Palaeozoic-Recent geological development and uplift of the Amanos Mountains (S Turkey) in the critically located northwesternmost corner of the Arabian continent

<p>We have carried out a several-year-long study of the Amanos Mountains, on the basis of which we present new sedimentary and structural evidence, which we combine with existing data, to produce the first comprehensive synthesis in the regional geological setting. The ca. N-S-trending Amanos Mountains are located at the northwesternmost edge of the Arabian plate, near the intersection of the African and Eurasian plates. Mixed siliciclastic-carbonate sediments accumulated on the north-Gondwana margin during the Palaeozoic. Triassic rift-related sedimentation was followed by platform carbonate deposition during Jurassic-Cretaceous. Late Cretaceous was characterised by platform collapse and southward emplacement of melanges and a supra-subduction zone ophiolite. Latest Cretaceous transgressive shallow-water carbonates gave way to deeper-water deposits during Palaeocene-Eocene. Eocene southward compression, reflecting initial collision, resulted in open folding, reverse faulting and duplexing. Fluvial, lagoonal and shallow-marine carbonates accumulated during Late Oligocene(?)-Early Miocene, associated with basaltic magmatism. Intensifying collision during Mid-Miocene initiated a foreland basin that then infilled with deep-water siliciclastic gravity flows. Late Miocene-Early Pliocene compression created mountain-sized folds and thrusts, verging E in the north but SE in the south. The resulting surface uplift triggered deposition of huge alluvial outwash fans in the west. Smaller alluvial fans formed along both mountain flanks during the Pleistocene after major surface uplift ended. Pliocene-Pleistocene alluvium was tilted towards the mountain front in the west. Strike-slip/transtension along the East Anatolian Transform Fault and localised sub-horizontal Quaternary basaltic volcanism in the region reflect regional transtension during Late Pliocene-Pleistocene (<4 Ma).</p

Determination of changes in some characteristics of persimmon during dehydration at different temperatures

Persimmon fruits of Turkay variety having high tannin content with an astringent taste were sliced and dipped in water (control) and SO2 solution prior to drying. Dehydration at 60, 75 and 90 °C were completed in 11, 8 and 5 h, respectively with a total solid content of about 85%. SO2 content of dry samples decreased with increasing dehydration temperature. Dehydration at 60 °C resulted in less phenolic content than others. The L, a and hue values of the samples were measured but the visual variations between the samples was not quite clear. Non-sulphited samples dehydrated at 60 °C received the highest average score for the taste, astringency and color of samples

Changes in color and total phenolic content of different cultivars of persimmon during dehydration

Changes in color and total phenolic content of different persimmon varieties (Türkay, Hachia, Morali and Fuyu) are investigated during dehydration. In all varieties, L* values were decreased during dehydration. Fresh and dehydrated Morali persimmons had a darker color than the other varieties. Fresh Fuyu and dehydrated Hachia persimmons had higher a* values. Increased a* value indicated that sample color became red. In fresh fruit, b* values of astringent varieties were higher than non-astringent persimmons. During dehydration, b* values of non-astringent persimmons (Morali and Fuyu) were decreased continuously. Hue* values of Fuyu variety were lower than the other varieties. In the dehydration process, hue* values of all varieties were decreased. In phenolic contents of dehydrated Hachia and Türkay varieties, 93.55% and 79.12% reduction were observed respectively. In sensory evaluation, dehydrated astringent and non-astringent varieties had similar scores for astringency and taste characteristics. Fuyu, Türkay and Hachia varieties had similar color scores and their scores were higher than Morali samples