2024 Cilt 5 Sayı 1

Permanent URI for this collectionhttps://hdl.handle.net/11452/48922

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Comparative analysis of physical and dyeing properties between organic and traditional cotton fabrics
(Bursa Uludağ Üniversitesi, 2024-08-06) Eren, Semiha; Özenç, Aliye Akarsu; Atlas, Zeynep; Salih, Cansu İşbilir; EREN, SEMİHA; Özenç, Aliye Akarsu; Salih, Cansu İşbilir
The objective of this study was to enhance our understanding of the physical properties of traditional and organic cotton fabrics by conducting a detailed analysis of their differences. The study focuses on evaluating the structural properties of both fabric types, taking into consideration factors such as durability, pilling, air permeability, and dyeing performance. Through these analyses, significant insights can be gained regarding the disparities in performance between traditional and organic cotton fabrics. The findings of this study underscore the importance of promoting the wider adoption of organic cotton fabrics in order to achieve sustainability objectives within the textile industry. Furthermore, the study aims to empower consumers by providing them with a better understanding of the distinctions between cotton fabrics, enabling them to make more informed choices.
Impact of lactose hydrolysis on physical and sensory properties of reduced sugar ice-cream
(Bursa Uludağ Üniversitesi, 2024-10-11) Çakır, Çağım Akbulut; Büdüş, Fatma; Akın, Musa; Palabıçak, Büşra; Yok
It is estimated that about two third of the world population encounters lactase deficiency at different levels. Lactose constitutes about one third of the solid matters in ice-cream and can exert several texture problems due to crystallization. There is a growing trend towards healthy foods with less added sugar and lactose-free products. In this study, we wanted to reduce the added sugar amount in ice-cream by the help of the increase in sweetness after lactose hydrolysis. Icecreams were produced at 4 different sugar content (18%, 16%, 14%, 12%), and 100% hydrolysis of the lactose was ensured. Control group wasn’t treated with β-galactosidase. Ice creams were stored for 60 days and their physical, chemical and sensory properties were examined during this period. Hydrolysis of the lactose improved the sweetness scores of ice-cream samples. Reducing the sugar content down to 14% was possible by lactose hydrolysis, receiving a similar sweetness with 18% control. Lactose hydrolysis increased the viscosity and overrun of ice-cream samples while firmness scores declined. We observed differences in melting trends of enzyme treated samples depending on the sugar content. At 12% sugar content, enzyme treated icecreams resisted longer to the melting than the control. However, as the sugar content increase, enzyme treated samples exhibited faster melt than the control. This study provides an alternative way of sweetening the ice-cream without the use of sweeteners which are not label friendly. Our findings are also important to show how sugar reduction influence several textural attributes of the ice-cream when lactose is completely hydrolysed.
Reflections of technological developments on detail in architecture
(Bursa Uludağ Üniversitesi, 2024-10-23) Cenikli, Özlem; Erbil, Yasemin; Cenikli, Özlem; ERBİL, YASEMİN
This article aims to examine the potential effects of contemporary technological developments on detail production in architecture. For this purpose, the bibliometric analysis method was utilized. A systematic analysis was conducted by filtering the words 3D printing, computer-aided design software, artificial intelligence, and virtual reality through the Web of Science database. This analysis was performed using keyword, co-authorship, and author citation analysis frameworks in the VOSviewer application. As a result of the research, the concepts of software architecture, machine learning, and augmented reality were found to be prominent. In addition, the impact of contemporary technologies such as artificial intelligence and robotic production on the concept of detail in architecture has attracted attention. The results of the research show that new tools continue to be developed in the detail production process in architecture and the impact of contemporary technologies on the detail production process is increasing. Architecture, details are developed based on specific criteria and design principles. They play a critical role in differentiating materials and guiding design decisions. Details are formed through a combination of experience and elements tailored to their function. As a result, current developments in the fields of design and production also influence the detail production process.

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