Bu çalışmada mısır bitkisi örneği üzerinden bitki koruma makinası seçimi sorununa çok kriterli karar verme yöntemleri ile çözüm aranmaktadır. Belirlenen yedi kriter, üç farklı bitki koruma makinası için Analitik Hiyerarşi Süreci (AHP) değerlendirme formu ile uzmanların görüşlerine sunulmuş ve elde edilen kriter ağırlıklar dikkate alınarak sonuçlar hesaplanmıştır. Literatürden yararlanılarak belirlenen kriterler arasından bitki koruma makinesi seçimi probleminde yöntemin etkililiği (%30) en önemli kriter olmuştur. Çalışmada yer alan diğer kriterlerin önem dereceleri sırasıyla uygulama maliyeti (%23), uygulamanın bitkiye verdiği zarar (%19), uygulama süresi (%11), hava koşulları (%7), arazinin durumu (%7), çevreye zarar (%4) olarak bulunmuştur. Çalışmaya en yaygın pülverizatör çeşitleri olan traktör tahrikli pülverizatörler, sırt pülverizatörleri ve zirai insansız hava araçları gibi bitki koruma makinaları dahil edilmiştir. Mısır üretiminde zararlılar ile mücadele etmek için Mayıs-Haziran aylarında iki defa uygulama yapıldığından ve her uygulamada bitkinin fenolojik evresi farklı olduğundan dolayı çalışmada bu iki uygulama dönemi erken ve geç dönem olarak ele alınmıştır. Erken dönemde bitki koruma makinaları tercih ağırlığı birbirine yakın olup zirai insansız hava aracı için 0,35, traktör tahrikli pülverizatör için 0,34, sırt pülverizatörü için 0,31 olduğu görülmüştür. Geç dönemde yedi kriterin dördünde zirai insansız hava aracı tercih edildiği görülmüştür. Bu kriterler hava koşulları (0,78), yöntemin etkililiği (0,77), uygulama süresi (0,71) ve uygulamanın bitkiye verdiği zarar (0,77) olmuştur. Tüm kriterler birlikte değerlendirildiğinde iki dönem uygulamada da en çok tercih edilen makine zirai insansız hava aracı olmuştur.

Tüm dünyada toplumların gelişmesi, aralarında iş birliğinin de gelişmesine yol açmıştır. Bu gelişimin nedeni kolektif eylemin onların büyümesindeki ana faktör olmasıydı. Bu bağlamda geçmişten günümüze konumları, pazarlık güçleri, insanlar arasında malların daha verimli dağıtımına büyük ölçüde katkı sağlayarak, iş birliğinin geliştirilmesine aracı olmuştur. Yıllar içinde belirli kurallar çerçevesinde belirli amaçları hedefleyen tüm dünya ülkelerine yayılan, birçok iş birliği ve yardımlaşma modelleri ortaya çıkmıştır. Kooperatifler bu iş birliği modellerinden biridir. Bu çalışma Yunanistan’ın ulusal tarım kooperatif mevzuatının en dikkate değer özelliklerine kısa bir genel bakış sunmayı ve kooperatif mevzuatının iyileştirilmesine yönelik önerilerde bulunmayı amaçlamaktadır.

Fish is regarded as an important protein source in human nutrition due to its high concentration of omega-3 fatty acids In traditional global cuisine, fish holds a prominent position, with seafood restaurants, fish markets, and eateries serving as popular venues for fish consumption. However, it is imperative to preserve fish freshness as improper storage can lead to rapid spoilage, posing risks of potential foodborne illnesses. To address this concern, artificial intelligence techniques have been utilized to evaluate fish freshness, introducing a deep learning and machine learning approach. Leveraging a dataset of 4476 fish images, this study conducted feature extraction using three transfer learning models (MobileNetV2, Xception, VGG16) and applied four machine learning algorithms (SVM, LR, ANN, RF) for classification. The synergy of Xception and MobileNetV2 with SVM and LR algorithms achieved a 100% success rate, highlighting the effectiveness of machine learning in preventing foodborne illness and preserving the taste and quality of fish products, especially in mass production facilities.

Many scientific studies are conducted directly or indirectly with humans, animals, and plants. We believe that body electricity, which is generated and constantly present in the bodies of living beings, should be considered in scientific studies as an effective factor for production activity. We believe that body electricity should be included in the environment to bring the rumen fluids of sheep used in Daisy II rumen simulators closer to reality. In this way, the most realistic environment is created by adding the influencing factors of body electricity and many factors that can affect the outcome. The study was conducted on a total of 16 Karayaka ewes, including 4 lambs, 4 one-year-old ewes, 4 pregnant ewes and 4 lactating ewes. The data obtained in the study were collected by measuring the body electricity of the animals before and after grazing in 3 different periods for each group. At the end of the study, it was found that the value of body electricity of sheep determined at 0.12±0.001 v (volt) before feeding was higher than the value determined at 0.09±0.002 v after feeding. The difference between the two values was found to be statistically significant (P<0.05). However, it was found that the fact that the live weights of the animals in the groups were different and they were in different physiological periods did not cause a significant (P>0.05) difference in the electrical body currents before and after feeding (except in lambs (P<0.05)). It can be said that the measurements made in other periods and groups can change the electrical body currents after feeding and that the electrical body currents differ according to the animals fed in the barn, especially during the grazing period, before going to pasture and when returning to pasture.

The study was carried out to develop chicken patties by incorporating acorn flour as a meat replacer at 3%, 6%, and 9% levels in the formulation. For this purpose, the chemical (moisture, protein, fat, ash), pH, thiobarbituric acid (TBA), and color analyses in the raw and cooked chicken patties were analyzed. In addition, the cooking properties (cooking yield, diameter reduction, thickness reduction), functional properties (moisture and fat retention) and sensory properties were examined on cooked chicken patties. There were significant changes in the chemical, cooking, functional, and color properties of chicken patties with acorn flour. The moisture and protein values decreased, in both raw and cooked samples incorporated with acorn flour but fat level increased only in raw acorn flour added samples. Lightness (L*) and redness (a*) values decreased significantly. The addition of acorn flour caused an increase in b* values of raw samples and a decrease in cooked samples.  Acorn flour was not effective in preventing lipid oxidation. The addition of acorn flour contents in chicken patties improved functional and cooking properties, decreased cooking loss, and increased moisture and fat retention. The use of acorn flour improved the quality parameters of patties, but the addition of acorn flour resulted in a darker color in patties.  The use of acorn flour in chicken meatballs did not negatively affect sensory properties except color. In conclusion, acorn flour can be used as a filler and binder in chicken patties.

The purpose of the present study was to determine the effects of inclusion of an organic acid and surfactant (OS) combination on moisture optimization and energy sparing in the production of pelleted compound feeds for dairy and beef cattle. The trial was carried out in two independent private commercial feed factories (factories A and B) producing cattle feed in pellet form. Each factory produced 21 tons of commercial cattle feed (7 batches; 3 tons per batch); factory A, a dairy feed containing 2620 kcal/kg metabolizable energy (ME) with 18.90% crude protein (CP); and factory B, a fattening feed containing 2550 kcal/kg ME with 13.00% CP. Batches for the treatment groups were prepared by adding 0.5, 1.0 and 1.5 kg/ton of OS (Fylax flow) respectively to these basal feeds in the mixer. The moisture retention capacity during pelleting process of all three OS supplemented feeds increased in comparison to the basal feed, whilst moisture content of the finished feeds and energy consumed for production decreased significantly. It was observed that increasing the OS supplementation to 1.5 kg could further increase the moisture retention capacity and moisture content in pellet production compared to the feeds supplemented with 0.5 and 1.0 kg OS, due to the lower power rating of the equipment. It has thus been concluded that adding 0.5, 1.0 and 1.5 kg of OS to commercial compound feeds for dairy resulted in a profitable production with good moisture optimization and energy savings during pelleting.

In this study, the physicochemical properties of canola and waste cooking oil biodiesels, as well as various binary biodiesel blends, were investigated according to TS EN 14214 and ASTM D 6751 standards. Critical parameters such as density, kinematic viscosity, cold filter plugging point (CFPP), calorific value, flash point, copper strip corrosion, water content, and ester yield were evaluated. The findings highlighted the notable density of C100 and W100 biodiesels, with the addition of butanol reducing density. While viscosity values adhered to standards, the addition of butanol was observed to decrease viscosity. CFPP values indicated compliance with standards only for C100 and C75W25. Flash points of C100 and W100 biodiesels met standards, but the addition of butanol to binary biodiesel blends lowered flash points. Copper strip corrosion values were determined to comply with standards for all fuels. Calorific values demonstrated the prominence of C100 and W100 biodiesels, with the addition of butanol observed to decrease calorific values in binary biodiesels. While water content favored canola biodiesel over waste cooking oil biodiesel, the addition of butanol to binary biodiesels increased water content. Regarding ester yield, C100 biodiesel exhibited the highest yield, and the addition of butanol to binary biodiesels increased ester yield. In conclusion, this study thoroughly analyzed the physicochemical properties of biodiesel and blend fuels, revealing the impact of butanol addition on these properties.

Apple production is a vital sector of agriculture in Nepal, significantly impacting local livelihoods and the regional economy. This study, conducted in Jumla District, Nepal, from January to July 2022, aims to comprehensively assess apple production, including its existing conditions, economic implications, marketing and challenges. The research hypothesizes that while apple production in Jumla District contributes significantly to the local economy, it faces challenges related to pest and disease management, marketing, and adoption of modern practices. Using Statistical Package for Social Science (SPSS), descriptive statistics were computed based on data collected from a sample of 80 respondents selected through simple random sampling. The result revealed that agriculture constituted the primary source of income for 73.75% of the population, with an average landholding size of 0.3428 ha and an apple-growing land area of 0.3164 ha. Income from apple production, along with vegetables and fruits, was a major income source. The average annual sales of apple production were 7.291 t/ha. Labor costs accounted for 45.67% of the total cost of apple production, with an average total production cost of NPR 238,097.2 and average gross returns of NPR 485,500. Apple productivity was 9.71 t/ha, demonstrating its economic viability with net returns of NPR 247,402.80 per ha and benefit cost ratio of 2.039. However, the study found that farm produce only sufficed for 6-9 months, with pest and disease incidence and marketing issues as major challenges. Interventions should address pest and disease management, marketing strategies, and modern practices adoption to enhance sustainable and profitable apple production in Jumla. Efforts to extend farm produce sufficiency should also be explored, highlighting apple production's potential and the need for targeted support to overcome challenges and foster sector development.

Pickles, which are known to have many nutritional and health benefits, have been used as a nutritional supplement in many cultures in recent years. Lactic acid bacteria, in its natural microbiota of pickle, which have various probiotic properties such as increased natural resistance to infectious diseases in the gastrointestinal system, prevention of various infections, and reduction in cholesterol level are effective in this. In our study, various combinations of salt, vinegar and lemon acid were made to produce cabbage pickled and it was determined how it affected the natural microbiota during fermentation. When the results were evaluated in terms of the viability of lactic acid bacteria, the best results were obtained with 5.35 logarithms in the G2 produced using only 5% lemon juice from eight different groups, one of which was a control. In the G3 which was produced using 5% vinegar, this number was determined as 1.82 logarithms. At the end of fermentation, it was determined that the coliform groups in the experimental groups lost their viability. Yeasts were completed this process with an average of 1 logarithm. When all test groups were examined in terms of all microbiological results was showed that the production of 5% lemon juice G2 has optimally results in terms of growing LAB and inhibition the undesirable microbial groups

Bu çalışma, yavaş ve hızlı gelişen etlik piliç soyları ile ekonomik verim dönemini tamamlamış (EVD) farklı yaştaki yumurta tavuklarının bilinçsizleştirme, kesim, et ve kemik özelliklerinin karşılaştırılmasını amaçlamıştır. Denemede yavaş (YG) ve hızlı gelişen (HG) etlik piliçlerin dişileri ile tüy dökümü uygulanmamış 90 (EVD1) ile 122 haftalık (EVD2) ve tüy dökümü uygulanmış 122 haftalık yaşta (EVDT) Lohmann kahverengi yumurta tavukları kullanılmıştır. Kesim öncesi kanatlıların elektrik akımıyla bilinçsizleştirme işlemi sırasında vücut dirençleri belirlenmiştir. Vücut direnç değerleri 1063 Ω ile YG piliçlerde en yüksek ve 635 Ω ile HG piliçlerde en düşük olarak elde edilmiştir. Yumurta tavukları ile etlik piliçlerin göğüs ve but eti kalite özellikleri arasında önemli farklılıklar belirlenmiştir. Yumurtacı tavuk etlerinin daha mat, kırmızı ve sarı renkleri daha belirgin, su kayıpları ve kesme kuvvetinin daha yüksek olduğu belirlenmiştir. Ayrıca, 90 ve 122 haftalık yumurta tavuklarında tibia ve femur kemik kalitesi etlik piliçlere göre daha düşük bulunmuştur. Verim dönemini tamamlamış tavuk etlerinde saptanan göğüs ve but eti ile kemik özellikleri dikkate alındığında, bunların işlenmiş kanatlı et ürünlerinin üretiminde kullanılmasının daha uygun olacağı sonucuna varılmıştır.