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    Determination of Chemical, Physical and Biological Characteristics of Some Pekmez (Molasses) From Turkey
    (2009) Aliyazıcıoğlu, Rezzan; Kolaylı, Sevgi; Kara, Meryem; Yıldız, Oktay; Sarıkaya, Ali Osman; Cengiz, Sevil; Er, Fatih
    Antioxidant capacity, chemical and physical properties of 6 certificated and 1 uncertificated pekmez (molasses) samples of Turkish varieties were analyzed. All pekmez samples had similar chemical compositions. Total phenolic contents varied from 138 to 243 mg of gallic acid equivalents/100 g samples. The apricot pekmez had the highest phenolic content (243 ± 16), while the carob pekmez exhibited the highest DPPH (0.08 ± 0.01 mg g-1) radical scavenging activity. DPPH radical scavenging activity was also found to be related to concentrations of the samples. Especially, selenium and other minerals content were found slightly higher in grape pekmez than the others. Present results showed that all the certificated and uncertificated pekmez samples had no any risk in public health and besides their high content of sugar. Each pekmez had antioxidant and high amount of polyphenols and minerals.
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    A Study on Determining the Level of Volunteering of Emergency Aid and Response Personnel: The Case of Gümüşhane
    (Selçuk Üniversitesi, 2021 Aralık) Cengiz, Sevil
    Purpose: The purpose of this research is to measure the volunteering levels of the personnel working in emergency and response organizations such as hospitals, AFAD, 112, fire brigade, out of their duties. The results of this research show the value standards of personnel working in emergency and response events and provide remarkable data in subsequent recruitment and promotions Methods: In the research, a sample determined by convenience sampling method was applied among the personnel of the State Hospital, AFAD, Fire Department, 112 in Gümüşhane. The survey was applied between 15.05.2018 and 15.06.2018. There are 40 questions aiming to measure the volunteering levels of Emergency Aid and Response Personnel. The grading of the survey questions was carried out with a 5-point Likert type questionnaire. Results: It was found that the attitudes of the employees within the scope of the research towards volunteering were positive and they were willing to volunteer. However, it has been observed that there are issues such as the lack of knowledge of the conceptual framework of the ethical dimension of volunteering, the lack of time and organization for volunteer activitie. Conclusion: Volunteering is a duty of conscience that must be fulfilled with the feelings of virtue without any interest in the society. Therefore, importance should be given to volunteer training. In addition, volunteering activities will be carried out more effectively through nongovernmental organizations.