Effect of receiver shape and volume on the Alzheimer disease for molecular communication via diffusion

The work of I. Isik and M. E. Tagluk was supported by the Inonu University Project of Scientific Research Unit (BAP) under the project number FBA-2018-1013. The authors thank HP Turkey section for providing a powerful computer for computational tasks in this study. The work of H.B. Yilmaz is supported by the Scientific and Technical Research Council of Turkey (TUBITAK) under grant no. 118C274. The work of I. Demirkol was supported by the Spanish Government, MINECO, through project RYC-2013-13029Peer ReviewedPostprint (published version

Safe food production in gastronomy

Günümüzde gastronomi, medyadaki yemek programları ve gıda güvenliği hakkında yayınlanan bazı yayınlar olmak üzere farklı şekillerde karşımıza çıkmaktadır. Tüketiciler son yıllarda yediğinin ne olduğunu, nereden ne zaman geldiğini ve hangi süreçlerden geçtiğini merak etmektedirler. Gıda güvenliği yiyecek içecek hizmetleri veren işletmeler için prestij ve marka konusu haline gelmiştir. Güncel gastronomi büyük çoğunlukla sanat, görsellik ve tat kavramları üzerinde durmaktadır. Gıda güvenliği ve izlenebilirliği kavramları ikinci planda kalmaktadır. Bu çalışmada çıktı olarak sunulan gıda ürünlerinin “tarladan çatala” prensibiyle sunulmasının gereklilikleri ve yeni bir kavram olan gıda güvenliği kültürü üzerinde durulmuştur. Araştırma nitel araştırma yöntemine dayalı olarak örnek olay analizi ile gerçekleştirilmiştir. Örnek olay analizini, bir ya da birden fazla olayı, bireyi ve işletmeyi tanımlamak ve açıklamak amacıyla, sistematik bir biçimde incelenmesi olarak tanımlamak mümkündür. İlgili devlet kurumunda gerçekleştirilen gıda güvenliği ve kontrolü çalışmalarından ve takip edilen standartlardan bahsedilmiştir. Gıda güvenliğinin (FSSC-Gıda Güvenliği Sistem Sertifikasyonu) yanı sıra gıda savunması (BRC-IFS-PAS 96) gibi rehberlerin de temel esas alınarak üretim yapılması gerektiği vurgulanmıştır. Ülkemizde gastronomi biliminin gelişmesi ve daha güvenli üretim yapılabilmesi için “insan odaklı” çalışmalara yer verilmelidirToday, gastronomy appears in different ways, including some publications on food safety and food programs in the media. Consumers have been wondering what they have eaten in recent years, when and where they came from and what processes they have gone through. Food safety has become the subject of prestige and brand for businesses providing food and beverage services. Current gastronomy mostly focuses on the concepts of art, visuality and taste. The concept of food safety and traceability are at the second plan. In this study, the necessities of presenting the foods as outputs with the “from farm to fork” principle and food safety culture which is a new concept are emphasized. The research was conducted with case study based on the qualitative research method. It is possible to define case studies as systematic analysis of one or more events, individuals and businesses in order to identify and explain them. Food safety and control studies carried out in the relevant governmental institution and the standards to be followed are mentioned. In addition to food safety (FSSC-Food Safety System Certification), it is emphasized that production should be based on guidelines such as food defense (BRC-IFS-PAS 96). In order to develop gastronomy science in our country and to make safer production, “people-oriented” studies should be carried out

Recruitment, Compensation, and Supervisory Functions in the Turkish Hotel Industry: Is There a Gender Effect Regarding What Managers Do?

This article explores the potential existence of a gender effect regarding selected managerial practices within the hotel industry in Turkey. Two types of gender effect are examined: (a) a gender bias, which reflects how each gender views the world without comparison to the views of their gender opposites; and (b) a gender difference, which reflects the views of each gender in direct comparison to the other gender. The results of a study, based on 682 usable surveys, indicate that men believe their own gender would be significantly more likely to favor them over women in all but one of six specified recruiting, compensating, and managing practices. The results also show that women believe that female managers would be significantly more likely to favor women in training them, creating a motivating environment for them, and rewarding them, but not in three other activities. The findings indicate the presence of both a gender bias and a gender difference regarding employees\u27 perceptions of recruitment and supervisory functions in the Turkish hotel industry. The article concludes with a discussion of the practical managerial implications of the findings

Gender diversity in the hospitality industry An empirical study in Turkey

This piper an investigation of gender diversity in the Turkish hospitality industry focuses on two primary objectives (a) exploring the potential relationships between gender and several demographic factors and (b) examining the possible existence of a gender effect regarding employees perceptions of recruitment and earning potential decisions Results based on 682 surveys show that in the male-dominated Turkish hospitality industry there is a significant gender effect for two of four demographic variables and with respect to recruiting efforts and earning potential These findings could have some Important managerial implications for addressing gender diversity in the (Turkish) hospitality industry (C) 2010 Elsevier Ltd All rights reserve

Acute effects of grayanotoxin in rhododendron honey on kidney functions in rats

The aim of the study is to evaluate the acute biochemical and histological changes in rat kidneys after treatment with grayanotoxin (GTX) of rhododendron honey (RH). A total of 60 Sprague-Dawley female rats were divided into five groups of 12 rats each, one being a control group (group 1) and group 2 was treated with 0.015 mg/kg/bw of GTX standard preparation via intraperitoneal injection. Groups 3, 4, and 5 were given RH at doses of 0.1, 0.5, and 2.5 g/kg/bw, respectively, via oral gavage. Compared to the control group, significant increases were observed in glucose, blood urea nitrogen (BUN), and creatinine levels of the GTX-injected groups after 1 h. However, in low dose RH group, such an increase was not observed and had a normal appearance histologically. Therefore, low dose (1 g/kg/bw) of RH produces no acute adverse effects on renal functions of rats