Celik H.,University of Ondokuzmayis |
Islam A.,Ordu University
Acta Horticulturae | Year: 2014
The Black Sea Region of Turkey, northeastern part of Anatolia, is one of the main gene centers of several Vacciniums and Ericaceous plants. Caucasian whortleberry (Vaccinium arctostaphylos), bilberry (Vaccinium myrtillus) and lingonberry (Vaccinium vitis-idea) naturally grows in the forests and plateaus at the Black Sea Region of Turkey over the centuries by inhabitants. These berries are used as jelly, jam or fresh fruits. However, there is no commercial mean for these small berries in Turkey. The Black Sea Region is famous for tea and hazelnut production. Commercial blueberry production with northern highbush blueberries are commenced by Dr. Huseyin Celik at the beginning of the 20th century as an alternative growing and profitable plants to tea and hazelnut. For this aim, several adaptation and propagation studies established in the Black Sea Region of Turkey in different locations and latitudes. This paper summarizes the background of Turkish commercial blueberry culture, plantation statistics, locations, blueberry usage, wild blueberry germplasm, and some results of cultivar performance and propagation studies.
Karaman M.,Ege University |
Irisli S.,Ege University |
Buyukgungor O.,University of Ondokuzmayis
Acta Crystallographica Section C: Structural Chemistry | Year: 2014
The title salt, C16H21NOPS+ C12H10OPS, was synthesized from the reaction between 3-(methylamino)propan-1-ol and PPh2(S)Cl in the presence of Et3N. Its structure has been identified using spectroscopic methods and X-ray analysis. Single crystals were obtained from ethanol by slow evaporation. In the asymmetric unit, a cation-anion pair is formed through an intermolecular N-H⋯O [N⋯O = 2.6974(18)Å] hydrogen bond. The molecules are packed through N-H⋯O and N-H⋯S hydrogen bonds in the crystal and these hydrogen bonds are responsible for the high melting point. The P atoms of the anion and cation both have distorted tetrahedral environments. © 2014 International Union of Crystallography.
Cam M.A.,University of Ondokuzmayis |
Olfaz M.,University of Ondokuzmayis |
Soydan E.,University of Ondokuzmayis
Asian Journal of Animal and Veterinary Advances | Year: 2010
This study was conducted to determine body weight, body measurements, body condition score and the relationship between body weight and body measurements in adult Turkish Hair Goat (Kilkeci) reared in four different enterprises just before the mating time under rural farm conditions. Totally 195 goats, 177 does (2-4years old, n= 91, ID group and 4.5-6years old age n = 86, 2D group) and 18 bulks (at 3-5 years old, B) at breeding age were used. Morphologic measurements such as body weight, wither height, heart girth, chest width, rump height and body length were determined as 47.35±0.42, 52.2±0.46 and 64.09=b0.34 kg; 73.13±0.33, 74.09±0.36 and 81.89=b0.40 cm; 72.47±0.36 73.80=b0.39 and 81.86=b0.51cm;73.01±0.35,75.79=b0.38and81.78±0.77cm;18.10±0.14,18.75±0.15and 23.22=b0.32cm;30.76=b0.15,31.94=b0.17and34.86±0.39cm;86.22±0.36,89.67±0.38and 98.89±0.86 cm for ID, 2D and B, respectively. There were significant differences (p<0.01) between age groups in does and also between does and bulks. It was found positive and significant (p<0.001) correlations between body weight and body measurements. The highest correlations were found between body weight and each of heart girth (0.847), chest depth (0.775). The body weight could be estimated by using the equation of Y = -47.8+1.12 HG; R2 = 0.717 for Kilkeci under reared rural conditions without considering age, farm and sex. It was concluded that Kilkeci has similar morphologic characteristics as peer evaluation and an important genetic source for the ecological production. © 2010 Academic Journals Inc.
PubMed | University of Ondokuzmayis
Type: Journal Article | Journal: Food chemistry | Year: 2015
The aims of the study were to discriminate comb and strained honeys produced by the standard beekeeping method (control), shaking method (pure blossom honey), and feeding intensively (100kg/colony) with sucrose (adulterated honey) syrup by using sensory analysis and to develop a method to be used in identification of unknown or suspicion honey samples. In the study, twenty trained panelists assessed honey samples in relation to their properties including taste, odor, color, aroma, viscosity, dissolution in mouth, inflammation in throat, attractiveness, flavor and general impression during four months. There were no differences in odor, viscosity, and dissolution in mouth between comb and strained honey samples which produced by different methods (P > 0.05). Discrimination of strained honey by sensory analysis was more reliable when compared to comb honey. The ratio of correctly classified sample was 78.3% for comb and 86.7% for strained honey. The more honey was pure the more discrimination of honey sample by sensory analysis was reliable. In verification test five unknown honey samples were classified 100% in their real groups by using canonical discriminant function Coefficients of each properties evaluated and the projections of the sample points on the plane of the canonical function-1 and function-2.