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3. The motion-based analysis of kinetic shading devices activated by smart materials.

Author

Yalçın, Onur and Edis, Ecem

Subjects
*SMART materials, *SHAPE memory polymers, *SMART devices, *SHAPE memory alloys, *ARCHITECTURAL style, *MAXIMUM power point trackers, LITERATURE reviews
Abstract

Solar rays reaching the indoor environment through the transparent components of the building envelope can adversely affect the energy performance of buildings. Operational energy efficiency can be achieved in buildings by using either fixed shading devices or kinetic systems that provide more efficient shading. Although high energy consumption may be required to operate active (i.e. motorized) kinetic shading devices, alternatively, the use of passive kinetic systems activated by smart materials allow for energy-efficient design. However, kinetic shading devices using passive systems have not yet gained currency in terms of production and application, when the associated literature is considered, but, it is clear that the interest in the subject of kinetic shading components activated by smart materials has increased in recent years. Yet, an analysis of the motion types and actuator design principles used in these studies is limited. This paper, therefore, aims to present an overview of kinetic shading devices activated by smart materials through a literature review, focusing on the use location of smart materials within shading devices (i.e. the function fulfilled) and the motion types that can be provided by each different smart material. The smart materials that will be examined and discussed in this respect are the shape memory alloys (SMA), shape memory polymers (SMP), thermo bi-metals, and hygroscopic woods (bi-layer wood, and bi-material wood). Another goal of the paper is to discuss the potential motion and geometry options for SMAs by examining the systems activated by other smart materials since SMAs are among the smart materials with high potential to be used as actuators in construction practice. The literature review focuses mainly on journal articles, conference papers, and book chapters indexed within Scopus and Web of Science databases, with particular attention on those containing implementation/application either as a prototype or as a product. In the paper, firstly, background information is given on smart materials with a focus on shape-changing materials among them, and motion typologies used in architecture. Following the explanation of the study methodology, the findings of the review are presented and discussed according to the common motions and shading device and/or unit geometries used in each shape-changing material. Additionally, the common motion mechanisms (i.e. actuator design principle) in each shape material and their adaption potential to be used with SMA are discussed. The discussions showed that the function of each of the examined smart materials in shading devices, the types of motion they can perform, the surface materials they are used with and their relations with them in the context of motion, their production and usage possibilities contain various advantages and difficulties unique to them. [ABSTRACT FROM AUTHOR]

Published
2023
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5. Effects of carbohydrate and sodium chloride mouth rinses on sprint performance

Author

Yalçın, Onur, Rudarlı Nalçakan, Gülbin, and Ege Üniversitesi, Sağlık Bilimleri Enstitüsü, Antrenörlük Eğitimi Ana Bilim Dalı

Subjects
Zirve Güç, Heart Rate, Lactate Level, Ergogenic Effect, Laktat Düzeyi, Kalp Atım Hızı, Yorgunluk İndeksi, Fatigue Index, Ergojenik Etki, Peak Power
Abstract

Çok sayıda araştırma ile Karbonhidrat (KH) ağızda çalkalamanın bir saatlik yüksek yoğunluklu dayanıklılık performansı üzerindeki olumlu etkisini kanıtlanmış iken, uygulamanın yüksek yoğunluklu aralıklı egzersizler üzerindeki etkileri daha az ilgi görmüştür. Sodyum klorid (NaCl) tat reseptörlerinin de beyni aktive etme potansiyeline sahip olduğunun ve yutma ile ilgili kaslarda daha güçlü bir kasılma ve daha yüksek aktivasyon hızı meydana getirdiğinin gösterilmesi sonucunda ağızda çalkalama yöntemi ile sportif performans üzerindeki ergojenik etkileri merak edilmektedir. Bu çalışmanın amacı, antrene sporcularda ağızda KH (%6) ve NaCl (%6) çalkalama uygulamalarının tekrarlı sprint performansına etkilerini araştırmaktır. Tekrarlı, tek kör, plasebo kontrollü ve çaprazlama tasarımına sahip çalışmaya 15 antrene sporcu (10 erkek 5 kadın) gönüllü olarak katılmıştır. Sporcular en az 48 saat ara ile 4 kez gece açlığı ile laboratuvara gelmiş, 30 dakika dayanıklılık egzersizinin (%70 maksVO2) ardından tekrarlı sprint testine (10 sn × 6, 40 sn ara ile) katılmıştır. Dayanıklılık testinin 0., 10., 20., 30. dakikalarında ağızda karbonhidrat (%6,4 maltodekstrin), sodyum klorid (%6,4) çözeltisi ve su (plasebo) çalkalanması veya hiçbir çalkalama yapılmaması (kontrol) istenmiştir. 3 × 4 ANOVA ile gerçekleştirilen analizler sonucunda, seanslar arasında tekrarlı sprint performansı ile elde edilen güç [zirve güç, ortalama güç, minimum güç (W, W/kg) ve yorgunluk indeksi (%)] ve yorgunluk değişkenlerinde (kalp atım hızı, kan laktat düzeyi ve yorgunluğu algılama düzeyi) anlamlı farklılığın olmadığı bulunmuştur. Elde edilen sonuçlardan, bu çalışmada kurgulanan yöntem ile uyaranların kullanılan fiziksel performansın sonuç değişkenlerini etkilemede yetersiz göründüğü söylenebilir., Multiple investigations have confirmed carbohydrate mouth rinse (CMR) enhances high intensity endurance performance lasting under 1 hour, but the effects of CMR on high intensity intermittent exercise has received less attention. As a result of the demonstration that sodium chloride (NaCl) taste receptors have the potential to activate the brain and create a stronger contraction and higher activation rate in the muscles related to swallowing, the ergogenic effects on sportive performance with the mouth rinsing method are curious. The aim of this study is to investigate the effects of oral rinsing of CHO (6%) and NaCl (6%) on repeated sprint performance in trained athletes. Fifteen trained athletes (10 men, 5 women) voluntarily participated in the study, which was repeated, single-blind, placebo-controlled and crossover design. Athletes came to the laboratory with a night fasting 4 times with an interval of at least 48 hours and participated in the repeated sprint test (10 sec × 6, 40 sec intervals) after 30 minutes of endurance exercise (70% maxVO2). At the 0th, 10th, 20th and 30th minutes of the endurance test, it was requested to rinse the mouth with CHO (6.4% maltodextrin), sodium chloride (6.4%) solution and water (placebo) or no rinsing (control). As a result of the analyzes performed with 3 × 4 ANOVA, the power output variables obtained by repeated sprint performance [peak power, average power, minimum power (W, W/kg) and fatigue index (%)] and fatigue variables (heart rate, blood lactate level and rate of perceived exertion) between sessions were not found to be significantly different. From the obtained results, it may be concluded that the method and stimuli used in this study seem insufficient to affect the outcome variables of physical performance.

Published
2021

9. Lor peynirine probiyotik bakteri ilavesinin ürünün mikrobiyal ve duyusal kalitesi üzerine etkilerinin araştırılması

Author

Yalçın, Onur, İrkin, Reyhan, Biyoloji Anabilim Dalı, and Fen Bilimleri Enstitüsü

Subjects
Sensory Analysis, Duyusal Analizler, Bifidobacterium Bifidum, Probiotic Bacteria, Probiyotik Bakteri, Lor Whey Cheese, Lor Peyniri, Lactobacillus Acidophilus, Fiziko-Kimyasal, Mikrobiyolojik, Biology, Biyoloji
Abstract

Balıkesir Üniversitesi, Fen Bilimleri Enstitüsü, Biyoloji Ana Bilim Dalı, Bu çalışmanın amacı, tuzlu ve tuzsuz lor peynirlerinde probiyotik bakteri ilavesinin ürünün mikrobiyolojik, bazı fizikokimyasal ve duyusal kaliteleri üzerine olan etkilerinin araştırılmasıdır. Çalışmada kontrol grubu, Bifidobacterium bifidum ve Lactobacillus acidophilus ilave edilmiş lor numunelerinin 60 gün boyunca +4°C'de depolanarak, depolama boyunca Enterobacteriaceae spp., Pseudomonas spp., Toplam Laktik Asit Bakterileri (TLAB), Toplam Mezofilik Aerobik Bakteri (TMAB), Maya-küf sayıları ve lor peynirine eklenen probiyotik bakteri sayılarının değişimleri tespit edilmiştir. Örneklerde, pH, titre edilebilir asitlik (SH), % kuru madde % yağ ve % tuz içerikleri de belirlenmiştir. Ayrıca numunelerde duyusal analizler yapılarak; tat-aroma, kıvam ve genel beğeni puanları değerlendirilmiştir. Mikrobiyolojik ve duyusal analizler 1., 4., 7., 15., 21., 35., 42., 55. ve 60. günlerde yapılmıştır. Genel olarak depolama süresi arttıkça pH değerlerinde düşme, buna paralel olarak SH değerlerinde artmalar gözlemlenmiştir. Kontrol grubu, Bf. bifidum ve Lb. acidophilus ilave edilmiş lor örneklerinde, kuru madde, % yağ oranı, % tuz oranı, pH ve SH değerleri sırasıyla % 28.06-30.18, % 5.17-5.5, % 0.93-4.22, 4.72-6.29 ve 19.83-84.83 olarak bulunmuştur. Bütün örneklerde TLAB 4.05-8.98 log kob/g ve TMAB 3.04-9.25 log kob/g olarak belirlemiştir. Bf. bifidum ilave edilmiş lor peynirlerinde Bf. bifidum sayısı 5.49-7.41 log kob/g, Lb. acidophilus ilave edilmiş lor peynirlerinde Lb. acidophilus sayısı 7.12-7.79 log kob/g olarak tespit edilmiştir., The aim of this study was to determine some microbiological, physicochemical and sensory quality properties of salted and unsalted probiotic lor whey cheeses. In the study changes in Enterobacteriaceae spp., Pseudomonas spp., Total Lactic Acid Bacteria (TLAB), Total Mesophilic Aerobic Bacteria (TMAB) and yeast-mould counts were determined for control, Bifidobacterium bifidum, Lactobacillus acidophilus added lor groups during storage of 60 days at +4°C. pH, titratable acidity (SH), dry matter (%), fat (%) and salt (%) contents were determined in samples. Also, flavour, texture and total overall impression scores were evaluated with sensorly. The analysis were done at the storage days 1., 4., 7., 15., 21., 35., 42., 55. and 60. days. Increase on the titrable acidity SH and decrease on the pH values were observed during the increasing storage period. Dry matter %, fat%, salt % contents, pH and SH values were found 28.06-30.18%, 5.17-5.5 %, 0.93-4.22 % , 4.72-6.29 and 19.83-84.83 respectively for control, Bf. bifidum and Lb. acidophilus added lor whey cheeses. TLAB and TMAB counts were found between 4.05-8.98 log cfu/g and 3.04-9.25 cfu/g for all groups. Bf. bifidum numbers were found as 5.49-7.41 log cfu/g and Lb. acidophilus numbers were determined 7.12-7.79 in lor groups during the storage., Bu tez çalışması Balıkesir Üniversitesi Bilimsel Araştırma Projeler Birimi tarafından 2014/70 nolu proje ile desteklenmiştir

Published
2016

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