The rotifer Brachionus plicatilis was cultured with powdered dried Chlorella in treatment 1, live or fresh cultured Chlorella in treatment 2, and baker's yeast in treatment 3. All the jars under three treatments were stocked with B. plicatilis at the initial density of 10 individuals per ml. The water temperature, air temperature, pH and dissolved oxygen were within the suitable range for B. plicatilis culture. The highest population densities of B. plicatilis in treatments 1, 2 and 3 were 60000, 50000 and 30000 (individual/L), respectively. The powered dried Chlorella was comparable with live Chlorella and may be used successfully as a feed for B. plicatilis. (Bangl. vet.

The effects of Cephalaria syriaca flour on the quality of sunn pest-damaged wheat were investigated. Sunn pest-damaged wheat was blended into sound wheat at different levels (5, 10 and 15%). C. syriaca flour was then added at 0.5, 1.0 and 1.5% levels. The rheological properties of sunn pest-damaged wheat flour with added C. syriaca flour were considerably improved, in particular with regard to farinograph characteristics (dough stability, mixing tolerance index [MTI] and degree of softening [DS]) and instrumental textural properties (area and maximum resistance) compared to control. The dough stability value increased significantly (P < 0.01) as C. syriaca flour level increased for all sunn pest-damaged wheat levels. The addition of sunn pest-damaged wheat at 15% level greatly increased the MTI and DS values of dough (202.5 and 282.5 BU); however, the addition of 1.5% C. syriaca to this blend significantly decreased these values (87 and 94.5 BU; P < 0.01). PRACTICAL APPLICATIONSA large number of optional ingredients are included in bread formulation to improve its bread-making quality. Cephalaria syriaca is traditionally used to improve the rheological properties of dough by farmers living in some part of Turkey. The addition of C. syriaca flour to sunn pest-damaged wheat significantly affected the physical, technological and rheological properties of the sunn pestdamaged wheat flour and dough and improved the bread-making quality. Thus, the deteriorated dough-kneading properties induced by sunn pest-damaged wheat can be slightly improved by C. syriaca flour supplementation.

The main objective of the present study is to examine whether Turkish households' environmental knowledge effects environmentally responsible food choices through the mediating effect of households' environmental concerns. A face-to-face survey was conducted, resulting in 450 responses from households that have recently chosen environmentally responsible foods in Erzurum, Turkey. The hypotheses were tested using the partial least squares-based structural equation modelling (PLS-SEM) technique to detect how the mediating role of environmental concerns plays in the relationships between environmental knowledge and households' environmentally responsible food choices. The findings confirm that environmental knowledge and environmental concerns positively and significantly enhance households' environmentally responsible food choices. It is also the first study to examine the mediational effect of environmental concerns on environmental knowledge and households' environmentally responsible food choice relations. The findings of the study and its implications are expected to benefit the development of environmentally responsible foods in the Turkish food industry.

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