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Öğe Chemical and Technological Properties of Rose (Rosa Canina L.) Fruits Grown Wild in Turkey(ELSEVIER SCI LTD, 2001) Demir, F.; Özcan, M.Nutrients and technological properties were determined in developing Rosa canina L. fruits (rosehips) from Konya (Hadim) and Kastamonu to investigate potential uses. Completely ripe fruits contained ash, crude oil, crude energy, crude fiber, crude protein, ascorbic acid, dimethyl sulfite (DMS), and minerals including K, P, Mg, Ca and Fe. Also, technological properties such as length and width of fruit, weight of 1000 fruits, projected area, porosity, bulk density, hectoliter weight, skin break resistance were measured. In general, dry matter, crude energy, crude protein, ascorbic acid, water-soluble extract, acidity, DMS, Na, K, P, Mn and Mg contents of Kastamonu rosehip fruits were higher than those of Hadim fruits. Ascorbic acid was also present at high concentrations in the rose fruits. Also, length of fruit, width of fruit, weight of 1000 fruits, projected area and fruit bulk of Kastamonu rose fruits were found to be higher than those of Hadim fruits. Results of the static and dynamic coefficients of friction for both rose fruits were found to be similar.Öğe Nutritional and Physical Properties of Hackberry (Celtis Australis L.)(ELSEVIER SCI LTD, 2002) Demir, F.; Doğan, H.; Özcan, Mehmet Musa; Hacıseferoğulları, H.Nutritional and physical properties of ripe hackberry fruits (Celtis australis L.) from Kastamonu were determined. Ash, crude oil, crude energy, crude fiber, crude protein and minerals (Na, P, K, Ca, Mn, B, Ba, Se, etc.) contents of completely ripe fruits were determined. Also, physical properties such as length and diameter of fruit, unit mass, volume of fruit, geometric mean diameter, sphericity, surface area, bulk density, fruit density, porosity, projected area, terminal velocity, 1000 fruits mass, static and dynamic coefficient of friciton were measured at three moisture content levels. The average length, diameter, unit mass, volume of fruit, the geometric mean diameter, sphericity and surface area were established as 9.34 mm, 8.07 mm, 0.233 g, 277.85 mm(3), 8.37 mm, 0.89 and 206.4 mm(2) at 15.25%, respectively, moisture content (w.b.). Studies on rewetted fruit showed that as moisture content increased from 15.25% to 50.42% wet basis (w.b.), bulk density decreased from 595.1 to 535.9 kg/m(3), fruit density increased from 826.1 to 1105.9 kg/m(3). The porosity, projected area, terminal velocity, 1000 fruit mass increased from 30.97% to 53.84%, from 54.91 to 74.63 mm(2), from 4.73 to 10.47 m/s, from 247.5 to 594 g, respectively, for the same moisture increase. The coefficient of static friction on rubber, plywood and galvanized steel increased from 0.5 to 0.55, 0.41 to 0.54 and 0.30 to 0.48, respectively, when the fruit moisture content increased from 15.25 to 50.42%. The coefficient of dynamic friction increased from 0.36 to 0.5, 0.31 to 0.43 and 0.22 to 0.35 on rubber, plywood and galvanized steel, respectively, for the same moisture range. (C) 2002 Elsevier Science Ltd. All rights reserved.Öğe Sclerosing nodular angiomatoid transformation: a case report(SPRINGER, 2018) Demir, F.; Ugras, N. S.[Abstract not Available]Öğe Some Physical Properties of Hacihaliloglu Apricot Pit and Its Kernel(Elsevier Sci Ltd, 2003) Gezer, İ; Hacıseferoğulları, Haydar; Demir, F.Physical properties of apricot pits and apricot kernels are necessary for the design of equipments for processing. transportation. sorting, breaking and separating. In this study, some physical properties of pits and kernels of Hacihaliloglu apricots were evaluated as a function of moisture content varying from 6.79% to 36.19%, d.b. for apricot pits and from 6.95% to 38.76% d.b. for apricot kernels. In apricot pits. dimensional properties and weight increased: the sphericity decreased from 0,6537 to 0.6526: the 1000 grain mass increased from 1720 to 2028 g bulk density increased form 463 to 581 kg/m(3); grain volume increased from 1626 to 1746 mm(3): volume weight increased from 1053 to 1161 kg/m(3): terminal velocity increased from 7.11 to 7.76 m/s: the projected area increased from 2.985 to 3.539 cm(2) the porosity increased from 43.96% to 50.03%,, the rupture strength of apricot pits decreased from 514.03 to 315.89 N; and the coefficient of static friction of apricot pits increased as the moisture content increased. In apricot kernels, however, dimensional properties and weight increased: the sphericity increased from 0.5879 to 0.7164: the 1000 grain mass increased from 473 to 616 g: bulk density decreased from 559 to 545 kg/m(3): grain volume increased from 497 to 573 mm(3); true density increased front 1003 to 1094 kg/m(3): terminal velocity increased from 5.37 to 6.68 m/s the projected area increased from 1.293 to 1.519 cm(2): the porosity decreased from 55.70% to 49.70% rupture strength of apricot kernels decreased from 63.28 to 44.13 N; and the coefficient of static friction increased as the moisture content increased. (C) 2002 Elsevier Science Ltd. All rights reserved.
