PREDICTING THE BALLISTIC STRENGTH OF ULTRA HIGH MOLECULAR WEIGHT POLYETHYLENE/FIBER COMPOSITES BY IMPLEMENTING FULL FACTORIALEXPERIMENTAL DESIGN
The purpose of the study is to predict the ballistic strength of hard ultra-high molecular weight polyethylene fiber/phenolicballistic composites by implementing the full factorial experimental design. When designing ballistic composites two major factors are the most important: the ballistic strength and the weight of the protection. The ultimate ...
By Dimko Dimeski, Vineta Srebrenkoska
RESEARCH OF CHARACTERISTICS OF PROCESS NEUTRALIZATION OF ACID WASTEWATER BY LIME SLUDGE
Lime sludge which is generated in the industrial processes of water softening is a significant environmental and economic burden, due to increasingly stringent of national and international regulations relating to the management of waste streams. The high content of calcium carbonate in this material opens the possibility of its application in ...
By Sabina Begić, Vladan Mićić, Zoran Petrović, Selma Tuzlak
DEFINING REGULATING PARAMETERS OF SODIUM DITHIONYTE Na2S2O4
Dithionites of sodium and zinc (Na2S2O4 and ZnS2O4), also known asn hydrosulphites, are efficient reducing materials widely used in various industries.Mosto common application of Na2S2O4 is in textile industry and also as important ingredient in painting, printing and bleaching materials. In pharmacy it is widely used for drugs synthesis,...
By Mustafa Burgić, Amir Fazlić, Jasminka Sadadinović, Mirela Burgić -Salihović
EFFECT OF LIGHT ON THE AGING, CORROSION, AND DEGRADATION OF MATERIALS, IN RELATION TO THE ENHANCED REMOVAL OF ORGANIC POLLUTANTS
A review on advanced photochemical processes influencing properties of materials is presented. Particular emphasis is given on photolytic processes for the removal of pollutants. Separately are presented methods for the removal of biological pollution. Major concern is paid to the methods for removal of persistent chemical pollutants. Two major...
By Ivan Juranić
TREATMENT OF GROUND WATER CONTAMINATED OIL DERIVATIVES
Treatment of groundwater is the most important part of the scope of protection of natural resources, because no biological and bacteriological water there is no life on the planet. Implemented through consideration of all the negative elements in the water, determine the percentage of their toxicity and finding the most appropriate method for their...
By Velimir Šćekić, Radoje Cvejić, Sava Smiljić
PHOTO CHROMATIC SENSORS OF MULTINARY MIXED VALENCE INORGANIC MICRO NEEDLES
The recent I-U measurements on the individual micro needle-shaped crystals, of the ternary mixed valence compound In5Se5Cl, crystallizing in the monoclinic crystal system (P21/m), showed significant light sensitivities. Micro needles of In5Se5Cl “glued” on Si- and Cu- substrates were measured under five different wavelengths with variou...
By Kledi Xhaxhiu, Carita Kvarnström, Pia Damlin, Arjan Korpa, Klaus Bente
THE AGE-HARDENING MECHANISM OF Au585Ag90Cu264Zn61 GOLD ALLOY FOR JEWELRY PRODUCTION
The researches in this paper are conducted on Au585Ag90Cu264Zn61 gold alloy for jewelry production by plasic processing. Jewelry manufacturing, in contemporary goldsmith industry, beside modern design and great appearance, also demands great mechanical and technical and technological properties. In ternary alloys of Au-Ag-Cu system, structural ...
By Radiša Perić, Zoran Karastojković, Zorica Kovačević, Dragoslav Gusković
MINERAL SUBSTANCES IN SUGAR BEET MOLASSES
Molasses, a byproduct of the sugar industry, presents multicomponent system of complex chemical composition and a suitable raw material for a range of food technology. The composition of molasses is conditioned by the sugar beet quality, applied beet processing technology and used aids. The main parts of molasses consists carbohydrates, primari...
By Rada Jevtić Mučibabić, Jasna Grbić, Bojana Filipčev, Olivera Šimurina, Tatjana Kuljanin
INFLUENCE OF TEMPERATURE AND DIFFERENT METHODS OF THERMAL PROCESSING TO COLOR CHANGES AND SENSORY CHARACTERISTICS OF PORK MEAT
Meat is very important ingredients in the human diet, so it is a source of easily digestible, biological and energy valuable components. Therefore, this paper investigate the influence of temperature in the temperature range from 51°C to 100°C and different methods of thermal processing, thermal treatment by cooking and roasting, to change ...
By Radoslav Grujić, Dragan Vujadinović, Vladimir Tomović
THE QUALITY OF COFFEE THAT IS PREPARED AND CONSUMED IN THE TRADITIONAL WAY
Coffee is one of the most popular beverages worldwide. Consumption of black coffee brew, which is prepared in traditional way is characteristic for this region. Consumer expectations in terms of quality and sensory characteristics of beverages can significantly affect on the acceptability of coffee. The aim of this study was to investigate the qual...
By Natalija Džinić, Marija Jokanović, Božana Odžaković, Slavica Grujić