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THE PROCESS OF RESOLVING ADMINISTRATIVE METTER IN THE CASE OF A REQUEST FOR EXEMPTION FROM THE OBLIGATION TO PAY THE COMMUNAL FEE
No full textSvrha ovog završnog rada je prikazati postupak rješavanja upravne stvari. Osim teorijskog dijela u kojem je analizirana svaka faza rješavanja upravnog predmeta paralelno je analiziran praktični primjer rješavanja upravne stvari u upravnom postupku koji je pokrenut na zahtjev stranke kod javnopravnog tijela u svrhu oslobađanja obveze plaćanja komunalne naknade. Upravni postupak je reguliran odredbama Zakona o općem upravnom postupkom. U radu se analizira stranka u upravnom postupku te vrste upravnih stvari s obzirom koliko stranaka nastupa u postupku. U prvoj fazi rada teorijski je analizirano pokretanje i vođenje upravnog predmeta i rješavanje upravne stvari s pozivanjem na praktičan primjer upravnog predmeta pokrenutog kod javnopravnog tijela. U radu se prikazuju sve pravne radnje u postupku koje je javnopravno tijelo poduzimalo u svrhu vođenja postupka koji je pokrenut na zahtjev stranke radi ostvarivanja prava stranke u skladu sa Zakonom. Nakon donesenog rješenja kojim se odbija zahtjev stranke za oslobađanje obveze plaćanja komunalne naknade teorijski je analizirano obavješćivanje i dostava rješenja stranci. Također su paralelno analizirane dostavnica i povratnica na praktičnom primjeru. S obzirom da je stranka podnijela žalbu drugostupanjskom tijelu smatrajući da je prvostupanjsko tijelo povrijedilo njezine pravne interese odbijajući njezin zahtjev kao neosnovan, u posljednjoj fazi rada teorijski su analizirani pravni lijekovi u upravnom postupku. Nadalje, na praktičnom primjeru analizirana je žalba, postupak i ovlasti prvostupanjskog i drugostupanjskog tijela u povodu žalbe također i odbijanje žalbe drugostupanjskog tijela i donošenje drugostupanjskog rješenja.The purpose of this final paper is to present the procedure of resolving an administrative matter. In addition to the theoretical part in which each phase of resolving an administrative case is analyzed, a practical example of resolving an administrative matter in an administrative procedure initiated at the request of a party with a public body for the purpose of releasing the obligation to pay utility fees is analyzed. The administrative procedure is regulated by the provisions of the General Administrative Procedure Act. The paper analyzes the party in the administrative procedure and the type of administrative matters with regard to how many parties appear in the procedure. In the first phase of the paper, the initiation and management of an administrative case and the direct resolution of an administrative matter were theoretically analyzed, with reference to a practical example of an administrative case initiated with a public body. The paper presents all legal actions in the procedure that a public body has taken for the purpose of conducting a procedure initiated at the request of a party in order to exercise the rights of a party in accordance with the Law. After the decision rejecting the party's request for release from the obligation to pay the utility fee, the notification and delivery of the decision to the party was theoretically analyzed. Invoices and receipts were also analyzed in parallel on a practical example. Given that the party filed a complaint with the second-instance body, believing that the first-instance body violated its legal interests by rejecting its request as unfounded, in the last phase of the work, legal remedies in administrative proceedings were theoretically analyzed. Furthermore, on a practical example, the appeal, procedure and powers of the first-instance and second-instance body regarding the appeal were also analyzed, as well as the rejection of the appeal of the second-instance body and the issuance of a second-instance decision
ALKALOIDS AS BIOLOGICALLY ACTIVE COMPOUNDS IN FOOD
No full textSAŽETAK
Alkaloidi su složeni organski spojevi koji su važni zbog toga što se odlikuju izrazitim fiziološkim djelovanjima. Uz spojeve poput vitamina, minerala, flavonoida i enzima, uneseni u organizam u odgovarajućim količinama pozitivno utječu na zdravlje. Iako ih je poznato oko 20000, u radu su obrađeni oni koji se nalaze u hrani. Samim time svrha ovog rada je pobliže objasniti ulogu i važnost pojedinih alkaloida kao biološki aktivnih spojeva, te istražiti iz kojih biljnih vrsta potječu. Cilj je objasniti kako konzumiranje pojedinih može utjecati na organizam, te utvrditi učestalost njihovog konzumiranja.Alkaloids are complex organic compounds. They are important because of their fiziological impact. Alkaloids with compounds like vitamins, minerals, flavonoids and enzymes taken in convenient quantity have positive effects on overall health. Although more than 20000 of them are known, the most important ones that we will be talking about in this final work are thoose that are found in food. The task of this final work is to define the role and importance of alkaloids as biologically active compounds and figure out from which plants they are coming from. The purpose is to explain how consumption of some alkaloids can affect the organism. Also, we will figure out the frequency of their use in human diet
STUDENT BEHAVIOR AND ATTITUDES ABOUT FAST FOOD CONSUMPTION
No full textPrijelaz is srednje škole na fakultet donosi velike promjene u životu pojedinca, a dio tih promjena utječe i na kvalitetu prehrane. Odlaskom na studij mnogi studenti po prvi put u životu postaju odgovorni za vlastite prehrambene navike. Ovo istraživanje imalo je za cilj utvrditi prehrambene navike vezane uz konzumaciju brze hrane studenata. Provedeno je online ispitivanje na 100 hrvatskih studenata. Istraživanjem je utvrđeno da više od pola ispitivanih studenata ima negativan stav o brzoj hrani iako ju 78% konzumira povremeno najčešće kao večeru. Uglavnom biraju pizzu i burgere, a kao piće najčešće konzumiraju gazirana pića i vodu. U restorane brze hrane odlaze u društvu prijatelja, a kao posljedicu konzumacije brze hrane navode pretilost i povišen kolesterol. Malo više od polovine ispitivanih studenata smatra da nisu prije odlaska na studij jeli manje brze hrane.Transitioning from high school life to university life brings big amount of changes in one’s life, with a lot of them having an impact on one’s quality of nutrition. When leaving for university most of students become responsable for their own eating habits. This research aimed to establish eating habits related to students consumption of fast food. Online questionnaire was performed on 100 Croatian students. Research recorded that more than a half of students taking a questionnaire have negative attitude towards fast food even though 78% of them sometimes consume it most likely as dinner. They mostly choose pizza and burgers and regarding drinks they prefer soda drinks and water. They visit fast food restaurants with friends and as consequence they bring up overweight and high cholesterol. Little over half of students believe they haven’t had eaten less fast food before leaving for university
COMPARISON OF DIFFERENT CHARDONNAY WINE PRODUCTION TECHNOLOGIES
No full textChardonnay je jedno od najpopularnijih bijelih vina. U Republici Hrvatskoj mu prema popularnosti konkurira graševina, no u Sjedinjenim Američkim Državama je chardonnay sinonim za bijelo vino. Zanimljivo je da chardonnay do četrdesetih godina prošlog stoljeća i nije baš bio zastupljen u vinogradima Kalifornije, danas se sadi na više od 40 000 hektara. Domovina chardonnaya je naravno Europa i to Francuska. Jedna povijesna priča tvrdi kako je vino chardonnay na dobar glas došlo veoma rano, prije nekih 1200 godina u doba vladavine Karla Velikog. To se dogodilo zato što su Karlovoj ženi bile neukusne crvene mrlje koje je crveno vino ostavljalo na njegovoj sijedoj bradi pa je car naredio da se u Bourgognei počne saditi bijelo vino. Vino chardonnay je veoma neutralno vino koje krasi velika varijabilnost što je vjerojatno i najveći razlog zašto je toliko popularno. Vino chardonnay je lagano, voćne arome i kiselkasto, a uz vinarske tehnologije tim se temeljenim karakteristikama vina dodaju i drugi karakteristični okusi. Malolaktičnom fermentacijom, odnosno smanjivanjem ukupnih kiselina chardonnay dobiva maslačno orašasti okus dok se odležavanjem u hrastovim bačvama u ovom vinu javljaju note vanilije, dima i karamele. Provedena je analiza dviju tehnologija dobivanja chardonnay vina, klasična metoda i sur lie metoda.Chardonnay is one of the most popular white wines. In the Republic of Croatia, graševina may compete in popularity, but in the United States, chardonnay is synonymous with white wine. Interestingly, chardonnay until the 1940s and was not exactly represented in the vineyards of California, today it is planted on more than 40 000 hectares. The homeland of Chardonnay is, of course, Europe and France. One historical story claims that chardonnay wine came into good standing very early, some 1200 years ago during the reign of Charlemagne. This happened because there were tasteless red stains in Charles's wife that red wine left on his gray beard, so the emperor ordered that white wine be planted in Bourgogne. Chardonnay wine is a very neutral wine that is adorned with great variability which is probably the biggest reason why it is so popular. Chardonnay wine is light, fruity and sour, and in addition to wine technologies, other characteristic flavors are added to these wine-based characteristics. By malolactic fermentation, reduction of total acids, chardonnay acquires a buttery nutty taste, while lying in oak barrels, notes of vanilla, smoke and caramel appear in this wine. An analysis of two technologies for obtaining chardonnay wine, the classical method and the sur lie method, was performed
Zemljišnoknjižno upravno pravo - skripta
No full textSkritpa je namijenjena studentima preddiplomskog stručnog studija Upravni studij Veleučilišta u Požegi. Studenti Veleučilišta u Požegi upoznat će se s publiciranjem stvarnih prava na nekretninama tijekom povijesti i u aktualnoj praksi hrvatskog pravnog sustava. S pomoću ove skripte studenti će se upoznati s osnovama pravnog sustava, steći znanje o osnovama stvarnih prava te teorijska i praktična znanja o pojmu, funkcijama i sastavu zemljišnih knjiga uz mogućnost samostalnog pretraživanja zemljišnih knjiga. Osim toga, upoznat će se s vrstama upisa i pretpostavkama za upis te sa zemljišnoknjižnim postupkom
INFLUENCE OF MACERATION WITH DIFFERENT QUANTITIES OF OAK CHIPS ON THE ORGANOLEPTIC QUALITY OF WHISKEY
No full textU ovom radu smo iz osnovne sirovine ječma proizveli osnovni destilat kroz faze dimljenja ječmenog slada, njegovog kuhanja, fermentacije i destilacije fermentirane sirovine. Zatim smo željeli utvrditi, a to je i bio glavni cilj ovog rada, u kojoj mjeri različite količine čipsa od hrasta koji smo dodali u osnovnu sirovinu utječu na organoleptičku kvalitetu dobivenih uzoraka viskija. Nakon odležavanja destilata pristupilo se ocjenjivanju uzoraka na organoleptička svojstva.In this paper, we produced the basic distillate from the basic raw materials of barley through the stages of smoking barley malt, its cooking, fermentation and distillation of the fermented raw material. Then we wanted to determine, and this was the main goal of this work, in which it measures different amounts of oak chips that we added to the basic raw material that affects the organoleptic quality of the obtained whiskey samples. After aging of the distillate, the evaluation of samples for organoleptic properties was starte
REMEDIES IN ADMINISTRATIVE PROCEEDINGS
No full textPredmet ovog rada su pravni lijekovi u upravnom postupku. Dijele se na redovne i izvanredne. Od redovnih pravnih lijekova ističe se žalba kao univerzalni i devolutivni pravni lijek protiv prvostupanjskih odluka javnopravnog tijela te prigovor protiv postupanja javnopravnih tijela kada se ne donosi rješenje kao upravni akt, koji se moţe izjaviti samo u zakonom propisanim slučajevima. Izvanredni pravni lijekovi izjavljuju se protiv onih odluka u postupku protiv kojih nije moguće izjaviti žalbu niti pokrenuti upravni spor, a razlozi njihova podnošenja taksativno se navode u zakonu. To su: obnova postupka, oglašivanje rješenja ništavim, poništavanje i ukidanje nezakonitog rješenja i ukidanje zakonitog rješenja kojim je stranka stekla neko pravo. Cilj ovog rada je analizirati pravne lijekove te konkretnim primjerima ukazati na načine ostvarivanja i zaštite subjektivnih prava stranaka, kao i javnog interesa, kroz korištenje pravnih lijekova u upravnom postupku. Pravilnom primjenom pravnih lijekova omogućava se adekvatna zaštita prava i pravnih interesa stranaka u postupku, čime se ujedno osigurava pravilno i zakonito donošenje odluka tijela javne vlasti.The subject of this work are legal remedies in administrative procedure. They are divided into regular and extraordinary. Of the regular ones stands out appeal as a universal and devolutive legal remedy against first instance decisions of public bodies and objection against actions of public bodies when no decision is made as an administrative act. The objection is a legal remedy which may be declared only in cases prescribed by law. Extraordinary legal remedies are declared against those decisions in the procedure against which it is not possible to file an appeal or initiate an administrative dispute. The reasons for their submission are exhaustively stated in the law. They are: renewal of the procedure, annulment of the decision, annulment and revocation of the illegal decision and revocation of the legal decision by which the party acquired a right. The aim of this paper is to analyze legal remedies and indicate with concrete examples the ways of realization and protection subjective rights of the parties as well as the public interest through the use of remedies in administrative proceedings. Proper application of legal remedies enables adequate protection of the rights and legal interests of the parties to the proceedings, which also ensures the correct and legal decision-making of public authoritie
MONITORING THE HEALTH OF WATER IN THE AREA OF OPATIJA, UČKA AND NORTH JADRAN
No full textU ovom završnom radu pratit će se zdravstvena ispravnost vode na području Opatije, Učke i sjevernog Jadrana. U tu svrhu provedena je mikrobiološka analiza (ukupni koliformi, fekalni koliformi, Escherichia coli, fekalni streptokok ili enterokok, aerobne bakterije na 22˚C i na 36˚C, Pseudomonas aeruginosa, Clostridia perfringens sa sporama). Opskrba vodom za piće se smatra uslugom od važnog značaja za društvo i kvalitetu života. Vodoopskrbni objekti, oprema i radni kapaciteti moraju omogućiti pouzdanu opskrbu pitkom vodom i prilagodbu vodoopskrbnog sustava na promjene prirodnih uvjeta, stanja okoliša i potreba za vodom. Prerada vode vrši se postupkom dezinfekcije klornim sredstvima. Sirova voda vlastitih izvorišta dezinficira se elementarim klorom tzv. ukapljenim klorom i natrij hipokloritom. Uz kloriranje koristi se i dezinfekcija UV postupkomIn this final work, the health correctness of the water in the area of Opatija, Učka and the northern Adriatic will be monitored. For this purpose, microbiological analysis (total coliforms, fecal coliforms, Escherichia coli, fecal streptococcus or enterococci, aerobic bacteria at 22˚C and 36°C, Pseudomonas aeruginosa, Clostridia perfringens with spores) was performed. Drinking water supply is considered a service of major importance for society and quality of life. Water supply facilities, equipment and operating capacities must enable a reliable supply of drinking water and adaptation of the water supply system to changes in natural conditions, environmental conditions and water needs. Water is treated by chlorine disinfection. The raw water of its own sources is disinfected with elemental chlorine, so-called. chlorine and sodium hypochlorite. In addition to chlorination, UV disinfection is also used
The influence of grape seed drying temperature on the quality of grape seed oil
No full textAs a by-product of the winemaking process, grape seeds have been receiving increased attention worldwide due to a number of beneficial nutritional properties. Moreover, grape seed oil has also been gaining prominence for its high content of unsaturated fatty acids, primarily linoleic acid (C18:2) (72-76%). The objective of this paper was to determine the influence of three different grape seed drying temperatures (20, 40 and 60 °C) on the quality of cold-pressed oils from five different grape varieties (Pinot noir, Pinot blanc, Muscat, Cabernet sauvignon and Graševina). The oils extracted were tested for the acid number (as an indicator of hydrolysis), the percentage of free fatty acids and the peroxide value (as an indicator of autoxidation). The peroxide values of the oil samples considered increased with the increasing drying temperature of grape seeds. The highest peroxide value was observed in the oil samples produced from the Graševina seeds (regardless of the grape seed drying temperature), whereas the Muscat oil samples exhibited the lowest peroxide values. The acid number and the percentage of free fatty acids of the oil samples considered were found to be variety specific and independent of the grape seed drying temperature
PRODUCTION RESOURCES OF SLAVONIA AND BARANJA REGION
No full textTema ovog rada je Proizvodni resursi regije Slavonija i Baranja. Cilj rada je analizirati proizvodne resurse, te ih usporediti sa županijama u regiji. Resurs se zapravo najčešće izražava u novcu; radom kojim se ulažu psihičke i fizičke sposobnosti; kapitalom koji obuhvaća sva proizvedena dobra; zemljom koja je prirodni resurs i poduzetništvom kojim se uz poduzetničku ideju kombinira rad, zemlja i kapital sa svrhom stvaranja nečeg novog. Predmet ovog rada je opisan uz pomoć teorijskog objašnjenja proizvodnje i proizvodnih resursa, te ponude i potražnje. Praktični dio rada pokazuje analizu podataka i vrijednosti poslovanja poljoprivrede, traženih kultura, uvoza i izvoza u regiji, te ruralnog razvoja u regiji Slavonija i Baranja. Rezultati analize podataka regije Slavonija i Baranja ukazuju na negativne trendove, posebice zbog velike iseljenosti stanovništva, ali u realizaciji su projekti koji bi mogli zadržati stanovnike regije ili vratiti one koji su otišli. Projekti obuhvaćaju ulaganje u poduzetništvo, poljoprivredu, obrazovanje i ostalo, te je to veliki korak prema svijetloj budućnosti regije Slavonija i BaranjaThe topic of this paper is Production resources of the region of Slavonia and Baranja. The aim of this paper is to analyze production resources and compare them with the counties in the region. The resource is actually most often expressed in money; work that invests mental and physical abilities; capital that includes all manufactured goods; a country that is a natural resource and entrepreneurship that combines work, land and capital with the entrepreneurial idea with the purpose of creating something new. The subject of this paper is described with the help of a theoretical explanation of production and production resources, as well as supply and demand. The practical part of the paper shows the analysis of data and values of agriculture, demand crops, imports and exports in the region, and rural development in the region of Slavonia and Baranja. The results of data analysis of the Slavonia and Baranja region indicate negative trends, especially due to the large emigration of the population, but in the implementation of projects that could keep the population of the region or return one that left. The projects include investment in entrepreneurship, agriculture, education and more, and is a big step towards a bright future for the Slavonia and Baranja region