The duo module plays an important role in the module theory. Many researchers generalized this concept such as Ozcan AC, Hadi IMA and Ahmed MA. It is known that in a duo module, every submodule is fully invariant. This paper used the class of St-closed submodules to work out a module with the feature that all St-closed submodules are fully invariant. Such a module is called an Stc-duo module. This class of modules contains the duo module properly as well as the CL-duo module which was introduced by Ahmed MA. The behaviour of this new kind of module was considered and studied in detail,for instance, the hereditary property of the St-duo module was investigated, as the result; under certain conditions, every St-closed submodule of an St-duo module is also St-duo. Another characterization of the Stc-duo module was given. Additionally, the relationships of St-duo among some types of modules were investigated and discussed, for example; In the class of semi-extending modules, every weak duo module is anStc-duo module.Also, the authors gave a case in which St-duo, duo, CL-duo and weak duo are equivalent. Furthermore, the St-duo module was used to make the concepts semi-extending and FI-extending equivalent
Let R be a commutative ring with identity, and M be unital (left) R-module. In this paper we introduce and study the concept of small semiprime submodules as a generalization of semiprime submodules. We investigate some basis properties of small semiprime submodules and give some characterizations of them, especially for (finitely generated faithful) multiplication modules.
Let
Let
A gamma T_ pure sub-module also the intersection property for gamma T_pure sub-modules have been studied in this action. Different descriptions and discuss some ownership, as Γ-module Z owns the TΓ_pure intersection property if and only if (J2 ΓK ∩ J^2 ΓF)=J^2 Γ(K ∩ F) for each Γ-ideal J and for all TΓ_pure K, and F in Z Q/P is TΓ_pure sub-module in Z/P, if P in Q.
In this paper, we introduce and study the notation of approximaitly quasi-primary submodules of a unitary left -module over a commutative ring with identity. This concept is a generalization of prime and primary submodules, where a proper submodule of an -module is called an approximaitly quasi-primary (for short App-qp) submodule of , if , for , , implies that either or , for some . Many basic properties, examples and characterizations of this concept are introduced.
Let R be a commutative ring with identity, and let M be a unitary R-module. We introduce a concept of almost bounded submodules as follows: A submodule N of an R-module M is called an almost bounded submodule if there exists xÃŽM, xÃN such that annR(N)=annR(x).
In this paper, some properties of almost bounded submodules are given. Also, various basic results about almost bounded submodules are considered.
Moreover, some relations between almost bounded submodules and other types of modules are considered.
In this article, unless otherwise established, all rings are commutative with identity and all modules are unitary left R-module. We offer this concept of WN-prime as new generalization of weakly prime submodules. Some basic properties of weakly nearly prime submodules are given. Many characterizations, examples of this concept are stablished.
Let R be a commutative ring with unity and let M be a left R-module. We define a proper submodule N of M to be a weakly prime if whenever r  R, x  M, 0  r x  N implies x  N or r  (N:M). In fact this concept is a generalization of the concept weakly prime ideal, where a proper ideal P of R is called a weakly prime, if for all a, b  R, 0  a b  P implies a  P or b  P. Various properties of weakly prime submodules are considered.
White and black chia seeds were used in some food products, such us gluten –free biscuits processing by using rice flour and chia seeds (white and black) with these amonths 112.5, 74.25, 56.25, 27.5 g with 27.5g of quinoa seeds for treatments 1, 2, 3 and 4 respectively, and comparison sensitively with the control treatment which has no additions including the appearance and homogenization of the product, surface cracks, softness, taste and flavor, core color and the specific volume, some microbiological tests were performed for biscuit product after storage for 4 months at 30 and 50°C including bacterial total count and fungal and yeast count, results showed that there weren’t any observation of bacteria or yeast or fungal growth at
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