Incorporating Memory Processes in the Study of Early Language Acquisition

Critical to the learning of any language is the learning of the words in that language. Therefore, an extensive amount of research in language development has examined how infants learn the words of their language so rapidly. In particular, research on statistical learning has suggested that sequential statistics may play a vital role in the discovery of candidate words, that become available to be mapped to meaning. One important limitation of this previous research is the lack of attention given to the memory processes involved in statistical word learning. Thus, the current set of experiments examine the availability of statistically defined words as object labels after a delay. To examine whether statistics found in speech supports infants’ memory for label-object associations, in Experiment 1, 22- to 24-month-old infants were presented with 12 Italian sentences that contained 2 high transitional probability words (HTP) and 2 low transitional probability words (LTP). Ten-minute after familiarization, using a Looking-While-Listening procedure (Fernald et al., 2008), infants were trained and tested on 2 HTP and 2 LTP label-object associations. Results revealed that infants were able to learn HTP but not LTP words, suggesting that HTP words make better labels for objects after a minimal delay. Experiment 2 examined infants’ memory for meaning representations that are statistically defined or not. Stimuli and procedure were identical to that of Experiment 1, except that the 10-minute delay was implemented after the referent training phase instead of after the familiarization phase. Infants in Experiment 2 were able to remember both HTP and LTP words when tested following a 10-min delay. Together, the findings suggest that statistical learning facilitates future word learning

Isolated Words Selectively Enhance Memory for High Transitional Probability Sound Sequences

Research over the past two decades has demonstrated that infants are equipped with remarkable computational abilities that allow them to find words in continuous speech. Infants can encode information about the transitional probability (TP) between syllables to segment words from speech when tested immediately after familiarization with an artificial (e.g., Saffran, Aslin & Newport, 1996) or natural language (Pelucchi, Hay, & Saffran, 2009). However, infants’ ability to retain the sequential statistics beyond the immediate familiarization context remains unknown. In the present study, we examine infants’ memory for statistically-defined words 10- minutes following familiarization with a naturally produced Italian corpus. Eight-month-old English-learning infants were familiarized with Italian sentences that contained four embedded target words (see Pelucchi et al., 2009): two words had high internal TP (HTP, TP=1.0) and two had low TP (LTP, TP=.33) and were tested on their ability to discriminate HTP from LTP words using the Headturn Preference Procedure. When discrimination was tested following a 10-minute delay, infants listened equally to HTP and LTP words, suggesting that memory for statistical information likely decays over even short delays (Experiment 1). Experiments 2-4 were designed to test whether experience with isolated words selectively reinforces memory for statistically- defined words. When 8-month-olds were familiarized with the same corpus and then were given experience with the isolated words immediately after familiarization, they looked significantly longer to HTP words than LTP words after the 10-minute delay, suggesting that the experience with isolated words may reinforce memory for HTP words following a delay

Heavy metal resistance of microorganisms from petroleum hydrocarbon contaminated soils located in Mersin, Turkey

European Biotechnology Congress -- MAY 25-27, 2017 -- Dubrovnik, CROATIAWOS: 000413585400193…Ahi Evran Univ. BAP [PYO-Fen.4003/2.14.009 (2015)]This work was supported in part by a grant from Ahi Evran Univ. BAP No: PYO-Fen.4003/2.14.009 (2015)

Remembering in the Digital World: Autobiographical Memory in Social Media

The use of social media continues to increase in modern cultures in recent years. This new context leads to creating a virtual self, which somewhat differs from the real self. Further, social relations are set and maintained predominantly in this new context. There is no doubt that social media does not only affect individuals' social relations but also their cognitive skills by pulling them into new situations that they are unfamiliar with. In this new context, content coded in social media can be remembered in real life, and content coded in real life can be remembered in social media. This new context, where mostly real-life stories are shared, is likely to strongly affect the autobiographical memory processes of individuals. Past research suggests that social media affects autobiographical memory processes both directly (phenomenological characteristics, functions) and indirectly through cognitive processes (eg, attention, working memory, transitive memory). Studies about its indirect effects indicate that people with limited attention and working memory capacity have difficulty processing the high number of stimuli offered by social media. Given that the long-term memory capacity is not limited, it is plausible to expect that some of the contents are encoded into the memory; however, problems may occur in the storage and retrieval processes. Studies about the direct effect of social media show that the phenomenological characteristics (number of details, accuracy, emotional content) and functions (self, social, directing, therapeutic) of events experienced or shared on social media differ from real-life events. This theoretical review discusses the effects of social media use on cognitive processes related to memory processes and more specifically on the phenomenological and functional characteristics of autobiographical memory. To recognize and prevent potential psychological issues that may emerge in relation to this new setting, it appears essential to comprehend how social media affects autobiographical memory, which is essential for self-perception

Discutindo a educação ambiental no cotidiano escolar: desenvolvimento de projetos na escola formação inicial e continuada de professores

A presente pesquisa buscou discutir como a Educação Ambiental (EA) vem sendo trabalhada, no Ensino Fundamental e como os docentes desta escola compreendem e vem inserindo a EA no cotidiano escolar., em uma escola estadual do município de Tangará da Serra/MT, Brasil. Para tanto, realizou-se entrevistas com os professores que fazem parte de um projeto interdisciplinar de EA na escola pesquisada. Verificou-se que o projeto da escola não vem conseguindo alcançar os objetivos propostos por: desconhecimento do mesmo, pelos professores; formação deficiente dos professores, não entendimento da EA como processo de ensino-aprendizagem, falta de recursos didáticos, planejamento inadequado das atividades. A partir dessa constatação, procurou-se debater a impossibilidade de tratar do tema fora do trabalho interdisciplinar, bem como, e principalmente, a importância de um estudo mais aprofundado de EA, vinculando teoria e prática, tanto na formação docente, como em projetos escolares, a fim de fugir do tradicional vínculo “EA e ecologia, lixo e horta”.Facultad de Humanidades y Ciencias de la Educació

SİİRT İLİ KURTALAN İLÇESİ ÇAYIRLI KÖYÜ’NÜN FARKLI YÜKSELTİLERE SAHİP MERASININ VEJETASYON ÖZELLİKLERİNİN BELİRLENMESİ

Bu çalışmanın amacı; Siirt ili Kurtalan ilçesi Çayırlı Köyü’nün farklı yükseltilere sahip merasının vejetasyon özelliklerinin belirlenmesidir. Araştırma sahasında, modifiye edilmiş tekerlekli lup (halka) metodu kullanılarak meranın bitki örtüsü özellikleri incelenmiştir. Çalışma alanında bitkiyle kaplı alan, botanik kompozisyon, familya sayıları, meraya ait toprak özellikleri, mera durumu ve sağlığı gibi özellikler tespit edilmiştir. Araştırma sonucuna göre; toplam bitki ile kaplı alan 1. yükseklikte %63.0, 2. yükseklikte ise %59.0 olarak belirlenmiştir. Bitki ile kaplı alanda 1. yükseklikte buğdaygillerin oranı %19.5, baklagillerin oranı %17.25 ve diğer familyaların oranı ise %26.25 olarak belirlenirken, 2. yükseklikteki buğdaygillerin, baklagillerin ve diğer familyalara ait bitkilerin oranı sırasıyla %15.0, 14.75 ve 29.25 olarak saptanmıştır. Bitki ile kaplı alanda botanik kompozisyondaki bu ğdaygillerin oranı ortalaması %28.06, baklagillerin oranı %26.08 ve diğer familyalara ait bitkilerin oranı ise %45.86 olarak incelenmiştir. Çayırlı Köyü'ne ait meranın botanik kompozisyonu üzerinde yapılan incelemede herhangi bir azalıcı bitkiye rastlanılmamıştır. Bu nedenle mera durumu bakımından “zayıf mera”, mera sağlığı bakımından ise “riskli mera” sınıfında değerlendirilmiştir. Bu yüzden Çayırlı Köyünün Mera alanının ıslah çalışmasına ihtiyaç duyulduğu kanaatine varılmıştır.ÖN SÖZ........................................................................................................................... iii İÇİNDEKİLER ............................................................................................................... v TABLOLAR LİSTESİ.................................................................................................. vii ŞEKİLLER LİSTESİ..................................................................................................... ix KISALTMALAR VE SİMGELERLİSTESİ ............................................................... xi ÖZET............................................................................................................................. xiii ABSTRACT ................................................................................................................... xv 1. GİRİŞ ........................................................................................................................... 1 2. LİTERATÜR ARAŞTIRMASI ................................................................................. 5 3. MATERYAL VE METOT ....................................................................................... 23 3.1. Materyal ............................................................................................................... 23 3.1.1. Araştırma yeri ve özellikleri ......................................................................... 23 3.1.2. Araştırma alanına ait iklim verileri ............................................................... 24 3.1.3. Araştırma alanının toprak özellikleri ............................................................ 25 3.2. Metot .................................................................................................................... 26 3.2.1. Vejetasyon ölçümü........................................................................................ 26 3.2.2. İncelenen özellikler ....................................................................................... 27 3.2.2.1. Botanik kompozisyon (%) (Familya bazında) ..................................... 27 3.2.2.2. Bitki ile kaplı alan (%)......................................................................... 27 3.2.2.3. Bitki taksonları (Familya bazında) ...................................................... 27 3.2.2.4. Ömür uzunlukları (Tek yıllık, çok yıllık) ............................................ 28 3.2.2.5. Etki derecesi (Azalıcı, çoğalıcı istilacı bitkiler) .................................. 28 3.2.2.6. Mera sağlığı ve mera durum sınıfı ....................................................... 28 3.2.2.7. Taşlılık oranı (%) ................................................................................. 28 3.2.3. Toprakların bazı fiziksel ve kimyasal analizleri ........................................... 28 4. BULGULAR VE TARTIŞMA ................................................................................. 31 4.1. Bitki İle Kaplı Alan.............................................................................................. 31 4.2. Bitki İle Kaplı Alan Miktarına Göre Botanik Kompozisyon Değerleri ............... 33 4.3. Bitki Taksonları.................................................................................................... 35 4.4. Ömür Uzunlukları ................................................................................................ 37 4.5. Etki Derecesi ........................................................................................................ 39 4.6. Mera Durumu ve Mera Sağlığı ............................................................................ 40 5. SONUÇ VE ÖNERİLER .......................................................................................... 41 5.1. Sonuçlar ............................................................................................................... 41 5.2. Öneriler ................................................................................................................ 42 vi 6. KAYNAKLAR .......................................................................................................... 43 EKLER........................................................................................................................... 51 ÖZGEÇMİŞ................................................................................................................... 5

Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water

In the present study, production and using possibilities of powder of macaroni boiling water (PMBW) were investigated. After cooking process of macaroni, firstly pre-drying was carried out at 50 degrees C in a drying oven and then lyophilization process was conducted to obtain final powder product. Physicochemical characterizations like total dry matter, ash, fat, protein, pH, a(w) and color properties were carried out and also technological properties of sample were determined. Both macaroni boiling water and the final powder product were exarnined in terms of microbiological analyses. It was found that macaroni boiling water had to be processed in 6 h after cooking if the cooking water was stored at room temperature. Also, the duration of 12 h after cooking was found to be limit level for microbiological safety of cooking water if it was stored at +4 degrees C. Besides, scanning electron micrographs of particles and fatty acid and mineral profile of the final powder product were determined. Macaroni boiling water is a by-product having a lot of nutrients and in this study it was proved that utilization of this by-product may be feasible. The macaroni boiling water can be used as a food ingredient and also as an enrichment agent. (C) 2015 Elsevier Ltd. All rights reserved

Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties

In this study, physicochemical and sensory characteristics of wheat chips enriched with different legume flours were investigated. Wheat chips formulations were composed with the mixture of wheat flour and the mixture of three different legume flours (wheat legume ratio 80:20). Mixture design approach was used to determine the effect of interactions between pea, chickpea and soy flour on the physicochemical and sensory properties of chips produced with wheat legume flour mixture. In addition, product optimization was carried out by using ridge analysis to determine the optimum legume flour mixture proportions based on sensory properties of chips samples. Chickpea flour was found to be highest desired component depending on the general acceptability scores of chips. Protein content of chips increased significantly with the addition of soy flour. Optimum limit values of chickpea, pea and soy flour in the legume flour mixture used for the enrichment of the wheat chips were found to be 50-100 g/100 g, 0-60 g/100 g and 0-45 g/100 g legume flour, respectively, with respect to sensory properties. Additionally, ridge analysis results showed that the wheat chips should include only chickpea flour in the legume flour fraction to obtain maximum overall preference score (6.08). (C) 2014 Elsevier Ltd. All rights reserved

In vitroglycemic index, antioxidant capacity and some physicochemical characteristics of deep-fried sorghum based gluten free chips

In this study, deep fried gluten free chips were manufactured using sorghum flour at different concentrations (5, 20, 35 and 50 g/100 g) and in vitro glycemic index, total antioxidant capacity and some physicochemical characteristics (dry matter, ash, oil, protein and color) and overall acceptability of the samples were investigated. Protein, oil and total dietary fiber levels of the samples ranged between 5.39-8.28, 23.58-29.10 and 5.59-6.60 g/100 g, respectively and increase in sorghum flour level resulted in an increase in these studied quality parameters of the chips samples. Ferric reducing antioxidant activity and DPPH radical scavenging performance were affected positively by the addition of sorghum flour. Total starch hydrolysis index and estimated glycemic index values were affected by the sorghum flour addition negatively due to the increased total dietary fiber content of the chips samples. All chips samples enriched with sorghum flour showed similar overall acceptability and increased sorghum concentration decreased the preference scores slightly. All these results could be considered for the manufacturing of the gluten free deep fried sorghum based chips samples