Polynomial spline in off step points is used to solve twelfth-order linear boundary value problems . Boundary formulas are developed. We compare our results with the results produced by Non-polynomial spline method. However, it is observed that our approach produce better numerical solutions in the sense that max |e| is a minimum.

Alamut is a region in Iran including western and eastern parts in the western edge of the Alborz (Elburz) massif, between the dry and barren plain of Qazvin in the south and the densely forested slopes of the Mazandaran province in the north. Starting from Qazvin toward Alamut, passing through the first range of hills, curvatures, forms, scars, wrinkles are significant themes in nature\'s composition of this area. Two big citadels of Ismailists, Lambsar and Alamut castles are in this area. Alamut valley is located at west Alborz, the average height of the valley\'s chains is approximately 3600m and it is surrounded by Shah Alborz (Taleghan mountains) sub-range (4125m) from south, The Siyalan(4178m) and the main west Alborz ridgeline from north, Takht-e-Soleiman sub-range (4850m) from east and Qazvin planes and villages from west. Alamut is a tourist city in Qazvin province. Alamut was not so successful in attracting tourists during previous years. There is a question why this situation has happened to the tourist subject in Alamut. First by strategic approaching we used SWOT matrix to recognize strengths, weaknesses, opportunities and threats of the region and then we processed tourism development strategies. Regarding regional programming strategies to develop tourism according to experts’ views and topsis approach priority steps were taken and as a result, five strategies were chosen including higher priority in practical solution .five practical solutions were ranked depending on experts views. These five solutions are categorized by this priority such as, investment supporting, recognizing potential market, service development and improvement, infrastructural development, pedagogical programs development

The purpose of the present article is to determine the effect of knowledge management on organizational agility through the use of structural equations modeling in auto-parts manufacturing companies. For this purpose, along with the review of concepts such as organizational agility and knowledge management, the dimensions and capabilities of knowledge management and organizational agility have been identified with regard to the research literature. The statistical population consists of all the managers of large and small auto-parts manufacturing companies of East Azerbaijan Province. The sample size of 132 persons has been obtained through the use of sampling formula in limited populations. In order to collect data, we have used a questionnaire, the validity of which has been confirmed by content validity and the reliability of which has been confirmed through the use of Cronbach\'s Alpha coefficient. Structural equations modeling has been applied in order to analyze the research data. The results indicate that knowledge management affects organizational agility as well as organizational agility capabilities.\nKey words: Knowledge management, Organizational agility, Structural equations model

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.