This is a study of German Labor Sport organizations and unions in Slovakia in the time parameters area 1918-1938 German workers living in Slovakia started to found their own union after 1918. They got a strong support...This is a study of German Labor Sport organizations and unions in Slovakia in the time parameters area 1918-1938 German workers living in Slovakia started to found their own union after 1918. They got a strong support from similar organizations of German workers living in Sudety. The coordinating role was played by the German Socio-Democratic party in Slovakia. The major concentration of these unions was in Bratislava and Eastern Slovakia. Concerning their specialized field, they can be divided into tourism-practising, physical and sport ones However, the union activities were strongly influenced by political parties. Activities of every union were regional and therefore a strong mutual isolation existed展开更多
The aim of this work was to focus on development of the new health benefit food product, bread made from colored wheat flour with a high content of proteins, fibre, β-glucans, phenols, flavonoids. The amount of prote...The aim of this work was to focus on development of the new health benefit food product, bread made from colored wheat flour with a high content of proteins, fibre, β-glucans, phenols, flavonoids. The amount of protein ranged from 9% to 14% in our analyzed set. The highest value had yellow variety of wheat BONA DEA （14%）, at least had red grain of variety FEDERER （9.02%）. Average content of fl-glucans determined by enzymatically ranged from 0.25% （BONA VITA） to 0.67% （ABISSINSKAJA and LUTEUS）. The largest amount of phenolic compounds （134 mg GAE/L） and flavonoids （2.80 mg RE/L） contained sample RU440-6, the lowest sample was IS CORVINUS （87 mg GAE/L）. The highest antioxidant activity was observed in blue varieties of wheat 48M （0.269 mmol TE/L）, while the lowest was determined in a sample of purple ANK 28A （0.083 mmol TE/L）. Data show that there is potential to use purple, blue and red variety of wheat as novel ingredient resources for the development of new innovative products. Assessment of the results we selected two varieties of color wheat （KONINI, RU440-6） in bakery attempt to meet demand for nutritional quality and also have an increased content of healthy components. Overall the most pleasant taste, color and flexibility bread crumb had a loaf of bread prepared from a purple variety KONINI without the addition of β-glucans.展开更多
Thermal decomposition of transannular peroxide of anthracene (POA) (or 9,10-epidioxido anthracene) was studied by means of electron paramagnetic resonance spectroscopy (EPR) in the solid as well as in the liquid phase...Thermal decomposition of transannular peroxide of anthracene (POA) (or 9,10-epidioxido anthracene) was studied by means of electron paramagnetic resonance spectroscopy (EPR) in the solid as well as in the liquid phases. Decomposition process proceeds via cleavage of the O-O bridge of the POA molecule, generating thus an alcoxy intermediate radical. Its concentration increases to a certain equilibrium stage during the time scale of the experiment. EPR spectra in the solid state were of the singlet type at the temperatures over 350 K, a doublet like anisotropic spectra were measured at the room temperature, both having g-value 2.0033. EPR spectrum from POA decomposed in benzene indicates four protons with higher (2aH = 0.305 mT, 2aH = 0.335 mT) and four protons with a lower (2aH = 0.075 mT, 2aH = 0.105 mT) splitting constants, corresponding well the radical expected after cleavage of O-O bridge.展开更多
文摘This is a study of German Labor Sport organizations and unions in Slovakia in the time parameters area 1918-1938 German workers living in Slovakia started to found their own union after 1918. They got a strong support from similar organizations of German workers living in Sudety. The coordinating role was played by the German Socio-Democratic party in Slovakia. The major concentration of these unions was in Bratislava and Eastern Slovakia. Concerning their specialized field, they can be divided into tourism-practising, physical and sport ones However, the union activities were strongly influenced by political parties. Activities of every union were regional and therefore a strong mutual isolation existed
文摘The aim of this work was to focus on development of the new health benefit food product, bread made from colored wheat flour with a high content of proteins, fibre, β-glucans, phenols, flavonoids. The amount of protein ranged from 9% to 14% in our analyzed set. The highest value had yellow variety of wheat BONA DEA （14%）, at least had red grain of variety FEDERER （9.02%）. Average content of fl-glucans determined by enzymatically ranged from 0.25% （BONA VITA） to 0.67% （ABISSINSKAJA and LUTEUS）. The largest amount of phenolic compounds （134 mg GAE/L） and flavonoids （2.80 mg RE/L） contained sample RU440-6, the lowest sample was IS CORVINUS （87 mg GAE/L）. The highest antioxidant activity was observed in blue varieties of wheat 48M （0.269 mmol TE/L）, while the lowest was determined in a sample of purple ANK 28A （0.083 mmol TE/L）. Data show that there is potential to use purple, blue and red variety of wheat as novel ingredient resources for the development of new innovative products. Assessment of the results we selected two varieties of color wheat （KONINI, RU440-6） in bakery attempt to meet demand for nutritional quality and also have an increased content of healthy components. Overall the most pleasant taste, color and flexibility bread crumb had a loaf of bread prepared from a purple variety KONINI without the addition of β-glucans.
基金support of Operational Program Research and Development for Innovations co-funded by the European Regional Development Fund(ERDF)and national budget of Czech Republic within the framework of the Centre of Polymer Systems project(reg.number CZ.1.05/2.1.00/03.0111)supported by the Scientific Grant Agency of the Slovak Republic(Project VEGA/1/0018/09).
文摘Thermal decomposition of transannular peroxide of anthracene (POA) (or 9,10-epidioxido anthracene) was studied by means of electron paramagnetic resonance spectroscopy (EPR) in the solid as well as in the liquid phases. Decomposition process proceeds via cleavage of the O-O bridge of the POA molecule, generating thus an alcoxy intermediate radical. Its concentration increases to a certain equilibrium stage during the time scale of the experiment. EPR spectra in the solid state were of the singlet type at the temperatures over 350 K, a doublet like anisotropic spectra were measured at the room temperature, both having g-value 2.0033. EPR spectrum from POA decomposed in benzene indicates four protons with higher (2aH = 0.305 mT, 2aH = 0.335 mT) and four protons with a lower (2aH = 0.075 mT, 2aH = 0.105 mT) splitting constants, corresponding well the radical expected after cleavage of O-O bridge.
