Authors:M. Tóth-Markus, I. Magyar, K. Kardos, L. Bánszky, and A. Maráz
In this study the role of different yeast strains in the production of volatile flavour components of Tokaji Aszú wine was tested. The effect of a Saccharomyces cerevisiae starter and that of the typical endogenous Candida stellata strain as well as spontaneous fermentation were studied and compared. For the fast comparison of aroma profile, a solid phase microextraction (SPME) sampling and a GC-MS separation and identification were used. Thirty of the present compounds were selected to characterise the changes of flavour. Significant differences were found between wines fermented with different yeast strains. Application of a Saccharomyces cerevisiae starter alone accelerated the fermentation but this caused only little change in the aroma profile and content. Candida stellata contributed weakly to the production of aroma, especially to that of the longer carbon chain ethyl esters. Characteristic compounds of aged wine were detected in bottle aged Tokaji Aszú. The change of aroma profile as a function of bottle storage time was studied. The concentrations of vitispirane, trimethyl dihydronaphtalene, 2-phenylethanol and diethyl succinate increased in the course of ageing time, while those of 3-methyl-butyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate and ethyl dodecanoate decreased.
Authors:M. Mátyus, Gy. Kocsis, O. Boldis, G. Karvaly, E. Magyar, J. Fűrész, and A. Gachályi
A sensitive method was developed for the determination of free morphine and codeine in blood. This method is suitable for detection of the ingestion of illicit drugs. This test is applicable for monitoring therapeutic doses as well as stand up in the court of law. For the test we use with deuterium tagged morphine and codeine. We tag the blood specimens with deuterium prior to testing. The active ingredients (morphine and codeine) are extracted by solid phase extraction, and eventually derivatized with pentafluoro propionic anhydride (PFPA). The resulting compounds are stable and have good chromatographic characteristics. The Gas-chromatograph coupled Mass-spectrometer (GC/MS) system is used to determine the concentration of the resulting compounds using or/in the selective ion mode (SIM). The results of the target and qualifier ions were 414, 577, 361 in the case of morphine, and 282, 445 in the case of codeine. During our measurements, the graph was linear between 1 and 100 ng / mL. All the results of the qualifications were in line with the German Standards DIN 32645, which were checked with the B.E.N. program.
Authors:K Galamb, B Szilágyi, OM Magyar, T Hortobágyi, R Nagatomi, M Váczi, and J Négyesi
Right- and left-side-dominant individuals reveal target-matching asymmetries between joints of the dominant and non-dominant upper limbs. However, it is unclear if such asymmetries are also present in lower limb’s joints. We hypothesized that right-side-dominant participants perform knee joint target-matching tasks more accurately with their non-dominant leg compared to left-side-dominant participants.
Participants performed position sense tasks using each leg by moving each limb separately and passively on an isokinetic dynamometer.
Side-dominance affected (p < 0.05) knee joint absolute position errors only in the non-dominant leg but not in the dominant leg: right-side-dominant participants produced less absolute position errors (2.82° ± 0.72°) with the non-dominant leg compared to left-side-dominant young participants (3.54° ± 0.33°).
In conclusion, right-side-dominant participants tend to perform a target-matching task more accurately with the non-dominant leg compared to left-side-dominant participants. Our results extend the literature by showing that right-hemisphere specialization under proprioceptive target-matching tasks may be not evident at the lower limb joints.
Authors:M. Aloudat, A. Papp, N. Magyar, L. Simon Sarkadi, and A. Lugasi
The purpose of this study was to compare the energy content and macronutrients of forty main popular traditional and modern meals in both Jordan and Hungary with the national and international recommendations. The calculation of energy content and macronutrients were done on traditional and modern recipes by two diﬀerent softwares (ESHA and NutriComp). Neither Jordanian nor Hungarian foods met the recommended energy content (35% of daily energy intake, 8400 kJ for energy intake). The recipes of both nations are characterised by higher protein, fat, and salt contents than WHO recommendation, a lower ﬁbre content, and sugar content within the recommended limits. The fat energy ratio and saturated fatty acid content of Hungarian recipes are signiﬁcantly higher than WHO recommendation. In general, Jordanian meals were more likely to meet the inclusion criteria. In conclusion, neither Jordanian nor Hungarian traditional and popular meals meet the international nutritional recommendations for a healthy diet, however, the composition of the real dishes may diﬀer signiﬁcantly from the recipes depending on the available ingredients and chosen kitchen technology.
Authors:Péter Csathó, E. Osztoics, J. Csillag, T. Lengyel, L. Gonda, L. Radimszky, G. Baczó, M. Magyar, K. R. Végh, M. Karátsonyi, T. Takács, A. Lukács, and T. Németh
Depending on their origin, sedimentary phosphate
rocks (PRs) may differ in their P solubility, and, as a consequence, in their
agronomic effectiveness. The effect of six phosphate rocks (PR) - originating
from Algeria (ALG), North Florida (FLO), North Carolina (NCA), Senegal (SEN)
Morocco (MOR) and Hyperphosphate (HYP) with various P solubility (evaluated by
2% formic acid, 2% citric acid, and neutral ammonium citrate) - as well as
single superphosphate (SSP) and superphosphate + lime (SSP + Ca) (each P source
on 4 P levels, with doses of 0, 100, 400 and 1600 mg P
soil) on the shoot yield of tillering stage spring barley, soil available
P (i.e. H
O, Olsen, Bray1, Lakanen-Erviö (LE) and ammonium lactate
(AL) extractable P contents) were studied in pot experiments set up with acidic
sandy soil (Nyírlugos, Hungary) and acidic clay loam soil (Ragály, Hungary),
both with low P supplies. The average
spring barley shoot yield at the beginning of shooting was 95% higher on the
colloid-rich acidic (pH
: 4.5) clay loam soil than on the
colloid-poor acidic (pH
: 3.8) sandy soil. The differences in the
solubility of phosphate rocks showed close correlation to the differences in P
responses. On both soils, the correlation between total PR-P added and P
responses in spring barley shoot yield was much weaker than that between
neutral ammonium citrate soluble PR-P added and P responses in spring barley
shoot yield. When phosphate rocks were applied as P sources, the comparison of
soil test P methods showed a different picture on the two soils. In the case of
the acidic sandy soil (Nyírlugos), the strongly acid LE-P (r² = 0.83) and
AL-P (r² =0.74) tests gave the highest correlation coefficients with
spring barley responses to P, while on the acidic clay loam soil (Ragály) these
were achieved by the Olsen-P (r² = 0.88) and Bray1-P (r² =0.88)