Smart textiles are the future. Innovations in the textile and clothing sector (T&C sector) are introducing wearable technologies associated with healthcare, movement and transport. An innovation boom ...in the wearable textile sector has brought in a range of new products, such as smart gloves with sensors and controls, smart socks with thin blood pressure sensors and smart products that monitor stress and fatigue. Recent technological advances combine apparel technology and textile industry to develop smart wearable devices. These have the capability to interact with the user or the environment, including tracking and communicating data about the user or the environment to other devices through embedded sensors and conductive yarns. The ICT sector has been important for the T&C sector for quite some time and its importance continues to rise. The market for smart textile wearables is expected to grow at a CAGR of 132% between 2016 and 2022.
SAŽETAK: Pametni tekstili su budućnost. Inovacije u sektoru tekstila i odjeće razvijaju nosive tehnologije povezane s ljudskim zdravljem, micanjem i transportom. Inovacije u sektoru nosivih tekstilnih senzora, kao što su pametne rukavice sa senzorima i kontrolorima, pametne nogavice sa senzorima tlaka, pametni proizvodi za monitoring stresa i napora su u velikom porastu. Napredak u tehnologijama na području odjevnih tehnologija i tekstilnih industrija rezultirao je razvoj novih mogućnosti tekstilnih proizvoda zvanih pametni tekstili. Takvi proizvodi sposobni su za komunikacije između korisnika i okoline, uključujući praćenje i komunikacije korisnika s drugom opremom uz pomoć uključenih senzora i konduktivnih vlakana. U zadnje vrijeme ICT sektor postao je od velikog značenja za tekstilni i odjevni sektor i takva suradnja samo intenzivno raste. Očekuje se da će tržište nosive elektronike koji koristi pametni tekstil narasti između 2016. i 2022. za 132 %.
Izhodišče. Sladkorna bolezen tipa 1 je ena izmed pogostejših kroničnih bolezni v otroštvu. Optimalno vodenje in presnovna urejenost otrokove sladkorne bolezni sta povezana z aktivno vključenostjo ...staršev/ skrbnikov, podporo otroku pri nadzoru nad boleznijo in funkcionalnostjo družine. Raziskava predstavlja oceno zadovoljstva staršev s programom skupine za starše in njihovo doživljanje vpliva omenjenega programa na življenje otroka in spoprijemanje z njegovo SBT1.
Oxidative stress may be involved in the pathogenesis of every human disease. To understand its possible role in benign prostatic hyperplasia (BPH), we measured the overall oxidative status of ...patients with BPH and the serum activity of the high density lipoprotein (HDL)-related antioxidant enzymes paraoxonase 1 (PON1) and arylesterase (ARE).
Fifty-six urology outpatient clinic patients with BPH (mean age 64±8.6 years) were prospectively included in the study. Forty volunteer healthy controls from the laboratory staff (mean age 62±10 years) were enrolled for comparison. Serum total antioxidant status (TAS), total oxidant status (TOS), PON1, ARE, and HDL levels were measured by commercially available, ready-to-use kits.
Serum TAS and HDL levels were significantly lower in the BPH group than in the control group (P=0.004 and P=0.02, respectively). No significant between-group differences were observed for TOS levels or PON1 and ARE enzyme activities (P=0.30, P=0.89, and P=0.74, respectively). In the BPH group, the calculated parameters PON1/HDL and ARE/HDL were significantly higher (P=0.02 and P=0.04, respectively).
Our findings agree with the previous reports of impaired oxidant/antioxidant balance in BPH patients. The activities of HDL-related enzymes between groups with significantly different HDL levels may be deceptive; adjusted values may help to reach more accurate conclusions.
Objectives. Type 1 diabetes is one of the most common chronic diseases in childhood. Active parental involvement, parental support in the diabetes management and family functioning are associated ...with optimal diabetes management and glycemic control. The purpose of this study was to assess parental satisfaction with participation in the group and their perceptions of the impact of the intervention on living and coping with childrens T1D.
Methods. A sample of 34 parents of children with T1D participated in this trend study. The participants’ experience and satisfaction with support group was measured by a self- evaluation questionnaire, designed for the purpose of the present study.
Results. Quantitative data show that parents were overall satisfied with almost all measured items of the evaluation questionnaire (wellbeing in the group, feeling secure, experiencing new things, being able to talk and feeling being heard) during the 4-year period. However, parents from the second and third season, on average, found that the support group has better fulfilled their expectations than the parents from the first season (p = 0,010). The qualitative analysis of the participants’ responses to the open-ended questions was underpinned by four themes: support when confronting the diagnosis, transformation of the family dynamics, me as a parent, exchange of experience and good practice and facing the world outside the family.
Discussion. The presented parent support group showed to be a promising supportive, therapeutic and psychoeducative space where parents could strengthen their role in the upbringing of their child with T1D.
Izhodišče. Sladkorna bolezen tipa 1 je ena izmed pogostejših kroničnih bolezni v otroštvu. Optimalno vodenje in presnovna urejenost otrokove sladkorne bolezni sta povezana z aktivno vključenostjo staršev/ skrbnikov, podporo otroku pri nadzoru nad boleznijo in funkcionalnostjo družine. Raziskava predstavlja oceno zadovoljstva staršev s programom skupine za starše in njihovo doživljanje vpliva omenjenega programa na življenje otroka in spoprijemanje z njegovo SBT1.
Metode. V raziskavi je sodelovalo 34 staršev otrok s SBT1. Udeleženci so izpolnili evalvacijski vprašalnik o izkušnji in zadovoljstvu s skupino za starše, ki je bil sestavljen za namen te raziskave.
Rezultati. Kvantitativni podatki so pokazali, da so bili starši v splošnem zadovoljni pri skoraj vseh merjenih postavkah (počutje v skupini, občutek varnosti, odkrivanje novih stvari, možnost pogovora, občutek slišanosti) v štirih sezonah skupine za starše, razen pri postavki izpolnitev pričakovanj. Udeleženci iz druge in tretje sezone so poročali, da je skupina izpolnila njihova pričakovanja v večji meri, kot pa so o svojih pričakovanjih poročali udeleženci iz prve sezone (p = 0,010). Kvalitativna analiza odprtih vprašanj je pokazala štiri teme: opora skupine pri soočanju z diagnozo SBT1, preoblikovanje družinske dinamike, vzgoja otroka s SBT1, izmenjava konkretnih izkušenj in dobrih praks ter soočanje z okoljem. Tema »opora skupine pri soočanju z diagnozo SBT1« je prevladujoča v vseh štirih sezonah.
Razprava. Skupina za starše se kaže kot pomemben terapevtski, podporni in psihoedukativni dejavnik; v njej starši ob voditeljih in drugih udeležencih krepijo svojo pomembno vlogo, ki jo imajo v življenju otroka s SBT1.
Funkcionalni kriteriji na gradskim prometnicama uglavnom se definiraju subjektivnim metodama, a ne pomoću objektivnih i ponovljivih postupaka. Danas su dostupne nove tehnologije za određivanje ...vrijednosti indeksa ravnosti (IRI), poput metode vibracije cijelog tijela (WBV) i metode varijabilnosti srčane frekvencije. Provedene su analize dostupnih tehnologija prema cjelovitom pristupu PC-O (eng. Pavements Clients - Oriented) uključujući simulacije pomoću računalnog programa HDM-4 (eng. Highway Development and Management system). U radu su predloženi IRI kriteriji za brzine dopuštene na gradskim prometnicama, takozvani IRIcity kriterij.
U ovršnim postupcima na temelju vjerodostojne isprave javni bilježnici svojom nedavno normiranom ulogom
povjerenika suda te efikasnošću elektroničke provedbe omogućavaju visoku razinu ...funkcionalnosti,
jednostavnosti i ekonomičnosti tih postupaka. Ipak, gledajući unazad, može se reći kako su upravo ovršni
postupci neosnovano izazvali određene negativne reperkusije po ugled i čast ove službe. Čimbenici koji
su pridonijeli tom negativnom razvoju dijelom su otklonjeni posljednjom novelom Ovršnog zakona. Ipak,
da bi se u ovršnim postupcima na temelju vjerodostojne isprave službi priznao položaj koji zaslužuje i da
bi se takvi postupci temeljili na još većoj funkcionalnosti provedbe, ali i pravičnosti razdiobe, potrebno
bi bilo de lege ferenda propisati ravnomjernu razdiobu ovršnih prijedloga svim javnim bilježnicima diljem
cijele Republike Hrvatske. Javno bilježništvo kao dio pravosuđa raspolaže svim potrebnim kvalitativnim
i kvantitativnim elementima za efikasno i transparentno određivanje ovrhe na temelju vjerodostojne
isprave. Unatoč često suprotstavljenim stavovima, smatra se kako je sama priroda certifikacije nespornih
tražbina ekvivalentna djelokrugu rada i osnovnim postulatima javnobilježničke službe.
Provider: - Institution: - Data provided by Europeana Collections- Food products containing beneficial microorganisms, mostly lactic acid bacteria which effectively affect human health, represent one ...of the largest market of functional foods, with dairy products as the most accessible ones. Tendency that useful probiotic bacteria safer and easier survive the conditions of the gastrointestinal tract, and the need to make them available over a longer period of time compared to durability of dairy products, imposed the idea to conduct the extensive testing of probiotics in chocolate as a carrier. Research program in the scope of this dissertation was aimed at investigating the possibility of application of probiotics in different types of chocolate, because of their sensitivity to a large number of process factors and environmental conditions, and bearing in mind that sustainability is an essential property that determines their effectiveness. By including of probiotic cultures in the chocolate composition, an additional dispersed phase is introduced, which can influence the microstructure and cause a change in appearance - colour, texture, melting and rheological properties of the product. In addition, some studies suggest the possibility of an interaction between probiotic microorganisms and polyphenol components in food containing them, which may lead to a change of its antioxidant capacity. In order to establish the extent to which the incorporation of probiotics affect the dominant characteristics of different types of chocolate, an examination of their sensory, antioxidant and rheological properties was carried out immediately after production (0-30 days) and during storage of 90, ie 180 days. With the aim of determination of all factors that may affect the functionality of chocolate with probiotics, the analysis of used packaging materials, which included testing of physical-mechanical and barrier properties, were also conducted. In particular, the freeze-dried probiotic strains Lactobacillus acidophilus NCFM® and Bifidobacterium lactis HN019, as well as DUOLAC MIX L3 - microencapsulated mixture of three probiotic cultures: Lactobacillus acidophilus, Streptococcus thermophilus and Bifidobacterium breve, were added into chocolates of different composition (milk, dark with 44% and dark with 75% cocoa solids). Production of chocolates with probiotics was carried out in factory "Štark" a.d., Belgrade, with minor modifications of the standard technological procedure. Microencapsulated strains L3, and freeze-dried culture L. acidophilus NCFM® exhibited a very good viability during 180 days of storage (109 ie 108 cfu/g). In the case of probiotic strain B. lactis HN019 faster decline of the number of active cells was observed in all samples tested (from 108 to 106 cfu/g), hence the functionality of chocolates containing this strain is limited to a period of 90 days. Based on the data related to viability of probiotic bacteria stored at different temperatures (4ºC and 20ºC), it was found that the chocolates with probiotic can be stored at room temperature, without drastic functionality reduction. The basic chemical composition of chocolates with probiotics was unchanged compared to control ones that did not contain probiotic bacteria. Enrichment of different types of chocolates with probiotic bacteria, either lyophilized or in microencapsulated form, did not lead to disruption of sensory properties, and all analyzed samples maintained excellent sensory quality during storage of 180 days. Examination of colour characteristics, using tristimulus colorimetry (CIE, CIE L*a*b* and Hunter Lab system), showed that addition of probiotic bacteria did not cause changes of colour, especially in terms of bloom development, which is not detected even in the time coordinate, but the measured values of the luminance (Y), psychometric light (L*, LHu), tone (a*, aHu) and chroma (b*, bHu) corresponded to the composition of chocolate type according to cocoa solids content. Thermodynamic parameters of melting and crystallization, determined by differential scanning calorimetry, suggested that the melting profile of the chocolates with probiotics did not significantly differ from the control samples, but was primarily caused by amount of fat in the composition of milk and dark chocolates. The content of total and individual phenolic compounds (total flavonoids, flavan-3-ols and proanthocyanidins) was consistent with the composition of the examined kinds of chocolate, above all, with the proportion of cocoa solids. In this PhD thesis a new polarographic method (Hydrogen Peroxide Scavenging - HPS) was applied for the first time to determine the antioxidative capacity of chocolate extracts. High correlation coefficients of HPS method compared to standard methods used (Ferric Reducing Antioxidant Power - FRAP and 2,2-Azino-bis-3- ethylbenzothiazoline-6-sulfonic Acid - ABTS) and the content of polyphenolic compounds, were established, thus confirming its validity and possibility of application in cocoa products. It was found that the presence of probiotic cultures did not affect the antioxidant activity of chocolate samples within the same type. Together with the absence of time dependence of antioxidant activity, above-mentioned represents another confirmation that the probiotic bacteria do not change AO potential of chocolate in which they are incorporated. Likewise applies to the parameters of the oxidative stability of fats extracted from the analyzed samples of chocolate, obtained by DSC, given that the data for the oxidation induction time (OIT) and oxidation onset temperature (OOT) corresponded with the content of polyphenolic components, with no significant variation depending on the probiotic addition. Applied probiotic bacteria, in general, had no significant effect on the rheological characteristics of various chocolates, especially on the values of apparent and plastic viscosity. Increased value of the yield stress, noted in some cases, beside granulation of probiotics in which it was observed, can be attributed to the lack of homogeneity of the produced samples. In this respect, further research should focus on finding efficient techniques of probiotic dispersion into chocolate mass, which would contribute to the elimination of the above issues and enable continuous production on industrial scale. Analysis of packaging materials, have shown that the aluminum foil as primary packaging for chocolate with probiotics, can be considered as suitable in terms of all examined properties, except for the hermetic seal. This drawback was identified as one of the possible causes of active cells number decline of certain probiotics in different types of chocolate, that should be eliminated in order to maintain the functionality of these products during the entire period of storage. Based on the above, it can be concluded that both milk and dark chocolate with different composition represent a good matrix for probiotics delivery, and because of the added value, at the same time, also contribute to expanding of the assortment of confectionery products, as well as the market of functional food.- Prehrambeni proizvodi koji sadrže probiotske mikroorganizme, uglavnom bakterije mlečne kiseline, sa pozitivnim učincima po zdravlje, predstavljaju jedno od najvećih tržišta funkcionalne hrane, među kojima su proizvodi od mleka najdostupniji. Težnja da korisne, probiotske bakterije bezbednije i lakše prežive uslove gastrointestinalnog trakta, kao i potreba da budu dostupne tokom dužeg vremenskog perioda u odnosu na onaj koji je ograničen trajnošću proizvoda od mleka, nametnula je ideju da se obave opsežnija ispitivanja primene probiotika na čokoladi kao nosaču. Program istraživanja u okviru ove doktorske disertacije bio je usmeren na ispitivanje mogućnosti primene probiotika u različite vrste čokolada, zbog njihove osetljivosti prema velikom broju procesnih faktora i uslovima okoline, a imajući u vidu da je održivost esencijalno svojstvo koje uslovljava njihovu efikasnost. Inkluzijom probiotskih kultura uvodi se dodatna disperzna faza u sastav čokolada, što može imati uticaja na njihovu mikrostrukturu i usloviti promene izgleda - boje, teskture, topivosti i reoloških svojstava. Pored navedenog, pojedina istraživanja ukazuju na mogućnost postojanja interakcija između probiotskih mikroorganizama i polifenolnih komponenata namirnice u koje su dodati, što može dovesti do promene njenog antioksidativnog kapaciteta. Kako bi se ustanovilo u kojoj meri je inkorporiranje probiotika uticalo na dominantna svojstva različitih vrsta čokolada, obavljeno je ispitivanje njihovih senzornih, antioksidativnih i reoloških karakteristika neposredno nakon proizvodnje (0-30 dana) i tokom skladištenja od 90, odnosno 180 dana. Radi utvrđivanja svih faktora koji mogu uticati na funcionalnost čokolada sa probioticima obavljene su i analize upotrebljenih ambalažnih materijala, koje su obuhvatale ispitivanje fizičkomehaničkih i barijernih svojstava. Konkretno, u čokolade različitog sastava (mlečne, crne sa 44 % i crne sa 75 % kakao-delova) dodati su liofilizovani probiotski sojevi Lactobacillus acidophilus NCFM® i Bifidobacterium lactis HN019, kao i DUOLAC MIX L3 - mikroinkapsulisana mešavina tri probiotske kulture: Lactobacillus acidophilus, Streptococcus thermophilus i Bifidobacterium breve. Proizvodnja čokolada sa probioticima obavljena je u pogonu fabrike “Štark”, a.d., Beograd, uz izvesne modifikacije standardnog tehnološkog postupka. Inkapsulisani sojevi L3, kao i liofilizovana kultura L. acidophilus NCFM® imali su veoma dobru vijabilnost tokom 180 dana skladištenja (109 tj. 108 cfu/g). Kod probiotskog soja B. lactis HN019 došlo je do bržeg opadanja broja aktivnih ćelija u svim ispitivanim uzorcima (sa 108 na 106 cfu/g), te je funkcionalnost čokolada sa navedenim sojem ograničena na period od 90 dana od momenta proizvodnje. Na bazi podataka o vijabilnosti probiotskih bakteri
UVOD: Cervikobrahijalni sindrom je uobičajen problem
mišićno-koštanog sustava koji postaje sve veći uzrok funkcionalnog
onesposobljenja velikog broja bolesnika. Posljedica
toga je ogroman ekonomski ...trošak zbog liječenja,
bolovanja, velikog broja izostanaka s posla i smanjene produktivnosti
radnika.
CILJ RADA: Utvrditi utjecaj mobilizacije torakalne kralježnice
na bol i funkcionalnost u aktivnostima svakodnevnog
života kod bolesnika sa cervikobrahijalnim sindromom.
ISPITANICI I METODE: U istraživanje je uključeno 60
bolesnika sa cervikobrahijalnim sindromom. Eksperimentalnu
skupinu činilo je 30 ispitanika koji su uz provođenje
programa terapijskih vježbi, dodatno tretirani mobilizacijom
fasetnih zglobova torakalne kralježnice. Kontrolnu
skupinu činilo je 30 ispitanika koji su provodili program
terapijskih vježbi. U radu su primijenjeni vizualna analogna
skala boli (VAS) i indeks onesposobljenja vratne kralježnice
(IOVK).
REZULTATI: Nije utvrđena statistički značajna razlika
(p<0,05) između skupina prema dobi i spolu. Utvrđena
je statistički značajna razlika (p<0,05) unutar skupina i
između skupina u smanjenju boli i povećanju funkcionalnosti
u aktivnostima svakodnevnog života.
ZAKLJUČAK: Mobilizacija torakalne kralježnice ima
pozitivan utjecaj na smanjenje boli i poboljšanje funkcionalnosti
u aktivnostima svakodnevnog života kod bolesnika
sa cervikobrahijalnim sindromom.
U radu je opisana MFF (matrica funkcije i funkcionalnosti) kao alat koji se koristi u procesu razvoja proizvoda. Nakon nekoliko godina istraživanja matričnih metoda, funkcija i funkcionalnosti ...proizvoda, razvili smo matrični alat kao pomoć inženjerima u razvoju novih proizvoda i njihovih komponenti. U radu je prikazana jezgra MFF, a to su matematički model i računalna aplikacija. Osnovna ideja bila je napraviti bazu podataka u određenom području koja na jednom mjestu sadrži stečeno cjeloživotno inženjersko znanje, ili znanje nastalo za vrijeme procesa razvoja proizvoda. Pomoću MFF moguće je generirati potpuno nove proizvode i njihove funkcijske strukture, gdje su funkcije jednoznačno opisane pomoću fizikalnih veličina-koje utječu na funkcije.
Prostor koji istodobno ima obilježja interijera i eksterijera, nazvan otvoreno/zatvoreni prostor, analiziran je na primjerima poznatih obiteljskih kuća, na kojima je taj prostor poslužio za dobivanje ...vanjskih gabarita u ugođaju određenog pravilnog geometrijskog tijela, odnosno u doživljaju kutije. Svi su primjeri pojedinačno i usporedno obrađeni. Nameće se zaključak da je najvažniji razlog uspostave tih prostora ipak izvanjski dojam kuće, a zatim i unutrašnja funkcionalnost.
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