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Öğe Synthesis, characterization and antioxidant activity of heterocyclic Schiff bases(Journal of the Chinese Chemical Society, 2020-08-04) Aral, Tarık; Dağ, Beşir; Kızılkaya, Hakan; Genç, Nusret; Erenler, RamazanSchiff base derivatives have gained great importance due to revealing a great number of biological properties. Schiff bases were synthesized by treatment of 4-amino-1,5-dimethyl-2-phenyl-1H-pyrazol-3(2H)-one (1) with various aldehydes in methanol at reflux. In addition, diamine was reacted with an aldehyde to yield the corresponding Schiff bases. The structures of synthesized Schiff bases were elucidated by spectroscopic methods such as microanalysis, 1 H-NMR, 13C-NMR, and FTIR. Antioxidant activities of synthesized Schiff bases were carried out using different antioxidant assays such as 1,1-diphenyl-2-picryl-hydrazyl free radical (DPPH• ) scavenging, 2,20 -azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging, and reducing power activity. (E)-4-((1H-indol-3-yl)methyleneamino)-1,5-dimethyl-2-phenyl-1H-pyrazol-3(2H)-one (3), (E)-1,5-dimethyl-4-((2-methyl-1H-indol-3-yl) methyleneamino)-2-phenyl-1H-pyrazol-3(2H)-one (5), (E)-1,5-dimethyl-2-phenyl-4-(thiophen-2-ylmethyleneamino)-1H-pyrazol-3(2H)-one (7), (E)-1,5-dimethyl2-phenyl-4-(quinolin-2-ylmethyleneamino)-1H-pyrazol-3(2H)-one (9), (1S,2S, N1,N2)-N1,N2-bis((1H-indol-3-yl)methylene)cyclohexane-1,2-diamine (11), and (1S,2S,N1,N2)-N1,N2-bis((2-methyl-1H-indol-3-yl)methylene)cyclohexane-1,2-diamine (12) were synthesized in high yields. Compound 5 displayed a good ABTS•+ activity. Compound 3 revealed the outstanding activity in all assays. Compound 7 has the best-reducing power ability in comparison to other synthesized compounds. Although compounds 5, 11, 12 are new, compounds 3, 7, 9 are known. Due to revealing a good antioxidant activity, the synthesized compounds (3, 5, 7) have the potential to be used as synthetic antioxidant agents.Öğe Influence of yogurt adding on physicochemical and sensorial properties of some lettuce types(WFL Publisher, 2013) Tarakçı, Zekai; Uǧur, Atnan; Temiz, Hasan; Dağ, BeşirThe aim of this study was to investigate the effects of adding yogurt and roasting treatment on some physicochemical, L*, a* and b* colour values and organoleptic acceptability properties of lettuce types. The 10 different lettuce varieties included kasam, mangano, robinson, olenka, arapsaçi{dotless}, red leaf, lolorosso, red salat, palamet and salanova were used. After cleaning and cutting into 0.5 mm, the lettuces were roasted with equal amount added yogurt for about 5 min and then applied to the mixing process. There were significant differences in dry matter and pH values between the lettuces added yogurt and raw lettuces. While dry matter of lettuces was increased significantly with yogurt, the pH levels were decreased. The whiteness values (L*) for lettuces have caused significant differences by adding yogurt and roasting applications. L* values of control sample without lettuces were significantly higher than the samples prepared by adding yogurt to lettuces. Lettuce types had a significant effect on the L* colour of samples. The lettuces were a significant a* color values between before and after roasting. After adding yogurt to lettuces; b* values of kasam, robinson and olenka colour values were significantly higher than the other samples prepared by adding yogurt to lettuce types. The lowest overall acceptability scores were detected for olenka, robinson and lolorosso lettuce types while the highest overall acceptability scores were detected for arapsaci, red salat and salanova lettuce types, which were common use in Turkish meals.Öğe Synthesis and anticorrosion studies of 4-[(2-nitroacetophenonylidene)-amino]-antipyrine on SAE 1012 carbon steel in 15 wt.% HCl solution(Taylor & Francis, 2020-11-16) Gerengi, Hüsnü; Çakmak, Reşit; Dağ, Beşir; Solomon, M. M; Tüysüz Akbal, Hatice Aslıhan; Kaya, ErtuğrulA novel corrosion inhibitor, ((E)-1,5-dimethyl-4-((1-(3-nitrophenyl)ethylidene)amino)-2-phenyl-1,2-dihydro-3H-pyrazol-3-one) (DNPP) was synthesized in high yield by the condensation reaction of 4-aminoantipyrine with 2-nitroacetphenone derived from acetophenone as a starting material and characterized by FT-IR, 1H, and 13C NMR techniques. DNPP was tested against the corrosion of SAE 1012 carbon steel in 15 wt.% HCl solution using electrochemical and surface characterization techniques. Results obtained show that DNPP is effective in retarding the corrosion of SAE 1012 carbon steel. With 4 mM of DNPP, the charge transfer resistance of SAE 1012 in 15 wt.% HCl solution is raised from 17.42 to 140.50 Ω cm2 and the substrate surface is protected by 87%. The inhibition is through adsorption mechanism (mixed-adsorption type) and has been confirmed by SEM and EDAX results. Potentiodynamic polarization results reveal that DNPP acted as a mixed-type corrosion inhibitor. DNPP is a promising candidate for the formulation of an inhibitor cocktail for the strong acid environment.Öğe Determination of Cu contamination in some spring and mineral waters around van by AAS after enrichment of activated carbon(Medwell, 2011) Dağ, Beşir; Kılıçel, FevziSome trace metal contamination in water is a major component in the determination of water quality. In order to supply qualify water for health of human being, terrestiral and aquatic animals is very important. Apparently, tap water and spring water qualities in many countries are effected by industrilization and over population. The main aim of this study was to detect copper metal concentration in some spring and mineral water around Van by means of Atomic Absorption Spectrometer after enrichment of activated carbon. Spring and mineral water samples were collected some different parts of city. These mineral and spring water samples were determined by a simple preconcentration method which is called activated carbon enrichment. The metal analysis was done to detect copper element. It was compared the results with standarts for drinking water quality of World Health Organization (WHO) and Europian Union drinking water standarts. As a result, copper level in the spring and mineral water around Van were generally suitable for the both criterias of World Health Organization (WHO) and Europian Union drinking water.Öğe 238U and total radioactivity in drinking waters in Van province, Turkey(Taylor & Francis, 2014-04) Selçuk Zorer, Özlem; Dağ, BeşirAs part of the national survey to evaluate natural radioactivity in the environment, concentration levels of total radioactivity and natural uranium have been analysed in drinking water samples. A survey to study natural radioactivity in drinking waters was carried out in the Van province, East Turkey. Twenty-three samples of drinking water were collected in the Van province and analysed for total α, total β and 238U activity. The total α and total β activities were counted by using the α/β counter of the multi-detector low background system (PIC MPC-9604), and the 238U concentrations were determined by inductively coupled plasma-mass spectrometry (Thermo Scientific Element 2). The samples were categorised according to origin: tap, spring or mineral supply. The activity concentrations for total α were found to range from 0.002 to 0.030 Bq L−1 and for total β from 0.023 to 1.351 Bq L−1. Uranium concentrations ranging from 0.562 to 14.710 μg L−1 were observed in drinking waters. Following the World Health Organisation rules, all investigated waters can be used as drinking water.Öğe Some physicochemical properties and mineral contents of stirred yoghurts containing different fruit marmalades(Wiley-Blackwell, 2018-02-01) Temiz, Hasan; Tarakçı, Zekai; Yarılgaç, Tarık; Dağ, BeşirIn this study chemical properties and mineral levels of yoghurts containing different fruit marmalades were investigated. Cherry laurel, loquat fruit and kiwi marmalade were used to make the stirred yoghurts, and the calcium, phosphorus, sodium, magnesium, manganese, iron, zinc, copper, boron, lead, nickel, molybdenum, chromium, cadmium, cobalt levels were determined by an inductively coupled plasma optical emission spectrometer (ICP–OES). The total solid, fat, ash, pH, viscosity and syneresis contents of the yoghurt samples changed between 13.85–21.02%, 2.45–2.90%, 0.82–0.94%, 4.11–4.22, 2104–2454 cP and 42.0–47.0 mL/100 g, respectively. The mean concentrations in the yoghurts of these minerals were 104.66–118.94 calcium, 95.81–112.42 phosphorus and 13.47–15.04 magnesium as mg/100 g, 235.00–254.00 iron, 429.00–453.00 zinc and 70.45–122.90 copper as μg/100 g. The recommended dietary allowance (RDA) was calculated on the basis of the intake of one yoghurt portion (125 g).
