First on-line β\beta-NMR on oriented nuclei: magnetic dipole moments of the νp1/2−1;1/2−\nu{p}^{-1}_{1/2}; 1/2^- ground state in 67^{67}Ni and πp3/2+1;3/2−\pi{p}^{+1}_{3/2}; 3/2^- ground state in 69^{69}Cu

The first fully on-line use of the angular distribution of $\beta$ - emission in detection of NMR of nuclei oriented at low temperatures is reported. The magnetic moments of the single valence particle, intermediate mass, isotopes $^{67}$Ni($\nu{p}^{-1}_{1/2}$; 1/2$^{-}$) and $^{69}$Cu($\pi{p}^{+1}_{ 3/2}$; 3/2$^{-}$) are measured to be +0.601(5)$\mu_{N}$ and +2.84(1)$\mu_{N}$ respectively, revealing only a small deviation from the neutron $p_{1/2}$ single-particle value in the former and a large deviation from the proton $p_{3/2}$ single-particle value in the latter. Quantitative interpretation is given in terms of core polarization and meson-exchange currents

Primena prirodnih antimikrobnih sastojaka u proizvodnji mlečnih proizvoda

Large consumer concern about widespread use of synthetic chemical additives in spite of a large number of their potentially harmful effects, it seems that foods preserved with natural supplements are becoming very popular. Natural ingredients are usually directly added to the dairy products in various stages of manufacture. Due to the ability to interact with the other ingredients of the product there is a decrease in activity of the natural antimicrobial agents, or their inactivation, by treatment with an attempt to products at the stage of the milk prior to packaging. Values are already confirmed immersion, spray aerosols, and coating products. The aim of our work is to provide an overview of the different tests in which natural antimicrobial ingredients applied in different concentrations and in different ways during the preservation of dairy products.Velika zabrinutost potrošača zbog široke upotrebe sintetskih hemijskih aditiva, uprkos velikom broju njihovih potencijalno štetnih efekata, čini da namirnice konzervisane prirodnim dodacima postaju veoma popularne. Prirodni sastojci se najčešće direktno dodaju proizvodima od mleka u različitim fazama proizvodnje. Usled mogućnosti da u interakciji sa drugim sastojcima proizvoda dođe do smanjenja aktivnosti prirodnih antimikrobnih sredstava ili njihove inaktivacije, pokušava se sa tretmanom proizvoda od mleka u fazi pre pakovanja. Vrednost su već potvrdili uranjanje, prskanje aerosolima, i premazivanje proizvoda. Cilj našeg rada je da pruži pregled različitih ispitivanja u kojima su prirodni antimikrobni sastojci primenjeni u različitim koncentracijama i na različite načine prilikom konzervisanja mlečnih proizvoda

Sledljivost u cilju dokaza porekla Zlatarskog sira

The traceability of elements that must be applied during the traditional process of production and distribution Zlatar cheese is present in this paper. The aactivities that are implemented in order to obtain product labels with geographical origin necessarily includes the mechanism of risk management in the food safety system. Therefore, it is imperative to the basic principles of production Zlatar cheese involve the provision of a reliable system that allows tracking of the entire production flow in order to identify and eliminate the potential risks to consumers health, and thus, indirectly, to protect it. The mmechanism that is shown as a function of improveement the quality and safety of this traditional product, reducing the health risks of consumers, which in a direct way contributes its better competitiveness and opening roads in the local and surrounding markets.U ovom radu su dati elementi sledljivosti koji moraju biti primenjeni tokom tradicionalnog procesa proizvodnje i distribucije Zlatarskog sira. Aktivnosti koje se sprovode radi dobijanja oznake proizvoda sa geografskim poreklom moraju obavezno da sadrže i ovaj mehanizam upravljanja rizikom u sistemu bezbednosti hrane. Stoga, imperativ u osnovnim načelima proizvodnje Zlatarskog sira podrazumeva obezbeđivanje pouzdanog sistema koji omogućuje praćenje celokupnog toka proizvodnje u cilju identifikovanja i otklanjanja potencijalnog rizika po zdravlje potrošača, a time, posredno, i zaštite njihovog zdravlja. Prikazani mehanizmi su u funkciji podizanja nivoa kvaliteta i bezbednosti ovoga tradicionalnog proizvoda, smanjenja zdravstvenog rizika kod potrošača, što na direktan način doprinosi njegovoj boljoj konkurentosti i otvaranju puteva na domaćem i tržištima u okruženju

Air quality and impact on food safety

Abstract Air is an important potential source of contamination in different areas of human endeavor (medicine, pharmaceuticals, agriculture, food industry etc.). During the various technological procedures of producing and processing food, its contamination by polluting substances contained in air, such as suspended particles (physical contamination), combustion products and volatile organic substances (chemical contamination) and biological pollutants (bacteria, viruses, molds and mites) very often occurs. Although the sources of air contamination are numerous (poor construction aspects of the building, improper air conditioning and ventilation, etc.), basic and common sources are people and their activities in food production plants. The task of responsible food production is to adequately and continuously implement good production practices, and thereby, prevent potentially harmful practices, to ensure environmental health and safety for the life and work of the staff in that environment, and to create conditions for safe food production, while protecting the environment.</jats:p

Different methods for tritium determination in surface water by LSC

The main aim of this paper was to compare different methods of preparing water samples for tritium analysis by ultra-low-level background liquid scintillation counter, Quantulus 1220. Three methods of sample preparation for low-level tritium measurement have been implemented in the Nuclear Physics Laboratory in Novi Sad: electrolytic enrichment, direct method without electrolytic enrichment and sample Oxidizer 307 method. The examined fresh water samples were rainfall collected during 6 months and water from a stream in the Vinca nuclear research center collected over 3 months. The obtained results using these three methods showed satisfying agreement. The appropriate measuring time by LSC for each sample prepared according to different methods has been determined. (C) 2012 Elsevier Ltd. All rights reserved

New results on the double beta decay of iron

The (O nu, EC, EC) double beta decay of Fe-54 was investigated. An upper limit on the half-life T GT 4.4x10(20) yr (at 68% confidence level) was derived. [S0556-2813(98)01410-1]