Komunikacja językowa i grzeczność w Internecie

Udostępnienie publikacji Wydawnictwa Uniwersytetu Łódzkiego finansowane w ramach projektu „Doskonałość naukowa kluczem do doskonałości kształcenia”. Projekt realizowany jest ze środków Europejskiego Funduszu Społecznego w ramach Programu Operacyjnego Wiedza Edukacja Rozwój; nr umowy: POWER.03.05.00-00-Z092/17-00

Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks

peer-reviewedThe objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days. Steak samples from forequarter muscles Infraspinatus and Supraspinatus were stored at 2°C and tested for colour, Warner–Bratzler shear force (WBSF), storage/cooking loss, and consumer acceptability. Overall consumer acceptability at the beginning of modified atmosphere display was higher for aged Infraspinatus samples, however at the end of display samples from both treatments were equally rated by consumers. No impact of aging was observed in terms of storage loss, while cooking loss was slightly affected by aging, resulting in higher losses in aged samples at the end of modified atmosphere storage. Inclusion of an aging process prior to modified atmosphere display improved the tenderness of Infraspinatus muscle at the 8th day of display and led to a considerable increase in redness of both muscles.Appreciation is extended to the European Regional Development Fund, within the Innovative Economy Operational Programme (2007–2013) of the European Union, for financial support within ProOptiBeef Project

Reactions to death and ways of reminiscing the deceased in Internet comments

This article is an analysis of verbal and non-verbal comments by Internet users, with said comments being reactions to the passing of a widely known or unknown person. Ways of writing about death and the deceased themselves in Internet comments (from Facebook) will be displayed. Additionally, the article will highlight how often said comments deviate from reception of grieving and death that has been cultivated for centuries, sometimes leading even to media exhibitionism.Niniejszy artykuł jest analizą werbalnych i niewerbalnych komentarzy internautów będących reakcją na śmierć znanej lub nieznanej szerszemu gronu osoby. Ukazano sposoby pisania o śmierci i samych zmarłych w komentarzach internetowych (Facebook), a także wskazano, jak niezwykle często odbiegają one od kultywowanej przez wieki recepcji żałoby i śmierci, prowadząc niekiedy nawet do ekshibicjonizmu medialnego

Utjecaj veličine čestica praha zobenih vlakana na fizikalna svojstva peciva izrađenih od pšeničnog brašna

In response to the growing interest of modern society in functional food products, this study attempts to develop a bakery product with high dietary fibre content added in the form of an oat fibre powder. Oat fibre powder with particle sizes of 75 μm (OFP1) and 150 μm (OFP2) was used, substituting 4, 8, 12, 16 and 20 % of the flour. The physical properties of the dough and the fi nal bakery products were then measured. Results indicated that dough with added fibre had higher elasticity than the control group. The storage modulus values of dough with OFP1 most closely approximated those of the control group. The addition of OFP1 did not affect significantly the colour compared to the other samples. Increasing the proportion of oat fibre powder resulted in increased firmness, which was most prominent in wheat bread rolls with oat fibre powder of smaller particle sizes. The addition of oat fibre powder with smaller particles resulted in a product with the rheological and colour parameters that more closely resembled control sample.U današnje je doba sve veća potražnja za funkcionalnom hranom, pa je svrha ovoga rada bila razviti nove pekarske proizvode s velikim udjelom zobenih vlakana u prahu. U smjesu je umjesto 4, 8, 12 ili 20 % pšeničnog brašna dodan zobeni prah veličine čestica od 75 i 150 μm. Ispitana su fizikalna svojstva sirovog tijesta i pečenih peciva. Rezultati pokazuju da je tijesto s dodatkom zobenog praha bilo elastičnije od kontrolne skupine. Tijesto s česticama praha veličine 75 μm imalo je vrijednosti modula čuvanja najsličnije onima kontrolne skupine. Dodatak finijeg praha zobenih vlakana nije bitno utjecao na boju peciva. S povećanjem udjela zobenog praha povećala se tvrdoća peciva, i to osobito nakon dodatka finijeg praha. Reološka svojstva i parametri boje peciva s dodatkom finijeg zobenog praha bili su najsličniji kontrolnom uzorku

Stres u koszykarek w różnych grupach wiekowych = Stress female basketball players in different age groups

Wierzbicka Agnieszka, Napierała Marek, Pezala Małgorzata, Zukow Walery. Stres u koszykarek w różnych grupach wiekowych = Stress female basketball players in different age groups. Journal of Education, Health and Sport. 2016;6(4):319-330. eISSN 2391-8306. DOI http://dx.doi.org/10.5281/zenodo.50224http://ojs.ukw.edu.pl/index.php/johs/article/view/3476 The journal has had 7 points in Ministry of Science and Higher Education parametric evaluation. Part B item 755 (23.12.2015).755 Journal of Education, Health and Sport eISSN 2391-8306 7© The Author (s) 2016;This article is published with open access at Licensee Open Journal Systems of Kazimierz Wielki University in Bydgoszcz, PolandOpen Access. This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium,provided the original author(s) and source are credited. This is an open access article licensed under the terms of the Creative Commons Attribution Non Commercial License(http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted, non commercial use, distribution and reproduction in any medium, provided the work is properly cited.This is an open access article licensed under the terms of the Creative Commons Attribution Non Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted, non commercialuse, distribution and reproduction in any medium, provided the work is properly cited.The authors declare that there is no conflict of interests regarding the publication of this paper.Received: 20.03.2016. Revised 17.04.2016. Accepted: 17.04.2016.  STRES U KOSZYKAREK W RÓŻNYCH GRUPACH WIEKOWYCH Stress female basketball players in different age groups  Agnieszka Wierzbicka, Marek Napierała, Małgorzata Pezala, Walery Zukow Uniwersytet Kazimierza Wielkiego w Bydgoszczy   Słowa kluczowe: koszykarki, stres, mecze w koszykówkęKey words: basketball, stress, matches basketball StreszczenieCelem badań jest poznanie sposobów radzenia sobie ze stresem wśród koszykarek w różnych grupach wiekowych. Badana grupa to koszykarki w wieku od 17 lat do 35 roku życia. Koszykarki na co dzień występują w polskich ligach. Przebadane zostało 125 zawodniczek, z czego 55 (44%) to zawodniczki wieku juniorskiego, natomiast 70 (56%) to seniorki.Wnioski:1. Koszykarki jako grupa ludzi uprawiających jedną dyscyplinę to zbiór dziewcząt o różnym temperamencie.2.Większość koszykarek to z natury osoby spokojne.3. Każda z koszykarek posiada własne sposoby na odreagowanie stresu przedmeczowego, lecz sposoby te powielają się.4.Grupy seniorskie mają większą odporność psychiczną na mecze rozgrywane w miejscu zamieszkania niż grupa młodsza.5.W dużym stopniu stres działa motywująco na zawodniczki.6. Osobami powodującymi stres są trener oraz rodzina i znajomi.7. Badane koszykarki prawie w ogóle nie korzystają z pomocy psychologów sportowych lub osób z wykształceniem psychologicznym. Abstract The aim of the research is to learn ways of coping with stress among basketball players in various age groups. The study group is basketball at the age of 17 years to 35 years old. The basketball every day occur in Polish leagues. Tested were 125 players, of which 55 (44%) is the junior players age, while 70 (56%) are seniors. Conclusions: 1. The basketball players as a group of people engaged in one discipline is a collection of girls with different temperament. 2.Większość basketball is naturally quiet person. 3. Each of basketball has its own ways to recover from the stress .przedmeczowego, but ways to reproduce themselves. 4.Grupy seniors have greater mental toughness at matches played at home than the younger group. 5. In the largely stress acts as a spur to the players. 6. Persons causing stress are the coach and the family and friends. 7. Tested basketball almost no benefit from the help of sports psychologists or people with psychological education

Praca zespołowa i współpraca w szkole w ramach pomocy psychologiczno – pedagogicznej: Cel sam w sobie czy sposób na sukces dla każdego ucznia?

Teamwork and cooperation in school within psychological-pedagogical assistance: The goal itself or a way for each student to achieve success Cooperation appears to be one of the priorities, an emphasized part of strategy in different countries, including Poland (e.g. strategy “Poland 2030. Development Challenges”), as a foundation of capital development of the state. The priority of cooperation is refl ected also within the educational reform, especially in the new approved law regulations underlining importance of team work devoted to psychological-pedagogical assistance. First attempts of implementation of the new regulations have been undertaken in a pilot project conducted by the Ministry of National Education in 2011 focused on elementary, primary and secondary schools. It became the subject of a qualitative research conducted by the Institute for Educational Research. Key findings relates to the cooperation and organization of work in teams as well as to disclose difficulties and ways to overcome them. Do the undertaken efforts at school can bear name of a full collaboration? What are the diffi culties associated with organising of work in teams aimed at students’ needs diagnosis? We will try to find an answer to these questions in the present article

Mięso wieprzowe i jego przetwory jako źródło selenu dla konsumentów – możliwości oraz zagrożenia

Pork meat and pork products as a source of selenium for consumers – possibilities and dangersThe article presents possibilities of adding selenium to pork meat and pork products during meat production, to obtain functional products. Selenium is mineral important for human well-being, responsible for glutathione peroxidase generation, which protects cells from oxidation by peroxides, generated in biochemical processes. Deficiencies of selenium may result in arthritis, circulatory diseases, Keshan disease and nephropathy. Results of research indicate, that organic selenium from various sources, results in higher selenium content in meat, than is observed in the case of inorganic selenium. Moreover, selenium from various sources in most of the research results in similar qualitative features of carcass (mass, percent of meat, fat cover), meat (pH, components of colour measured in the L*a*b* system). It was also concluded that drip loss is negatively correlated with selenium content in diet of animals, that is important, as an excessive drip loss is associated not only with product and economical wastes, but also with lower quality of meat and meat products. Research also indicate, that addition of selenium (especially organic selenium) to meat products, may lead to obtaining functional pork meat and pork meat products, characterized by features not different than in the case of typical market products, but at the same time, by enhanced health-promoting value

Home parenteral nutrition a life-saving therapy in a primary intestinal lymphangiectasia patient affecting the entire GI tract - 3 year follow-up case report

Introduction and Importance: Primary intestinal lymphangiectasia (PIL) is a rare protein-losing gastroenteropathy of unknown etiology, characterized by impaired lymphatic vessels drainage. The pathological changes in PIL result in usually localized or diffuse dilatation of intestinal lacteals, leading to leakage of lymphatic fluid rich of proteins, lymphocytes, and immunoglobulins into the intestinal lumen. PIL may be asymptomatic or mildly symptomatic in moderate forms of the disease. In some patients, though, the outcome may be poor or even life-threatening. This case report demonstrates the severity of protein malnutrition, in some cases, and the extent of GI tract affected, requiring to start PN early and the need for its continuation as home parenteral nutrition (HPN). Case presentation: We present a case of 39-year-old male with Factor V Leiden deficiency, who presented initially with symptoms of malnutrition and anasarca. The diagnosis was confirmed by histopathological findings pathognomonic for PIL from biopsies of the stomach, small intestine and colon. Clinical discussion: The patient was started on low fat, high protein parenteral nutrition from the beginning of the treatment and required a long-term HPN for 3 years, because trials of tapering off and discontinuation of PN led to worsening of the biochemical results and recurrence of symptoms. Patient gradually improved and stabilized with persistent nutritional support. Conclusions: The presented case report shows the magnitude of nutritional support (HPN) needed for severe PIL patients. HPN offers PIL patients with poor outcome and life-threatening complications a chance to improve and lead a normal life

Cor do lombo defumado de animais alimentados com substâncias bioativas acrescentadas à forragem

The objective of this work was to evaluate the influence of the breed and of the addition of bioactive substances to forage on the color of smoked pork loin. Two pig breeds (Polish Landrace and the crossbreed Polish Landrace x Duroc), three types of bioactive components (organic selenium; 2% of canola oil and 1% of flaxseed oil; and 2% of flaxseed oil and 1% of canola oil), and a control treatment were evaluated. Computer image analysis included the color assessment of muscle, fat, connective tissues, and smoked loin surface. For Polish Landrace, selenium supplementation caused higher values of red, green, and blue color components of the muscle tissue, which were lower for the crossbreed. However, there was no difference in the color components of loin fat tissue of the Polish Landrace breed due to selenium supplementation. In the case of oil supplementation, values of the color components of the muscle tissue for the Polish Landrace x Duroc crossbreed were also lower. The color components of muscle, fat, connective tissues, and smoked loin surface depend on the pig breed and on the bioactive compounds added to the forage.O objetivo deste trabalho foi avaliar a influência da raça e da adição de substâncias bioativas à forragem sobre a cor do lombo defumado de porco. Foram avaliados: duas raças de porcos (Landrace Polonesa e o cruzamento Landrace Polonesa x Duroc), três tipos de componentes bioativos (selênio orgânico; 2% de óleo de canola e 1% de óleo de linhaça; 2% de óleo de linhaça e 1% de óleo de canola) e um tratamento controle. A análise de imagem por computador incluiu a avaliação da cor dos tecidos muscular, gorduroso e conjuntivo e da superfície defumada do lombo. Na raça Landrace Polonesa, a suplementação com selênio promoveu aumento dos valores das cores vermelha, verde e azul do tecido muscular, que foram inferiores no cruzamento Landrace Polonesa x Duroc. Contudo, não foram observadas diferenças significativas nas cores do tecido gorduroso do lombo da raça Landrace Polonesa em razão da suplementação com selênio. No caso da suplementação com óleos, os valores das cores integrantes do tecido muscular também foram inferiores no cruzamento Landrace Polonesa x Duroc. As cores integrantes dos tecidos muscular, gorduroso e conjuntivo e da superfície defumada do lombo dependem da raça dos porcos e das substâncias biotivas acrescentadas à forragem

Young Women in Search for Autonomy. New Generation of Female Professionals Entering the Labour Market

The Paper presented here examines a part of findings of the research project “Polish Women Entering Adulthood”. The authors focus in particular on adulthood patterns accompanying young women entering the labour market. The theoretical foundation of the analysis is Deci and Ryan’s Self-Determination Theory, however, the authors of the study also referred to modern and innovative developments of this concept. The research conclusions contribute to the discussion on building new lifestyles and the professional development opportunities for young Polish women. Important elements of this process are the views of young women on the socio-psychological conditions of their development, as well as on the factors shaping their professional environment. The data analyzed in this paper gives us a micro-scale picture of the lifestyle of the youngest generation of female employees entering the labour market. This is therefore the analysis of the socio-political dynamics of change facilitated on a day-by-day scale by the youngest generation of professionals. Public policy makers will find this study a useful source of information on the professional aspirations of the youngest generation of women building the future shape of the Polish economy and labour market