Autor: Herman, Małgorzata - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Analiza zastosowania narzędzia Cucumber w testowaniu aplikacji
Study on applying the Cucumber tool in testing applications
Autorzy:: Herman, Illia
Plechawska-Wójcik, Małgorzata
Powiązania:: https://bibliotekanauki.pl/articles/98118.pdf
Data publikacji:: 2019
Wydawca:: Politechnika Lubelska. Instytut Informatyki
Tematy:: Cucumber
Gherkin
BDD
Java
Kotlin
Opis:: Niniejsza artykuł przedstawia analizę narzędzia do tworzenia testów automatycznych o nazwie Cucumber oraz opisuje jak dane narzędzie jest wykorzystywane w praktyce. W ramach artykułu stworzono kilka przypadków testowych, aby zweryfikować działanie obranego podejścia do testowania w programowaniu w językach Java i Kotlin, atakże został porównany czas wykonania testów w obu językachz rodziny języków obiektowych.
The paper presents an analysis of the Cucumber automated test tool and describes how this tool is used in practice.As part of the paper, several test cases were created to fully verify the operation of the chosen approach to testing in programming in Java and Kotlin languages also the time of testing were compared in both languages from the object-oriented language family.
Źródło:: Journal of Computer Sciences Institute; 2019, 11; 91-95
2544-0764
Pojawia się w:: Journal of Computer Sciences Institute
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: Iron, Zinc, Copper, Manganese and Chromium in Green Teas, Their Transfer to Extracts and Correlations between Contents of Elements and Bioactive Compounds
Autorzy:: Herman, Małgorzata
Janiak, Michał A.
Sadlik, Józefa K.
Piekoszewski, Wojciech
Amarowicz, Ryszard
Powiązania:: https://bibliotekanauki.pl/articles/2152159.pdf
Data publikacji:: 2022-11-22
Wydawca:: Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:: green tea
extracts
Cu
Fe
Zn
Mn
Cr
Opis:: Green tea is used worldwide in the preparation of beverages, but also its extracts rich in bioactive compounds, especially flavan-3-ols, are of increasing interest. In addition to bioactive molecules, green tea represents a source of dietary elements. However, knowledge about their content in extracts is limited. The aim of our research was to determine the extent of transfer of selected elements, i.e., iron (Fe), zinc (Zn), copper (Cu), manganese (Mn), and chromium (Cr), from green teas to their extracts and to investigate whether the main bioactive compounds of the extracts affect this transfer. Twelve commercially available green teas were used in the study. The contents of elements in green teas and their extracts obtained with 80% acetone (v/v) were analysed by inductively coupled plasma optical emission spectroscopy (ICP-OES). High performance liquid chromatography in reverse phase (RP-HPLC) was used to determine contents of caffeine, (–)-epigallocatechin (EGC), (–)-epicatechin (EP), (–)-epigallocatechin gallate (EGCG), and (–)-epicatechin gallate (ECG). The element with the highest content in green teas was Mn (711–1402 µg/g), but its transfer to extracts was the lowest (0.269–0.646%). The mean Fe transfer, second abundant element in teas (115–725 µg/g), was 5.52%. The contents of Mn and Fe in extracts were 5.08–30.2 and 10.7–90.1 µg/g, respectively. Zn, Cu, and Cr were transferred with means of 10.4, 20.0, and 26.2%, respectively, which resulted in their contents in the extracts in the ranges of 5.03–12.6, 1.93–13.8, and 0.128–2.03 µg/g, respectively. The significant positive correlations of Zn content in extracts and/or transfer to extracts with EGCG, EGC and total flavan-3-ols as well as between the same Fe variables and EGC were determined, which suggested that these flavan-3-ols may positively affect the transfer of Fe and Zn from green tea to extracts. In turn, significant but negative correlations were found in the case of Mn and Cu. Future research is needed to identify the causes of the various transfer rate of elements from green teas to extracts.
Źródło:: Polish Journal of Food and Nutrition Sciences; 2022, 72, 4; 421-429
1230-0322
2083-6007
Pojawia się w:: Polish Journal of Food and Nutrition Sciences
Dostawca treści:: Biblioteka Nauki