Effects of Different Oil Sources and Residues on Biomass and Metabolite Production by Yarrowia lipolytica YB 423-12

Yarrowia lipolytica is known to have the ability to assimilate hydrophobic substrates like triglycerides, fats, and oils, and to produce single-cell oils, lipases, and organic acids. The aim of the present study was to investigate the effects of different oil sources (borage, canola, sesame, Echium, and trout oils) and oil industry residues (olive pomace oil, hazelnut oil press cake, and sunflower seed oil cake) on the growth, lipid accumulation, and lipase and citric acid production by Y. lipolytica YB 423-12. The maximum biomass and lipid accumulation were observed with linseed oil. Among the tested oil sources and oil industry residues, hazelnut oil press cake was the best medium for lipase production. The Y. lipolytica YB 423-12 strain produced 12.32 ± 1.54 U/mL (lipase activity) of lipase on hazelnut oil press cake medium supplemented with glucose. The best substrate for citric acid production was found to be borage oil, with an output of 5.34 ± 0.94 g/L. The biotechnological production of valuable metabolites such as single-cell oil, lipase, and citric acid could be achieved by using these wastes and low-cost substrates with this strain. Furthermore, the cost of the bio-process could also be significantly reduced by the utilization of various low-cost raw materials, residues, wastes, and renewable resources as substrates for this yeast.     

Does energy efficiency increase with orchard size? A case study from peach production

The aim of this study was to explain the relationship between orchard size and energy efficiency in the case of peach production carried out by households. The data were obtained from 118 peach orchards that were classified into four groups, including orchards less than 0.5, 0.5–1.0, 1.0–2.0 and larger than 2.0 ha, by using stratified random sampling method. The total energy requirement for peach production on average was 36,284.51 MJ ha^?1. Total energy input use decreases as orchard size increases; however, it is minimal in group III. Fertilizer energy was the largest energy input, followed by diesel oil and pesticides for all groups.     

Seismic,ground motion and geotechnical characteristics of the 2011 Van-Erciş and Van-Edremit earthquakes of Turkey,and assessment of geotechnical damages

Two devastating earthquakes with moment magnitudes of 7.2 and 5.6 occurred on October 23, 2011 (Van-Erci? earthquake) and November 9, 2011 (Van-Edremit earthquake), respectively, in the Van Province of the eastern Turkey. The Van-Erci? and Van-Edremit earthquakes caused 604 and 38 fatalities, respectively, and heavy damage to buildings and other structures, particularly in Erci? town and Van City. In this study, characteristics of both main shocks and their geotechnical aspects, such as local site conditions, liquefaction phenomena and associated ground deformations and slope failures are evaluated. The failures of slopes and embankments and rock falls and ground liquefaction may also be indications of diluted ground deformation caused by the earthquake fault. It seems that a wedge-like body bounded by two fault planes was uplifted. As a result of this movement, the northern shoreline of Van Lake uplifted. The November 9, 2011 Van-Edremit earthquake was triggered due to the variation of crustal stresses induced by the October 23, 2011 earthquake. The effects of local site conditions have contributed to the damage of some parts of Erci? city and its vicinity; however, the ground liquefaction was not observed in the city as anticipated. With a magnitude of 5.6, the Van-Edremit earthquake is probably the smallest magnitude earthquake to cause liquefaction in Turkey so far.     

Metallo‐supramolecular materials based on terpyridine‐functionalized polyhedral silsesquioxane

In this study, novel metallo‐supramolecular materials based on terpyridine‐functionalized polyhedral silsesquioxane were synthesized from 4′‐chloro‐2,2′:6′,2″‐terpyridine and amino‐group‐functionalized polyhedral oligomeric silsesquioxane. The obtained terpyridine‐functionalized polyhedral silsesquioxanes were converted to metallo‐supramolecular hybrid materials by coordination polycondensation reaction with Co(II) or Cu(II) ions. The supramolecular polymers created were characterized by means of structure, morphology and stimuli‐responsive performance employing scanning electron microscopy, amperometric techniques and UV–visible and Fourier transform IR spectroscopy. UV?visible and cyclic voltammetry studies showed that both the optical and electrochemical properties of metallo‐supramolecular materials are affected by the substituent at the pyridine periphery. The supramolecular polymers obtained exhibited electrochromism during the oxidation processes of cyclic voltammogram studies. As a result, these terpyridine‐functionalized polyhedral silsesquioxanes are good candidates for electronic, opto‐electronic and photovoltaic applications as smart stimuli‐responsive materials. © 2013 Society of Chemical Industry     

Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale

Food Science and Biotechnology - In this study, lactic acid bacteria diversity during the fermentation of homemade and commercially prepared Tarhana, a traditional fermented cereal food from...     

Thermal degradation characteristic of Tetra Pak panel boards under inert atmosphere

hermal degradation characteristics of Tetra Pak panel boards (TPPB) can be useful to improve usage of such panels as an alternative to wood-based products such as plywood, fiberboard, and particleboard. In the study, samples from the TPBBs manufactured from waste Tetra Pak packages (WTPP) were heated in a nitrogen atmosphere at different heating rates (10, 15 and 20 °C/min) using a thermal analysis system. The Coats-Redfern kinetic model was applied to calculate kinetic parameters. The degradation rate equations were then established. In addition, the kinetic compensation effect (KCE) was used to correlate the pre-exponential factor (k _o ) with activation energy (E _a ) and the existence of the KCE was accepted. TG-FT/IR analyses were applied to the TPPB degradation and then the FT-IR stack plot was used to analyze gas products (CO₂, CH₄, HCOOH, and CH₃OH). Infrared vibrational frequencies and the micro, crystal structure of the TPPBs were investigated by Fourier transform infrared spectroscopy (FT-IR), Scanning electron microscope (SEM) and X-Ray diffraction analysis (XRD), respectively.     

Degradation kinetics of PVC plasticized with different plasticizers under isothermal conditions

The aim of the present work is to elucidate the degradation kinetics of polyvinyl chloride (PVC) plasticized with some phthalate and nonphthalate plasticizers. A PVC thermomat instrument was utilized to maintain the isothermal degradation conditions at 140 and 160°C, and to suppress the oxidative degradation by means of nitrogen flow. The conductivity measurements were performed to follow hydrogen chloride (HCl) gas which is released upon PVC degradation and trapped in water. Dehydrochlorination of plasticized PVC films occurred with activation energies of about 23–160 and 26–117 kJ mol^?1 and the isokinetic temperatures, at which the dehydrochlorination rate constants of all p‐PVC films would have the same value, were found to be 171 and 128°C for initial and linear regions of dehydrochlorination curve, respectively. Plasticizer incorporation contributes to the stability of the films particularly after the consumption of stabilizer due to the dehydrochlorination. Influence of temperature rise by 20°C on the degradation rate constant is the lowest for DINCH having p‐PVC films as 0.36 and 0.42% increment at the initial region and linear region, respectively. On the other hand, DOTP reveals greater stability than the others do since the compensation ratio of the PVC film having DOTP is greater than the other films. © 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015 , 132, 41579.     

A Comparative Study on Changes and Relationships of Kernel Biochemical Components in Different Types of Maize

A great deal of genetic variability and breeding efforts have yielded a number of specialty maize types. Little is known about how the off‐target traits in specialty maize kernel have changed and how they compare to those of standard maize genotypes. In this study, we compared the normal (NORMAL), high‐oil (HOM) and high‐protein maize (HPM) genotypes in terms of oil, protein, fatty acids and some mineral components. We also investigated the relationships among the evaluated traits in different kernel types. We detected a significant variation among the maize types for all of the investigated traits. Specialty maize genotypes had a superior performance for the traits they were specifically bred for, as well as kernel mineral content over the normal genotypes. HOM and HPM had similar values in terms of their fatty acid composition. However, they were different from the standard genotypes, with higher oleic and lower linolenic acid levels, which indicates that the specialty maize genotypes possess a better oil quality. Correlation analysis revealed that only three pairs of correlations out of 46 values had the same sign and a similar level of significance in different types. Such similarities or differences in correlation values for different types should be taken into account in the efforts for developing high quality maize genotypes.     

Influence of Storage on Physicochemical and Volatile Features of Enriched and Aromatized Wax Organogels

In this study, virgin olive oil (VOO) organogels were produced with beeswax (BW) and sunflower wax (SW) and enriched with β‐carotene, vitamin D₃ and E as well as aromatized with strawberry, banana, and butter aromas. The physicochemical, thermal, structural, and sensorial properties of the fresh organogel samples were determined. The peroxide values, antioxidant activities, firmness, and volatile compositions of the fresh samples and those stored for 3 months were also determined. The organogels were not only stable, uniform, and homogenous during the storage period but also the added components did not affect the organogel properties. The panel defined three appearance, four texture, three mouthfeel, four aroma, and four flavor terms to describe the organogels sensorially. Moreover, the added aroma (banana, strawberry, and diacetyl‐butter) components of the fresh and stored organogels were quantified by GC/MS‐SPME. In conclusion, these results demonstrated that beeswax and sunflower wax are very suitable to preserve the aromatic characteristics of these types of spreadable products.