: Sebum is an oily liquid produced by the sebaceous glands. It serves as a protective barrier for the skin, keeping it hydrated and enhancing its elasticity. Sebum contains triglycerides, fatty acids, wax esters, antioxidant squalene, and cholesterol. While the highest concentration of sebum is produced on the face, it is also present on other parts of the skin, including the scalp. Excessive sebum secretion leads to oily skin, but even dry and normal skin types produce a certain amount of sebum. Cleansing foams and tonics for oily skin have an advantage over other pharmaceutical products, such as creams, soaps, and liquid powders, as they can be applied to all areas of the skin. Niacinamide (C 6 H 6 N 2 O) is a pyridinecarboxyamide and organic molecule belonging to the vitamin B group. In recent years, niacinamide has become widely used in cosmetology for the formulation of various pharmaceutical products, primarily for dermal application. However, it is also incorporated into shampoos and hair tonics. Niacinamide is effective in reducing sebum levels on the skin, providing hydration, strengthening the skin's protective barrier, and minimizing visible wrinkles. This study explores the effectiveness of niacinamide as an active component in tonics and foams, along with the stability of these formulations, their microbiological purity, and in vivo testing on volunteers. The MPA 6 device, used in skin bioengineering, was employed to measure the amount of sebum on volunteers' facial skin before and after using a cleansing foam for oily skin.

: Water preparation for industrial use commonly involves a multi-stage approach to raw water treatment. The selection of individual treatment operations is based on various factors. Adherence to regulations and standards on water quality for a specific purpose is of key importance, as the entire treatment process should meet or exceed applicable regulatory standards. In the selected plant for the preparation of industrial water, an evaluation of the efficiency and economy of the process was carried out by comparing the results of water analysis before and after each treatment, by reviewing the justification of the location of the process units in the treatment line, and by analyzing the selected process parameters. The results of water analyzes confirmed that adequate selection and location of unit operations in the raw water treatment line can have multiple beneficial effects in meeting water quality requirements for the desired purpose.

It is estimated that 1 to 2% of the population in developed countries will experience a chronic wound during their lifetime. Nurses are leaders in applying innovations that can create positive results in preventing and treating chronic wounds in patients admitted to acute care hospitals. The aim of the research is to examine the knowledge of nurses-technicians about the knowledge of measures for the prevention and treatment of chronic wounds. In the research of knowledge on the treatment of chronic wounds, 349 respondents participated, employed at the primary and tertiary levels of health care. For the purposes of the research, the authors created a questionnaire based on a review of professional and scientific literature, as well as evidence in practice. The research was conducted through the Chamber of Nurses-Technicians of Sarajevo Canton and the Chamber of Tuzla Canton. Respondents from Sarajevo Canton worked significantly longer in practice, and 36.2% of respondents worked from 21 to 30 years, and 10.9% of respondents worked longer than 30 years, while among respondents from Tuzla Canton 34.8% of them, worked from 21 to 30 years and 9.9% worked for more than 30 years. 43.9% of respondents from Tuzla Canton and 39.6% of respondents from Sarajevo Canton had a certificate for the care of chronic wounds ( X 2 = 9.077; p = 0.028). The assessment of knowledge is in a direct positive relationship with the level of health care (rho = 0.187; p = 0.001).

<p>Waste management is becoming an increasingly important factor in the context of climate change, particularly due to methane emissions from landfills, which have a significantly stronger warming effect than carbon dioxide. The City of Prnjavor, facing challenges related to the growth of municipal waste and limited infrastructure, represents a representative example of a local community in transition toward a more sustainable waste management system. The aim of this research is to assess greenhouse gas (GHG) emissions from the waste sector and identify optimal strategies for their reduction.</p> <p>The methodology is based on the IPCC Tier 1 approach for GHG emission estimation, applied to three waste management scenarios: full landfilling, partial recycling, and a combination of recycling and composting. The analysis includes emissions from waste collection, transport, and final treatment, as well as avoided emissions resulting from the processing of recyclable and biodegradable fractions.</p> <p>Results show that the scenario combining recycling and composting can reduce total GHG emissions by 37% compared to the baseline scenario.</p> <p>The conclusions suggest that transitioning to selective waste collection and treatment, along with strengthening institutional capacities, has the potential to enable efficient emission reductions and improve the waste management system, without the need for major infrastructure investments.</p>

and patterns that may contribute to a cardiovascular risk reduction. Materials and Methods: This cross-sectional study was conducted in 2024 and included 473 students from health studies faculties in three cities: Sarajevo, Mostar, and Split. Independent variables in the study were diet type (Mediterranean vs. non-Mediterranean), physical activity, and smoking. Dependent variables included lipid profile (cholesterol, triglycerides), blood pressure, and blood glucose levels. Results: Students from Split exhibited the highest consumption frequency of olive oil, fish, vegetables, and legumes consumption, which was statistically significant compared to students from Mostar and Sarajevo (χ² = 11.488, p = 0.022). A statistically significant difference was also found in the consumption of animal fats (butter, cream, margarine) across the cities (χ² = 19.860, p = 0.003). The average adherence score to the Mediterranean diet was highest among students from Split (3.80 points) and lowest among those from Sarajevo (2.77 points). Significant differences in cholesterol and triglyceride levels were observed only among female students across the cities (Kruskal-Wallis test, p < 0.05). Conclusion: A significant difference in cardiovascular risk factors was observed between students following the Mediterranean diet and those adhering to a non-Mediterranean diet. The Mediterranean diet demonstrated a beneficial effect on cardiovascular risk, as evident in the lipid profile. In contrast, non-Mediterranean diet, characterized by higher intakes of vegetable and animal fats, was associated with increased cardiovascular risk.

Halal quality represents the totality of characteristics of products and services that meet the fundamental attributes of quality, such as health and hygiene safety, as well as compliance with halal standard requirements and Islamic dietary regulations. Halal product certification is carried out proactively using a preventive method to prevent the mixing or occurrence of any amount of ingredients that may have haram status. The modern food production process necessitates the use of rapid methods and techniques for analyzing the origin and quality of food, which is particularly emphasized in the production of halal products. The aim of this study was to validate rapid enzymatic tests for detecting ethanol in prepared samples and finished products and to determine their applicability and reliability in analysis. For the detection of alcohol in products and samples, the XEMATest Alco – an enzymatic test for the semi-quantitative determination of ethanol in samples, produced by XEMA Co. Ltd., was used. For the purpose of this research, 90 analyses were conducted on 18 samples, of which 10 samples were prepared with different ethanol contents ranging from 0.02% to 10%, while 8 samples consisted of commercial alcoholic and non-alcoholic beverages. The rapid enzymatic tests

Consumers today are increasingly aware of the impact of food on health and pursue dietary practices that sustain physical well-being, prevent diseases, and enhance mental health and quality of life. The aim of the research was to determine the attitudes of consumers in the Tuzla Canton regarding the impact of halal diets on reducing health risks associated with obesity and non-communicable diseases. The study employed data analysis on information collected through an anonymous questionnaire administered to respondents in the Tuzla Canton, and compared these findings with secondary data derived from relevant scientific and professional literature on the benefits of halal diets. A high percentage of the most favorable response option on the Likert scale was observed for questions regarding commitment to the consumption of halal products and dishes prepared with halal ingredients (86.3%), awareness of the health benefits of Ramadan fasting (81.6%), and the practice of Ramadan fasting (84.5%). However, despite these high percentages, particularly concerning commitment to halal diets, the proportion of the most favorable responses for questions related to the nutritional aspects of halal diets was notably low; specifically, responses regarding monitoring nutritional information on halal products (23.3%), consuming a diverse range of halal foods while maintaining nutritional balance (11.0%), and consuming halal food in moderation (28.2%). For all three of these questions, the intermediate response option, namely “occasionally,” was frequently selected, with percentages of 60.2%, 61.0%, and 57.8%, respectively. The response to the seventh question confirmed the potential of halal diets in reducing excessive body weight and obesity, as 48.1% of respondents reported a decrease in body weight after Ramadan fasting. The respondents’ answers indicate a positive impact of halal diets on health. The high proportion of intermediate responses for questions of a nutritional nature (nutritional balance, diversity, and moderation) indicates a need for consumer education on the nutritional aspects of halal food. Such education would contribute to establishing a stronger scientific foundation for consumers’ attitudes and experiences regarding halal food, potentially resulting in a higher percentage of respondents providing the most favorable responses to these and similar questions.

The aim of this research was to analyze consumer perceptions, trust, and needs regarding halal products, with a focus on identifying key trends and obstacles. Survey results revealed a high level of awareness about the importance of halal certification, with 60% of respondents expressing full trust in labels, 30% partial trust, and 10% expressing doubts. The main motives for purchasing halal products include religious reasons (50%), health benefits (30%), and quality assurance (20%). The age structure of respondents shows that the majority are between 30 and 50 years old (70%), while those over 50 years old make up 20%, and those under 30 years old account for only 10%. Regarding product availability, more than half of respondents (55%) find the range unsatisfactory, particularly in the meat and dairy product segments. These groups were highlighted as priorities for improving the offering. Respondents also suggested greater focus on consumer education and certification transparency. Recommendations for improvement include developing specialized store shelves, increasing product diversity, and investing in marketing aimed at raising awareness of halal product benefits. Additionally, introducing extra controls and strengthening trust through education and public campaigns are proposed. This research contributes to understanding consumer needs and can serve as a basis for further strategies to develop the halal product market, aiming to meet consumer expectations and strengthen trust in halal certification.