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This study aims to develop a supervised learning artificial recurrent neural network algorithm supported by Bayesian regularization called (ARNN‐BR) to analyze the impact of physical parameters, including radius of curvature (κ$\kappa $), Casson parameter (β$\beta $), heat generation parameter (λ$\lambda $) and radiation parameter (Rd${{R}_d}$) on velocity fʹ(η), and temperature profiles θ(η) in Casson nanofluid consisting of carbon nanotubes (CNTs‐CNF) model for single and multiwalled CNTs across a curved stretched surface. The numerical dataset of the proposed model has been constructed by varying various parameters for five scenarios that are used in a Bayesian regularization‐based intelligent computing method to build networks for approximating the numerical solutions of CNTs‐CNF model. It is observed that increment in the dimensionless radius of curvature (κ$\kappa $) causes to rise an increase in the velocity profile fʹ(η) for both SWCNTs and MWCNTs. However, a contrasting trend is observed when the Casson parameter (β$\beta $) is increased to higher values. The temperature θ(η) of fluid increases as the heat generation parameter (λ$\lambda $) and radiation parameter (Rd${{R}_d}$) increase. However, an opposite behavior is noticed when the dimensionless radius of curvature (κ$\kappa $) varies. The effectiveness and significance of designed Bayesian regularization based artificial recurrent neural networks (ARNN‐BR) is demonstrated through regression index measurements, error histogram studies, auto‐correlation analysis and convergence curves showing a minimal level of mean square error (E‐11 to E‐04) for the comprehensive simulations of CNTs‐CNF model. The designed ARNN‐BR algorithm is employed in many domains such as voice recognition, machine translation, identification of neurological brain illnesses as well as for automated translation of texts across different languages. [ABSTRACT FROM AUTHOR]

The transformation of the food chain due to technological advances has had significant implications in regard to food safety. A noteworthy trend in this evolution relates to the emergence of new or previously unseen pathogens within products, thereby altering the landscape of foodborne illness epidemiology. The escalating frequency of these events underscores the need for a comprehensive re-evaluation of preventive strategies. The occurrence of novel species of bacteria, viruses, parasites, and unusual biotoxins from unexpected sources has challenged the previous limits that had been set to prevent foodborne illness outbreaks. The repercussions, ranging from detrimental effects on public health to economic burden, are influenced by a myriad of factors affecting the evolution of foodborne pathogens and emerging ailments. Among these factors are shifts in population demographics and behaviors, especially dietary patterns, as well as climate extremes, advances in more precise pathogen detection, microbial adaptation, evolving agricultural practices, and transformative changes within the food industry. This review critically examines the impact of technological metamorphosis along the food chain, encompassing production, processing, handling, packaging, storage, transportation, and industry demographics on the dynamics influencing the emergence of foodborne pathogens. Additionally, potential solutions to mitigate and manage this escalating issue are proposed. [ABSTRACT FROM AUTHOR]

High-pressure processing (HPP) was used as a post-processing treatment for vegetable puree. Microbiological, physicochemical, nutritional, and sensory analyses of puree were investigated at room temperature. HPP (600 MPa, 5 min) was compared with thermal treatment (117 °C, 30 min) and fresh samples. Treatments did not change pH or total soluble solids. For both methods treated samples exhibited a lower microbial count (< 1.0 log CFU·g-1) over storage, compared with fresh puree. During storage, other parameters, including total phenolic contents and antioxidants also demonstrated similar or better performance than controls (P < 0.05). Overall, HPP-treated puree received a higher sensory evaluation score. Thus, HPP can be used as an alternative processing technology to improve nutritional quality and microbial safety. [ABSTRACT FROM AUTHOR]

This study contains on the critical study of Pashto poetic translation of Quran by Syed Jaffar Husain shah. He did literal translation of the Holy Qur'an in Pashto in Mathnavī form. This translation was published from Peshawar in 1968. The literal translation in poetic form asks for technicalities which this work lacked perhaps. This study surfaces errors which are identified during the study. In this article, many things have been discussed regarding the Pashto poetic translation of the Qur'an by Jaffar Husain Shah. This is the only poetic translation of Pashto. This is a literal translation. The poetry of this translation is weak. In some verses the verses are not translated. Unfamiliar and obsolete Pashto words are used. In the translation, sometimes some extra words have been added and sometimes have been reduced from the words of verses. Mistakes have also been made in the writing of the Quranic text. Some verses have not been translated. Mistakes have been made in pronouns in the translation of some verses. Similarly, there is a difference in the meaning of some verses and its translation. All these issues are discussed in this article and evaluated. This article also explains how much the poets succeeded in presenting the message of Qur'ān. The merits and demerits of the translations have been highlighted. [ABSTRACT FROM AUTHOR]

Atheism is based on the denial of existence of God. However, Abrahamic faiths: Judaism, Christianity and Islam have firm belief on God's existence. Islam as final revealed message of God to humanity defines the concept of God comprehensively. The objective of this study is to explore God's existence in primary Islamic sources. This is a qualitative research and data is gathered from Qur'an, Hadith, books, articles and online sources. Qur'anic proofs are very simple and strong which are understandable for every man. Qur'anic proves appeal an average person and highly intellectual person equally. Muslim scholars add Qur'anic verses in their argument which support God's attributes and the creation of the universe. They argue extensively from Qur'an to explain facts about the universe and proving the existence of God. They also quote Qur'anic verses which are supported by the discoveries of modern science. New atheists are not expert of religion; however, they add references of religious sacred texts to strengthen their arguments. Sam Harris uses verses of Qur'an without understanding the context to portray Islam as religion of Terror. He writes the different verses of Qur'an without mentioning their specific contexts to support his argument. The position of atheism is illogical and irrational. [ABSTRACT FROM AUTHOR]

The effect of pulsed electric field (PEF) treatment on the cell membrane permeabilization of potato tissue and the quality of French fries was investigated. Pulses with an electric field strength of 0.5, 1.5, and 2.5 kV/cm and a width of 20 µs were applied to the potato. PEF treatment permeabilized the membrane of potato cells. The magnitude of cell-membrane permeabilization was estimated by ion leaching and biological impedance tests and verified by microscopic observation. As the PEF field strength increased, the accumulation of neutral red dye decreased due to increased cell rupture. The index Z-values (relative cell membrane breakdown values) for 0.5-, 1.5-, and 2.5-kV/cm PEF-treated samples were 0.01, 0.28, and 0.52, respectively. PEF treatment at 2.5 kV/cm reduced the cutting force of potatoes by 33%; it also increased the degree of the crispness of French fries by 64% and decreased crude fat content by 28%. The total reducing sugar content was decreased by PEF treatment, which could be attributed to increased lightness and yellowness after frying. Therefore, PEF treatment improved the quality of French fries by increasing crispness, improving color, and reducing crude fat content. [ABSTRACT FROM AUTHOR]