AKADEMİK YAŞAMDA LİYAKATI AŞINDIRAN BİR UNSUR OLARAK YAĞCILIK

Copyright © 2019 The Authors. Çalışma hayatında liyakat, kurumların sürdürülebilirlik, kalite ve rekabet güçleri için önemli bir değerdir. Liyakatın olduğu yerde yağcılığın, dalkavukluğun veya yaranmanın olması beklenilmediği gibi yağcılığın liyakat sistemini aşındırdığı kabul edilmektedir. Bu çalışmada liyakat sisteminin öncüsü kabul edilen yükseköğretim kurumları odak noktasına alınarak, akademik yaşamda yağcılığın nedenleri, süreçleri ve sonuçları üzerine nitel bir araştırma yapılmaktadır. 88 kişiden elde edilen bulgular, yağcılığın akademik yaşamda tüm paydaşlar arasında yaygın, kültürel olarak kabul gören bir uygulama olduğunu, yağcılığın yapısal olarak göz ardı edildiğini ve hatta kanıksandığını göstermektedir. Sunulan gerçek yaşam öyküleri ve incelenen boyutlar, yağcılığın kavramsal olarak irdelenmesi anlamında akademik söylemlere katkıda bulunmaktadır. Araştırma ayrıca yağcılıkla mücadele sürecinde yükseköğretimin modernizasyonunda karar vericiler için örnek teşkil etmeyi hedeflemektedir.Copyright © 2019 The Authors. Merit is an important value for sustainability, quality, and competitiveness of institutions. In a context of meritocracy, it is often assumed that sycophancy, flattery or ingratiation would not exist, since sycophancy corrodes the merit system. In this study, the higher education institutions, which are regarded as the pioneers of the merit system, are taken as the focal point and the reasons, processes, and results of the sycophancy in the academic life are investigated through a qualitative analysis. Findings from 88 participants indicate that in addition to its widespread and culturally accepted practice among all stakeholders, sycophancy is structurally ignored and even tacitly condoned in academic life. The real life stories and the dimensions of sycophancy that are presented in paper contribute to the theory of sycophancy. In addition to this, the study also aims to serve as a reference for decision-makers in their fight against sycophancy in the modernisation of higher education

Structural, spectroscopic and passivation properties of a novel binuclear clamshell-type zinc(II) phthalocyanine as gate dielectric for OFET

A novel clamshell-type binuclear zinc(II) phthalocyanine (2) was synthesized by cross condensation of the bisphthalonitrile (1) with 4-tert-butylphthalonitrile and zinc acetate in 1:10:4 ratio. The structure of the novel compound was characterized by elemental analysis, UV-vis, FT-IR (ATR), HR MALDI-TOF mass, 1H NMR, 13C DEPT NMR and 1H-1H COSY NMR methods. Applying electronic absorption spectroscopy and density functional theory (DFT) revealed that in THF the geometry of 2 is twisted to adopt an intermediate clamshell conformation in which the spacing between the Zn centers is about 8.1Å, providing a very good account of the observed spectrum exhibiting the characteristic B (Soret) band at 347 nm and the Q band at 673 nm. In solution, 2 was found to exist in non-aggregated form. The calculated fluorescence quantum yields (?F = 0.23 in THF and 0.10 in DMF) were relatively reduced in comparison to that of std ZnPc. In particular, understanding of leakage current conduction mechanisms in gate dielectrics is crucial for the development of field effect transistors with improved device performance. Analysis of the reverse bias current-voltage data indicated that the origin of leakage current conduction mechanisms in clamshell-type zinc(II) phthalocyanine is Poole-Frenkel emission. The capacitance density of 12.7 nF cm-2 at 5 Hz. and 12.1 nF cm-2 at 13 MHz was obtained with the FTO/Pc/Au sandwich structure. © 2018 World Scientific Publishing Company.Bülent Ecevit Üniversitesi British Association for Psychopharmacology: 2015­72118496­05The authors are grateful to the Bülent Ecevit University for financial support under the project [BAP Project No: 2015­72118496­05]. Some of the calculations were performed on Fencluster (Ege University, Faculty of Science) and TUBITAK­ULAKBIM Truba resources

Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

The effects of recipe compositions in terms of leavening agent (ammonium and sodium bicarbonates) and sugars (sucrose and glucose), and baking conditions (temperature and time) on HMF formation in cookies were studied. Five recipes were prepared by varying the types of leavening agent and sugar. The cookies were baked at different temperatures (180, 200, 210 and 220 °C) for different time (10, 15, 20 and 25 min) to monitor physical and chemical changes in cookie composition in terms of water activity, pH, surface browning, sugar decomposition, and hydroxymethylfurfural (HMF) formation. Decreasing moisture to a level under a water activity of 0.4 appeared as the critical point in baking where the rate of HMF formation drastically increased after this point. After this stage, sucrose decomposed very rapidly if ammonium bicarbonate was used as the leavening agent at temperatures greater than 200 °C. Replacing ammonium bicarbonate with sodium bicarbonate maintained pH of cookies ranging between 9.0 and 10.0 during baking, which limited the decomposition of sucrose. © 2007 Springer-Verlag.Peer Reviewe

Significance of furosine as heat-induced marker in cookies

The effects of recipe formulation in terms of leavening agents (ammonium and sodium bicarbonates), sugars (sucrose and glucose), initial moisture content, and baking conditions (temperature and time) on furosine formation in cookies were studied. The cookies were baked at different temperatures for different times to monitor the progress of the early stage of the Maillard reaction. Change in furosine levels as an indicator of the Amadori products showed a typical kinetic behavior with a rapid increase to an apparent maximum followed by exponential decrease during baking. Initial water activity of cookie dough had no remarkable effect on the apparent maximum, but lowering the water activity decreased the time required to attain it. In addition, levels of furosine in the final product are highly correlated to the initial water content of dough at the same baking conditions. The levels of furosine attained were significantly lower in cookies composed of sucrose than in cookies composed of glucose. Early stage of the MR is rapidly overcome during baking as the Amadori product degraded in the advanced stage. Among the leavening agents, ammonium bicarbonate was the most effective for the progress of the Maillard reaction in cookies during baking. © 2008 Elsevier Ltd. All rights reserved.Authors acknowledge the partial support of Turkish Academy of Sciences (GEBIP Study Grant), Hacettepe University Scientific Research Unit (Project 001 G 007), COST Action 927 (Short Term Scientific Mission), Scientific and Technological Research Council of Turkey (Project TOVAG 104O226) and the Spanish Ministry of Science and Technology (Project AGL2005-01735).Peer Reviewe

Construction of an almond genetic linkage map using F1 population ‘Gulcan-2’ × ‘Lauranne’ by SSR markers

Almond is one of the most important nut crops in Turkey. Genetic linkage maps are important tools to develop markers linked to important phenotypic characters. We constructed a SSR-based linkage map in almond using a ‘Gulcan-2’ × ‘Laurenne’ F1 population. The consensus map included a total of 168 SSR markers in eight linkage groups (LGs). The number of mapped markers changed from 13 (LG6) to 31 (LG2), and the length of the LGs changed from 47.8 (LG6) to 84.6 cM (LG1). Average number of SSR markers per linkage group was 21. The marker density was 3.1 cM-1. The linkage map will help to develop markers linked to important traits when phenotyping data was completed. © 2019 International Society for Horticultural Science. All rights reserved.Firat University Scientific Research Projects Management Unit: FYL-2015-3640, FUK-2015-3628 TAGEM/14/ARGE/01The authors thank the Republic of Turkey Ministry of Food, Agriculture and Livestock General Directorate of Agricultural Research and Policies (TAGEM/14/ARGE/01) and Çukurova University Scientific Research Projects Unit (Project ID. FYL-2015-3640, FUK-2015-3628) for financial support

Degradation of free tryptophan in a cookie model system and its application in commercial samples

The stability of free tryptophan (Trp) was examined in five cookie-resembling models at varying baking temperatures and durations. Trp was measured by HPLC coupled with a fluorescent detector. Trp degradation was significantly greater in cookies formulated with glucose compared with sucrose, regardless of the temperatures and durations of baking. A lag period was clearly observed in cookies formulated with sucrose. The type of sugar used in the dough formulation affected not only the thermal destruction kinetics but also the degree of degradation of free Trp. However, the type of leavening agent (ammonium bicarbonate versus sodium bicarbonate) did not affect the rate of Trp destruction as happens in Maillard-driven reactions. In addition, the free Trp content was analyzed in nine different flours and sixty-two commercial cookies, and it was found that free Trp varied from 0.4 to 1287.9 mg/kg for rice and wheat bran, respectively. It was found that free Trp was significantly higher in dietetic commercial samples formulated with wheat bran compared with other flours. © 2007 American Chemical Society.Peer Reviewe

Determination of growth, fruit set, yield and some nut quality characteristics of local and foreign almond cultivars in the irrigated conditions in GAP Region

This study was carried out to determine the adaptability of native and foreign almond cultivars in the irrigated conditions of GAP Region between the years of 1998 and 2007. Experiments were set up in three locations; twenty cultivars in Gaziantep and twenty-one cultivars in both Kahramanmaras and Şanliurfa provinces. In each experimental orchard, the following almond cultivars were tested: 101-9 (except Gaziantep location), Gülcan I (101-23), 17-4, Gülcan II (101-13), 48-1, Hacialibey (48-5), Akbadem (48-2), Nikitski, Cristomorto, Nonpareil, D. Largueta, Picantili, Dokuzoguz II (120-1), Primorski, Drake, Texas, Ferraduel, Tuono, Ferragnes, Yaltinski, Garrigues. Cultivar evaluation was done using Weighted Ranking Method (WRM) with the criteria of tree vigor, blooming time, yield and fruit characteristics. In Gaziantep, Ferraduel (takes 790 points in WRM) and Ferragnes (740); in Kahramanmaras Ferragnes (870) and Yaltinski (850); in Şanliurfa, Ferragnes (820), Gülcan II (710) and Ferraduel (690) can be recommended for those ecology, because of their relatively higher ranks

The effect of peroperatively and postoperatively used parasetamol on postoperative morphine consumption in spinal surgery [Spinal cerrahide peroperatif ve postoperatif kullanilan i·ntravenöz parasetamolün postoperatif morfin tüketimine etkisi]

Aim: The aim of this study is to investigate the effects of iv paracetamol with iv morphine PCA on postoperative morphine consumption in lumbar disc surgery. Materials and Methods: After obtaining the approval of the hospital ethics committee and patient's consents, 67 adult patients, in ASA group's I-III, were randomly divided into two groups. Group M (n=37) received iv morphine Patient Control Analgesia (PCA) postoperatively (bolus dose 1 mg, lock out time 10 min, limited 50 mg 24 hrs-1). At the skin closure, iv paracetamol (1 g infused in 15 min, 8 g 48 hrs-1) was also administered with morphine PCA in Group MP. All the patients with Visual Analogue Scale (VAS) scores over 3 were administered iv morphine in fractioned doses at recovery room (0. minute). The systolic and diastolic arterial pressures, hearth rate, SpO2, breathing rate, PCA demand number, replied demand number and total morphine consumption, sedation scores, VAS scores, presence of nausea and vomiting, itching and patches were recorded at 0., 30., 60. min, 2., 4., 6., 12., 18., 24. and 48. hrs. Fractioned morphine amounts and antiemetic consumption were also recorded. Fractioned morphine amounts, total morphine consumption and sedation scores were found to be lowered in Group MP (p<.05). The difference between the total morphine consumption amounts of the study groups (76.4±6.7 mg in Group M and 42.5± 5.2 mg in Group MP) were significant (p<0.05). In addition, the VAS scores of Group M were found to be higher in the first two hours (p<0.05). Conclusion: It is concluded that the combination of iv paracetamol and morphine PCA after spinal surgery enhances the quality of the postoperative analgesic effect of morphine PCA by lowering the morphine consumption amount