Leszek Jaworski, Anna Swiatek, Ryszard Zdunek and Janusz Zielinski
Integration of the ASG-EUPOS Permanent Stations with First Order National Geodetic Networks - Measurements and Results
The ASG-EUPOS network - the active geodetic network was established in Poland in 2008. The 2010/2011 campaign was the second one managed to integrate the ASG-EUPOS network with the first order national geodetic networks in Poland. As the result the station coordinates were determined in the uniform coordinate frame. The paper describes the measurements carried out for data acquisition as well as the data processing method. The results present analyses of differences between selected variants of solutions and show some problems encountered during the calculation.
Henryk Zieliński, Zuzana Ciesarova, Agnieszka Troszyńska, Alicja Ceglińska, Danuta Zielińska, Ryszard Amarowicz, Małgorzata Przygodzka and Kristina Kukurova
Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations
The antioxidant capacity, phenolic acids profile, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye flours according to the traditional formula (type 1 and type 2), and on the mixed white wheat flour with dark and brown rye flours due to the currently used formulation (type 3 and type 4), were studied. The antioxidant capacity of the ginger batters and cakes was investigated by cyclic voltammetry (CV) and against 2,2-diphenyl-1-picryhydrazyl radical (DPPH). Phenolic acids profile was determined by HPLC whilst acrylamide by GC-MS method. The antioxidant capacity of traditional ginger cakes determined by CV and DPPH assays was higher when compared to those formulated on white wheat and rye mixed flours. All types of ginger cakes showed higher antioxidant capacity and phenolic acids content in relation to the respective batters. The higher content of acrylamide by 42 and 24% was noted in traditional ginger cakes of type 1 and type 2 as compared to that noted in ginger cakes of type 3 and type 4 (49±4 μg/kg). The overall sensory quality of traditional ginger cakes formulated on dark and brown rye flours (type 1 and type 2) was higher than of those formulated on white wheat and rye mixed flours (type 3 and type 4). The results of this study indicate the possibility of modulating the sensory and antioxidant properties of ginger cakes by the type and quality of flours in the formulation as well as by batter preparation and baking process.
Aleksander Brzeziński, Mieczysław Jóźwik, Marek Kaczorowski, Maciej Kalarus, Damian Kasza, Wiesław Kosek, Jolanta Nastula, Zbigniew Szczerbowski, Małgorzata Wińska, Roman Wronowski, Ryszard Zdunek and Janusz B. Zieliński
The Department of Planetary Geodesy of the Space Research Centre PAS has been conducting research on a broad spectrum of problems within a field of global dynamics of the Earth. In this report we describe the investigations on selected subjects concerning polar motion (modeling and geophysical interpretation of the Chandler wobble, hydrological excitation of seasonal signals, search for optimal prediction methods), tectonic activity in the region of the Książ Geodynamic Laboratory of the SRC, and finally the new joint Polish-Italian project GalAc analyzing feasibility and usefulness of equipping second-generation Galileo satellites with accelerometers.