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    Wyświetlanie 1-8 z 8
    Tytuł:
    Verification of the modified AGT method applied to determining efficiency of squirrel-cage induction motor
    Autorzy:
    Figura, R.
    Szychta, L.
    Kwiecień, R.
    Powiązania:
    https://bibliotekanauki.pl/articles/141240.pdf
    Data publikacji:
    2012
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    metoda AGT
    sprawność silnika
    szacowanie wydajności
    AGT method
    motor efficiency
    motor efficiency testing
    efficiency estimating
    Opis:
    The modified air gap torque method to determine the efficiency of squirrelcage induction motor was presented. of testing which continues the authors' work on application of AGT method to estimating induction motor's efficiency are discussed. The proposed method is verified in a number of selected low-power motors.
    Źródło:
    Archives of Electrical Engineering; 2012, 61, 3; 315-323
    1427-4221
    2300-2506
    Pojawia się w:
    Archives of Electrical Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Dynamic elasticity characteristics of soil layers not deeply situated under the earth surface
    Autorzy:
    Ciesielski, R.
    Kwiecień, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/279794.pdf
    Data publikacji:
    2000
    Wydawca:
    Polskie Towarzystwo Mechaniki Teoretycznej i Stosowanej
    Tematy:
    soil dynamics
    wave velocities in soil
    elasticity characteristics of soil
    Opis:
    If a simplified elasticity model of the soil is considered sufficiently precise for practical use, the problem of values of elasticity modulus, Poisson ratio and wave velocities so as their change with depth in the shallow soil layers should be determined. The paper presents results of investigations of the above mentioned characteristics in situ for cohesive soil. The changes with depth are fundamental for practical applications. More details of the conducted investigations the Reader can find in the monography Ciesielski et al. (1999).
    Dynamiczne charakterystyki sprężystości warstw gruntu występujących płytko pod powierzchnią terenu. Przyjęcie w praktyce inżynierskiej, jako wystarczająco precyzyjne, uproszczonego sprężystego modelu podłoża gruntowego pociąga za sobą konieczność określenia rzeczywistej wartości modułów sprężystości, współczynnika (liczby) Poissona oraz prędkości rozchodzenia się fali w gruncie płytko pod powierzchnią terenu. Wartości tych parametrów sprężystych są zmienne wraz ze wzrostem głębokości. Niniejsza praca prezentuje wyniki badań terenowych "in situ" określających wyżej wspomniane cechy sprężyste dla podłoża gliniastego. Zmiany z głębokością wspomnianych parametrów sprężystych są znaczące i istotne dla praktycznych zastosowań. Więcej informacji dotyczących przeprowadzonych badań można znaleźć w monografii Ciesielski et al. (1999).
    Źródło:
    Journal of Theoretical and Applied Mechanics; 2000, 38, 2; 233-245
    1429-2955
    Pojawia się w:
    Journal of Theoretical and Applied Mechanics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Breakfast cereal as a source of sodium, potassium, calcium and magnesium for school-age children
    Autorzy:
    Winiarska-Mieczan, A.
    Kwiecien, M.
    Kwiatkowska, K.
    Krusinski, R.
    Powiązania:
    https://bibliotekanauki.pl/articles/13894.pdf
    Data publikacji:
    2016
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Tematy:
    human nutrition
    child
    school child
    breakfast cereal
    sodium source
    potassium source
    calcium source
    magnesium source
    macroelement
    cereal
    Opis:
    Breakfast cereal is a regular component of daily diets in Poland and in other countries. Since these products are very popular components of diets, they should be a source of key nutrients, including minerals. The objective of the study was: 1) to determine how popular cereals were among young and preteen school children; 2) to verify whether cereals could be a source of sodium (Na), potassium (K), calcium (Ca) and magnesium (Mg). 232 ready-to-eat products were tested. The content of Na, K, Ca and Mg was determined using flame atomic absorption spectrometry in a Varian SpectrAA 280 FS. Daily intake of Na, K, Ca and Mg by children (aged 7 - 12 years) from 1 serving of breakfast cereals (1 serving size = 30g cereal + 125 ml milk) was compared with AI (for Na and K) or RDA (for Ca and Mg). The highest content of Na was recorded in cornflakes (approx. 500 mg/100 g), K in bran (more than 250 mg/100 g), Ca in bran and wholegrain cereals (approx. 57 mg/100 g), Mg in bran (nearly 180 mg/100 g). It was found that although cereals were not a rich source of Na, K, Ca and Mg for the studied group of consumers, when prepared with milk their nutritional value was significantly enhanced. One serving of breakfast cereals with milk per day would cover 5 – 17% of AI for Na, 5 - 7% of AI for K , 12 – 17% of RDA for Ca and 10 – 57% of RDA for Mg. Cornflakes, which turned out to be the richest source of Na, were the least valuable in terms of the content of the macroelements, in which they resembled rice flakes. All breakfast cereals, while not being particularly rich in Na, K, Ca and Mg, when prepared with milk have a considerably better value for school-age children and ensure a higher consumption of milk.
    Źródło:
    Journal of Elementology; 2016, 21, 2
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The content of lead and cadmium in fruit-flavoured yoghurts and cream cheeses
    Autorzy:
    Winiarska-Mieczan, A.
    Kiczorowska, B.
    Krusiński, R.
    Kwiecień, M.
    Kwiatkowska, K.
    Klebaniuk, R.
    Powiązania:
    https://bibliotekanauki.pl/articles/962697.pdf
    Data publikacji:
    2017
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Opis:
    Flavoured yoghurts and cream cheeses are usually promoted by the manufacturers as snacks for children and young people. An undeniable advantage of such products is the fact that they can be treated as convenience food because they have long expiry dates, they are ready to eat and available in packaging of various sizes. However, both milk and dairies can be a source of toxic metals, in particular Pb and Cd, for children. The research aimed to measure the level of Pb and Cd in fruit-flavoured yoghurts and cream cheeses. The analyses involved 83 products: 42 yoghurts and 41 cream cheeses. The products were split into 11 groups, depending on the used flavouring. The content of Cd and Pb was determined using the GF AAS method. In addition, the safety of fruit-flavoured yoghurts and cream cheeses was estimated for consumers aged 5 and 10. The analysed yoghurts contained on average 0.028 mg Pb and 0.008 mg Cd kg-1, whereas the cream cheeses – on average 0.02 mg Pb and 0.017 mg kg-1 Cd. The values were lower than acceptable. The highest (P < 0.05) content of Pb was recorded in mixed flavour yoghurts, whereas as regards cream cheeses – in stone fruit flavoured products. The highest (P < 0.05) content of Cd was recorded in vanilla-flavoured yoghurts and in mixed flavour and strawberry-flavoured cream cheeses. For a child, having one cup of fruit-flavoured yoghurt is equivalent to a daily intake of max. 7% BMDL01 Pb and max. 18.3% TWI Cd, whereas one cup of cream cheese – max. 28.5% BMDL01 Pb and max. 33.5% TWI Cd. The presented results indicated that one cup of fruit-flavoured yoghurt and cream cheese was safe for consumers in terms of Cd and Pb content. However, it should be noted that products most eagerly chosen by children (strawberry, peach) had the highest content of Pb and/or Cd per 1 cup, which means that their frequent consumption can be associated with a risk of increased intake of such toxic metals.
    Źródło:
    Journal of Elementology; 2017, 22, 4
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Creating Participation of Employees in Improving Work Safety in Enterprise
    Autorzy:
    Gembalska-Kwiecień, A.
    Skotnicka-Zasadzień, B.
    Wolniak, R.
    Bujna, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/2065004.pdf
    Data publikacji:
    2018
    Wydawca:
    STE GROUP
    Tematy:
    creativity
    complicity in management
    employee participation
    enterprise management
    work safety
    Opis:
    The article deals with the issue of employees' participation in the security management system in an enterprise. The issue of participation was presented as well as empirical studies illustrating the problem of the study. The benefits from the creative participation of employees in a safety management system were also shown. It was stated that an employee’s participation in specific areas of business management is important and that it is a desirable direction in the development of the employees' staff and displaying joint responsibility for the workplace. The research was carried out in five enterprises engaged in the business of construction and renovation activities. The surveyed employees were employed in various positions and at various organizational levels, they took part in the survey and in individual interviews. Questions from the first part of the questionnaire generally concerned issues related to occupational health and safety. The second part concerned issues directly related to the safety management system as well as the creativity and participation of employees in improving work safety in the surveyed enterprise. Empirical studies have shown that some of the surveyed employees have a rather passive attitude towards systemic issues. The article uses the approach that puts human events in the epicenter as one of the most important drivers of changes taking place in enterprises. In order to further improve the functioning of the implemented and maintained systems, enterprises have created their own set of practiced forms of employee participation.
    Źródło:
    Multidisciplinary Aspects of Production Engineering; 2018, 1, 1; 689--694
    2545-2827
    Pojawia się w:
    Multidisciplinary Aspects of Production Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Nutritional value and the content of minerals in eggs produced in large-scale, courtyard and organic systems
    Autorzy:
    Kiczorowska, B.
    Samolinska, W.
    Kwiecien, M.
    Winiarska-Mieczan, A.
    Rusinek-Prystupa, E.
    Al-Yasiry, A.R.M.
    Powiązania:
    https://bibliotekanauki.pl/articles/14352.pdf
    Data publikacji:
    2015
    Wydawca:
    Uniwersytet Warmińsko-Mazurski w Olsztynie / Polskie Towarzystwo Magnezologiczne im. Prof. Juliana Aleksandrowicza
    Tematy:
    nutritional value
    mineral content
    mineral element
    egg
    egg laying
    poultry keeping system
    courtyard
    organic system
    Opis:
    The aim of this study was to determine the content of basic nutrients as well as selected macroand micro-elements in the albumen and yolk of eggs produced at large-scale, commercial poultry production farms (10) as well as in organic (8) and courtyard farms (12). Ten eggs were randomly collected 3 times on each farm. For chemical analyses, the eggs were hard-boiled for 15 min and then stored at a temp. of 4°C until analyzed. The albumen and yolk of hard-boiled eggs were assessed for the content of dry matter, total protein, crude fat and crude ash, and for their energy value (net Atwater equivalents) as well as the concentrations of K, Na, Ca, Mg, P, Fe, Zn, Cu, Se and Mn. No differences were observed in the content of dry matter, total protein and crude ash. However, differences were demonstrated for the crude fat content, the highest (P < 0.05) level of which was found in eggs from the organic system (higher by 60% in albumen and by 17% in yolk than in the other eggs), which was accompanied by an increased energy value of these eggs. In all the analyzed eggs, similar concentrations were noted for Mg (egg white) and P (egg albumen and yolk). The albumen of eggs from the organic system was characterized by the highest (P < 0.05) content of K, Na, Ca, Zn, Se and Mn. In turn, the albumen of eggs from large-scale commercial poultry production farms contained the highest (P < 0.05) levels of Fe, Cu and Se. Yolks of the eggs from the organic system accumulated the highest (P < 0.05) levels of K, Na, Ca, Mg and Fe. In turn, the highest (P < 0.05) concentrations of Zn, Se and Mn were determined in yolks of the eggs produced in the homestead system, and that of Cu – in yolks of the eggs from large-scale commercial production. A highly positive correlation between concentrations of minerals in the albumen and yolk of the analyzed eggs was reported for the following pairs: K-Na, Se (0.998, 0.93); Na-Na (0.949); Ca-Mg, Mn (0.994, 0.951); Mg-Ca, Mn (0.986, 0.982); P-Ca, Mn (0.997, 0.961); Fe-K, Mg, P, Zn (0.999, 0.937, 0.988, 0.999); Zn-Ca, Mn (0.999, 0.945); Se-Cu (0.971) and Mn-Ca (0.902), whereas a negative correlation for: Ca-Fe, Cu (-0.974, -0.994); Mg-Cu (-0.921); P-Fe (-0.933); Zn-Fe (-0.912); Cu-Na (-0.951); Se-K, P, Zn (-0.960, -0.910, -0.962) and Mn-Se (-0.979).
    Źródło:
    Journal of Elementology; 2015, 20, 4
    1644-2296
    Pojawia się w:
    Journal of Elementology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Comparison of selected classification methods in automated oak seed sorting
    Porównanie wybranych metod klasyfikacji w automatycznym sortowaniu nasion dębu
    Autorzy:
    Grabska-Chrząstowska, J.
    Kwiecień, J.
    Drożdż, M.
    Bubliński, Z.
    Tadeusiewicz, R.
    Szczepaniak, J.
    Walczyk, J.
    Tylek, P.
    Powiązania:
    https://bibliotekanauki.pl/articles/336489.pdf
    Data publikacji:
    2017
    Wydawca:
    Sieć Badawcza Łukasiewicz - Przemysłowy Instytut Maszyn Rolniczych
    Tematy:
    acorn classification
    automatic sorting
    acorn
    image analysis
    image processing
    kNN
    ANN
    SVM
    klasyfikacja żołędzi
    automatyczne sortowanie
    żołędzie
    przetwarzanie obrazu
    analiza obrazu
    Opis:
    In this paper the results of automated, vision based classification of oak seeds viability i.e. their ability to germinate are presented. In the first stage, using a photo of the seed cross-section, a set of feature vectors were determined. Then three classification methods were examined: k-nearest neighbours (k-NNs), artificial neural networks (ANNs) and support vector machines (SVMs). Finally, a 73.1% precision was obtained for kNN and a 64 bin histogram, 78.5% for ANN and a 4 bin histogram and 78.8% for SVM with a 64 bin histogram.
    W artykule zaprezentowano wyniki badań automatycznej, wizyjnej klasyfikacji nasion dębu pod względem ich żywotności, tj. zdolności do kiełkowania. W pierwszym etapie prac, na podstawie zdjęcia przekroju nasiona, wyznaczono zbiór cech, który w sposób niezależny od kształtu i rozmiaru poszczególnych obiektów pozwala na opisanie ich budowy anatomicznej. Następnie zbadano, dla wyselekcjonowanych wektorów cech, trzy metody klasyfikacji: k-najbliższych sąsiadów (k-NN), artificial neural networks (ANN) oraz maszynę wektorów nośnych (SVM). Uzyskano 73,1% precyzji rozpoznawania dla histogramu o długości 64 metodą kNN, 78,5% dla histogramu o długości 4 dla ANN i 78,8% dla histogramu o długości 64 metodą SVM.
    Źródło:
    Journal of Research and Applications in Agricultural Engineering; 2017, 62, 1; 31-33
    1642-686X
    2719-423X
    Pojawia się w:
    Journal of Research and Applications in Agricultural Engineering
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The efficiency of dairy cattle nutrition on chosen farms of central-eastern Poland
    Efektywność żywienia krów mlecznych w wybranych gospodarstwach środkowo-wschodniej Polski
    Autorzy:
    Kiczorowska, B.
    Klebaniuk, R.
    Kowalczuk-Vasilev, E.
    Bakowski, W.
    Samolinska, M.
    Jarzyna, P.
    Zasadna, Z.
    Olcha, M.
    Kwiecien, M.
    Winiarska-Mieczan, A.
    Zajac, M.
    Al-Yasiry, A.R.M.
    Danek-Majewska, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/2771.pdf
    Data publikacji:
    2018
    Wydawca:
    Szkoła Główna Gospodarstwa Wiejskiego w Warszawie. Wydawnictwo Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie
    Źródło:
    Annals of Warsaw University of Life Sciences - SGGW. Animal Science; 2018, 57[4]
    1898-8830
    Pojawia się w:
    Annals of Warsaw University of Life Sciences - SGGW. Animal Science
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-8 z 8

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