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Copyright of Journal of Universal History Studies is the property of Sabit Dokuyan and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Humanitas: International Journal of Social Sciences / Uluslararasi Sosyal Bilimler Dergisi is the property of Humanitas: International Journal of Social Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Turkish Culture & Haci Bektas Veli Research Quarterly is the property of Turkish Cultur & Haci Bektas Veli Research Quarterly and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Artuklu Health is the property of Mardin Artuklu University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ege Üniversitesi Ziraat Fakültesi Dergisi is the property of Ege Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Selcuk University Journal of Science Faculty / Selçuk Üniversitesi fen Fakültesi fen Dergisi is the property of Selcuk University Journal of Science Faculty and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Online Journal of Art & Design is the property of Online Journal of Art & Design and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Academic Journal of Agriculture / Akademik Ziraat Dergisi is the property of University of Ordu, Faculty of Agriculture, Academic Journal of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Motif Academy Journal of Folklore is the property of Motif Yayincilik and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of RumeliDE Journal of Language & Literature Research / RumeliDE Dil ve Edebiyat Araştırmaları Dergisi is the property of RumeliDE Uluslararasi Hakemli Dil & Edebiyat Arastirmalari Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, it was investigated the applicability of Sn/Sb/Ni-Ti anodes for electrochemical oxidation of ampicillin in aqueous solutions. Potassium chloride, which is one of the salt types were used as electrolyte, affected the removal efficiencies more positively than sodium chloride. Complete removals of ampicillin and chemical oxygen demand were occurred after 5 ve 60 min, respectively with potassium chloride addition; while it was necessary after 5 ve 90 min, respectively with sodium chloride addition. The current density value was found to be 50 mA cm-2, which provides the highest removal efficiencies over 90 minute reaction. In addition, it was seen that it is possible to operate the electrochemical oxidation process more economically, when it was studied at the natural pH value of the aqueous antibiotic solution. According to the results of this study, electrochemical oxidation process with Sn/Sb/Ni-Ti anodes for the degradation of ampicillin is considered quite promising for future applications in terms of less reaction time, full mineralization and no need for an extra pH adjustment step. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Emerging Economies & Policy is the property of JOEEP: Journal of Emerging Economies & Policy and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Reactive dyes are the most widely used dyes in dyeing cotton. The high amount of electrolyte used for reactive dyeing of cotton fabrics inevitably poses environmental threats. Chitosan is used for different purposes in many areas in textiles due to its superior properties. In this study, the use of synthetic polyelectrolyte poly(sodium salt of acrylic acid) instead of inorganic electrolyte sodium chloride in reactive dyeing and the effects of chitosan on the reactive dyeing behavior of fabric were investigated. In addition, the washing fastness and ultraviolet protection factors of the fabrics were also observed. Treatment with chitosan before dyeing and the use of sodium chloride in dyeing increased the color depths compared to conventional dyeings, and this increase continued with the rise in chitosan concentration. Such that, values similar to the color strength of 3% conventional dyeing were obtained from the dyeing at 2% concentration following the application of chitosan at 8% concentration. The effect of the sodium chloride concentration increase on the color depth was observed more prominently than the polyelectrolyte. It has been understood that the working principle of the poly (acrylic acid sodium salt) in the reactive dyeing of cotton is relatively complex due to its non-ionizability, temperature-concentration-pH sensitivity and composing hydrophobic dye combinations. In addition, it was thought that different salt sensitivities of dyes might have created a difference in the effect of electrolytes. While the washing fastness of the chitosan-applied and dyed samples was good-excellent, it was observed that the crosslinking used in the chitosan application increased these values by 0.5 points. It has been observed that dyes were more effective than chitosan in increasing the ultraviolet protection factor. [ABSTRACT FROM AUTHOR]

Copyright of Harran Journal of Agricultural & Food Science is the property of Harran University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was carried out on the germination properties and seedling parameters effects of some NaCl doses (control (0) -50-100-150-200 mM) applied to three barley (Hordeum vulgare L.) cultivars (Kral-97: V1 - Altikat: V2 and Larende: V3). The study was carried out in the Laboratory of field crops Department of the Faculty of Agriculture of Van Yuzuncu Yil University in 2019 according to the experiment two way completely randomized design in petri dishes with 4 replications. In this study, germination and seedling characteristics of the barley cultivars under salt stress such as germination power (%), germination rate (%), germination index (%), average germination time (days), sensitivity index (%), root length (cm), stem length (cm), fresh root weight (mg), fresh stem weight (mg), dry root weight (mg) and dry stem weight (mg) were investigated. According to results of germination parameters; the effects of cultivars on germination rate and average germination time were significant. The effects of salt doses on all germination parameters were significant. The effects of varieties and NaCl interactions on the differences in all parameters were significant. According to the average, the lowest germination power and germination rates were taken from 150 mM NaCl applications and therefore it was observed that these two properties decreased by 15.56% compared to control (0). The effects of salt doses and interactions between varieties and salt doses on all parameters were significant, while the effects of varieties other than hypocotyl length were insignificant and the effects on all remaining parameters were significant. Increased salt doses have been observed to have a negative effect on all parameters. According to Salt dose averages, compared to the control group, the most affected trait from salt applications was the average germination time (82.1%) and the least affected trait was the root age weight (28.7%). It was determined that the Larende cultivar had a more salt-resistant performance in terms of all its properties, followed by the Kral-97 variety in general. [ABSTRACT FROM AUTHOR]

The use of salt in meat products is important, because salt increases the water retention capacity, provides tenderness of meat, has a microbial protective effect and contributes to taste. However, high consumption of salt causes many diseases. Increasing consumer awareness and health policies of state authorities lead to increase researches on reducing salt use in the food industry. The primary studies to reduce the use of salt in the meat industry have a content of the addition of additives such as chloride salts, lactates, phosphates, polysaccharides, seaweeds, flavor enhancers, amino acids and nucleotides, milk minerals mixtures that may be an alternative to salt in product formulations. The purpose of using salt substitute is to reduce sodium consumption by developing additives that will keep salt providing quality characteristics. This review includes the additives used in the meat products as salt substitutes and their effects on product properties. [ABSTRACT FROM AUTHOR]

Copyright of Mediterranean Agricultural Sciences is the property of Akdeniz Universitesi Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Academic Journal of Agriculture / Akademik Ziraat Dergisi is the property of University of Ordu, Faculty of Agriculture, Academic Journal of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Yuzuncu Yil Universitesi Journal of Agricultural Sciences (YYU J Agr Sci) is the property of Yuzuncu Yil University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, it was aimed to determine the effects of germination of canola (Brassica napus L.) seeds on germination by priming with salicylic acid (SA) and ascorbic acid (AsA) and to determine the optimum concentrations of these applications. In the study, 5 different NaCI concentrations (control, 50, 100, 150, 200 mM) and 2 different priming applications (SA and AsA) and 5 different concentrations (control, 0.5, 1.0, 1.5, 2.0 mM) of each priming application were discussed. The experiment was established in randomized plots with 4 replications according to the factorial design. As a result of the research, the germination rate (%), mean germination time (days) and germination index were examined. Among SA applications, 0.5 mM SA concentration was found to reduce the negative effect of salt stress at increasing salt doses, accelerate germination, shorten the average germination time and increase the germination rate. As the SA concentration increased (1.5 mM and 2.0 mM SA) it was determined that germination was negatively affected in all salt applications. Among AsA applications, it was determined that 0.5, 1.0, 1.5 mM concentrations had a positive effect on the germination rate and germination index values by decreasing the negative effect of salt stress, while not affecting the average germination time. Priming applications with SA and AsA, which we applied to canola seeds before germination, have been found to significantly eliminate the germination inhibitory effect of salt stress, and 0.5 mM SA / AsA concentrations were determined optimally. [ABSTRACT FROM AUTHOR]

Objective This study was performed to determine the prevalence of hypertension and risk factors between rural and urban areas of the Isparta city, among elementary and high school students whose socioeconomic level is thought to differ from each other. Materials and Methods This study is a cross-sectional one that was conducted in a primary school and a high school in Isparta Provincial Center urbanly and in a high school in Atabey district of Isparta in a rural area, with a total of 702 students (31.2% male (219 people), 68.8% of them (483 people). The descriptive features of the students were taken by a questionnaire form filled out by their parents or themselves; and anthropometric and blood pressure measurements and blood values measurements were performed with three researchers. After the data obtained from the measurements were transferred to the SPSS 9.05 package program, statistical analyzes were made. Results Accordingly, 28 (5.8%) out of 483 female students included in the study, 11 (5%) out of 219 male students included in the study were hypertensive. The frequency of general hypertension was found to be 5.5% (39 students). In the study, it was observed that blood pressure values increased with increasing age, height and weight. Overweight people with a body mass index of 85% and above and obese with 95% and above were evaluated together, and the prevalence of obesity was determined as 16.5%. Conclusion The prevalence of HT we found as a result of our research is 5.5% and it is considerable. Therefore, following the age of three, regular monitoring of risk factors with obesity should be a part of physical examination in children. [ABSTRACT FROM AUTHOR]

This study was carried out to determine the effects of humic acid applications (control, 50, 100 and 200 ppm) on some physiological and biochemical parameters in different salt doses (control, 50, 100 and 150 mM, NaCl) in broad beans (Vicia faba L.). Parameters such as root and stem length, root and stem fresh weight, root and stem dry weight, leaf area, leaf chlorophyll amount, ion leakage in leaf tissues, membrane resistance index and malondialdehyde (MDA) level in leaf tissues were investigated. In the results of working; the effect of salt stress on all parameters examined was found statistically significant. It was determined that salt stress conditions caused decrease in all parameters except MDA and leaf tissues ion leak. The effect of humic acid application on all parameters examined was statistically significant (p <0.05 and p <0.01). [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Academic Journal of Agriculture / Akademik Ziraat Dergisi is the property of University of Ordu, Faculty of Agriculture, Academic Journal of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Soil Science & Plant Nutrition / Toprak Bilimi ve Bitki Besleme Dergisi is the property of Soil Science Society of Turkey and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Some health problems (cardiavascular diseases and some types of cancer) can be occured in human in the case of excess amount of consumption of saturated fatty acid, cholesterol, salt, nitrite due to the composition of meat and meat products. Thus, meat and meat products have occasionally perceived as unhealthy product by consumers. To change this perception, both scientists and owners in the meat industry are put forward various strategies to meat products in order to get healthier product. In this review, the strategies of developing healthy meat products were tried to investigate with two main branches just about practices in living animals (nutrition management, genetic strategies) and in meat products (reduction of sodium content, reduction of nitrite, reduction of cholesterol, modification of the fatty acid profile, incorporation of probiotics and prebiotics, enrichment with dietary fiber, enrichment with vitamins, minerals and antioxidants). [ABSTRACT FROM AUTHOR]

Copyright of Ege Üniversitesi Ziraat Fakültesi Dergisi is the property of Ege Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, research and development studies have accelerated to formulate healthier, functional food products with a reduced fat, cholesterol, and salt content in food industry as a result of the changes in consumer expectations. Meat and meat products are important sources of proteins, vitamins and minerals, but they also contain saturated fatty acids, cholesterol, salt and nitrite which interacts with secondary amines to form carcinogenic N-nitrosamine compounds. Therefore, healthy product formulations to reduce and/or eliminate negative effects of animal fat, salt and nitrite additives in fermented meat products have been continuously studied. In this study, researches on healthy fermented meat product formulations to reduce and/or eliminate negative effects of animal fat and some additives in fermented meat products are presented. [ABSTRACT FROM AUTHOR]

Copyright of Academic Journal of Agriculture / Akademik Ziraat Dergisi is the property of University of Ordu, Faculty of Agriculture, Academic Journal of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Firat Universitesi Saglik Bilimleri Veteriner Dergisi is the property of Firat Universitesiu, Saglik Bilimleri Enstitusu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

An acceptance that it is a Sunnah to eat salt before and after meal it is very common in our community. According to our findings, the oldest hadith support of this acceptance is al-Musnad of al-Harith b. Abū Usāma. It seems in the narration marfūʿ in this book that The Holy Prophet advised Ali to eat salt before and after meals. However, the muhaddiths stated that this narration is very daʿīf or fabricated, because of the three very daʿīf narratives in its sanad that one of the three narratives who were accused with the fabricating hadith. The conditions of the its narration mawqūf are not very different. However, some scholars such as Abū Tālib al-Makkī and Ghazālī did not have authority over the hadith, so they mentioned this narration mawqūf in the their books and said that this practice was in the rules of eating. Later, this acceptance spread rapidly due to the deep reverence of the people against the scholars like Ghazālī and Jīlānī and added to the belief that sunnah is opening the fasting opening with salt. In article, after the technical details of the subject have been explained, it has been noted that the absolute sources of reference of religion not the basic sources of religion are very effective at spreading the fabricated hadiths and keeping the sahīh hadiths on the background and the damage caused by this attitude has been noted. [ABSTRACT FROM AUTHOR]

Asiatic citrus canker caused by Xanthomonas citri subsp. citri is becoming a disease of high economic impact, affecting all types of important citrus crops. In this study, the potential antibacterial activity of ten organic and inorganic salts on X. citri subsp. citri and on citrus canker disease development was evaluated. Among the salt compounds, copper, iron and zinc inorganic salts particularly zinc (with the highest diameter of inhibition, the lowest MIC and MBC values and the highest bacterial growth inhibitory effect) had direct antibacterial activity and strongly reduced the development of canker disease and bacterial population of lime plants.

Girit Adası’nın ismi bile akla birçok görüntü getirebilir: Örneğin gezilecek tarihi mekânlar, gürültü ve trafiğin yoğun olduğu ticaret kentleri, kırsal alanları kaplayan milyonlarca zeytin ağacı, tırmanılacak dağlar…(Bennett, 2004) Ancak bu çalışmada Girit’in tartışılmaz doğal güzelliğinden değil bir kısmı kaybolan diğer kısmı ise birkaç farklı kurum tarafından muhafaza edilen arşivinden bahsedilecektir. Söz konusu arşiv malzemesi yaklaşık 15.000 belgeden ve 100.000’den fazla da dijital görüntüden oluşmakta olup Girit’teki evkafa ait ve burada yaşayan Müslüman toplumun günlük yaşayışını yansıtmaktadır. Bu makalede, daha çok İstanbul’da yaşayan Rumlar ile Batı Trakya’daki Türkler dışından kalan mübadiller için 1925 yılında imzalanan protokol gereğince Türkiye’ye gönderilen Girit belgelerinin günümüze nasıl ulaştıklarına yer verilmiştir.

The effects of monosodium glutamate (MSG) on the sensory properties of fish soup and fish balls were evaluated. Different amounts of MSG were used alone or by combining with salt. Fish soup, prepared with waste from cultured sea bass (Dicentrarchus labrax L., 1785), was divided into two portions. The first group was named as TM1 and included 0.3% salt and 0.3% MSG, whereas the second one was called TM2 and 0.4% salt and 0.2% MSG were added. The fish balls were prepared from anchovy (Engraulis encrasicolus L., 1758) flesh and separated into two parts. For the first part only 0.8% MSG was added, and it was named group M, while the second group included 0.5% salt and 0.5% MSG and was called TM. Sensory properties of the fish soup and the ball products were evaluated by ten experienced panelists by using paired comparison test. Combining the MSG with salt increased general the preferability in both the soup and fish balls and enhanced the taste and palatability of low sodiumproducts. [ABSTRACT FROM AUTHOR]

Copyright of Agriculture Faculty Journal, Mustafa Kemay University / Ziraat Fakultesi Dergisi, Mustafa Kemal Universitesi is the property of Mustafa Kemal University, Faculty of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of the Institute of Science & Technology of Dumlupinar University / Dumlupinar Üniversitesi Fen Bilimleri Enstitüsü Dergisi is the property of Dumlupinar University, Institute of Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Throughout human history, salt has an important place and is also a conventional prohibitive used as a protective barrier especially against the bacterial spoilage. However, salt tastes to fish and is frequently used to store foods. Pearl mullet (Chalcalburnus tarichi) is one of the foods that can be stored, and the fish salted process is carried out in various ways. A longer and suitable storage is formed by used the clean, non-iodous and thick salt in the salting process. The other factor is hunting except the fish breeding season.The fish caught except the breeding season have less water ratio in their tissues and thus a longer storage time is provided by used less salt. The pearl mullet remaining without spoiling with the right salting method has an important place in feeding of local people. This study is aimed to give information about the salinization processes and the consumption of salted fish. [ABSTRACT FROM AUTHOR]

Objective: This study has been performed to determine the knowledge, attitude and practice about salt usage among Pamukkale University (PAU) students. Material and Method: This cross-sectional study was conducted among PAU students. 384 students participated to the study. The first part of the questionnaire contains 17 questions that contains socio-demographic data, medical history about students and their family, the rest of the questionnaire contains 19 questions about students' knowledge, attitude and practice about salt and iodized salt. Risky salt consumption behaviour score (RSCBS) was calculated after scoring the students' answers to 14 questions which were considered to be as risky behavior in terms of salt consumption (frequency of eating at out-of-home places, salty food consumption frequency). Results: The average age of the students was 22.4 ± 3.2 and 56% of them were female. 15.8% of the students were overweighted, 2.9% were obese. 26% of students were smoking, 34.2% were using alcohol. 6% of students have a chronic disease, 3.1% were hypertensive and 47.9% had a history of hypertension in their family. 57.3% of the students stated that they did not know the amount of salt that should be consumed daily, while only 21.4% knew that correctly. 50.3% of the students had the opinion that most of the salt they consume was coming from table salt, 33.6% from prepared foods and 16.1% considered that it is was naturally found in foods. 37.6% of students stated that they were checking the amount of salt in food such as cheese, butter...etc, 36.5% indicated that their daily salt consume is was high, 35.4% had a low salt intake, 60.5% wanted to reduce salt intake, 61.4% declared that they support the salt restriction in restaurants and 66.9% indicated that their choice of food would be affected with the presence of labels based on the color indicating the amount of salt in foods. Students' average score of RSCB is 7.2 ± 2.5 and when analyzed according to the independent variables, it was found that boys have higher RSCBS than girls, students' score who use alcohol was found to be higher than the others (p <0.05). Conclusion: University students' knowledge about salt consumption and related health problems are inadequate and their risky salt consumption behavior is high. Projects intended for informing university students about salt usage and salt consumption restrictive interventions are needed for students. [ABSTRACT FROM AUTHOR]

Bu çalışmada, bir akışkan yataklı sürekli kurutucu (AYSK) tasarımı yapılarak prototip imalatı gerçekleştirilmiştir. Endüstriyel alanda kullanılan göl tuzu, bu kurutucuda kurutma işlemine tabi tutulmuştur. Kurutma sürecinde kurutma havasının hızı, sıcaklığı ve tuzun kütle değişimi deneysel olarak incelenmiştir. Kurutucudaki kurutma havasının hızı işlem başlangıcında 4.5 m/s olarak ölçülmüş ve tüm deneylerde sabit tutulmuştur. Deneylerde kullanılan göl tuzunun başlangıç nemi 0,044 gsu/ gkuru madde olarak belirlenmiştir. Bu tuz, üç farklı kurutma havası sıcaklığında 90 dakikalık kurutma işlemlerine tabi tutulmuştur. 94 oC, 126 oC ve 171 oC sıcaklıklarda yapılan kurutma işlemleri sonrasında tuzun nemi, sırasıyla 0.033, 0.024 ve 0.009 gsu/ gkuru madde'ye indirgenmiştir. Bu sonuçlardan yararlanılarak tuzda 0.005 gsu/ gkuru madde nem miktarına ulaşılabilmesi için kurutma havası sıcaklığının 181.511 oC olması gerektiği hesaplanmıştır.

Bu çalışmada, bir akışkan yataklı sürekli kurutucu (AYSK) tasarımı yapılarak prototip imalatı gerçekleştirilmiştir. Endüstriyel alanda kullanılan göl tuzu, bu kurutucuda kurutma işlemine tabi tutulmuştur. Kurutma sürecinde kurutma havasının hızı, sıcaklığı ve tuzun kütle değişimi deneysel olarak incelenmiştir. Kurutucudaki kurutma havasının hızı işlem başlangıcında 4.5 m/s olarak ölçülmüş ve tüm deneylerde sabit tutulmuştur. Deneylerde kullanılan göl tuzunun başlangıç nemi 0,044 gsu/ gkuru madde olarak belirlenmiştir. Bu tuz, üç farklı kurutma havası sıcaklığında 90 dakikalık kurutma işlemlerine tabi tutulmuştur. 94 oC, 126 oC ve 171 oC sıcaklıklarda yapılan kurutma işlemleri sonrasında tuzun nemi, sırasıyla 0.033, 0.024 ve 0.009 gsu/ gkuru madde'ye indirgenmiştir. Bu sonuçlardan yararlanılarak tuzda 0.005 gsu/ gkuru madde nem miktarına ulaşılabilmesi için kurutma havası sıcaklığının 181.511 oC olması gerektiği hesaplanmıştır.

Copyright of Journal of International Social Research is the property of Journal of International Social Research and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Academic Journal of Agriculture / Akademik Ziraat Dergisi is the property of University of Ordu, Faculty of Agriculture, Academic Journal of Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Halophilic lactic acid bacteria (HLAB) are microorganisms that can live in high salt concentrations (>18%) and they are described as salt-loving bacteria. HLAB are dominant bacteria in the fermented foods contain higher salt. Especially Tetragenococcus and Pediococcus species play important role in the fermantation. Tetragenococcus halophilus, Tetragenococcus muriaticus, Pediococcus pentosaceus and Lactobacillus plantarum species have been commonly determined in previous studies. HLAB are significant in food industry due to produce flavoring components, organic acid and to be starter culture. Organic acids such as lactic acid and acetic acid produced by these bacteria reduce spoilage of products by inhibiting pathogenic microorganisms, and also contribute to development of flavor. In addition to these features, certain specific compounds as P-carotene, poly-P-hidroxyalconate, exopolysaccharides, enzymes, ectoine and glycerol are used in industry. In this review, information is given about HLAB and previous studies in this area were reviewed. [ABSTRACT FROM AUTHOR]

Natural dyes derived from plants and animals. People always want to get the colors which admired by them. People benefit from nature nutrition at the same time as it is used to cover goods, especially in the construction, looking for ways to benefit from natural dyes and paints used for years. Therefore primarily natural dyes used in the textile industry, based on the development in food industry, this area has been used. As a result of mankind's art dealing with the development of the arts, especially painting of these dyes have been used as a coloring material. Natural dyes, especially with the development of synthetic dyes in the 19th century largely lost its importance. But in recent years, cases of cancer spread and became popular again with the love of nature natural dyeing and natural dyes has gained importance again. Humanity obtained salt as a result of processing. Salt is usually consumed foods in order to protect and sweetening. Humanity imposes different meanings to these mines consumed for centuries. Likes to always observed around art and art reveals that humanity has turned the eyes to salt. The use of salt crafts has become widespread. The use of natural dyes on other natural product salt raises as a new craft arm. [ABSTRACT FROM AUTHOR]