23 research outputs found
A kalcium növényélettani szerepének, jelentőségének vizsgálata a paprikatermesztésben. Humánélettani szerepe az emberi test fejlődésének szakaszaiban
Database slicing on relational databases
Many software systems today use databases to permanently store their data. Testing, bug finding and migration are complex problems in the case of databases that contain many records. Here, our method can speed up these processes if we can select a smaller piece of the database (called a slice) that contains all of the records belonging to the slicing criterion. The slicing criterion might be, for example, a record which gives rise to a bug in the program. Database slicing seeks to select all the records belonging to a specific slicing criterion. Here, we introduce the concept of database slicing and describe the algorithms and data structures necessary for slicing a given database. We define the Table-based and the Record-based slicing algorithms and we empirically evaluate these methods in two scenarios by applying the slicing to the database of a real-life application and to random generated database content
Kémiai és mikrobiológiai vizsgálati adatok a csomagolt baconnal kapcsolatban
Die chemischen und mikrobiologischen Grundangaben bezüglich dieses Produkts wurden bei 170, aus 85 Fertigungsposten stammenden, im Vakuum in eine PA/PP —Folie eingepackten, gepökelten, geräucherten Kaiserspeckmustern aufgenommen. Der Wassergehalt bewegte sich von 29,16 bis 44,28%, der Fettgehalt zwischen 38 und 57%, während der Natriumchloridgehalt von 2,15 bis 5,1%. Die Wasseraktivität wurde zwischen 0,883 0,950 gemessen, die Pökelkonzentration war durchschnittlich 9,1%. Die Stabilität des Produktes wird entscheidend durch die erwähnten chemischen Parameter und bei der Herstellung durch die hygienishe Ordnung bestimmt. Bei der mikrobiologischen Untersuchung überstieg die Zahl der coliformen Bakterien, des Staphylococcus aureus, der Enterococci, der Enterobakterien, der vegetativen Formen und Sporen der mesophilen sulfitreduzierenden Clostridien, der Lactobacillen, der lipolytischen Bakterien, der gesamten lebenden mesophilen, psychrotoleranten, psychrotrophen, halotoleranten und halophilen Bakterien nie die mit den entsprechenden Untersuchungen nachweisbaren Methoden bestimmbare niedrigste Zahl (<10/g — <100/g bzw. <300/g). Salmonellen waren in 25 g Untersuchungsmustern nie nachweisbar. Die chemischen Parameter veränderten sich nicht während einer Kühllagerung (bei +4 - 6 °C), nur die Säurezahl erhöhte sich von der Ende des zweiten Monates an, und der frische Charakter der Ware wurde weniger scharf. Während den ersten zwei Monaten wurde keine Vermehrung der Bakterien beobachtbar. Demnächst bestand die Mikroflora aus mesophilen, psychrotoleranten, psychrotrophen, lipolytischen, halotoleranten und halophilen fakultativ anaeroben und anaeroben saprophyten Mikroorganismen. Die Zahl der oben erwähnten Mikroorganismen erhönte sich schon nach der ersten Woche der Lagerung auf eine Grössenordnung von 107/g — 108/g, wenn der Speck (bacon), ob einer Lichtwirkung ausgesetzt, ob vor Licht geschützt,bei + 20 °C gelagert wurde. In diesem Fall waren sogar Enterococci nachweisbar. Auch die Säurezahl erhöhte sich mit der hohen Keimzahl, und besonders bei dem der Einwirkung von Licht ausgesetzten Kaiserspeck meldeten sich sensorische Einwände. Der im Vakuum in eine Folie eingeschlossene, schnitzelte Kaiserspeck kann unter Kühlung (bei einer Temperatur von +4 —6 °C) zwei Monate lang bedenkenfrei gelagert werden. Eine Lagerung ohne Kühlung ist jedoch nicht erwünscht. The chemical and microbiological basic date of this product were determined in 170 samples originating from 85 manufacturing items of bacon samples cured and smoked prepacked in a PA/PP foil in vacuum. The water content varied from 29.16 to 44.28%, the fat content from 38 to 57% whereas the sodium chloride content from 2.15 to 5.1%. Water activity ranged between 0.883 and 0.950 according to their measurements, the concentration of the curing agent was 0.1 % on average. The stability of the product is decisively affected by the mentioned chemical parameters and by the hygienic order maintained during production. At the microbiologic investigation the number of coliform bacteria, of Staphylococcus aureus, of the Enterococci, of the Enterobacteria, of the vegetative forms and spores of the mesophilic sulphite-reducing Clostridia, of the Lactobacilli, of the lipolytic bacteria, of the total virulent mesophilic, psychrotolerant, psychrotrophic, halotolerant and halpohilic bacteria never exceeded the lowest value which can be determined by the adequate investigations (<10/g -< 1 0 0 /g and -=300/g, respectively). In 25 g samples for investigation Salmonellae were never detected. The chemical parameter did not change during cold storage (at +4 -6 °C ) but the acid number increased from the end of the second month on, and the fresh character of the product was less sharp. During the first two months no m ultiplication of bacteria was perceptible. Subsequently the microflora consisted of mesophilic, psychrotolerant, psychrotrophic, lipolytic, halotolerant and halophilic facultativby anaerobic and anaerobic saprophyte microorganisms. The number of the above mentioned microorganisms increased already after the first week of storage to an order of magnitude of 107/g — 108/g when the bacon, was stored a t+ 20 °C either exposed to light effect or protected from light effects In this case even Enterococci were detectable. Also the acid number increased with the germ count, and particularly in the case of bacon exposed to light effects even sensory objections were raised. Sliced bacon prepacked in vacuum in a foil can be stored under cooling (at a temperature of+ 4 —6 °C) for two months without any anxiety. However, storage without any cooling is not advisable
Zalalövő története az ókorban - Municipium Aelium Salla = History of Zalalövő in the ancient times - Muncipium Aelium Salla
KiindulĂł tervĂĽnk az 1973-1989 közötti idĹ‘szak ásatási anyagának feldolgozása volt. Terven felĂĽl kellett viszont teljesĂtenĂĽnk a 2001-2005 között lezajlott megelĹ‘zĹ‘ ásatásokat. A magyar-szlovĂ©n vasĂştĂ©pĂtĂ©s zalalövĹ‘i szakasza K-Ny-i irányban 500 m hosszan Ă©s 20 m szĂ©lessĂ©gben Ă©rintette a lelĹ‘helyet. Az ásatást a tĂ©mavezetĹ‘ vezette, Ă©s a tĂ©ma közreműködĹ‘i dolgoztak benne. A feltárt leletanyag megkĂ©tszerezte a zalalövĹ‘i ásatások 2000-ig feltárt anyagát. A Zalavölgy geolĂłgiájával kapcsolatos törtĂ©neti földrajzi felismerĂ©seink ĂşjraĂ©rtelmeztĂ©k a telepĂĽlĂ©s topográfiáját. PontosĂtani tudtuk a város kiterjedĂ©sĂ©t is minden irányban. A kutatás összes tĂ©rkĂ©pei számĂtĂłgĂ©pen vannak, Ă©s elkĂ©szĂĽlt a rĂłmai telepĂĽlĂ©s korszakokra bonthatĂł összefoglalĂł tĂ©rkĂ©pe. MegtörtĂ©nt a sigillaták, pĂ©nzek, amforák feldolgozásának kiegĂ©szĂtĂ©se, a teljes fĂĽstölĹ‘tál Ă©s graffito anyag, a hombárokbĂłl valamint az állatcsontanyagbĂłl egy jelentĂ©keny rĂ©sz feldolgozása. A teljes vasanyag állagmegĂłvĂł restaurálása. Digitalázáltuk a teljes archĂv (750 db) diapozĂtĂvanyagot, 2000-tĹ‘l kezdve már rendszerezett digitális foto dokumentáciĂł kĂ©szĂĽlt. Az adatbázis software-e a Depo Archaeologia 4. sz. verziĂłja jelenleg feltöltĂ©s alatt van. ElkĂ©szĂĽlt a lelĹ‘hely kutatásának legĂşjabb eredmĂ©nyeit is összefoglalĂł topográfiai-stratigráfiai rendszerezĹ‘ táblázat Ă©s periodizáciĂł. | The original plan was the elaboration of the excavation material recovered in 1973-1989. At the same time, we had to conduct excavations preceding investment between 2001 and 2005 over the initial plan. The ZalalövĹ‘ stretch of the Hungarian-Slovenian railway construction crossed the site in a length of 500 m and a width of 20 m in an E-W direction. The unearthed find material doubled the material of the ZalalövĹ‘ excavations uncovered until 2000. The geographical observations of the geology of the Zala valley made us reinterpret the topography of the settlement. All the maps of the investigations were fed into a computer and the comprehensive map of the Roman settlement with sheets indicating the individual periods has also been prepared. The elaboration of the Samian wares, the coins and the amphorae has been completed and the analysis of the complete turibula and graffito material and a significant part of the storage jars and the animal bones has been accomplished. The conserving restoration of the complete iron material has been finished. The complete archive slide material (750 items) has been digitalized, while from 2000 systematic digital photo documentation was prepared. Depo Archaeologia 4 the software of the database is being filled up. The systematic topographic-stratigraphic table and the periodisation, which contain the latest results of the investigation of the site as well, have also been prepared
Effects of high ambient temperature on fish sperm plasma membrane integrity and mitochondrial activity — A flow cytometric study
Local extreme climatic conditions occurring as a result of global climate change may interfere with the reproduction of animals. In the present study fish spermatozoa were incubated at different temperatures (20, 25, 30 and 40 °C) for 10 and 30 minutes, respectively and plasma membrane integrity and mitochondrial membrane potential changes were evaluated with flow cytometry using SYBR-14/PI and Mitotracker Deep Red FM fluorescent dyes. No significant differences were found in plasma membrane integrity at either incubation temperatures or time points. Mitotracker Deep Red FM histogram profiles indicating mitochondrial activity showed significant (p < 0.001) alterations in all cases of higher (25, 30 and 40 °C) temperature treatments as compared to the samples incubated at 20 °C. Our results indicate that fish spermatozoa exposed to high temperatures suffer sublethal damage that cannot be detected with conventional, vital staining techniques