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Background: Osteoporosis is a widespread metabolic bone disease representing a global public health problem currently affecting more than two hundred million people worldwide. The World Health Organization states that dual-energy X-ray absorptiometry (DXA) is the best densitometric technique for assessing bone mineral density (BMD). DXA provides an accurate diagnosis of osteoporosis, a good estimation of fracture risk, and is a useful tool for monitoring patients undergoing treatment. Common mistakes in BMD testing can be divided into four principal categories: 1) indication errors, 2) lack of quality control and calibration, 3) analysis and interpretation errors, and 4) inappropriate acquisition techniques. The aim of this retrospective multicenter descriptive study is to identify the common errors in the application of the DXA technique in Turkey. Methods: All DXA scans performed during the observation period were included in the study if the measurements of both, the lumbar spine and proximal femur were recorded. Forearm measurement, total body measurements, and measurements performed on children were excluded. Each examination was surveyed by 30 consultants from 20 different centers each informed and trained in the principles of and the standards for DXA scanning before the study. Results: A total of 3,212 DXA scan results from 20 different centers in 15 different Turkish cities were collected. The percentage of the discovered erroneous measurements varied from 10.5% to 65.5% in the lumbar spine and from 21.3% to 74.2% in the proximal femur. The overall error rate was found to be 31.8% (n = 1021) for the lumbar spine and 49.0% (n = 1576) for the proximal femur. Conclusion: In Turkey, DXA measurements of BMD have been in use for over 20 years, and examination processes continue to improve. There is no educational standard for operator training, and a lack of knowledge can lead to significant errors in the acquisition, analysis, and interpretation.

Bilgisayarlı görüntüleme sistemi, kamera, görüntü yakalama kartı, bilgisayar donanımı ve görüntü işleme teknolojilerinin bir birleşimidir. Günümüzde güvenlik garantisi sağlayan gıdalar tüketiciler tarafından daha fazla tercih edilmektedir. Bu doğrultuda gıda endüstrisinde nitel bilgi sağlama ve belirli işlemleri hızlandırma olanakları sağlaması açısından bilgisayarlı görüntüleme sistemi sektöre çeşitli avantajlar sunmaktadır. Bilgisayarlı görüntüleme sistemi, uygun görüntü işleme ve analizleme algoritmaları ile geleneksel yöntemlerden daha hızlı olması, doğru ve güvenilir sonuçlar sağlaması açısından günümüzde tahıllar, meyve sebze, et ve deniz ürünleri ve diğer bazı işlenmiş gıdaların kontrolünde geniş çapta uygulama alanı bulmuştur. Sistemin objektifliği, hızlılığı, ekonomikliği ve etkinliği bilgisayarlı görüntüleme sisteminin önemli avantajları olarak değerlendirilmekte ve sektörde alternatif bir yöntem olarak gelişim göstermektedir.

Organic and non-organic wines, selected on the basis of consumers’ preference towards healthy products, were produced from the grapes of Vitis vinifera varieties Semillon, Colombard, Cabernet Sauvignon, Merlot and Carignan and possible effects of different wine making techniques were considered. Concentrations of histamine, tyramine, putrescine, cadaverine, ethylamine, methylamine, tryptamine, agmatine and β-phenylethylamine were quantified by HPLC fluorescence detection of o-phthaldialdehyde (OPA) derivatives. The order of analyzed parameters in all wines from the highest to the lowest quantities was determined as follows: putrescine > histamine > ethylamine > methylamine > agmatine > tyramine > cadaverine > tryptamine. One of the analyzed compounds (β-phenylethylamine) was not detected. The highest average values for organic and non-organic wines were found as follows (in mg/L): putrescine 5.55, ethylamine 0.825 and histamine 0.628 in organic wines, and putrescine 3.68, histamine 1.14 and agmatine 0.662 in non-organic wines. Considering the wine type (organic/non-organic), an important difference was determined for putrescine. Putrescine content in organic wines was significantly greater than in non-organic ones (p=0.008). Evaluating colour of wines (white/red), a statistically significant difference was obtained for methylamine (p=0.028). Taking into account only grape varieties, statistically significant differences were found for histamine, methylamine, tyramine and cadaverine (p