Using historical aerial photography for monitoring of environment changes: a case study of Bovan Lake, Eastern Serbia

Useful and important information for the spatial, ecological, and many other changes in the living environment may be obtained using the analysis of historical aerial photography, with comparison to contemporary imagery. This method provides the ability to determine the state of elements of the space over a long period, encompassing the time when it was not possible to acquire the data from satellite imagery or some other contemporary sources. Aerial images are suitable for mapping spatial phenomena with relatively limited spatial distribution because they possess a high level of details and low spatial coverage. With a comparative analysis of aerial imagery from the past, contemporary aerial imagery, and other sources of aerial imagery, we can obtain information about the nature and trends of the observed phenomena as well as directions of future actions, considering changes detected in the environment, whether they are preventive or corrective in nature. This paper gives the methodological framework for the appliance of the existing knowledge from various fields, intending to use historical aerial photography for monitoring of environmental changes of the Bovan Lake in Eastern Serbia

Inkapsulacija resveratrola u sferične čestice na bazi hidrogelova dozvoljenih za upotrebu u hrani

The paper reports about the preparation and characterization of hydrogel particles containing liposomes loaded with resveratrol as an active compound. The materials used for preparation of the particles were chosen to be suitable for food industry. Different polymer concentrations affect particles shape, size, size distribution, as well as the release kinetics of resveratrol. The diameter of particles varied from 360 to 754 μm, while the narrow size distribution was observed for all types of particles. Release studies were performed in Franz diffusion cell and the results showed the prolonged release of resveratrol from all samples, but the sample with the highest content of polymer (2.5% w/w) in particular stood out. The research provides useful information about liposomes containing active compound encapsulated in hydrogel matrices and offers the basis for its application in the food industry.Ovaj rad daje podatke o pripremi i karakterizaciji čestica koje sadrže lipozome sa inkapsuliranom aktivnom komponentom resveratrolom. Komponente koje ulaze u sastav ovih čestica odabrane su tako da mogu jednostavno da se primene u prehrambenoj industriji. Prikazan je uticaj različitih koncentracija početnih rastvora polimera čija upotreba je dozvoljena u hrani, a samim tim i njihove viskoznosti na veličinu formiranih čestica, njihov oblik i raspodelu veličina, ali i na otpuštanje resveratrola iz ovih složenih sistema. Prečnik čestica bio je između 360 i 754 μm, dok je uska raspodela veličina detektovana u svim uzorcima. Otpuštanje resveratrola praćeno je u Francovoj difuzionoj ćeliji gde su rezultati ukazali na produženo oslobađanje resveratrola u svim uzorcima. Ipak, uzorak koji je imao najveći udeo polimera u početnom rastvoru (2,5% w/w) najsporije je otpuštao aktivnu komponentu. Ovi rezultati daju korisne podatke o kompleksnim sistemima gde je aktivna komponenta inkapsulirana u lipozome dalje obložena polimerom čime doprinose potencijalnoj aplikaciji ovih i sličnih sistema u prehrambene proizvode

Informacioni potencijal kartografske vizuelizacije turističkih vrednosti

Savremena informaciona tehnologija omogućava kreativne načine kartografskog prikaza komponenata geoprostora. U procesu planiranja i korišćenje prostora kao osnovnog turističkog resursa, a u sklopu održivog razvоја, neophodno je integrisanje turizma i politike upravljanja lokalnim razvojem. Time se postiže vizija željenog pravca razvoja turizma u sklopu ukupnog ekonomskog, društvenog, kulturnog i ekološkog razvoja lokalne zajednice. Kartografskа vizuelizacijа realnog i virtuelnog geografskog prostora ima podsticajni efekat nа razvoj turizmа. Interesovanja globalnog, otvorenog društva bez granica i veliki protok turista zahteva namenske kartografske proizvode. Karta kao izvor racionalisanih informacija o fenomenima stvarnog sveta predstavlja podršku razvoju turizma. Izrada interaktivnih karata sa pratećim multimedijalnim efekatima, uticaj Interneta i korišćenja aplikacija mobilnih telefona u turističke svrhe, omogućava da se integrišu heterogeni izvori informacija u jedinstven proizvod. Interaktivnost i multimedija omogućava: proširivanje tema i sadržaja turističkih karata, atraktivni prikaz i potrebnu detaljnost turističkog sadržaja. Diverzifikacija kartografskog prikaza, primenom multimedije, omogućava se kroz kreiranje 3D modela, animacije i modela virtuelne i proširene stvarnosti. Time se proširuje značaj turistučkih karata i na delatnost procene i prognoze turističkog razvoja, različite prostorne pokrivenosti - od globalnog preko regionalnog do lokalnog nivoa. Statička 2D karta prelaskom u trodimenzionalnu vizuelizaciju geopodataka i geovirtuelno okruženje, sa orijentacijom i navigacijom proširuje razumevanje geoprostora. Pored izrade karata za turiste, neophodne su i karte koje su namenjene planiranju i regulisanju razvoja turističkih aktivnosti. Time se obezbeđuju prikazi potencijala i perspektiva turističkog razvoja kartirane regije, lokalne zajednice i dr. Kartografska vizuelizacija sa interaktivno koordinisanim višeslojnim prikazom prostornih informacija, omogućava korisnicima perceptivne i kognitivne postupke pri analitičkom rezonovanju. Konteksti rešavanja problema pri planiranju i uređenju prostora zahtevaju vizuelizaciju geopodataka objedinjenih iz različitih izvora, formata, unakrsnih filtriranja, isticanja izbora, vremenskih perioda, načina dizajniranja i dr. Istraživačke i aplikativne potrebe vizije budućih ishoda, na osnovu raspoloživih prostornih podataka, zahtevaju usmerene metode interaktivnosti karata, koje bi omogućile korisnicima da dinamički menjaju vizuelni prikaz geografskih informacija

Informacioni potencijal kartografske vizuelizacije turističkih vrednosti

Savremena informaciona tehnologija omogućava kreativne načine kartografskog prikaza komponenata geoprostora. U procesu planiranja i korišćenje prostora kao osnovnog turističkog resursa, a u sklopu održivog razvоја, neophodno je integrisanje turizma i politike upravljanja lokalnim razvojem. Time se postiže vizija željenog pravca razvoja turizma u sklopu ukupnog ekonomskog, društvenog, kulturnog i ekološkog razvoja lokalne zajednice. Kartografskа vizuelizacijа realnog i virtuelnog geografskog prostora ima podsticajni efekat nа razvoj turizmа. Interesovanja globalnog, otvorenog društva bez granica i veliki protok turista zahteva namenske kartografske proizvode. Karta kao izvor racionalisanih informacija o fenomenima stvarnog sveta predstavlja podršku razvoju turizma. Izrada interaktivnih karata sa pratećim multimedijalnim efekatima, uticaj Interneta i korišćenja aplikacija mobilnih telefona u turističke svrhe, omogućava da se integrišu heterogeni izvori informacija u jedinstven proizvod. Interaktivnost i multimedija omogućava: proširivanje tema i sadržaja turističkih karata, atraktivni prikaz i potrebnu detaljnost turističkog sadržaja. Diverzifikacija kartografskog prikaza, primenom multimedije, omogućava se kroz kreiranje 3D modela, animacije i modela virtuelne i proširene stvarnosti. Time se proširuje značaj turistučkih karata i na delatnost procene i prognoze turističkog razvoja, različite prostorne pokrivenosti - od globalnog preko regionalnog do lokalnog nivoa. Statička 2D karta prelaskom u trodimenzionalnu vizuelizaciju geopodataka i geovirtuelno okruženje, sa orijentacijom i navigacijom proširuje razumevanje geoprostora. Pored izrade karata za turiste, neophodne su i karte koje su namenjene planiranju i regulisanju razvoja turističkih aktivnosti. Time se obezbeđuju prikazi potencijala i perspektiva turističkog razvoja kartirane regije, lokalne zajednice i dr. Kartografska vizuelizacija sa interaktivno koordinisanim višeslojnim prikazom prostornih informacija, omogućava korisnicima perceptivne i kognitivne postupke pri analitičkom rezonovanju. Konteksti rešavanja problema pri planiranju i uređenju prostora zahtevaju vizuelizaciju geopodataka objedinjenih iz različitih izvora, formata, unakrsnih filtriranja, isticanja izbora, vremenskih perioda, načina dizajniranja i dr. Istraživačke i aplikativne potrebe vizije budućih ishoda, na osnovu raspoloživih prostornih podataka, zahtevaju usmerene metode interaktivnosti karata, koje bi omogućile korisnicima da dinamički menjaju vizuelni prikaz geografskih informacija

Maltose-mediated, long-term stabilization of freeze- and spray-dried forms of bovine and porcine hemoglobin

Slaughterhouse blood represents a valuable source of hemoglobin, which can be used in the production of heme-iron based supplements for the prevention/treatment of iron-deficiency anemia. In order to obtain a stable solid-state formulation, the effect of maltose addition (30 %) on the stability and storage of bovine and porcine hemoglobin in powders obtained by spray-and freeze-drying (without maltose: Hb; with maltose: HbM) were investigated. Differential scanning calorimetry of spray- and freeze-dried powders indicated satisfying quality of the formulation prepared with maltose on dissolving back into solution. After two-year storage at room temperature (20 +/- 5 degrees C) in solid forms, protected from moisture and light, rehydrated spray- and freeze- dried HbM were red, while Hb were brown. Dynamic light scattering showed the presence of native hemoglobin monomers in rehydrated spray- and freeze- dried HbM, but their agglomerates in Hb samples. UV-Vis spectrophotometry confirmed an absence of significant hemoglobin denaturation and methemoglobin formation in HbM freeze-dried powders. In spray-dried HbM, an increased level of methemoglobin was detected. The results confirmed the stabilizing effect of maltose, and suggested its use in the production of long-term stable solid-state formulations of hemoglobin, along with drying processes optimization

Medicinal and aromatic herbs as functional ingredients for specialty beverages

INTRODUCTION: The quest for foods that have a health-promoting impact began many years ago as a functional food. Nowadays, the varieties of food products and food ingredients are more about how they impact the health and well-being of consumers. Throughout history, herbs have been used to add taste and/or preservation to foods. The creative use of herbs can make food much more enjoyable, and not less healthy. Various herbal infusions can be added to beverage compositions to increase nutritional qualities and health benefits while maintaining a sensory and pleasant balance throughout the fortification process. OBJECTIVES: The primary objective of the study was to develop and manufacture specialty drinks made from fruit juices and extracts of medicinal and aromatic plants that had a high concentration of biologically active chemicals and a high antioxidant activity. Three types of soft drinks have been developed: those with potentially targeted physiologically beneficial effects on metabolism, cardiovascular system, and body resistance, as well as those with medicinal and aromatic herbs whose positive healing effects have already been documented in previous research. METHOD / DESIGN: Fruit juices were made by mechanically processing mature fruits, that have not been fermented and have been preserved only via physical methods. The plant material was dried in ambient conditions and ground shortly before extraction. A single percolation method was used to create liquid plant extracts. Extracts of medicinal and aromatic herbs were mixed in combinations with specific functional characteristics sensory acceptable and compatible with fruit blends. Total flavonoid content, polyphenols, and antioxidant capacity were determined. RESULTS: Plant extracts and fruit juices were first classified in terms of total phenols, and their antioxidant activity was assessed using the FRAP and DPPH tests. The total antioxidant activity determined by the FRAP assay and the antioxidant activity determined by the DPPH test were correlated with the total phenol content. The number of phenolic compounds in tested herbal extracts and fruit juices differs significantly at the level of statistical significance of p 0.05. Given that antioxidant activity is directly proportional to phenolic component concentration, the FRAP and DPPH test both demonstrated statistically significant antioxidant activity. CONCLUSIONS: For the production of specialty beverages with targeted effects on accelerating metabolism, protection of the cardiovascular system, and strengthening the body’s resistance. While it is evident that a wide range of medicinal and aromatic plants may be utilized to improve the functional and sensory characteristics of beverages, the results are often not favorable. Blending various medicinal and aromatic herbs can provide a remedy, specialty beverage. The most essential issue is to select the best plant composition so that maximum functional characteristics may be balanced with pleasant sensory features

Freeze versus Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material

Freeze drying was compared with spray drying regarding feasibility to process wild thyme drug in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration, heat-, ultrasound-, and microwave-assisted extractions. Higher powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53-75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation distinguished from others by higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process affected mainly position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray dried formulations compared to freeze dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151-223 µm) compared to small microspheres (~8 µm) in spray-dried powder.Preprint: [10.20944/preprints202105.0358.v1

Freeze vs. Spray Drying for Dry Wild Thyme (Thymus serpyllum L.) Extract Formulations: The Impact of Gelatin as a Coating Material

Freeze drying was compared with spray drying regarding feasibility to process wild thyme drugs in order to obtain dry formulations at laboratory scale starting from liquid extracts produced by different extraction methods: maceration and heat-, ultrasound-, and microwave-assisted extractions. Higher total powder yield (based on the dry weight prior to extraction) was achieved by freeze than spray drying and lower loss of total polyphenol content (TPC) and total flavonoid content (TFC) due to the drying process. Gelatin as a coating agent (5% w/w) provided better TPC recovery by 70% in case of lyophilization and higher total powder yield in case of spray drying by diminishing material deposition on the wall of the drying chamber. The resulting gelatin-free and gelatin-containing powders carried polyphenols in amount ~190 and 53-75 mg gallic acid equivalents GAE/g of powder, respectively. Microwave-assisted extract formulation was distinguished from the others by a higher content of polyphenols, proteins and sugars, higher bulk density and lower solubility. The type of the drying process mainly affected the position of the gelatin-derived -OH and amide bands in FTIR spectra. Spray-dried formulations compared to freeze-dried expressed higher thermal stability as confirmed by differential scanning calorimetry analysis and a higher diffusion coefficient; the last feature can be associated with the lower specific surface area of irregularly shaped freeze-dried particles (151-223 µm) compared to small microspheres (~8 µm) in spray-dried powder

Hydrogen Tunnelling as a Probe of the Involvement of Water Vibrational Dynamics in Aqueous Chemistry?

Our study of tunnelling in proton-coupled electron transfer (PCET) oxidation of ascorbate with hexacyanoferrate(III) follows the insights obtained from ultrafast 2D IR spectroscopy and theoretical studies of the vibrational water dynamics that led to the proposal of the involvement of collective intermolecular excitonic vibrational water dynamics in aqueous chemistry. To test the proposal, the hydrogen tunnelling modulation observed in the PCET reaction studied in the presence of low concentrations of various partial hydrophobic solutes in the water reaction system has been analyzed in terms of the proposed involvement of the collective intermolecular vibrational water dynamics in activation process in the case. The strongly linear correlation between common tunnelling signatures, isotopic values of Arrhenius prefactor ratios ln AH/AD and isotopic differences in activation enthalpies ΔΔH‡ (H,D) observed in the process in fairly diluted water solutions containing various partial hydrophobic solutes (such as dioxane, acetonitrile, ethanol, and quaternary ammonium ions) points to the common physical origin of the phenomenon in all the cases. It is suggested that the phenomenon can be rooted in an interplay of delocalized collective intermolecular vibrational dynamics of water correlated with vibrations of the coupled transition configuration, where the donor-acceptor oscillations, the motions being to some degree along the reaction coordinate, lead to modulation of hydrogen tunnelling in the reaction

Kinetic Isotope Effects and Hydrogen Tunnelling in PCET Oxidations of Ascorbate: New Insights into Aqueous Chemistry?

Recent experimental studies of kinetic isotope effects (KIE-s) and hydrogen tunnelling comprising three proton-coupled electron transfer (PCET) oxidations of ascorbate monoanion, (a) in aqueous reaction solutions, (b) in the mixed water-organic cosolvent systems, (c) in aqueous solutions of various salts and (d) in fairly diluted aqueous solutions of the various partial hydrophobes are reviewed. A number of new insights into the wealth of the kinetic isotope phenomena in the PCET reactions have been obtained. The modulation of KIE-s and hydrogen tunnelling observed when partially hydrophobic solutes are added into water reaction solution, in the case of fairly diluted solutions is revealed as the strong linear correlation of the isotopic ratios of the Arrhenius prefactors Ah/Ad and the isotopic differences in activation energies ΔEa (D,H). The observation has been proposed to be a signature of the involvement of the collective intermolecular excitonic vibrational dynamics of water in activation processes and aqueous chemistry