In this study, it was aimed to increase grain yield and grain zinc content by foliar application of zinc in different soybean varieties. In this study, umut-2002, altınay and cinsoy cultivars were used as material and foliar zinc application (0-60 kg ha-1) was applied to these cultivars. In the study, plant height, first pod height, leaf chlorophyll content, number of pods per plant, number of pods per pod, 100-seed weight, grain yield, grain protein content and grain zinc ratio were measured. This increase was also observed in grain protein content and grain zinc content. Among the varieties, the highest grain yield was obtained from the Umut-2002 variety, while the highest protein content was measured from the Altıny variety.

High concentrations of chromium in the soil have a toxic effect on the living organisms in the soil ecosystem. If chromium, which is not an absolute essential element, accumulates in plants, it causes structural changes, causing a decrease in plant growth and also high toxicity due to its accumulation in biomass. Use of plants to remove chromium (Cr) from contaminated soils, it is an environmentally efficient, cost-effective, modern, applicable technique. The different species of plant and ornamental plants are used in this technique. In this study, the Kordes shrub rose used in landscaping in our province, Cr phytoremediation capacity was evaluated by growing at contaminated soil with Cr. In the study, the different doses of Cr (0, 50, 100, 500, 1000 mg kg-1) have been applied in Cr+3 and Cr+6 forms. In addition, two doses (0% and 3%) of leonardite were added to the pots to determine the effect on the developmental status of the plants and Cr uptake. In the study, plant height, number of branches, number of flowers, flower diameter, stem diameter, flower yield values and total wet and dry weight values at the end of the experiment were determined. At the end of the experiment, it was observed that generally developmental status of the plants was adversely affected at high Cr doses. Especially at 500 and 1000 mg kg-1 application doses was observed that the plants could not withstand Cr toxicity in a short time. It has been observed that plants treated with leonardite were healthier than those without. According to the data obtained at the end of the study, it was determined that the resistance of plant to high doses of Cr was low, but it showed better growth at 50 and 100 mg kg-1 doses.

This study aimed to analyze the spatial perception of educational buildings with historical significance by users. In this context, Antalya Vocational and Technical Anatolian High School, which is a historical building, was discussed as a material. A questionnaire was applied to individuals who graduated from this high school to examine how the facade design and garden layout were perceived in the spatial evaluation of the high school discussed in the study. Three different facade designs (modern, traditional, and mixed) based on the building complex were prepared using the AutoCAD, 3D Max, and Photoshop CS3 programs to be used in the questionnaire form consisting of open-ended and closed-ended questions. The frequency analysis was performed using the SPSS program to evaluate the data obtained after the questionnaire. According to the obtained results, it was determined that the middle age group was highly interested in the traditional and mixed facade design. It was observed that the participants further preferred the modern facade design as their level of education increased. It was observed that the participants preferred the mixed facade design more as their income level increased. Furthermore, it was determined that the mixed facade design was generally preferred more by the participants. In conclusion, the quality of historical buildings from the past should be updated with a modern perspective. Thus, positive effects will be achieved for the continuity of the building and its compliance with the environment. It is foreseen to provide positive effects both in terms of functionality and in the field of visual admiration and comfort by evaluating the changing needs of society over time and environmental factors together. On the other hand, while positive elements ensure the continuity of buildings and building complexes, it will also be possible to contribute to their becoming an urban image.

Ethiopia is considered as the possible origin and center of diversity for okra. Therefore, this study was conducted with the objectives of determining the genetic distance between indigenous okra collections and exotic commercial varieties and assessing genetic diversity of okra genotypes. The field experiment was conducted at Dire Dawa in 2016 using 14 indigenous collections and 11 exotic varieties in 5 x 5 triple lattice design. Data were collected on 9 and 29 qualitative and quantitative traits, respectively. The genetic distance measured by Euclidean distance ranged from 3.1 to 12.6 with a mean of 7.2. The highest genetic distances were observed between indigenous okra collections and exotic varieties viz. Guba-12 and NamdHari (12.6) followed by Guba-12 and Vellayani (12.3) and Mythri and Guba-12 (11.8). Dendrogram constructed by Unweighted Pair-group Method with Arithmetic Means grouped the 25 genotypes into seven major clusters in which the three clusters (Cluster II, III and V) were solitary, consisted of one genotype each, Cluster I consisted of six Indian commercial varieties, Cluster IV comprised of seven genotypes (four indigenous okra collections, one variety from USA and two from India), while Cluster VI and VII comprised of 5 and 4 indigenous okra collections, respectively. This study revealed the presence of wide genetic diversity among indigenous okra collections and exotic commercial varieties.

Grape pickle is a traditional food that is made with grapes (Vitis vinifera), horseradish (Armoracia rusticana) and grape syrup. In this study, the survival of Bacillus cereus and Escherichia coli in grape pickles produced with or without using probiotic Lactobacillus acidophilus La-5 as well as microbiological, chemical and sensory properties of each group were examined during 35 days of ripening at 25°C and 5 months at refrigerated storage period. Molds and lactic acid bacteria (LAB) counts remained below the limit of detection (6 log in samples to be considered a probiotic product. E. coli counts rapidly declined to undetectable level within 7 days, while B. cereus numbers was found 1.56-1.72 log cfu/g at the end of the storage period. As a result, it was established that traditional grape pickle is not suitable food matrix for probiotication. High total soluble solid content (63 °Brix) and presence of horseradish in grape pickles ensure the microbiological stability as well as the safety of product.

In this study, the quality criteria and sensory properties of olive oil samples of Saurani, Karamani and Halhali olive varieties collected in 3 different harvest times from Hatay province were investigated depending on the variety and harvest time. For this purpose, in olives; oil yield and ripening index, in the obtained olive oils; free fatty acids, peroxide number, UV specific absorbance and sensory properties were determined. The oil content of olives ranges between 23.77-34.77% and the highest oil yield was determined in the olive variety, Karamani (3rd maturity). In olive oils, free fatty acids were found in the range of 0.33-1.02% (oleic acid), K232 values ranging between 0.33-0.88, K270 values ranging between 0.004-0.177 and peroxide numbers between 2.47-8.40 meq O2/kg. The total phenolic content values of olive oils vary between 156.78-584.25 mg GAE/kg, and the highest phenolic content was determined during the first harvest of the Halhali variety. It was determined that the amount of phenolic content of the cultivars decreased with maturity. In the sensory analysis of olive oil samples, fruitiness was determined as greater than 0 by all panelists. The median of fruitiness in olive oil samples ranged from 3.62 to 5.88, and the median of fruitiness decreased with maturity in all varieties. The median of bitterness ranged from 2.62-5.23 and decreased with maturity. The pungency median varied in the range of 3.12-5.34, and pungency was reduced with maturity. The median of fruitiness, bitterness and pungency of Halhali olive oil was determined the highest.

Goose meat has always had a gastronomic value for both international and Turkish cuisines. The aim of the present study is to introduce the goose meat dishes that belongs to local Anatolian cuisines, to contribute to the recognition of the traditions of goose meat dishes, to record the goose meat dishes as a gastronomic value and to transfer these values to the next generations. According to the results of the present review there is not enough recordings for traditional goose meat dishes and goose meat is not commonly used in restaurant menus. Also, despite the presence of local traditions in which goose meat is at the center, whether these customs and activities are adequately promoted or not well announced. As a result, these problems should be examined in a wide range from breeding to marketing, and after solving the problems in goose breeding and eliminating technical deficiencies, it is recommended to carry out tourism activities to increase the recognition of the goose meat, which has an important gastronomic value for Turkish cuisine.

The objective of this study was to find out the effects of torque rise on lugging ability of tractors. In British terminology, torque rise refers to torque back-up or torque reserve. Torque rise is the amount of torque that the engine can produce above the manufacturers rated amount of torque. It is the percent increase in torque, from rated torque to peak torque. In order to meet the above objective, two tractor reports issued by Nebraska Tractor Test Laboratory were used. Powertrain schemas obtained from three different tractor manufacturers were used and the total transmission ratios from these schemas were calculated. The effect of torque rise on lugging ability of the two tractors with four different gear boxes was studied. From the study, it was concluded that higher torque rise enables the tractor to run in a wide range of torque and the gear box to be chosen should be such that it can match with the engine.

Row planting is one of the technologies introduced in Ethiopia to improve production and productivity of the major crops. However, the rate of adopting the technology decline from time to time. Thus, this study aims to identify factors affecting adoption level and intensity use of Teff row planting technology in the selected districts of North Shewa Zone, Ethiopia. Multi-stage random sampling techniques were used to select 400 respondents. Adoption index, independent sample mean t-test, chi-square test and double hurdle model were used for data analysis. The results of adoption index reveals that among 400 sample households, 79.8% was non-adopter while 20.2% were adopter of Teff row planting technology. A total of 10 variables were hypothesized to affect the adoption level and intensity use of Teff row planting technology in the study area. Among these, 6 variables had significant effect on adoption level of Teff row planting technology while 4 variables had significant effect on the intensity use of Teff row planting technology. Accordingly, the experience of household in Teff production, education level of household head, family size, extension contact, credit utilization and demonstration site visit had positive and significant effect on the adoption level of Teff row planting technology adoption at 1, 1, 5, 1, 1 and 1% significance level respectively. Moreover, family size, education level of household head, frequency of extension contacts and demonstration site visit had positive and significant effect on the intensity use of Teff row planting technology at 10, 1, 1 and 1% significant level respectively. Hence, in order to increase the households’ adoption level and intensity use of Teff row planting technology in the study area, strengthening the extension services, improving the education level of the households, strengthening the credit services and expanding the demonstration site should be the focus area of the policy makers.

Nowadays, consumer demand for healthy and natural food is reflected in the meat industry and researches and investments on this issue have gained speed. Nitrite is a widely used synthetic additive in meat products due to its contribution to the development of characteristic color and flavor, controls lipid oxidation and has an antimicrobial effect on pathogenic microorganisms, especially Clostridium botulinum. However, the fact that nitrite causes the formation of toxic, mutagenic and carcinogenic N-nitrosamine compounds and constitutes a risk to human health has led to the searches for alternative additives. An important part of the studies on this subject consists of testing the use of natural additives as an alternative to nitrite. In recent years, instead of using nitrate and nitrite in meat products, studies have been carried out to use organic acids and microbial resources. In addition to these methods, up-to-date technology applications such as high pressure, irradiation, encapsulation, active packaging containing nitrite, zinc protoporphyrin IX compound formation and cold plasma technology constitute other research areas that we encounter in reducing the nitrite rate in meat products. Within the scope of this review, the functions of nitrite in cured meat products, current potential methods for reducing nitrite content and the limitations of transferring these methods to industry were examined.