Dr. Arindam Chakrabarty JSPS Post-doctoral Fellow Division of Forest and Biomaterials Science Graduate School of Agriculture Kyoto University, Kyoto 606-8502 Japan e-mail: arindamchakrabarty.vu@gmail.com Prof. Priyadarsi De Polymer Research Centre Department of Chemical Sciences Indian Institute of Science Education and Research Kolkata Mohanpur 741246 Nadia, West Bengal India e-mail: p_de@iiserkol.ac.in

Original scientific paper Purpose of the research was to compare the effects of dynamic and proprioceptive neuromuscular facilitation (PNF) stretching on knee isokinetic strength and power parameters. Sample size of 50 male athletes is represented as male athletes divided into sub-samples of 10 athletes at competitive level in karate (19 ± 2,4), taekwondo (20 ± 3,6), boxing (19,8 ± 4,3), football (15,1 ± 0,3) and track and field sprint (18,3 ± 2,6). Isokinetic parameters of the knee were measured using Biodex isokinetic system3, at two angular speeds 60 °/s and 180 °/s. Parameters were measured after dynamic stretching protocol and again 48 h later after PNF protocol. For karate and taekwondo fighters no statistically significant differences were found. For boxers, football players and sprinters the values of strength and power parameters were higher after dynamic warm-up protocol at a statistically significant level. Results of this study confirmed that dynamic stretching contributes to higher values of the strength and power of thigh muscles compared to proprioceptive neuromuscular facilitation.

In the traditional cheese production standardisation of milk is not a common procedure. The consequence of avoiding this step could be a lesser financial profit for the farm, due to reduced: proteins and fats utilisation, firmness of the curd and cheese yield. The aim of this preliminary study was to determine the effect of the milk standardisation on the chemical composition of Skripavac cheese and whey, as well as on the cheese yield. For the needs of the experiments, in the small scale dairy, 8 batches of Skripavac cheese were produced. The milk of each batch was divided into three categories: milk for cheese production without standardisation (control group) ; milk for cheese production with standardised ratio protein : fat = 0.9 : 1 by the addition of skimmed milk powder (SMP) ; milk for cheese production standardised to the ratio of protein : fat = 0.9 : 1, by skimming the part of milk fat. Adding of SMP or skimming the part of a cream had a significant effect on the content of fat (P < 0.01 ; P = 0.01) and proteins (P = 0.09 ; P < 0.01) in the cheese. The content of milk fat decreased after milk standardisation and the content of proteins increased in comparison to the control batch. Addition of the SMP did not result in a better utilisation of milk fat and proteins as expected, but the cheese yield increased significantly (P < 0.05) compared to the control cheese. Milk standardisation by skimming the part of the cream caused better utilisation of milk fat (P = 0.08), but the lower cheese yield resulted in the lesser utilisation of proteins and therefore in a lower cheese yield (P = 0.08). Milk standardisation by addition of SMP can provide the economic benefits in the production of traditional cheeses. On the contrary, the process of milk skimming can have a negative influence on the cheese yield due to the mechanical treatment of milk (separation), which is not usual in a traditional cheesemaking.

In this paper analytical expression for determining the optimal parameter value of the Same Slope Seasonality model was developed. Then performance of the Same Slope Seasonality model was compared to the performance of Holt-Winters exponential model, performing tests on M2-Competition time series. To determine the parameters of Holt-Winters exponential model, nonlinear mathematical programming was used. Performed tests proved that Same Slope Seasonality model is more successful than Holt-Winters exponential model. Tests revealed that Same Slope Seasonality model gives unreliable forecasts when time series has specific charac teristics, giving us valuable information for model improvement.

Research is the viscoelasticity properties composite of wood made by gluing beech peeled veneer and at constant load, and two constant humidity. Based on the experimental results obtained by the method of the least squares rheological parameters have been determined as well as their differences in relation depending on the moisture content of samples. Has been developed and applied numerical model based on the finite volume method analysis of viscoelasticity properties composite of wood. Starting with the continuum concept we presented and broadened the application of the finite volume method for solving of the hygro-viscoelasticity behaviour of the composite of wood. Have been ignored of anisotropy in wood, and observation of the sample as homogenous, non-layered material, and also neglect of glue. We developed the constitutive relation including the impact of moisture, expressed through relaxation functions and given in integral form. The calculation results are compared with results of the experiment