After a 16-m high dam was constructed and a 297-ha pond was arranged in the River Šušvė nearby Angiriai in 1980, the previous natural flow regime of the river has changed: 15500000 m3 of water accumulated above the dam is not discharged via a natural bed, but through two 1.5x1.5 m bottom orifices, and flood discharges (up to Q1% = 296 m3 sE-1) are directed into the lower reach through a 16-m high shaft spillway of floods. Such arrangement of the Angiriai dam ensured it to become an essential obstacle for migrating fish. In 2000, after the arrangement and operation of Angiriai hydro-electric power station, the water regime downstream the dam has been changed and new hydrological pulses as well as ecosystem biodiversity are to be adapted. Thus, the operation of Angiriai HPS on the River Šušvė generating hydroelectric power can have adverse effect on the river habitats and hydro ecological connectivity. To evaluate the effect, the eco-hydraulic water regime measurements in 2005 in a lower stretch with and without turbines operating were made. The study results showed that artificial water levels fluctuation (≈ 4 m hrE-1) induced by Angiriai hydro-electric power station as well as the discharge flowing through the bottom orifices due to high velocities (13–14 m sE-1) and temperature differences could create stressful situations for young fish in the lower bank. According to the data of soil texture of the Šušvė River, the bed armoring process is going on below the Angiriai HPS is quasistable and no impact of HPS operation is found.

In the vocational education research, different methods including a formation and analysis of the development scenarios can be used. In the research of vocational education method of scenarios analysis is hardly ever used. In the article the chance to use the method of scenarios analysis in the research of vocational education in Latvia is evaluated. There is the AHP (Analytic Hierarchy Process) method for analysis of scenarios of the Latvia vocational education development used in the article. There are given methodological recommendations for the realisation of the formation and analysis of development scenarios.

In Latvia the spontaneous sourdough is used in traditional rye bread baking whose microflora is determined in flour and in microorganism cultures presented in external environment. Almost all spontaneous sourdough cultures, especially those that have been maintained for a long time, contain both lactic acid bacteria (LAB) and yeasts. The main purpose of the current research was to analyze growth dynamics of LAB in spontaneous rye flour sourdough and to isolate some of its representatives. Experiments were carried out in the Department of Food Technology of the Faculty of Food Technology of Latvia University of Agriculture in January and February 2008. Considering differences in constituents, two types of flour were used in the research - peeled and crude rye flour. There were three stages of spontaneous sourdough preparation in 72 hours totally; the renewal of sourdough was realized each 24 hours. The dynamics of LAB plate count in every stage of fermentation was investigated as well as changes of pH was observed using standard methods. The results of experiments show substantial increase in amount of LAB in both sourdoughs, particularly in sourdough from peeled flour, reaching 6.06 log10 cfu mlE-1. A significant decrease of pH value from pH 6.7 to pH 3.8 during fermentation process was observed. As a result, the sourdough from peeled flour had desirable properties for preparation of sourdough starter. LAB cultures isolated and identified from current sourdoughs using API tests: Lactobacillus brevis and Lactobacillus fermentum are also typical members of sourdoughs found in other countries.

The yield and quality (volume weight, 1000 kernel weight, protein content, falling number, gluten content, gluten index, gluten content in dry matter) of winter wheat was studied in variety 'Portal'. The wheat was part of the five-year crop rotation experiment where red clover (Trifolium pratense L.), winter wheat (Triticum aestivum L.), peas (Pisum sativum L.), potato (Solanum tuberosum L.) and barley (Hordeum vulgare L.) were following each other. There were two production variants which followed the crop rotation. In one variant mineral fertilizers and pesticides were used, and the other variant was conversion to organic without any synthetic agrochemicals. In mineral fertilizing variant, on the background of P25 and K95 kg haE-1 the N amount varied from 0 to 150 kg haE-1 and herbicide Mustang (preparation norm 0.5 L haE-1, active substance florasulam, 6.25 g LE-1; 2.4-D, 300 g LE-1), insecticide Fastac 50 (preparation norm 0.2 L haE-1, active substance 50 g LE-1 alphacypermethrin) fungicide Falcon EC 460 (preparation norm 0.4 L haE-1, active substances 167 g tebuconazole, 250 g spiroxamine, 43 g triadimenol) and growth regulator Moddus (preparation norm 0.4 L haE-1, active substance 250 g LE-1 trinexapac-ethyl) were used. In conversion to organic the winter wheat grains which followed the red clovers after effect had higher volume weight, 1000 kernel weight and gluten index compared to the variants where mineral fertilizers were used. The yield, protein content, falling number and gluten content in dry matter increased with increase of the amount of mineral N. The wet gluten content was significantly higher compared to the other variants where the N amount was 50 kg haE-1.

The aim of the study: to analyse the principle of exemplarity, comprehend its features and their usage in university exact courses learning practice. The principle of exemplarity is a means of arranging the geodesy study course programme according to the most essential notions of the course and students abilities and knowledge level at Latvia University of Agriculture. It is one of the cognitive learning didactical principles proponed by the German scientist Martin Wagenschein and recognised in a teaching/learning process particularly in natural sciences. The origination of the principle of exemplarity, its relevant features and experience of other countries are analysed in the article. The following notions of the principle are analysed in the article: coping with information quantity, comprehension of a course entity and epistemology, interdisciplinarity; usage of exemplar as a feature of entity criterion in obtaining particular knowledge and skills; traits of Socratic dialogue. The principle of exemplarity is combined with problem-based learning, project method and student-centred approach and is used and discussed particularly in Germany and Denmark. The principle features and the ideas of its usage are being assessed, worked in and implemented in the geodesy study course programme for the land survey speciality first year students. The programme is revised thematically determining the focal themes (exemplars) in laboratory works via which the principle of exemplarity can be the means of obtaining the course of geodesy successfully.

Three spectrophotometric methods were compared for the assessment of milk fat oxidation: the AOCS (American Oil Chemists' Society) 2-thiobarbituric acid (TBA) value direct method, the TBA method of Aristova, and the modified method for the estimation of total carbonyl compounds in oils of Endo et al. Two cow milk fat samples – a fresh fat, obtained from fresh milk, and a rancid fat, obtained from a rancid commercial butter by means of high-speed centrifugation (15.871 × g, 30 minutes at 40 deg C) – were analyzed several times in a 22-day period after sample preparation. A positive linear correlation between absorbance and storage time was established in all used methods. The method of Aristova is appropriate for exact determination of oxidation products. This method had rather good R2 value (0.85) of the fresh fat sample results; however, the coefficient of variation (45.78%) showed rather large deviations between parallel analyses. The methods of AOCS and Endo et al. can be used for the assessment of the dynamics of fat oxidation by reporting absorbance values from the assay directly. By these methods rather high R2 values (0.86, 0.93) of the fresh fat sample results were obtained; the coefficients of variation also were satisfactory (10.13%, 11.12%). The last two methods are cheaper and require smaller sample amounts (less than 0.2 g), while the method of AOCS is the most time-consuming method.

Nowadays one of most urgent problems is the production of healthy food which ensures normal maintenance of the human body. Rye bread is one of the bases of wholesome food. Every year scientists in Europe and other countries carry out investigations on the nutritional impact of processing rye. Interesting questions arise regarding changes in the biologically active compounds in rye bread as a result of processed. Connate antiradical activity (ARA) of rye bread affects free radicals by scavenging or donating electrons, which suggests that the ARA of rye bread averts attacks of free radicals on human cells. Therefore it is important to use antioxidants containing products with antiradical activity in human diets. The aim of this study was to analyse the impact of baking processing on rye bread antiradical activity. The object of the study was Latvian traditional rye bread baked in a commercial bakery, made with scald, and baked in a clay-floor firewood oven. The antiradical activity of rye bread crumb and crust was measured by using free radical 2.2-diphenyl-1-picrylhydrazyl (DPPH). It was concluded in the research that rye flour type 1740 has antiradical activity by scavenging 67 μmol·100gE-1 DM of the stable free radical DPPH, which is 13% more than the dough antiradical activity of the same flour. The antiradical activity of the crust is 49.6% more than the antiradical activity of the crumb. Baking time has no significant impact on changes in the antiradical activity of rye bread crumb.

Fire is a major disturbance in hemiboreal forests; it affects not only trees, but also ground vegetation. Previous studies have analysed the succession of ground vegetation after the fire, but not addressed the impact of the size of the burned area on revegetation of it. Therefore, the aim of our study was to assess the differences in post-fire ground vegetation in relation to the distance from the edge of the affected area. Vegetation data were collected using Braun-Blanquet method in three sites (122 sample plots) affected by forest fire and five clearcuts (not affected by fire) (92 plots), all regenerated by Scots pine 6 – 7 years before the assessment. The number of ground vegetation species (in all sites predominantly birds or wind dispersed) as well as their projective cover was not affected by the distance from the nearest edge of burned or clearcut, except in burned sites on dry sand soil (Vaccinosa and Myrtillosa), where herbaceous plant and shrub cover was decreasing (from 23.5% to 11.6%) and bryophyte and lichen cover – increasing (from 3% to 13.9%) with an increasing distance from the edge of the area. The total number of plants in burned areas was twice smaller than in clearcut in the same soil conditions but such large difference in projective cover was not observed. There were no significant differences between burned and clearcut areas in respect to Ellenberg’s indicator values on both soil types, as well as no trend in Ellenberg’s values for soil moisture in relation to distance from the nearest stand edge.

Apples are the most popular and common fruits in Latvia. Storage technology is crucial to preserve fruit quality as long as possible. Choosing the appropriate gas content of the storage environment can prolong storage life two to three times for apples. The aim of the research was to compare six different type of apple grown in Latvia, which was stored in diverse conditions. All experiments were performed at Latvia State Institute of Fruit-Growing through 2011 – 2012. For fruits before storage, 1-methylcyclopropene (1-MCP), which blocks the emission of ethylene, was used. Apples were stored in a cooler and in ULO type plastic bags in a modified environment with two different gas contents. The temperature of the environment was +2 ±1 °C with 90% relative humidity. Changes in physicochemical (soluble solids, total acids and flesh density) indexes were examined before and during the storage. The results showed 1-MCP has a positive effect on quality preservation of fruit. Fruits stored in ULO type plastic bags (gas content: 1.5% O2 and 2.5% CO2) had the best results in preservation of physico-chemical indexes. Examination of results revealed that physico-chemical indexes changed the most in samples stored in the cooler.

Celiac disease is an autoimmune enteropathy disease, triggered in genetically susceptible individuals by ingested gluten from wheat (Triticum), rye (Secale cereale), barley (Hordeum vulgare) and other closely related cereal grains. The only way of the effective daily treatment is a strict gluten-free diet. From the investigation of products available in the local market, it was found that Latvian producers do not offer gluten-free products. The aim of this research was to study a celiac patient’s attitude to gluten-free product quality and availability in the Latvian market and purchasing habits. The survey was designed using website www.visidati.lv, and a questionnaire was sent to people suffering from celiac disease. The respondents were asked to fill in the questionnaire from the beginning of December 2010 till the end of July 2011. The questionnaire was performed with 131 celiac patients, respondents were from all Latvian regions and they answered 15 questions. One of the most important questions was aimed to find out consumers’ opinion about quality of gluten-free products, consumption patterns of gluten-free products, and, moreover, their interest in products made in Latvia. Respondents were asked to name gluten-free products they mainly buy and give specific purchase locations, evaluate the quality of products and necessity for products produced in Latvia. The results of questionnaire show that the consumers are satisfied with the quality of gluten-free flour, flour blends and pasta, but are not satisfied with the quality of bread and confectionery available in the Latvian markets.