Foreign policy orientation of Turkey's pro-Islamist parties: A comparative study of the AKP and Refah

This study aims to discuss the foreign policies of the pro-Islamist parties in Turkey by comparing the party programs and policies of the Justice and Development Party (Adalet ve Kalkınma Partisi) and the Welfare Party (Refah Partisi). By focusing on programs and policies separately, it is argued that pro-Islamist elements in the establishment and program of the parties do not necessarily translate to actual policies, particularly in foreign affairs. Moreover, pro-Islamist political parties are not monolithic in terms of member composition; the parties also differ from each other. Finally, the parties might have different policies in the domestic context while employing a more pragmatic and traditionalist perspective in terms of foreign policy

Wheat bread with dairy products - Technology, nutritional and sensory properties

Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority for the consumers, the development of healthy foods enriched with functional ingredients increased substantially. Dairy products represent an alternative for new products and can be used to enhance the functional and nutritional value of bakery products. The addition of yoghurt and curd cheese to wheat bread was studied, and the impact on the dough rheology, microstructure, bread quality, and sensory properties were evaluated. Dairy product additions from 10 to 50 g and higher levels up to 70 g of yoghurt and 83 g of curd cheese were tested. Replacements were performed on wheat flour basis and water absorption. It was observed that the yoghurt additions had a positive impact on the rheology characteristics of the dough. For curd cheese additions, the best dough evaluated on extension was the 30 g of wheat flour formulation. In both cases, the microstructure analysis supported the results obtained for doughs and breads. These breads showed a significant improvement on nutrition profile, which is important to balance the daily diet in terms of major and trace minerals and is important for health-enhancing and maintenance. Good sensorial acceptability for breads with 50 g of yoghurt and 30 g of curd cheese was obtainedinfo:eu-repo/semantics/publishedVersio

Brain Categorization: Learning, Attention, and Consciousness

How do humans and animals learn to recognize objects and events? Two classical views are that exemplars or prototypes are learned. A hybrid view is that a mixture, called rule-plus-exceptions, is learned. None of these models learn their categories. A distributed ARTMAP neural network with self-supervised learning incrementally learns categories that match human learning data on a class of thirty diagnostic experiments called the 5-4 category structure. Key predictions of ART models have received behavioral, neurophysiological, and anatomical support. The ART prediction about what goes wrong during amnesic learning has also been supported: A lesion in its orienting system causes a low vigilance parameter.Air Force Office of Scientific Research (F49620-01-1-0397, F49620-01-1-0423); Defense Advanced Research Projects Agency and the Office of Naval Research (N00014-01-1-0624), the National Geospatial Intelligence Agency (NMA 201-01-1-2016); National Science Foundation (EIA-01-30851, IIS-97-20333, SBE-0354378); Office of Naval Research (N00014-95-1-0657, N00014-01-1-0624

Comparison of the effectiveness of chlorine, ozone, and photocatalytic disinfection in reducing the risk of antibiotic resistance pollution

Effectiveness of conventional chlorine and ozone disinfection on reduction of antibiotic resistance was compared with less commonly applied heterogeneous photocatalytic process. For this purpose plasmid DNA isolated from a multi-resistant Escherichia coli (E. coli) HB101 was treated in two different concentrations with the three oxidation processes. Oxidative damage on the plasmid DNA was analyzed with gel electrophoresis by comparing the extent of conformational changes in the DNA structure. The effectiveness of the applied oxidant in reducing the risk of resistance transfer was also evaluated by comparing the ability of treated plasmid DNA to transform competent cells. Chlorine did not affect plasmid DNA structure at the studied doses, while ozone and photocatalytic treatment resulted in conformational changes and the damage increased with increasing oxidant doses. Transformation experiments confirmed a similar trend. Chlorine did not affect the transformability and the cell counts of competent cells transformed with chlorine treated plasmid DNA were similar to those transformed by non-treated plasmid DNA in the control experiments