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Slovenska narodnozabavna glasba je kljub svoji priljubljenosti eden najmanj raziskanih glasbenih žanrov v Sloveniji. V pričujoči razpravi nas je tako zanimalo, kdo to glasbo v resnici posluša. Analiza odgovorov v raziskavi Slovensko javno mnenje je pokazala, da narodnozabavno glasbo poslušajo zlasti manj izobraženi, starejši, verni in politično na desno nagnjeni posamezniki s podeželja, da pa je to zgolj tendenca. To glasbeno zvrst namreč poslušajo tudi drugi segmenti populacije, le da v manjšem obsegu, pri čemer rezultati raziskave niso pokazali statistično značilne povezave poslušanja s spolom in ekonomskim slojem. Iz povedanega sklepamo, da je slovenska družba v različne kulturne formacije razčlenjena bolj po kriterijih izobrazbe, vernosti, politične pripadnosti in kraja bivanja kot po ekonomskih kriterijih. Slovenian folk pop is one of the most under-researched music genres in Slovenia. To learn more about it, we conducted research about the demographics of those who listen to it. The results show that this genre is popular principally among older, less-educated, religious, politically right-leaning people in the countryside, while it is also listened to by other segments of society, albeit to a smaller degree. We also found that there is no significant correlation between listening to folk pop and economic class and gender. This suggests that Slovenian society is stratified into various cultural formations, primarily with respect to education, religiosity, age, political affiliations and place of residence rather than economic class. Bibliografija: str. 160-162. Izvleček ; Abstract: Audiences of Slovenian folk-pop music: a cultural-studies perspective.

Konec 18. stoletja je Velika Britanija zares utrdila svoje dominanto mesto na gospodarskem trgu in postala glavna svetovna velesila. Njeni uspehi v gospodarski oziroma ekonomski sferi so se, poleg v statusno-družbeni sferi, seveda odražali tudi v umetniški sferi, in sicer predvsem kar zadeva zbirateljstvo in razvoj umetniškega trga. Rast trga z umetninami pa je bila logična posledica tudi povečanja razpoložljivega dohodka rastočega srednjega razreda – družbene skupine, ki je v 19. stoletju močno utrdila svoj položaj v družbi. Mednarodna razsežnost trga v smislu njegove ekspanzije je bila mogoča le zaradi povečane mobilnosti blaga, oseb in informacij, ki so bile spet odvisne od razvijajočega se družbenega, političnega, gospodarskega in tehnološkega razvoja z začetkom v 18. stoletju. Osrednja točka te zgodbe je bila t. i. »transportna revolucija«, ki je spodbujala razvoj evropske trgovine in s tem izmenjavo med nacionalnimi umetniškimi trgi, tako primarnimi kot sekundarnimi. Izboljšave cest in prometna infrastruktura nasploh pa so dodatno olajšale potovanja ter izvoz v tujino. Ponovno je bil srednji razred tisti, ki je imel največ koristi od lažjega in cenejšega dostopa do čezmejnega blaga, potovanj ter informacij. Njegovi pripadniki so obiskovali muzeje in razstave doma ter v tujini, bili naročeni na domače in tuje časopise ter druge publikacije o umetnosti, kupovali tiskane reprodukcije po slikah starih mojstrov, prav tako tudi originale in sodobne slikarske mojstrovine (vsaj v višjih slojih meščanstva, ki so tvorili novo elito) ter druga umetniška dela. Pri tem so seveda pomembno vplivali na britanski umetniški okus in umetniški svet celotnega 19. stoletja. At the end of the 18th century, Great Britain undoubtedly consolidated its dominant position in the economic market and became the major world power. Her success in the economic sphere was certainly also reflected in the art world, especially in terms of art collecting and the development of the art market. The growth of the latter was also a logical consequence of the increase in the disposable income of the growing middle class, a social group that in the 19th century had strongly reinforced its position in society. The international dimension of the market in terms of its expansion was only possible due to the increased mobility of goods, people and information, which again depended on evolving social, political, economic and technological developments already taking place in the 18th century. The focal point of this story was the so called "transport revolution" that fostered the development of European trade and thus exchanges between national art markets, both primary and secondary. The new and improved roads and transport infrastructure further facilitated travel and exports abroad. Again, it was the middle class that benefited the most from easier and cheaper access to foreign goods, travel and information. Its members were visiting museums and exhibitions at home and in other countries, subscribed to the British and foreign art publications, not only buying printed reproductions of paintings by old masters, but also originals and modern masterpieces (at least in the upper echelons of the bourgeoisie that formed the new elite) and other works of art. Subsequently they certainly had a significant influence on British artistic taste and therefore on the art world throughout the 19th century.

Preclinical studies provided some important insights into the action of glucagon-like peptide 1 (GLP-1) in taste perception. This review examines the literature to uncover some molecular mechanisms and connections between GLP-1 and the gustatory coding. Local GLP-1 production in the taste bud cells, the expression of GLP-1 receptor on the adjacent nerves, a functional continuum in the perception of sweet chemicals from the gut to the tongue and an identification of GLP-1 induced signaling pathways in peripheral and central gustatory coding all strongly suggest that GLP-1 is involved in the taste perception, especially sweet. However, the impact of GLP-1 based therapies on gustatory coding in humans remains largely unaddressed. Based on the molecular background we encourage further exploration of the tongue as a new treatment target for GLP-1 receptor agonists in clinical studies. Given that pharmacological manipulation of gustatory coding may represent a new potential strategy against obesity and diabetes, the topic is of utmost clinical relevance.

Tržište sireva sa zrenjem brzo raste i izrazito je kompetitivno. Proizvođači mliječnih proizvoda proširili su svoj asortiman na proizvode slične siru koji sadrže zamjene za mliječnu mast. Takvi proizvodi postaju sve popularniji kako među proizvođačima hrane, tako među potrošačima koji su u potrazi za jeftinijim zamjenama za sir. Mast određuje senzorska svojstva sira. Međutim, senzorska kvaliteta sira može se modificirati i primjenom pomoćnih starter kultura. U ovom istraživanju ispitivan je utjecaj uporabe palminog ulja kao zamjene za mliječnu mast i soja Lactobacillus paracasei LPC-37 kao pomoćne starter kulture na senzorska svojstva nizozemskog tipa sira te zamjena za sir tijekom razdoblja zrenja. Svim uzorcima određivan je kemijski sastav, sadržaj hlapivih sastojaka i boja. Zamjena mliječne masti palminim uljem uzrokovala je razlike u senzorskom profilu i boji zamjena za sir te je smanjila senzorsku kvalitetu ovih proizvoda. Međutim, dodatak soja L. paracasei LPC-37 poboljšao je senzorska svojstva zamjena za sir., The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consumers looking for cheaper cheese substitutes. Fat determines the sensory attributes of cheeses. The sensory quality of cheese can also be modified through the addition of selected adjunct cultures. This study evaluated the influence of milk fat replacement with palm oil and the addition of an adjunct culture of Lactobacillus paracasei LPC-37 on the sensory attributes of Dutch-type cheeses and cheese-like products during ripening. The chemical composition, content of volatile compounds and colour were analysed. The replacement of milk fat with palm oil contributed to differences in the sensory profile and colour of cheese-like products and deteriorated their sensory quality. However, the addition of L. paracasei LPC-37 improved the sensory characteristics of cheese-like products.

(English) The bachelor thesis focuses on the interaction of plants and herbivores, specifically deer. The main question is if (and possibly how) the changes induced in the plants by deer browsing affect the probability of re-browsing. I tried to answer the question by reviewing published literature. Plants respond to browsing by tolerance (compensatory growth) or resistance (production of defensive chemical compounds), depending on the plant's life strategy. Tolerance prevails in adult woody plants and grasses; resistance prevails in young woody plants and forbs. In resistant plants, browsing increases the content of phenolic substances and decreases the cellulose content, while tolerant species react in the opposite way. It is the contents of these substances, which are negatively correlated, that are key to food selection by deer. Large species of deer generally prefer plants with more cellulose, which they are able to digest efficiently. Smaller species prefer plants with lower cellulose content and higher concentration of simple sugars. These more nutritious plants are protected from browsing by phenolic substances, which smaller deer species are able to neutralize more effectively. Only a few studies have addressed the issue of re-browsing of the same plants, and their results are ambiguous....

Embodiment is central to the Cognitive Linguistics enterprise. The grounding of language in body experience is one of the major tenets of linguistic description at various levels of analysis. We receive the infor-mation of the world around us through the bodily sensations; i.e. we per-ceive, then process and conceptualize it. Research into the sensory do-mains has continued to elicit further examination of how we use meta-phoric and metonymic cross-modal conceptualization in language. Inves-tigation has been carried out both on the single sense domains of touch, taste, smell, hearing, and sight, but also on cross-modality or synesthetic phenomena. Linguistic transfer between various senses seems to respect a hierarchy from the lower (touch, taste, smell) to the higher senses (hear-ing and sight), even though some variation of this hierarchy has been noted. The present study is the first part of a two-fold analysis of cross-modal linguistic mappings that exist between the senses of taste and sight. The objective is to verify what collocations occur between the two do-mains: do they respect the hierarchy, and how frequent, or how strong are they? Corpus analysis of the construction of the adjective + noun type are in keeping with existing literature: the sensory domain that func-tions as source is understood as an adjective modifying another sensory domain, which is found in the form of a noun. This research concentrates on cross-modal pairs found through a corpus-based analysis of taste ad-jectives in the description of vision nouns, e.g. delicious colors. Linguis-tic data were retrieved from corpora that allow for comparison of the ac-tual usage and definition of these constructions. These include the Cor-pus of Contemporary American English (COCA), and the Mapping Meta-phor with the Historical Thesaurus of English. The experimental method-ology is in keeping with the usage-based approach of Cognitive Linguis-tics, considering frequency and relevance., Otjelovljenost je središnji pojam u okviru kognitivnolingvističke paradigme. Utemeljenost jezika u tjelesnom iskustvu jedna je od glavnih postavki u opisu jezika na različitim razinama. Putem tjelesnih osjeta primamo, a potom obrađujemo i konceptualiziramo, informacije o svijetu. Istraživanja osjetilnih domena kontinuirano potiču daljnje studije o tome kako se koristimo metaforičkom i metonimijskom višeosjetilnom konceptualizacijom u jeziku. Istražuju se pojedinačne osjetilne domene dodira, okusa, mirisa, sluha i vida, ali i višeosjetilnost, odnosno sinestetske pojave. Jezični prijenos između različitih osjeta, čini se, ravna se prema hijerarhiji koja ide od nižih (dodir, okus, miris) prema višim osjetima (sluh i vid), iako su zapažena neka odstupanja. Ova je studija prvi dio dvodijelne analize jezičnih preslikavanja koja uključuju modalitete okusa i vida. Cilj je utvrditi koje se kolokacije uspostavljaju među dvama domenama, ravnaju li se one prema spomenutoj hijerahiji, koliko su česte te koliko su jake. Rezultati analize korpusa konstrukcija tipa pridjev + imenica podudaraju se s nalazima iz literature: osjetilna domena koja funkcionira kao izvorna domena interpretira se kao pridjev koji modificira drugu osjetilnu domenu koja se leksikalizira kao imenica. Ovo se istraživanje usredotočuje na parove pronađene korpusnom analizom pridjeva koji označavaju okus kao modifikatora imenica koje označavaju vidne podražaje, npr. delicious colours (‘ukusne boje’). Jezični podatci crpljeni su iz korpusa koji omogućuju usporedbu aktualne porabe i definiciju tih konstrukcija (Corpus of Contemporary American English (COCA) te Mapping Metaphor with the Historical Thesaurus of English). Eksperimentalna metodologija, tj. uočavanje čestotnosti i relevantnosti, u skladu je s uporabnim modelom kognitivne lingvistike.

Uvod: Zmanjšan apetit lahko povzroči manjši vnos hrane in hranil, s tem pa se poveča tveganje za izgubo telesne mase in malnutricijo. Nanj vplivajo različni dejavniki, najpogosteje pa so to fizične in psihične spremembe, ki se pojavijo s staranjem. Namen: Namen diplomskega dela je ugotoviti, kaj je pomembno za apetit pri starejših v domačem okolju ali institucijah. Obravnavali bomo, kaj pozitivno in negativno vpliva na apetit, kakšne so specifične želje glede prehrane ter primerjati orodja za oceno apetita pri starejših. Metode dela: V diplomskem delu smo uporabili deskriptivno metodo dela s pregledom strokovne in znanstvene literature na področju apetita pri starejših. Opravljen je bil pregled slovenske in angleške literature. Literatura je bila iskana preko portala DIKUL, in sicer v bibliografskih podatkovnih bazah CINAHL, MEDLINE, PubMed in ScienceDirect, za iskanje pa smo uporabili slovenske in angleške ključne besede. Rezultati: Po oceni stanja in ugotovljenem slabem apetitu, se pripravi individualni načrt za spodbujanje apetita pri starejših, k izdelavi pa pripomore poznavanje navad posameznika in upoštevanje njegovih želja. Starejši s slabim apetitom imajo različne želje in zavedanja, kaj je pomembno za apetit velik vpliv pri spodbujanju ima ponujanje raznolike hrane, izboljšanje videza okusa in teksture, serviranje manjših porcij, upoštevanje navad in tradicij, ki jih je razvil posameznik, prehranjevanje v prijetni družbi in ambientu ter čisto okolje jedilnice. Apetit je subjektiven, zato ga ni možno natančno izmeriti, lahko pa se oceni stanje. Po svetu se za oceno apetita uporabljajo klinična orodja, kot so AHSPQ, CNAQ in SNAQ. Po podatkih se najpogosteje uporablja SNAQ, saj je kratek in zanesljiv. Razprava in zaključek: Slab apetit je lahko dejavnik tveganja za malnutricijo, ki je povezana s slabšim kliničnim izidom in zmanjšano kakovostjo življenja, zato so strategije za izboljšanje apetita pri starejših nujno potrebne. Pri tem je delo medicinske sestre zelo pomembno, saj lahko prepozna starejše s slabim apetitom še pred hudo izgubo telesne mase in pravilno ukrepa. Za prepoznavanje starejših s slabim apetitom si lahko pomaga z uporabo enostavnih ocenjevalnih orodij, ki bi jih bilo potrebno vpeljati v vsa klinična okolja. Poznavanje želja, ki vplivajo na apetit pripomore k ustvarjanju in postavitvi smernic za pomoč starostnikom s slabim apetitom, s tem pa se lahko zagotovi kakovostno staranje. Introduction: Decreased appetite can lead to lower food and nutrient intake and increases the risk of weight loss and nutritional deficiencies. Appetite can be affected by a variety of factors, most commonly the physical and mental changes that occur with age. Purpose: The purpose of this diploma work is to determine what is important for the appetite in the elderly in the home environment or institutions. We examine what positively and negatively affects appetite, what are the specific food preferences, as well as to compare tools for assessing appetite in the elderly. Methods: We use a descriptive method of work, with a review of professional and scientific literature relating to appetite in the elderly. A systematic review of Slovenian and English literature was preformed. The literature was searched through the DIKUL portal in the bibliographic databases CINAHL, MEDLINE, PubMed and SciencDirect and we used Slovenian and English keywords. Results: After assessing the condition and identifying poor appetite, an individual plan is prepared to stimulate the appetite of the elderly. Knowledge of the individual's habits and consideration of his wishes helps to make this plan. Elderly people with poor appetite have different desires and awareness of what is important for their appetite. Offering a variety of foods, improving the appearance of taste and texture, serving smaller portions, following habits and traditions developed by the individual, eating in good company, pleasant ambience and clean dining room environment have a great influence on promotion appetite. Appetite is subjective, so it can not be accurately measured, but can be assessed. Clinical tools such as AHSPQ, CNAQ and SNAQ are used worldwide to assess appetite and SNAQ is most commonly used as it is short and reliable. Discussion and conclusion: Poor appetite can be a risk factor for malnutrition, which is associated with poor clinical outcomes and reduced quality of life, so strategies to improve appetite in the elderly are urgently needed. The work of a nurse is here very important, as she can recognize elderly people with poor appetite even before severe weight loss and take the right action. To identify elderly people with poor appetite she can help herself by using simple assessment tools that should be introduced in all clinical settings. Knowing the desires that affect appetite helps to create and set guidelines, to help the elderly with poor appetite and this can ensure quality aging.

Pomological characteristics and consumer acceptability of four scab-resistant apple cultivars (‘Topaz’, ‘Florina’, ‘Goldstar’ and ‘Golden Orange’) and standard commercial cultivar ‘Golden Delicious’ were investigated. Consumer acceptability consisted of rating fruit samples on Likert scales measuring appearance, flavour, size, sweetness, acidity, crispiness, juiciness, skin texture and general impression. Consumers better evaluated the cultivar ‘Topaz’ sensory characteristics of flavour, juiciness, taste and general impression than other evaluated scab-resistant apple cultivars and the cultivar ‘Golden Delicious’. ‘Golden Delicious’ got good grades for appearance, size and sweetness. ‘Topaz’ also had the best pomological characteristic related to measured fruit firmness, contents of soluble solids and organic acids. It can be concluded that only the cultivar ‘Topaz’ among the scab-resistant apple cultivars achieved a good consumer assessment.

Craft ili zanatsko pivo je ono pivo čiji način proizvodnje i karakteristike proizvoda odstupaju od normi industrijske proizvodnje piva bilo u vidu drugačijeg slada, kvasca, hmelja ili/i začina. Kao takvo, craft pivo nudi široku paletu različitih piva s raznim okusima i aromama. Craft pokret počeo je u SAD-u kao odgovor na rast lager industrijskih pivovara koje imaju tendenciju izgurati male nezavisne pivovare s tržišta. Slično se događa i u Europi i u Hrvatskoj te se craft pokret nastavlja i na tržištima ovih zemalja. Lijepa priča, dobra ambalaža i dobar marketing učinili su da se craft pokret od njegovih početaka na kraju dvadesetog stoljeća do danas toliko raširi da često marketinška priča nadvisi karakteristike i kvalitetu samog proizvoda. Koja je budućnost i koje su granice ovog pokreta teško je znati, ali se može previdjeti daljnji razvoj kroz dogledno vrijeme. Craft is a beer whose method of production and product characteristics deviate from the norms of the industrial beer production, commonly in the form of utilization of different malt, yeast, hops and spices. As such, craft beer offers a wide range of different beers with different flavors and aromas. The craft movement began in the USA in response to the growth of industrial breweries that tend to push small independent breweries off the market. A similar thing is occurring in Europe and in Croatia, where the share craft beers continues the expand in the markets of these countries. A good story, good packaging and good marketing have made the craft movement, since its inception in the late twentieth century, to this day so widespread that often the marketing story exceeds the characteristics and quality of the product itself. What the future holds and what the boundaries of this movement are - it is difficult to know, but further development can be overlooked in the foreseeable future.

Okus pripada jednom o pet glavnih osjetila kod čovjeka. Nastaje kao posljedica interakcije različitih kemijskih tvari s okusnim stanicama. Čovjek može osjetiti pet glavnih okusa poput slatkog, kiselog, gorkog, slanog i umami. Svaki od ovih okusa ima specifičnu ulogu kod čovjeka, poput detekcije visokokalorijske hrane ili potencijalno toksičnih tvari. Prije nego što se okus može percipirati sve kemijske tvari moraju biti u tekućoj formi. Bitnu ulogu u percepciji okusa ima slina. Slina otapa različite tvari i omogućava njihov transport do okusnih stanica. U okusnim stanicama dolazi do pretvorbe kemijske energije u elektrokemijsku. Elektrokemijska energija koja nastaje u okusnim stanicama prenosi se putem kranijalnih živaca prema središnjem živčanom sustavu u određeni centar u kojemu nastaje osjet okusa. Poremećaji okusa mogu se podijeliti na ageuziju, hipogeuziju, hipergeuziju i disgeuziju. Široki spektar uzročnika može dovesti do poremećaja okusa. Uzročnici mogu biti sve od lokalnih, koji zahvaćaju samo usnu šupljinu, pa sve do generalnih kao što su sistemske bolesti. Pri dijagnostici poremećaja osjeta okusa nužno je da terapeut od pacijenta uzme detaljnu medicnsku, dentalnu i socijalnu anamnezu i napravi detaljan klinički pregled usne šupljine, glave i vrata. Klinički dijagnostički testovi za poremećaj okusa dijele se na jednostvne i specifične. Oni služe kako bi diferencirali poremećaje okusa koji nastaju od oralnih ili neoralnih uzročnika. Liječenje poremećaja okusa ovisi o etiologiji. Za neke poremećaje potrebna je ciljanja terapija, za neke ne treba terapija dok neki poremećaji okusa nestaju spontano. U slučaju da ne postoji specifično liječenje, pacijenta je potrebno naučiti kako da se nosi s bolešću te ga uputiti u specijalističku ustanovu koja se bavi ovakvom problematikom Taste, one of the five basic human senses, is a result of interaction between different chemical substances and gustatory cells. Humans can recognize few submodalities within taste: sweet, sour, bitter, salty and umami. Each of these tastes has a specific role, such as detection of high calorific food or potential toxic substances. All chemical substances have to be in liquid form before taste perception can happen. Saliva has an important role in taste perception: it acts as a dissolving medium for various substances and enables their transport to gustatory cells, where chemical energy is transformed into electrochemical energy. This electrochemical energy then travels via cranial nerves towards the central nervous system to the specific center, where sense of taste is created. Taste disorders include ageusia, hypogeusia, hypergeusia and dysgeusia, and can be caused by a wide range of miscellaneous factors. Taste disorders can vary from local (affecting only oral cavity) to general (systemic diseases). Proper diagnosis is the first step in the treatment of taste disorders. It is important that clinician is familiar with patient's medical, dental and social history and thoroughly examines oral cavity, head and neck. Taste disorders can be evaluated via clinical tests (simple or specific), used to differentiate taste disorders caused by oral factors from those caused by non-oral factors. Taste disorder treatment depends on the etiology; some disorders require targeted therapy, while some may go away on their own. In case there is no specific treatment, patient should be taught to cope with the disorder and referred to an institution specialized in treating taste disorders.

Zdravstveni problemi s kojima se populacija sve češće susreće, razlog su sve većeg broja pristupnika zdravom životu koji osim aktivne svakodnevnice uključuje i konzumaciju zdravije prehrane. Pod utjecajem takve potražnje, raste i ponuda organskih proizvoda pa tako i organske hrane. Pritom, organska hrana podrazumijeva hranu uzgojenu bez sintetskih pesticida, umjetnog gnojiva, GMO dodataka, bioinženjeringa ili ionizirajućeg zračenja. U ovom radu razmatrana su brojna istraživanja potaknuta spomenutim trendom. Na osnovu prikupljenih podataka iz anketnog upitnika kojem je pristupio 61 ispitanik s područja Republike Hrvatske, analizirani su podatci o spremnosti naa kupnju organske hrane obzirom na stavove i profil potrošača. Anketni upitnik kojem su ispitanici pristupali prikazan je u digitalnom obliku i distribuiran je putem društvenih mreža i email adrese. Postavljeno je pet hipoteza, od kojih se prva i treća odnose na stavove, a preostale tri na profil potrošača. Nakon analize prikupljenih rezultata utvrđeno je kako se prihvaćaju prva i treća hipoteza što ukazuje na zaključak da ljudi koji kupuju/konzumiraju organsku hranu čine to jer smatraju da je ona zdravija i ukusnija od konvencionalne. Analizom pitanja i odgovora koji su se odnosili na profil potrošača, utvrđeno je kako su kupci organske hrane uglavnom fizički aktivne osobe ili osobe koje se bave sportom, kao i da su ti ljudi uglavnom roditelji odnosno da imaju djecu. Povezivanjem procjene ekološke osviještenosti ispitanika koju su određivali sami ispitanici i činjenice kupuju li ispitanici organsku hranu ili ne, utvrđeno je kako ekološka osviještenost ima veze s kupnjom organske hrane odnosno potvrđena je druga hipoteza da ljudi koji su ekološki osviješteni češće kupuju organsku hranu u odnosu na one koji se ne smatraju ekološki osviještenima. Nakon utvrđenog stanja, zaključeno je kako je potrebno provođenje još istraživanja na ovoj i sličnim temama, kako bi se u budućnosti tržište moglo u što većoj mjeri prilagoditi očekivanjima potrošača.

Ovaj se rad bavi istraživanjem posebnoga fenomena združene percepcije, odnosno sinestezijom. U radu je opisana kao neurološka i kao leksička pojava, pričem središnji i najvažniji dio rada čini opis jezične manifestacije sinestezijskih prijenosa. Prikaz spoznaja o neurološkoj perspektivi sinestezije temelji se na istraživanjima američkoga neurologa R. Cytowica. Njegovi su zaključci istraživanja uvelike utjecali na istraživanje sinestezije kao jezične pojave. Naime za ozbiljno i uvjerljivo tumačenje leksičke sinestezije valja pomno opisati i istražiti njezinu neurološku podlogu. U proučavanju sinestezije kao jezičnoga mehanizma najviše smo se oslanjali na istraživanja lingvista S. Daya i leksikologinje R. Dragičević. Bavili su se sinestezijskim prijenosima u engleskom, njemačkom i srpskom jeziku i ovome su radu osigurali čvrstu teorijsku i metodološku podlogu. Nakon prikupljanja korpusa za analizu leksičke sinestezije u hrvatskome jeziku oblikovali smo ljestvicu sinestezijskih prijenosa. Ta ljestvica izgleda ovako: sluh → vid → okus → miris → dodir. Ljestvica za hrvatski jezik uvelike se podudara s ljestvicama za engleski, njemački i srpski jezik. Najveća se podudarnost vidi u domenama sluha i dodira, prvoj i posljednjoj domeni na ljestvicama svih četiriju jezika. Uzrok sličnosti leži i u neurologiji, odnosno u međusobnoj povezanosti neokorteksa i limbičkoga sustava, i u pripadnosti govornika analiziranih jezika sličnom kulturnom i civilizacijskom krugu, i u tipološkoj sličnosti samih jezika. Neznantne razlike na ljestvicama sinestezijskih prijenosa ponajprije su odraz kulturoloških razlika i društvenih promjena i nisu toliko važne da bi mogle opovrgnuti hipotezu o univerzalnosti sinestezije u europskim jezicima. This paper aims to research a special phenomenon of mutual perception, i.e. the phenomenon of synaesthesia; taking into consideration the fact that synaesthesia is observed not only as neurological but also as lexical phenomenon. What is more, the study of synaesthesia from the linguistic viewpoint was central and the most significant part of this paper. The representation of findings in the neurological perspective of synaesthesia was based on the research of American neurologist R. Cytowic. The findings which were discovered owing to the research was indeed of a great help in conclusions that need to be made regarding synaesthesia as a linguistic phenomenon. Namely, in order to seriously and convincingly explicate the lexical synaesthesia, one must thoroughly describe and conduct a research regarding its neurological basis. In the observation of synaesthesia as a linguistic mechanism we mainly focused on the research of linguist S. Day and lexicologist R. Dragičević. Their works had to do with the analysis of transfer of synaesthesia in English, German and Serbian languages owing to the fact they represent both solid theoretical and methodological foundation to this paper. After gathering the linguistic corpus for the analysis of lexical synaesthesia in the Croatian language, we made a scale regarding the transfers of synaesthesia. The scale is the following one: hearing → sight → taste → smell → touch. The scale for the Croatian language greatly coincides with the scales for English, German and Serbian languages. The greatest coincidence is visible in the domains of hearing and touch, the first and the last domain on the scales of the four languages. The reason for the similarities in the languages can be found in the sphere of neurology, i.e. in the interconnection between neocortex and lymphatic system, and the speakers’ belonging to the languages that were analyzed in the similar cultural and civilizational circles, as well as in the typological similarities between the language. Insignificant differences within the scales are primarily the reflection of cultural differences and social changes, and they are not significant enough to reject the hypothesis about the universality of synaesthesia in the European languages.

Gastrointestinal tract is an important connector between food intake and body weight, it senses basic tastes in a similar manner as the tongue. The aim of the study was to find out how gut hormone glucagon-like peptide-1 (GLP-1) influences taste preference. Fourteen healthy participants (six male and eight female) were included in this double-blind, placebo-controlled crossover study. After overnight fast and salty fluid (oral sodium load), participants were randomized to receive placebo (500 mL of 0.9% saline) or GLP-1 infusion (1.5 pmol/kg/min) over a 3-hour period. At the end of infusion, participants chose food preferences from illustrations of food types representing 5 tastes. After 7 days, the protocol was repeated, this time those that had received placebo first got GLP-1 infusion, and those having received GLP-1 first got placebo. Change of taste preference after GLP-1 infusion but not after placebo was reported as response, and non-response was reported in case of taste persistence. A statistically significant difference in response type was found between genders, with women being more likely to change their taste preference after GLP-1 than men. The change of taste upon GLP-1 infusion observed in women might be ascribed to estrogen weight-lowering effects accomplished by receptor-mediated delivery., Probavni sustav povezuje unos hrane i tjelesnu masu razlikujući osnovne okuse sličnim mehanizmima kao i jezik. Cilj ove studije bio je istražiti kako glukagonu sličan peptid-1 (GLP-1) utječe na sklonost određenom okusu. Četrnaestoro zdravih ispitanika (šest muškaraca i osam žena) uključeno je u randomiziranu, placebom kontroliranu ukriženu studiju. Ispitanicima koji su bili natašte dana je slana tekućina (oralno opterećenje solju), nakon čega su randomizirani za placebo (500 mL 0.9% fiziološke otopine) ili infuziju GLP-1 (1.5 pmol/kg/min) tijekom 3 sata. Na kraju infuzije ispitanicama su predočene slike hrane koje predstavljaju 5 osnovnih okusa pa su birali okus kojem su najviše skloni. Nakon 7 dana postupak se ponovio; onima kojima je prvi puta dan placebo primijenjen je GLP-1, a onima koji su prvi put dobili GLP-1 primijenjen je placebo. Promjena sklonosti određenom okusu nakon infuzije GLP-1, no ne i nakon placeba, smatrala se pozitivnim odgovorom, a negativan je bila nepromijenjena sklonost okusu. Analizirajući ispitanike prema spolu nađeno je da žene imaju veću vjerojatnost promjene sklonosti okusa nakon GLP-1 nego muškarci, što je bilo statistički značajno. Navedeno opažanje promjeni okusa nakon infuzije GLP-1 u ispitanica može se objasniti učinkom estrogena na gubitak tjelesne mase koji se objašnjava receptorski posredovnim prijenosom.

Thema of the thesis is to analyse actual state and predict future application of english yew (Taxus baccata L.) in forest sites at chosen parts of PLA Moravský kras. Structure of parent stand and natural regeneration is analyzed on locations of interest Habrůvecká tůň, Lažánky, Sloup and Macocha. There was measured height, dbh, height of the crown, projection of the crown and space situations were drawned for mature individuals. In case of natural regeneration every individual was measured for height, distance from assumed parent tree, age and damage by game. At locations of interest were analysed 82 mature individuals. Height ranges from 1,7 to 13,4 m and dbh ranges from 4,1 to 33,7 cm. Natural regeneration containing 260 individuals was found near 35 mature yews and 58% was younger than 5 years. Damage by browsing was observed at 51 individuals, respectively 19,6 % of population. Mostly, trees older than 5 years are damaged. Damage is often repetitive. Only two individuals from natural regeneration are higher than 1m. From research is apparent negative influence of game on natural regeneration. Future of yew population in PLA Moravský Kras is conditioned to elimination of negative influence of game, which can be achieved by lowering numbers of game or suitable protection of trees.

Wild ungulates are considered one of the major drivers for shaping terrestrial ecosystems, which has been developing since the early Cenozoic. Understanding the effects of ungfulates on vegetation is necessary for qualified knowledge how European landscape looked prior to human habitation and how it would look like without human intervention. Further, such understanding is of practical importance as management information necessary for managing abandoned landscapes. While the present-day wild ungulate European fauna does not contain several large grazers like auroch (Bos primigenius) anymore, the landscape has long been affected by them. It thus possesses historical experience of response to large grazers, which has been further maintained by livestock grazing. Importantly, the European landscape is experiencing a steady increase of populations of deer (Cervidae) and wild boar (Sus scrofa) with major effects of vegetation and landscape structure. While the effects of these present-day dominants have been studied mainly in forest habitats, there is a growing evidence that they both promote species diversity of forest understory and, interestingly, preferably feed in open vegetation and thus can affect broader landscape heterogeneity. The main aim of this thesis is therefore to examine effects of...

U ovom radu dan je općeniti opis prikaz postupka izrade Android aplikacija. Kroz konkretan primjer izrade aplikacije za pretraživanje hrane na temelju okusa prikazane su neke strane usluge koje se danas koriste pri izradi mobilnih aplikacija. Takod̄er opisan je i način korištenja trenutno raspoloživih alata. This paper contains general description of the process of creating an Android ap- plication. Using a specific example of creating an app for food search based on taste, several foreign services used today for creating mobile apps are shown. Also several tools today available are described.

The dissertation thesis deals with the problem of damage caused by game to forest stands. In the introductory part of the thesis there is described and quantified the harmful effect of game on forest stands based on data available for public, as well as on the author´s own research. The basic principles of hunting and game management are also described in the thesis. The Slovak, German and Polish legislation are analyzed in more detail. Based on a detailed analysis of domestic legislation and jurisprudence, possible changes are proposed. These changes should be directed to balanced relationship between users of hunting land on the one hand and users of hunting land on the other. Finally the thesis also deals with the possibilities of standardization of data collection on the plots damaged by game and suggests possible solutions.

U svijetu je poznato više od 1000 različitih sireva i svaki od njih odlikuje se svojom senzorskom posebnošću. Mnogi sirevi sadrže iste ili slične komponente, ali u različitim koncentracijama i odnosima. Tajne mirisa i okusa sira ne temelje se samo na određenoj kombinaciji, već na kombinaciji različitih spojeva proizvedenih tijekom zrenja. Aroma sira formira se djelovanjem enzima u sirevima, njege sira te gubitka vode tijekom procesa zrenja. Okus je uz miris, boju i konzistenciju najvažnija senzorska osobina sira. Zbog toga je za potrošača okus sira najvažnija osobina u ukupnoj ocjeni proizvoda. Kroz kratku radionicu biti će prikazano kako se sirevi ocjenjuju prema Pravilniku za ocjenjivanje kakvoće mlijeka i mliječnih proizvoda (2004). Za ocjenjivanje sireva koristiti će se sustavno bodovanje pojedinih parametara s maksimalnim brojem bodova za: vanjski izgled (2 boda), teksturu (2 boda), prerez (2 boda), boju (2 boda), miris (2 boda) i okus (10 bodova), što ukupno iznosi 20 bodova.

The aim of the thesis is evaluating of methods used for assessing damages made by the game on a natural wood restoration in a forestry office in Buchlovice. For assessing damages, data of checking and comparing areas, biting areas with the use of fencings, transects and artifically established cultures. Single methods were evaluated separately and the amount of damages, according to the methods and evaluating of plants, were compared next. The data of 7 checking and comparing areas, 10 biting areas, 11 transects and 10 cultures were used for the evaluation. Three most represented plants were evaluated.

Temeljni dio čovjekova života je prehrana, a začini predstavljaju važan dio prehrane. U ljudskoj prehrani značajno su zastupljeni kruh i pekarski proizvodi, a u proizvodnji takvih proizvoda mogućnosti uporabe različitih začina je vrlo velika. Upotreba začina i začinskog bilja u pripremanju hrane seže od samih početaka čovjekova postojanja. Nekada su se začini i začinsko bilje upotrebljavali kako bi se prikrio miris hrane koja nije svježa, te kako bi se poboljšao okus neukusne hrane. Danas je, također njihova primjena u pripremi hrane uvelike prisutna, jer osim što svojom raznolikošću mirisa, okusa i boja oplemenjuju svako jelo, začini se koriste za pojačavanje okusa hrane i gastronomskog doživljaja i uživanja u hrani pa tako i u kruhu te pekarskim proizvodima. Također, služe kao sredstva za konzerviranje, imaju fiziološko značenje za organizam, jer već u malim koncentracijama aktiviraju osjetila mirisa i okusa, a novija istraživanja pokazala su da neki sastojci začina djeluju ljekovito te imaju povoljan utjecaj na ljudsko zdravlje. The nutrition is the fundamental part of human life and an important part of nutrition is being represented by spices. Bread and bakery products in human nutrition are being significantly represented and in the production of such products is very large possibility of using different spices. The spices and herbs usage in the food preparation goes back to the very beginnings of man's existence. Sometimes, spices and herbs have been used to conceal the odour of foods that are not fresh and to enhance the taste of tasteless food. Today, their usage in food preparation has been also largely present, because, besides that they with their diversity of smell, taste and colour refine every dish, spices has been also used in food taste enhancements and in gastronomic experiences and enjoyments in food and bread and bakery products. Also, they serve as preservatives, have a physiological meaning for the organism, because the smells and tastes are already being activated even with small concentrations of spices, and recent studies have been showing that some of the spice ingredients are medicinal and that they have the beneficial effects on human health.

Na Fakulteti za kmetijstvo in biosistemske vede v Mariboru smo v okviru poskusa za diplomsko delo pripravili jabolčno marmelado z različnimi dodatki (pomarančna lupinica, cimet v prahu, klinčki v prahu, burbonska vanilja). Senzorično ocenjevanje vzorcev je bilo izvedeno dne 27. 5. 2017 na Grajskem trgu v Slovenski Bistrici. Preizkuševalci so ocenjevali všečnost vonja, barve, okusa, konsistence, sladkosti in kislosti marmelade, podali so tudi skupno oceno. Rezultati ocenjevanja so pokazali, da v spremljanih parametrih in skupni oceni med ocenami vzorcev ni statistično značilnih razlik. Sicer pa je visoke ocene za okus in vonj dobil vzorec marmelade z dodatkom burbonske vanilje, najslabše pa je bilo pri tem vzorcu ocenjeno razmerje med sladkorjem in kislino. Zelo visoko skupno oceno je dobila marmelada z dodatkom pomarančne lupinice. Prav tako je visoko oceno dobila ta marmelada za okus, barvo in vonj. Najvišjo oceno za razmerje med sladkostjo in kislino ter za konsistenco je dobila marmelada z dodatkom cimeta At the Faculty of Agriculture and Life Sciences Maribor, in the framework of the experiment for the thesis, we prepared an apple jam with various additives (orange peel, cinnamon powder, cloves powder, bourbon vanilla). Sensory assessment of samples was performed on 27.5.2017 at Grajski trg in Slovenska Bistrica. The examiners assessed the smell, color, taste, consistency, sweetness and acidity of the jam. They also provided a joint assessment. The results of the evaluation showed that the highest grades for taste and smell were obtained by a sample of marmalade with the addition of Burbon vanilla, and the worst case study was the sugar-acid ratio. The highest overall score was given to the marmalade with the addition of an orange peel. Also, this marmalade was given the highest rating for taste, color and smell. The highest estimate for the sweetness and acid ratio and for consistency was given by cinnamon marmalade.

Sorte jabolk se med seboj razlikujejo v izgledu, barvi, okusu, vonju in teksturi. Omenjene lastnosti so poleg sorte odvisne tudi od podlage in pedoklimatskih pogojev rasti. Poleg zgoraj omenjenih dejavnikov pa na lastnosti vplivamo tudi s časom obiranja plodov in z režimom shranjevanja. V okviru diplomskega dela želimo s senzorično analizo med študenti preveriti priljubljenost sort 'Zlati delišes', 'Braeburn', 'Fuji' (klon 'Kiku 8'), 'Topaz' in 'Rdeči delišes' glede na skupni vtis. Poleg tega smo z instrumentalnimi meritvami določili vsebnost sladkorjev in kislin ter trdoto mesa plodov. Tako lahko primerjamo ocene senzorične analize za posamezne parametre in izmerjene vrednosti sladkorjev, kislin in trdote. Prišli smo do zaključka, da je sorta 'Braeburn', glede na splošni vtis, najbolj priljubljena med potrošniki, prepričala pa je predvsem tekstura (občutek v ustih). Z merjenjem trdote mesa plodov smo potrdili, da je imela prav sorta 'Braeburn' najtrše plodove, poleg tega pa je to tudi sorta z najvišjo vsebnost kislin. Sorta 'Zlati delišes' je - kot poznana sorta - glede na skupni vtis zasedla drugo mesto. Sorta 'Fuji' se kljub pričakovanjem ni izkazala kot najbolj aromatična sorta, saj so ocenjevalci vonj in okus opisali kot pust, prazen, celo moknat. 'Topaz' se je izkazala za sorto z najvišjo vsebnostjo sladkorjev. Apples' varieties differs between each other in the appearance, colour, taste, odour and texture. These characteristics in addition to the apple variety, differs also because of the base and pedoclimatic conditions. On these characteristics, we can affect also with apples’ picking time and storage conditions. With sensory analysis, we want to check popularity of varieties ‘Golden Delicious’, ‘Braeburn’, ‘Fuji’ (clone ‘Kiku 8’), ‘Topaz’ and ‘Red Delicious’ among colleagues according to the overall impression. Beside this, we have defined sugar and acid content and hardness of apples with instrumental measurements to compare marks from sensory analysis of different parameters to measured values with instruments. We concluded that variety ‘Braeburn’ is the most appreciated among consumers according overall impression. Consumers were convinced with texture (feeling in month). Firmness measurements confirmed that variety ‘Braeburn’ had the firmest fruit and also the highest acid content. Variety ‘Golden Delicious among consumers a well-known variety reached second place according to overall impression. Despite our expectations variety ‘Fuji’ was not well accepted because consumers described its smell and taste as insipid, empty and also starchy. Variety ‘Topaz’ had the highest sugar content.

Sladkorji imajo pomembno vlogo v vsakdanji prehrani, predstavljajo vir energije in zagotavljajo ustrezne senzorične in tehnološke lastnosti živil. Delimo jih na proste sladkorje in intrinzične sladkorje. Intrinzični sladkorji so sladkorji, vezani v celicah sadja in zelenjave, ter sladkorji v mleku. Prosti sladkorji so mono- in disaharidi, dodani hrani ali pijači pri proizvodnji in pripravi hrane s strani proizvajalca, kuharja ali potrošnika. Prosti sladkorji so tudi naravno prisotni sladkorji v medu, sirupih in sadnih sokovih. Sladkorji imajo v živilih različne tehnološke in funkcionalne lastnosti, kot so sladkost, vpliv na okus, aromo, barvo, teksturo in konzerviranje živil Novejša prehranska priporočila omejujejo vnos prostih sladkorjev, zato se proučuje tudi druge vrste sladil.. Sladila delimo na energijska in neenergijska. Senzorična analiza s hedonskimi in analitičnimi preskusi omogoča vpogled v človekov odziv na živila. V eksperimentalnem delu smo s skupino študentov študija Živilstva in prehrane izvedli senzorično analizo vodnih raztopin različnih sladkorjev in in planinskega čaja oslajenega z istimi sladkorji. Uporabili smo saharozo, glukozo, fruktozo, kokosov sladkor in ksilitol. Študenti so ocenili intenzivnost sladkega okusa, všečnost z 9-točkovno hedonsko lestvico in modelne raztopine sladkorjev in vzorce čaja razvstili po intenzivnosti sladkega okusa. Rezultati so pokazali, da je med obravnavanimi sladkorji fruktoza najbolj sladka in da k večji končni všečnosti slajenega čaja prispeva sama aroma čaja. Študenti so izpolnili tudi anketni vprašalnik o uživanju sladkorjev in sladil v vsakdanji prehrani. Rezultati ankete so pokazali, da večina študentov zaužije preveč sladkorja kljub temu, da se zavedajo priporočenih količin dnevno zaužitega sladkorja in da ne sladkajo pijač. Večina anketiranih študentov ne uporablja nadomestkov sladkorja, tisti, ki jih uporabljajo, pa rajši izberejo sladila naravnega izvora. Menijo, da so umetna sladila prav tako nezdrava in da vplivajo na okus. Sugars play an important role in our daily diet, they represent a source of energy and provide appropriate sensory and technological characteristics of foods. They are divided into free and intrinsic sugars. Intrinsic sugars are those incorporated within the structure of intact fruit and vegetables and sugars from milk. Free sugars are monosaccharides and disaccharides added to food and beverages by the manufacturer, cook or consumer, during processing and preparation of food. Free sugars are also sugars naturally present in honey, syrups and fruit juices. Sugars have different technological and functional properties in foods, such as sweetness, impact on taste, aroma, colour and texture, and food preservation. Dietary recommendations limit the intake of free sugars, so many other sweeteners are investigated. Sweeteners are divided into caloric and non-caloric sweeteners. Sensory analysis gives an insight into human reaction to foods with hedonic and analytical tests. In the experimental part a sensory analysis of aqueous solutions of various sugars and tea, sweetened with the same sugars: sucrose, glucose, fructose, coconut sugar and xylitol, was carried out. The sensory panel consisted of students of Food Science and Nutrition study. Students evaluated the intensity of sweet taste, likeness with the 9-point hedonic scale and ranked the samples according to the intensity of sweet taste. The results indicated that among used sugars, fructose was the sweetest one and that the aroma of tea contributes to the acceptability of the sweetened tea. Students also completed a questionnaire about consumption of sugars and sweeteners in a daily diet. The results showed that most students consume too much sugar despite being aware of the recommended amounts of daily consumed sugar and not to sweeten the beverages. Students who use other sweeteners instead of sugar, prefer sweeteners of natural origin. Their opinion is that artificial sweeteners are just as unhealthy as sugar and affect taste.

Cilj magistrske diplomske naloge z naslovom Širjenje dometa znamk je predstaviti temo, ki je na področju prava intelektualne lastnine zelo zanimiva in o kateri se zadnje čase veliko govori. Zaradi boljšega razumevanja samega pojma znamke ter s tem povezanih pravic je na začetku kratko predstavljen krovni pojem intelektualne lastnine, ki je nato razdeljen na dve podzvrsti – avtorske in sorodne pravice ter industrijsko lastnino. V okviru industrijske lastnine so podrobneje obravnavane znamke, ki predstavljajo tudi osnovo za graditev osrednje teme naloge – širitve dometa znamk. V nadaljevanju sledijo kratko predstavljeni pomembnejši pravni viri, ki se delijo na mednarodne, evropske in nacionalne. Ker so uradi za intelektualno lastnino bistven dejavnik pri samem postopku registracije znamke, bodo predstavljene njihove glavne značilnosti. Kot osrednja tema naloge sledi poglavje o širjenju dometa znamke, kjer se bomo zaradi obsežnega pojma omejili na nekatere nekonvencionalne znamke. Predstavljeni bodo primeri registriranja nekonvencionalnih znamk, ki so v javnosti najbolj znani in za posamezno vrsto znamke predstavljajo temeljni primer, po katerem se obravnavajo podobne zadeve. Z magistrsko diplomsko nalogo želimo bralcu predstaviti pojem znamke ter širino, ki jo zadevni pojem lahko predstavlja. Za lažje razumevanje je znamka umeščena v pravni kontekst in natančneje razčlenjena. V zadnjem delu naloge so povzete ugotovitve magistrskega diplomskega dela hkrati pa so podani načini širjenja dometa znamk. The ambition of this master’s thesis, titled Expanding the Scope of Trademarks, is to offer an insight into a very interesting area of Intellectual Property Law that is lately being discussed rather frequently. With the intention of acquainting the reader with the concept of a trademark and the rights pertaining thereto, the general concept of intellectual property is initially introduced in the first part, which is then divided into two subcategories - the copyright with other related rights and industrial property. With the latter, we focus on the trademarks that represent the core element for the subject matter of this thesis - expansion of the scope of trademarks. Later on there is briefly listed the relevant legal framework, composed of international, European and national legislation. Furthermore, some basic information about the various national and international Offices is provided, dealing with intellectual property as they play a crucial role in the procedure for the registration of a trademark. With this, the thesis reaches its main topic - expanding the scope of trademarks. In light of the latter being a rather immense concept, the focus is on some of the non-conventional trademarks and thus introduce certain cases of registration of non-conventional trademarks that are most know to the public and are seen as landmark cases for a specific type of trademarks, based on which similar cases are now being decided. With this master’s thesis, we primarily introduce the concept of a trademark to the reader and acquaint them with the possible extent, to which this concept may be interpreted. Before entering into the detailed analysis of the trademark, we first explain the concept through the legal prism so as to provide an easier understanding of the topic. In the last part of the thesis there are summarised findings and our discoveries concerning the expansion of the scope of trademarks.

The aim of this work is to analyze data on the damage caused by game from the database Field-Map program of operational statistical inventory. This inventory was carried out in 280 inventory plots to forestry section Borky school forest enterprise Masaryk forest Křtiny, in 2003, 2008 and 2013. Another aim is a suggest a method and a method of long-term monitoring of game damage to forests. Information on damage by game were evaluate in the relevant graphs in relation to the type of stand (coniferous, broadleaf and mixture) edaphic categories and game evidence (above game hunting). Next, the data were compared based on the general linear models in statistics. At principal species and accessory species in relation to the growth was the considerable increase by game damage. Data of game damage depending on edaphic categories showed the greatest harm to the ecological variety of nutrients. After the use of SPI in this work (the evaluation) and keep to relenvat principle of this system, this method was recommend as flexible method for long-term monitoring of the development of game damage to LÚ Borky.

Zaznavanje je proces, s katerim posameznik izbira, organizira in interpretira dražljaje v razumljivo sliko. Sprejememo le tiste dražljaje, ki so nam v tistem trenutku pomembni. Vseeno pa je zaznavanje za človeka zelo pomembno, saj nas varuje in opozori na razne nevarnosti (Mumel, 1999). V diplomske projektu obravnavamo problem, ki je redko obravnavan in se nanaša na področje zaznave okusa gostega soka. Zaznave okusa uvrščamo v področje marketinga, natančneje v področje vedenja odjemalcev. Teoretični del diplomskega projekta smo razdelili v tri večja poglavja. To so zaznavanje, organi, ki zazanavajo in zaznavanje okusa. V prvem poglavju smo predstavili definicijo zaznavanja, razvrstitev zaznavnih obvestil, opisali smo štiri elemente zaznavanja in predstavili senzorični marketing. V drugem poglavju smo obravnavali pet ključnih čutov s katerimi zaznavamo to so vid, sluh, tip, okus in voh. Ker pa se tema diplomskega projetka nanaša na zaznavanje okusa, smo se osredotočili v četrtem poglavju na zaznavanje okusa. V tem poglavju smo se posebej osredotočili na zaznavanje sladkega, saj nas je to zanimalo pri našem eksperimentu. V drugem delu diplomskega projekta pa sledi empirična raziskava, v tem delu smo za metodo raziskovanja uporabili eksperiment. V eksperimentu je sodelovalo 62 študentov Univerze v Mariboru. Z raziskavo smo želeli ugotoviti ali obstajajo razlike v zaznavanju jagodnega gostega soka z različno vsebnostjo sladkorja, v zaznavanju gostote soka, všečnosti okusa in v zaznavanju zdravega soka. Podatke smo analizirali s pomočjo programa IBM SPSS Statistic 22. Rezultati kažejo, da testne osebe zaznajo razliko dodanega sladkorja v soku, saj je bila razlika že opazna pri 10% dodanega sladkorja. Ugotovili smo tudi, da obstajajo statistično pomembne razlike med ocenami zaznavanja pri spremenljivkah vsebnost sladkorja, gostoto sladkorja in všečnost okusa, saj je pomembnost razlik pri vseh treh spremenljvkah manjša od 0,05. Z rezultati t-testa pa smo ugotovili, da obstajajo razlike pri vsebnosti sladkorja, gostoti soka in všečnosti soka. Pri vseh teh spremenljivkah je najvišja vrednost med 20% dodanega in 20% odvzetega sladkorja. Detection (or perception) is happening all the time, although we are not aware of it, since we accept only those important for us at that moment. The perception of the human body is very important because it protects and warns us on various threats. In diploma project we studied the detection of thick juice with different sugar content. This topic is rarely discussed, and so far there have been insufficient researches on the subject of detection. In addition, we define it in field of marketing, specifically in the area of customer behaviour. The theoretical part of the diploma project was divided into three major chapters. These are: detection, detective organs and perception of taste. In the first chapter, we introduced the definition of detection, the classification of detected notifications, we described four sensing elements and presented sensory marketing. In the second chapter, we discussed five organs which perceive: vision, hearing, touch , taste and smell . However, as the theme of the diploma project refers to the perception of taste, we focused on this issue in the fourth chapter. In this chapter we have a particular focus on the perception of sweet taste, since this is the issue we are most interested in our experiment. In the second part of the diploma project there is an empirical part, where we used the method of research experiment. In this experiment 62 students of the University of Maribor were involved. The aim of the experiment was to determine whether there are differences in the perception of hosting strawberry juice with different sugar content. The results show that the tested people perceived the difference added sugar in the juice, because the difference was already observed at 10% of added sugar. We have also found that there were statistically significant differences between the estimated sensing the variables of the sugar content, the density of the sugar and liking taste, because the significance of differences in all three instance variables is less than 0.05.

V zastavljenem poskusu smo pri kuhanju marmelad iz malin ugotavljali, kako različne vrste naravnih sladil, uporabljene v različnih odmerkih, vplivajo na senzorično kakovost malinovih marmelad in njihovo sprejetost pri potencialnih potrošnikih. V okviru poskusa smo na Fakulteti za kmetijstvo in biosistemske vede pripravili malinovo marmelado, ki smo ji dodali različna naravna sladila (saharozo, fruktozo, kokosov sladkor in stevio) v odmerkih, ki sta v končnih produktih predstavljala 20 oz. 40 %. V mesecu maju 2016 smo izvedli senzorično ocenjevanje, kjer so preskuševalci ocenjevali barvo, vonj, okus in konsistenco posameznih vzorcev marmelade. Rezultati ocenjevanja so pokazali, da je vir sladila statistično značilno vplival na vse spremljane parametre, to je barvo, vonj, okus, konsistenco in skupno oceno, medtem ko je odmerek sladila pomembno vplival le na oceno konsistence. Interakcija vira in odmerka sladila je imela statistično značilen vpliv samo na oceno barve. Na senzoričnem ocenjevanju je najboljšo skupno oceno dobil vzorec marmelade z dodatkom saharoze v 40 % odmerku, najslabše ocenjena pa je bila marmelada z dodatkom kokosovega sladkorja v 40 % odmerku. In the given experiment we prepared raspberry jams and tried to determine how different natural sweeteners in different concentrations affect the sensory quality of raspberry jam and their acceptance by potential consumers. Within the framework of this experiment at the Faculty of Agriculture and Life Sciences we prepared raspberry jam, to which we added various natural sweeteners (sucrose, fructose, coconut sugar and stevia) in two different concentrations. Those concentrations represented 20 or 40 % the amount of the end products. In May 2016, a sensory evaluation was carried out. Tasters were evaluating color, smell, taste and consistency of each sample of raspberry jam. The results of evaluation have shown that the source of sweetener had a statistically significant effect on all parameters (color, smell, taste, consistency and overall rating), while the dose of sweetener had an important effect only on consistency. The interaction of source and dose of sweetener had a statistically significant effect only on the color of raspberry jam. At the sensory evaluation jam with 40 % concentration of sucrose received best overall rating. The lowest scores were given to the jam sweetened with 40 % concentration of coconut sugar.

Obravnavamo področje nakupnih odločitev potrošnikov, ki nakupujejo v trgovski verigi Spar Slovenija d.o.o.. Predstavljamo potrošnika v njegovi vlogi in dejavnikih, ki vplivajo nanj. Opredeljujemo potrošnika, dejavnike, procese in odločitve, ki vplivajo na nakup, ter jih podrobneje razdelamo. Opredeljujemo tudi trenutne trende in trende v prihodnosti. Zanima nas potrošnik in njegova izhodišča za nakup. V ospredju se nam vedno pojavlja kupec, ki bodisi deluje kot potrošnik, porabnik, bodisi kot kupec in ne porabnik. We deal with purchase decisions in Spar Slovenija d.o.o. retail chain. We will explain who the consumer is and which the key elements that initiate purchase decisions are. The theoretical part provides us with the description of the consumer and consumer behavior while making decisions when buying products. We will describe the main factors, processes and elements influencing the consumer. We will also describe the current trends and trends in the future. We are especially interested in purchase platforms. Our main focus is always the consumer and the consumer needs.

Z barvami se srečujemo na vsakem koraku. Mogoče se njihovega vpliva ne zavedamo povsem, vendar nam lahko že pogled na določeno barvo dvigne ali pokvari razpoloženje. Barve imajo zelo velik vpliv na človeka in v nas prebujajo različna čustva. Nekatere barve so pozitivne in nas osrečujejo, druge pa na nas delujejo negativno. Ravno zaradi tega je tudi za oblikovalce embalaže zelo pomembno, da vnaprej predvidijo, kako se bodo potencialni porabniki njihovega izdelka odzivali na njihovo embalažo. Porabniku mora podoba izdelka ugajati, mora ga zapeljati in v njem zbuditi zanimanje, saj bo le tako opazil določen izdelek. Proizvajalci želijo porabnike prepričati, da je ravno njihov izdelek tisti pravi, ki ga kupec potrebuje. To pa lahko dosežejo tudi s skrbno izbranimi barvami svoje embalaže. V magistrskem delu smo proučevali vpliv barve embalaže na zaznavanje okusa gostega soka. Ta problem je redko obravnavan, uvrščamo pa ga v področje marketinga, natančneje v področje vedenja odjemalcev. V teoretičnem delu magistrskega dela se osredotočamo na tri ključne pojme, to so zaznavanje, barve in embalaža. Predstavljena je definicija zaznavanja, opisan je proces zaznavanja ter njegovi elementi. Sledi opredelitev barv, opis zaznavanja barv in predstavitev simbolike barv. Prikazana pa je tudi povezava med barvami in živili. V četrtem poglavju obravnavamo embalažo, ki jo definiramo kot sestavni del izdelka in pomeni vse tisto, v kar zavijamo, polnimo oziroma vstavimo določeno vrsto blaga. V poglavju o embalaži opisujemo tudi njene funkcije ter vrste embalaže. V nadaljevanju sledi drugi del magistrskega dela, in sicer empirična raziskava. V tem delu smo za metodo raziskovanja uporabili eksperiment, v katerem je sodelovalo 30 študentov Univerze v Mariboru. S pomočjo eksperimenta smo želeli ugotoviti, ali obstajajo razlike v zaznavanju gostote soka, v zaznavanju vsebnosti sladkorja v gostem soku in v zaznavanju všečnosti okusa gostega soka, postreženega v plastičnih kozarcih štirih različnih barv. S pomočjo programa IBM SPSS 22.0 smo prikazali opisno statistiko, opravili ANOVA test ter t-test za neodvisne vzorce. Rezultati kažejo, da barva embalaže vpliva na zaznavanje okusa gostega soka, saj so testne osebe isti gosti sok, postrežen v štirih različnih barvah embalaže, zaznale različno. Ugotovili smo tudi, da obstajajo statistično značilne razlike med ocenami zaznavanja pri vsaki od spremenljivk, saj je pomembnost razlik pri vseh treh spremenljivkah (gostoti soka, vsebnosti sladkorja v soku in všečnosti okusa soka) manjša od 0,05. Rezultati t-testa pa so pokazali, da obstajajo razlike le pri zaznavanju vsebnosti sladkorja v gostem soku postreženem v zeleni barvi embalaže. We are surrounded with colours. Usually we are not aware of their impact on our feelings therefore, only one glimpse of a particular colour can change our mood. Colours have a profound impact on people. Certain colours have positive effect on our feelings and makes us happy, but to the others we react negatively. For this reason it is crucial for package designers to understand how colours effect people. Only with this kind of knowledge they can predict the reaction of potential consumers. The main goal of product producers is to convince consumers in buying their products. The latter can be achieved through carefully selected packaging and its colour. Thesis is based on a research of how the colour of packaging can affect the perception juice flavour. This problem has been rarely discussed. We classify it in the field of marketing – consumer behaviour in marketing. In theoretical part the focus is on main concepts, such as perception, colours and packaging. It includes definition of perception, description of the process of perception and its elements. The next chapter defines colour, colour perception and explains the symbolism of colours. It also illustrates the way the colours are connected to food. In the fourth chapter we describe packaging. It is defined as an integral part of the product – various types of products that are wrapped, filled or inserted. Moreover, functions and types of packaging are also described in this chapter is. Second part of this thesis presents empirical research. We performed an experiment with 30 participants (the students of the University of Maribor). Based on the experiment we wanted to determine whether there are any differences in detention of juice density, sugar content and juice flavour. Juice was served in plastic cups of four different colours. We used IBM SPSS 22.0 to present the descriptive statistics moreover, we performed ANOVA test and t-test for independent samples. The results of the experiment show that the participants detected the same juice, which was served in four cups of various colours, in different ways. Findings show that there are significant variations in each of the variables of the detection evaluations, since the value of signification in all three variables (juice density, sugar content and juice flavour) is equal to 0, which is less than 0.05. The results of t-test have shown that no statistically significant differences exist in the perception of juice density and juice flavour served different packaging between the sexes. However, there are distinctions in detecting the levels of sugar in a thick juice served in green packaging.

Na ovoj instalaciji-radionici prezentirane su studentske fotografije pristigle na natječaj znanstveno-stručnog skupa Voda za sve 2016. Radionica je održana u cilju ocjenjivanja senzorskih svojstava pakiranih voda.

The aim of this bachelor thesis is to identify and describe the current status of damaged young covers by wild animals, to assess the expected impact on growth dynamism, further to evaluate the existing forest management, especially the use of methods and means to protect forests against game damages and to suggest measures to reduce damages of forest management Rychtářov, which is a part of the state enterprise Military forests and farms, Plumlov division. Therefore this thesis deals with the damages in one of three forest districts of mentioned division.

The subject of this diploma was monitoring browsing damage to regeneration of woody plants in hunting area Bečice. Monitoring was made in spring and autumn 2015 on twelve rectangular transects according to the methodolgy of monitoring browsing damage on permanent transects (Čermák, Mrkva, 2003). During this investigation was controlled 3 622 individuals of eight woody plants species. From this species was the dominant sessile oak (Quercus petraea), followed by European beech (Fagus sylvatica) and Norway spruce (Picea abies). The most percentage representation of damage of regeneration (82 %) was fir (Abies alba). At least it was damage Scotss pine (Pinus sylvestris), only 15.24 %. Browsing demage in this region was mostly caused only by roe deer. Results were made in relation to the numbers game, and measures have been proposed hunting and forestry management to reduce negative impacts of ungulate browsing on nature regeneration.

Istraživanja su pokazala da prodaja proizvoda uvelike ovisi o boji ambalaže. Iz razloga što kupci očekuju da boja na ambalaži reflektira boju prehrambenog proizvoda koji se unutra nalazi, odabir boja dizajneru može predstavljati kreativni izazov. Boje ambalaže moraju privući pažnju kupaca, uspostaviti raspoloženje, utjecati na misli i emocije ali i izazvati određeni osjet okusa u ustima. Ujedno, koloristička paleta treba diferencirati proizvod od konkurencije na tržištu, posebice iz razloga što su proizvodi slične vrste često puta smješteni na istu policu u supermarketima. Dizajner ambalaže treba odlučiti koju poruku želi odaslati kupcima te uskladiti značenje boje s tom porukom. Značenje boje je kulturološki ovisno pa tako, na primjer, zelena boja na ambalaži u većini europskih zemalja nosi značenje zdrave hrane i ekološkog certifikata dok je u Egiptu zelena nacionalna boja koju većina kupaca ne želi vidjeti odbačenom zajedno sa ambalažom. Stoga proizvođači boja u suradnji sa dizajnerima i potrošačima svake godine izbacuju na tržište nove boje namijenjene suvremenoj ambalaži. Nove boje potiču uzbuđenje, bude emocije i proširuju paletu kreativne komunikacije. Istovremeno, dok imenovanje novih boja postaje marketinški izazov, posebnu pažnju valja posvetiti standardizaciji imena boja, posebice zbog osoba sa poteškoćama u prepoznavanju boja.

Viski je visoko kvalitetan i cijenjen proizvod u kojem uživaju ljudi širom svijeta. U današnje doba kada je moguće krivotvorenje raznih aroma i okusa važno je analizirati i odrediti tvari arome koje potječu od svakog od sastojaka i koraka proizvodnje. U ovom radu obraditi ćemo porijeklo tvari arome u viskiju i opisati njihov značaj za konačni proizvod. Koristiti ćemo znanstvenu članke koji se bavi analizom tvari arome u viskiju, knjige o metodama proizvodnje te znanstvene studije o okusu i aromama u viskiju kako bismo prikazali kompleksnost viskija i njegovog mirisa i okusa.

International audience

We consider the weak regularity problem of Lp-well-posed linear systems ( 1 ≤ p ∞ ) in Banach state spaces when its associated unbounded controllers take values in the extrapolated Favard class. We prove that this type of Lp-well-posed linear systems are weakly regular, and this regularity is output operators independent up to the well-posedness, provided that the adjoint of the underlying semigroups is strongly continuous on its dual. We present some applications of our results to a class of boundary control systems and a class of well-posed bilinear systems recently introduced in [2] .

The aim of this diploma thesis was to assess an influence of game on woody and herbal vegetation in Loučná nad Desnou game preserve. Monitoring was realized in 2014 on 14 monitoring areas according to ČERMÁK, MRKVA (2003) methodics. Total number 3491 individuals of six species were determined in monitoring areas. The most common was European beech Fagus sylvatica, sycamore maple Acer pseudoplatanus and Norway spruce Picea abies. There was also European ash Fraxinus excelsior, small-leaved lime Tilia cordata and silver birch Betula pendula. The most damaged species in natural regeneration was European ash, sycamore maple and small-leaved lime. The influence of game on herbal vegetation was evaluated on the pair organized vegetation reports along the game preserve plot, where the influece of game was visually evident in absence of shrub layer. There was not visible any obvious influence of herbal vegetation on all vegetation reports due to the game.