Atatürk University

About: Atatürk University is a education organization based out in Erzurum, Turkey. It is known for research contribution in the topics: Population & Oxidative stress. The organization has 5710 authors who have published 14234 publications receiving 264334 citations. The organization is also known as: Atatürk Üniversitesi.

Effect of dietary thyme oil and vitamin E on growth, lipid oxidation, meat fatty acid composition and serum lipoproteins of broilers

Abstract: A trial was conducted to investigate the effects of dietary vitamin E (E) and thyme oil (TO) supplementation on the growth performance, lipid oxidation, fatty acid concentration of tissues and the serum lipoprotein levels of male broilers. Two-hundred day-old Ross PM3 chickens were assigned to one of five dietary groups (four replicates each). The control group received the basal diet. In addition to the basal diet, the four experimental diets included one of the following: 100 mg vitamin E/kg (E100); 200 mg vitamin E/kg (E200); 100 mg/kg thyme oil (TO100) or 200 mg/kg thyme oil (TO200). Birds that were fed the control, E200 and TO200 diets, exhibited the largest weight gain after a 42-day feeding period. The best feed conversion rate was found in birds that were fed the E200 diet. TBARS values of all of the dietary treatments, except the control, remained unaffected after a 42-day refrigeration period. The addition of thyme oil to the broiler feed led to a significant reduction in the saturated (SFA) and polyunsaturated fatty acid (PUFA) concentrations of the leg and breast tissues. The monounsaturated fatty acid (MUFA) concentrations in these tissues increased. The thyme oil supplementation also led to increased plasma levels of triglycerides, LDL-cholesterol and HDL-cholesterol in broilers. Based on the results of this study, it could be advised to supplement broiler feed with 200 mg/kg of thyme oil as an antioxidant.

Antioxidant capacity and functionality of oleaster (Elaeagnus angustifolia L.) flour and crust in a new kind of fruity ice cream

Abstract: Summary In this study, the influence of milled crust and flour from oleaster (Elaeagnus angustifolia L.) separately added at different levels (1%, 2% and 3%) on the physical, chemical, sensory, colour properties and antioxidant properties of ice creams were investigated. The increment of crust and flour level caused an increase of dry matter, acidity, viscosity, first dripping, complete melting and vitamin C content. Flour increased overrun values in ice cream. Our results indicated that lyophilised oleaster extracts contain remarkable phenolic compounds. It was observed that lyophilised oleaster extracts exhibited a moderate in vitro antioxidant capacity. The addition of oleaster flour and crust positively affected sensory properties. The sensory results showed that ice cream containing 2% oleaster flour was the highest scored by the panellists. Oleaster flour and crust increased the sweetness of ice cream samples. These results showed that considerable nutritive and functional improvement could be attained by the addition of oleaster flour to ice cream formulation so that it could be used as natural antioxidants in ice cream as a source of flavour with complacency.

A facile route to monodisperse MPd (M = Co or Cu) alloy nanoparticles and their catalysis for electrooxidation of formic acid.

Abstract: MPd (M = Co, or Cu) nanoparticles (NPs) were synthesized by borane–amine reduction of metal acetylacetonates. The size of the MPd NPs was controlled at 3.5 nm and their compositions were tuned by the molar ratios of the metal precursors. These MPd NPs were active catalysts for electrochemical oxidation of formic acid and the Cu30Pd70 NPs showed the highest mass activity at 1192.9 A gPd−1, much higher than 552.6 A gPd−1 obtained from the 3.5 nm Pd NPs. Our synthesis provides a facile route to MPd NPs, allowing further investigation of MPd NP catalysts for electrochemical oxidation and many other chemical reactions.

Sonic and ultrasonic scalers in periodontal treatment: a review

Abstract: Periodontal therapy aims at arresting periodontal infection and maintaining a healthy periodontium. The periodic mechanical removal of subgingival microbial biofilms is essential for controlling inflammatory periodontal disease. Mechanical periodontal therapy consists of scaling, root planing and gingival curettage. The sonic and ultrasonic scalers are valuable tools in the prevention of periodontal disease. The vibration of scaler tips is the main effect to remove the deposits from the dental surface, such as bacterial plaque, calculus and endotoxin. However, constant flushing activity of the lavage used to cool the tips and cavitational activity result in disruption of the weak and unattached subgingival plaque. The aim of the study was to review the safety, efficacy, role and deleterious side-effects of sonic and ultrasonic scalers in mechanical periodontal therapy.

Effects of Jigsaw Cooperative Learning and Animation Techniques on Students’ Understanding of Chemical Bonding and Their Conceptions of the Particulate Nature of Matter

Abstract: The aim of this study was to determine the effect of jigsaw cooperative learning and computer animation techniques on academic achievements of first year university students attending classes in which the unit of chemical bonding is taught within the general chemistry course and these students’ learning of the particulate nature of matter of this unit. The sample of this study consisted of 115 first-year science education students who attended the classes in which the unit of chemical bonding was taught in a university faculty of education during the 2009–2010 academic year. The data collection instruments used were the Test of Scientific Reasoning, the Purdue Spatial Visualization Test: Rotations, the Chemical Bonding Academic Achievement Test, and the Particulate Nature of Matter Test in Chemical Bonding (CbPNMT). The study was carried out in three different groups. One of the groups was randomly assigned to the jigsaw group, the second was assigned to the animation group (AG), and the third was assigned to the control group, in which the traditional teaching method was applied. The data obtained with the instruments were evaluated using descriptive statistics, one–way ANOVA, and MANCOVA. The results indicate that the teaching of chemical bonding via the animation and jigsaw techniques was more effective than the traditional teaching method in increasing academic achievement. In addition, according to findings from the CbPNMT, the students from the AG were more successful in terms of correct understanding of the particulate nature of matter.