EUREKA: Life Sciences
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STUDY OF THE INFLUENCE OF MEALS OF WHEAT AND OAT GERMS AND WILD ROSE FRUITS ON THE FERMENTING MICROFLORA ACTIVITY OF RYE-WHEAT DOUGH
Get PDFThe aim of the research was to study an influence of meals of wheat germs (WGM) and oat germs (OGM) in amount 10…20 %, and also ones of wild rose fruits (WRFM) in amount 2…6 % of the total mass of flour on the fermenting microflora of rye-wheat dough; and also to establish an influence of the experimental supplements on main microbiological processes in it.
It has been established, that adding experimental meals favors the activation of bakery yeast. At introducing WGM, OGM and WRFM, its lifting force grows by 16.0–54.0, 6.0–18.0, 10.0–44.0 % respectively, and zymase and maltase activity – by 16.0–53.3, 6.0–17.7 and 11.1–44.0 % and 18.8–55.0, 6.3 31.3 and 7.5–25.0 % respectively. It has been established, that there also takes place the activity increase of lactate bacteria in rye-wheat dough with adding meals of wheat, oat germs and wild rose fruits. It is possible at the expanse of adding an additional nutritive medium with the supplements.
Such action of enriching raw materials on the microflora favors intensification of alcoholic and lactate fermentation that is established by data of acid accumulation and gas formation in rye-wheat dough. The counted indices at introducing WGM, OGM, WRFM increase by 39.0, 27.8, 33.9 % and 18.2, 13.6, 16.7 % respectively
THE USE OF NON-TRADITIONAL RAW MATERIALS AT MAKING SOUR-MILK PRODUCTS
Get PDFThe results of using flour of sprouted soya and chickpea at making sour-milk products, based on goat milk, are presented. The object of the study is sour milk products, based on goat milk with using flour of sprouted leguminous, enriched with iodine and selenium with the associated use of acidophilic baccilus Lactobacillus acidophilus and bifidobacteria Bifidobacterium lactis.
One of today problems is a deficiency of iodine and selenium, coming to the human organism with food in organically available forms. In this connection the development of new sour-milk products that are carriers of organic forms of microelements with organoleptic characteristics, usual for consumers, is an important task. At the research the dependence of changes of organoleptic parameters of sour-milk product quality has been established.
It has been determined, that it is expedient to use flour, enriched with iodine and selenium in amount 2 % of the sour-milk product mass. Introduction of the aforesaid amount of flour in a sour-milk product favors the improvement of organoleptic parameters and gives developed products a special dietetic destination. At consuming 100 g of a sour-milk vegetable product, 16.8 and 24.5 % of the daily need in iodine and selenium (respectively) is covered.
Based on the obtained results, the recipe of a sour milk product that provides the use of goat milk in amount 93 %, flour of sprouted leguminous (1:1) in amount 2 %, acidophilic bacillus Lactobacillus acidophilus and bifidobacteria Bifidobacterium lactis in amount 5 % of the product mass has been elaborated.
Comparing with analogous known methods, the offered method provides a series of advantages. The most important of them are organoleptic parameters of a ready product, usual for consumers, and its safe enrichment with iodine and selenium. It takes place at the expanse of using organic forms of microelements that excludes a possibility of accumulation in the organis
CRITERIA FOR SELECTING AEROSOL PACKAGING AND DETERMINING THE OPTIMUM QUANTITY OF A PROPELLANT
Get PDFDevelopment of a new generation of functional antiage cosmetics is a most important area of cosmetic industry development. An integral part of such products are biologically active substances (BAS) with essential oils, being among the sources of which.
Each essential oil is characterized by a well balanced unique composition of biologically active substances.
Development of new cosmetic products consists of correct selection of the required composition of components with required properties and selection of a suitable package, preserving product properties throughout its shelf life.
During production of cosmetic products in aerosol package a number of issues are solved, unlike with antiage-products in form of creams in customary tubes. The degree of oxidation-reduction reactions, having negative impact on the properties of essential oils, is substantially reduced.
The concentration providing for the optimum degree of evacuation and excess pressure in the packaging are essential issues.
The aim of this research is to determine the degree of evacuation of the contents, excess pressure, and mass fraction of a propellant in the product test samples to find the samples of aerosol package with optimum parameters.
A number of tests to determine the degree of evacuation of the contents from aerosol package, excess pressure and a mass fraction of a propellant have been performed. The greatest degree of evacuation of products was observed with mass fraction of propellant of 13.79%. Based on the results of the tests for excess pressure in aerosol packaging, it has been found, that with mass fraction of a propellant of 13.79% excess pressure is 0.4 MPa, which was taken as an optimum value. The test showed that the mass of a propellant of 16 g evacuates the product from aerosol package to the maximum extent and does not exceed the acceptable limits for excess pressure (0.2–0.6 MPa
DEVELOPMENT OF A CONCEPTUAL MODEL OF A ROBOTIC COMPLEX FOR THE PRODUCTION OF RAVIOLI OF SPECIAL FORMS
Get PDFThe article provides a substantiation of the conceptual model of the production process of special forms of dumplings. It is the first stage in the development of a model of this process as a control object. The purpose of which is to form an objective basis for the development of an effective system for automatic process control. The development of the conceptual model presupposes the specification and description of the properties of control channels and acting disturbances to the level of their mathematical model, which can be implemented in a simulation environment. Problems of identification of the mathematical model of the process of the production of dumplings, i. e. obtaining a mathematical description of processes based on the results of its purposeful experimental research, due to its complexity as a control object.The experimental approach, in this case, gives much more reliable results on the properties of the process. An attempt to obtain such general properties on the basis of experimental data would inevitably lead to the need for very complex and lengthy multifactorial experiments and nontrivial procedures for their processing. But this will leave open the question of the adequacy of the model for those conditions of the process and types of raw materials that were not covered by the experiments. Fundamentally important is the fact that the mathematical model of the process is developed as a model of the control object.Model can be used in two ways. This is due to the fact that in the closed circuits of the SAC, the discrepancy between the models can be considered as a manifestation of uncontrolled coordinate and parametric disturbances. It is in conditions of this kind of disturbances that the SAC must fulfill its functional purpose. The developed mathematical model of the production process of special forms of dumplings will be used by us only in the direction, when it is of great importance not so much quantitative as its qualitative correspondence to the original object
INVESTIGATION OF SAFETY AND QUALITY PARAMETERS OF GRANULATED FILLERS
Get PDFWithin the conducted studies there were highlighted urgent questions of introducing the management system of quality and safety of food products. Quality and safety parameters that determine the notion of food product quality have been established by analyzing the normative and legislative base.
There were studied quality parameters of granulated fillers that are structured systems of the ball-like form with diameter (3…7)·10-3 m and are characterized with a plastic, a bit crumbling consistence. Granules may be used as fillers for milk and sour-milk products, cheeses, ice-cream, dessert products, confectionary ones, beverages, salads, culinary floury products. The organoleptic quality evaluation of the products was realized by the descriptive (qualitative) method and by the profile analysis one (quantitative). Each organoleptic parameter (consistence, taste, smell and so on) is presented as a totality of components (descriptors), evaluated by quality, intensity and manifestation order. A characteristic of organoleptic parameters with intensity scales of separate signs is presented as profile diagrams. The complex organoleptic index that is 4.89…4.95 points has been determined. Basic physical-chemical properties of the new products were studied. It has been determined, that the content of main nutritive substances in the composition of fillers is: proteins 3.4…7.2 %, lipids – 2.5…6.5 %, total carbohydrates 7.8…13.2 %, mineral substances 0.25…1.12 %, that allow to pose fillers as products with the high food value.
Safety parameters of the granulated fillers were studied – microbiological and toxicological ones, and also the content of mycotoxins and antibiotics. It has been proved, that the new products fully correspond to established norms by these parameters. The study of microbiological indices of the new products has proved the content of viable lactate bacteria in the fillers in amount 3·108…1·107 CFU in 1 g of a product and the absence of the pathogenic and conventionally pathogenic microflora. The expert evaluation of safety of the granulated fillers as to the content of food supplements in their composition allows to make a conclusion about the correspondence of the developed products to international legislative requirements. It has been proved, that the storage term of new products is 90 days at temperature 1…6 °С and relative air humidity no more 75 %
INVESTIGATION OF THE EMULSIFYING CAPACITY OF SNACK PASTE BASED ON FATLESS COTTAGE CHEESE
Get PDFTechnological parameters of the process of refined deodorized sunflower oil emulsification in a protein base – fatless cottage cheese for making a snack paste are presented. The expedience of introducing a melting salt – sodium citrate as a main emulsifier and its concentration are substantiated.
It has been established, that with increasing a content of sodium citrate the emulsifying capacity of a protein base grows, and at its concentration 2.0 %, reaches the maximal value – 50 vol un of oil. At a further increase of the sodium citrate concentration the emulsifying capacity decreases probably as a result of an abrupt рН growth.
It has been proved, that at adding dry skimmed milk in amount 4.0±0.5 % as an additional emulsifier in the protein base of a snack paste at 40 % of fatless cottage cheese in the recipe an increase of its emulsifying capacity by 6 vol un of oil, probably as a result of the growth of surface active substances, takes place.
The temperature influence on the viscosity of the snack paste protein base has been investigated and the rational concentration of refined deodorized sunflower oil has been determined as 25±2 %.
It has been established, that the temperature decrease from 50 to 30 °С and content increase of sunflower oil in the protein base from 25±2 % to 30±2 % result in the essential viscosity increase that may worsen emulsifying conditions.
It has been proved, that emulsion stability that is an important parameter for a snack paste of the emulsion type with a long storage term depends on content of main protein-containing components, sunflower oil and active acidity of the protein base.
The obtained results have a practical importance for determining the rational concentration of refined deodorized oil and sodium citrate that provides more necessary emulsifying capacity of the protein base and emulsion stability at storage in the technology of snack pastes, based on fatless cottage chees
ELABORATION OF THE RESEARCH METHOD FOR MILK DISPERSION IN THE JET-SLOT TYPE HOMOGENIZER
Get PDFThe competitiveness improvement of milk products is directly connected with a problem of decreasing energy consumption of the process of milk emulsion dispersion. At creating promising types of energy effective dispersers, a necessary condition is to elaborate a correct methodology for studying them that takes into account the specificity of the process of fat milk microemulsion dispersion.
Based on the critical analysis of research methods for homogenizers of different types, there have been determined main directions of their improvement, taken into account in the elaborated research method for a promising jet-slot type milk homogenizer.
The method of theoretical studies, including a choice and analysis of stable and changeable factors of the homogenization process in a jet-slot type homogenizer and optimization criteria, has been elaborated. The interconnection of technological, constructive, hydraulic parameters with a dispersion quality has been demonstrated.
The influence of physical-mechanical properties of milk as a research object was taken into account. An optimal milk temperature was chosen for the studies. Factor variation limits have been substantiated. The constructive scheme of a chamber for the experimental homogenizer has been developed.
At processing the experimental research methodology, the main stage was to develop an experimental set for studying the influence of changeable factors of the dispersion process on a homogenization quality.
Dispersion quality estimation methods have been analyzed and the method of microphotography has been chosen with further computed analysis of obtained data.
The elaborated methodology was used at studying the influence of cream fat and ring slot width on a dispersion quality in a jet-slot type homogenizer. The obtained data allow to determine rational parameters of cream fat – 40–50 % and slot width – 0.1 mm. The analysis of dispersed characteristics of the milk emulsion allows to make a conclusion about the high homogenization quality, comparing with processing in a valve homogenize
GENETIC DIAGNOSTICS AND CLINICAL FEATURES OF WILSON’S DISEASE IN CHILDREN
Get PDFA disorder of copper metabolism at Wilson’s disease (WD), conditioned by a mutation of adenosine thriphospate P-type gene (ATP7B), results in irreversible changes in the liver and in the nervous system. Mortality is high at WD, but it is one of hereditary diseases, well subjected to the therapy. The disease is manifested in the early age, but its clinical course in children is symptomless that essentially complicates diagnostics. A single reliable method is genetic analysis for revealing mutations in ATP7B gene.
The aim of the work was to analyze clinical manifestations and course of Wilson’s disease cases, genetically verified in children by detecting mutations of ATP7B gene.
The research group included children of 6-17 years old with different injury degrees of the hepatobiliary system. According to results of the molecular-genetic analysis, the most spread allele variant of ATP7B gene (H1069Q) in Europe was confirmed in 10 patients of child age, including 4 cases of homozygosity.
In 10 cases of the confirmed diagnosis of Wilson’s disease in child age in 100% (in all 10) of persons, a clinical manifestation was characterized by disorders from the hepatobiliary system, and only in 1 (10 %) – changes from the nervous system. At raising the level of transaminase in children, even at the normal bilirubin level and negative tests for viral hepatitis, it is recommended to carry out genetic testing for Wilson’s diseas
CYTOLOGICAL CHARACTERISTICS OF POSTOPERATIVE METASTASES OF PAPILLARY THYROID CANCER DURING THE DEVELOPMENT OF SECONDARY RADIOIODINE REFRACTORINESS
Get PDFRadioiodine refractoriness is the main problem in the diagnosis and treatment of papillary thyroid carcinoma. The aim of the study was to investigate the cytological and immunocytochemical changes of thyrocytes in fine-needle aspiration smears of thyroid papillary cancer metastases in the course of the development of secondary radioiodine resistance. A total of 70 postoperative metastases of thyroid papillary cancer (secondary radioiodine refractory metastases, previously responsive to radioiodine, that eventually loses the ability to radioiodine accumulation, radioiodine-avid metastases, primary radioiodine-refractory metastases), immunohistochemical staining of thyroid peroxidase, thyroglobulin, cytokeratin 17 and cytological analysis were performed. Revealing the presence of specific cellular phenotypes and structures in punctuates, a low percentage of thyroid peroxidase and thyroglobulin-positive thyrocytes allows the development of the method of cytological prediction of the radioiodine therapy effectiveness
THE FEATURES OF BIOLOGY OF HARMONIA AXYRIDIS PALL. AND THE MOST COMMON SPECIES OF COCCINELLIDS IN UKRAINE AGROCOENOSIS
Get PDFThe research was conducted in 2017–2019 years in the Institute of Plant Protection of The National Academy of Agrarian Sciences of Ukraine in the Laboratory of entomology and resistance of agricultural crops against pests (Kyiv, Ukraine).
The objective of the research is investigation of particular biology features of Harmonia axyridis Pall. in comparison with the main species of coccinellids in typical agrocoenosis. The research methods are the following: laboratory method that means laboratory maintenance of coccinellids; mathematical-statistical method that means statistical processing of the obtained results.
The Coccinellidae family (Latreille, 1807) has an important economic value in the human business activities. Most species are predators of aphids, scale insects, thrips, spider mites, leafhoppers, whiteflies, eggs and larvae of other small arthropods. Coccinellids are marked by their high gluttony, polyphagous, fertility. Beetles and larvae of ladybirds play a significant role in the quantity control of pests of agricultural, forest and ornamental plants.
Since 2009 researchers in Ukraine have devoted great attention to identification and distribution of invasive species of Asian lady beetle, or Multicolored Asian lady beetle, Harlequin ladybird, Halloween ladybeetle (Harmonia axyridis Pallas, 1773). H. axyridis Pall. is characterized by its wide ecological plasticity, trophic specialization, greater gluttony, fertility and number of generations leading to the gradual displacement of local species of coccinellids.
The comparative results of researches of some biology features of H. axyridis Pall. and the most common species of ladybirds are presented. The survival of coccinellids imago during the wintering, in the active period in the absence of feed, their gluttony for different species of aphids is examined. Features of oviposition and duration of various stages of coccinellids development are presented.
In the laboratory the Asian lady beetle was marked among other species by the number of its laid eggs, oviposition period, duration of various stages of its development, survival and glutton