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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 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.
