Search Results
You are looking at 11 - 20 of 46 items for
- Author or Editor: S. Szabó x
- Refine by Access: All Content x
The paper analyses the views of Ottokár Prohászka, the greatest Hungarian Catholic philosopher of the 20th century on the relationship between labour and social progress, as well as between labour and individual development. The work of Prohászka is seen as a synthesis of modern scientific findings and the Christian world view, which, at the same time, offered a thorough analysis and criticism of the social philosophy of Karl Marx. The author discusses Prohászka's ideas concerning the links between the objective tendencies of social development and the evangelical spirit, and his attempts to elaborate an early version of the theology of labour. Comparing citations, Prohászka's work is valued also for anticipating the ideas in the social encyclics of the popes written several decades later.
The Jesuits' Ratio Studiorum ordered to follow St. Thomas's theology. Between 1603--1607, at the University of Graz, Péter Pázmány S.J. gave lectures on St. Thomas's Summa Theologie and commented on its most important issues. St. Thomas thoroughly studied the problem of faith (de Fide) and explained the questions of grace and liberty (de auxiliis) debated by the Jesuits and the Dominicans. He found a fine balance between Banezianism and Molinism through the following main principle: grace intensifies liberty, that is, God does not act on behalf of us but makes us act.
Abstract
Positron lifetime measurements were carried out on pyrophyllite-1 Tc before and after heat treatment, chlorination and HF treatment. The lifetime spectra gave information about the changes of the defect structure of pyrophyllite due to the different treatments.
Near-infrared (NIR) spectrophotometers with different optical arrangements were used to measure the diffusely reflected electromagnetic radiation of different types of food additives in polyethylene (PE) foils. Eight compounds, frequently used in food process – but also in other industries –, were measured by different NIR spectrophotometers. The detected (‘as is’) and mathematically transformed (by scatter correction, second derivative combined with smoothing) NIR spectra were processed with multivariate data analysis (MDA). In this matter, unsupervised methods like principal component analysis (PCA) and cluster analysis (CA) were used, which techniques do not require prior information and reference measurements. The aim of the present study was to distinguish food additives by the help of the applied chemometric methods based on NIR spectra detected via the PE foils. Results indicated that distinction of different food additives and compounds with NIR methods is possible not only with the conventional sample preparations and handlings, but also without breaking the packaging.
Within a survey made of Hungarian awareness of, attitudes towards, and preferences for food labels and pricing, this study focused on consumers’ reactions to quality and country of origin labels. Data were collected with a standard questionnaire, face-to-face interviews (1000 participants) in the respondents’ home. It became obvious that consumers were looking for information about quality (rating its importance at 4.04) on packages, but information about origin (3.94) and production (3.89) was also important to them. The capability of respondents to spontaneously recall country of origin and quality labels was very limited: 35.5% of all respondents could not name any such labels. The best known label was “Hungarian Product” (30.5%), which was recognized by up to 90% of the respondents after they were shown it. Many consumers were ready to pay premium for products bearing this label (31.7%). According to our results, information about quality is important to consumers, but they do not look for it deliberately, and only a few consumers ascribe a higher value to products with labels bearing this information. There is a pressing need to increase consumers’ confidence for trademarks through dissemination of reliable information.
