Comparison of Characteristics of Different Types of Hardwired Broadband Internet Access

U radu su prikazane i analizirane tehnologije karakteristiĉne za širokopojasni ţiĉni pristup Internetu. Naĉinjena je komparativna analiza brzina prijenosa pojedinih tehnologija, analizirana je dostupnost i korištenost usluge širokopojasnog pristupa Internetu u svijetu i u Hrvatskoj.The paper describes and analyzes the technology characteristic for hardwired broadband Internet access. There are also made comparative analysis of the speed rate of individual technology, an analysis for the availability and usability of broadband Internet access in the world and in Croatia

Influence of the pectolytic enzymes on anthocyanin content in red wine during its processing : bachelor thesis

Posljednjih godina je sve više u porastu interes znanstvenika i stručnjaka za antocijanima, bilo zbog njihove upotrebe kao prirodna bojila ili dokazanom pozitivnom učinku na zdravlje. Pektolitički enzimi koji se učestalo koriste tijekom procesa prerade grožđa u vino imaju izravan utjecaj na ekstrakciju antocijana iz pokožice grožđa u mošt, a samim time i na koncentraciju antocijana u vinu. Njihovom primjenom povećava se randman mošta i vina, stabiliziraju tvari boje i tanini te se znatno olakšava dorada vina i njegovo bistrenje. U ovom završnom radu zadatak je bio pratiti i usporediti utjecaj dvaju pektolitičkih enzima, Vinozym Vintage FCE i Sihazym Extro, na koncentraciju antocijana tijekom vinifikacije sorti Babica i Crljenak kaštelanski. Kao referentni uzorci za usporedbu su korišteni uzorci grožđa čija vinifikacija se provodila bez dodatka enzimskog preparata. Za određivanja antocijana je korištena metoda bisulfitnog izbjeljivanja. Sadržaj antocijana u uzorcima se mijenjao tijekom vinifikacije, a u konačnici je očekivano rezultirao znatno većim udjelom ovih spojeva u usporedbi sa uzorkom s početka postupka. Sadržaj antocijana u svim uzorcima Babice bio je veći nego li u uzorcima Crljenka kaštelanskog bez obzira na tip vinifikacije, a najveći je bio kod vina proizvedenog primjenom pektolitičkog preparata Sihazym Extro. U slučaju Crljenka kaštelanskog najveći sadržaj antocijana je imao uzorak vina pripravljen korištenjem preparata Vinozym Vintage FCE.In last few years there is increased interest of scientist and experts toward anthocyanins; due to their use as natural colorants or due to their positive biological effects on human health. Pectolytic enzymes that are usually used during winemaking have direct impact of the extraction of anthocyanins from grape berry skin into must, and therefore on antocyanin content in wine. Use of enzymes increase randman of must and wine, stabilise colour components and tanins, and also makes easier processes of wine fining. The aim of this work was to monitor and compare effect of two pectolytic enzymes, Vinozym Vintage FCE and Sihazym Extro, on anthocyanin content of wines from Babica and Crljenak kaštelanski grapes. As a blank wines produced without any enzymes were used. For antocyanin content determinations bisulphyte bleaching method was used. The anthocyanidin content in samples changed during the vinification, but as expected it resulted with significantly higher amounts of anthocyanins in wines than in samples from the first day of maceration. Antocyanin content in all Babica samples was higher than in samples of Crljenak kaštelanski irrespective to the used winemaking procedure, and it was highest in wine produced using Sihazym Extro. For Crljenak kaštelanski grapes the highest content of anthocyanins was detected in samples produced using Vinozym Vintage FCE enzymes

Comparison of Characteristics of Different Types of Hardwired Broadband Internet Access

U radu su prikazane i analizirane tehnologije karakteristiĉne za širokopojasni ţiĉni pristup Internetu. Naĉinjena je komparativna analiza brzina prijenosa pojedinih tehnologija, analizirana je dostupnost i korištenost usluge širokopojasnog pristupa Internetu u svijetu i u Hrvatskoj.The paper describes and analyzes the technology characteristic for hardwired broadband Internet access. There are also made comparative analysis of the speed rate of individual technology, an analysis for the availability and usability of broadband Internet access in the world and in Croatia

Comparison of Characteristics of Different Types of Hardwired Broadband Internet Access

U radu su prikazane i analizirane tehnologije karakteristiĉne za širokopojasni ţiĉni pristup Internetu. Naĉinjena je komparativna analiza brzina prijenosa pojedinih tehnologija, analizirana je dostupnost i korištenost usluge širokopojasnog pristupa Internetu u svijetu i u Hrvatskoj.The paper describes and analyzes the technology characteristic for hardwired broadband Internet access. There are also made comparative analysis of the speed rate of individual technology, an analysis for the availability and usability of broadband Internet access in the world and in Croatia

Experimental research on machine elements of helicoidal shell shape

U radu su predstavljeni modeli za eksperimentalno i numeričko istraživanje zavojne ljuske. Tri oblika su odabrana za eksperiment: model A predstavlja zavojnu ljusku na cilindričnoj ljuski, model B kružnu ljusku na cilindričnoj ljuski, i model C pravokutnu ljusku na cilindričnoj ljusci. Ostvarenje kontinualnog opterećenja po površini ljuske je izvršeno pomoću normalnog tlaka koga osigurava konstrukcija sa dvostrukom zavojnom ljuskom sa posebnim elementima za brtvljenje. Mjerenje naprezanja je izvršeno korištenjem mjernih traka. Usporedni rezultati su dobiveni uporabom softverskog paketa za analizu pomoću metode konačnih elemenata ANSYS Workbench. Eksperimentalna istraživanja su potvrdila da numeričko modeliranje daje mjerodavne rezultate naprezanja, deformacija i ugiba kontinualno opterećene zavojne ljuske.In this paper we present a model for the experimental and numerical study of helical shells. Three different forms were chosen for the experiment: Model A forms a helicoidal shell on a cylindrical shell, Model B is an annular shell on a cylindrical shell and Model C a rectangular plate on a cylindrical shell.. Placing a continuous load on the surface of the shell was achieved by normal pressure, thanks to special sealing elements within the construction of the double helical shell.The strain was measured using strain gauges. Comparable results were obtained using the ANSYS Workbench software package for analysis using the finite element method. The experimental investigation confirmed that the numerical modelling provides relevant results for the stress, deformation and deflections of continuously loaded helical shells

With food to health : proceedings of the 10th International scientific and professional conference

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value

Grape marc spirit production and analysis : master thesis

Proizvodnja komovice zauzima važno mjesto u proizvodnji jakih alkoholnih i alkoholnih pića. Komovica je jedna od najzastupljenijih vrsta rakija koje se proizvode u Hrvatskoj, a posebice u Dalmatinskoj zagori. Također, ona se koristi kao najčešća osnova za proizvodnju ostalih vrsta rakija i likera. Vrlo je važno da cijeli tehnološki proces proizvodnje komovice bude ispravno proveden, počevši od odabira grožđa, provođenja fermentacije i naposljetku same destilacije prefermentirane komine grožđa iz koje se dobiva komovica. Kako bi se komovica mogla plasirati na tržište trebaju biti zadovoljeni određeni fizikalno- kemijski parametri kvalitete propisani Pravilnikom o jakim alkoholnim i alkoholnim pićima. U ovom diplomskom radu opisan je tradicionalni tehnološki proces proizvodnje komovice te su urađene osnovne analize (pH, ukupna kiselost, alkoholna jakost i hlapljive komponente) pet uzoraka komovice koje su proizvedene prema opisanom postupku.The production of grape marc spirit occupies an important place in the production of spirits and alcoholic beverages. Grape marc spirit is the most common type of brandy produced in Croatia, especially in the Dalmatian hinterland. Also, it is mainly used as the basis for the production of other brandies and liqueurs. Therefore, it is very important that the entire technological process of grape marc spirit production is carried out correctly, starting with the selection of grapes, fermentation and finally the distillation of the grape pomace from which the grape marc spirit is obtained. In order to place grape marc spirit on the market, certain physico-chemical quality parameters prescribed by the Ordinance on strong alcoholic and alcoholic beverages must be met. This diploma thesis describes the traditional technological process of grape marc spirit production and performed basic analyses (pH, total acidity, alcohol strength and volatile components) of five samples produced according to the described procedure

Comparison of conventional analytical methods for the determination of salt in foods : bachelor thesis

Postupci konzerviranja namirnica se koriste od davnina kako bi se sačuvale namirnice i spriječilo njihovo kvarenje kao rezultat različitih bioloških, kemijskih i mikrobioloških promjena. Jedna od najstarijih, ali može se reći i najjednostavnijih te izrazito učinkovitih metoda je konzerviranje namirnica postupkom soljenja. Sol je jedan od najčešće korištenih aditiva u industriji prerade mesa i ribe, uglavnom zbog svoje niske cijene i dostupnosti, ali i brojnih pozitivnih učinaka u postupcima prerade i konzerviranja. Zadatak ovog rada bio je odrediti količinu soli u mesu svježe kozice te u mesu kozice namakane u salamuri tijekom različitih vremenskih intervala, korištenjem dviju konvencionalnih analitičkih metoda; metode po Mohru i metode po Volhardu.Food preservation methods have been used since ancient times to preserve foods and prevent their deteriorations which are result of various biological, chemical and microbiological changes. One of the oldest, but also the simplest and most effective methods is to conserve food by salting. Salt is one of the most commonly used additives in the meat and fish processing industry, mainly because of its low cost and high availability, but also due to number of positive effects during food processing and canning. The aim of this paper was to determine the amount of salt in fresh shrimps and shrimps soaked in brine at different time intervals, using two conventional analytical methods; by Mohr method and Volhard method

Grape marc spirit production and analysis : master thesis

Proizvodnja komovice zauzima važno mjesto u proizvodnji jakih alkoholnih i alkoholnih pića. Komovica je jedna od najzastupljenijih vrsta rakija koje se proizvode u Hrvatskoj, a posebice u Dalmatinskoj zagori. Također, ona se koristi kao najčešća osnova za proizvodnju ostalih vrsta rakija i likera. Vrlo je važno da cijeli tehnološki proces proizvodnje komovice bude ispravno proveden, počevši od odabira grožđa, provođenja fermentacije i naposljetku same destilacije prefermentirane komine grožđa iz koje se dobiva komovica. Kako bi se komovica mogla plasirati na tržište trebaju biti zadovoljeni određeni fizikalno- kemijski parametri kvalitete propisani Pravilnikom o jakim alkoholnim i alkoholnim pićima. U ovom diplomskom radu opisan je tradicionalni tehnološki proces proizvodnje komovice te su urađene osnovne analize (pH, ukupna kiselost, alkoholna jakost i hlapljive komponente) pet uzoraka komovice koje su proizvedene prema opisanom postupku.The production of grape marc spirit occupies an important place in the production of spirits and alcoholic beverages. Grape marc spirit is the most common type of brandy produced in Croatia, especially in the Dalmatian hinterland. Also, it is mainly used as the basis for the production of other brandies and liqueurs. Therefore, it is very important that the entire technological process of grape marc spirit production is carried out correctly, starting with the selection of grapes, fermentation and finally the distillation of the grape pomace from which the grape marc spirit is obtained. In order to place grape marc spirit on the market, certain physico-chemical quality parameters prescribed by the Ordinance on strong alcoholic and alcoholic beverages must be met. This diploma thesis describes the traditional technological process of grape marc spirit production and performed basic analyses (pH, total acidity, alcohol strength and volatile components) of five samples produced according to the described procedure

Influence of the pectolytic enzymes on anthocyanin content in red wine during its processing : bachelor thesis

Posljednjih godina je sve više u porastu interes znanstvenika i stručnjaka za antocijanima, bilo zbog njihove upotrebe kao prirodna bojila ili dokazanom pozitivnom učinku na zdravlje. Pektolitički enzimi koji se učestalo koriste tijekom procesa prerade grožđa u vino imaju izravan utjecaj na ekstrakciju antocijana iz pokožice grožđa u mošt, a samim time i na koncentraciju antocijana u vinu. Njihovom primjenom povećava se randman mošta i vina, stabiliziraju tvari boje i tanini te se znatno olakšava dorada vina i njegovo bistrenje. U ovom završnom radu zadatak je bio pratiti i usporediti utjecaj dvaju pektolitičkih enzima, Vinozym Vintage FCE i Sihazym Extro, na koncentraciju antocijana tijekom vinifikacije sorti Babica i Crljenak kaštelanski. Kao referentni uzorci za usporedbu su korišteni uzorci grožđa čija vinifikacija se provodila bez dodatka enzimskog preparata. Za određivanja antocijana je korištena metoda bisulfitnog izbjeljivanja. Sadržaj antocijana u uzorcima se mijenjao tijekom vinifikacije, a u konačnici je očekivano rezultirao znatno većim udjelom ovih spojeva u usporedbi sa uzorkom s početka postupka. Sadržaj antocijana u svim uzorcima Babice bio je veći nego li u uzorcima Crljenka kaštelanskog bez obzira na tip vinifikacije, a najveći je bio kod vina proizvedenog primjenom pektolitičkog preparata Sihazym Extro. U slučaju Crljenka kaštelanskog najveći sadržaj antocijana je imao uzorak vina pripravljen korištenjem preparata Vinozym Vintage FCE.In last few years there is increased interest of scientist and experts toward anthocyanins; due to their use as natural colorants or due to their positive biological effects on human health. Pectolytic enzymes that are usually used during winemaking have direct impact of the extraction of anthocyanins from grape berry skin into must, and therefore on antocyanin content in wine. Use of enzymes increase randman of must and wine, stabilise colour components and tanins, and also makes easier processes of wine fining. The aim of this work was to monitor and compare effect of two pectolytic enzymes, Vinozym Vintage FCE and Sihazym Extro, on anthocyanin content of wines from Babica and Crljenak kaštelanski grapes. As a blank wines produced without any enzymes were used. For antocyanin content determinations bisulphyte bleaching method was used. The anthocyanidin content in samples changed during the vinification, but as expected it resulted with significantly higher amounts of anthocyanins in wines than in samples from the first day of maceration. Antocyanin content in all Babica samples was higher than in samples of Crljenak kaštelanski irrespective to the used winemaking procedure, and it was highest in wine produced using Sihazym Extro. For Crljenak kaštelanski grapes the highest content of anthocyanins was detected in samples produced using Vinozym Vintage FCE enzymes