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İndüksiyon Ocaklarda Kızılötesi Sensör Tabanlı Otonom Pişirme İçin İleri Veri Analizi Destekli Sensör Veri Füzyonu ve Gerçek Zamanlı Makine Öğrenmesi ile Pişirmenin Kontrolü
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INVESTIGATION OF THE AFRICA SPLITTING INTO TWO AS NEW OCEAN FORMS
No full textScientists believe that Ethiopian tectonic plate changes indicate that Africa is breaking apart, opening the path for the emergence of the planet’s sixth ocean. Ever since the East African Rift, a 35-mile-long fissure in Ethiopia’s desert, appeared in 2005, there has been a continuous movement between the tectonic plates. The second-largest continent in the world will virtually split in two due to the separation of the Somalian tectonic plate from the larger Nubian tectonic plate. This event has not been seen in hundreds of millions of years, when South America and Africa were separated into separate continents. The Somali and the Nubian tectonic plates are slowly disintegrating from each other, while the Arabian plate continues to pull away. The continental rift will happen along the east African Rift Valley, a geologically active region whose formation millions of years ago is similar to that of the tectonic movements that happen at the bottom of oceans. This means landlocked countries such as Rwanda, Uganda, Burundi, the Democratic Republic of Congo, Malawi, and Zambia would inadvertently find themselves with a coastline, and thus, build harbours that connect them to the rest of the world directly. Kenya, Tanzania, and Ethiopia would have two territories each. Though that will take between five to 10 million years, the continent will eventually split into two sub-continents, creating a new ocean basin between them
Interplay Between the Metaverse and Islamic Finance: Mutual Impacts andImplications for Taxation
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Crowd Detection: Leveraging YOLO for Human Recognition
No full textHuman detection in crowded environments is essential for applications such as surveillance, autonomous navigation, and crowd management. This study examines the performance of various YOLO (You Only Look Once) models in detecting humans. We combined four public human detection datasets to create a comprehensive dataset for crowd detection. Experiments were conducted on YOLOv5, YOLOv8, and YOLOv11 models, employing different architectures and model sizes. Performance was evaluated using mean Average Precision (mAP) at Intersection over Union (IoU) thresholds of 50% (mAP@50) and across 50-95% (mAP@50-95). The results indicate that the YOLOv8m model achieved the highest mAP@50 of 0.944 and mAP@50-95 of 0.697, surpassing larger models such as YOLOv11x, which attained 0.90 and 0.632 respectively. Additionally, other YOLOv8 variants demonstrated superior or comparable performance to their YOLOv5 and YOLOv11 counterparts. These findings highlight the effectiveness of YOLOv8’s optimized structures in delivering accurate and efficient human detection in high-density settings
Reduced-Calorie Apricot-Based Lacto-Fermented Beverages: Evaluation of Probiotic Content, Physicochemical, and Sensory Properties
No full textOptimizing the formulation is essential to enhance probiotic viability, sensory quality, and shelf-life stability, thereby supporting the development of a consumer-acceptable and commercially viable non-dairy functional beverage. This study focused on optimizing the fermentation process of apricot-based beverages using three probiotic strains: Lactiplantibacillus plantarum XL963 (LP), Limosilactobacillus fermentum W8 (LF), and Lactiplantibacillus pentosus ML104 (LPN). Fermentation conditions were optimized by varying sugar content (9-15%) and fermentation temperatures (20 degrees C, 28.5 degrees C, and 37 degrees C) to maximize sensory properties, lactic acid bacteria (LAB) counts, and probiotic viability over 60 days of storage. Following fermentation optimization, beverages with a calorie reduction exceeding 30% were identified, and their physicochemical properties were evaluated throughout the refrigerated storage period for 60 days. LAB counts increased up to 5-6 log units (11.39 +/- 0.85-14.69 +/- 0.40 colony-forming units (CFU)/mL) during fermentation, rising from initial levels (9.04 +/- 0.36-9.08 +/- 0.84 log CFU/mL). Throughout the 10-day storage period, viable LAB populations were maintained above the critical threshold of 10(6) CFU/mL, with counts ranging from 9.13 +/- 0.05 to 13.80 +/- 0.06 log CFU/mL during storage, as determined by the spread plate method. Calorie reductions ranged from 24.48% to 59.49%, depending on fermentation temperature, sugar content, and the probiotic strain used. The overall sensory acceptability scores of the LF, LP, and LPN samples-fermented under varying sugar concentrations (9-15%) and fermentation temperatures (20 degrees C, 28.5 degrees C, and 37 degrees C)-ranged between 3.34 and 7.60, based on the average values obtained immediately after fermentation and following 10 days of refrigerated storage. Significant changes (p < 0.05) were observed in physicochemical properties, with soluble solids content between 20.73 +/- 0.17 and 23.87 +/- 0.06, pH values from 3.88 +/- 0.01 to 4.28 +/- 0.01, and dry matter content between 22.45 +/- 0.02% and 26.01 +/- 0.37%. Turbidity values ranged from 0.057 +/- 0.002 to 0.176 +/- 0.0012, while L*, a*, and b* values ranged from 28.45 +/- 0.08 to 34.12 +/- 0.56, 1.06 +/- 0.04 to 3.43 +/- 0.16, and 11.36 +/- 0.16 to 18.47 +/- 0.24, respectively. The color difference (Delta E*) ranged from 0.22 to 16.98, with the highest values observed at the beginning of storage. During the 60-day storage period, apricot beverages containing 12% added sugar and fermented with LF, LP, LPN, and the mix culture (LF + LP + LPN) maintained favorable sensory scores, with values ranging between 6.27 +/- 0.82 and 7.18 +/- 1.17 for taste, 5.85 +/- 0.80 and 7.09 +/- 0.60 for color and appearance, 5.82 +/- 0.80 and 7.00 +/- 0.77 for texture, 6.00 +/- 0.83 and 7.00 +/- 0.70 for smell, and 6.00 +/- 0.65 and 7.00 +/- 1.00 for overall acceptability. In conclusion, this study successfully developed reduced-calorie, probiotic-rich, and sensorially acceptable apricot-based beverages, providing a promising functional drink for consumers
Adaptation of the Joy of Missing Out (JoMO) Scale: its association with fear of missing out (FoMO), social media use, mental well-being, mindfulness, and self-compassion
No full textTürkçe Eğitiminde Üst Düzey Düşünme Becerileri: Öğretmen Görüşlerine Göre Bir İnceleme
No full textAraştırmada, Türkçe öğretmenlerinin görüşleri doğrultusunda üst düzey düşünme becerilerinin Türkçe eğitimindeki durumunu belirlemek amaçlanmaktadır. Çalışma, nitel yaklaşımlar arasında yer alan betimleyici nitel araştırma deseni ile tasarlanmıştır. Araştırmanın katılımcılarını Millî Eğitim Bakanlığında çalışan on sekiz Türkçe öğretmeni oluşturmaktadır. Araştırmanın verileri yarı yapılandırılmış görüşme soruları ile toplanmıştır. Elde edilen veriler, betimsel analiz yöntemiyle incelenmiştir. Bu doğrultuda üst düzey düşünme becerilerinin Türkçe eğitimindeki durumuna ilişkin olumlu ve olumsuz görüşler; ders kitabı, öğretim programı, öğrenci ve öğretmen olmak üzere dört farklı kategoride incelenmiştir. Araştırmanın sonucunda üst düzey düşünme becerilerinin Türkçe eğitimindeki durumuna ilişkin Türkçe öğretmenlerinin genel olarak olumsuz görüşe sahip oldukları, üst düzey düşünme becerilerinin öğretimine ilişkin ders kitaplarını, öğretim programını, öğrencileri ve öğretmenleri yetersiz veya eksik buldukları ve süreç boyunca çok sayıda sorunla karşılaştıkları tespit edilmiştir.The aim of the research is to determine the status of higher-order thinking skills in Turkish education in line with the opinions of Turkish teachers. The study was designed with a descriptive qualitative research design, which is among the qualitative approaches. The participants of the study consisted of eighteen Turkish teachers working in the Ministry of National Education. The data were collected through semi-structured interview questions. The data obtained were analyzed by descriptive analysis method. In this direction, positive and negative opinions on the status of higher order thinking skills in Turkish education were examined in four different categories: textbook, curriculum, student and teacher. As a result of the research, it was determined that Turkish teachers generally had negative opinions about the status of higher-order thinking skills in Turkish education, they found the textbooks, curriculum, students and teachers inadequate or deficient in teaching higher-order thinking skills, and they encountered many problems throughout the process
