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Važnost prehrane u ranoj intervenciji kod djece s Down sindromom
No full textDown sindrom je genetski poremećaj koji za posljedicu ima niz karakterističnih značajki, a jedna od njih je pretilost, kako kod djece tako i kod odrasle populacije. Cilj ovoga rada je ukazati na važnost pravilnih prehrambenih navika i zdravog načina života kroz programe rane intervencije koji bi trebali pružiti uslugu podrške djeci s Down sindromom kao i njihovim obiteljima
QUALITY MANAGEMENT IN THE IT INDUSTRY
No full textU ovo radu objasniti će se pojam kvalitete , važnost i temeljne teorije upravljanja kvalitetom. Nabrojati će se važne ISO norme i standardi te koristi njihove implementacije, zatim utjecaj kvalitete na konkurentnost i bitne strategije za ostvarivanje konkurentnost na tržištu. Obuhvatit će se značaj i razvoj upravljanja kvalitetom u IT (informacijska tehnologija) industriji s naglaskom na softver kao uslugu te njen utjecaj na ostvarivanje konkurentske prednosti na primjeru usporedbe davatelja aplikacijskih usluga i softvera kao usluge. Na primjeru IT tvrtke Mediatoolkit d.o.o. prikazat će se proces uvođenja upravljanja kvalitetom u industriji softvera kao usluge u RH te značaj, održivost i kontinuirano unapređivanje tog sustava. U zaključnom dijelu istaknuti će se važnost upravljanja kvalitetom u poslovanju poduzeća te nužnost uspostave i primjene ISO normi u industriji softvera kao usluge kako bi se osigurala konkurentnost tvrtke na tržištu i kontinuirano unapređivanje uslugaThis paper will explain the concept of quality, importance and basic theories of quality management. Important ISO norms and standards will be listed, as well as the benefits of their implementation, the impact of quality on competitiveness and important strategies for achieving competitiveness in the market. The importance and development of quality management in the IT (information technology) industry with an emphasis on software as a service and its impact on achieving a competitive advantage on the example of comparing application service providers and software as a service will be covered. On the example of the IT company Mediatoolkit d.o.o. the process of introducing quality management in the software industry as a service in the Republic of Croatia and the importance, sustainability and continuous improvement of this system will be presented. The concluding part will emphasize the importance of quality management in the company's business and the need to establish and apply ISO standards in the software industry as a service to ensure the company's competitiveness in the market and continuous improvement of services
Analitički postupci u unutarnjoj reviziji strukture financijskog rezultata
No full textU cilju osiguranja dobrog upravljanja na svim razinama, paralelno s reformskim procesima, razvija se i funkcija unutarnje revizije. U počecima u fokusu revizora bilo je provođenje unutarnje revizije sustava i njegove usklađenosti te davanje preporuka za unaprjeđenje. U posljednje vrijeme rad revizora temelji se na savjetodavnim uslugama u specifičnim područjima poslovanja te revidiranje istih. U radu se daje osvrt na aktualno stanje profesije unutarnjih revizora u javnom sektoru Republike Hrvatske, specifičnosti financijskog poslovanja proračunskih korisnika te brojne nedoumice s kojima se unutarnji revizori susreću u svakodnevnom radu
Impact of cluster thinning on Merlot and Cabernet Sauvignon (Vitis vinifera L.) must quality
No full textThe aim of this study is to present the influence of yield reduction on the chemical composition of must of black grapevine varieties (Merlot and Cabernet Sauvignon). The study was conducted in the vineyard and laboratory of the Polytechnic of Pozega in 2019. The thinning of the clusters was done prior to veraison the on set of the phenophase of the ripening of the grapes. Each shoot was left with one cluster, resulting in a 25% yield reduction in Cabernet Sauvignon and 34% in Merlot. Statistical analysis revealed that the ampelotechnical procedure had a significant effect on the average sugar content, total acids and pH value of Cabernet Sauvignon variety. Although the differences between the average values of the other parameters among the treatment are visible, they are not statistically significant. The analysis of the obtained paramatars shows that in 2019, under the given environmental conditions, the operation of thinning clusters on the cultivars in question was not justifie
INFLUENCE OF PH ON FLUORIDE REMOVAL FROM WATER BY ADSORPTION ON ACTIVATED CARBON
No full textPretjeran i nekontroliran unos fluorida konzumacijom vode za piće odražava se na ljudsko zdravlje budući da se fluoridi u organizmu ponašaju kao kumulativni otrov, odnosno samo se jedan dio unesenih fluorida izlučuje iz organizma dok se veći dio apsorbira. Postoji nekoliko metoda koje se koriste za smanjivanje sadržaja fluorida u pitkoj vodi, tzv. defluorizaciju, a adsorpcijske metode se generalno smatraju najučinkovitijim zbog svoje visoke učinkovitosti, jednostavnosti upotrebe, ekološke prihvatljivosti i ekonomske isplativosti. Krucijalna primjena adsorpcije krije se u zadaći postizanja pitke vode koja je još uvijek globalni zdravstveni problem u zemljama trećeg svijeta, a danas i šire. Uspješnost adsorpcijskog procesa ovisi o prirodi adsorbensa. Najčešće primjenjivani adsorbensi u obradi vode su zeoliti, metalni oksidi i hidroksidi, različiti biopolimeri te aktivni ugljen koji se zbog poroznosti, velike specifične površine i sjajnog kapaciteta uklanjanja najčešće koristi kao adsorbens. Predmet ovog završnog rada bio je ustanoviti utjecaj različitih pH vrijednosti modelnih otopina na učinak uklanjanja fluorida iz vode adsorpcijom na aktivnom ugljenu. Cilj rada je odrediti najoptimalnije uvjete pri kojima će proces adsorpcije biti najučinkovitiji.Excessive and uncontrolled intake of fluoride by drinking water affects human health since fluorides in the body act as a cumulative poison. Furthermore, only one part of the ingested fluoride is excreted from the body while most is absorbed. There are several methods used to reduce the fluoride content in drinking water, the so called defluorization, whereas adsorption methods are generally considered to be most effective in several aspects. They owe this because of their high efficiency, ease of use, environmental friendliness and economic viability. The crucial use of adsorption lies in the task of achieving drinking water which is still a global health problem in third world countries and beyond today. The success of the adsorption process depends on the nature of the adsorbent. The most commonly used adsorbents in water treatment are zeolites, metal oxides and hydroxides, various biopolymers and activated carbon, which is most often used as an adsorbent due to its porosity, large specific surface area and excellent removal capacity. The subject of this final work was to establish the influence of different pH values of model solutions on the effect of removing fluoride from water by adsorption on activated carbon. The aim of this research is to determine the most optimal conditions under which the adsorption process will be most efficient
REGULATORY FRAMEWORK OF REPRESENTATIVE BODIES IN CROATIAN LOCAL GOVERNMENT
No full textTema završnog rada je „Regulatorni okvir predstavničkih tijela u hrvatskoj lokalnoj samoupravi“. Sustav lokalne samouprave u Republici Hrvatskoj sastoji se od jedinica lokalne samouprave, odnosno općina i gradova te od jedinica područne (regionalne) samouprave, odnosno županija. Građanima Republike Hrvatske pravo na lokalnu i područnu (regionalnu) samoupravu zajamčeno je samim Ustavom. Ustrojstvo i djelokrug lokalne i područne (regionalne) samouprave uređuje se Zakonom o lokalnoj i područnoj (regionalnoj) samoupravi. U ovom radu biti će istraženo Ustavno i zakonsko oblikovanje lokalne samouprave. Unutarnju strukturu ovih jedinica čine njihova tijela i to: predstavničko tijelo, izvršno tijelo i upravna tijela. U ovom završnom radu pisano je isključivo o predstavničkom tijelu te je kao konkretan primjer navedeno Gradsko vijeće Grada Novske. Cilj rada je proučiti način rada ovog Gradskog vijeća.The topic of this final paper is "Regulatory framework of representative bodies in Croatian local self-government". The system of local self-government in the Republic of Croatia consists of units of local self-government or municipalities and cities, and of units of regional self-government or counties. The citizens of the Republic of Croatia are guaranteed the right to local and regional self-government by the Constitution itself. The structure and scope of local and regional self-government is regulated by the Law on Local and Regional SelfGovernment. This paper will explore the constitutional and legal shaping of local selfgovernment. The internal structure of these units consists of their bodies: representative body, executive body and administrative bodies. In this final paper it is written exclusively about the representative body and the City Council of the City of Novska is cited as a concrete example. The aim of this paper is to study the way this City Council works
INFLUENCE OF HOMOGENIZATION PROCESS ON RHEOLOGICAL PROPERTIES OF MAYONNAISE
No full textMjerenja reoloških svojstava hrane su vrlo važna u prehrambenoj industriji gdje se pomoću reoloških parametara dobiju informacije o kvaliteti kako tijekom proizvodnje tako i za gotovi proizvod. U ovom radu istraživan je utjecaj parametara procesa homogenizacije (brzina rotora, vreijeme homogenizacije) na reološka svojstva majoneze s 75 %-tnom uljnom fazom. Za izradu majoneze korištene su dvije vrste biljnih ulja: rafinirano suncokretovo ulje (linolni tip) i hladno prešano laneno ulje. Mehanički proces homogenizacije majoneze proveden je kod različitih brzina rotora i vremena homogenizacije pri sobnoj temperaturi. Majoneza je izrađena s laboratorijskim homogenizatorom (sustav rotor/stator) po tradicionalnoj recepturi bez dodanog konzervansa čime je trajnost proizvoda vremenski ograničena. Mjerenja reoloških svojstava majoneze provedena su na rotacijskom viskozimetru, pri sobnoj temperaturi. Iz dobivenih podataka izračunati su reološki parametri: prividna viskoznost, koeficijent konzistencije i indeks tečenja. Rezultati istraživanja pokazuju da procesni parametri homogenizacije utječu na reološka svojstva majoneze. Porastom brzine rotora i vremena trajanja procesa homogenizacije mijenjaju se reološke karakteristike majoneze.The measurements of the rheological properties of food are crucial in the food industry. Those measurements, based on rheological parameters, can give us information about the quality during a production process and the quality of the final product. This study investigates the influence of the homogenization process parameters (the rotor velocity, the homogenization period) on the rheological properties of mayonnaise with 75 % oil phase. Two types of vegetable oils have been used for making the mayonnaise: refined sunflower oil (the linoleic type) and cold-pressed flaxseed oil. The mechanical process of the mayonnaise homogenization was conducted at various rotor velocities and various durations of homogenization at room temperature. The mayonnaise was made using a laboratory homogenizer (the rotor/stator principle) following a traditional recipe, without adding a preservative which gives the product a limited shelf life. The measurements of the rheological properties of the mayonnaise were conducted by using the rotational viscometer at room temperature. The acquired data were used to calculate the rheological parameters: apparent viscosity, the consistency coefficient and the flow index. The results of this study show that the process parameters of homogenization affect the rheological properties of mayonnaise. With the increase of rotor velocity and the duration of the homogenization process, the rheological characteristics of mayonnaise vary as well
WEIGHT LOSS WHEN BAKING DIFFERENT TYPES OF BREAD
No full textKruh je pekarski proizvod koji se dobije miješanjem, oblikovanjem, vrenjem (fermentacijom) i pečenjem tijesta dobivenog od mlinskih proizvoda, uz dodatak drugih sastojaka kao što su voda, pekarski kvasac ili druge tvari za vrenje, soli te drugih dodataka. Od davnine kruh je bio osnovna namirnica u prehrani velikog dijela čovječanstva, a pšenica i raž, dvije su osnovne žitarice čije se brašno koristi za proizvodnju kruha. Danas se oko 70 % svjetske populacije hrani kruhom dobivenim od pšeničnog brašna. Osim pšenice i raži na tržištu se nalazi čitav niz različitih vrsta kruha i peciva proizvedenih od različitih žitarica. Svaka vrsta kruha mora biti deklarirana od kojih osnovnih sirovina je proizveden, kao i kolika je masa određenog kruha. Upravo iz ovih razloga u pekarskoj proizvodnji bitno je odrediti točnu masu tijesta prije pečenja da bi se dobila određena masa gotovog proizvoda. Različite vrste kruha imaju različite gubitke mase pri pečenju. Cilj rada je bio pratiti gubitak mase pri pečenju šest različitih vrsta kruhova.Bread is a baked good product made by mixing, shaping, fermenting and baking dough which is made from mill products with addition of other ingredients such as water, baker's yeast or other fermentation agents, salt, and other additives. From ancient times, bread has been a staple food in the diet of a large proportion of humanity. Wheat and rye are the two basic grains whose flour is used to produce bread. Today, around 70 % of the world's population eats bread made from wheat flour. Apart from wheat and rye, there is a whole range of different types of bread and pastries made from different grains available on the market. Each type of bread must have a label that lists the basic raw materials from which it was made as well as the weight of the specific unit of bread. That is precisely why it is important in the production of baked goods to determine the exact weight of the dough before baking needed to gain the end product of a certain weight. Different types of bread have different baking losses. The aim of this thesis is to observe the weight loss during baking in six different types of bread
TESTING OF MICROBIOLOGICAL CLAENLINESS OF KINDERGARTEN IN POŽEGA-SLAVONIA COUNTY
No full textPravilnom provedbom kontrole mikrobiološke čistoće i obavljanjem analiza hrane uveliko se može sprječiti nastanak bolesti pojedinaca, kao i pojave velikih epidemija izazvanih mikroorganizmima koji se prenose putem hrane. Higijena radnog okoliša, pribora, opreme i ruku osoblja koje dolazi u dodir s namirnicama ima važnu ulogu u osiguranju mikrobiološke ispravnosti namirnica, te se treba kontinuirano kontrolirati i poboljšavati, a osoblje educirati. Cilj ovog rada je bio ispitati i analizirati mikrobiološku čistoću vrtića koji se nalaze u Požeško-slavonskoj županiji. To je uključivalo da se pomoću metode otiska i obrisa odredi bakteriološka čistoća radne opreme i ruku radnika koji su u dodiru s hranom, te na osnovu rezultata donesu zaključci o higijeni navedenih objekata, da bi se ustanovilo jesu li unutar dozvoljenih granica.Conducting proper microbiological purity control and regularly food analyzes can greatly prevent the occurrence of certain diseases, as well as the occurrence of large epidemics caused by food-borne microorganisms. The hygiene of the working environment, utensils, equipment and personal hygiene of staff, plays an important role in ensuring the microbiological safety of food, and it should be continuously controlled and improved, and staff should be educated. The aim of this study was to examine the microbiological purity of kindergartens located in Požega-Slavonia County. This included using the methods of print and contour to determine the bacteriological purity of work equipment and the workers hands, who are in contact with food, and to make conclusions based on the results, in order to determine whether the number of microorganisms are within permissible limits
Komunikacijski pristup gramatici u nastavi stranog jezika
No full textRad ukazuje na važnost poučavanja gramatike integrirajući ju s vještinom govorenja, u svrhu ostvarivanja komunikacijske kompetencije