In this paper, microwave processing of nanostructured ZnO powder as well as preparation of nanostructured ZnO/PEO composite were described. As a fast processing method which introduces a large amount of energy in the reaction system, the role of microwave processing was to modify ZnO crystal structure, while the role of PEO was to additionally sensitivize surface of ZnO particles; both of the approaches were used in the aim to improve optical properties of zinc oxide in comparison with bulk one. The synthesized powders were characterized by X-ray powder diffraction (XRD), Raman spectroscopy, field emission scanning electron microscopy (FESEM), UV-Vis diffuse reflectance spectroscopy (UV-Vis DRS) and photoluminescence (PL). It was found that point defects (oxygen vacancies and zinc interstitials) were created in the crystal structure of zinc oxide. However, PEO has two-fold role, it passivate surface of the ZnO particles, but also introduce oxygen interstitials on the surface. The influence of the point defects on optical properties of ZnO was studied; it was found that oxygen vacancies, zinc interstitials and oxygen interstitials improved percent of thevisible light absorption, also shift band gap energy toward visible range of the spectrum.

Objective: Stem cells could be defined as cell with an extraordinary capacity for self-renewal and the ability to differentiate into different cell types. The aim of this study is to examine students' opinion about the use of stem cells as health technologies in disease treatment and radical life extension. Method: Prospective cross-sectional study was conducted as a questionnaire, which was filled anonimly and voluntarily. Results: In this study 655 respondents have participated, with an average age 21.9±}1.8 years. High percentage distribution was concluded with most of the statements, with especially positive attitude towards the preservation of stem cells for their own treatment (84.2%), and treatment of their families (85.4%). Dominantly neutral attitude was expressed according to a statement about the reliability of stem cells and doubts about their implementation.(49.4%).There was no statistically significant difference in students' opinion between different faculties. Conclusion: It is important to evaluate students' opinion because it can obtain information on how the respondents agree with the potential implementation of health technology in the future and, accordingly, whether it is justified to continue further research. We should be more dedicated to informing students in the future, and this type of research should be implemented on a wider population to obtain the relevant results and perform more reliable conclusion.

The aim of the study was to determine the presence of risk factors for developing hypertension in the University of Belgrade student population whose faculties do not provide the opportunity to learn about these factors. A cross-sectional study was conducted during November and December 2015 at the Faculty of Mechanical Engineering, the Faculty of Electric Engineering and the Faculty of Law. The respondents filled in a questionnaire, which was approved by the Ethics Committee for bio-medical research from the Faculty of Pharmacy. The study included 487 students. 56.7% were male students. Most of the respondents studied Law (210), followed by Mechanical Engineering (168) and Electrical Engineering (109). 75.8% of respondents consumed salty snacks, while 34.5% of them changed their habits of consuming snacks during the examination period. Fish was consumed less than once a week by 39.8% of the respondents, whereas 19.9% of them consumed candies every day. 63.9% consumed fast food. Energy drinks were not consumed by the majority (52.2%), while 22.4% only consumed them before an exam. The research results indicated the presence of reversible risk factors in the examined student population. In order to prevent the development of hypertension in the elderly population and reduce the number of risk factors present, it is necessary to develop educational programs for proper diet and adequate intake of food groups.