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    Prediction of electron density and trace element concentrations in human blood serum following radioiodine therapy in differentiated thyroid cancer patients
    (Elsevier Sci Ltd, 2017) Bursalioglu, Ertugrul O.; Alkan, Fatma A.; Barutcu, Umit B.; Demir, Mustafa; Karabul, Yasar; Balkan, Begum; Oz, Ersoy
    The aim of this study is to investigate trace element levels (Cr, Cu, Fe, Mg, Mn, Se, Zn, As, B, Si and Co) in serum samples of patients with papillary thyroid cancer. The analysis of trace elements levels of samples carried out using ICP-OES. Elements in blood samples were determined by ICP-OES after using Hettich Universal Centrifuge and differences between the values of Zn, Mg, Fe and Cu of blood samples were obtained pre -therapy and post -therapy. The concentrations of elements were normalized to percentage. Later, electron densities (N-el) of blood samples have been determined using ZXCOM program. A venture was made to perform a correlation between electron density and pre -posttreatment. This attempt is quite new in literature. Interestingly, it was generally observed that the electron densities of blood samples posttreatment are higher than pretreatment. Among elements, normalized concentration values of Cu and electron densities were in particular compared with patient type. Also, statistical analysis of blood results was achieved for 11 patients and 11 normal individual as control group for pre-posttreatment. Wilcoxon test which is a non -parametric test was used. 2016 Elsevier Ltd. All rights reserved.
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    Study of the electron densities of some food products dried using the new method
    (Taylor & Francis Inc, 2016) Nuroglu, Emine; Bursalioglu, Ertugrul O.; Karabul, Yasar; Bakirdere, Sezgin; Icelli, Orhan
    The main goal of this study was to determine the concentrations of P, S, Cl, K, Ca, and Sr in food samples using a newly developed drying method to find their electron densities. The methods applied to samples to find the effective drying method were as follows: drying in oven under a magnetic field and drying under the sun and a magnetic field. Concentrations of elements were determined by an energy dispersive X-ray fluorescence spectrometer soon after initial processing of dried foods. The concentrations of elements were acquired as mg/kg. An attempt was made to calculate the electron densities of the dried samples. The electron densities of food samples dried in oven under a magnetic field as the effective one were identified using ZXCOM software. This particular attempt is fairly new, and there is no information in this field. The electron density (N-eff) values of the dried samples were calculated for all samples of interest. The electron densities of fig samples dried with the new method suggested in this study were found to be highest among all samples of interest.