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Gauging the usage of the Internal marketing by teachers for effective teaching and communication
No full textWith a whole new array of technological developments in and around the world ----” The Technology means” are the strongest way to communicate and create long lasting impact on peoples’ minds. As far as teachers are concerned technology enabled teaching environment can positively reinforce their teaching methodology. The internet which is an internetwork of networks and integrates Information and communication technologies, can be used as an effective means for communicating with the students This study assesses the internet usage by teachers of high schools and higher secondary schools along thirteen different categories of uses of the internet for various teaching learning processes. The data was collected from three zones constituted by 14 districts in the Indian state named Kerala. The data was analysed using Friedman's two-way analysis of variance test to gauge the teachers ranking of thirteen popular uses of the Internet. The rankings revealed that the most popular use of the internet was accessing course content, followed by teaching of subjects, performance evaluations and communicating with subject experts. The least ranked categories of use were gaining computer skill, presentation, searching information and communicating with stakeholders like students, parents and teachers. These rankings are indicative of teacher preferences relating to the usage of Internet resources for various teaching learning activities. The results raise several concerns regarding the areas where there is potential for better use of the internet in the future
COMPARISON OF PHYSICOCHEMICAL AND ORGANOLEPTIC WINE QUALITY PARAMETERS OF MUSCAT YELLOW THROUGH THREE YEARS OF HARVESTING
No full textU ovom završnom radu cilj je bio usporediti kvalitetu bijelog slatkog vina sorte Muškat žuti praćenjem kroz tri uzastopne godine berbe. Grožđe navedene sorte uzgojeno je u Požeškoj kotlini, u općini Kaptol na prostoru vinograda Veleučilišta u Požegi. Vina su proizvedena 2017., 2018. i 2019. godine. Provedena je fizikalno- kemijska analiza koja obuhvaća informacije o količini reducirajućih šećera u vinu, volumnom postotku alkohola, koncentraciji sumporovog dioksida, kiselosti, alkalitetu pepela, pH vrijednosti. Također, svako vino dobilo je od Komisije za organoleptičko ocjenjivanje ocjenu na temelju senzorskih svojstava. Muškat žuti sorta je bijelog aromatičnog grožđa bogate povijesti. Kvalitetna je sorta koja daje slatko desertno vino.In this final paper, the objective was to compare the quality of sweet white wine yellow muscat by monitoring it through three consecutive years of harvest. The grapes of this variety were grown in the vineyard area of the Polytechnic of Požega, in the municipality of Kaptol The wines were produced in 2017., 2018. and 2019. A physico-chemical analysis was performed, which includes information on the amount of reducing sugars in wine, alcohol volume percentage, sulfur dioxide concentration, acidity, ash alkalinity, pH value. Also, each wine received a rating from the Commission for Organoleptic Evaluation based on sensory properties. Muscat yellow variety is a white aromatic grape with a rich history. It is a quality variety that gives a sweet dessert wine
THE ROLE OF MASS MEDIA IN MARKETING COMMUNICATION
No full textU ovom radu obrađena je tema promocija putem masovnih medija. Masovne medije možemo opisati kao prijenosnike oglasa masovnoj ili ciljanoj publici. Osim novina, Tv - a, radio i drugih prvih i puno starijih prijenosnika, sada glavnu ulogu u informiranju publike zauzimaju Internet i društvene mreže. Danas zauzima veliki broj korisnika na društvenim mrežama poput Facebook-a, Instagrama, Twittera i slično. Poduzeća zato sve više oglašavaju svoje proizvode i usluge putem Interneta. Danas se na tržištu nudi puno raznovrsnih proizvoda i usluga, proizvoda i usluga za koje se ne bi toliko znalo da nema masovnih medija, proizvođači zbog toga sve više uključuju medije u njihovu priču i plaćaju oglase kako bi privukli što veći broj ljudi da postanu potrošači njihovih proizvoda. Kada poduzeća ne bi koristila prednosti koje im pružaju masovni mediji i kada ne bi oglašavali svoje proizvode putem istih, njihov bi opstanak na tržištu bio gotovo nemoguć i promet bi bio znatno manji. Zahvaljujući masovnim medijima i pružanju mogućnosti oglašavanja, većina postojećih poduzeća koja se bave proizvodnjom povećava potražnju za svojim proizvodima i osiguravaju uspješnost u poslovanju za nadolazeće godine. Promocijom putem medija poduzeća nastoje prikazati svoje proizvode kao najbolje, najkvalitetnije, najkorisnije i slično, te im je u cilju kreirati zanimljiv oglas koji će privući pažnju kod ljudi. Zanimljivom i kreativnom promocijom moguće je plasirati proizvode s lošijom kvalitetom na malo bolja mjesta na tržištu. Masovni mediji su ključ za probijanje na tržište i pridobivanje potrošača.This paper deals with the topic of promotion through the mass media. We can describe mass media as an information and ad carriers to a mass or targeted audience. In addition to newspapers, TV, radio and other, the Internet and social networks now play a major role in informing audiences. Today a very large number of people use social networks such as Facebook, Instagram, Twitter... Companies are therefore increasingly advertising their products and services via Internet. Today, market offers a wide variety of products and services, that would not be as well known without the mass media, manufacturers therefore increasingly include the media in their story and pay for ads to attract people in hope they will become consumers of their product. If companies did not use the advantages provided by the mass media and if they did not advertise their products through them, their survival on the market would be almost impossible and turnover would be significantly lower. Thanks to the mass media and the provision of advertising opportunities, most existing manufacturing companies increase the demand for their products and ensure business success for years to come. By promoting through the media, companies try to present their products as the best available, highest quality and most useful. Their goal is to create an interesting ad that will attract people's attention. With an interesting and creative promotion, it is possible to place products with poorer quality in slightly better places on the market. Mass media are the key of being relevant on the market and gaining consumers
TAX ASPECT OF ANNUAL PERSONAL INCOME IN CROATIA
No full textPorezna davanja odnose se na sve vrste poreza, odnosno poreznih prihoda, koji postoje u nekom sustavu. Porezni obveznik je fizička ili pravna osoba koju zakon obvezuje snositi poreznu obvezu. Porez na dohodak pripada skupini izravnih poreza, i kao porezni oblik nalazi se u poreznom sustavu svih zemalja. Obveznik poreza na dohodak je domaća ili inozemna fizička osoba koja ostvaruje dohodak. Dohodak se definira kao razlika između primitaka i izdataka nastalih u istom poreznom razdoblju. Porezna osnovica poreza na dohodak je ukupni iznos dohotka koji ostvari porezni obveznik umanjen za osobni odbitak. Porezni obveznik može istovremeno ostvarivati više dohodaka koji pripadaju skupini Godišnjeg dohotka; dohodak od nesamostalnog rada, dohodak od samostalne djelatnosti i drugi dohodak koji se ne smatra konačnim.Tax benefits refer to all types of taxes, ie tax revenues, that exist in a system. A taxpayer is a natural or legal person who is obliged by law to bear a tax liability. Income tax belongs to the group of direct taxes, and as a tax form it is found in the tax system of all countries. The taxpayer of income tax is a domestic or foreign natural person who earns income. Income is defined as the difference between receipts and expenditures incurred in the same tax period. The tax base of income tax is the total amount of income earned by the taxpayer less personal deduction. A taxpayer may earn more than one income belonging to the Annual Income group at the same time; income from self-employment, income from self-employment and other income that is not considered final
FLEET MANAGEMENT SYSTEMS
No full textSustav za upravljanje voznim parkom omogućava praćenje i nadzor voznog parka u stvarnom vremenu. U svakom trenutku moguće je odrediti položaj vozila, nadzirati i planirati rute kojim se vozilo kreće, pratiti ukupne troškove voznog parka kao i troškove pojedinog vozila. Moguće je pratiti radno vrijeme zaposlenika i njihovu efikasnost tijekom vožnje te pristupiti podacima različitih drugih mjerenja. Također, Fleet Management sustavi omogućuju arhiviranja prikupljenih podataka kako bi se moglo naknadno pretraživati i analizirati određene podatke te kreirati različite izvještaje. Fleet Managment sustavi za svoj pouzdan rad koristi navigacijski satelitski sustav, bežičnu komunikaciju te mobilnu tehnologiju. Za pouzdanost rada Fleet Management sustava zaslužna je telematika odnosno primjena različitih senzora kako bi se prikupio što veći broj pametnih informacija. Upotreba Fleet Management sustava uvelike unaprjeđuje i olakšava poslovanje i organizaciju rada tvrtkama koje se bave transportom upravo zbog praćenja i nadzora vozila u stvarnom vremenu ali i praćenja robe odnosno tereta prilikom transporta.The fleet management system enables real-time monitoring and control of the fleet. At any time, it is possible to determine the position of the vehicle, monitor and plan the routes on which the vehicle moves, monitor the total cost of the fleet as well as the cost of each vehicle. It is possible to monitor the working hours of employees and their efficiency while driving and access data from various other measurements. Also Fleet Management systems allow archiving of collected data in order to be able to subsequently search and analyze certain data and create various reports. Fleet Managment systems use satellite navigation system, wireless communication and mobile technology for their reliable operation. The reliability of the Fleet Management system is due to telematics, ie the use of various sensors in order to collect as much smart information as possible. The use of the Fleet Management system greatly improves and facilitates the business and organization of work of transport companies precisely for the purpose of monitoring and monitoring vehicles in real time, but also for monitoring cargo during transport
HEALTH CORRECTNESS OF THE WATER OF THE PRIVATE WELL OF KULA VILLAGE THROUGH THE PARAMETER OF TOTAL NITROGEN AND MICROBIOLOGICAL ANALYSIS
No full textZadatak ovog završnog rada bio je provesti uzorkovanje bunarske vode, zatim mikrobiološki analizirati i odrediti ukupnu količinu dušika odnosno nitrate, nitrite i amonijak. Mikrobiološka analiza se određuje na pet parametara: ukupne koliformne bakterije, Escherichia coli, Enterokoki, broj kolonija na 36 ℃ i broj kolonija na 22 ℃. Uzorci su uzeti iz pet privatnih zdenaca na području Kule, Općina Kutjevo. Analiza je provedena u laboratoriju Zavoda za javno zdravstvo Požeško-slavonske županije. Na temelju rezultata analiza utvrđeno je da uzorci vode ne odgovaraju maksimalno dopuštenim koncentracijama iz zakonske regulative i ne mogu se koristiti za ljudsku konzumaciju.The task of this final work was sampling of private wells, microbiological analysis and determination of total nitrogen content ie nitrates, nitrites and ammonia in all samples. Total coliforms, Escherichia coli, Enterococci, the total number of bacteria at 36 ℃ and the total number of bacteria at 22 ℃ were determined. Samples were taken from five private wells at area Kula, Municipality Kutjevo. Analysis is performed in laboratory of the Institute of Public Health Požeško-slavonske. Based on the results of analysis it has been found that results do not match the maximum permitted concentrations of tested parameters and should not be used for human consumption
CREATING WEBSITES FOR COMMERCE
No full textTema ovog završnog rada je izrada web stranica za trgovinu. U današnje vrijeme u svijetu pa i u Hrvatskoj sve tvrtke i poduzeća sve se više razvijaju i rastu, a zajedno sa njima razvijaju se i nove tehnologije. Internet postaje ključan faktor za kvalitetnu komunikaciju s ljudima odnosno potencijalnim klijentima. Kako bi promovirali svoje poslovanje poduzeća otvaraju svoje web stranice te njihovim sadržajem pokušavaju privući i zadovoljiti posjetitelje. U ovom završnom radu najprije će biti teorijski opisana elektronička trgovina, zatim će biti objašnjene web tehnologije koje se koriste u poslovanju poduzeća te alati kao što su Google Analytics i Google Trends. U radu će biti navedene tehnologije koje se koriste kod izrade stranica te najpoznatije platforme koje se koriste kako bi se izradile kvalitetne web stranice. Na praktičnom primjeru će biti opisan i uspoređen postupak izrade web stranice u dvije platforme Wix i WordPress.The theme of this final work is making of a web page for trading company. Today world including Croatia all companies and trades are developing rapidly and together with them new technologies. Internet is becoming crucial factor for quality communication among people as potential customers. In purpose of promoting their business, companies are opening web pages and with its content are trying to attract visitors. In this final work, I will theoretical describe electronic trade, then web technologies used for web page design and most known platforms used in company business, tools like Google Analytics and Google Trends. There will be listed technologies used for web page design and most known platforms used in order to make quality web pages. On practical example it will be described and compared procedure of making a web page on two platforms Wix and WordPress
FINISHING OF WINE PINOT AND CHARDONNAY WITH DIFFERENT TYPES OF CHIPS
No full textU ovom radu smo radili finalizaciju bijelih vina sorte Pinot bijeli i Chardonnay pomoću različitih vrsta drvenih pripravaka koje obično nazivamo čips. Koristili smo osam vrsta različitih pripravaka od američkog i francuskog hrasta, različite jačine paljenja. Na osnovu fizikalno-kemijskih i senzorskih analiza vina s dodatcima različitih vrsta čipsa u određenom vremenskom periodu zaključili smo da se pomoću dodataka može značajno poboljšati ukupni dojam, punoća okusa i mirisa vina. Promjene su bile intenzivnije na sorti Pinot bijeli nego na sorti Chardonnay.In this paper, we worked on the finalization of white wines of the Pinot white and Chardonnay varieties using different types of wooden preparations commonly called chips. We used eight types of different preparations of American and French oak, different firing strengths. Based on physicochemical and sensory analyzes of wines with additives of different types of chips over a period of time, we concluded that the additives can significantly improve the overall impression, fullness of the taste and aroma of the wine. The changes were more intense on the Pinot white variety than on the Chardonnay variety
DETERMININIG OF SOME PARAMETERS IN DIFFERENT TYPES OF FRESH AND THAWED MEET
No full textZadatak ovog završnog rada bio je odrediti organoleptički pregled svježeg i odmrznutog junećeg, svinjskog, pilećeg, purećeg i goveđeg mesa, količinu vode sušenjem, pH mesa te sposobnost vezanja vode metodom kompresije po Gra-u i Hamm-u. Svaka vrsta mesa odlikuje se odgovarajućom građom, izgledom, konzistencijom, bojom, mirisom i okusom. Udio vode u mesu, kao i udio ostalih sastojaka, varira u ovisnosti od vrste mesa, a unutar iste vrste od kategorije mesa, od starosti i stupanja uhranjenosti stoke za klanje. Mjerenje pH vrijednosti vrlo je važno za održavanje kvalitete mesa. pH vrijednost hrane ima izravan utjecaj na rast mikroorganizama, a time i na kvalitetu i sigurnost hrane te je pH vrijednost od velike važnosti u proizvodnji mesa i proizvoda od mesa. Povećani pH mesa nastaje uslijed autolize i bakterijskog razlaganja mesa i ukazuje na njegovu neispravnost. Sposobnost zadržavanja vode je glavna tehnološka karakteristika mesa koja se rabi pri obradi kobasica i proizvoda dimljenih vrućim dimom. Prema rezultatima organoleptičkog pregleda boje, mirisa i konzistencije utvrđeno je da se meso može deklarirati kao svježe. Određivanjem pH vrijednosti svježeg mesa utvrđeno je da su svinjetina, junetina, puretina i piletina relativno svježe, i mogu se koristiti isključivo za preradu, dok govedina prema rezultatima nije bila svježa i kao takva nije pogodna za daljnju preradu. Udio vode u ispitivanim vrstama mesa kreće se u granicama od 65 % do 75 %.The task of this final work was to determine the organoleptic examination of fresh and thawed beef, pork, chicken, turkey and beef, the amount of water by drying, pH of meat, and the ability to bind water by Gra and Hamm compression method. Each type of meat is characterized by the appropriate structure, appearance, consistency, color, smell, and taste. The proportion of water in the meat, as well as the proportion of other ingredients, varies depending on the type of meat, and within the same species from the category of meat, the age and degree of nutrition of cattle for slaughter. Measuring pH is very important for maintaining meat quality. The pH value of food has a direct impact on the growth of microorganisms, and thus on the quality and safety of food, and the pH value is of great importance in the production of meat and meat products. Increased pH of meat occurs due to autolysis and bacterial decomposition of meat and indicates its malfunction. The ability to retain water is the main technological characteristic of meat used in the processing of sausages and products smoked with hot smoke. According to the results of the organoleptic examination of colors, smells, and consistencies, they determine that the meat can be declared as fresh. By determining the pH value of fresh meat, it was found that pork, beef, turkey, and chicken are relatively fresh, can be used exclusively for processing, while beef according to the results was not fresh and as such was not suitable for further processing. The share of water in the testing of meat types ranges from 65% to 75
INFLUENCE OF DIFFERENT AMOUNT OF OAK WOOD CHIPS AND MACERATION TIME ON THE SENSORY PROPERTIES OF VINJAK BRANDY
No full textSvrha ovog završnog rada bila je istražiti utjecaje različitih količina hrastovog čipsa i različitih dužina maceracije na senzorna svojstva vinjaka prilikom izazivanja ubrzanog dozrijevanja. Čips je pripremljen od francuskog hrasta koji je srednje paljen. Vinskom
destilatu su dodavane količine hrastovog čipsa od dva grama po litri(2g/L), četiri grama po litri(4g/L) te šest grama po litri(6g/L). Periodi maceracije bili su petnaest dana, trideset dana, četrdeset i pet dana te šezdeset dana. Ocjenjivanje je provedeno među pripadnicima tvrtke DiWine Consulting, studentima i alumnijem Veleučilišta u Požegi te među članovima Udruge vinogradara i voćara “Sveti Vinko” Staro Petrovo Selo. Korištena metoda ocjenjivanja je DLG metoda.The aim of this study was to investigate the effects od different amounts of oak extracts and different lenghts of maceration periods on the sensory properties of brandy when inducing rapid ageing. Oak extracts were made from French oak which was medium toasted. Amounts of two grams per litre(2g/L), four grams per litre(4g/L) and six grams per litre(6g/L) were added to the brandy. Periods of maceration were fifteen days, thirty days, fortyfive days and sixty days. The gradeing was conducted among DiWine Consulting company members, students and alumni of Polytecnic in Požega and among members of Association of winemakers and fruit growers of “Sveti Vinko” Staro Petrovo Selo. The method of gradeing used was the DLG metho