The foreign subjects from the Romanian extracarpathic provinces in the 19th century-with a special regard on Moldavia

The 18th and 19th centuries represented a period of important changes for Moldavia, changes that occurred at the level of the ethnical structure of the population of this province, first of all because more persons from different ethnical groups established in this area. A part of this people often chose to become citizens of other states, generally of European ones, based on many reasons, the phenomenon amplifying during the 19th century. The presence of these foreign subjects on the territory of Moldavia, but also on the territory of other Romanian provinces outside the Carpathians Mountains had some specific features and played an important role in the economic, social and cultural life of these provinces

Recovery of the Diaphyseal Fracture of the Humerus by Kinetic Means

The article presents the importance of the occurrence of diaphyseal fracture of the humerus, as a common fracture with a percentage of up to 3-5%, and their treated callus rate reaches the threshold of 67% to 98%. Inadequate treatment of humerus diaphyseal fracture contributes to stiffness and pain on movement, as well as deterioration of quality of life, which leads to surgical intervention. Traditionally, the intervention to treat this condition is based on closed reduction, but the causes that lead to surgical intervention are multiple: neurovascular injuries, prolongation of joint fractures, polytrauma, open fractures, pathological fractures, etc. The purpose of the article is based on highlight the importance of physical exercise in the recovery of humerus diaphyseal fractures. Thus, it can be used to monitor the patient's return to normal range of motion

Physiotherapy in Postoperative Recovery through Total Arthroplasty of Secondary Coxarthrosis

Total hip arthroplasty is a surgical intervention that replaces the affected joint with an artificial implant. This is recommended in case of damage to the targeted joint and the installation of acute pain. Currently, the procedure is most commonly performed in orthopedics, although results and patient satisfaction in the short or long term vary widely The purpose of the research is to restore the movement capacity of the lower limb following the operation through good documentation of the condition and the postoperative effects on the functioning mechanism at the articular level and by finding the kinetotherapeutic methods and means that correspond to an effective recovery

THE ROLE OF PHYSICAL EXERCISE AND HYDROKINETOTHERAPY IN THE RECOVERY OF RECYCLING DUST LUXURY

Luxation is a post-traumatic shoulder disorder of great gravity, which consists in the permanent movement of the articular extremities, where the joint surfaces lose their relationship. The installation of the dislocation occurs through several mechanisms due to trauma, being favored by the existence of a joint instability. In recurrent cases the presence of malformations of bone segments was also noted. It is recommended that treatment undergoing treatment be screened by a series of general and special anthropometric measurements. This will be followed in their dynamics, articular balance, muscular balance, complex movements, and changes in tone. Physical therapy aims at recovering some partially or totally lost functions by using various therapies to improve patient life, create motor independence, and improve self-service capacity, and hydrotherapy has sedative effects on pain, muscle relaxation, increasing joint mobility. In the aquatic environment different pathologies such as rheumatic, orthopedic and pediatric diseases can be treated and rehabilitated

Fiscal Policies to Diminish the Deficit in Romania

On 27.10.2023, Law no. 296/2023 on some fiscal-budgetary measures to ensure long-term sustainability was published in the Official Gazette no. 977. This law introduced substantial amendments to the Tax Code and introduced many new elements from a tax perspective, with an impact on both individuals and legal entities, including the liberal professions, not only in terms of an increase in the level of taxes and contributions, but also in terms of an increase in their administrative burden. Following the negative reaction expressed in particular by the business sector, taking into account the recommendations issued at European level for Romania, on 15.12.2023, Government Emergency Ordinance No. 115/2023 was published in the Official Gazette No. 1139 on some fiscal-budgetary measures in the field of public expenditure, for fiscal consolidation and combating tax evasion, for amending and supplementing some normative acts, as well as for extending some deadlines. This paper aims to analyse the possible impact of the new fiscal-budgetary measures at macroeconomic level, determining the positive and negative sides with regard to the fulfilment of their intended purpose

Increasing amino acids and biogenic amines content of white and rosé wines during ageing on lees

The presence of biogenic amines in wine is more and more important both to consumers and producers alike, due to the potential threats of toxicity of humans and consequent trade implications. Biogenic amines are formed from amino acids by decarboxylation carried out by various enzymes located in yeasts and bacteria. During ageing of wines on lees, the release of different compounds, especially proteins, peptides, amino acids, breakdown products of yeasts, can impact on the quality of wine. The aim of this study is to describe the evolution of twenty-two amino acids, precursors of seven biogenic amines during ageing on lees for 12 months, respectively 18 months, using 12 commercial maturation products. The number of experimental samples is 26 (V1SB-V13SB, V1BB-V13BB), produced in Iasi vineyard, vintage 2020, from Sauvignon Blanc and Busuioaca de Bohotin grapes variety. Data indicated a major impact of the variables (commercial maturation products, autolysis process and grape variety) on wine’s characteristics. Considerable amounts of some essential amino acids, such as L-alanine, L-leucine, L-lysine, L-valine and L-glutamic acid were found in samples treated with commercial products, which contained significant amounts of mannoproteins, amino acids and vitamins (samples V6SB, V4SB, V5SB, V5BB, V4BB and V6BB). Vitamins and nitrogenous compounds released by autolysis are used as a support in the decarboxylation process, thus forming biogenic amines

Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines

Two wild-type Saccharomyces cerevisiae yeast strains (Sa and Sb) were tested for white wine production using Assyrtiko grape of Santorini. A third commercial Saccharomyces strain was also studied for comparison reasons. Two concentrations of yeast extract and diammonium phosphate (DAP) were added to the must (150 and 250 mg/L) in order to evaluate the effect of nitrogen content on the final wine quality. Analytical methods (HPLC, GC-MS) and sensory analysis were employed to assess the quality of the wines. Fermentation kinetics were monitored throughout the experiment. By the second day of fermentation, all strains showed an approximate consumption of 70% of amino acids. Differences among strains were observed regarding inorganic nitrogen requirements. Sb strain resulted in higher concentrations of higher alcohols (1.9-fold) and ketones (5.6-fold) and lower concentrations of esters (1.2-fold) compared to the control, while Sa strain resulted in higher content of fatty acids (2.1-fold). Both indigenous strains scored better results in aroma quality, body and acidity compared to control. The overall evaluation of the data highlights the great potential of the indigenous S. cerevisiae strains as fermentation starters providing promising results in the sector of terroir wines

Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines

Two wild-type Saccharomyces cerevisiae yeast strains (Sa and Sb) were tested for white wine production using Assyrtiko grape of Santorini. A third commercial Saccharomyces strain was also studied for comparison reasons. Two concentrations of yeast extract and diammonium phosphate (DAP) were added to the must (150 and 250 mg/L) in order to evaluate the effect of nitrogen content on the final wine quality. Analytical methods (HPLC, GC-MS) and sensory analysis were employed to assess the quality of the wines. Fermentation kinetics were monitored throughout the experiment. By the second day of fermentation, all strains showed an approximate consumption of 70% of amino acids. Differences among strains were observed regarding inorganic nitrogen requirements. Sb strain resulted in higher concentrations of higher alcohols (1.9-fold) and ketones (5.6-fold) and lower concentrations of esters (1.2-fold) compared to the control, while Sa strain resulted in higher content of fatty acids (2.1-fold). Both indigenous strains scored better results in aroma quality, body and acidity compared to control. The overall evaluation of the data highlights the great potential of the indigenous S. cerevisiae strains as fermentation starters providing promising results in the sector of terroir wines. © 2022 by the authors. Licensee MDPI, Basel, Switzerland

Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines

Two wild-type Saccharomyces cerevisiae yeast strains (Sa and Sb) were tested for white wine production using Assyrtiko grape of Santorini. A third commercial Saccharomyces strain was also studied for comparison reasons. Two concentrations of yeast extract and diammonium phosphate (DAP) were added to the must (150 and 250 mg/L) in order to evaluate the effect of nitrogen content on the final wine quality. Analytical methods (HPLC, GC-MS) and sensory analysis were employed to assess the quality of the wines. Fermentation kinetics were monitored throughout the experiment. By the second day of fermentation, all strains showed an approximate consumption of 70% of amino acids. Differences among strains were observed regarding inorganic nitrogen requirements. Sb strain resulted in higher concentrations of higher alcohols (1.9-fold) and ketones (5.6-fold) and lower concentrations of esters (1.2-fold) compared to the control, while Sa strain resulted in higher content of fatty acids (2.1-fold). Both indigenous strains scored better results in aroma quality, body and acidity compared to control. The overall evaluation of the data highlights the great potential of the indigenous S. cerevisiae strains as fermentation starters providing promising results in the sector of terroir wines