Validity and Reliability Study of the Turkish Version of Continuing Motivation for Science Learning Scale

Bu çalışmanın amacı Fortus ve Vedder-Weiss (2014) tarafından geliştirilen "Daimi Bilim Öğrenme Motivasyonu (Continuing Motivation for Science Learning)" ölçeğinin Türkçeye uyarlanması; geçerlik ve güvenirlik analizlerinin yapılmasıdır. Çalışmaya, 6. 7. ve 8. sınıflara devam eden 220 öğrenci katılmıştır. Ölçeğin dil eşdeğerliği sağlama sürecinde çeviri komitesi, geri-çeviri ve bilişsel ön-test çeviri protokollerinin birleşimi kullanılmıştır. Özgün modelin geçerliğini test etmek amacıyla ondokuz maddeden oluşan taslak ölçekten elde edilen veriler doğrulayıcı faktör analizi ile incelenmiştir. Analiz sonucunda sekiz madde ölçekten çıkarılmıştır. Güvenirlik çalışmasında madde-toplam, madde-kalan korelasyonları ve Cronbach Alpha değeri hesaplanmıştır. Test-tekrar test güvenirliğine ve dil eşdeğerliğine ilişkin inceleme yapılmıştır. Bunların yanı sıra üst ve alt %27'lik grupların madde ortalamaları arasındaki farkların anlamlılığı incelenmiştir. Ölçeğin Cronbach Alpha katsayısı 0.87, test tekrar test güvenirlik katsayısı 0.84 olarak bulunmuştur. Madde-toplam korelasyon değerleri 0.53 ile 0.76 arasında değişmektedir. Sonuçlar daimi bilim öğrenme motivasyonu ölçeğinin Türkçe formunun güvenilir ve geçerli bir ölçme aracı olduğunu göstermiştir.This study aims to investigate the validity and reliability of Turkish adaptation of Continuing Motivation for Science scale that was developed by David Fortus and Dana Wedder-Weiss. A sample of 220 students participated in the study. Once equivalency of the Turkish form was established, the construct validity of the scale was examined with confirmatory factor analysis. As a result of confirmatory factor analysis 8 items was dropped. Goodness of fit indices of confirmatory factor analysis indicated good fit between the original model and data. Cronbach alpha coefficient was found to be 0.87 and item-total correlation coefficients were between 0.53 and 0.76. According to t-test results, differences between each item's means of upper 27% and lower 27% points were significant. The results of this study confirmed that the Turkish form of the Continuing Motivation for Science Scale is valid and reliable to be used in science education research and practice Turkey

Determination of Antioxidant Activity and Total Anthocyanin Content of Frozen and Thawed Strawberries under Different Conditions

Strawberries are among the summer fruits popularly consumed by consumers. High antioxidant activity, anticancer, anti-inflammatory effect and high bioactive substance content are also beneficial to human health. However, their shelf life is short due to their high water content and active metabolismThey can be kept frozen and processed in order to be consumable in all seasons. During freezing, when the water in the contents turns into ice crystals, the expansion occurs. For this reason, frozen and thawed fruit is generally softer than fresh fruit. These effects can vary with different types of freezing condition. In addition, freezing and thawing conditions can affect the stability of phenolic compounds, anthocyanins and antioxidant activity. In this study, fresh strawberries were frozen at different temperatures%253B -18 deg%253BC, -86 deg%253BC, and individually quick frozen (IQF) as freezing methods. Frozen strawberries were thawed at 24 deg%253BC at room condition, %2B4 deg%253BC in the refrigerator and microwave oven with thawing mode. Total phenolic compounds, total flavonoid and total anthocyanins content, and total antioxidant activity were performed to examine the effect of freezing and thawing on biocompatibility. According to the results, the total phenolic compounds in the range of 0.77-2.76 mg gallic acid equivalent%252Fg, flavonoid content 0.32-0.90 mg catechin equivalent%252Fg, total anthocyanin content 0.02-0.16 mg%252Fg and total antioxidant capacity 49.06 and 55.64%25 were found in strawberries. According to these results, it was determined that the loss of bioactive components was minimized by frozen with IQF and thawing in the microwave oven. In addition, the shortness of the thawing time in this process provides an extra advantage

Characterization of FcγRIa (CD64) as a ligand molecule for site-specific IgG1 capture: A side-by-side comparison with protein a

Fc γreceptors (FcγRs) are one of the structures that can initiate effector function for monoclonal antibodies. FcγRIa has the highest affinity toward IgG1-type monoclonal antibodies among all FcγRs. In this study, a comprehensive characterization was performed for FcγRIa as a potential affinity ligand for IgG1-type monoclonal antibody binding. The binding interactions were assessed with the SPR technique using different immobilization techniques such as EDC-NHS coupling, streptavidin-biotin interaction, and His-tagged FcγRIa capture. The His-tagged FcγRIa capture was the most convenient method based on assay repeatability. Next, a crude IgG1 sample and its fractions with different monomer contents obtained from protein A affinity chromatography were used to evaluate FcγRIa protein in terms of monoclonal antibody binding capacity. The samples were also compared with a protein A-immobilized chip (a frequently used affinity ligand) for IgG1 binding responses. The antibody binding capacity of the protein A-immobilized chip surface was significantly better than that of the FcγRIa-immobilized chip surface due to its 5 Ig binding domains. The antibody binding responses changed similarly with protein A depending on the monomer content of the sample. Finally, a different configuration was used to assess the binding affinity of free FcγRs (FcγRIa, FcγRIIa, and FcγRIIIa) to three different immobilized IgGs by immobilizing protein L to the chip surface. Unlike previous immobilization techniques tested where the FcγRIa was utilized as a ligand, nonimmobilized or free FcγRIa resulted in a significantly higher antibody binding response than free protein A. In this configuration, kinetics data of FcγRI revealed that the association rate (ka 50-80 × 105 M-1 s-1) increased in comparison to His capture method (1.9-2.4 × 105 M-1 s-1). In addition, the dissociation rate (kd 10-5 s-1) seemed slower over the His capture method (10-4 s-1) and provided stability on the chip surface during the dissociation phase. The KD values for FcγRIa were found in the picomolar range (2.1-10.33 pM from steady-state affinity analysis and 37.5-46.2 pM from kinetic analysis) for IgG1-type antibodies. FcγRIa possesses comparable ligand potential as well as protein A. Even though the protein A-immobilized surface bound more antibodies than the FcγRIa-captured surface, FcγRIa presented a significant antibody binding capacity in protein L configuration. The results suggest FcγRIa protein as a potential ligand for site-oriented immobilization of IgG1-type monoclonal antibodies, and it needs further performance investigation on different surfaces and interfaces for applications such as sensing and antibody purification

DETERMINATION OF LOW CALORIE BLACKBERRY JAM FORMULATION CONTAINING STEVIA EXTRACT USING RESPONSE SURFACE METHODOLOGY

Bu çalışmada stevia özü kullanılarak düşük kalorili böğürtlen reçeli üretimi amaçlanmıştır. Denemeler cevap yüzey yöntemine (RSM) göre dizayn edilmiş, pektin (% 0,5-1), şeker (% 15-50) ve stevia (% 0,02-0,06) miktarları bağımsız değişken olarak seçilerek üç faktörlü merkezi birleşik tasarım modeli oluşturulmuş, 6 tanesi merkez deney noktalarında olmak üzere 20 farklı deneme planlanmıştır. Duyusal analizle, örneklerin kıvam, görünüm, koku, lezzet ve genel kabul edilebilirlik değerleri incelenmiş, renk özellikleri ve HMF miktarları belirlenmiş, ayrıca reolojileri incelenmiş, veriler modellenerek varyans analizleri yapılmıştır. Genel kabul edilebilirliğe göre gerçekleştirilen optimizasyon sonucunda elde edilen formülasyon (% 0,06 stevia, % 0,3316 pektin ve % 28,7969 şeker) kullanılarak yapılan doğrulama deneyleri sonucunda üretilen düşük kalorili böğürtlen reçelinin, ticari örneğe kıyasla şeker içeriği % 31,77 oranında düşürülmüştür. Çalışma sonucunda ticari reçelin duyusal özelliklerine en yakın duyusal özelliklere sahip düşük kalorili reçel formülasyonu oluşturulmuştur.In this study, it was aimed to use stevia extract to manufacture low calorie blackberry jam. Jam formulations were designed according to the response surface methodology (RSM) which included 20 experimental points with 6 replicates for three independent variables, namely pectin, sugar and stevia percentages in the ranges of 0.5-1 %, 15-50 % and 0.02-0.06 %, respectively. Sensorial reology, apperance, odor, taste and overall acceptance were evaluated with sensorial analysis, colour, HMF and reology were also determined and modelled. Optimization results according to the overall acceptance gave the formulation of low calorie blackberry jam including 0.06 % stevia, 0.3316 % pectin and 28.7969 % sugar. The sugar content of low calorie blackberry jam obtained by the verification experiments was determined to be reduced by 31.77 % compared to that of commercial jam. As a result of this study, low calorie blackberry jam formulation having the closest sensorial characteristics to the commercial jam was obtained