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  • Pisipilt
    Kirje
    Bioohutuse ja bioturvalisuse juhend
    (Eesti Maaülikool. Veterinaarmeditsiini ja loomakasvatuse instituut, 2018) Dorbek-Kolin, Elisabeth (koostaja); Karus, Avo; Praakle, Kristi; Saar, Tiiu; Must, Külli; Randoja, Helena; Viltrop, Arvo; Kõrgessaar, Külli (toimetaja); Eesti Maaülikool. Veterinaarmeditsiini ja loomakasvatuse instituut
    Juhend on mõeldud Eesti Maaülikooli (EMÜ) veterinaarmeditsiini ja loomakasvatuse instituudi (VLI) töötajatele ja üliõpilastele bioohutuse ning bioturvalisuse tagamiseks. Juhendisse koondatud standardne töökord (STK) kehtib üksnes VLI-s. Standardse töökorra eesmärk on minimeerida haiglanakkuste riski ja kokkupuudet zoonootiliste mõjuritega. Uusi töötajaid ja üliõpilasi teavitab juhendist ning sellega tutvumise kohustusest nende vahetu töökorraldaja või juhendaja. Juhendiga tutvumise järel kinnitab töötaja/üliõpilane oma allkirjaga, et ta on teadlik STK-st, mis puudutab tööd/õpinguid tema valdkonnas/erialal. Üliõpilased tutvuvad STK-ga kursuse „Sissejuhatus loomaarstiõppesse“ raames. Instituudi tasandil määrab bioohutuse ja bioturvalisuse eest vastutava töötaja instituudi direktor.
  • Pisipilt
    Kirje
    Biosafety and biosecurity manual
    (Estonian University of Life Sciences. Institute of Veterinary Medicine and Animal Sciences, 2018) Dorbek-Kolin, Elisabeth (koostaja); Karus, Avo; Praakle, Kristi; Saar, Tiiu; Must, Külli; Randoja, Helena; Viltrop, Arvo; Kõrgesaar, Külli (toimetaja); Estonian University of Life Sciences. Institute of Veterinary Medicine and Animal Sciences
    The aim of this manual is to provide biosafety and biosecurity instructions for the staff and students of the Institute of Veterinary Medicine and Animal Sciences (VLI) of Estonian University of Life Sciences (EMÜ). Standard operating procedures gathered in this manual are applied only in VLI. The goals of these procedures include minimizing the risk of nosocomial infections and minimizing the exposure to zoonotic disease agents. New staff members and students will be notified about this manual by his/her immediate supervisor. After reading this manual the employee will give his/her signature as a sign of having acquainted with the manual and understanding the procedures needed in his/her special line of work and/or studies. For students, this will be done during the course ‘Introduction to veterinary studies’. On institute level the staff member who is responsible for biosafety and biosecurity is appointed by the director of the Institute.
  • Pisipilt
    Kirje
    Lactose Clustering and Crystallisation - Experimental Investigation of Pure Solution and Ricotta Cheese Whey
    (Eesti Maaülikool, 2017) Pisponen, Anna; Karus, Avo; Poikalainen, Väino; Paterson, Anthony H.J. (opponent)
    Crystallisation is the main process in lactose production technology. It consists of several steps including formation of primary clusters of molecules, nucleation, growth of nuclei, and further formation of crystals. The aim of the current research work was to improve our knowledge about nucleation process and subsequent growth of lactose primary clusters depending on the temperature and concentration of the solution. The dependence of the lactose crystal final size and shape on the solution pH level and concentration, crystallization temperature and cooling profile were also investigated. The novelty of the present work was in the application of particularly sensitive optical technique (Zetasizer Nano ZS) to measure lactose particle size. This technique enables to measure the size of the smallest lactose particle and trace the growth of primary clusters without altering the original conditions of the sample. Investigation of clustering and crystallisation, using new techniques, will provide answers to numerous questions related to crystallisation of lactose and other sugars, as well as crystallography in general. The second aspect was that ricotta cheese whey was used as a raw material to explore the influence of environmental conditions on crystal shape and size. This raw material is rarely used in lactose production, but recently, stricter environmental requirements have increased interest to it. In Estonia, ricotta cheese whey was studied for the first time. The investigation and use of less traditional source of lactose will have a positive impact on the environment and provide substantial valorisation of these dairy by-products, and thus, have an added value for dairy production in general
  • Pisipilt
    Kirje
    Terve loom ja tervislik toit : konverentsi "Terve loom ja tervislik toit 2013" postrid
    (Eesti Maaülikool, 2013) Viiard, Ene; Mihhalevski, Anna; Sannik, Urmas; Poikalainen, Väino; Lepasalu, Lembit; Mootse, Hannes; Muiste, Peeter; Kurvits, Vahur; Kask, Regino; Pisponen, Anna; Sats, Andres; Kalle, Raivo; Aasmäe, Birgit; Anton, Dea; Roasto, Mati; Meremäe, Kadrin; Kuusik, Sirje; Raudsepp, Piret; Laikoja, Katrin; Elias, Priit; Püssa, Tõnu; Järvis, Toivo; Mägi, Erika; Lassen, Brian; Pajumägi, Sirje; Tatar, Vilma ; Praks, Jaan; Veermäe, Imbi; Karus, Avo; Põldvere, Aarne; Soidla, Riina; Veri, Kristiina; Puolanne, Eero; Kass, Marko; Ariko, Tiia; Ots, Meelis; Kärt, Olav; Arney, David; Nõmm, Monika; Pärn, Pille; Jaakma, Ülle; Kõks, Sulev; Nahkur, Esta; Jalakas, Mihkel; Ernits, Enn; Andrianov, Vladimir; Järv, Eha; Polikarpus, Annemari; Grasso, Fernando; Pacelli, Corrado; Napolitano, Fabio; De Rosa, Giuseppe
    Ene Viiard, Anna Mihhalevski, Urmas Sannik, Väino Poikalainen, Lembit Lepasalu. Juuretise koostis ja selle mõju happesuse ja suhkrusisaldusele traditsioonilise rukkileiva tehnoloogias.