scholarly journals ELITE FORM OF GRAPEVINE TANA 19 FOR SPARKLING WINES

Russian vine ◽  
2021 ◽  
Vol 17 ◽  
pp. 54-58
Author(s):  
E.G. Pyata ◽  
◽  
E.T. Ilnitskaya ◽  
A.V. Prakh ◽  
O.N. Shelud'ko ◽  
...  
Keyword(s):  
High Quality ◽  
Local Varieties ◽  
Technical Direction ◽  
Research Results

The results of study of the elite grapevine form Tana 19 of FSBSO NCFCSCVV selection technical direction of use are presented. The main economically valuable characteristics of the elite form of grapes of the technical direc-tion of breeding of the FSBSO -Tana 19 are presented. This form of grapevines for the pro-duction of competitive wine products was ob-tained by crossing the varieties Zala dyond' × Bejsug. The vintage of the elite form of Tana 19 is used for the production of high-quality white quiet and sparkling wines. Sparkling wines from grapes of the selection form are dis-tinguished by a light straw color, a developed, subtle aroma with fruit shades and a full, rounded, soft taste without tones of oxidation, with well-developed foamy and sparkling prop-erties (tasting score-8,2 points). The research results indicate the prospects of the elite form of Tana 19 for the production of high-quality wine products, the expansion of the raw mate-rial base and the assortment of local varieties of domestic selection.

scholarly journals ANALISIS TINGKAT KEPUASAN PELANGGAN TERHADAP PELAYANAN PT PELNI (PERSERO)

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Arif Fatkur Rohman ◽  
Bambang Syairudin ◽  
Endah Angreni
Keyword(s):  
Data Analysis ◽  
Customer Satisfaction ◽  
Continuous Improvement ◽  
Shopping Centers ◽  
Analysis Method ◽  
Clean Room ◽  
High Quality ◽  
Repair Service ◽  
Research Results ◽  
Sample Data

Development and competition business of transporting had been restrictive. Each operators race competition do innovation, efficiency, and continuous improvement. The customers of PT Pelni from year to year continues to decrease. Although actually PT Pelni also improve themselves, repair service and innovation, but still be unable to improve the number of passengers. This study attempts to know the level customer satisfaction PT Pelni to make known well and innovation that has done is in line with hope customers. The measurement of the customer satisfaction PT Pelni done with the approach servqual method. Aspects which are under consideration includes 5 dimensions main namely tangibles, reliability, responsiveness, assurance, and empathy which divided in 29 indicators variable. This research using respondents as the sample. Data analysis used the analysis method servqual and cartesious diagrams. The research results show that there are inconquirity between hope customers by the fact experienced. The largest is in dimension tangible, with the gap an average of -1,3.While gap smallest there are in dimension responsiveness -0,42. Analysis by diagram cartecious show you some attribute in the main priority improvement: furnishings that high quality (2), facilities shopping centers on a vessel (4), the availability of a bed with the corresponding numbers of a ticket (6), size cabin large (7), and the condition a clean room (8). All those attributes including in dimension of tangible.

scholarly journals Sampled 3D models for Cultural Heritage: which uses beyond visualization?

2012 ◽  
Vol 3 (5) ◽  
pp. 109 ◽  
Author(s):  
Roberto Scopigno
Keyword(s):  
Cultural Heritage ◽  
Digital Technologies ◽  
3D Models ◽  
3D Scanning ◽  
High Quality ◽  
Research Results

<p>Digital technologies are now mature for producing high quality digital replicas of Cultural Heritage (CH) artefacts. The research results produced in the last decade have shown an impressive evolution and consolidation of the technologies for acquiring high-quality digital 3D models (3D scanning) and for rendering those models at interactive speed. Technology is now mature enough to push us to go beyond the plain visualization of those assets, devising new tools able to extend our insight and intervention capabilities and to revise the current consolidated procedures for CH research and management. The paper presents a few recent experiences where high-quality 3D models have been used in CH research, restoration and conservation. These examples constitutes a broad review of different uses of digital 3D<br />assets in the CH domain.</p>

Foreword / Uvodnik

2021 ◽  
Vol 23 (1) ◽  
Author(s):  
Tomislav Topolovčan
Keyword(s):  
South Korea ◽  
Bosnia And Herzegovina ◽  
Original Research ◽  
Research Papers ◽  
High Quality ◽  
Great Pleasure ◽  
Research Results ◽  
Scientific Explanations ◽  
And Control

Dear readers!It is our great pleasure to present to you the first regular issue of the Croatian Journal of Education in 2021. This issue brings ten papers by authors from Bosnia and Herzegovina, Croatia, South Korea, Serbia, Spain and Turkey. Regarding the categorisation of the papers, this time we present four original research papers, three preliminary communications and three review papers. As previously, the featured papers advocate the thematic diversity of the concerns in the field of education. Furthermore, the papers present innovative, creative and multidisciplinary approaches to researching the issues of education. Through the research results and their interpretation, the presented works offer scientific explanations and understandings as well as predictions and control of the research phenomena in the field of education. Thereby we further develop the interdisciplinary and multidisciplinary direction of the Croatian Journal of Education. In this regard, we still wish you much success in your creative and innovative scientific projects, and we are looking forward to many more of your high-quality papers in 2021. --- Dragi čitatelji!Veliko nam je zadovoljstvo predstaviti vam prvi redovni broj Hrvatskog časopisa za odgoj i obrazovanje u 2021. godini. U ovom broju donosimo deset radova autora iz Bosne i Hercegovine, Hrvatske, Južne Koreje, Srbije, Španjolske i Turske. U pogledu kategorizacije radova, ovaj put predstavljamo četiri izvorna znanstvena rada te tri prethodna priopćenja i tri pregledna rada. Kao i do sada, u prikazanim radovima zastupamo tematsku različitost problematike odgoja i obrazovanja. Također, u radovima su zastupljeni inovativni, kreativni i multidisciplinarni metodološki pristupi istraživanja problematike odgoja i obrazovanja. Rezultatima istraživanja i njihovim interpretacijama, u predstavljenim prilozima ovoga broja, ponuđene su nove i inovativne deskripcije, klasifikacije, definicije, znanstvena objašnjenja i razumijevanja te predikcija i kontrola istraživanih fenomena odgoja i obrazovanja. Time i dalje razvijamo interdisciplinarnost i multidisciplinarnost Hrvatskog časopisa za odgoj i obrazovanje. Stoga nam je iznimno drago što na ovaj način predstavljamo nove znanstvene doprinose istraživanja autora predstavljenih priloga. U tom pogledu, i dalje vam želimo mnogo uspjeha u vašim kreativnim i inovativnim istraživanjima i znanstvenim projektima te se radujemo vašim novim kvalitetnim radovima u 2021. godini.

scholarly journals Evaluation of Reichert Meissl Values of Butter Produced in Turkey

2018 ◽  
Vol 6 (12) ◽  
Author(s):  
Nilgün Paksoy ◽  
Serap Kılıç Altun
Keyword(s):  
Dairy Product ◽  
High Quality ◽  
Food Fraud ◽  
Research Results ◽  
Study Material ◽  
Surveillance Programs ◽  
The Mean ◽  
The Impact

Butter is a high-quality dairy product which has nutritious value and special taste. The purpose of this research was to evaluate the Reichert-Meissl values of the butter samples produced in Turkey. 120 butter samples were collected as study material in 2015. The Reichert-Meissl values of the butter samples were determined in accordance with the Turkish standard (TS1331). The mean Reichert-Meissl values of butter samples were 25.35 ± 6.76. The highest Reichert-Meissl value was 31.11 was and the lowest Reichert-Meissl value was 0.23 in all samples analyzed. When the Reichert-Meissl values of the butter samples were compared with other research results, the average Reichert-Meissl value was in accordance with previous studies. Adequate surveillance programs should be maintained to prevent the impact of food fraud.

scholarly journals The Character Building Concept for Teenagers in the Qur’an; Analytical Study of Musa As Story

2020 ◽  
Vol 2 (2) ◽  
pp. 112-127
Author(s):  
Angraini Binti Ramli ◽  
Radwan Jamal Elatrash
Keyword(s):  
Quality Of Life ◽  
Gender Stereotypes ◽  
Analytical Study ◽  
High Quality ◽  
Research Results ◽  
Character Building

The moral decadency and its degradation specifically in teenagers considered as worldwide problem nowadays. Many other cases occurred as the result of ignorance from parents, community and all those who are responsible in their upbringing and building their character such as harassment, bullying cases between teenagers and low ethic association between them. Being captivated by gender stereotypes leads to inequality and inbalance which resulted low and poor character. The duty of Prophet Muhammad saw for being sent down to people in beautifying their morals is in harmony with character building concepts mentioned in al-Qur’an. This paper analyses interactions between Musa As and the daughters of Prophet Syu’aib from surah al-Qasas which told about how to interact between genders and the balance personalities and character they owned. This research results that the perfections of Akhlāq and morals which is a symbolic of the beauty of akhlāqalso the most important point in obtaining a high quality of life. 

scholarly journals Formulasi Beras Analog Berbahan Pati Sagu

Buletin Palma ◽  
2016 ◽  
Vol 16 (2) ◽  
pp. 211 ◽  
Author(s):  
STEIVIE KAROUW ◽  
FEBY J. POLNAJA ◽  
RINDENGAN BARLINA
Keyword(s):  
Carbohydrate Content ◽  
Sago Starch ◽  
Font Size ◽  
High Quality ◽  
Black Line ◽  
Visual Appearance ◽  
Research Results ◽  
Physicochemical Composition

<p><span style="font-size: medium;">ABSTRAK </span></p><p>Kebutuhan beras yang makin meningkat mendorong dilakukannya penelitian untuk menghasilkan produk pangan alternatif seperti beras analog. Beras analog adalah beras yang diolah dari bahan non padi yang memiliki kandungan  karbohidrat hampir sama atau lebih dari beras. Penelitian ini dilakukan untuk mengevaluasi warna, sifat fisikokimia dan kekerasan beras analog sagu yang diolah menggunakan pati sagu dengan perlakuan penambahan protein pada  beberapa variasi konsentrasi. Penelitian ini diawali dengan melakukan penentuan rasio pati sagu : air yang dapat  tergelatinisasi dan dicetak. Variasi rasio pati sagu : air yang dilakukan yaitu 1:1, 1:3, 1:5 dan 1: 7. Rasio pati sagu : air  yang tergelatinisasi sempurna dan menghasilkan beras analog yang terpisah sempurna selanjutnya digunakan untuk  diuji pada variasi penambahan protein (0%, 2,5%, 5,0%, 7,5% dan 10,0%). Analisis dilakukan untuk mengevaluasi warna,  sifat fisikokimia dan kekerasan beras analog sagu. Hasil penelitian diperoleh bahwa rasio pati sagu : air (1:3) merupakan rasio terbaik untuk menghasilkan beras analog sagu. Pada rasio tersebut pati sagu dapat tergelatinisasi sempurna, adonannya dapat dicetak dan hasil ekstrusi terpisah sempurna. Perlakuan penambahan protein menghasilkan beras  analog sagu yang berwarna kekuningan. Penambahan protein sebesar 2,5% menghasilkan beras analog sagu yang memiliki kekerasan hampir sama dengan beras komersial. Sifat fisikokimia beras analog yang diformulasi dengan kondisi tersebut, yaitu kadar air (8,94%), abu (0,43%), lemak (0,56%), protein (1,66%) dan karbohidrat (88,62%).</p><p>Kata kunci: Pati, sagu, beras analog.</p><p> </p><p><span style="font-size: medium;"><span style="color: black; line-height: 115%; letter-spacing: -0.35pt; font-family: 'Arial Bold'; font-size: 14pt; mso-bidi-font-family: 'Arial Bold'; mso-font-width: 94%; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: IN; mso-fareast-language: IN; mso-bidi-language: AR-SA;">Formulation of Sago Starch-Based Analogue Rice </span></span></p><p><span style="font-size: medium;">ABSTRACT </span></p><p>The increasing of rice demand was the main reason to conduct some researchs for making analogue rice. Principally, analogue rice was an artificial rice which having properties, especially carbohydrate content similar to commercial rice. The objectives of this research were to evaluate visual appearance (color), physichochemical  properties and texture of sago starch-based rice which prepared from sago starch and added with various concentration of protein. The research were designed to obtained ratio of sago starch : water which could be properly gelatinized, extruded and high quality sago starch-based rice. The best rasio of sago starch : water was then used for processing of  sago starch-based rice in various  of  protein  addition (0%, 2.5%, 5.0%, 7.5%  and 10.0%).  The  products  were  evaluated  for  its  color, physichochemical  properties and texture. The research results showed that the best product was obtained on ratio of sago starch : water (1:3). On this condition the sago starch could be gelatinized and extruded properly. The appearance of sago starch-based rice was yellow in color due to the addition of protein. The sago starch-based rice which was prepared by addition of 2.5% of protein having texture close to commercial rice. The physicochemical composition of the product were moisture (8.94), ash (0.43%), fat (0.56%), protein (1.66%) and carbohidrate (88.62%).</p>Keywords: Starch, sago, analogue rice.

Construction of Practice Environment to Cultivate High-Quality Technical Talent

2013 ◽  
Vol 634-638 ◽  
pp. 3893-3897
Author(s):  
Zhi Ping Yang ◽  
Wei Long Wu
Keyword(s):  
Vocational Training ◽  
Electrical Engineering ◽  
Full Range ◽  
Training System ◽  
Practice Environment ◽  
System Operation ◽  
Coordinated Development ◽  
High Quality ◽  
Research Results ◽  
The Social

To meet the mechanical and electrical engineering field requirements for the excellent high-quality technical talent, the research constructs the practice environment to cultivate high-quality technical talent, fulfills system operation of the practical environment to train the high-quality technical talent, creates operating platform to train the high-end talents with excellent skills, proposes the idea of the coordinated development to train the high-end excellent skill talents based on practical environment, provide the ways of connected between the excellent skill talents with the social, and develop the approaches to service full range of industry. The research results are suited to reference for similar vocational training system.

Development and Research of the Billet Forging Technology in the Newly Designed Step-Wedge Dies

2019 ◽  
Vol 946 ◽  
pp. 750-754
Author(s):  
A.O. Tolkushkin ◽  
Sergey N. Lezhnev ◽  
Abdrakhman B. Naizabekov
Keyword(s):  
Mechanical Properties ◽  
Plastic Deformation ◽  
Severe Plastic Deformation ◽  
Product Quality ◽  
Microstructure Evolution ◽  
Deformation Process ◽  
Improve Product Quality ◽  
High Quality ◽  
Research Results ◽  
Forging Die

One of the main ways to improve product quality, obtained by forging, is implementing shear and alternating deformation (severe plastic deformation) during deformation process, which allows manufacturing products with required mechanical properties and less forging reduction. In practice, it is possible to implement shear and alternating deformation by improving the design of the ingots or the billets, forging tools, heating modes and forging method. In this paper newly designed forging die, which allows implementation of shear and alternating deformation without sufficient changes of the billet sizes, is proposed. By the research results of the new forging technology influence in the proposed tools on the microstructure evolution, it was found, that the use of the newly designed step-wedge dies has more potential for manufacturing high-quality forgings with required level of mechanical properties.

scholarly journals Key Factors Determining the Ethnocentric Tendencies of Consumers in Serbia

2017 ◽  
Vol 22 (3) ◽  
Author(s):  
Dragana Gašević ◽  
Dragana Tomašević ◽  
Marija Vranješ
Keyword(s):  
Demographic Characteristics ◽  
Great Benefit ◽  
Statistical Techniques ◽  
Key Factors ◽  
High Quality ◽  
Level Of Education ◽  
Research Results ◽  
Consumer Ethnocentrism ◽  
Foreign Products ◽  
Nonparametric Techniques

Ethnocentric behaviour of consumers is related to the attitude and intentions of consumers when deciding upon purchasing a product, i.e., it is such a kind of behaviour which implies giving priority to purchasing domestic rather than foreign products. The results of a large number of studies show that not all consumers are equally ethnocentric. Therefore, it is of utmost significance to realize that consumers rely on various signals and make different decisions depending on their inclinations towards consumer ethnocentrism. The aim of this paper is to examine the influence and interaction of demographic characteristics of respondents in Serbia on consumer ethnocentrism. Several statistical techniques that provided support during the testing of research hypotheses have been applied in the preparation of this paper. We used nonparametric techniques (Mann-Whitney U test and Kruskal-Wallis test). The results indicate that men are more ethnocentric than women, as well as persons with lower level of education than those with higher level of education. Also, the results have shown that respondents who achieve the highest level of income are not ethnocentric in the least. In addition, it has been established that there is no statistically significant impact of the criteria of the year on the level of consumer ethnocentrism. The research results provide useful information for marketers and managers of companies that currently operate or are planning to enter Serbian market in the forthcoming period. Another great benefit is reflected in the fact that these results draw the managers’ attention to the fact which consumer groups are the most ethnocentric and thus allow the creation of high quality strategies.

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