Production and Characteristics of a Turkish Traditional Food in Another Country (Jonkoping-Sweden): Molasses

Pekmez, which has been produced for a long time in Turkey, is one of the popular and traditional Turkish foods (Tosun & Üstün, 2003; Celik & Surucuoglu, 2005). Although it is not very common, it is being tried in houses and production places in some countries where Turks live. Pekmez is produced primarily from grapes (Alpaslan & Hayta, 2002; Sürücüoglu & Celik, 2005; Batu et al., 2007). Grapes suitable for fruit juice yield, sugar content, acid value and ripening time are suitable for molasses production.Turkey, approximately 4185.126 tons of grapes are produced per year (TUIK, 2012), and approximately 30% of the grapes produced in Turkey are used for pekmez, wort and sausage with pekmez production in a year. In this study, some information is given on Molasses (produced in another country), production stages, effects on health and the relevant regulations and in terms of product chemical and microbiological characteristics

Reproducibility of fluorescent expression from engineered biological constructs in E. coli

We present results of the first large-scale interlaboratory study carried out in synthetic biology, as part of the 2014 and 2015 International Genetically Engineered Machine (iGEM) competitions. Participants at 88 institutions around the world measured fluorescence from three engineered constitutive constructs in E. coli. Few participants were able to measure absolute fluorescence, so data was analyzed in terms of ratios. Precision was strongly related to fluorescent strength, ranging from 1.54-fold standard deviation for the ratio between strong promoters to 5.75-fold for the ratio between the strongest and weakest promoter, and while host strain did not affect expression ratios, choice of instrument did. This result shows that high quantitative precision and reproducibility of results is possible, while at the same time indicating areas needing improved laboratory practices.Peer reviewe