Akademia Morska w Gdyni

Szukaj Akademia Morska w Gdyni Poczta Mapa serwisu
Zeszyty Naukowe

Akademii Morskiej

w Gdyni

STRONA GŁÓWNA

 
 

KONTAKT

Zeszyt Naukowy 94/2016
Wersją pierwotną czasopisma jest wersja elektroniczna.
JOINT PROCEEDINGS - Hochschule Bremerhaven – Akademia Morska w Gdyni
Redaktor naukowy wydania Dr hab. inż. Ireneusz CZARNOWSKI, prof. nadzw. AMG
Prof. dr Janusz MINDYKOWSKI
Prof. Dr Ing. Dieter LOMPE


SpisTresciZN094.pdf
Spis treści
StronaRedakcyjnaZN094.pdf
Strona redakcyjna
1. Some relationships between effective and leftover service curves Some relationships between effective and leftover service curves.pdf

Strony
5-14
Borys A.
Streszczenie
Network service curve plays a fundamental role in the techniques called network calculus. For example, it is very useful in analysis of admission control algorithms and scheduling procedures. Its basic form is assumed to be time-invariant and independent of cross traffic. However, in practice, when cross traffic must be taken into account, another form of this curve has to be used. It is called leftover service curve that depends upon the cross traffic intensity and indicates how much bandwidth is actually left over for through traffic. Outside the field of network calculus, a service curve was also devised that depends upon cross traffic, similarly as the leftover service curve. It was named ∈-effective service curve and proved to be useful for ad hoc networks. In this paper, we discuss the relationships existing between the aforementioned service curves. In particular, we show that under some assumptions the ∈-effective service curve can be viewed as the result of interpolation of the leftover service curve obtained in measurements. The discussions are provided with the relevant derivations.
2. Characteristic and requirements of electrical systems on modu class vessels Characteristic and requirements of electrical systems on modu class vessels.pdf

Strony
15-24
Bastian B., Dudojć B.
Streszczenie
This article briefly introduces the characteristics of MODU vessels and of their electrical systems. Electrical systems of such vessels consist of: redundant power generation and distribution system, dynamic positioning, drilling/well intervention process system and gas detection system including electrical installations in hazardous areas. Offshore vessels classified as MODU are among the most complex and technically advanced. Additional MODU classification society requirements for electrical systems have been stated. MODU philosophy has been presented by examples of various systems.
3. Current challenges for operation and maintenance of electrical equipment in ships’ hazardous areas Current challenges for operation and maintenance of electrical equipment in ships’ hazardous areas.pdf

Strony
25-33
Dudojć B.
Streszczenie
Appearance of hazardous areas on ships and other mobile sea units is a result of use of combustible materials for propulsion systems and ongoing ships’ maintenance, but also because of the load transported or processed. Safety associated with it depends not only on the proper operation of devices installed in the potentially explosive areas, but also on their proper maintenance. Crews are trained on compulsory courses mainly focused on operation. ETO, who is responsible for the technical efficiency of electrical explosion-proof equipment, should complete a dedicated compulsory training program. Another purpose of the article is to draw attention to obsolescence and stiffness of the current regulations with regards to hazardous areas on ships and other mobile sea units. Updating marine regulations in compliance with the global IECEx system will eliminate the existing drawbacks.
4. Self assembly of magnetic nanoparticles at silicon surfaces Self assembly of magnetic nanoparticles at silicon surfaces.pdf

Strony
34-52
Theis-Bröhl K., Gutfreund P., Vorobiev A., Wolff M., Toperverg B.P., Dura J.A., Borchers J.A.
Streszczenie
Neutron reflectometry was used to study the assembly of magnetic nanoparticles in a water-based ferrofluid close to a silicon surface. Under three conditions, static, under shear and with a magnetic field, the depth profile is extracted. The particles have an average diameter of 11 nm and a volume density of 5% in a D2O–H2O mixture. They are surrounded by a 4 nm thick bilayer of carboxylic acid for steric repulsion. The reflectivity data were fitted to a model using a least square routine based on the Parratt formalism. From the scattering length density depth profiles the following behavior is concluded: the fits indicate that excess carboxylic acid covers the silicon surface and almost eliminates the water in the densely packed wetting layer that forms close to the silicon surface. Under constant shear the wetting layer persists but a depletion layer forms between the wetting layer and the moving ferrofluid. Once the flow is stopped, the wetting layer becomes more pronounced with dense packing and is accompanied by a looser packed second layer. In the case of an applied magnetic field the prolate particles experience a torque and align with their long axes along the silicon surface which leads to a higher particle density.
5. Perception of weight status in adolescents aged 15 years Perception of weight status in adolescents aged 15 years.pdf

Strony
53-59
Żyłka K., Owczarek T.
Streszczenie
The aim of the present study was to assess the adolescents’ weight status and weight status perception and also to examine the influence of weight status misperception on weight related behaviors. The survey was conducted in 2014 in population consisting of 125 adolescents aged 15 years living in Sopot, in northern Poland. An anonymous questionnaire contained questions concerning body mass and height and questions on weight status perception and previous weight loss attempts. The study found a high prevalence of excessive body mass among adolescents. Overestimation of weight status had stronger influence on the number of weight loss attempts than underestimation and accurate perception. The study also revealed significant differences between boys and girls in accuracy of weight status perception that could be caused by gender-based stereotypes related to body shape.
6. Employee direct participation – the essence and advantages Employee direct participation – the essence and advantages.pdf

Strony
60-72
Szelągowska-Rudzka K.
Streszczenie
Employee direct participation is their individual and group participation in the decision-making process concerning the organization, as well as employees and the terms and conditions of their functioning in the life of the organization. It provides numerous and diverse advantages which are the subject of research presented in writings. The aim of this study is to analyze the essence and advantages of employee direct participation. The research method used to achieve it is the analysis of domestic and foreign literature.
7. Evaluation of customer awareness of melamine dishware safety Evaluation of customer awareness of melamine dishware safety.pdf

Strony
73-80
Szkiel A., Tuligowska E.
Streszczenie
Daily use of the dishware may be associated with health risks in the event of incorrect use. The aim of the study was to analyse consumer behaviours on the market of melamine dishware and assess their knowledge relating to the potential health risks associated with using these products. The survey was conducted in the form of a questionnaire containing 16 single- and multiple choice questions. Study included 100 people. The results show that consumers are familiar with melamine dishware and are willing to use it, primarily because of its functionality and lightweight. Consumers are not interested in information placed on the label of melamine dishware and do not pay attention to the information on its safe use. Consumers have little knowledge relating to the potential risks associated with using melamine dishware, as well as its potential impact on the human health.
8. Variability of geometrical properties, surface color and phenolic compounds content of commercial roasted buckwheat groats Variability of geometrical properties, surface color and phenolic compounds content of commercial roasted buckwheat groats.pdf

Strony
81-90
Dąbrowski G., Skrajda M., Tańska M., Ruszkowska M.
Streszczenie
This study was aimed at evaluating commercial roasted buckwheat groats for their organoleptic and geometrical traits, color and content of phenolic compounds. An attempt was also undertaken to correlate the achieved values of the analyzed parameters. The shape, sizes and color (HIS model) were determined using Digital Image Analysis (DIA), whereas the content of phenolics was assayed spectrophotometrically with the Folin-Ciocalteu method. High variability was noted in projection area and length of seeds. In turn, seed circularity was the trait with the lowest variance coefficient. The analyzed groats differed also in color, which may be due to differences in the size of seeds subjected to the roasting process. The low variability was also found in the case of free phenolics content. Finally, the study demonstrated a positive correlation between buckwheat seed surface and the content of phenolic compounds, which may be caused by a correlation between seed size and roasting time.
9. Quality evaluation of take home vanilla ice cream Quality evaluation of take home vanilla ice cream.pdf

Strony
91-101
Palka A., Newerli-Guz J., Furmaga D.
Streszczenie
Ice cream is a very popular dessert and is consumed usually during summer. Popularity of eating this cold, frozen sweet is slightly rising in Poland. Although impulse ice creams are consumed mostly in summer, family (take home) ice creams are popular and consumed during other seasons as well. One of the most popular tastes of this kind of ice cream is vanilla. Vanilla is a natural and expensive aroma and is often replaced by artificial vanillin. Therefore it causes different price of products including this flavouring, ice cream as well. What is important, the price of ice cream should stand for high quality of any product. That is why the aim of this study was to investigate this dependency and quality evaluation of selected vanilla ice cream. The study showed, that there was not ice cream which could fulfil the highest requirements and that high price does not always stand for high quality.
10. The presence of escherichia coli and coliform bacteria in selected seafood obtained from food market The presence of escherichia coli and coliform bacteria in selected seafood obtained from food market.pdf

Strony
102-105
Kukułowicz A.
Streszczenie
Escherichia coli is not part of the natural microflora of aquatic products, however, it has been isolated from these organisms, and their presence indicates faecal contamination. The aim of this work was to evaluate the contamination of selected products of aquatic origin with Escherichia coli and coliform bacteria. The presence of Escherichia coli was found in 7,9% of the analysed products. Coliform bacteria in the amount of > 0,1 g, 1g, 0,01 g of product were present respectively in 81,6%, 10,5% and 7,9% of samples.
11. Studies on the hygroscopicity of some black teas in terms of their storage stability Studies on the hygroscopicity of some black teas in terms of their storage stability.pdf

Strony
106-113
Dmowski P., Ruszkowska M.
Streszczenie
The aim of the study was to evaluate the hygroscopicity of black tea samples in terms of storage stability based on the sorption kinetics determined by the dynamic and static methods for 48 hours. In order to describe empirically determined sorption isotherms, the equation of Brunauer, Emmett and Telleta (BET) was transformed in the range of water activity 0.07≤aw≤0.33. The equation was characterized based on the correlation coefficient (R2) and the fit standard error (FitStdErr). Based on extensive investigations, it was found that the higher storage stability characterized the tea from Indonesia, which may be due to differences in the microstructure of the surface resulting from the tea origin and parameters of the drying process.
12. Tri-city and surrounding area residents’ opinion about honey produced by bees fed with nanoparticles of gold and silver Tri-city and surrounding area residents’ opinion about honey produced by bees fed with nanoparticles of gold and silver.pdf

Strony
114-120
Przybyłowski P., Żak N., Wilczyńska A.
Streszczenie
The use of nanotechnology achievements may enable creation of products with yet unknown properties. Products created based on principles of nanotechnology are prone to carry a high risk related to lack of social acceptance. Following study attempts to assess degree of acceptance and readiness to consume honey produced by bees fed with nanoparticles. The study group consisted of 100 participants, at the age of 18 to 70 from the Tri-City and the surrounding areas. The research found that most people were not willing to try honey produced by bees fed with nanoparticles of gold and silver. They fear for their lives and health. Survey participants declared minimal level of knowledge about honey produced by bees fed with nanoparticles. Respondents agreed, that product innovations should not lead to increase of their retail prices.