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Resistance and resilience of dams should be controlled through a set of appropriate design metrics to prevent a catastrophic release of reservoir water, especially under seismic excitation. This is a crucial task in earthquake safety evaluation and risk management of existing dams. There are many large dams under the effect of near-source zones in Turkey. This paper provides the required guidelines to address the safety concerns of large dams subjected to earthquakes. It synthesizes the simulations performed for 15 large dams located in 2 separate basins in the Northwest Anatolia Region in Turkey. Most of these dams are impacted by nearby energy sources resulting from horst and graben fault systems. For dams with hydraulic heights ranging from 35 to 89 m, the seismic hazard ratings of the dam sites and the risk ratings of the complete structures were determined, and the potential failure modes were estimated. As a result of this study, 40% of dams have been classified as “extremely high” risk, while others fall into the “high” risk category.

This study was conducted to evaluate the effects of organic acids on the concentrations of metals and anions in soil solution. Three soils with contrasting CaCO3contents were extracted with organic acid solutions (citrate and oxalate) of different concentrations for different time periods and analysed for Fe, Mn, Zn, Cu, P, and Ca. The soils showed a significant change after the addition of the organic acids to the soil. The mobilisation of metals from the solid phase was dependent on concentration and ionic form of organic acid. High concentrations of citric acid were more effective than oxalate in mobilising Ca, Fe, Mn, and Zn. Overall; oxalate was slightly more effective than citrate in mobilising P. Generally, the higher the organic acid concentration of the extractant solution, the greater was the amount of elements extracted from the soil. Citrate tended to be more effective than oxalate at mobilising elements from the soil. All pH changes were dependent on organic acid concentration.

Current information relating to the chemical composition of both natural and simulated meat flavors is presented, with particular reference to beef flavor. The origin of natural meat flavor is described in terms of the nature of the precursors and the formation pathways of volatile components contributing to meat flavor. A table listing the aroma components of natural beef is included and their relative contributions to the overall flavor is considered. The historical development of commercial meat flavorings is traced from the early spice blends and meat extracts to the thermally produced imitation meat flavors (processed meat flavorings) including “reaction products” and flavorings derived from natural meat. Some G.B. and U.S. “reaction products” patents and meat flavor contributing compounds patented since 1960 are summarized in tabular form.