No abstract

Basil is a plant consumed fresh and dried in Mediterranean cuisine. The effect of drying on antioxidant activity, total phenolic content, ascorbic acid content and color of Ocimum bacilicum L. from Turkey was investigated. The samples were dried by two methods: sun drying (RH 43-55% for 2 days) and microwave drying (400 watts for 8 min). Total phenolics contents were ranged from 34.1 to 62.2 mg GAE/g DM). The antioxidant activity based on the DPPH IC 50 assay of the basil extracts varied from 104 to 149.7. The initial content of ascorbic acid in basil was 134.3 mg/ 100g. The ascorbic acid content of sun and microwave dried samples were 32.5, 25.5 mg/ 100g, respectively. The values for the L*, a* and b* coordinates of the fresh basil were 55.14,-17.13 and 27.76, sun and microwave dried basil samples were 45.63,-1.73, 16.79, and 39.17,-12.19, 21.62, respectively. As a result of this study, it was determined that dried basil samples contain more total phenolic component and have more antioxidant activity than fresh basil samples. It is also possible to deduce from the results that heat-drying causes high levels of ascorbic acid degradation and causes significant changes in color materials.

No abstract

No abstract

Success in playing an instrument is directly related to the individual instrument study process. It is thought that the use of techniques developed for effective time use in the planning of this process will allow the instrument study process to be spent more efficiently. In the research, it was aimed to determine the effects of the Pomodoro technique, which was developed for effective use of time, on the instrument study process in line with the views of the participants. In this research conducted in the field of education, a study group of 10 people, consisting of music students from the music education department, planned and implemented the daily instrument study processes with the Pomodoro technique for 5 weeks. Three interviews were held with the participants before, during and after the process, and their views on the Pomodoro technique and its use in the instrument study process were determined. With the research, it was concluded that the music students who formed the study group thought that they could make the instrument study processes more planned, efficient and effective by using the Pomodoro technique. With the conducted research, it is predicted that music students can overcome the focus and motivation problems they mostly experience by adapting the techniques developed for effective use of time into their working processes.