AN IMPLEMENTATION 0F CONSUMER-ORIENTBI) TRACEABILITY IN COMPOUND FEED AND POULTRY MEAT CHAINS IN TURKEY

Traceability refers to the ability to trace and track a food, feedstuff, a food-producing animal, or any substance intended to be or expected to be, incorporated into a food or feedstuff. Consumers-oriented traceability (COT) is a traceability approach which aims to provide tools for accessing textual and visiual infomation about the history of production and location of a product by consumers. COT increases efficiency of traceability systems with online real time query of products' information in supermarkets. This paper discusses the needs for COT with special reference to the chains of compound animal feeds and poultry meat. In addition, the COT design approaches and components of the feedTRace, a compound feed and poultry meat traceability system which has been tested in Çukurova Region of Turkey are introduced,and its functionalities are discussed on matching some of requirements fbr COT.Scientifıc and Technological Research Council of Turkey (TUBITAK) (Project Number: 1070449

Konya Yeni Meram Gazetesi'nin kuruluş ve gelişim yılları (1950-1980)

Ankara : İhsan Doğramacı Bilkent Üniversitesi İktisadi, İdari ve Sosyal Bilimler Fakültesi, Tarih Bölümü, 2013.This work is a student project of the The Department of History, Faculty of Economics, Administrative and Social Sciences, İhsan Doğramacı Bilkent University.by Elif Huntürk.Huntürk, Elif. HIST 200-8HUNTÜRK HIST 200-8/6 2012-1

Assessment of nauseanand vomiting in patients during the first post operative 24 hours

Purpose:The objective of this study is the determination of the presence of nausea-vomiting at the patients in the first postoperative 24 hours, the effective factors in the development of the nausea– vomiting.Methods:This prospective study is performed with 104 patients at the General Surgery Clinic of the University Hospital. Data were obtained using patient information sheets, Beck Anxiety Inventory, Verbal Category Scale, and Verbal Descriptive Scale. Data were evaluated using chi-square, Fisher’s exact test and student t tests. Results:Postoperative nausea- vomiting were more common in women, weak and obese, those who do not use alcohol, smokers, people with higher anxiety (p>0.05). In addition, nausea- vomiting wereoccurred frequently afterclosed surgical operation, spinal anesthesia, long duration surgery (p>0.05). Nausea-vomiting were significantly less in patients that were using proton pump inhibitors continuously (p=0.009). Conclusion: These results indicated that postoperative nauseavomiting may be various reason