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The effect of particle structure on apparent density of electrolytic copper powder / Uticaj strukture čestica na nasipnu masu elektrolitički dobijenog bakarnog praha
(Srpsko hemijsko društvo, Beograd, 2001)
The quantitative microstructural analysis and the sieve analysis of copper powder as well as the scanning electron microscopy analysis of the copper powders particles were performed. It was found that the structure of the ...
New records of helicopsyche bacescui (trichoptera, helicopsychidae) from the Balkan peninsula with notes on its habitat
(Hungarian Natural History Museum; Hungarian Academy of Sciences, 2009)
The species Helicopsyche bacescui in Europe has a disjunct area that is mainly situated south of 45 degrees N latitude and east of 22 degrees E longitude with an isolated smaller part in southwestern Hungary. Recent ...
Influence of a trout farm on macrozoobenthos communities of the Trešnjica river, Serbia / Uticaj pastrmskog ribnjaka na zajednice makrozoobentosa reke Trešnjice, Srbija
(Srpsko biološko društvo, Beograd, i dr., 2009)
Trout farming poses an increasing threat to quality of the water of clean highland streams. Research of this problem has focused primarily on changes in physico-chemical composition of the water and structure of the river ...
Trans- and cis-resveratrol concentration in wines produced in Serbia / Koncentracija trans- i cis-rezveratrola u vinima proizvedenim u Srbiji
(Srpsko hemijsko društvo, Beograd, 2008)
Resveratrol, which occurs in two isomeric forms, trans and cis, is a phytoalexin with numerous pharmacological activities, such as anti-cancer, antiviral, neuroprotective and anti-aging. Red wine is the main source of the ...
The influence of organic and inorganic Fe supplementation on red blood picture, immune response and quantity of iron in organs of broiler chickens / Uticaj organski i neorganski vezanog gvožđa na hematološke parametre, imunski odgovor i količinu gvožđa u organima brojlera
(Univerzitet u Beogradu - Fakultet veterinarske medicine, Beograd, 2008)
The aim of this study was to investigate the influence of organic and inorganic Fe supplementation on red blood picture, immune response and quantity of iron in organs of broiler chickens. The trial was conducted on 200 ...
Kinetics of Cu2+ binding to the poly(acrylic acid) hydrogel
(Maik Nauka/Interperiodica/Springer, New York, 2007)
Isothermal kinetics of copper (ion) binding to poly(acrylic acid) (PAA) hydrogel at 20, 25, 35 and 45 C was investigated. Isothermal conversions and kinetic curves of Cu2+ binding to the PAA hydrogel were determined. It ...
Partial root drying irrigation technique: Practical application of drought stress signaling mechanism in plants / Tehnika delimičnog sušenja korenova - praktična primena signalnih mehanizama suše kod biljaka
(Srpsko biološko društvo, Beograd, i dr., 2009)
Partial root-zone drying (PRD) technique, a novel approach to watering crops, was developed on the basis of knowledge of root-to-shoot signaling in drying soil. The aim of the present paper was to investigate the effects ...
Eriophyoid mites: aceria absinthii (liro, 1943) and paraphytoptus paradoxus nalepa, 1896 (acari: eriophyoidea) - on wormwood, artemisia absinthium in Serbia - supplement to the descriptions
(Museum & Inst Zoology Pas-Polish Acad Sciences, Warsaw, 2008)
Aceria absinthii (Liro, 1943) and Paraphytoptus paradoxus Nalepa, 1896, are new species for the fauna of Serbia. The descriptions of both species are supplemented, with males described for the first time. A. absinthii ...
"Uzice Beef Prshuta": Influence of different salting processes on sensory properties
(Wiley-Blackwell, Malden, 2008)
The aim of this study was to determine salt penetration dynamics during the muscle-salting process with and without vacuum. tumbling, as well as to investigate the influence of these two different salting treatments on ...
An autochthonous Serbian product - Kajmak Characteristics and production procedures
(Springer France, Paris, 2008)
Kajmak is a dairy product with unique composition and sensory characteristics. It is formed from the thin, skin- like layer or crust formed on the surface of hot milk over a long cooling process, through milk fat aggregation ...