41 research outputs found

    DO─×U ANADOLU B├ľLGES─░'NDE TEDAV─░ AMA├çLI KULLANILAN BAZI ALLIUM T├ťRLER─░N─░N B─░YOLOJ─░K AKT─░V─░TE VE F─░TOK─░MYASAL KOMPOZ─░SYONU

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    Bitkisel k├Âkenli do─čal ├╝r├╝nler zengin bir biyo├že┼čitlilik, lokal flora ve faunaya sahip olan Do─ču Anadolu B├ÂlgesiÔÇÖnde kanser, kar─▒n a─čr─▒s─▒, diyabet vb. hastal─▒klar─▒n tedavisi ve/veya ├Ânlenmesinde etkin bir ┼čekilde kullan─▒lmaktad─▒r (Dalar ve Mukemre, 2018)

    ─░la├ž Bile┼čimlerinde ─░slam ─░nanc─▒na G├Âre Haram Olan Maddelerin Bulunma Durumu

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    The demandfor halal products by Muslim communities in Islamic and in foreign countrieshave been dealt with by civil society organizations. Moreover, initiatives havebeen made to convey this demand to official institutions. These initiativeshave led to the recognition by official authorities of the rights of muslimsand members of other religions to access health products that meet theirdefinition. The haram issue of drugs is mainly based on the use ofanimal-derived tissues and non-halal components interfered with the productionprocess. Substances derived from animals are used, directly or after treatment,in medicines and vaccines of various pharmaceutical forms, such as tablets,capsules, creams, and injectable solutions. These products can be activesubstances of the drug as well as adjuvants. Nowadays, it is possible toproduce active substances, adjuvants and excipients from alternative sources.Therefore, the necessity of the relevant authorities to ensure that Muslims arenot irrelevant to the demand for halal products and to establish the necessarylegal basis can be considered at least a human rights phenomenon. However,since the survival of people is a priority, it is a valid approach to use theproducts in which the alternative option is not available.─░slam├╝lkelerindeki ve ecnebi ├╝lkelerdeki M├╝sl├╝man topluluklar─▒n helal ├╝r├╝n taleplerisivil toplum kurulu┼člar─▒nda ├Ânemle ele al─▒nm─▒┼č ve resmi kurulu┼člar nezdindegiri┼čimlerde bulunulmu┼čtur. Yap─▒lan giri┼čimler resmi otoritelerin, M├╝sl├╝manlarve di─čer din mensuplar─▒ i├žin kendi tan─▒mlar─▒na uygun (helal) sa─čl─▒k ├╝r├╝nlerineula┼čma hakk─▒n─▒ tan─▒mas─▒n─▒ sa─člam─▒┼čt─▒r. ─░la├žlardaki haraml─▒k meselesi, dahaziyade hayvansal dokular─▒n ├╝retimde kullan─▒lmas─▒na dayanmaktad─▒r. Hayvanlardanelde edilen maddeler do─črudan veya i┼čleme tabi tutulduktan sonra tablet,kaps├╝l, krem, enjeksiyonluk ├ž├Âzeltiler gibi ├že┼čitli farmas├Âtik ┼čekillerde, ila├žve a┼č─▒larda kullan─▒lmaktad─▒r. Bu ├╝r├╝nler ilac─▒n etkin maddesi olabildi─či gibiyard─▒mc─▒ maddeler de olabilmektedir. G├╝n├╝m├╝zde ila├ž etkin ve yard─▒mc─▒maddelerin alternatif kaynaklardan ├╝retilmesi m├╝mk├╝nd├╝r. Dolay─▒s─▒yla konuylailgili resmi otoritelerin M├╝sl├╝manlar─▒n helal ├╝r├╝n taleplerine kay─▒ts─▒zkalmamas─▒ ve gerekli yasal zeminin olu┼čturulmas─▒n─▒ sa─člamas─▒ gereklili─či enaz─▒ndan bir insan haklar─▒ olgusu olarak de─čerlendirilebilir. Bununla birlikteinsan─▒n ya┼čat─▒lmas─▒ ├Âncelikli oldu─čundan, alternatif se├žene─čin bulunmad─▒─č─▒├╝r├╝nlerin tedavide kullan─▒lmalar─▒ ge├žerli bir yakla┼č─▒md─▒r.

    Baz─▒ Tritikale (X Triticosecale Wittmack) Genotiplerinin Verim ve Kalite ├ľzelliklerinin Belirlenmesi

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    Bu ara┼čt─▒rma; 2014-2015 yeti┼čtirme d├Âneminde, 9 tritikale genotipi (41-ITSN-8022, 41-ITSN-8023, 41-ITSN-8024, 41-ITSN-8036, 41-ITSN-8053, 41-ITSN-8061, DZ9-01-01, DZ9-01-02 ve DZ9-06)ÔÇÖnin Diyarbak─▒r ve Mardin lokasyonlar─▒nda verim ve kalite ile ilgili baz─▒ ├Âzellikleri incelenerek, b├Âlgeye adaptasyonlar─▒n─▒n belirlenmesi amac─▒yla y├╝r├╝t├╝lm├╝┼čt├╝r. ├çal─▒┼čmada ayr─▒ca, 2 ekmeklik bu─čday ├že┼čidi (Pehlivan ve Cemre) de standart olarak kullan─▒lm─▒┼čt─▒r. Ara┼čt─▒rma, tesad├╝f bloklar─▒ deneme desenine g├Âre 4 tekerr├╝rl├╝ olarak y├╝r├╝t├╝lm├╝┼čt├╝r. ├çal─▒┼čmada tane verimi, bin tane a─č─▒rl─▒─č─▒, hektolitre a─č─▒rl─▒─č─▒, protein i├žeri─či, ni┼časta i├žeri─či, gluten (ya┼č ├Âz) i├žeri─či ve zeleny sedimantasyon ├Âzellikleri incelenmi┼čtir. Ara┼čt─▒rma bulgular─▒na g├Âre lokasyonlar aras─▒ farkl─▒l─▒klar protein i├žeri─či hari├ž, di─čer t├╝m ├Âzellikler i├žin ├Ânemli bulunmu┼čtur. Ara┼čt─▒rmada ele al─▒nan genotiplere ait tane verimi 537.5-678.5 kg da-1 , bin tane a─č─▒rl─▒─č─▒ 29.84-45.21 g, hektolitre a─č─▒rl─▒─č─▒ 73.13-79.50 kg hL-1 , protein oran─▒ % 14.00-16.19, ni┼časta i├žeri─či % 62.48-64.65, gluten i├žeri─či % 30.53- 34.53 ve zeleny sedimantasyon de─čeri 48.67-55.36 mL aras─▒nda de─či┼čim g├Âstermi┼čtir. Ara┼čt─▒rma sonu├žlar─▒na g├Âre, incelen ├Âzellikler y├Ân├╝nden DZ9-06 hatt─▒n─▒n ├že┼čit aday─▒ olarak de─čerlendirilebilece─či sonucuna var─▒lm─▒┼čt─▒r

    Up to Date Review about Bread: Health Effects, Food Additives and Halal Issues

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    T├╝rkiyeÔÇÖdetah─▒l ├╝r├╝n├╝ olarak en ├žok t├╝ketilen besinlerden biri ekmektir. Pop├╝ler medyadayer alan ekmekle ilgili kan─▒ta dayanmayan haberler, t├╝keticiler a├ž─▒s─▒ndanendi┼če kayna─č─▒ olmu┼čtur. Bu derlemede ekme─čin sa─čl─▒k ├╝zerindeki etkileri,gl├╝ten proteini ile ilgili hastal─▒klar, ekmeklerde kullan─▒lan katk─▒ maddelerive bunlar─▒n helallik durumlar─▒ de─čerlendirilmi┼čtir. ├ľzetle, sa─čl─▒─ča olan olumluetkileri g├Âz ├Ân├╝nde bulunduruldu─čunda, tam tah─▒ll─▒ ├╝r├╝nlerin di─čerlerine g├Âretercih edilmesi ve ├Âl├ž├╝l├╝ ┼čekilde t├╝ketilmesi te┼čvik edilmelidir. Ekmekt├╝rlerinden ek┼či mayal─▒ tam bu─čday ekme─či iyi bir besin kayna─č─▒d─▒r. ├ç├Âlyakhastal─▒─č─▒ ve bu─čday alerjisi olanlar gl├╝tensiz diyetle beslenmelidir. ├ç├Âlyakd─▒┼č─▒ gl├╝ten duyarl─▒l─▒─č─▒ olanlar da gl├╝tenli ├╝r├╝nlerden uzak durmal─▒d─▒rlar.Yap─▒lan ara┼čt─▒rmalara g├Âre herhangi bir hastal─▒k durumu olmaks─▒z─▒n uygulanangl├╝tensiz diyetler hem ekonomik hem de sa─čl─▒k a├ž─▒s─▒ndan uygun de─čildir. Ekmekal─▒rken T├╝rkiyeÔÇÖdeki paketsiz ekmekler g─▒da katk─▒ maddesi i├žermedi─či i├žinpaketli olanlara tercih edilebilir. Paketli ekmek tercihinde ise ├╝r├╝n├╝n en azsay─▒da katk─▒ maddesi i├žermesi veya sa─čl─▒k riski olan katk─▒ maddeleriniolabildi─čince az say─▒da i├žermesi gibi fakt├Ârler dikkate al─▒nabilir. Ayr─▒ca baz─▒katk─▒ maddelerinin ├╝retiminde hayvansal kaynaklar da kullan─▒labilece─čindenkullan─▒lan kayna─ča ba─čl─▒ olarak helallik riski olu┼čabilmektedir. ┬áBread,as a grain species, is one of the most consumed food in Turkey. News aboutbread in the popular media that are not evidence based has become a source ofconcern for consumers. In this review health effects of bread, gluten-relateddiseases, food additives that are used in breads and their halal issues will beevaluated. In summary, when considering positive health effects, whole grainproducts should be encouraged to prefer to others. Also, these products shouldbe consumed moderately. Whole grain sourdough bread is a rich nutrient. Peoplewith celiac sensitivity and wheat allergy should avoid gluten containingproducts. Additionally, those with nonceliac gluten sensitivities should alsoprefer gluten-free diet. Evidence-based researches suggest that without havinghealth problems, gluten-free diet practices are not appropriate for bothmedical and economical reasons. In Turkey instead of packed ones unpackedbreads can be preferred because they donÔÇÖt contain any food additives. Ifpacked bread is to be bought, some factors can be considered such ascontainment of minimum number of additives and containment of additives havingminimum health risks.┬áMoreover,some non-halal animal sources may be used in the production of certainadditives. This gives rise to concerns about halal issues of these products

    Bal ve Glisemik ─░ndeks

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    Bitkilerden elde edilecek baz─▒ enzimlerin tekstil proseslerinde kullan─▒lmas─▒

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    06.03.2018 tarihli ve 30352 say─▒l─▒ Resmi Gazetede yay─▒mlanan ÔÇťY├╝ksek├Â─čretim Kanunu ─░le Baz─▒ Kanun Ve Kanun H├╝km├╝nde Kararnamelerde De─či┼čiklik Yap─▒lmas─▒ Hakk─▒nda KanunÔÇŁ ile 18.06.2018 tarihli ÔÇťLisans├╝st├╝ Tezlerin Elektronik Ortamda Toplanmas─▒, D├╝zenlenmesi ve Eri┼čime A├ž─▒lmas─▒na ─░li┼čkin Y├ÂnergeÔÇŁ gere─čince tam metin eri┼čime a├ž─▒lm─▒┼čt─▒r.Y├ľK tez katalo─čunda eri┼čimi mevcut de─čildir

    Baz─▒ bacillus su┼člar─▒n─▒n bak─▒r, ├žinko ve selenyum nanopartik├╝l ├╝retimlerinin ara┼čt─▒r─▒lmas─▒

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    06.03.2018 tarihli ve 30352 say─▒l─▒ Resmi Gazetede yay─▒mlanan ÔÇťY├╝ksek├Â─čretim Kanunu ─░le Baz─▒ Kanun Ve Kanun H├╝km├╝nde Kararnamelerde De─či┼čiklik Yap─▒lmas─▒ Hakk─▒nda KanunÔÇŁ ile 18.06.2018 tarihli ÔÇťLisans├╝st├╝ Tezlerin Elektronik Ortamda Toplanmas─▒, D├╝zenlenmesi ve Eri┼čime A├ž─▒lmas─▒na ─░li┼čkin Y├ÂnergeÔÇŁ gere─čince tam metin eri┼čime a├ž─▒lm─▒┼čt─▒r.Anahtar Kelimeler: Bacillus, nanopartik├╝l, biyosentez, selenyum Bu ├žal─▒┼čmada, baz─▒ toprak ve g─▒da ├Ârneklerinden izole edilen Bacillus su┼člar─▒n─▒n bak─▒r, ├žinko ve selenyum nanopartik├╝llerini ├╝retim yetenekleri ara┼čt─▒r─▒lm─▒┼čt─▒r. Nanopartik├╝l (NP) ├╝retimi, bakterilerin nutrient broth besiyerinde geli┼čtirilmesinin ard─▒ndan santrif├╝j ile ayr─▒lmalar─▒ sonucu elde edilen h├╝cresiz s─▒v─▒n─▒n kullan─▒m─▒ ile ger├žekle┼čtirilmi┼čtir. Yap─▒lan ├žal─▒┼čmalar sonucunda kullan─▒lan 34 adet izolat─▒n bak─▒r ve ├žinko NP'lerini ├╝retme yetene─činde olmad─▒─č─▒ anla┼č─▒lm─▒┼čt─▒r. Bunun yan─▒nda, ├žal─▒┼čma kapsam─▒nda Kocaeli ilinden al─▒nan bir toprak ├Ârne─činden izole edilen Bacillus sp. EKT1 su┼čunun selenyum nanopartik├╝llerini (SeNP) ├╝retti─či belirlenmi┼čtir. Bu nedenle, ├žal─▒┼čmaya bu bakteri taraf─▒ndan SeNP ├╝retimi ile devam edilmi┼č NP ├╝retimine pH (3-11), s─▒cakl─▒k (30-45oC), SeO2 konsantrasyonu (3,5-9,0 mM) ve reaksiyon s├╝resinin (0-96 saat) etkisi belirlenmi┼čtir. SeNP olu┼čumu rengin a├ž─▒k sar─▒dan kiremit k─▒rm─▒z─▒s─▒na d├Ân├╝┼čmesi ile ve olu┼čan rengin absorbans─▒n─▒n UV-VIS spektrofotometrede 568 nm dalga boyunda ├Âl├ž├╝lmesi ile takip edilmi┼čtir. ├çal─▒┼č─▒lan pH aral─▒─č─▒nda sadece pH 7 ve 9'da SeNP ├╝retimi ger├žekle┼čmi┼čtir. Spektrofotometrik ├Âl├ž├╝mlere g├Âre en iyi ├╝retim 6,5 mM SeO2 konsantrasyonuna sahip, pH's─▒ 9,0 olan ortamda, 33oC'de ve 96 saatte g├Âzlenmi┼čtir. Ayr─▒ca, ├╝retim ko┼čullar─▒n─▒n olu┼čan NP boyutuna etkisi NP'lerin alan emisyonlu taramal─▒ elektron mikroskobu (FESEM) analizi yap─▒larak belirlenmi┼čtir. Analiz sonu├žlar─▒na g├Âre, ├╝retilen NP'lerin ortalama boyutunun 50-150 nm oldu─ču belirlenmi┼čtir. En k├╝├ž├╝k partik├╝l boyutu 5,6 mM SeO2 konsantrasyonuna sahip ortamda elde edilirken, artan SeO2 konsantrasyonlar─▒n─▒n ise NP boyutunun artmas─▒na yol a├žt─▒─č─▒ tespit edilmi┼čtir. Bununla birlikte, pH 9,0'da da NP boyutunun artt─▒─č─▒ ve yine bu pH'da agregasyonun ger├žekle┼čti─či g├Âzlenmi┼čtir. 33oC'de en k├╝├ž├╝k boyutlu NP'ler sentezlenmi┼č, artan ve azalan s─▒cakl─▒klarda ise NP boyutu artm─▒┼čt─▒r. NP'lerin Fourier d├Ân├╝┼č├╝ml├╝ k─▒z─▒l├Âtesi (FTIR) spektroskopisi ile analizi yap─▒lm─▒┼č ve biyolojik molek├╝llerin NP'lere kaplama ajan─▒ g├Ârevi yapt─▒─č─▒ ortaya konmu┼čtur. X-─▒┼č─▒n─▒ k─▒r─▒n─▒m─▒ (XRD) spektroskopisi ile yap─▒lan analiz sonucunda olu┼čan NP'lerin amorf yap─▒da oldu─ču saptanm─▒┼čt─▒r. SeNP'lerinin antimikrobiyel ve antifungal ├Âzelli─če sahip olmad─▒─č─▒ ancak antioksidan aktivitesinin bulundu─ču saptanm─▒┼čt─▒r.Keywords: Bacillus, nanoparticle, biosynthesis, selenium In this study, the abilities of Bacillus strains isolated from some soil and food samples to produce copper, zinc, and selenium nanoparticles were investigated. Nanoparticle (NP) production was performed using cell-free extract obtained after centrifugation of the bacteria that were grown on nutrient broth medium. A total of 34 isolates were used in the study and none of them were able to produce copper and zinc NPs. Besides, a novel strain that was isolated from a soil sample collected from Kocaeli province has produced selenium nanoparticles (SeNPs). For that reason, the study was continued by using this bacterium for SeNPs production. The effects of pH (3-11), temperature (30-45┬░C), SeO2 concentration (3.5-9.0 mM) and reaction time (0-96 hours) on the synthesis of NPs were determined. The formation of SeNPs was inspected by observing the color change from light yellow to brick-red and by measuring the absorbance at 568 nm using a UV-VIS spectrophotometer. SeNPs production was realized only at pH 7 and 9 in the pH range studied. According to spectrophotometric measurements, the best production was achieved in the medium contained 6.5 mM SeO2 concentration at pH 9.0 and 33┬░C in 96 hours. Furthermore, the effects of the production conditions on the size of NPs were determined by performing the field emission scanning electron microscopy (FESEM) analysis of NPs. According to the results of the analysis, it was determined that the average sizes of NPs synthesized were between 50 and 150 nm. The smallest sizes of NPs were obtained in the medium having 5.6 mM SeO2, on the other hand increased SeO2 concentrations led to an increase in the size of NPs. In addition, the size of NPs also increased at pH 9, and this pH caused the aggregation of NPs. The smallest NPs were synthesized at 33┬░C and the sizes increased at temperatures below and over 33┬░C. NPs were analyzed by Fourier-transform infrared (FTIR) spectroscopy and it was revealed that the biological molecules served as the capping agents for the NPs. X-ray diffractometer (XRD) analysis indicated that the NPs were amorphous. SeNPs did not have antimicrobial and antifungal properties however antioxidant activity was detected

    Klorheksidin i├žerikli bonding ajan─▒n ba─članma dayan─▒m─▒n─▒n, antibakteriyel etkinli─činin ve klinik performans─▒n─▒n de─čerlendirilmesi

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    xxiv, 128 sayfa29 cm. 1 CD├ľzet:Giri┼č-Ama├ž: ─░n vivo ve in vitro olarak iki temel a┼čamada ger├žekle┼čtirilen bu ├žal─▒┼čmada klorheksidin i├žeren dentin bonding ajan─▒n (i) klinik ba┼čar─▒s─▒n─▒n de─čerlendirilmesi, (ii) klinik ┼čartlarda dental plak ve dental plak bakterileri ├╝zerine olan etkisinin belirlenmesi ile laboratuvar ortam─▒nda materyalin (iii) immediat ve ya┼čland─▒r─▒lm─▒┼č ├Ârneklerdeki mikrogerilim ba─članma dayan─▒m─▒n─▒n, (iv) antibakteriyel etkinli─činin ara┼čt─▒r─▒lmas─▒ ama├žland─▒.Summary:Introduction: The present study was designed as a two-stage (in vivo and in vitro) analysis of chlorhexidine-containing dentin bonding agent, which aimed to investigate (i) the clinical success of this agent, (ii) its effect on dental plaque and dental plaque bacteria under clinical conditions, (iii) the microtensile bond strength of this agent in immediate and aged samples in laboratory condition, and (iv) its antibacterial efficiency.Kaynak├ža i├žerir
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