Crystallization and physical properties of nontrans vegetable fat with the addition of soybean, sunflower and rapeseed lecithin were investigated in this paper. NMR technique was used for measuring the solid fat content of fats at different temperatures, as well as for crystallization rate under static conditions. Also, the possibility of applying Gompertz function to define kinetics of crystallization was investigated. Rheological and textural properties were determined using the rotational viscometer and texture analyzer, whereas thermal properties were obtained by differential scanning calorimetry (DSC). The addition of lecithin from different sources does not affect the crystallization characteristics of nontrans edible fat, whereas rheological and textural tests confirmed that the addition of lecithin in excess increases the complexity of the system. DSC measurement confirmed the presence of three fractions in fat with different melting properties. The addition of lecithin from different sources has a significant effect on energy required for melting and some effect on other thermal properties of nontrans edible fat. Practical Applications Soybean seeds are the main source of lecithin in confectionery industry in Serbia and elsewhere. The extensive production of sunflower and rapeseed oil opens the possibility of using lecithin from these sources as an alternative. Also, the development of functional foods dictates the use of edible fats with no undesirable trans fatty acids, obtained by fractionation and transesterification instead of common hydrogenation process. The impact of lecithin from different sources on crystallization and physical properties of pure nontrans fat is the base for this research. The lecithin obtained from sunflower and rapeseed should be further examined in different confectionery products with continuous fat phase, and should appropriate emulsifying properties are achieved, they could be used in the confectionery production as well.

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Traditionally, in order to solve geodetic network optimization problems analytical methods such as linear and nonlinear programming or simulation methods are used. However, global optimization techniques such as genetic algorithm (GA) and particle swarm optimization (PSO) algorithm are increasingly used today to solve geodetic network optimization problems. In this paper, an application of these algorithms in second order design optimization of the geodetic network for the dam Liverovići is proposed. Since the subject of the analysis is the geodetic network for monitoring the dam, an optimality criterion is defined based on the sensitivity parameters of the geodetic network.

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This investigation showed influence of 5 new Pt(IV) complexes on 16 strains of bacteria. Antibacterial activity was tested using microdilution method with resazurin while antibiofilm activity was observed by tissue culture plate method and antibiotic doxycycline was used as positive control. The results were expressed as minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and biofilm inhibitory concentration (BIC). The complexes were labeled from C1 to C5. The best result on Gram positive bacteria was obtained with C1 and MIC on Staphylococcus aureus ATCC 25923 was ˂7.81 μg/ml. Bifidobacterium animalis subsp. lactis (probiotic) was sensitive to C2 (MIC at 15.625 μg/ml). The best sensitivity on Gram negative bacteria was observed on Escherichia coli ATCC 25922 with C1, C2, C3 and C4, on Proteus mirabilis ATCC 12453 with C1, and on Pseudomonas aeruginosa with C2, C3 and C5 (all MICs at 250 μg/ml). The tested complexes were more efficient as antibiofilm agents and the best results were obtained with C2 acting against S. aureus and S. aureus ATCC 25923 biofilm. In conclusion, we noticed that the tested compounds exhibited promising properties as antibacterial agents and antibiofilm agents.