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Productivity and viral diseases of seed potatoes depending on the period of potato desiccation
Get PDFThe aim of the research was to determine the crop productivity, yield of tubers of seed fraction and infection of basic potato seeds with viral infection depending on the period of potato desiccation, application of mineral oil Sunspray, the number and species of winged aphids in the Polissia region of Ukraine. The study was conducted in the prebasic seed production nursery garden of the Institute for Potato Research, NAAS under the conditions of spatial isolation from the main sources and vectors of viral infections of potatoes, located in Nemishaieve, Borodiаnka distr., Kyiv region in the southern part of the Polissia region of Ukraine. The subject of the research is pre-basic and basic seed material of potatoes of mid ripening varieties Myroslava, Predslava, Alians.
On average for 2018-2020 years of studies, the highest seed yield was obtained by potato desiccation 10 days after flowering of potatoes - 82.4-85.3 %.
However, the level of total and seed yields was low. The efficiency of seed potato production increased with the haulm removal after 20 days - with the total yield depending on the variety 20.6-30.0 t/ha, the yield of seed tubers was in the range of 20.6-22.9 t/ha with the seed content in the crop structure - 71.0-76.3 %. Late haulm removal – on 30th and 40th days after potatoes flowering caused an increase in the yield of tubers of non-standard fraction, with desiccation on 30th day, the seed content in the crop decreased by 61.1-66.0 %, and with desiccation on 40th – by 54-59.8 %. Thus, during the early haulm removal, part of the crop was lost, which during haulm removal in the late stages consisted of large tubers.
It has been found out, that potato plants, where the haulm removal during 2018, 2019 was carried out within 10 days after flowering, which was 4.0 % (9.0 % for the check) for the Myroslav potato variety, 3.0 % (10.0 % for the check) for the Predslava potato variety and 4.0 % (9.0 % for the check) for the Alians potato variety were the least infected with PVM. The level of PVM infection when removing the haulm on the 10th day after flowering with the application of Sunspray mineral oil at a rate of 6.0 l/ha decreased on average for the three varieties by 1.5–2.5 %. The best option to preserve the quality characteristics of seed potatoes was to desiccate the potato haulm on 20th day after flowering of potato varieties Myroslava, Predslava and Alians and the application of mineral oil Sunspray - 6.0 l / ha. The yield was 28.8-30.0 t/ha, seed fraction 20.6-22.9, seed yield - 71.0-76.3 %, viral PVM infection was 2.0 3.0
ELECTROGMYOGRAPHIC FEATURES OF MUSCLES SOLEUS IN PEOPLE WITH THE INCREASED SENSITIVITY OF THE VESTIBULAR ANALYZER
Get PDFThe article deals with the features of electromyographic indicators of the soleus muscles while maintaining a upright position in people with increased vestibular sensitivity. From the literature, it is concluded that the study of electromyographic features of indicators in the conditions of irritation of the vestibular analyzer in people with different vestibular sensitivity is an important area in physiology. Vestibular sensitivity was determined by the questionnaire, Voyachek's sample and Fukuda's written test. To assess the electromyographic activity of the soleus muscles, a computer DX complex was used for registration of interference electromyography. Registration was carried out during performing Romberg test, before and after vestibular loading. According to the results of the vestibular irritation, there was a greater decrease in the amplitude of the flap muscles of the lower extremities in persons with the increased vestibular sensitivity than in people with the adequate sensitivity. Based on the results achieved, it can be assumed, that in people with the increased sensitivity of the vestibular analyzer, the irritation of the receptors of the semicircular canals alters the activity of extensor motoneurons of the human spinal cord more significantly than in persons with the adequate sensitivity
INVESTIGATION OF THE INFLUENCE OF THE ROSEMARY EXTRACT ON THE OXIDIZING STABILITY OF FATS OF SEMI-SMOKED SAUSAGES WITH PEKING DUCK MEAT
Get PDFThe work is devoted to studying the fatty-acid composition and biological efficiency of a developed meat-containing semi-smoked sausage, based on duck meat with the balanced fatty-acid composition, investigating the effectiveness of using a rosemary extract in a technology of sausages with a high content of unsaturated fatty acids. It is confirmed, that the fatty-acid composition of meat-containing semi-smoked sausage of Peking duck is characterized by the optimal ratio of PUFA and SFA that is 0.33, at standard 0.2–0.4. The ratio between FA families w-3/ w-6 in the developed products is from 1:11 at recommended physiological norms of the ideal composition of lipids in a meat product as 1:10.
Introduction of the rosemary extract in amount 0.02–0.06 % of the forcemeat mass decelerates hydrolytic oxidation of forcemeat lipids, favors deceleration of peroxide oxidation of lipids in a meat-containing semi-smoked sausage, decreasing the amount of peroxides in practically five times. The positive influence of the introduced antioxidant on accumulation of secondary oxidation products is noticed. Their summary amount was the least at the end of the storage term of ready products with the rosemary extract as 0.38–0.80 mg of МА/kg of the product that is 2.54–3.94 times lower than in a control sample. The most stabilizing effect on the process of lipids oxidation is obtained at introducing the rosemary extract in amount 0.06 % that allows to decrease the speed of oxidation processes in the product almost twic
CLASSIFICATION AND CHARACTERISTIC OF SOILS IN URBAN AREAS (ON THE EXAMPLE OF ODESSA CITY)
Get PDFThe purpose of the research – 1) establishment of classification and diagnostic characteristics of soils under different functional using of the city territory; 2) parameterization of the structure, composition and properties of anthropogenically transformed and anthropogenically created soils; 3) development of a classification scheme, taking into account its use in cadastral and economic grouping.
General scientific (systematic, analysis, synthesis, generalization, statistics) and traditional (soil-genetic, profile-morphological, laboratory-analytical and cartographic) research methods were used to study the genetic characteristics of soils of Odessa and their classification.
The ecological-profile-genetic classification of soils of urban areas, which combines profile-genetic and factor-ecological approaches, is proposed. Within the city there are natural, anthropogenically transformed and anthropogenically created soils. Soils during cadastral and economic grouping are united into two groups of transformed and technological soils of human settlements and other territories with anthropogenically transformed soil cover, are distinguished. According to cadastral and economic grouping, within Odessa the area of transformed soils is 11,915.6 ha, technological soils is 1922.5 ha.
The proposed scheme of soil classification of urban areas includes 2 supertype levels, 3 types and 13 subtypes of soils, which are divided according to their genetic profile and combined according to the characteristics of natural and anthropogenic factors of soil formation. For urban cadastre, organization, planning and implementation of land management, economic activity, a scheme of supplementing the list of agricultural soils of Ukraine with cadastral and economic grouping of soils of urban areas was proposed. The grouping of soils includes two associations: 1) transformed and 2) technological (artificially created) soils - a total of 14 cadastral and economic group
ESTIMATION OF OXIDATIVE STABILITY OF THE LIPID COMPLEX OF CREAMY-SHAKEN CANDIES WITH CHIA SEEDS AT STORAGE
Get PDFOne of ways of developing the confectionary industry is a search for raw material resources with a high content of nutrients, useful for the human organism. A promising type of such raw materials is non-traditional oil seeds, especially chia seeds. The aim of the study was to estimate the oxidative stability of the lipid complex of creamy-shaken candies with chia seeds at storage. It is noted, that lipase of chia seeds doesn’t manifest activity in an acid medium. That is why chia seeds introduction to creamy-shaken candies (with рН<6,0) doesn’t accelerate hydrolytic disintegration of their lipid component at storage. A type of jelly-former, used at candy production (agar-agar, pectin, modified starch), doesn’t influence the accumulation dynamics of free fatty acids in candies. It is noted, that the lipid component of creamy-shaken candies, produced with agar-agar and pectin, is characterized with the equal dynamics of a peroxide value. The accumulation of peroxide compounds in starch products takes place slower. It has been established, that despite the high content of polyunsaturated fatty acids, the lipid component of candies with chia seeds comparing with control is characterized by less inclination to oxidation. It is noted, that at the 30th day of storage relative changes of peroxide value indices of products with supplements are 1.00 and 0.81 against 1.85 and 1.49 in control samples on agar-agar (pectin) and starch respectively. The braking effect of chia seeds on oxidizing processes is conditioned by the high content of tocopherols and phenol compounds (quercetin, coffee, chlorogenic acids, rutin, polyphenol compounds) with antioxidant properties in them.
It has been established, that during the studied storage term products didn’t gain a rancid smack, testifying to the accumulation of secondary oxidation processes. The structure and color of the studied samples of candies didn’t also change. That is during the normative storage term (60 days) creamy-shaken candies with chia seeds correspond to normative requirements by organoleptic parameters and quality ones of the lipid complex.  
PROBATION OF THE IMPROVED UNINTERRUPTED PASTEURIZATION SET “TUBE IN TUBE”
Get PDFThere have been conducted probation studies of an improved uninterrupted pasteurization set “tube in tube” that allowed to provide modern market needs of consumers in getting high-quality food products that must undergo pasteurization stages at technological production. Heat delivery by FFREHRT is used in the set for providing heat flow distribution evenness. There has been established the optimal working space of processed raw materials by studying a temperature drop in the middle of the raw material flow and at the apparatus surface. At the width of the linear ring size of the working environment as 9.5 mm and the flow speed as 0.4 m/s there is provided the least temperature drop value as 0.7 °С. At decreasing the air gap width, the temperature drop value increases and at 5.5 mm is equal to 2 °С that favors the effectiveness decrease of the pasteurization process.
According to results of comparative indices of the main composition and obtained quality of pasteurized cow milk, just the experimental sample, obtained at the probation of the offered apparatus is advantageous, comparing with a traditional. It is explained by the decrease of milk temperature processing at the expanse of double pasteurization by FFREHRT, comparing with the traditional pasteurization method.
The conducted studies prove the effectiveness of constructive-technological solutions for realization of pasteurization in the set “tube in tube”: the use of two-side heating by FFREHRT that due to its technical parameters is able to take any geometric form of the working chamber and at that provides the necessary evenness of heat flow distribution. We must also note the improvement of exploitation parameters of the offered set, namely facilitation of the automatic control of temperature regulation and the absence of the steam coat and correspondent armature as in the traditional apparatus that decreases metal consumption essentially.
The obtained results are urgent for using the presented invention for pasteurization of different food raw materials (milk, juice, low-alcohol beverages and so on). The use of the improved pasteurizer allows to decrease resource consumption and to improve the quality of obtained product
SUBSTANTIATION OF THE CHOICE OF FILLERS FOR COTTAGE CHEESE MASSES
Get PDFThe aim of this work is to justify the use of candied fruits as fillers in the production of curd and to study their influence on the quality indicators of the finished product. The article presents studies of the organoleptic, physicochemical, structural and mechanical properties of the curd masses depending on the type of fillers. Curd recipes have been developed with candied parsnip in the amount of 10 %, candied parsnip in the amount of 15 %, candied pumpkin in the amount of 10 %, candied pumpkin in the amount of 15 %. Experimental studies have determined the optimal dose of candied fruits from parsnip and pumpkin, which is 150 kg per 1000 kg of the product.
The chemical composition of pumpkin and parsnip is analyzed, the feasibility of using candied fruit from them as fillers is substantiated. In order to preserve the maximum amount of vitamins in candied fruit, a technology for their production has been developed, including cooking in sugar syrup using low temperatures (60 °C) and further drying by the convection-vacuum method at a temperature of 50 °C.
It has been established, that all types of fillers that took part in the experiments do not adversely affect the physicochemical and rheological properties of the curd mass. It has been proven, that candied parsnip and pumpkin positively affect the density of the curd mass structure and provide the plastic structure of the produc
RESEARCH METHOD OF REDUCING POLARIZATION LAYER AT ULTRAFILTRATION OF COTTAGE CHEESE WHEY
Get PDFThe aim of the work is to study the process of membrane concentration of cottage cheese whey, using the bubbling method for decreasing polarization layer formation at the UF-membrane surface.
A description of the experimental set and processing method for research results of using the method of fighting against a polarization layer in the process of membrane concentration of protein-carbohydrate milk raw materials are presented. Results of the experimental studies as to using the bubbling method for decreasing polarization layer formation in the process of membrane concentration of cottage cheese whey and its influence on concentration membranes productivity are given. Mathematical models, based on regression equations of factorial experiment with using the method of bubbling separated liquid above the membrane surface for choosing technological parameters of process of membrane concentration of cottage cheese whey, have been constructed. Graphic dependencies of the productivity of ultrafiltration polymer membranes of PAN type depending on initial pressure and temperature parameters of the process of membrane concentration are presented. Rational parameters of membrane concentration of cottage cheese whey using the method of bubbling initial raw materials by gas bubbles, directly close to the concentration membrane surface have been determined. Such parameters are: pressure – 0.4...0.5 МPа, temperature of skimmed milk – 40...50 ºС, skimmed milk bubbling frequency – 0.10...0.15 min-1, bubbling pressure must be 0.56...0.58 МPа. The expedience of using the new-method of gel-layer elimination has been established according to research result
IMMUNOHISTOCHEMICAL CHARACTERISATION OF LYMPHOID POPULATIONS IN RABBIT JEJUNAL PEYER’S PATCH
Get PDFRabbits are an important livestock animal species, which are used for their meat and fur. Nowadays they are also becoming more popular as pets. Furthermore, rabbits are commonly used in research, inter alia in immunological studies and for studying pathogenesis of human and animal diseases.
The lymphoid tissue is abundant in the rabbit intestine and a lot of it is concentrated in Peyer's patches, the majority of which is located in the jejunum. Understanding of the rabbit Peyer's patches functions is essential for the prevention and treatment of their diseases. In order to enhance it, accurate knowledge of its lymphocyte population composition is needed. At present, the cellular composition of the rabbit gut-associated lymphoid tissue remains insufficiently studied. Therefore, the aim of our study was to establish the content and localization of lymphoid populations in the domestic rabbit jejunal Peyer’s patches.
We performed immunohistochemical studies using monoclonal antibodies CD3, CD10 and CD20 (DAKO, Denmark) to identify the distribution of lymphoid populations in jejunal Peyer's patches of a mature domestic rabbit. The results, obtained in our study, complement the existing data and determine the main lymphoid populations in the rabbit jejunal Peyer's patches. The presented data are fundamental for further studies of the rabbit gut-associated lymphoid tissue.
We found that lymphoid nodules of jejunal Peyer's patches contains a predominant CD20+ cell population (B cells). It also contains many CD10+ cells (precursors of T cells and B cells), which are mostly concentrated in the germinal centers of lymphoid nodules. In the diffuse form of the lymphoid tissue the vast majority of cells are CD3+ cells (T cells
PROGNOSTICATION OF STORAGE TERMS FOR PASTEURIZED SAUSAGES WITH ACTIVE PACKAGE ELEMENTS
Get PDFThe work is devoted to optimization modeling of an influence of pasteurization with oxygen absorbers on spoilage processes of lipids of boiled sausage products. According to the results, the influence on changes of peroxide and acid numbers of lipids of small sausages, pasteurized at presence of an oxygen absorber, has been mathematically prognosticated.
At mathematical modeling, mathematic packages MathCad and «Data analysis» (ЕТ) MSExcel were used. The experiment was planned according to the plan of full factorial experiment.
The dependence as to the influence of the recipe composition of sausage products at their storage on peroxide and acid number values has been revealed.
The conducted modeling allows to state the adequacy of obtained regressive equations. The obtained empirical dependencies allow to prognosticate a storage term of boiled sausages products, pasteurized with elements of active package at using protecting barrier multi-layer polymeric materials.
The optimization modeling was conducted by structuring a mathematical model as an analytic expression that reflects the connection of factor signs with a parametric index. The obtained response functions are adequate and have a high correspondence to real experimental data.
Storage terms were substantiated for small sausages, which recipe included beef, pork, poultry meat and also food emulsions, based on animal proteins. The process of repeated pasteurization was conducted at temperature 85–90 °С during 15–20 minute