Environmental Engineering / Çevre Mühendisliği

Permanent URI for this collectionhttps://hdl.handle.net/11147/4321

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  • Article
    Citation - WoS: 12
    Citation - Scopus: 14
    Thermodynamically Designed Target-Specific Dna Probe as an Electrochemical Hybridization Biosensor
    (Elsevier Ltd., 2020) Can, Faruk; Ökten, Hatice Eser; Ergön Can, Tülay; Ergenekon, Pınar; Özkan, Melek; Erhan, Elif
    Applications of molecular techniques to elucidate identity or function using biomarkers still remain highly empirical and biosensors are no exception. In the present study, target-specific oligonucleotide probes for E. coli K12 were designed thermodynamically and applied in an electrochemical DNA biosensor setup. Biosensor was prepared by immobilization of a stem–loop structured probe, modified with a thiol functional group at its 5′ end and a biotin molecule at its 3′ end, on a gold electrode through self-assembly. Mercaptopropionic acid (MPA) was used to optimize the surface probe density of the electrode. Hybridization between the immobilized probe and the target DNA was detected via the electrochemical response of streptavidin-horseradish peroxidase in the presence of the substrate. The amperometric response showed a linear relationship with the target DNA concentration, ranging from 10 and 400 nM, with a correlation coefficient of 0.989. High selectivity and good repeatability of the biosensor showed that the thermodynamic approach to oligonucleotide probe design can be used in development of electrochemical DNA biosensors.
  • Article
    Citation - WoS: 22
    Citation - Scopus: 25
    Indoor Air Quality in a Restaurant Kitchen Using Margarine for Deep-Frying
    (Springer Verlag, 2015) Sofuoğlu, Sait Cemil; Toprak, Melis; İnal, Fikret; Çimrin, Arif H.
    Indoor air quality has a great impact on human health. Cooking, in particular frying, is one of the most important sources of indoor air pollution. Indoor air CO, CO2, particulate matter (PM), and volatile organic compound (VOC) concentrations, including aldehydes, were measured in the kitchen of a small establishment where a special deep-frying margarine was used. The objective was to assess occupational exposure concentrations for cooks of such restaurants. While individual VOC and PM2.5 concentrations were measured before, during, and after frying events using active sampling, TVOC, PM10, CO, CO2, temperature, and relative humidity were continuously monitored through the whole period. VOC and aldehyde concentrations did not increase to considerable levels with deep-frying compared to the background and public indoor environment levels, whereas PM10 increased significantly (1.85 to 6.6 folds). The average PM2.5 concentration of the whole period ranged between 76 and 249 μg/m3. Hence, considerable PM exposures could occur during deep-frying with the special margarine, which might be sufficiently high to cause health effects on cooks considering their chronic occupational exposures.