, malondialdehyde (MDH), hydrogen peroxide (H 2 O 2), protein content, carotenoid, chlorophyll a (Chl a), chlorophyll b (Chl b) and total chlorophyll along with antioxidant enzymes including superoxide dismutase (SOD), peroxidase (POD), ascorbic peroxidase (APX), and catalase (CAT) were measured. The contents of proline, H 2 O 2 , MDH and protein as well as activities of the antioxidant enzymes significantly increased in response to drought stress. Statistical analyses including correlation coefficients, principal component analysis (PCA), stepwise regression and path coefficients revealed that selection of triticale genotypes with low MDH, proline contents and SOD activity as well as high amounts of Chl a and total chlorophyll may improve grain yield under normal irrigation condition. PCA showed negative association between grain yield and antioxidant enzymes under drought stress condition. The results also suggested that low H 2 O 2 and malondialdehyde contents along with high activity of SOD were the selection indicators with significant contributions to triticale grain yield under drought stress condition.

In order to evaluate freezing tolerance of different triticale (X Triticosecale Wittmack) genotypes, an experiment was carried out under controlled conditions in 2007 and 2008 at college of agriculture, Ferdowsi University of Mashhad. In this study seeven triticale genotypes , across six temperatures (0°C, -4°C, -8°C, -12°C, -16°C and -20°C) were evaluated within a factorial-completely randomized design with three replications. Plants were kept until 2 leaf stage in chamber with temperature of 20/15°C (day/night) and 12.5 h photoperiod. At the end of this stage, plants were under acclimation for three weeks. After exposing to acclimation freezing the cell membrane integrity was measured through electrolyte leakage (EL) and the lethal temperature (LT50) of samples was measured. After the exposure to freezing temperatures the samples were transferred to the greenhouse. Survival percentage, plant height, leaf area and number, chlorophyll content, and plant dry weight were determined after 3 weeks. Results showed that the effect of different freezing temperature and genotypes were significant on all plant characteristics. As temperature decreased, %EL of all genotypes was increased. Minimum and Maximum EL % in leaf and crown were observed at 0°C (21%) and -20°C (88.5%). 'ET-79-17' and 'Juanilo-92' genotypes showed the highest EL% (55.5% and 44.8%) and 'ET-83-20' the lowest EL% (47.3% and 41.2%) in leaf and crown. Dry weight and leaf area decreased by 48% and 42% respectively compared to non frozen control plants. ' genotypes showed the highest dry weight (83.8 mg) and highest leaf area (14.3 cm 2 ) respectively and 'ET-83-20' cultivar showed the lowest dry weight and leaf area (58.2 mg and 8.7 cm 2 ).

During recent years, composite bread is more popular among consumers due to its functional and nutritional properties. Among cereals, triticale has been studied, along with careful observation of its characteristics. In addition, hydrocolloids can be replaced as an appropriate resource due to a decrease in the gluten content. The present study aimed to evaluate the effect of triticale flour replacement at the levels of 0, 100, 150, and 250 g/kg, and cress seed gum at the concentrations of 0, 3, 6, and 10 g/kg on the rheological parameters of dough and physicochemical, textural, microstructural, and sensory properties of bread. Based on the results, formula including composite flour (150 g/kg triticale flour+850 g/kg wheat flour) and cress seed gum at 6 g/kg was the best formulation for improving the texture, color parameters, and general acceptance of both types of bread (Barbari and Lavash). Regarding the Iranian Barbari bread, cress seed gum increased the specific volume, porosity, and brightness, while reduced the hardness compared to the control. Besides, sensory evaluation manifested that 150 g/kg of wheat flour could be replaced with triticale flour for providing a good quality of bread. In conclusion, the addition of 150 g/kg of triticale and 6 g/kg of cress seed gum into composite flour and bread formulations had positive effects on all properties measured in both types of bread.