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New nonstandard method for measuring physical properties of homemade polymer filaments for ffd 3d printing
(Society of Physicists of Macedonia, 2021-09)
Popeski-Dimovski, Riste
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Veliu, Arta
The large advance in fused filament deposition (FFD) 3D printing technology is becoming a challenge for the introduction of new materials used in the process. The standard destructive mechanical testing of materials uses large amount of raw filament. As desktop FFD 3D printing becomes an everyday occurrence and 3D printing filament extrusion, a DIY makers practice, stablishing a method for physical characterization of parts using only small amounts of homemade filament is of interest. This research is focused on introducing a new nonstandard method for evaluation of 3D printing filament with samples of less than 50 mg material. In this work we test the new method by comparison the results acquired for standard everyday 3D printing filaments. It was found out that the results obtained with this method are in correlation with the results from the standard tests used in everyday practice. This is of interest because it allows fast characterization of exotic filament blends with very small amount of material for research purposes, reducing the costs of production, and the possibility to implement fast changes in the filament blends
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Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese
(Croatian Dairy Union, 2020-12-14)
Sulejmani, Erhan
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Beqiri, Lavdrim
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Popeski-Dimovski, Riste
<jats:p>This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, full-fat white brined cheese was used as a control sample (WC), while experimental cheeses were prepared from cow milk with vegetable fat (WV) addition and low-fat cheese (WL), respectively. The cheeses have been analysed for physicochemical (acidity, pH, fat, fat acidity, protein), instrumental texture and colour properties (L, a, b) as well as the sensory properties after 1, 20 and 60 days. WV cheeses showed a significantly (P<0.05) lower degree of pH and higher titratable acidity than the WC and WL cheese samples. Cheese that contained vegetable fat showed lower degrees of lipolysis, as assessed by the acid-degree value and received significantly (P<0.05) better appearance, highest hardness value (5226.98 N) and cheese yield scores compared to other samples.</jats:p>
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Tunable high-Q resonator by general impedance converter
(AIP Publishing, 2021-02-01)
Mifune, Toshiro
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Mishonov, Todor M.
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Serafimov, Nikola S.
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Dimitrova, Iglika M.
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Popeski-Dimovski, Riste
<jats:p>A tunable high-Q resonator is performed in the schematics of the General Impedance Converter (GIC). In the framework of frequency dependent open-loop gain of operational amplifiers, a general formula of the frequency dependence of the impedance of GIC is derived. The explicit formulas for the resonance frequency and Q-factor include as an immanent parameter the crossover frequency of the operational amplifier. Voltage measurements of GIC with a lock-in amplifier perfectly agree with the derived formulas.</jats:p>

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