The First Free Verse Experiences in Modern Arabic Literature

The usage of the term “free verse” is perhaps the most controversial issue after Jahiliyyah’s poetry in the history of Arabic poetry. The primary discussion topics in this art revolve around who used the first free verse in his/her poetry, the ideal sample was given by whom and what should we call this form. First, the blank verse and the prose poetry, which are the pioneering literary studies to prepare using free verse, are given in terms of creating a basic in understanding of modern Arabic poetry in this article, with the leaders’ names who revealed significant studies in their field. And then, Ahmed Zaki Abu Shadi, Ali Ahmad Bakathir, Louis Awad who can be qualified as important milestones in the transition to the free verse were examined under separate headings. Then, Bedr Şâkir es-Seyyâb and Nâzik elMelâ’ike who revealed the most significant studies in their field and their poems that are alleged as “the first free verse” were investigated. Finally, the debates on the issues regarding the studies in this field with respect to the desire to be the pioneers and their efforts to give a name to the works are mentioned

Modern Naqa’id for Jerusalem of gold

Altın Kudüs, Yahudi şeriatı olarak adlandırılan Mişna’nın temellerini atan din adamı Rabbi Akiva ben Yosef (İ.S. 40-135)’in Talmud’da geçen anlatısındaki özel bir mücevher parçasına gönderme yapmak için kullanılan bir terimdir. Altın ve taşlardan yapılmış bir taç olduğu varsayılan Altın Kudüs, Kudüs şehrinin Yahudiler için bir merkez olduğunu temsil eden bir ikon olarak kullanılır. Bu terim, sonrasında 1967 yılında İsrailli şair Naomi Shemer tarafından yazılan bir şiir için de başlık olarak kullanılır. Ancak şiirin önemi, 1967 yılının 15 Mayıs’ında (İsrail’in bağımsızlık, Filistin’in ‘büyük felaket’ gününde) Shuli Nathan tarafından bestelenerek yayınlanmasının ve İsrail’in kesin zaferiyle sonuçlanan Altı Gün Savaşı’nın hemen ardından ülkenin sanki ikinci bir ulusal marşıymış gibi sevilip benimsenmesinden ileri gelir. Şiir/şarkı o kadar büyük yankı uyandırmıştır ki, karşı cephede yer alan Arap şairler de buna kayıtsız kalamamıştır. Âsî ve Mansûr Rahbânî kardeşlerin Zehratu’l-Medâ’in (Şehirlerin Çiçeği) ile Mahmûd Dervîş’in fî’l-Kuds (Kudüs’te) şiirleri, bu minvalde kaleme alınmış eserlerdir. Özellikle Rahbânî kardeşlerin şiiri, yine 1967 yılında, Altı Gün Savaşı’nın kaybedilmesinin hemen ardından kaleme alınması ve kısa bir süre sonra Feyruz tarafından bestelenerek şarkıya dönüştürülmesiyle büyük kitlelere ulaşmış ve “Altın Kudüs”e nazire olarak söylenegelmiştir. Çalışmamızda incelemeye ve karşılaştırmaya tabi tuttuğumuz bu şiirler, taraflar arasında yapılan edebî atışmalar olarak yorumlanabilmesi sebebiyle modern dönemin modern nakîdaları olarak adlandırılabileceğimiz; sadece günümüz edebiyatında değil, günümüz siyasetinde de “öteki” kavramını anlayabilmek, böylece karşımızdakini eleştirirken ya da yererken onun öne sürdüğü argümanları kavrayarak karşı argümanlar üretebilmek için yararlanabileceğimiz örneklerdir

Bahâ tâhir’in "dün gece rüyamda seni gördüm" adlı öyküsü üzerine

1935?te Kahire?de dünyaya gelen Bahâ Tâhir, günümüz Arap edebiyatının yaşayan önemli simalarından biridir. Cemâl Abdunnâsır?ın “Mısır?ı kalkındırma projesi”nin önemli bir taraftarı olan Tâhir, Abdunnâsır?ın 1970?teki ölümünün ardından cumhurbaşkanı olan Enver Sedat?ın uygulamaya koyduğu “açık kapı politikası”nın aydın kesim içerisindeki muhalif isimlerinden biri olur. Siyasi yönetime olan memnuniyetsizliğini, devlet kuruluşlarındaki işini bırakarak gösterir ve 1972 yılında yurt dışına çıkarak Birleşmiş Milletlerin kimi alt kuruluşlarında serbest çevirmen olarak görev alır. 1995 yılında emekli oluncaya dek yurt dışında kalan ve aynı yıl ülkesine dönmeye karar veren Tâhir için bu yıllar, bir nevi gönüllü sürgünlük yıllarıdır.Kendisinin 1983 yılında kaleme aldığı ve 1984?te aynı adı taşıyan 65 koleksiyonunda yayınladığı öyküsü “bi?l-Ems ?alimtu bike” (Dün Gece Rüyamda Seni Gördüm) ise Mısır Altmışlılar Kuşağı öykücülüğünün tipik örneklerinden biridir. Dönemin anlatı üslubunu içinde barındırması yanı sıra yazarının hayatından kesitler sunması, olayların tasavvufi bir çerçeve içinde tutulması ve senfonik bir dil üzerinden kurgulanması, öyküyü diğer örneklerin arasından öne çıkartır. Öyküdeki olaylar dizini, klasik Batı müziğindeki eserler gibi kimi zaman yükselerek, kimi zamansa alçalarak senfonik bir bütünlük oluşturur. Ayrıca ana karakterler arasındaki mekânsal birliktelik ile zamansal farklılığın sürekli bir çatışma içinde olması; realist, sembolistve egzistansiyalist unsurların tek bir öyküde iç içe yer alması, eserin edebi değerini artıran diğer unsurlardır. Çalışmamızda, Tâhir?in dil, üslup ve içerik yönünden eleştiriye tabi tuttuğumuz bu eseri, Arap öykücülüğü hususunda, edebiyat eleştirmenlerinin üzerinde en çok durduğu öykülerin başında gelir

Effect of Baking and Grilling on B Vitamins of Selected Fishes and Chicken Parts

Meats are considered a good source of B-complex vitamins. This investigation aimed to detect vitamins B1, B2, and B3 content in selected fishes and chicken parts using two different cooking techniques, baking and grilling. HPLC was used to detect vita-min B1, B2, and B3 concentrations in each raw and cooked meat. The vitamin B1, B2, and B3 amount of all samples decreased significantly after grilling and baking (p < .05). The average cooking loss of vitamin B1, B2, total vitamin B3, nicotinic acid, and nicotinamide in meat samples by grilling was 45%, 38%, 46%, 70%, and 45%, respectively. By baking, the average cook-ing loss was 52%, 57%, 55%, 66%, and 54%, respectively. The meat samples had remarkably lower nicotinic acid levels than nicotinamide. The highest cooking losses were seen in the nicotinic acid. Vitamins were more stable when fish and meats were cooked with grilling than with baking

Investigation of Nutritional Values, Sensorial, Flesh Productivity of Parapenaus longirostris (Lucas, 1846) Between Populations in the Sea of Marmara and in the Northern Aegean Sea

Abstract—The differences of Parapenaus longirostris caught from The North Aegean Sea and The Marmara Sea on proximate composition, sensorial analysis (for raw and cooked samples) and flesh productivity of the samples were investigated. Moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from The North Aegean Sea were 74.92 ± 0.1, 20.32 ± 0.16, 2.55 ± 0.1, 2.13 ± 0.08, 0.08 %, 110.1 kcal/100g, respectively. Moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from the Marmara Sea were 76.9 ± 0.02, 19.06 ± 0.03, 2.22 ± 0.08, 1.51 ± 0.04, 0.33, 102.77 kcal/100g, respectively. Protein, lipid, ash and energy values of the Northern Aegean Sea shrimp were higher that of than the Marmara Sea shrimp. On the other hand, moisture, carbohydrate values of the Northern Aegean Sea shrimp were lower than the other one. Sensorial analyses were done for raw and cooked samples. Among all properties for raw samples, flesh color, shrimp connective tissue, shrimp body parameters were found different each other according to the result of the panel. According to the result of the cooked shrimp samples among all properties, cooked odour, flavor, texture were found different each other as well. Especially, flavor and textural properties of cooked shrimps of the Northern Aegean Sea were higher than the Marmara Sea shrimp. Whereas flesh productivity of the Northern Aegean Sea shrimp was found 46.42 %, the Marmara Sea shrimp was found as 47.74 %

Investigation of Nutritional Values, Sensorial, Flesh Productivity of Parapenaus longirostris (Lucas, 1846) Between Populations in the Sea of Marmara and in the Northern Aegean Sea

Abstract—The differences of Parapenaus longirostris caught from The North Aegean Sea and The Marmara Sea on proximate composition, sensorial analysis (for raw and cooked samples) and flesh productivity of the samples were investigated. Moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from The North Aegean Sea were 74.92 ± 0.1, 20.32 ± 0.16, 2.55 ± 0.1, 2.13 ± 0.08, 0.08 %, 110.1 kcal/100g, respectively. Moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from the Marmara Sea were 76.9 ± 0.02, 19.06 ± 0.03, 2.22 ± 0.08, 1.51 ± 0.04, 0.33, 102.77 kcal/100g, respectively. Protein, lipid, ash and energy values of the Northern Aegean Sea shrimp were higher that of than the Marmara Sea shrimp. On the other hand, moisture, carbohydrate values of the Northern Aegean Sea shrimp were lower than the other one. Sensorial analyses were done for raw and cooked samples. Among all properties for raw samples, flesh color, shrimp connective tissue, shrimp body parameters were found different each other according to the result of the panel. According to the result of the cooked shrimp samples among all properties, cooked odour, flavor, texture were found different each other as well. Especially, flavor and textural properties of cooked shrimps of the Northern Aegean Sea were higher than the Marmara Sea shrimp. Whereas flesh productivity of the Northern Aegean Sea shrimp was found 46.42 %, the Marmara Sea shrimp was found as 47.74 %

Investigation of Nutritional Values, Sensorial, Flesh Productivity of Parapenaus longirostris (Lucas, 1846) Between Populations in the Sea of Marmara and in the Northern Aegean Sea

Abstract—The differences of Parapenaus longirostris caught from The North Aegean Sea and The Marmara Sea on proximate composition, sensorial analysis (for raw and cooked samples) and flesh productivity of the samples were investigated. Moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from The North Aegean Sea were 74.92 ± 0.1, 20.32 ± 0.16, 2.55 ± 0.1, 2.13 ± 0.08, 0.08 %, 110.1 kcal/100g, respectively. Moisture, protein, lipid, ash, carbohydrate, energy contents of shrimp caught from the Marmara Sea were 76.9 ± 0.02, 19.06 ± 0.03, 2.22 ± 0.08, 1.51 ± 0.04, 0.33, 102.77 kcal/100g, respectively. Protein, lipid, ash and energy values of the Northern Aegean Sea shrimp were higher that of than the Marmara Sea shrimp. On the other hand, moisture, carbohydrate values of the Northern Aegean Sea shrimp were lower than the other one. Sensorial analyses were done for raw and cooked samples. Among all properties for raw samples, flesh color, shrimp connective tissue, shrimp body parameters were found different each other according to the result of the panel. According to the result of the cooked shrimp samples among all properties, cooked odour, flavor, texture were found different each other as well. Especially, flavor and textural properties of cooked shrimps of the Northern Aegean Sea were higher than the Marmara Sea shrimp. Whereas flesh productivity of the Northern Aegean Sea shrimp was found 46.42 %, the Marmara Sea shrimp was found as 47.74 %

Synthesis and spectroscopic properties of a novel perylenediimide derivative

A novel symmetric 3,4,9,10-perylenetetracarboxylic acid derivative (PDI1) dye based on thiophene donor group was synthesized and characterized by FT-IR and 1H NMR. Cyclic Voltammetry analysis is performed to determine the energy levels of the perylene derivative. Optical characteristics were determined by visible absorption and fluorescence emission spectra. Spectral behavior and fluorescence quantum yield of PDI1 have been measured in different solvents. The dye exhibits high fluorescence quantum yield ( Φf: 0.94-0.99). But the quantum yield PDI1 is very low in the n-butanol solution ( Φf: 0.12). The photophysical properties have important implications for use in a variety of electroactive and photovoltaic applications. A photovoltaic device was fabricated with PDI1 as transporting material. The conversion efficiency for DSSC sensitized by PDI1 is 0.0065%. PDI1 exhibits electrochromic behavior by switching between neutral (red) and oxidized (blue) states. Electron transfer capacity of PDI to the TiO2 was investigated by incorporation of dye as sensitizer in dye sensitized solar cell (DSSC). Soluble dye molecules are very important to prepare dye sensitized solar cell. Solubility was increased with thiophene group

Applications of Graphene Modified by Self-Assembled Monolayers

Self-assembled monolayers (SAMs) are well-oriented molecular structures that are formed by the adsorption of an active site of a surfactant onto a substrate’s surface. Aromatic SAMs were used to modify anode/hole transport layer interface in order to achieve preferable barrier alignment and charge carrier injection from anode to an organic-based thin film material. Other functions of SAMs include current blocking layers or moisture penetration blocking layers, dipolar surface layers for enhanced charge injection, and modification of work function of a material such as graphene acting as a spacer to physically separate and electrically decouple it from the substrate. Additionally, SAM modification of graphene leads to its electronic passivation at layers’ edges, elimination of defects, and enhanced adhesion and stability. The surface modification with molecules capable of forming SAM is a fast, simple, low-cost, and effective technique for the development of novel materials especially for the production of electronic devices. The ability to modify its properties by SAM technique has opened up a wide range of applications in electronic and optoelectronic devices

Türkiye’de toprak havuzlarda ve ağ kafeslerde yetiştirilen çipura balığı’nın (Sparus aurata) görsel karakteristikleri ve kalitesi

The objective of this study is to investigate the quality differences and visual characteristics between cultured gilthead sea bream obtained from earthen ponds and net cage habitats. No significant differences from obtained in two different habitats are determined cultured gilthead sea bream in terms of chemical and microbiological quality. It has been determined that it is a safe food for consumption since it does not contain pathogenic microorganisms such as Escherichia coli and Salmonella spp. that negatively affect food safety. Visual quality differences are distinguished like the skin color, reddish color on the operculum cover, the head shape and the tail transparency from each other. Having unique sensorial characteristics fishes from two different habitats do offer valuable nutrient sources for consumers. Thanks to the controlled aquaculture conditions, safe production of cultured gilthead sea bream is carried out according to food safety in Turkey. Therefore owing to their delicious food source of cultured gilthead sea bream it is preferred for consumption in Turkey and all ower the world.Istanbul University 20886 4353