National curriculum review reports

National Curriculum Review Reports will be produced for each consortium country in M8. This deliverable will draw on the content/textual analysis of school curricula and textbooks on subjects covering issues of national history, cultural heritage, identity and citizenship

Mapping reports of cultural heritage

Mapping reports of locally formed cultural heritage and the degree of difference between the particular heritage sites will be delivered for each consortium country by M14. This deliverable will map the heritage ‘offer’ in each country, by exploring the existing discourses and institutional practices that constitute the representation and use of cultural heritage in each geographical location of the CHIEF consortium. The chief purpose of this deliverable is to provide background information for the selection of specific heritage spaces/sites (two in each country) for case-studies in the second phase of this WP

Determination of certain features of breads made of dough microflora of which is fortified with adding kefir to sour dough

Bu araştırmada, fermente süt ürünlerinden biri olan kefirin ekmek kalitesine etkisi incelenmiştir. Ekşi maya ve yaş maya ile birlikte %30-40 oranında kefir kullanılarak birlikte yoğurulan hamurlardan fermantasyon sonrası ekmek yapılmıştır. İlk aşamada hamurun reolojik özellikleri, daha sonra da üretilen ekmeklerin bazı kimyasal, reolojik ve tekstürel özellikleri tespit edilmiştir. Elde edilen araştırma verilerinden, ekmek üretiminde %40 oranında kefirin ekşi maya ile birlikte kullanılmasının, hamur reolojik özelliklerinde ve ekmeğin hacim, spesifik hacim, kabuk rengi, ekmek içi tekstürü ve renk değerlerinde diğer ekmek örneklerine göre istatistiki bakımdan (p<0.05) olumlu sonuçlar verdiği belirlenmiştir. Bu sonuçlar doğrultusunda, kefir kullanımının, temel gıda maddesi olan ekmeği besinsel açıdan zenginleştirilebileceği gibi başta hamur olmak üzere ekmeğin reolojik ve tekstürel özelliklerinde de olumlu sonuçlar verdiği tespit edilmiştir.In this research, the effect of kefir, one of fermented dairy products, on quality of bread was examined. Dough samples were kneaded together by using at 30-40% kefir with sour yeast and fresh yeast and baked after fermentation. During the initial phase, rheological specifications of dough samples were detected and during the following phase, some chemical, rheological and textural specifications of the bread samples were detected. From the research data obtained, it was determined that using kefir at 40% along with sour dough in bread production yields (p<0.05) more positive results statistically compared to other bread samples in terms of rheological specifications of dough as well as volume, specific volume, crust colour, interior texture and colour values of bread. In line with these results, it was noted that using kefir may both nutritionally fortify bread, the main foodstuff, and yield positive rheological and textural specifications of bread, particularly in dough

New histophatological finding about data destroying amyloid black holes in hippocampus following olfactory bulb lesion like as the universe

Background: Many infinite theories have been suggested to explain memory loss in neurodegenerative diseases. However, there are clear data that iron-containing neurofibrillary networks can cause neuron death and erase the memory of neurons, just likeObjectives: Ths study aimed to investigate the electromagnetic properties of iron-loaded neurofibrillary networks formed in the hippocampus as a result of damage to the olfactory nerves, just like black holes in space, as well as whether they cause neuron death Methods: All rats were tested with star maze performance before, 3 weeks, and 3 months after surgery. The data used in the study were obtained from the subjects in the experimental groups who had been followed up for 3 months with control (GI; n = 5), SHAM (GII; n = 5) with only frontal burr hole, and study (GIII; n =15) animals with olfactory bulb lesion. All rats were tested with star maze performance before, 3 weeks, and 3 months after surgery. The olfactory bulbs and hippocampus of subjects were examined by stereological methods. Olfactory bulb volumes, degenerated neuron densities of the hippocampus, and numbers of hippocampal black holes were estimated quantitatively, and results were statistically analyzed by a 1-way analysis of variance (ANOVA). The properties of black holes in the brains and the universe were compared theoretically.Results: The mean olfactory bulb volumes, degenerated neuron density, and black holes of the hippocampus were estimated as 4.43 +/- 0.22 mm3, 42 +/- 9 mm3, and 3 +/- 1 mm3 in GI, 4.01 +/- 0.19 mm3, 257 +/- 78 mm3, and 11 +/- 3 mm3 in GII, and 2.4 +/- 0.8 mm3, 1675 +/- 119 mm3, and 34 +/- 7 mm3 in GIII. All animals were tested with star maze performance before, 3 weeks, and 3 months after surgery. Latency, distance, speed, and path efficiency values of all animals were detected. The more diminished olfactory bulb volume (P < 0.00001) causes more apoptotic neurons and black holes in the hippocampus (P < 0.0001) and more memory loss in olfactory bulbConclusions: Hippocampal black holes, which are similar to black holes in terms of their formation processes, may be responsible for neuronal losses and memory erasures in the brain by acting like black holes in space. These amyloid plaques, which cause neuron death and memory loss, will be called data-deleting amyloid black holes (DADA-Black Holes) in the paper