Abstract: The study analyses the mechanical properties of the mortar samples collected from the surviving heritage masonry structures in eastern Sicily. The chemical attack was used to determine their composition: extracted purely lime-based binder mortars differ in the sand used according to the ancient recipe. Thus, new mortar samples were constructed to match those collected from the historical buildings. Their mechanical characteristic are, so, determined firstly at 30-60 days of curing and then after very long time of curing (20 years). More than 200 samples were tested under bending and compression. The data were compared each other in order to evaluate the time influence on the mechanical propierties.

• Publication Date: 31-May-2020
• DOI: 10.15224/978-1-63248-188-7-11
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Abstract: It is known that the emergence of the Turkish Nation on the history scene dates back to Central Asia and migrated from there to Anatolia. Turkish cuisine has been in interaction with many nations in Asia and Anatolia throughout the history. A wide variety of dishes are made with the wealth that comes from here, mostly cereals, vegetables, naturally grown plants, broths, pastries, olive oil and soups are used. The nomadic life of Turks since Central Asia has been effective in the emergence of foods such as dried meat, roast meat, pastrami, kurut, tarhana, dried fruit (kak) and vegetables etc. By drying the foods, it is provided to be more durable and portable. Tarhana is a very old food of Turks and tarhana soup is also made. Tarhana is a type of food made by fermenting and drying the yogurt, flour, sometimes wheat and some vegetable-herb-spice mixture. In this study, it is aimed to give information about the history, types, composition, making, production and nutritional properties of

• Publication Date: 31-May-2020
• DOI: 10.15224/978-1-63248-188-7-12
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