Showing papers by "Atatürk University published in 1986"

Antibacterial activities of essential oils from turkish spices and citrus

Abstract: The bacteriostatic and bactericidal activities of 22 essential oils (anise, calamint, celery, coriander, cornmint, cumin, dill, fennel, Laser, laurel, lemon peel, lemon leaf, orange peel, oregano, parsley, rosemary, sage, savory, tarragon, thyme, wild thyme, and Ziziphora) from Turkish spice and citrus plants against seven bacteria (Aerobacter aerogenes, Bacillus subtilis, Escherichia coli, Proteus vulgaris, Pseudomonas aeruginosa, Staphylococcus albus, and Staphylococcus aureus) were evaluated. The results showed that the essential oils tested varied in their antibacterial activity. Anise, celery, coriander, parsley, and sage were inactive or had little activity; while cornmint, cumin, laurel, lemon peel, orange, oregano, and Ziziphora were active against all tested bacteria to a variable extent. S. aureus and P. vulgaris were the most sensitive organisms, while P. aeruginosa was the most resistant except towards thyme oil. Fifteen essential oils had MBC lower than MIC and only seven were at about the same level. The results also showed that the bacteriostatic data obtained by agar diffusion and serial dilution methods were not always comparable; therefore, in testing the biostatic effects of essential oils it is advisable to carry out both techniques.

Modulation of spinal motor asymmetry by neuroleptic medication of schizophrenia patients.

Abstract: The effects of chlorpromazine treatment on spinal motor asymmetry was studied in right-handed chronic schizophrenia patients Spinal motor asymmetry and lower motor neuron excitability were tested by the Hoffmann reflex recovery curve In drug-free patients, the Hoffmann reflex recovery curve from the left leg was significantly higher than that from the right leg as in the healthy subjects This spinal motor asymmetry disappeared and even reversed within three weeks of the neuroleptic treatment The chlorpromazine medication lowered the left recovery curve predominantly, and slightly augmented the right recovery curve These results do not support the hypothesis that schizophrenia may be related to an overactive, and yet functionally deficient, dominant hemisphere It was concluded that the cooperative function of both cerebral hemispheres should be taken into consideration to explain the neural mechanisms of schizophrenia

Symmetric Distribution in Latencies of Cortical Somatosensory Potentials Evoked by Right and Left Posterior Tibial Nerve Stimulation in Right-, Left-, and Mixed-Handed Men and Women

Abstract: The latencies of the P1, N1, P2, and N2 components of the somatosensory potentials evoked by stimulation of the right and left posterior tibial nerves in the right-, left-, and mixed-handed men and women were subjected to a statistical analysis. The mean latencies of the primary and secondary cortical responses are symmetrically distributed between the right and left sides for all the subjects. The mean latencies obtained of women were significantly shorter than those of men. This difference was accounted for by the fact that the mean body height of women was significantly less than that of men, since there was a significant positive correlation between body height and latency. It was concluded that the conduction times for the cortical input as well as the early cortical information processing, despite synaptic interventions, cannot play a role in the cerebral lateralization concerning the perceptual and manipulospatial tasks.

Haemoglobin and Transferrin Polymorphisms in Some Turkish Native Sheep and their Several Crosses

Abstract: Variants of serum transferrin and red cell haemoglobin in two native sheep breeds (Awassi and Mor Karaman) and purebreed of Merinos and their several cross breed populations were studied by starch gel electrophoresis. The frequencies of transferrin and haemoglobin phenotypes and their alleles were researched. Although the phenotype of Hb-AA was very rare, all three haemoglobin types were clarified. Five transferrin alleles (TfA, TfB, TfM, TfD, TfE) were recognized in whole populations. Fourteen transferrin phenotypes consisting of four homozygotes and ten heterozygotes were recognized. Genotype and gene frequencies of each allele were demonstrated.

The Nature of Systemic Invasion of Stem and Leaves of Sunflowers by Plasmopara helianthi Novot. var. helianthi Novot. with Mechanism of Sporulation and Zoospore Release

Abstract: During the systemic development of Plasmopara helianthi Novot. var. helianthi Novot. the hyphae in the stem advance especially through the intercellular spaces of loose parenchyma forming haustoria in adjacent cells. The hyphae which reach leaf blades through petioles continue their growth along the main veins intercellularly in non-vascular tissues enclosing the vascular bundles. At the same time, the hyphae spread to intercellular spaces of spongy parenchyma where the growth is limited by the veinlets resulting in angular chlorotic lesions. Under humid conditions the sporangiophores arising from the aggregated hyphae in a substomatal cavity emerge through the stomatal pore on the lower side of the leaf and zoosporangia are borne terminally on sporangiophores. Soon after biflagellated zoospores are liberated into distilled water from the zoosporangia, they retract their flagellae and then lyse.

Effect of starter usage and packaging with paraffin on the volatile fatty acids contents and flavor quality of Kashar cheese

Abstract: In this study, 54 Kashar cheese samples were analysed. Some of them were manufactured from pasteurized and cultured cow's milk. Other groups were used as controls. All cheese samples were divided into two groups. The group was completely coated with paraffin while the other group was not coated after the salting stage. At the end of the ripening period volatile fatty acid contents of all the cheese samples were determined by gaschromatography. The effect of starters on the total volatile fatty acid amounts was found highly significant statistically. As a conclusion it was found that it is necessary to use a starter culture, and each unit should be coated with paraffin to produce high flavor quality of Kashar cheese.