Переглянути
Нові надходження
Зараз показуємо 1 - 5 з 16
- ДокументSPECIFIC FEATURES OF THE TRACE ELEMENT COMPOSITION OF THE CULTIVATED FLAX AND SOME OF ITS WILD RELATIVES(2021) I. Poliakova, N. Sinyaeva, V. LyakhControlling the content of trace elements in human food is a major problem. Lack of them, as well as their excess, can seriously affect a person’s health. Commonly, people do not receive enough minerals they need. Though these minerals are found in products of both animal and plant origin, many ethnic groups have a significant preference for plant food, which is very often obtained from cereal plants. Not infrequently, though, these plants are poor in mineral elements, or a specific processing technology depletes a product of minerals. This article shows the content of such trace elements important for people as zinc, copper, cobalt, and nickel in the seeds and leaves of cultivated flax (L. usitatissimum) and its three wild perennial relatives (L. austriacum, L. hirsutum, and L. thracicum). We focus on flax, because, besides containing valuable trace elements, it is also a source of unsaturated fatty acids which are no less important for the human body. To date, there is but little information on the content of certain trace elements in the seeds of cultivated flax, and practically nothing is known about their content in its wild relatives, which are used mainly as decorative verdure. It has been established that the seeds contain 37.1-64.2 mg/kg of zinc, 5.3-9.3mg/kg of copper, 2.9-7.3mg/kg of nickel, and 1.4-3.3mg/kg of cobalt. In the leaves, these trace elements are present in far smaller amounts (1.1-4.3mg/kg). The highest in these trace elements is the wild species L. thracicum, and the lowest is L. austriacum. It has been found that in the plant material of cultivated flax, the ratio of the microelements under study was similar to that in the wild species. Zinc predominates in the flax seeds, but in the leaves, it exceeds other elements only insignificantly. Generally, both cultivated flax and its three wild relatives can be viewed as valuable and worthwhile sources of zinc, cobalt, copper, and nickel.
- ДокументPURIFICATION OF WATER-ALCOHOLIC MIXTURE WITH MODIFIED NATURAL MATERIALS(2021) S. Oliinyk, L. Tarasyik, I. Samchenko, A. Kuts, O. DulkaThe aryticle presents the results of theoretical and experimental research on improving the technology of purification of water-alcohol mixture with natural modified minerals for the production of vodka. The methods and main filtering materials used in alcohol technology have been considered, the inefluence of natural efficiencies of modilification has been determined. Methods for determining physicochemical parameters, cationic-anionic composition of the sort, method of modification of natural obsidian and natural zeolite clinoptilolite are described. The paper presents the main unit specific costs of hydrochloric acid solution for removal from the surface of ash elements and limestone inclusions, drinking water and prepared for washing material, water-alcohol mixture to establish an equilibrium strength value to prevent dilution of the sort. The influence of modified natural materials on physicochemical parameters and cationic-anionic composition of sorting before and after its purification by modified obsidian and clinoptilolite in comparison with quartz sand is shown. Achieving a positive effect of cleaning and improving the transparency of sorting in the technology of filtration with modified natural minerals. The predicted resistance to changes in the physical and chemical parameters of the sorting after its aging in critical conditions and the control sample and the array of parameter stock to the critical limit is determined. It was found that filtering the sort with modified obsidian allows to increase the shelf life by two months, modified clinoptilolite - by 4 months. Modification of natural obsidian and clinoptilodite allows for reduced specific consumption of hydrochloric acid and prepared water in preparation for the main cycle to increase filtration efficiency by 10-15% and get vodka with higher transparency by 0,1-0,2 units and improve the microcomponent composition of the finished vodka
- ДокументCHANGES IN QUALITY OF AMARANTH GRAIN IN THE PROCESS OF POST-HARVESTING PROCESSING AND STORAGE(2021) G. Stankevich, N. Valentiuk, L. Ovsiannykova, D. ZhygunovOne of the ways to solve the problem of deteriorating human health can be the widespread use of plant products, among which the most valuable are vegetable oils, including amaranth oil. It contains a complex of vitamins, micro- and macroelements, unsaturated fatty acids and essential amino acids and a unique natural biologically active substance, squalene, which performs a number of key functions in the human body. However, post-harvest processing of amaranth grain, in particular drying, and its subsequent storage in different conditions can significantly impair its valuable natural properties. The research presents the results of studies of changes in the chemical composition and microbiological characteristics of amaranth grain in the process of drying and storage in different conditions, which will ensure its guaranteed quality during storage. The effect of drying amaranth to humidity of 9% at temperatures of 50 °С and 60 °С , has been studied on the total amount of saponified substances, content of squalene, linolenic, linoleic, oleic, palmitic and stearic acids, which were determined by gas – liquid chromatography. It has been found that after drying amaranth grain there is a decrease in the content of saponified substances by 10% and squalene by 14% compared to freshly harvested grain, and the content of free fatty acids in the unsaponified fraction remains unchanged. When storing amaranth during the year at temperatures of +5 °С, +15 °С and +25 °С and relative humidity of 55% and 75%. Changes in the content of such basic indicators of grain quality as protein, starch, fiber, fat, ash, as well as acid number and acidity of fat were determined. At the same time, the protein content decreased by 13.5%, starch by 8.7%, fat by 29.0%. The content of fiber and ash has not changed. Under the same storage conditions, there was also a significant deterioration in the quality of fat -acid number increased by 6.9 times, the acidity of the alcohol extract by 2.9 times. When storing amaranth at a temperature of +5 °С and a relative humidity of 55%, the decrease in the content of the main components was significantly smaller and amounted to 8.1% for protein, 2.9% for starch and 4.2% for fat. Under the same conditions, the activity of microorganisms is significantly reduced, which allowed to recommend these storage conditions for industrial use.
- ДокументINFLUENCE OF DRY CONCENTRATION OF DRY SUBSTANCES ON FEATURES OF OSMOPHILIC ALCOHOLIC RACES OF YEAST(2021) S. Kovalchuk, T. MudrakThe main factors influencing the cultivation environment on the growth and development of different races of alcoholic yeast have been studied. The following races were selected for studies of the influence of wort dry matter concentration on morpho-physiological features of alcoholic yeast yeast cells: S. cerevisiae ДО–16, ДО–11, K-81, XII. The novelty of the work lies in the study of the influence of the concentration of dry matter of the wort on the morpho-physiological features of alcoholic yeast, screening of alcoholic races for fermentation of highly concentrated wort. The morphology of cells of alcoholic races of the yeast S. cerevisiae, which are cultured on starch-containing medium, has been insufficiently studied. It was found that the cells of the alcoholic yeast race S. cerevisiaeДО-16 and ДО-11 had smaller cell sizes in comparison with the thermotolerant and mesophilic races S. cerevisiae K-81 and XII at a concentration of DM wort of 28%. However, the number of yeast cells in S. cerevisiae ДО-16 and ДО-11 races is higher. During the fermentation of highly concentrated wort, these indicators characterize the increase in the working surface of the yeast in the fermented medium, which allows to intensify the fermentation process. Studies have been conducted on the effect of dry matter concentration on the size and shape of giant colonies of alcoholic races of yeast. Culture samples were taken in the stationary phase of growth. Studies of giant colonies of alcoholic breeds of yeast cultured on wort at a concentration of 28% DM indicate that the race of S. cerevisiae ДО-16, in comparison with other races, is able to withstand high concentrations of wort. After all, the size and shape of the giant colonies of this race indicate that the yeast cells were in a satisfactory physiological condition. According to morpho-physiological characteristics, alcoholic yeast of race S. cerevisiae ДО–16, ДО–11, K–81, XII with thermotolerant and osmophilic properties for fermentation of highly concentrated wort was screened Based on theoretical and experimental studies, it was found that the selected race of yeast S. cerevisiae ДО-16 on morpho-physiological characteristics has advantages over races ДО-11, K-81, XII for fermentation of high concentrations of wort. Thus, for fermentation of highly concentrated wort from grain raw materials, a highly productive race of alcoholic yeast with increased osmophilicity - S. cerevisiae ДО –16 was selected.
- ДокументINFLUENCE OF FEATURES OF WEIGHT GROWTH, AGE AND DIRECTION OF BREED PRODUCTIVITY ON BEEF QUALITY INDICATORS(2021) A. Ugnivenko, N. Slobodyanyuk, O. Shtonda, T. Antoniuk, O. Pylypchuk, O. KrukA comparative assessment of beef in the interbreed and age aspects of animals carried out. A specific difference in the beef quality from meat and dairy breeds raised in Kyiv and Cherkasy regions has been determined. The influence of different parameters of weight growth and slaughter age on the chemical composition of beef of 20-22-month-old bulls of Ukrainian black-and-white dairy and meat breeds was established. The chemical composition of beef of young Ukrainian dairy and meat breeds has a significant difference. Meat bulls are inferior to dairy peers in terms of dry meat content (28.8 and 31.8%) and mineral content (5.9 times) and fat content (10.2 and 12.6 times). There is no difference in protein content between the groups. In the increasing the age of slaughter of young dairy and meat direction of productivity, the content of dry matter, minerals and fat does not change significantly. Only dairy animals at the age of 20 months have a higher protein content. Before the age of 22 months, animals of the Ukrainian black-and-white dairy breed tend to increase their fat content with a slight reduction in protein. The weight of the animals before slaughter does not affect the chemical composition of beef. The dry matter content with an increase in actual live weight before slaughter has only a tendency to increase. There is no significant difference in protein, fat and mineral content. With faster growth of animals of both breeds, only the protein content in beef tends to increase, and the content of minerals - to decrease. The meat of bulls of the Ukrainian meat breed tends to increase in fat by 0.3 points as their growth increases. Comparison of chemical composition m. Longissimus dorsi of Ukrainian black-spotted dairy and beef cattle shows that the beef of the Ukrainian meat breed, which responds to satisfactory feeding with rapid growth of muscle tissue and late formation of adipose tissue, meets the market requirements the most. The biological feature of these cattle, in contrast to the dairy breed, is that the increase in their weight up to 20-22 months of age is mainly due to the accumulation of muscle tissue and moderate growth of adipose tissue. Beef from it should be considered a lenten, so it is in great demand. The accumulation of fat in the bulls of the Ukrainian black-spotted dairy breed is somewhat intensified. The ratio of protein to fat at 20 months in bulls of Ukrainian black-and-white dairy is 1 to 0.29, while in Ukrainian meat - only 1 to 0.03