The aim of this research was the creation and validation of a procedure for determining the cognitive complexity of problem tasks in the field of salt hydrolysis. The procedure created included an assessment of the difficulty of concepts and an assessment of their interactivity. One of the research tasks was to determine whether there were misconceptions by students that might have influenced their achievement. There were 50 Bachelor of Science in Chemistry students who participated in the study. A knowledge test was used as a research instrument to assess the performance and a seven-point Likert scale to evaluate the invested mental effort. The validity of this instrument for the assessment of cognitive complexity was confirmed by a series of regression analyses, where acceptable and statistically significant correlation coefficients were obtained among the examined variables: student performance and invested mental effort as dependent variables and cognitive complexity as independent variable

Proper selection and knowledge of varieties, processing conditions, and the use of selective yeast cultures during alcoholic fermentation have an important influence on the chemical composition of the distillate. In order to examine the influence of the plum variety on the quality of plum brandy, chemical analysis and sensory evaluation of brandies obtained from different varieties were performed. It was established that the characteristics of plum brandy depend primarily on the variety of plums. The best results were shown by brandies from the Moravka and Čačanska lepotica varieties, while the brandy sample from the Stanley variety was somewhat weaker.

Zadatak rada jeste projektovanje verifikacione komponente za APB protokol korišćenjem UVM metologije. Programski jezik je SystemVerilog. U radu je dat uvod u SystemVerilog jezik i UVM meto­dologiju. Na kraju su prikazani rezultati testiranja i funk­cionalni coverage.

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