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engleski na srpski: Gatroenteritis General field: Medicina Detailed field: Medicina: zdravstvo
Izvorni tekst - engleski Gastroenteritis is a medical condition characterized by inflammation (''-itis") of the gastrointestinal tract that involves both the stomach (''gastro''-) and the small intestine (''entero"-), resulting in some combination of diarrhoea, vomiting, and abdominal pain and cramping.
Gastroenteritis has also been referred to as ''gastro'', ''stomach bug'', and ''stomach virus''. Although unrelated to influenza, it has also been called ''stomach flu'' and ''gastric flu''.
Globally, most cases in children are caused by rotavirus. In adults, norovirus is more common. Less common causes include other bacteria (or their toxins) and parasites. Transmission may occur due to consumption of improperly prepared foods or contaminated water or via close contact with individuals who are infectious.
The foundation of management is adequate hydration. For mild or moderate cases, this can typically be achieved via oral rehydration solution. For more severe cases, intravenous fluids may be needed. Gastroenteritis primarily affects children and those in the developing world.
Children infected with rotavirus usually make a full recovery within three to eight days. However, in poor countries treatment for severe infections is often out of reach and persistent diarrhea is common.
Dehydration is a common complication of diarrhea, and a child with a significant degree of dehydration may have a prolonged capillary refill, poor skin turgor, and abnormal breathing. Repeat infections are typically seen in areas with poor sanitation, and malnutrition, stunted growth, and long-term cognitive delays can result.
Reactive arthritis occurs in 1% of people following infections with ''Campylobacter'' species, and Guillain-Barre syndrome occurs in 0.1%. Hemolytic uremic syndrome (HUS) may occur as a result of infection with Shiga toxin-producing ''Escherichia coli'' or ''Shigella'' species, resulting in thrombocytopenia (low platelet counts), renal failure (poor kidney function), and hemolytic anemia (low red blood cell count due to their breakdown). Children are more predisposed to getting HUS than adults.
Prevod - srpski Гастроентеритис је здравствено стање за које је карактеристичнa упала („итис”) гастроинтестиналног тракта, укључујући желудац („гастро”) и танко црево („ентеро”), што доводи до појаве дијареје, повраћања, болова у трбуху и грчева.
Гастроентеритис се такође помиње и као „стомачна инфекција” и „стомачни вирус”. Мада нема везе са грипом, такође се назива и „стомачни грип”.
Начелно узето, у већини случајева код деце узрочник је ротавирус. Код одраслих je чешћи норовирус. Нешто ређи узрочници су неке бактерије (или њихови токсини) и паразити. Преноси се конзумирањем непрописно припремљене хране или контаминиране воде, као и директним контактом са инфицираним особама.
Основа надзора ове болести је одговарајућа хидратација. Да би се постигла правилна хидратација код блажих и умерених случајева, користи се орални раствор за рехидратацију. Код тежих случајева се може користити интравенска надокнада течности. Гастроентеритис најчешће погађа децу и становнике земаља развоју.
Деца која су инфицирана ротавирусом обично се потпуно опораве за три до осам дана. Међутим, у сиромашним земљама терапија је често недоступна за теже случајеве инфекције, па је уобичајена појава упорне дијареје.
Честа компликација дијареје је дехидратација, па дете са израженим степеном дехидратације може имати продужено капиларно пуњење, слаб тургор коже и ненормалан ритам дисања. У подручјима где је хигијена лоша често се јављају повратне инфекције, што може да доведе до потхрањености, закржљалог раста и дуготрајних когнитивних застоја.
Након инфекција изазваних кампилобактер врстама (лат. Campylobacter) код 1% људи се јавља реактивни артритис, а у 0,1% случајева долази до Гијен-Бареовог синдрома. Услед инфекције бактеријом ешерија коли која лучи шига токсин или шигела врстама (лат. Shigella), може се јавити хемолитичко-уремијски синдром (ХУС), доводећи до тромбоцитопеније (смањења броја тромбоцита), реналне инсуфицијенције (ослабљене функције бубрега) и хемолитичке анемије (смањења броја еритроцита услед њихове разградње). Деца имају веће предиспозиције за добијање ХУС-а него одрасли.
engleski na srpski: Yoghurt processing General field: Tehnika/inženjerstvo Detailed field: Hrana & mlečni proizvodi
Izvorni tekst - engleski How yoghurt is made
In general, yoghurt is made with a variety of ingredients including milk, sugars, stabilizers, fruits and flavours, and a bacterial culture.
When the milk arrives at the plant, its composition is modified before it is used to make yoghurt. This standardization process typically involves reducing the fat content and increasing the total solids. Once modification occurs, it is pasteurized to kill bacteria and homogenized to consistently disperse fat molecules.
Lactobacillus bulgaricus, Streptococcus thermophilus. During fermentation, these organisms interact with the milk and convert it into a curd. They also change the flavour of the milk giving it the characteristic yoghurt flavour of which acetaldehyde is one of the important contributors. The primary byproduct of the fermentation process is lactic acid. The acid level is used to determine when the yoghurt fermentation is completed which is usually three to four hours.
The suppliers of these yoghurt cultures offer various combinations of the two bacterial types to produce yoghurts with different flavours and textures.
To modify certain properties of the yoghurt, various ingredients may be added. To make yoghurt sweeter, sucrose (sugar) may be added at approximately 7%. For reduced calorie yoghurts, artificial sweeteners such as aspartame or saccharin are used. Cream may be added to provide a smoother texture.
The consistency and shelf stability of the yoghurt can be improved by the inclusion of stabilizers such as food starch, gelatin, locust bean gum, guar gum and pectin. These materials are used because they do not have a significant impact on the final flavour. The use of stabilizers is not required, however, and some marketers choose not to use them in order to retain a more natural image of their yoghurt.
To improve taste and provide a variety of flavours, many kinds of fruits are added to yoghurt. Popular fruits include strawberries, blueberries, bananas, and peaches, but almost any fruit can be added. Beyond fruits, other flavourings are also added. These can include such things as vanilla, chocolate, coffee, and even mint. Recently, manufacturers have become quite creative in the types of yoghurt they produce using natural and artificial flavourings.
Prevod - srpski Kako se pravi jogurt
Uopšteno rečeno, jogurt se pravi od raznih sastojaka, među kojima su mleko, šećeri, stabilizatori, voćе, aromе i bakterijska kultura.
Kada mleko stigne u fabriku, pre upotrebe za proizvodnju jogurta vrši se modifikacija njegovog sastava. Ovaj proces standardizacije podrazumeva smanjenje sadržaja masti i povećanje ukupnog sadržaja suve materije. Nakon toga se vrši pasterizacija mleka da bi se uništile bakterije, kao i homogenizacija, kako bi se molekuli masti ravnomerno dispergovali.
Lactobacillus bulgaricus, Streptococcus thermophilus. Tokom procesa fermentacije ovi mikroorganizmi stupaju u interakciju sa mlekom i pretvaraju ga u gel. Pri tome, oni takođe menjaju aromu mleka dajući mu karakterističnu aromu jogurta, čemu pored ostalog znatno doprinosi prisustvo acetaldehida. Мlečna kiselina je primarni nusproizvod procesa fermentacije. Na osnovu količine mlečne kiseline se određuje kraj procesa fermentacije jogurta, što je obično traje tri do četiri sata.
Dobavljači jogurtnih kultura nude razne kombinacije ova dva tipa bakterija, kako bi se dobili jogurti različitih aroma i tekstura.
Da bi se promenila neka svojstva jogurta vrši se dodavanje raznih sastojaka. Za dobijanje slatkog jogurta dodaje se saharoza (šećer) u količini od oko 7%. Da bi se dobio jogurt sa smanjenim sadržajem kalorija koriste se veštački zaslađivači, kao što su aspartam ili saharin. Pavlaka se dodaje da bi se dobila glatkija struktura.
Za poboljšanje postojanosti i stabilnosti jogurta pri skladištenju mogu se dodavati stabilizatori, kao što su jestivi skrob, želatin, lokus guma, guar guma i pektin. Ove materije se koriste zato što ne utiču značajno na krajnju aromu. Međutim, upotreba stabilizatora nije neophodna, pa se neki proizvođači opredeljuju za varijntu bez njih da bi zadržali što prirodniju sliku o svom jogurtu.
Jogurtu se mogu dodavati razne vrsta voća radi poboljšanja ukusa i da bi se obezbedila raznovrsnost aroma. Omiljene vrste voća su jagode, borovnice, banane i kajsije, ali se može koristiti gotovo bilo koje voće. Osim voća dodaju se i drugi aromati, kao što su vanila, čokolada, kafa, pa čak i menta. U poslednje vreme proizvođači su sve kreativniji u pogledu vrsta jogurta koje proizvode, koristeći prirodne i veštačke arome.
engleski na srpski: Tractor that's truly tailored to the task General field: Tehnika/inženjerstvo Detailed field: Poljoprivreda
Izvorni tekst - engleski Long-term tractor test: Zetor Forterra 9641
Tractor that's truly tailored to the task
When there are cattle to be fed, yards bedded and muck shifted before the next milking, a tractor that 'does exactly what it says on the tin' is essential, and 'mechanical' and 'conventional' take spec priority over 'electronic' and 'automatic'. Martin Rickatson details how our Zetor Forterra 9641 long-termer has fared in meeting yard/field requirements on our host Dorset dairy unit.
This month we turn our long-term test attention over to a marque that hasn't yet featured in this element of profi's tractor test section. There's no single reason for this 'error', but with Zetor, its distribution, its back-up and, most notably, its product line all having undergone considerably revamp over recent years, it's time to put the omission right.
Not only that, but with next winter not far round the corner, it seems appropriate to include in this issue a detailed look at a brand whose tractors tend to work their hardest over the darker months. With the traditional Zetor home being the livestock farm, many of the maker's machines find themselves with workloads doubled when stock come in for winter, with associated requirements to move muck and straw, plus silage and other feeds.
But this not to say Zetors are only found in livestock farming environments and only expected to perform the dirtier, more routine of ag tasks. Indeed, our long-term test Forterra 9641, as well as doing dairy duty, is required to pull its full weight on a range of arable jobs on its mixed farm home, a unit that comprises some 400ha, of which half is arable and forage ground and half under grazing grass, supporting 250 milkers plus followers.
Dairying is the central focus on our host unit, proof of which comes from the fact that the majority of arable operations – most cultivations, some drilling, all of the combining – are contracted out, as are the grass and maize foraging tasks. But, there are plenty of other jobs requiring tractor attention, and that's why the farm runs a fleet of six. Reasoning behind this is that, with big numbers of livestock to bed and feed, it makes sense for tractors to be permanently hitched to kit that is needed on a daily basis. One of the farm's workhorses is therefore coupled continuously to the straw chopper, another to the feeder wagon. Another two, including our test machine, have loaders attached; the farm, incidentally, chooses not to operate a telehandler.
Prevod - srpski Veliki test traktora: Zetor Forterra 9641
Traktor baš po meri
Kada je reč o hranjenju stoke, pripremi prostirke za staju i izđubravanju staje pre sledeće muže, neophodan je traktor koji ’ispunjava očekivanja’, pri čemu ‘mehanički’ i ‘običan’ tip ima posebnu prednost u odnosu na ‘elektronski’ i ‘automatski’. Martin Rikatson podrobno objašnjava u kojoj meri je naš test-model Zetor Forterra 9641 uspeo da odgovori na zahteve u pogledu radova u dvorištu i na polju na mlekarskoj farmi našeg domaćina u Dorsetu.
Ovog meseca našu pažnju je privukla marka traktora koja do sada nije bila podvrgnuta našem stručnom testiranju. Ne postoji ni jedan poseban razlog za ovu ‘grešku‘ i vreme je da ispravimo ovaj propust, s obzirom na činjenicu da je tokom poslednjih godina došlo do značajnih korekcija u pogledu distribucije Zetora, podrške, a naročito na njegovoj proizvodnoj liniji.
U periodu kada se bliži zima pravo je vreme za razmatranje brenda čiji se traktori najviše koriste tokom meseci sa kraćim danom. Kada je reč o Zetor-u, koji se tradicionalno koristi na stočarskoj farmi u zimskom periodu, kada je stoka smeštena unutar staja, većina marki ovog proizvođača radi sa dvostrukim radnim opterećenjem, usled potrebe za manipulacijom nečistoćama i slamom, silažom i ostalom hranom.
Ne može se reći da se Zetori koriste samo na stočarskim farmama i to isključivo za obavljanje prljavijih, rutinskih poljoprivrednih radova. Pored poslova u oblasti mlekarstva, naš test-model Forterra 9641 mora da radi punom snagom na obavljanju niza ratarskih poslova na ovoj mešovitoj farmi, koja zauzima površinu od 400 hektara, od čega jednu polovinu čine obradivo zemljište i zemljište za stočnu hranu, a druga je pod pašnjacima, koji su namenjeni za ishranu 250 krava muzara i teladi.
Na našoj farmi-domaćinu glavna delatnost je mlekarstvo, o čemu svedoči činjenica da se većina ratarskih poslova ugovara (većina kultivacija, brazdanje, kombajniranje, priprema silaže). Međutim, postoji mnogo drugih poslova za koje je neophodan traktor, pa naša farma-domaćin radi sa šest mašina. Brojna stoka, koju je potrebno nahraniti i pripremiti za nju prostirku u stajama, zahteva svakodnevnu upotrebu traktora neprekidno povezanih sa pratećom opremom. Jedan od traktora na farmi je stalno povezan sa seckalicom za slamu, a drugi sa prikolicom za hranu. Druga dva, uključujući i našu test-mašinu, povezana su sa utovarivačima. Farmeri su odlučili da ne koriste samohodni tip mašine.
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My professional background is in the field of Food Processing
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I have a passion for translation, and I have been working as a
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expertise, like nutrition science, food processing, IT, medical texts
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The concept of lifelong learning is a part of my life, and I have a lot of interests: nutrition, psychology, medicine, IT, cooking, handicraft, photography… Learning
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