En yavuz evladı bu memleketin...

Taha Toros Arşivi, Dosya Adı: Nazım Hikmet. Not: Gazetenin “Arada Bir” köşesinde yayımlanmıştır.İstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN/0033

Merzifon'lu Şeyh Abdürrahim Rumi ve Vakfiyesi

[No Abstract Available

Kimyasal Rafinasyon Aşamalarının Mısır Yağındaki Bazı Mikro ve Makro Element Içeriği ve Kalite Parametrelerine Etkisi

In this study, it was aimed to determine some element contents and some quality properties and tocompare these parameters at each stage in the chemically refining process of crude corn oil. Color(lovibond tintometer), free fatty acidity, peroxide values and fatty acid compositions were determinedin the samples of corn oil taken from consecutive stages of chemically refining. Also, the content ofelements (Na, Mg, K, Ca, Fe, Pb, Cd, Ni, Mn, Zn, Co, Cr, P, Cu) was analyzed, by using inductivelycoupled plasma-mass spectrometry (ICP-MS) and inductively-coupled plasma-optical emissionspectrometry (ICP-OES) after microwave digestion. The color (Lovibond tintometer), free fattyacidity and peroxide values in the chemically refining process varied between 2.7-16, %0.09-2.12,10.95-1.08 mEqO2/kg, respectively. Oleic, linoleic and linolenic acid contents changed between30.486-30.580%, 54.339-54.703% and 0.972-0.993%, respectively, in the chemically refining stages.While no trans fatty acids detected in crude corn oil and after degumming-neutralization step, verylow amount of trans oleic acid (0.040%) and total trans linoleic acid (0.132%) was detected inbleached corn oil. The total trans fatty acid content little more increased in the last stage of thechemically refining. However, total trans fatty acid content of refined corn oil was < 0.3%. It wasclearly seen that Na, Mg, K, P, Ca, Mn, Fe, Pb, Ni, Cr, Cu element contents decreased significantlyat the end of the chemically refining process. Although Cd, Co and Zn elements were determined incrude corn oil, these elements were not detected in the refined corn oil. The results obtained showedthat the chemically refining process effected some of the quality properties of corn oil and especiallythe changes in the element contentsBu çalışmada, hammısır yağının kimyasalrafinasyon prosesisürecinde bazı element içerikleri ile bazı kalite özelliklerinin belirlenmesi ve bu parametrelerin her rafinasyon aşamasında karşılaştırılması amaçlandı. Kimyasal rafinasyonun aşamalarından alınan mısır yağı örneklerinde renk (lovibond tintometre), serbest yağ asitliği, peroksit değerleri ve yağ asidi bileşimleri tespit edildi. İlave olarak, indüktif eşleşmiş plazma/optik emisyon spektroskopisi (ICP-OES) ve indüktif eşleşmiş plazma/kütle spektroskopisi (ICPMS) cihazlarında element (Na, Mg, K, Ca, Fe, Pb, Cd, Ni, Mn, Zn, Co, Cr, P, Cu) analizleri yapıldı. Kimyasal rafinasyon sürecinde renk (Lovibond tintometer), serbest yağ asitliği ve peroksit değerleri sırasıyla 2.7-16, %0.09-2.12, 1.08-10.95 mEqO2/kg aralığında değişim gösterdi. Oleik, linoleik ve linolenik asit içerikleri kimyasal rafinasyon aşamalarında sırasıyla %30.580-30.486, %54.703-54.164 ve %0.993- 0.972 aralığında değişti. Ham mısır yağında ve gum giderme-nötralizasyon aşamasından sonra trans yağ asidi belirlenemez iken, ağartılmış mısır yağında çok düşük miktarlarda trans oleik asit (%0.040) ve toplam trans linoleik asit (%0.132) tespit edildi. Toplam trans yağ asidi içeriği kimyasal rafinasyonun son aşamasında bir miktar artış gösterdi. Bununla birlikte, toplam trans yağ asidi içeriği %3’ün altında kaldı. Kimyasal rafinasyon işlemi sonunda Na, Mg, K, P, Ca, Mn, Fe, Pb, Ni, Cr, Cu element içeriklerinin çok önemli düzeyde azaldığı açık bir şekilde görüldü. Cd, Co ve Zn elementleri ham mısır yağında tespit edilmesine rağmen ise rafine mısır yağında bu elementler tespit edilemedi. Elde edilen sonuçlar kimyasal rafinasyonu prosesinin mısır yağının bazı kalite özelliklerine ve bilhassa element içeriklerine etkili olduğunu gösterdi

Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil (Helianthus annuus L.)

The influence of industrial oilseed extraction methods on the quality and stability of crude sunflower oil (pre-pressed, solvent-extracted, full-pressed and mixed oils) was studied by means of the determination of free fatty acids, peroxide value, color value, iron, phosphorus, total and individual tocopherol contents, their stability against oxidation (Rancimat induction time) and the fatty acid composition with special emphasis on trans fatty acids. In addition, these crude oils were stored for a period of four months at 40 +/- 2 degrees C and analyzed at monthly intervals for free fatty acids, peroxide value, and Rancimat induction time to evaluate their storage stability. The results revealed that the crude sunflower oils obtained by the full-pressed extraction method had worse quality and stability parameters than the crude oils obtained by other extraction methods. Tocopherol content showed a drastic decrease with full-pressed extraction. Also, the crude sunflower oils obtained by the full-pressed extraction presented a higher total trans fatty acid content than the others. On the contrary, the solvent extraction method influenced the phosphorus and iron contents more than the others. The results indicated, however, that pre-pressing the oil appeared to be better than other methods. This study suggests that it is absolutely necessary for the vegetable oil industry to reevaluate the full pressing method as well as the solvent extraction conditions used for sunflowerseeds in order to retain both nutritive value and oxidative stability.Trakya UniversityTrakya University [TUBAP-465]This work was supported by the Trakya University Scientific Research Projects Fund (Project no. TUBAP-465)

Governing regional affordability:rethinking the production of affordable spaces across the Metropolitan Region Amsterdam (MRA)

The Covid-19 pandemic has coincided with increased residential property investment outside the Amsterdam urban core and the ongoing departure of residents into its surrounding, more affordable metropolitan area. Underlying these developments, we have found increased regulatory efforts scattered across diverse public administration scales to improve housing delivery and access throughout the metropolitan region. Within these increasingly complex landscapes, we argue there is an urgent need to develop coordinated regional governance mechanisms to respond to fragmented regulatory efforts and dynamic residential investment landscapes to ensure long-term affordability and accessibility to housing across the region. We introduce an approach to affordability that centres on regional governance, moving away from popularized urban-centric interventions to affordable housing delivery and investment

How to unravel pathbreaking trajectories in the left-behind areas of Istanbul?

Entrepreneurial and growth-oriented urban development models see left-behind areas as opportunities in need of redevelopment and upgrading, which can be subjected to speculation. We argue that pathbreaking trajectories emerge during this redevelopment process in distinct ways depending on the adaptive capacity of urban communities and flexibility in the planning practices. Focusing on the squatter areas in Istanbul, we map out pathbreaking trajectories in institutional and policy contexts and unravel societal responses. We conclude that the authoritarian entrepreneurial governance landscape operates in a dual context in which its impacts on re-politicization of urban communities and their engagement with policy networks can vary.</p

A Comparison of Acrylamide Contents of Some Nuts Produced Organically and Conventionally

Acrylamide is a carcinogenic and neurotoxic compound defined as a heat treatment process contaminant. Due to its health concern, acrylamide formation needed to be minimized. The objective of this study is to examine how much acrylamide is contained in dried almonds (Prunus dulcis), hazelnuts (Corylus avellana), pistachios (Pistacia vera), peanuts (Arachishypogaea), sunflower seeds (Helianthus annuus) as well as pumpkin seeds (Cucurbita pepo) that have been cultivated via organically-certified and conventional processes. Frequently and regularlyconsumed nuts - comprising 180 samples that have been cultivated via organically-certified and conventional processes - were studied with UHPLC-MS/MS approach in Turkey. Substantial disparities were statistically found (P<0.05) between the almond, pistachio, peanut and sunflower seed variations that have been cultivated via organically-certified and conventional processes. Conversely, no considerable difference could be found among the variations of hazelnut and pumpkin seeds. It could be observed that the average concentrations of acrylamide in the nuts cultivated via organically-certified and conventional processes were 1.68 ng ml(-1) and 266.14 ng ml(-1) in almonds, 7.90 ng ml-1 and 6.68 ng ml(-1) in hazelnuts, 4.86 ng ml(-1) and 9.95 ng ml(-1) in pistachios, 14.09 ng ml(-1) and 36.27 ng ml(-1) in peanuts, 5.96 ng ml(-1) and 4.54 ng ml(-1) in pumpkin seeds correspondingly. The amount of acrylamide was not ascertained in organically-certified sunflower seeds, while in conventional sunflower seeds, the amount was 16.92 ng ml(-1). According to the generally-accepted theory, the production of acrylamide is attributed to the Maillard reaction that takes place during the processing and preparation of high-temperature foods. The data obtained show that consumers should be informed more accurately about the food safety of organic nuts. The effects of organically produced nuts on acrylamide intake from food in daily consumption should also be taken into account. In order to prevent or reduce the formation of acrylamide compounds in organic nuts and to monitor them more effectively, extensive studies should be carried out and food heat treatment methods should be optimized