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'Malvazija istarska' (Vitis vinifera L.) jedna je od najznačajnijih bijelih sorata u Hrvatskoj. Njezina kvaliteta prepoznata je kako u Hrvatskoj, tako i šire, stoga se domaći proizvođači sve češće odlučuju za ovu sortu. Razvojem tehnologije i sve većom potražnjom tržišta za pjenušavim vinima, raste i interes lokalnih proizvođača za proizvodnjom pjenušca od 'Malvazije istarske'. Mošt za proizvodnju baznoga vina za pjenušce po svom sastavu treba zadovoljavati svojstva kao što su niža pH vrijednost i koncentracija šećera, te viša ukupna kiselost s većim udjelom vinske kiseline, naspram jabučne. S obzirom na to da se 'Malvazija istarska' uzgaja pretežito u Istri, gdje je klima mediteranska, a najzastupljenije tlo crvenica, teško je zadovoljiti sva navedena svojstva potrebna za proizvodnju baznoga vina, posebice u suhim i vrućim godinama. Poznato je da sastav i dostupnost minerala iz tla ima značajan utjecaj na kemijski sastav mošta. Posebno je to važno za dostupnost kalija, za koji je dokazano da utječe na porast pH vrijednosti mošta i smanjuje koncentraciju ukupne kiselosti što ima nepovoljan utjecaj na kakvoću baznog vina. Također višak kalija često blokira usvajanje magnezija, te dolazi do njihovog nepovoljnog međuodnosa. Kako nedostatak vode tijekom vegetacije može usporiti i smanjiti dostupnost minerala, posebice magnezija bitnog za proces fotosinteze, a time i utjecati na kvalitetu baznoga vina, folijarna gnojidba jedan je od načina da se taj nedostata nadoknadi. Unatoč ovim važnim saznanjima mali broj autora se bavio istraživanjima utjecaja folijarne gnojidbe na sastav i kvalitetu baznoga vina u proizvodnji pjenušca. Stoga je cilj ovog istraživanja bio utvrditi utjecaj folijarne gnojidbe na količinu biogenih elemenata i suhu tvar u lišću vinove loze, te na svojstva mošta (ukupnu kiselost, organske kiseline, pH vrijednost, koncentraciju šećera) i baznoga vina (alkohol, ukupni suhi ekstrakt, pepeo, pH vrijednost, ukupnu kiselost, hlapljivu kiselost). Istraživanje je uključivalo četiri gnojidbena tretmana (T1, T2, T3 i T4) u tri repeticije. Pokus je bio postavljen po slučajnom bloknom rasporedu (RCBD) na sorti 'Malvazija istarska', podloga SO4, kroz dvije godine (2013. i 2014.). Tretmani su bili: T1 - NPK, T2 - NPK + Agromag (6 % MgO), T3 - NPK + Agromag + Fosforo (30 % P205) i T4 - NPK + Agromag + Fosforo + Bio Prot). Dobiveni rezultati ukazuju na postojanje značajnog utjecaja gnojidbenih tretmana na količinu kalija, kalcija, magnezija, željeza, cinka i bakra u lišću 2013., te kalija 2014. godine. Najveći utjecaj na smanjenje kalija u obje godine istraživanja imao je tretman T2 odnosno tretman magnezijem. Pozitivan utjecaj folijarnih tretmana na koncentraciju šećera, pH vrijednost i ukupnu kiselost mošta zabilježen je u 2013. godini, te na pH vrijednost i koncentraciju šećere u 2014. godini. Viši udio vinske kiseline i najniži udio jabučne kiseline imali su tretmani T3 i T4 u obje godine. Istraživanjem je utvrđena pozitivna korelacija između suhe tvari s pH vrijednosti i prinosom, te kalija i kalcija s ukupnom kiselosti u sušnoj 2013. godini. U vlažnoj 2014. godini utvrđena je pozitivna korelacija ukupne kiselosti i kalija, te negativna ukupne kiselosti i magnezija, što dodatno upućuje da je međuodnos kalija i magnezija za vinovu lozu bitniji od njihovih apsolutnih količina. Iako nije utvrđen značajan utjecaj tretmana na kemijski sastav baznoga vina, iz dobivenih rezultata vidljiv je trend opadanja pH vrijednosti i rasta ukupne kiselosti 2013. godine, te trend rasta ukupnog suhog ekstrakta u obje godine. Iz dobivenih rezultata vidljivo je da postoji povoljan utjecaj gnojidbenih tretmana na svojstva mošta i baznoga vina, a kako su se u istraživanju koristile minimalne doze preporučene od proizvođača za pojedina folijarna gnojiva, ostaje mogućnost daljnjih istraživanja. Dobiveni rezultati mogli bi biti znanstveni temelj pri dizajniranju folijarnih gnojidbenih tretmana u vinogradima sličnih agroekoloških karakteristika, gdje se grožđe ciljano koristi za proizvodnju pjenušavog vina. 'Istrian Malvasia' (Vitis vinifera L.) is one of the most important white cultivars in Croatia. Its quality is recognized both in Croatia and throughout the world, which is the reason why domestic producers are increasingly opting for this cultivar. With the development of technology and an increase in the market demand for sparkling wines, there is also a growing interest of local producers in the production of sparkling wines from 'Istrian Malvasia'. In 2018., sparkling wine production accounts for an average of 7 % of global wine production and the volume of global exports accounted for 9 % of the total wine exported worldwide, representing 20 % of the total value of exported wine. That indicate sparkling wines are was increasingly produced in warmer and drier regions of the world, so it is difficult to achieve satisfactory parameters in the chemical composition of the base wine, which limits their production despite the adaptation of agricultural techniques and earlier harvest dates. The composition of must for the production of base wine for sparkling wine should satisfy components such as a lower pH value and sugar concentration, as well a higher content of total acidity with a higher proportion of tartaric acid, compared to malic acid. A high pH in the must is not desirable because it directly affects the wine by reducing the quality and stability of the color, negatively affecting the freshness and aging potential, and giving the wines an inharmonious taste. These negative effects are undesirable in the pro-duction of base wines for sparkling wine, because sparkling wines need freshness and a long aging potential. Preferably, base wines have a pH between 2,90 and 3,10. In base wine, a total acidity of 6,00 – 8,00 g/L is desirable, and this level is reduced by the precipitation of potassium bitartrates during must vinification. Since a high alcohol content in base wines is not desirable and an addi-tional 1,3 – 1,5 % vol. alcohol is formed during secondary fermentation, it is important that the sugar content in the must is not too high. The preferred alcohol content in the base wine is up to 11,5 %. vol. Given that 'Istrian Malvasia' is grown mainly in Istria, where the climate is Mediterranean, and the most common soil is red, it is difficult to satisfy all the mentioned components required for the production of base wine, especially during dry and hot years. It is known that the composition and availability of minerals from the soil have a significant influence on the chemical composition of the must. This is especially important for the availability of potassium, which has been proven to increase the pH value of the must and reduce the concentration of total acidity, which are unfavorable components for base wine. The idea of the possible positive effect of foliar fertilization with magnesium, phosphorus and amino acid-based biostimulants on the potassium decrease of leaves and, consequently, on the chemical composition of must arose from the knowledge of the strong antagonistic effect of potassium and magnesium. Potassium blocks the uptake and especially the translocation of magnesium in the plant much more than vice versa. Therefore, in soils with excess potassium or excessive application of potassium fertilizers, magnesium deficiency often occurs due to their antagonistic relationship and large K/Mg ratio. Foliar application of magnesium decreases the K/Mg ratio. Since the lack of water during growing season can slow down and reduce the availability of minerals, especially magnesium, which is essential for the photosynthesis process, and thus affect the quality of the base wine, foliar fertilization is one of the possibilities which can compensate for this lack. Also, foliar application of magnesium decreases the K/Mg ratio. Despite this important knowledge, a small number of authors have done research on the influence of foliar fertilization on the composition and quality of the base wine in the production of sparkling wines. Therefore, the aim of this research was to determine the influence of foliar treatments on the amount of plant nutrients and dry matter in the leaves, as well as on the properties of the must (total acidity, organic acids, pH value, sugar concentration) and base wine (alcohol, total dry extract, ash, pH value, total acidity, volatile acidity). The research included four fertilization treatments (T1, T2, T3 and T4) in three repetitions. The experiment was set up according to a randomized block arrangement (RCBD) on the cultivar 'Istrian Malvasia', rootstock SO4, for the duration of two years (2013 and 2014). The treatments were as follows: T1 - NPK, T2 - NPK + Agromag (6 % MgO), T3 - NPK + Agromag + Fosforo (30 % P205) and T4 - NPK + Agromag + Fosforo + Bio Prot). The obtained results indicate that there is a significant influence of fertilization treatments on the amount of potassium, calcium, magnesium, iron, zinc and copper in the leaves in 2013, and potassium in 2014. Treatment T2, treatment with magnesium, had the greatest influence on the decrease of potassium in both years. A positive influence of foliar treatments on the sugar concentration, pH value and total acidity of must was recorded in 2013, and on pH value and sugars concentration in 2014. Treatments T3 and T4 had a highest proportion of tartaric acid and the lowest proportion of malic acid in both years. A positive correlation between dry matter with pH value and yield was established by this research, and potassium and calcium with total acidity in the dry year of 2013. In the wet year of 2014, a positive correlation of total acidity and potassium, and a negative correlation of total acidity and magnesium was determined, which additionally indicates that the relationship between potassium and magnesium is more important for grapevine than their absolute amounts. Although no significant influence of the treatment on the chemical composition of the base wine was determined, the obtained results show a trend of a decrease in pH values and an increase of total acidity in 2013, as well as a trend of growth of total dry extract in both years. From the obtained results, it is evident that there is a certain favorable influence of fertilization treatments on the components of the must and the base wine, and as minimum dosages recommended by the manufacturer for individual foliar fertilizers were used in the research, this leaves room for additional research. This approach to the application of foliar fertiliza-tion aimed at correcting the chemical composition of the must could reduce the need for corrective measures in the must and wine during the production process. The obtained results could be a scientific foundation for designing foliar fertilization treatments in vineyards with similar agroecological characteristics, where grapes are targeted for the production of sparkling wines.

Pokus je postavljen 15.06.2021. godine na sorti cardinal crveni na fakultetskom pokušalištu Mandićevac. Odabrani su ujednačeni parovi od 1 do 10 s oznakama T (tretman) i K (kontrola) i na taj način se uspoređuju u pokusu. Cilj ovog istraživanja je utvrditi utjecaj prstenovanja na urod i najvažnije pokazatelje kvalitete mošta (sadržaj šećera, ukupnu kiselost, pH vrijednost). Prstenovanje vinove loze obavljeno je u fazi završetka cvatnje. Prstenovanje je rađeno skalpelom i škarama, a uklanjalo se od 2-4 mm dijela kore. Statističkom analizom utvrdili smo da prstenovanje nema utjecaja na urod po trsu i sadržaj šećera u moštu, dok ima visoko značajan i značajan učinak na pH vrijednost i ukupnu kiselost mošta., The experiment was set up on June 15, 2021 on the Red Cardinal variety at the faculty experimental site Mandićevac. Uniform pairs from 1 to 10, labeled T (treatment) and K (control), were selected and thus compared in the experiment. The aim of this research is to determine the effect of ringing on the yield and on the most important indicators of must quality (sugar content, total acidity, and pH value). The ringing of the vine was done at the end phase of flowering, with a scalpel and scissors, and the part of the bark, ranging from 2 to 4 mm, was removed. Through statistical analysis, we found that ringing has no effect on the yield per vine and the sugar content in the must, while it has a highly significant and significant effect on the pH value and the total acidity of the must.

U sklopu 'zero waste' proizvodnje nastoji se iskoristiti kora rajčice koja se inače odbacuje prilikom proizvodnje. Postupkom ekstrakcije se iz kore mogu izdvojiti bioaktivni spojevi. Cilj ovog rada je odrediti optimalne vrijednosti električne provodljivosti i pH kore rajčice nakon ultrazvučne ekstrakcije u usporedbi s konvencionalnom metodom ekstrakcije. 27 uzoraka je tretirano ultrazvukom, a 9 zagrijavano u vodenoj kupelji pri 60 ˚C te su korišteni različiti udjeli etanola (0 %, 25 %, 50 %), vrijeme tretiranja (3 min, 6 min, 9 min) i amplituda (50 %, 75 %, 100 %). Rezultati mjerenja obrađeni su u software-skom programu STATGRAPHICS Centurion. Optimalni uvjeti se odnose na najveću pHvrijednost i električnu provodljivost. Obradom rezultata ustanovljeno je da je najveći pH postignut konvencionalnim zagrijavanjem, a najveća električna provodljivost ultrazvučnim tretmanom. As part of 'zero waste' production, attempts are made to find usage of tomato peel, which is generally discarded during production. Bioactive compounds can be separated from the tomato peel by extraction processes. The aim of this work is to determine the optimal values of electrical conductivity and pH of tomato peel after ultrasound-assisted extraction (UAE) in comparison with the conventional extraction method. 27 samples were treated with ultrasound and 9 were heated in a water bath at 60 ˚C with different proportions of ethanol (0 %, 25 %, 50 %), treatment time (3 min, 6 min, 9 min) and amplitude (50 %, 75 %, 100 %). The results were processed in the STATGRAPHICS Centurion software program. Optimal conditions refer to the highest pH value and electrical conductivity. The results established that conventional heating achieved the highest pH, while higher electrical conductivity was achieved by UAE treatment.

U radu je provedena analiza utjecaja pH-vrijednosti simulirane fiziološke otopine na kemijsku postojanost čelika za ortopedske pločice. U teorijskom dijelu rada opisana je povijest biomaterijala, njihova općenita primjena, zahtjevi na svojstva te vrste biomaterijala koji se koriste za ortopedske implantate. U eksperimentalnom dijelu provedena je analiza kemijskog sastava i mikrostrukture te mjerenje mikrotvrdoće HV0,2 ortopedske pločice od nehrđajućeg čelika oznake X2CrNiMo17-2-2. Nakon 44-dnevnog izlaganja uzoraka u fiziološkoj otopini uzorcima je izmjeren gubitak mase, a masenom spektrometrijom ispitan je utjecaj pH-vrijednosti simulirane fiziološke otopine (Hanksove otopine) na koncentraciju otpuštenih iona nekih elemenata. pH-vrijednost fiziološke otopine varirana je od 4,07 do 7,21. Analizirani čelik ima austenitnu mikrostrukturu s malim udjelom delta-ferita (⁓5 %) i mikrotvrdoću oko 410 HV0,2. Nakon 44-dnevnog izlaganja uzoraka u otopinama, utvrđen je gubitak mase kod svih uzoraka. Masenom spektrometrijom uz induktivno spregnutu plazmu (ICP-MS) utvrđen je prirast koncentracije iona svih mjerenih elemenata osim silicija. Visoki stupanj linearne korelacije postoji između pH-vrijednosti otopine i koncentracije iona kroma, nikla, molibdena, mangana, bakra i željeza. pH-vrijednost otopine ne utječe na koncentraciju iona natrija, sumpora, fosfora i vanadija. This paper examines the influence of the pH value of a simulated physiological solution on the chemical resistance of steel for orthopedic plates. The theoretical part of the paper describes the history of biomaterials, their general application, property requirements, and the types of biomaterials used for orthopedic implants. In the experimental part, the analysis of the chemical composition and microstructure as well as the measurement of microhardness HV0,2 of the orthopedic plate made of stainless steel, designated as X2CrNiMo17-2-2, were performed. After the samples were exposed to a physiological solution for 44 days, the mass loss was measured and the effect of the pH of the simulated physiological solution (Hanks solution) on the concentration of some of the ions released from the steel was determined by mass spectrometry. The pH of the physiological solution varied from 4,07 to 7,21. The analysed steel has an austenitic microstructure with a low amount of delta-ferrite (⁓5 %) and a microhardness of about 410 HV0,2. After the samples had been exposed to the solutions for 44 days, mass loss was observed in all samples. Inductively coupled plasma mass spectrometry (ICP-MS) showed an increase in the ion concentration of all measured elements except silicon. There is a high degree of linear correlation between the pH of the solution and the ion concentration of chromium, nickel, molybdenum, manganese, copper and iron. The pH of the solution has no influence on the ion concentration of sodium, sulphur, phosphorus and vanadium.

Kefirni napitak je fermentirano piće proizvedeno dodavanjem kefirnih zrnaca u vodenu otopinu saharoze. Kefirna zrnca građena su od matriksa, načinjenog od dekstrana, i mikroorganizama, najviše kvasaca, bakterija mliječne kiseline, bifidobakterija te bakterija octene kiseline, odgovornih za provođenje fermentacije. Raspon optimalne pH vrijednosti za svaku je vrstu različit pa će kod određene pH vrijednosti podloge, udio pojedine vrste mikroorganizama varirati zajedno s koncentracijom produkata njihovog metabolizma. U konačnici, pH podloge utječe i na samu dinamiku odvijanja bioprocesa te posljedično i na pokazatelje uspješnosti. U ovom završnom radu uspoređena je dinamika odvijanja proizvodnje kefirnog napitka u bioreaktoru s miješalom kao i njegov sastav tokom cijelog vremena trajanja fermentacije kod dvije različite pH vrijednosti podloge (pH 4 i pH 5). Utvrđeno je da je kod pH podloge 5 ostvareno kraće vrijeme fermentacije, a izvor ugljika je gotovo u potpunosti utrošen. Također, zabilježene su više koncentracije produkata, kao što su etanol, mliječna i octena kiselina, u odnosu na drugi eksperiment. Water kefir is a fermented beverage produced by adding kefir grains to an aqueous sucrose solution. Kefir grains are made of a matrix, made of dextran, and microorganisms, mostly yeasts, bifidobacteria and lactic and acetic acid bacteria, responsible for conducting fermentation. The range of optimal pH value for each species is different, so at a certain pH value of the media, the share of each type of microorganisms will vary together with the concentration of the products of their metabolism. Ultimately, the pH of the media affects the dynamics of the bioprocess and, consequently, the bioprocess efficiency parametres. This bachelor thesis compares the dynamics of water kefir production in a stirred tank bioreactor as well as its composition during the entire fermentation at two different pH values (pH 4 and pH 5) of the media. It was found that at pH 5, a shorter fermentation time was achieved and the carbon source was almost completely consumed. Also, higher concentrations of products like ethanol, lactic and acetic acid were recorded in comparison to the second experiment.

Razina insekticida u vodi porasla je zbog njihove prekomjerne upotrebe u suvremenoj poljoprivredi. Odabir prikladne metode obrade vode za uklanjanje insekticida ovisi o vrsti insekticida i učinkovitosti postupka obrade. Cilj ovoga rada je razmotriti adsorpciju neonikotinoida imidakloprida na površini čvrstog TiO2 katalizatora kao nužan predkorak pri procesu fotokatalitičke razgradnje te ustanoviti utjecaj pojedinih procesnih uvjeta na učinak iste na temelju provedenih eksperimenata. Prema planu eksperimenta (Box-Behnkenovom dizajnu), provedene su adsorpcije uz različite kombinacije odabranih parametara koje su generirane nasumično. Ti parametri bili su pH otopine, koncentracija otopina imidakloprida i recirkulacija otopine, odnosno hidrodinamički uvjeti. Priprema katalizatora, na čijoj površini se odvijala adsorpcija, sastojala se od pripreme guste suspenzije fotokatalizatora P-25 TiO2 i punila procola do postizanja željene teksture te nanošenja te smjese na brusni papir željenih dimenzija. Analiza uzoraka provodila se pomoću HPLC (eng. High Performance Liquid Chromatography) uređaja te su dobivene vrijednosti obrađivane statističkom "ANOVA" analizom. Rezultati su pokazali da je najveći utjecaj na doseg adsorpcije imala je pH vrijednost otopina, a statističkom analizom predložen je kvadratni model koji ukazuje na utjecaj dvaju parametara na proces adsorpcije, a to su upravo pH vrijednosti i koncentracije otopina. Prema izračunatim vrijednostima maksimalni doseg adsorpcije iznosio je 20%. Concentrations of aquatic insecticides have increased due to their overuse in modern agriculture. The choice of an appropriate water treatment method for insecticide removal depends on the type of insecticide and the effectiveness of the treatment process. The aim of this paper is to consider the adsorption of imidacloprid neonicotinoids on the surface of a solid TiO2 catalyst as one of the methods for pretreatment of polluted water, and to determine the influence of individual process conditions on the effect by means of experiments. According to the experimental design (Box-Behnken design), the adsorption reactions were carried out with different combinations of selected parameters, which were randomly generated. These parameters were the pH of the solution, the concentration of the imidacloprid solution and the recirculation of the solution, i.e. the hydrodynamic conditions. The preparation of the catalyst, on the surface of which the adsorption took place, consisted of preparing a thick suspension of the photocatalyst P-25 TiO2 and the filler Procol until the desired texture was obtained, and the mixture was applied to sandpaper of desired dimensions. The analysis of the samples was carried out using an HPLC (High Performance Liquid Chromatography) instrument and the values obtained were processed by the statistical "ANOVA" analysis. The results showed that the pH of the solutions had the greatest influence on the range of the adsorption, and the statistical analysis proposed a quadratic model indicating the influence of two parameters on the adsorption process, namely pH values and solution concentrations. According to the calculated values, the maximum adsorption range was 20%.

U zadnje vrijeme intenzivno se proučava proizvodnja bioetanola iz lignoceluloznih sirovinama s pomoću različitih vrsta mikroorganizama. Hidrolizom lignoceluloznih sirovina dobivaju se fermentabilni šećeri - pentoze i heksoze. Poznato je da kvasac Saccharomyces cerevisiae ne može metabolizirati pentoze, te su stoga istraživanja usmjerena na pronalaženje mikroorganizama koji uz uspješno metaboliziranje pentoza, toleriraju visoke koncentracije etanola i niske pH vrijednosti kakve su prisutne u lignoceluloznim hidrolizatima nakon kiselinskog predtretmana. Kvasac Kluyveromyces marxianus pokazao se kao zadovoljavajuća alternativa kvascu Saccharomyces cerevisiae u procesu proizvodnje etanola. Termotoleratni kvasac Kluyveromyces marxianus može rasti i proizvoditi etanol i pri vrlo niskim pH vrijednostima podloge od 2,3 jedinice. U ovom radu su u svrhu pronalaženja optimalne pH vrijednosti i koncentracije inokuluma za rast i proizvodnju etanola s pomoću kvasca Kluyveromyces marxianus NBRC 1777 provedeni uzgoji u YPD (yeast extract pepton dextrose) podlozi pri pH vrijednostima od 2, 3, 4 i 5 jedinica te uz koncentracije inokuluma od 2,5; 5 i 10 % (vol/vol). Unutar svih testiranih pH vrijednosti, najveća specifična brzina rasta (μ = 0,35 hˉ¹) te najveća produktivnost proizvodnje etanola (Pretanol = 1,51 g Lˉ¹ hˉ¹) i koeficijent konverzije glukoze u etanol (Yetanol/glukoza = 0,50 g gˉ¹), određeni su pri pH vrijednosti od 4 jedinice. Pri pH vrijednosti od 2 jedinice ovaj soj kvasca raste vrlo sporo i proizvodi minimalne količine etanola uz vrlo nisku produktivnost procesa proizvodnje etanola (Pretanol = 0,41 g Lˉ¹ hˉ¹). Recently, the production of bioethanol by microorganisms on lignocellulosic raw materials has been intensively studied. Hydrolysis of lignocellulosic raw materials yields fermentable sugars, pentoses and hexoses. As the yeast Saccharomyces cerevisiae cannot metabolize pentoses, the research is aimed at finding a microorganism that, in addition to successfully metabolizing pentose sugars, tolerates high concentrations of ethanol and low pH values that predominate in hydrolysates after acid pretreatment. The yeast Kluyveromyces marxianus is a suitable alternative to the yeast Saccharomyces cerevisiae in the ethanol production process. Thermotolerant yeast Kluyveromyces marxianus can grow and produce ethanol even at low pH values of the medium of 2.3 units. In this work, in order to find the optimal pH value and inoculum concentration for growth and ethanol production using yeast Kluyveromyces marxianus NBRC 1777, cultivation was performed in YPD (yeast extract peptone dextrose) medium at pH values of 2, 3, 4, and 5 units and with inoculum concentrations of 2.5; 5 and 10 % (vol/vol). Within all tested pH values, the highest specific growth rate (μ = 0.43 hˉ¹) and the highest productivity of ethanol production (Prethanol = 1.51 g Lˉ¹ hˉ¹) plus the conversion coefficient of glucose to ethanol (Yethanol/glucose = 0.50 g gˉ¹), were determined at a pH of 4 units. At a pH value of 2 units, this yeast strain grows very slowly and produces minimal amounts of ethanol with very low ethanol process productivity (Prethanol = 0.41 g Lˉ¹ hˉ¹).

Selen je esencijalni element za čovjeka, životinje i neke alge. Biofortifikacija je proces kojem je cilj povećati koncentraciju hranjivih tvari u jestivim dijelovima biljke. Cilj istraživanja bio je ispitati utjecaj bifortifikacije selenom na pH vrijednost, sadržaj šećera, te ukupne koncentracije selena i cinka u moštu i vinu sorte Regent. Pokus je postavljen prema potpuno slučajnom planu s tri tretmana u četiri ponavljanja. Za pripremu otopina za biofortifikaciju, korišten je Se u obliku natrijevog selenata (Na2SeO4), a kao okvašivač je korišten Tween 20. Za određivanje pH vrijednosti korišten je pH metar Mettler Toledo FiveEasy. Pri određivanju šećera korišten je digitalni refraktometar marke Kern Optics. Određivanje ukupnih koncentracija selena i cinka u moštu i vinu napravljeno je pomoću ICP-OES tehnike. Jednofaktorijalnom analizom varijance utvrđen je statistički značajan utjecaj biofortifikacije selenom na ukupne koncentracije selena u moštu i vinu. Također je utvrđeno da folijarna primjena selena nije imala značajan utjecaj na koncentraciju šećera, pH vrijednost mošta i vina niti na urod po parcelici., Selenium is an essential element for humans, animals and some algae. Biofortification is a process by which nutrient concentration in edible plant parts is enhanced. The aim of this research was to assess the effect of biofortification with selenium on the pH value, sugar content and total selenium and zinc concentrations in most and wine of grape vine variety Regent. The experiment was set up with three treatments in four replicates according to completely randomized design. Biofortification solutions were prepared with sodium selenate (Na2SeO4) as a selenium source, and Tween20 as a surfactant. pH value was determined with Mettler Toledo FiveEasy pH meter and sugar content was measured with Kern Optics digital refractometer. In assessing total selenium and zinc concentrations in most and wine ICP-OES technique was employed. One-factor analysis of variance showed that biofortification significantly increased total selenium concentration in most and wine. On the contrary, foliar application of selenium didn’t have significant effect on zinc concentration, sugar content and pH value of most and wine.

Tlo je površinski, rahli sloj Zemljine kore te ima svoja kemijska, fizikalna i biološka svojstva koja ga ujedno čine i nositeljem mnogih funkcija neophodnih za biljni i životinjski svijet. Nastalo je kao rezultat pedogenetskih čimbenika i procesa, a sastavljeno je od vode, zraka, organske tvari i čestica minerala od kojih su najviše zastupljeni aluminij, silicij, željezo, ugljik, kisik i dušik. U prirodi postoje različite vrste tla koje su klasificirane prema zajedničkim svojstvima koja su morfološki vidljiva i mjerljiva kao što je boja, tekstura i struktura. Klasifikacija tala Hrvatske počinje podjelom na 4 odjela koji se zatim dijele na klase, a klase na tipove. Odjeli se temelje na kvaliteti vode i načinu vlaženja te stoga postoje automorfna, hidromorfna , halomorfna i subakvalna tla. Praćenje stanja zemljišta temelji se na analizi tla i propisano je pravilnikom, a kakvoća kao i zahtjevi za korištenje zemljišta moraju biti kvantitativno opisani, odnosno mjerljivi. Stoga se kakvoća tla temelji na analizi uzoraka tla sa svrhom određivanja pojedinih pokazatelja kakvoće. Kakvoća tla ovisi prvenstveno o kemijskim pokazateljima odnosno o pH vrijednosti, humusu, postotku opskrbljenosti dušikom, fosforom, kalijem, fiziološki aktivnim vapnom te o hidrolitičkoj kiselosti. Uzorkovanje tla provedeno je na 24 lokacije u Varaždinskoj županiji te su analizirani pHH2O vrijednost, pHKCl vrijednost, humus, ukupni dušik (N), fosfor (V) oksid (P2O5), kalijev oksid (K2O), ukupni karbonati te hidrolitička kiselost. Soil is the loose upper layer of the Earth's crust. Its chemical, physical and biological properties make it essential for the functioning of flora and fauna. It was formed as a result of pedogenetic factors and processes and it consists of water, air, organic matter and mineral particles, mostly aluminium, silicon, iron, carbon, oxygen and nitrogen. In nature, there are different types of soil that are classified according to common properties that are morphologically visible and measurable such as colour, texture and structure. In Croatia, soil is divided into 4 departments which are then divided into classes and classes are divided into types. The departments are based on water quality and wetting method and therefore there are automorphic, hydromorphic, holomorphic and subaquatic soils. Monitoring the condition of the land is based on the analysis of soil and it is prescribed by regulations. The quality as well as the requirements for the use of land must be quantitatively described, i.e. measurable. Therefore, soil quality is based on the analysis of soil samples with the purpose of determining individual quality indicators. Soil quality depends primarily on chemical indicators such as pH value, humus, the percentage of nitrogen, phosphorus, potassium, physiologically active lime and hydrolytic acidity. Soil sampling was carried out at 24 locations in Varaždin County and pHH2O value, pHKCl value, humus, total nitrogen (N), phosphorus (V) oxide (P2O5), potassium oxide (K2O), total carbonates and hydrolytic acidity were analysed.

Pokus za istraživanje utjecaja defolijacije i uklanjanja zaperaka na pokazatelje kvalitete mošta (sadržaj šećera, ukupnu kiselost i pH vrijednost) kultivara Muškat žuti je postavljen po slučajnom bloknom rasporedu u vinogradu obitelji Žmegač u Varaždinskom vinogorju 2019. godine. Istraživanje je provedeno na ukupno 72 trsa. Jednu repeticiju činilo je šest trsova, pa smo imali po četiri repeticije za defolijaciju, zalamanje zaperaka i kontrolu. Nakon provedene laboratorijske analize uzoraka napravljena je analiza varijance prema slučanjom bloknom rasporedu. Značajne i visoko značajne razlike između tretmana utvrđene su za sadržaj šećera, ukupnu kiselost i pH vrijednost mošta. Kod kontrole utvrđen je značajno veći sadržaj šećera u odnosu na defolijaciju i zalamanje zaperaka. Visoko značajne razlike za ukupnu kiselost mošta utvrđene su za tretman zalamanja zaperaka odnosu na defolijaciju i kontrolu.Visoko značajna razlika za pH vrijednost mošta utvrđena je za kontrolu u odnosu na tretman defolijacije i zalamanje zaperaka., Experiment for investigation of defoliation and sprout removal on some must quality parameters (sugar, total acidity, pH value) cultivar Muscat Yellow was set up randomized block design in the Žmegač family vineyard in Varaždin vineyards in 2019. Investigation was conducted on 72 vines in total. One rehearsal consisted of six vines, so we had four rehearsals each for defoliation, sprout removal and control. After the laboratory analysis of the samples, the analysis of variance according to randomized block design. Significant and highly significant differences between the treatments undertaken were obtained for the sugar content, the total acidity and the pH value. During the control, a significantly higher sugar content was found in relation to defoliation and shoots removal. Highly significant differences for the total acidity of the must were found for the treatment of shoots removal in relation to defoliation and control. A highly significant difference for the pH value of must was found for control in relation to the treatment of defoliation and shoots removal.

Istraživanje je provedeno 2019. godine na pokušalištu Mandićevac, vinogorje Đakovo. Pokus se sastojao od 30 trsova na podlozi SO4, te 30 trsova na podlozi Kober 5BB. Cilj istraživanja bio je utvrditi utjecaj različitih podloga (SO4, Kober 5BB) na kvalitetu mošta kultivara Frankovka. Parametri koje smo proučavali su sadržaj šećera, ukupna kiselost te pH vrijednost mošta. Na temelju dobivenih rezultata može se zaključiti da podloge imaju statistički značajan utjecaj na ukupnu kiselost i pH vrijednost mošta, dok na sadržaj šećera nemaju značajan utjecaj. Budući da se radi o jednogodišnjem istraživanju, ostvareni rezultat ne mora predstavljati konačan zaključak, te za detaljniju i precizniju procjenu učinka podloga na kakvoću mošta treba provesti višegodišnja istraživanja., Research was conducted in 2019. on location Mandićevac, Đakovo vineyards. The experiment was conducted on 30 samples with rootstock SO4 and 30 samples with rootstock Kober 5BB. The purpose of this research was to establish the influence of different rootstocks (SO4, Kober 5BB) on the quality parameters of the grape variety Blaufraenkisch. Parameters that we investigated are total sugar, total acidity and pH value. Based on obtained results, it can be concluded that the rootstock has a significant effect on the total acidity and pH value of the must, while the rootstocks did not have a significant effect on amount of total sugar. Since this is a one-year research, the result does not have to be a definitive conclusion, because for a more detailed and more accurate assessment of effect of the rootstock on the quality parameters of the grape, several years of research on several locations should be carried out.

Cilj ovog istraživanja bio je utvrditi utjecaj različitih sojeva kvasaca na fermentaciju mošta i kvalitetu vina kultivara cabernet sauvignon. Parametri koji su proučavani su ukupni antocijani, sadržaj šećera i pH vrijednost. Pokus je postavljen po slučajnom bloknom rasporedu s tri tretmana u tri ponavljanja. Na istraživane pokazatelje primijenjeni kvasci nisu imali statistički značajan utjecaj., The aim of this study was to determine the influence of different yeast strains on must fermentation and wine quality of Cabernet sauvignon cultivars. The parameters studied were total anthocyanins, sugar content and pH value. The experiment was set up on a randomized block design with three treatments in three replicates. The applied yeasts did not have a statistically significant effect on the investigated indicators.

Posljednjih dvadesetak godina radi se na istraživanju i razvoju raznih metoda, u svrhu dobivanja okolišno prihvatljivijih kemijskih procesa. Niskotemperaturna eutektička otapala i prirodna niskotemperaturna eutektička otapala pokazala su se kao obećavajuća zamjena za razne primjene i privukla značajnu pažnju istraživača koji traže svestrana otapala. Kako bi navedena otapala na kraju i pronašla odgovarajuću primjenu, bitno je okarakterizirati njihova fizikalno-kemijskih svojstava. Ovaj rad obuhvaća teorijski pregled fizikalno-kemijskih svojstava eutektičkih otapala te njihovu klasifikaciju, pripremu i primjenu. U eksperimentalnom dijelu rada karakterizirana su fizikalno-kemijska svojstva dvaju prirodnih niskotemperaturnih eutektičkih otapala, sastavljenih od kolin-klorida i limunske kiseline (ChCl-Cit) te jabučne kiseline i glukoze (Ma-Glu). Praćena je viskoznost, električna vodljivost, indeks loma i pH kao funkcija različitih temperatura (15–55 °C) te različitih masenih udjela vode u smjesi. Iz dobivenih podataka izrađen je Waldenov dijagram koji prikazuje ovisnost molarne vodljivost i viskoznosti. Gustoća je određena pri temperaturi od 25 °C i ona se smanjuje kako se povećava udio vode. Sva ispitivana otapala su Newtonovi fluidi i pokazuju izrazitu kiselost. Poprilično su viskozni pri nižim temperaturama i niskom udjelu vode. Povišenjem temperature i povećanjem udjela vode viskoznost i indeks loma se smanjuju, dok električna vodljivost raste. Over the last twenty years, new methods have been researched and developed in order to obtain more eco-friendly chemical processes. Deep eutectic solvents and natural deep eutectic solvents have been introduced as promising alternatives for many applications. They have attracted significant attention from researchers looking for versatile solvents. In order for these solvents to eventually find a suitable application, it is important to characterize their physicochemical properties. This paper includes a theoretical overview of the physicochemical properties of eutectic solvents, their classification, preparation and application. Two natural deep eutectic solvents, prepared of choline chloride and citric acid (ChCl-Cit) and malic acid and glucose (Ma-Glu), were characterized in the experimental part. Viscosity, electrical conductivity, refractive index and pH were measured as a function of different temperatures (15–55 °C) and also different water contents in the mixture. A Walden plot showing the dependence of molar conductivity and viscosity was made from the obtained data. The densities were determined at 25 °C. As the water content increased, the density of the solvents decreased. All investigated solvents are Newtonian fluids and they have shown extreme acidity. They are quite viscous at lower temperatures and low water content. Viscosity and the refractive index have decreased, while electrical conductivity increased with increasing temperature and water content.

Derivati 4-amino-1,8-naftilimida fluorescentni su spojevi koji primjenu pronalaze kao optički kemosenzori i kao komponente optičkih kemijskih senzora za detekciju raznih kemijskih vrsta. U ovome radu spektroskopski su ispitana dva nova derivata naftilimida, GJM-523 i GJM-525, a koje je sintetizirao Gerhard J. Mohr (Joanneum Research, Weiz, Austrija). Ispitan je potencijal primjene spojeva GJM-523 i GJM-525 kao pH osjetljivih fluorescentnih kemosenzora za metalne ione u vodenim otopinama primjenom UV-vidljive apsorpcijske i fluorescencijske spektrofotometrije. Optička svojstva derivata naftilimida proizlaze iz elektronske interakcije fluorofora i receptora vezanog putem amino dušika u položaju 4 u strukturi naftilimida mehanizmom fotoinduciranog prijenosa elektrona (PET). Vezanjem analita na receptor mijenjaju se fluorescencijska svojstva molekule ovisno o vrsti i koncentraciji analita. Ispitana je ovisnost fluorescentnog odziva spojeva GJM-523 i GJM-525 o pH vrijednosti vodenih otopina u rasponu 1,20 - 8,00 pri čemu intenzitet fluorescencije pravilno raste padom pH vrijednosti uslijed protoniranja amino dušika u strukturi piperazina u receptoru. Također, ispitan je fluorescentni odziv spojeva u prisutnosti metalnih iona u vodenim otopinama. Za spoj GJM-523 određen je mogući stehiometrijski omjer vezanja s ionima Cu2+ i Hg2+. Spoj GJM-525 ispitan je kao selektivni fluorescentni kemosenzor za Hg2+ ione uz praćenje vremenske ovisnosti intenziteta fluorescencije. Ispitivani derivati naftilimida imaju potencijal za primjenu kao fluorescentni kemosenzori za pH te za Cu2+ i Hg2+ ione u vodenim otopinama. Zbog mogućnosti kovalentne imobilizacije na celulozne i tekstilne materijale, spojevi su posebno zanimljivi kao moguće komponente nosivih senzora te je idući korak u istraživanju detaljna kinetička studija interakcije spojeva GJM-523 i GJM-525 s metalnim ionima, odnosno s ionima Cu2+ i Hg2+ te analiza kompleksa metala i naftilimida radi dobivanja punog uvida u mehanizam senzorskog odziva spojeva te optimizacija uvjeta ispitivanja. Fluorescent 4-amino-1,8-naphthalimide derivatives found application as optical chemosensors or as components of optical chemical sensors for the detection of various chemical species. In this work, two new naphthalimide derivatives, GJM-523 and GJM-525, synthesized by Gerhard J. Mohr (Joanneum Research, Weiz, Austria), were examined as potential pH sensitive chemosensors for metal ions in aqueous solutions using UV-visible absorption and fluorescence spectrophotometry. The optical properties of naphthalimide derivatives result from the electronic interaction of the fluorophore and the amino nitrogen-coupled receptor at position 4 in the naphtalimide structure via photoinduced electron transfer (PET) mechanism. By binding the analyte to the receptor, a change in the fluorescence properties of the molecule occurs depending on the type and concentration of the analyte. The dependence of the fluorescent response of compounds GJM-523 and GJM-525 on the pH value of aqueous solutions in the range 1.20 - 8.00 was investigated, where the fluorescence intensity increases with decreasing pH value due to protonation of the amino nitrogen in the piperazine structure of the receptor. In addition, the fluorescent response of the compounds in the presence of metal ions in aqueous solutions was examined. A possible stoichiometric binding ratio for GJM-523 and Cu2+ and Hg2+ ions was determined. Compound GJM-525 was tested as a selective fluorescent chemosensor for Hg2+ ions with time dependence of fluorescence intensity being monitored. Due to the possibility of covalent immobilization on cellulose and textile materials, these compounds are particularly interesting as possible components of wearable sensors. The next step in research is a detailed kinetic study of the interaction of compounds GJM-523 and GJM-525 with metal ions and analysis of metal-naphtalimide complexes to gain full insight into the mechanism of sensory response of compounds and optimization of experimental conditions.

Cilj istraživanja bio je ispitati klijavost cvjetne vrste Dianthus caryophyllus L. pod utjecajem različitih pH vrijednosti. Koristile su se šest različitih otopina pH vrijednosti: 3,5, 4,5, 5,5, 6,5, 7,5, 8,5. Za svaku otopinu pH vrijednosti radila su se po tri ponavljanja. Sjemenke su se slagale u Petrijeve zdjelice te su bile postavljene u klima komoru. Nakon što su dosegnule određeni rast i razvoj, klijancima se mjerila ukupna dužina, dužina korijena, dužina hipokotila, svježa masa hipokotila, svježa masa korijena, suha masa hipokotila te suha masa korijena. Na osnovu dobivenih podataka, računala se energija klijanja i ukupna klijavost. Prosječna klijavost karanfila iznosi 88% što ukazuje na dobru kvalitetu sjemena., The aim of the study was to examine the germination of the flower species Dianthus caryophyllus L. under the influence of different pH values. Six different pH solutions were used: 3.5, 4.5, 5.5, 6.5, 7.5, 8.5. Three replicates were performed for each pH solution. The seeds were stacked in Petri dishes and placed in an air chamber. After reaching a certain growth and development, the seedlings were measured for total length, root length, hypocotyl length, fresh hypocotyl mass, fresh root mass, dry hypocotyl mass and dry root mass. Based on the obtained data, germination energy and total germination were calculated. The average germination of cloves is 88%, which indicates good seed quality.

Cilj istraživanja bio je ispitati klijavost vrste Dahlia sp. pod utjecajem različitih pH vrijednosti u laboratorijskim uvjetima. Istraživanje je provedeno na sljedećim pH vrijednostima: 3,5, 4,5, 5,5, 6,5, 7,5 i 8,5. Ispitao se utjecaj navedenih pH vrijednosti na klijavost i energiju klijanja te na dužinu i masu klijanaca. Za pokus je korišteno sjeme Dahlia sp. proizvoĎača Franchi Sementi iz Italije. Sjeme je postavljeno u 18 Petrijevih posuda, za svaku pH vrijednost tri ponavljanja. Najbolja klijavost zabilježena je na pH vrijednosti 7,5 gdje je iznosila 69%. Na deklaraciji sjemena nema podatak o klijavosti pa se dobiveni rezultat ne može usporediti. Na pH 8,5 utvrĎena razlika izmeĎu energije klijanja i klijavosti iznosila je 0,22%, dok je na pH 4,5 zabilježena razlika od čak 9,33%. Istraživanje je pokazalo da su se, većinom, masa i dužina klijanaca povećavale s povećanjem pH vrijednosti. U svim parametrima mjerenja najbolji razvoj se pokazao na neutralnoj i lužnatoj do blago kiseloj vrijednosti., Aim of the study was to examine the plant species Dahlia sp. under the influence of different pH values in the laboratory conditions. The study was conducted at the following pH values: 3,5, 4,5, 5,5, 6,5, 7,5 and 8,5. Influence of these pH values on germination and germination energy and on the length and weight of seedlings was examined. The seeds od Dahlia sp. manufactured by Franchi Sementi from Italy were used for this study. Seeds were placed in 18 Petri dishes, for each pH value three replicates. Best germination was recorded at pH 7,5 where it was 69%. There is no data on germination on the seed declaration, so the obtained result cannot be compared. At pH 8,5, the difference between germination energy and germination was 0,22%, while at pH 4,5 a difference of as much as 9,33% was recorded. The study showed that, for the most part, the weight and length of seedlings increased with increasing pH. In all measurement parameters, the best development was shown at neutral and alkaline to slighty acidic value.

Pokus za istraživanje utjecaja defolijacije i uklanjanja zaperaka na pokazatelje kvalitete mošta (sadržaj šećera, ukupna kiselost i pH vrijednost mošta) kultivara Chardonnay je postavljen na Fakultetskom pokušalištu u Mandićevcu 2019. godine. Istraživanje je provedeno na ukupno 54 trsa, odnosno uzeti su uzorci sa 18 trsova od svakog tretmana (kontrola, defolijacija i uklanjanje zaperaka). Nakon provedene laboratorijske analize uzoraka, napravljena je jednosmjerna analiza varijance kojom je utvrđeno da provedeni tretmani nisu imali značajnog utjecaja na ukupnu kiselost i pH vrijednost mošta. Značajne i visoko značajne razlike između poduzetih tretmana dobivene su za svojstvo sadržaj šećera u moštu u korist kontrole, Experiment for investigation of defoliation and sprout removal on some must quality parameters (sugars, total acidity, pH value) cultivar Chardonnay was set up on Faculty experimental field in Mandićevac during 2019. Investigation was conducted on 54 vines in total, respectively samples were taken from 18 vines per treatment (control, defoliation, sprout removal). After conducted laboratory analysis, one way ANOVA was done which is confirmed that conducted treatment had not significantly influence on must total acidity and pH. Significantly and strong significantly difference between applied treatments was between parameter sugar content in must and control.

Cilj ovog rada i provedenog pokusa bio je utvrditi kako se neke kvantitativne i kvalitativne odlike kultivara Traminac ( Vitis vinifera L.) mijenjaju pod utjecajem kasne defolijacije u 2018. godini. Parametri koje smo proučavali bili su: prosječan sadržaj šećera u moštu, ukupna kiselost mošta, realni aciditet mošta, prosječna masa grozda i urod po biljci. Provedeni pokus proveden je na pokušalištu Fakulteta agrobiotehničkih znansoti Osijek u Mandićevcu tijekom 2018. godine. Na temelju dobivenih rezultata i provedene statističke obrade nisu utvrđene statističk značajne razlike između ispitivanih parametara s obzirom na intenzitet defolijacije., The aim of this paper and the experiment was to determine how some quantitative and qualitative characteristics of the cultivar Traminer (Vitis vinifera L.) change under the influence of late leaf removal in 2018. The parameters we studied were: average sugar content, total acidity and real acidity of must, yield per plant and average mass of bunch. The experiment was carried out at the experimental station of the Faculty of Agrobiotechnical Sciences Osijek in Mandićevac during 2018. According to achieved results there was no influence of late leaf removal on all investigated parameters.

Cilj ovog rada je regulacija pH vrijednosti u automatiziranom stakleniku. Izrađen je matematički model sustava. Na tom modelu provedene su simulacije za razne uvjete i parametre koji utječu na pH vrijednost unutar staklenika. Odabrane su komponente od kojih je sustav sastavljen i postavljeni zahtjevi za upravljanje. Odabran je PI regulator. The aim of this work is to regulate the pH value in an automated greenhouse. A mathematical model of the system was developed. Various simulations with numerous variables were made, all of which affected pH value. System components were chosen and rules of pH regulation were made. The PI controller is selected.

Cilj istraživanja: Cilj ovog rada je upoznavanje sa sastavom i određivanje pH vrijednosti proizvoda namijenjenih čišćenju kože lica koji su dostupni u javnoj ljekarni. Nastoji se odgovoriti na pitanje da li je sigurnost i namjena proizvoda u skladu s njihovom deklaracijom. Izabrano je 29 komercijalno dostupnih proizvoda za čišćenje kože lica. pH vrijednosti pripravaka određene su korištenjem pH metra. Svaki uzorak je analiziran tri puta i rezultati su prikazani kao srednja vrijednost ± SD. Materijali i metode: Deklarirani sastojci proizvoda obrađeni su prema dostupnoj literaturi. Također je obrađena građa kože i prikazane su molekularne interakcije površinski aktivnih tvari (PAT) i kože, koje nastaju tijekom procesa čišćenja. Obrađen je utjecaj pH i sastava proizvoda za čišćenje na mogućnost izazivanja iritacije kože nakon primjene. Na kraju je opisano ispitivanje sigurnosti proizvoda prije stavljanja na tržište. Rezultati rada: U ispitivanim proizvodima pH se kretao u rasponu od pH 4,67 do 6,43. Svi proizvodi, obzirom na pH zadovoljavaju kriterij kompatibilnosti s kožom i svojim sastavom odgovaraju tipu kože kojem su namijenjeni. Tekući proizvodi za čišćenje su najbolji izbor za čišćenje lica. Unutar kategorije tekućih proizvoda, najmanje iritirajući proizvodi će sadržavati neionske površinski aktivne tvari u kombinaciji s omekšivačima i tvarima s prijavljenim protuupalnim i antiiritirajućim svojstvima. Zaključak: Proizvodi za čišćenje imaju značajan utjecaj na zdravlje i funkciju kože. Odabir adekvatnog proizvoda je vrlo važan obzirom na stanje i tip kože. Jednako je važno da ga ljekarnik može prema njegovom sastavu, preporučiti pacijentu. Dobri proizvodi nisu karakterizirani mirisom, izgledom ili cijenom, već svojim sastavom. Oni sadrže blage površinski aktivne tvari bez sapuna, zatim ovlaživače i omekšivače. Objective: The aim of this paper is to get acquainted with the composition and to determine the pH value of the products intended for cleansing the facial skin, which are available at a public pharmacy. Efforts are being made to answer the question of whether the safety and purpose of the products are in accordance with their declaration. 29 cosmetic products intended for facial cleansing that are available in a public pharmacy. The pH values of the preparations were determined using a pH meter. Each sample was analyzed three times and the results are presented as mean ± SD. Method: The declared ingredients of a product have been processed according to the available literature. The structure of the skin was also processed and molecular interactions of surfactants (PAT) and skin, which occur during the cleansing process, are presented. The effect of the pH and composition of the cleansing product on the ability to cause skin irritation after application has been addressed. Finally, the product safety test is described before being placed on the market. Results: In the test products, the pH ranged from 4.67 to 6.43. All products, in terms of pH, meet the criteria for compatibility with the skin and their composition is appropriate to the type of skin for which they are intended. Liquid cleaning products are the best choice for face cleaning. Within the category of liquid products, the least irritating products will contain non-ionic surfactants in combination with softeners and substances with reported anti-inflammatory and anti-irritant properties. Conclusions: Cleaning products have a significant impact on the health and function of the skin. Choosing the right product is very important given the condition and skin type. It is equally important that the pharmacist can recommend it to the patient according to its composition. Good products are not characterized by smell, appearance or price, but by their composition. They contain mild surfactants without soap, then moisturizers and softeners.

Na pokušalištu Fakulteta agrobiotehničkih znanosti u Osijeku, lokaciji Mandićevac, provedeno je istraživanje u 2018. godini s ciljem utvrđivanja intenziteta kasne defolijacije na neke kvantitativne i kvalitativne odlike kultivara Sauvignon bijelog (Vitis vinifera L.). Istraživan je utjecaj defolijacije u zoni grožđa na osnovne pokazatelje kao što je sadržaj šećera, sadržaj ukupnih kiselina i pH vrijednost. Isto tako utvrđena je i prosječna masa grozda, njihov broj po biljci i urod po biljci koji je izražen u kilogramima. Dobiveni rezultati su pokazali kako nisu utvrđene statističke značajne razlike između ispitivanih parametara s obzirom na intenzitet defolijacije., At the experimental field of the Faculty of Agrobiotechnical Sciences in Osijek ( location Mandićeva) it was carried out a resarch to determine the intensity of late defolation on some quantitative and qualitative characteristics of the Sauvignon white cultivar (Vitis vinifera L.). The effect of the defoliation in the grape area on basic indicators was investigated such as sugar content, total acid content and pH value. The average mass of groats, their number per plant and the yield per plant that was expressed in kilograms. The obtained results showed that there were not statistically significant differences that could have been found between the examined parameters with regard to the intensity of defoliation.

Na OPG-u Kopić Ivan analizirano je tlo na kojemu je utvrđena niska pH vrijednost (5,78) te je tlo ocijenjeno srednje kiselim. Kako bi se postigla ciljana pH vrijednost 7,00 2017. godine izvršena je kalcizacija karbokalkom u količini 8.500 kg/ha te nakon toga dvije osnovne obrade tla (oranje) tokom 2017. i 2018. godine. Ponovna analiza oraničnog sloja tla 2019. godine pokazala je kako je tlo i dalje srednje kiselo i kako nije postignut očekivani učinak. Dodatnom analizom na različitim dubinama tla utvrđeno je kako je najveća pH vrijednost bila na dubini 20-30 cm (7,3) dok je tlo u ostalim slojevima i dalje prekiselo pa je zaključeno kako sredstvo za kalcizaciju nije ravnomjerno rapodijeljeno po cijelom oraničnom sloju. Analiziran je kemijski sastav karbokalka i utvrđena neutralizacijska vrijednost (43,46 %). Utvrđena je koncentracija Ca u karbokalku 332,48 g/kg, a Mg 11,85 g/kg. Na temelju neutralizacijske vrijednosti karbokalka utvrđeno je kako je bilo potrebno primijeniti 10,96 t/ha za postizanje ciljne pH vrijednosti 7,00 po cijelom profilu oraničnog sloja tla. Raspodjelu sredstva za kalcizaciju trebalo je provesti u dva prohoda kako bi se sredstvo ravnomjernije izmiješalo s tlom uzveću učinkovitost., At family farm Ivan Kopić, soil was analyzed and a low pH value (5.78) was determined and the soil was evaluated as acidic. In order to reach the target pH value 7.00 in 2017, limingwith 8500 kg/ha of carbocalk was performed followed afterwards by two basic tillage operations in 2017 and 2018. A re-analysis of the soil (0-30cm) in 2019 showed that the soil was still medium acidic and that the expected effect had not been achieved. Additional analysis at different soil depths revealed that the highest pH value was at a depth of 20-30 cm (7.3), while the soil in the other layers was still slightly acidic, and it was concluded that the limingmedium did not mix well enough throughout the plow. The composition of carbocalkand its neutralization value (43.46%) were analyzed. The Ca concentration in the carbocalk was 332.48 g/kg, while the Mg was 11.85 g/kg. Based on the neutralization value of the carbocalk, it was determined that at first 10.96 t/ha should be applied to reach the target pH 7,00. It was recommended to distribute limingmedium in two applications in order to better mix the medium with the soil and to achieve better efficiency of neutralization.

Zadatak ovog istraživanja bio je utvrditi utjecaj određene podloge (Kober 5BB, SO4) na urod grožđa i kvalitetu mošta kod kultivara Sauvignon bijeli. Parametri koje smo proučavali su: urod po biljci odnosno trsu, ukupna količina šećera, ukupna kiselost te pH vrijednost. Istraživanje se provodilo na pokušalištu u Mandićevcu u 2018. godini. Pokus se sastojao od 20 trsova na podlozi Kober 5BB, te 20 trsova na podlozi SO4. Pokusom je utvrđeno kako je urod po trsu veći na podlozi Kober 5BB nego na podlozi SO4, dok su svi ostali parametri ( sadržaj šećera, ukupna kiselost, pH vrijednost) nešto viši na podlozi SO4 u odnosu na podlogu Kober 5BB. Na temelju dobivenih rezultata može se zaključiti da podloge imaju visoko značajan utjecaj na urod po trsu, sadržaj šećera te sadržaj ukupnih pH vrijednosti, dok na ukupnu kiselost nemaju značajan utjecaj., The task of this study was to determine the influence of certain rootstock (Kober 5BB, SO4) on grape yield and must quality on cultivar Sauvignon white. Parameters that we have study are: yield per plant, total sugar, total acidity and pH value. The research was carried out at the experiment field at the location of Mandićevac in 2018. year. The expiriment consisted of 20 plant on the rootstock Kober 5BB, and 20 plants on the SO4 rootstock. The experiment showed that the yield per plant is higer on the Kober 5BB rootstock than on SO4 rootstock, while all others parameters (total sugar, total acidity, pH value) are somewhat on SO4 rootstock than the Kober 5BB rootstock. Based on the obtained results, it can be concluded that the rootstock have a significant effect on the yield per plant, total sugar and the content of the total pH values, while the total acidity does not have a significant effect.

Istraživanje je provedeno na pokušalištu Fakulteta agrobiotehničkih znanosti Osijek, lokacija Mandićevci u 2018. godini. Cilj istraživanja bio je utvrditi intenzitet kasne defolijacije na neke kvantitativne i kvalitativne odlike kultivara Chardonnay (Vitis vinifera L.). analizirani su sljedeći parametri: masa grozda, broj grozdova po biljci, urod po biljci, ukupni sadržaj šećera, ukupne kiseline i pH vrijednost. Dobiveni rezultati su pokazali kako je od svih analiziranih parametara statistički značajna razlika utvrđena samo za parametar ukupna kiselost mošta, pri čemu se tretman s četiri uklonjena lista značajno razlikovao u odnosu na druga dva tretmana., The research was carried out at the experimental field of the Faculty of Agrobiotechnical Sciences Osijek, at the location of Mandićevac in 2018. The aim of the research was to determine the intensity of late defoliation on some quantitative and qualitative characteristics of Chardonnay (Vitis vinifera L.) cultivar. The following parameters were measured: mass of cluster, number of clusters per plant, yield per plant, total sugar content, total acidity and pH value. The experiment showed that the intensity of defoliation had a significance effect on total acidity content with defoliation of four leaves.

U ovom radu prikazan je utjecaj pojedinih disperzanata na stabilnost keramičke suspenzije koja se koristi za oblikovanje keramičkih proizvoda postupkom lijevanja iste. Pripravljene su 20 %-tne Al 2 O 3 vodene suspenzije stabilizirane s četiri različita disperzanta, pri različitim pH vrijednostima u rasponu od cca 2 do cca 11. Korišteni su sljedeći disperzanti: • Natrijeva sol sulfonske kiseline (Tiron, 0,1 %) • Limunska kiselina (0,1 %) • Amonij polimetakrilat (Darvan C-N, 0,6 %) • Polielektrolit na bazi karbonske kiseline (Dolapix CE-64, 0,2 %). Ispitan je utjecaj pH vrijednosti na stabilnost priređenih 20 %-tnih Al2O3 vodenih suspenzija stabiliziranih s navedenim disperzanatima. Stabilnost suspenzija određena je sedimentacijskom testovima mjerenjem volumena sedimenta u vremenskim intervalima od 15 min, 1 sat, 2 sata, 24 sata, 48 sati, 72 sata, 96 sati i 168 sati. Dobiveni rezultati pokazuju da na stabilnost 20 %-tne Al2O3 vodene suspenzije utječe vrsta disperzanta, pH vrijednost suspenzije i vrijeme sedimentacije. This thesis shows the influence of certain dispersants on stability of ceramic suspension, which is used for shaping ceramic products using slip casting method. Al2O3 aqueous suspensions with solid loading of 20 wt. % stabilized with different dispersants were prepared at different pH values ranging from about 2 to about 11. Following dispersants were used: • 4,5-dihydroxy-1,3-benzenedisulfonic acid disodium salt monohydrate (Tiron, 0,1 % of dry matter mass) • Citric acid monohydrate (0,1 % of dry matter mass) • Ammonium polymetacrylate (Darvan C-N, 0,6 % of dry matter mass) • Carbonic acid based polyelectrolyte (Dolapix CE-64, 0,2 % of dry matter mass) Influence of pH values on stability of prepared Al2O3 aqueous suspensions (with solid loading of 20 wt. % and dispersants) was tested. Stability of suspension is determined by sedimentation tests in which volume of sediment was measured at different time intervals: 15 minutes, 1 hour, 2 hours, 24 hours, 48 hours, 72 hours, 96 hours and 168 hours. The results show that stability of Al2O3 aqueous suspension (with solid loading of 20 wt. %) is influenced by type of dispersant used, pH value of suspension and sedimentation time.

Kalcizacija je postupak unošenja u tlo materijala bogatih kalcijem i/ili magnezijem s ciljem podizanja pH vrijednosti tla. Cilj istraživanja je bio istražiti utjecaj primjene kalcizacijskih sredstava i digestata iz proizvodnje bioplina na sadržaj humusa u tlu. Istraživanje je provedeno kroz dvije godine na dva lokaliteta (Beljevine i Zgone) i s četiri otkosa kulture lucerne koja je izrazito osjetljiva na kisela tla. Korišten je digestat kao organsko gnojivo te karbokalk, filtarska prašina, drveni pepeo i bazična troska kao kalcizacijska sredstva. Bazična troska pokazala se kao najslabije, a filtarska prašina kao najbolje sredstvo za neutralizaciju kiselosti. S obzirom na sadržaj humusa u tlu kroz četiri otkosa tretmani pepelom, karbokalkom i bazičnom troskom su pokazali statistički značajno opadanje humusa u tlu dok je tretman filtarskom prašinom, kao i kontrolni tretman, održao razinu sadržaja humusa. Samim time možemo reći da je filtarska prašina najbolje sredstvo jer podiže pH, a ne dolazi do opadanja humusa., Lime application is a process of introducing materials rich with calcium and/or magnesium in order to raise the soil pH value. The aim of this research was to investigate the impact of lime materials and and organic digestates from biogas production on organic matter content in the soil. The research was carried out over two years at two sites (Beljevine and Zgone) and four cuts of alfalfa, which was used as test culture as it is highly susceptible to acidic soils. Digestate was used as an organic fertilizer and lime from sugar factory, filter dust, wood ash, and slag from iron factory as a liming materials. Iron steel factory slag has been shown to be the weakest acid neutralization material. Filter dust showed to be the best although it was not statistically significant with respect to ash and sugar factory lime. In conclusion we can say that filter dust is the best lime material as it raises pH and does not decrease organic matter content.

U ovom radu ispitan je učinak plazma aktivirane vode (PAW) na germinaciju ječma (Hordeum Vulgare cv Golden Promise) nakon šest dana inkubacije. OdreĎivani su fizikalno kemijski parametri tretirane vode te je praćen učinak na stupanj klijavosti i koncentraciju ukupnih pigmenata. Uzorci vode tretirani su hladnom plazmom pri tri frekvencije: 60, 90 i 120 Hz uz upuhivanje plinova: argon, zrak, kisik i dušik. Tretmani su provedeni u trajanju deset minuta za uzorke u kojima su upuhani argon i zrak te dvadeset minuta za uzorke u koje su upuhani kisik i dušik. Ovim eksperimentom je dokazano da najpovoljniji utjecaj na stupanj klijavosti imaju tretmani PAW vodom u čijoj su proizvodnji kao radni plinovi korišteni kisik i dušik, dok je do povećanja koncentracije ukupnih pigmenata došlo u uzorcima tretiranim PAW vodom dobivenom uz upuhivanje zraka. Plazma tretmanom snizuje se pH vrijednost vode što omogućuje da takva voda ima i sterilizacijski učinak. This study examines the effect of plasma activated water (PAW) on the germination of barley (Hordeum vulgare cv Golden Promise) after six days of incubation. The physicochemical parameters of the treated water were determined and the effect on the degree of germination and concentration of total pigments were monitored. Water samples were treated with cold plasma at three frequencies: 60, 90 and 120 Hz with the insertion of gasses: argon, air, oxygen and nitrogen. Treatments lasted for ten minutes for samples in which argon and air were injected and 20 minutes for samples in which oxygen and nitrogen were inserted. This experiment has shown that the most beneficial effect on the degree of germination is PAW water treatment in which production of oxygen and nitrogen was used as working gas while the increase of concentrations of total pigments occurred in samples treated with PAW water obtained by injection of air. Plasma treatment reduces the pH of water, which allows such water to have a sterilization effect.

Bakterija A. baumannii je emergentni humani patogen koji uzrokuje bolničke i sporadične infekcije. Cilj rada bio je ispitati preživljavanje bakterije A. baumannii u uzorcima tala različite pH vrijednosti: paleotlu (pH 2.99), crvenici 5410 (pH 5,79) i crvenici 4908 (pH 7,56) u usporedbi s prirodnom izvorskom vodom kao pozitivnom kontrolom. U prirodnoj izvorskoj vodi broj vijabilnih A. baumannii bio je konstantan sa stopom preživljavanja 91 % nakon 50 dana. U paleotlu, 6 % bakterija je preživjelo samo jedan dan zbog kiselog pH. U crvenici 5410 zabilježen je mali pad broja bakterija sa stopom preživljavanja 86 % nakon 50 dana. U crvenici 4908 zabilježen je najveći broj bakterija sa stopom preživljavanja 92% nakon 50 dana. Neznatne razlike preživljavanja u crvenici 4908 u usporedbi s kontrolom ukazuju da crvenica nije sadržavala organske tvari koje bi pogodovale razmnožavanju bakterija tijekom 50 dana. Vrijednost pH tla glavni je čimbenik koji određuje preživljavanje A. baumannii u tlu., The A. baumannii bacterium is an emergent human pathogen, causing hospital and sporadic infections. The aim of this thesis was to test the survival rate of the A. baumannii bacterium in soil samples, that have different pH values: paleosol (pH 2.99), Terra rosa 5410 (pH 5,79) and Terra rosa 4908 (pH 7,56) compared to natural spring water as positive control. In natural water source the number of viable A. baumannii was constant with the survival rate of 91% after 50 days. In paleosol, 6% of bacteria have lived only one day because of acidic pH. In the Terra Rossa 5410 the test has shown a small decrease in bacterial count with the survival rate of 86% after 50 days. The Terra Rossa 4908 sample had the highest number of bacteria with a survival rate of 92% after 50 days. Insignificant differences in survival in the Terra Rossa 4908 soil in comparison with the control indicate that the Terra Rossa 4908 did not contain organic substances that would favor bacterial replication for 50 days. The main factor that determines the survival of A. baumannii in the soil is the pH value.

Istraživanje je provedeno tijekom 2017. godine na pokušalištu Poljoprivrednog fakulteta u Osijeku, koji je smješten u vinogorju Đakovo na lokalitetu Mandićevac. Cilj ovog eksperimentalnog rada bio je utvrditi kako smanjeno opterećenje trsa, odnosno zahvat uklanjanja mladica utječe na kvantitativna svojstva kao što su urod, broj grozdova i masa grozda, te kvalitativna svojstva koja ubrajaju sadržaj šećera, ukupnu kiselost i realnu kiselost mošta sorte Traminac (Vitis vinifera L.). Pokus je postavljen na dva reprezentativna reda koji su predstavljali tretman i kontrolu s ukupno 50 pokusnih jedinica. Mjerenje parametara obavljalo se u nasadu vinove loze tijekom berbe i u laboratoriju za Voćarstvo, vinogradarstvo i vinarstvo na Poljoprivrednom fakultetu. Analizom varijance za sva ispitivana svojstva utvrđena je signifikantna razlika uvjetovana ampelotehničkim zahvatom uklanjanja mladica. Ovim pokusom došlo je do visoko značajnog smanjenja uroda i broja grozdova, znatnog povećanja sadržaja šećera, smanjenja ukupne kiselosti i povećanja realne kiselosti - pH mošta., Experiment was set up during 2017 on experimental field of Faculty of Agrculture in Osijek, which is situated in vineyard Đakovo on Mandićevac. The aim of this experimental work was to determine how the reduced load of vine, that is, removal procedure of the shoot affects on quantitative characteristics such as yield, number of clusters, its mass and qualitative characteristics which are amount of sugar, total acidity and real acidity of Traminer must variety (Vitis vinifera L.) The experiment was set up on two representative rows which presented treatment and control with the total of fifty experimental units. Parameter measurement took place in vine plantings during grape harvest and in Laboratory for Pomolology, Viticulture and Enology of Faculty of Agriculture. Variance analysis for all examined characteristics showed significant difference conditioned by ampelotechnological removal procedure of the shoot. This experiment led to highly significant yield decrease and decrease in number of clusters, substantial increase in amount of sugar, decrease of total acidity and increase of real acidity- pH value of must.

Svrha ovog rada je istražiti djelotvornost postupka ozoniranja za razgradnju diuretika furosemida te odrediti kinetiku njegovog uklanjanja iz modelne otopine kod različitih uvjeta, kao što su koncentracija ozona, pH otopine i vrsta matrice. Nadalje, cilj je pokušati identificirati transformacijske produkte nastale razgradnjom matičnog spoja nakon tretmana ozonom. Uzorak furosemida tretiran je u demineraliziranoj vodi pri 4 doze ozona (0,02 mg L-1, 0,05 mg L-1, 0,1 mg L-1, 0,2 mg L-1) te pri 4 različite pH-vrijednosti otopina (5, 7, 8, 9), kao i u otpadnoj vodi, koja je prethodno obrađena biološkom metodom. Modelni uzorci analizirani su vezanim sustavom tekućinske kromatografije ultravisoke djelotvornosti i spektrometrije masa (UHPLC-MS). Koncentracija ozona od 0,05 mg L-1 učinkovito uklanja furosemid iz modelne otopine tijekom 10 minuta tretmana. Pri dozi ozona od 0,1 mg L-1 postignuto je najučinkovitije uklanjanje furosemida unutar 2 minute od početka tretmana ozonom. Analizom alikvota modelnih uzoraka nisu uočeni nikakvi transformacijski produkti furosemida. The purpose of this paper was to investigate the efficiency of the ozone treatment for degradation of diuretic furosemide and to determine the kinetics of its removal from the model solution under various conditions such as ozone concentration, pH of model solution, and matrix types. Furthermore, the aim was to try to identify the transformation products resulting from the degradation of the parent compound after ozone treatment. The furosemide sample was treated in demineralised water at 4 ozone doses (0,02 mg L-1, 0,05 mg L-1, 0,1 mg L-1, 0,2 mg L-1) and at 4 different pH values of the solution (5, 7, 8, 9) as well as in waste water, previously treated by a biological method. Model samples were analyzed by ultrahigh performance liquid chromatography coupled to mass spectrometry (UHPLC-MS). The ozone concentration of 0.05 mg L-1 effectively removes furosemide from the model solution during 10 minutes of treatment. At 0.1 mg L-1 ozone dose, the most effective removal of furosemide was achieved within 2 minutes of ozone treatment. No transformation products of furosemide were observed by model samples aliquot analysis.

U ovom radu provedena je priprava tekućeg organskog gnojiva tijekom 17 dana kroz dvije serije uzoraka. Za fermentaciju su upotrijebljeni suhi mljeveni korijen koprive i suhi cvjetovi kamilice. Uzorci su pripremljeni otapanjem 20 g suhog bilja u 1 l vode i to u dvije serije: otapanjem u tehnološki pripremljenoj demineraliziranoj vodi s pH = 7 i σ = 0,83 μS cm–1 i u vodi odstajaloj 48 h na sobnoj temperaturi s pH = 7,18 i σ = 374 μS cm–1. Tijekom fermentacije provedene u temperaturnom rasponu okoline 4 – 15 °C, ispitivane su promjene pH vrijednosti, ukupne otopljene tvari (otopljenih soli), kao i električne vodljivosti uzoraka. Dobiveni rezultati pokazuju promjenu pH vrijednosti kod fermentacije uzoraka u odstajaloj vodi čije su vrijednosti blizu optimalnim vrijednostima (5,00 – 5,50) potrebnim za primjenu tekućeg organskog gnojiva. Uočava se i oslobađanje veće količine ukupne otopljene tvari u takvim uzorcima, a izmjerene su i više vrijednosti električne vodljivosti. Ovo djelo je dano na korištenje pod licencom Creative Commons Imenovanje 4.0 međunarodna., In this experiment, the preparation of liquid organic fertilizer was performed for 17 days through two series of samples. For the fermentation process, dry nettle root and dry camomile flowers were used. The samples were prepared by dissolving 20 g of dry plants in 1 l of water, in two series: in technologically prepared demineralised water with pH = 7 and σ = 0.83 μS cm–1 and tap water (left 48 h at room temperature) with pH = 7.18 and σ = 374 μS cm–1. During the 17-day fermentation in the temperature range of 4–15 °C, changes in pH, concentration of total dissolved solids and electrical conductivity of the samples were measured. The results show a change in pH values of the fermented samples in distilled water, the values of which are close to optimal values (5.00–5.50) required for the application of liquid organic fertilizers. The release of a larger amount of total dissolved solids in such samples was also observed and higher values of electrical conductivity were measured. This work is licensed under a Creative Commons Attribution 4.0 International License.

Nakon pojave filoksere gotovo je nezamislivo uzgajati vinovu lozu na vlastitom korijenju. Pravilan izbor podloge od velike je važnosti za uzgoj vinove loze. U kontinentalnom dijelu Hrvatske za podloge se koriste američki križanci loze zbog debljeg sloja staničnog tkiva u odnosu na europsku plemenitu lozu, što nam jamči otpornost na filokseru. Posebno bi trebalo izdvojiti podloge kober 5BB i SO4 koje su korištene i u ovom istraživačkom radu. Cilj istraživanja bio je utvrditi utjecaj različitih podloga (Kober 5BB i SO4) na količinu šećera, ukupnu kiselost i pH mošta sorata rajnski rizling, graševina, sauvignon bijeli, chardonnay i traminac. Istraživanje je provedeno 2015. godine na vinogradarsko-vinarskom pokušalištu Poljoprivrednog fakulteta Osijek smještenom u Mandićevcu, vinogradarska regija Istočna kontinentalna Hrvatska, podregija Slavonija, vinogorje Đakovo. Kod sorte rajnski rizling najveći sadržaj šećera zabilježen je na podlozi Kober 5BB (95 ⁰Oe), najveći sadržaj ukupne kiselost mošta zabilježen je na podlozi SO4 (8,00 g/l) dok je najveća pH vrijednost izmjerena na podlozi Kober 5BB (3,21). Kod sorte graševina najveći sadržaj šećera (100 ⁰Oe), ukupne kiselosti (6,0 g/l) i pH vrijednosti (3,42) zabilježene su na podlozi SO4. Kod sorte sauvignon bijeli najveći sadržaj šećera zabilježen je kod podloge Kober 5BB (107 ⁰Oe) kao i sadržaj ukupne kiseline (8,20 g/l) dok je veća pH vrijednost zabilježena kod podloge SO4 (3,41). Kod sorte chardonnay najveći sadržaj šećera (105 ⁰Oe), ukupne kiselosti (6,80 g/l) i pH vrijednosti (3,50) zabilježen je kod podloge Kober 5BB. Kod sorte traminac najveći sadržaj šećera zabilježen je kod podloge 125AA (100 ⁰Oe) dok je najviša ukupna kiselost zabilježen kod podloge Kober 5BB (4,9 g/l), a najviši realni aciditet izmjeren je kod podloge SO4 (3,83)., Appearance of Phylloxera made grape vine growth impossible without grafting susceptible vine varieties to resistant rootstocks. Proper rootstock controls Phylloxera and enables grape vine breeding. In continental parts of Croatia grafting is performed with Phylloxera-resistant American rootstocks which possess resistance through their increased cell layer thickness as compared to susceptible European vines. Ones of the most frequently used are 5BB and SO4 rootstocks. In this research we aimed to analyze the influence of Kober 5BB, Kober 125AA and SO4 rootstocks on to sugar levels, level of acids and pH of riesling, graševina, sauvignon blanc, chardonnay and traminer grape must. Analyses took part in Mandićevac, experimental field of Faculty of Agriculture, University of Osijek within Đakovo vineyards which belong to eastern continental part of Croatia vineyard region, Slavonia sub region. The research was performed during the year 2015. Grape must Riesling contained highest sugar levels onto Kober 5BB rootstock (95 ⁰Oe), while higher acid level was detected onto SO4 rootstock (8,00 g/l). Highest pH values were measured onto Kober 5BB rootstock (3,21). While graševina grape must revealed highest levels of sugar (100 ⁰Oe), highest acidity (6,0 g/l) and pH values (3,42) onto SO4 rootstock, chardonnay grape must revealed highest sugar levels (105 ⁰Oe), acid levels (6,80 g/l) and pH values (3,50) onto Kober 5BB rootstock. sauvignon blanc grape must sugar levels were increased on to Kober 5BB rootstock (107 ⁰Oe), as well as total acid levels (8,20 g/l), as compared to rootstock SO4, which grafting resulted in higher pH value (3,41) of this grape must. Finally, traminer grape must had highest levels of sugar on to 125AA rootstock (100 ⁰Oe) most prominent acid values on to Kober 5BB rootstock (4,9 g/l) and highest pH values on to SO4 rootstock (3,83).

Cilj ovog rada bio je utvrditi kakvoću mesa (pH vrijednost i boju - L* (svjetlina), a* (crvenilo), b* (žutilo)) svinja turopoljske pasmine iz uzgoja na otvorenom, uz hranidbu prirodnim krmivima i prihranu koncentratom. Istraživanje je provedeno na 20 tovljenika oba spola (nazimice i kastrati), žive mase prije klanja 94,8±11,55 kg i dobi oko 1,5 godina. Vrijednosti pH1 izmjerena 45 min. i vrijednost pH2 izmjerena 24 h post mortem u dugom leđnom mišiću utvrđene su primjenom ubodnog pH-metra. Boja mesa utvrđena je 24 h post mortem na svježem presjeku istog mišića nakon stabilizacije boje od 10 min. Prosječna pH1 vrijednost iznosila je 6,43±0,166, dok je prosječna pH2 vrijednost iznosila 5,97±0,219. Prosječne vrijednosti L*, a* i b* iznosile su redom 44,55±1,66, 19,24±0,980 i 5,65±0,877. Zaključeno je da je kakvoća mesa turopoljske pasmine svinja iz otvorenog uzgoja zadovoljavajuća, uz preduvjet pravilnog postupka sa životinjama prije klanja. The aim of this thesis was to determine the meat quality (pH value and colour -L* (lightness), a* (redness), b* (yellowness)) of Turopolje breed pigs reared outdoor and fed with natural feedstuffs with the addition of concentrate. The study was conducted on 20 fatlings of both sexes (gilts and barrows), aged approx. 1.5 years and weighted 94.8±11.55 kg on average. The pH was measured 45 min. (pH1) and 24 h (pH2) post mortem in the longissimus muscle by portable pH-meter. The meat colour was determined 24 h post mortem on the fresh cross section of the same muscle after 10 min. of colour stabilization. The average pH1 value was 6.43, while the average pH2 value was 5.97. The average values of L*, a* and b* of meat colour indicators were 44.55±1.66, 19.24±0.980 and 5.65±0.877. It is concluded that meat quality of Turopolje pig breed from outdoor breeding is adequate, but with necessity of the proper pre-slaughter handling of animals.

Cilj ovoga rada je bio utvrditi utjecaj anatomske pozicije na fizikalno-kemijska svojstva (pH vrijednost i aktivitet vode - aw) dvaju mišića zrelih šunki (n=30) dobivenih soljenjem i sušenjem butova turopoljskih svinja. Uzorkovanje za analize je obavljeno na isječku kaudalne strane buta, distalno od glave bedrene kosti, na dijelovima medijalnog (m.semimembranosus) i lateralnog (m.biceps femoris) mišića. Mjerenja su izvršena IQ150 pH-metrom i HygroPalm HP23 aw-metrom. Prosječni (±st.dev.) aw i pH m.semimembranosus-a bio je 0,901±0,020 i 6,13±0,19, a m.biceps femoris-a 0,899±0,018 i 6,07±0,21. Anatomski položaj mišića nije utjecao (P>0,05) na analizirana svojstva. Utvrđena je jaka pozitivna povezanost istih fizikalnokemijskih svojstava (r=0,89 za aw i r=0,84 za pH; P0,05). Utvrđena fizikalno-kemijska svojstva ukazuju na zadovoljavajuću kvalitetu i mikrobiološku stabilnost turopoljskih šunki, te usporedivost sa sličnim proizvodima. This work aimed to define the effect of anatomical position on the physico-chemical properties (pH value and aw-water activity) of two muscles of the dry-cured hams (n=30) produced from the Turopolje pigs. Muscle samples were taken from the caudal side of the ham, distal from the tight bone head, in the medial (m.semimembranosus) and lateral (m.biceps femoris) parts. Measurements were made with IQ150 pH meter and HygroPalm HP23 awmeter. The mean (±st.dev.) aw and pH were 0.901±0.020 and 6.13±0.19 for m.sememembranosus, and 0.899±0.018 and 6.07±0.21 for m.biceps femoris, respectively. The anatomical position had no influence (P>0.05) on analysed traits. The strong positive correlation was between the same physico-chemical traits (r=0.89 for aw and r=0.84 for pH, P0.05). The established physico-chemical traits indicate the suitable quality and microbial stability of Turopolje hams, comparable with similar products.

Svrha ovog rada je utvrditi potencijal tretmana hladnom plazmom za uklanjanje azitromicina i atrazina iz modelne vode, te utjecaj izvedbe reaktora i pH vrijednosti na uĉinkovitost tretmana hladnom plazmom. Otopina azitromicina i atrazina u mineralnoj vodi tretirana je u ĉetiri razliĉita reaktora pri pH 3, 7 i 10. Tretman hladnom plazmom pokazao se djelotvornim za uklanjanje azitromicina i atrazina iz modelne vode. Najuĉinkovitija razgradnja azitromicina od 98 % hladnom plazmom iz modelne vode postignuta je nakon 1 h u reaktoru s JET plazmom pri pH 10, a najuĉinkovitija razgradnja atrazina hladnom plazmom iz modelne vode, 55 % postignuta je nakon 20 min u reaktoru s plinskom plazmom uz miješanje peristaltiĉkom pumpom i upuhivanje argona pri pH 3. The purpose of this study is to determine the potential of cold plasma treatment for removal of azithromycin and atrazine from water, as well as the impact of the reactor design and the pH value on the effectiveness of cold plasma treatment. A solution of azithromycin and atrazine in mineral water was treated in four different plasma reactors, at three different pH values, pH 3, 7 and 10. Treatment with cold plasma proved to be effective for the removal of azithromycin and atrazine in water. The most effective degradation of azithromycin, 98 % was achieved after 1 h with JET plasma at pH 10, while the most effective degradation of atrazine, 55 % was achieved after 20 min treatment with gas plasma with blowing argon into reactor at pH 3.

Gljiva Sclerotium cepivorum je zemiljišni i fakultativni parazit, uzrokuje velike štete na Allium vrstama. Uzročnik je bijele truleži luka i češnjaka. Cilj istraživanja bio je utvrditi utjecaj temperature i pH vrijednosti hranjive podloge krumpira-krumpir dekstrozni agar (PDA) na rast micelija gljive Sclerotium cepivorum. Pokus je proveden u in vitro uvjetima u četiri ponavljanja. Podloge su bile nacjepljene u 36 petrijevih zjedlica pri tri pH vrijednosti (5,5; 6,5; 8,0) te u termostat komori na temperaturama 15, 22 i 30°C i svjetlosnom režimu 24 sata tama. Porast micelija mjeren je tri puta tijekom deset dana. Najbolji razvoj micelija gljive bio je pri 15 i 22 °C i navedenim pH vrijednostima podloge, dok se micelij pri temperaturi od 30 °C i sve tri pH vrijednostima podloga nije razvio., The fungus Sclerotium cepivorum is soil and facultative parasite that causes great damage to Allium species. The causative agent of white rot of onion and garlic. The aim oft his study was to determine the infuence of temperature and pH on the growth oft he mycelium fungus Sclerotium cepivorum. The experiment was performed in vitro with four repetitions. The fungus was grown at temperatures of 15, 22 and 30 °C, using 24 hours of light and dark at a pH 5.5, 6.5, 8.0 PDA substrate. Mycelium growth was measured three times over ten days. Mycelium successfully developed at 15 and 22 °C and all pH values and the mycelium at a temperature of 30 °C and the pH values of all substrate is not developed.

Zbog problematike korištenja hlapljivih organskih otapala u procesima proizvodnje, sve se veća pažnja posvećuje eutektičkim smjesama kao ekološki prihvatljivim otapalima, sličnim ionskim kapljevinama po mnogim karakteristikama i svojstvima. U ovom radu teoretski se obrađuju pojam i klasifikacija eutektičkih smjesa te njihova primjena i fizikalna svojstva. Eksperimentalni dio rada obuhvaća karakterizaciju prirodnih eutektičkih smjesa (NADES, Natural deep eutectic solvents) koje se sastoje isključivo od prirodnih komponenti nastalih metabolizmom stanice. Određuju se fizikalna svojstva poput gustoće, indeksa loma, viskoznosti, vodljivosti i pH vrijednosti unaprijed pripremljenih devet razrijeđenih eutektičkih smjesa u rasponu temperatura od 15 do 55 °C (osim za gustoću koja je za sva otapala određena pri 25 °C). Korištene su tri vrste eutektičkih smjesa, kolin klorid – malična kiselina (ChCl-Ma), betain – malična kiselina (B-Ma), malična kiselina – glukoza – glicerol (Ma-Glu-Gly) pripremljene sa 10, 30 i 50 % masenog udjela vode. Razmatrane su ovisnosti viskoznosti o temperaturi, a utvrđeno je da eksponencijalno opadaju sa povećanjem sadržaja vode te povećanjem temperature u eutektičkim smjesama. Električna vodljivost usko je povezana uz viskoznost pa tako kad viskoznost opada, vodljivost raste. Mjerenjem pH vrijednosti uočeno je kako su sve tri razrijeđene eutektičke smjese kisele. Promjena gustoće i indexa loma bilježe linearan pad za promatrane eutektičke smjese kako maseni udio vode raste. Due to the problem with the usage of volatile organic solvents in the industry, more attention is placed on eutectic mixtures as environmentally acceptable solvents, which are similiar to ionic liquids in many characteristics and properties. This paper discusses the theoretical concept and classification of eutectic mixtures, their application and physical properties. The experimental part includes the characterization of natural deep eutectic solvents (NADES, Natural deep eutectic solvents) that consist exclusively of natural components produced by cell metabolism. Physical properties such as density, refractive index, viscosity, conductivity and pH of nine diluted eutectic mixtures in the temperature range from 15 to 55 °C were determined (except for the density which is determined for all of the solvents at 25 °C). Three kinds of eutectic mixtures were used, choline chloride - malic acid (CHCl-Ma), betaine - malic acid (B-Ma), malic acid - Glucose - glycerol (Ma-Gly-Glu) prepared with 10, 30 and 50% in water mass. Dependence of viscosity on temperature was noticed, and it is determined that viscosity exponentially decreases with increasing water content and temperature. Electrical conductivity is closely related to viscosity and thus when the viscosity decreases, conductivity increases. By measuring the pH value, it was noted that all three dilute eutectic mixtures were acidic. Density and the refractive index showed a linear decrease as moisture content increases.

Sir Trapist jedan je od najpoznatijih polutvrdih sireva koji potječe iz francuskog samostana Port Disali gdje je zapisan i originalan recept, koji se prenosi usmeno. U radu je opisan tehnološki proces proizvodnje polutvrdog sira Trapista u ludbreškoj mljekari „Antun Bohnec“, te karakteristike, povijest i sami početak proizvodnje sira kao i pH vrijednosti kod prešanja i nakon salamurenja. Najvažniji čimbenik kod proizvodnje sira je kvaliteta sirovog mlijeka, zato se prije samog početka proizvodnje, u laboratoriju radi analiza mlijeka koje se uzima iz cisterne prilikom prijema, te određuje sadržaj proteina, laktoze, mliječne masti te suhe tvari. Analiza mlijeka radi se i zbog higijene mlijeka, te zbog moguće prisutnosti lijekova i ostalih inhibitora, a nakon utvrđivanja kvalitete i higijenske ispravnosti mlijeka, započinje proizvodnja računanjem prinosa sira. Računanje prinosa znantno olakšava samu proizvodnju. Cilj ovog rada je prikazati proizvodnju Trapista sa kvalitetnim i higijenski ispravnim mlijekom. Cheese Trapist is one of the most known semi-hard cheeses originating from the french monastery Port Disali where the original recipe was first recorded but it is passed on orally. Technological process of production of this cheese in Ludbreška diary firm "Antun Bohnec" is described in this report, alongside with caracteristics, history and the beginning of the cheese production as well as the pH value during and after the process. The most important factor of cheese production is quality of raw milk and because of that, before the production, the milk, which is taken from tanks, is tested in laboratory for quantities of proteins, lactose, lactic acid and dry matter. Alongside with the quantities tested, the analysis is also done in purposes of determing its hygiene as there is a possibility of presence of drugs or other substances. After the full analysis is finished, the process of calculating the cheese yield begins. Such results are valuable for the production. The goal of this report is to present that the cheese Trapist is produced with the qualitative and hygienically valuable milk.

Tehnika i tehnologija uzgoja vinove loze te proizvodnja tijekom vremena su se unapređivale. Grožđe je zahvalna namirnica, može se koristiti na više načina iako je napoznatije prerada u vino. Unapređenjem agrotehnike i ampelotehnike se želi postići što veća kakvoća, prvenstveno grožđa kao sirovine za vino, te vina kako bi dobili proizvod vrhunske kvalitete. Položaj, kultivar, ampelotehnički zahvati i klima utječu na kakvoću grožđa. Osim što je vrlo važan rez u zrelo, njime reguliramo opterećenje trsa i izvodi se redovito svake godine, također se izvodi i rez u zeleno. Rez u zeleno su ampelotehnički zahvati koji također utječu na prinos i kvalitetu grožđa. U ovom radu je primjenjen zahvat prorjeđivanja grozdova. Pokus je postavljen u vinogorju Feričanci na položaju Mataruge i kultivaru Syrah. Istraživana je kakvoća grožđa na varijantama kojima je uklanjano grožđe kao i na onima na kojim nije proveden zahvat prorjeđivanja. Berba je obavljana ručno 8. listopada 2013.godine. Nakon berbe napravljene su laboratorijske analize za količinu šećera, ukupnu kiselost i pH mošta. Zelena berba je imala utjecaja na parametre kakvoće. Imala je značajan pozitivan utjecaj na sadržaj količine šećera i pH mošta, ali za ukupnu kiselost nema značajne razlike., Technique and technology of vine cultivation and production over time were improved. Grapes is grateful foods, can be used in several ways although best known processing into wine. By improving farming methods and ampelotehniques want to achieve the highest possible quality, primarily grapes as raw material for wine, and wine in order to get a high quality product. . Position, cultivar, viticultural practices and climate affect the quality of the grapes. Besides being very important pruning, it regulates the load of the vine and performed regularly every year, also performed and green cut. Green cut the are viticultural practices that also affect the yield and quality of grapes. In this paper we applied the procedure thinning clusters. The experiment was set in the wine-growing region Feričanci position Mataruge the vineyard cultivar Syrah. We analyzed the grape on which implemented the removal procedure and that procedure was not conducted. The harvest is carried out manually October 8 2013. After the harvest were made laboratory analysis for sugar content, total acidity and pH must. Green vintage has had an impact on the quality parameters. It had a significant positive impact on the sugar content and pH, but for total acidity we have not significant differences.

Reverzna osmoza (RO) i nanofiltracija (NF) su tlačni membranski procesi koji se primjenjuju u širokom spektru industrijskih djelatnosti. Membranska karakterizacija je nužna za povezivanje poroznosti sa separacijskim svojstvima membrane. Veličinska raspodjela pora (VRP krivulja) daje kvantitativni opis raspona veličina pora u određenoj membrani i time pruža informaciju o veličini čestica koja može biti zadržana. U ovom radu je ispitivan utjecaj pH vrijednosti 4, 7 i 10 na VRP krivulje komercijalno dostupnih RO (UTC-70HA, BW30, XLE) i NF (NF, NF90, NF270) membrana. Ispitivane su vrijednosti fluksa permeata i faktora zadržavanja odabranih referentnih tvari te su iz eksperimentalno određenih parametara pomoću „SF-PF“ modela izračunate pripadajuće VRP krivulje. Gusta NF90 i RO membrane imaju unimodalne VRP krivulje s maksimumom smještenim u rasponu 0,56 – 0,84 nm. Rahle NF i NF270 membrane imaju bimodalne VRP krivulje s glavninom pora smještenom u rasponu 0,72 – 0,82 nm i dodatnim pikom u rasponu 1,30 – 2,34 nm. U usporedbi s pH 4, pri pH vrijednostima 7 i 10 maksimumi VRP krivulja blago su pomaknuti prema manjim veličinama pora (za UTC-70HA, XLE, NF i NF90 membranu) i/ili postoji manji efektivni broj pora (za BW30, XLE i NF270 membranu). To se objašnjava sužavanjem pora pri višim pH vrijednostima do kojeg dolazi uslijed elektrostatskih odbijanja među istovrsno nabijenim funkcionalnim skupinama u površinskom selektivnom sloju membrana. Reverse osmosis (RO) and nanofiltration (NF) are pressure-driven membrane processes which can be used in wide range of industrial activities. Membrane characterization is necessary for connecting porosity with membrane separation properties. Pore size distribution (PSD curve) gives quantitative description of membranes’ pore size range and provides information about the particle size that can be retained. In this work the effect of pH value 4, 7 and 10 on PSD curves of commercially available RO (UTC-70HA, BW30, XLE) and NF (NF, NF90, NF270) membranes was studied. Values of permeate flux and retention factor of selected markers were tested, and from the experimentally obtained parameters with “SF-PF” model related PSD curves were calculated. Dense NF90 and RO membranes have unimodal PSD curves, with a maximum located in a range from 0.56 – 0.84 nm. Loose NF and NF270 membranes have bimodal PSD curves, with the majority of the pores located in a range from 0.72 – 0.82 nm, with an additional peak in a range from 1.30 – 2.34 nm. In comparison with pH 4, at pH values of 7 and 10, peaks of PSD curves are slightly moved towards the smaller pores (for UTC-70HA, XLE, NF and NF90 membrane), and/or exists a lower effective number of the pores (for BW30, XLE and NF270 membranes). It can be explained by narrowing of the pores at higher pH values, occurring due to electrostatic repulsion between homogeneous charged functional groups in a surface active layer.

Primorsko smilje (Helichrysum italicum (Roth) G. Don) je biljka iz porodice glavočika (Asteraceae). Raste u mediteranskom i submediteranskom podneblju na kamenjarima i kamenjarskim pašnjacima. U RH je na popisu zaštićenih biljnih vrsta. Još od antičkog doba poznato je po svojim antibakterijskim i antifungalnim svojstvima. U literaturi najčešće spominjani spojevi koji smilju daju ljekovita svojstva su fenolni spojevi. To su sekundarni metaboliti sa snažnom antioksidacijskom aktivnošću. Izlaganje biljke stresnim uvjetima dovodi do povećane produkcije toksičnih derivata kisika, u koje spadaju i slobodni radikali. Biljke su razvile učinkovite obrambene mehanizme koji ih štite od destruktivnih oksidativnih reakcija. U taj su mehanizam uključeni i fenolni spojevi koji sprječavaju oštećenja unutar biljnih stanica uzrokovana slobodnim radikalima i štetnim okolišnim utjecajima. Ova svojstva fenolnih spojeva primjenjuju se u medicini te kozmetičkoj i prehrambenoj industriji. Cilj ovog istraživanja je utvrditi kako različite pH vrijednosti hranjive podloge utječu na količinu fenolnih spojeva te na antioksidacijsku aktivnost smilja uzgojenog u uvjetima in vitro. Za istraživanje sam koristila izdanke smilja uzgojenog u uvjetima in vitro na podlogama različite pH vrijednosti. U biljnom tkivu je nakon liofilizacije određena količinu antocijana, ukupnih fenola i tanina te flavonoida. Određen je i antioksidacijski kapacitet smilja. Najveći udio ukupnih fenola, tanina i flavonoida imaju biljke uzgajane na MS podlogama pH vrijednosti 8, dok najveći udio antocijana imaju biljke uzgajane na MS podlogama pH vrijednosti 7. Najveći dio ukupnih fenola u primorskom smilju čine tanini, slijede ih flavonoidi, a antocijana ima najmanje. Najjaču antioksidacijsku aktivnost pokazuju biljke uzgajane na MS podlogama pH vrijednosti 8. Immortelle (Helichrysum italicum (Roth) G. Don) is a plant from the family of daisies (Asteraceae). It grows in the mediterranean and sub-mediterranean climate on rocky terrain and in rocky pastures. It is on the list of protected species in the Republic of Croatia. Since ancient times, it has been known for its antibacterial and antifungal properties. In literature, phenolic compounds are the most frequently cited compounds which give immortelle its medicinal properties. These are secondary metabolites with potent antioxidant activity. Exposing plants to stressful conditions results in the increased production of toxic oxygen derivatives, which include free radicals. Plants have developed effective defense mechanisms which protect them from destructive oxidative reactions. Phenolic compounds are included in this mechanisms and they prevent damage within the plant cells which are caused by free radicals and harmful environmental impacts. These properties of the phenolic compounds are applied in medicine as well as in cosmetic and food industries. The aim of this study is to determine how the different media pH values affects the amount of phenolic compounds and the antioxidant activity of Helichrysum italicum grown in vitro. For this research I used sprouts of Helichrysum italicum grown in vitro on media with different pH values. After lyophilization, the amount of anthocyanins, total phenolics, tannins as well as flavonoids were assessed in plant tissue. The antioxidant capacity of immortelle was also determined. Plants grown on MS media with a pH value of 8 had the highest amount of total phenols, tannins and flavonoids and plants grown on medium witha pH value of 7had the largest amountof anthocyanins . Most of the total phenols in the immortele are tannins followed by the flavonoids and a small amount of anthocyanins. The strongest antioxidant activity was shown in plants grown on MS media with a pH value of 8.

Cilj ovog istraživanja bio je ispitati utjecaj dodataka različitih šećera (glukoze, saharoze, laktoze, maltodekstrina) na efikasnost procesa fermentacije kulena proizvedenog tradicionalnim postupkom. Uzorcima mesa i slanine, nadjeva te uzorcima kulena tijekom procesa fermentacije određena su fizikalno-kemijska svojstva, gubitak na masi (kalo) te je, u svrhu praćenja intenziteta i vremena trajanja procesa fermentacije, provedeno kontinuirano mjerenje pH vrijednosti. Proces fermentacije kulena započeo je neposredno nakon pripreme nadjeva te je trajao približno 3 tjedna (uzorci s dodatkom 0,8% maltodekstrina), odnosno oko 4 tjedna (referentni uzorak i uzorci s dodatkom 0,8% laktoze, saharoze i glukoze), pri čemu se pH vrijednost s početnih 5,5 – 5,7 snižavala na najniže vrijednosti 5,3 – 5,4, odnosno 5,00 u uzorcima s maltodekstrinom. Dobiveni rezultati su pokazali da dodatak maltodekstrina (w = 8%) uzorcima kulena, za razliku od glukoze, saharoze i laktoze, dodanih uzorcima kulena u jednakim masenim omjerima, značajno utječe na brzinu i intenzitet fermentacije te sniženje pH. The goal of this research was to examine the influence of addition of various carbohydrates (glucose, sucrose, lactose, maltodextrin) on efficiency of the process of fermentation of kulen made by the traditional recipe. For meat and bacon samples, stuffing, and samples of kulen during the process of fermentation we determined physic-chemical properties, weight loss and, for the purpose of monitoring intensity and time of duration of fermentation, we conducted continuous measure of pH value. The process of fermentation began immediately after the preparation of the stuffing and lasted for approximately 3 weeks (samples with 0.8% maltodextrin added), respectively approximately 4 weeks (reference sample and samples with 0.8% glucose, sucrose, lactose added) wherein pH value from initial 5.5-5.7 lowers to lowest amounts of 5.3-5.4, respectively 5.00 in the samples of kulen with maltodextrin added. The results showed that addition of maltodextrin (w = 8%) to the samples of kulen, unlike glucose, sucrose and lactose added to the samples in equal ratios, significantly effects on the speed and intensity of fermentation and lowering of pH value.

Romanovska pasmina je izrazito zahvalna za kontinuiranu godišnju opskrbu tržišta janjećim mesom zbog visoke plodnosti i mogućnost pojave estrusa tijekom cijele godine. Cilj ovog istraživanja bio je utvrditi utjecaj tjelesne mase janjadi pri klanju na klaoničke pokazatelje, razvijenost trupova, pH vrijednost i boju mesa. Istraživanjem je bilo obuhvaćeno ukupno 39 romanovske janjadi koja je neposredno prije klanja pojedinačno izvagana i podijeljena u dvije skupine: lagana (prosječna tjelesna masa pri klanju 23,44 kg) i teška (prosječna tjelesna masa pri klanju 29,06 kg). Teška janjad imala je značajno (P, Romanov breed is extremely grateful for year round market supply with lamb meat due to high fertility and possibility of estrus cycling through the year. The aim of this study was to evaluate the effect of slaughter weight on slaughter characteristics, carcass measurements, value of pH and meat colour. The study included a total of 39 Romanov lambs which are just before slaughter individually weight and divided into two groups: light (average slaughter weight 23.44 kg) and heavy (average slaughter weight 29.06 kg). Heavy lambs had significantly (P, Die „Romanovski“ Rasse ist besonders günstig für eine kontinuierliche Jahresversorgung des Marktes mit Lammfleisch, dies wegen der hohen Fruchtbarkeit und der Estrus-Möglichkeit während des ganzen Jahres. Das Ziel dieser Arbeit war den Einfluss von Körpermasse der Lämmer beim Schlachten auf Schlachtindikatoren zu bestimmen, u.zw. auf die Entwicklung der Rümpfe, pH Wert und Fleischfarbe. In der Untersuchung waren 39 Lämmer der Rasse "Romanovski“ involviert, die unmittelbar vor dem Schlachten gewogen und in zwei Gruppen geordnet wurden: leichte (durschnittliche Körpermasse beim Schlachten 23,44 kg) und schwere (durchschnittliche Körpermasse beim Schlachten 29,06 kg). Die schweren Lämmer (P, La raza Romanovska es especialmente reconocida para el suministro anual continuo de la carne de cordero por su alta productividad y la posibilidad de la apariencia de celo durante todo el año. El objetivo de esta investigación fue endeterminar la influencia de la masa corporal de la carne de cordero en el momento de la matanza en los indices del matadero, desarrollo de las carcasas, el valor pH y el color de la carne. Un total de 39 corderos de la raza Romanovska fueron incluidos en la investigación, los cuales fueron individualmente pesados en el momento antes de la matanza y fueron separados en dos grupos: una liviana (promedio de la masa corporal en el momento de la matanza era de 23,44 kg) y la otra pesada (promedio de la masa corporal en el momento de la matanza era de 29,06 kg). Los corderos pesados tenían la masa corporal más grande significativamente (P

Cilj ovog istraživanja bio je utvrditi utjecaj spola, tjelesne mase pri klanju i proizvodne sezone na vrijednosti pH, boju, gubitak mesnog soka i osnovni kemijski sastav mesa janjadi ličke pramenke. Janjad ličke pramenke je uzgojena na obiteljskom poljoprivrednom gos- podarstvu u Ličko-senjskoj županiji tijekom 2010. i 2011. godine. Odabrana janjad je bila ujednačene zastupljenosti po spolu i zaklana s navršenih 5 mjeseci. Statistički značajne razlike između muške i ženske janjadi ličke pramenke utvrđene su samo u gubitku mesnog soka (p < 0,05) čije su znatno veće vrijednosti utvrđene u mišićnom tkivu muške janjadi. Povećanje tjelesne mase pri klanju statistički je značajno utjecalo (p < 0,05) samo na vrijednost a* pokazatelja boje janjećeg mesa. Proizvodna sezona je statistički značajno utjecala (p < 0,05) na L*, a* i b* vrijednosti pokazatelja boje janjećeg mesa., The goal of this research was to determine the eYect of sex, slaughter weight and production season to pH value, color, drip loss and basic chemical composition of the meat of Lika Pramenka lambs. The lambs of Lika Pramenka were raised on a family farm in Lika- -Senj County during the years of 2010 and 2011. The chosen lambs were equally represented by sex and slaughtered at the age of 5 months. Statistically signi>cant diYerences between ram and ewe lambs of Lika Pramenka were determined only in drip loss (pcantly higher values were determined in muscle tissue of ram lambs. The increase in body weight at slaughter signi>- cantly in6uenced (pcant in6uence (p, Das Ziel dieser Untersuchung war, den Ein6uss des Geschlechtes, der Körpermasse beim Schlachten und der Herstellungssaison auf Werte pH, Farbe Verlust des Fleischsaftes und chemische Grundzusammensetzung des Fleisches der Lämmer der Rasse „Lička pra-menka“ , zu bestimmen. Die Lämmer wurden auf landwirtschaftlichem Familienhof in der Ličko-Senjska-Gespannschaft in den Jahren 2010 und 2011 gezüchtet. Die ausgewählten Lämmer waren gleichmäßig weiblichen und männlichen Geschlechtes, geschlachtet im Alter von 5 Monaten. Statistisch relevante Unterschiede zwischen den männlichen und weiblichen Lämmern von „Lička pramenka“ wurden nur beim Verlust des Fleischsaftes (p, Lo scopo di questa ricerca è stato confermare l’in6uenza del genere, della massa corporea durante la macellazione e la stagione pro- duttiva sui valori del pH, colore, perdita dei succhi della carne e la componente chimica di base della carne di agnello di tipo Pramenka della Lika. Gli agnelli della Pramenka della Lika sono stati allevati in un’economia agricola famigliare nella regione della Lika e di Senj durante il 2010 e il 2011. Gli agnelli selezionati erano di uguale numero per entrambi i sessi e macellati a 5 mesi compiuti. DiYerenze statistiche signi>cative tra gli agnelli maschi e femmine della Pramenka della Lika si sono riscontrate nel tessuto muscolare degli ag-nelli maschi. L’aumento della massa corporea durante la macellazione ha in6uito statisticamente in modo signi>cativo (p < 0,05) solo sui valori a* degli indicatori del colore della carne d’agnello. La stagione produttiva ha in6uito statisticamente in modo signi>cativo (p< 0,05) sugli indicatori L*, a* e b* del colore della carne d’agnello., El objetivo principal de este estudio fue detectar la in6uencia del sexo, la masa corporal en el momento de la matanza y de la tempora-da de producción en el valor pH, el color, la pérdida del jugo de carne y la composición química básica de la carne de cordero de la raza pramenka de Lika. Los corderos de la raza de pramenka de Lika fueron criados en una granja familiar de la provincia Lika-Senj durante los años 2010 y 2011. El número de los machos y hembras entre los corderos escogidos fue uniforme y fueron degollados al cumplir 5 meses. Las diferencias estadísticamente signi>cantes entre las hembras y los machos fueron identi>cadas solamente en la pérdida del jugo de carne (P < 0,05) considerablemente más alta en los tejidos musculares de los machos. El aumento de la masa corporal en el momento de la matanza tuvo una in6uencia estadísticamente signi>cante (P < 0,05) solamente sobre los valores de los indicadores a* para el color de la carne de los corderos. La temporada de producción tuvo una in6uencia estadísticamente signi>cante (P < 0,05) sobre los valores de los indicadores L*, a* y b* para el color de la carne de los corderos.

Cilj ovog rada bio je utvrditi pH vrijednosti mesa odraslih kategorija ovaca 45 minuta nakon klanja (pHi), pH vrijednost mesa 24 sata nakon klanja (pHk) i promjene pH vrijednosti mesa tijekom procesa prerade (pH 1., 35. i 60.dana prerade) te utjecaj dobi, spola, kastracije, mase toplih trupova i duljine trajanja preradbenog procesa (duljine zrenja) na pH vrijednosti mesa i proizvoda. U tu svrhu zaklano je ukupno 110 ovaca travničke pramenke uključujući: 22 mlade ovce u dobi do 2,5 godine (mlade ovce), 22 odrasle ovce u dobi od 3-5 godina (odrasle ovce), 22 ovce starije od 5,5 godina (starije ovce) i 44 ovna izlučena iz rasploda od kojih 22 nekastriranih (nekastrirani ovnovi), a 22 je kastrirano beskrvnom metodom najmanje 6 mjeseci prije klanja (kastrirani ovnovi). Neposredno nakon klanja i klaoničke obrade izvršeno je mjerenje mase toplih trupova, a mjerenje pHi izvršeno je 45 minuta nakon klanja ubodom u MLD u visini između 12. i 13. rebra. Nakon 24-satnog hlađenja trupova izvršeno je mjerenje pHk na istom mjestu. S ciljem utvrđivanja utjecaja mase toplog trupa na pH vrijednosti mesa svi su trupovi podijeljeni u tri težinske grupe (do 30 kg; od 30,1 do 40 kg; od 40,1 do 50 kg). Istraživanjem je utvrđeno da se pHi vrijednost mesa odraslih kategorija ovaca kreće od 6,51 kod starijih ovaca do 6,70 kod nekastriranih ovnova, dok su iste vrijednosti kod mladih ovaca (6,60), odraslih ovaca (6,55) i kastriranih ovnova (6,58) bile slične. Najveći pad pH vrijednosti nakon 24 sata utvrđen u mesu nekastriranih ovnova (od pHi = 6,70 do pHk = 5,32) što osim utjecaja spola može biti i posljedica utjecaja veće tjelesne mase nekastriranih ovnova. Nije utvrđen utjecaj dobi, spola, kastracije i mase toplog trupa na pHi vrijednost MLD odraslih kategorija ovaca. Međutim, utvrđen je utjecaj spola na pHk vrijednost, odnosno, pHk vrijednost MLD nekastriranih ovnova (5,33) bila je značajno niža (P, The aim of this study was to determine the pH value of meat of adult sheep, 45 minutes after slaughter (pHi), the pH value of the meat 24 hours after slaughter (pHk) and changes in pH value of meat during the processing (pH 1th, 35th and 60th day of the processing) and the infl uence of age, sex and castration, as well as hot carcass weight and length of the processing (length of the ripening) at the pH values of meat and meat products. For this purpose, a total of 110 sheep Travnička Pramenka breed were slaughtered including 22 young eves ages up to 2.5 years (young eves), 22 adult eves at the age of 3-5 years old (adult eves), 22 eves older than 5.5 years (older eves) and 44 rams extracted from the breeding of which 22 were uncastrated (uncastrated rams), and 22 were castrated by bloodless method for at least 6 months prior to slaughter (wethers). Immediately after slaughtering, measuring the mass of warm carcass and the pHi value in the m. longisimuss dorsi (MLD) in place between the 12th and 13th ribs were performed. After 24 hours of cooling the carcases, measuring of the pHk was performed in the same place. With the aim of determining the infl uence of the weight of warm carcases on the pH value of meat all the carcasses are divided into three weight groups (up to 30 kg, from 30.1 to 40 kg, from 40.1 to 50 kg). The study found that the pHi value of adult categories of sheep meat ranged from 6.51 in older eves to 6.70 in uncastrated rams, while the same values in young eves (6.60), adult eves (6.55) and castrated rams (6.58) were similar. The biggest drop in pH after 24 hours was determined in the meat of uncastrated rams (from pHi = 6.70 to pHk = 5.32), which besides the impact of gender, may be a consequence of higher body weight of the uncastrated rams. There was no eff ect of age, sex, castration and weight of the warm carcases on pHi meat of adult sheep. However, the infl uence of gender on pHk value of the sheep meat was found, pHk value of meat of the uncastrated rams (5.33) was signifi cantly lower (P, Das Ziel dieser Arbeit war folgendes zu bestimmen: den pH Wert des Fleisches der erwachsenen Schafskategorien 45 Minuten nach dem Schlachten (pHi) den pH Wert 24 Stunden nach dem Schlachten (pHk) und die Veränderungen des pH Wertes von Fleisch während des Weiterverarbeitungsprozesses (pH 1., am 35. und am 60. Verarbeitungstag). Weiterhin war das Ziel, den Einfl us von Alter, Geschlecht, Kastration, Masse der warmen Rümpfe und von der Dauerlänge des Verarbeitungsprozesses (Dauer des Reifens), auf pH Werte des Fleisches und der Fleischerzeugnisse zu bestimmen. Zu diesem Zwecke wurden 110 Schafe der Sorte “travnička pramenka“ geschlachtet, darunter 22 junge Schafe im Alter von 2,5 Jahren (junge Schafe), 22 erwachsene Schafe im Alter von 3-5 Jahren (erwachsene Schafe), 22 Schafe älter als 5,5 Jahre (ältere Schafe) und 44 Widder ausgenommen aus der Zucht, darunter 22 nicht kastrierte (unkastrierte Widder), 22 kastrierte mittels blutloser Methode mindestens 6 Monate vor dem Schlachten (kastrierte Widder). Unmittelbar nach dem Schlachten und der Schlachtverarbeitung wurden die Massen der warmen Rümpfe gemessen, während das Messen pHi 45 Minuten nach dem Schlachten durch den Stich in MLD Höhe zwischen der 12. und der 13. Rippe durchgeführt wurde. Nach der 24-stündigen Abkühlung der Rümpfe wurde die pHk Messung an derselben Stelle durchgeführt. Mit dem Ziel, den Einfl us der Masse des warmen Rumpfes auf pH Fleischwerte zu bestimmen, wurden alle Rümpfe in drei Gewichtskategorien geteilt (30 kg¸von 30,1 bis 40 kg; von 40,1 bis 50 kg). Durch die Forschung wurde festgestellt, dass die pHi Fleischwerte der erwachsenen Schafskategorien wie folgt sind: von 6,51 bei älteren Schafen bis 6,70 bei unkastrierten Schafen, dieselben Werte waren ähnlich bei jungen Schafen (6,60), erwachsenen Schafen (6,55) und kastrierten Widder (6,58). Das größte Fallen des pH Wertes nach 24 Stunden wurde bei unkastrierten Widder (von pH1 = 6,70 bis pHk = 5,32) festgestellt, was außer des Geschlechtseinfl usses die Folge des Einfl usses einer größeren körperlichen Masse der unkastrierten Widder sein könnte. Es wurde kein Einfl us von Alter, Geschlecht, Kastration und Masse des warmen Rumpfes auf pH1 Wert MLD der erwachsenen Schafe vorgefunden. Es wurde aber der Einfl us des Geschlechtes vorgefunden, auf pH1 Wert, bzw. pHk MLD der unkastrierten Widder (5,33) war bedeutend niedriger (P, L'obiettivo di questo lavoro è accertare il pH della carne degli ovini adulti 45 minuti dopo la loro macellazione (pHi), il pH della carne 24 ore dopo la macellazione (pHk) e le modifi cazioni del pH della carne durante la lavorazione (pH 1, 35 e 60 giorni di lavorazione), oltre all'incidenza dell'età, del sesso, della castrazione, della massa delle carcasse ancora calde e della durata del processo di lavorazione (la durata della frollatura) sul pH della carne e del prodotto. A questo fi ne sono stati macellati in tutto 110 capi di ovini della razza “pramenka” di Travnik così suddivisi: 22 giovani pecore sino a 2,5 anni di età (pecore giovani), 22 pecore adulte sino a 3-5 anni di età (pecore adulte), 22 pecore di 5,5 anni (pecore in età matura) e 44 montoni sottratti alla riproduzione, di cui 22 non castrati (montoni non castrati) e 22 castrati con metodo esangue almeno 6 mesi prima della macellazione (montoni castrati). Immediatamente dopo la macellazione e la lavorazione delle carni in mattatoio, è stata eseguita la misurazione della massa delle carcasse ancora calde, mentre la rilevazione del pHi è stata fatta 45 minuti dopo la macellazione con una iniezione nel muscolo lunghissimo dorsale (in seguito MLD) tra la 12a e la 13a costola. Dopo 24 ore, ossia quando le carcasse si sono raff reddate, è stato misurato il pHk nel medesimo punto. Al fi ne di accertare l'incidenza della massa della carcassa ancora calda sul pH della carne, tutte le carcasse sono state suddivise per gruppi di peso (sino a 30 kg; da 30,1 a 40 kg; da 40,1 a 50 kg). Lo studio ha evidenziato il fatto che il valore pHi della carne degli ovini adulti va da 6,51 per le pecore più vecchie a 6,70 per i montoni non castrati, mentre è stato rilevato un valore simile sia nella carne delle giovani pecore (6,60), sia nella carne delle pecore adulte (6,55) e dei montoni castrati (6,58). Il maggior calo del pH dopo 24 ore è stato accertato nella carne dei montoni non castrati (da pHi = 6,70 a pHk = 5,32), il che può dipendere oltre che dal sesso, anche dalla maggiore massa dei montoni non castrati. Non è stata accertata, invece, l’incidenza dell’età, del sesso, della castrazione e della massa della carcassa ancora calda sul pHi rilevato nel MLD degli ovini adulti. È stata, invece, accertata l’incidenza del sesso sul valore pHk. Il pHk rilevato nel MLD dei montoni non castrati (5,33), cioè, era risultato di molto inferiore (P