Experimental Study of Disc Fertilizer Spreader Performance

We report the experimental results of tests aimed at assessing the eects of dierent settings on the mean radius of mineral fertilizer distribution using a disc fertilizer spreader. Our aim was to improve the performance of fertilizer distribution in sustainable agriculture. Three types of mineral fertilizers with dierent physical characteristics, commonly used in agriculture, were considered: urea, calcium ammonium nitrate and ammonium sulfate. A complete randomization method based on a four-factor experimental model was used to study the influence of the functional and operational parameters on the mean radius of fertilizer spread. Fixed model analysis of variance showed that fertilizer type, vane configuration and disc angular velocity explained 91.74% of the variance of the spread mean radius, while linear multiple regression analysis highlighted that the fertilizer dust fraction and disc angular velocity had an overall eect of 82.72%, the former showing an inverse correlation as high as 72.77%

Analysis of Selected Physicochemical Properties of Commercial Apple Juices

The paper presents the comparison of quality of six different commercial apple juices produced in Poland. The apple juices came from two different Polish companies. From each manufacturer three various juices were selected: two cloudy and clarified one produced as a mixture of different apple varieties. The following properties were evaluated: density, soluble solid content, viscosity, total phenolic contents, phenolic acid, and antiradical activity. The obtained results showed that three from fourth cloudy juices (M1Sz, M1A and M2A) differed from clarified juices. The highest differences were noticed for total phenolic contents, phenolic acids, antiradical activity and viscosity. The values of these properties ranged between 60.72–103.6 mg GAE·100-1 mL-1 for phenolic contents, 78.3–90.9% for antiradical activity and 2.68–5.79 mPa·s for viscosity. The remaining cloudy juice (M2Sz) was more similar to the clarified ones. The strong correlation between total phenolic content and antiradical activity of apple juices was found. The high correlation coefficient obtained between these features indicates that both producers do not apply excessive amounts of vitamin C during the production of cloudy apple juices. There was also a strong interrelation between the density of juice and solid soluble content. However, no correlation was found between the solid soluble content and the viscosity of the tested juices

The ergonomic awareness of office workers and their employers

Świadomość ergonomiczna pracowników i pracodawców odgrywa ogromną rolę na każdym stanowisku i w każdym zakładzie pracy. Praca biurowa wiąże się z występowaniem wielu zagrożeń dla zdrowia pracowników, do których powstania przyczynia się między innymi brak przestrzegania zasad ergonomii już podczas projektowania i organizacji tych stanowisk. Celem badań była analiza świadomości ergonomicznej pracowników biurowych oraz zatrudniających ich pracodawców. Podjętą problematykę opracowano na podstawie badań ankietowych przeprowadzonych w grupie 40 osób aktywnych zawodowo, w firmach na terenie województwa lubelskiego. Do badań wykorzystano dwa kwestionariusze ankietowe, których pytania zwracają uwagę na kilka istotnych kwestii dotyczących poziomu świadomości pracowników i pracodawców w zakresie ergonomii. Badania wykazały, że pracownicy zatrudnieni na stanowiskach biurowych mają wiedzę na temat ergonomii dotyczącą przygotowania stanowiska do bezpiecznej pracy, ale wiedza ta jest przez nich rzadko wykorzystywana w praktyce. Pracodawcy twierdzą, że posiadają dużą wiedzę w tej dziedzinie, czego jednak nie potwierdzają opinie pracowników na temat prowadzonych szkoleń, organizacji stanowisk oraz procesu pracy.Ergonomic awareness among employees and employers is important in every institution and every workplace. Office work is associated with the occurrence of hazards for workers, which are caused by failure to obey the principles of ergonomics during designing and organisation of these workplaces. The objective of the conducted study is the analysis of ergonomic awareness among employees and employers. The scope of the problems undertaken was elaborated based on a survey conducted in a group of 40 persons working in companies from Lublin Region. The study was conducted by using two questionnaires. The questions pay particular attention to a few important issues concerning the level of ergonomic awareness. The results of the study showed that the office workers have the knowledge of ergonomics, concerning the arrangement of safety workstations, but the knowledge is seldom used in practice. The employers say that have the great knowledge of ergonomics, but it is not confirmed in the opinions of employees concerning ergonomic training, the organisation of workstations and work process

Sunflower seed cake as a source of nutrients in gluten-free bread

Abstract An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim of the study was to examine the quality of gluten-free breads fortified with sunflower seed cake. The fortified products were characterized by lower moisture content (49.35–48.87%). The bake loss parameter decreased after the use of the highest 15% dose of the sunflower cake. The addition of the sunflower cake caused an increase in the content of nutrients, compared to the control sample: protein (7.44–9.69%d.b.), fat (3.41–10.72%d.b.), crude fiber (1.23–2.34%d.b.), polyphenols (89.3–222.3 mg·100 gd.b. −1), and soluble sugars (2.42–2.73%d.b.). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality

Application of Response Surface Method in Pulsed Ultrasound-Assisted Extraction of Complex Plant Materials—A Case Study on <i>Cannabis sativa</i> L.

The purpose of this study was to optimize the effect of particle size, time and ultrasonic intensity on the extraction of phenolic compounds and energy efficiency. Sonication was performed with a VC750 Sonics processor at the following amplitudes: 30, 50 and 70%, which corresponds to the ultrasonic intensity, respectively: 1.6; 5.1 and 8.6 W∙cm−2. The frequency of ultrasound was 20 kHz. Extraction was carried out in a 5 s on–10 s off pulse system. The content of polyphenols and their antioxidant activity were assayed by the spectrophotometric method. Response surface methodology (RMS) was used to optimize the investigated variables. On the basis of the developed model, the highest polyphenols yield was obtained under the following extraction conditions (particle size 0.65 mm, extraction time 13.14 min, ultrasound intensity 6.92 W∙cm−2, which resulted in a maximum value of 15.24 mg GAE∙g−1 dry matter of hemp. Taking into account the lowest unit energy consumption, the best conditions were obtained for particle size of approx. 0.5 mm, extraction time 7.7 min, and ultrasound intensity 1.8 W∙cm−2, which resulted in a phenolic yield of 10.14 mg GAE∙g−1 dry matter of hemp. The best agreement between values of optimization variables within investigated criteria was obtained for the variable particle size. The developed models of pulsed ultrasound-assisted extraction can be used for obtaining polyphenols from Cannabis sativa L. at low unit energy consumption

Optimization of the Ultrasound-Assisted Extraction of Bioactive Compounds from Cannabis sativa L. Leaves and Inflorescences Using Response Surface Methodology

This study investigated the effects of particle size and ultrasonic parameters on the yields of bioactive compounds extracted from the leaves and inflorescences of hemp. The total flavonoid and anthocyanin contents were determined using the spectrophotometric method. The response surface methodology (RMS) was employed to optimize the yield of bioactive substances. On the basis of the developed model, the highest flavonoid yield was obtained under the following extraction conditions: particle size, 0.59 mm; extraction time, 10.71 min; ultrasound intensity, 7.13 W&#8729;cm&minus;2; extraction yield, 9.28 mg QE&#8729;g&minus;1; determination coefficient, R2 = 0.97. The optimal conditions for extracting anthocyanins were as follows: particle size, 0.25 mm; extraction time, 15 min; ultrasound intensity, 8.60 W&#8729;cm&minus;2; extraction efficiency, 20.27 mg Cy-GE&#8729;100 g&minus;1; determination coefficient, R2 = 0.87. This study helped confirm the importance of pulsed ultrasound-assisted extraction in obtaining bioactive compounds from hemp

Optimization of the Ultrasound-Assisted Extraction of Bioactive Compounds from <i>Cannabis sativa</i> L. Leaves and Inflorescences Using Response Surface Methodology

This study investigated the effects of particle size and ultrasonic parameters on the yields of bioactive compounds extracted from the leaves and inflorescences of hemp. The total flavonoid and anthocyanin contents were determined using the spectrophotometric method. The response surface methodology (RMS) was employed to optimize the yield of bioactive substances. On the basis of the developed model, the highest flavonoid yield was obtained under the following extraction conditions: particle size, 0.59 mm; extraction time, 10.71 min; ultrasound intensity, 7.13 W∙cm−2; extraction yield, 9.28 mg QE∙g−1; determination coefficient, R2 = 0.97. The optimal conditions for extracting anthocyanins were as follows: particle size, 0.25 mm; extraction time, 15 min; ultrasound intensity, 8.60 W∙cm−2; extraction efficiency, 20.27 mg Cy-GE∙100 g−1; determination coefficient, R2 = 0.87. This study helped confirm the importance of pulsed ultrasound-assisted extraction in obtaining bioactive compounds from hemp

Perception of mobbing by employees

W pracy przedstawiono definicję mobbingu, a także rodzaje oraz cechy charakterystyczne tego zjawiska. Opisano profil mobbera i ofiary, wskazując cechy ich charakteru oraz typowe zachowania. Ponadto przedstawiono przyczyny i skutki mobbingu, a także wskazano osoby i branże zawodowe szczególnie na niego narażone. Celem pracy jest ocena znajomości zjawiska mobbingu wśród pracowników. Do realizacji badań wykorzystano kwestionariusz autorskiej ankiety. Z przeprowadzonych analiz wynika, że atmosfera w miejscu pracy jest dobra bądź średnia, ale dochodzi również do sytuacji konfliktowych. Najczęściej działania mobbingowe wobec kobiet stosował przełożony, rzadziej współpracownik. W przypadku mężczyzn połowa respondentów odpowiedziała, że mobbing stosował pracodawca, natomiast druga połowa – że współpracownik. Aż 80% ankietowanych kobiet odpowiedziało, że mobberem była kobieta, natomiast mężczyźni jednogłośnie stwierdzili, że w ich przypadku mobbing stosował mężczyzna. Najczęstszymi przyczynami występowania zachowań mobbingowych były: poczucie wyższości u mobbera, obawa przed utratą stanowiska, osiągnięcia w pracy oraz zazdrość. Z badań wynika, że do zjawiska mobbingu najczęściej dochodzi w służbie zdrowia, transporcie, branży spożywczej i budowlanej. Większość ankietowanych szukała pomocy, natomiast w bardzo znikomym procencie pomoc ta została udzielona.The work presents the definition of mobbing, as well as the types and characteristics of this phenomenon. The profile of the mobber and the victim are described, indicating the characteristic features of their character and typical behaviors. In addition, the causes and effects of mobbing are presented, as well as people and professional sectors particularly exposed to this phenomenon. The aim of the work is to assess the knowledge of the phenomenon of mobbing among employees. The questionnaire of the author’s questionnaire was used to conduct the research. The research shows that the atmosphere in the workplace is good or average, but also conflicts occur. Most often, mobbing actions against women were applied by the supervisor, less often by a colleague. In the case of men, half of the respondents replied that the mobbing was used by the employer, while the other half was the co-worker. As many as 80% of the women surveyed replied that the mobber was a woman, whereas the men unanimously stated that in their case mobbing was used by a man. The most common reasons for the use of mobbing behaviours were: a sense of superiority by the mobber, fear of losing position, achievement at work and jealousy. The research shows that the phenomenon of mobbing usually occurs in the health, transport, food and construction industries. Most of the respondents sought help in the matter of mobbing, while in a very small percentage this assistance was granted

Impact of Incorporating Two Types of Dried Raspberry Pomace into Gluten-Free Bread on Its Nutritional and Antioxidant Characteristics

The purpose of this study was to determine the impact of the pomace drying methods (freeze-drying and convection-drying) and their percentage (0–10%) on selected physicochemical properties of gluten-free bread. The contents of nutrients (protein, fiber, fat, ash, and carbohydrates), bioactive compounds, antioxidant properties, acidity, baking efficiency, and moisture of the obtained products were determined. Fortifying the bread with raspberry pomace resulted in a change in fiber content from 18.13% d. b. (control sample) up to 19.97% d. b. (10% of freeze-dried pomace), and a change in the fat and ash content in the bread from 5.74% and 2.83% d. b. (control sample) to 7.18% and 3.12% d. b. (10% of freeze-dried pomace). The content of carbohydrates decreased after adding raspberry pomace to the bread, from 65.71% d. b. (control sample) to 63.68% d. b. (5% of freeze-dried pomace). The research carried out also showed that the introduction of 10% freeze-dried raspberry pomace increased the total polyphenol content by 81.75% and the antioxidant properties defined by the ABTS method by 159.54% and by the DPPH method by 96.43% compared to the control bread. The introduction of pomace resulted in a significant reduction in the total baking loss, from 15.1% to 10.62%, and an increase in the total titratable acidity of the crumb, from 2.13 mL NaOH/10 g d. b to 7.78 mL NaOH/10 g d. b. Principal component analysis highlighted a marked effect of the drying method and content of raspberry pomace on the quality values of gluten-free bread. This research demonstrated that raspberry pomace can be a valuable source of fiber and bioactive substances in gluten-free bread