Food security is one of the major global challenges of the twenty-first century. World population is expected to increase by one-third, between 2009 and 2050, and in Asia, crop yield is estimated to decline by 5 to 30% from 2050 onwards compared to 1990. It is high time to seek alternatives that can increase production utilizing existing resources ensuring food security. A home garden can be a viable and sustainable alternative in this regard; nevertheless, it is often neglected. Thus, this study aims to understand the role of the home garden in maintaining household food security and enhancing rural women’s status in Nepal. Two villages of Bishnupur rural municipality, namely, Bajitpur and Musharniya were selected as study sites. 78.6% of households in Bajitpur and 68.4% households in Musharniya were found to have a home garden where crops and livestock were organized in an integrated way. The home garden was found to maintain household food security, ensure food availability for most of the seasons, access of household members to food, its utilization, and stability in production. Furthermore, 66.67% and 58.33% of women sold surplus home garden products in Bajitpur and Musharniya respectively. This signifies the role of home gardening activities in uplifting the social and economic status and, farming knowledge of rural women in both villages. However, there is a lack of extension facilities and subsidies for the home garden to encourage farmers. Therefore, different models of home gardens should be developed and disseminated, prioritizing the integration of the scientific farming system with traditional knowledge for sustainable adoption of the home garden in Nepal.

Tarhana is a traditional food produced by different traditional methods and the materials used in production are changing from a region to another region. The total yeast and molds, total mesophilic aerobic bacteria, Escherichia Coli and enterococci bacteria count of wet dough Kastamonu tarhana and dry powdered tarhana samples were investigated in this study. All microorganisms examined in our study were detected in one of the wet dough tarhana samples. The highest total yeast and molds, total mesophilic aerobic bacteria, Escherichia coli and enterococci bacteria counts were determined for the wet dough tarhana samples to be 2.2×106, 6.6×107, 1.2×106 and 1.9×106 cfu/g, respectively. No growth of microorganism capable of reproduction was observed in the powdered tarhana produced industrially. In addition, the Escherichia coli and enterococci bacteria were not detected for any of the dry powder tarhana samples. It was seen that the microbial load of the wet tarhana produced at home in Kastamonu was higher than the powdered tarhana. The reason for this situation was thought to be due to poor production and hygiene conditions. The presence of Escherichia coli and enterococci bacteria in samples indicates that there is possible fecal contamination of the raw materials used in wet dough tarhana production. Electron microscope images of molds obtained in our study are similar to molds producing mycotoxins. These results show that the wet dough tarhana have a greater risk for microorganism development and human health compared to dry powder tarhana.

This study was aimed to evaluate DNA fragmentation by using Comet assay in naturally infected sheep with Anaplasmosis before and after treatment with the Comet method, which shows DNA damage specifically. In the study, blood samples were collected from 10 Anaplosmosis infected and 10 healthy sheep. The anaplosmosis was diagnosed by clinical signs and symptoms. The infection was confirmed by Giemsa staining. The blood was collected from control group and infected group before and after the treatment, from the vena jugularis with the appropriate method. The DNA fragmentation was checked by using the Comet assay of blood cells. The data were analysed throught ANNOVA one-way. The result showed higher DNA fragmentation in sick animals diagnosed with anaplasmosis; tail length and tail moment values were found to be statistically significantly higher than the control group. When the data obtained after imidocarb (IMD) application were compared with obtained during the disease, a decreased DNA damage and tail moment was determined, however, these values higher than control. In this study, DNA damage and the extent of this damage were investigated by the Comet assay method using a healthy control group before and after treatment in animals with Anaplasmosis. When the findings obtained from the study were evaluated, it was seen that Anaplasma agents caused DNA damage and with the imidocarb application given for treatment, DNA damage was reduced and results close to healthy individuals were obtained.

Dietary fibers have positive effects on the product structure thanks to their technological features. The aim of this study is to determine the effect of dietary fibers obtained from purple and orange sweet potato varieties on heat-treated sucuks. For this purpose, dietary fibers were produced from sweet potato varieties and their characterizations were determined. Then, sweet potato fibers were added to the sucuks in the amount included in their formulation and the effects of dietary fiber change were examined in terms of physicochemical, bioactive, textural and sensory. In this context, it was determined that the color change in sweet potatoes affected the color properties of the dietary fibers obtained. In addition, it was observed that the hardness value was the highest (1715.35 g) in sucuks to which orange sweet potato starch, which has high oil and water binding values, and the sweet potato fibers changed the product properties compared to the control group. Total phenolic content of sucuks was determined in the range of 60.57-130.45 mg/ml gallic acid and it was determined that sweet potato fibers increased the phenolic content. As a result of the study, it was determined that sweet potato dietary fibers are an alternative additive for sucuks.

In the study, it was aimed to reveal the morphological, morphometric and histological characteristics of sinus interdigitalis found in the fore and hind feet of Konya merino sheep. For this purpose, the fore and hind feet of 10 Konya merino sheep, weighing between 44-79 kg, were used. Sinus interdigitalis were dissected out from the feet, and after morphometric measurements were made, morphological examinations were performed and photographed. The shape of the sinus interdigitalis, present in all the forefeet and hind feet, resembled a pipe consisting of neck and body. It was determined that the neck part was longer than the body at all feet. The inner surface of the gland was covered with hair, and there was more hair on the neck than on the body. The weight of the gland, body length and diameter, flexura, canal length and diameter were measured morphometrically. In the measurements made, it was determined that all the values of the forefeet were higher than the hind feet. In histological examination, it was found that the wall of the sinus interdigitalis consists of three layers: epidermis, dermis and fibrous capsule, and in the dermis, hair follicles, sebaceous glands, m. arrector pili and sweat glands were found.

Heavy metal toxicity can either be acute or chronic effects. Long-term exposure of the body to heavy metal can progressively lead to muscular, physical and neurological degenerative process. In this research, a total of 30 representative chocolate samples were collected from local shops and markets in Lahore. All the samples were analysed to assess the levels of Lead (Pb), Nickel (Ni), Chromium (Cr) and Cadmium (Cd) by using Atomic Absorption Spectrophotometer in Pakistan Council of Scientific and Industrial Research (PCSIR), Lahore. It was observed that the majority of chocolate samples contain heavy metals levels higher than the permissible limits as recommended by Punjab Food Rules (PFR) 2011. The levels of Pb ranged between 0.375 and 3.4 mg/kg with 90% samples having concentrations exceeding PFR allowable limit (0.5 mg/kg). Whereas, Ni concentrations varied from 0.005 to 0.28 mg/kg and 80% samples were above the PFR limit (0.025 mg/kg). Further, Cr levels analysed between 0.005 to 0.28 mg/kg and 53% samples had Cr concentrations higher than PFR limit (0.02 mg/kg). Similarly, Cd levels were observed between 0.50-3.25 mg/kg with 53% samples having Cd concentrations exceeding the PFR limit (1.0 mg/kg). Investigation indicates that the quality of available chocolates is not recommendable for eating because of the higher concentrations of toxic heavy metals.

Son yıllarda keçi sütü ile üretilen ürünlere talep artmaktadır. Buna karşın, keçi sütünün inek sütüne kıyasla bileşen ve lezzet farklılıkları keçi sütü ile üretilen ürünlerin özelliklerinde önemli farklılıklara sebep olabilmekte ve ürünün kabul edilebilirliğini etkilemektedir. Bu çalışmada, keçi sütü ile üretilen kefirin antioksidan kapasitesinin, reolojik ve duyusal özelliklerinin inek sütüyle üretilen kefirin, söz konusu özellikleriyle kıyaslanması amaçlanmıştır. Bu çerçevede, inek sütü, keçi sütü ve 1:1 oranında inek ve keçi sütlerinin karışımıyla kefir üretilmiş, fiziko-kimyasal, reolojik ve duyusal analizleri gerçekleştirilmiştir. Bütün kefir örneklerinin reolojik özelliklerinin psödoplastik davranış gösterdiği ve üssel modele uygun olduğu belirlenmiştir. Keçi sütü ile üretilen kefir örneğinin ise görünür viskozite değerleri inek sütü ile üretilen kefirlere kıyasla düşük bulunmuştur. Keçi sütü kefirinin toplam antioksidan kapasitesinin de inek sütü kefirine kıyasla daha yüksek, renkte a ve b değerlerinin ise daha düşük olduğu tespit edilmiştir. Buna karşın, keçi sütü kefirinde, panelistler tarafından daha düşük kıvam ve kefir lezzeti algılanarak tüm izlenim açısından da daha düşük puanlar almıştır. Keçi sütüne %50 oranında inek sütü ilavesi ise, keçi sütünün yarattığı bu durumu etkilemiş ve duyusal özellikleri tamamıyla inek sütü kefirinin duyusal özelliklerine benzerlik göstermiştir. Dolayısıyla, inek sütü karışımı olumlu sonuçlar vermekle birlikte, sadece keçi sütünden kefir üretiminde daha iyi kıvam ve lezzet eldesi için daha ileri çalışmaların yapılması gerektiği sonucuna varılmıştır.

Ülkemizde önemli bir yere sahip olan geleneksel gıdalara duyulan ilgi her geçen gün artmaktadır. Turistler tarafından ilgi odağı olan Kapadokya bölgesinde, geleneksel ürünler de önemli birer gastronomi unsurudur. Yöresel süt ürünleri üretimi ve tanıtımı da bu konuda önem taşımaktadır. Bu ürünlerden biri de Nevşehir ili Avanos ilçesine bağlı Kalaba kasabasında üretilen yöresel adıyla yüz yoğurdu (makine ağzı yoğurdu) ya da Kalaba yoğurdudur. Yöreye özgü nitelikte kalmış Kalaba yoğurdunun özelliklerinin araştırılması ve yemek reçetelerine uyarlanması ile bu ürünün gastronomi açısından değerinin artacağı düşünülmektedir. İtalyan mutfağının en bilinen tatlılarından biri olan Tiramisu, orijinal reçetesinde Mascarpone peyniri ile, alternatif reçetelerde ise Labne peyniri ile hazırlanmaktadır. Bu çalışmada Kalaba yoğurdunun, dünya mutfağında kabul görmüş Tiramisu tatlısının reçetesinde ikame olarak kullanım olanaklarının araştırılması ve ürün niteliklerinin belirlenmesi amaçlanmıştır. Bu sebeple Mascarpone peyniri, Labne peyniri ve Kalaba yoğurdu ile yapılan Tiramisu tatlılarının fizikokimyasal özellikleri ve toplam enerji miktarları belirlenmiştir. Hazırlanan Tiramisu örneklerinin 4,8-5,09 pH değerine, %52,74-59,70 kurumadde, %0,97-1,07 kül, %21,25-28,75 yağ, %5,24-5,89 protein ve %18,71-29,88 karbonhidrat içeriğine sahip olduğu belirlenmiştir. Toplam enerji değerleri ise 313,01-354,93 kcal/100 g arasında bulunmuştur. Araştırma sonucunda Tiramisu tatlısının reçetesinde Kalaba yoğurdunun alternatif olarak kullanılabileceği tespit edilmiştir.

There are very few studies on cabbage at different fertigation levels in the Marmara Region, where this study was conducted. In this respect, our study has a unique quality. This study was carried out in Bursa Uludag University Yenisehir İbrahim Orhan Vocational School application greenhouses in 2014-2015 years. Five different irrigation treatments (T1: 100% (full irrigation), T2: 75%, T3: 50%, T4: 25%, T5: 0% (non-irrigated)) and two different fertigation treatments; F1.0: 100% (100:100:100 NPK) fertigation and F0.5: 50% (50:50:50 NPK) fertigation were combined together to determine the effects on yield and quality parameters of potatoes. The amount of irrigation water in 2014 and 2015 years varied between 0.0-630.0 mm and 0.0-660 mm, respectively, while evapotranspiration values varied between 180.0-670 mm and 190.0-675 mm, respectively. It was determined that irrigation water and fertigation levels, yield and quality parameters of potatoes were affected significantly. In both application years, the highest yield was obtained from T1F1.0 treatment as 45.0 and 47.0 tons’ ha-1 respectively, while the lowest yield was obtained from T5F1.0 treatment as 4.0 and 5.0 tons ha-1, respectively. In 2014 and 2015 years the crop response factor (ky) values of potato were calculated as 1.11-1.11 and 1.21-1.14, respectively. When the full fertigation (F1.0: 100% -100:100:100 NPK) and the insufficient F0.5: 50% - (50:50:50 NPK) fertigation treatments are compared, significant differences have arisen in terms of yield and quality parameters. T2F1.0 and T2F0.5 treatments can be recommended as the most effective irrigation and fertilization levels of potato.

In this study, it is aimed to understand the effects of structural and vegetative elements that can be used in landscape designs on the temperature factor, which will greatly affect the climatic comfort, by using artificial neural networks. In this context, measurements were carried out in the morning (08:00-09:00), noon (13:00-14:00) and evening (17:00-18:00) of a total of 100 days, 50 days in each of the winter and summer seasons, at 7 randomly selected points in the Akdeniz University Campus. In these measurements, the temperature difference values of 11 cover elements on 7 different floor covering types were measured, and the ambient air temperature, humidity and wind values were also determined. The temperature differences between the areas where the flooring elements are exposed to direct sun and the shadow effect of different plant and cover elements were determined using an infrared laser thermometer. These values were processed with Neural Designer software and possible temperature difference prediction values were created for 57.750 different alternatives with the help of artificial neural network model from 837 sets of data. Evaluation shows that the maximum temperature difference is 15.6°C at noon in the summer months in the red tartan flooring material and Callistemon viminalis cover material. While the artificial neural network model predicts that there will be a high 2-3° C temperature difference for the alternatives, it has made predictions for temperature differences between 0-10°C in winter and 0-16°C in summer months. Although the temperature differences that will occur in the noon hours are distributed over a wide range of values, it seems that the morning and evening forecasts are concentrated between 0-7°C values. Also, it has been determined that the wind and humidity in the environment are more important factors than the ambient temperature in terms of temperature differences.