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Investigation of the species composition and harmfulness of dominant phytophages of onions in the Right-Bank Forest-Steppe of Ukraine
Get PDFThe research is aimed at studying the species composition, dynamics of the number and harmfulness of dominant pests, which is extremely important for the development and improvement of elements of the onion protection system. After all, the analysis of literature sources showed insufficient information about the distribution and harmfulness of the main phytophages under modern conditions of growing onions in the Right Bank Forest-Steppe of Ukraine.
We conducted the monitoring of the phytosanitary condition of onion crops during 2017–2020 and determined the species composition of dominant phytophages. We studied the complex of soil pests: larvae of Melolontha sp., the population density of which over the years of research was 0.8–2.5 specimens/m2, larvae of Elateridae sp., or click beetles (wireworms) – 0.9–2.2 specimens/m2 and Gryllotalpa gryllotalpa L. – 2.5 specimens/m2. Dominant species of phytophages in onion crops included onion fly (Delia Antigua Mg.), onion thrips (Trips tabaci Lind.), and Ceuthorrhynchus jakovlevi Schultze.
The four most vulnerable phases of growth and development of onions before colonization and damage by major phytophages were identified:
1) phase of leaf development (a primary shoot) (ВВСН 1–19);
2) phase of the beginning of thickening of leaf base – bulb formation (ВВСН 41–43);
3) phase of bulb formation – beginning of leaf splitting (ВВСН 45–47);
4) phase of the completion of growth and development (state of physiological rest) (ВВСН 48–49
Interaction of cyanidin with a hydroxylated surface (kaolin), modeling the effect of pН
Get PDFThe development of interest in anthocyanins in recent years is associated with an increase in the range of applications of these natural glycosides, contained in plants and berries, the color changes from red to blue with increasing pH. In addition to coloring properties (clay, fabric, hair), the use of anthocyanins – components of red and blue berries (including blueberries) – helps to reduce the risk of cardiovascular disease, Parkinson's disease and more.Most practical studies concern the interaction of anthocyanins with surfaces (clay, tissue, gastrointestinal mucosa, etc.) that have many hydroxyl groups. Therefore, the question of determining the approximate pH range is relevant, in which such an interaction is most likely. The aim of the work was to determine the priority form of the dye (according to the pH of the medium), which can be better fixed on the surface of kaolinSimulation of the interaction of cyanidin with the surface of white clay was performed by the Hartree-Fock-Rutaan method, using the GAMESS software package.The paper presents the results of modeling the interaction of different forms of the anthocyanin model – cyanidin (the content of cyanidin in plants is 50 % of the mass of all types of anthocyanins) in solutions with pH<3 (red – forms of cyanidin), 3<pH<7 (violet) and pH>7 (blue) with a hydroxylated surface of white clay – kaolin, having different types of hydroxyl groups.
The aglycone part of the cyanidin molecule artificially was approached at a distance of approximately 2.5 Å to the surface of kaolin.
It was shown, that the quinoid form of cyanidin (violet) was the most active of the three forms, mainly in interaction with the silanol groups of the kaolin surface. The form of cyanidin at pH<3 (red) have the lowest energies of interaction with the surface of kaoli
Research of medical and biological indicators of eggplant powder
Get PDFThe aim of the work is to study the medical and biological properties of eggplant powders.
Eggplant food powder is a raw material, an important characteristic of which is its chemical composition, in particular dietary fibers (pectin and fiber). Eggplant powders obtained by infrared drying of raw materials with subsequent grinding to 0.41/0.43 mm were used for the research.
The low degree of esterification gives the powders increased sorption and detoxification properties for a number of heavy metal cations. It has been established that the ability of eggplant powder to bind heavy metals reaches 40‒50 %, a detoxification effect occurs, exogenous and endogenous poisons are adsorbed, and the putrefactive intestinal microflora decreases. It was established that the binding effect is influenced by the amount of protopectin and the pH of the medium, which is determined by the content of organic acids in eggplant powders. The obtained results confirm the complex-forming ability of the powders.
Adding eggplant powder to the diet of rats reduces cholesterol by an average of 12 %. 10 % content of eggplant powder in the diet reduces the content of lipoproteins in the blood (up to 3.2 %), cholesterol (up to 1.9 %).
Medical and biological studies establish the positive effect of raw materials on the animal body and determine the expediency of using a functional ingredient. In general, eggplant powder can be used as an effective supplement to reduce cholesterol and lipoproteins, which does not affect the main physiological systems of the body.
The prospect of further research is an in-depth study of the chemical composition of raw materials, the development of recipes for dishes using eggplant powders
Clinical and pathomorphological changes in mycotoxicosis of cows
Get PDFThe defeat of feed by microscopic fungi is a fairly common phenomenon at this stage of the management of the agricultural sector. This is due to weather conditions (high rainfall) and errors in harvesting and storage of grain. Feeding affected feed leads to irreversible processes in the body of cows, reducing their productivity. The aim of the study was to establish marker indicators for the rapid diagnosis of mycotoxicoses in cows. So, when exposed simultaneously to T-2 toxin and toxins of the fungus Aspergillus fumigatus, destructive changes in the skin and mucous membranes were diagnosed, and pathology of the limbs was diagnosed, which was characterized by lameness. The laboratory revealed an increase in the level of leukocytes up to 37.1 g/l and a decrease in the content of hemoglobin in the blood of sick animals. Also, a characteristic feature was the latch of the contents of the rumen at pH 8.0, which in turn leads to a decrease in the number of ciliates. Also a sign of poisoning are changes in the fecal matter: liquid, musty odors and with an increased pH of up to 7.5. At the autopsy of the dead animals, a characteristic sign was: necrosis of the mucous membranes of the oral cavity, esophagus, gastrointestinal tract, protein degeneration in the liver and kidneys, and serous pulmonary edema. Infertility is 67.35 %, which leads to multiple unsuccessful insemination, which is due to destructive changes in the organs of the reproductive system. So, in sick animals, ovarian hypotrophy was diagnosed at the level of 54.09 %, ovarian cysts v in 8.18 %, yellow persistent bodies in the postpartum period – 7.54 %. The prospect of further research will be the development of preventive methods for treating cows and increasing their reproductive function of mycotoxicoses
Use of rice flour in wheat bread technology
Get PDFLast decade is characterized by the increase in the incidence of inflammatory bowel diseases all over the world. Diet therapy, which includes reducing the amount of dietary fiber and including phospholipids in it, is effective in maintaining a sTable condition in case of these diseases. A promising raw material with a low dietary fiber content is rice flour, which may be added to the recipe of bakery products to replace part of wheat flour. The aim of the work was to determine the influence of rice flour on the course of the technological process and the characteristics of the dough in bakery products manufacturing, as well as on the quality indicators of bread made from wheat flour, which contains lecithin. Rice flour contains 1.8 times less protein than wheat flour, but this protein is more complete in amino acid composition. The content of dietary fibers in rice flour is 8.5 times lower. The gas-forming capacity of the dough with lecithin separately and in a mixture with rice flour increases by 8.4−18.7 % when replacing 10−40 % of wheat flour. It was established that in the dough sample with lecithin, the amount of formed and fermented sugars increased by 1.2 % and 12.1 %, respectively, compared to the control sample without additives. With an increase in the percentage of replacement of wheat flour with rice flour, the amount of formed sugars increased by 35.2−39.0 %. The amount of fermented sugars also increased by 19.6−31.8 % with an increase in the percentage of replacement. The shape stability of bread slightly improved with the addition of lecithin. However, when adding rice flour, the shape stability of the products decreased by 7.1−26.8 %, as well as the specific volume and porosity of brea
INVESTIGATION OF HYGROSCOPIC PROPERTIES AND POROSITY OF GLUED REINFORCED SAUSAGE CASINGS
Get PDFThere is substantiated the topicality of studying hygroscopic properties and porosity of glued reinforced sausage casings of intestinal raw materials. The work aim is to establish storage conditions of glued reinforced sausage casings of intestinal raw materials and their porosity determination. Studies of hygroscopic properties of glued reinforced sausage casings of intestinal raw materials have established a possibility of their long-term storage in a polymer package at a relative humidity no more 60…70 %. It has been established, that at a relative humidity more 70 %, storage is possible only in a steam-tight package. It has been noted, that a storage temperature at that must be selected in the diapason from 0 °С to 25 °С. It has been established, that the sorption isotherm for a model of a reinforcing seam material, obtained from glued intestinal casings using thermal coagulation, is lower than the one of the glued casing of intestinal raw materials relative to the axis of moisture content. The research result is explained by different porosity of samples. Differential functions of pores distribution by radiuses for studied samples have been obtained, and most probable and average radiuses for them have been calculated. The obtained distribution functions have a similar character and close maximum positions relative to the axis that the size-free pore radius is put on. They differ by lines width, testifying to the fact that samples differ by relative number of pores of different radiuses. It has been established, that most probable radiuses of pores for the studied samples differ within error, and average radiuses differ more than twice. It has been noted, that just more developed porous structure is a cause of the fact that the sorption isotherm of glued casings is higher relative to the one of a reinforcing seam material model. It has been noted, that at reinforcing protein molecules of the initial raw material change their structure because of thermal coagulation in such a way that the porous composition of the obtained raw material becomes closer to the monodispersed on
PERSPECTIVES OF VEGETABLE PRESSED SKINS PROCESSING AND USE IN FOOD INDUSTRY
Get PDFVegetable concentrates contain in their composition dietary fibers, microelements, color-forming substances, allowing to use them as a replacer of a main substance in food products rather successfully. The authors propose a way of vegetables processing into vegetable semi-products. Vacuum drying of vegetable pressed skins using vibration is provided.
The method of vegetables processing into vegetable concentrates on an example of carrot provides raw material separation in juice and pressed skin with further separate processing of each component.
For realizing the proposed method, a technological production line of concentrates of vegetable raw materials, including developed and studied equipment: vacuum evaporating apparatus with a device for heating and mixing, vacuum vibration dryer has been developed.
Experimental studies of a swelling degree, solubility and reproduction of vegetable pressed skins have proved an advantage of drying raw materials under the influence of vibration that confirmed the choice of process parameters. Vegetable pressed skins at using vibration and vacuum have a swelling degree by 120…170 % more than at the convection drying regim
Agroecological influence of micronutrient fetilizers and seed inoculation on a soybean crop
Get PDFThe practical experience substantiates the need to treat soybean seeds with high-quality inoculants and VuksalKoMo 15 with the trace elements content of cobalt and molybdenum. The processes of inoculation of seeds in the form of rhizobial bacteria significantly improve the soy plants ability to fix atmospheric nitrogen in the early stages of development. We begin to observe the rhizobial formation on the corinium soybean system already at the stage of BBCH 12–13. This in turn will affect the yield and productivity of Rosin soybeans.
One of the important aspects of soybean cultivation is providing not only macroelements, NPK, Ca, S, but also microelements.
Carrying out experiments on the effect of seed inoculation on soybean yield, we combined an inoculant, VuksalKoMo preparation and Sdandak Top insecticidal fungicide preparation with a sowing period of up to 5–7 days in a tank mixture. One of the main requirements is the use of high-quality inoculants with a high content of viable nitrogen-fixing bacteria for processing soybean seeds. This, in turn, will ensure high yields of soybeans with optimal costs and the fastest return on investment, especially in today's conditions.
The research results are aimed at solving urgent problems in the technology of growing leguminous crops, namely: developing a version of the technology for growing soybeans for the selection of varieties, adapted to a given climatic zone, the use of inoculants and micronutrients in the conditions of climate chang
Aflatoxicosis of crucians: experimental treatment and biological value of fish
Get PDFThe aim of this study was to investigate a possibility to decrease a toxic influence of aflatoxin on the fish organism and veterinary-sanitary evaluation of fish, fed by a pure fodder, aflatoxin and ketoconazole+aflatoxin.
Fish aflatoxicoses cause essential losses at fish growing using industrial production technologies. It is characterized by decreasing weight gains and increasing kill of commodity fish, worsening fodder conversion. Farmers often use fodders of own production, without conducting laboratory studies, and don’t know about aflatoxins. At the same time because of different reasons, first of all economic ones, they don’t use adsorbents for decreasing the negative influence of aflatoxins on the fish organism. Their use doesn’t guarantee 100 % fish resistance to micotoxicoses and correspondingly product safety for a consumer. Fish, received aflatoxins with food, is dangerous as a food product for humans and animals. Aflatoxins are very stable in the environment, so even thermal processing doesn’t exceed risk of aflatoxin contamination.
The article presents a possibility of effective treatment of fish at aflatoxicosis. It is known, that aflatoxin beyond cells is not dangerous. Its activation takes place within a cell by the enzyme system cytochrome Р-450, forming an epoxide, in which result the aflatoxin inclusion complex with DNA forms in the kernel. The veterinary preparation “Ketoconazole” inhibits cytochrome enzymes Р-450, so aflatoxin activation within a cell doesn’t take place, epoxides don’t form, DNA cells are not injured, aflatoxicosis doesn’t develop in fish that has been proved experimentally. The veterinary-sanitary mark of fish, treated for aflatoxicosis, is satisfactory.
The importance of this study is in fact that for today there is no developed effective method of fish aflatoxicosis treatment. An influence of aflatoxin on the crucian organism has not been studied experimentall
Influence of form and size of a root on the storage life of kitchen beetroot
No full textKitchen beetroots have a series of high-value parameters: good taste properties, healing-prophylactic importance, ability to long-term storage. There are many sorts of kitchen beetroot, different by root form. Most widespread are ones of the round and cylindrical forms. At the same time plants of kitchen beetroot at growing form roots of different masses. The aim of the study was to investigate the storage life of kitchen beetroot depending on form and root sizes. The conducted studies give a possibility to substantiate scientifically an influence of kitchen beetroots’ form and sizes on their storage life for determining its term.
It has been established, that roots of the round form of the Kharkiv Bordo sort lost moisture more intensively at the expanse of breath and evaporation – 4.4–5.4 %. In the Vital sort with roots of the cylindrical form, mass natural losses were 4.1–5.1 %. At that more natural mass losses were in small roots with mass 150–300 g.
Small roots were more inclined to sprouting at storage. Among sprouted roots, 1.6–1.8 % were small ones with mass 150–300 g. More percent of sprouted roots was for ones with mass 500–700 g as 2.3–2.5 %. At that less percent of sprouted roots was in the Vital sort of the cylindrical form.
Small roots with mass 150–300 g were more damaged by rots at storage – 10.4–12.3 %. Among roots of middle sizes, 6.0–6.8 % were damaged by rots, among big ones – 4.5–4.7 %. It must be also noted, that cylindrical roots of the Vital sort were less damaged by rots at storage than round ones of the Kharkiv Bordo sor