Bilateral Pretibial Edema Associated with Paliperidone Palmitate Long-acting Injectable: A Case Report

Erdinc Cicek,Ismet Esra Cicek,Faruk Uguz 대한정신약물학회 2017 CLINICAL PSYCHOPHARMACOLOGY AND NEUROSCIENCE Vol.15 No.2

Peripheral edema is observed as an adverse effect of the usage of antipsychotics in the literature. This case report describes a 36-year-old female patient with the diagnosis of paranoid schizophrenia who presented with pretibial edema following initiation of long-acting injectable paliperidone palmitate. Pretibial edema developed within the second week of treatment and completely disappeared after its discontinuation.

The use of nanotechnology in the agriculture

Cicek, Semra,Nadaroglu, Hayrunnisa Techno-Press 2015 Advances in nano research Vol.3 No.4

Nanotechnology is considered the most important technological advancement in recent years, and it is utilized in all industries due to its potential applications. Almost all of the industries (food, agriculture, medicine, automotive, information and communication technologies, energy, textile, construction, etc.) reorganize their future in the light of nanotechnological developments. As the most important source of income of countries, the agriculture industry increases the use of nanotechnology products gradually as a solution to the problems encountered. Reducing the use of agricultural inputs (pesticides, herbicides, fertilizers, etc.) by increasing their efficiency utilizing nano-carriers, detecting the environmental conditions and development of the crops in the field simultaneously by making use of nanosensors, reducing the sample volume and the amount of analyte used thanks to nanoarrays, effective treatment of water resources through nano-filters, accelerating the development of crops by using nanoparticles are the prominent nanotechnological applications in the agriculture industry. This review presents information on the benefits of the recent developments in nanotechnology applications in the agriculture industry.

Synthesis and Antibacterial Activities of Boronic Acid-Based Recyclable Spherical Polymer Brushes

Hüseyin Cicek,Gökhan Kocak,Özgür Ceylan,Vural Bütün 한국고분자학회 2019 Macromolecular Research Vol.27 No.7

Crosslinked poly(4-vinylbenzyl chloride) (PVBC) microbead was prepared by suspension polymerization. Various spherical polymer brushes (SPBs) were produced by grafting polymeric chains on their surfaces via surface initiated-atom transfer radical polymerization (SI-ATRP) using 4-vinylphenyl boronic acid (VPBA), 2- (dimethylamino)ethyl methacrylate (DMA), and quaternized DMA (QDMA). PVBCg- PDMA, PVBC-g-PQDMA, PVBC-g-PVPBA, PVBC-g-P(VPBA-b-DMA), PVBC-g-P(VPBAco- DMA) and PVBC-g-P(VPBA-b-QDMA) SPBs were characterized using nuclear magnetic resonance spectroscopy, attenuated total reflection Fourier transform infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy. Antibacterial activities of the synthesized SPBs were investigated against Escherichia coli and Staphylococcus aureus in nutrient and nutrient free media. Although PVBC-g-P(VPBA-b-DMA) SPB provided high antibacterial activity in the nutrient containing media due to its antibacterial, anti-biofilm and anti-QS properties, PVBC-g-P8QDMA SPB was found to be more effective in nutrient free media. Considering repeatable antibacterial activity, the PVBC-g-P(VPBA-b-8QDMA) SPB has advantageous over PVBC-g-P(VPBA-b-DMA) and PVBC-g-P8QDMA SPBs for long-term applications such as wastewater treatment in fluidized bad system.

Lightweight Soundproof Tunnel

Ahmet Cicek,Dittus Christoph,Hongchan Kim 한국디자인학회 2018 한국디자인학회 국제초대전도록 Vol.2018 No.6

Antimicrobial Resistance Patterns and Integron Carriage of Escherichia coli Isolates Causing Community-Acquired Infections in Turkey

Aysegul Copur-Cicek,Osman Birol Ozgumus,Aysegul Saral,Cemal Sandalli 대한진단검사의학회 2014 Annals of Laboratory Medicine Vol.34 No.2

We aimed to observe antimicrobial resistance patterns and integron carriage of Esche- richia coli isolates causing community-acquired infections. Two hundred sixty-eight E. coli strains were obtained from outpatients with various infections at different polyclinics at the 82nd Year of State Hospital in Rize, Turkey. Susceptibility to antimicrobials was tested us- ing a disk diffusion method. The presence of integrons was examined using PCR with specific primers. Positive PCR results were confirmed by sequencing. A broth mating method was used for conjugation assays. Extragenic palindromic-PCR was performed us- ing the oligonucleotide primer BOXA1R. Resistance frequency for ampicillin, trime- thoprim/sulfamethoxazole, and tetracycline was determined as 50.6%, 33.5%, and 36.8% respectively. No strains were resistant to amikacin. Seventy isolates were positive for the intI1 gene, of which 49 carried gene cassettes. Eleven isolates were positive for the intI2 gene, eight of which carried gene cassettes. Seven gene cassettes ( dfrA1, dfrA5, dfrA7, dfrA17, aadA1, aadA5 , and sat2 ) were predominantly harbored in integrons. We detected conjugative plasmids harboring integrons in two E. coli strains. Four strain clus- ters were yielded by BOX-PCR fingerprints showing that they were clonally related. No ap- parent relationship occurred among class 1 and 2 integron-carrying strains. We conclude that integrons are widespread in genetically variable E. coli strains and will continue to mediate dissemination of resistance genes in the community.

Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

Karslioglu, Betul,Cicek, Umran Ensoy,Kolsaric, Nuray,Candogan, Kezban Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.1

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fermented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values of traditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobarbituric acid (TBA) values of traditionally processed fermented sausages were between $0.220-0.450mg{\cdot}kg^{-1}$, and TBA values of heat processed fermented sausages were in a range of $0.405-0.795mg{\cdot}kg^{-1}$. Oleic and linoleic acids were predominant fatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lower TBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity and had an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFA and higher TBA values than the traditionally processed groups.

The glass-ceramic sealant materials obtained from basalt for SOFC

Ediz Ercenk,A. Elif Cicekli,Senol Yilmaz 한양대학교 세라믹연구소 2016 Journal of Ceramic Processing Research Vol.17 No.12

In the current study, utilization possibilities of the basalt based glass-ceramic as a sealant material for solid oxide fuel cell(SOFC) were investigated. Crushed, milled and sieved basalt powders were modified by some additives. The basalt powderand modified mixture were separately melted in alumina crucible and cast into water to obtain glass granules. These granuleswere milled, and exposed to heating microscopy and differential thermal analysis (DTA). Some parameters such as glasstransition and softening temperature were determined by these analyses. The powders were applied on the Crofer 22 APUinterconnector material, and heat treatment was carried out. The interface characteristics between the glass-ceramic layer andinterconnector were characterized using X-ray diffraction analysis (XRD) and scanning electron microscopy (SEM). Theresults showed that the basalt base glass-ceramic sealant material exhibited promising properties to use for SOFC.

The Impact of the COVID-19 Pandemic in Adolescents with Asthma

Cekic Sukru,Karali Zuhal,Cicek Fatih,Canitez Yakup,Sapan Nihat 대한의학회 2021 Journal of Korean medical science Vol.36 No.49

Background: The coronavirus disease 2019 (COVID-19) pandemic is affecting people at any age and there is limited information about the effect of the COVID-19 pandemic on quality of life (QoL) in adolescents with asthma. In the present study, it was aimed to assess the attitudes of adolescents with asthma toward the COVID-19 pandemic and determine the effects of the pandemic on their QoL. Methods: In total, 125 adolescents with asthma and 98 healthy adolescents participated in the present study. The questionnaire form consisted of three parts. In the first part, all the participants were asked whether they complied with the protective measures against COVID-19. The second part included questions for measuring the participants’ level of concern about COVID-19, while the third part consisted of EUROHIS-QOL 8. Results: The patient and control groups were similar in terms of the female/male ratio (55/70 and 48/50, respectively) and mean participant age (14.6 ± 2 and 15.1 ± 1.65 years, respectively) (P = 0.459 and P = 0.062, respectively). The prevalence of COVID-19 in the patients (n = 2, 1.6%) was lower than that in the controls (n = 6, 6.1%); however, the difference was not statistically significant (P = 0.142). The total EUROHIS-QOL score was significantly lower in the patients (31.2 ± 6.7) than in the controls (33.7 ± 4.4) (P < 0.001). The total QoL scores of asthmatic adolescents without other allergic disease (31.4 ± 6.7) was also lower than those of the controls (33.7 ± 4.4) (P = 0.009). Treatment disruption was significantly more common in patients who received subcutaneous immunotherapy (n = 20, 48.8%) than in those who did not (n = 8, 9.5%) (P < 0.001). Moreover, the patients had lower EUROHIS-QOL scores in the overall QoL, general health, finance, and home domains. Conclusion: Our results indicate that the mean QoL score of asthmatic adolescents during COVID-19 pandemic is lower than in the healthy population. Disruption in their treatment was most common in patients with asthma who were receiving subcutaneous immunotherapy.

Virtualized Cloud Radio Access Network for 5G Transport

Wang, Xinbo,Cavdar, Cicek,Wang, Lin,Tornatore, Massimo,Chung, Hwan Seok,Lee, Han Hyub,Park, Soo Myung,Mukherjee, Biswanath IEEE 2017 IEEE communications magazine Vol.55 No.9

<P>Current radio access networks (RANs) need to evolve to handle diverse service requirements coming from the growing number of connected devices and increasing data rates for the upcoming 5G era. Incremental improvements on traditional distributed RANs cannot satisfy these requirements, so the novel and disruptive concept of a cloud RAN (CRAN) has been proposed to decouple digital units (DUs) and radio units (RUs) of base stations (BSs), and centralize DUs into a central office, where virtualization and cloud computing technologies are leveraged to move DUs into the cloud. However, separating RUs and DUs requires low-latency and high-bandwidth connectivity links, called 'fronthaul,' as opposed to traditional backhaul links. Hence, design of the 5G transport network, that is, the part of the network that carries mobile data traffic between BSs and the core network and data centers, is key to meet the new 5G mobile service requirements and effectively transport the fronthaul traffic. Today, consensus is yet to be achieved on how the fronthaul traffic will be transported between RUs and DUs, and how virtualization of network resources will occur from a radio network segment to the centralized baseband processing units. In this article, we present a new 5G architecture, called virtualized cloud radio access network (V-CRAN), moving toward a cell-less 5G network architecture. We leverage the concept of a virtualized BS (V-BS) that can be optimally formed by exploiting several enabling technologies such as software defined radio (SDR) and coordinated multipoint (CoMP) transmission/reception. A V-BS can be formed on a per-cell basis or per-user basis by allocating virtualized resources on demand. For the fronthaul solution, our approach exploits the passive optical network (PON), where a wavelength can be dynamically assigned and shared to form a virtualized passive optical network (VPON). Several use cases of the V-CRAN are presented to show how network architecture evolution can enhance system throughput, energy efficiency, and mobility management.</P>

The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

Soncu, Eda Demirok,Kolsarici, Nuray,Cicek, Neslihan,Ozturk, Gorsen Salman,Akoglu, Ilker T.,Arici, Yeliz kasko Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.3

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce lowfat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.