Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Volume 4, Number 2 / 2011, Pages 1 – 157

Preparation of needle-like aragonite particles from calcium nitrate solution 3 — 10
Pavel Fellner, Jana Jurišová, Ladislav Pach
Boron-doped diamond as the new electrode material for determination of heavy metals 11 — 17
Zuzana Chomisteková, Jozef Sochr, Jana Svítková, Ľubomír Švorc
Advanced Control of a Mixing Process 18 — 32
Jana Závacká, Lenka Blahová, Monika Bakošová, Ján Dvoran
π-π interactions in the supramolecular structure of (4,7-dimethyl-1,10 phenanthroline)(triphenylphosphine) tetrahydridoborato-copper(I) 33 — 38
Ján Moncoľ, Klaudia Jomová, Michael Lawson, Marianna Karsayová
Structure of catena-diaquatetrakis (µ2-3,5-dinitrobenzoato-O,O'-manganese(II)) 39 — 45
Ján Moncoľ, Michael Lawson, Danica Čechová, Klaudia Jomová, Alena Kišacová
The role of mid-bond basis set functions on the interaction energy and equilibrium structure of He and Hg vdW dimers; A revised view 46 — 54
Vladimír Sládek, Michal Ilčin, Vladimír Lukeš
DFT/B3LYP Study of the Enthalpies of Homolytic and Heterolytic O–H Bond Dissociation in Sterically Hindered Phenols 55 — 71
Adam Vagánek, Ján Rimarčík, Vladimír Lukeš, Lenka Rottmannová, Erik Klein
The use of FTIR analysis in determining the purity of gases 72 — 77
Miroslava Valková, Viliam Pätoprstý, Michael Lawson
Evaluation of fermentation properties of lactic acid bacteria isolated from sourdough 78 — 87
Monika Kocková, Petra Gereková, Zuzana Petruláková, Eva Hybenová, Ernest Šturdík, Ľubomír Valík
Effect of the addition of commercial apple fibre powder on the baking and sensory properties of cookies 88 — 97
Zlatica Kohajdová, Jolana Karovičová, Michaela Jurasová, Kristína Kukurová
Utilisation of chickpea flour for crackers production 98 — 107
Zlatica Kohajdová, Jolana Karovičová, Michal Magala
Changes of properties of wheat flour dough by combination L-ascorbic acid with reducing or oxidising agents 108 — 117
Pavlína Pečivová, Vladimír Pavlínek, Jan Hrabě
Importance of lactobacilli for bread-making industry 118 — 135
Petra Gereková, Zuzana Petruláková, Ernest Šturdík
Solvent Dependent Fluorescence Study of 5-Phenyl-3-[(E)-2-Phenylvinyl]-4,5-Dihydro-1H-Pyrazole-1-Carbaldehyde 136 — 144
Pramod Singh, Jagmohan S. Negi, B. S. Rawat, M. S. M. Rawat, Geeta Joshi nee Pant, G. C. Joshi
The hydrogen production by anaerobic bacteria grown on glucose and glycerol 145 — 157
Rasha Jame, Viera Vilímová, Boris Lakatoš, Ľudovít Varečka