The frequency and severity of floods and droughts have increased due to climate change, along with mismanagement, and increasing demand for water resources due to population growth. Due to this increasing demand, dependence on groundwater resources has been needed unprecedentedly. In addition, overuse and unsustainable irrigation have severely stressed groundwater, which is a limited resource. This study has been used multi-criteria decision-making methods to determine the spatio-temporal variation of groundwater potential zones for ensuring effective groundwater management and security. Geographic Information Systems (GIS) and Remote Sensing (RS) technologies are used to integrate 10 thematic layers, i.e., precipitation, soil, geology, elevation, lineament density, slope, drainage density, land use/land cover (LULC), topographic wetness index (TWI), and topographic roughness index (TRI). The groundwater potential areas, with a high spatial resolution of 10 m, were delineated using the Analytic Hierarchy Process (AHP) and Fuzzy Analytic Hierarchy Process (Fuzzy-AHP) in the study area of the Harran Plain, Türkiye. The integrity of the mapped potential zones was authenticated by well measurements and application of the Receiver Operating Characteristic (ROC) analysis, which yielded an Area Under Curve (AUC) value of 72.7
The most commonly used pairwise comparison method in the literature is the Analytic Hierarchy Process (AHP), with the Best Worst Method (BWM) proposed as an alternative. Both methods can be effectively used in studies with a small number of decision-makers. However, in cases where the number of participants increases, the consistency and applicability of the surveys can sharply decrease. In some instances, it has been observed that the consistency in AHP is considered acceptable up to 10
This study developed a novel chocolate spread incorporating yellow and blue poppy seeds as functional ingredients. Physicochemical, bioactive, textural, rheological, microstructural, FT–IR spectroscopic, and sensory properties of spreads containing 5
This study investigates the nonlinear forced vibration of three-layered curved sandwich beams with a viscoelastic core and elastic face sheets. By using Hamilton’s principle and First-order Shear Deformation Theory (FSDT), the governing equations are derived to account for large-deflection geometric nonlinearities. The core's frequency-dependent behaviour is modeled via fractional-order viscoelasticity. A novel, computationally efficient framework is developed by integrating the Harmonic Balance Method (HBM) with the Generalized Differential Quadrature Method (GDQM). The nonlinear equations are linearized using the Newton–Raphson method and discretized into algebraic form. To the best of the authors’ knowledge, this represents the first application of a combined GDQM–HBM framework to curved sandwich structures under fractional Zener modelling. Validation against existing literature confirms the model's accuracy and precision. The results show that viscoelastic core thickness primarily enhances damping, while increased beam curvature significantly intensifies membrane-induced axial forces and triggers a transition from hardening to softening behaviour. Furthermore, load positioning fundamentally alters the nonlinear response even under identical geometric conditions. These findings provide a practical benchmark for the precise design and stability analysis of viscoelastic curved structures in large-deflection regimes.
Yeast extracts, which are mostly used as flavor enhancers in foods, also give to the nutritional value of foods, especially due to their amino acid profiles. In addition to all these properties, yeast extracts have the possibility to supply added technological advantages to the foods they are used in due to their physicochemical properties. However, there are not enough studies investigating the structural, thermal, morphological, and rheological properties of yeast extract powders. To fill this gap and investigate the potential of yeast extracts to supply added benefits to foods, in this study, yeast extract powders obtained from Saccharomyces cerevisiae TGM10, Saccharomyces boulardii S11, and Kluyveromyces marxianus TGM66 structural properties were investigated using Fourier Transform Infrared Spectroscopy, thermal properties using Differential Scanning Calorimetry, morphological properties using Scanning Electron Microscopy and rheological properties using rheometer. The melting points of Saccharomyces cerevisiae TGM10, Saccharomyces boulardii S11, and Kluyveromyces marxianus TGM66 extracts were 129 degrees C, 128 degrees C and 132 degrees C, respectively. It is believed that the Fourier Transform Infrared spectra obtained in the study will contribute to the literature in terms of the production and identification of yeast extracts, and the morphological properties will contribute to the determination of the drying method to be applied to the extracts. It was determined that all three yeast extracts used in the study had the potential to increase the viscosity of the soup, and the yeast extract obtained from Kluyveromyces marxianus TGM66 was the most successful sample in this respect. It is thought that this may be related to the fact that this extract has a different carbohydrate and/or amino acid profile than others. Considering the data obtained in the study, it is thought that with a better understanding of the structural, thermal, morphological, and rheological properties of yeast extracts, the possibility of using these additives in foods will expand.
