Uludağ üniversitesi mühendislik fakültesi ekşi

Alper, H.

Share your interactive ePaper on all platforms and on your website with our embed function. Kilic A. Seckin G. Pogrebnyak V. Yildirim V.

Uludağ üniversitesi mühendislik fakültesi ekşi

By using our site, you agree to our collection of information through the use of cookies. To learn more, view our Privacy Policy. To browse Academia. This presupposes a lack of direct contact or experience of tangible urban reality and is cutting completely the distance between the subject experiencing and the object of the experience. Techno-culture is the medium for learning about space to such a great extent that the individual today is constantly lost in the flow of media communication. Internet is the fabric of our lives. If ITC is today's equivalent of electricity in the Industrial era, Internet could be compared to the electricity network and to the electric motor because of its capacity to distribute the power of information in all areas of human activity. Moreover, just as new technologies for energy production and distribution enabled factories and big firms as the organizational basis of industrial society, Internet is the technological basis for the organizational form of the Information age: the network". Author's own translation. Stefan L. Brandt, Winfried Fluck and Frank Mehring eds. Gundolf S Freyermuth.

Kesebir, S. Faergemand M. Share Embed Flag.

In this study; It was aimed to investigate changes in some quality criteria of partially-baked frozen sourdough bread produced with whole buckwheat flour WBF and transglutaminase TG after storage at different storage periods 0, 3, 15, 30 and 45 days. It was determined that specific volume of partly baked frozen sourdough bread samples decreased with the increasing rates of TKBU. Generally the hardness and chewiness values of bread samples were increased while elasticity and cohesiveness values were decreased in parallel with the rate of WBF during the storage period. As a result, it was found that the use of WBF in increasing proportion at partly baked frozen sourdough bread production was affected physical and textural quality of bread negatively. Therefore the usage level of WBF in this kind of bread should be keep at a limited level.

Silk is a natural filament obtained from the Bombyx mori species of silkworm, with a fiber length of up to meters. During the Ottoman era in Edirne, sericulture and silk trade were important activities. To this end, silk factories, trade centers, and silk weaving schools were established, creating an important source of income for the people of Edirne. Edirne Red is a natural dye obtained from the Rubia Tinctorum L. This dye is resistant to sunlight and washing. It has been used in Turkish carpets, as well as in silk and cotton fabrics. The aim of this study is to bring together the importance of Edirne Red and silk in Edirne's history. The effects of dye ratios and auxiliary chemicals used on color and colorfastness were examined during the dyeing process. Additionally, highperformance liquid chromatography HPLC analyses were performed on both the used madder and the dyed fabric. Based on the obtained data, the closest Edirne Red color was achieved by pre-mordanting fabric before dyeing and using ethanol as the dye solvent.

Uludağ üniversitesi mühendislik fakültesi ekşi

Document analysis method enabled the collection and analysis of written and visual materials. The data source was the , and science curriculum teaching curricula approved by the Board of Education. The content analysis method was used for data analysis.

12x12 shed

Journal Food Enginering However usage of TG was not shown important improving effect on the technological quality of these breads. Yalaz M. Terms of service. Stefan L. Urban networks, network cities, networked cities and city networks are widely discussed, but there has hardly been debate on what constitutes an urbanism of networks. Szczesniak AS Sensory texture profiling historical and scientific perspectives. Are you sure you want to delete your template? Enter the email address you signed up with and we'll email you a reset link. TAGS turkish engineering adana european bilimleri analysis mamedov sciences cukurova yilmaz yayinlar. Your ePaper is waiting for publication!

.

Cancel Overwrite Save. Uzun, C. Kesebir, S. Abstract 2. Saved successfully! McMullen M. Food Science and Biotechnology Gunes Y. Anadolu Psikiyatri Dergisi, 1 1 , A peculiar aspect of Fab Lab Roma is the strong connection it has established with the urban fabric from its concept: the first fab lab opened in the strategic popular neighbourhood Garbatella, and sensitively acting both in schools and in public events, it has become a relevant node for the Italian fablab community and the main advisor for the public laboratories opened by the current regional government. However usage of TG was not shown important improving effect on the technological quality of these breads. J Clin Psychiatry. Language :. Generally the hardness and chewiness values of bread samples were increased while elasticity and cohesiveness values were decreased in parallel with the rate of WBF during the storage period.