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Importance of microorganisms in the bioremediation process
No full textMikroorganizmi igraju ključnu ulogu u bioremedijaciji, procesu koji koristi biološke agense za uklanjanje ili neutralizaciju zagađivača iz okoliša. Različite vrste mikroorganizama, uključujući bakterije, gljivice i alge, doprinose razgradnji organskih i anorganskih zagađivala putem metaboličkih procesa kao što su fermentacija i kometabolizam. Uspješnost bioremedijacije ovisi o uvjetima okoline, dostupnosti hranjivih tvari i konkurenciji među mikroorganizmima. Napredne biotehnološke metode, poput genetskog inženjeringa i bioaugmentacije, mogu dodatno unaprijediti učinkovitost ovih procesa. Mikroorganizmi predstavljaju održivo rješenje za sanaciju zagađenih područja, te su od ključne važnosti za održavanje ekološke ravnoteže i zaštitu okoliša.Microorganisms play a key role in bioremediation, a process that uses biological agents to remove or neutralize pollutants from the environment. Various types of microorganisms, including bacteria, fungi and algae, contribute to the degradation of organic and inorganic pollutants through metabolic processes such as fermentation and co-metabolism. The success of bioremediation depends on environmental conditions, the availability of nutrients and competition among microorganisms. Advanced biotechnological methods, such as genetic engineering and bioaugmentation, can further improve the efficiency of these processes. Microorganisms provide a sustainable solution for the remediation of polluted areas and are crucial for maintaining ecological balance and protecting the environment
Diversity of hypogeous fungi of the genus Tuber (truffles) in Brijuni National Park
No full textU radu je prikazan teorijski okvir i pregled literature o bioraznolikosti podzemnih gljiva roda Tuber. Ukratko su opisana glavna biogeografska obilježja Nacionalnog parka Brijuni na kojem je provedeno terensko istraživanje. Prikazane su glavne karakteristike carstva gljiva, s posebnim naglaskom na tartufe. U istraživačkom dijelu rada analizirana je DNA 14 uzoraka gljiva roda Tuber pronađenih na otoku Veli Brijun kako bi se izvršila njihova precizna identifikacija na razini vrste i taksonomska klasifikacija unutar roda. Iz suhih uzoraka tartufa izolirana je DNA, nakon čega je PCR metodom amplificirana ITS rDNA genska regija kao primarna DNA barkod sekvenca za gljive. Kvaliteta izolirane DNA bila je visoka te se ITS genska regija uspješno amplificirala. Pročišćeni PCR produkti sekvencirani su Sangerovom metodom, a dobivene sekvence. uspoređene su pomoću BLAST algoritma s najsličnijim sekvencama u NCBI bazi podataka. Rezultati BLAST analize potvrdili su prijašnja istraživanja koja su utvrdila značajan broj pogrešno identificiranih sekvenci gljiva u NCBI bazi. Usporedba rezultata identifikacije uzoraka plodišta iz roda Tuber na temelju makromorfoloških karaktera i molekularnih podataka (BLAST i filogenetska analiza) ukazala je na potrebu za provedbom cjelovite filogenetske analize u svrhu preciznije identifikacije vrsta i utvrđivanja srodstvenih odnosa unutar roda. Makromorfološkim i molekularno-filogenetskim analizama 14 uzoraka tartufa sakupljenih na području otoka Veli Brijun identificirano je ukupno osam vrsta: T. aestivum, T. borchii, T. brumale, T. excavatum, T. ferrugineum, T. oligospermum, T. puberulum, te T. zambonelliae. U ovom radu su vrste T. ferrugineum i T. zambonelliae po prvi puta potvrđene za područje Hrvatske na temelju molekularnih karaktera. Rezultati istraživanja pridonijet će boljem razumijevanju raznolikosti i rasprostranjenosti gljiva iz roda Tuber u Hrvatskoj te njihovoj zaštiti.The paper presents a theoretical framework and a review of the literature on the biodiversity of hypogeous fungi from the genus Tuber. The main biogeographical features of the Brijuni National Park, where the field research was conducted, are briefly described. The main characteristics of the kingdom of Fungi are presented, with a special emphasis on truffles.
In the research section of the paper, DNA from 14 fungal samples from the genus Tuber found on the island of Veli Brijun were analyzed to perform precise identification at species level and taxonomic classification within the genus. DNA was isolated from dry truffle samples, after which the ITS rDNA gene region was amplified using PCR as the primary DNA barcode sequence for fungi. The quality of the isolated DNA was high, and the ITS gene region was successfully amplified. The purified PCR products were sequenced using the Sanger method, and the obtained sequences were compared using the BLAST algorithm with the most similar sequences in the NCBI database. The BLAST analysis results confirmed previous research that identified a significant number of misidentified fungal sequences in the NCBI database. The comparison of the identification results of Tuber samples based on macromorphological characters and molecular data (BLAST and phylogenetic analysis) indicated the need for comprehensive phylogenetic analysis to achieve more precise species identification and determine the relationships within the genus. Macromorphological and molecular-phylogenetic analyses of 14 truffle samples collected on the island of Veli Brijun identified a total of eight species: T. aestivum, T. borchii, T. brumale, T. excavatum, T. ferrugineum, T. oligospermum, T. puberulum, and T. zambonelliae. In this study, T. ferrugineum and T. zambonelliae were confirmed for the first time in Croatia based on molecular characteristics. The research results will contribute to a better understanding of the diversity and distribution of fungi from the genus Tuber in Croatia and their conservation
The five generic competitive strategies in agribusiness
No full textU ovome završnom radu sažeto je prezentirana strategija, definirana je okolina i analizirana je vanjska okolina pomoću PESTEL modela, te industrijska okolina pomoću modela pet Porterovih sila. Opisane su konkurentske strategije koje se temelje na niskim troškovima i diferencijaciji, te ciljaju šire tržište ili uži segment kupaca. Na namjeravanom uzorku od dvadeset malih i srednjih trgovačkih društava iz područja agrobiznisa (NKD 2007 Područje A i Područje C, odjeljak 10 i 11- proizvodnja prehrambenih proizvoda i pića), neki od najvažnijih proizvoda društava razvrstani su prema obilježjima Porterovih pet generičkih strategija. U radu su prezentirani primjeri s četiri tržišta: žitarice, gazirana pića, sladoledi i vina. Proizvodi su odabrani s obzirom na njihovu važnost u potrošnji i vrijednosti prodaje na tržištu poljoprivrednih i prehrambenih proizvoda.In this final thesis, the strategy is summarized, the environment is defined and the external environment is analyzed using the PESTEL model, and the industrial environment using the five porter forces model. Competitive strategies based on low costs and differentiation are described, and target a wider market or narrower customer segment. On an intended sample of twenty small and medium-sized companies in the field of agribusiness (NKD 2007 Area A and Area C, section 10 and 11-production of food products and beverages), some of the most important products of the companies are classified according to the characteristics of Porter's five generic strategies. This paper presents examples of companies operating in the markets of wine, carbonated drinks, ice cream and cereals. The products were selected considering their importance in consumption and sales value on the market of agricultural and food products
Utilization of perennial ryegrass (Lolium perenne L.) for ornamentaland sports lawns
No full textOvaj rad istražuje primjenu engleskog ljulja (Lolium perenne L.) za ukrasne i sportske travnjake. Cilj je prikazati sve aspekte korištenja engleskog ljulja u ukrasnim i sportskim travnjacima. Rad obuhvaća pregled morfoloških i ekoloških karakteristika, kao i tehnološke zahvate potrebne za uspostavu i njegu travnjaka. Osim toga rad obuhvaća analizu stručne s ciljem prikaza prednosti korištenja engleskog ljulja u ukrasnim i sportskim travnjacima kao i prikaz praktičnih primjera njegove uspješne primjene. Zaključno se može reći da engleski ljulj pruža visoku otpornost na gaženje, brzu regeneraciju i estetsku vrijednost, čime se osigurava kvaliteta i dugovječnost travnjaka. Ove karakteristike čine engleski ljulj gotovo neizostavnom komponentom ukrasnih i sportskih travnjaka.This paper explores the application of perennial ryegrass (Lolium perenne L.) for ornamental and sports lawns. The aim is to present all aspects of the use of perennial ryegrass in ornamental and sports lawns. The paper includes an overview of morphological and ecological characteristics, as well as the technological measures necessary for the establishment and maintenance of lawns. Additionally, the paper includes an analysis of expert literature to showcase the advantages of using perennial ryegrass in ornamental and sports lawns, as well as practical examples of its successful application. In conclusion, it can be said that perennial ryegrass offers high resistance to trampling, rapid regeneration, and aesthetic value, ensuring the quality and longevity of lawns. These characteristics make perennial ryegrass an almost indispensable component of ornamental and sports lawns
Wetland habitat restoration in response to climate change
No full textMočvare su jedinstveni, vodom bogati ekosustavi koji pružaju niz ključnih ekosustavnih usluga, poput pohranjivanja ugljika, pročišćavanja vode i sprečavanja erozije tla. To su oaze biološke raznolikosti gdje brojni organizmi pronalaze zaklon, hranu i mjesta za razmnožavanje. Međutim, klimatske promjene direktno i indirektno ugrožavaju močvarna staništa diljem svijeta. Klimatski modeli predviđaju da će močvarna područja biti podložna hidrološkim promjenama, povećanju temperatura, širenju štetnika i bolesti, češćim poplavama i klizištima, intenzivnijoj eroziji tla te smanjenju dostupnosti vodenih resursa. Također se očekuje povećanje obalne erozije i oštećenje obalnih građevina i infrastrukture. Restauracija močvarnih staništa provodi se u različitim vrstama močvara širom svijeta, a svaki tip zahtijeva specifične mjere restauracije, čija se učinkovitost procjenjuje kroz programe praćenja stanja.Wetlands are unique, water-rich ecosystems that provide a range of essential ecosystem services, such as carbon storage, water purification, and soil erosion prevention. They are biodiversity hotspots where numerous organisms find shelter, food, and breeding grounds. However, climate change poses both direct and indirect threats to wetlands across the globe. Climate models predict that wetland areas will face hydrological changes, rising temperatures, the spread of pests and diseases, more frequent floods and landslides, increased soil erosion, and reduced water resources. Coastal erosion and damage to coastal infrastructure are also expected to intensify. Wetland restoration efforts are being implemented across various types of wetlands worldwide, each requiring specific restoration measures, with their effectiveness being assessed through ongoing monitoring programs
Influence of pre-fermentation heating and maceration time on chemical composition, sensory properties, and concentration of bioactive compounds in ‘Teran’ wines (Vitis Vinifera L.)
No full textSastav vina predmet je brojnih istraživanja, ponajviše zbog utjecaja fenolnih i aromatskih spojeva na senzorna svojstva vina čiju je koncentraciju moguće znatno modificirati primjenom različitih vinifikacijskih tehnologija. Međutim, uz utjecaj na kvalitativna svojstva vina, a s obzirom na suvremene trendove istraživanja vina koja se temelje na proučavanju bioaktivnih spojeva koji blagotvorno djeluju na ljudsko zdravlje cilj ovog istraživanja bio je i pridonijeti spoznaji o vrijednosti autohtone sorte ‘Teran’ koja je nedovoljno istražena u tom smislu. S obzirom da su bioaktivni spojevi često prisutni u vrlo niskim koncentracijama, pojavio se interes za pronalaskom tehnologija koje će povećati njihovu ekstrakciju, ali u isto vrijeme i pozitivno utjecati na aromatski profil vina te očuvati ili čak poboljšati ključne parametre senzorne kvalitete vina. Stoga je glavni cilj ovog istraživanja bio ispitati utjecaj različitih vinifikacijskih tehnologija na kemijski sastav, senzorna svojstva vina i koncentraciju bioaktivnih spojeva u vinima sorte ‘Teran’ (Vitis vinifera L.) kroz identifikaciju i kvantifikaciju fenolnih spojeva, hlapljivih spojeva arome, vitamina C i vitamina B skupine, minerala (makro- i mikroelemenata) te kroz određivanje antioksidacijskog potencijala i senzornih svojstava vina. Pokus je obuhvaćao sljedeće tretmane: kontrola - maceracija u trajanju od 7 dana - TM7 (S), produljena maceracija u trajanju od 10 dana - TM10 (S), produljena postfermentacijska maceracija u trajanju od 21 dan - TM21 (S) te predfermentacijski tretman zagrijavanja u trajanju od 48 sati na 45 °C nakon čega je uslijedila maceracija u ukupnom trajanju od 10 dana - TPHT (S). Istraživan je i utjecaj dozrijevanja vina svih prethodno navedenih tretmana u drvenim hrastovim bačvama u trajanju od šest mjeseci TM7 (Z), TM10 (Z), TM21 (Z), TPHT (Z). Osnovne fizikalno-kemijske analize provedene su prema standardnim metodama O.I.V.-a. Pojedinačni fenolni spojevi analizirani su tekućinskom kromatografijom visoke djelotvornosti (HPLC). Ukupni fenoli te ukupni i slobodni antocijani određeni su spektrofotometrijski. Antioksidacijska aktivnost određena je spektrofotometrijski pomoću FRAP i ORAC testova. Vitamin C i vitamini B skupine analizirani su tekućinskom kromatografijom visoke djelotvornosti. Multielementarnom metodom određivanja elemenata (ICP-OES) određena je koncentracija makro- i mikroelemenata. Hlapljivi spojevi arome izolirani su iz uzoraka vina mikroekstrakcijom na čvrstoj fazi pomoću SPME vlakna, a za određivanje je korištena metoda plinske kromatografije (GC-MS). Uzorci vina ocijenjeni su O.I.V. metodom od 100 bodova te kvantitativnom deskriptivnom senzornom analizom. Rezultati ovog istraživanja pokazali su da su predfermentacijski tretman zagrijavanja masulja - TPHT (S) i produljena postfermentacijska maceracija - TM21 (S) značajno utjecali na povećanje koncentracije hidroksibenzojevih kiselina i ukupnih fenola te vrijednosti antioksidacijskog kapaciteta. Tretman TPHT (S) utjecao je i na porast koncentracija hidroksicimetnih kiselina i mikroelemenata dok je tretman TM21 (S) u vinu ‘Teran’ povećao sadržaj flavan-3-ola, stilbena, slobodnih i ukupnih antocijana, vitamina B kompleksa i makroelemenata. Vina navedenih tretmana ocijenjena su višim ocjenama za senzornu kvalitetu vina, svrstana su u kategoriju vrhunskih vina i opisana višim intenzitetima pozitivnih senzornih svojstava. Dozrijevanje vina je značajno utjecalo na povećanje koncentracije slobodnih hlapljivih spojeva arome, dok su bioaktivni spojevi bili manje stabilni te su se koncentracije dozrijevanjem većinom smanjivale. Tretman dozrijevanja vina značajno je utjecao na senzornu kakvoću vina te su sva vina nakon dozrijevanja bila okusno punija s manje izraženom kiselosti, astringencijom i gorčinom. Dobiveni rezultati ovog istraživanja pridonijeli su definiranju utjecaja predfermentacijskoga zagrijavanja i duljine maceracije masulja te dozrijevanja vina na kemijski sastav, senzorna svojstva i koncentraciju bioaktivnih spojeva u vinima sorte ‘Teran’, a sve s ciljem identifikacije ključnih čimbenika relevantnih u proizvodnji visokokvalitetnih vina te razvoju vinifikacijskih tehnologija koje će maksimalno iskoristiti potencijal sorte.The composition of wine is the subject of numerous studies, mainly due to how phenolic and aromatic compounds influence the sensory properties of wine, where the wine concentration can be significantly modified by applying different vinification technologies. However, in addition to influencing the qualitative properties of wine and considering the contemporary trends in wine research, which are based on the study of bioactive compounds that have a beneficial effect on human health, this research also intended to provide additional knowledge about the value of the ‘Teran’ autochthonous variety, which has been insufficiently researched. Different groups of bioactive compounds were detected in wine, including phenolic compounds, vitamin C, B complex vitamins and minerals. Phenolic compounds are the most abundant bioactive compounds in wine, and numerous studies provide evidence of the pharmacological, biological, and physiological benefits for human health, including blood pressure, cholesterol and lipids regulation, prevention of diabetes, obesity, atherosclerosis and cardiovascular diseases, as well as anti-inflammatory, antioxidant and antitumor effects. Macro- and microelements play an essential role in the human body, such as building strong bones and transmitting nerve impulses, and are also able to participate in the biosynthesis of different hormones, regulate normal heartbeat, effective in controlling blood pressure, and are involved in immune and brain systems. Wine also includes vitamins, among the nutrients required for the many physiological functions essential to life. Besides nutritional health benefits, a close relationship exists between high-quality wines and high phenolic content, given that phenolic compounds increase the sensory characteristics of wines in terms of color, astringency, and bitterness. Whether positively or negatively, macro- and microelements play an important role in the organoleptic characteristics of wines. Some of them are necessary for the fermentation process and can directly or indirectly impact the clarity and sensory properties of wines, including flavor, freshness, aroma, color, and taste. Certain vitamins are known to affect the formation of aroma compounds. Given that bioactive compounds are often present in very low concentrations, there has been an interest in finding technologies that will increase the extraction of such compounds but, at the same time, have a positive effect on the aromatic profile of wines and preserve or even improve the key parameters of the sensory quality of the wine. Therefore, the main goal of this research was to examine the impact of different vinification technologies on the chemical composition, sensory properties of wine and the concentration of bioactive compounds in wines of the ‘Teran’ variety (Vitis vinifera L.) through to identification and quantification of phenolic compounds, volatile aroma compounds, vitamin C and vitamins of the B group, minerals (macro and microelements) and determination of the antioxidant potential and sensory properties of wine. The experiment was performed in 2018 and 2019 with a grape variety called ‘Teran’, an autochthonous red grapevine variety grown for centuries in the north Adriatic regions of Croatia, Slovenia and Italy. Different vinification processes were carried out: control treatment with 7 days of maceration - TM7 (S), prolonged 10-day maceration - TM10 (S), prolonged post-fermentative 21-day maceration - TM21 (S), where fermentation of all the three treatments was conducted at 24 °C, and 48-hour pre-fermentative maceration heating at 45 °C followed by eight-day classical maceration - TPHT (S) (10 days of maceration in total). Accordingly, all the wine samples were aged in oak barrels for six months, TM7 (Z), TM10 (Z), TM21 (Z) and TPHT (Z). Treatments were done in three replications. The basic physicochemical parameters were analyzed according to
methods set by the International Organization of Vine and Wine. The separation of individual phenols (hydroxycinnamic and hydroxybenzoic acids, flavan-3-ols and stilbenes) was carried out by high-performance liquid chromatography (HPLC). Total phenolic content, free and total anthocyanins and determination of antioxidant capacity by FRAP and ORAC assays were performed on a spectrophotometer. The determination of macro- and microelements was conducted using an inductively coupled plasma optical emission spectrometer (ICP-OES). Vitamin C and vitamins of the B group were analyzed using HPLC. Volatile aroma compounds were isolated using headspace-solid phase microextraction (HS-SPME), and analyzed using gas chromatography/mass spectrometry (GC/MS). Sensory analysis was based on two evaluation methods: quantitative descriptive analysis (QDA) and the 100-point O.I.V./U.I.O.E. evaluation method. One-way analysis of variance (ANOVA) and Fisher’s least significant difference (LSD) test were used to compare the means (n = 3) at the level of significance of p < 0.05. The data were subjected to unsupervised statistical analysis using PCA to visualize the relationship between the Teran wines obtained from different treatments and bioactive compounds. Based on the results of the two-year research, the conclusion is that the treatment of pre-fermentation mash heating - TPHT (S) and the treatment of prolonged post-fermentation maceration - TM21 (S) in the Teran wine significantly increased the concentrations of hydroxybenzoic acids, total phenols and the values of antioxidant capacity. In addition, the treatment of pre-fermentation mash heating - TPHT (S) influenced the increase in the concentration of hydroxycinnamic acids and microelements, while the treatment of prolonged post-fermentation maceration - TM21 (S) in the Teran wine increased the content of flavan-3-ol, stilbene, free and total anthocyanin, vitamin B complex and macroelements. TPHT (S) treatment and TM21 (S) treatment reduced the concentration of almost all groups of free volatile compounds compared to the control treatment. However, despite the reduction in the concentration of free volatile compounds, the wines of the mentioned treatments were evaluated with higher scores for the sensory quality of the wine. They were classified in the category of premium wines and described with higher intensities of positive sensory properties, among which dry/dried fruit and spicy/aromatic herbs, while the fullness of the body, the presence of tannins and the aftertaste stand out among the taste properties. In the olfactory properties, the treatment TM21 (S) additionally stood out for its accentuated fruitiness and viscosity, and sweetness of taste, while the intensity of bitterness and astringency was not overemphasized despite the significantly higher concentration of phenolic compounds, especially flavan-3-ol.The application of prolonged maceration treatment for 10 days - TM10 (S), as well as the application of maceration for seven days, which was the control treatment - TM7 (S), did not significantly affect the increase in the concentration of bioactive wine compounds. However, the mentioned treatments resulted in significantly higher concentrations of almost all groups of free volatile aroma compounds compared to the remaining two treatments. Despite the increase mentioned above in the concentration of free volatile aroma compounds, the mentioned treatments were characterized by a lower intensity of almost all olfactory properties and emphasized freshness, acidity, astringency, and bitterness. Maturation of wine in oak barrels for six months had a significant impact on increasing the concentration of free volatile aroma compounds, especially from the group C-13 norisoprenoids, volatile phenols, furans and lactones. Other compounds, especially bioactive compounds such as vitamins of the B group, macroelements, and microelements, as well as most phenolic compounds, were less stable, and their concentrations mostly decreased with maturation. The wine maturation treatment significantly influenced the sensory quality of the wine, and fruity aromas characterized the wines of all treatments after maturation, while the TM21 (Z) and TPHT (Z) treatments stood out with more pronounced aromas of dried and dried fruit, jam, and liqueur. After maturation, all wines had a fuller taste with less pronounced acidity, astringency, and bitterness. The obtained results of this
research contributed to the definition of the influence of pre-fermentation heating and length of maceration and wine maturation on the chemical composition, sensory properties, and concentration of bioactive compounds in wines of the ‘Teran’ variety, all due to the identification of key factors relevant in the production of high-quality wines and the development of vinification technologies which maximize the potential of the variety
Soil compaction under wheeled tractors of different masses
No full textCilj ovog diplomskog rada bio je istražiti kako traktori različitih masa utječu na zbijanje tla. Istraživanje je obuhvatilo tri traktora različitih masa: IMT 533 mase 1440 kg, Deutz-Fahr Agroplus 310 s priključkom ukupne mase 3630 kg i John Deere 6200 s priključkom ukupne mase 5085 kg. Istraživanje je provedeno s 10 prohoda traktora preko eksperimentalnog polja čije tlo prema mehaničkom sastavu spada u praškasto ilovasta tla. Nakon svakog prohoda, mjerenja zbijenosti tla obavljena su pomoću penetrometra. Rezultati su pokazali da je svaki traktor uzrokovao povećanje zbijenosti tla s povećanjem broja prohoda, ali da je najveće zbijanje tla zabilježeno kod najtežeg traktora John Deere 6200. Do pet prohoda traktora nisu izmjerene statistički značajne razlike u odnosu na početno stanje, a maksimalan otpor prodiranja tla postignut je s desetim prohodom. Na temelju rezultata istraživanja mogu se dati preporuke za moguće smanjenje zbijanja tla smanjenjem broja prohoda traktora i korištenjem lakših traktora tamo gdje je to moguće.The aim of this thesis was to investigate how tractors of different masses affect soil compaction. The research included three tractors of different masses: IMT 533 weighing 1440 kg, Deutz-Fahr Agroplus 310 with attachment total weight 3630 kg and John Deere 6200 with attachment total weight 5085 kg. The research was carried out with 10 passes of the tractor over the experimental field whose soil, according to its mechanical composition, belongs to powdery loam soils. After each pass, soil compaction measurements were made using a penetrometer. The results showed that each tractor caused an increase in soil compaction with an increase in the number of passes, but that the highest soil compaction was recorded with the heaviest John Deere 6200 tractor. Up to five tractor passes, no statistically significant differences were measured compared to the initial state, and the maximum soil penetration resistance it was achieved with the tenth pass. Based on the research results, recommendations can be made for possible reduction of soil compaction by reducing the number of tractor passes and using lighter tractors where possibl
The use of concrete in landscape architecture
No full textBeton, kao jedan od najkorištenijih građevinskih materijala, od velike je važnosti u oblikovanju vanjskih prostora zbog svojih karakteristika kao što su čvrstoća, dugotrajnosti i širok spektar primjene. Njegova otpornost na različite vremenske uvjete i visoka otpornost na habanje čine ga idealnim za brojne infrastrukturne projekte. U krajobraznoj arhitekturi, beton se ne koristi samo zbog funkcionalnosti, već i zbog svojih estetskih i oblikovnih mogućnosti čime sudjeluje u stvaranje trajnih i vizualno privlačnih prostora. U ovom se radu obrađuje povijest razvoja betona, suvremene vrste betona te različite mogućnosti završne obrade koje ga čine prilagodljivim raznim krajobraznim rješenjima. Također, razmatra se utjecaj betona na okoliš s naglaskom na posljedice njegove proizvodnje te se istražuju održivi pristupi poput upotrebe recikliranih materijala i propusnog betona. Ovaj rad pruža pregled upotrebe betona u krajobraznoj arhitekturi, ističući njegovu važnost u oblikovanju dugotrajnih i održivih vanjskih prostora.Concrete, as one of the most widely used building materials, plays a crucial role in shaping outdoor spaces due to its characteristics such as strength, durability, and wide range of applications. Its resistance to various weather conditions and high wear resistance make it ideal for numerous infrastructural projects. In landscape architecture, concrete is valued not only for its functionality but also for its aesthetic and design possibilities, contributing to the creation of long-lasting and visually appealing spaces. This paper examines the history of concrete development, modern types of concrete, and various finishing techniques that make it adaptable to different landscape solutions. Additionally, the environmental impact of concrete is considered, with emphasis on the consequences of its production, and sustainable approaches such as the use of recycled materials and permeable concrete are explored. This paper provides an overview of the use of concrete in landscape architecture, highlighting its importance in shaping durable and sustainable outdoor spaces
Digital markets
No full textDigitalne tržnice su ključne online platforme koje povezuju prodavače i kupce diljem svijeta za trgovinu različitim proizvodima i uslugama putem interneta. One nude alate za upravljanje inventarom, postavljanje cijena i promociju proizvoda. Sigurnosne značajke osiguravaju sigurne transakcije, a recenzije korisnika i personalizacija poboljšavaju korisničko iskustvo. Primjeri su eBay, Amazon i Alibaba, svaka s različitim poslovnim modelima poput aukcijskih modela, direktnu prodaju, posredničke usluge i pretplatničke modele, generirajući prihod kroz provizije, pretplate ili B2B tržišta. Razvile su se s napretkom interneta i tehnologije, omogućujući globalnu prisutnost i olakšavajući transakcije bez geografskih ograničenja. Tehnološka infrastruktura obuhvaća serverske sustave, baze podataka i aplikacijske platforme koje podržavaju korisničke interakcije i trgovinske operacije. Napredne tehnologije poput AI, analitike i blockchaina poboljšavaju operativne procese i sigurnost tržnica. Digitalne tržnice doprinose smanjenju prepreka u trgovini, poboljšavajući potrošačke odluke i izazivajući tradicionalne modele. One potiču inovacije i konkurenciju među malim i srednjim poduzećima globalno. U cjelini, digitalne tržnice su ključne za globalnu trgovinu, koristeći tehnologiju za optimizaciju operacija, proširenje tržišta i inovativna rješenja za različite potrebe.Digital marketplaces are crucial online platforms that connect sellers and buyers worldwide for trading various products and services over the internet. They offer tools for managing inventory, setting prices, and promoting products. Security features ensure safe transactions, while user reviews and personalization enhance the customer experience.
Examples include eBay, Amazon, and Alibaba, each with different business models such as auction platforms, direct sales models, or B2B marketplaces. They have evolved with the advancement of the internet and technology, enabling global presence and facilitating transactions without geographical limitations. Business models include auction models, direct sales, intermediary services, and subscription models, generating revenue through commissions or subscriptions. The technological infrastructure includes server systems, databases, and application platforms that support user interactions and trading operations. Advanced technologies like AI, analytics, and blockchain improve operational processes and marketplace security. Digital marketplaces reduce friction in trade, improve consumer decisions, and challenge traditional models. They foster innovation and competition among small and medium-sized enterprises globally. Overall, digital marketplaces are crucial for global trade, leveraging technology to optimize operations, expand markets, and provide innovative solutions for various needs
