Browsing by Author "Beluli, Valdrin"

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    Destruction of DNA Through Ultraviolet Radiation (UV-C, UV-B, UVA-2, UVA1) in the Sterilization of Polymer Packaging (ISO: 1043 - PET, LDPE, HDPE) in Fermented Milk Products
    (Ankara Üniversitesi Nükleer Bilimler Enstitüsü, 2019-07-11) Beluli, Valdrin; Kaso, A.; Fizik; Other
    Recently UV radiation in the European Union (EU) is being used almost in many industrial aspects and is replacing chemical substances for sterilization. According to ISO 9001 standard, UV sterilization in polymers, being used as packaging in the dairy industry in fermented products is necessary. UV-C radiation within the spectral region (200-280 nm) is the most suitable for creating DNA defects for the purpose of destruction of hydrogen bond and amine bond between pyrimidine bases and the formation of highly stable covalent bonds in DNA. The quality of food products is one of the biggest challenges in food technology. Researchers have been researching in this field to provide a higher quality to food products in the sterilization of packaging (PET, LDPE, HDPE) from microorganisms, according to ISO1043. During this research it is found that the combination of ultraviolet (UV) and hydrogen peroxide (H2O2) are the strongest guarantors in the destruction of microorganisms and the formation of major defect in DNA.
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    Intermediate Formation of Essential Amino Acids and Division of Amine (NH2) Group by UV Light as Sterilizer in Vegetables (ISO 15714:2019)
    (Ankara Üniversitesi Nükleer Bilimler Enstitüsü, 2019-12) Beluli, Valdrin; Other; Other
    Sterilization of fruits and vegetables in the field of food technology can be seen as a good tool to guarantee a better product on the market for consumers, but often radiation can have different effects on food products. Researchers have been studied in this field to provide a higher quality to food products in the sterilization of vegetables (potato, tomato, cucumber) eliminated from microorganisms. This method has a high rate of sterilization in the food industry. The main problem is that the deep penetration of the rays from photochemical reactions in the amino group (-NH2) fission by the essential amino acid. The essential amino acids that have been studied in potatoes, tomatoes and cucumber are: Arginine, Glutamine, Threonine, Valine, Lysine, Isoleucine, Histidine, Leucine, Aspartic acid, Proline, Histidine, Alanine and Serine are still great issue. The fission of the amine group from the essential amino acids uses a UV-C spectrum irradiation at 200 nm wavelength to form an intermediate in the covalent chemical bonds. This energy is sufficient to break the C-NH2 bond forming carboxylic acids in vegetable skins and this lowers the shelf life of food. According to our research we have concluded that 200 nm radiation with an energy of 600 kJ/mol causes high potential of photochemical reactions. UV penetration varies depending on the wavelength and type of vegetable. Penetration (Z) of UV rays on potatoes with wavelength (λ) are: UV-C [λ (200-280) nm, Z (1.606 - 2.248) nm], UV-B [λ (280-320) nm and Z (2.208– 2.57) nm], UVA2 [λ (320-340) nm and Z (2.57-2.73) nm], UV-A1 [λ (340-400) nm and Z (2.73-3.21)]. Penetration (Z) of UV rays on tomatoes with wavelength (λ) are: [ λ (280-320) nm and Z (3.45-4.84) nm], UV-B [λ (280-320) nm, Z (4.84 – 5.53) nm], UV-A2 [λ (320-340) nm and Z (5.53-5.87) nm], UV-A1 [λ (340-400) nm and Z (5.87-6.91) nm]. Penetration (Z) of UV rays on cucumbers with wavelength (λ): UV-C [λ (200-280) nm and Z (3.41-4.77) nm], UV-B [λ (280-320) nm and Z (4.77-5.45)], UV-A2 [λ (320-340) nm and Z (5.45-5.79) nm], UV-A1 [λ (340-400) nm and Z (5.79-6.82) nm].
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    Theoretical molecular mechanisms and long-life of the SARS-CoV-2 on the phone screen. Electronegativity between crystal liquid atoms and SARS-CoV-2 Spike protein
    (Ankara Üniversitesi Nükleer Bilimler Enstitüsü, 2020) Daku, Egzon; Beluli, Valdrin; ; Other; Mühendislik Fakültesi
    The world today is being attacked by a global pandemic of the SARS-CoV-2 virus that is taking many lives from our society. Many mechanisms of SARS-CoV-2 are still not well explained by scientific researchers in experimental medicine. Identifying sources of SARS-CoV-2 infection is extremely important to save lives from this pandemic. SARS-CoV-2 is one of the most problematic and challenging viruses for global health. We as scientific researchers have built a sustainable scientific mechanism for the life of the SARS-CoV-2 finder on mobile phone screens. SARS-CoV-2 has a powerful ability to stay on the screen for 28 days in temperature of 20°C and we have managed to conclude that the reason why SARS-CoV-2 has this long-life on the screens is due to Nitrogen (N) atoms in crystalline liquid (4-Cyano-4'-pentylbiphenyl) as well as atoms of Nitrogen (N), Carbon (C) and Hydrogen (H) in SARS-CoV-2 Spike. Between these atoms occurs the effect of electronegativity between N of the crystalline liquid and C, H and N in Spike and this enables the virus to have a long-life, so electronegativity plays a key role in the non-dissociation of SARS-CoV-2 from the phone screen.