The aim of the study is to explore the relationship between gratitude, forgiveness, humility and happiness and to determine the prediction levels of gratitude, forgiveness and humility on happiness. 443 university students (321 female, 110 male), studying at Sakarya University-Faculty of Education, participated in the study. 12 of the students did not give information about their gender. The Heartland Forgiveness Scale, The Gratitude Questionnaire, The Humility Scale and The Oxford Happiness Questionnaire-Short Form were used as measures. Pearson Product Moment Correlation and Hierarchical Regression Analysis were conducted. Considering the relationships between predictor variables (gratitude, forgiveness and humility) and happiness, gratitude and happiness were found to positively correlate. Sub dimensions of forgiveness: forgiveness of self and forgiveness of situation were similarly found positively related with happiness, whereas no significant relationship was found between forgiveness of others and happiness. Finally, there was a positive correlation between openness and focusing on others, which are sub dimensions of humility and happiness, and a negative correlation between humility towards self and happiness. The relationship between modest self-assessment and happiness was not significant. According to the results of the hierarchical regression analysis conducted to determine the predictive value of sub dimensions of gratitude, humility and forgiveness on happiness, entering the model in the first level, gratitude was the predictor that mostly accounted for happiness. Sub dimensions of forgiveness: forgiveness of self and forgiveness of others did not significantly predict happiness, however forgiveness of situation significantly predicted happiness. Both openness and modest self-assessment as sub dimensions of humility significantly accounted for happiness. The findings are discussed in the light of the related literature.
Çalışmada, inek ve keçi sütünün L. acidophilus, Bifidobacterium animalis subsp. lactis ve S.thermophilus karışık kültürü (ABT), Bifidobacterium animalis subsp. lactis (BB) ve L.acidophilus (LA) kültürleriyle fermente edilmesiyle elde edilen probiyotik süt ürünlerinin 4°C'de 30 gün depolanması süresince fizikokimyasal ve duyusal özelliklerinin belirlenmesi amaçlanmıştır. Laktoferrin değerinin süt örneklerinde probiyotik fermente ürünlere göre daha yüksek olduğu görülmüştür. ACE inhibitör aktivitesi ölçümü sonuçlarının, keçi sütü ile üretilen probiyotik fermente ürünlerde inek sütü ile üretilenlere göre daha düşük olduğu tespit edilmiştir. Pişmiş, kremamsı, fermente, sütümsü, yavan, ekşi, tatlı, tuzlu ve buruk tüm ürünlerde tespit edilen duyusal tanımlayıcılardır. Ancak hayvansı koku yalnızca keçi sütü ile üretilen ürünlerde tespit edilmiştir. Tüm probiyotik fermente ürünlerde bütirik asit, asetik asit, asetoin, diasetil, d-limonen, hekzanoik asit ve 2nonanon uçucu bileşenleri tespit edilmiştir.
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