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BIG SPORT EVENTS IN THE REPUBLIC OF CROATIA
No full textU današnjem globaliziranom svijetu sportske manifestacije igraju ključnu ulogu u razvoju i promociji turističkih destinacija. Ovaj rad analizira ulogu sportskih događaja u turizmu na primjeru Republike Hrvatske, s posebnim naglaskom na tri značajna natjecanja: Sportske igre mladih u Splitu, Europsko prvenstvo u rukometu 2018. godine i Europsko prvenstvo u vaterpolu 2024. godine. Cilj rada je BIO istražiti kako upravljanje sportskim manifestacijama utječe na turistički razvoj destinacija i kako doprinosi njihovoj valorizaciji i promociji. Razumijevanje utjecaja sportskih događaja na turizam zahtijeva interdisciplinarni pristup koji uključuje ekonomiju, marketing, ekologiju, pravo, sociologiju i druge relevantne oblasti. Kroz analizu dostupne literature i relevantnih informacija, rad je prikazao kako sportske manifestacije pridonose turističkoj atraktivnosti destinacija, kao i kako se upravljanje sportskim događajima razvija i prilagođava potrebama tržišta. Rad je pružio uvid u to kako sportska natjecanja ne samo da privlače posjetitelje, već i kako stvaraju dugoročnu vrijednost za destinacije kroz promidžbu, infrastrukturu i razvoj lokalnih zajednica.In today's globalized world, sports events play a key role in the development and promotion of tourist destinations. This paper analyzes the role of sports events in tourism on the example of the Republic of Croatia, with special emphasis on three important competitions: the Youth Sports Games in Split, the European Handball Championship in 2018 and the European Water Polo Championship in 2024. The aim of the work was to investigate how the management of sports events affects the tourism development of destinations and how it contributes to their valorization and promotion. Understanding the impact of sporting events on tourism requires an interdisciplinary approach that includes economics, marketing, ecology, law, sociology and other relevant fields. Through the analysis of available literature and relevant information, the paper showed how sports events contribute to the tourist attractiveness of destinations, as well as how the management of sports events develops and adapts to the needs of the market. The paper provided insight into how sports competitions not only attract visitors, but also create long-term value for destinations through promotion, infrastructure and development of local communities
EVALUATION OF MANIFESTATIONS IN TOURISM OF DUBROVNIK CITY
No full textPredmet ovog rada je turističko vrednovanje manifestacija grada Dubrovnika. Analiza predstavljena u ovom radu bavi se valorizacijom manifestacija koje se odražavaju na području grada Dubrovnika iz turističke perspektive. U radu je razrađen teorijski i praktični istraživački problem. Analizirana je atraktivnost manifestacija koje se održavaju na području grada, prema kriteriju razvijenosti. Analizirane su vrste manifestacija sa stupnjem atraktivnosti.The topic of this paper is „Touristic Evaluation of Events in the City of Dubrovnik“. The analysis presented in this paper deals with the value of events held in the area of Dubrovnik from a tourist perspective. The paper elaborates on both theoretical and practical research problems. The attractivness of events held in the area is analyzed according to the criterion of development. The types of events are analyzed based on their level of attractivness
QUALITY CONTROL IN TECHNOLOGICAL PROCESSES
No full textTema diplomskog rada je „Provedba kontrole kvalitete u tehnološkim procesima“. U ovom diplomskom radu opisana je kontrola kvalitete koja se provodi kroz cjeloviti tehnološki postupak. Cilj rada je prikazati značaj svih kontrolnih postupaka nakon svake tehnološke operacije kroz koju prolazi poluproizvod do gotovog proizvoda. Kroz teorijski dio opisana je važnost ISO standarda, norma 9001, propisane kontrolne operacije, način izvođenja kontrole za određenu poziciju, te su opisani mjerni instrumenti koji se koriste. U eksperimentalnom dijelu praćena je pozicija uz odgovarajuće kontrole tijekom cijelog tehnološkog procesa, s priloženom foto dokumentacijom i mjernim izvješćem.The topic of the thesis is “Implementation of quality control in technological processes”. This final thesis describes the quality controls carried out throughout the entire technological process. The aim of the work is to show the importance of all control procedures after each technological operation that the semi-finished product passes through to the finished product. The theoretical part outlines the importance of ISO standards, specifically norm 9001, control operations are prescribed, and the method of conducting control for a specific position. It also describes the measuring devices and instruments used. In the experimental part, the position is monitored with appropriate controls throughout the entire technological process, accompanied by photo documentation and a measurement report
B2C MODEL IN DROPSHIPPING
No full textOvaj diplomski rad istražuje pitanje jednostavnosti otvaranja dropshipping poslovanja te mogućnost opstanka takvog web shopa. Prvo su definirani su karakteristike online trgovine ili e-commercea te je zatim razrađen dropshipping i kopletan proces odabira kupca, proizvoda ili niše, dobavljača, prodajnih kanala i dostave. Srž rada je primjer iz prakse, otvaranje i definiranje dropshipping poslovanja za stvarni webshop LittleCharm. Webshop je preoveden kroz sve navedene korake i procese kako bi se ustanovilo dali je mišljenje o jednostvanosti otvaranja i održavanja ovakvog poslovanja istinito.This Final paper explores the question of the ease of opening a dropshipping business and the possibility of survival of such a web shop. First, the characteristics of an online store or e-commerce are defined as well as the term dropshipping. Then the complete process of selecting a customer, product or niche, suppliers, sales channels and delivery are elaborated. The core of the work is an example from practice, opening and defining a dropshipping business for a real LittleCharm webshop. The webshop has been guided through all the above steps and processes to determine whether the opinion about the simplicity of opening and maintaining such a business is true
CALCULATION AND STANDARDIZATION OF THE WALL THICKNESS FOR THE LIVE STEA, SUPPLY PIPING
No full textOvaj rad, čija je tema, izračun i normiranje debljine stijenke cjevovoda za dovod svježe pare sastoji se od teorijskog djela gdje su opisani opći pojmovi o cjevovodima kao što su vrste, namjena, mediji, načini proizvodnje, materijali itd. Navedena su dva najpoznatija standarda za konstruiranje i proračun cjevovoda te opis veličina koje se koriste za izračun. U praktičnom dijelu će biti prikazan izračun potrebne debljine stijenke ravnog dijela cjevovoda ( za materijal A106B i A312TP304L ) te je na osnovi toga izabrana standardna debljina.This final thesis, whose topic is calculation and standardization of the wall thickness for the live steam supply piping consist of a theoretical work where are described general terms about pipelines, such as types, purpose, media, production methods, materials etc. The two most famous standards are listed for construction and calculation of pipelines, as well as a description of the quantities used for calculation. In the practical part, the required wall thickness on the straight part of the pipeline is calculated ( for material A106B and A312TP304L ), and the standard wall thickness is chosen based on this calculation
POSSIBLE PREVENTIVE OMISSIONS AND INVESTIGATIVE SIGNIFICANT TRACES OF THE ORIGIN AND CAUSES OF FIRE AND/OR EXPLOSIONS IN THE WOOD INDUSTRY
No full textU ovom radu je prikazana tematika zaštite od požara i eksplozija u drvnoj industriji i mjere koje je potrebno provoditi kako bi se spriječio nastanak nepoželjnih događaja. Kroz rad su prikazani i mogući prevencijski propusti te istražno znakoviti tragovi načina nastanka i uzroka požara ili eksplozija u drvnoj industriji. Između ostalog je opisano i djelovanje vatrogasaca pri vatrogasnim intervencijama.This paper presents the topic of fire and explosion protection in the wood industry and the measures that must be implemented to prevent the occurrence of undesirable events. The paper also presents possible preventive failures and investigatively significant traces of the way and causes of fires or explosions in the wood industry. Among other things, the actions of firefighters during fire interventions are also described
THE INFLUENCE OF THE USE OF GLYPHOSATE ON THE MICROBIOME OF THE DIGESTIVE SYSTEM IN HUMANS
No full textZavršni rad na temu "Utjecaj korištenja glifosata na mikrobiom probavnog sustava kod ljudi" istražuje, sukladno naslovu, negativne utjecaje glifosata, odnosno široko korištenog herbicida, na ljudski crijevni mikrobiom. Glifosat djeluje inhibicijom enzima EPSP-sintaze u biljnom i bakterijskom metabolizmu, što može narušiti ravnotežu crijevnih bakterija. Rezultati znanstvenih studija iz cijelog svijeta pokazuju da glifosat može negativno utjecati na korisne bakterije kao što su Lactobacillus (rod gram-pozitivnih štapićastih bakterija koje šećere razgrađuju u mliječnu kiselinu fermentativnim putem) i Bifidobacterium (rod gram-pozitivnih, nepokretnih, često razgranatih anaerobnih bakterija sveprisutnih u gastrointestinalnom traktu sisavaca, uključujući ljude) dok patogene bakterije poput Clostridium pokazuju veću otpornost na spomenutu molekulu. Crijevna disbioza uzrokovana prisustvom glifosata može dovesti do poremećaja kao što su: celijakija, sindrom iritabilnog crijeva i povećan rizik od kancerogenih oboljenja crijeva. Predmetni rad također razmatra mogućnosti regulacije i uklanjanja ostataka glifosata iz hrane te utjecaj prehrane na očuvanje zdravlja crijevnog mikrobiomaThe final paper on the topic "The impact of glyphosate use on the microbiome of the digestive system in humans" investigates, according to the title, the negative effects of glyphosate, i.e. a widely used herbicide, on the human intestinal microbiome. Glyphosate works by inhibiting the enzyme EPSP-synthase in plant and bacterial metabolism, which can disturb the balance of intestinal bacteria. The results of scientific studies from around the world show that glyphosate can negatively affect beneficial bacteria such as Lactobacillus (a genus of gram- positive rod-shaped bacteria that break down sugars into lactic acid by fermentation) and Bifidobacterium (a genus of gram-positive, immobile, often branched anaerobic bacteria that are ubiquitous in the gastrointestinal tract of mammals, including humans) while pathogenic bacteria such as Clostridium show greater resistance to the mentioned molecule. Intestinal dysbiosis caused by the presence of glyphosate can lead to disorders such as: celiac disease, irritable bowel syndrome and an increased risk of cancerous bowel diseases. The subject paper also considers the possibilities of regulation and removal of glyphosate residues from food and the impact of nutrition on the preservation of the health of the intestinal microbiom
BIOCHEMICAL PROCESSES DURING CHEESE RIPENING
No full textProizvodnja sira jedna je od najstarijih metoda konzerviranja mlijeka, lako pokvarljive sirovine, kojom se omogućava njegova dugotrajnija upotreba. Ključni i završni korak u proizvodnji sira je zrenje ili maturacija, proces tijekom kojeg dolazi do složenih biokemijskih reakcija koje definiraju konačne karakteristike sira. Zrenje uključuje dinamičke interakcije između enzima, mikroorganizama, proteina, masti i drugih sastojaka mlijeka, što rezultira promjenama u izgledu, aromi, okusu i teksturi sira. Zrenje sira podijeljeno je na dvije glavne faze: primarno i sekundarno zrenje. Primarno zrenje obuhvaća razgradnju laktoze, proteina i masti te je odgovorno za formiranje željene teksture sira. Sekundarno zrenje, s druge strane, uključuje složenije procese koji doprinose razvoju specifične arome i okusa, karakterističnih za određenu vrstu sira. Razumijevanje ovih biokemijskih procesa ključno je za kontrolu i optimizaciju kvalitete sira, čime se omogućuje proizvodnja proizvoda visoke senzorske i nutritivne vrijednostiCheese production is one of the oldest methods of preserving milk, a highly perishable raw material, allowing for its extended use. The critical and final step in cheese production is ripening or maturation, a process during which complex biochemical reactions occur, defining the final characteristics of the cheese. Ripening involves dynamic interactions between enzymes, microorganisms, proteins, fats, and other milk components, resulting in changes in the appearance, aroma, flavor, and texture of the cheese. Cheese ripening is divided into two main stages: primary and secondary ripening. Primary ripening involves the breakdown of lactose, proteins, and fats and is responsible for developing the desired cheese texture. Secondary ripening, on the other hand, includes more complex processes that contribute to the development of specific aromas and flavors characteristic of a particular cheese type. Understanding these biochemical processes is essential for controlling and optimizing cheese quality, enabling the production of products with high sensory and nutritional value
DOMESTIC PRODUCTION OF LIQUEUR FROM PORTUGIZAC RED WINE VARIETY
No full textU predmetnom završnom radu opisan je tradicionalni postupak proizvodnje likera od crnog vina. Za uspjeh, poslovni ukoliko postoji želja za komercijalnom proizvodnjom ili privatni za svoje potrebe, treba uzeti u obzir niz faktora koji utječu na kvalitetu proizvoda. Kako bi se proizveo liker od crnog vina prvenstveno treba upoznati tehniku podizanjem nasada vinove loze tj. njenom sadnjom i rastom, te izradom vina kako bi naposljetku bio proizveden liker. Zato što je vinova loza višegodišnja kultura, pri podizanju novog nasada vinograda trebaju se stvoriti najpovoljniji uvjeti za razvoj korijena i nadzemnih dijelova loze. Samo dobro razvijeni trs može biti otporan u svim nepovoljnim uvjetima okoline i donositi visoke i redovite prinose. Postoje mnogi načini uzgoja kao i uzgojni oblici. Prije svega važno je odabrati uzgojni oblik i sortu za daljnje pripreme. Vino se može proizvesti od različitih vrsta grožđa, a pošto je za likere specifično da su proizvodi s visokim udjelom alkohola i slatkog okusa mora se odabrati i sortu grožđa shodnu tome. Nakon uspješne sadnje, prinosa i berbe plodova, slijedi prerada grožđa u vino. U radu je opisana tehnologija proizvodnje crnog vina, kontrola kvalitete istog, te proizvodnja domaćeg i likera od prethodno dobivenog vina i kontrola kvalitete likeraThe final paper in question describes the traditional process of producing liqueur from red wine. For success, business if there is a desire for commercial production or private for their own needs, a number of factors affecting product quality should be taken into account. In order to produce liqueur from red wine, one should first learn about the technique of growing vines, i.e. planting and growing them, and making wine in order to finally produce liqueur. Because the vine is a perennial crop, the most favorable conditions for the development of the roots and above-ground parts of the vine should be created when raising a new vineyard. Only a well-developed vine can be resistant in all adverse environmental conditions and bring high and regular yields. There are many ways of growing as well as growing forms. First of all, it is important to choose the cultivation form and variety for further preparations. Wine can be produced from different types of grapes, and since it is specific for liqueurs that they are products with a high alcohol content and a sweet taste, the grape variety must be chosen accordingly. After successful planting, yielding and fruit harvesting, the processing of grapes into wine follows. The paper describes the technology of red wine production, its quality control, as well as the production of domestic and liqueur from previously obtained wine and the quality control of liqueur
TESTING OF THE PROPERTIES OF DIFFERENT TYPES OF WOOD MATERIALS
No full textOvaj rad istražuje različite vrste drvenih materijala, s posebnim naglaskom na bagrem, johu, orah i topolu, te njihova mehanička svojstva. Drvo, kao obnovljivi materijal, ima široku primjenu u industriji i svakodnevnom životu, a razumijevanje njegovih svojstava ključno je za odabir odgovarajuće vrste drva za specifične primjene. Rad se sastoji od teorijskog i eksperimentalnog dijela. U teorijskom dijelu opisuju se mehanička svojstva ispitivanih vrsta drva, dok se u eksperimentalnom dijelu prikazuju mjerenja hrapavosti, sjajnosti, otpornosti na habanje te tvrdoće drva. Eksperimenti su provedeni u laboratoriju Veleučilišta u Karlovcu, pomoću uređaja za ispitivanje površinskih svojstava drveta, uključujući profilometar za mjerenje hrapavosti, uređaj za mjerenje sjajnosti, Taber uređaj za testiranje otpornosti na habanje, te uređaj za mjerenje tvrdoće. Cilj istraživanja je usporediti i analizirati dobivene rezultate kako bi se odredile optimalne primjene svake vrste drva na temelju njihovih karakteristika.This paper investigates various types of wood materials, with a special focus on Black Locust, Alder, Walnut, and Poplar, as well as their surface properties. Wood, as a renewable material, has wide applications in industry and daily life, and understanding its properties is crucial for selecting the appropriate type of wood for specific applications. The paper consists of theoretical and experimental parts. The theoretical part describes the mechanical properties of the tested wood species, while the experimental part presents measurements of surface roughness, gloss, wear resistance, and hardness. The experiments were conducted in a laboratory of Karlovac university of applied sciences, using devices for testing the surface properties of wood, including a profilometer for measuring roughness, a device for measuring gloss, a Taber device for testing wear resistance, and a hardness testing device. The aim of the research is to compare and analyze the obtained results to determine the optimal applications for each type of wood based on their characteristics