Utjecaj parametara zavarivanja na karakteristike zavarenog spoja kod elektrolučnog zavarivanja svornjaka

In this paper the influence of welding parameters on weld geometry during stud welding (Drawn Arc Welding process with ceramic ferrule) on steel plate and pipe is analyzed as a variation of weld penetration. The changes of weld characteristics are also confirmed through measurements of HV0,2 across the weld joint and analysis of hardened zone.U ovom je radu analiziran utjecaj parametara zavarivanja na geometriju zavara kod zavarivanja svornjaka (elektrolučnog zavarivanja svornjaka s keramičkim prstenom) na čelični lim i cijev kroz promjene dubine protaljivanja zavara. Također, promjene karakteristika zavara su potvrđene kroz mjerenja tvrdoće HV0,2 preko zavarenog spoja i analize zone otvrdnuća

Utjecaj aktivirajućeg topitelja na svojstva zavarenog spoja kod elektrolučnog zavarivanja svornjaka

In this paper, the influence of the activating flux on the weld joint properties at the drawn arc stud welding process with ceramic ferrule is analysed. In the experimental part of the paper, the arc stud welding process is applied with the application of the activating flux for ATIG process. In order to evaluate the influence of the activating flux on the welding process parameters variations, the main welding parameters were monitored by an on-line monitoring system. Besides monitoring of welding current and voltage, the influence of the activating flux on the weld joint appearance is investigated. The macrosections of the weld joints welded with the same parameters, but with and without the presence of activating flux are shown.U radu je analiziran utjecaj aktivirajućeg topitelja na svojstva zavarenog spoja kod elektrolučnog zavarivanja svornjaka uz zaštitu keramičkog prstena. U eksperimentalnom dijelu rada izvršeno je zavarivanje svornjaka uz primjenu aktivirajućeg topitelja za ATIG postupak. Pri zavarivanju su praćeni glavni parametri zavarivanja, jakost struje i napon električnog luka uz pomoć on line monitoring sustava u cilju ocjene utjecaja prisustva topitelja na promjene glavnih parametara zavarivanja. Uz praćenje jakosti struje i napona zavarivanja u nastavku rada istraživan je utjecaj aktivirajućeg topitelja i parametara zavarivanja na izgled zavarenih spojeva te su prikazani makropresjeci spojeva zavarenih istim parametrima sa i bez prisustva aktivirajućeg topitelja

Rizik pothranjenosti kod slavonaca starije životne dobi uporabom „mini nutritional testa“- pilot istraživanje

Od 340.000 stanovnika Osječko – baranjske županije 63.000 (19%) su ljudi starije životne dobi (> 60 godina starosti), 37.834 (12%) žena i 25.008 (8%) muškaraca.Osobe starije životne dobi   mogu biti sklone malnutriciji, poremećaju prehrane koji nastaje kao posljedica nedovoljne, neuravnotežene ili neumjerene prehrane, ili pak poremećene apsorpcije te iskorištavanja nutrijenata od strane samog organizma.  Posljedice malnutricije kod starijih ljudi očituju se kao: gubitak mišićne mase, slabost i brzo zamaranje, poremećeni imunosni odgovor, slabo zarašćivanje rana, poremećen rad organa, sklonost infekcijama, sepsa i smrt

The effects of the fermentation with immobilized yeast and different cherry varieties on the quality of cherry brandy

The aim of this research was to investigate influence of different fermentation processes (by immobilized yeast cells and classical fermentation) and different cherry varieties (Maraska, Montmorencys and Kelleris) on the chemical and sensorial characteristics of cherry brandies. Cherry brandies were analyzed to determine chemical composition, aroma profile and sensory properties. Cherry brandies produced by immobilized yeast cells had a higher content of aldehydes, but lower content of total acids, total extract, higher alcohols and esters compared to the samples produced by classical fermentation process. Furfural was not detected in cherry distillates produced by immobilized yeast cells, while distillates produced by classical fermentation process had very low content. Cherry brandies produced by classical fermentation process had significantly higher content of benzaldehyde which has great influence on aroma of cherry brandies. Ethyl octanoate which is considered one of the most important contributors to the aroma of alcoholic distillates was found in the highest concentrations in Maraska distillates. The best evaluated sample was brandy produced from Maraska cherry variety fermented by immobilized yeast cells followed by brandy produced also from Maraska cherry variety, but by classical fermentation process

Replication of fifteen loci involved in human plasma protein N-glycosylation in 4,802 samples from four cohorts

Human protein glycosylation is a complex process, and its in vivo regulation is poorly understood. Changes in glycosylation patterns are associated with many human diseases and conditions. Understanding the biological determinants of protein glycome provides a basis for future diagnostic and therapeutic applications. Genome-wide association studies (GWAS) allow to study biology via a hypothesis-free search of loci and genetic variants associated with a trait of interest. Sixteen loci were identified by three previous GWAS of human plasma proteome N-glycosylation. However, the possibility that some of these loci are false positives needs to be eliminated by replication studies, which have been limited so far. Here, we use the largest set of samples so far (4,802 individuals) to replicate the previously identified loci. For all but one locus, the expected replication power exceeded 95%. Of the sixteen loci reported previously, fifteen were replicated in our study. For the remaining locus (near the KREMEN1 gene) the replication power was low, and hence replication results were inconclusive. The very high replication rate highlights the general robustness of the GWAS findings as well as the high standards adopted by the community that studies genetic regulation of protein glycosylation. The fifteen replicated loci present a good target for further functional studies. Among these, eight genes encode glycosyltransferases: MGAT5, B3GAT1, FUT8, FUT6, ST6GAL1, B4GALT1, ST3GAL4, and MGAT3. The remaining seven loci offer starting points for further functional follow-up investigation into molecules and mechanisms that regulate human protein N-glycosylation in vivo