Değişimin okul yönetimine yansımaları

Oğuz, Ebru
Örücü, Deniz
Kondakçı, Yaşar
Beycioğlu, Kadir


Actors of change: railway projects and urban architecture of Balkan cities in the late Ottoman period
Tozoğlu, Ahmet Erdem; Enginsoy Ekinci, Ayşe Sevil; Erkal, Namık Günay; Department of History of Architecture (2013)
This dissertation examines the catalyst and inducer role of the Ottoman Balkan railways network in the urban architecture of the four selected cities in the late Ottoman period. These are Dedeağaç, Edirne-Karaağaç, Selanik and Manastır of the Ottoman Balkans which are explored in the context of railway actorship. On the basis of a comprehensive archival research, the study focuses on three actor positions to explain the themes of change in the architectural and urban sphere; and they are the state, the inte...
Değişimi Yönetmek: Multidisipliner Bir Bakış Açısı
Terzi, Hilal (null; 2016-05-02)
An Experimental investigation of change blindness by group eye tracking paradigm
Göl, Aysel Yasemin; Acartürk, Cengiz; Department of Cognitive Sciences (2018)
The group effect refers to a decline in vigilance when an individual is in a social, group setting. Due to a diluted risk of being preyed upon and a higher number of group members that can detect a predator, members are less alert when they are in a group. The present study investigates if such an effect can be observed in human participants in a simple change detection task by employing group eye tracking (GET) paradigm. For this end, the visual phenomenon of change blindness is explored. In a within-subje...
Değişim oranı olarak türev ve tarihsel gelişimi
Çetinkaya, Bülent; Erbaş, Ayhan Kürşat (2013-01-01)
Functionality of different batters in deep-fat fried chicken nuggets
Altunakar, Bilge; Şahin, Serpil; Şümnu, Gülüm; Department of Food Engineering (2003)
The main objective of this study was to evaluate the functionality of batters containing various starch and gum types during deep-fat frying of chicken nuggets. Additionally, this study provided a correlation between batter consistency and quality attributes of deep fat fried chicken nuggets. In the first part, the batter viscosity was correlated with fried product quality. Additionally, time dependency of batters was determined under constant shear rate. Pregelatinized starch, hydroxypropyl methylcellulose...
Citation Formats
E. Oğuz, D. Örücü, Y. Kondakçı, and K. Beycioğlu, “Değişimin okul yönetimine yansımaları,” 2015, Accessed: 00, 2021. [Online]. Available: