Effect of processing parameters on the morphology of hydrothermally synthesized calcium borate powders

The present study aimed to examine the effect of pH and time on the final morphology of calcium borate powders. Primarily, aqueous solutions that mainly consisted of borax and calcium chloride were prepared with five different pH values varying between 2 and 15. Hydrothermal synthesis temperature was determined as 200°C, and four different times from 30 min to 24 h were selected. Phase formation and powder morphology were examined via an X-ray diffractometer and scanning electron microscopy. Fourier transform infrared spectroscopy was used to identify the type of borate groups. Results revealed that pH directly determines the growth mechanism of calcium borate crystals. Lower pH induced nonclassical growth by forming self-assembled nano-plates. Individual, rodlike particles were observed for alkali solution. At weak basic conditions, priceite (4CaO·5B₂O₃·7H₂O) and alkali condition parasibirskite (2CaO·B₂O₃·H₂O) phases were obtained.     

Consensus similarity graph construction for clustering

Pattern Analysis and Applications - A similarity graph represents the local characteristics of a data set, and it is used as input to various clustering methods including spectral, graph-based, and...     

Effects of chilled storage on quality of vacuum packed meagre fillets

The aim of this study was to experimentally assess several quality indices of meagre Argyrosomus regius (Asso, 1801) fillets packed in air (AP) and vacuum (VP) stored chilled (+4 °C) for up to 13 days. Considering our experimental data on concentration of bacterial counts, shelf-life is estimated at ca. 6 days for AP fillets and an additional 3–5 days for VP meagre fillets. Total volatile basic nitrogen (TVB-N) and trimethylamine (TMA-N) did not reach the regulated limits (25–35 mg/100 g chilled fish). The models implemented in the software Seafood Spoilage and Safety Predictor predicted a relatively shorter shelf-life of 4.8–6.9 days for fish stored in air at +4 °C when compared to AP and VP fillets. Empirical data and the models implemented in the software were used to predict the shelf-life of fillets if packaged under different modified atmospheres (MAP). Chilled, MAP fillets are likely to have a longer shelf-life than AP or VP samples if equilibrium CO₂ concentration is substantially high.     

Natural functionalisation of a traditional textile “Ehram”

This study is focused on the natural functionalisation of a traditional woven fabric called “Ehram”. Which is a wool based woven fabric constituted from wool yarns that are originally coloured and used in different cities of the Eastern Anatolian Region, Turkey. Because these fabrics were originally coloured (pigmented), the study aimed to functionalise them with minimal colour changes from their original colour. For this aim; lavender (Lavandula angustifolia) which is also a natural source of pleasant odour was used in finishing of Ehram. The colour changes by the application of the lavender on Ehram and the benefits that come out from the use of lavender were then analysed and presented in the study. In this respect, antibacterial activities (against Staphylococcus aureus and Escherichia coli) of dyed samples were tested within the scope of the study. In addition, colour measurements (K/S and CIE L*a*b* C* and h^o) and FTIR (Fourier-transform infrared) microspectroscopy analyses of dyed fabric samples were made and microscope images were taken. It was observed that lavender with a copper-based mordanting agent can present antibacterial activity against S. aureus and E. coli in Ehram.     

Far infrared and ultraviolet radiation as a combined method for surface pasteurization of black pepper seeds

This study presented the potential of far infrared (FIR) and ultraviolet (UVC) radiation for surface pasteurization of black pepper seeds. FIR treatment at different exposure times and temperatures was applied followed by constant UVC treatment with an intensity of 10.5 mW/cm² for 2 h. Then, the reduction on total mesophilic aerobic bacteria (TMAB) and mold-yeast contents were determined, and quality changes of the seeds were evaluated. TMAB of the seeds decreased to the target level of 10⁴ CFU/g after 4.7 and 3.5 min FIR treatment at 300 and 350 °C, respectively. Under given conditions, complete elimination for other microorganisms (TMY, Escherichia coli and Bacillus cereus) was also obtained while there were no significant changes in volatile oil and color. UVC however, alone or in combination with FIR, did not exhibit a significant reduction in TMAB content. Consequently, FIR treatment was suggested to be a promising method for the surface pasteurization of black pepper seeds.     

Topping of naturally dyed wool fabrics with different natural dye sources

Wool fabrics can be dyed with synthetic dyes and even with natural dyes. To present a different aspect to the coloration of wool, the current study was focused on a topping process (ie, the dyeing of wool that was already dyed) with different natural dye sources. For this purpose, the fabrics that were already dyed with a natural dye source were once again dyed with two different natural dyes. In bottom dyeing (bottoming), fabrics were dyed with hops (Humulus lupulus L.) in the presence of different mordanting agents. Then the dyed, washed and dried samples were once again dyed (topping) with two different natural dye sources. For topping, powdered madder and acorn were tested in direct dyeing of wool samples. Finally, the colour changes were analysed with the use of a spectrophotometer. The study demonstrates that such a process (ie, bottoming with hops in the presence of different mordanting agents and then topping with madder or acorn) can be a way of obtaining different shades and colours with sufficient/good fastness values by natural dyeing.     

Sustainable water consumption and water-saving behaviours: A review of consumers' environmental and economic concerns in Turkey

Water, which plays an important role in human life, has been depleted as a result of changing consumption patterns, climate change and increasing population, and water scarcity has emerged as one of the most pressing issues facing the world in the coming years. One solution to this problem is to make more efficient and sustainable use of existing water resources. In this context, the study aims to investigate the effects of consumers' environmental and economic concerns on sustainable water consumption behaviour, as well as the mediating role of water-saving behaviour in these effects. For this purpose, it was discovered that environmental and economic concerns have positive effects on sustainable water consumption behaviour as a result of an analysis of data collected from 591 consumers in Turkey via the online survey method; it was determined that environmental concerns have no effect on water-saving behaviour, whereas economic concerns have a positive effect on water-saving behaviour. According to the findings of the mediation analysis, water-saving behaviour only serves to mediate the effect of economic concerns on sustainable water consumption behaviour.     

Accessibility,usability, and security evaluation of universities’ prospective student web pages: a comparative study of Europe,North America,and Oceania

Universal Access in the Information Society - Universities' prospective student web pages aim to disseminate information about their academic and social opportunities to their stakeholders;...