Kan Lekeli Parmak İzlerinin Geliştirilmesinde Macar Kırmızısı ve Amido Siyahının Karşılaştırmalı Değerlendirilmesi: Yüzey Tipi ve Yaşlanmanın Etkileri

Öz

Kanlı parmak izleri suç eylemiyle doğrudan ilişkili olduğu için yüksek delil değeri taşımaktadır. Çalışmada, Hungarian Red ve Amido Black reaktiflerinin cam ve yapışkan yüzeyler üzerindeki kanlı parmak izlerini geliştirme performansı farklı zaman aralıkları (1. gün, 1. hafta, 1. ay, 2. ay ve 3. ay) dikkate alınarak karşılaştırmalı olarak değerlendirilmiştir. Tüm izler değerlendirildiğinde, Hungarian Red ile geliştirilen izlerin %85’i Amido Black ile geliştirilen izlerin ise %66’sının kimliklendirmeye elverişli olduğu saptanmış ve bu fark istatistiksel olarak anlamlı bulunmuştur (p = 0,003). Cam yüzeylerde fark istatistiksel sınırda kalırken (p=0,057) Hungarian Red yapışkan yüzeylerde istatistiksel olark anlamlı bir üstünlük göstermiştir (p=0,023). Zaman ilerledikçe her iki yöntemde de parmak izi kalitesinde azalma gözlenmiş, ancak bu azalmanın yüzey türüne ve kullanılan reaktife bağlı olarak değişkenlik gösterdiği belirlenmiştir. Hungarian Red özellikle yapışkan yüzeylerde daha stabil bir performans sergilemiştir. Bu durum, Hungarian Red’in floresans özelliği ve uygulama özellikleri ile ilişkili olabilir. Benzer şekilde, Amido Black uygulamasındaki çok aşamalı işlem de gözlenen performans farkına katkıda bulunmuş olabilir. Sonuç olarak, kanlı parmak izlerinin geliştirilmesinde reaktif seçiminin yüzey türü ve zaman faktörü ile birlikte değerlendirilmesi gerekmektedir. Hungarian Red’in özellikle yaşlanmış izler ve yapışkan yüzeyler için avantaj sağlayabileceği görülmektedir.

Anahtar Kelimeler

• Kanlı parmak izleri
• Hungarian Red
• Amido Black
• Parmak İzi Gelişimi
• Adli Bilimler

Etik Beyan

Bu çalışmada gerçekleştirilen tüm prosedürler, ilgili kılavuz ve yönetmeliklere uygun olarak yürütülmüştür. Örnekleme ve deneysel prosedürler öncesinde tüm katılımcılardan bilgilendirilmiş onam alınmıştır. Çalışmaya kimlik bilgisi içeren hiçbir kişisel veri dahil edilmemiştir.

Comparative Evaluation of Hungarian Red and Amido Black for Bloodstained Fingerprint Development: Effects of Surface Type and Aging

Öz

Bloodstained fingerprints possess high evidential value due to their direct association with criminal activities. In this study, the performance of Hungarian Red and Amido Black reagents in developing bloodstained fingerprints on glass and adhesive surfaces was comparatively evaluated across different aging periods (1 day, 1 week, 1 month, 2 months, and 3 months). When all samples were considered, 85% of the fingerprints developed using Hungarian Red and 66% of those developed using Amido Black were found to be suitable for identification, with the difference being statistically significant (p = 0.003). While the difference between the two methods on glass surfaces was at the threshold of statistical significance (p = 0.057), Hungarian Red demonstrated a statistically significant advantage on adhesive surfaces (p = 0.023). A decrease in fingerprint quality was observed over time for both methods; however, the rate of degradation varied depending on the surface type and reagent used. Hungarian Red exhibited a more stable performance, particularly on adhesive surfaces. This difference may be associated with the fluorescent properties and application characteristics of Hungarian Red. Similarly, the more extensive processing required for Amido Black may have contributed to reduced performance in some samples. In conclusion, the selection of reagents for developing bloodstained fingerprints should be evaluated in conjunction with surface type and time factors. The findings suggest that Hungarian Red may offer advantages, particularly for aged fingerprints and adhesive surfaces.

Anahtar Kelimeler

• Blood Contaminated Fingerprint
• Hungarian Red
• Amido Black
• Fingerprint Development
• Forensic Science

Etik Beyan

All procedures performed in this study were carried out in accordance with relevant guidelines and regulations. Informed consent was obtained from all participants prior to sample collection and experimental procedures. No identifying personal information was included in the study.

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