Search

In this study, bee pollen at different levels (3, 6, 9, 12 and 15%) was added to the gluten-free cake containing corn starch and the samples were evaluated in terms of physiochemical and technological properties. The results showed that the addition of bee pollen had no significant effect on the consistency of the batter (p <0.05). However, it reduced the pH and increased the density and specific gravity of the batter. Cake volume was increased from 104.7 mL in the control to 112.3 mL in 6% pollen sample and then decreased significantly (p<0.05). A similar trend was observed for specific volume. The height of cake loaf was 5.3 cm in control that was decreased to 4.7 cm in 15% pollen cake. Incorporating bee pollen reduced baking loss,so the sample with 15% pollen had the lowest baking loss. Moreover, adding pollen to the gluten-free cake was associated with an increase in moisture, ash and browning index values and a decrease in its water activity. The porosity and microstructure analysis showed that addition of bee pollen increased cake porosity (from 20.3 to 30.8%) and the average cell area of the samples (from 5.1 to 14.7 per cm2) in comparison with control sample. In addition, sensory analysis showed that cakes containing 6 and 9% pollen had the highest overall acceptance compared to other samples. Therefore, medium levels of bee pollen can be used to produce functional glutenfree cakes with desirable sensory and technological characteristics. [ABSTRACT FROM AUTHOR]

Today, increasing the quality and nutritional value of food consumed by patients with celiac disease has attracted the attention of many researchers. Therefore, the aim of this study was to investigate the possibility of improving the quantitative and qualitative characteristics of gluten-free cake by replacing brown rice flour at three levels of 0, 50 and 100% by white rice flour in the presence of native Iranian gums (Isfarzeh, Qodoume Shirazi and Farsi separately at level of 1%). Results showed by increasing the amount of replacement of brown rice flour and adding gums, the viscosity of the dough increased, while with increasing the amount of these compounds, the specific gravity of the dough increased and decreased, respectively. The results showed the amount of protein, fat, moisture, firmness of the texture (during both periods) increased with the replacement of brown rice flour, while the addition of gums only affected the moisture and firmness of the texture in such a way that with the addition of gums, the amount of texture firmness decreased and the amount of moisture in the product increased. Regarding the specific volume and porosity of gluten-free cake, the results showed that with increasing the replacement of brown rice flour and the use of gums, the amount of these parameters decreased and increased, respectively. On the other hand, according to the results, among the gums used, Isfarzeh gum had more ability to improve quality of final product in compare o the other gums. According to the results, with increasing the amount of replacement of brown rice flour, the amount of L* and a* components of the samples had a downward and upward trend, respectively, while the addition of gums only increased the amount of L* component. Finally, the panelists evaluated the sensory properties and introduced two samples containing 0% brown rice flour with Isfarzeh gum and sample containing 50% brown rice flour and Isfarzeh gum as the best samples. [ABSTRACT FROM AUTHOR]

Improvement of dough preparing methods and use of some additives seem necessary to delay staling, which is considered one of the important problems in the baking industry. In this regard, this research studied the effects of mixer rotation (750 and 1000 rpm), various levels of guar gum and DATEM (both at 0.5 and 1%), and baking temperature (200 and 220 0 C) on physicochemical, thermal and organoleptic properties of Toast bread samples. A completely randomized design was used to analyze the data and Duncan’s multiple range test was conducted for comparison of the means at the 5% significance level (á = 5%) in SPSS 16. The results suggested that hydrocolloid (guar gum) and DATEM incorporation increased moisture, protein and ash contents, specific gravity, peak temperature and brightness index, but decreased staling of the samples and enthalpy of fusion of the starch. In addition, most sensory characteristics of bread samples also improved. The guar gum did not affect the pH, but the samples containing 1% DATEM had the lowest pH values. It is noteworthy that the sample treated with 0.5% guar and 0.5% DATEM that was mixed at 1000 rpm and baked at 200 0C was introduced as the most desirable formulation. [ABSTRACT FROM AUTHOR]

The inversion of gravity data is one of the most important topics in the quantitative interpretation of practical data, since construction of density contrast models could increase the amount of information that can be achieved from the gravity data. This study shows the gravity response to the assumed model. In this model, where tthe sub-surface ground has been partitioned into 15×10 prisms ands the dimension of each prism is 20 m × 5 m. As is shown, the 2D model includes 9 prisms whose density contrast is 1000 kg/cm3. The inverted gravity correspondings to the resulted causative body from inverting the observed gravity. This inverted model that is corresponding to the exactly similar of to the original causative body, achieved at 4th iteration, where the L2 norm as the stopping criterion attained the smallest amount. We have used the reweighting focusing inversion method for inverting the gravity horizontal gradient data. The computed density distributions are located on the vertical borders of the sub-surface mass. The gravity horizontal gradient related to the assumed model. The inversion response to the gravity horizontal gradient related to the assumed model is demonstrated, asshows the estimated densitiesy are situated on the vertical edges of the model. The L2 norm of the as shows gravity horizontal gradient is 0.0036 mGal/m. We have applied the reweighting focusing inversion algorithm to invert the 2D gravity and its horizontal gradient data related to a salt dome situated in the Aji Chay, East Azerbaijan Province, Iran.from Iran. The calculated gravity horizontal gradient has been shown, where the L2 norm is 0.0833 mGal. The real gravity is related to a salt dome, situated in the Aji Chay, East AzerbaijanProvince, Iran. Salt domes in this region in terms of potash reserves are significant in terms of potash reserves. The inverted density contrasts for the sub-surface salt dome. We have applied the reweighting focusing inversion algorithm to invert the 2D gravity and its horizontal gradient data related to a salt dome from Iran. The method has been tested for a theoretical gravity set data, with and without added random noise random. The results demonstrate the ability of the reweighting focusing inversion method in recovering subsurface density contrast distribution and detecting the vertical border. [ABSTRACT FROM AUTHOR]

The flexural strength and consequently the elastic thickness (Te) of the lithosphere are often calculated utilizing the statistical relationships between gravity anomalies and topography data. The elastic thickness of the lithosphere is one of the most important parameters in determining the geological properties and characteristics of the crust as well as its rheological behavior. This prospective study was designed to investigate the use of the gravity and topography data in order to calculate the two fundamental functions, i.e. admittance and coherence, which are the basic functions for determining the elastic thickness of the lithosphere. In this research, the theory of the two objective functions is modeled. The study offers some important insights into the involved parameter and how they affected the functions. Additionally, the results show the impact of initial assumptions of different parameters on the retrieved value of the Te parameter. Taking into account the initial assumptions about parameters such as the elastic thickness (𝑇𝑒) of the plate, the loading ratio (𝑓) and the degree of correlation (𝑟) between the surface and subsurface loading regimes applied to the plate and using spectral methods, the value of these two functions are calculated. After examining the theoretical models, the real-data analysis is conducted in order to examine the observed values and compare them with the theoretical values. Based on what was mentioned in the following, this function can be able to retrieve the elastic thickness of the lithosphere. We concluded that: One of the more significant findings to emerge from this study, by examining the theoretical models, is that the best function to determine the elastic thickness of the lithosphere is to use the Bouguer coherence function. A comparison of the results reveals that the characteristic curves of the admittance function will change drastically with the change of the involved parameters. Consequently, having complete knowledge of the structure of the region and involved parameters is essential while using free air admittance in order to determining Te. As it was illustrated in this research, the characteristic curve of the coherence function can be used to determine Te based on the roll over wavelength. For the reason that there was no significant change in the shape of characteristic curve of the functions with the initial value of the loading ratio (𝑓), this parameter had less impact no the inversion process. Having considered rare correlation between free air gravity and topography, it is reasonable to accept that the free air coherence method is less applicable in determining Te than Bouguer coherence. The findings from previous studies provide support for the key arguments. [ABSTRACT FROM AUTHOR]

In this study, maltodextrin (0, 25 and 50%) and traditional Ghavoot (0, 3, 6 and 10%) were used in muffin formulation. The aim of this research was production of low sucrose and functional product and evaluated specific gravity and consistency and moisture, specific volume, porosity, firmness and overall aceptability. The results showed that replacing 50% of sucrose by maltodextrin increased specific gravity. Maltodextrin at both levels (25 and 50%) increased the viscosity. Consistency was increased in the presence of maltodextrin and 10% of Ghavoot. The moisture content of the samples was affected by maltodextrin 2 hours after baking. However, the moisture content of the muffin was affected by both compounds (maltodextrin and qavut) within one week after baking. The sample containing 50% maltodextrin and 10% Ghavoot had the highest moisture content during the shelf life. The sample containing 25% maltodextrin and 3% Ghavoot had the highest specific volume (4.57 mg/cm³) and porosity (24.17%) and similar to the control sample (4.86 mg/cm³). The findings showed Ghavoot and increasing levels of this component didn’t have significant effect on firmness. The replacement of sugar by 25% maltodextrin decreased firmness one week after baking. Crust color of control was darker than the other sample. Control had the lowest L* and b* value and the highest a* value. Finally, the sample containing 25% maltodextrin and 3% Ghavoot, a sample containing 25% maltodextrin and 6% Ghavoot the control sample introduced in sensory evaluation. [ABSTRACT FROM AUTHOR]

In the current research, the effects of different ohmic assisted hydrodistillation (OAHD) parameters including voltages gradient (5, 15 and 25 v/cm), extraction time (30, 75 and 120 min) and NaCl concentrations (0.5, 1 and 1.5%) on the extraction yield, energy consumption and total phenol content (TPC) of Salix aegyptiaca L.essential oil were investigated, and then compared with conventional hydrodistillation (HD). Finally, artificial neural network (ANN) modeling is utilized to predict kinetics of essential oil extraction. Result revealed that extraction time and voltage gradient had significant effect on extraction yield, energy consumption and TPC (p<0.05). Extraction yields of essential oil obtained by OAHD and HD were 0.119 ± 0.012 and 0.081 ± 0.01, respectively. There was no significant difference (p>0.05) between specific gravity, refractive index and TPC of essential oil of OAHD and HD methods, however IC50 of essential oil extracted by OAHD was significantly higher than essential oil obtained with HD method (p<0.05). To design the ANN model, voltages gradient, extraction time and salt concentrations and their interactions were considered as input vectors while the extraction yield of essential oil was considered as the model output. The results showed that the best prediction performance belonged to 3-9-8-1 ANN architecture (RMSE=0.036 and R2=0.99). Therefore, it can be concluded that the OAHD method is applicable for S. aegyptiaca L. essential oil extraction and ANN model is an efficient quantitative tool to predict the kinetics of essential oil extraction. [ABSTRACT FROM AUTHOR]

Introduction Fruit size is an important attribute of all fruit crops and harvest fruit weight has a major influence on market acceptance and returns for many fruit crops like kiwifruit (Actinidia deliciosa 'Hayward'. The purpose of this study was to develop a non-destructive technique by measuring fruit dimensions and fruit volume by water displacement to measure fruit growth and using this information to develop a method for predicting fruit weight at different stages of its development. Materials and Methods This experiment was conducted using the mature vines of 'Hayward' kiwifruit. The kiwifruit vines were grown in an orchard located in Astara, Guilan province, Iran (latitude 38.22°N and longitude 48.51°E), trained to a T-bar system with plants spaced of 4x5 m. Fruits were destructively harvested at one-two weeks after fruit set during the season to obtain measurements of individual fruit volume by water displacement, fruit fresh weight, circumference of fruit and three linear measurements of fruit size, from which a correlation relation was derived to enable estimation of fruit volume, fruit fresh weight from the fruit measurements (r> 0.995). This enabled the growth of tagged fruit on the vine to be followed by non-destructive measurements of the fruit dimensions and the growth curves of each mean were estimated at each measurement Results and Discussion The increase in the fresh weight or volume of 'Hayward' fruit over the season was a double sigmoid in shape. The fruit density was less than one in about three months after the fruit set and then increased to more than one unit. Correlation analysis between the data of different stages of measurement with fruit harvesting data showed that with the progress of fruit growth, the correlation between fruit size and its final size increased, and about 55 days after fruit set reached to more than 0.95. The standard deviation of fruit size at this stage was 11.55 cm³. The correlation coefficient above 0.95 between fruit weight and its length with fruit weight and length at harvest time was calculated 72 and 89 days after fruit set, respectively. Fruit size in kiwifruit is affected by various factors and the final size and weight of the fruit is likely to be determined by the rapid fruit growth period. This period that results from cell division and cell size enlargement took about 50-60 days after fruit set for Hayward cultivar when the fruit reaches approximately half of its volume in this period. Applying any stress at the cell division stage will affect the final fruit size. Given the high correlation between the dimensions of the fruit with the final fruit size at the end of the rapid growth period, it is possible to predict the final fruit size at the end of this period with great accuracy. Therefore, using the obtained mathematical equations, the final size of the fruit can be estimated by the measurement of the length and circumference of fruit in one and a half months to two after the fruit set. Conclusion Based on the results of this study, with a simple and practical method and with a high and significant correlation coefficient, by measuring the length and circumference of the fruit about one and a half months to two after fruit formation, the final fruit size at harvest can be predicted in order to take the necessary measures to export, sell and/or store the fruit. [ABSTRACT FROM AUTHOR]

In water resources management, correct identification of bedrock characteristics, such as type, depth and structure is useful and various geophysical methods are used for this purpose. In geophysical and subsurface investigations, solving inverse problems using physics of the problem in partial differential equation (PDE) system is very important. Inverse modeling is one of the useful solutions which creates a logical model between observed and measured values. The limitations and ambiguity of individual techniques can be significantly reduced by adopting joint inversion schemes. Using inversion approaches which combine two or more geophysical methods, allows substantial improvements in modeling processes. The joint inversion of different electromagnetic and resistivity data sets in hydrogeology, structural geology and mining has been used in some studies but the gravity method is less used in hydrogeological investigations. One example of using gravity method in previous studies is an algorithm for joint inversion of gravity and resistivity data, where the interfaces corresponding to changes in the bulk density were interpreted as interfaces of porosity and water content changes, i.e. interfaces of electrical resistivity changes. In this paper, we present a framework for joint inversion of gravity and geoelectric data solving under-determined inverse problems. It can be used in a wide range of physical systems governed by PDEs. The integrated approach is based on the connection between density and resistivity of a sedimentary sequence through the porosity. Also, we present a general adjoint state formulation which may be used in this framework. It increases the calculation speed of sensitivity matrices in a variety of commonly encountered under-determined problems. There are two steps in this research. First, 2D joint inversion of gravity and geoelectric data is run and validated in COMSOL multi-physics software using one synthetic model and synthetic data in a forward modeling process. Afterwards, using real gravity and geoelectric data surveyed along a cross-section in part of the Qotrum plain in the SE Yazd, the lateral structure of bedrock is estimated. Because Qotrum basin is already well surveyed, it offers opportunities for evaluation of accuracy and reliability in joint inversion approaches. Fifty-one gravity stations and eleven vertical electrical soundings were carried out across the central part of this basin to apply the proposed joint inversion. The results indicated that gravity-geoelectric joint inversion is more accurate than the individual interpretation of each of these methods and significantly improves the solution by decreasing the ambiguity of models. Furthermore, this method, while high in computational speed, can be used in modeling of a wide range of geophysical, hydrogeological and physical systems governed by the partial differential equation laws. [ABSTRACT FROM AUTHOR]

Resistant starch type III as a dietary fiber is included in the prebiotic composition. It can be used to enrich low-calorie, gluten-free diets for celiac patients. The aim of this study was to investigate the possibility of improving the quantitative and qualitative properties of gluten free rice cake via replacement rice flour by resistant starch type III at levels of 0, 5, 10, 15, 20, 25 and 30%. Physicochemical, textural and sensory properties of the product were evaluated in a completely randomized design (P˂0.05). The results showed that replacing the rice flour by resistant starch in the gluten free rice cake formulation reduced the specific gravity of batter and increased the moisture content of the final product. Also, by replacing rice flour by resistant starch up to 20%, the height, specific volume and porosity of the final product increased and then decreased. On the other hand, the sample containing 20% resistant starch had the lowest firmness at 2h, 3 and 7 days after production. In addition, the results showed that 25 and 30% replacements of the resistant starch in gluten-free rice cake formulation by rice flour, the L* value of the crust and crumb increased and the a* and b* were reduced. Finally, the panelists by evaluating the sensory properties such as shape, color, texture firmness and softness, taste and overall acceptance the sample containing 80% rice flour and 20% resistant starch type III introduced as the best sample. Therefore, according to the results of the physicochemical and sensory evaluation, replacement of 20% rice flour by resistant starch type III in gluten free cake formulation can produce a lower calorie product suitable for celiac patient. [ABSTRACT FROM AUTHOR]

At the present study the quality and the physicochemical properties of the honey from east Azarbaijan markets were evaluated. In this study, 15 honey samples from Ahar, Tabriz and Kaleibar were collected randomly. At first the samples were transferred to the laboratory and preparation for tests such as solids content, moisture, pH, specific gravity, acidity, reducing sugars and non-reducing sugars (sucrose) and hydroxyl-methyl-furfural were performed. The results indicated that the moisture content for all samples are lower than world standards. Honey Samples from Ahar and Tabriz regions significantly had higher content of soluble solid compounds and specific gravity in compared to Kaleibar honey samples. The samples from Tabriz and Kaleibar significantly had high acidity and lower pH in compared to Ahar samples (P<0.05). Furthermore, all samples had desirable content of reducing sugars, non-reducing sugars (sucrose) and hydroxyl-methyl-furfural according to Codex and International Standards. The results of this study showed that the honey samples that were obtained from Tabriz, Kaleibar and Ahar regions have desirable quality characteristics according to national and international standards. [ABSTRACT FROM AUTHOR]

Maple syrup is a natural sweetener that it can replace sucrose. This compound contains polyphenols, antioxidants, repair compounds of nerve cell, calcium, iron and other compounds that it can promote nutritional health and the Possibility to produce low calorie products. The main role of sugars in enhancing the product's desirability is related to their sweetening role, improving the creamy properties and helping to highlight the fruity aroma. With all the benefits that sucrose has as a natural sweetener, it's high consumption is not recommended because of its undesirable side effects. The purpose of this study has been to investigate the possibility of sugar substitution with maple syrup and its effect on physicochemical, rheological, microbial and sensory characteristics of ice cream. In this study maple syrup was used and reviewed at 0, 25, 50 and 75% levels as sugar substitute for ice cream production. Then physicochemical, rheological, microbial and sensory tests were performed. The results of the tests were analyzed on the basis of completely randomized design at 5% probability level. With increasing replacement percentage, the viscosity and hardness of treatments increased significantly (p <0.05). The amount of dry matter, volume increase, specific gravity, melting speed were reduced significantly. The results of sensory tests showed that replacement at 50% and 75% had a significant effect on overall acceptance compared to control, and replacement at 50% was selected as the most appropriate replacement level. According to there is in the country, possibility to operation from maple tree, therefore, from maple syrup alone or in combination with other sweeteners can be used in various food products and dairy desserts to sweeten, increase flavor, production of lowcalorie and dietary products suitable for all ages. [ABSTRACT FROM AUTHOR]

In this project, low-fat composite (wheat-quinoa) cup cake was produced. Plantago major L. gum and water (1.5-7.5, 3-15, 4.5-22.5 and 6 -30%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 % in cup- cake. PH, specific gravity, viscosity, moisture, firmness, crust color and overall acceptability were evaluated. PH and b* value were decrease and moisture and a* value were increased by increasing of Barhang gum. The samples containing 1.5 and 3 % gum had the lowest specific gravity and the highest specific volume and L* value. Also, the highest viscosity was indicated in the sample containing 3 % gum. On the other hand, the sample containing 3 % gum had the lowest firmness in 2 hours and 1 week after baking. Finally, the samples containing 1.5 and 3 % gum had the best overall acceptability. Therefore, it can be said that the removal of 50% of oil in cake formulation was performed successfully. [ABSTRACT FROM AUTHOR]

In this project, low-fat composite (wheat-millet) cup cake was produced. Fenugreek seed gum (0.25, 0.50, 0.75 and 1%) was used as a fat replacer in levels of 0, 25, 50, 75 and 100 %. specific gravity and consistency of batter and moisture, specific volume, porosity, firmness (2 hours and 1 week after baking), crust color and sensory properties of chiffon cake were measured. The sample containing 0.25% Fenugreek seed gum had the lowest specific gravity and firmness and the highest specific volume, porosity, L* value and overall acceptability score. Also, the result showed the technological and sensory properties of sample containing 0.25% Fenugreek seed gum was similar to control. Moisture and a* value were increased and b* value was decreased by increasing Fenugreek seed gum. Finally, the removal of 50% of oil in chiffon cake formulation was performed successfully. [ABSTRACT FROM AUTHOR]

Lakes act as a system. Climate, mathematical position, physiographic features (including basin area, perimeter, length, shape, slope, aspect and time of concentration), rugged topography and gravity center (geometric gravity center of basin, geometric gravity center of lake, hydrological gravity center and geomorphological gravity center) are among the affecting factors of lakes survival or destruction. With regard to the peaks, the topographic lines and waterways of the 14 Iranian basins (Urmia, Gavkhoni, Maharloo, Meighan, Qom, Duranjyr, Jazmurian, Abarkuh, Bafegh, Ardestān, Yazd, Qatruyeh, Sirjan and Lut) have been delineated according to the peaks, topography and drainage lines in 1/50000 topographic maps and by the use of Arc GIS software. Altitude of water and dry equilibrium line in some of lakes such as Urmia, Gavkhoni, Meighan, Qom and Maharloo was extracted from the source documents. For the rest of basin lakes, reflected evidence in topographic maps was used. In climatic calculations, temperature and precipitation of the database Asfezari with 50 years duration was used. Lake water volume was calculated according to the altitude of water and dry equilibrium line and the volume of annual rainfall was computed based on basin area in geographic information system. By dividing the volume of lake's water by the volume of precipitation, runoff coefficients have been estimated. Afterwards, geomorphological gravity center and lake and basin's geometric gravity center were determined. Hydrological gravity center was estimated based on river's discharge data. Analyzing the result of holes, runoff coefficient showed the fact that Lut, Dranjyr, Gavkhoni, Abarkuh and Qom basins have allocated the lowest runoff coefficient. The similar coefficients of Gavkhoni and Qom basin's with Lute basin, represent how distanse between basins’ topographic center and geometric center can affect the amount of runoff coefficient. High runoff of Qatruyeh, Ardestān and Sirjan watersheds are as the result of complaining the lowest part of topography with geometric center of the basin. Gravity center of lake have located in the topographic center of Bafgh basin and, this affected the location of Meighan and Maharloo basins accordingly. [ABSTRACT FROM AUTHOR]

In this study, Simulated Annealing algorithm is applied on Rayleigh wave group velocities to image the density variations and shear and compressional wave velocities structure of the crust and upper-mantle of Makran subduction zone. Based on previous studies, surface wave dispersion measurements are primarily sensitive to seismic shear wave velocities. However, it has been proved that the sensitivity to compressional wave velocity is significantly smaller than the sensitivity to shear wave velocity. Also the sensitivity function for the density is smaller than the one for the shear wave velocity. Therefore, shear wave velocity variations are mainly the model parameters in surface wave dispersion analysis. Simulated Annealing is a probabilistic technique for finding the global optimum of a given function. It is especially useful to approximate global optimization in a large search space. The Simulated Annealing method like the Monte-Carlo method, samples the whole model space and can avoid getting stuck in local minima. To evaluate calculation efficiency and effectiveness of Simulated Annealing algorithm, two noise-free and two noisy (10% of white Gaussian noise) synthetic data sets are firstly inverted. Then, a real data from Makran region is inverted to examine the applicability and robustness of the proposed approach on real surface wave data. In next step, gravity data inversion was applied with a priori information based on surface wave analysis results to obtain Moho depth variations and crustal density structure. The reason for using gravity data set is that surface waves group velocity is sensitive to average velocity variations and has a good lateral sensitivity, whereas gravity anomaly is sensitive to depth variations of discontinuities and has a good vertical resolution. Our results show that the Moho depth across the Makran subduction zone increases from the Oman seafloor and Makran forearc setting to the volcanic arc. Generally, the crust in the western Makran is thicker than the eastern part and the maximum crustal thickness in the Makran region reaches 46 to 48 km below the Taftan-Bazman volcanos. The Moho map clearly depicts the western edge of the Makran subduction zone, where the Minab fault (representing the eastern edge of the Hormuz Straits) marks the boundary between the thick continental crust of the Arabian plate and the thin oceanic crust of the Oman Sea. Our results show clearly that the high-velocity slab of the Arabian plate subducts northwards beneath the low-velocity overriding lithosphere of Lut block in the western Makran and Helmand block in the eastern Makran. [ABSTRACT FROM AUTHOR]

ackground: Endothelial cells are very sensitive to mechanical force including microgravity and the morphological and functional changes in them are believed to be at the basis of weightlessness-induced cardiovascular deconditioning. It has been shown that the proliferation, migration, and morphological differentiation of endothelial cells play critical roles in angiogenesis. So far, the influence of microgravity on the ability of endothelial cells to foster angiogenesis remains to be explored in detail. The aim of this study was to investigate the effect of microgravity condition on VEGFR-2 and CD34 genes expression in human umbilical vein endothelial cells (HUVEC) in angiogenesis. Materials and Methods: In this study, HUVEC cells were purchased from Pastor Institute. We used a clinostat to simulate microgravity condition for 2, 24 and 72 hours. Real time PCR technique was used for gene expression analysis after extraction of RNA from cells. Results: Our results showed that microgravity for 72h leads to a significant increase (6 times compared with control group, p<0.001) in the VEGFR-2 gene expression. However, expression of CD34 did not change (p>0.05) with microgravity. Conclusion: Based on the results, microgravity has positive effect on angiogenesis and can be used to generate vascules for cell therapy of ischemic diseases and atherosclerosis. [ABSTRACT FROM AUTHOR]