Generalized Buffon\u27s experiment

Buffonov pokus jedan je, od danas više poznatih, načina približnog izračuna vrijednosti broja $pi$. Ovim radom Buffonov je pokus proširen i prilagođen izračunu približne vrijednosti broja e.Buffon\u27s experiment is one of, today more famous, methods of aproximate calculating a value of number $pi$. In this article Buffon\u27s experiment is enhanced and adapted to aproximate calculating a value of number e

Fenotipska varijabilnost reproduktivnih osobina sanske rase koza

Phenotype variability of the basic reproductive parameters research was conducted on Sanska goat population. This research has determined gestation length of 150,52 days and goat fertility of 173,13%. Singles body weight at birth was 3,53 kg, and twins 2,75 kg. Reproductive parameters phenotype variability results that were determined in this research are in accordance with literature.Istraživanje fenotipske varijabilnosti osnovnih reproduktivnih osobina obavljeno je na populaciji koza sanske rase. Istraživanjem je obuhvaćeno 67 mladih koza koje se prvi put jare. Analizirana su sledeća svojstva: dužina bremenitosti, broj jaradi u leglu - plodnost koza i telesna masa jaradi na rođenju. Ovim istraživanjima je utvrđena dužina gestacionog perioda od 150,95 dana i plodnost koza od 173,13%. Telesna masa jaradi jedinaca na rođenju bila je 3,53 kg a blizanaca 2,75 kg. Dobijeni rezultati o fenotipskoj varijabilnosti reproduktivnih osobina koza sanske rase u saglasnosti su sa literaturom

The potential application of headspace gas chromatography in the analysis of flavour composition of semi-hard and hard cheese

Metodom headspace tehnike plinske kromatografije analiziran je niz uzoraka sireva tipa trapist, prikupljen na jugoslavenskom tržištu, a načinjena je i usporedba s mađarskim i austrijskim sirevima istog tipa. Nakon komparativne analize kromatograma uočene su znatne razlike u sastavu arome pojedinih uzoraka. Kriteriji su bili ukupna aroma i broj i udio identificiranih lako hlapljivih sastojaka arome pojedinih uzoraka.Headspace gas chromatography was used to analyse several sets of trappist cheese samples available in Yugoslavia. The results of these analyses were comparated to the results of equivalent analysis performed with the samples of Hungarian and Austrian cheese of the same type. The comparative analysis of chromatograms revealed considerable variations in the composition of flavour components among the samples based on the criteria of total flavour and the number and the relative quantities of the identified volatile flavour components of the individual samples

Efekti adenoidektomije i neposrednog ortodontskog lečenja na usklađenost vilica i rehabilitaciju nazalne respiracije

Aim. To determine if adenoidectomy itself could provide spontaneous relation of the transverse growth of jaws as well as an adequate mode of breathing or if there is a need for an additional orthodontic treatment to solve the problem. Methods. The study included one hundred and one patients aged 6-17 yrs., divided into three groups: group K - patients with oral respiration caused by adenoidal enlargement; group 1 - patients with adenoidectomy done 5 or more years before; group 2 - patients with orthodontic treatment done immediately after adenoidectomy. Transverse occlusion relation, the frequency of crossbite, and the intensity of nasal respiration were measured in all three groups of patients. Results. The obtained results have shown that in the patients with adenoidal enlargement and oral respiration, there was an evidence of maxillary width reduction as opposed to mandibular width. Of the patients, 14% were with unilateral or bilateral crossbite. In the patients with adenoidectomy done 5 or more years before, transverse maxillary growth compared to mandibular one in the region of the front width, showed statistically significant increase (p lt 0.05) as opposed to the patients with adenoidal enlargement. The effect of adenoidectomy on transverse maxillary growth was not satisfactory anyway, which was also indicated by the increase of frequency of crossbite in 24% of the patients with adenoidectomy done 5 or more years before. In operated on and in the patients one month after orthodontic treatment, transverse maxillary growth compared to mandibular growth in all the regions of both front and back width, there was statistically highly significant increase (p lt 0.01) as opposed to the patients with adenoidal enlargement and adenoidectomy done many years before. Significant maxillary and mandibular transverse relation was obtained without the presence of crossbite. Nasal respiration prevailed. Conclusion. Orthodontic therapy one month after adenoidectomy was necessary for solving the orthodontic problems caused by adenoidal enlargement and significantly contributed to the rehabilitation of nasal respiration.Cilj. Utvrditi da li samo adenoidektomija može da obezbedi spontano usklađivanje transverzalnog rasta vilica i adekvatan tip disanja ili je za obezbeđivanje ovih ciljeva potrebno i dodatno ortodontsko lečenje. Metode. Istraživanje je izvršeno na 101 bolesniku starosti 6−17 godina koji su podeljeni u tri grupe: grupa K - bolesnici sa oralnom respiracijom izazvanom uvećanim adenoidnim vegetacijama; grupa 1 - bolesnici kojima je izvršena adenoidektomija pre pet ili više godina; grupa 2 - bolesnici lečeni ortodontski neposredno nakon adenoidektomije. Merena je usklađenost vilica u transverzali, frekvencija ukrštenih zagrižaja i procenjivan je intenzitet nazalne respiracije kod sve tri grupe ispitanika. Rezultati. Pokazuju da kod ispitanika sa uvećanim adenoidima i oralnom respiracijom postoji smanjena širina gornje vilice u odnosu na donju. Unilateralno ili bilateralno ukršten zagrižaj imalo je 14% ispitanika. Kod bolesnika sa adenoidektomijom izvršenom pre 5 i više godina transverzalna razvijenost gornje vilice u odnosu na donju u predelu prednje širine pokazuje statistički značajan porast ( p lt 0,05) u odnosu na ispitanike sa uvećanim adenoidima. Efekat adenoidektomije na transverzalni razvoj gornje vilice ipak nije zadovoljavajući, o čemu svedoči i porast frekvencije ukrštenih zagrižaja na 24% kod bolesnika sa adenoidektomijom izvršenom pre 5 i više godina. Kod operisanih i nakon mesec dana ortodontski lečenih ispitanika transverzalna razvijenost gornje vilice u odnosu na donju u predelu i prednje i zadnje širine pokazuje statistički visoko značajan porast (p lt 0,01) u odnosu na ispitanike sa uvećanim adenoidima i adenoidektomijom pre više godina. Postignuta je značajna transverzalna usklađenost gornje i donje vilice, a ukrštenih zagrižaja nije bilo. Nazalna respiracija je dominantna. Zaključak. Ortodontska terapija započeta mesec dana nakon adenoidektomije je neophodna u rešavanju ortodontskih nepravilnosti nastalih usled uvećanih adenoida i značajno doprinosi rehabilitaciji nazalne respiracije

Rheological properties of goats and cow\u27s acidophilus milk during storage

Cilj rada bio je usporediti reološke osobine gruševa kozjeg i kravljeg acidofilnog mlijeka uz dodatke, te ispitati neke fizikalne i reološke promjene tijekom njihovog skladištenja. Ispitivani su i utjecaji dodatka koncentrata voćnog soka jabuke na stabilnost gruša tijekom skladištenja, kao i njihov utjecaj na održivost proizvoda. Reološke osobine i pH vrijednost gruševa određivane su odmah nakon fermentacije, te poslije 3,6i9 dana skladištenja. Dodatkom obranog mlijeka u prahu povećavala se vrijednost koeficijenta konzistencije u kozjem i kravljem acidofilnom mlijeku. Skladištenjem uzoraka vrijednost koeficijenta konzistencije se povećavala do šestog dana skladištenja, a zatim se smanjivala osobito u kozjem acidofilnom mlijeku. U uzorcima priređenim s koncentratom soka jabuke vidno su bile izražene inhibicije tijekom fermentacije i koagulacije. Unatoč inhibicijama tijekom fermentacije i koagulacije dobiveni gruševi uzoraka priređenih sli 2% koncentrata soka jabuke su visoke kvalitete. Obzirom na pH vrijednosti izmjerene tijekom skladištenja, primijećeno je da koncentrat voćnog soka jabuke djeluje djelomično konzervirajuće na dobivene proizvode.The aim of this paper was to compare rheological properties of goat\u27s and cow\u27s acidophilus milk curds and also to determine physical and rheological changes during storage. The influence of apple juice concentrate addition on the shelf life and curd stability during storage was determined. Rheological properties and pH values of prepared curds were measured after the fermentation and after 3, 6 and 9 days of storage. With addition of skimmed milk powder the consistency coefficient value in goat\u27s and cow\u27s acidophilus milk increased until the sixth day of storage. After that consistency coefficient value was decreased, especially of goat acidophilus milk. Samples prepared with apple juice concentrate showed inhibitions during the fermentation and coagulation. In spite of inhibitions during the fermentation and coagulation, the obtained curds, prepared with 1 and 2per cent of apple juice concentrate, showed high quality. On the basis of pH values measured during the storage, it was noticed that the apple juice concentrate had a partly conservative effect on products

The electrochemical behavior of ion-exchange cu-alumina

The aim of this study was to investigate the response of different alumina types modified by cooper. Two alumina oxyhydrates with different water content, 3mol H2O/ mol Al2O3 (gibbsite) 0.6 mol H2O/ mol Al2O3 (α,γ-alumina phase), were used in this study. Copper modified alumina samples were prepared by ion exchange with a solution of CuSO4*5H2O. Cu-alumina samples were dried at at 110 o C overnight. The obtained samples were used as modifiers of the carbon paste electrode. Their electrochemical response toward ferricyanide/ferrocyanide redox probe was evaluated by cyclic voltammetry and correlated with the type of alumina and the amount of copper in impregnated alumina. The possibility of the application of Cu-alumina as an electrochemical sensor was tested

Rheological properties of goats and cow\u27s acidophilus milk during storage

Cilj rada bio je usporediti reološke osobine gruševa kozjeg i kravljeg acidofilnog mlijeka uz dodatke, te ispitati neke fizikalne i reološke promjene tijekom njihovog skladištenja. Ispitivani su i utjecaji dodatka koncentrata voćnog soka jabuke na stabilnost gruša tijekom skladištenja, kao i njihov utjecaj na održivost proizvoda. Reološke osobine i pH vrijednost gruševa određivane su odmah nakon fermentacije, te poslije 3,6i9 dana skladištenja. Dodatkom obranog mlijeka u prahu povećavala se vrijednost koeficijenta konzistencije u kozjem i kravljem acidofilnom mlijeku. Skladištenjem uzoraka vrijednost koeficijenta konzistencije se povećavala do šestog dana skladištenja, a zatim se smanjivala osobito u kozjem acidofilnom mlijeku. U uzorcima priređenim s koncentratom soka jabuke vidno su bile izražene inhibicije tijekom fermentacije i koagulacije. Unatoč inhibicijama tijekom fermentacije i koagulacije dobiveni gruševi uzoraka priređenih sli 2% koncentrata soka jabuke su visoke kvalitete. Obzirom na pH vrijednosti izmjerene tijekom skladištenja, primijećeno je da koncentrat voćnog soka jabuke djeluje djelomično konzervirajuće na dobivene proizvode.The aim of this paper was to compare rheological properties of goat\u27s and cow\u27s acidophilus milk curds and also to determine physical and rheological changes during storage. The influence of apple juice concentrate addition on the shelf life and curd stability during storage was determined. Rheological properties and pH values of prepared curds were measured after the fermentation and after 3, 6 and 9 days of storage. With addition of skimmed milk powder the consistency coefficient value in goat\u27s and cow\u27s acidophilus milk increased until the sixth day of storage. After that consistency coefficient value was decreased, especially of goat acidophilus milk. Samples prepared with apple juice concentrate showed inhibitions during the fermentation and coagulation. In spite of inhibitions during the fermentation and coagulation, the obtained curds, prepared with 1 and 2per cent of apple juice concentrate, showed high quality. On the basis of pH values measured during the storage, it was noticed that the apple juice concentrate had a partly conservative effect on products