VERIFICATION OF A TRIANGULATION NETWORK IN CLUJ-NAPOCA FOR FUTURE TOPOGRAPHIC SURVEYS

In order to carry out topographic elevations, it is necessary to check the stability of the triangulation network in the area to which the subsequent works will be linked, by thickening new points. The paper analyzes the development of the topographic points in the southern area of the USAMV Cluj-Napoca truck. The triangulation network studied is presented as a complex triangulation network, consisting of a central point polygon and a quadrilateral with two observed diagonals. Following the verification of the network, it is found that it falls within the permissible tolerances ± 15 cm, thus concluding that the network studied is stable. Following the verification, a new point was placed near the area of interest. The classification was done by the method of multiple intersections combined

Ethical aspects in managing patients diagnosed with digestive cancers; a review of literature

Numerous bioethical recommendations are now available in the complex process of communication with cancer patients. In this review, we have focused on the complex process of managing patients with different types of oncologic digestive diseases, immediately after the diagnosis is made. We have analyzed the literature data on the topic. MEDSCAPE and PubMed databases have been studied. Issues such as telling the truth to patients with digestive cancer, the physician\u27s responsibility in the psychological management of patients and their relatives, the nurses’ duties, the consented death, the practice of euthanasia and physician-assisted suicide (PAS) as well as the clinical research have been the main targets of our study

Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts

This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on physicochemical and sensory properties of whey cheese. The addition of pine nuts resulted in an increase in fat content and total solids and a decrease in moisture content. However, no statistically significant difference was found in pH values. Sensory analysis was performed using the 9-point hedonic scale, with selected assessors. The whey cheese sample with 4% pine nuts was the most appreciated (7.6 points), followed by the classic whey cheese, whey cheese with 6 and 8% pine nuts (7.4 points), and whey cheese with 2% pine nuts (7.3 points). Nevertheless, the sensory characteristics of whey cheese were not significantly influenced by the addition of pine nuts. Whey cheese sensory profiling was successful in differential characterization of whey cheese samples