Yeliz Kaşko Arıcı

Temperature distribution and the cooling effects on three urban parks in Ankara, Turkey

In this study, the effects of urban parks on temperature were investigated in the case of three urban parks (Altinpark, Genclik Park and Kurtulus Park) of different sizes and supporting different plant densities and distributions in urban areas of Ankara City, Turkey. Local microscale temperature changes caused by green areas within park boundaries and park vicinities exhibited differences depending on spatial (scale), structural (plant distribution pattern and species), and temporal (phenological periods) characteristics. Therefore, green area contribution to urban ecosystems is dynamic, and the result of the joint effects of spatial, structural and temporal characteristics of the area. In this study, plant density and distribution was studied in summer when the leaf grown were completed and determined an important factor for temperature change in the parks. The size of the area supporting vegetation in Genclik Park was twice the size of Kurtulus Park, but results showed Genclik Park was equal in vegetation cover to Kurtulus Park. However, Kurtulus Park was cooler in temperature than Genclik Park due to the structural characteristics of plant materials in the park. In addition, it was determined by mobile measurements that all parks were cooler than the surrounding areas.

Spermine and its interaction with proline induce resistance to the root rot pathogen Phytophthora capsici in pepper ( Capsicum annuum )

The root rot pathogen Phytophthora capsici can severely damage production of peppers (Capsicum annuum). This study examined the effect of exogenous spermine and spermine in combination with proline on disease severity in pepper inoculated with P. capsici, as well as the effect of the treatments on P. capsici growth and zoospore development. Peroxidase, catalase, and polyphenol oxidase activity, the levels of phenolic compounds, malondialdehyde (MDA), and hydrogen peroxide (H2O2), and fresh and dry weight were measured on the 3rd, 5th, and 7th days after P. capsici infection. Disease severity and size of the necrotic lesions increased with the degree of injury caused by the pathogen and decreased in resistant varieties. The cultivar CM-334 exhibited the highest resistance to P. capsici followed by Amazon F1 whereas other genotypes were susceptible to the disease. Treatments with spermine and spermine + proline prior to inoculation decreased the severity of disease, the length of the necrotic lesions, and the MDA and H2O2 levels in all genotypes, and increased peroxidase, catalase, and polyphenol oxidase activity, the total level of phenolics, and fresh and dry weight, when compared to the untreated, inoculated plants. In addition, 1 mM spermine, 1 mM spermine + 1 mM proline, and 1 mM spermine + 10 mM proline decreased colony growth of P. capsici and zoospore production. This study showed that spermine and spermine + proline induced defense responses and increased resistance to P. capsici infection in pepper.

Clinical and radiographic evaluation of new dental implant system: Results of a 3-year prospective study

Background/purpose The aim of this study was to evaluate implant survival, crestal bone level changes, and clinical parameters of IDcam dental implants over a mean follow-up period of 3 years. Materials and methods Seventy-two patients, 32 females and 40 males, received 255 implants. Implant-supported metal–ceramic fixed restorations were inserted. Following completion of restorations, each patient was re-examined at 6-month intervals. Radiographic crestal bone level changes were calculated, as well as soft tissue parameters including pocket probing depth, bleeding on probing, plaque index, and gingival index. Examination results were recorded from 18 months to 42 months. Implant survival was estimated using the Kaplan–Meier method. Associations between implant survival and recorded variables were estimated using Cox proportional regression analysis. Results The Kaplan–Meier survival analysis demonstrated a cumulative survival rate of 97.6%. Three implants in three patients failed to osseointegrate at stage 2 surgery, and three implants in three patients were lost after loading. The mean marginal bone losses were 0.35 ± 0.14 mm, 0.47 ± 0.15 mm, and 0.58 ± 0.16 mm, as determined 6 months, 12 months, and 24 months after prosthetic loading, respectively. Cox proportional regression analysis revealed that the variables such as age, sex, type of the restoration, and implant region had no significant influence on implant failure (P > 0.05). Coefficients of correlation between implant survival and crestal bone loss, pocket probing depth, bleeding on probing, plaque index, and gingival index were found to be nonsignificant (P > 0.05). Conclusion Survival and radiographic and clinical assessments of implants after 2 years of function demonstrated promising results for an IDcam dental implant system.

The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce low-fat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.