Two-spotted spider mite, Tetranychus urticae Koch, is one of the most important pests of agricultural products that have a global distribution. Now, the control is dependent on the use of chemical pesticides. The effects of the sublethal concentrations (LC 10 and LC 25 ) of the essential oil of Cinnamomum zeylanicum were evaluated on some parameters of the life table of the pest, at the constant temperature of 30°C, relative humidity of 40 ± 5% and photoperiod of 16L: 8D. Our results showed that the essential oil of cinnamon is effective on female adult stage. Lethal concentration at which 50% mortality (LC 50 ) for the essential oils is from C. zeylanicum on female adult mite was 23.39 μl/L air. Sublethal concentrations of the essential oil of C. zeylanicum also impair the natural biology of the mite. Concentrations of sublethal of essential oil decreased age-specific fertility (m x ) of T. urticae compared with the control. Sublethal concentrations (LC 10 and LC 25 ) have reduced the life expectancy (e x ) in egg stage. Sublethal effects of the essential oil of C. zeylanicum and its impact on T. urticae management are discussed.

ABSTRACT. Saffron (Crocus sativus) has cyanic color flowers with major colorant of anthocyanin. Attractive color and functional properties of anthocyanins make them a good substitute for synthetic pigments in the food industry. These natural soluble water colorants are rather unstable and influenced by final processing treatment. The drying process is critical to the stability of saffron petals anthocyanins. Four different dehydration methods were evaluated: traditional method (at room temperature and under the sun); dehydration with electrical oven at different temperatures; and dehydration with microwave at different powers. The results showed that the highest amount of anthocyanin was obtained when saffron petals treated by traditional methods (at room temperature and under the sun). According to the results, the stability of saffron petals anthocyanins gradually accessed with increase of the heating temperature and decrement of heating time until 100 °C. However, heated at 120 and 140 °C, the anthocyanins could break down, and their residual amounts declined within 20 min and 10 min, respectively. The results suggested that saffron petals anthocyanins tended to degrade at high temperatures (>100 °C). Between these methods, drying at room temperature and drying with microwave at 900 W obtained the highest and the lowest results respectively.

Introduction: The global prevalence of End-Stage Renal Disease (ESRD) requiring therapeutic dialysis is on the rise. Haemodialysis is the main therapeutic dialysis method. Evaluating its effectiveness and planning to promote the quality of care and epidemiological research necessitate the development of registries as the main management tool. Aim: To design a national haemodialysis registry model for Iran. Materials and Methods: This was an applied descriptive study. Based on a review of articles and information sources, and a comparative study of national hemodialysis registries in developed countries, a national haemodialysis registry model was designed for Iran. After confirming the reliability and validity of the questionnaire, the designed model was given to nephrologists in a two-stage Delphi technique, and their comments were applied to the final model. Results: The presented national haemodialysis registry model main components consist of: goals, structure, data sources, minimum dataset, standards, and processes, all of which received 100% expert consensus. Conclusion: This registry is a powerful database for the progress of treatment, understanding changes in the treatment and outcomes, examining the factors affecting prognosis and quality of life.

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Saffron (Crocus sativus) has cyanic color flowers with major colorant of anthocyanin. Attractive color and functional properties of anthocyanins make them a good substitute for synthetic pigments in the food industry. These natural soluble water colorants are rather unstable and influenced by final processing treatment. The drying process is critical to the stability of saffron petals anthocyanins. Four different dehydration methods were evaluated: traditional method (at room temperature and under the sun); dehydration with electrical oven at different temperatures; and dehydration with microwave at different powers. The results showed that the highest amount of anthocyanin was obtained when saffron petals treated by traditional methods (at room temperature and under the sun). According to the results, the stability of saffron petals anthocyanins gradually accessed with increase of the heating temperature and decrement of heating time until 100 °C. However, heated at 120 and 140 °C, the anthocyanins could break down, and their residual amounts declined within 20 min and 10 min, respectively. The results suggested that saffron petals anthocyanins tended to degrade at high temperatures (>100 °C). Between these methods, drying at room temperature and drying with microwave at 900 W obtained the highest and the lowest results respectively.