M. B. Piskin

Publications

4 Zinc Adsorption Determination of H2SO4 Activated Pomegranate Peel

Authors: A. S. Kipcak, E. Moroydor Derun, N. Tugrul, M. B. Piskin, S. N. Turkmen Koc

Abstract:

Active carbon can be obtained from agricultural sources. Due to the high surface area, the production of activated carbon from cheap resources is very important. Since the surface area of 1 g activated carbon is approximately between 300 and 2000 m2, it can be used to remove both organic and inorganic impurities. In this study, the adsorption of Zn metal was studied with the product of activated carbon, which is obtained from pomegranate peel by microwave and chemical activation methods. The microwave process of pomegranate peel was carried out under constant microwave power of 800 W and 1 to 4 minutes. After the microwave process, samples were treated with H2SO4 for 3 h. Then prepared product was used in synthetic waste water including 40 ppm Zn metal. As a result, removal of waste Zn in waste water ranged from 91% to 93%.

Keywords: Microwave, activated carbon, H2SO4, chemical activation, pomegranate peel

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3 Determination of the Element Contents in Turkish Coffee and Effect of Sugar Addition

Authors: A. S. Kipcak, E. Moroydor Derun, O. Dere Ozdemir, M. B. Piskin, M. M. Fercan

Abstract:

Coffee is a widely consumed beverage with many components such as caffeine, flavonoids, phenolic compounds, and minerals. Coffee consumption continues to increase due to its physiological effects, its pleasant taste, and aroma. Robusta and Arabica are two basic types of coffee beans. The coffee bean used for Turkish coffee is Arabica. There are many elements in the structure of coffee and have various effect on human health such as Sodium (Na), Boron (B), Magnesium (Mg) and Iron (Fe). In this study, the amounts of Mg, Na, Fe, and B contents in Turkish coffee are determined and effect of sugar addition is investigated for conscious consumption. The analysis of the contents of coffees was determined by using inductively coupled plasma optical emission spectrometry (ICP-OES). From the results of the experiments the Mg, Na, Fe and B contents of Turkish coffee after sugar addition were found as 19.83, 1.04, 0.02, 0.21 ppm, while without using sugar these concentrations were found 21.46, 0.81, 0.008 and 0.16 ppm. In addition, element contents were calculated for 1, 3 and 5 cups of coffee in order to investigate the health effects.

Keywords: Health Effect, Sugar, ICP-OES, Turkish coffee

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2 Cr, Fe and Se Contents of the Turkish Black and Green Teas and the Effect of Lemon Addition

Authors: A. S. Kipcak, E. Moroydor Derun, O. Dere Ozdemir, M. B. Piskin

Abstract:

Tea is consumed by a big part of the world-s population. It has an enormous importance for the Turkish culture. Nearly it is brewed every morning and evening at the all houses. Also it is consumed with lemon wedge. Habitual drinking of tea infusions may significantly contribute to daily dietary requirements of elements. Different instrumental techniques are used for determination of these elements. But atomic and mass spectroscopic methods are preferred most. In these study chromium, iron and selenium contents after the hot water brewing of black and green tea were determined by Optical Emission Spectroscopy (ICP-OES). Furthermore, effect of lemon addition on chromium, iron and selenium concentration tea infusions is investigated. Results of the investigation showed that concentration of chromium, iron and selenium increased in black tea with lemon addition. On the other hand only selenium is increased with lemon addition in green tea. And iron concentration is not detected in green tea but its concentration is determined as 1.420 ppm after lemon addition.

Keywords: ICP-OES, green tea, lemon, black tea

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1 Lemon Effect on Some Elements in Turkish Teas

Authors: A. S. Kipcak, E. Moroydor Derun, O. Dere Ozdemir, M. B. Piskin

Abstract:

Tea has several types of essential elements. Potassium, magnesium and phosphorus are some examples of these elements. Tea is widely used drink in Turkey, also some people puts a lemon wedge to tea for different taste. In this study potassium, magnesium and phosphorus contents after the hot water brewing of black and green tea were determined by Optical Emission Spectroscopy (ICPOES). Furthermore, how the lemon addition to teas affects the concentrations of the potassium, magnesium and phosphorus amount are investigated. From the results, potassium, magnesium and phosphorus concentrations are found as 3003.3, 597.1, 1167.2 ppm in black tea and 3718.0, 3830.5, 376.4 ppm in green tea, respectively. After lemon addition potassium, magnesium and phosphorus concentrations are changed to 14930, 830.4, 1113.5 ppm in black tea and 15460.0, 909.5, 1152.5 ppm in green tea, respectively. It is seen that lemon addition affects some essential elements in black and green Turkish teas.

Keywords: tea, ICP-OES, lemon, Hot water brewing

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Abstracts

2 Zinc Adsorption Determination of H2SO4 Activated Pomegranate Peel

Authors: A. S. Kipcak, E. Moroydor Derun, N. Tugrul, M. B. Piskin, S. N. Turkmen Koc

Abstract:

Active carbon can be obtained from agricultural sources. Due to the high surface area, the production of activated carbon from cheap resources is very important. Since the surface area of 1 g activated carbon is approximately between 300 and 2000 m2, it can be used to remove both organic and inorganic impurities. In this study, the adsorption of Zn metal was studied with the product of activated carbon, which is obtained from pomegranate peel by microwave and chemical activation methods. The microwave process of pomegranate peel was carried out under constant microwave power of 800 W and 1 to 4 minutes. After the microwave process, samples were treated with H2SO4 for 3 h. Then prepared product was used in synthetic waste water including 40 ppm Zn metal. As a result, removal of waste Zn in waste water ranged from 91% to 93%.

Keywords: Microwave, activated carbon, H2SO4, chemical activation, pomegranate peel

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1 Determination of the Element Contents in Turkish Coffee and Effect of Sugar Addition

Authors: A. S. Kipcak, E. Moroydor Derun, O. Dere Ozdemir, M. B. Piskin, M. M. Fercan

Abstract:

Coffee is a widely consumed beverage with many components such as caffeine, flavonoids, phenolic compounds, and minerals. Coffee consumption continues to increase due to its physiological effects, its pleasant taste, and aroma. Robusta and Arabica are two basic types of coffee beans. The coffee bean used for Turkish coffee is Arabica. There are many elements in the structure of coffee and have various effect on human health such as Sodium (Na), Boron (B), Magnesium (Mg) and Iron (Fe). In this study, the amounts of Mg, Na, Fe, and B contents in Turkish coffee are determined and effect of sugar addition is investigated for conscious consumption. The analysis of the contents of coffees was determined by using inductively coupled plasma optical emission spectrometry (ICP-OES). From the results of the experiments the Mg, Na, Fe and B contents of Turkish coffee after sugar addition were found as 19.83, 1.04, 0.02, 0.21 ppm, while without using sugar these concentrations were found 21.46, 0.81, 0.008 and 0.16 ppm. In addition, element contents were calculated for 1, 3 and 5 cups of coffee in order to investigate the health effects.

Keywords: Health Effect, Sugar, ICP-OES, Turkish coffee

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