81 research outputs found
Türk Dili ve Edebiyatı eğitimi çerçevesinde Feyyaz Kayacan'ın hikâyelerinde yalnızlık teması
No full textBu çalışmada 1950 kuşağı yazarlarından olan Feyyaz Kayacan’ın hikâyeleri, onun hikâyelerindeki yalnızlık teması, değerler eğitimi çerçevesinde incelenecektir.Toplamda altı farklı bölümden müteşekkil araştırmada birincil kaynak olarak Feyyaz Kayacan’ın Şişedeki Adam(1957), Sığınak Hikâyeleri(1962), Cehennemde Bir Yusuf(1964), Gibiciler(1967), Hiçoğlu’nun Serüvenleri(1969), Bir Deli Değilin Defterleri(1987) adlı hikâye kitapları; ikincil kaynak olarak ise 1950’li yılların ortamını, 1950 kuşağı sanatçılarını ve Feyyaz Kayacan’ı konu edinen yayınlar kullanılacaktır.Araştırmanın evrenini birincil ve ikinci kaynaklar oluşturacaktır.Feyyaz Kayacan’ın hikâyelerindeki yalnızlık teması ve bu temanın değerler eğitimi çerçevesindeki işlenişi ise araştırmanın örneklemi olacaktır.Çalışmanın alan yazın kısmında 1950 dönemi, 1950 kuşağı hikâyeciliği, Feyyaz Kayacan’ın eserleri ve hikâyeciliği tartışılacak, araştırmanın iskeletini oluşturan bulgular kısmında ise yazarın hikâyelerindeki yalnızlık teması ile eğitsel yan üzerinde durulacaktır.In this study, the stories of Feyyaz Kayacan, a 1950 generation writer, and the themes of solitude and education in his stories will be studied.There are 6 sections in this study. first of all, Feyyaz Kayacan's storybooks called Şişedeki Adam(1957), Sığınak Hikâyeleri(1962), Cehennemde Bir Yusuf(1964), Gibiciler(1967), Hiçoğlu’nun Serüvenleri(1969), Bir Deli Değilin Defterleri(1987) were used. Then, sources describing the 1950s, artists and Feyyaz Kayacan were used.The universe of research will be formed by primary and secondary sources.The theme of loneliness and educational values in Feyyaz Kayacan's stories will be the sample of the research.In the literature part of the study, 1950's story, 1950's storytelling, Feyyaz Kayacan's works, and storytelling will be discussed and in the findings part, the theme of loneliness in the author's stories and educational values will be emphasized
Farklı Monofloral Arı Polenlerinin Gama Işınlama Ve Uv-C Uygulaması ile Dekontaminasyonu
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Production of Bacillus subtilis soil isolate as biocontrol agent under bioreactor conditions
No full text© 2023, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.This study aimed to investigate the biomass production of Bacillus subtilis in flask and bioreactor conditions. It is necessary to carry the culture from the shake flask to the pH, air, temperature and stirring controlled bioreactor in order to reduce the working time and increase the production efficiency and product quality. In this study, Bacillus was isolated from soil and grown under flask and bioreactor conditions as biocontrol agent against Botrytis cinerea and Fusarium oxysporum. In this process, a pH value of 7.5, 100% O2 saturation, 30% dissolved O2, at the temperature of 37 °C, total flow of 0.1 Lmin−1 and mixing speed of 150 min−1 were preferred for optimal concerning high production yield of B. subtilis in bioreactor. To test whether B. subtilis has antifungal activity on the growth of B. cinerea and F. oxysporum, a dual culture assay in a PDA medium was carried out. Ultimately, high biomass production in a short incubation period by reaching 2.2 µg/mL after 9 h in the bioreactor. It was observed that the bacteria produced in the bioreactor cultivation grew stronger and showed high antifungal activity which resulted 33.33% inhibition percentage against B. cinerea. It was concluded that B. subtilis can be used as a green-fungicide against B. cinerea and F. oxysporum, and bacterial metabolites from B. subtilis could pave the way for the development of next generation green/biopesticides
Egg Yolk-Free Vegan Mayonnaise Preparation from Pickering Emulsion Stabilized by Gum Nanoparticles with or without Loading Olive Pomace Extracts
No full text[Image: see text] The yolk-free mayonnaise was formed by Pickering emulsions stabilized by free and encapsulated olive pomace extracts (OPEs) in rocket seed [rocket seed gum nanoparticle (RSGNP)] and chia seed gum nanoparticles at different nanoparticle concentrations. The yolk-free mayonnaise and the control mayonnaise samples were compared in terms of appearance, microstructural, droplet size, emulsion stability, rheological, oxidative stability, and sensory properties. The droplet size decreased by increasing the nanoparticle concentration in yolk-free mayonnaise samples. The yolk-free mayonnaise samples prepared with OPE-loaded gum nanoparticle showed shear-thinning, solid-like and recoverable characteristics, which increased as the increase in the nanoparticle concentration. The emulsion stability and capacity increased by increasing the nanoparticle concentration in the yolk-free mayonnaise samples. OPE-loaded gum nanoparticle-stabilized yolk-free mayonnaise samples exhibited higher IP (induction period) values than the control samples. OPE–RSGNP 1% mayonnaise was observed to be the closest sample to the control sample with its sensory properties, general acceptability, and similar microstructural and rheological properties. The results of this study indicated that Pickering emulsions stabilized by gum nanoparticles could be used as healthy alternatives to the egg yolk in conventional mayonnaise
Microbial Biomass as a Sustainable Protein Source
No full textAccording to Food and Agricultural Organization, it is estimated that the world population will be approximately10 million in 2050 and it has been stated that food production must increase by 50% to meet the demand of theincreasing population. Traditionally, meat, eggs, and dairy products originating from animals have been used tomeet the majority of human dietary protein needs. However; It is clear that animal proteins with a high carbonfootprint will not meet future protein demand. This situation has directed the industry to new protein sources. Forthis reason, sustainable protein sources that can be an alternative to animal protein sources have gainedimportance. Microorganisms have gained importance as a new food source due to their low carbon footprint, notbeing dependent on soil, water and seasonal changes, and their nutritional content. Single cell proteins (SCP) area bulk of dried cells called microbial protein or biomass, known for their high protein content. In addition to itsprotein content, SCP contain carbohydrates, minerals, vitamins, nucleic acids and various essential amino acids.SCP are produced by yeast, fungi, bacteria and algae. In this review, current developments about SCP, itsproduction methods, and its use in foods are discussed.</p
Effects of hot-air and vacuum drying on drying kinetics, bioactive compounds and color of bee pollen
No full textThis study aims to investigate drying kinetics of bee pollen as thick as 5 mm and change of color, total phenolic content, total flavonoid content, and antioxidant capacity of fresh and dried bee pollen by using both hot-air and vacuum drying at 40, 45 and 50 degrees C. Six well-known thin-layer drying models were used to predict drying kinetics by nonlinear analysis of regression. The Midilli & Kucuk model best fitted the experimental data for the whole range of temperatures. The moisture diffusivity coefficient at each temperature was determined by Fick's second law of diffusion, in which their value varied from 8.40 x 10(- 11) to 6.29 x 10(- 10) m(2)/s over the mentioned temperature range. The dependence of effective diffusivity coefficient on temperature was expressed by an Arrhenius type equation. The calculated values of the activation energy of moisture diffusion were 49.47 and 33.57 kJ/mol for hot-air and vacuum dryers, respectively. After drying processes, total phenolic content, total flavonoid content and antioxidant activity of bee pollen decreased. Higher total phenolic and total flavonoid content values were obtained in a vacuum drying at 45 degrees C. In addition, the total color change of bee pollen dried at vacuum conditions was lower than dried at hot-air conditions
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