Introduction: Although ash has been used for treatment and cleaning among the people since Avicenna, its use for therapeutic purposes is not common in modern medicine. The main ingredient of ash is potassium hydroxide (KOH).Methods: In this paper, the antiviral properties of KOH were studied in vivo and in vitro conditions in mucolytic, alkaline and enveloped viruses that cause respiratory tract disease. For this purpose, a 6-stage study was planned. The physicochemical properties of the highest dose of KOH, whose caustic properties are well known, that can be used orally in humans, and the changes in the structure of mucus were investigated. Then, interactions of KOH with the membrane phospholipid bilayer complex, mucin 5AC, corona viruses spike glycoprotein, TMPRSS2 and human ACE2 (hACE2) receptors, and neuraminidase active site in influenza virus were investigated in silico, and the toxicity and beneficial properties of KOH in cells, both in vitro and in vivo, were evaluated.Results: It has been shown that at the applied doses, KOH has a mucolytic effect and increases the pH of the environment in mucus. It has been shown to prolong life span in cell culture and have no toxicity, and in the in silico study it binds to the hydrophilic part of the cell membrane, corona virus spike glycoprotein, TMPRSS2 hACE2 receptor and neuraminidase active site in influenza virus. Oral use of KOH in the form of a spray in mice had no toxic effects on the mucosa and the inhaler application has a mucolytic effect by decreasing the viscosity of mucus in the respiratory tract.Conclusion: In light of these findings, KOH can be mucolytic, alkaline, and antiviral for enveloped viruses in the respiratory tract.

Yogurt is a known food item all over the world. Consuming yogurt can be quite difficult for people with lactose intolerance at times. In addition to its active carbon adsorbent feature, it is a lactose chelate. It is aimed to use yoghurt prepared by using activated carbon for nutritional purposes. For this purpose, aroma and pH changes in yogurt made with activated carbon compared to classical yogurt production were studied. It was determined that the active carbon usage method used in the study did not cause any aroma change in yoghurt, however, it increased the pH. This result makes us think that lactose cannot be used by yogurt microorganisms and that yogurt with activated carbon may be an alternative for lactose intolerant people who want to consume yogurt.

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Yogurt has been one of the leading consumption products of fermented milk products for centuries and has many positive effects in terms of human health. However, yogurt consumption is sometimes a problem for individuals with lactose intolerance. It is known that activated carbon ensures the removal of heavy metals from the body by adsorbing, and slows down the growth of Escherichia coli and Staphylococcus aureus. In this study, the effects of activated carbon on the formation of yogurt were investigated. In this study, before investigating the effects of activated carbon on milk fermentation, its physical properties were determined by electron microscopy. Lactose and calcium interactions were determined in silico studies of activated carbon on yogurt. Yogurt with added activated carbon was created and protein, fat, lactic acid, pH, calcium, sensory analyzes, and microbiological parameters were determined in groups on different days. In the study, it was determined that the use of activated carbon during milk fermentation did not impair the physical, chemical, sensory and microbiological structural properties of yogurt.

The average human lifespan continues to increase with the increase in data flow and the advancement of related technological developments. However, this development brings with it many diseases, including immunological problems. Immunoglobulin varieties found in different organisms in the last 3-4 decades continue to be hope for many diseases. Interest has focused on the lesser weight but more mobile immunoglobulins found in camelids. Later, different types of these antibodies were tried to be made with biotechnological engineering and their effectiveness continues to be investigated. Disulfide bridges located on the immunoglobulin are one of the key points for the structure and function of the immunoglobulin. The interest of potassium hydroxide in disulfide bridges may enable us to damage or break these bonds. For this purpose, in this study, the relationship between disulfide bridges between light and heavy chains and potassium hydroxide was investigated. It was observed that the affinity of potassium hydroxide to disulfide bridges occurred exergonically. In the light of this information, it can be thought that lighter, more functional immunoglobulin fragments and nanobodies can be formed with potassium hydroxide compared to conventional immunoglobulin.