Standard methods have been applied for the analysis of pesticides, namely diazinon, azinphos-methyl, pirimicarb, methidathion, ethion and phosalone, used most frequently in the Elazig region. In order to find out the rates of degradation of pesticides on vegetables and fruit, the residues were analysed under native field conditions over a period of time. The effects of washing and peeling on the pesticide residue levels in fruits and vegetables were investigated. In addition, the effects of sunlight, volatilization and micro-organisms on the disappearance and fate of pesticide residues in the products were also studied in relation to time.

A concentrate of whey protein (WPC) was prepared from cottage cheese whey by precipitation with sodium hexametaphosphate. Continuous fibers were spun by extruding a spinning solution into an acetic acid-sodium chloride coagulating bath Spinning solutions consisted of WPC and sodium dodecylbenzene sulfonate dissolved in water at pH 9.0 containing 0.5% Zmercaptoethanol.Residual detergent was extracted with aqueous acetone, and finished fibers were evaluated for diameter, tensile strength, elongation and rehydration properties. Stretching during formation reduced diameter and improved tensile strength. Single fibers and tows could be handled successfully and maintained their structural integrity during rehydration. Single-step extraction left less than 1% residual detergent.

A method was adapted to determine lactose in milk by gas liquid chromatography (GLC) of trimethylsilyl ethers. Quantitation was accomplished by comparison to an internal standard, sorbitol The standard deviation was 0.132% lactose, and the procedure was compared to a recognized method which employed chloramine-T. The CLC method worked well with either milk or skimmilk.