Ankara Şer'iye Mahkemesi Sicillerinde Kayıtlı Vakfiyeler

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The Nature Of Impulse Mechanısm: An Empırıcal Study For Turkey

The fundamental purpose of this paper is to identify the nature of impulse mechanism, from which random shocks to general price and income levels are generated. In recent business cycle literature, it is generally accepted that business cycles are triggered by random productivity and technology shocks. However, this approach can not explain the current degree of volatility of business cycle fluctuations. Especially, New Keynesian economists emphasized the influence of demand shocks under the assumption of nominal and real rigidities and some other market imperfections. Therefore, it is convenient to identify whether the shocks to the general prices and national income are on demand or supply side. It is shown in the paper that between the first quarter of 1987 and the fourth quarter of 2003 in Turkey, shocks to national income are mostly composed of shocks to demand factors. On the other hand, the shocks to cost factors influence the shocks to general price level more frequently than shocks to demand factors.fluctuations; business cycle; macro economics; supply demand shocks

Technological Change and ICTs in OECD Countries

The motivation of the study is to form a ground for further research on the issue of the effect of electronic commerce on economic variables that has been supported by empirical models. In this respect, a considerable part of the study is devoted to the discussion of the building significant relationship between technology, electronic commerce and the fundamentals of the real economy. As a result of both the conceptual part and the analytical part, two important conclusions were drawn. The first one is that technological change is increasingly gaining special emphasis especially with the rising arguments on the issue of "New Economy". The second important point is that technological change and electronic commerce are in relation with the most important variables of the real economy like gross domestic product, investment, trade balance and also R&D expenditures.Technological Change, ICTs, E-commerce, employment, macroeconomics, OECD

Comparison of Frying Performance of Palm Olein and Sunflower Oil During “Lokma” Frying

Amaç: İzmir halkının sıklıkla tükettiği lokma tatlısında ve kızartıldığı yağda görülen fiziko-kimyasal değişiklikler sonucu oluşan bileşiklerin miktarının sağlık üzerine olası etkisi hakkında bilgi sahibi olmak halk sağlığı açısından önemlidir. Bu araştırma, İzmir ilinde “lokma” tatlısı yapan bir pastaneden alınan lokma hamurunun, ayçiçeği yağı ve palm olein yağında 8 parti halinde kızartılarak yağların kızartma performanslarının izlenmesi amacıyla yürütülmüştür. Gereç ve Yöntem: Kızartma performansları açısından yağların serbest yağ asidi (SYA), toplam polar madde (%TPM) miktarı, toplam oksidasyon değeri (TOTOX), peroksit değeri (PD) ve p-anisidin değeri (p-AV) literatüre uygun yöntemlerle belirlenmiş, son kızartılmış lokmanın yağ çekme oranı ölçülmüştür. Tüm ölçümler iki kez gerçekleştirilmiş, elde edilen değerlerin ortalaması verilmiştir. Bulgular: Ayçiçeği yağında kızartılan son lokmanın yağ çekme miktarı (%8,3), palm oleinde kızartılan lokmadakine (%6,5) göre yüksektir. Lokma kızartılan ayçiçeği yağının p-AV: 180 iken, palm oleinin p-AV: 102 olup, her iki yağın %TPM değerleri (ayçiçeği yağında: %18, palm oleinde: %12,5) kızartma yağları için önerilen yasal sınırın altında bulunmuştur. Palm olein yağının %TPM’deki artış hızı ve SYA miktarının artış ivmesi ayçiçeği yağına göre daha düşüktür. Sonuç: Sonuçlar palm olein yağının, derin yağda lokma kızartma işleminde, ayçiçeği yağına göre oksidatif olarak daha dayanıklı olduğunu göstermiştir.Objective: To have information about the possible health impact by knowing the number of compounds that may occur due to the physico-chemical changes seen in the “lokma” dessert and fried oil is important in terms of public health. This research was conducted in order to compare the frying performances of sunflower oil and palm olein oil in which the lokma dough was fried in 8 batches taken from a patisserie that makes “lokma” in Izmir. Material and Method: Frying performances were determined by the amounts of free fatty acid (FFA), total polar compounds (TPC%), total oxidation value (TOTOX), peroxide value (PV), and p-anisidine values (p-AV) methods in accordance with the literature, and the oil absorption rate of the last fried “lokma” was also measured. All measurements were carried out twice, and the mean of the obtained values was given. Results: Fat absorption rate of the last lokma from sunflower oil (8,3%) was higher than palm olein (6,5%). p-AV of sunflower oil was 180, and p-AV of palm olein was 102. The last TPC values of both oils (sunflower oil: 18%, palm olein: 12.5%) were found below the recommended legal limit for frying oils. The increased rate of TPC% and the acceleration of FFA amount of palm olein oil were lower than sunflower oil. Conclusion: The results showed that palm olein oil was more oxidatively stable in deep lokma frying than sunflower oil

Odun plastik kompozitlerden üretilen birleştirici elemanların mekanik özelliklerinin incelenmesi

xv, 84 sayfa: resim29 cm. 1 CDÖZETBu çalışmada, Aydın ilinde mobilya üretimi faaliyeti gösteren işletmelerden alınan atık (MDF, MDF Lam, Sunta, Sunta Lam) tozlarının 80 mesh‟lik eleklerde elenmesinden elde edilen odun unu ile polimer olarak atık plastik malzemelerden elde edilen polipropilen ve yüksek yoğunluklu polietilen (YYPE) farklı karışım oranlarında karıştırılmış, bağlayıcı ajan olarak maleik anhidrit grafted polietilen (MAPE) ve maleik anhidrit grafted polipropilen (MAPP) kullanılmıştır. Elde edilen karışım ile çift vidalı ekstruder makinesinde 200 0C‟de odun-plastik kompozit (OPK) elde edilerek kurutma işleminden sonra elde edilen OPK‟lar kırıcıdan geçirilerek peletler üretilmiştir. Üretilen pelletlerdeki odun unu oranı 10-50 Aralığında değişmektedir. Farklı karışım oranlarına sahip peletler, sıcak presleme tekniği ile 175-210 0C sıcaklık aralığında plastik enjeksiyon makinasında kalıplarda preslenerek OPKkavelalar üretilmiştir.ABSTRACTIn this study, wood flour obtained by sieving of waste powders(MDF, melamin coated MDF, Chipboard, Melamin coated chipboard) in 80 mesh sieve from the companies operating in furniture production in Aydın and polypropylene obtained from waste plastic materials as polymers and high density polyethylene (HDPE) is mixed in various mix proportions, maleic anhydride grafted polyethylene (MAPE) and maleic anhydride grafted polypropylene (MAPP) were used as binding agents. Wood-plastic composite (OPK) was obtained at 200 degrees in twin screw extrudermachine with the above mentioned mixture. After the drying process of the woodplastic composite (OPK), pellets are produced by passing through the crusher. The proportion of wood flour in the produced pellets varies between 10-50. OPK dowels were produced by pressing the pellets with different mixing ratios in the molds in the injection molding machine in the temperature range of 175-210 degrees with the help of hot pressing technique. In order to compare the moment bearing capacity of produced dowels with Fagus orientalis and commercial plastic dowel, 18 mm thick wood-based melamin coated particle board (YLL) and medium densityfiberboard (melamin coated MDF is used

NATO - TÜRKİYE İLIŞKILERİNİN F-35 SAVAŞ UÇAĞI VE S 400 HAVA SAVUNMA SİSTEMİ ÜZERİNDEN DEĞERLENDİRİLMESİ

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On irreducible binary polynomials

In the article [1], Michon and Ravache define a group action of S3 on the set of irreducible polynomials of degree ≥ 2 over F2, and seeing that the orbits can have 1, 2, 3, or 6 elements, they give answers to the following two questions: Which polynomials have i ∈ {1, 2, 3, 6} elements in their orbits? Within the orbits of the irreducible polynomials of degree n ≥ 2, how many of them consist of i ∈ {1, 2, 3, 6 } elements? After their article, the next step seems to generalize their results to the Fq-case, however, their de nition of the group action is not so suitable for such an extension. Therefore it is defined in a slightly different approach in this master thesis so that it can be easily generalized to the Fq-case later. Furthermore, the results of the article [1] are reacquired using the new definition. Additionally, in the light of the articles [2] by Meyn and [3] by Michon and Ravache, the construction of irreducible polynomials of a higher degree which remain invariant under the group action of a given element forms a part of this thesis