Validation of method for cannabis identification using gas chromatography technique
The methods of analysis in forensic must be reliable in order for the results of the analysis to be accepted as evidence in court proceedings. The reliability of methods is checked through the validation process, which should be performed before introducing a method into the routine practice of the laboratory. This paper describes the procedure for...
By Mirjana Dragoljić, Vesna Matić, Ljiljana Simurdić
Co-crystal explosives-explosives improved characteristics
Explosive substances are very important compounds from the point of manufacture, storage, transport and use. Research and development of secondary explosives in the previous time is intensified in order to obtain improved explosive materials is physical, chemical and explosive characteristics. One of the directions of development are research in th...
By Saša Mićin
Compatibility of slideway oils with water soluble metal working fluids
Slideway oils have application in many industries, such as automotive, food, beverage, packaging, and considerable amount is used in small machinery workshops. Market analyses have shown that most common viscosity grade is ISO VG 68, followed by ISO VG 220. Because water soluble metal working fluids come in contact with slideway oils, purpose of th...
By Marica Dugić, Branko Despotović, Novak Damjanović, Pero Dugić
Composting kinetics for mixture of poultry manure and wheat straw based on volatile solids content
The aim of this study was to determine the composting kinetics for mixture ofpoultry manure and wheat straw based on the volatile solids content.Experimental data was fitted with the first-order and the nth-order kinetic model.The nth-order kinetic model showed better prediction performance than the firstorderkinetic model. For the first-order kine...
By Ervin Karić, Ivan Petrić, Nesib Mustafić
HACCP plan as a part of the food safety management system in the production of fermented milk products
In this paper the authors have developed and implemented a HACCP plan for the production process of fermented milk products, as exemplified in the yogurt sample. Hazard analysis included 241 hazard, of which 99 hazard can be eliminated and prevented their occurrence, by taking timely preventive measures. The HACCP system is necessary to apply for t...
By Danica Savanović, Brane Novaković, Danijela Močević
Managing of the production performance
Today, most companies face numerous problems that are the result of events in a modern business environment. Failure in business can lead to disappointment with both managers and other employees. This paper presents a conceptual framework for enterprise resource management. From the prerequisites of production through the engagement of production f...
By Zoran Jokić, Jelena Jevtić
QUALITY OF WASTE WATER AND POLLUTED AIR GALVANIC-CHEMICAL PROCESSES
The process of galvanic-chemical protection according to the qualitative and quantitative characteristics, is one of the most complex wastewater pollutants. Also, from the surfaces of industrial solutions, as well as the protected parts of the stages of care, there are significant fumes, which pollute the surrounding air, which is to be treated pri...
By Božidarka Arsenović, Boško Ivanović
MATERIAL AND ENERGY FLOW MANAGEMENT- LIFELONG LEARNING COURSES EXPERIENCES
Material and energy flow management is among the most important factors for the economicgrowth of a society in harmony with nature and it will play the main role only in the area ofsustainable development. The three lifelong learning courses were developed in order to introducethis concept to the industry professionals and administration at the cit...
By Zoltan Zavargo, Aleksandar Jokić, Jelena Pavličević, Bojana Ikonić, Oskar Bera
RESEARCH OF COSTUMER SERVICE SATISFACTION IN PHARMACEUTICAL RETAIL BY SERVQUAL MODEL
New challenges faced by the company at the beginning of the 21st century require new approaches to quality management. Customer perception of the products and service quality is considered one of the key determinants of business performance and for the survival of the organization in a competitive market, and therefore the necessity of continuous m...
By Sonja Ćortoševa, Emilija Gavranska-Nečev
SHORT OVERVIEW OF ENCAPSULATION TECHNOLOGIES FOR DELIVERY OF BIOACTIVES TO FOOD
Encapsulation strategy has emerged as a mean to protect sensitive bioactive compounds, toimprove their stability and to deliver their active forms to the targeted place. A number ofbioactives can be encapsulated – cells, enzymes, vitamins, minerals, aromas and flavours, foodcolourants, antioxidants, etc. Over the years various encapsulation t...
By K. Trifkovic, G. Tadić, B. Bugarski