2,280 research outputs found
Hasan Fehmi Tümerkan's life and works
No full textİttihat ve Terakki Cemiyeti, Osmanlı Devleti'nin son zamanlarında ve Cumhuriyet Dönemi'nin ilk zamanlarında siyasi olarak oldukça etkili olmuştur. Bu cemiyetin sarıklı mebuslarından Hasan Fehmi Tümerkan Meclis-i Mebusan'da ve akabinde TBMM'de yapmış olduğu konuşmalarla, önerilerle ve kanun teklifleriyle ön plana çıkan mebuslardan biri idi. Kendisi, dönemin yenilikçi anlayışını benimseyerek reform taraflısı oldu. Hasan Fehmi Bey eğitimini bitirince İlahiyat Fakültesi'nde müderrislik yapmış ve Sinop Müftülüğü görevini icra etmiştir. İstanbul'un işgalinin ardından ise Malta'ya sürgün edilen isimler arasındadır. Esaret hayatı boyunca kendisini Kur'an'ı Türkçe'ye çevirme işine adamıştır. Böylelikle sadece bir siyasetçi değil; aynı zamanda dini ilimlere katkı sunan bir yazar da olmuştur. Şunu da belirtmek gerekir ki Sinop mebusu ve ardından Kastamonu milletvekili olarak görev yaptığı zamanlarda, kaleme aldığı eserleri ile ilmi ve fikri yönünü ortaya koymuştur.The Committee of Union and Progress (İttihat ve Terakki Cemiyeti) played a pivotal role in the political landscape during the final years of the Ottoman Empire and the early period of the Turkish Republic. Among its notable members was Hasan Fehmi Tümerkan, a turbaned deputy who distinguished himself through his speeches, legislative proposals, and policy suggestions in both the Ottoman Chamber of Deputies (Meclis-i Mebusan) and later in the Grand National Assembly of Turkey (TBMM). Tümerkan embraced the progressive ideology of the era and was a staunch advocate of reform. Following his education, Hasan Fehmi served as a professor at the Faculty of Theology and later held the position of Mufti of Sinop. After the occupation of Istanbul, he was among those exiled to Malta. During his time in captivity, he dedicated himself to translating the Qur'an into Turkish. In doing so, he emerged not only as a politician but also as an author contributing to Islamic scholarship. It is also worth noting that during his tenure as a deputy representing Sinop and later Kastamonu, he demonstrated his intellectual and scholarly inclinations through the works he authored
RETRACTION: Influence of Temperatures and Fermentation Behavior of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae 77Associated with Winemaking (Retraction of Vol 19, Pg 781, 2013)
No full text[Abstract Not Available
Production of naturally flavoured and carbonated beverages using Williopsis saturnus yeast and cold fermentation process
No full textThis study was carried out to develop a new functional fermented beverage that combines both the functional composition of grape (Tarsus beyazi) juice and metabolic products of the yeast Williopsis saturnus. For this reason, two trials were conducted. First, the effect of different inoculation ratios and low fermentation temperatures at different times was examined. In naturally flavoured beverages, there was generally a decrease in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time and inoculation ratio. The panellists chose b-15d (1 x 106 cells/mL W. saturnus yeast addition, 15 days fermentation) and then c15d (1 x 107 cells/mL W. saturnus yeast addition, 15 days fermentation) the most out of different beverages produced. Fermentation performed with yeasts inoculated at the rate of 1 x 106 and 1 x 107 cells/mL for 15 days was selected for the second trials based on both general and sensory analyses. For this reason, these beverages, which were most preferred by the panellists, were re-manufactured and naturally flavoured carbonated beverages were produced by adding CO2 with the post-mix method. Brix, sucrose, glucose and fructose values were determined in lower amounts in natural flavoured carbonated beverages compared to grape juice, which is given importance by consumers. As in naturally flavoured beverages, carbonated beverages also decreased in total phenolic substance, antioxidant activity and total flavonoid amount with increasing fermentation time. In addition, the c-15d natural flavoured carbonated beverage (1 x 107 cells/mL W. saturnus yeast addition, 15 days fermentation) was more favoured by the panellists than the commercially purchased carbonated beverage. The results reported here are considered to be a good starting point for the development of new naturally flavoured and/or carbonated fermented beverages from the under-consumed grape.Scientific Research Projects Coordination Unit of Nigde Omer Halisdemir University [GTB 2018/02-BAGEP]; Gulsoy carbonated drinks limited company (Nigde, Turkey)This study was supported by the Scientific Research Projects Coordination Unit of Nigde Omer Halisdemir University within the scope of GTB 2018/02-BAGEP. The authors thank the Gulsoy carbonated drinks limited company (Nigde, Turkey) for its CO2 support and, Prof Dr Murat YILMAZTEKIN (Inonu University) , Dr Erdal AGCAM and Prof Dr Hasan USLU for support, assistance in some analyses and critical reading, respectively
Evolution of fermenting microbiota in tarhana produced under controlled technological conditions
No full textThe purpose of this study was to evaluate the evolution of lactic acid bacteria (LAB) and yeasts during the fermentation of tarhana produced with some pasteurised ingredients and carried out at 30 and 40 C. The chemical parameters were those typical for tarhana production. Coliform bacteria were not detected during fermentation, while LAB and yeasts were in the range 107e108 colony forming units (CFU) g 1. Plate counts showed an optimal development of both fermenting microbial groups and the differences in cell concentrations were not significant (P > 0.05). LAB were isolated during fermentation and grouped on the basis of phenotypic and polymorphic characteristics. LAB isolates were identified by a combined genetic approach consisting of 16S/23S rRNA intergenic spacer region (ITS) and partial 16S rRNA gene sequencing as Pediococcus acidilactici, Lactobacillus plantarum and Lactobacillus brevis. Hence, the pas- teurisation of the vegetable ingredients, excluded wheat flour, enhanced the hygienic conditions of tarhana without influencing the normal evolution of LAB. However, the fermentation at 40 C favoured pediococci, while the production at 30 C was mainly characterised by lactobacilli. Yeasts, identified by the restriction fragment length polymorphism (RFLP) of the 5.8S ITS rRNA gene, were mainly represented by the species Saccharomyces cerevisiae in both productions
Evaluation of Williopsis saturnus Inoculum Level on Fermentation and Flavor Compounds of White Wines Made from Emir (Vitis vinifera L.) Grown in Anatolia
No full textThe effects of different W. saturnus inoculum levels together with S. cerevisiae on fermentation and production of volatile compounds were studied in Emir grape must. Monocultures of W. saturnus and S. cerevisiae were also used. Inoculum level influenced the yeast growth, chemical composition and volatile compounds. W. saturnus began to die off with an increase in ethanol levels. The amounts of ethyl acetate and isoamyl acetate increased, but concentrations of 3-methylbutanol and ethanol decreased with increasing inoculum level from 5x10(6) to 1x10(8) cells/mL of W. saturnus in mixed cultures. Mono-and mixed culture fermentations inoculated with W. saturnus and S. cerevisiae yeasts did not form undesirable levels of flavour compounds. According to chemical composition and volatile compounds the differences between obtained wines were found significant. The addition of 5x10(6) cells/mL of W. saturnus appeared to a suitable inoculum level. It could be said that W. saturnus yeast can be used in mixed starter cultures with S. cerevisiae
Author-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
RETRACTED: Influence of Temperatures and Fermentation Behaviour of Mixed Cultures of Williopsis saturnus var. saturnus and Saccharomyces cerevisiae Associated with Winemaking (Retracted article. See vol. 23, pg. 772, 2017)
No full textUp to now, this has been the first study in which the influences of fermentation temperature on the yeast growth and the production of yeast-derived volatile compounds during the fermentation of Emir grape must at various temperatures were examined. The results demonstrate that the fermentation temperature plays an important role compared to all tested variables. Fermentations were completed in 6, 8 and 14 days at 12, 18 and 24 degrees C, respectively. Increase in temperature resulted in an increase in glycerol, total acidity, acetic and tartaric acid, 2-methyl butanol, propan-1-ol, isobutanol, acetaldehyde and acetone, but in a decrease in ethanol, malic and citric acid, isoamyl acetate, ethyl acetate, isobutyl acetate, ethyl butyrate and ethyl hexanoate. Moreover, these mixed culture fermentations formed higher amounts of isoamyl acetate in comparison with pure culture of S. cerevisiae. According to chemical composition and volatile compounds the differences between obtained wines were found generally significant
Three-Dimensional Compatible Sacrificial Nanoimprint Lithography for Tuning the Wettability of Thermoplastic Materials
No full textWe report the tuning of surface wetting through sacrificial nanoimprint lithography (SNIL). In this process, grown ZnO nanomaterials are transferred by imprint into a metallic glass (MG) and an elastomeric material, and then etched to impart controlled surface roughness. This process increases the hydrophilicity and hydrophobicity of both surfaces, the Pt57.5Cu14.7Ni5.3P22.5 MG and thermoplastic elastomer (TPE), respectively. The growth conditions of the ZnO change the characteristic length scale of the roughness, which in turn alters the properties of the patterned surface. The novelty of this approach includes reusability of templates and that it is able to create superhydrophilic and superhydrophobic surfaces in a manner compatible with the fabrication of macroscopic three-dimensional (3D) parts. Because the wettability is achieved by only modifying topography, without using any chemical surface modifiers, the prepared surfaces are relatively more durable.Peer reviewe
Narrativity of Hasan Eskil
No full textBu çalışmada, İş Bankasındaki görevinden emekli olduktan sonra, 2000?li yılların başından itibaren edebiyat dünyasına adım atan Hasan Eskil?in roman ve hikâyeleri, klasik metin tahlili yöntemiyle incelenmiştir. Hasan Eskil kaleme aldığı romanlarda, kendi öz yaşamından veya belgelere dayalı tarih okumalarından yola çıkarak konusunu köy veya tarihten alan eserler kaleme almıştır. Olaylarını merkezî figürlerin etrafında kurgulayan Eskil?in romanları, Köy Enstitüleri bağlamında ortaya çıkan edebiyattan farklı bir yerde konumlanırken, tarihî romanın kurucusu Walter Scott ile ciddi benzerlikler göstermektedir. Heyecan unsuruna yaslanmış metinler kaleme alan yazar, zaman zaman özensiz kurgulanmış cümle yapıları ve karakterlerle karşımıza çıksa da, incelediğimiz metinlerin hepsi sinematografik etkileyicidir. Türk edebiyatına şu ana kadar yedi roman ve bir hikâye kitabı kazandıran yazar, alt metinlerde oluşturduğu sosyal arka planla da dikkat çekmektedir.In this work, novels and stories of Hasan Eskil, who stepped into the field of literature from the beginning of the 21st. Century after his retirement from İş Bankası, are examined through the classical text-analysis method. Hasan Eskil, through his own life experiences or his readings based on the documented history, penned works that base their subjects in history or countryside. While the village novels of Eskil, who constructs incidents around the central figures, are in a different field from the literature that takes its roots from the institution authors; his historical novels have serious similarities to the founder the genre, Walter Scott. Although we sometimes witness the carelessly-constructed sentences and characters of the author that gives priority to excitement elements, all of the narrations are competent in terms of cinematography. The author, who redounded seven novels and a storybook to the Turkish Literature, stands out with the social background that he created in subtexts
ABU HASAN KRUENG KALEE: THE CHARISMATIC ULAMA OF ACEH
No full textAbu Hasan Krueng Kalee is one of Aceh's charismatic scholars who teaches religious knowledge and other sciences. Abu Hasan Krueng Kalee has an important role in the sustainability of education, politics, and religion in Aceh. The research location that the author examined was Siem Village, Darussalam Sub-District. In this study, the authors used historical research methods, namely investigations that apply scientific solutions to the historical perspective of a problem with the steps of data collection, source criticism, interpretation, and writing method. The author draws a number of conclusions concerning Teungku Hasan bin Teungku Muhammad Hanafiyyah bin Teungku Shaykh 'Abbas bin Teungku Muhammad Fadhil based on the findings of the investigation. Muhammad Hasan was given the first name when he was born on 13 Rajab 1303 H, which corresponds to 18 April 1886 AD, in Gampong Langgoe Meunasah Keutumbu Village, Sangeue, Pidie. Teungku Haji Muhammad Hanafiyah bin Teungku Sheikh Abbas, often known as Teungku Chik Krueng Kalee One or Teungku Haji Muda Krueng Kalee, is the father of Abu Hasan Krueng Kalee. Nya'Ti Hafsah bint Teungku Ismail, the mother of Abu Hasan Krueng Kalee, was of Arab ancestry and migrated through Pase. Teungku Syekh Abdul Wahab and Asiah, two brothers of Abu Hasan Krueng Kalee.. Abu Hasan Krueng Kalee's contributions to religion and the country have been made in the areas of politics, education, and religion. Additionally, works of Abu Hasan Krueng Kalee might be used to instruct students. The writings include “Risalah Latifah Fi Adabi’z_Zikry” as well as “Jawahiru’I-‘ulum Fi kasyfi’I-ma’lum, An’amatu’I-fa-idatu fi isti’mali qa’odati’r-rabitat, Siraju’s-Salikin’ala minhaju’I-‘abidin
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