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Search Results: 1 - 10 of 31003 matches for " Z. Tarakci "
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Antibacterial activities of Allium vineale, Chaerophyllum macropodum and Prangos ferulacea
H Durmaz, E Sagun, Z Tarakci, F Ozgokce
African Journal of Biotechnology , 2006,
Abstract: Allium vineale L., Chaerophyllum macropodum Boiss. and Prangos ferulacea (L.) Lindl. have been used for cheese production in Turkiye for many centuries. In addition, it is traditionally believed by local people that these plants have antibacterial activity. The purpose of this study was to evaluate the antibacterial activity of these plants. Four solvent extracts (in methanol, ethanol, n-hexane and water) of the plants were investigated against Bacillus cereus, Bacillus subtilis, Micrococcus luteus, Staphylococcus aureus, Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis, Salmonella enteritidis and Salmonella typhimurium by using disc diffusion method. The methanol, ethanol and nhexane extracts of all the plants showed antibacterial activity against B. cereus, B. subtilis, M. luteus and S. aureus, while the methanol extract of Allium vineale was also active against P. mirabilis. However, the water extracts of these plants had no antibacterial activity against any of the bacteria tested. The methanol extracts had the higher activity followed by the extracts of ethanol and n-hexane. A. vineale showed the higher antibacterial activity as compared with C. macropodum and P. ferulacea. As a result, organic solvent extracts (especially methanol and ethanol extracts) of these plants can be used as natural antibacterial additives for incorporation in cheese and various food products.
Effect of Ripening Time on Mineral Contents of Herby Cheese
H. Durmaz,Z. Tarakci,E. Sagun,H. Sancak
Journal of Animal and Veterinary Advances , 2012,
Abstract: Herby cheese is a salted traditional cheese manufactured in the Eastern and South-eastern of Turkey. Its name, herby, comes from adding herb in cheese. The aim of this study was to assess the changes in the mineral contents and some chemical parameters in herby cheese during 90 days of ripening. The total solids, ash, salt, Na, Cu, Fe, Mn contents and pH values increased significantly (p<0.05), while Ca, Mg and Zn contents decreased significantly (p<0.05) during ripening. P, Co, Cr, Ni and Cd contents of the cheeses were not significantly (p>0.05) altered during ripening. The results indicated that the mineral of herby cheese showed a very variable behaviour during ripening due to likely manufacturing technology.
CHANGES ON PHYSICOCHEMICAL, LIPOLYSIS AND PROTEOLYSIS OF VACUUMPACKED TURKISH KASHAR CHEESE DURING RIPENING
Zekai Tarakci,Erdogan Kucukoner
Journal of Central European Agriculture , 2007,
Abstract: The vacuum-packed Turkish Kashar cheese ripening was evaluated in the medium and internal zones of cheese throughout a 90 day storage period. The parameters analyzed were; lipolysis level, water soluble nitrogen (WSN), total nitrogen, ripening index (RI), trichloroacetic acid-soluble nitrogen (TCA-SN), moisture, salt and salt in moisture, fat values and sensorial properties. The moisture values, acidity, salt and salt in moisture was less internal section. The lipolysis level, RI, TCA-SN ratios of internal section of cheese was less than medium section. Lipolysis level, RI, TCA-SN values, salt content and salt in moisture of the cheese samples increased continuously until end of the ripening but total nitrogen and fat content shown no signifi cant changes with ripening, as moisture values decreased slightly. The ripening period was the main factor affecting sensory properties of cheese in medium and internal zones.
Peptidergic Innervation of the Mammary Gland in the Pregnant, Lactating and Non-lactating Periods of Guinea Pig
Mine Yaman,Berrin Gencer Tarakci,Ali Bayrakdar
Journal of Animal and Veterinary Advances , 2012,
Abstract: The presence and distribution of some biologically active substances in nerve fibres supplying the mammary gland in the pregnant, lactating and non-lactating guinea pig were studied using immunohistochemical methods. The substances studied included: Calcitonon Gene Related Peptide (CGRP), substance P (SP), Vasoactive Intestinal Polypeptide (VIP), Galanin (GAL), Cholecystokinin (CCK) and neurotensin. Immunoreactive nerve fbres were associated with blood vessel, lactiferous ducts and alveoli. CGRP, SP, VIP, GAL, CCK and neurotensin immunoreactive fibres appeared to be much more numerous in the mammary gland of pregnant and lactating guinea pigs when compared to non-lactating guinea pigs. The results demonstrate a rich distribution of different types of nerve fibres in structures of mammary gland related to milk ejection. These nerve fibres may be involved in the local control of milk ejection.
Tube surfaces with type-2 Bishop frame of Weingarten types in E^3
S. Kiziltug,S. Kaya,O. Tarakci
International Journal of Mathematical Analysis , 2013,
Abstract: In this paper, we study tube surfaces with type-2 Bishop frame instead ofFrenet frame in Euclidean 3-space $E^{3}$.Besides, we have discussedWeingarten and linear Weingarten conditions for tube surfaces with theGaussian curvature $K$, the mean curvature $H$ and the second Gaussiancurvature $K_{II}.$
Presence of Gonodotropin-Releasing Hormone (Gnrh) in Quine Pig Pancreas
Berrin Gen?er Tarakci,Mine Yaman,Ali Bayrakdar
Journal of Animal and Veterinary Advances , 2012,
Abstract: In the present study, the existence of gonadotropin-releasing hormone (GnRH) was investigated in the quine pig pancreas and gastrointestinal tract by using immunohistochemical techniques. GnRH-immunoreactive cells were only detected in exocrine pancreas. No immunoreactivity was seen in pancreatic islets and also in any region of gastrointestinal tract. This is the first report suggesting the existance of GnRH in quine pig pancreas.
The Effect of Salt Concentration on Some Characteristics in Herby Cheese
Zekai Tarakci,Emrullah Sagun,Hakan Sancak,Hisamettin Durmaz
Pakistan Journal of Nutrition , 2004,
Abstract: Herby cheese is a salted traditional cheese manufactured from sheep`s and cow`s milk in the Eastern and South-eastern of Turkey. The aim of this study was to assess the influence of different salt concentrations (4, 5 and 6%) on the ripening characteristics of Herby cheese. Pasteurized whole cow`s milk (3.7% fat) was used for Herby cheese manufacture. The cheese samples were ripened under soil at 7 1oC for 90 days. The samples were characterized in terms of microbiological, chemical and sensory properties. The ripening time had a significant (P<0.05) effect on all parameters except for protein, fat, total aerobic bacteria (TAB), appearance and colour, body and texture, and flavour. In addition, salt concentration had a significant influence on dry matter, salt, titratable acidity, micrococci and staphylococci, proteolytic bacteria, yeasts and moulds, appearance and colour, and saltiness. As a result, we concluded that increasing the salt concentration in cheese samples contributed to reducing the number of microorganisms and increased the acceptability in terms of appearance and colour, and body and texture from sensory properties.
Immunohistochemical Study of the Endocrine Cells in the Lung of the Ostrich (Struthio camelus)
Berrin Gencer Tarakci,Mine Yaman,hsan Yaman,Ali Bayrakdar,Tuba Parlak
Journal of Animal and Veterinary Advances , 2012,
Abstract: The presence of serotonin, calcitonin, somatostatin-14, cholecystokinin (CCK), calcitonin gene related peptide (CGRP) endocrine cells in the lung of the ostrich (Struthio camelus) was investigated by immunohistochemistry. CGRP and serotonin immunoreactivity were observed in the PNEC cell (pulmonary neuroendocrine cell) with intermediate and low frequencies, respectively. Somatostatin containing cells were scarcely observed. CCK and calcitonin were not detected. These results suggesting that CGRP, serotonin and somatostatin may be involved in the lung ontogeny.
Historical and mathematical aspects of iterative solutions for Monte Carlo simulations
Was, Z.
High Energy Physics - Phenomenology , 2008,
Abstract: Over the last 25 years Monte Carlo programs were being developped in Cracow in the group guided by Prof. Stanislaw Jadach. Many of those programs became standard in their application domains. In the following let us review some aspects of such projects which were probably at the foundation of their success. We will concentrate on mathematical aspects of their design and history of their construction. It is rather difficult to cover 25 years of the research in a single talk. That is why, I have organized my presentation around Monte Carlo PHOTOS but stressing its relation to other activities and projects often realized together with Prof. Jadach. Many of omitted aspects will find their way into other perentations collected in this volume. I will concentrate on issues related to phasespace parametrization and spin amplitudes as used in our Monte Carlo programs such as MUSTRAAL, TAUOLA or KKMC and their similarities and differences with respect to solution used in PHOTOS.
Trefoil knot and ad-hoc classification of elementary fields in the Standard Model
Z. Was
Physics , 1997, DOI: 10.1016/S0370-2693(97)01346-4
Abstract: We present an arbitrary model based on the trefoil knot to construct objects of the same spectrum as that of elementary particles. It includes `waves' and three identical sets of sources. Due to Lorentz invariance, `waves' group into 3 types of 1, 3 and 8 objects and `sources' consists of 3 identical sets of 30+2 elements, which separate into: 1 * 1 * 2 + 1 * 2 * 2 + 3 * 2 * 2 + 3 * 1 * 2 + 3 * 1 * 2 and another 1 * 1 * 2 group (which does not match classification of the Standard Model fields). On the other hand, there is no room in this construction for objects directly corresponding to Higgs-like degrees of freedom.
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