Loss of excitation (LOE) event threatens both the generator and power system stability. Several methods have been proposed for LOE detection, most of which are based on the impedance trajectory. Such approaches may not be able to distinguish between LOE and stable generator swing (SGS). Thus, allocating an operation time delay is usually used to overcome the LOE relay misoperation due to SGS. This paper presents a new approach for the LOE relay. The proposed strategy exploits a combined scheme based on derivative of both the terminal voltage and the output reactive power of the generator. Comprehensive simulation studies are accomplished for various generator conditions and system disturbances to determine the relay setting and to evaluate its performance. The performed studies demonstrate that the proposed strategy enhances both security and operation time of the LOE relay, as compared with some existing methods.

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Oxidative damage of sperm by means of reactive oxygen species generated by the cellular components of semen is one of the main reason of declined motility and fertility of sperm during the freeze-thawing process. This study was conducted to determine the influence of vitamin C and vitamin E on rooster post-thawed sperm motility, viability and malondialdehyde (MDA) level. Semen samples from 10 sexually-mature Ross 308 breeder roosters were collected and pooled, divided into nine equal parts and diluted with modified Beltsville extender containing with no antioxidants (control), or containing 100 (C100), 200 (C200), 400 (C400), 800 (C800) µg/mL vitamin C, and 2 (E2), 5 (E5), 10 (E10) and 15 (E15) µg/mL vitamin E. After thawing, total and progressive sperm motility, sperm viability and semen MDA level were assessed. The results shown that C200 and E5 extenders resulted in higher total motility (p < 0.05) compared to other extenders, with exception of E10 extender. Progressive motility was higher in E5 extender (p < 0.05) compared to other extenders, with exception of C200 and E10 extenders. Also, C200 and E5 extenders resulted in higher viability of post-thawed spermatozoa (p < 0.05) compared to other extenders. Finally, the results showed that MDA level was lower in C100 and C200 extenders compared to other extenders (p < 0.05), with exception of E5 extender. In conclusion, the results of the present study demonstrate that C200 and E5 can improve the function of post-thawed rooster spermatozoa.

The aim of this study was to produce an athletic pasta by the addition of various sources of protein. For this purpose, D‐optimal mixture design used for optimization of formulation of athletic pasta and protein with considering the hardness as main parameter. Various properties of the optimized formulation were evaluated. The optimal formulation contained 45.41% of semolina, 24% of pea protein isolate (PPI), 18% of oat flour (OF), 5% of soy protein isolate (SPI), 5% whey protein isolate (WPI), and 2% of gluten (G). In optimized formulation, the protein content increased by more than 2.9 times compared to control with the hardness in the range (569 g). Hardness, optimal cooking time, and cooking loss of products increased as the level of protein increased. The optimal formulation had a higher sensory acceptance than the control, which is probably related to color changes. Due to the amount and biological value of the proteins used and the high acceptance obtained, this formulation can be suggested for athletes. The obtained results indicated that production of athletic pasta with high biological value by using mixture of SPI, PPI, WPI, OF, and G is possible.

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Pasta is among one of the most favored foods being consumed globally because of its affordable price, comfortable cooking, low glycemic index, and desirable taste. Pasta is usually made from semolina, which is rich in calories but poor in dietary fibers, minerals, vitamins, and essential amino acids (Ghandehari Yazdi et al., 2020).Researches have indicated that the matrix of pasta has the capability to maintain the stability of the nutrients and can be an appropriate carrier to enrich the food components . Due

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