2537 research outputs found
Sort by
TESTING THE QUALITY OF CHESTNUT HONEY
No full textCilj ovog rada bio je provesti mikrobiološku i kemijsku analizu meda od kestena. Prikupljeno je 5 uzoraka, 4 uzorka su od domaćih proizvođača dok je 1 uzorak iz trgovačkog lanca. Analiza je provedena u Zavodu za javno zdravstvo Požeško - slavonske županije. Određeni su slijedeći kemijski parametri: pH vrijednost meda, kiselost meda, elektrovodljivost meda, određivanje količine vode u medu te peludna analiza meda. Nakon završene kemijske analize prema Pravilniku o medu (NN 53/15) niti jedan uzorak ne prelazi dopuštenu količinu vode, dok za elektrovodljivost prema istom tome pravilniku ne udovoljava jedan uzorak. Prema Pravilniku o medu (NN53/15) samo jedan uzorak udovoljava prema o dopuštenoj količini slobodnih kiselina, dok za peludnu analizu prema Pravilniku o kakvoći uniflornog meda (NN 122/09) dva uzorak ne odgovaraju Pri mikrobiološkoj analizi određene su aerobne mezofilne bakterije Enterobacteriaceae, sulfitoreducirajuće klostridije i plijesni. Nakon obavljene analize na svim uzorcima, nije pronađen porast niti jedne bakterije ili plijesni.The aim of this work was to conduct microbiological and chemical analysis of chestnut honey. 5 samples were collected, 4 samples were from domestic producers, while 1 sample was from the retail chain. The analysis was carried out at the Institute of Public Health of Pozega - Slavonia County. The following chemical parameters were determined: the pH value of honey, the acidity of honey, the electroductivity of honey, the determination of the amount of water in honey and the pollen analysis of honey. After the completion of the chemical analysis according to the Honey Regulations (OG 53/15), no sample exceeds the permissible amount of water, while for electroductivity according to the same rulebook it does not meet one sample. According to the Honey Regulations (NN53/15), only one sample meets according to the permissible amount of free acids, while for pollen analysis according to the Uniflor honey Quality Regulations (OG122/09), two samples do not correspond. In microbiological analysis of the aerobic mesophilic bacteria Enterobacteriaceae, sulfitoreducing clostria and mold. After the analysis was carried out on all samples, no increase in any bacteria or mold was found
MARKET RESEARCH TECHNIQUES
No full textIstraživanje tržišta je sustavni rad zasnovan na znanstvenim metodama prikupljanja, registriranja i analize svih problema u vezi s prometom, prodajom i potrošnjom dobara (proizvoda i usluga) na relaciji proizvođač-potrošač. Tržišnim istraživanjem se također mogu odrediti koje su želje i potrebe naših potrošača, kao i njihova očekivanja, te se također pronalaze mogući problemi u provedbi poslovanja. Pruženim informacijama koje smo prikupili prilikom istraživanja, smanjuje se strah i nesigurnost prilikom provođenja poslovnog procesaMarket research is systematic work based on scientific methods of collecting, registering and analyzing all problems related to the circulation, sale and consumption of goods (products and services) in the producer-consumer relationship. Market research can also be used to determine the wishes and needs of our consumers, as well as their expectations, and possible problems in the implementation of business can also be found. The provided information, which we collected during the research, reduces fear and uncertainty when conducting business processes
MONITORING PRODUCTION TECHNOLOGY AND PUMPKIN OIL CONSUMER HABITS
No full textBuča se uzgaja zbog svog ploda, on ima visoko kvalitetne sjemenke koje obiluju uljem. Ulje od bučinih sjemenki se dobiva mehaničkim postupcima, a može biti hladno prešano, djevičansko i rafinirano ulje. Prvo se moraju obraditi sjemenke na način da se peru i suše. Zatim se melju, pa kondicioniraju i prže (ukoliko je riječ o djevičanskom ulju) i na kraju prešaju. Nakon prešanja dobije se ulje kao glavni proizvod i bučina pogača kao nusproizvod. Bučino ulje ima specifičnu tamno zelenu boju i narančasti do crveni odsjaj. Zadatak rada je prikazati tehnološki postupak proizvodnje djevičanskog bučinog ulja, mikrobiološku ispravnost te kvalitetu ulja na temelju kemijskih analiza. Provedena je i anketa kojom je ustanovljeno da stanovnici Požeško – slavonske županije konzumiraju bučino ulje u količini manje od jedne litre mjesečno i da su im pri konzumaciji najvažniji okus i proizvođač ulja.Kürbis wird wegen seine Früchte angenut, er hat hochwertige Samen, die reich an Öl sind. Kürbiskernöl wird auf mechanischem Wege gewonnen und kann kaltgepresst und natieves Öl sein. Zünaschst müssen die Samen gewaschenwerden und getrocknet. Dann werden sie gemahlen, dann konditioniert und frittiert (wenn es sich um natives Öl handelt) und schließlich gepresst. Nach dem pressen erhalten wir das Öl als Hauptprodukt und Kürbisfladen als Nebenprodukt. Das Öl hat eine spezifische dunkelgrüne Farbe und einen Orangen bis Roten Shimmer. Die Aufgabe der Arbeit ist es, den technologischen Prozess der Herstellung von nativem Kürbisöl vorzustellen und mikrobiologische Richtigkeit und Ölqualität anhand von Analysen. Um das herauszufinden, wurde eine Umfrage durchgeführt Es wurde festgestellt, dass die Einwohner von Požega – Kreis Slawonien konsumieren weniger als einem Liter Kürbisöl pro Monat und dass ihr Geschmack und ihr Ölgehalt das Wichtigste beim Verzehr sind
FAMILY BUSINESS LIFE CYCLE
No full textŽivotni ciklus obiteljskog poduzeća je proces kroz koji svako poduzeće mora proći, od svog početka djelovanja do smrti, zatvaranja ili nasljeđivanja. Ciklus se sastoji od četiri faze. Prve tri faze sadrže niz značajki i karakteristika koje su vrlo bitne da ne bi došlo do četvrte faze, a to je smrt ili zatvaranje poduzeća. U obiteljskim poduzećima često dolazi do konflikata između aktivnih ili neaktivnih članova obitelji ili između djece ako postoji mogućnost izbora među više nasljednika. Svrha ovog rada je pojasniti životni ciklus poduzeća, faze životnog ciklusa obiteljskog poduzeća, metode po Greineru i Adizesu te kroz praktični primjer uvidjeti u kojoj fazi se trenutno nalazi poduzeće Portes d.o.o. koje je opisano u istraživačkom dijelu rada.The life cycle of a family business is a process that every business must go through, from its inception to death, closure or succession. The cycle consists of four phases. The first three phases contain a number of features and characteristics that are very important in order not to reach the fourth phase; death or company closure. In family business, conflicts often occur between active or inactive family members or between children if there is a possibility to choose between several heirs. The purpose of this pape ris to clarify the life cycle of a company, the stages of the life cycle of a family business, the methods according to Greiner and Adizes and through a practical example to see in which stage the company Portes d.o.o. is currently located which is described in the research part of the work
The use of kaolin clay in organic fruit growing
No full textProizvodi na bazi kaolinske gline sve više se koriste u proizvodnji voća, a posebice onoj ekološkoj. Posljednjih godina prisutan je trend značajnog smanjenja broja dozvoljenih konvencionalnih sredstava za zaštitu bilja od štetnih organizama, što za posljedicu ima i postupni prijelaz s konvencionalne na ekološku proizvodnju voća. U ovom radu prikazane su mogućnosti korištenja proizvoda na bazi kaolinske gline u voćarstvu. Predstavljene su mogućnosti korištenja kaolinske gline u zaštiti od štetnika i bolesti, smanjenju ekološkog stresa uzrokovanog visokim temperaturama, zaštiti od ožegotina, povećanju uroda, poboljšanom obojenju i kvaliteti ploda. Kaolinska glina ima velike mogućnosti za unaprjeđenje voćarske proizvodnje u Republici Hrvatskoj, napose u ekološkoj proizvodnji, gdje zbog svoje široke primjene i učinkovitosti postaje praktički nezaobilazna.Kaolin clay-based products are increasingly used in fruit growing, especially in organic farming. In recent years, the emphasis has been on a significant reduction in the number of conventional protective measures against diseases and pests. The gradual transition from conventional to organic fruit production is also noticeable. This paper presents the possibilities of using kaolin-clay based products in fruit growing. The possibilities of using kaolin clay to protect against pests and diseases, reduce environmental stress from high temperatures, protect against burns, increase yield, improve color and fruit quality are presented. Kaolin clay has great potential for improving fruit production in the Republic of Croatia, especially in organic farming, where its wide application and efficiency make it practically unavoidable
FINANCIAL OPERATIONS ANALYSIS OF BANKS IN THE REPUBLIC OF CROATIA
No full textU ovom radu usporedit će se godišnja financijska izvješća četiri najveće banke u Republici Hrvatskoj. Na taj način zaključit će se koja od te četiri banke nudi najviše pogodnosti svojim klijentima i koja od njih nudi najveći uspjeh za svoje korisnike. Pobliže će se statistički usporediti pojedini aspekti svake banke. Za analizu podataka će se koristiti individualni indeksi na stalnoj bazi. Uspoređivat će se godišnja izvješća četiri banke za 2020. godinu i na taj način će se statistički odrediti najbolja banka za poslovanje.This paper will compare the annual financial statements of the four largest banks in the Republic of Croatia. Thus it will be concluded which of those four banks offers the most benefits to its clients and which of them offers the greatest success for its users. The individual aspects of each bank will be compared more closely statistically. Individual indices on a permanent basis will be used for the dana analysis. The annual reports of the four banks for 2020 will be compared, thus determining the best bank for operations
FORMS AND TYPES OF INVESTMENT
No full textCilj ovoga rada je na jednostavan način objasniti oblike i vrste investiranja, kao što su investiranje u dionice, investiranje u državne obveznice, te investiranje u nekretnine. Svakoj osobi koja se upušta u svijet investiranja potrebno je ukazati na osnovna pravila investiranja, također na analizu tržišta, koja može biti fundamentalna ili tehnička. Analiza tržišta je iznimno važna jer tako svaki investitor stječe dojam o određenoj investiciji, i koje investicije su više isplativije od drugih, te koje investicije snose veći rizik od drugih.The aim of this paper is to explain in a simple way the forms and types of investment, such as investing in stocks, investing in government bonds, and investing in real estate. Every person who enters the world of investing needs to get pointed out the basic rules of investing, and market analysis, which can be fundamental or technical. Market analysis is extremely important because each investor gets an impression of a particular investment, and which investments are more profitable than others, and which investments bear more risk than others
Women in entrepreneurship – the case study of Ukraine and Croatia
No full textThe role and position of women in entrepreneurship is an important content of numerous studies in the last twenty years. The paper will analyse women in entrepreneurship with an emphasis on Ukraine and Croatia. The data for these two countries will briefly compared with an emphasis on the representation of women in entrepreneurship due to similarities in the historical and development aspects of the two countries
Development and Validation of an UHPLC-MS/MS Method for the Simultaneous Determination of 11 EU-Regulated Mycotoxins in Selected Cereals
No full textThe availability of reliable sensitive multi-analyte methods for unambiguous determination of mycotoxins is crucial for ensuring food and feed safety, considering their adverse health effects and (co-)occurrence in various foods. Accordingly, a multi-mycotoxin confirmatory method for simultaneous determination of 11 mycotoxins regulated in cereals within the European Union (EU) using ultra-high performance liquid chromatography coupled to tandem mass spectrometry (UHPLC-MS/MS) was developed and in-house validated to fit the EU legislation requirements for analytical methods. A simple sample preparation was based on a solid–liquid extraction using a solvent mixture acetonitrile/water/formic acid (79/20/1, v/v/v) and a dilution of raw extract using water/acetonitrile/formic acid (79/20/1, v/v/v) before instrumental analysis. Average recoveries in all three validated cereal crop types (maize, wheat, and barley), spiked at multiple levels, were found acceptable for all analytes when matrix-matched calibration was used, ranging from 63.2% to 111.2% and also showing very good repeatability, with relative standard deviations below 20%. Matrix effect (SSE) evaluation revealed maize as the most complex of the three analyzed cereal matrices, with strong SSE (150%) recorded for all 11 analyzed mycotoxins. An additional method verification was performed through successful participation in proficiency testing schemes, with the achieved z-scores generally in the acceptable range of −2 ≤ z ≤ 2. The obtained validation results demonstrated the suitability of the developed confirmatory multi-mycotoxin UHPLC-MS/MS method based on a dilute-and-shoot principle for the simultaneous determination of low concentrations of 11 EU-regulated mycotoxins in cereals, including aflatoxins B1, B2, G1 and G2, deoxynivalenol, fumonisins B1 and B2, zearalenone, T-2 and HT-2 toxins, and ochratoxin A
Influence of long maceration on the quality of Graševina wine in Kutjevo wine-growing hill
No full textIako klasična proizvodnja bijelih vina podrazumijeva fermentaciju mošta, suvremeni trendovi podrazumijevaju proizvodnju bijelih vina uz maceraciju, odnosno fermentaciju masulja. Cilj ovog rada bio je utvrditi utjecaj duge maceracije grožđa na kakvoću vina 'Graševina'. Istraživanje je provedeno tijekom 2021. godine u vinogradima i vinskom podrumu Veleučilišta u Požegi u vinogorju Kutjevo. Nakon berbe, kontrolni uzorak vina proizveden je klasičnim postupkom proizvodnje bijelih vina, te su provedena dva tretmana duge maceracije u periodu od 3 mjeseca - jedan uz sulfitiranje tijekom primarne prerade a drugi bez sulfita. U vinima su analizirani osnovni parametri kakvoće, koncentracija jabučne i mliječne kiseline, optička gustoća pri 280 nm, ukupni fenoli i antioksidativna aktivnost DPPH metodom. Statistički značajna razlika zabilježena je kod ukupnih fenola, kao i antioksidativnoj aktivnosti, s najvećim vrijednostima u maceriranom uzorku uz primjenu SO2. Organoleptičko ocjenjivanje uzoraka proveli su certificirani ocjenjivači, metodom 100 bodova. Najveću prosječnu ocjenu od 87 bodova dobilo je vino proizvedeno dugom mareracijom grožđa uz redovito sulfitiranje. Kontrolni tretman slabije je ocijenjen, sa 72 boda. Vino proizvedeno dugom maceracijom bez korištenja sulfita ocjenjeno je sa 66 boda uz napomenu pojedinih ocjenjivača o izraženoj oksidaciji.Although classical production of white wines involves the fermentation of must, recently there has been a trend in the production of white wines with maceration processor fermentation of pomace. The aim of this paper is to determine the influence of long maceration of pomace on the quality of Graševina wine. The research was conducted in 2021 in the vineyards and wine cellar of the Polytechnic of Požega in the Kutjevo wine-growing hill. After harvesting, a control treatment was white wine produced by the classic production process, and a long maceration process was carried out on other two treatments over a period of 3 months, in two treatments - one with sulfites during primary processing and the other without sulfiting. The following basic parameters were determined in wines: alcoholic strength, reducing sugars, total acidity, malic, lactic acid, volatile acidity, pH, absorbance at 280 nm, total phenols and antioxidant activity by DPPH method. There was a statistically significant difference in the total phenols content, as well as antioxidant activity, with the highest values in the macerated sample containing SO2. Organoleptic evaluation of samples was performed by trained evaluators, using the 100-point method. The highest average score of 87 points was given to wine produced by long maceration with regular sulfiting during primary processing. Control treatment was rated lower by 72 points. Wine produced by long maceration without the use of sulfiting in the primary processing was evaluated with an average score of 66 points with a few remarks about the oxidation pronounced in the wine aroma