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WATER QUALITY ASSESSMENT OF PRIVATE WELLS FROM THE AREA OF SLAVONSKI BROD
No full textZadatak ovog završnog rada je provesti kemijsku i mikrobiološku analizu pitke vode iz privatnih bunara. Uzorci šest voda za analizu, uzeti su sa područja Slavonskog Broda. Analiza vode za piće je obavljena u ovlaštenom laboratoriju Zavoda za javno zdravstvo BrodskoPosavske županije. Uzorci vode su analizirani na mikroorganizme ukupne koliformne bakterije, Enterokoki, Escherichiacolite ukupan broj kolonija na 36 ºC i 22 ºC. Od kemijskih parametara analizirane su na nitrate, nitrite i amonijak. Analizom uzetih uzoraka, utvrđeno je da niti jedan uzorak vode, ne odgovara maksimalno dopuštenim koncentraciji (MDK) propisanim važećim pravilnikom.The task of this final work is to perform chemical and microbiological analysis of drinking water from privat wells. The samples of six waters have been taken from the area of Slavonski Brod. Analysis of drinking water has been performed in authorized laboratory of institute of public health Brodsko-Posavske country. Samples of drinking water have been analyzed for microorganisms total coliform bacteria, Enterococci, Escherichia coli and total number of colonies on 36 ˚C and 22 ˚C. From chemical indicators they have been analyzed on nitrates and ammonia.with analysis of taken samples has been found that any sample of water does not correspond to the maximum permitted concentrations (MPC) prescribed by the valid regulations
Influence of mycorrhiza on yield and chemical composition of Pinot Noir must (Vitis vinifera L.)
No full textCilj istraživanja je bio utvrditi utjecaj mikorizne simbioze na prirod i kakvoću mošta kultivara Pinot crni (Vitis vinifera L) na podlozi Kober 5BB u vinogorju Kutjevo. Prije cvatnje u 2013. godini u neposrednu zonu korijena aplicirano je 20 mL mikoriznog cjepiva Mykoflor s oko 2000 propagacijskih jedinica, a pokus je proveden tijekom 2014. i 2015. godine. Pokus je postavljen po slučajnom bloknom rasporedu u četiri repeticije s dva tretmana: kontrolnim – bez mikorize i s tretmanom s mikorizom. Parametri priroda određeni su u trenutku berbe, a analiza mošta obavljena je na uređaju Wine Scan. U prvoj godini istraživanja utvrđen je značajno manji prirod po trsu i po hektaru kao i manja prosječna masa grozdova kod tretmana s mikorizom. Nije utvrđena statistički opravdani utjecaj mikoriznih gljiva na parametre kakvoće mošta kultivara Pinot crni. Prikazane vrijednosti ukupne kiselosti, koncentracije vinske i jabučne kiseline, α-amino oblika dušika, amonijskog oblika dušika i fosfora u moštu manje su u 2015. u odnosu na 2014. godinu kod oba tretmana.The aim of the study was to determine the influence of mycorrhizal symbiosis on the yield and quality of the must of the variety Pinot Noir (Vitis vinifera L) on the vine rootstock Kober 5BB in the Kutjevo vineyards. Prior to flowering in 2013, 20 mL of the Mycoflor mycorrhiza with about 2,000 propagation units was applied to the immediate root zone, and the experiment was conducted during 2014 and 2015. In the Kutjevo vineyards, according to climatic indicators, 2014 was less favorable for grape production compared to 2015. The experiment was set up according to a randomized block design in four repetitions and consisted of two treatments: control - without mycorrhiza and treatment with mycorrhiza. Yield parameters were determined at harvest time, and must analysis was performed subsequently on a Wine Scan device. In the first year of the research, a significantly lower yield per vine and per hectare was found, as well as a lower average mass of clusters in the treatment with mycorrhiza. No statistically justified application of mycorrhizal fungi to the must quality parameters of Pinot Noir cultivars was found. The values of total acidity, tartaric and malic acid concentration, α-amino form of nitrogen, ammonium form of nitrogen and phosphorus in the must are lower in 2015 compared to 2014 in both treatments
INVESTMENT ANALYSIS ON THE EXAMPLE OF INVESTING IN EKO SHOP PROJECT
No full textBriga potrošača za zaštitu osobnog zdravlja kao i zaštitu okoliša dovela je do povećane potražnje za ekološkim i domaćim proizvodima, a naročito proizvodima malih obiteljskih poljoprivrednih gospodarstava. Jedan od glavnih problema s kojima se susreću mali proizvođači takvih proizvoda je kako, uz velike strane i domaće konkurente, doći do krajnjih potrošača. Stoga je tema ovog završnog rada investicijsko osnivanje i ulaganje u Eko dućan d.o.o. kao krajnjoj točki ponude domaćem stanovništvu.Consumer concern for the protection of personal health as well as the protection of the environment has led to an increase in demand for organic and domestic products, especially the products of small family farms. One of the main problems faced by small producers of such products is, both in large countries and in domestic markets, to reach end consumers. Therefore, the topic of this final paper is the investment establishment and investment in Eko dućan d.o.o. as the end point of supply to the domestic population
TRADE SECTOR - FINANCIAL AND NON-FINANCIAL ANALYSIS OF BUSINESS OPERATIONS
No full textU radu je analizirano poslovanje poduzeća Alles d.o.o. kroz promatrano razdoblje 2015.-2019., kroz horizontalnu i vertikalnu analizu financijskih izvještaja dostupnih na stranicama Financijske agencije. Dodatno su kroz anketu obrađeni nefinancijski pokazatelji. Izrađena analiza poslovanja poduzeća Alles d.o.o. usporedno je prikazana s drugim poduzećem iz istog sektora. Dobiveni rezultati ukazuju na pozitivno poslovanje poduzetnika, ali kroz neke pokazatelje promatrana poduzeća imaju mogućnost za napredak.The paper analyzes the business of Alles d.o.o. through the observed period 2015-2019, through horizontal and vertical analysis of financial statements available on the website of the Financial Agency. Additionally, non-financial indicators were processed through the survey. The prepared business analysis is presented in parallel with another company from the same sector. The obtained results indicate a positive business of entrepreneurs, but through some indicators the observed companies have the opportunity to progress
Aroma Profile and Chemical Composition of Reverse Osmosis and Nanofiltration Concentrates of Red Wine Cabernet Sauvignon
No full textWine aroma represents one of the main properties that determines the consumer acceptance of the wine. It is different for each wine variety and depends on a large number of various chemical compounds. The aim of this study was to prepare red wine concentrates with enriched aroma compounds and chemical composition. For that purpose, Cabernet Sauvignon red wine variety was concentrated by reverse osmosis (RO) and nanofiltration (NF) processes under different operating conditions. Different pressures (2.5, 3.5, 4.5 and 5.5 MPa) and temperature regimes (with and without cooling) were applied on Alfa Laval LabUnit M20 equipped with six composite polyamide RO98pHt M20 or NF M20 membranes. Higher pressure increased the retention of sugars, SO2, total and volatile acids and ethanol, but the temperature increment had opposite effect. Both membranes were permeable for water, ethanol, acetic acid, 4-ethylphenol and 4-ethylguaiacol and their concentration decreased after wine filtration. RO98pHt membranes retained higher concentrations of total aroma compounds than NF membranes, but both processes, reverse osmosis and nanofiltration, resulted in retentates with different aroma profiles comparing to the initial wine. The retention of individual compounds depended on several factors (chemical structure, stability, polarity, applied processing parameters, etc.)
Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition
No full textThe objective of this research was to investigate the potentiality of carrot powder (CP) utilization at levels 4, 6, or 8% as ingredient of corn snacks and evaluation of the extrusion influence on functionally important ingredients such as carotenoids (color), polyphenols, fiber, fat, and antioxidant activity. The influence of ascorbic acid (AA) as an external source at levels 0.5 and 1% on this particular extrusion was also investigated. A single-screw extruder at two temperature regimes (135/170/170 °C (E1) and 100/150/150 °C (E2)) carried out extrusion. The E1 temperature regime acted favorably on total polyphenol content and crude fiber, but fat preferred the E2 regime. Extrusion, especially the E1 temperature regime, increased the extractability of carotenoids. Ascorbic acid degraded during extrusion, but it still provided protection to carotenoids and color attributes of extrudates. Snacks with increased nutritional and functional value due to carrot powder addition were successfully produced, which is a starting point for production of a new type of extruded snacks
SIGNIFICANCE OF COSTS FOR BUSINESS DECISIONS MAKING ON COMPANY VINDIJA D.D. EXAMPLE
No full textU završnom radu prikazane su analitičke temeljne sastavnice te kategorije troškova, objašnjeni su principi i posebnosti računovodstvenog analiziranja kategorija navedenih troškova. Opisani su elementi i metode praćenja troškova za donošenje poslovnih odluka u poduzeću. Predstavljena je važnost računovodstvenog analiziranja i analiziranje troškova zbog optimalnog upravljanja troškova u cjelokupnom poslovanju. Troškovi imaju utjecaj na dobit, a ovisno o tome kako poduzetnik upravlja s troškovima u poduzeću presudit će o razvoju poduzeća u budućnosti, odnosno hoće li se poduzeće širiti ili će ostvariti gubitak i na kraju završiti u stečaju. Temeljem računovodstvenog analiziranja i analiziranja troškova potrebno je spoznati promjene u poduzeću koje je poželjno predložiti za budućnost s namjerom povećanja profitabilnosti poslovanja. Sve spomenuto objašnjeno je na primjeru poduzeća Vidija d. d. u periodu od 2019. do 2020. godine odnosno objašnjeno je računovodstveno praćenje troškova te analiza pokazatelja ekonomičnosti poslovanja s namjerom analize upotrebljavanja računovodstvenih podataka o troškovima za donošenje poslovnih odluka u poduzeću Vidnija d.dThe final paper presents the analytical basic components of this category of costs, explains the principles and specifics of accounting analysis of the categories of these costs. The elements and methods of monitoring the costs of making business decisions in the company are described. The importance of accounting analysis and cost analysis due to optimal cost management in the entire business is presented. Costs have an impact on profits, and depending on how the entrepreneur manages the costs in the company, he will decide on the development of the company in the future, ie whether the company will expand or make a loss and end up in bankruptcy. Based on accounting and cost analysis, it is necessary to identify changes in the company that it is desirable to propose for the future with the intention of increasing business profitability. All of the above is explained on the example of the company Vidija d. D. In the period from 2019 to 2020, ie accounting monitoring of costs and analysis of business cost indicators with the intention of analyzing the use of accounting data on costs for business decisions in the company Vidnija d.d
FAT-SOLUBLE VITAMINS
No full textVitamini su kemijski spojevi koji su u malim količinama potrebni za pravilno odvijanje svih funkcija u ljudskom i životinjskom organizmu. Naš organizam ne može sam proizvoditi vitamine pa bi ih trebali redovito uzimati hranom ili kao dodatke prehrani. Vitamini se dijele na dvije skupine: vitamine topljive u vodi (C i B skupina) i vitamine topljive u mastima (A, D, E i K). U ovom diplomskom radu opisani su vitamini topljivi u mastima, njihova kemijska i fizikalna svojstva, funkcije u organizmu, utjecaj na zdravlje i najbogatiji izvori vitamina. U okviru rada proveden je anketni upitnik kojeg su ispunjavale punoljetne osobe. Cilj istraživanja je bio dobiti povratne informacije o poznavanju vitamina, vitamina topljivih u mastima, te koliku važnost ispitanici pridaju vitaminima u prehrani i koriste li dodatke u prehrani.Vitamins are chemical compounds that are needed in small amounts for the proper functioning of all functions in the human and animal body. Our organism can not produce vitamins on its own, so we should take them regularly with food or as a dietary supplement. Vitamins are divided into two groups: water-soluble vitamins (groups C and B) and fat-soluble vitamins (A, D, E and K). This thesis describes fat-soluble vitamins, their chemical and physical properties, organizational functions, health impact and the richest sources of vitamins. As part of the work, a survey was completed by adults. The ultimate goal of the study was to obtain feedback about knowledge of vitamins, fat-soluble vitamins, and how much important are the vitamins for the respondents diet and do they use any of the dietary supplements
CONDITIONS IN LEGAL AFFAIRS
No full textU ovom radu obrađeni su uvjeti pravnog posla. Na početku se objašnjava što je to uvjet. Obrađene su sve vrste uvjeta od pravih uvjeta do nepravih uvjeta, te je objašnjeno djelovanje uvjeta kroz vrijeme pendencije i razdoblje koje slijedi trenutak kad se uvjet ispuni ili izjalovi. Na kraju su objašnjeni pravni poslovi s uvjetom na praktičnim primjerima, odnosno cijeli teorijski dio se povezuje sa praktičnim primjerima.This paper deals with the conditions of legal affair. At the beginning it is explained what condition is. All types of conditions from real conditions to unreal conditions are elaborated, and the effect of the condition is explained over the time of pendency and the period following the moment when the condition is met or failed. At the end, legal affairs with a condition are explained on practical examples, respectively the whole theoretical part is connected with practical example
INVENTORY ACCOUNTING IN TRADE
No full textPrilikom istrazivanja i pisanja ovog rada zeljelo se prikazati kako se vode zalihe u trgovini, pojasniti sto su zalihe, koje vrste zaliha postoje, te je na prakticnom dijelu prikazano kako se zalihe vode kod poslovnog subjekta koji je odabran a to je prodavaonica dm. Bitno je utvrditi gdje se same zalihe nalaze u racunovodstvu, kako se zalihe definiraju, te na koji nacin se knjize i iskazuju u poslovnim knjigama. Takoder je bitno da su zalihe dostupne u svakom trenutku kada zatrebaju, dakle ne treba ih biti previse, ali zaliha uvijek mora biti. Za vodenje zaliha se biraju metode koje su objasnjene u radu, te se od vise razlicitih metoda, izabire ona koja je najkorisnija u radu. Za rad u prodavaonicama se izabire FIFO metoda. Na kraju samog rada je objasnjeno kako se zalihe vode i cuvaju u odabranoj prodavaonici dm, kako se zalihe provjeravaju, te sto se dogodi u slucaju loma. U prodavaonicama je bitno da su zalihe tocne u slucaju da kupac pita za dodatan proizvod na skladistu jer je polica prazna.While researching and writing this work, we wanted to show how supplies are managed in the store, explain what supplies are, what types of supplies exist, and the practical part shows how supplies are kept at the selected business entity, which is dm store. It is important to determine where the supplies themselves are in accounting, how supplies are defined, and how they are recorded and reported in the business books. It is also essential that supplies are available at all times when needed. For supplies management, the methods that are explained in the work are chosen multiple types of supplies management, chooses the one that is most useful in the work. The FIFO method is chosen for work in stores. At the end of the work, it is explained how supplies are kept and stored in the selected dm store, how supplies are checked, and what happens in the event of a fracture. In stores it is essential that supplies are accurate in case the customer asks for an additional product in stock because the shelf is empty