The Present and Future State of Entrepreneurship

Entrepreneurship is the cornerstone to a thriving economy. However, the field is susceptible to change with time. Therefore, it is advantageous for new and established entrepreneurs to learn about trends and predictions in the near future, which are categorized into the three Ms: Market, Marketing, and Management. The three Ms will mainly explore the positive impacts technology and social shifts will bring to entrepreneurs and their businesses

A Possibilistic and Probabilistic Approach to Precautionary Saving

This paper proposes two mixed models to study a consumer's optimal saving in the presence of two types of risk.Comment: Panoeconomicus, 201

Obesity and Nutritional Programs in Schools

AbstractPurposeTo establish whether nutritional programs in special schools for children with neuropsychomotor deficiencies in Romania influence the prevalence of obesity compared to similar programs for unaffected children attending normal schools.Materials and methodsThe survey included 3,103 pupils (age: 7-18 years): 663 from special schools serving breakfast, lunch and a snack and 2,440 from normal schools benefiting only from the EU fruit and milk in schools program.ResultsThe percentage of obese children in the normal schools was 8.97%, against 6.48% in the special schools. Although the presence of the deficiency implies the existence of several risk factors for obesity, contrary to expectations we find a smaller number of obese children among the children from the special schools. Under these circumstances, where there are multiple risk factors for obesity and food consumption is normal for the age group, with a higher ratio of hyper-caloric food the children with deficiencies have less prevalent obesity.ConclusionsThe low obesity prevalence in the special schools is due to the nutritional programs these children benefit from. Nutritional programs should be rethought in terms of introducing them in all school types, especially in relation to quantitative standards

STUDIES ON CERTAIN GROWTH PARAMETERS OF DIFFERENT PROBIOTIC STRAINS

The researchers found that probiotics contain microorganisms belonging to genus: Streptococcus, Lactobacillus, Bacillus, Aspergillus, Saccharomyces, Enterococcus, Pediococcus, enzymes (lactoperoxidase, gluconase, nonspecific enzymes) and rumen extracts. In this study, commercial probiotic bacteria known as "Linex" were used as samples. Cultural characteristics of these probiotic bacteria have been isolated and studied. It has been found that solid culture medium (nutritional gelose) favored the growth and development of bifidobacteria better than the liquid nutrient medium (nutrient broth). Thus, the number of bifidobacteria resulting from direct counting with Thoma chamber was of 7890 cells

MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE

This paper presents the application of kn experiment design procedure for simulation and optimization of growth capacity for baker’s yeast, Saccharomyces cerevisiae. There were performed 27 experiments according to the experimental design procedure. The input variables were: the amount of carbohydrates (X1), temperature (X2) and pH (X3) and the output variable was the autolyzed cells (Y). The optimal conditions for growth parameters of Saccharomyces cerevisiae were obtained for an amount of carbohydrates (glucose) of 46.8 g·L-1, a temperature of 30oC and a pH of 5.7

STUDIES ON CERTAIN GROWTH PARAMETERS OF DIFFERENT PROBIOTIC STRAINS

The researchers found that probiotics contain microorganisms belonging to genus: Streptococcus, Lactobacillus, Bacillus, Aspergillus, Saccharomyces, Enterococcus, Pediococcus, enzymes (lactoperoxidase, gluconase, nonspecific enzymes) and rumen extracts. In this study, commercial probiotic bacteria known as "Linex" were used as samples. Cultural characteristics of these probiotic bacteria have been isolated and studied. It has been found that solid culture medium (nutritional gelose) favored the growth and development of bifidobacteria better than the liquid nutrient medium (nutrient broth). Thus, the number of bifidobacteria resulting from direct counting with Thoma chamber was of 7890 cells

MODELING AND OPTIMIZATION OF BAKERY YEAST (SACCHAROMYCES CEREVISIAE) VIABILITY BY USING EXPERIMENTAL DESIGN PROCEDURE

This paper presents the application of kn experiment design procedure for simulation and optimization of growth capacity for baker’s yeast, Saccharomyces cerevisiae. There were performed 27 experiments according to the experimental design procedure. The input variables were: the amount of carbohydrates (X1), temperature (X2) and pH (X3) and the output variable was the autolyzed cells (Y). The optimal conditions for growth parameters of Saccharomyces cerevisiae were obtained for an amount of carbohydrates (glucose) of 46.8 g·L-1, a temperature of 30oC and a pH of 5.7

INFLUENCE OF PURIFICATION PROCESS ON THE CHARACTERISTICS OF ROMANIAN CALCIUM BENTONITE

A calcium bentonite from Orasu Nou deposit (Romania) was used as raw material. The natural bentonite provided by S.C. Bentonita S.A., Satu Mare has the following mineralogical composition: 57 % montmorillonite, 40 % cristobalite, and 3 % quartz. Due to the relatively high percentage of impurities in natural calcium bentonite, we decided to purify the raw material, in order to improve the quality of montmorillonite. Through purification procedure, well defined granulometric fractions with particles of less than 2 μm, are obtained. The crude and purified calcium bentonites were characterized by textural analysis, scanning electron microscopy (SEM) coupled with energy-dispersive X-ray spectroscopy (EDX). The physical, structural and morphological characteristics are affected by the purification process. The purified bentonite can be used to obtain advanced materials, which can be tested as adsorbents for environmental remediation

INFLUENCE OF PURIFICATION PROCESS ON THE CHARACTERISTICS OF ROMANIAN CALCIUM BENTONITE

A calcium bentonite from Orasu Nou deposit (Romania) was used as raw material. The natural bentonite provided by S.C. Bentonita S.A., Satu Mare has the following mineralogical composition: 57 % montmorillonite, 40 % cristobalite, and 3 % quartz. Due to the relatively high percentage of impurities in natural calcium bentonite, we decided to purify the raw material, in order to improve the quality of montmorillonite. Through purification procedure, well defined granulometric fractions with particles of less than 2 μm, are obtained. The crude and purified calcium bentonites were characterized by textural analysis, scanning electron microscopy (SEM) coupled with energy-dispersive X-ray spectroscopy (EDX). The physical, structural and morphological characteristics are affected by the purification process. The purified bentonite can be used to obtain advanced materials, which can be tested as adsorbents for environmental remediation