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The aim of this study is to examine the physical literacy of high school students. Since the high school age group is between 14-18, it is designed for adolescents. Physical literacy emerges as a concept that does not date back very much. When the literature is examined, it is seen that the number of studies related to this concept is low in Turkish context. A total of 260 high school students residing in the province of Ankara participated voluntarily for this purpose. Regarding the gender distribution of the participants, 163 were female and 97 were male. Demographic information and Perceived Physical Literacy Scale for Adolescents were conducted via Google form. The scale developed by Sum et al. (2018) was adapted into Turkish by Yılmaz and Kabak (2021) has also been used for data collection. Data were collected from the accessible group by simple random sampling method. Descriptive statistics were used in the analysis of the findings. Since the groups showed normal distribution, one-way ANOVA and independent groups t-test were used in the analyses. As a result, no difference was found in the gender variable. At the grade level, significant differences were found between 9th and 11thgrades, and between 9th and 11thgradesagainst 9th.According to the status of doing sports, a significant difference was found in favor of those who do sports. According to the statistics made among those who do sports regularly every week, it was found that as the number of days of exercise increased, physical literacy also increased. The findings are discussed in the light of the relevant literature.

This study was conducted to examine the effect of design thinking on the creative thinking of physical education and sports teacher candidates. The research group of the study, which was created by using the pretest-posttest single-group experimental design, consisted of 14 women and 15 men, who were studying at Ankara University, Faculty of Sport Sciences, Physical Education and Sports Teaching Program and taking the Community Service Practices lesson in the fall semester of the 2022-2023 academic year and it consisted of 29 students in total. As a data collection tool, the “How Much You Have Created Scale” developed by Whetton and Cameron (2002) and adapted into Turkish by Aksoy (2004) and the "Demographic Information Form" prepared by the researchers were used. In this study, the Stanford design thinking model was applied to physical education and sports teacher candidates for 9 weeks in the community service practices lesson. According to the results of the analysis, it was observed that there was a significant change in the pre-test and post-test scores of the physical education and sports teacher candidates from the creative thinking scale after the application. The findings reveal that the design thinking approach is effective in developing the creative thinking of physical education and sports teacher candidates.

In this study, zero tail inverse Lifting wavelet transform spread fast Walsh Hadamard transformed OFDM (ZT-ILWTs FWHT OFDM) is recommended as an alternative to the OFDM waveform for the new generation of wireless transmission systems. The recommended waveform is composed of a combination of inverse Lifting wavelet transform (ILWT) and fast Walsh Hadamard transform (FWHT) with OFDM waveform. The proposed waveform is tested with computer simulation studies for bit error rate (BER), peak to average power ratio (PAPR) and out of band emission (OOBE) performance criteria. From the attained results, it is observed that the recommended waveform is better than classical OFDM and zero-tail discrete Fourier transform spread OFDM (ZT-DFT-S OFDM) waveforms for all three performance criteria.

In this study, it is recommended to use Turbo channel coding (TC) technique to increase the performance of optical single carrier frequency domain channel equalizer (OSCFDCE) used to repair the data that is distorted in multipath optical channel environment of single carrier (SC) visible light communication (VLC) systems. Computer simulations are performed to verify the performance of the proposed Turbocoded OSC-FDCE method in the 5, 6, and 10 taps multipath optical channel environment based on the bit error rate (BER) performance criterion. From the obtained simulation results, it is seen that the error base of the OSC-FDCE method is eliminated with TC OSC-FDCE method and has a better performance than TC VLC orthogonal frequency division multiplexing (OFDM) frequency domain equalizer (FDE) method (TC VLC-OFDM- FDE).

Let A ∈ F 2 [ T ] . We say A is perfect if A coincides with the sum of all of its divisors in F 2 [ T ] . We prove that the number of perfect polynomials A with | A | ≤ x is O ϵ ( x 1 / 12 + ϵ ) for all ϵ > 0 , where | A | = 2 deg ⁡ A . We also prove that every perfect polynomial A with 1 | A | ≤ 1.6 × 10 60 is divisible by T or T + 1 ; that is, there are no small “odd” perfect polynomials.

Yumurta veyumurta ürünleri, toplumun sağlıklı beslenmesinde önemli rol oynayan, yüksekkaliteli protein, esansiyel yağ asidi ve temel besin öğeleri açısından enzengin kaynaklardan biridir. Günümüzde yumurta pastörize edilmiş olarak sıvı,dondurulmuş ve kurutulmuş halde, mayonez, sos, kek, sporcu ürünleri, makarna,dondurma, bebek bisküvisi, çorba, sporcu içecekleri, nuga, helva, mantı,erişte, makaron, wafl ve çikolata gibi birçok ürünlerde kullanım alanı bulmuşve kullanıldığı ürünler giderek artmaktadır. Bu çalışma işlenmiş yumurtaürünlerini, üretiminin her aşamasında sağlık ve helal kriterleri açısındananaliz ederek toplumda helal farkındalığını artırmayı amaçlamaktadır. Yumurtaürünleri, yumurta işleme tesislerinde üretilen ve depolama ile başlayarak,yıkama, sanitasyon, kırma, ayırma-santrifüjleme, standardizasyon, karıştırma,pastörize etme, soğutma, ultrafiltrasyon veya ters osmoz ile konsantre halegetirme, maya/bakteri/enzim ile fermantasyonu, stabilize etme, püskürterekkurutma, kuru pastörizasyon, paketleme, stoklama ve taşıma ile tamamlananadımların her birini kapsayan kuşkulu unsurlar göz önünde bulundurularakyumurta ürünlerinin incelenmesi ve değerlendirilmesi yapılmıştır. Bu çalışmada,işlenmiş endüstriyel yumurta ürünlerinin üretiminin her aşaması “helal ve gıdagüvenliği” üretim kriterleri ile gereksinimleri açısından detaylı bir şekildearaştırılmıştır., Eggproducts are the best source of high quality protein, essential fatty acid andbasic nutrients that play an important role in the human basic healthy diet andwide variety of recipes. Liquid, frozen, and dehydrated processed egg productsare widely used in Food industry as functional and critical ingredients inpreparation of foodservice such as mayonnaise, sauces, cakes, decorations,sports products, pasta, ice cream, baby biscuits, soups, sports drinks, nougat,halva, Turkish ravioli, noodles, macaron, waffles, chocolate and creamvarieties. The presented work analyses the processing stages of all eggproducts on health and halal criteria and aims to increase halal awareness inthe society. Egg products, refers to eggs processed at breaker-egg processingplants facilities with following steps starting from storing, washing,sanitizing, breaking, separating-centrifuging, standardizing, mixing/stirring,pasteurizing, cooling, concentrating with ultrafiltration or reverse osmosis,de-sugaring-fermentation with yeast/bacteria/enzyme, stabilizing, spray drying,dry-pasteurizing, packing, stocking and finished with transporting step. Inthis study, we investigated all egg processing step in terms of healthy food,Halal certification, and production criteria and requirements.

Bu çalışmada, tavuk yumurtasının yüzeyine farklı konsantrasyon (2 ppm, 4 ppm ve 6 ppm) ve sürelerde(2 dk ve 5 dk) ozon uygulanarak yumurtanın mikrobiyel kalitesi üzerindeki etkileri araştırılmıştır.Yumurta yüzeyinde Enterobacteriaceae, Staphylococcus aureus, toplam koloni, maya ve küf sayımları24 °C’de 5 hafta depolama süresince haftalık periyotlarda gerçekleştirilmiştir. Ozon yumurtanın mikrobiyelflorasını hızlı bir biçimde azaltmasına rağmen, depolama ile mikrobiyel gelişim devam etmiş ancakgelişme hızı kontrol grubunun altında seyretmiştir. Yumurtalarda Enterobacteriaceae, Staphylococcusaureus, toplam koloni, maya ve küf popülasyonu üzerine önemli düzeyde azalma sağladığı; artan ozonkonsantrasyon ve uygulama süreleri ile inaktivasyon düzeyinin önemli düzeyde arttığı belirlenmiştir.Oda şartlarında depolama boyunca ozon uygulanan yumurtalarda kontrol grubuna göre mikrobiyelyük yaklaşık 2 log daha düşük çıkmış ve uygulamanın mikroorganizmalar üzerindeki inhibisyon etkisiönemli bulunmuştur. Buna göre ozon uygulamasının yumurtaların raf ömrü üzerine pozitif etkisi olduğutespit edilmiştir. Çalışmayla ozonun yumurtanın muhafazasında önemli bir potansiyele sahip olduğubelirlenmiştir, In this study, the effects of different ozone concentrations (2; 4 and 6 ppm) and times (2 min and 5 min) onmicrobiological quality on eggs were investigated. Enterobacteriaceae, Staphylococcus aureus, totalcolony, yeast and mold populations were determined on the eggs surface at weekly intervals duringstorage (5 weeks at 24°C). Although the applications of ozone were reduce quickly the microbial floraon the eggs, microbial growths were continued during storage, but the number of microorganismsremained below the growth rate of the control group. Ozone application has provided a significantreduction on Enterobacteriaceae, Staphylococcus aureus, total colony, yeast and mold populations. Itwas determined that effectiveness on microbial inactivation increased with increasing exposure timeand ozone concentration. Microbial load of eggs compared to the control group of ozone applicationswere decreased to about 2 logs comparing to the control group during storage, and the inhibitoryeffect of applications on the microorganisms were significant.In conclusion, it was determined that a positive effect on the shelf life of the eggs of ozone treatmentsduring storage. Gaseous ozone has potential to become significant breakthrough in the industry and inpreserving egg during ambient room temperature storage

Hazard Analysis Critical Control Point (HACCP) system is applied in the critical control point to put under control of the foods safety at any point in afood's production--from its raw state to consumption. HACCP is a preventing system to determine and put under control problems before hazardous or critical situations could occur. So HACCP is designed to take the control at first point in food production system and may be prevented the occurrence of problems at any point for the consumer health. The products such as mechanically deboned poultry (MDP) sensitive of the lipid oxidation and also high microbial load are taken under control with applied of the HACCP at first production steps. In this paper, MDP flow diagram, product description, determination of risk on the production and packaging steps, control, critical control point and HACCP plan were reviewed., Hammadde temininden tüketim aşamasına kadar olan gıda üretim zincirinde gıda güvenliğinin sağlanmasını garanti altına almak için, Kritik Kontrol Noktalarında Tehlike Analizi (HACCP) sistemi uygulanmaktadır. HACCP, ürün güvenliğini etkileyen tehlikelerin önceden belirlenmesi ve kontrol altına alınmasına yönelik bir sistemdir. Böylece HACCP sistemi ile ürün, proses aşamasının başlangıcından itibaren kontrol altında tutulmakta ve tüketici sağlığını tehlikeye atacak üretim prosesi her aşamada engellenebilmektedir.Mekanik ayrılmış kanatlı et (MAKE)’lerin, lipid oksidasyonuna daha duyarlı olması ve yüksek mikrobiyal yüke sahip olması nedeniyle bu tip ürünleri işleyen işletmelerin HACCP sistemini uygulamasıyla ürün daha üretim aşamasında iken kontrol altında tutulmaktadır. Bu makalede, MAKE akış diyagramı, ürün tarifi, üretim ve ambalajlama aşamalarındaki risklerin belirlenmesi, kontrol edilmesi, Kritik Kontrol Noktalarının oluşturulması ve HACCP planına değinilmiştir.