Master Degree / Yüksek Lisans Tezleri

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Access Right: Open AccessSubject: search.filters.subject.Karaburun Peninsula

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  • Master Thesis
    Commodification of Nature and Accumulation by Dispossession in Karaburun Peninsula
    (Izmir Institute of Technology, 2019) Özcan Cive, Yağmur; Avar, Adile; Avar, Adile; 02.03. Department of City and Regional Planning; 02. Faculty of Architecture; 01. Izmir Institute of Technology
    Biophysical areas and resources have been privatized, and subjected to market in response to requirements of the capital accumulation with the view of overcoming the crisis of capitalism in the 1970s. Natural areas previously untouched or used for local production have become “spatial fixes”, to which global capital switched, through state regulations. In other words, there has been an increasing intervention into natural areas, and occurred an intense form of commodification of nature. Privatization, commodification and marketization of these areas lead to environmental degrading. Besides, enclosure of these areas to prevent access of local people to use these natural sources causes them not to able to keep on their livelihood activities. Local people who have been taken away from their common lands or private properties by being deprived of use or ownership are becoming increasingly impoverished and dispossessed. Neoliberal practices after 2000 in the Karaburun Peninsula are striking examples of commodification of nature and accumulation by dispossession. This study examines neoliberal regulations, policies and practices, the overlap between the natural areas and investments, and ownership of these areas in Karaburun Peninsula. As a result, it is seen that the pasture areas used by the villagers to earn their living have been narrowed; their properties have been expropriated and then allocated for wind power generation and industrial olive cultivation. Moreover, the increase of mining investments, fish farms and secondary dwellings on state lands, agricultural lands, pastures and coastal areas have led to privatization of natural areas and restriction of local access.
  • Master Thesis
    Construction Techniques of Traditional Houses in Karaburun Villages
    (Izmir Institute of Technology, 2019) Görür, Burçin; Kul Özdemir, Fatma Nurşen; 01. Izmir Institute of Technology
    This thesis aims to understand the building materials and construction techniques utilized in the traditional houses of the villages in Karaburun Peninsula; Küçükbahçe and Kösedere in particular. With this aim, a preliminary study is carried out in 13 historical villages of the Peninsula in order to understand their traditional building reservoir, preservation state of traditional buildings and materials and construction techniques. The results of the preliminary study showed that materials and techniques utilized are quite similar with slight differences between east and west zones of the Peninsula. Two villages, Küçükbahçe and Kösedere, that best represent these differences are selected from two zones. The traditional building reservoir in these two villages is further analyzed to understand materials and techniques applied in foundations, walls, floors, roofs and architectural elements. As conclusion, it is understood that hybrid construction system is used in both villages. The exterior walls are stone masonry; the inner walls are timber frame without infill. Although the system is similar, there are slight differences in materials choices. The stone material used in two villages differs in shape, size and color related with the source of the materials. This is related with different geological characteristics of east and west zones of the peninsula. Another difference observed in Küçükbahçe is the common use of reed instead of timber laths in timber frame walls. Timber flooring system is similar in both villages. The original flat roof system has slight differences related with the availability of materials. Reed is used instead of timber elements in Küçükbahçe. The soil type is also different. The soil type, that is called “geren” used in Küçükbahçe has higher clay content. The materials and technique of architectural elements are similar in both villages.
  • Master Thesis
    Microbiological Characterization of 'hurma Olives Grown in Karaburun Peninsula
    (Izmir Institute of Technology, 2013) Karslı, Gözde Seval; Baysal, Ayşe Handan; Baysal, Ayşe Handan; 03.08. Department of Food Engineering; 03. Faculty of Engineering; 01. Izmir Institute of Technology
    Erkence variety olive (Olea europea L.) cultivar growing in the Aegean Region of Turkey is a naturally black olive. Debittered Erkence variety called "Hurma" olive is an unusual olive type which is characterized by the sweet taste of its fruit. This olive which is grown mainly in Karaburun Peninsula differs from other varieties since it ripens on the tree losing its bitterness caused by phenolic compounds especially oleuropein. Thus, Hurma olives can be directly consumed from the tree without a further debittering process to make them edible. Total aerobic mesophilic microorganisms, lactic acid bacteria (LAB), Enterobacteriacaae, Pseudomonadaceae, Staphylococcaceae-Micrococcaceae, moulds and yeasts were enumerated in the olive drupes, leaves and orchards' air of Erkence and Gemlik cultivars during the maturation period. Moreover, bacterial microflora of Hurma olive fruit, leaf and orchards' air were characterized in terms of DNA sequencing. Microbial loads of naturally debittered "Hurma" olive were higher when compared with Gemlik olive's and non-debittered Erkence variety olive's. But no Pseudomonadaceae, Staphylococcaceae-Micrococcaceae and LAB were detected in all samples. Bacterial microflora genera of Hurma olive comprised of Bacillus, Pantoea, Acinetobacter and Pseudomonas while the other samples have also similar bacterial genera. The common genus found in all samples was Bacillus. Besides, more diversified genera were obtained from phylloplane and air microflora of Erkence variety olive orchard was substantially similar to bacterial phylloplane of leaf. This is the first study about microbiological characterization of Hurma olive type and will lead up to new studies about it.