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Efekat formi i koncentracija azota na rastenje i sadržaj pigmenata Ocimum basilicum L. u kulturi in vitro
Full text linkThe aim of this study was to examine the effect of nitrogen on the growth and concentration of photosynthetic pigments of Ocimum basilicum L. cultured in vitro. Six media were used for research, which differed in form and concentration of nitrogen. According to the obtained results, a significant effect on the roots and shoots length, as well as the concentration of chlorophyll and carotenoids had a nitrate form of nitrogen in contrast to the combination of nitric and ammonium forms. Based on obtained results, it is recommended cultivation basil plants inmedia withpotassium nitrate.Cilj istraživanja obuhvata utvrđivanje uticaja azota na rast i koncentraciju fotosintetičkih pigmenata bosiljaka (Ocimum basilicum L.) proizvedenog u kulturi in vitro. Za istraživanjeje upotrebljenošesthranljivih podloga, koje su se razlikovale po formi i koncentraciji azota. Prema dobijenim rezultatima, značajniji efekat na rast i koncentraciju hlorofila i karotenoida imala je nitratna forma azota u odnosu na kombinaciju nitratne i amonijačne forme. Utvrđeno je da je u procesu gajenja bosiljka kalijum-nitrat pogodan za oplemenjavanje zemljišta
Fitotoksični efekti soli natrijuma na klijavost i porast klice tritikalea
Full text linkThe limiting factor for increasing agricultural production for numerous crops is land salinity. The aim of the study was to determine stress effect of sodium salt (NaCl, NaHCO3, Na2SO3 i Na2CO3) on germination and growth triticale varieties – Vojvoda and Smaragd variety, in order to determine degree of tolerance of these varieties on the examined salts. Based on the toxic effect on percentage of germination, germination energy, root length and hypocotyl of the triticale Vojvoda variety and Smaragd variety, the most toxic effect has Na2CO3 and the weakest toxic effect has NaCl. The Smaragd variety is more susceptible to the presence of sodium salts in relation to theVojvoda variety.Limitirajući faktor za povećanje poljoprivredne proizvodnje za brojne biljne vrste je salinitet zemljišta, odnosno povećana koncentracija lako rastvorljivih soli u zemljištu, naročito natrijumovih. Cilj proučavanja bio je da se utvrdi efekat stresa soli natrijuma (NaCl, NaHCO3, Na2SO3 i Na2CO3) na klijanje i rast klijanaca tritikalea sorte Vojvoda i Smaragd, kako bi se odredio stepen tolerantnosti ovih sorti na ispitivane soli. Rezultati pokazuju obrnutu korelaciju između korišćenih koncentracija soli i procenta klijavosti i rasta korenka i hipokotila. Na osnovu toksičnog efekta na procenat klijavosti, energiju klijavosti, dužinu korenka i hipokotila semena triikalea sorte Vojvoda i sorte Smaragd najjači toksični efekat ima Na2CO3 a najslabiji NaCl. Sorta Smaragd osetljivija je na prisustvo soli natrijuma u odnosu na sortu Vojvoda
Mikroflora sviježeg kravljeg sira tradicionalno proizvedenog na području Tuzlanskog kantona
Full text linkThe aim of this study was to determine the microbiological quality and specific microflora of fresh cow's cheese produced in households in the Tuzla Canton area and to identify lactal acid bacteria (LAB) that play an essential role in the production of these fermented foods. Fresh cow's cheese is one of the most important fermented dairy product. A great number of these foods are still produced in a traditional way, in small quantities in households, and products are mostly intended for local consumers. However, this kind of production often results in poor hygiene quality of these foods. The study showed that out of a total of 50 samples tested, even 39 were microbiologically not acceptable, mainly due to the presence of Escherichia coli faecal origin. The methods of identification of LAB showed that the microflora of the fresh cow's cheese is consisted from of Lactobacillus plantarum 1, Lactobacillus plantarum 2, Lactobacillus curvatus, Lactobacillus paracasei 3, Lactobacillus fermentum 1, Lactobacillus brevis 1 and Lactococcus lactis ssp lactis 1, which have a metabolic activity affecting the ripening process of cheese, leading to the creation of desired sensory properties of the product.Ciljevi ovog istarživanja bili su utvrditi mikrobiološku ispravnost i karakterističnu mikrofloru sviježeg kravljeg sira proizvedenog u domaćinstvima na području Tuzlanskog kantona, te identificirati bakterije mliječne kiseline (BMK) koje imaju esencijalnu ulogu tokom proizvodnje ovih fermentisanih namirnica. Sviježi kravlji sir predstavlja jednu od najznačajnijih, a ujedino i najbrojniju porodicu fermentiranih mlječnih proizvoda. Veliki dio ovih namirnica se još uvijek proizvodi na tradicionalan način, u malim količinama u domaćinstvima, a proizvodi su najčešće namijenjeni lokalnim potrošačima. Međutim ovakav način proizvodnje često za posljedicu ima lošu higijensku ispravnost ovih namirnica. Istraživanje je pokazalo da od ukupno 50 uzoraka ispitanih na higijensku ispravnost, čak 39 je bilo mikrobiološki neispravno, i to uglavnom zbog prisustva Escherichia coli fekalnog porijekla. Metode identifikacije BMK, pokazale su da mikrofloru sviježeg kravljeg sira čine vrste Lactobacillus plantarum 1, Lactobacillus plantarum 2, Lactobacillus curvatus, Lactobacillus paracasei 3, Lactobacillus fermentum 1, Lactobacillus brevis 1 i Lactococcus lactis ssp lactis 1, koje svojom metaboličkom aktivnošću utiču na proces zrenja sireva, dovodeći do stvaranja željenih senzornih osobina proizvoda
Pregled lekovitih biljnih taksona razdela Magnoliophyta na lokalitetu Košutnjak
Full text linkThis work provides a description off collected herbal types that according to their taxonomy belong to the Magnoliophyta division on the locality of Košutnjak (Belgrade). It is determined a significant diverse flora of medicinal herbs. A biological material is collected in a herbarium and it is determined by the keys for plant identification. A treatment effect of medicinal herbs is based on pharmacological active components that mostly belong to a group of secondary metabolites.U ovom radu, dat je prikaz sakupljenih biljnih vrsta, koje taksonomski pripadaju razdelu Magnoliophyta, na lokalitetu Košutnjak (Beograd). Primećen je značajan diverzitet flore lekovitih biljaka. Biološki materijal je herbarizovan i determinisan pomoću ključeva za determinaciju biljaka. Terapijsko dejstvo lekovitog bilja, zasniva se na farmakološki aktivnim sastojcima, koji uglavnom pripadaju grupi sekundarnih metabolita
Primena disperzivne mikroekstrakcije čvrstom fazom kao tehnike pripreme uzoraka za GC – MS analizu PAU u vodi
Full text linkThe aim of this paper is to determine the efficiency of D-µ-SPE with application of novel sorbents as a technique for sample preparation of water samples for the analysis of 16 priority PAHs by GC-MS. The sample preparation technique proved to be very fast, efficient and economical. The results of the proposed method demonstrate that this technique can be applied for routine analysis of PAHs in water. The advantages of this method are characterized by low values of limit of detection (from 0.147 ppb for benzo [a] anthracene to 0.784 ppb for naphthalene) and the limit of quantification (0.717 ppb for naphthalene to 9.459 ppb for benzo [k] fluorantene.Ciljevi istraživanja ovog rada su određivanje efikasnosti disperzivne mikroekstrakcije čvrstom fazom (D-µ-SPE) kao tehnike pripreme uzoraka vode za analizu 16 prioritetnih PAU gasnom hromatografijom sa masenom spektrometrijom, primenom novih sorbenasa. Tehnika pripreme uzoraka pokazala se kao veoma brza, efikasna i ekonomična. Rezultati predložene metode dokazuju da se ova tehnika može primeniti kao tehnika pripreme uzoraka za rutinsku analizu PAU u vodi. Prednosti ovakovog načina analize odlikuju se niskim vrednostima granice detekcije (od 0.147 ppb za benzo[a]antracen do 0.784 ppb za naftalen) i granice kvatifikacije (0.717 ppb za naftalen do 9.459 ppb za benzo[k]fluoranten)
The Influence of Some Starter Cultures on the Texture of Industrially Produced Macedonian Traditional Sausage
Full text linkThe aim of this paper is to monitor the influence of two starter cultures on texture of industrial produced Macedonian traditional sausage. The research covered three variants: Variant 1: Control variant (conventionally produced Macedonian traditional sausages using nitrite salt and powdered acerola); Variant 2: Macedonian traditional sausages where the basic formulation was enriched by the addition of starter culture CS-300 in combination with powder Swiss chard and powdered acerola; Variant 3: Macedonian traditional sausages where the basic formulation was enriched by the addition of starter cultures CS-300 and BLC-78 in combination with powdered Swiss chard and powdered acerola. The greatest strength (penetration force) on the surface was determined in the sausages from variant 3 (8.773 N), and the sausages from variant 2 (8.521 N) are characterized with the smallest hardness
Postupci recikliranja otpadnih gumenih proizvoda za dobijanje elastomernih hibridnih materijala
Full text linkPreparation of elastomeric materials based on recycled elastomer powder is huge ecological tasc.The goal of this applicative work was to synthesize hybrid materials based on sulfur cured ternary blends of polyisoprene rubber, polybutadiene rubber, and styrene-butadiene rubber filled with carbon black nano-particles and waste rubber powder (REP). Properties and ageing of prepared materials were assessed as a function of REP content. The stress-strain experiments were measured before and after the aging. It was assessed that the tensile strength of obtained materials decreased as the content of recycled rubber increased.Dobijanje sirovina na osnovu otpadnih gumenih proizvoda predstavlja voma značajan ekološki zadatak. Cilj ovog aplikativnog rada je bio da se sintetišu hibridni elastomerni materijali na osnovu sumporom umrežene ter-blende prirodnog kaučuka, polibutadienskog kaučuka i stiren-butadienskog kaučuka, aktivnog nano-punila i mlevene otpadne gume (REP). Određena su mehanička svojstva dobijenih materijala pre i posle starenja u funkciji sadržaja recikliranog gumenog praha. Ustanovljeno je da se prekidna čvrstoća sintetisanih hibridnih materijala smanjuje sa porastom sadržaja recikliranog elastomernog praha
Uticaj zaoravanja žetvenih ostataka na povećanje prinosa soje
Full text linkSoybean yield depends on soybean variety, fertility of soil, agro-technical measures, as well as from weather conditions in certain years. Ploughing crop residues increases the content of organic matter in the soil, which has a positive effect on the fertility of the soil. Ploughing corn residue previous crop lead to an increase in yield of soybean on average by 10.43%, that is, by some years the yield increase was from 7.039% to 15.94%. Ploughing harvest residues previous crop of maize has a positive effect on the increase in yield of soybeans and must be considered as compulsory agro technical measure in soybean cultivation.Prinos soje zavisi od sorte, plodnosti zemljišta, agrotehničkih mera, kao i od vremenskih uslova u pojedinim godinama. Zaoravanjem žetvenih ostataka preduseva povećava se sadržaj organske materije u zemljištu, što ima pozitivan uticaj na plodnost zemljišta. Zaoravanje žetvenih ostataka preduseva kukuruza dovelo je do povećanja prinosa soje u proseku za 10,43%, odnosno po pojedinim godinama povećanje prinosa je bilo od 7,039% do 15,94%. Zaoravanje žetvenih ostataka preduseva kukuruza ima pozitivan efekat na povećanje prinosa soje i mora se posmatrati kao obavezna agrotehnička meru u gajenju soje
Hematološke i morfometrijske karakteristike Squalius Cephalus iz sliva jezera Modrac
Full text linkThe research deals with the analysis of hematological and morphometric parameters of Squalius cephalus L. individuals from two rivers, Spreča and Turija (Bosnia and Herzegovina). The following hematological parameters were analyzed: the number of erythrocytes and leucocytes, hemoglobin concentration, hematocrit, and hematological indices. With regard to the morphometric parameters: the total and the standard length and body weight were determined. Concerning chub from the river Spreča an average number of erythrocytes is 1.16 x 1012, hematocrit 0.40 l/l, the content of hemoglobin 94.75 g/l, MCV 370.96 fl, MCH 86.97 pg, MCHC 241.0 g/l , the number of leukocytes 8.04 x 109, while in chub from the river Turija an average number of erythrocyte is 1.10 x 1012, hematocrit 0.33 l/l, the content of hemoglobin 79.10 g/l, MCV 241.22 fl, MCH 56, 80 pg, MCHC 236.70 g/l, the number of leukocytes 7.23 x 109. The individuals of the chub from the river Spreča has an average total length of the body 17.63 cm, the standard length of the body 14.80 cm and the weight of the body 51.90 g, while the chub from the river Turia has an average total length of the body 10.83 cm, the standard length of the body 9.05 cm, and the weight of 13.83 g. The populations of chub from the Spreče and Turija rivers show fairly uniform values of haematological parameters.Istraživanje je obuhvatilo analizu hematoloških imorfometrijskih parametara jedinki klijena (Squalius cephalus L.) iz dvije rijeke, Spreče i Turije (Bosna i Hecegovina). Analizirani su sledeći hematološki parametri: broj eritrocita i leukocita, koncentracija hemoglobina, hematokrit i hematološki indeksi. Od morfometrijskih parametara određena je totalna i standardna dužina, te masa tijela. Prosječan broj eritrocita klijen iz rijeke Spreče iznosi 1,16x1012, hematokrit 0,40 l/l, hemoglobin 94,75 g/l, MCV 370,96 fl, MCH 86,97 pg, MCHC 241,0 g/l, broj leukocita 8,04 x 109. Kod klijena iz rijeke Turije prosječan broj eritrocita iznosi 1,10 x 1012, hematokrit 0,33 l/l, hemoglobin 79,10 g/l, MCV 241,22 fl, MCH 56,80 pg, MCHC 236,70 g/l, broj leukocita 7,23 x 109. Jedinke klijena iz rijeke Spreče imaju prosječnu totalnu dužinu 17,63 cm, standardnu dužinu 14,80 cm, masu 51,90 g. Klijen iz rijeke Turije ima prosječnu totalnu dužinu 10,83 cm, standardnu dužinu 9,05 cm, masu 13,83 g.. Populacije klijena iz rijeke Spreče i Turije pokazuju ujednačne vrijednosti hematoloških parametara
Fizičko-hemijske karakteristike ploda značajnijih autohtonih sorti jabuke sa područja Majevice
Full text linkThe task of the study was to examine the more significant physical-chemical properties of the fruits of the autochthonous cultivars of apple from Majevica area. Determination found that it was the fruit of next cultivars: Petrovaca, Bjelicnik, Zelenika, Bobovec, Ljepocvjetka i Sampanjka. Physical and chemical analyzes have determined that the cultivars of apple differed significantly according to the investigated properties. The morphometric characteristics of fruit show statistically significant significant difference between the studied cultivars. Cultivar of Petrovaca had the lowest weight of fruit, while cultivar of Sampanjka had the highest weight of fruit. Cultivar of Petrovaca had the lowest lenght of fruit, while cultivar of Bobovec had the highest lenght of fruit. Cultivar of Petrovaca had the lowest width of fruit, while cultivars of Bobovec and Šampanjka had the highest width of fruit. The chemical composition of the fruit varied considerably depending on the cultivar, location and numerous abiotic factors, such as ecological conditions and agrochemical properties of the soil. The fruits of the largest number of cultivars in our research had between 14 and 16% of soluble dry matter, which are cultivars of medium to high content of soluble dry matter. The total acid content in the cultivars was from 0.43% in cultivar of Petrovaca to 0.71% in cultivar of Sampanjka, while the cultivar of Petrovaca had the highest content of total sugars. The analyzed autochthonous cultivars of apple from the Majevica area can be of great importance for integral and organic production, but also as a hybridization starting material for the production of new, better cultivar resistant to certain pathogens of plant diseases and pests.Zadatak proučavanja je bio da se ispitaju značajnija fizičko–hemijska svojstva plodova zastupljenijih tradicionalnih sorati jabuke sa šireg područja Majevice. Determinacijom je utvrđeno da se radilo o plodovima sorti: Petrovača, Bjeličnik, Zelenika, Bobovec, Ljepocvjetka i Šampanjka Nakon sprovedenih fizičkih i hemijskih analiza, utvrđeno je da su se sorte značajno razlikovale po istraživanim svojstvima. Morfometrijske osobine ploda pokazuju statistički veoma značajne do značajne razlike između proučavanih sorti. Najmanju masu ploda imala je sorta Petrovača, dok je najveća bila kod sorte Šampanjka. Sorta Petrovača imala je i najmanju dužinu ploda, a najveću sorta Bobovec. Najmanja širina ploda bila je takođe kod sorte Petrovača, dok je najveća visina izmjerena kod sorti Bobovec i Šampanjka. Hemijski sastav ploda je značajno varirao u zavisnosti od sorte. Plodovi najvećeg broja sorata u našim istraživanjima imali su između 14 i 16% rastvorljivih suvih materija, što ih svrstava u sorte sa srednje visokim do visokim sadržajem RSM. Sadržaj ukupnih kiselina kod ispitivanih sorti kretao se od 0,43% kod sorte Petrovača do 0,71% kod sorte Šampanjka, dok je najveći sadržaj ukupnih šećera imala sorta Petrovača. Analizirane autohtone sorte jabuke sa šireg područja Majevice mogu biti od izuzetnog značaja za integralnu i organsku proizvodnju, ali i kao početni materijal u hibridizaciji za stvaranje novih kvalitetnijih sorti otpornih na pojedine prouzrokovače biljnih bolesti i štetočina