74 research outputs found
Reprodukcija gamuta u tehnikama digitanog tiska
U ovom diplomskom radu Äe se objasniti pojam gamuta te kako pojedini parametri utjeÄu na njega prilikom otiskivanja u tehnikama digitalnog tiska. Glavni cilj svakog tiska jest postizanje Å”to vjerodostojnijeg otiska. Å to je moguÄnost reprodukcije gamuta u tisku veÄa, veÄa je i moguÄnost Å”to vjerodostojnijeg otiska.
Odabrane su dvije najzastupljenije tehnike digitalnog tiska. Ink jet i elektrofotografija, na kojima je obavljen eksperimentalan dio. Za ink jet su odabrana dva tehniÄki razliÄita stroja, Epson Stylus Photo R2400 te Roland Versa UV LEC 300. Za elektrofotografiju su odabrani, Indigo HP5500 te Konica Minolta C450, takoÄer tehniÄki razliÄiti. Svaki otisak ja obavljen na dvije razliÄite papirne tiskovne podloge. Agrippina 190 g/m2, ofsetni papir (ne premazani), te Magno Satin 200 g/m2, kunstdruck papir (premazani).
Dobiveni rezultati, pokazat Äe kako se mijenja volumen gamuta (V) kroz āink jetā i āelektrofotografijuā na razliÄitim strojevima, te koje su razlike s obzirom na razliÄitu tiskovnu podlogu Å”to je ujedno i cilj ovog rada
Softveri za glazbenu tehnologiju u usvajanju nastavnih sadržaja na satovima glazbene kulture
The paper examines the use of music technology software in music classes among younger pupils.Ā The sample consists of the fourth grade primary school pupils (E-65, C-64) from Serbia.Ā The experiment was carried out in classes in which pupils\u27 intellectual processes (learning, attention, and memory) were encouraged through the use of music technology software. While the E group achieved better results regarding all examined parameters, a decline was recorded in the C group regarding some parameters.Ā The results of this research also provide a basis for further research which would be aimed at pupils of all age groups. Ā Keywords: music via technology, educational software, pupils\u27 achievementU radu se istražuje koriÅ”tenje softvera za glazbenu tehnologiju u usvajanju nastavnih sadržaja i realizaciji nastave glazbene kulture. Uzorak se sastoji od 129 uÄenika Äetvrtog razreda osnovne Å”kole podijeljenih u dvije skupine, eksperimentalni (E-65 uÄenici) i kontrolni (K-64 uÄenici). Eksperiment se temelji na konceptu nastave u kojoj se uÄenici potiÄu na poticanje intelektualnih procesa (uÄenje, pažnja, pamÄenje) koriÅ”tenjem glazbene tehnologije. Rezultati ove studije pokazuju da postoji znaÄajna razlika izmeÄu dviju skupina u pogledu razine usvojenog sadržaja. Ovaj je rad temelj daljnjih istraživanja koja bi bila usmjerena na uÄenike svih uzrasta, kao korisnike novih tehnologija u nastavi glazbene kulture
Connection of depression, anxiety and impulsivity with the way of using modern mobile phones among students
Introduction: There is growing evidence that confirms the addictive nature of using a smartphone. Also, there is evidence that shows the correlation between different psychopathological manifestations and tendencies with the addictive usage of smartphones. Aim: Within this research we are investigating effects of anxiety, depression and impulsivity in relation to addictive usage of smartphones. This research has three goals: 1) Researching the level of correlation between these personality characteristics, individual anxiety, depression and impulsivity and addictive usage of smartphones; 2) Detecting the ways in which anxiety, depression, and impulsiveness predict the addictive usage of smartphones. 3) Researching the total effect of these personality characteristics in relation to addictive usage of smartphones. Material and methods: Sample is composed of 482 students from University of Belgrade, 55.4% female. The research method is correlating and non-experimental. The data was collected by questionnaire method. For the anxiety was used questionnaire STAI-Y, for the depression - DL, for the impulsivity - BIS11 and for the addictive usage of smartphones -SABAS. Results: 1) All three personality characteristics are correlating on a statistically significant level with the addictive usage of smartphones, correlation ranging from 0.30 to 0.32; 2) Depression and impulsivity appeared as significant and independent predictors of addictive usage of smartphones, while the anxiety showed the redundant effect on prediction. Correlation between the anxiety and addictive usage is completely explained by the connection of two other predictors with criteria variable. 3) The research showed that the subjects who simultaneously have two or more enhanced characteristics are more inclined to addictive usage of smartphone. Conclusion: The research results implicate that the depression and impulsiveness represent significant predisposing factors for addictive usage of smartphones. More research is needed within the given subject with the goal of determining the causes and ways the given personality characteristics correlate
Phosphate and nitrite - the most commonly used additives in the meat industry
Related to a Serbian-language version of the following article: [https://vet-erinar.vet.bg.ac.rs/handle/123456789/3925
PRIMJENA RAÄUNALA U POÄETNOM OBRAZOVANJU DJECE U PRIRODNIM ZNANOSTIMA
At their young age pupils learn the contents of natural sciences by combining different methods and forms of work. This study examined the effect of computer-aided learning on the quality of pupils\u27 knowledge about the natural habitats. A total of 168 third grade primary school pupils (9-year-old) from the Republic of Serbia took part in this research (84 pupils comprising the control group and 84 pupils comprising the experimental group). Causal, descriptive and comparative methods were used in this study. Initial test, final test and retest were used as tools for the measurement of the pupilsā knowledge about the habitats. On the basis of the results obtained, it was concluded that the experimental group of pupils, who had used computers in the learning process, obtained better knowledge about habitats, when compared to the control group of pupils who had been taught in the traditional way. The experimental group pupils achieved better results at the levels of application, analysis, synthesis and the evaluation of knowledge.UÄenici veÄ u ranoj dobi uÄe o sadržajima prirodnih znanosti povezujuÄi razliÄite metode i oblike rada. Ovaj rad prikazuje rezultate istraživanja utjecaja raÄunalno potpomognutog uÄenja na kvalitetu uÄeniÄkog znanja o životnim staniÅ”tima. U istraživanju je sudjelovalo 168 uÄenika treÄih razreda osnovnih Å”kola (devetogodiÅ”njaci) iz Republike Srbije (84 uÄenika Äinilo je kontrolnu skupinu, a ostalih 84 ispitnu). U analizi su upotrijebljene kauzalna, deskriptivna i komparativna metoda. Inicijalni test, finalni test i ponovljeno testiranje upotrijebljeni su kao sredstva mjerenja znanja o životnim staniÅ”tima. Na temelju dobivenih rezultata zakljuÄeno je da je ispitna skupina uÄenika uÄeÄi pomoÄu raÄunala postigla bolje znanje o životnim staniÅ”tima, za razliku od kontrolne skupine uÄenika koja je poduÄavana tradicionalnim naÄinom. UÄenici u ispitnoj skupini postigli su bolje rezultate na razini primjene, analize, sinteze i evaluacije znanj
Effect of vacuum and modified atmosphere packaging on the content of total volatile nitrogen and sensory evaluation of minced meat
Pakovanjem se produžava održivost mesa, odnosno spreÄava kontaminacija i
odgaÄa kvar. Pored broja mikroorganizama, pokazatelji kvara mogu biti sadržaj
ukupnog isparljivog azota i senzorna ocena prihvatljivosti mirisa, zbog Äega je
cilj ovog rada bio ispitivanje sadržaja ukupnog isparljivog azota i senzorna ocena
mirisa mlevenog mesa. MeÅ”ano goveÄe i svinjsko mleveno meso, u odnosu 50:50
procenata, pakovano je u vakuum, modifikovanu atmosferu sa 20% O2/ 50% CO2/
30% N2 i modifikovanu atmosferu sa 20% O2/ 30% CO2/ 50% N2, Äuvano tokom
13 dana, pri temperaturi frižidera od 3Ā±1Ā°C i ispitivano nultog, treÄeg, sedmog,
desetog i trinaestog dana. U sve tri grupe uzoraka mlevenog mesa desetog dana
skladiÅ”tenja sadržaj ukupnog isparljivog azota bio je iznad preporuÄenih vrednosti
(25 mg N/100 g), a najznaÄajniji porast zabeležen je sedmog dana skladiÅ”tenja.
VeÄi sadržaj ukupnog isparljivog azota zabeležen je u uzorcima mlevenog mesa
pakovanog u vakuum u odnosu na obe grupe uzoraka pakovane u modifikovanu
atmosferu, ali bez statistiÄke znaÄajnosti. Senzorna ocena prihvatljivosti mirisa
trinaestog dana dostigla je vrednost manju od preporuÄene kod svih grupa uzoraka
mlevenog mesa. Zabeležene su veÄe ocene prihvatljivosti mirisa uzoraka mlevenog
mesa pakovanog u modifikovanu atmosferu, u odnosu na uzorke pakovane u
vakuum, ali bez statistiÄke znaÄajnosti.Packaging prolong meat shelf life, prevent contamination and delay spoilage. Beside number
of microorganisms, indicators of spoilage can be the content of total volatile nitrogen and
sensory evaluation of odour. The aim of this study was to investigate the content of total
volatile nitrogen and sensory evaluation of odour of minced meat. Mixed pork and beef,
in ratio 50:50 percent, was packaged in vacuum, modified atmosphere with 20% O2/50%
CO2/ 30% N2 and modified atmosphere with 20% O2/30% CO2/ 50% N2, refrigerated
at 3Ā±1 Ā°C and examined on zero, 3rd, 7th, 10th and 13th day of storage. In all groups of
samples of minced meat total volatile nitrogen content was above recommended value (25
mg N / 100 g) on the tenth day of storage, and the most significant increase was found on
the seventh day of storage. Higher content of total volatile nitrogen was found in vacuum
packaged minced meat samples than in both groups of meat samples packaged in a modified
atmosphere, but without statistical significance. Sensory evaluation of odour acceptability
reached lower value than recommended in all minced meat group of samples on the thirteenth
day of storage. Odour acceptability value of minced meat samples packaged in modified
atmosphere was higher than odour acceptability value of vacuum packaged minced meat
samples, but without statistical significance
Laser interaction of interest for materials in systems and components in energy transformation in linear and nonlinear ranges
Materijali, sistemi i komponente za transformaciju energije su veoma razliÄiti po dimenzijama i principima funkcionisanja. Nekoliko generacija u mnoÅ”tvu sistema i transformacija, proÅ”irilo se, Äak generiÅ”uÄi nova imena od nekadaÅ”njih samo pretvaraÄa, do aktuatora, senzora. MeÄu savremenim sistemima i dalje su u upotrebi merni ureÄaji i komponente, koji se koriste u nauÄnim institutima, kompanijama, aplikacijama u mass-media primenama, ali i dugogodiÅ”nji fotomultiplikatori sa organskim i neorganskim kristalima. Tanki filmovi doživljavaju Å”irenje aplikacija i oblika. Pored rada nekih sistema, u ovom radu se razmatraju vreme života za razmatrane sluÄajeve, snopne tehnike i razliÄite kombinacije tehnika. Razmatrani su neki režimi rada, kao Å”to su rad u Q-switch režimu, režimu slobodne generacije, i cw, kao i izloženost kratkim impulsima elemenata na bazi Si / solarnih Äelija i drugih savremenih materijala, koji se tiÄu transformacija energije. Razmatraju se povrede nastale odreÄenim vrstama lasera.Material, systems and components for energy transformation are very different in dimensions and principles of operation. Several generations in a multitude of systems and transformations, have expanded, even generating new names, from former to actuators and sensors. Among contemporary systems, measuring devices and components, used in scientific institutes, companies, mass-media applications etc., but also long-standing photomultipliers with organic and inorganic crystals, are still in use. Thin films are experiencing expansion of applications and forms. Besides operation of some systems, in this paper are considered the time of life for considered cases, beam techniques and various technique combinations. Some operation regimes, as operation in - switch mode, free generation regime, as well as cw, are considered, as well as exposures to short pulses of elements based on Si / solar cells and other contemporary materials, concerning energy transformations. The damages caused with certain types of lasers are considered.11th International Conference on Renewable Electrical Power Sources : November 2-3, Belgrade, 2023
Tea sausage - Safety and quality
Äajna kobasica je verovatno najzastupljenija kobasica iz grupe fermentisanih (sirovih)
kobasica na tržiŔtu republika bivŔe SFR Jugoslavije. S obzirom na to da se nadev
ove kobasice puni u creva užeg dijametra, proizvodni proces nije dug i omoguÄava
proizvoÄaÄima brz obrt uloženog kapitala. Kobasica je jedinstvenog, blagog ukusa,
dobro i lako se narezuje i prihvatljiva je za veÄinu potroÅ”aÄa. U radu su prikazane najÄeÅ”Äe
bioloŔke i hemijske opasnosti koje se vezuju za ovu vrstu kobasice kao i pokazatelji
kvaliteta ove kobasice koji su definisani propisima.Tea sausage is probably the most common sausage from the group of fermented
(raw) sausages on the market in the republics of former Yugoslavia. Since the filling of the sausage is stuffed into the casings of narrow diameter, the production process
is not long and allow the manufacturers a quick turnover of invested capital. Tea sausage
has a unique, mild taste, it has good cutting and slicing characteristics and it is
acceptable to most consumers. The paper describes the most common biological and
chemical hazards that are associated with this type of sausage and the sausage quality
indicators defined by regulations
UTICAJ VAKUUM-PAKOVANJA I PAKOVANJA SA MODIFIKOVANOM ATMOSFEROM NA SADRŽAJ UKUPNOG ISPARLJIVOG AZOTA I SENZORNU OCENU MLEVENOG MESA
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Uticaj izbora omotaÄa na odabrane parametre bezbednosti i kvaliteta fermentisanih kobasica
The production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings (natural and artificial) of different diameters (broader or narrower) produced in the traditional way (uncontrolled conditions), used in the production of fermented sausages, on the microbiological status (total number of bacteria, total number of lactic acid bacteria, the total number of enterobacteria) and changes of physical properties (pH and water activity). The results show that the microbiological status depended on the diameter of fermented sausages, wherein the total number of bacteria at the end of the ripening was significantly higher in the sausage of a wider diameter as compared to the smaller diameter of the sausage. The average total number of lactic acid bacteria increased during the ripening process, and at day 31 of the testing statistically significant difference between the examined groups of sausages were determined. At the end of the manufacturing process, the smaller diameter sausages had higher pH value as compared to sausages of a wider diameter. The average value of water activity had a trend of decline among all groups of fermented sausages during the manufacturing process. The production of traditional fermented sausages, despite uncontrolled conditions, is justified not only because of the quality of these products, but also because of the authentic production which is an integral part of the tradition of our people.Proizvodnja fermentisanih kobasica u domaÄinstvima na naÅ”im prostorima ima dugu tradiciju, posebno u Vojvodini, ali i u pojedinim delovima Srbije (Sandžak, Zlatibor, Pirot). U ovom ogledu je ispitan uticaj izbora omotaÄa (prirodni i veÅ”taÄki) fermentisanih kabasica razliÄitih dijametara (uži i Å”iri) proizvedenih na tradicionalan naÄin (nekontrolisani uslovi) na mikrobioloÅ”ki status (ukupan broj bakterija, ukupan broj bakterija mleÄne kiseline, ukupan broj enterobakterija) i promene fiziÄkih osobina (pH vred- nost i aktivnost vode). Rezultati pokazuju da je mikrobioloÅ”ki status zavisio od dijametra fermentisanih kobasica, pri Äemu je ukupan broj bakterija na kraju zrenja bio statistiÄki znaÄajno veÄi kod kobasica Å”ireg dijametra u odnosu na kobasice užeg dijametra. ProseÄan ukupan broj bakteija mleÄne kiseline je rastao tokom procesa zrenja, gde su 31. dana ispitivanja utvrÄene statistiÄki znaÄajne razlike izmeÄu poreÄenih grupa kobasica. Na kraju proizvodnog procesa, kobasice užeg dijametra su imale viÅ”u vrednost pH u odnosu na kobasice Å”ireg dijametra. ProseÄna vrednost aktivnosti vode je imala trend opadanja kod svih ispitivanih grupa fermentisanih kobasica, tokom proizvodnog procesa. Proizvodnja tradicionalnih fermentisanih kobasica proizvedenih u domaÄinstvu i pored nekontrolisanih uslova, ima svoja opravdanja, ne samo zbog kvaliteta ovih proizvoda, veÄ i zbog autentiÄne proizvodnje koja je sastavni deo tradicije naÅ”eg naroda
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