Determinaton of proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus) caught off the Gulf of Antalya

The proximate composition and mineral contents of blue crab (Callinectes sapidus) and swim crab (Portunus pelagicus), caught off the Gulf of Antalya, were investigated. The aim of this study was to demonstrate the nutritive value. Claw and body meat of these two species were analyzed. For both species there were no significant differences in the moisture, fat and ash contents of claw and body meats but protein contents of swim crab were significantly higher (P<0.05) than those found in blue crab. Na, K, Ca, Zn and Cu values for blue crab and swim crab were not significantly different. There were no significant differences between Na, K, Mg, Zn, Fe, Mn and Cu contents of claw and body meats of the two species.     

Hydropower–water and renewable energy in Turkey: Sources and policy

Turkey's energy consumption has been growing much faster than its production. It forces Turkey to make a rapid action to supply energy demand. From the viewpoint of primary energy sources (petroleum and natural gas), Turkey is not a rich country, but it has an abundant hydropower potential to be used for generation of electricity. Hydropower is the most important kind of renewable, sustainable energy and a proven technology for electricity generation. The aim of this paper is to discuss sources and policy of hydropower, water and renewable energy in Turkey and compares the hydropower application with Europe.     

Designing Optimal Perovskite Structure for High Ionic Conduction

Solid-oxide fuel/electrolyzer cells are limited by a dearth of electrolyte materials with low ohmic loss and an incomplete understanding of the structure–property relationships that would enable the rational design of better materials. Here, using epitaxial thin-film growth, synchrotron radiation, impedance spectroscopy, and density-functional theory, the impact of structural parameters (i.e., unit-cell volume and octahedral rotations) on ionic conductivity is delineated in La_0.9Sr_0.1Ga_0.95Mg_0.05O_3–δ. As compared to the zero-strain state, compressive strain reduces the unit-cell volume while maintaining large octahedral rotations, resulting in a strong reduction of ionic conductivity, while tensile strain increases the unit-cell volume while quenching octahedral rotations, resulting in a negligible effect on the ionic conductivity. Calculations reveal that larger unit-cell volumes and octahedral rotations decrease migration barriers and create low-energy migration pathways, respectively. The desired combination of large unit-cell volume and octahedral rotations is normally contraindicated, but through the creation of superlattice structures both expanded unit-cell volume and large octahedral rotations are experimentally realized, which result in an enhancement of the ionic conductivity. All told, the potential to tune ionic conductivity with structure alone by a factor of ≈2.5 at around 600 °C is observed, which sheds new light on the rational design of ion-conducting perovskite electrolytes.     

HDL Cholesterol and Non-Cardiovascular Disease: A Narrative Review

High density lipoprotein (HDL) cholesterol has traditionally been considered the “good cholesterol”, and most of the research regarding HDL cholesterol has for decades revolved around the possible role of HDL in atherosclerosis and its therapeutic potential within atherosclerotic cardiovascular disease. Randomized trials aiming at increasing HDL cholesterol have, however, failed and left questions to what role HDL cholesterol plays in human health and disease. Recent observational studies involving non-cardiovascular diseases have shown that high levels of HDL cholesterol are not necessarily associated with beneficial outcomes as observed for age-related macular degeneration, type II diabetes, dementia, infection, and mortality. In this narrative review, we discuss these interesting associations between HDL cholesterol and non-cardiovascular diseases, covering observational studies, human genetics, and plausible mechanisms.     

Effects of plant extracts on lipid oxidation in fish croquette during frozen storage

The aim of this study was to investigate the effects of tomato and garlic extracts on lipid oxidation in fish croquette during frozen storage. The fish for croquette was purchased from the main fish market in Antalya, Turkey. Commercial tomato and garlic extracts were added into the croquette formulation. Lipid quality of frozen croquettes was analyzed at monthly intervals. There was no difference in free fatty acids and UV absorbance values of treatment groups. Treatment of tomato and garlic extracts kept oxidation at low levels. The results for thiobarbutiric acid, para-anisidine, and conjugated-diene values showed that tomato extract was the most effective in delaying lipid oxidation than garlic extract.     

Boron in seawater and methods for its separation — A review

The seawater reverse osmosis (SWRO) membrane desalination process is a relevant and reliable technology for desalination of seawater. However, some serious limitations had recently been discovered during field practice, among them the boron problem seems to have a critical meaning. According to the WHO regulations, the boron concentration should be reduced to less than 0.5 mg/L for drinking water. It was also reported that, this limit is rarely reached for conventional reverse osmosis desalination plants equipped with commercially available membranes. This paper reviews the extensive published literature on separation methods of boron removal from seawater.     

Preparation of additive package for gear lubricants and determination of tribological properties

In this study an extreme pressure and anti-corrosion additive package for gear oils has been created. In this context three different organic molecules were synthesized. Methylene-bis (dibutyldithiocarbamate), Sulfured oleic acid and o,o-Dialkyldithio Phosphate. Mass spectrums and Elemental analyses were carried out for these three molecules. For each molecule 4-ball weld points (WP), 4-ball Wear Scar Diameter (WSD), Copper corrosion (CC) and salt spray tests (SS) were carried out. Antioxidant properties of synthesized molecules were determined. According to the test results eight different additive packages were prepared and WP, WSD, CC and SS tests were applied to each package to determine a suitable package content. The highest yield was obtained in the five and six additive package with 250, 300 kg weld point and 0.41, 0.53 mm scar diameter respectively. For all additive packages the extreme pressure and corrosion resistance properties of gear oil increase by increasing the percentage of Methylene-bis (dibutyldithiocarbamate). o,o-Dialkyldithio Phosphate showed the highest antioxidant activity and it has been obtained bets corrosion protection with Sulfured oleic acid.     

Lactic Acid Fermentation Reduces Acrylamide Formation and Other Maillard Reactions in French Fries

ABSTRACT Blanched and nonblanched potato rods (var. Beate) were fermented with Lactobacillus plantarum strain NC8 (10⁹ colony‐forming units [CFU]/mL) at 37 °C for 45 and 120 min. Potato rods were pre‐fried at 170 °C for 3 min, cooled, and subsequently deep‐fried for 2 min 15 s. Potato juice (var. Beate) was fermented with the same strain (108 CFU/mL) at 30 °C for 1 to 5 h. Lactic acid fermentation of nonblanched potato rods for 45 min reduced acrylamide level in French fries with 48%, and with 71% after 120 min. By blanching potato rods before fermentation, reductions in acrylamide after 45 min and 120 min were 79% and 94%, respectively. Blanching, and especially fermentation, reduced visually judged browning of the French fries. Fermentation of potato juice reduced pH from 5.70 to 4.05 after 3 h. Simultaneously, glucose declined from 610.8 mg/100 mL to 7.9 mg/100 mL, fructose from 457.8 mg/100 mL to 0.0 mg/100 mL, and sucrose from 132.0 mg/100 mL to 29.2 mg/100 mL. Asparagine content remained largely unaffected between 0 h (1217.5 μmol/100 mL) and 4 h (1175.6 μmol/100 mL) and increased slightly (1470.3 μmol/100 mL) after 5 h fermentation. Levels of several other amino acids involved in Maillard reactions, that is, alanine, arginine, phenylalanine, and serine, decreased during fermentation. It is concluded that acrylamide formation during production of French fries can be effectively lowered by lactic acid fermentation of potato rods before deep‐frying. The reduction is due to reduced levels of reducing sugars rather than reduction of available asparagine.