This paper deals with a sensitivity analysis of engineering critical assessment, using a fracture assessment diagram of through-thickens axial flaws on pressure equipment. Basic option calculations are performed per BS 7910, using engineering fracture mechanics principles, followed by the provision of assessment points. For evaluation purposes, arbitrary design properties of pressure equipment and temperature-dependent materials properties were used. Several through-thickness axial flaw sizes were used for critical assessment. Furthermore, the sensitivity of critical assessment is evaluated by varying stress states and material fracture toughness. Finally, the sensitivity analysis shows how axial flaw growth may become critical, or its acceptability, depending on varying stress states and temperature-dependent material properties, on selected pressure equipment.

Introduction: Composite materials may be exposed to chemicals in food and beverages in the oral cavity, which can lead to changes in surface roughness. The aim of this in vitro study was to evaluate the surface roughness of two restorative materials after exposure to coffee and green tea followed by a dental bleaching procedure. Methods: For nanofilled composite and microhybrid composite, 15 samples each were fabricated. Five specimens from each composite were stored in instant coffee and green tea for 4 h a day. After 30 days of immersion, specimens received dental at-home bleaching, using 16% carbamide peroxide (CP), for 7 h a day. The control group was stored in deionized water for 30 days. Surface roughness was determined by profilometry 24 h after polymerization, after 30 days of immersion, and after bleaching. The data were analyzed using a t-test for paired samples and mixed analysis of variance, at a 0.05 significance level. Results: Neither beverages nor CP treatment significantly altered the surface roughness of the composites. There was no difference between the tested composite materials regarding roughness. Conclusion: Surface roughness of the microhybrid and nanohybrid composites was not modified by coffee, green tea, and subsequent whitening treatment.

There is no doubt that milk and dairy products have a high nutritional value. However, their current consumption is increasingly dependent on their dietary and health properties. It is noticeable that in recent years, increasing popularity is given to those dairy products that have a positive effect on the human body. The aim of this study was to determine the fatty acid composition of sheep's milk from the area of Livno and Travnik (Vlašić), with special reference to the content of bioactive fatty acids that have a positive effect on human health. The fatty acid composition of the tested milk samples was specific due to the content of fatty acids which have been proven to have an extremely beneficial effect on human health. Concentrations of most bioactive fatty acids varied between areas, and the differences were statistically significant for arachidonic, eicosapentaenoic, docosahexaenoic, and rumenic. Milk samples from the tested areas had an almost ideal ratio of n-6/n-3 fatty acids, which makes them very favorable foods from a health point of view.

Article Details: Received: 2019-09-03 | Accepted: 2019-10-14 | Available online: 2019-12-31 https://doi.org/10.15414/afz.2019.22.04.138-143 The aim of the study was to determine the growth characteristics of three rabbit breeds (Czech Solver, CSo, n = 11; Czech Spotted, CS, n = 28; Blanc de Hotot, BH, n = 24) under small-scaled stock conditions as a basis for their potential meat performance. The body morphometric characteristics live weight (LW), head length (HL), body length (BL), ear length, thoracic circumference (TC) and body compact index TC/BL were recorded in growing rabbits from 21st to 91st day of their age. At the end of the trial, the highest LW value was recorded in the BH breed (2,700.0 g) as compared to the CSo and CS breeds, respectively (1,887.5 and 1,545.4 g). The values of the HL were significantly affected by a rabbit breed up to the 63rd day of their age (P <0.01). The highest values of BL and TC were found in the BH breed as compared to the CSo breed and also the CS breed (P <0.01). The BH breed showed also the longest ears (P <0.01) while the different dynamics of the ear growth among the evaluated breeds was found. Concerning the body compact index TC/BL, the growing rabbits of the BH breed showed wider body given by their musculature proportion as compared to the representatives of the CSo and CS breeds (P <0.01). Our findings suggest that the Blanc de Hotot breed possesses suitable growth and morphometric characteristics for intended meat production. References BLASCO, A. and OUHAYOUN, J. (1993) Harmonization of criteria and terminology in rabbit meat research. Revised proposal. In World Rabbit Science, vol. 4, no. 2, pp. 93–99. DOI:  https://doi.org/10.4995/wrs.1996.278 DALLE ZOTTE, A., RICCI, R., SARTORI, A., LUKEFAHR, S. and PACI, G. 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