5 results on '"Yavaş B"'
Search Results
2. Yönetimde sistem yaklaşımı ve çalışması
- Author
-
Yavaş, B. Kutlu, Usal, Alparslan, and Diğer
- Subjects
Group work ,İşletme ,System analysis ,System approach ,"null" ,Team work ,Business Administration ,Management - Abstract
ÖZET Sistem düşünüşü, bir bütünün, aralarında bağlantılar bulunan parçalar şeklinde ifade edilmesi temeline dayanmaktadır. Bu parçaların arasındaki ilişkiler de parçaların kendisi kadar gözönüne alınmalıdır. Sistemler, alt seviyedeki sistemleri kapsamakta ve çeşitli hiyerarşik düzeyler meydana getirmektedir. Bir sistemin diğerleri ile bağlantısı giriş veya çıkış biçiminde tanımlanabilir. Bunlar; madde, enerji veya bilgi biçimindedir. Sistemler çıkışları aracılığı ile diğerlerini etkiledikleri gibi diğer sistemlerin çıkışları tarafından sağlanan girişlerinden etkilenmektedir. Sistemlerin çevrelerini amaçlarına, yaşamlarını sürdürmeye yönelik bir şekilde kullanmaları sistem kuramında bir açık sistem kavramı gündeme getirmektedir. Sistem yaklaşımı sosyal bilimlerde uygulama alanı bulabilmektedir. Yaşayan sistemler kuramında bir sistem olarak yer alan örgütler ve bunu meydana getiren gruplar ve gruplardaki bireyler yönetim biliminin konusudur. Grup içindeki bireyler arasındaki etkileşim, sistem terimleri ile incelenebilmededir. Yönetimde grup dinamiklerinden yararlanmanın bir şekli de takım çalışmasıdır. Takım, özellikler taşıyan bir gruptur. Herhangi bir gruba göre takımın farkı, açık bir biçimde ortaya konulmuş amaçlar ve biçimsel bütünde biçimsel olmama eğilimi taşıyan bir iç iletişimdir. Bireyler arası iletişim ve etkileşim, takımdaki bireyleri bir takım haline getiren, bütünleştiren unsurdur. Takımın büyüklüğü, bireylerin iletişim için kullandıkları araçlar ve bireylerin etik farklılıkları iletişimin niteliğini ve niceliğini etkilemektedir. Takımlarda etkileşimin yoğunlaştığı bir konum olarak önderlik görülmektedir. Önder, takımın bireylerini ortak bir yöne yönlendirmek üzere bireyleri etkileme yeterliliğine sahip bulunmalıdır. Takımlar birer grup; amaçların, önderliğin, yetki ve sorumluluğun paylaşıldığı birer açık sistemdir. Bu sistemin sınırlarını takım atmosferi; bir ruh meydana getirmektedir. Takımdaki bireylerin güdülenmesi kadar takımın bir bütün olarak güdülenmesi de gereklidir. Yönetimde katılım, takımdaki bireylerin manevi gereksinimlerinin karşılanmasında etkilidir. Bu kadar etkileşimin bulunduğu ve teşvik edildiği bir atmosferde çatışma doğal karşılanmalı, çözümü için bastırma ve kaçınma yerine kaynağının bulunması ile çözüm sağlanmalıdır. ABSTRACT The systems thinking is based on a description that a whole is composed of linked parts. The links between the parts must be considered as well as the parts themselves. Systems include lower level systems to construct hierarchical levels. The links between the systems can be defined as its inputs and outputs. These are in forms of energy, matter and information. Systems influence others by its outputs as they are influenced by other systems' outputs supplied to its inputs. An open systems concept takes place in systems theory as a result of the tendency of systems to use their environment in order to achieve their goals and to survive. The systems approach is applicable to social sciences. The organizations, that considered as systems in The Living Systems Theory, the groups constituting the organization, and the individuals in groups are subjects for the management science. The interaction between the individuals in groups may be analyzed in terms of systems. A use of the the group dynamics in management is in the form of teamwork. Team is a special kind of a group. The differences between the team and an ordinary group are the clear goals of the team and the orientation toward being informal in internal communication, even if it is a part of a formal whole. The communication and the interaction between the individuals in the team binds the team together as a whole. The size of the team, the interfaces individuals use in communication, and the ethical differences of individuals are dominant both on the quality and quantity of communication. A position that the ammount of interaction is high, considered as the leadership. The leader must have the ability to influence others to lead the team to the direction of the goals. Teams are groups, and also open systems that the objectives, leadership, authorities and responsibilities are shared. The boundaries of this system provided by the team atmosphere; the team spirit. The motivation of the team as a whole is as important as the motivation of the individuals in the team. The participation in management provides the satisfaction of moral needs. Conflits are natural in an atmosphere that the interaction is enabled, even stimulated. Determining the sources of the conflicts must be devised rather than avoiding or supressing the conflicts in the teamwork. 134
- Published
- 1996
3. Improving sunflower oil stability with propolis: A study on antioxidative effects of Turkish propolis during accelerated oxidation.
- Author
-
Baştürk A and Yavaş B
- Subjects
- Turkey, Phenols analysis, Phenols pharmacology, Butylated Hydroxytoluene pharmacology, Plant Oils chemistry, Plant Oils pharmacology, Biphenyl Compounds, Picrates, Sulfonic Acids, Benzothiazoles chemistry, Propolis chemistry, Propolis pharmacology, Sunflower Oil chemistry, Antioxidants pharmacology, Oxidation-Reduction
- Abstract
Propolis, a natural resinous substance collected by bees, is known for its potent antioxidant properties. This study investigates the antioxidant activities and total phenolic contents of propolis samples from 16 provinces of Türkiye and their effects on the oxidative stability of sunflower oil. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition was in the range of 28.1%-92.5% in thirteen propolis samples, whereas this rate was 24.5% in butylated hydroxytoluene (BHT). Although 2,2'-azino-bis(3-ethylbenzotiazolin-6-sulfonic acid) (ABTS) value was 224 µmol trolox/g in BHT, this value was in the range of 262-1370 µmol trolox/g in propolis samples, except for one. Propolis methanol extracts 13 applied to sunflower oil at a concentration of 1000 ppm were more efficient than BHT added at 200 ppm for inhibiting the production of peroxide value (PV). Similarly, most propolis extracts (1000 ppm) demonstrated antioxidant activity against the production of p-anisidine (p-AV) in sunflower oil under accelerated oxidation conditions. It was determined that Turkish propolis had strong antioxidant properties and delayed oxidation and may be utilized commercially in the food sector to delay the oxidation of fats and oils., (© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
- Published
- 2024
- Full Text
- View/download PDF
4. Antioxidant Activity, Total Phenolic Content, and Volatile Component Profiles of Propolis From Eight Turkish Regions.
- Author
-
Baştürk A and Yavaş B
- Abstract
This study aimed to evaluate the volatile component profiles and antioxidant activities of propolis samples collected from eight regions of Türkiye. The total phenolic content of propolis samples was found to vary between 5333 and 36967 mg GAE/100 g. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity of the samples varied from 10.9% to 92.2%, while 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging activity varied from 193.8 to 1026.0 µmol Trolox/g. Six of the eight samples exhibited higher antioxidant activities than butylated hydroxytoluene. The predominant volatile components identified in the majority of the propolis samples were α-pinene, limonene, bornyl acetate, caryophyllene, α-humulene, δ-cadinene, isopentyl acetate, acetic acid, nonanal, m-cymene, and pinocarvone. Principal component analysis (PCA) and hierarchical cluster analyses were applied to the GC-MS data to investigate the trends and clustering in the propolis samples. The propolis samples were divided into four groups using cluster analysis. In the PCA, the first two factors represented 56.39% of the variance. These findings revealed that Turkish propolis has significant antioxidant properties and also contains important volatile compounds. Consequently, Turkish propolis could be considered a potential candidate for incorporation into pharmaceutical and food products., (© 2024 Wiley‐VHCA AG, Zurich, Switzerland.)
- Published
- 2024
- Full Text
- View/download PDF
5. Identification of volatile compounds and evaluation of certain phytochemical properties of Turkish propolis.
- Author
-
Yavaş B and Baştürk A
- Abstract
The purpose of this study was to assess volatile component profiles and the antioxidant activity of propolis samples from eight different locations in Türkiye. α-Pinene, β-pinene, 3-carene, limonene, 2-acetylfuran, benzaldehyde, acetic acid, benzoic acid, longifolene, isopentyl acetate, m-cymene, styrene, and δ-cadinene were the most common volatile components found in the most of propolis samples. Principal component analysis (PCA) and hierarchical cluster analysis were performed on the gas chromatography-mass spectrometry (GC-MS) data to identify trends and clusters in the propolis samples. As a result of the PCA, the common components in all propolis were m-cymene, decanal, α-pinene, limonene, pinocarvone, benzaldehyde, and butanoic acid. The samples had 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) inhibition activity ranging from 19.2% to 92.5% and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) values ranging from 480 to 1370 μM trolox/g extract. The total phenolic content (TPC) ranged from 10,900 to 34,033 mg GAE/100 g. Compared with butylated hydroxytoluene (BHT) (control), all but one of the propolis samples exhibited higher DPPH activity. In addition, ABTS levels of propolis extracts were higher than those of BHT. These results unequivocally show that Turkish propolis has remarkable antioxidant qualities, which makes it a viable option for addition to food and medicine products., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this study., (© 2024 The Author(s). Food Science & Nutrition published by Wiley Periodicals LLC.)
- Published
- 2024
- Full Text
- View/download PDF
Catalog
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.