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    Wyświetlanie 1-4 z 4
    Tytuł:
    Cyanobacterial and green algal assemblages in various tundra habitats in the high Arctic (West Spitsbergen, Norway)
    Autorzy:
    Richter, D.L.
    Matula, J.
    Pietryka, M.
    Wojtun, B.
    Zwolicki, A.
    Zmudczynska-Skarbek, K.
    Stempniewicz, L.
    Powiązania:
    https://bibliotekanauki.pl/articles/58355.pdf
    Data publikacji:
    2018
    Wydawca:
    Polskie Towarzystwo Botaniczne
    Opis:
    The diversity of cyanobacteria and algae from various microhabitats in Spitsbergen is comparatively well known. However, the relationships between environmental factors and the structure of microflora communities remain largely unclear. This study was conducted in Hornsund Bay, which exhibits large variability in the physicochemical characteristics of habitats, particularly with regard to the availability of nitrogen and phosphorus. This variability, to a large degree, is caused by seabird colonies, which fertilize nutrient-poor terrestrial ecosystems near their nesting areas. The large variations in ecological conditions and vegetation types in the study area aid assessment of habitats representing different combinations of factors potentially influencing the formation of cyanobacterial and algal assemblages. The aim of this study was to examine the influence of physicochemical parameters on the taxonomic composition and diversity of green algae and cyanobacteria (particularly the coccoid, oscillatorialean, and heterocystous taxa). The study encompassed two groups of habitats – soil surface habitats and water-saturated habitats, both characterized by diverse influences of seabird colonies, vegetation cover, and moisture. Our results showed that taxonomic diversity and composition of cyanobacteria and algae were mainly influenced by P–PO₄³⁻, N–NH₄⁺ and Ca²⁺ (soil surface habitats), and NO₃⁻, as well as moisture (index of wetness) and pH (water-saturated habitats). The variability of these physicochemical properties was largely due to the variability of the seabird colony influence. Taken together, our findings aid in understanding the processes of formation of phycoflora assemblages in Arctic tundra.
    Źródło:
    Acta Societatis Botanicorum Poloniae; 2018, 87, 4
    0001-6977
    2083-9480
    Pojawia się w:
    Acta Societatis Botanicorum Poloniae
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Feasibility of hyperspectral vegetation indices for the detection of chlorophyll concentration in three high Arctic plants: Salix polaris, Bistorta vivipara, and Dryas octopetala
    Autorzy:
    Zagajewski, B.
    Kycko, M.
    Tommervik, H.
    Bochenek, Z.
    Wojtun, B.
    Bjerke, J.W.
    Klos, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/59266.pdf
    Data publikacji:
    2018
    Wydawca:
    Polskie Towarzystwo Botaniczne
    Opis:
    Remote sensing, which is based on a reflected electromagnetic spectrum, offers a wide range of research methods. It allows for the identification of plant properties, e.g., chlorophyll, but a registered signal not only comes from green parts but also from dry shoots, soil, and other objects located next to the plants. It is, thus, important to identify the most applicable remote-acquired indices for chlorophyll detection in polar regions, which play a primary role in global monitoring systems but consist of areas with high and low accessibility. This study focuses on an analysis of in situ-acquired hyperspectral properties, which was verified by simultaneously measuring the chlorophyll concentration in three representative arctic plant species, i.e., the prostrate deciduous shrub Salix polaris, the herb Bistorta vivipara, and the prostrate semievergreen shrub Dryas octopetala. This study was conducted at the high Arctic archipelago of Svalbard, Norway. Of the 23 analyzed candidate vegetation and chlorophyll indices, the following showed the best statistical correlations with the optical measurements of chlorophyll concentration: Vogelmann red edge index 1, 2, 3 (VOG 1, 2, 3), Zarco-Tejada and Miller index (ZMI), modified normalized difference vegetation index 705 (mNDVI 705), modified normalized difference index (mND), red edge normalized difference vegetation index (NDVI 705), and Gitelson and Merzlyak index 2 (GM 2). An assessment of the results from this analysis indicates that S. polaris and B. vivipara were in good health, while the health status of D. octopetala was reduced. This is consistent with other studies from the same area. There were also differences between study sites, probably as a result of local variation in environmental conditions. All these indices may be extracted from future satellite missions like EnMAP (Environmental Mapping and Analysis Program) and FLEX (Fluorescence Explorer), thus, enabling the efficient monitoring of vegetation condition in vast and inaccessible polar areas.
    Źródło:
    Acta Societatis Botanicorum Poloniae; 2018, 87, 4
    0001-6977
    2083-9480
    Pojawia się w:
    Acta Societatis Botanicorum Poloniae
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Jakość handlowa nuggetsów z mięsa kurcząt dostępnych na rynku warszawskim
    Quality of commercial chicken nuggets available on the Warsaw marke
    Autorzy:
    Cegielka, A.
    Wojtun, M.
    Pietrzak, D.
    Cegielka, J.
    Powiązania:
    https://bibliotekanauki.pl/articles/795611.pdf
    Data publikacji:
    2017
    Wydawca:
    Szkoła Główna Gospodarstwa Wiejskiego w Warszawie. Wydawnictwo Szkoły Głównej Gospodarstwa Wiejskiego w Warszawie
    Opis:
    Celem pracy była ocena wybranych wyróżników jakości nuggetsów z mięsa kurcząt dostępnych w handlu detalicznym, wytworzonych przez różnych producentów. Zakres badań obejmował oznaczenie podstawowego składu chemicznego z zastosowaniem normatywnych metod analitycznych, zawartości soli kuchennej metodą potencjometryczną, instrumentalne pomiary siły cięcia i parametrów barwy (L* a* b*) oraz ocenę pożądalności organoleptycznej nuggetsów po obróbce termicznej. Na podstawie uzyskanych wyników stwierdzono istotne różnice w jakości ocenianych sortymentami nuggetsów, które były spowodowane odmiennym składem recepturowym. Większą wartością odżywczą (większa zawartość białka, mniejsza zawartość tłuszczu) cechowały się produkty o większym udziale mięsa z kurcząt. Jednocześnie w ich przypadku stwierdzono większą siłę cięcia, co mogło wynikać z większej zawartości białka. W ocenie organoleptycznej stwierdzono, że wszystkie sortymenty nuggetsów uzyskały akceptację oceniających. Na podstawie wyników oceny pożądalności smaku oraz ogólnej pożądalności organoleptycznej można jednak wnioskować, że produkt 1 w największym stopniu spełniał wymagania stawiane tego typu produktom.
    Chicken nuggets are the kind of products from minced meat, usually of irregular shape, in golden breadcrumbs, fried before consumption. In Poland they are among the most consumed convenient products from poultry meat. They are available in many “fast-food” restaurants and retail sales (in the chilled or frozen form). Of their popularity decided the demand of the younger part of society. Sensory attractiveness and convenience caused, however, that chicken nuggets have gained regular customers also among adults. The growing number of customers of this type of products has stimulated research on their quality and nutritional value. The aim of this study was the evaluation of selected quality characteristics of five assortments of chicken nuggets with a different raw material composition, produced by Polish manufacturers. The scope of research included determination of basic chemical composition using analytical methods provided for in the Polish Standards, determination of the content of salt by use of potentiometric method, instrumental measurement of shear force and colour parameters (CIE L* a* b*), and evaluation of organoleptic desirability of nuggets after heat treatment. The results obtained indicate that chicken nuggets were different in terms of analyzed quality characteristics. Analyzes of chemical composition showed significant differences in the content of water, protein, fat and chlorides among assessed nuggets assortments. They were most likely caused by the variable recipe composition of the products, referring to the quantitative participation of chicken meat and the type and amount of non-meat ingredients and functional substances used in the production. With regard to the non-compulsory requirements of Polish Standard concerning poultry products made from minced meat and requiring heat treatment before consumption the nutritional value of five assortments of nuggets was satisfactory. Product 1 was characterized by the best nutritional value because it contained the most protein and least fat. Despite the significant differences between the products, salt content in any of the assortments of nuggets assessed did not exceed 1.72%. Examined assortments nuggets also differed significantly in terms of shear force and colour parameters. Product 1 − containing the most protein − characterized by a significantly higher shear force than Products 4 and 5. Product 1 also had significantly lighter colour (higher L* value), characterized by a significantly lower share of redness (lower a* value) and a significantly higher shear of yellowness (higher b* value), compared with the Product 5. All assortments of nuggets were accepted organoleptically. Based on the results of evaluation of taste and general desirability it was found that product 1 to the greatest extent satisfied the requirements placed upon such products.
    Źródło:
    Zeszyty Problemowe Postępów Nauk Rolniczych; 2017, 588
    0084-5477
    Pojawia się w:
    Zeszyty Problemowe Postępów Nauk Rolniczych
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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