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V diplomskem delu smo oblikovali sistem označevanja sladkorja v mlečnih izdelkih ter kosmičih in ga umestili na 3D modele embalaže. Sistem smo oblikovali z namenom, da lahko ozaveščamo ter pomagamo potrošniku pri razumevanju vsebnosti sladkorja v živilskih izdelkih. Posvetili smo se predvsem živilom polnih skritih sladkorjev, saj lahko predstavljajo veliko tveganje zdravju. Ob izdelavi smo odgovarjali na zastavljena vprašanja, in sicer kako jasno in nepristransko izdelati sistem označevanja, kakšna je hierarhija prikaza informacij o živilu, ter kako koherentno umestiti izdelan sistem na embalažo. V teoretičnem delu je podrobneje predstavljena problematika nerazumljivega in nenatančnega označevanja hranilnih vrednosti in sestavin na predpakiranih živilih. Zakaj med potrošniki prihaja do zmede, smo razložili s pomočjo opredelitev različnih poimenovanj in vrst sladkorja, njihove funkcije v živilu, posledice prekomernega uživanja in opredelitev priporočil. Prav tako smo raziskali vpliv informacijskega oblikovanja živilske embalaže na potrošnika, s katerim smo si pomagali v nadaljnji izvedbi diplomskega dela. Diplomsko delo smo izvedli s pomočjo programske opreme – Adobe Photoshop, Adobe Ilustrator in Blender. Sprva smo vsebinsko analizirali obstoječe mlečne izdelke in kosmiče na Slovenskem trgu glede na vsebnost sladkorja. Sledila je grafična in vsebinska analiza tako embalaže kot tudi obstoječih sistemov označevanja po svetu in v Sloveniji. Na podlagi analiz smo oblikovali večbarvno različico in enobarvno različico lestvice, ki se med seboj razlikujejo v prikazu primarnih informacij, barvah, postavitvi ter formatu. Nato smo za namišljeno znamko grafično oblikovali embalažo in nanjo umestili lestvice. V zaključnem delu je oblikovana embalaža umeščena na 3D modele embalaž za vsako živilsko skupino. Končni rezultat diplomskega dela je nabor modelov embalaž na katere so umeščene oznake, ki potrošnika informirajo o vsebovanem sladkorju, omogočajo lažje odločanje ob nakupu in lažji nadzor nad svojo prehrano. Oznake so logične ter na embalažo konsistentno ter koherentno vključene, a hkrati dovolj izpostavljene, da pritegnejo pozornost. In the diploma thesis we designed a labelling system of sugar content in dairy products and cereals and placed it onto a 3D model of food packaging. The purpose of designing the system is to enable better awareness in addition to helping consumers control and understand the sugar content of food products. We focused mainly on food products (dairy and cereals) that contain so-called hidden sugar, as they can cause many health risks. Throughout the process of making this thesis we tried to answer the following questions how to clearly and impartially design a labelling system, what is the hierarchy and layout of food information on packaging and how to coherently incorporate the system onto pre-existing packaging. The theoretical portion of the thesis focuses on presenting the fundamental problem, which is unintelligible and imprecise labelling of nutritional value and ingredients that can lead to uninformed consumption of food, thus health risks. We explain the reason for consumer confusion by explaining the different types and terms for describing sugar, its functions, consequences of overconsumption and recommendations. Furthermore, we analysed the effects of information design on the consumer in the food packaging industry, which helped us with further execution. The thesis was carried out using different software, such as Adobe Photoshop, Adobe Ilustrator and Blender. First, we analysed the sugar contents of existing dairy product and cereals found on the Slovenian market. Moreover, we carried out a graphic and content analysis of both packaging and pre-existing labelling systems around the world and in Slovenia. Based on the research we designed multi-coloured and single-colour labelling system variations differing in primary information graphics, colour, placement and formats. Next, we designed packaging for an imaginary brand and placed said systems onto them. Lastly, the packaging design was implemented onto the 3D models for each food group. The product of this thesis is a collection of packaging models containing a labelling system, which informs the consumer of sugar content, enables easier decision-making and easier control of one’s food intake. The labels are logical and are consistently and coherently incorporated onto the packaging, while at the same time still drawing attention.

Zadnja leta tehnologija 3D tiskanja doživlja velik razvoj na področju živilske industrije, predvsem slaščičarstva. Tehnologija 3D omogoča tiskanje prilagojenih oblik in vzorcev, pripomore k personalizirani prehrani in tudi znižuje količino odpadkov. V delu smo najprej predstavili osnovno delovanje in različne tehnologije 3D tiskanja, ki se uporabljajo v živilskem sektorju. V nadaljevanju smo preučili primerne materiale za 3D tiskanje slaščic in njihove lastnosti, ki vplivajo na kakovost samega tiska. Predstavili smo tudi nekaj tiskalnikov na trgu slaščičarstva ter bolj podrobno opisali tiskalnik Foodini, s katerim smo natisnili nekaj izdelkov iz sladkorja in s tem spoznali možne zaplete med tiskom. Tehnologija 3D tiskanja ima tudi pozitiven ekološki vpliv, saj zaradi povečanja izkoristka surovin nastaja manj odpadkov. S skrajšanjem časa tiskanja, povečanjem možnosti izbire materialov in znižanjem stroškov bo tehnologija v prihodnosti lahko konkurirala tradicionalni proizvodnji živil. In recent years, 3D printing technology has seen great development in the food industry, especially in the confectionery industry. It enables the printing of customized shapes and patterns, contributes to personalized nutrition, and also reduces the amount of waste. In the work, we first introduced the basic operation and various 3D printing technologies used in the food industry. As part of the project, we investigated suitable materials for confectionery 3D printing and their properties that affect the quality of the print itself. We also presented some printers on the confectionery market and took a closer look at the Foodini printer, which we also used to print some shapes from sugar, learning about possible complications in printing. This technology would also have a positive impact on the environment, as less waste would be generated through the increased use of raw materials. By improving printing times, offering a wider choice of materials and reducing costs, the technology could compete with traditional food production in the future.

Prehrana je eden glavnih spremenljivih dejavnikov tveganja pri razvoju številnih kroničnih nenalezljivih boleznih (KNB). Sodoben način prehranjevanja temelji na visokem deležu ultra procesiranih predpakiranih živil z visoko energijsko gostoto in nizko hranilno vrednostjo. Procesirane in ultra procesirane izdelke pogosto spremlja tudi visoka vsebnost prostih sladkorjev, za katere so številne zdravstvene organizacije izdale priporočilo o zgornjem še sprejemljivem vnosu. Namen doktorske disertacije je bil ugotoviti, I.) kolikšen delež predpakiranih živil na slovenskem tržišču vsebuje proste sladkorje in koliko kakšen del skupnih sladkorjev predstavljajo, II.) ali se je skladno s samozavezami industrije vsebnost sladkorjev v predpakiranih živilih med letoma 2015 in 2017 znižala, ter III.) koliko prostih sladkorjev zaužijejo prebivalci Slovenije (10-74 let) in iz katerih virov. V sklopu prvega dela študije smo oblikovali obsežno podatkovno bazo predpakiranih živil in izračunali pripadajoče vsebnosti prostih sladkorjev za posamezna živila. Rezultati so pokazali, da več kot polovica vseh predpakiranih izdelkov na slovenskem tržišču vsebuje proste sladkorje, s prodajo uteženi podatki pa so razkrili, da najpomembnejše vire prostih sladkorjev med predpakiranimi živili predstavljajo sladke pijače ter čokolada in sladkarije. Primerjava vsebnosti prostih sladkorjev v živilih med letoma 2015 in 2017 je pokazala, da so imele samozaveze industrije precej omejen vpliv na vsebnost sladkorjev v ključnih skupinah živil. V zadnjem sklopu študije smo ugotovili, da slovenski otroci še vedno presegajo priporočila o zgornjem še sprejemljivem dnevnem vnosu prostih sladkorjev. Diet is one of the main modifiable risk factors in the development of many chronic non-communicable diseases (NCD). Modern diet constitutes of a high proportion of ultra-processed pre-packaged foods with high energy density and low nutritional value. Processed and ultra-processed products are often characterized by a high free sugars content hence, many public health organizations have issued guidelines on the upper acceptable free sugar intake. The purpose of the doctoral dissertation was to determine I.) the proportion of free-sugar containing prepackaged foods on the Slovenian market, their average free sugar content, and the proportion of total sugars they represent, II.) whether free sugars content in prepackaged foods decreased between 2015 and 2017 in accordance with industrial self-regulating commitments, and III.) to access average free sugars intake and its sources among Slovenian population (aged 10-74). Within the first section of the study, we created an extensive database of pre-packaged foods and calculated the corresponding free sugar content for every food item. The results showed that more than half of all pre-packaged products on the Slovenian market contained free sugars, while sales-weighted data revealed that the most important source of free sugars among pre-packaged foods were sugar-sweetened beverages and chocolate and sweets. A comparison of free sugar content in pre-packaged foods between 2015 and 2017 showed that industry self-regulations have a very limited impact on the amount of free sugars in key food categories. During the last part of the study, findings revealed that in 2017 Slovenian children still exceeded the upper recommended daily intake of free sugars.

Sladila imajo sladek okus in se razlikujejo po sladkosti. Zaradi zdravstvenih težav je pomembno, da se sladkor zamenja z intenzivnimi sladili, s čimer se zmanjša vnos sladkorja in istočasno ohrani sladkost hrane. Intenzivna sladila so nizkokalorična sladila, ki so lahko sintetična ali naravna. Hranilna sladila so presnovljiva in zagotavljajo kalorije. Zaznavanje okusa poteka preko receptorskih celic, ki se nahajajo na jeziku. Sposobnost okušanja grenkih komponent je genetsko opredeljena, preskuševalci pa se delijo na tiste, ki so občutljivi na spojino 6-n-propiltiouracil (PROP), in na tiste, ki niso občutljivi na to spojino. Občutljivost na grenkobo spojine PROP je povezana tudi z zaznavo sladkega okusa, in sicer naj bi ljudje, ki zaznavajo PROP v nizkih koncentracijah, imeli tudi nižji prag za prepoznavanje sladkega okusa. Pri eksperimentalnem delu smo opravili senzorično analizo različnih sladil v vodni raztopini in v obliki modelnih pijač pri predmetu Senzorične metode na Biotehniški fakulteti in na Tehnološki fakulteti v Novem Sadu, kjer so bili preskuševalci študentje prehrambne tehnologije. S senzoričnimi preskusi smo določili intenzivnost in všečnost sladkega okusa različnih sladil v pripravljenih modelnih pijačah ter ocenili intenzivnost zaznanega kovinskega okusa. Intenzivnost kovinskega, sladkega, grenkega okusa in všečnost sladil smo določili tudi v vodnih raztopinah sladil. Sposobnost okušanja grenkih spojin posameznega preskuševalca pri senzorični analizi smo določili s testom s 6-n-propiltiouracilom (PROP) in želeli preveriti povezavo s hedonsko oceno vzorcev raztopin sladil. Sweeteners have a sweet taste and vary in their sweetness. Due to health problems, it is important that sugar can be replaced by intensive sweeteners, which can reduce the intake of sugar, while at the same time preserving the sweetness of food. Intensive sweeteners are low calorie sweeteners, which can be synthetic or natural. Nutritional sweeteners are digestible and provide calories. The perception of taste takes place via receptor cells that are present on the tongue. The ability to taste bitter compounds is genetically determined, and the tasters are then divided into those that are sensitive to the 6-n-propylthiouracil (PROP) compound and to those that are not sensitive to this compound. The sensitivity to the bitterness of PROP is also associated with the preception of the sweet taste, thus people who perceive PROP in low concentrations also have a lower threshold for recognizing the sweet taste. In the experimental part a sensory analysis of various sweeteners in aqueous solution and the form of model drinks was carried out at the Biotechnical Faculty during the subject of Sensory methods and at the Faculty of Technology in Novi Sad, where the panel of consumers were students of Food Technology and Nutrition department. With various sensory tests, a panel of consumers determined the intensity and hedonic likeness of the sweet taste of various sweeteners that were prepared like model drinks. They determined the intensity of metallic aftertaste. The intensity of metallic, sweet, bitter taste and the likeness of sweeteners was also determined in the aqueous solution of sweeteners. The individual capability of tasting the bitter compounds was determined by sensory analysis with the 6-n-propylthiouracil (PROP test) and we wanted to check the association with the hedonic evaluation of samples of sweetener solutions.

Povzetek: Cilj moje diplomske naloge je bil spektrofotometrična določitev sladkorja v vzorcih komercialno dostopnih pijač. Meritve sem izvajala pri 580 nm z metodo molekulske absorpcijske spektrofotometrije. Za izračun rezultatov sem uporabljala metodo umeritvene krivulje. Tako umeritveno krivuljo kot vse vzorce je bilo pred merjenjem potrebno pripraviti. Za reagente sem uporabljala HCl, NaOH in DNS reagent. Kot rezultat sem na koncu podala vsebnosti sladkorja, ki sem jih določila v posameznih vzorcih s standardnim odklonom ter vsebnosti sladkorja v 100 mL posameznega vzorca. Dobljene rezultate sem primerjala s podatki o vsebnosti sladkorja v posameznih pijačah. Najmanjše vsebnosti sladkorja oziroma saharoze sem pričakovala v vodah z okusom, največje pa v gaziranih pijačah. To trditev sem z analizo tudi potrdila. Vodi z okusom, ki je od analiziranih vzorcev vsebovala najmanj sladkorja (Vitamin activity-apple & raspberry, JANA (0,5 L)), sem v povprečju obeh analiz določila da vsebuje 2,63 g sladkorja v 100 mL vzorca. Na deklariranem podatku je navedeno, da vsebuje 2,9 g sladkorja na 100 mL. Vzorec z največ sladkorja je bil Bitter lemon, SCHWEPPES (0,5 L), kateri ima podatek, da vsebuje 13,3 g sladkorja v 100 mL. Moja povprečna določitev dveh meritev je znašala 14,5 g sladkorja na 100 mL vzorca. Podatki o vsebnosti sladkorja, ki sem jih določila s spektrofotometrično se dokaj dobro ujemajo s podatki o sladkorju iz deklaracij vzorcev. Metoda, ki sem jo uporabljala pri izvedbi eksperimentalnega dela je dobro ponovljiva, vendar je njena slabost, da težko zagotovimo enake eksperimentalne pogoje pri vseh analizah. Zaradi občutljivosti DNS reagenta je pomembno, da vsem vzorcem in umeritvenim krivuljam pomerimo absorbance isti čas po dodatku DNS reagenta, sicer je lahko to eden od ključnih razlogov, da nam rezultati med posameznimi meritvami odstopajo od predvidenih vrednosti oziroma, da rezultati niso dobro ponovljivi. Abstract: The aim of my thesis was to determinate the sugar in buyable soft drinks with spectrophotometry. The measurements were performed at 580 nm with molecular absorption spectrophotometry method. To determine results I used the method of calibration curve. Prior to measurements both the calibration curve and all the samples had to be prepared. HCl, NaOH and DNSA were used as reagents. Results represented contents of sugar, assessed in every sample with standard deviation, and the content of sugar in 100 mL in every sample. The results were compared with the declared value of sugar in the soft-drink samples. The lowest content of sugar or sucrose was expected in flavoured waters, and the highest in carbonated soft drinks. My empirical assessment confirmed this hypothesis. The lowest content of sugar was in the sample of a flavoured water (Vitamin activity-apple & raspberry, JANA (0,5 L)) and it amounted to 2,63 g per 100 mL, the average of two measurements, compared to the declared content of 2,9 g per 100 mL. The sample with the highest sugar content was Bitter lemon, SCHWEPPES (0,5 L) and it amounted to 14,5 g per 100 mL (the average of two measurements), while the declared sugar content is 13,3 g per 100 mL. My results on sugar content, determined with a spectrophotometry are considerably aligned with the declared sugar content for the used samples. The method I applied for the empirical part of my thesis allows high reproducibility of measurements, but the disadvantage is that it is difficult to ensure identical experimental conditions for all measurements. Given the sensitivity of DNSA it is important that all samples and calibration curves are assessed for absorbance at the same time after adding DNSA. Otherwise this can be one of the key reasons for the results to deviate from the expected values, or for low reproducibility.

Veliko izdelkov na trgu vsebuje precejšne količine sladkorja, kar je pomemben dejavnik tveganja za razvoj prekomerne telesne mase in debelosti. Namen naloge je bila senzorična analiza štirih vzorcev jabolčnih nektarjev in osmih vzorcev borovničevega jogurta, kjer je bila pozornost usmerjena predvsem na oceno sladkosti. S senzorično analizo smo ocenili intenzivnost sladkega in kislega okusa vzorcev ter všečnost vzorcev z 9-točkovnimi lestvicami. Vzorce je ocenjeval panel 30-ih preskuševalcev, študentov Biotehniške fakultete v Ljubljani. Pregledali smo tudi hranilne vrednosti vzorcev in ugotovili, da se deklarirana količina sladkorja v jabolčnem nektarju giblje od 5,4 g do 10,3 g/100 g izdelka. V ocenjeni intenzivnosti sladkega okusa se ti vzorci niso bistveno razlikovali. Pri oceni všečnosti okusa je najvišjo oceno dobil vzorec, ki je bil ocenjen kot najbolj sladek, čeprav so preskuševalci ocenili idealno intenzivnost sladkega okusa nižje. Deklarirana količina sladkorja pri borovničevem jogurtu je bila med 3,8 g do 14,0 g/100 g. Pri senzorični analizi borovničevega jogurta je bil kot najmanj sladek ocenjen vzorec brez dodanega sladkorja. Vzorec, ki je imel povprečno oceno senzoričnih lastnostih podobno idealnim vrednostim, je bil pri ocenjevanju všečnosti najbolje ocenjen. Drugi del raziskovalne naloge je predstavljal splošni vprašalnik o sadnih pijačah in jogurtih, ki ga je izpolnilo 246 potrošnikov. Sadnih pijač potrošniki ne uživajo pogosto. Velika večina potrošnikov ne pozna razlike med sadnim sokom in sadnim nektarjem, posledica pa je lahko manj zdrava izbira pri nakupu izdelka. Jogurte potrošniki uživajo dokaj pogosto. Pri nakupu jogurtov so najbolj pozorni na nizko vsebnost sladkorja. Many products on the market contain large amounts of sugar, which is an important contributor to overweightness and obesity. The purpose of the research was the sensory analysis of four samples of apple nectars and eight samples of blueberry yoghurt with focus on assessment of sweetness. Using sensory analysis, we assessed the intensity of sweetness and sourness of the samples. Additionally, liking was assessed on the 9-point scale. Samples were evaluated by a panel of 30 students enrolled in Biotechnical Faculty in Ljubljana. We checked the nutritional values and found out that the declared sugar content in apple nectar samples ranged between 5.4 and 10.3 g/100 g of the product. The assessed intensity of sweetness did not greatly differ among apple nectar samples. In terms of liking, the sample that was assessed as the sweetest, obtained the highest hedonic score, even though the assessors reported lower ideal sweetness. The declared sugar content in blueberry flavored yogurt ranged from 3.8 up to 14 g/100 g of product. Blueberry yoghurt sample without added sugar, were assigned the lowest sweetness score in sensory analysis. Regarding assessment of liking, the sample with average assessed scores of sensory properties that were similar to average scores of the ideal sensory properties was the most liked. Additional research included the general anchor questionnaire on yoghurt and fruit beverages, which was filled by 246 consumers. We concluded that consumers prefer less sweet products, but still sweet enough, that it doesn't affect liking of the product itself. Fruit beverage consumption among the questioned is low. The vast majority of the questioned can't tell the difference between fruit juice and fruit nectar, which can result in a less healthy choice. Furthermore, we concluded, that consumers often consume yoghurt. When buying yogurt, they look for yoghurt with a low sugar content.

Odrasli v svojo prehrano pogosto vključujejo živila, ki vsebujejo več sladkorja. Prav tako zaužijejo veliko pijače, ki vsebuje več sladkorja, kar predstavlja tveganje za zdravje. Starši pomembno vplivajo na prehrano otrok in oblikovanje njihovih prehranjevalnih navad, zato je pomembno, da se zavedajo tveganja, ki ga lahko nepravilna prehrana predstavlja za zdravje otrok. Namen diplomskega dela je bil ugotoviti, kakšen odnos imajo starši in vzgojitelji do vključevanja živil z več sladkorja v prehrano otrok. Za raziskovalni del diplomskega dela je bila uporabljena deskriptivna metoda raziskovanja. Inštrument, ki sem ga pri tem uporabila, je bil vprašalnik. Vprašalnik za starše je vseboval 10 vprašanj, medtem ko je vprašalnik za vzgojiteljice vseboval 7 vprašanj. Rezultati raziskave so pokazali, da starši otrokom največkrat nudijo živila in pijačo z več sladkorja ob praznovanju otrokovega rojstnega dne, prav tako pa otroci zaužijejo živila in pijačo z več sladkorja, kadar so na obisku pri prijateljih ali starih starših. Pijačo, ki vsebuje več sladkorja, otrokom večina staršev ponudi manj pogosto. Največkrat otrokom čez dan ponudijo vodo. Prav tako tudi vzgojiteljice največkrat otrokom ponudijo za žejo vodo. Anketirane vzgojiteljice menijo, da otroci v vrtcu redko zaužijejo živila in pijače z več sladkorja. Starši in vzgojitelji se zavedajo, da otrokovo prekomerno uživanje živil in pijač z več sladkorja lahko povzroči debelost in vpliva na pojav zobne gnilobe. Otrokom lahko nudijo dober zgled o zdravem načinu prehranjevanja tako, da živil in pijač z več sladkorja ne vključijo v vsakodnevno prehrano. Na podlagi analize rezultatov sklepamo, da nekateri starši vsakodnevno vključujejo živila in pijačo z več sladkorja, in sicer jih otrokom največkrat ponudijo za popoldansko malico, večerjo ter v obliki prigrizkov takoj po obroku ali v času med obroki. Za zdravje otrok in oblikovanje njihovih zdravih prehranjevalnih navad je pomembno, da se starši in vzgojno-izobraževalne ustanove trudijo, da otrokom zagotovijo okolje in vzgled, ki jih bo spodbujal k uživanju zdrave hrane. Adults in their diet often include foods that contain more sugar. They also consume a lot of beverages that contain more sugar, which poses a health risk. Parents have a significant influence on the nutrition of children and on the shaping of their eating habits, which is why it is important for them to be aware of the risks that an irregular diet can present to the health of children. The purpose of the thesis was to determine the attitude of parents and educators towards the inclusion of foods with more sugar in the diet of children. For the research part of the thesis, a descriptive research method was used. The instrument I used for this was a questionnaire. The questionnaire for parents contained 10 questions, while the questionnaire for kindergarten teachers contained 7 questions. The results of the study show that, parents most often offer to children foods and beverages with more sugar for celebrating a child's birthday, besides that children also consume foods and beverages, with more sugar, when visiting friends or grandparents. Beverages that contain more sugar, most parents offer very rarely to children. Throughout the day they mostly offer them water. The same also goes for kindergarten teachers, who most often offer, for the thirst, children water. The kindergarten teachers, that participiated in the survey, believe that children in kindergarten rarely eat foods and beverages with more sugar. Parents and kindergarten teachers are aware that the child's excessive consumption of foods and beverages with more sugar, can cause obesity and affects the occurrence of tooth decay. They can provide a good example to children about healthy eating habits, by not including foods and beverages with more sugar in their everyday diet.Based on the analysis of the results we conclude, that some parents daily include foods and beverages with more sugar, which they most often offer to children for afternoon snack, dinner and in a form of snacks right after a meal or during meals. For children's health and for the shaping of their healthy eating habits, it is important that parents and educational institutions strive to provide, to children, an environment and an example, that will encourage them to consume healthy foods.

Pri posameznih zaščitnih oblačilih ciljamo na zadostno odvajanje površinskega (elektrostatičnega) naboja za kar so se v preteklosti uporabljala predvsem kovinska vlakna. V sodobnem času pa se vedno bolj uveljavlja ogljik, ki ga uporabljamo kot osnovo za izdelavo ogljikovih vlaken, kakor tudi kot surovino, primerno za nanos na tekstilni material, saj je prevodnost ogljika podobna prevodnosti kovin. Za obdelavo tekstilnih materialov, ki temeljijo na sodobnih pristopih, so torej zanimive obdelave z ogljikom. Z njegovo vgraditvijo lahko dosežemo dobro odvajanje električnega naboja z njihove površine, kakor tudi druge lastnosti, kot npr., hidrofobnost, itd. V tem pogledu sta kot tekstilna substrata še posebej zanimiva bombaž in poliester, saj sta osnovna materiala za izdelavo delovnih zaščitnih oblačil. Odvisno od namembnosti se uporabljata, bodisi kot samostojni surovini v oblačilu, bodi v mešanici v različnih razmerjih. Neželen vzporedni učinek vgraditve ogljika je črna oz. kovinska barva vlaken, zato je uporaba ogljika z namenom doseganja antistatično delujočih materialov omejena v glavnem na zelo specifična oblačila. Pričujoče delo temelji na obdelavi substratov iz bombaža, poliestra in mešanici teh surovin z ogljikovimi delci, pridobljenimi z dehidracijo jedilnega sladkorja v kombinaciji z zelenim čajem in železovim (III) hidratom kot katalizatorjem z namenom doseči dobro odvajanje površinskega naboja s površine tekstilnega materiala. Predpostavili smo, da bo le-to izboljšano, v kolikor bo obdelovalni kopeli dodano vezivno sredstvo, ki bi naj povezalo posamezne ogljikove delce med seboj in na ta način izboljšalo funkcionalnost obdelanih substratov v primerjavi z materiali, obdelanimi izključno z ogljikovimi delci. Z namenom preveriti učinkovitost obdelave, so bile v praktičnem delu uporabljene različne metode s katerimi smo želeli dobiti vpogled v videz delcev, kakor tudi v topografijo materialov pred in po obdelavi, za kar je bila uporabljena SEM analiza. Metoda DLS je bila uporabljena z namenom proučiti velikost in stabilnost delcev, prisotnih v posamezni obdelovalni kopeli, merjenje električne prevodnosti/upornosti pa z namenom proučiti sposobnost tekstilnega materiala v smislu samega odvajanja površinskega naboja s površine obdelanega substrata. Vsaka obdelava tekstilnih materialov z ogljikovimi delci se lahko odraža kot izrazita sprememba barvnega tona, zato je bila le-ta spektrofotometrično ovrednotena, prav tako pa tudi nagnjenost obdelanih materialov k gorenju. Rezultati raziskave so pokazali zelo perspektivne rezultate še posebej v primeru, ko je bilo obdelovalni kopeli dodano vezivno sredstvo. For specific protective clothing there electrostatic protection is of a big concern which was in the past successfully regulated by combining metal fibers with the different fiber-forming polymers. In modern times, carbon is becoming more and more popular and can be used as the base substrate for the production of carbon fibers as well as for its application onto/into textile material, due to the fact that the conductivity of the carbon is similar to the conductivity of the metal fibers. By treatment of textile materials with the carbon the reduction of the surface electric charge is expected together with the increased hydrophobicity of the treated materials, etc. If considering protective clothing, cotton and polyester, or mixture of these fibers, are usually the main materials. The unpleasant side-effect of introducing carbon onto/into textile material is the possible color change so the use of carbon is limited mainly to the specific clothing e.g. in order to achieve antistatic effect. The presented work is basing on treatment of cotton, polyester and mixtures of these textile substrates by using carbon particles obtained by dehydrated edible sugar subsequently combined with the green tea and the iron (III) hydrate as a catalyst in order to achieve satisfactory level of the electrostatic protection. In addition, it has been assumed that this phenomenon could be improved by adding a binding agent into a treatment bath in order to connect individual carbon particles together thus improving electrostatic protection if compared to the substrate where the binding agent was not part of it. In order to evaluate the effectiveness of the treatment with the carbon particles various methods were used. To get information about particles and to see the topography of the treated materials the SEM analysis was used. To study the size and stability of the particles presented within individual treatment bath the DLS method was chosen as the interesting test method. In addition, the electrical conductivity/resistance, the color difference and flammability were tested as well. Results showed very promising results, especially in the case when the binding agent was part of the treatment bath.

Namen te naloge je izdelati sistemsko analizo trga sladkorja. Trg sladkorja je namreč dinamičen trg, na katerem sodeluje več kot 100 držav. Svetovna poraba sladkorja iz leta v leto narašča in je že prehitela proizvodnjo. Pričakovati je, da bo povpraševanje še naprej naraščalo v državah v razvoju. V že razvitih državah pa je možen padec, saj bo tu postalo pomembnejše skrbeti za zdravje. In ravno ta skrb za zdravje in posledično manjša potrošnja bi lahko privedle do zmanjšanja cene sladkorja. Po drugi strani pa je v prihodnje možno pričakovati povečanje porabe sladkorja, vendar ne za primarno uporabo, temveč za alternativne uporabe. To je za proizvodnjo etanola, bioplina za ogrevanje in elektriko ter kot krmo živalim. V magistrskem delu je bil kot osrednji metodološki pristop upoštevana deskriptivna analiza trga s sladkorjem. Proizvodnja in potrošnja sta pomembna dejavnika, ki vplivata na ceno sladkorja. Dodatno pa med pomembne dejavnike štejemo še ekonomsko politiko posamezne države, institucionalne dejavnike (reformo sladkorja, carinske ukrepe), alternativne uporabe, substitute na trgu sladkorja in vremenske vplive. OECD predvideva, da bo cena ostala volatilna in oscilirana okoli rahlo pozitivnega trenda. To bi moralo spodbuditi Slovenijo, da ponovno poseje sladkorno peso in prične s predelavo. The purpose of this thesis is to create a systemic analysis of the sugar market. The sugar market is dynamic market in which involved more than 100 countries. World sugar consumption is growing every year and has already surpassed production. It is expected that demand will continue to rise in developing countries. In the already developed countries, it is possible to fall, because here will become more important to take care of health. And it is this concern for health and consequently lower consumption could lead to a reduction in sugar prices. On the other hand, in the future it can be expected to increase in sugar consumption. But not for primary use, but for alternative uses. This is for the production of ethanol, biogas for heating and electricity as well as animal feed. The thesis has been as a methodological approach takes into account a descriptive analysis of the sugar market. Production and consumption are important factors that affect the price of sugar. In addition, the relevant factors considered even the economic policy of each country, institutional factors (sugar reform, tax measures), alternative use and weather conditions. OECD foresees that the price will remain around a slightly positive trend. This should encourage Slovenia to re-plant sugar beet and start processing this plant.

Zaznavanje je proces, s katerim posameznik izbira, organizira in interpretira dražljaje v razumljivo sliko. Sprejememo le tiste dražljaje, ki so nam v tistem trenutku pomembni. Vseeno pa je zaznavanje za človeka zelo pomembno, saj nas varuje in opozori na razne nevarnosti (Mumel, 1999). V diplomske projektu obravnavamo problem, ki je redko obravnavan in se nanaša na področje zaznave okusa gostega soka. Zaznave okusa uvrščamo v področje marketinga, natančneje v področje vedenja odjemalcev. Teoretični del diplomskega projekta smo razdelili v tri večja poglavja. To so zaznavanje, organi, ki zazanavajo in zaznavanje okusa. V prvem poglavju smo predstavili definicijo zaznavanja, razvrstitev zaznavnih obvestil, opisali smo štiri elemente zaznavanja in predstavili senzorični marketing. V drugem poglavju smo obravnavali pet ključnih čutov s katerimi zaznavamo to so vid, sluh, tip, okus in voh. Ker pa se tema diplomskega projetka nanaša na zaznavanje okusa, smo se osredotočili v četrtem poglavju na zaznavanje okusa. V tem poglavju smo se posebej osredotočili na zaznavanje sladkega, saj nas je to zanimalo pri našem eksperimentu. V drugem delu diplomskega projekta pa sledi empirična raziskava, v tem delu smo za metodo raziskovanja uporabili eksperiment. V eksperimentu je sodelovalo 62 študentov Univerze v Mariboru. Z raziskavo smo želeli ugotoviti ali obstajajo razlike v zaznavanju jagodnega gostega soka z različno vsebnostjo sladkorja, v zaznavanju gostote soka, všečnosti okusa in v zaznavanju zdravega soka. Podatke smo analizirali s pomočjo programa IBM SPSS Statistic 22. Rezultati kažejo, da testne osebe zaznajo razliko dodanega sladkorja v soku, saj je bila razlika že opazna pri 10% dodanega sladkorja. Ugotovili smo tudi, da obstajajo statistično pomembne razlike med ocenami zaznavanja pri spremenljivkah vsebnost sladkorja, gostoto sladkorja in všečnost okusa, saj je pomembnost razlik pri vseh treh spremenljvkah manjša od 0,05. Z rezultati t-testa pa smo ugotovili, da obstajajo razlike pri vsebnosti sladkorja, gostoti soka in všečnosti soka. Pri vseh teh spremenljivkah je najvišja vrednost med 20% dodanega in 20% odvzetega sladkorja. Detection (or perception) is happening all the time, although we are not aware of it, since we accept only those important for us at that moment. The perception of the human body is very important because it protects and warns us on various threats. In diploma project we studied the detection of thick juice with different sugar content. This topic is rarely discussed, and so far there have been insufficient researches on the subject of detection. In addition, we define it in field of marketing, specifically in the area of customer behaviour. The theoretical part of the diploma project was divided into three major chapters. These are: detection, detective organs and perception of taste. In the first chapter, we introduced the definition of detection, the classification of detected notifications, we described four sensing elements and presented sensory marketing. In the second chapter, we discussed five organs which perceive: vision, hearing, touch , taste and smell . However, as the theme of the diploma project refers to the perception of taste, we focused on this issue in the fourth chapter. In this chapter we have a particular focus on the perception of sweet taste, since this is the issue we are most interested in our experiment. In the second part of the diploma project there is an empirical part, where we used the method of research experiment. In this experiment 62 students of the University of Maribor were involved. The aim of the experiment was to determine whether there are differences in the perception of hosting strawberry juice with different sugar content. The results show that the tested people perceived the difference added sugar in the juice, because the difference was already observed at 10% of added sugar. We have also found that there were statistically significant differences between the estimated sensing the variables of the sugar content, the density of the sugar and liking taste, because the significance of differences in all three instance variables is less than 0.05.

Sladkor se v vsakdanjem življenju porablja v enormnih količinah kot ena glavnih surovin v prehrambni industriji in pri proizvodnji pijač. Proizvodni procesi pridobivanja sladkorja iz sladkorne pese pa poleg končnega produkta povzročajo mnoge vplive na okolje, med katerimi je onesnaženje z odpadnimi vodami najbolj oporečno. V diplomski nalogi obravnavam proces čiščenja odpadnih vod tovarne sladkorja na primeru industrijske čistilne naprave, pri čemer predstavljam proizvodne procese v proizvodnih obratih sladkorja in vplive le teh na okolje in s tem tudi vire nastaja odpadnih vod. Za celostni pristop k problematiki predstavljam okoljsko zakonodajo kot pravno osnovo načrtovanja čistilne naprave ter tehnološke procese čiščenja organsko močno obremenjenih odpadnih vod. Pri čiščenju odpadnih vod je poudarek na anaerobnem čiščenju, razpoložljivih tipih anaerobnih reaktorjev ter primernosti na konkretnem primeru industrijskega sektorja proizvodnje sladkorja iz sladkorne pese. Sugar as product in our every day’s life’s been consumed in enormous quantities as one of main resources in food and drink industry. Production processes of sugar from sugar beet bring significant environmental impacts with it’s waste waters as the biggest pollutant. The thesis deals with sugar production waste water’s treatment process by presenting an example of waste water treatment plant of sugar factory, therefor presenting the production processes in sugar factories and their environmental impacts to point waste water sources. For an comprehensive approach it is presented also the environmental legislation as legal base for treatment planning and examination of waste water with high organics treatment technologies, especially the anaerobic treatment and available anaerobic reactor technologies and their applications at sugar industry sector.

V magistrskem delu smo predstavili proteinske dodatke in jih primerjali med seboj. Z anketnim vprašalnikom, katerega so izpolnjevali športniki in drugi anketiranci, smo raziskovali, kakšen odnos imajo anketiranci do proteinskih dodatkov in kako so o njih ozaveščeni. Ugotovili smo, da športniki pogosteje uporabljajo prehranske dodatke kot drugi anketiranci in jih tudi bolje poznajo. Da je kvaliteta pomembna, se zavedajo vsi anketirani, so pa premalo ozaveščeni, da je nakup preko spleta tvegan. Na podlagi raziskav v laboratoriju smo pridobili informacije glede sestave proteinskih dodatkov in te primerjali s podatki, navedenimi na ovojnini. Zanimal nas je delež beljakovin, sladkorja in vlaknin v šestih proteinskih dodatkih. Ugotovili smo, da pri vsebnosti beljakovin glede na deklaracijo precej odstopajo štirje od šestih analiziranih vzorcev. Pri analizi sladkorjev najbolj odstopata dva vzorca. Na osnovi primerjav smo ugotavljali ceno glede na vsebnost odstotkov beljakovin v proteinskih dodatkih. Največji delež beljakovin je imel sirotkin proteinski dodatek Whey 20 športni izolat. Njegova cena je bila 36 €/kg. Pri kazeinskem proteinskem dodatku je imel največji delež beljakovin QNT protein casein 92, zanj pa je bilo potrebno odšteti 32 €/kg. Največji delež beljakovin v sojinem proteinskem dodatku je imel Pro 10 soj isolat. Cena tega dodatka je bila 14 €/kg. Največji delež beljakovin v konopljinem proteinskem dodatku je imel Muscle & Strength hemp protein, njegova cena pa je bila 25 €/kg. Primerjali smo tudi sestavine med proteinskimi dodatki. Sirotkini in sojini proteinski dodatki so na obrok (30 g) v povprečju vsebovali največ beljakovin. Najmanj beljakovin pa so vsebovali konopljini proteinski dodatki. This master’s thesis presents food protein supplements and compares them with each other. With a survey questionnaire, that was completed by athletes and other interviewees, we evaluated the attitude that interviewees had towards protein supplements and the amount of knowledge they have on supplements. We found out, that athletes use nutritional supplements more often than other general population interviewees and have better knowledge of them. All the interviewees were aware that quality matters, but they were not aware that online purchases may be risky. Through laboratory research, we obtained information on the content of protein supplements and compared it to the information provided on the packaging. We were interested in protein, sugar and fibre shares in 6 different protein supplements. We found out, that in 4 out of 6 analysed samples, the content of proteins differed from what was stated on the declaration. In the sugar analysis, there were 2 samples that stood out the most. Based on the comparisons and considering protein percentage in the content of protein supplements, we were trying to find out relation to the price. Protein supplement Whey 20 Sport Isolate contained the largest share of protein. Its price was 36 €/kg. QNT Protein Casein 92, which cost 32 €/kg, had the largest protein percentage among the casein protein supplements. Of the soy protein supplements, the Pro-10 Soy Protein Isolate had the highest percentage share of proteins. Price of this supplement was 14 €/kg. Muscle & Strength Hemp Protein had the largest share of proteins out of hemp protein supplements. Its price was 25 €/kg. We also compared the ingredients in protein supplements. Per meal, whey and soy protein supplements on average contained the highest amount of proteins per meal (30 g). On the other hand, hemp protein supplements contained the lowest.

V letu 2009 smo v Univerzitetnem centru za vinogradništvo in vinarstvo Meranovo Fakultete za kmetijstvo in biosistemske vede pri sorti 'Sauvignon' preučevali vpliv nadmorske višine na razvojne faze ter kemijski sestav grozdja in vina. Merili smo temperaturo zraka, grozda in lista na vzhodni in zahodni strani vrste, na dveh različnih nadmorskih višinah. Na vsakem merilnem mestu je bilo opravljenih 10 meritev vsake pol ure. Največja razlika v temperaturi zraka v vinogradu (3,7 °C) je bila 13. 8. 2009 ob 10.30 uri, zgoraj 29 °C, spodaj 32,7 °C. Največja razlika v temperaturi grozdov (15,7 °C) je bila med grozdoma na zahodni strani vrste 13. 8. 2009 ob 10.30 uri, zgoraj 20,9 °C, spodaj 36,6 °C (p = 0,05). Začetek brstenja je bil pri obeh nadmorskih višinah 9. aprila. V spodnjem delu vinograda je bila večja vsebnost sladkorja in manjša vsebnost skupnih titracijskih kislin ter večja pH vrednost. Po trgatvi (29. 9. 2009) je imel grozdni sok iz spodnjega dela vinograda za 3 °Oe več sladkorja in 0,8 g/l manj skupnih titracijskih kislin. Vino iz spodnjega dela vinograda je vsebovalo 0,6 vol. % več alkohola (13,3 vol. %), 0,7 g/l manj skupnih titracijskih kislin (6,8 g/l) in 1,6 g/l več reducirajočih sladkorjev (3 g/l). In 2009 the effect of altitude on phenological stages and chemical composition of cv. 'Sauvignon Blanc' grapes and wine was examined at the University Centre for viticulture and winemaking Meranovo of the Faculty of Agriculture and Life Sciences in Maribor. Air, leaf and grape temperature were measured at two separate altitudes on the eastern and western side of the rows. Ten measures were carried out every half an hour at respective measuring locations. The most significant difference between air temperatures in vineyard (3.7 °C) occurred on August 13, 2009 at 10.30 a.m. (29 °C at a higher altitude (HA), 32.7 °C at a lower altitude (LA)). The most significant difference between temperature of grapes (15,7 °C) occurred on August 13, 2009 between grapes on the western side of the rows at 10.30 a.m., (20.9 °C at HA, 36.6 °C at LA (p=0.05). The beginning of budding occurred on April 9 at both altitudes. Higher sugar content, lower total titratable acids and higher pH were found in the lower part of the vineyard (LA). After grape harvest (September 29, 2009) grape juice from the lower part of vineyard contained 3 °Oe more sugar and 0.8 g/l less titratable acids. Wine from the lower part of the vineyard contained 0.6 % vol more alcohol (13.3 % vol), 0.7 g/l less total titratable acids (6.8 g/l) and 1.6 g/l more reducing sugars (3 g/l).

V letu 2008 smo na posestvu Vinogradništva Slavinec (Mihalovci) ugotavljali vpliv defoliacije vinske trte na temperaturo jagod in kemijski sestav soka pri sortah 'Rizvanec' in 'Šipon'. Temperatura jagod pri sorti 'Šipon' (2. 8. 2008, 11:30— 12:00) na zunanji strani grozda je bila pri defoliaciji večja za 1,3 ° C od notranje strani grozda, pri kontroli na grozdih, izpostavljenih soncu (GS), pa je bila večja za 1,2 ° C. Na grozdih pod listi (GL) ni bilo statistično značilnih razlik med zunanjo in notranjo stranjo grozda (p = 0,05). Podobne razlike so bile tudi pri sorti 'Rizvanec'. V oblačnem dnevu (20. 7. 2008) ni bilo statistično značilnih razlik. Največja razlika (11,4° C) med temperaturo zraka in temperaturo jagod je bila pri sorti 'Rizvanec´ (13. 7. 2008) na zunanji strani grozda izpostavljenega soncu pri kontroli (GS). Pri defoliaciji je bila največja vsebnost sladkorja ('Rizvanec' 82 °Oe, 'Šipon' 77 °Oe), ter najmanjša vsebnost skupnih titracijskih kislin ( 'Rizvanec' 5,3 g/l, 'Šipon' 8,7 g/l) in jabolčne kisline ('Rizvanec' 1,7 g/l, 'Šipon' 5,7 g/l). Pri sorti 'Rizvanec' defoliacija ni vplivala na oploditev (kontrola 110, defoliacija pa 121 jagod na grozd). Pri sorti 'Šipon' je bilo pri defoliaciji manjše število jagod na grozd (87) v primerjavi s kontrolo (107). In the year 2008 the influence of defoliation on berry temperatures and chemical structure of the juice by cv. ‘Muller Thurgau’ and ‘Furmint’ was investigated on the grapevine plantations of the wine-grower Slavinec (Mihalovci). The temperature of the berry of ‘Furmint’ (2/8/2008, 11.30 – 12.00) was in defoliation higher by 1.3 °C on the outside of the cluster than the inside of the grape. In control clusters exposed to the sun (GS) it was higher to 1.2 °C. In the clusters under the leaves (GL) there were no statistically significant differences between external and internal sides of the cluster (p = 0.05). Similar differences were also observed in the variety ‘Mueller Thurgau’. There were no statistically significant differences on the cloudy day (20/7/2008). The biggest difference (11.4 °C) between the air temperature and the temperature of the berries was in ‘Mueller Thurgau’ (13./7/2008) on the outside of the cluster in the sun-exposed grapes of control (GS). The highest content of sugar has been present by defoliation (‘Mueller Thurgau’ 82 °Oe, ‘Furmint’ 77 °Oe). In the same case there were also the lowest contents of total titratable acids (‘Mueller Thurgau’ 5,3 g/l, ‘Furmint’ 8,7 g/l), and malic acid (‘Mueller Thurgau’ 1,7 g/l, ‘Furmint’ 5,7 g/l). The defoliation did not affect the fertilization of ‘Mueller Thurgau’(control 110, defoliation 121 berries on the grape). After defoliation there has been less berries per cluster in ‘Furmint’ (87) compared with control (107).

U trogodišnjem pokusu ispitivani su pojedinačni i združeni učinci ampelotehničkih tretmana na količinu šećera i ukupnu kiselost u moštu kultivara Zweigelt. Istraživanja su provedena na proizvodnim površinama FeraVina d.o.o. Feričanci tijekom razdoblja 2006.-2008. godine. Pokus je postavljen po planu podijeljenih parcela (split-plot) u četiri ponavljanja. Za glavni čimbenik određeno je svojstvo «opterećenje trsa» u tri razine (24, 18 i 12 pupova po trsu), a kao podčimbenik «djelomična kasna ručna defolijacija» u dvije razine (ostavljeni i uklonjeni listovi u zoni grožđa). Količina šećera u moštu nije zavisila niti o jednome ispitivanome ampelotehničkome zahvatu, već isključivo o godini, kao najvećem i statistički visoko značajnome izvoru varijabiliteta. Učinci godine i djelomične kasne defolijacije statistički su visoko značajno (P≤0,01) utjecali na smanjenje ukupne kiselosti mošta u odnosu na tretman s ostavljenim lišćem u zoni grožđa. The individual and combined effects of ampelotechnical treatments on the amount of sugar and total acidity of Zweigelt variety were examined by the three-years experiments. The investigations were carried out in the Feravino Ldt Feričanci production areas from 2006 to 2008. The experiments was set up by split plot plan with four replications. The main factor was determined by the crop load in three levels (24, 18 and 12 buds per vine), and factor by late hand partial defoliation at two levels (left and removed leaves in the zone of graphes). The amount of sugar in the must did not depend on any ampelotecnical treatments tested but only on the year as the largest and statistically significant sources of variability. The effects of the late and partial defoliation were statistically highly significant (P