Türkiye'de pamuk yetiştiriciliğinin enerji bilançosu ve sera gazı emisyonlarının belirlenmesi: Diyarbakır İli Bismil İlçesi Örneği]

In this study, the energy balance and Greenhouse Gas Emissions (GHG) of cotton cultivation in Bismil district of Diyarbakır province in Turkey was defined. The energy balance and GHG of cotton cultivation was computed by conducting face to face surveys with 73 farms in the 2018-2019 cultivation season, which were selected by simple random sampling method. The energy input and output in cotton cultivation were computed as 54 617.62 MJ ha-1 and 65 984.42 MJ ha-1, respectively. Energy inputs occurs of electricity energy with 18 608.40 MJ ha-1 (34.06%), chemical fertilizers energy with 15 254.67 MJ ha-1 (27.93%), diesel fuel energy with 14 364.68 (26.30%), irrigation water energy with 3 559.50 MJ ha-1 (6.53%), machinery energy with 1 152.79 MJ ha-1 (2.11%), chemicals energy with 1 075.76 MJ ha-1 (1.96%), seed energy with 307.98 MJ ha-1 (0.57%), human labour energy with 293.84 MJ ha-1 (0.54%), respectively. Total energy inputs in cotton cultivation can be classified as 67.43% direct, 32.57% indirect, 7.62% renewable and 92.38% non-renewable. Energy use efficiency, specific energy, energy productivity and net energy in cotton cultivation were computed as 1.21, 9.77 MJ kg-1, 0.10 kg MJ-1 and 11 366.80 MJ ha-1, respectively. Total GHG emissions were computed as 6 482.36 kgCO2-eqha-1 for cotton cultivation with the greatest input part for electricity with 47.94% (3 107.60 kgCO2-eqha-1). The electricity followed up nitrogen with 16.29% (1 055.67 kgCO2-eqha-1), irrigation water with 14.82% (960.50 kgCO2-eqha-1), diesel fuel with 10.86% (704.08 kgCO2-eqha-1), seed with 3.07% (199.14 kgCO2-eqha-1 ), chemicals with 2.28% (147.76 kgCO2-eqha-1), phosphorous with 1.78% (115.64 kgCO2-eqha-1), human labour with 1.62% (104.94 kgCO2-eqha-1), machinery with 1.26% (81.85 kgCO2-eqha-1) and potassium with 0.08% (5.18 kgCO2-eqha-1), respectively. Additionally, GHG ratio value was computed as 1.16 kgCO2-eqkg-1 in cotton cultivation. © 2021 Namik Kemal University - Agricultural Faculty. All rights reserved.We would like to thank the cotton producers who supported us in the survey

A semi-analytic method with an effect of memory for solving fractional differential equations

In this paper, we propose a new modification of the multistage generalized differential transform method (MsGDTM) for solving fractional differential equations. In MsGDTM, it is the key how to impose an initial condition in each sub-domain to obtain an accurate approximate solution. In several literature works (Odibat et al. in Comput. Math. Appl. 59:1462-1472, 2010; Alomari in Comput. Math. Appl. 61:2528-2534, 2011; Gokdoğan et al. in Math. Comput. Model. 54:2132-2138, 2011), authors have updated an initial condition in each sub-domain by using the approximate solution in the previous sub-domain. However, we point out that this approach is hard to apply an effect of memory which is the basic property of fractional differential equations. Here we provide a new algorithm to impose the initial conditions by using the integral operator that enhances accuracy. Several illustrative examples are demonstrated, and it is shown that the proposed technique is robust and accurate for solving fractional differential equations.close0

Determination of Ecological and Carbon Footprints of Adıyaman Directorate of Provincial Agriculture and Forestry Staffs

Humans have always benefited from natural sources to satisfy their needs. Today, with the increase in population, the natural resources on our earth are decreasing and assumed to be consumed in the near future because of the consciousness of the individuals and the consciousness of consumption away from sustainability. It is important to determine how many planets the world will need in the future if the individual continues to live that way with his current consumption habits. The concept of ecological footprint emerges in determining this need. In this study, ecological and carbon footprints were calculated and evaluated according to the consciousness and consumption habits of Adıyaman Directorate of Provincial Agriculture and Forestry staffs. Web-based "Ecological Footprint Calculation Survey" was used as data collection tool in the research. Descriptive statistics such as mean, standard deviation were used in the analysis of the data. As a result of the calculations, the average ecological footprint of technical and administrative staffs was determined as 2.37 gha person-1, the average carbon footprint was 14.52 tons person-1 and the biocapacity deficit caused by technical and administrative staffs was -0.93 gha person-1. According to these results, at least 1.41 worlds are needed for Adıyaman Directorate of Provincial Agriculture and Forestry staffs for a sustainable life

Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis

Pasta is produced from semolina with the addition of Spirulina platensis at three different levels (5, 10 and 15% w/w) to enhance the sensorial and nutritional quality. Pasta samples were evaluated for cooking quality (weight increase, cooking loss, volume increase), microbiological quality (total mold and yeast count), color (L, a, b) and sensory characteristics. The cooking loss in all pasta samples was similar and was below the technologically acceptable limit (<8%). According to color measurements and evaluations of panelists, adding Spirulina in pasta provided an appealing green tone. Also, mold and yeast were not detected in control and pasta enriched with Spirulina. Sensory evaluation indicated that pasta enriched with 10% S.platensis has a good overall score the same as the control group. In this study, the investigation results of pasta enriched with Spirulina indicated satisfactory technological attributes needed in the pasta industry. Practical Applications: Microalgae may enhance the nutritional content of conventional foods to positively affect human health because of their high nutritional components. Pasta is one of the best choices for incorporating Spirulina because it is popular with consumers due to it is easy handling, storage and preparation. There is a great need for scientific knowledge about application of such functional ingredients in industrial food. Determination of the cooking quality parameters of pasta enriched with Spirulina will provide the basic information to the food industry. © 2015 Wiley Periodicals, Inc