The Influence of Storytelling Approach in Travel Writings on Readers’ Empathy and Travel Intentions

AbstractAs a fascinating concept, storytelling attracts many researchers from a variety of disciplines. Of particular interest is the power of storytelling both on a corporate and on a product level. However, its components and implications on the people and their behavioral intentions (i.e., word and mouth, visit intention) within travel marketing are limited. In this study, we empirically investigated the relationship between the components of storytelling, empathy and behavioral intentions. By studying 155 readers, we found that perceived esthetics, narrative structure, self-reference will evoke reader empathy. We also showed that empathy was found to generate positive emotional response and behavioral intentions toward travel destination. In this sense, we suggested that travel narratives need to consider esthetics, narrative structure and relevance to readers and empathy can be considered as a determinant of emotion in the research of marketing

Preparation, characterization and crystal structure of dinuclear zinc(II) carboxylate complex with 1-(pyridin-4-yl)ethanone and 4-methylbenzoate based ligands

The centrosymmetric binuclear complex, [Zn2(C8H7O2)4(C7H7NO)2], has been synthesized and characterized by FT-IR and NMR methods. The obtained Zn(II) metal complex has been also characterized by a single crystal X-ray diffraction study. Crystal data for C46H42N2O10Zn2: Monoclinic, Space group P21/c (no. 14), a = 10.4827(3) Å, b = 8.6141(2) Å, c = 24.7582(6) Å, β = 101.066(1) °, V = 2194.07(10) Å3, Z = 4, Dcalc = 1.383 g/cm3, 22545 reflections measured (3.96° ≤ 2Θ ≤ 52.74°), 4465 unique (Rint = 0.0388, Rsigma = 0.0333) which were used in all calculations. The final R1 was 0.0489 (I ≥ 2s(I)) and wR2 was 0.1533 (all data). The four nearest oxygen atoms around each zinc ion form a distorted square-planar arrangement, and the distorted square-pyramidal coordination is completed by the nitrogen atom of the 1-(pyridin-4-yl)ethanone compound

N-(Dibenzylcarbamothioyl)-3-methylbutanamide: Crystal structure, Hirshfeld surfaces and antimicrobial activity

The compound N-(dibenzylcarbamothioyl)-3-methylbutanamide as a thiourea derivative was synthesized and structurally characterized by NMR and FT-IR spectroscopic techniques. The molecular structure of compound was also characterized by single crystal X-ray diffraction method. Crystal data for title compound C20H24N2OS: monoclinic, space group C2/c (no. 15), a = 19.6882(9) Å, b = 9.4045(4) Å, c = 19.5012(8) Å, β = 98.433(2)°, V = 3571.8(3) Å3, Z = 8, μ(CuKα) = 1.665 mm-1, 25057 reflections measured (9.168° ≤ 2Θ ≤ 144.196°), 3500 unique (Rint = 0.0322, Rsigma = 0.0200) which were used in all calculations. The final R1 was 0.0363 (I>2σ(I)) and wR2 was 0.0910 (all data). Intermolecular contacts obtained from X-ray single crystal diffraction study were also explored using both Hirshfeld surfaces and fingerprint plots. Hirshfeld surface analysis showed the occurrence of S···H, O···H and H···H contacts that display an important role to crystal packing stabilization of the thiourea derivative compound. In addition, the compound was evaluated for both their in-vitro antibacterial and antifungal activity

Comparison of synchronisation and fertility after different modifications of the ovsynch protocol in cyclic dairy cows

The objectives of this study were to evaluate the effects of (1) double doses of PGF2α administration or (2) an exogenous progesterone (CIDR) applied concurrently with, or (3) the day after, first GnRH of Ovsynch (GnRH-1), on synchronisation and fertility during the Ovsynch protocol. All cows (n = 378) received the Ovsynch protocol (GnRH-7d-PGF2α-56h-GnRH-18h-TAI). The ‘OVS’ group (n = 105) received only the Ovsynch protocol. The ‘OVS-PGF’ group (n = 118, GnRH-7d-PGF2α-12h-PGF2α-44h-GnRH-18h-TAI) received an extra dose of PGF2α 12 h later on Day 7. The ‘OVS-7CIDR’ group (n = 78, GnRH+CIDR-7d-PGF2α-56h-GnRH-18h-TAI) received a CIDR for 7 days between GnRH-1 and PGF2α. In the ‘OVS-6CIDR’ group (n = 77, GnRH-24h-CIDR-6d-PGF2α-56h-GnRH-18h-TAI), CIDR was applied one day after GnRH-1 and removed 6 days later. When all cows were evaluated, the responses to GnRH-2 were higher (P = 0.005) in cows that responded to GnRH-1 (95.4%) compared to the cows that did not respond (87.6%). The pregnancy rates at 31 and 62 days for each group were 48.6% and 42.9% in the OVS, 54.2% and 52.5% in the OVS-PGF, 52.6% and 48.7% in the OVS-7CIDR, and 55.8% and 49.3% in the OVS-6CIDR groups. Thus, none of the three different treatments has an effect on increasing the out-comes of the Ovsynch protocol in cyclic lactating dairy cows

The Mediating Effect of Depression on the Relationship between Marital Satisfaction and Quality of Life in Women

The Mediating Effect of Depression on the Relationship between Marital Satisfaction and Quality of Life in Wome

Antimicrobial effect of various plant extracts on raw meatballs

Çiğ köfte günlük olarak hazırlanıp, birkaç saat içerisinde tüketilmesi gereken, raf ömrü kısa ve mikrobiyal açıdan riskli bir gıdadır. Bu araştırmada; çiğ köfte numunelerine belirli oranlarda değişik baharat ekstrakları ilave edilmesinin, çiğ köftelerin raf ömrü üzerine etkisi etkileri incelenmiştir. Çalışmada kullanılacak çiğ köfte hazırlandıktan sonra, %0,5 ve %1 oranında bitki ekstraktları (yeşil çay, hibiskus, tarhun, ceviz kabuğu, limon kabuğu yağı, portakal kabuğu yağı) ilave edilerek +4oC de 21 gün süreyle depolanmıştır. Depolamanın 0, 7, 14 ve 21. günlerinde, Lactobacillus spp., Lactococcus spp., maya ve küf, Pseudomonas spp., Escherichia coli, , Staphylococcus aureus, toplam koliform, Listeria spp., Salmonella spp., toplam aerobik mezofilik ve toplam aerobik psikrofilik mikroorganizma varlığı araştırılmış; ayrıca depolama süresince, baharatların çiğ köftenin rengine etkisi de incelenmiştir. Depolama süresi boyunca numunelerin sırasıyla parlaklık-koyuluk, kırmızı-yeşil ve sarı-mavi renk göstergesi olan; L*, a* ve b değerlerinde artış gözlenmiştir. Yapılan mikrobiyolojik analiz sonuçlarına göre ise numunelerin hepsinde maya-küf sayısı, Pseudomonas cinsi bakteri sayısı, laktik asit bakteri sayısı ve Lactococcus cinsi bakteri sayılarında azalma görülürken; toplam aerobik mezofilik bakteri sayısında kullanılan ekstrakta göre farklılık gözlemlenmiş, patojen mikroorganizma ve Staphylococcus aureus cinsi bakterilerin üreme göstermediği tespit edilmiştir.Raw meatballs is a food which should be prepared daily and consumed within a few hours, shelf life is short and microbial in terms of risk. This research was carried out with the aim of determining the effect of various spices and modification of raw meatballs on shelf life. The effects of the spice extracts on the shelf life were investigated by adding the spice extracts to the prepared raw meat ball samples at certain ratios. After preparing the raw meatballs to be used in the study, plant extracts (green tea, hibiscus, tarragon, walnut shell, lemon peel oil, orange peel oil) were added at the rates of 0,5% and 1% and stored at + 4 ° C for 21 days. On days 0, 7, 14 and 21 of storage; total aerobic mesophilic bacteria, yeast and mold, total coliform bacteria, Lactobacillus spp., Lactococcus spp., Pseudomonas spp., Listeria spp., Salmonella spp. Escherichia coli and Staphylococcus aureus counts has been researched. In addition, the effect of the spice on the color of raw meatballs during storage was also examined. During the storage period; the samples were of brightness-darkness, red-green and yellow-blue color indicator, respectively; L *, a * and b * values were increased. According to the microbiological analysis results; yeast-mold count, Pseudomonas spp., lactic acid bacteria and Lactococcus bacteria counts decreased in all samples. In contrast, the total aerobic mesophilic bacterial counts differed according to the extract used. In addition, Listeria spp, Salmonella spp, Escherischia coli and Staphylococcus aureus were found not to reproduce