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Rynek tantalu na początku XXI wieku

Krzak Mariusz, Gałaś Andrzej, Król Katarzyna

Przegląd Geologiczny

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2021

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Vol. 69, nr 4

234--243

EN

Tantalum, despite the low consumption level, is one of the strategically important metals for the world economy. In terms of the world production volume, it places oneself on a distant position; however, its price was one of the highest at the beginning of the 21st century. Tantalum is a transition metal with a high melting point and high chemical resistance, which determines the spectrum of its applications. It is used mainly in the capacitors production, sputtering and as an additive for superalloys. The 21stcentury is a period of noticeable changes in the structure of quantitative supplies, consumption centres and price fluctuation. There are numerous but small centres of primary production (artisanal mines) in Africa. Sources of tantalum raw-materials (mineral deposits and its reserves), basic factors determining the economic situation on the market, substitution possibilities and the prices evolution are presented and assessed in the paper. Marginal significance of the economy of tantalum raw materials for Poland is mentioned.

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A history of interdisciplinary research on Lake Wigry

Aleksander-Kwaterczak Urszula, Król Katarzyna

Geology, Geophysics and Environment

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2021

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Vol. 47, no. 2

109--117

EN

Lake Wigry is one of the best explored lakes in Poland, a feat which has been achieved thanks to the passion and efforts of numerous scientists. This tremendous endeavour was supervised and coordinated by Professor Jacek Rutkowski and January 2021 marked the fifth anniversary of the professor’s death. To mark this occasion, a history of research on the lake was compiled on the basis of oral accounts and an overview of the works that have been created thanks to his ideas, supervision, and boundless empathy. It is crucial to continue the research, since it will allow for the even better protection of the environment, as well as the natural and landscape attributes of the Wigry region.

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Assessment of the effectiveness of computer vision using the OpenCV package in finding the centre of a drilled hole in wood based materials

Król Patryk, Król Katarzyna

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2020

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No. 111

68--72

EN

Assessment of the effectiveness of computer vision using the OpenCV package in finding the centre of a drilled hole in wood-based materials. Small diameter holes made in wood-based materials were scanned by non-professional scanning equipment and then analysed to determine the location of the hole. The quality of the hole centre estimation was evaluated by a survey of 21 people. It has been shown that the evaluation using the HoughCirlcles function has an error of less than 0.05 mm in 18 out of 28 cases.

PL

Ocena skuteczności wizji komputerowej z wykorzystaniem pakietu OpenCV w znajdowaniu środka wierconego otworu w materiałach drewnopochodnych. Otwory o małej średnicy wykonane w materiałach drewnopochodnych zostały zeskanowane przez nieprofesjonalny sprzęt skanujący, a następnie przeanalizowane w celu określenia lokalizacji otworu. Jakość oszacowania środka otworu została oceniona w ankiecie przeprowadzonej wśród 21 osób. Wykazano, że ocena za pomocą funkcji HoughCirlcles ma błąd mniejszy niż 0,05 mm w 18 z 28 przypadków.

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The effect of sugar substitutes on selected characteristics of shortcrust pastry

Król Katarzyna, Ponder Alicja, Gantner Magdalena

Acta Innovations

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2019

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no. 31

57--63

EN

The aim of this study was to evaluate the possibility of substituting sugar in crust pastry with natural substitutes, such as stevia, xylitol, coconut sugar as well as dried banana. Furthermore, a comparison of physicochemical properties was carried out. The crust pastry obtained was analyzed in terms of color by CIEL*a*b*, textures, water activity, bake loss, semi-consumer assessments and the nutritional value was calculated. There was a clear impact caused by the sugar substitute on the physicochemical properties and their sensory assessment. The cakes with xylitol had the closest color, smell and taste to the control sample (with sucrose). The cakes with dried banana had a significantly reduced hardness compared to the control sample. The lowest bake loss was observed in the case of pastry with dried banana, while the highest was in the case of xylitol. In sensory analysis, the “Just-about-right” method was used, and pastries with a sweeter taste were more desirable (xylitol) and pastry with the stevia substitute showed the lowest desirability. The lowest energy value per 100 g was obtained for stevia (392 kcal/ 100g), while for xylitol energy, the value was reduced by 6%.