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    Wyświetlanie 1-4 z 4
    Tytuł:
    Źródła systemu konstytucyjnego Republiki Francuskiej w poglądach Charlesa de Gaulle’a i Michela Debré z lat 1945–1946. Przyczynek do badań
    The sources of the constitutional system of the French Republic in the views of Charles de Gaulle and Michel Debré from 1945–1946. A contribution to research
    Autorzy:
    Górski, Artur Kacper
    Powiązania:
    https://bibliotekanauki.pl/articles/1179208.pdf
    Data publikacji:
    2020-06-15
    Wydawca:
    Uniwersytet im. Adama Mickiewicza w Poznaniu
    Tematy:
    France
    de Gaulle
    Debré
    gaullism
    constitution
    Francja
    gaullizm
    konstytucja
    Opis:
    Celem pracy jest ukazanie wpływu Charlesa de Gaulle i Michela Debré na Konstytucję Republiki Francuskiej z 4 października 1958 r. Autor czyni to z wykorzystaniem tekstów o ponad dekadę starszych od samej Konstytucji – studium Konstytucyjny problem Francji i Wystąpienia w Bayeux. W konsekwencji, idee i rozwiązania zaproponowane w momencie dźwigania się Republiki z II wojny światowej porównane zostały z tekstem ustawy zasadniczej z 1958 r. Możliwe w ten sposób stało się ukazanie niezmienności tego, co de Gaulle zwykł nazywać une certaine idée de la France stanowiącej oś dorobku intelektualnego gaullistów.
    The purpose of the paper is to show the influence of Charles de Gaulle and Michel Debré on the Constitution of the French Republic of October 4, 1958. The author performs it using texts more than a decade older than the Constitution itself – a study The Constitutional problem of France and the Bayeux Speech. Consequently, the ideas and solutions proposed at the time of the Republic of World War II are a subject of comparison with the text of the Constitution of 1958. In this way it became possible to show the invariability of what de Gaulle used to call une certaine idée de la France constituting the axis of the acquis intellectual gaullists.
    Źródło:
    Refleksje. Pismo naukowe studentów i doktorantów WNPiD UAM; 2020, 21; 39-50
    2081-8270
    Pojawia się w:
    Refleksje. Pismo naukowe studentów i doktorantów WNPiD UAM
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Efficiency of Locally Available Spices to Improve Shelf Life and Sensory Attributes of Teff Injera
    Autorzy:
    Geta, Kindu
    Powiązania:
    https://bibliotekanauki.pl/articles/1046532.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Debre Tabor
    Injera
    Moulds
    Sensory evaluation
    Shelf life
    Spices
    fermented foods
    Opis:
    Injera is one of the fermented foods that is made from different cereals, including sorghum, teff, maize, wheat, barley, or a combination of some of these cereals. Despite the fact that injera is a favorite staple food, mould spoilage caused by Aspergillus, Penicillium, Mucur and Rhizopus spps is a serious problem that affects the shelf life of injera, the staple Ethiopian fermented bread. There were no reports on the efficiency of spices on shelf life and sensory attributes of any of the traditional Ethiopian fermented foods especially in teff injera. Therefore, this study was carried out to evaluate the efficiency of locally available spices to enhance the shelf life and sensory attributes of teff injera. Isolation and identification of fungi that spoiled injera was carried out by standard procedures. The efficiency of spices to increase shelf life of injera was evaluated in vivo and sensory attributes of preserved injera was evaluated by 30 panelists. The results revealed that four types of fungal species belonging to the genera of Penicillium, Aspergillus, Rhizopus and Mucur species were isolated from spoiled teff injera. Teff injera containing powder and water extract of 2% N. sativa were the most preferred in terms of taste with mean rating of 6.9; ethanol extracts of 2% N. sativa was the most preferred in terms of colour and allover acceptance with mean rating of 6.9and 6.93 respectively. On the basis of the current findings, tested spices could be a good candidate to improve the shelf life and sensory attributes of teff injera. Therefore, further studies are needed to study their toxicology and isolate the bio-active components responsible for shelf life and sensory improvement from these plants.
    Źródło:
    World Scientific News; 2019, 136; 159-172
    2392-2192
    Pojawia się w:
    World Scientific News
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Antibiotic Susceptibility Test of Bacteria Isolated From Fruit Juices Sold in Cafes and Restaurants of Debre-Markos Town, North Western Ethiopia
    Autorzy:
    Geta, Kindu
    Kebede, Ameha
    Chemedissa, Meseret
    Powiązania:
    https://bibliotekanauki.pl/articles/1076786.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Antibiotics
    Antimicrobial resistance
    B. cereus
    Debre Markos
    E. coli
    Enterobacter
    Fruit juices
    Klebsiella
    Pathogens
    Ps. aeruginosa
    Salmonella
    Shigella
    Staphylococcus aureus
    Opis:
    The prevalence of antimicrobial resistance among food pathogens has increased during recent decades. In this work, pathogenic bacteria such as Staphylococcus aureus, Salmonella spp., Shigella spp., and E. coli were isolated following standard methods. The bacterial isolates were then tested for their sensitivity to common antibiotics using the disc diffusion method on Mueller-Hinton Agar. All of the pathogenic bacteria were found to be resistant to erythromycin and almost all were sensitive to penicillin.
    Źródło:
    World News of Natural Sciences; 2019, 24; 365-371
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Microbiological safety of fruit juices consumed in cafes and restaurants of Debre Markos town, north western Ethiopia
    Autorzy:
    Geta, Kindu
    Kebede, Ameha
    Chemedissa, Meseret
    Powiązania:
    https://bibliotekanauki.pl/articles/1076778.pdf
    Data publikacji:
    2019
    Wydawca:
    Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
    Tematy:
    Aspergillus niger
    Bacillus cereus
    Debre Markos
    Enterobacter
    Enterococcous
    Escherichia coli
    Fruit juice
    Hygiene
    Klebsiella
    Microbial safety
    Penicillium
    Salmonella
    Serratia
    Shigella
    Staphylococcus aureus
    Streptococcus
    Opis:
    Improperly prepared fresh fruit and vegetable juices are recognized as an emerging cause of food borne illnesses. Therefore, this study was aimed at evaluating the microbiological safety of fresh fruit juices marketed in Debre Markos town and their hygienic conditions of preparations. Thirty-six fruit juices samples were collected from 6 cafés and restaurants of Debre Markos town and analyzed for total aerobic viable bacterial count (TAVBC), total staphylococcal count (TSC), aerobic spore forming bacterial count (ASFBC), total coliform count (TCC), fecal coliform count (FCC), yeast and mould count (YMC). The spread plate method was used for the isolation of microorganisms on appropriate selective media. All isolates were characterized following standard methods. Bacterial and fungal species were isolated following standard methods, while questionnaires were distributed to 30 juice makers to obtain preliminary information on their hygienic and safety practices. Results show that the mean TAVBC, ASFBC, TSC, yeast and mould, TCC and FCC of mango were 2.2±0.48×106, 0.13±0.04×105, 0.004×105, 1.1±0.2×106, 0.15±0.05×105, 5.7±3.73×104 and 0.06±0.04×104, cfu/ml, respectively. Moreover, the mean of TAVBC, ASFBC, TSC, YMC, TCC, and FCC of avocado juice were 3.6±0.6×106, 0.08±0.02×105, 0.27±0.07×105, 1.2±0.4×106, 0.02±0.01×105, 6.46±3.7×104, and 0.2±0.1×104 cfu/ml, respectively. The bacterial isolates were identified as S. aureus, E. coli, Klebsiella spp. B. cereus, Enterobacter spp., Enterococcous spp., Streptococcus spp., and Serratia spp., while the identities of the fungal isolates were Fusarium spp., Mucor spp. and S. cerevisiae. The results also showed that the microbial loads of most of the fruit juices were higher than the specifications set for fruit juices sold in the Gulf region and other parts of the world. Most venders obtained fruit from the open market and all juice makers lacked special training in food hygiene and safety. Therefore, regular training and health education on food hygiene and safety is recommended for juice handlers to improve the quality of fresh fruit juices in the study area.
    Źródło:
    World News of Natural Sciences; 2019, 24; 287-298
    2543-5426
    Pojawia się w:
    World News of Natural Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-4 z 4

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