This study is focused on the vegetation of seminatural dry grasslands. These grasslands are valuable with large biodiversity; however, their long-term preservation requires regular conservation management. This report demonstrates the results of a 13-years mowing experiment, designed to suppress the spread of an unpalatable grass species, Calamagrostis epigejos. The study site was located in mid-successional grasslands, in the Western-Cserhát, near Rád, Northern Hungary. The experimental design consisted of eight permanent plots, where mowing was applied twice a year. The vegetation was sampled annually (from 2001 to 2013). The impacts of mowing were tested using repeated–measures analyses of variance (ANOVA). In 2001, Calamagrostis epigejos was the species with the highest cover in both the mown and control sites, with an average cover value of 63%. However, as a result of mowing, a significant difference was detected in the amount of litter and legumes species as well. The number of species showed an increase in both types of treatment, from 15 to 37 in the mowed plots, but also from 18 to 27 in the control plots. We concluded that mowing twice a year proved to be a useful measure for modifying botanical composition of a grassland. It was well suited for agricultural usage, in particular grazing, which can replace the expensive and time-consuming scythe. Mowing can also be a suitable management measure for controlling native invader species such as Calamagrostis epigejos, and can significantly increase the proportion of species with higher forage values.

Partially treated wastewater can potentially provide a reliable and constant source of water and nutrients for hydroponic crop production. It is essential to determine the macronutrient content of the effluent, such as nitrogen (N), phosphorus (P), and potassium (K), to maximize the yield. Nitrogen (N) and phosphorus (P) measurements are essential daily tasks to be fulfilled, measurements were applied for multiple sources of K content only in this study, determining the exact daily content and concentration pattern. Influent and effluent K levels were measured separately. According to measurements, it was observed that the concentration of K decreased significantly during treatment, with varying values as the wastewater passed through different treatment stages. Two locations with dissimilar technologies were sampled: Etyek, Hungary, semi-continuous batch system with suspended sludge, and South-Pest, Hungary, a continuous activated sludge system. The results were 39,7 mg/l in the influent and 7,5 mg/l in the effluent in Etyek, while South-Pest contained 28,9 mg/l in the influent and 24,5 mg/l K in the effluent respectively. Furthermore, the potassium content was measured in the Return Activated Sludge (RAS) line of South-Pest and found 50,8 mg/l concentration, however, it is being removed from wastewater with the Wasted Activated Sludge (WAS) in activated sludge systems.

Over the last decade, the brewing revolution has shown a new face to brewing. Besides the large-scale production, small-scale, artisanal hand crafted, and home breweries have also become important and relevant. This change has forced large-scale companies to change their usual methods and brew other types of recipes as well. One of the most popular ALE-type beers is the Indian Pale Ale (IPA), which gives beer a fruity-citrus flavour due to its hop content. It is especially popular with novice brewers as it has no enormous machine requirements compared to LAGER-type beers. In the study, we made our already known and popular recipe, a New England IPA, in a 30-litre brewing pot. This type requires only one type of malt; however, we added barley flakes, oat flakes, and wheat flakes to enhance the flavour. Hops are very dominant in the taste of this type of beer, five of which were used during brewing and later at “dry hopping” during fermentation. Sampling was performed every minute during mashing, brewing, hopping, cooling, and yeasting with a calibrated NIX-type measuring device with repetition to avoid measurement errors. During the fermentation stage, the colour change was observed by daily sampling. The study aims to separate the stages of brewing by colour and identify the stages of the already known biological and chemical activities by colour. This study is the first part of a more extended series of experiments where we will perform similar experiments on several types of beer (LAGER, STOUT, APA, WHEAT, RED, etc.). We would also like to know about the possible effect of carbonisation on colour, the possible effect of storage in a bottle on colour, and possible deviations from a similar decoction.

A fényszennyezés egy modernkori környezetterhelés, amely a 20. századi városiasodás, azaz urbanizáció bekövetkezésével vált életünk részévé, új kihívás elé állítva a várostervezést. A fényszennyezés nem kizárólag érzékszervi kellemetlenséget okozhat, már középtávú kitettség esetén is érzékelhetünk magunkon jeleket, fáradékonyság, alvászavar, stb. A fényszennyezés mértékét fényméréssel ismerhetjük meg, ebben a tanulmányban a közvilágítás, és gyárudvar kivilágítást vizsgáltunk, hogy mennyire tér el a javasolt fénykibocsátási értékektől a budapesti 13. kerület több területe. A méréskor tapasztalt erős fluktuációra is próbáltunk magyarázatot találni, korrelációt kerestünk a fényszennyezés, azaz a túlzott kibocsátás mértéke, a relatív páratartalom, illetve a PM10 szállópor tartalom között. A mérések közel 8 héten keresztül történtek, az összehasonlításkor azonban nem találtunk egyértelmű összefüggést a fluktuáció és a további mért paraméterek közt.

Applying the comparative method, we applied microwave and convective heat treatment on water samples from surface water. By determining microbiological parameters, we searched for detectable deviations in any parameter beyond the effect of heat treatments. The effect of heat treatments was detectable in all cases, but the thermal effects were the same regardless of the method of heat treatment, at a frequency of 2450MHz and a power of 900W. We observed microbiological characteristics that may not only change with thermal effects. Highlighting that, our research is based on the exact same treatment time and applied temperature. The microbiological characteristics of the microwave-heat-treated samples showed no deviation as those of the convectively heat-treated samples; this was checked by two-sample t-test at a significance level of p<0.05.