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The EU Chocolate Directive 2000/36/EC allows the use of the vegetable fats CBEs and CBIs up to a maximum of 5% in chocolate. Manufacturers and users must know how this has an influence on the properties of chocolate. The objective of the work reported here was to find out by systematic investigations, which effect CBEs/CBIs have on the quality parameters, hardness and heat resistance of chocolate. The influence on the hardness was tested also under extreme practical storage conditions. The quality monitoring was performed up to one year. For the determination of the heat resistance the penetrometric method was used in the temperature range 25–32 °C measuring the maximum loading force, occurring during the penetration of a cylindrical probe of 2 mm diameter with 4 mm penetration. The correlation between the average maximum loading force, relevant to the hardness of chocolate, and the temperature can be described by a linear regression at 95% confidence level. Statistical analyses (correlation analysis, residual analysis, Durban-Watson statistic) showed that it is possible to define the heat resistance of solid chocolate in the temperature range of 25–32 °C by the slope and the ordinate intercept of the regression line of the loading force vs. temperature for given parameters (composition, storage, experimental layout, etc.). For the determination of the hardness of the chocolate also the penetrometric method was used to measure the maximum loading force occurring during the penetration of a needle probe with 2 mm deformation. The hardness of the chocolate samples determined with the penetrometric method and statistical analysis (One-Way, Two-Way Analysis of Variance, Dunnett’s comparisons) is significantly dependent on the composition and storage conditions, where the storage conditions are the dominant factor. The results show that the differences in hardness between the chocolate samples with CBE/CBI and those without CBE/CBI, both stored in the cellar (cold storage), are marginal. After one week of storage the sample with CBI has nearly the same hardness as the standard sample with CB, whereas the sample with CBE was slightly softer. The differences are slightly clearer for the northern storage room (moderate temperature) and for the southern room (warm temperature). After a definite storage time the hardness of all samples increased and was in the case of the southern storage room (warm temperature) up to twice as high. The quality monitoring up to one year showed that the reason for this increase in hardness is not a special storage time but the increasing temperatures with the beginning of the warm season and the cyclic change of the temperature during day and night. So an explanation for this unexpected increase in hardness can be a thermocyclic hardening of the chocolate samples under these storage conditions.
The potentiometric electronic tongue is a new and rapidly developing technique. However, the description of the exact working mechanism is still absent. An important part of this description is the effect of the sample temperature on the measurement results. The paper reported here gives a description of the effect of temperature on results obtained with an α-Astree potentiometric electronic tongue. The yielded model was used to perform a temperature correction as if the samples were measured at room temperature (25 °c).
Abstract
Neutron activation analysis and spectrophotometry were used for the determination of copper content in sera and cerebrospinal fluids of schizophrenic patients against control persons. From the analytical data conclusions can be drawn for the psychotic state of the patients.
Act 77 of 1993 on the rights of national and ethnic minorities defines the rights of all minority groups in Hungary in compliance with EU legislation. The Roma minority is the only officially acknowledged ethnic minority of Hungary. It is difficult to provide an accurate picture on the situation of the Roma population because ethnic status is officially regarded as sensitive and therefore data collection is not permitted (Act 63 of 1992). The paper highlights the failures and the promising attempts of Hungary’s Roma integration policies, and the great efforts taken in this country and the difficulties of progress. It also demonstrates the importance of local initiatives and the contribution of civil organisations, the support which they would deserve, because without human solidarity and compassion no top down initiative can be rewarding.
The objective of the work reported was to predict some sensory attributes of carrots stored under non-ideal conditions from the data obtained on taste measured by electronic tongue and on the physical properties (acoustic stiffness, cutting force, deformation work ratio and luminosity). There was a close correlation between the mechanical characteristics and the non-ideal storage time. Sensory evaluation showed significant ranking in “bite and chewing”, “sweet taste” and “global impression” attributes according to the Page test. Principal component analysis (PCA) plots were determined for the acoustic stiffness coefficient, cutting force and deformation work ratio and these showed that PC1 followed a tendency similar to that of the storage time. PCA plots were determined for the electronic tongue measurements and this PCA separated the sample groups along PC1 and PC2. We used partial least square (PLS) regression to predict “bite and chewing” from the acoustic stiffness coefficient, cutting force, and deformation work ratio with an acceptable correlation. The “sweet taste” was predicted from the electronic tongue measurement results with good correlation. The “global impression” was predicted by the acoustic stiffness coefficient, cutting force and deformation work ratio, and by the electronic tongue measurement results with close correlation.
The aim of the work was to develop a method to evaluate the effect of bread improver dosage on bread crumb texture. Standard breads were prepared to get different crumb structures when bread improver was added to the flour in a concentrate of 0.2%, 0.4% and 0.6%. The additive used in the experiments contains lecithin, ascorbic acid and alpha-amylase. Rheological tests and image analysis were performed to predict the effect of the additive. Hardness, chewiness, gumminess, cohesiveness and springiness were determined by rheological method. The rheological properties neither separately nor combined were able to discriminate the different bread crumb groups. Image processing method was developed to determine the ratio of dark to light area of the images taken of the bread slices. It was concluded that both rheological and visual parameters should be taken into account to characterize bread crumb texture.
Abstract
During the research entitled Teaching Creative Music, the focus is on getting to know creative music, which is becoming more and more widespread in Hungary, however using it, but still takes up little space in our music education, and its impact in high school and university environments is limited. The Kodály Concept contains a number of well-established practices also László Sáry’s collection of Creative Music Exercises (Sáry, 1999), mainly evoking Christian Wolff and John Cage, evoking the work of Stockhausen, also works well, but there is no teaching aid for the secondary school classes (9-12) based on different combinations of systematic vocal and rhythmic tasks – although in the 2017 NAT [“National Curriculum”], creative music activity as a reproduction is included as a requirement among the development tasks. There is also less experience among those pursuing higher music studies in terms of methodological preparation at the national level.
We believe that much more student-based assignments should be used in high school singing and music education so that their classroom motivation and musical creativity can develop further, and their subject-related knowledge deepen.
We are interested in the “rehabilitation” of this field, as there are a lot of opportunities in the creative music exercises, during which repetitive activity and musical creativity are essential, and Odena and Welch have already studied the latter (Odena–Welch, 2007).
Music pedagogical research supports the need to study the field, as high school students are undermotivated in their lessons and their musical creativity is not sufficiently exploited (Deliège–Wiggins, 2006).
In this article, we would like to explore an analysis of some of the practices of a creative music course over a semester in terms of how student activity and creativity changed during the 9 hours of the practice (measured with 3 groups per week). For all of this, we also use elements of Teachout and McKoy’s model, who examined music teacher attributes in terms of teacher success and failure.
The aim of this study was to examine the changes of the daily energy amount of lactose, protein and fat throughout the lactations, and compare them to each other. A total of 309 Israeli Holstein-Friesian cows from one kibbutz were investigated in three lactations, and information was given for a period of five years from 1996 to the end of 2000. The distribution of milk components and milk yield during lactation, and changes of the absolute and relative energy amount in the different milk components were calculated and evaluated. The results showed changes in the energy content of milk and its different components throughout the lactation. Each component (fat, lactose and protein) is dominant in different periods during the lactation. The energy amount from fat reaches a peak first, between days 40 and 50. Lactose has a peak at about day 66 of lactation, and protein reaches the peak last, approximately at day 104 of lactation. It seems that this peak sequence is constant and it is considered to be physiological. It might be suggested that there is a regulation governing the secretion of the different components at different times, and only one component is dominant in a given period. Each component exerts negative and positive influences on the secretion of the other components, which interact with each other and are not fully independent.
In order to investigate the effects of exposure to possible environmental pollutants such as Cd, Pb and Hg on haematological and serum biochemistry values, New Zealand White female rabbits were treated orally with distilled water solutions of CdSO4·H2O, Pb(NO3)2 and HgCl2 (n = 4/treatment) in concentrations of 2.3, 4.1, and 30 mg/kg dry matter, respectively, for 28 days. The initial concentrations of Cd, Pb, and Hg in serum were significantly increased by the treatment. Exposure to Pb significantly decreased the red blood cell (RBC) count, haemoglobin (Hgb) concentration and the haematocrit (Hct) value. The Zn-protoporphyrin concentration did not change as a result of Pb exposure. Pb and Hg loading significantly increased the aspartate aminotransferase (AST) activity. Alanine aminotransferase (ALT) activity was also increased by both Hg and Cd exposure. Comparing the treated and the control rabbits, all the trace elements studied significantly reduced the activity of enzymes in the pancreatic tissues. The haematological results indicate that hyperchromic macrocytic anaemia developed in rabbits treated with Pb. The increased activities of both AST and ALT indicate pathophysiological changes of the liver parenchyma, which was verified by focal fatty infiltration seen histopathologically. Cd exposure could exert a toxic effect on the kidneys, although the slight tubulonephrosis developed would not possibly affect the renal function. The reduced activities of amylase, trypsin, protease and lipase induced by Cd, Pb and Hg suggest toxicity to the pancreas.
The effects of dietary levels of manganese (Mn) in inorganic (MnO) and organic (Mn fumarate) forms were evaluated on cockerel chicks. A basal corn-soybean diet with 23 mg/kg Mn was supplemented with levels of 0, 30, 60 and 240 ppm Mn from both Mn sources. Each treatment was replicated in five pens of 10 chicks. The chicks were fed diets ad libitum from 14 to 49 days of age, after which five birds per treatment were sacrificed for pathomorphological examinations and analysis. The treatments did not exert significant effects on the body weight (BW), the feed/gain (F/G) ratio or the mortality rate. According to the necropsy findings, no growth retardation or emaciation occurred in either of the groups and the differences in the average absolute and relative organ weights were not significant (P ? 0.05). Tissue analysis indicated that the tibia showed the greatest response to Mn, followed by the liver and kidney. Accumulation in the tibia was higher (P < 0.05) with supplements of 30, 60 and 240 mg/kg from both Mn sources (3.71, 3.78, 4.44, and 3.68, 4.00, 4.36 mg/kg DM, MnO and Mn fumarate, respectively) compared to the control group (3.21 mg/kg). Accumulation in the liver increased significantly (P < 0.05) only with supplements of 60 and 240 ppm independently of the Mn source (12.7, 14.2, and 14.0, 14.9 mg/kg, respectively) compared to the control (9.8 mg/kg). Similarly, kidney tissue Mn was higher (P < 0.05) only with supplements of 60 and 240 ppm (12.8, 12.8, and 13.1, 12.5 mg/kg, respectively) compared to the control (10.2 mg/kg). At the same level of supplementation of the two Mn sources there were no significant differences (P ? 0.05) between the Mn concentrations of organs and tissues. Droppings sensitively reflected the intake, whereas blood plasma and feathers showed only the extreme Mn loading.
