This study is aimed to determine the microbiological and chemical quality of Feta cheeses which are consumed in Van city center. In this study, a total of 50 Feta cheese samples were used as material. At the result of microbiological analysis of Feta cheeses, the mean number of total aerobic mesophilic bacteria, lactic acid bacteria, coliform, Escherichia coli, micrococcus/staphylococcus, coagulase positive Staphylococcus aureus, Clostridium perfringens, Enterobacteriaceae, yeast and mold were found as 5.49 log cfu/g, 5.20 log cfu/g, 0.78 log cfu/g, 0.10 log cfu/g, 0.58 log cfu/g, 0.53 log cfu/g, 0.08 log cfu/g, 0.96 log cfu/g, 5.18 log cfu/g, respectively. At the result of chemical analysis, the mean value of pH, titratable acidity, dry matter, fat, fat in dry matter, salt and salt in dry matter were found as 4.38, 1.41% LA, 41.21%, 18.12%, 44.18%, 8.36% and 20.42%, respectively. All of the samples were found conforming to the standards in terms of titratable acidity. On the other hand, 8%, 52% and 100% of samples were found unsuitable in terms of coagulase positive S. aureus, pH and salt in dry matter, respectively. As a result, it was concluded that Feta cheeses examined are inadequate in terms of microbiological and chemical quality and they could pose a risk to producers and consumers. The implementation of the HACCP system based on GMP at all stages of the food chain will play an active role for food safety, public health and the protection of consumer rights.

This study examined kinetic modeling of the detoxification induced by dechlorination of laccase enzyme obtained from Trametes versicolor which is a white rot fungi strain and 2,4,6-trichlorophenol which is a toxic chlorinated phenolic compound. In the evaluation of the kinetics of detoxification induced by dechlorination of 2,4,6-trichlorophenol used as substrate, the Systat 10 software package which is a statistics program was used while two-substrate solution environment was used to explain the kinetic behavior of the dechlorination. It was observed as a result of experiments and statistical analysis that Moser equation is the optimal kinetic model. Given the statistical data obtained and the graph, the dual-substrate model was found to be compatible with the experimental data. The bio-kinetic parameter values obtained for the model that identifies enzymatic dechlorination kinetics were calculated as Vmax =9.341 ppmO2/min, Ks =38.254 g/L, Ko =20.747 ppm, R = 1.895 and N = 1.233. In the literature, no studies were found on kinetic modeling for the degradation of 2,4,6-trichlorophenol, and through this study, we have been first to conduct a study on kinetic modeling of the degradation induced by enzymatic dechlorination of 2,4,6-trichlorophenol. The GC/MS analysis results showed that the chlorophenolic compound used throughout the enzymatic dechlorination performed with laccase enzyme was degraded 80% to 100%. Based on the GC/MS analysis results, the conclusion that the enzyme responsible for the dechlorination was laccase was also found to support the findings available in literature.

The study was conducted in Mahanawiyah district in AL-Qadisiya Province, Iraq to identify the training needs of rice farmers. 125 farmers were selected as a random sample. A list of 8 major areas of training needs in relation to rice cultivation practices was prepared whiten 50 sub-area. Scores were measured on four-point scale. The primary data were collected using a pre-tested structured interview schedule by conducting personal interview. Findings revealed that majority of the farmers had medium level of training needs. Weed management, disease and pests control, seed and seedling were the top most training needs of the farmers and the least training need was Land preparation. The variables educational attainment, area cultivated with rice, and annual revenue from rice cultivation had positive and significant association with the training needs.

In this study, researchers on storage and quality properties of mushrooms cultivated in the world and Turkey have been investigated. Mushrooms contain some important minerals and vitamins such as iron, calcium, phosphorus, potassium, copper and folate, thiamine, riboflavin, niacin, vitamin B, C, D and also they are a good source of carbohydrate and protein. After harvest, to extend the shelf life of mushrooms, some applications such as pre-cooling, storage in appropriate temperature, use of different types of polyethylene packaging, modified atmosphere packaging, nitric oxide and UV light applications were done on mushrooms. The effects of these applications on physical and chemical features such as like weight loss, firmness, cap opening rate, cap diameter, stem diameter, browning, colour, respiration rate, enzymatic reactions, total phenols, total sugars, aminoacid content were investigated.

Aromatization of olive oil especially by spices and herbs has been widely used technique throughout the ages in Mediterranean diets. The present study was focused on aromatization of olive oil by rosemary (Rosmarinus officinalis L.). Aromatization process was optimized by response surface methodology as a function of malaxation’s conditions (temperature and time). According to authors’ best knowledge it was first time for examination of oil yield performance with antioxidant potential and pigments under effect of aromatization parameters. For all oil samples, values of the free acidity, peroxide, K232 and K270 as quality parameters fell within the ranges established for the highest quality category “extra virgin oil”. Oil yield (mL oil/kg olive paste) changed from 158 to 208 with respect to design parameters. Total phenolic content and free radical scavenging activity as antioxidant potential of olive oil samples were varied in the range of 182.44 – 348.65 mg gallic acid equivalent/kg oil and 28.91 – 88.75 % inhibition of 2,2-Diphenyl-1-picrylhydrazyl-(DPPH•), respectively. Total contents of carotenoid, chlorophyll and pheophytin a as pigments in oil samples were found to be in between 0.09 – 0.48 mg carotenoid/kg oil, 0.11 – 0.96 mg chlorophyll/kg oil, 0.15 – 4.44 mg pheo α/kg oil, respectively. The proposed models for yield, pigments and antioxidant potential responses were found to be good enough for successful prediction of experimental results. Total phenolics, carotenoids and free radical scavenging activity of aromatized olive oil and oil yield were maximized to gather and optimal conditions were determined as 25°C, 84 min, and 2 % (Rosemary/olive paste; w/w).

A two year old boerboel bitch with dark greenish vaginal discharge and history of over 24 hours of difficult labor was presented to the Veterinary Teaching Hospital University of Ibadan for clinical examination and treatment. The owner had wrongfully given oxytocin after observation of signs of parturition. Following careful physical and clinical examinations of the bitch by Veterinary doctors, dystocia due to obstruction of maternal birth canal by a dead fetus was diagnosed. Treatment regimen was by digital manipulation which stimulated cervical dilatation and careful delivery of dead fetus via the vagina. Thereafter, oxytocin was administered to augment the bitch’s weak uterine contraction. Four weak puppies were delivered out of which three survived following adequate treatment.

Water is a basic need in order to survive all living beings. The functional use of water through the ages of living space formatted directed, has a significant influence on environmental design. In addition to the use of water for various purposes has refreshing climatic features, to create a living suitable environment for all living things and has the visual aesthetics features, to become an indispensable element in the landscape has provided. Despite the abundance of recreational activities, humans are mostly enjoyed water-based recreational activities. Water-based recreation is no doubt that the increase of needs. Naturally, the water surface provides great advantages in terms of recreation. Water in recreational areas, both inland and coastal water-based activities is an important element. For example, streams, lakes, ponds and dams’ coast, walking, cycling, water sports, picnics, etc. for recreational activities are indispensable elements of life. Core zone and buffer zone of Kure Mountains National Park is a rich area in underground and surface water resources. Canyons, waterfalls, sinkholes and water resources increase the recreational use potential of the area and these unique natural resources in national park make a difference compared to other areas. In this study, recreation potential of water resources in the Kure Mountains National Park was determined in accordance with suitability assessment, in this context national park was evaluated according to the land capability classes, view, vegetation, slope, current land use, recreational infrastructure, water resources, topography and the proximity to the road factors and suitability map was produced. Suggestions for active and passive recreational activities can be done in the appropriate spaces for recreation have been developed.

This study executed the economic return of naturally and artificially hatched geese in intensive and free-range production systems at different fattening periods. The animal material was consisted of 216 goslings which were naturally and artificially hatched from the eggs collected from back-yard. Goslings and feed was the highest share of variable expenses. Highest net profit from live and carcass sales was obtained from geese which were artificially hatched and reared in intensive (YK) and free-range (YSG) systems until 14, 16 and 18 weeks of age. Live sale relative profit was found higher at 14 weeks in YK and YSG groups. Relative profit of carcass sales in YSG and YK groups at 14 and 16 weeks; and YK group at 18 weeks. As a conclusion, when we consider feed consumption, feed conversion ratio and probable mortality at older ages-related to metabolic problems; 14 weeks seemed as the optimal slaughter age and economic return for the naturally and artificially hatched geese which were reared in intensive and free-range systems.

This experiment was designed to investigate the effects of antibiotic, vitamin E and rosemary essential oils in various doses on some blood parameters, beneficial and harmful microorganisms in instentine jejunum microflora of lying hens. The experiment was conducted according to random parcel experiment design. A total of 240 Bovans genotype and 32 weeks aged were equally divided into 6 groups (8 hens in each group with 5 replicates). While the control group was fed with basal diet the treatment groups were supplemented with 500 mg/kg antibiotics; 200 mg/kg vitamin E; 100, 200, and 300 mg/kg REO to basal diet for 90 consecutive days. The result showed that there were no effects of all additions to basal diets on examined blood parameters. Antibiotic and all rosemary essential oils doses to basal diet affected the instentine jejunum bacteria content by decreasing probable coliforms, faecal coliforms, Escherichia coli (E. coli) and Clostridium perfringens (Cl. perfringens) bacteria level significantly. While a 100 mg/kg rosemary essential oils dose was of the same influence with antibiotic (500 mg/kg) on all bacteria species, 200 and 300 mg/kg doses applications were more effective on E. coli compare to antibiotics. 300 mg/kg doses applications dose was more effective on probable faecal coliforms than antibiotics. As conclusion, the results shows the rosemary essential oils has the high antimicrobial effect on some pathogenic bacterias and could be used in laying hen for feed addition.

The commercial production of cultivated-mushroom, which has a forty years of past in Turkey, was started after 1980s. Until the recent decade, most of the total amount of production in Turkey was performed by family members while the cultivation of the product has gained an upward trend since the beginning of 2000s, though the amount and development rate were not enough. During that time, a number of large (>2000 m2) and medium (500-2000 m2) scale mushroom production facilities were established and Turkey has gained an important place in mushroom production in the world. In this study, we aimed to reveal the common production methods of ten medium and large scale mushroom companies whose daily production capacities are above 1 ton in six regions. In this respect, all companies have been visited and communicated directly with company representatives and a survey comprising 65 questions about company, production facility, compost and casing soil, production systems, diseases and pests and packaging was made. The findings have suggested us that such companies have mostly a history of 15 years of time and have a land size of 10-50 thousand m2, while their mushroom production areas vary between in size and that they make use of technology in production and automation in their plants and they have quality management systems (ITU, ISO 9001, ISO 22000 and Global Gap ) and they employ generally qualified and experienced technicians or agriculture engineers and also that 40% of them receive consultancy and also that they use their own productions or standard ready mycelium planted compost and that they use domestic peat as casing material and that they package the mushrooms with their brands and sell to markets mostly and lastly that they conduct pre-sale quality sorting and grading. It was also seen that there is lack of food engineers employed and most of the companies do not receive consultancy, and that the waste compost is not evaluated correctly and that the covering material is not in the required standards and that there are even companies not doing any water analysis and that coal for heating and chemicals for disinfection are used and that diseases and pests are inevitable and last that they lack in processing different products.