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Öğe A complex variation of the parietal and visceral branches of the abdominal aorta [Una compleja variación de las ramas parietales y viscerales de la parte abdominal de la aorta](2011) Dogan N.U.; Fazliogullari Z.; Yilmaz M.T.; Uysal I.I.; Cicekcibasi A.E.; Ulusoy M.; Gunaslan P.Variations in the branches of the abdominal aorta were determined during a routine abdominal region dissection of a 70-year-old male cadaver. Left gastric artery arose as the first root from antero-lateral of aorta. Coeliacomesenteric trunk occurred as a thick root. After 29.9mm, coeliacomesenteric trunk bifurcated as coeliac trunk and superior mesenteric artery. Coeliac trunk bifurcated as splenic artery and common hepatic artery. These multiple variations which change the normal anatomic structure of the abdominal aorta have to be kept in mind by surgeons, radiologists and anatomists.Öğe The levator claviculae muscle and unilateral third head of the sternocleidomastoid muscle: Case report [Músculo elevador de la clavícula y tercera cabeza unilateral del músculo esternocleidomastoídeo: Reporte de caso](Universidad de la Frontera, 2010) Fazliogullari Z.; Cicekcibasi A.E.; Dogan N.U.; Yilmaz M.T.; Buyukmumcu M.; Ziylan T.A rare case of unilateral third head of sternocleidomastoid and an extra muscle - levator claviculae were determined unilaterally in a 70-year-old male cadaver during the routine dissections. In the left neck side, it was observed that the sternocleidomastoid muscle also had a third part in addition to known sternal and clavicular heads and levator claviculae muscle which arose from the posterior tubercle of the transverse process of the 3rd cervical vertebra and attached to the posterior margin of the clavicle. An awareness of this variations may be important because of its close relationship with neurovascular structures during neck operations.Öğe Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour(Blackwell Publishing Ltd, 2017) Demir M.K.; Kutlu G.; Yilmaz M.T.Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value. Therefore, it is important to enrich such products for individuals who are obliged to be nourished by gluten-free diet. In this study, wheat flour was replaced with quinoa flour (QF) in the production of tarhana. The objective of this work was to investigate the steady shear, viscoelastic and deformation and recovery properties (applying three interval thixotropy test (3ITT)) of gluten-free tarhana soups prepared with different concentrations of QF (40%, 50%, and 60%). It was found that the soups fitted well (R2 > 0.99) Ostwald de Waele model and exhibited shear thinning behavior. Besides, elastic properties dominated the viscous properties. Although the maximum deformation and recovery were determined at 40% concentration level, minimum deformation and recovery properties were specified at 60% concentration level. The results suggest that QF can be used in gluten-free tarhana formulations to enhance rheological properties. Practical applications: Malnutrition is currently widespread in many areas of the world. Therefore, it must be focused on the cheap, but nutritious plant protein and mineral sources, such as legume and cereals. Several recent studies have showed the successful formulation of pseudocereal containing cereal based products. Tarhana is a traditional fermented food made of mainly a mixture cereal and yoghurt. Tarhana or tarhana-like products have been enriched or replaced with cereal and pseudocereal. In this research, the applicability of QF in traditional tarhana production were investigated. As a result, it is advisable to replace wheat flour with QF in products such as tarhana, couscous, noodle and pasta formulation for nutritional and sensory properties enrichment. The results suggest that QF can be used in gluten-free tarhana formulations to enhance rheological properties. © 2016 Wiley Periodicals, Inc.Öğe Unilateral variations of vessels and nerves in the neck [Variación unilateral de vasos y nervios en el cuello](2010) Dogan N.U.; Cicekcibasi A.E.; Fazliogullari Z.; Yilmaz M.T.; Uysal I.I.; Salbacak A.Variations of vessels and nerves in the left neck side, of 65 year old male cadaver, during the routine dissections, were detected. It was observed that the linguofacial trunk originated from external carotid artery and that the ascending pharyngeal artery originated from the occipital artery. It was determined that after the laryngeopharyngeales rami originated from the superior cervical ganglion, the branch wound around the origin of the superior thyroid artery. As an additional variation, the internal jugular vein divided. The cervical ansa and the inferior belly of the omohyoid muscle passed through the parts of the vein. We think that these type of variation can entail important difficulties during radiologic and surgical procedures of the neck region. To know these anatomical variations, is important for the anatomist and surgeons.
