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The samovar emerges in different forms in many countries such as China, Saudi Arabia, Iran, Russia, and Turkey. The history of the samovar is based on pots used in the preparation of herbal medicines which have the therapeutic properties in China due to their functional similarity, and even to the ancient Greek and Roman water heating vessels. History of the oldest known Russian samovar is dated with XVIII. century, so the period of Peter the Great. The samovar is one of the basic cultural elements that have become a symbol of Russian society and the process of its inclusion in the life of the Russian people began as a result of the meeting of tea culture in China with Soviet lands. It is seen frequently giving place to the image of the samovar in Russian folk tales, literary works, songs, proverbs, films as a folkloric element. Today, as well as being used as a tea brewing machine, the samovar also shows itself among the decorative products and souvenirs. In this study, the history of the samovar, the place of the samovar in Russian culture, the characteristics of Russian samovar, the Russian cities famous for its samovar product, the samovar museums in Russia, etc. issues will be examined. [ABSTRACT FROM AUTHOR]

Entity linking is one of the problems to be handled in order to process natural language and to enrich the existing unstructured text with metadata. The generation of assignments between knowledge base entities and lexical units is called entity linking. Although a number of systems have been proposed for linking entity mentions in various languages, there is currently no publicly available entity linking system specific to the Turkish language. This paper presents a novel entity linking system—THINKER - for linking Turkish content with entities defined in the Turkish dictionary (tdk.gov.tr) or Turkish Wikipedia (tr.wikipedia.org). Specifically, we first propose a novel machine learning based entity detection algorithm for the Turkish language. Then, we propose a collective disambiguation algorithm which utilizes a set of metrics for the linking task and, which is optimized using a genetic algorithm. The effectiveness of THINKER is validated empirically over generated data sets. The experimental results show that THINKER outperformed the state-of-the-art cross-lingual and multilingual entity linking systems in the literature. High entity linking performance (74.81 percent F1 score) is achieved by extending previous methods with some features specific to Turkish language and by developing a novel method that can learn better representations of entity embeddings. [ABSTRACT FROM PUBLISHER]

Web content nowadays can also be accessed through new generation of Internet connected TVs. However, these products failed to change users' behavior when consuming online content. Users still prefer personal computers to access Web content. Certainly, most of the online content is still designed to be accessed by personal computers or mobile devices. In order to overcome the usability problem of Web content consumption on TVs, this paper presents a knowledge graph based video generation system that automatically converts textual Web content into videos using semantic Web and computer graphics based technologies. As a use case, Wikipedia articles are automatically converted into videos. The effectiveness of the proposed system is validated empirically via opinion surveys. Fifty percent of survey users indicated that they found generated videos enjoyable and 42 % of them indicated that they would like to use our system to consume Web content on their TVs. [ABSTRACT FROM AUTHOR]

Entity-linking systems link noun phrase mentions in a text to their corresponding knowledge base entities in order to enrich a text with metadata. Wikipedia is a popular and comprehensive knowledge base that is widely used in entity-linking systems. However, long-tail entities are not popular enough to have their own Wikipedia articles. Therefore, a knowledge base created by using Wikipedia entities would be limited to only popular entities. In order to overcome the knowledge base coverage limitation of Wikipedia-based entity-linking systems, this paper presents an entity-discovery system that can detect semantic types of entities that are not defined in Wikipedia. The effectiveness of the proposed system was validated empirically through the use of generated data sets for the Turkish language. The experimental results show that, in terms of accuracy, our system performs competitively in comparison to the previous methods in the literature. Its high performance is achieved through a method that learns word embeddings for candidate entities. [ABSTRACT FROM AUTHOR]

Copyright of Turkish Journal of Dermatology / Turk Dermatoloji Dergisis is the property of Galenos Yayinevi Tic. LTD. STI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Turkish Journal of Dermatology / Turk Dermatoloji Dergisis is the property of Galenos Yayinevi Tic. LTD. STI and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to develop ice cream products using different types of oils, a sensory ballot to focus on the textural attributes of new ice cream products, evaluate physicochemical properties of these products and physical measurements. Milkfat, hazelnut oil and olive oil were mixed at different concentrations for a total of 12% fat. Control sample contains 12% milk fat while the other formulations contain different proportion of milk fat, hazelnut oil and olive oil as the fat content. The combination of the different proportion of milk fat, hazelnut oil and olive oil are given as % milk fat, % hazelnut oil and % olive oil respectively; 12:0:0, 0:12:0, 0:0:12, 6:6:0, 6:0:6, 0:6:6, 4:4:4. The pH, free acidity, total solid ingredient, b* value and volume increase rate were statistically significant (p < 0.05). Sensory analysis results showed that: samples were 50% hazelnut oil-50% olive oil had the highest color and appearance scores. On the other hand, the highest score in body and texture scores were belongs to the sample of used 50% milk fat-50% hazelnut oil and 50% milk fat-50% olive oil, 50% milk fat-50% olive oil the most preferred ones in total quality criterions. [ABSTRACT FROM AUTHOR]

Background: The risk of adhesion following flexor tendon repair, despite provision of rehabilitation by mobilization of the tendon with passive exercises without the risk of rupture, is not negligible. Active mobilization of tendons has recently been more frequently recommended to prevent adhesions of tendons. The tendon repair zone, which should withstand active traction forces, should maintain its strength until complete recovery of the tendon. For this purpose, a new treatment method named angular technique of interlocking (ATIK) has been developed. This method was compared with the Modified Kessler method, in vivo and in vitro., Materials and Methods: In four groups, each consisting of 10 chickens, severed flexor tendons repaired with the Modified Kessler and ATIK techniques were compared for biomechanical properties., Results: Although there were no differences between these techniques in vitro, this new technique's superiority was statistically significant in in vivo studies., Conclusions: The second and third postoperative weeks are periods during which the number of fibroblasts and the amount of collagen are the highest. In these periods, edema resolves and sutures begin to loosen. In this situation, the force withstanding the active movements is the support of the suture materials and the degree of recovery of the tendon. Following this recommended suture technique and active movements, the healing potential of the tendon increases and the risk of tendon rupture owing to decrease in the force exerted per unit area decreases.