The Analysis of Fractures of Forearms, Wrists and Hands due to Traffic Accidents

INTRODUCTION: Limb injuries have an important place in traffic accidents. Although it has been identified among the most frequently injured areas in hand, wrist and forearm in traffic accidents; often neglected due to more severe injuries. In our study, it was aimed to evaluate the cases with hand, wrist and forearm fractures after traffic accidents, to define the age and gender distribution of the injured people, to compare the location and types of fractures in and out of the vehicle. METHODS: In this study, the medical files of patients who applied to the Emergency Department of the Medical Faculty and the Forensic Medicine Outpatient Clinic after a traffic accident in the 7-year period between 01.01.2013 and 31.12.2019 were included in the study. RESULTS: In our study, ulna-radius diaphysis fractures, which usually occur as a result of a direct blow to the forearm, were seen in more than 70% of all cases in the presented series with forearm, wrist and hand bone fractures due to traffic accidents. Direct mechanisms were effective in 65.9% of the fractures, and direct fractures were prominent especially in pedestrians and passengers. DISCUSSION AND CONCLUSION: In our study, the founding of radius-ulna fractures, which usually occur as a result of a direct blow to the forearm in more than 70% of the cases in the presented series, the detection of effect of direct mechanisms in 65.9% of the fractures, and the seeing of in the foreground of direct fractures in pedestrians and passengers have been accepted as important indicators revealing that primary injuries are at the forefront rather than secondary injuries in traffic accidents

Evaluation of food additives in terms of istihalah

Bu makale, daha önce İngilizce olarak Akademik Platform Helal Yaşam Dergisinde yayınlanmış (Gültekı̇n vd., 2020) ancak, ilgili derginin izni ile çalışmanın burada Türkçesinin de yayınlanmasının okuyuculara faydalı olacağı değerlendirilmiştir. *Sorumlu Yazar: Fatih GÜLTEKİN Orcid: https://orcid.org/0000-0003-2888-3215 Helal ve Etik Araştırmalar Dergisi , 2 (2) 21-33Gıda katkı maddelerinin önemli bir kısmı hayvansal kaynaklardan elde edilmektedir. Elde edildiği kaynak ve üretim sürecinde geçirdiği fiziksel ve kimyasal işlemler, bu maddelerin fıkhi durumunu belirlemektedir. Tüketilmesi caiz olmayan bir kaynaktan elde edilen ancak üretim aşamasında kimyasal değişime yani istihaleye uğrayarak yapı ve özelliğini değiştiren maddeler caiz hale gelebilmektedir. Fiziksel değişimler istihale oluşturmaz. Bu makalede İslam hukukundaki istihale örnekleri topluca değerlendirilerek örneklerdeki değişimlerin mantığı, günümüz gıda katkı maddelerine uyarlanmaya çalışılmıştır. Buna göre domuzun her şeyi necis olduğundan istihaleye uğrasın veya uğramasın gıda katkı maddesi üretiminde hammadde olarak kullanılamaz. Kimyasal açıdan trigliseritler gliserol ve yağ asitlerine, proteinler ise amino asitlerine kadar parçalanırlarsa istihaleye uğrarlar. Bu parçalanmayla ortaya çıkan gliserol, yağ asitleri ve amino asitlerin başka maddelerle birleşerek oluşturdukları yeni bileşikler de istihale kapsamına girer. Ancak, monogliserit, digliserit, fosfolipit, nükleotitler, jelatin ve fosfatidik asit gibi maddeler, kendisini oluşturan temel yapılara kadar parçalanmadığı için istihaleye uğramamıştır. Ayrıca, bu maddelerin başka maddelerle birleşerek oluşturdukları yeni katkı maddeleri de istihaleye uğramamaktadırlar.Some of the food additives are obtained from animal sources. Resources of the food and the physical and chemical changing process in the production process determine their rulings in Islamic law. The substances obtained from non halal (unlawful) sources may be considered halal (lawful) when the chemical changes were taken place during the production, that is called istihalah. Physical changes do not cause to istihalah. In this article, the istihalah examples given in Islamic law are evaluated, interpreted and adapted to the current food additives. According to this, the following results were obtained: Every part of the swine is not allowed to use as a raw material in the production of food additives whether it was undergone to istihalah or not. Because everything belong to swine is considered dirty (najis). Chemically, triglycerides are undergone istihalah if they are brokendown to glycerol and fatty acids. Proteins are undergone istihalah if they are totally brokendown to their amino acids. When glycerol, fatty acids and amino acids generated from these breakdowns are used to produce new substances, the new products are accepted as undergone to istihalah. However, monoglycerides, diglycerides, phospholipids, nucleotides, gelatins and phosphatidic acids as metabolites are not accepted as undergone to istihalah. Because, they are not hydrolyzed to their subunits, so they do not lose their features. If these compounds are combined with new additives, the new component are also not accepted as undergone to istihalah

The effect of the presence or absence of skull fractures on intracranial lesion development in road traffic accidents

Objective: The aim of this study was to investigate the effect of the presence or absence of skull fractures on the development of intracranial lesions in cases of head trauma associated with traffic accidents

Evaluation of Food Additives in Terms of Istihalah

Presented at the 1st National Halal and Healthy Food Congress (2011, Ankara, TURKEY).Some of food additives are obtained from animal sources. Resources of the food and the physical and chemical changing process in the production process determine their rulings in Islamic law. The substances obtained from non-halal (unlawful) sources may be considered halal (lawful) with the chemical changes causing a change in their properties that was undergone during the production is called istihalah. Physical changes do not cause to istihalah. In this article, the istihalah examples given in Islamic law are evaluated, interpreted and adapted to food additives. According to this, the following results were obtained: Every part of the swine is not allowed to use as a raw material in the production of food additives whether it was undergone to istihalah or not. Because everything belong to swine is accepted dirty (najis). Chemically, triglycerides are undergone istihalah if they are breakdown to glycerol and fatty acids. Proteins are undergone istihalah if they are totally breakdown to their amino acids. When glycerol, fatty acids and amino acids generated from these breakdowns are used to produce new substances, the new products are accepted as undergone to istihalah. Monoglycerides, diglycerides, phospholipids, nucleotides, gelatins and phosphatidic acids as metabolites are not accepted as undergone to istihalah. Because, they are not hydrolyzed to their subunits, so they do not lose their features. If these compounds are combined with new additives, the new component also are not accepted as undergone to istihalah

İstihale Örneklerinin Gıda Katkı Maddelerine Yönelik Değerlendirilmesi

Some of food additives are obtained from animal sources. Resources of the food and the physical and chemical changing process in the production process determine their rulings in Islamic law. The substances obtained from non-halal (unlawful) sources may be considered halal (lawful) with the chemical changes causing a change in their properties that was undergone during the production is called istihalah. Physical changes do not cause to istihalah. In this article, the istihalah examples given in Islamic law are evaluated, interpreted and adapted to food additives. According to this, the following results were obtained: Every part of the swine is not allowed to use as a raw material in the production of food additives whether it was undergone to istihalah or not. Because everything belong to swine is accepted dirty (najis). Chemically, triglycerides are undergone istihalah if they are breakdown to glycerol and fatty acids. Proteins are undergone istihalah if they are totally breakdown to their amino acids. When glycerol, fatty acids and amino acids generated from these breakdowns are used to produce new substances, the new products are accepted as undergone to istihalah. Monoglycerides, diglycerides, phospholipids, nucleotides, gelatins and phosphatidic acids as metabolites are not accepted as undergone to istihalah. Because, they are not hydrolyzed to their subunits, so they do not lose their features. If these compounds are combined with new additives, the new component also are not accepted as undergone to istihalah.Gıda katkı maddelerinin bir kısmı hayvansal kaynaklardan elde edilmektedir. Elde edildiği kaynak ve üretim sürecinde geçirdiği fiziksel ve kimyasal işlemler bu maddelerin fıkhi durumunu belirlemektedir. Tüketilmesi caiz olmayan bir kaynaktan elde edilen ancak üretim aşamasında kimyasal değişime yani istihaleye uğrayarak özelliğini değiştiren maddeler caiz hale gelebilmektedir. Fiziksel değişimler istihale oluşturmaz. Bu makalede İslam hukukundaki istihale örnekleri topluca değerlendirilerek örneklerdeki değişimlerin mantığı gıda katkı maddelerine uyarlanmaya çalışılmıştır. Buna göre domuzun her şeyi necis olduğundan istihaleye uğrasın veya uğramasın gıda katkı maddesi üretiminde hammadde olarak kullanılamaz. Kimyasal açıdan trigliseritler gliserol ve yağ asitlerine, proteinler ise amino asitlerine kadar parçalanırlarsa istihaleye uğrarlar. Bu parçalanmayla ortaya çıkan gliserol, yağ asitleri ve amino asitlerin başka maddelerle birleşerek oluşturdukları yeni bileşikler de istihale kapsamına girer. Monogliserit, digliserit, fosfolipit, nükleotitler, jelatin ve fosfatidik asit kendisini oluşturan temel yapılara kadar parçalanmadığı için istihaleye uğramamıştır. Bu maddelerin başka maddelerle birleşerek oluşturdukları yeni katkı maddeleri de istihaleye uğramamaktadırlar