Ionic liquids are revolutionary fluids and solvents in modern science and engineering, remaining liquid below 100°C. Their unique properties, such as nonflammability, high thermal stability, and the ability to dissolve various compounds, enable innovative applications across multiple industrial sectors. They are ideal for safety-critical...

By Milan Vraneš, Saša Laloš, Jovana Panić, Snežana Papović, Teona Teodora Borović, Nikolett Cako Bagány, Andrija Vukov, Slobodan Gadžurić, Siniša Bikić

 Metformin, a key drug for type 2 diabetes mellitus, is often hindered by its bitter taste, affecting patient compliance. This study takes a unique approach by proposing the combination of Metformin with artificial sweeteners like sodium saccharin and acesulfame potassium to improve its taste. The research focuses on how these sweeteners alter...

By Andrija Vukov, Milan Vraneš, Jovana Panić, Teona Teodora Borović, Nikolett Cako Bagány, Sanja Belić, Slobodan Gadžurić

 This study introduces a novel, non-contact optical technique for solving a twodimensional, ill-posed problem in temperature tomography inside the firebox of a commercial coal power plant. For determining the 2D temperature distribution and attenuation coefficients, we utilized four optical probes positioned at the corners of the combustion c...

By Miloš S. Mošić, Sara V. Ristić, Marija M. Petković Benazzouz, Katarina M. Miletić

 Ensuring the proper operation of a ship's propulsion system necessitates the use of high-quality fuels. Several factors contribute to fuel quality, including the source of origin crude oil, refining methods, blending processes, and the quality of storage and distribution. Marine fuels must adhere to international standards such as ISO standar...

By Miroslav Vukičević, Zdravko Ikica, Boris Hrnić, Vladan Vuković

 Aluminium and silicon particles in fuel known as “cat fines” are catalytic residues from the refinery process. They can cause mechanical damage to fuel pumps, injectors, piston rings and cylinder liners. They are very hard and highly abrasive, thus causing abrasive wear to main engine components. These impurities in marine fuel mu...

By Miroslav Vukičević, Zdravko Ikica, Boris Hrnić, Vladan Vuković

 In south-western Mauritius besides the small village of Chamarel (Mauritius), you can find this uniqu land with colouring soil. The soil found here reflects seven different colours like red, blue, green, brown, violet, yellow and purple. The analysis of the soil was taken by x-ray fluorescence spectroscopy. The research show that this natural...

By Perica Bošković, Martina Gudelj, Mile Dželalija

 Castor (Ricinus communis L.) is cultivated as a non-edible oilseed crop across tropical, sub-tropical, and temperate regions, often in areas with marginal soils. The castor oil recovery process usually involves primary seed preparation, oil recovery, and refining, with variations in the order of operations. The recovery methods include conven...

By Miljana Krstić, Dragana Rajković, Ana Veličković, Jelena Avramović, Ana M. Marjanović Jeromela, Ivan J. Stojković, Vlada Veljković

 Lavender essential oil (LEO) is widely utilized in aromatherapy, cosmetics, pharmaceuticals, and the food industry due to its biological properties and appealing fragrances. This study examines the influence of two concentrations (5% and 10%) of NaCl and KCl on the chemical composition of LEO. Hydrodistillation was conducted with a 1:10 hydro...

By Aleksandra B. Perović, Ivana T. Karabegović, Miljana S. Krstić, Ana V. Veličković, Jelena M. Avramović, Stojan S. Mančić, Bojana R. Danilović, Vlada B. Veljković

 Goat cheese in a sack is a traditional Herzegovinian product of extreme specificity, both in production technology and in the properties of the final product. The main characteristic of cheese in a sack is anaerobic ripening inside a bag made of lamb skin (mixture), which is how the cheese got its name. The aim of this work is to examine the ...

By Savanović Danica, Velemir Ana, Savanović Jovo, Mandić Snježana, Savić Aleksandar, Kučinar Jovana

 Natural plant extracts are a good alternative to improve the quality and safety of dry fermented sausages. Different factors during processing have an impact on the quality characteristics of the final product, but the sensory properties influence overall quality and consumers’ product acceptance. This study aimed to examine the effect ...

By Ana Velemir, Snježana Mandić, Danica Savanović, Jovo Savanović