Recenzió a Vezetés a közjó szolgálatában című könyvről = Review of Book Entitled Management for the Benefit of the Public

A recenzió a Vezetés a közjó szolgálatában. Közpénzügyi gazdálkodás és menedzsment című, közelmúltban megjelent szakkönyvet ismerteti. A kötetnek számos ismert közgazdász szerzője van. A recenzió kiemeli, hogy nemcsak hézagpótló, innovatív szakkönyvről van szó, hanem célját tekintve kiváló tankönyv is a közszolgálatban dolgozó szakemberek és az ilyen feladatokra készülő pályakezdők számára. A könyvismertetés hangsúlyozza a magyarországi gazdaságpolitikai fordulat jelentőségét, valamint az új közszolgálati vezető szakembertípus iránti igényeket. Rámutat arra, hogy más szakmai ismeretek és tudás szükségesek a közszférában, mint a versenyszférában. Sorra veszi a könyv fő részeit, és mindegyikből kiemel néhány előremutató tanulmányt és megállapítást

Thermal behavior of native, washed and steam exploded lignocellulosic biomass samples

The aim of this study was to evaluate the chemical changes in the main components (cellulose, hemicellulose and lignin) of various lignocellulosic biomass samples during the steam explosion pretreatment. Pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS) and thermogravimetry/mass spectrometry (TG/MS) measurements have been performed on different native, washed and steam exploded woody (willow and spruce) and herbaceous (hemp, wheat straw and sweet sorghum bagasse) biomass samples. The main differences between the thermal decomposition of the samples are interpreted in terms of the altered structure of the biomass samples by the effective steam explosion treatment and the different alkali ion contents which have been determined using inductively coupled plasma-optical emission spectroscopy (ICP-OES) method. In order to separate these two effects, the native biomass samples have been washed with hot water to remove the main parts of the potassium and sodium ions. The concentration of K+ and Na+ has been reduced in the treated biomass samples so the thermal decomposition mechanism has been altered due to the elimination of the catalytic effects. Principal Component Analysis (PCA) has been used to find statistical correlations between the data. The functional group compositions of the lignin molecules have been modified significantly as indicated by the pyrograms and the score plot of the PCA. The amount of hemicellulose has been reduced. On the other hand, the relative amount of the structurally modified cellulose has been increased in the samples by the steam explosion pretreatment step

Geometric inequalities on Heisenberg groups

We establish geometric inequalities in the sub-Riemannian setting of the Heisenberg group $\mathbb H^n$. Our results include a natural sub-Riemannian version of the celebrated curvature-dimension condition of Lott-Villani and Sturm and also a geodesic version of the Borell-Brascamp-Lieb inequality akin to the one obtained by Cordero-Erausquin, McCann and Schmuckenschl\"ager. The latter statement implies sub-Riemannian versions of the geodesic Pr\'ekopa-Leindler and Brunn-Minkowski inequalities. The proofs are based on optimal mass transportation and Riemannian approximation of $\mathbb H^n$ developed by Ambrosio and Rigot. These results refute a general point of view, according to which no geometric inequalities can be derived by optimal mass transportation on singular spaces.Comment: to appear in Calculus of Variations and Partial Differential Equations (42 pages, 1 figure

Variations in Quality Parameters of Forage and Medium Quality Winter Wheat Varieties in Storage

Our investigation aimed to find out the type and volume of certain qualitative and microbiological changes in various fodder winter wheat varieties and also their similarity to the changes of quality parameters in the storage of improving winter wheat varieties. Laboratory experiments on wheat samples included moisture and protein content, Hagberg’s falling number, wet gluten content, alveographic values, and microbiological tests. Th e examined winter wheat varieties (‘Magor’, ‘Hunor’, ‘Róna’ and ‘Kondor’) retained their moisture, protein content, and their Hagberg’s falling number aft er storage. A slight increase was observed in wet gluten content for all four winter wheat varieties aft er 129 days of storage. This result proved the theory of after-ripening, as gluten percentage improved both qualitatively and quantitatively. An approximate 10% increase in quantitative growth was observed for all four winter wheat varieties. We placed a special emphasis on measuring the alveographic W (10-4 J) values during storage. All four winter wheat varieties showed decreasing values of about 20-40%. Microbiological examinations on the four winter wheat varieties showed that mould, mould flora and total germ count remained balanced, with some slight variations, and that they did not change in terms of time under optimal storage conditions. The changes in the tendency, type, and volume of the five qualitative parameters in the studied four forage wheat varieties and poor baking quality winter wheat varieties during storage showed similarities as compared to that of earlier described and studied improving winter wheat varieties

Transport of Pollutants around a High Building: Integrated Magnetic, Mineralogical and Geochemical Study

We studied the degree and distribution of traffic induced pollution at a 40 m high building at the side of a major road in Budapest by making magnetic, mineralogical and geochemical analysis on settled dust samples collected at different levels and at the front and back sides of the building. We observed strong seasonal dependence of the amounts of anthropogenic pollutants, which were highest during summer. This season was also characterized by strong vertical variation of the amounts of dust, of the magnetic susceptibilities (reflecting best the traffic induced pollution) and of the concentrations of Pb. All these have maximum values at 9 m, on both sides of the building. The pattern of the distribution does not correspond to what is predicted by an air flow model published for high buildings with similar morphology and wind conditions

A posztmodern marketing elvei és gyakorlata a turizmus piacán - Mátrix és turizmus (Theories and practice of the post-modern marketing on tourism market – Matrix and tourism)

Jelen tanulmány a posztmodern kor fogyasztási tendenciáit és a posztmodern marketing sajátos fejlődését elemzi, elsősorban a turizmus példáján. A szerzők a hazai és a nemzetközi szakirodalom, illetve saját kutatásaik és megfigyeléseik alapján ütköztetik az ismert és elfogadott elveket, elméleteket a gyakorlattal, és felhívják a figyelmet a marketingtevékenység alkalmazkodásának hazai problémáira. A Vezetéstudomány című folyóirat 2008/9. számában rendkívül érdekes tanulmány jelent meg Mitev Ariel Zoltán és Horváth Dóra tollából „A posztmodern marketing rózsaszirmai” címmel. A tanulmány előremutató, érdekfeszítő és minden tekintetben konstruktív, újszerű. Jelen tanulmány szerzőire is nagy hatást gyakorolt a cikk, nagyrészt felsorolt erényei miatt, de egyes esetekben kiegészítést kívánva. Mindenképpen inspirálta a továbblépést, az újabb adalékok megfogalmazását, amire ezúton e tanulmány szerzői kísérletet tettek. A cikk egyben szerves gondolati folytatása a szerzőpáros korábbi közös publikációinak, elsősorban a Marketing & Menedzsment folyóiratban megjelent cikknek. _______ In this article the author will analyze consumption tendencies of post-modern age, mainly using tourism marketing examples. Their analysis has been based on results of their own researches and researches published in Hungarian and international marketing literature. In this article they try to confront different theories of post-modern marketing and they will analyze problems of applicability of these theories in Hungarian marketing problem solving. An extremely interesting article was published in Vezetéstudomány (2008/9), written by Zoltán Mitev Ariel and Dóra Horváth, and this article, by its interesting, innovative and constructive aspect has largely influenced authors of present article to continue the path proposed in the abovementioned article. The article, in the same time, is an organic continuation of the earlier common publications of the authors, e.g. the recent article in Marketing & Menedzsment journal

Evaluation of food additives on the rheologic properties of winter wheat flours

The effects of different flour additives on the Farinograph. Alveograph and Extensograph properties of BL 80 flour were evaluated. The purpose of the study was to evaluate the way and degree of their influences to establish a subsequent research on their possible substitution by natural ingredients. We found that the effects of flour additives can be measured by rheologic methods and the extends of changes determined by different methods are similar

The Role of Salt Form and Concentration on the Rheological Properties of Bakery Products

The effect of different salt forms and concentrations were evaluated on the rheological properties of dough made from wheat and rye flours. Our aim was to investigate that how does the sodium chloride change the properties of gluten network and therefore the structure of bakery products and what effects can be experienced when it is substituted by other organic and inorganic salts. Different rheological tests were used to monitor the effects on dough (Farinograph, Alveograph and Extensigraph tests) and on the end-product (texture analysis, sensory analysis). It was found that all the salt forms significantly influenced the rheological parameters of dough and not the sodium chloride addition had the most favourable effect in every case

The role of salt form and concentration on the rheological properties of bakery products

The effect of different salt forms and concentrations were evaluated on the rheological properties of dough made from wheat and rye flours. Our aim was to investigate that how does the sodium chloride change the properties of gluten network and therefore the structure of bakery products and what effects can be experienced when it is substituted by other organic and inorganic salts. Different rheological tests were used to monitor the effects on dough (Farinograph, Alveograph and Extensigraph tests) and on the end-product (texture analysis, sensory analysis). It was found that all the salt forms significantly influenced the rheological parameters of dough and not the sodium chloride addition had the most favourable effect in every case

Research on alveographical parameters of winter wheat (t. aestivum) varieties

Nowadays, many methods have been worked up in the interests of objective expression of winter wheat rheological quality. These define wide sprektrum in view of their complexity and apparatus claim. We have to know the new, untraditional quality parameters because of satisfy both costumers of the Europe Union and the export market. The ambition of importers is shown by the fact that needs of certain suppliers and costumers for the alveographical parameter has increased. Hungary could come in the uniform EU wheat market with special Hungarian wheat and stabilised good quality if we innovate the rheological characteristics. We have to find extra information about the baking value of winter wheat varieties and the qualification of export rate and we have to select special quality types for wheat growing. In ou r research we examined the alveographical parameters of 10 winter wheat varieties (GK Kalász, GK Csillag, GK Élet, GK Garaboly, GK Verecke, GK Csongrád, GK Petur, GK Piacos, GK Kapós, GK Hattyú) in Szeged (Hungary) on the basis of the results in three years (2005-2007). We established with correlation analysis that is no statistical relation between the W and G; W and L parameters