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    An EPR study on radiation-induced 4-hydroxyphenyl-acetic acid polycrystalline
    (ELSEVIER SCIENCE BV, 2015) Ceylan, Y.; Usta, K.; Usta, A.; Aydogmus, H. Yumurtaci; Guner, A.
    To determine of irradiation effect on 4-hydroxyphenyl-acetic acid polycrystalline, electron paramagnetic resonance (EPR) measurements were carried out. Two samples were used, which were given dose of 22.8 and 49 kGy by gamma rays using Co-60-source. EPR signals were not observed from irradiated sample, taken dose of 22.8 kGy. The measurements were performed on the sample, absorbed dose of 49 kGy, at the temperature between 120 K and 450 K. The two radical structures were suggested within experimental error. Though the radicals are identical, it was determined that they have different EPR parameters. It was observed that the intensities of the EPR spectra were to be dependent on the temperature. Also, in this study, it was aimed to test success of the machine learning methods to select the best method can be implemented theoretically. (C) 2015 Elsevier B.V. All rights reserved.
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    Identification of Enterobacteriaceae in Urfa cheese
    (AKADEMIAI KIADO, 2007) Ardic, M.; Kav, K.; Guner, A.; Dogruer, Y.
    The purpose of this study was to determine the Enterobacteriaceae counts and to identify the species isolated in Urfa cheese traditionally manufactured from raw milk in Sanliurfa. In the research, 75 samples obtained from retail markets were examined. Enterobacteriaceae was detected in 45.33% of the samples and Counts varied between 10(2)-10(8) CFU g(-1). A total of 8 different species were identified, the most common of those was Klebsiella pneumonia (30% of the isolated strains), followed by Escherichia coli (25.29%), Enterobacter cloacea (16.47%) and Enterobacler oerogenes (11.76%). Klebsiella oxytoca, Citrobacter freundii, Yersinia enterocolitica and Serratia mareescens were present in small quantities (7.06, 5.88, 2.45 and 1.18% of the isolates, respectively). The results obtained from this study clearly indicate that measures should be taken to control and reduce the contamination and multiplication of pathogens such as E. coli, Y enterocolitica and other Enterobacteriaceae spp. in Urfa cheese.