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Zagreb, Croatia

Ugarkovic D.,Svetosimunska | Kelava Ugarkovic N.,Svetosimunska
Journal of Central European Agriculture | Year: 2013

Climate is complex ecological factor described by different climate elements and phenomena that effect development of vegetation and its natural distribution. Climate elements the most important for vegetation are air temperatures, amount of precipitations, air humidity and wind. The aim of this research was to determine trends and changes of climate elements in the region of Mediterranean Croatia. Meteorological stations with the longest monitoring period in the region of the Mediterranean Croatia were chosen in order to determine trends of the climate elements. Decreasing or increasing trends of individual climate elements and indices were analysed using linear trend of regression analysis. Climate elements and indices of the referent line were compared with period between 1991 and 2010. At all meteorological stations was found negative trend of annual amount of precipitations and Lang's rain factor. Exception was meteorological station Rijeka with increase of annual amount of precipitations and Lang's rain factor. Trends of air temperatures at all meteorological stations were positive. Values of Lang's rain factor in the researched region are decreasing resulting higher aridity of the region. Trends of potential evapotranspiration are significant and positive at all meteorological stations. Changes of air temperatures are more noticeable than those of precipitations, while changes of potential evapotranspiration are more noticeable than those of Lang's rain factor. Forest vegetation and crop plants of Mediterranean Croatia are adapted to certain climate conditions predominating in this region. This conditions change through time effecting growth and development of all organisms. Source

Mihaljevic Zulj M.,Svetosimunska | Maslov L.,Svetosimunska | Tomaz I.,Svetosimunska | Jeromel A.,Svetosimunska
Journal of Analytical Chemistry | Year: 2015

The unpleasant odor of an off-flavor is mostly caused by only one or, sometimes, several volatile compounds with very low odor threshold values giving the typical unpleasant odor taint of the spoiled food product. 2-Aminoacetophenone is an aroma compound which causes the untypical aging off-flavor in Vitis vinifera white wines. Ultrasound assisted headspace solid phase microextraction (UA-HS-SPME) and direct immersion solid phase microextraction (DI-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were tested and optimized for determination of 2-aminoacetophenone in Riesling wines fermented by different yeast strains. © 2015, Pleiades Publishing, Ltd. Source

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