U Zajčevu zborskom stvaralaštvu osobita je uloga pripala Hrvatskom pjevačkom društvu „Kolo” (utemeljeno 1862., djelovalo je do 1948.). „Kolo” je bilo prvo pjevačko društvo kojemu je Zajc posvetio ...neku svoju zborsku skladbu (U boj!, 1866.). Ona je označila i početak skladateljeve suradnje ne samo s „Kolom” nego i s drugim hrvatskim i inozemnim pjevačkim društvima te potaknula autora na skladanje većega broja skladbi (46) s eksplicitnom posvetom „Kolu”, u čijemu je arhivu sačuvano 99 opusa iz Zajčeva pera. Na temelju uvida u partiture Zajčevih skladbi posvećenih „Kolu” (pretežito a cappella muških zborskih sastava, ali i vokalno-instrumentalnih te jednoga orkestralnog djela) razmatraju se njihove glazbene i tekstne odrednice, vrijeme i kontekst njihova nastanka te Zajčevi višestruki odnosi s „Kolom” – kao skladatelja, dirigenta vlastitih skladbi i djela drugih autora te kao poticatelja i promicatelja zborske djelatnosti. Ona se očitovala u zajedničkim okupljanjima i nastupima „Kola” i drugih hrvatskih pjevačkih društava, a u širem smislu i u promociji i potvrđivanju hrvatskoga nacionalnog identiteta, napose stvaranjem i izvedbom poticajnih domoljubnih skladbi u vrijeme hrvatske kulturne i društveno-političke stvarnosti nakon popuštanja stega Bachova apsolutizma.
In Ivan Zajc’s compositions for choirs, the Croatian singing society “Kolo” (founded in 1862, operated until 1948) held a significant role. “Kolo” was the first singing society to which Zajc dedicated one of his compositions, titled To the Battle! (1866), marking the beginning of his collaboration not only with “Kolo”, but also with other Croatian and international singing societies. This inspired Zajc to compose a considerable number of pieces (46) explicitly dedicated to “Kolo”, whose archive contains 99 of his works. Based on the scores of Zajc’s compositions dedicated to “Kolo” (predominantly a cappella pieces for male choirs, but also including vocal-instrumental and one orchestral piece), the author discusses their musical and textual features, the time and context of their creation, and Zajc’s multifaceted relationship with “Kolo”: as a composer, conductor of his own compositions as well as works by other authors, and as a supporter and promoter of choir singing. This commitment was evident in joint gatherings and performances involving “Kolo” and other Croatian singing societies. Furthermore, Zajc’s contributions extended to the broader promotion and affirmation of Croatian national identity, particularly through the composition and performance of inspiring patriotic pieces during the challenging period of Croatian cultural and socio-political history after the loosening of Bach’s absolutism.
‘Kolo' is an Ethiopian well-roasted and dehulled barely snack food eaten alone or mixed with other roasted grains with a relatively long shelf life. It is an ancient and staple Ethiopian snack food ...that is being introduced around the globe. Traditionally, Kolo has been prepared by Ethiopian mothers. However, there is a scarcity of documented information about the nutritional profile, consumption status and effect of processing conditions on quality of Kolo. Therefore, the aim of this review is to access the indigenous processing practices, consumption status and the effect of processing conditions in quality of Kolo. The review discussed in detail the raw materials, processing steps, nutritional status, anti-nutritional factors, digestability and functional properties of Kolo from publications from the last thirty years. Due to the high temperature processing condition, the presence of acrylamide is highly likely and this may affect the safety of Kolo. The anti-nutritional factors in Kolo may affect the nutritional quality of Kolo due to the inaccessibility of nutrients. This information could have a significant contribution for future researchers, policy makers, society and producers. In conclusion, there is a need to get more tangible information about the quality and safety of Kolo through well designed scientific research to safeguard the wellbeing of the society.
•‘Kolo' is an Ethiopian well-roasted and dehulled barely snack food.•‘Kolo' can be eaten alone or mixed with other roasted grains.•Anti-nutritional factors affect digestability and functional properties of Kolo.•The presence of acrylamide in Kolo affect the safety of Kolo.
Příspěvek popisuje konstrukční návrh zařízení, které umožňuje určit hodnotu součinitele adheze při rozjezdu ruční podvěsné jeřábové kočky s kuželovými pojezdovými koly. V příspěvku je uveden postup ...detekce součinitele adheze.
The levels of metals in raw maize seeds and its processed foods (roasted seed and bread) collected from Shendi, Finote Selam and Debre Tabor (Ethiopia) were determined by flame atomic absorption ...spectrometry (major metals) and graphite furnace atomic absorption spectrometry (trace and heavy metals) after wet digestion. The concentration of the metals determined (mg/kg dry weight) were in the ranges in raw seed, roasted seed, and bread: K 1633–1935, 1753–2008, 1589–2036; Na 125–164, 137–190, 160–195; Mg 388–400, 394–411, 378–401; Ca 66.5–104, 118–178, 102–144; Cr 0.17–1.58, 0.18–1.72, 0.18–1.65; Mn 1.04–3.98, 1.09–4.60, 0.52–2.83; Fe 18.0–115, 16.5–103, 45.3–146; Co 0.41–0.49, 0.50–0.76, 0.34–0.75; Cu 0.04–1.32, 0.04–2.72, 0.05–3.12; Zn 61.7–77.6, 59.2–83.0, 108–116; Pb 0.31–2.59, 0.82–3.11, 1.55–3.41; respectively. Nutritionally, the processed maize foods are found to be better sources of minerals than the raw seeds. Maize seed samples from the three areas of Ethiopia are good sources of essential metals. Analysis of variance indicated significant differences in the levels of all the metals among the three samples means except K, Mg and Pb.
Pregled dimenzioniranja Peltonove turbine Sušanj Čule, Ivana; Vračević, Doris; Ožanić, Nevenka
Zbornik radova (Građevinski fakultet Sveučilišta u Rijeci),
12/2021, Letnik:
24, Številka:
1
Journal Article, Paper
Recenzirano
Odprti dostop
Unutar ovoga rada biti će dan pregled dimenzioniranja Peltonove turbine. Kako se pri radu turbine javljaju vrlo složeni uvjeti tečenja i fizikalni procesi, optimizacija i samo dimenzioniranje ovakvog ...sustava je izazov. Primjerice, u radu turbine javljaju se četiri režima tečenja: (i) stacionarno tečenje u uzvodnim i dovodnim cijevima, (ii) slobodni pad mlaza vode nakon izlaska s mlaznice, (iii) tečenje sa slobodnom vodnom površinom na lopaticama Peltonove turbine te (iv) raspršeno dvofazno tečenje na kućištu Peltonove turbine. S obzirom da postoji cijeli niz različitih formula i preporuka za dimenzioniranje, cilj ovoga rada bio je objediniti i dati pregled istih na jednom mjestu. Istraživanje za potrebe ovoga rada proizašlo je iz prethodnog istraživanja za potrebe izrade diplomskoga rada.
This paper presents an overview of Pelton turbine design. Since very complex flow conditions and physical processes occur during the operation of the turbine, the optimization and design of such a system is, consequently, a challenge. There are several different formulas and recommendations for design and optimization. Therefore, the aim of this paper was to consolidate them and give an overview in one place. The research for the purposes of this paper arose from the previous research for a master thesis.
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