Computer-assisted analysis of histologic images of rat testis in the course of postnatal period demonstrated its stepwise development. Three stages of the development could be distinguished, associated with different number of Leydig cells and with distinct secretive activity of the cell, as reflected by serum testosterone levels.
Changes of mechanical properties of the Salami rennet cheese were monitored during 12 weeks of the ripening process. The dynamic method of direct measurement of sinusoidal changes of stress and deformation and computer analysis of the thermodynamic state of the material under study were applied. The analysis of changes of stress level during the ripening process and a comparison with the analytical method, showed usefulness of the method applied. The speed of the method applied makes it possible to get instant qualification of stages of Salami cheese ripening process. The analysis of stress values in the cheeses section under study was proved to be a useful method for determining the ripening rate.