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.

Chris Argris views the maturational process in stages that transform immature infants into mature adults. As individuals mature, they have increasing needs to be more active, desires to move from subordinate positions to equal or superior ones, needs to develop many new and different ways for behaving, and deeper interests than they did when they were in a more immature state. According to Argris, traditional structure prevents this natural growth by keeping people in a more narrowly focused, subordinate state. \n This research examines the relationship between traditional structure and employees\' maturity in public organizations . In this regard \ndimensions of the traditional structure include: formalization concentration and complication, and dimensions of employees\' maturity include: seven years activity, independence, behaving in several ways, deep interests, high view, better or equal condition and knowledge of selves.

This paper proposes a new version of Water Swirl Algorithm namely Improved Water Swirl Algorithm for lower order model formulation of SISO continuous systems. Water Swirl Algorithm (WSA) is a swarm based optimization technique that mimics the way by which water finds a drain in a sink. It observes the flowing and searching behavior of water for drain and proposes a suitable strength update equations to locate the optimum solution iteratively from the initial randomly generated search space. The strength of a water particle is governed by three components namely, Inertia, Cognitive and Social. In the proposed Improved WSA, the cognitive component of water particle is spitted into good experience component and worst experience component. Due to the inclusion of worst experience component, the particle can bypass the previously visited worst position and try to occupy the best position. A weighted average method is proposed in this paper to reduce the higher order model formulation to lower order form. The result shows good performance of the Improved WSA in solving SISO continuous system problems as compared to other existing techniques. The proposed method is illustrated through numerical example from literature.