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The purpose of this paper is to study the fertility potential of the iron- and steel-making process waste granulated blast furnace slag to recover it as a beneficial product.

This slag fertilizer was mixed with organic fertilizer to enrich and dung the vegetable sets are pepper, lettuce and cucumbers.

In this study, 100 per cent granulated slag, 75 per cent granulated slag + 25 per cent fermented manure, 50 per cent granulated slag + 50 per cent fermented manure and 25 per cent granulated slag + 75 per cent fermented manure compositions were mixed with water and added to seeding pots. The growth rate of vegetable sets and also the level of contamination of heavy metals such as lead, copper, aluminum, mercury and cadmium were analyzed. The analyses results showed that contamination rates of lead, copper, aluminum, mercury and cadmium in lettuce and cucumber samples were in the range of acceptable levels for human health. Slag fertilizer enforced the set of growth rate and productivity, too.

By the recovery of the waste slag storage, transport and annihilation economical load on the industry would be eliminated, waste recovery contributes to the economical gaining and beneficial recovered products replace the need of fertility products.

The decrease of energy sources, the increase of energy need and energy costs, competitive conditions in industry and environmental sensitivity require the effective usage of energy sources. In this study, optimum combustion study by using thermal camera and pyrometer in the correct heat furnace of an industry plant for the effective usage of energy in industry. For this reason, in tempering furnace of a milling roll workshop, in order to control the efficiency of tempering, detect the flame length and color and control the homogeneous tempering, 4 thermal cameras and 4 pyrometers have been assembled to the appropriate locations of the furnace. In the study, the tempering furnace has been observed and the results of observations have been evaluated. The contribution of the changes made to the production has been calculated by the information obtained from thermal camera and pyrometer and has been examined with the date of reimbursement. Possible spare part and production saving has been established as 364,460 $ annually and back-payment time as 3 months. Accident risk that is caused by the hot air and sometimes occurs during the controls has also been reduced so that the workers have been forced to work more safely according to WHS (workers’ health and security).

In Turkey, treatment sludge that obtained from domestic wastewater and water treatment plants causes storage and disposal problems. In the current situation, there are 69 domestic wastewater treatment plants in Turkey and this corresponds to approximately 13% of the population. Total 500 thousand tons of treatment sludge is released from these treatment plants, annually. In the case of all municipalities establish a wastewater treatment plant in Turkey, approximately, 4 million tons of treatment sludge is projected to release in a year. Additionally, 3.6 million tons of treatment sludge will be obtained from the manufacturing industry. In other words, approximately 7.6 ↔ 10⁶ tons of treatment sludge potential exists in Turkey and in the same amount of the storage area (7.6 ↔10⁶m³) is needed for the storage of this treatment sludge, perennially.

In this study, energy production from wastewater treatment sludge through the anaerobic method has been investigated and compared to the aerobic treatment method. Also, advantages and disadvantages of both methods have been introduced. In order to determine biogas production capacity from treatment sludge, some amount of sample sludge has been taken from the final sedimentation tank before belt press in a wastewater treatment plant and it has been experimentally analyzed.

The aim of this study was to determine the effect of anxiety levels of adults on their nutritional status during the COVID-19 pandemic in Kayseri province, Turkey.

A total of 898 adults consisting of 479 individuals with and 419 individuals without a positive diagnosis of COVID-19 were included in the study. The individuals’ socio-demographic characteristics, health status, nutritional habits, anthropometric measurement and Fear of COVID-19 Scale (FCV-19S) information were obtained online.

The mean FCV-19S score of the participants was 17.49 ± 6.02. FCV-19S score was higher in those who reduced their consumption of protein sources compared to those who did not change and those who increased (p < 0.001). It was determined that FCV-19S scores of participants who increased their consumption of fruit/vegetables, sweets and sugar were higher than those who did not change their consumption of such items (p = 0.007). The FCV-19S scores of individuals who did not change their onion/garlic and snack consumption were lower than those who decreased or increased the consumption of these nutrients (p = 0.001, p = 0.002).

Education programs can be organized especially targeting vulnerable populations, such as women, individuals with chronic diseases and those experiencing COVID-19 symptoms. These programs can be conducted by dietitians and psychologists in collaboration, focusing on promoting healthy eating habits and coping strategies during stressful times.

It was determined that those who changed their nutrition habits during the COVID-19 pandemic had higher fear levels than those who did not. Individuals with high fear paid more attention to healthy nutrition than individuals without fear.

The purpose of this study is twofold. First, this research explores the level of Islamic financial literacy of customers in the context of Islamic banking. Second, this study examines the determinants of customer adoption of Islamic banking in Turkey.

This study gathered sample data from 409 participants determined using the purposive sampling method. In the study, first, the reflective measurement model is used to examine the reliability, validity and multicollinearity problems of the variables. Then, AMOS structural equation model (SEM) is used to reveal the relationship between Islamic financial literacy and Islamic banking services. Additionally, this study performed both descriptive and inferential analysis to understand customer literacy about Islamic banking and their adoption behavior of Islamic banking.

The results obtained from descriptive assessment indicate that Turkish customers of Islamic banking possess sufficient literacy about Islamic banking. Moreover, the results from SEM indicate that the adoption of Islamic banking by customers is significantly predicted by the role of Sharia Board management, Islamic banking and purpose of financial institution, religious factor and legitimacy of Islamic financial system.

This study focuses only on the level of knowledge and perceptions of customers who have accounts in Islamic banks or financial institutions in Turkey. It does not focus on the level of knowledge and perception of Muslims who do not have accounts in Islamic banks and financial institutions.

Previous studies on Islamic banking are mostly studies that investigate customers’ perceptions of the Islamic banking system and why individuals prefer Islamic banks. In particular, studies examining the relationship between individuals’ Islamic financial literacy level and Islamic banking preferences are limited. This study is considered to be an original study as it investigates the relationship between the Islamic financial literacy level of individuals and their adoption of Islamic banking services in Turkey.

Along with accounting scandals in the past, academics, researchers, and legislators have focused on fraud. The purpose of this study is to examine postgraduate and doctoral studies, articles, and books about forensic accounting and fraud audit published between the years 2008 and 2018 in Turkey. For this purpose, a total of 96 studies have been examined and 35 of these are master’s theses, 10 of them are PhD theses, 45 of them are articles, and six of them are books. These studies were presented in tables as classified. The studies examined in our research are summarized as year they were published, the author, and the scope of the topic and in terms of results. The conclusions of this study can be summarized as follows: (a) the majority of thesis published about forensic accounting and fraud audit are in 2011 and following years. In addition, most of the theses are focused on forensic accounting review rather than fraud audit. (b) Results in the articles reviewed are in the same direction with theses. (c) There are very few books about fraud audit and forensic accounting. One of them is related to fraud audit, while the rest of them are related to forensic accounting and forensic accounting profession. We suggest extending the scope of the study and making to other countries.

The purpose of this study was to investigate the chemical, textural and sensory properties of some starter cultures fruit-added Golot cheese.

Six types of Golot cheeses were produced in this study. While the control sample contained no starter cultures, five different starter culture combinations (GS1: Streptococcus thermophilus, Lactococcus lactis subsp. cremoris, L. lactis subsp. lactis and Lactobacillus bulgaricus; GS2: S. thermophilus and L. bulgaricus; GS3: S. thermophilus; GS4: S. thermophilus and Lactobacillus helveticus; and GS5: S. thermophilus, L. lactis subsp. cremoris and L. lactis subsp. lactis) were applied to the other cheese samples using an immersion technique. Then, all cheeses were vacuum-packed and ripened at 4 ± 1°C for three months and their chemical, biochemical, sensory and textural analyses were performed on the 2nd, 15th, 30th, 60th and 90th days of ripening.

Results indicated that generally starter cultures have positive effects on the chemical, biochemical and sensory properties of Golot cheese. Considering the final values, the addition of starter cultures enhanced the ripening index of Golot cheeses (8.4%–9.2%), except the GS3 (7.4%), compared to the control (8.1%). At the end of the ripening period, meltability values of GS4 (16.5 mm) cultured cheeses were higher than those of other cultured cheeses (13.0–15.5 mm) and control cheese (14.5 mm). While lipolysis values were low in fresh cheese, it increased during ripening. Overall, GS3 (2.46 acid degree value [ADV]) and GS4 (2.40 ADV) had the highest lipolysis rate, while GS1 (2.14 ADV) had the lowest (p = 0.07). Electrophoretograms indicated that the highest fragmentation of α- and ß-casein occurred in GS5 (48.43%) and GS1 (44.24%), respectively. Also, GS5 was the most appreciated and preferred cheese in terms of sensory. Regarding texture, hardness, cohesiveness, adhesiveness, springiness and gumminess values were determined to be statistically important in terms of ripening time and cheese variety (p < 0.01).

Consequently, all starters had a positive impact on Golot cheese samples and among all S. thermophilus and L. helveticus starter were determined to be the most applicable one considering ripening, texture, sensory and melting properties.

Geometry has, in many countries, proved to be one of the problematic topics in mathematics. The purpose of this paper is to report on a study that was carried to investigate the effects of lesson study incorporating phase-based instruction (LS-PBI) using Geometer's Sketchpad (GSP) on Thai students’ geometric thinking.

The effectiveness of the LS-PBI using GSP within the targeted context was assessed in a quasi-experimental research approach involving three groups of mixed ability grade 7 students (12-year-olds) in one of the schools in Yala province, Thailand. These groups (Group 1: n=30, Group 2: n=28 and Group 3: n=29) were taught the topic of properties of 2D and 3D geometric shapes through phase-based instruction using GSP in turn by three different teachers. The teachers observed the lesson study teaching protocol. Data were collected using pre-test and post-test to assess students’ van Hiele level of geometric thinking. In addition, six students were selected to be observed in order to give supplementary data on their level of geometric thinking changed.

Findings revealed that the LS-PBI was effective in improving students’ geometric thinking. Analysis of paired sample t-test showed that there was a significant difference in the pre-test and post-test scores in each group after each LS session. Analysis of covariance showed that there was a significant difference in the post-test scores among the three groups of students.

The findings of this original study suggest that the LS-PBI using GSP was effective in enhancing students’ geometric thinking.