关于军校计算机类课程考试的研究

深化军校计算机类课程的考核方式是保障教学质量,提升军校培养人才质量,为部队输送合格军事人才的重要方面。介绍了目前部分军校在计算机类课程考试方面存在的不尽人意的地方,提出了课程考核的一些建议。     

The synthesis,characterisation and molecular structure of a new hetarylazoindole dye studied by X‐ray diffraction,spectral analysis and density functional theory calculation

1,2‐Dimethyl‐3‐(5‐methylisoxazol‐3‐yldiazenyl)‐1H‐indole was obtained by coupling 3‐amino‐5‐methylisoxazole with diazotised 1,2‐dimethylindole. It was characterised by proton and carbon nuclear magentic resonance, ultraviolet–visible, infrared and Raman spectra, and the X‐ray single crystal diffraction method. On the theoretical side, the molecular geometry, chemical shifts and the fundamental vibrational frequencies were evaluated using density functional theory. Time‐dependent density functional theory was used to evaluate the electronic excitation spectra. In addition, the scaled quantum mechanical approach was used to study the total energy distributions of the vibrational modes of the molecule. The results showed that the general agreement between experimental and calculated geometric parameters, chemical shifts and λ_max values are good. Excellent agreement was found between the calculated and experimental vibrational frequencies.     

Effect of brewing process and sugar content on 5-hydroxymethylfurfural and related substances from Turkish coffee

The effect of brewing process on 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid levels of traditionally prepared and instant Turkish coffee samples containing different amounts of table sugar (0, 2, 4, or 8 g in 20 mL of coffee) were analyzed by high pressure liquid chromatography with diode array detector. The highest change at the levels of furfurals was observed in sample of traditional and instant Turkish coffee named T4 and S4 both of containing 8 g of sugar, respectively. The results showed that 5-hydroxymethylfurfural, 2-furylmethylketone, and 2-furoic acid concentrations in both traditionally prepared and instant Turkish coffee samples increased with increasing sugar concentration. The brewing method and sugar concentration had a significant effect on furfural contents of Turkish coffee (p < 0.05). Daily intakes of furfurals for Turkish population were calculated as 8.14–13.54 and 9.36–10.25 µg kg^?1 body weight for traditionally prepared and instant Turkish coffee samples, respectively, and daily intakes of furfurals were lower than the acceptable daily intake value of 0.5 mg kg^?1 body weight.     

The effect of different starter cultures and ripening temperatures on formation of biogenic amine in Turkish fermented sausages

Different starter culture added groups (Group I: Lactobacillus sake, Staphylococcus xylosus; Group II: Lactobacillus plantarum, Staphylococcus carnosus; Group III: Lactobacillus curvatus, Staphylococcus carnosus, and Staphylococcus xylosus) and control group sausage samples were produced experimentally at two different temperatures (22 and 26 °C). In raw materials and all groups, by the 0th, 2nd, 5th and 7th days of the ripening period, the analysis of HPLC and biogenic amine (tyramine, histamine, cadaverine, putrescine, phenylethylamine, tryptamine, spermine, and spermidine) amounts, microbiological (Lactic acid bacteria, Micrococcus/Staphylococcus, Enterobacteriaceae, Enterococcus spp., and moulds–yeasts) and chemical (pH, dry matter, and salt) have been done. During the ripening period, there is no statistical discrepancy (P > 0.05) in terms of biogenic amine amounts, microbiological, and chemical values detected from the sausage samples produced at 26 and 22 °C. However, in both levels of temperature, there is statistical discrepancy (P < 0.001) detected in terms of tyramine, putrescine values and the count of Enterococcus spp. between the starter culture added samples and control group samples. By this study, it has been stated that the ripening temperature does not make any statistical discrepancy (P > 0.05) for all values but the use of starter culture prevents the formation of biogenic amine in Turkish fermented sausages.     

Neural extension of experimental data to investigate using phosphogypsume in light brick production

In this study, usability of wastes produced in phosphoric acid plants in structural brick manufacture has been investigated. There are several parameters involved in using these wastes in brick production namely the rate of added waste, firing speed and firing temperature. The performance of these parameters can be measured by several criteria such as natural drying shortening, water absorption and weight loss. Therefore, so many experiments are needed to investigate the effects of these parameters on the bricks produced with these wastes. The result of a series of experiments were utilized to achieve this end. The results have shown that the industrial wastes considered improve the performance of the bricks in terms of the criteria mentioned above. However, the results have also shown that further investigations are needed to explore the effects of interim values on the performance of the bricks. To achieve that end, a neural experimental study is adopted. For this purpose, the results of the experiments conducted were used to construct an artificial neural network. The trained and tested network was then used to check the effects of 280 different combinations for each type of material mixtures mentioned. The outcome of these artificial tests have provided the optimal values for the waste addition rate, firing speed and firing temperature based on the four criteria mentioned previously.     

Ring Opening of Epoxidized Soybean Oil with Compounds Containing Two Different Functional Groups

Epoxidized vegetable oils are desirable chemicals due to their eco‐friendly characteristics and their being a major source of many green products. Ring opening is one of the ways to convert these epoxidized oils to some new intermediates. The use of mono‐functional amines, alcohols, acid anhydrides and thioethers for epoxy ring opening has been reported in the literature. In this study, thioglycolic acid (TGA) bearing thiol and carboxylic acid as two different functional groups and methyl ester of thioglycolic acid (TGAME) were used. Currently, there is no reported literature describing epoxy ring opening using chemicals bearing two different functional groups simultaneously. In this way, two new polyols were synthesized, one with TGA (polyol 1) and one with TGAME (polyol 2). FTIR and ¹H‐ and ¹³C‐NMR spectroscopy confirmed that the ring was opened by the carboxylic acid group of TGA, and the thiol group was not involved in the ring opening whereas the ring was opened by the thiol group in the case of TGAME.     

Chemometric Studies on zNose™ and Machine Vision Technologies for Discrimination of Commercial Extra Virgin Olive Oils

The aim of this study was to classify Turkish commercial extra virgin olive oil (EVOO) samples according to geographical origins by using surface acoustic wave sensing electronic nose (zNose?) and machine vision system (MVS) analyses in combination with chemometric approaches. EVOO samples obtained from north and south Aegean region were used in the study. The data analyses were performed with principal component analysis class models, partial least squares‐discriminant analysis (PLS‐DA) and hierarchical cluster analysis (HCA). Based on the zNose? analysis, it was found that EVOO aroma profiles could be discriminated successfully according to geographical origin of the samples with the aid of the PLS‐DA method. Color analysis was conducted as an additional sensory quality parameter that is preferred by the consumers. The results of HCA and PLS‐DA methods demonstrated that color measurement alone was not an effective discriminative factor for classification of EVOO. However, PLS‐DA and HCA methods provided clear differentiation among the EVOO samples in terms of electronic nose and color measurements. This study is significant from the point of evaluating the potential of zNose? in combination with MVS as a rapid method for the classification of geographically different EVOO produced in industry.     

The TeO2-Na2O System: Thermal Behavior,Structural Properties,and Phase Equilibria

Thermal behavior, structural properties, and phase equilibria of the (100−x)TeO₂-xNa₂O system were studied in the 5 ≤ x ≤ 50 mol% composition range. Investigation of glass formation behavior in the binary system was realized, and the glass formation range was determined as 7.5 ≤ x ≤ 40 mol%. Differential thermal analysis (DTA) and Fourier transform infrared (FTIR) spectroscopy techniques were used for thermal and structural characterization of the glasses. Influence of Na₂O content on glass transition temperature (T_g), glass stability (∆T), density (ρ), molar volume (V_M), oxygen molar volume (V_O), and oxygen packing density (OPD) values of sodium tellurite glasses was evaluated considering the structural transformations in the glass network. For the phase equilibria studies, DTA, X-ray diffraction (XRD), and scanning electron microscopy/energy dispersive X-ray (SEM/EDS) techniques were utilized to characterize the heat-treated samples. According to the phase equilibria studies, three eutectic regions were detected in the 0 < x < 50 mol% composition range of the (100−x)TeO₂-xNa₂O system. A new invariant endothermic reaction was detected for the compositions between 40 ≤ x ≤ 45 mol%. Na₂O.8TeO₂ (11.11 mol% Na₂O) compound that was claimed to exist in the binary system in the literature was found to be the metastable δ-TeO₂ phase.