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Genomic Analysis of Copy Number Variant Structure and Diversity in Istrian Sheep
No full textVarijante broja kopija (CNV-ovi) predstavljaju važan oblik strukturne varijabilnosti u genomu, s utjecajem na ekspresiju gena i razvoj fenotipskih svojstava. Cilj ovog istraživanja bio je detektirati CNV regije specifične za istarsku ovcu, jednu od najvećih autohtonih pasmina u Hrvatskoj, te ih povezati s potencijalnim funkcionalnim genima i kvantitativnim lokusima osobina (QTL-ovima) od gospodarskog značaja. U analizi je korišten genotipski set 25 istarskih ovaca, genotipiziranih pomoću „Ovine Infinium HD SNP BeadChip-a“. Analizom su detektirane ukupno 373 CNV regije nakon filtracije, a njih 72 su bile specifične za istarsku ovcu u usporedbi s devet drugih pasmina. Unutar tih regija identificirano je 35 kandidat gena, od kojih su neki, poput RPTOR, SCN2A, ERO1A, PSMD12 i PSMC6, povezani s funkcijama rasta, stanične signalizacije, mišićne funkcije i neurološkog razvoja. Detektirano je i devet QTL-ova, među kojima se ističe onaj na 20. kromosomu vezan uz tjelesnu masu – svojstvo po kojemu se istarska ovca ističe. Rezultati funkcionalnog obogaćenja gena i QTL-ova dodatno su potvrdili biološku relevantnost identificiranih regija. Dobiveni nalazi daju važan doprinos razumijevanju genetske osnove produktivnosti, prilagodbe i selekcijskog potencijala istarske ovce, što je od velike važnosti za očuvanje i unapređenje ove autohtone pasmine.Copy number variations (CNVs) are a significant form of structural genomic variability that influence gene expression and phenotypic traits. The aim of this study was to detect CNV regions specific to the Istrian sheep, one of the largest indigenous sheep breeds in Croatia, and to associate them with potential functional genes and economically important quantitative trait loci (QTLs). The analysis included a genotypic dataset of 25 Istrian sheep genotyped using the Ovine Infinium HD SNP BeadChip. After quality filtering, 373 CNV regions were identified, of which 72 were specific to the Istrian sheep compared to nine other breeds. Within these regions, 35 candidate protein-coding genes were identified, including RPTOR, SCN2A, ERO1A, PSMD12, and PSMC6, which are involved in growth regulation, cellular signaling, muscle function, and neurodevelopment. Nine QTLs were also detected, notably one on chromosome 20 associated with body weight – a trait for which the Istrian sheep is particularly known. Functional enrichment analysis of the genes and QTLs confirmed the biological relevance of the detected CNV regions. These findings contribute to a deeper understanding of the genetic basis of productivity, adaptation, and breeding potential of the Istrian sheep, supporting efforts in the preservation and improvement of this valuable indigenous breed
Traditional Japanese garden
No full textTradicionalni japanski vrt jedna je od najcjenjenijih umjetničkih formi u Japanu, koja se stoljećima razvija kao mjesto za meditaciju, kontemplaciju i estetsko uživanje. Vrt je umanjeni prikaz prirodnog japanskog krajobraza stoga se u oblikovanju koriste prirodni materijali, a kompozicija je organska i asimetrična. Svi elementi i njihov raspored u tradicionalnom japanskom vrtu imaju određeno religijsko ili mitološko značenje povezano sa šintoizmom, budizmom ili daoizmom. Kroz povijest pod utjecajem kulturološkog i ideološkog razvoja u Japanu nastaju razni tipovi vrtova, a najznačajniji su chaniwa (čajni vrt), kare-sanzui (suhi vrt) i chitei (jezerski vrt). Tradicionalni japanski vrtovi danas predstavljaju kulturnu baštinu Japana i prenose univerzalnu poruku o harmoniji između čovjeka i prirode.Traditional Japanese garden is one of the most revered art forms in Japan, evolving over centuries as a place for meditation, contemplation, and aesthetic enjoyment. The garden is a miniature representation of natural Japanese landscapes, using natural materials in its design, with an organic and asymmetrical composition. All elements and their arrangement in traditional Japanese gardens carry specific religious or mythological meanings associated with Shintoism, Buddhism, or Daoism. Throughout history in Japan, under the influence of cultural and ideological development, various types of gardens have emerged, with the most significant being chaniwa (tea gardens), kare-sanzui (dry gardens), and chitei (pond gardens). Today, traditional Japanese gardens represent Japan's cultural heritage and convey a universal message of harmony between humans and nature
Non-chemical post-harvest treatments to prevent mold development on citrus fruits
No full textAgrumi su voćna kultura koja je značajna i široko se uzgaja i konzumira zbog svoje nutritivne vrijednosti i velike ekonomske važnosti. Nakon berbe, agrumi su izloženi različitim fiziološkim procesima koji mogu negativno utjecati na njihovu kvalitetu i skratiti rok trajanja. Ovaj rad istražuje različite tretmane nakon berbe agruma koji se koriste za očuvanje kvalitete i produljenje roka trajanja plodova. Analizirani su fizikalni, kemijski i biološki tretmani, uključujući hlađenje, kontrolu etilena, primjenu fungicida, te upotrebu jestivih premaza. Posebna pažnja posvećena je utjecaju ovih tretmana na nutritivnu vrijednost, okus, teksturu i sigurnost agruma.
Istražene su i tehnološke inovacije koje nude rješenja koja su ekološki i ekonomski prihvatljiva. Kroz pregled studija i praksi, identificirani su najučinkovitiji tretmani za različite vrste agruma. Ekonomski i ekološki aspekti također su razmatrani u radu kako bi se procijenila održivost predloženih metoda. Zaključci rada pružaju smjernice za primjenu optimalnih tretmana nakon berbe u cilju očuvanja kvalitete agruma i smanjenja gubitaka, uz istovremeno minimiziranje negativnog utjecaja na okoliš. Preporuke za daljnje istraživanje uključuju razvoj novih tehnologija i evaluaciju njihovih dugoročnih učinaka na tržište agruma.Citrus fruits are a significant fruit crop widely cultivated and consumed due to their nutritional value and economic importance. After harvest, citrus fruits undergo various physiological processes that can compromise their quality and shorten their shelf life. This paper explores different post-harvest treatments used to preserve the quality and extend the shelf life of citrus fruits. Physical, chemical, and biological treatments are analyzed, including cooling, ethylene control, fungicide application, and the use of edible coatings. Special attention is given to the impact of these treatments on the nutritional value, taste, texture, and safety of citrus fruits.
Technological innovations offering environmentally friendly and economically viable solutions are also investigated. Through a review of recent studies and practices, the most effective treatments for different types of citrus fruits are identified. Economic and ecological aspects are considered to assess the sustainability of the proposed methods. The conclusions provide guidelines for applying optimal post-harvest treatments to preserve the quality of citrus fruits and reduce losses while minimizing negative environmental impacts. Recommendations for further research include the development of new technologies and the evaluation of their long-term effects on the citrus fruit market
Chemical characterization of honey and propolis from the island of Čiovo
No full textOtok Čiovo ima dugu tradiciju u pčelarstvu, a otočna flora omogućuje proizvodnju različitih vrsta meda i propolisa. Cilj ovog rada je bio provesti kemijsku karakterizaciju meda i propolisa s otoka Čiovo. Prikupljeni uzorci meda analizirani su klasičnim fizikalno-kemijskim metodama i metodom infracrvene (FTIR-ATR) spektroskopije, a uzorci sirovog propolisa navedenom spektroskopskom metodom. Rezultati su pokazali kako je prosječan udio vode u analiziranim uzorcima meda iznosio 17,1 %, vrijednosti električne provodnosti su se kretale od 0,41 do 0,61 mS/cm, pH vrijednost 3,96 do 4,35, a uzorci su pokazali i slične spektralne profile te su identificirani kao autentičan multiflorni med. Rezultati spektralne analize uzoraka propolisa pokazali su značajne varijacije u kemijskom sastavu što ukazuje na različito botaničko podrijetlo. Navedeno je posljedica raznolikosti dostupnih biljnih vrsta otoka Čiovo s kojih pčele prikupljaju smolaste i balzamske tvari za proizvodnju propolisa.The island of Čiovo has a long tradition in apiculture, and the island’s flora enables the production of various types of honey and propolis. The aim of this study was to conduct a chemical characterization of honey and propolis from the island of Čiovo. The collected honey samples were analyzed using classical physicochemical methods and infrared (FTIR-ATR) spectroscopy while the raw propolis samples were analyzed using mentioned spectroscopic method. The results showed that the average water content in the analyzed honey samples was
17.1 %, electrical conductivity values ranged from 0.41 to 0.61 mS/cm, pH value from 3.96 to 4.35, and the samples showed a similar spectral profiles and were identified as authentic multifloral honey. The results of the spectral analysis of the propolis samples showed significant variations in the chemical composition, which indicates a different botanical origin. This is a consequence of the variety of plant species available on the island of Čiovo, from which honey bees collect resinous and balsamic substances for the propolis production
Micromorphological features of relict terra rossa soil in Kanfanar area (Istria)
No full textCrvenica (terra rossa) je tipično tlo Mediterana, najčešde na vapnencu. U Istri je jako zastupljena i korištena za poljoprivredu. Zbog dugotrajnog postanka, izvor je podataka za razumijevanje prošlih i predviđanje bududih okolišnih promjena. Analizirana je mikromorfologija reprezentativne crvenice, uvažavajudi i njene fizikalno-kemijske značajke. Utvrđen je sklop profila AE-Bt1-Bt2-Bt3-Bt4 uz dosta homogene značajke duž 225 cm dubine. Kontinuirana glinovitost i strukturiranost tla ukazuju na oglinjavanje, uz formiranje strukture i rubifikaciju kao ključne pedogenetske procese. S dubinom raste zastupljenost prevlaka željeza i gline, što ukazuje i na proces lesivaže. Dio nodula Fe, prevlaka gline i uklopina je uputio na reliktnost, tj. poligenezu tla. Profil je klasificiran prema WRB-u kao Hypereutric Luvic Rhodic Nitisol (Humic). Kako su Nitisoli tipično tropska tla, potvrđuje se da su crvenice Istre vedinom recentno-reliktna tla, uglavnom nastala u okolišima bitno drukčijima od današnjih.Terra rossa is a typical Mediterranean reddish soil, mostly on limestone. It's widely spread in Istria and used in agriculture. Due to long-lasting genesis, it provides data for understanding past and predicting future environmental changes. Micromorphology of representative soil profile (AE-Bt1-Bt2-Bt3-Bt4) was analysed considering also its physical/chemical properties. Its features were rather homogenous along 225 cm depth. Continuous clay content and soil structure indicate argillization including structure, formation and rubification as key pedogenic processes. Contents of Fe and clay coatings increase with depth, indicating lessivage. Many Fe nodules, clay coatings and intercalations appeared as relict, pointing to polygenesis. Profile is WRB-classified as Hypereutric Luvic Rhodic Nitisol (Humic). As Nitisols are typically tropical soils, it's confirmed that Istrian terra rossa are mainly recent-relict soils formed in environments significantly different than the present ones
The impact of yeast extract addition on the physicochemical and sensory properties of reduced-salt cooked sausages
No full textCilj ovoga istraživanja bio je utvrditi utjecaj dodatka 1 % ekstrakta kvasca na fizikalno-kemijska
i senzorska svojstva polutrajnih kobasica sa smanjenim udjelom soli za 15, 25 i 35 %. Za
potrebe istraživanja pripremljena su četiri tretmana kobasica u dvostrukom ponavljanju.
Pokusni tretmani su imali istu osnovnu recepturu kao i kontrolni (KONT) pri čemu je smanjivan
dodatak soli za 15 (RED-15), 25 (RED-25) i 35 % (RED-35), uz povećanje dodatka prehrambenog
kvasca za 1 %. Kobasice su nakon pripreme nadjeva i punjenja toplinski obrađene, ohlađene
te čuvane u hladnjaku do analiza. Provedena su mjerenja aktiviteta vode i boje,
instrumentalna analiza teksturnih svojstava, određen je nutritivni sastav te je provedena
senzorska analiza primjenom modificirane kvantitativne deskriptivne analize. Statistička
obrada podataka provedena je u SAS Studio softveru uz Tukey post-hoc test pri razini
značajnosti P=0,05. Istraživanjem je utvrđeno da se aktivitet vode povećavao sa smanjenjem
dodatka soli, s najvećim vrijednostima kod uzorka RED-35. Uzorci s manjim udjelom soli postali
su svjetliji (veća L* vrijednost), s izraženijim žutim tonom (veća b* vrijednost), dok je osnovna
crvena komponenta boje (a*) ostala ujednačena. Kemijski sastav polutrajnih kobasica bio je
ujednačen u sadržaju vode, masti i bjelančevina, dok se sadržaj pepela i soli očekivano
smanjivao, a dodatkom prehrambenog kvasca povećan je sadržaj glutaminske kiseline.
Teksturna analiza uzoraka pokazala je povećanu mekoću i sočnost kod pokusnih tretmana,
osobito kod RED-35, dok su uzorci s manjim smanjenjem soli (RED-15 i RED-25) zadržali bolju
konzistenciju uslijed dodatka kvasca. Senzorski određen intenzitet ružičaste boje smanjivao se
smanjenjem dodatka soli, što ukazuje na razliku između subjektivne i objektivne percepcije
boje. Pored toga, utvrđena je manja slanost i manje skladna aroma kod uzoraka s većim
smanjenjem soli, pri čemu je tekstura kobasica postala mekša i manje povezana. Primijenjena
analiza glavnih komponenti jasno je razlikovala uzorke, smještajući kontrolni uzorak u
područje visokog sadržaja soli i bolje povezanosti te istaknutog slanog okusa, dok su uzorci s
nižim udjelom soli imali drugačije senzorske profile s izraženijom aromom kvasca, mekoćom i
sočnošću, osobito RED-35. Istraživanjem je ustanovljeno da smanjenje soli doprinosi
promjenama fizikalnih, kemijskih, teksturnih i senzorskih svojstava, no dodatak prehrambenog
kvasca pokazuje potencijal za kompenzaciju manjka soli u cilju zadržavanja željenih
karakteristika okusa i teksture polutrajnih kobasica.The aim of this study was to determine the impact of adding 1% yeast extract on the
physicochemical and sensory properties of heat-treated sausages with salt reductions of 15%,
25%, and 35%. Four sausage treatments were prepared in duplicate for the study. The
experimental treatments followed the same base recipe as the control (KONT), with salt levels
reduced by 15% (RED-15), 25% (RED-25), and 35% (RED-35), while increasing the yeast extract
addition by 1%. After mixing and stuffing, the sausages were thermally processed, cooled, and
stored in refrigeration until analysis. Measurements of water activity and colour were
conducted, along with instrumental texture analysis, determination of nutritional
composition, and sensory analysis using a modified quantitative descriptive approach. Data
analysis was performed using SAS Studio software with Tukey’s post-hoc test at a significance
level of P=0.05. The study revealed that water activity increased as salt levels decreased, with
the highest values observed in the RED-35 sample. Samples with reduced salt became lighter
(higher L* value) and showed a more intense yellow hue (higher b* value), while the primary
red component of colour (a*) remained consistent. The chemical composition of the heattreated
sausages was consistent in terms of water, fat, and protein content, although ash and
salt content decreased as expected, while the yeast extract addition increased glutamic acid
content. Texture analysis indicated increased softness and juiciness in the experimental
treatments, particularly in RED-35, while samples with moderate salt reductions (RED-15 and
RED-25) maintained better consistency due to addition of yeast extract. Sensory evaluation
showed a decline in the intensity of pink colour with reduced salt levels, highlighting a
difference between subjective and objective colour perception. Additionally, reduced salt
samples displayed lower saltiness and less harmonious aroma, with a softer and less cohesive
texture. Principal component analysis (PCA) clearly distinguished the samples, placing the
control treatment in an area with high salt content, better cohesion, and pronounced salty
taste, while lower-salt samples exhibited different sensory profiles, with more prominent
yeast aroma, softness, and juiciness, particularly in RED-35. The study concluded that salt
reduction contributes to changes in physical, chemical, textural, and sensory properties, but
the addition of yeast extract demonstrates potential to compensate for reduced salt,
maintaining the desired flavour and texture characteristics of cooked sausages
The relationship of the landscape, design of the memorial area and monumental monuments
No full textMonumentalni spomenici koji obilježavaju važne događaje iz 2. Sv. rata, pojavljuju se u Hrvatskoj i na području bivše Jugoslavije kao kompleksne urbanističko-arhitektonske i kiparske kompozicije smještene u autentičnom krajobrazu. Uglavnom su to udaljeni prostori smješteni u brdima i šumama gdje se i odvijala bitka, neki značajni događaj ili se dogodilo veliko stradanje. Tako pozicionirani u prirodnom krajobrazu dimenzionirani su u mjerilu krajobraza i zajedno s njim čine oblikovnu cjelinu. Analizom pet primjera u sadašnjem stanju rad propituje odnos autora prema krajobrazu u vremenu nastanka spomenika kada se tim mjestima pridodaje simbolička i komemorativna vrijednost s njihovom recepcijom danas.Monumental monuments that mark important events from the World War II, appear in Croatia and in the territory of the former Yugoslavia as complex urban-architectural and sculptural compositions placed in an authentic landscape. These are mostly remote areas located in the hills and forests where a battle, some important event or great suffering took place. Positioned in this way in the natural landscape, they are dimensioned to the scale of the landscape and together with it form a design unit. Through the analysis of the landscape of five examples in their present state, the paper questions the relationship of the author towards the landscape at the time of the creation of the monument, when these places received a symbolic and commemorative value
Ethanol production potential of non-declared maize hybrids grown at different plant densities
No full textKukuruz se globalno najviše koristi kao stočna hrana, ali je važan i kao prehrambeni usjev. Osim toga, kukuruz se sve više koristi za proizvodnju etilnog alkohola koji se nakon miješanja s benzinskim gorivima koristi kao pogonsko gorivo, te pri tome pridonosi zadovoljavanju kriterija smanjivanja emisije ugljičnog dioksida u atmosferu. U svijetu vodeću ulogu u proizvodnji i primjeni etanola kao pogonskog goriva imaju SAD i Brazil. Najveći proizvodni kapaciteti u Europskoj uniji nalaze se u Francuskoj, Njemačkoj i Mađarskoj. Ovakva djelatnost, stvaranjem dodatne vrijednosti doprinijela bi gospodarskom i industrijskom razvoju Republike Hrvatske. Iako se u prošlosti dosta govorilo o pokretanju „greenfield“ investicije, izgradnje postrojenja za preradu kukuruza u etanol u Republici Hrvatskoj, do toga još nije došlo. Kada se govori o proizvodnji sjemena hibrida kukuruza može se utvrditi da kod nas postoji jaka oplemenjivačka djelatnost, međutim, do sada u Hrvatskoj nije postojao ciljani oplemenjivački program selekcije kukuruza za namjensku proizvodnju etanola.
Cilj istraživanja bio je utvrditi razliku u proizvodnji zrna i etanola iz kukuruza između domaćih, nenamjenskih hibrida kukuruza koji se uobičajeno koriste za proizvodnju zrna i uvezenih HTF (High Total Fermentable) hibrida namjenjenih za proizvodnju etanola.
Poljski pokus je postavljen na 3 lokacije (Kneževo, Osijek, i Šašinovec), dvije godine uzastopno (2012, 2013), u tri gustoće sklopa (60.000, 70.000 i 80.000 biljaka/ha). Hibridi tvrtke Pioneer, deklarirani kao “HTF” hibridi za proizvodnju etanola iz zrna kukuruza korišteni su kao kontrola za procjenu produktivnosti etanola iz domaćih hibrida Poljoprivrednog instituta Osijek i Bc Instituta d.d. Laboratorijska proizvodnja etanola utvrđena je Lemuz metodom.
Zbog kompleksnog dizajna pokusa i načina na koji su prikupljeni podaci statistička analiza je provedena prema različitim modelima za različita svojstva. Za prinos zrna analiza je provedena u dvije faze. U prvoj fazi analizirani su objedinjeni podaci iz svih pokusa prema kompleksnom hijerarhijskom modelu koji je odgovarao dizajnu pokusa, a koji je uključivao efekte godina, lokacija, gustoće sklopa, hibrida, sve njihove interakcije, te tri različite pogreške. Za sve ostale varijable (sadržaj škroba, hektolitarska masa, omjer amiloze i amilopektina, te sadržaj etanola) podaci su prikupljeni na temelju jednog uzorka za svaku kombinaciju gustoće sklopa i hibrida u svakom pokusu, pa je model prema kojem su podaci analizirani uključivao efekte godina, lokacija, gustoća sklopa i hibrida, te sve njihove interakcije, osim četverostruke interakcije (godina x lokacija x gustoća sklopa x hibrid) koja se nije mogla razdvojiti od pogreške.
Promatrajući dobivene rezultate analiziranih svojstava u 2013. godini ostvaren je viši prosječni prinos zrna po jedinici površine u iznosu od 7,31 dt, te je prosječni sadržaj škroba bio veći za 0,4 % čemu su doprinijeli bolji vremenski uvjeti u navedenoj sezoni. Preostala svojstva u 2013. godini bilježe manje rezultate u odnosu na 2012. godinu i to: hektolitarska masa zrna za 0,9 kg, omjer amiloze i amilopektina za 0,009, a prinos etanola za 6,63 l/t.
Hibridi koji su namijenjeni za proizvodnju etanola ostvarili su veći prinos zrna i veći prinos etanola. Najveći prinos zrna ostvario je HTF hibrid (PR37Y12). Međutim neznatno manji prinos ostvario je hibrid Os 378 iz domaće selekcije. Najveći pojedinačni prinos etanola po toni zrna ostvario je hibrid Bc 532, nenamjenski hibrid domaće selekcije, a neznatno manje etanola po toni zrna dao je HTF hibrid PR35F38. HTF hibridi zbog većeg prinosa zrna po hektaru i zbog boljeg prinosa etanola iz jedne tone zrna ostvaruju ukupno veće prinose etanola po jedinici površine. Svi hibridi nisu ostvarili najveće prinose zrna i etanola u gušćem sklopu, kako je bilo za očekivati. Iz ovog istraživanja nameće se zaključak da se na lokacijama na kojima su provedena istraživanja i u klimatskim uvjetima koji su vladali tijekom 2012. i 2013. godine gustoća sklopa od 70.000 biljaka/ha pokazala kao najbolja u proizvodnji etanola po jedinici površine.Meeting the criteria for reducing the emission of carbon dioxide into the atmosphere is an important factor in reducing the impact of climate change on today's life. Given that the Republic of Croatia annually generates a certain surplus in the production of corn grains, that could potentially be used in ethanol processing. The goal of the research was to determine the difference in the production of grain and ethanol from corn between domestic, non-purpose corn hybrids that are commonly used for grain production and imported HTF (High Total Fermentable) hybrids intended for ethanol production. Corn is globally used primarily as animal feed, but it is also important as a food crop. In addition, corn is increasingly used for the production of ethyl alcohol, which, after mixing with gasoline, is used as a motor fuel. Production technologies vary and can generally be divided into three stages: pre-treatment, fermentation and ethanol extraction. In the world, the leading role in the production and use of ethanol as a fuel is played by the USA and Brazil. The largest production capacities in the European Union are located in France, Germany and Hungary. By creating additional value, this kind of activity would contribute to the economic and industrial development of the Republic of Croatia. Although in the past there was a lot of talk about starting a "greenfield" investment, the construction of a plant for processing corn into ethanol in the Republic of Croatia has not yet happened. When talking about the production of corn hybrid seeds, it can be established that there is a strong breeding activity in Croatia, however, until now, there has been no targeted breeding program for the selection of corn for the purposeful production of ethanol.
Materials and methods: A total of six maize hybrids that belong to the FAO groups 300 and 500 were sown. These hybrids are: Bc 344 and Bc 532 from the breeding program of Bc Institut za oplemenjivanje i selekciju bilja d.d., Os 378 and Ossk 515 from the breeding program of Poljoprivredni Institut Osijek and PR37Y12 and PR35F38 belonging to Corteva Agriscience Croatia d.o.o. (before Pioneer Sjeme d.o.o.). Hybrids from the breeding program of the Bc Institute and the Agricultural Institute from Osijek were chosen as high-yielding hybrids in their crop groups, and hybrids from Corteva Agriscience Croatia d.o.o. as declared "HTF" hybrids for purposeful corn production for ethanol production. All hybrids were created without the use of biotechnology and are classified as high-yielding corn hybrids. Field experiments were conducted during two growing seasons and at three locations. The selected locations where the research was conducted (Kneževo, Osijek and Šašinovec) differ from each other in pedological and climatic properties. At the Kneževo location, the soil type is carbonate chernozem on loess and represents the best quality soil in the Republic of Croatia. In both growing seasons, the pre-crop to corn was sugar beet. The field experiments at the Osijek location were planted on a semi-gley soil leached on a banner, and the pre-culture in both vegetations was wheat. The type of soil at the Šašinovec location where the field experiments were set up is classified as a fluvisol and is characterized by a powdery clay loamy texture. The pre-crop in both years was spring barley. In the experiments, selected corn hybrids were grown in both years under conditions of intensive production, which included deep plowing, application of a higher level of fertilization, application of herbicides before and after emergence, and inter-row cultivation. An identical two-factorial experiment was set up in four replicates at all locations. The main factor in the experiment is the plant density, and the sub-factor is the hybrid. Field experiments were sown at each location separately, and all members of the experiment at a particular location were sown on the same day (same date). The target plant densities were: 60.000, 70.000 and 80.000 plants/ha. Sowing for each plot was done with 20% more seeds, and then after emergence, in phase 3 developed leaves, manual thinning was done to the given plot. Sowing was done with a four-row Wintersteiger "TC 2700" pneumatic seed planter, and experimental harvesting was done in the physiological ripening stage using a
two-row Wintersteiger "Nurserymaster Elite" combine, which is specialized for microexperiments.
In the Seed Testing Laboratory of the Croatian Centre for Agriculture, Food and Rural Affairs - Institute for Seed and Seedlings (today the Croatian Agency for Agriculture and Food - Centre for Seed and Seedlings), sample preparation was carried out, which included drying in the "NI00CF" drying oven (ELE International, Leighton Buzzard, UK) at 130 °C to constant weight and grinding on a “Cemotec 1090” hammer mill (Foss A/s, Hillerød, Denmark), with sieves of 3 mm diameter. The ground samples, whose average weight was 25 g, were used in the Laboratory for Soil, Plant and Fertilizer Analysis, Faculty of Agrobiotechnical Sciences, Osijek, to determine the ethanol yield. The ground samples were homogenized, and 25 g of the sample was placed in a 125 mL Erlenmeyer flask. 75 ml of distilled water was added to the flasks. The pH of the suspension was adjusted to 6,0-6,5 with a dilute NaOH solution. An aliquot of α-amylase (Termamyl, SC DS, Novozymes, Denmark), 27 μl/flask (108 μl/100 g maize) was added to the suspension with a digital pipette. Flasks with corn suspension and α-amylase were placed in a water bath at 90 °C and kept for 60 min after reaching the desired temperature. To avoid coagulation of the suspension, the flasks were shaken strongly during the first 5 minutes and then every 20 minutes. After 60 min, the flasks were taken out and cooled to 40 °C, and by adding 325 μl of concentrated HCl solution (20 % v/v), the pH of the suspension was adjusted to 4,5-5,0. 4,2 mL of yeast solution (Fleischmann's, Fenton, MO, USA), 400 μL of 12 % (NH4)2SO4, and 20 μL of glucoamylase (Attenuzyme Core, Novozymes, Denmark) were then added to each flask. The flasks were closed with rubber stoppers into which needles (18 ga x 38,1 mm) were inserted. The initial weight of the flask with corn mash, enzymes and yeast was weighed. The flasks were placed in a bath at 150 rpm and 32 °C for 64 hours (Figure 18). After fermentation, the final weight of the flask with corn mash, enzymes and yeast was weighed. A blank (no corn, enzyme, or yeast) was used to check for potential evaporation errors. Evaporation from the blank during fermentation was negligible. Ethanol yield was determined by the gravimetric method (Lemuz et al. 2009) as the difference in weight after fermentation (separated CO2). In working samples on the whole grain, the following were determined: starch content, protein content, oil content, water content and hectoliter mass. The mentioned parameters were determined using the NIR device Infratec Grain Analyzer 1241 (FOSS, Denmark). Also, in the same grain samples, the amylose content was determined using the method developed by the company Megayzime (Wicklow, Ireland). The content of amylopectin was determined mathematically on the basis of the obtained values for amylose.
Due to the complex design of the experiments and the way in which the data were collected, the statistical analysis was performed according to different models for different characteristics. The statistical analysis was carried out in the R environment, where in addition to the basic application, specialized packages were also used: „lme4“, „lmerTest“, „multcomp“ i „emmeans“.
Results and conclusions: In 2013, a higher average grain yield per unit area was achieved in the amount of 7,31 dt, and the average starch content was higher by 0,4 %, which was affected by better weather conditions in the mentioned season. The remaining properties in 2013 recorded lower results compared to 2012: hectoliter grain weight by 0,9 kg, ratio of amylose and amylopectin by 0,009, and ethanol yield by 6,63 l/t. For the most complex interaction: year x location x assemblage x hybrid, a significant (P=0,001) difference in grain yield was determined. In the conducted research, grain yield changed from year to year and from location to location. The differences in the yield between the examined years were mostly affected by the yield at the Kneževo and Osijek locations, where the yields were around 20,04 dt and 12,26 dt lower than the average of all locations for 2012. In 2013, weather conditions were more favorable for corn production, as it is evident from the yield data that the average grain yield at the Kneževo location in 2013 was higher for 35,64 dt. It is interesting to note that the higher yield at the Šašinovec location was determined in 2012, not in 2013. Although the weather was generally more favorable in 2013, there are two facts that must be taken into account, namely that the amount of precipitation is always higher in
the western part of continental Croatia and that in both years the decrease in the amount of precipitation was less in Šašinovac in compared to Kneževo and Osijek. Analysis of variance revealed a statistically significant (P=0,05) difference in the interaction of years, locations and hybrids, and a statistically significant (P=0,01) difference in the interaction of years and systems in ethanol yield. The average yield of ethanol in 2012 was 130 l/t grain. In 2013, although it was more favorable for growing corn, the ethanol yield was lower on average, which was 124 l/t of grain. This is a bit unusual considering that in 2013 higher grain yields were found, and during the growing season no significant stress conditions were found that would affect ethanol production. In other words, this means that there are some other factors that affect the possibility of converting starch into ethanol. On average, the highest amount of ethanol was obtained per ton of grain at the Kneževo location (129 l/t of grain), and the lowest at the Osijek location (123 l/t of grain). At the Šašinovec location, an average of 128 l/t of grain was obtained. Among the hybrids, on average, the highest amount of liters of ethanol per ton of grain was obtained with the hybrid Bc 532 (131 l/t of grain). Only slightly less ethanol per ton of grain was found in hybrid PR35F38 (130 l/t). The analysis of variance revealed a statistically significant (P=0,001) difference in the interaction of year and hybrid, and between hybrids and years in the starch content of grain. A statistically significant (P=0,01) difference was found in the interaction of years and locations. The effect of plant density is also statistically significant (P=0,01) but is not included in any significant interaction. According to the data obtained from this research, the starch content was higher on average in 2013 and was 71,44 % compared to 2012 when it was 70,99 %. In 2013, the climatic conditions were more favorable, which was reflected in a slightly higher starch content in corn kernels. On average, the most starch was determined at the Šašinovec location and was 71,30 %, which was slightly higher than the starch content determined at the Osijek location (71,24 %) and at the Kneževo location (71,10 %). On average, the highest starch content was found in the PR35F38 hybrid and was 71,74 %. Another four hybrids had an average starch content of more than 71,00 %. Analysis of variance revealed a statistically significant (P=0,001) difference in the interaction of year, location, and hybrid in relation to hectoliter grain weight. The average hectoliter mass was higher in 2012 and amounted to 74,56 kg/hl compared to 2013, when the value for the hectoliter mass was 73,56 kg/hl. The highest average hectoliter weight was determined at the Šašinovec location and was 74,68 kg/hl. On the other hand, the smallest hectoliter mass was determined at the Osijek location and was 73,54 kg/hl. In the case of hybrids, on average, the highest hectoliter mass was found in the hybrid PR35F38 (76,56 kg/hl), and the lowest in the hybrid Ossk 515 (72,38 kg/hl). Analysis of variance revealed a statistically significant (P=0,05) difference in the interaction of year and location in the ratio of amylose and amylopectin. In 2012, a slightly higher ratio of amylose and amylopectin was determined and was 0,271, compared to 0,262, which was the same in 2013. In hybrids, the lowest average ratio between amylose and amylopectin was 0,256 in the PR37Y12 hybrid, and the highest in the amount of 0,272 in the Bc 532 hybrid. At the other two locations, it was smaller, 0,264 at the Osijek location and at the Šašinovec location.
Hybrids intended for ethanol production achieved higher grain yield and higher ethanol yield. The highest grain yield was achieved by the HTF hybrid (PR37Y12). However, a slightly lower yield was achieved by the hybrid Os 378 from domestic selection. The highest individual yield of ethanol per ton of grain was achieved by the hybrid Bc 532, a non-purpose hybrid of domestic selection, and slightly less ethanol per ton of grain was produced by the HTF hybrid PR35F38. HTF hybrids, due to higher grain yield per hectare and better ethanol yield from one ton of grain, achieve overall higher ethanol yields per unit area. All hybrids did not achieve the highest yields of grain and ethanol in a denser structure of plant/ha, as it was expected. The conclusion of this research is that in the locations where the research was conducted and in the climatic conditions that prevailed during 2012 and 2013, the sowing density of 70.000 plants/ha proved to be the best in ethanol production per unit area
The profitability of establishing olive groves in the Benkovac municipality
No full textTijekom izrade ovog diplomskog rada analizirala se ekonomska isplativost podizanja nasada maslinika na području općine Benkovac, u mjestu Bulić, na površini od 8 hektara. Kako područje općine Benkovac ima veliki potencijal za sadnju maslina, prije pokretanja proizvodnje nužno je bilo istražiti tehnologiju proizvodnje i potencijalne načine financiranja koje bi bile najisplativije za poljoprivrednika. Na temelju prikupljenih podataka izrađena je kalkulacija proizvodnje maslina i izračunati pokazatelji isplativosti podizanja maslinika. Rezultati pokazuju da je projekt ekonomski isplativ i da je optimalan način financiranja kombinacija vlastitih sredstava i sredstava iz Programa ruralnog razvoja – Intervencija 73.10 – Potpora za ulaganja u primarnu poljoprivrednu proizvodnju.During the preparation of this thesis, the economic viability of establishing olive orchard in the area of the Benkovac, specifically in the village of Bulić, on an area of 8 hectares, was analyzed. Since the Benkovac municipality area has great potential for olive cultivation, before starting production it was necessary to examine the production technology and possible financing methods that would be most cost-effective for farmers. Based on the collected data, a calculation of olive production was made and indicator of the profitability of establishing olive orchard was determined. The results show that the project is economically viable and that the optimal way of financing is combination of own funds and funds from the Rural Development Program – Intervention 73.10 - Support for investments in primary agricultural production
Medicinal and aromatic plant preparations: Perspectives of students at the University of Zagreb
No full textKorištenje ljekovitih i aromatičnih biljnih vrsta i njihovih pripravaka u prevenciji i liječenju
bolesti ima dugu tradiciju u Hrvatskoj, a znanje o njihovoj djelotvornosti prenosilo se usmenom
predajom kroz generacije. Međutim, ova praksa polako nestaje, a mlađe generacije ljudi
(posebice iz urbanih sredina) nedovoljno su upućene u mogućnosti njihovog korištenja i često
se oslanjaju isključivo na korištenje široko dostupnih farmaceutskih proizvoda. Ukoliko i
koriste ljekovite biljne pripravke, izvor informacija često su popularne internetske stranice i
društvene mreže koje nerijetko objavljuju netočne i nepouzdane podatke. Cilj ovog istraživanja
je ispitati razinu informiranosti i iskustva studenata Sveučilišta u Zagrebu o biljnim vrstama
koje se primjenjuju u fitoterapiji, te analizirati njihove navike i stavove prema korištenju
prirodnih metoda za očuvanje zdravlja. Istraživanje je pokazalo da studenti Sveučilišta u
Zagrebu često koriste biljne pripravke, ponajviše za respiratorne i probavne tegobe, te ih
smatraju učinkovitim i korisnim. Rezultati upućuju na potrebu za kvalitetnijim obrazovanjem
o sigurnoj i pravilnoj primjeni ljekovitog bilja.The use of medicinal and aromatic plant species and their preparations in the prevention and
treatment of diseases has a long tradition in Croatia, with knowledge of their effectiveness
passed down from generation to generation through storytelling and practical experience.
However, this practice is gradually disappearing, and younger generations (especially those
from urban areas) are often insufficiently informed about the possibilities of their use, relying
primarily on widely available pharmaceutical products. When they do use herbal preparations,
the sources of information are often popular websites and social media platforms, which
frequently publish inaccurate and unreliable content.
This research aims to examine the level of knowledge and experience among students at the
University of Zagreb regarding plant species used in phytotherapy, as well as to analyze their
habits and attitudes towards the use of natural methods for health preservation.
The study showed that students at the University of Zagreb often use herbal preparations,
primarily for respiratory and digestive issues, and consider them effective and beneficial. The
results indicate a need for better education on the safe and proper use of medicinal plants