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Nataša Tomašević, Fabiola Susanna Emser, Edin Muratspahić, Jasmin Gattringer, Simon Hasinger, Roland Hellinger, Peter Keov, M. Felkl et al.

Bruce McDonald, Sarah Larson, Craig S. Maher, Shayne Kavanagh, Kenneth Hunter, Christopher Goodman, Honey Minkowitz, Sean McCandless et al.

Public budgeting and finance is a discipline that encompasses communities of research and practice. Too often, however, these communities fail to engage each other, instead choosing to operate independently. The result is that the research being conducted fails to address the questions of the day and our governments’ challenges. In this article, we come together as a community of academics and practitioners to establish an agenda for where future research should be conducted. This agenda aims to align the research being undertaken within the academic community with the needs of those working in the community of practice. After establishing ten areas where research is needed, we followed a ranked-choice voting process to establish a prioritization for them. Based on the outcome of this process, the two primary areas where research is currently needed most are the fiscal health of our governments and the implementation of social equity budgeting.  

Simple Summary The aim of this study was to analyze and compare the morphology of root canals in the carnassial teeth of German shepherds and mixed-breed dogs. Knowledge of the morphology of root canals is essential for a successful endodontic procedure. It has been determined that an apical delta, which represents a complex structure that consists of multiple cavities whose purpose is to allow the passing of nerves and blood vessels from the pulp cavity to the apex of the root, was present in 247 roots. There are four main types of apical delta. The most common type in superior fourth premolars was type II, with up to 10 apical ramifications, whereas type IIIA, with 10–20 apical ramifications, was most commonly present in inferior first molars. Abstract Root canal treatment of carnassial teeth in dogs is a common endodontic technique which aims to re-establish or maintain the health of the periapical tissues. In total, 43 dogs were used in this study. Root canal morphology was evaluated in 86 superior fourth premolars and 86 inferior first molars. Apical delta was present in 247 roots, while obliteration of the root canal was found in 11 roots. The most common type of apical delta of the roots of superior fourth premolars was type II, with up to 10 apical ramifications, while type IIIA, with 10–20 apical ramifications, was most commonly present in the roots of inferior first molars. Considering that knowledge of the morphology of root canals is essential for a successful endodontic procedure, the aim of this study was to analyze and compare the morphology of root canals in the carnassial teeth of German shepherds and mixed-breed dogs. Apical resection for the purpose of endodontic therapy of the superior fourth premolar and the inferior first molar is indicated at a length of 4 to 6 mm from the anatomical tip of the roots, which would completely remove the apical delta of these two teeth.

Riccardo E Giunta, D. J. Schaefer, C. Demirdöver, Giovanni Di Benedetto, Anna Elander, Rado Žic, Alexandru Georgescu, Mark Henley et al.

Amila Hasanspahić, E. Hadzalic, Anis Balić

– In this paper, the influence of waste shear strength parameters on landfill slope stability is studied. Namely, using the limit equilibrium method in GeoStudio 2018, stability analyses of a typical landfill slope are performed using semi-probabilistic and probabilistic approaches. The semi-probabilistic computations of slope stability are performed based on the available literature recommendations for the waste shear strength parameters. The results obtained for different recommendations are compared and discussed. In the probabilistic computations, the waste shear strength parameters are treated as random variables with Gaussian random distribution, where the parameters of the distribution are again selected based on the literature recommendations. Here, the influence of dispersion in the values of waste shear strength parameters is also examined. In addition, sensitivity analyses are also performed to gain insights into the relative importance of parameters. With the aforementioned analyses, an effort was made to investigate and derive conclusions about how the selection of waste shear strength parameters affects landfill slope stability.

Suzana Jahić, Sebila Rekanovic, Samira Hotić, Husein Vilić

The aim of this paper is focused on reducing sodium chloride content by partial replacement with potassium chloride and magnesium chloride in cooked cheese samples. For the production of cheese, standardized cow's milk from a domestic market producer was used, and the cheese was produced by heating the milk to a temperature of 95°C and coagulation with acetic acid. The one salted only with NaCl was designated as the standard sample, and the other samples were salted with combinations of salts in which NaCl reduction was performed: sample A1 had a ratio of 15% KCl:85% NaCl, sample A2 30% KCl:70% NaCl, sample B1 15% MgCl2:85% NaCl and sample B2 30% MgCl2:70% NaCl. The cheese samples were stored at + 4°C and color parameters and sensory properties were analyzed on the 1st, 3rdand 5thdays of storage. Based on the performed analyses, it was concluded that it is completely acceptable to replace sodium chloride with potassium chloride in the ratio of 15% KCl:85% NaCl. It is acceptable to replace sodium chloride with potassium chloride inthe ratio of 30% KCl:70% NaCl, with the note that on the 5thday of storage there is a gradual deterioration of the sensory properties compared to the samples analyzed on the 1stday of storage. Replacement of sodium chloride with magnesium chloride in the ratios 15% MgCl2:85% NaCl and 30% MgCl2:70% NaCl is not acceptable.As such, it is not recommended in the production of cooked cheeses due to the appearance of a metallic and bitter taste that is present in cheese samples from the 1st to the 5th day of storage. KEYWORDS:cooked cheese, sodium chloride, potassium chloride, magnesium chloride

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