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Scientific analysis of automotive paint is intended to provide details of the evidence and to establish the connection between culprit and victim through scene of crime. Paint examiners compares the physical features, chemical to match with the control sample of known source. In this study, examination has been done on the layers of automotive paint chips collected from Maruti Suzuki from Kottayam region of Kerala. The study also focusses on elemental identification and comparison with different samples of same brand using Scanning electron Microscope coupled to Energy Dispersive X Ray Spectroscopy. The result shows the presence of Thulium in white and grey paint samples and Aluminium in the red paint samples of automobile paint. Thus, profiling chemicals and elements in the sample may leads to individualization of the automobiles and can be include in the paint database.

The sustainable utilization of demolition wastes in the production of building materials is regarded as an eco-efficient approach for conserving naturally-occurring resources accompanied by resolving the environmental problems caused by these wastes. Accordingly, the motivation behind this work is evaluating the single and combined effect of nano-waste ceramic (NWC) and nano silica (NS) on the performance of Portland cement concrete. Portland cement was individually replaced by different contents of NWC (2-10 wt. %) and NS (1-4 wt. %). Another mixture was designed to evaluate the synergetic impact of NS and NWC mixture (3 and 6 wt. %) on the performance of concrete. The mechanical (flexural, splitting tensile and compressive strengths) and nondestructive tests (Ultrasonic Pulse Velocity ‘UPV’) were carried on the control and nano-modified hardened concrete. The results showed that the increase of NWC content up to 6wt. % has resulted in a noticeable increment in strengths at all curing ages, followed by a reduction in strengths when NWC content reaches 10 wt. %. However, the usage of 10% NWC illustrates a slight enhancement in strengths compared to control sample. All over the mixtures, the nano-silica modified samples demonstrate a slight enhancement in the mechanical properties compared to NWC. The highest mechanical properties accompanied by the shortest transmitted waves were achieved by the hardened samples having the mixture of 3 wt. % NS and 6 wt. % NWC. This means that the sustainable utilization of NWC not only improves the performance of concrete but also resolves the environmental problems caused by this waste. The sustainable utilization of demolition wastes in the production of building materials is regarded as an eco-efficient approach for conserving naturally-occurring resources accompanied by resolving the environmental problems caused by these wastes. Accordingly, the motivation behind this work is evaluating the single and combined effect of nano-waste ceramic (NWC) and nano silica (NS) on the performance of Portland cement concrete. Portland cement was individually replaced by different contents of NWC (2-10 wt. %) and NS (1-4 wt. %). Another mixture was designed to evaluate the synergetic impact of NS and NWC mixture (3 and 6 wt. %) on the performance of concrete. The mechanical (flexural, splitting tensile and compressive strengths) and nondestructive tests (Ultrasonic Pulse Velocity ‘UPV’) were carried on the control and nano-modified hardened concrete. The results showed that the increase of NWC content up to 6wt. % has resulted in a noticeable increment in strengths at all curing ages, followed by a reduction in strengths when NWC content reaches 10 wt. %. However, the usage of 10% NWC illustrates a slight enhancement in strengths compared to control sample. All over the mixtures, the nano-silica modified samples demonstrate a slight enhancement in the mechanical properties compared to NWC. The highest mechanical properties accompanied by the shortest transmitted waves were achieved by the hardened samples having the mixture of 3 wt. % NS and 6 wt. % NWC. This means that the sustainable utilization of NWC not only improves the performance of concrete but also resolves the environmental problems caused by this waste.

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product.Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L*a*b*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p

The food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.

The current study prioritized certain popular local cereal species like Wheat, Oat, Rye and two local Barley varieties known as Aksad and Amal to extract their β- glucan using alchemical methods. The results of this study indicated that rye contained the lower percentage of β-glucans (0.756%) whereas, both types of barley Aksad and Amal contained highest amount (9.489%) and (7.395%) respectively. However, the results showed that the crude extracted of β- glucans from wheat, oat, rye, barley (Aksad) and barley (Amal) were 0.373,1.409, 0.26, 2.287 and 1.855 g/100g flour respectively which was reflected the efficiency of extraction process which ranged between 8.83 ± 0.01for wheat to 34.39 ± 0.02 for rye, the precipitating by ammonium sulfate were useful for purifying of oat and barley β- glucan which their purity increased to about 10- 15% to reach their purity to 84.88 for barley (Amal) to 95.18% for oat. All the bands of Ft-IR Spectra showed to take place absorbance at these regions by β- glucan are present in the all scanned studied samples with some differences in their areas and absorbance. A robust and sharp peak at 1304.37 cm-1 appeared only with the control sample while it is absent in the studied β-glucan. Results of HPLC illustrated that all purified cereal β- glucan appeared only one peak at the same Retention time RT of standard oat β- glucan which ranged between 17.429 to 17.453 min.

This study was carried out to examine the utilization of garden cress seeds gum(GCS gum)and Arabic gum in processing pan bread. Rheological properties of dough, physical properties, sensory properties, color parameters, texture profile analysis and bioactive compounds(total phenolics content(TPC)and total flavonoids content(TFC))were determined. Extracted GCS gum and Arabic gum were used to prepare pan bread at the rate of 0.1% GCS gum and 3% Arabic gum.The pan bread samples were prepared by partially replacing the wheat flour by 5, 10, 15, 20 and 30% of garden cress seed flour(GCS flour).Results of farinograph and extensograph indicated that addition of Arabic gum with the concentration of 3% improved stability,elasticity and degree of softness in compare with those of control and GCS gum samples. Also,results of physical properties namely weight,volume, specific volume, density, height and index to volume showed that pan bread samples with GCS and Arabic gum 5% were nearly in the same values with control sample. Results of bioactive compounds also showed that addition of GCS gum and Arabic gum increased the amount of TPC and no significant difference observed in TFC.When, DPPH% assay in all pan bread samples was increased in compared with the control one. All pan bread samples didn't show observed changes up to 5 days of storage under different storage conditions(room and refrigerator temperatures).Spoilage was pointed out by black, gray, brownish yellow and green coloration on the pan bread samples. It is recommended that addition of 0.1% GCS gum and 3% Arabic gum improved pan bread properties.

Post-harvest processing of the leaf mass of various agricultural crops has general patterns. The peculiarity of the structure of the leaves is that the amount of water contained in the leaf blade and in the midrib is approximately the same, but the area of the evaporating surface of the midrib is 10–15 times less than the area of the evaporating surface of the leaf plate. Therefore, the difference in drying modes for these parts of the leaves justifies the need for different physical methods of influencing them. The aim of the research was to substantiate experimentally the general principles of moisture removal from the leaf mass of various agricultural crops using microwave radiation. Processing in the microwave field was carried out for 1,0; 1,5; 2,0; 2,5 minutes. The treated leaf layers were dried naturally. Leaves dried by convection under natural and artificial conditions, only without microwave treatment, served as a control sample. For the post-harvest processing of plantain leaves, a combined drying method is recommended, where in the first phase the leaves are treated with microwave radiation for 2,0–2,5 minutes, depending on the thickness of the leaf layer, and then in the second phase under natural conditions for 8 hours. Microwave – processing followed by convective drying in natural conditions is considered the most compromise method for drying beet tops leaves both in terms of drying time and in terms of the energy intensity of the process. On the basis on the results of the research, the application of the most rational processes of post-harvest processing of leaf mass of agricultural crops was substantiated, which consists in their processing by microwave radiation, followed by convective drying in a natural way.

Characterization of varietal profiles of hop secondary metabolites in beer is of considerable importance for hop growing and brewing. This three-year study focused on pilot brewing tests of three new Saaz derived hop varieties, namely Saaz Brilliant, Saaz Shine and Saaz Comfort. The sensory profiles of kettle and kettle+dry single hopped beers were monitored. At the same time, the impact of dry hopping technology on sensory perception of final beers and changes in volatile compounds was investigated. Pilot brews (200 l) of 12% pale lager were prepared in kettle and kettle+dry variants using the new Czech varieties and traditional Saaz as a control sample. Essential oils in beers were determined by GC/MS-MS method with the aim to clarify links to the beer sensory profile of both, kettle and dry hopping mode. The descriptive sensory method of hop-derived aromas and the triangle tests were employed to determine the sensory quality of beer. The overall sensory impression of beers from all tested varieties was at least comparable to traditional Saaz, and Saaz Comfort even reached better evaluation. The profile of essential oils and hop flavours in beer was partially different, however it was not rated worse than Saaz. The kettle+dry hopped beers of new varieties were significantly different from Saaz in the triangle test, Saaz Brilliant was preferred over the Saaz. The results showed considerable potential of new varieties for the production of interesting and taste-specific beers and the enrichment of the spectrum of fine aroma varieties of Czech hops.

Purpose The purpose of this study is to evaluate the effect of the addition of dried lemongrass leaves (DLGL) powder, at different levels, on phenolics content, antioxidant activities, consumer acceptance and the inhibition of lipid peroxidation of roasted coffee (RC). Design/methodology/approach DLGL powder was incorporated at the levels of 0%, 2.5%, 5.0%, 7.5% and 10% of RC weight. The total flavonoids (TF), total phenolics (TP) and antioxidant activity measured using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and reducing power assay of RC, DLGL and binary mixture of them determined. The oxidative indices of coffee oil samples during storage were investigated. In addition, the sensory characteristics of RC fortified with different levels of DLGL powder were evaluated. Findings The TP content of DLGL powder was 1,100.32 mg/100 g DWb, nearly 1.2 times higher than found in RC beans. The TF content of RC enriched with 2.5%, 5.0%, 7.5% and 10% DLGL were found to be around 1.05, 1.10, 1.15 and 1.20 times higher than that in the control coffee samples. RC supplemented with various levels of DLGL powder showed higher DPPH radical scavenging and reducing power activities. At the end of the storage period (six months), the acid, peroxide, P-Anisidine and total oxidation value values of RC supplemented with 10% DLGL powder were about 1.94, 2.52, 2.60 and 2.59 times as low as in the control sample without any addition of DLGL powder, respectively. RC containing 2.5% and 5.0% DLGL powder had significantly (p < 0.05) the highest sensory scores. Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits. Practical implications RC containing 2.5% and 5.0% DLGL powder had significantly (p = 0.05) the highest sensory scores. Originality/value Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits.

The effect of 2, 3-dichlorovinyl dimethyl phosphate (sniper) application on the nutritional contents of cowpea over a period of time has been investigated. The chemical free cowpea samples were purchased directly from local farmers in Mubi town, Adamawa State. Three different treatment rates of 5, 10 and 15 ml of sniper were used. Each of the treatment rates was applied to 13 kg of cowpea and was placed in an air tight galloon. Another galloon containing 13 kg of cowpea without chemical treatment was used as the control sample. These were kept for a period of 30 and 60 days before analysis. The proximate and mineral components of the cowpea were analyzed using standard procedures. Assessment of the proximate composition revealed varied concentrations of protein, carbohydrate, ash, fat, crude fibre and moisture that ranges between 22.79-26.16%, 58.85-60.86%, 3.85-5.88%, 2.25-2.53%, 1.52-1.76% and 5.90-6.85%, respectively. Most of the proximate compositions were observed to decrease with increase in sniper concentration and storage duration. The proximate contents at 60 days after treatment application were observed to be significantly lower than that at 30 days. The mineral components analyzed ranges between 185.03-195.54 mg/100 g (P), 226.32-245.76 mg/100 g (Ca), 80.76-85.92 mg/100 g (Mg) and 595.25-642.34 mg/100 g (K) respectively; and at day 60 it ranges between 186.54-198.65 mg/100g, 251.07-262.73 mg/100 g, 86.48-90.12 mg/100 g and 650.06-700.04 mg/100 g respectively. The mineral contents were observed to increase with increase in treatment concentrations as well as storage duration. Therefore, sniper has significant effect on the proximate and mineral contents of cowpea. The effect depends on the rate and duration of storage. The use of sniper as an insecticide in the storage of cowpea should therefore be discouraged.

We characterized the kinematics, morphology, and stellar population (SP) properties of a sample of massive compact quiescent galaxies (MCGs, $10 \lesssim \log M_\star$/$M_\odot \lesssim 11$ and $r_{\rm e} \sim 1-3 $kpc) in the MaNGA Survey, with the goal of constraining their formation, assembly history and assessing their relation with non-compact quiescent galaxies. We compared their properties with those of a control sample of median-sized quiescent galaxies ($r_{\rm e} \sim 4-8 $kpc) with similar effective velocity dispersions. MCGs have elevated rotational support, as evidenced by a strong anti-correlation between the Gauss-Hermite moment $h_3$ and $V/\sigma$. In contrast, 30$\%$ of control sample galaxies (CSGs) are slow rotators, and fast-rotating CSGs generally show a weak $h_3-V/\sigma$ anti-correlation. MCGs and CSGs have similar ages, but MCGs are more metal-rich and $\alpha$-enhanced. Both MCGs and CSGs have shallow negative metallicity gradients and flat [$\alpha$/Fe] gradients. On average, MCGs and CSGs have flat age gradients, but CSGs have a significantly larger dispersion of gradient values. The kinematics and SP properties of MCGs suggest that they experienced highly-dissipative gas-rich events, such as mergers, followed by an intense, short, and centrally concentrated burst of star formation, between 4 to 10 Gyr ago ($z\sim0.4-2$), and had a quiet accretion history since then. This sequence of events might be analogous to, although less extreme than, the compaction events which formed compact quiescent galaxies at $z \sim 2$. The small sizes of MCGs, and the high efficiency and short duration of their last star formation episode suggest that they are descendants of compact post-starburst galaxies., Comment: 19 pages, 18 figures (not including appendices). Accepted for publication in the Monthly Notices of the Royal Astronomical Society

Cookies are widely consumed bakery products having high amount of sucrose. In this study, it was aimed to reduce the amount of sucrose used in cookies by using the inhomogeneous distribution of sucrose while maintaining the perceived sweetness. Five different cookie samples were evaluated namely; control, 20% reduced sucrose cookies with Homogeneous distribution (HOM20) and Inhomogeneous distribution (INHOM20), 30% reduced sucrose cookies with Homogeneous distribution (HOM30) and Inhomogeneous distribution (INHOM30). Physical properties (diameter, height, spread ratio, L*, a*, and b*) of INHOM20 cookies were determined to be similar with control sample. Hardness value of control sample (30.43 N) was lower than HOM20 (36.59 N) and INHOM20 (33.09 N), HOM30 (41.32 N) and INHOM30 (38.23 N). Although the sucrose content was reduced 20% by inhomogeneous distribution, cookies had same sweetness and general acceptance with the control sample. The perceived sweetness of INHOM30 cookies was more than HOM30 cookies. The results obtained from this study showed that enhancement of sweetness perception and sucrose reduction could be provided using inhomogeneous sucrose distribution by changing sucrose distribution in cookies without using any sucrose substitute.

This study was aimed to assess the leachate properties of the treated municipal solid waste by potassium carbonate (K2CO3) obtained from a landfill located in Barmshour, Iran. Consequently, two bioreactors were filled with the same waste in the laboratory. Potassium carbonate was added to one of the reactors and then both bioreactors were cured under the same conditions for 6 months. The physico-chemical properties of the produced leachate such as the volume, pH, COD, BOD, metals and non-metal ion concentration were measured at different time intervals. Results indicated that the applied K2CO3 initially increased the leachate volume; however, it decreased the volume of leachate by 72.7% after 6 months. The pH of the control sample observed to be acidic (

A method for diagnosing microinclusions in the objects of soil and geological origin is developed on the basis of the Atlas of microinclusions in soils (hereinafter referred to as the Atlas). The validation procedure and an example of the practical application of the developed technique are considered. A review of the content and structure of the Atlas, which contains 37 types of microinclusions is presented. Diagnosis of microinclusions is carried out using the Atlas key which is a sequence of identifying diagnostic features (transparency, shape, color, gloss, fracture, structure, as well as density, magnetic properties, hardness, brittleness) for different types of microinclusions. A scheme for determining the nature of a microinclusion (red brick) using the Atlas key is given as an example. The validation procedure of this method consists in experimental verification of the reliability of testing and evaluation of the reproducibility of test results under different conditions: when examining samples of various complexity by several performers at different times using different stereo microscopes. We used 17 soil samples that were previously (2 – 8 years ago) tested and stored as control samples in a laboratory collection of site-collected samples. One part of the samples was examined in usual forensic soil examinations, the other was studied in the framework of participation in the procedure of interlaboratory proficiency testing under the ENFSI (European Network of Forensic Science Institutions). Two experts performed independent studies of control samples at different times. It is shown that the composition of the complex of microinclusions (by type and number) in each of the studied samples coincides with the composition of the corresponding control sample. The experts performed 108 tests, and there were no erroneous results which indicates the reproducibility of the test results and the competence of the experts. An example of the practical application of the developed technique is given.

Injera is one of the common foods which are highly consumed daily in all parts of Ethiopia. Cissus quadrangularis has been documented in Ayurveda for its medicinal uses in gout, syphilis, venereal disease, piles, osteoporosis, anorexia, diarrhoea, scurvy, menstrual disorders, otorrhoea and epistaxis. Despite the health benefit it offers, it is not used in East African cuisine. Considering its good nutritive properties, efforts have been made in this study to determine the effect of Cissus quadrangularis stem powder on the nutritional properties of injera. Blends of different ratios of teff flour and Cissus stem powder (98:2, 96:4 and 94:6) were used to prepare injera and 100% teff flour injera was used as control. When compared with control injera, percentages of ash, crude fibre, crude fat and crude protein of the Cissus quadrangularis stem powder incorporated injera increased from 3.12 ± 0.06% to 4.79 ± 0.82%, 2.55 ± 0.71% to 3.94 ± 1.52%, 2.43 ± 0.38% to 3.68 ± 0.63% and 10.01 ± 0.17% to 12.58 ± 0.42% respectively; while carbohydrate content decreased with increased level of incorporation from 81.89 ± 0.41% to 76.01 ± 0.63%. The mineral and phytochemical content of injera significantly increased with the incorporation of Cissus quadrangularis stem powder, except for minerals potassium and phosphorus. The control sample and 2% Cissus stem powder incorporated injera were rated high by the panelists. However, up to an incorporation level of 4% Cissus quadrangularis stem powder, the injera was found to be sensorily acceptable and it also decreased the microbial load of injera during storage.

Throughout the history of mankind, various plants (medicinal aromatics etc.) have been used naturally to prevent all diseases, or they have been used in a wide range of fields, especially in the pharmaceutical industry, by cultivating in agriculture/greenhouse areas. However, as a result of the protection and coloring of the wood material by chemically, especially the indoor contamination causes negative effects on human health. The main objective of this study is to use the wooden product in wooden child toys, hospitals, sterile areas, pharmacies, wood-based materials used in the kitchen (fork, knife, serving plates and chopping boards etc.), playgrounds, dining table surfaces, nursery and kindergarten furniture, beehives etc. In addition, it will be recommended to use on all surfaces where there is an antibacterial / antioxidant effect, as well as on the surfaces with collective contact such as door handles, cabinet handles, elevator buttons and cash dispenser keys. In research, extracts of Evelik (Rumex patientia L.) and Çakşır (Ferula comunis L.) herbs (1% concentration) from medicinal aromatic plants were prepared and spruce and mahogany wood were used as wood type. According to ASTM D 143-76 principles, retention and bending resistance properties were determined by impregnation according to the results of the experiment, the highest retention (0.55%) and bending strength (100.20 N/mm2) were determined in Evelik plant and the optimum increase was determined when the results were compared with the control sample.

In this paper, the effect of two options (first option: fluidized bed drying (120–160 °C) + sun drying; second option: fluidized bed drying (120–160 °C) + again fluidized bed drying (65 ± 2 °C)) of two-stage drying on kinetics, energy consumption, quality of dried maize as color, nutritional properties, and hardness was evaluated to assess the drying performance. First stage drying for both options was executed by FBD at 7.0 cm bed thickness within the temperature range of 120–160 °C for 1.5–4 min. Then, the samples were tempered for 45 min in a closed container after completion of first stage drying. Second stage drying was then done by sun drying method (temperature: 33–36°C, RH: 52–65%, air velocity 0.4–0.6 m/s) for first option while for second option, it was accomplished again by FBD (65 ± 2°C). Drying time was shorter in the case of second option (2.23 h) than first option (4.98 h). Effective moisture diffusivity was found higher in both options of two-stage drying (10.5 × 10−09 m2/s to 63 × 10−09 m2/s) than control drying. Specific energy consumption was lower in first option compared to second option. Color of dried maize in two-stage options deteriorated markedly. However, nutritional qualities of dried grain for two-stage drying technique were similar to control sample. Hardness of the two-stage dried maize was lesser than control product. The two-stage drying options of maize drying instead of conventional sun drying method can be considered an alternative drying technique for the commercial maize drying industries.

Objective. To create a computer support system for pre-laboratory diagnosis of hereditary metabolic diseases with mental pathology. Material and methods. The authors used numerous literary sources to extract data for intelligent system. The initially formed database was supplemented by expert assessments for certain categories of age groups of children. Results. The experts determined the modality, confidence factors for the timing of manifestation and severity of signs for each clinical form at certain age periods. In the course of the study the authors built the models for a comprehensive assessment of signs and an integral assessment of diseases. The diagnostic algorithm is included in the database. It is used to compare the proposed hypotheses. The authors implemented a prototype of an expert diagnostic system based on a mucopolysaccharidosis model, which demonstrated 90% efficiency in a control sample of 20 patients.

Cultivation and use of Virginia 202 broadleaf skeletal variety for the production of smoking tobacco has broad prospects. Problems of post-harvest processing of large leaves with a massive midrib consist in high energy costs with an artificial drying method or the provision of facilities for long-term natural drying. The aim of the research is to apply physical method of cutting the leaf midrib to intensify drying and to determine the effect of this technique on the quality indicators of raw materials. It has been found that the technique of cutting the midrib on the Virginia 202 variety contributes to a significant optimization of the drying process without reducing the quality of raw materials. The drying time of leaves with the combined method is reduced by 2,8 times, with the natural method – by 2,3 times, and the quality indicators of raw materials improve. Commercial quality is characterized by the yield of 1 commercial grade, for combined drying the yield of 1 grade has increased in comparison with the control sample by 27% and amounted to 86,5%, with natural drying – the increase in yield is 4%. Cutting the midrib increases the fiber yield by 3–5% and contributes to an increase in the volumetric-elastic properties of the fiber, providing an economical consumption of raw materials for the production of smoking articles, the consumption is 676,8–753,8 g/1000 pcs. The gustatory quality improves, raw materials with a cut midrib have optimal values of the ratio of carbohydrate-protein balance in the range of 1,08–1,5, the strength is preserved due to the lower consumption of nicotine during the shorter drying period, in comparison with drying the leaf without cutting the midrib. Cutting the midrib in Virginia 202 is cost effective.

This study aimed to investigate the physicochemical and textural characteristics of bread produced from doughs composed of high-pressure homogenization (HPH) treated flour slurries. For this purpose, bread samples were produced from doughs composed of HPH treated flour slurries at 0 (control), 20, 30, 50, and 70 MPa. HPH treatment resulted in decreased particle size with more uniformity in flour slurries. A monomodal particle size distribution was determined in slurries. HPH obtained higher firmness, consistency, and cohesivity in slurries. In bread samples, HPH increased yellowness and lightness values. The bread samples prepared from HPH treatment had 1.09–1.25 times higher specific volumes than the control sample. HPH treatment provided decreased hardness and increased cohesiveness and springiness values. Image analysis results showed HPH treatment decreased total cell count, whereas increased mean cell area of bread samples. The findings revealed that HPH treatment results in higher quality bread compared to control.

This study aimed to produce probiotic ‘Testouri’, traditional Tunisian sheep cheese, by direct-to-vat inoculum of probiotic adjuncts.The potential of Testouri sheep cheeses was evaluated by an assessment of gross composition and proteolytic, antibacterial, antidiabetic and antioxidant activities during storage at 4 °C for 28 days. Results highlighted that no significant differences were observed in compositional parameters of the samples at day 0. Probiotic counts in cheeses remained at 8 log CFU g−1 during storage. Probiotic cheeses exhibited measurable antibacterial activities with the maximum value (diameter of 12 ± 0.07 mm) on Staphylococcus aureus strain. Also, α-glucosidase and α-amylase inhibitions ranged from 42 ± 0.77 to 58 ± 0.88% and 20 ± 0.9 to 47 ± 1.3%, respectively, during storage. Additionally, cheeses inoculated with probiotics exhibited significant increases in proteolytic and antioxidant activities compared to the control sample.Therefore, Testouri cheese can be considered a good carrier of probiotics and can be promoted for commercial uses.

The results of the study into the effect of the wheat-triticale grain grinding mixture ratio on the milling and baking properties of wheat-triticale flour are presented. The flour and baking properties of the initial grain wheat-triticale grain mixture in 80 : 20, 70 : 30, 60 : 40, and 50 : 50 ratios and the control grain of wheat were determined. The milling properties of the initial grain mixtures were determined in MLP-4 laboratory mills with rifled and microrough rollers. It was found that adding triticale grain to the grinding grain mixture reduces the yield of flour from 0.5% when adding 20% triticale grain to 3.2% when adding 50% triticale grain. The addition of triticale grains to the initial grinding grain mixture has the greatest influence on the fall number of wheat-triticale flour. In this case, there is a 3.5-fold decrease in the falling number from 294 s for a control sample of wheat to 80 s in flour obtained from a grain mixture at a 50 : 50 ratio of wheat and triticale. In this case, the addition of triticale grain to the grinding mixture slightly decreases the volumetric yield of bread from 0.2 g/cm3 with a 80 : 20 ratio of wheat and triticale to 0.4 g/cm3 with a 50 : 50 ratio. The shape stability of hearth bread is reduced even less—from 0.1 when the ratio of wheat and triticale is 80 : 20 to 0.2 at a 50 : 50 ratio. The addition of triticale to the grinding grain mixture has the greatest influence on the porosity of the bread. Compared to the control sample of bread from wheat flour, the porosity of bread from wheat and triticale flour in the 80 : 20 ratio decreased by 0.6%, and it decreased by 8.2% from wheat and triticale flour in the 50 : 50 ratio.

The purpose of these studies was to optimize RHDV type 1 and 2 (RHDV1 and RHDV2) inactivation modes to use the obtained antigens in inactivated vaccines and diagnosticums. The inactivating effect of aminoethylethylenimine and β-propiolactone was studied in different concentrations in correlation with the exposure time and temperature. The correlation between the inactivating effect of the compound used and the accepted test conditions (concentration, temperature, and exposure time) was studied on a group of rabbits, each of which was injected intramuscularly with 1 cm3 of the inactivated material sample. At the end of the maximum exposure interval, a control sample of the viral material, kept under the same conditions without any inactivant added was similarly tested. Lethality was considered to evaluate the damaging action in the test and control groups: L = m/n, where m is the number of dead animals; n is the total number of rabbits in the group for testing of the inactivated material sample. The postmortem diagnosis was confirmed by testing the rabbit liver tissue homogenate for relative antigens using ELISA. It was found that aminoethylethylenimine and β-propiolactone did not have the same effect on the studied variants of the virus. In order to preserve at maximum the antigenic structures of the virus, the following inactivation modes were considered to be optimal: for RHDV1-aminoethylethylenimine at a concentration of 0.3% at 37 °C, exposure time – 72 hours, or β-propiolactone at a concentration of 0.1–0.3% at 25–37 °С, exposure time – 24–48 hours; for RHDV2 – aminoethylethylenimine at a concentration of 1% at 37 °C, exposure time – 72 hours, or β-propiolactone at a concentration 0.3% at 25 °С, exposure time – 24 hours.

Attempts to increase the usability of lilies led us to prepare pulverized lily bulbs, which we then added to bread flour to bake white pan bread. The properties of the frozen dough and the quality characteristics of the bread were analyzed. Our experiments showed that the addition of lily powder decreases the viscoelasticity and stability of frozen dough. The absorption rate of the frozen dough was 63.1±0.2% for the control sample, and 66.1±0.1% and 70.9±0.2% for the normally pulverized samples containing 3% and 5% of lily powder, respectively, whereas the absorption rate of the finely pulverized samples tended to increase slightly. The gelatinization results of the frozen dough decreased with the addition of lily powder in terms of the final viscosity, break down, and setback values. Compared to the control sample, the specific volume of the bread products that underwent normal pulverization (5% additive) increased slightly and decreased for the lily bulbs that were finely pulverized (3% additive). The addition of lily powder did not significantly affect the water activity during the storage period of up to 5 days. The hardness of white pan bread increased from 1,948±114.3 to 2,518±154.7 g/㎠ on the first day of storage to 2,571±160.9 to 3,265±147.4 g/㎠ on the 5th day of storage. The hardness was the highest for the 5% sample that underwent normal pulverization, and the samples differed significantly. The longer the storage period, the lower the springness value of the white pan bread became, and this result was most notable for the finely pulverized powder sample. The springness of white pan bread decreased as the amount of lily powder additive and the storage period increased. The sensory test results were excellent in that the appearance, texture, flavor, taste, and overall preference for white pan bread to which 3% of normally crushed lily powder had been added had improved relative to the control sample.

The aim of this study was to investigate some physicochemical, bioactive, nutritional, and sensory properties of wheat chips enriched with potato peel flour (PPF) at six different concentrations (0, 2, 4, 6, 8, and 10% w/w). Lipid content of the samples were in the range of 45.57-27.46 g/100 g and lipid content of chips decreased (by 40%) significantly (P < 0.05) with the incorporation of PPF. Minimum and maximum hardness levels were 13.32 kg and 22.64 kg, as determined in the control sample and the chips enriched with 8 g/100 g PPF, respectively. Total phenolic of the chips was in the range of 364.7-1108.0 mgGAE/kg and increased significantly (P < 0.05) with increasing of the PPF. In addition, total dietary fiber content of the samples also increased (by 29%) significantly (P < 0.05) by PPF incorporation while the in vitro glycemic index content of samples decreased (P < 0.05). Sensory evaluation revealed that the chips with PPF (by 10%) were more preferred. In this study, alternative chips were produced using PPF. WOS:000662217600010 2-s2.0-85101525180

In the local Universe, there is a handful of dwarf compact star-forming galaxies with extremely low oxygen abundances. It has been proposed that they are young, having formed a large fraction of their stellar mass during their last few hundred Myr. However, little is known about the fraction of young stellar populations in more massive galaxies. In a previous article, we analyzed 280 000 SDSS spectra to identify a surprisingly large sample of more massive Very Young Galaxies (VYGs), defined to have formed at least $50\%$ of their stellar mass within the last 1 Gyr. Here, we investigate in detail the properties of a subsample of 207 galaxies that are VYGs according to all three of our spectral models. We compare their properties with those of control sample galaxies (CSGs). We find that VYGs tend to have higher surface brightness and to be more compact, dusty, asymmetric, and clumpy than CSGs. Analysis of a subsample with HI detections reveals that VYGs are more gas-rich than CSGs. VYGs tend to reside more in the inner parts of low-mass groups and are twice as likely to be interacting with a neighbour galaxy than CSGs. On the other hand, VYGs and CSGs have similar gas metallicities and large scale environments (relative to filaments and voids). These results suggest that gas-rich interactions and mergers are the main mechanisms responsible for the recent triggering of star formation in low-redshift VYGs, except for the lowest mass VYGs, where the starbursts may arise from a mixture of mergers and gas infall., 33 pages, 24 figures, to be published in MNRAS

This paper has substantiated the development and rationalization of techniques to manufacture sausage casings from natural raw materials with predefined functional and technological properties. It is noted that the issue related to the rational utilization of intestinal raw materials and the improvement of the production economic profitability could be resolved by implementing effective technologies of glued intestinal sausage casings. The strength has been investigated of the reinforcing seam between the layers of intestinal membranes obtained by such techniques as the local tanning, local thermal coagulation resulting from passing an electric current through wet raw materials, local thermal coagulation due to the arc discharge through dried raw materials. The rational concentration of tannin in tanning solution has been determined, at which it is recommended to make a reinforcing seam on glued intestinal casings by means of local tanning. A value of the breaking load for the reinforcing seam made by using local electric currents has been derived, which is 14N/m. A 4.7-time increase in the breaking load has been established to occur, compared to the control sample. A value of the breaking load for the reinforcing seam obtained by applying an arc discharge has been found, which is 18N/m. It was noted that the breaking load had increased compared to the control sample. Working bodies for an installation were designed aimed at reinforcing glued sausage casings by such techniques as local tanning; local thermal coagulation resulting from passing an electric current through wet raw materials; local thermal coagulation as a result of arc discharge through dried raw materials. It is noted that the advantages of techniques for the reinforcement of glued sausage casings are the high breaking load and the effective utilization of raw materials

The P2-type manganese-based Na0.7MnO2 cathode materials attract great interest due to their high theoretical capacity. However, these materials suffer from rapid capacity fading, poor rate performance and severe voltage decay resulting from phase transition and sluggish reaction kinetics. In this work we report a novel Nb-doped Na0.7[Ni0.3Co0.1Mn0.6]1-xNbxO2 with significantly suppressed voltage decay and enhanced cycling stability. The strong Nb-O bond can efficiently stabilize the TMO framework, and the as prepared material demonstrates much lower discharge midpoint voltage decay (0.132 V) than that of pristine one (0.319 V) after 200 cycles. Consequently, a remarkably improved cycling performance with a capacity retention of 87.9% after 200 cycle at 0.5 C is achieved, showing a 2.4 fold improvement as compared to the control sample Na0.7Ni0.3Co0.1Mn0.6O2 (∼37% rotation). Even at 2 C, a capacity retention of 68.4% is retained after 500 cycles. Remarkably, the as prepared material can be applied at low temperature of −20 °C, showing a capacity retention of 81% as compared to that at room temperature.

This study aimed to analyze the anterior lens capsule specimens from both eyes of a patient with systemic sclerosis and compare them to the eyes of a control patient. No significant differences between systemic sclerosis and control eyes were observed in the results from the hematoxylin-eosin and picrosirius staining. In the samples obtained from both systemic sclerosis and control eyes, there were expressions of caspase, a molecule expressed in cell death by apoptosis. Heparanase was overexpressed in the systemic sclerosis sample compared to the control sample. Therefore, the anterior lens capsule of the patient with systemic sclerosis is probably affected by the disease since it showed marked expression of heparanase 1.

In this study, the effect of different concentrations (0.2%, 0.1%, and 0%) of some plant seed gums (Qodume Shahri (Lepidium perfoliatum) and cress (Lepidium sativum)) as the stabilizer on the flow behavior, textural, and sensory properties of frozen yoghurt produced from camel and cow's milk was investigated. The results showed that plant seed gums significantly affected the viscosity, overrun and melting rate, textural, and sensory properties of frozen yoghurt samples prepared from camel and cow's milk. Also, no significant differences were observed in pH and acidity of the samples. The highest overrun value was observed in the control sample. Frozen yoghurt containing 0.2% Qodume Shahri seed gum (QSSG) had the highest viscosity and the longest first dripping time. This is an indication that frozen yoghurt mixes are non-Newtonian at all added concentrations. Finally, Herschel-Bulkley model well described the rheological behavior of frozen yoghurt mixtures due to the higher correlation coefficient. In general, cow's frozen yoghurts containing 0.2% cress seed gum (CSG) and 0.1% QSSG were more acceptable among panelists than camel frozen yoghurt sample.

The aim of this study was to investigate the structural, physicochemical, and rheological properties of soy and sesame milk‐based ice cream in order to optimize its formula. The overrun percentage of the optimized ice cream was acceptable compared to the conventional ice cream (produced with cow milk). The hardness and consistency of the optimized ice cream were significantly (p, The optimized ice cream based on soy and sesame milks have more acceptable in terms of sensory evaluation and other physical properties in comparison with the control sample and could be supplied to consumers as a novel, high quality, and marketable ice cream.

This work aims to study the influence of atmospheric non-thermal plasma on the enhancement of early growth jasmine rice seeds. Air plasma has been generated by a multi-pin plasma generator at the supplied source voltage of 18, 22, 26, and 30 kV and has been exposed on target seeds for 60, 300, and 600 s. After the treatment process, the jasmine rice seeds have been cultivated in the soil for 10 days. All the plasma-treated samples have shown higher germination rates up to 22% than the one of the control sample. Moreover, the protein content in pre-germinated brown jasmine rice affected by plasma treatment has been also studied. From the experimental results, it could be confirmed that the overall protein content in plasma-treated brown jasmine rice seeds has been higher than the one of the control groups. Based on the finding in this work, it could be confirmed that the application of plasma has improved not only the germination and the growth of jasmine rice seeds but also the protein content of pre-germinated brown jasmine rice seeds.

Social networks are a unique phenomenon in which a large amount of unstructured information about various users is collected. The collected data can be used to identify different groups of users for the purpose of delivering targeted information to them. The article discusses the issues of building models of thematic groups of users based on multi-criteria assessment and using agent technologies of information collection and processing. The implementation of this method expands the possibilities of social research and the formation of thematic user groups for monitoring and analyzing situations in various areas of human activity. The proposed concept has shown its effectiveness on the training and control sample of objects, which makes it possible to predict the effectiveness of the use of agent technologies for scanning information resources of social media.

[Purpose] The aim of this study was to evaluate the effect of high-power Nd:YAG laser on Staphylococcus aureus and Pseudomonas aeruginosa bacterial growth. [Materials and Methods] Seven samples of S. aureus and seven samples of P. aeruginosa were prepared in the microbiology lab, one used as a control sample and the remaining six samples used as experimental samples, which were irradiated by a high-power laser (LASERSIX ME, 15W) with a total dose of 500 and 700 J. The primary measure was the semi-qualitative assessment of turbidity and bacterial count; the turbidity was assessed 24 h after laser application. [Results] There was a significant decrease in turbidity in all experimental samples of S. aureus and P. aeruginosa after 24 h of high-power laser application for 500 and 700 J and a significant decrease in the colony-forming unit (CFU) value in both types, and there were no significant differences in turbidity and CFU when comparing 500 and 700 J. [Conclusion] A high power Nd:YAG laser was found to be an effective modality for inhibition of S. aureus and P. aeruginosa growth.

The ever-increasing population continues to have the ripple effect on the increase in sludge production. Dry sludge generally is heaped up on a landfill, which causes environmental pollution. Therefore, the study on the alternative use of dry sludge is of paramount importance. The dry wastewater sludge obtained from the Northwest treatment plant (NWTP) in Johannesburg, South Africa was used in this study as partial replacement of sand in concrete. Concrete were produced with 0%, 1%, 3% and 5% sand replacement with dry wastewater sludge. Compressive strength and splitting tensile strength tests were performed to study the effect of the dry sludge on concrete strengths. Samples for compressive strength test were prepared with fixed Water-cement (W/C) ratios of 0.67, 0.69 and 0.8 and cured for 3, 7, 28 and 90 days. However, samples for splitting tensile strength test were prepared with fixed Water-cement (W/C) ratios of 0.67 and 0.69 and cured for 28 and 90 days. The results showed a notable reduction of concrete strengths with an increase in sludge replacement. The compressive strength of 1% replacement at a W/C of 0.67 after 90 days curing recorded 16% reduction compared to the control sample, while 13% reduction was recorded for splitting tensile strength. The 90 days strength results showed that the sludge could be utilized (for non-structural purposes) as a partial sand replacement of concrete mixtures at a W/C of 0.67 with optimum percentage lower than 3%.

In recent years, people have a tendency to consume ready-made foods such as sausages. Therefore, the use of quality raw materials in these products is very important because these compounds may be contaminated with aflatoxin B1 (AFB1). Various biological and natural methods have been introduced to reduce aflatoxins in food products. The aim of the present study was to reduce AFB1 levels. So, β-glucan (βG) and Inulin (IN) were used in different ratios (1: 2%, 2: 1%, 1.5: 1.5%, 0: 3, 3: 0%) in chicken sausages. AFB1 levels were measured by High Performance Liquid Chromatography (HPLC) in a period of 1–45 days. Then, texture and sensory properties were examined. After 45 days, AFB1 levels were decreased in all samples, and the highest level of reduction (73.7%) was observed in samples with 5 μg/kg AFB1 and 3% βG. Texture analysis showed that all the evaluated features complied with the standard. The hardness of chicken sausage with addition of IN (3%) (3.162N) was close to that of the control (2.99N). None of the products were significantly different from the control sample in terms of sensory properties. Therefore, βG and IN are effective in reducing AFB1, and the produced sausages can be acceptable for marketing and be offered for consumption.

This paper attempts to study the use of dolomite rock sand (DRS) as fine aggregate replacement to crushed sand considering the increasing demand from construction industry and depleting crushed sand availability, in this regard DRS as fine aggregate (FA) replacement might be a sustainable option. Further- DRS was chosen for this study, considering its local availability in abundance in the region of Coimbatore and its transportation within the region proves to be cost effective in comparison with crushed sand. Concrete design mixes were prepared to achieve concrete grades of M20, M25 and M30 for FA replacement by 0, 10, 20 and 30% for each concrete grade. Tests on fresh and hardened concrete were conducted. The scope of the study also focused on durability aspects of concrete. The results of the study indicated that, for all concrete grades, 20–30% of FA replacement by DRS was found to be optimum, further comparative analysis was performed between control sample with crushed sand as fine aggregate and with crushed sand replaced by DRS in various % replacements. DRS showed better performance in concrete and was found to be a good alternative replacement for crushed sand. Also, Scanning Electron Microscope (SEM) analysis and Energy Dispersive X-Ray Analysis (EDX) was done to analyze the packing and chemical composition of the aggregates in concrete and suitable conclusions were drawn. Thus, this research in using DRS with the combinations of crushed sand in specific proportions has proven to be a sustainable option.

Koura-koura is a product resulting from the processing of peanut. This study consisted of producing koura-koura with garlic, pepper, ginger and mint to reduce aflatoxins and microorganisms. The objective of this work is the decontamination of koura-koura with spices and aromatic leaves. Aflatoxin determination was performed by HPLC and microbiological analyses were carried out according to standard methods. A total of 18 samples were analyzed, including 3 peanut samples, 2 peanut paste samples, 1 koura-koura control sample, and 12 samples of koura-koura spices and aromatic leaves. Total aflatoxin B1, B2, and aflatoxin levels in the samples ranged from 0.58±0.49 ?g/kg to 3.66±0.10 ?g/kg; 2.23±0.41 ?g/kg to 14.02±0.88 ?g/kg; 2.87±0.20 ?g/kg to 17.75±0.58 ?g/kg, respectively. Aflatoxins G1 and G2 were not detected in all samples. The total mesophilic aerobic flora (TMAF) ranged from 1.60±1.57 x101 CFU/g to 4.50±1.28 x105 CFU/g and the yeast and mould flora ranged from 1.80 ± 1.68 x101 CFU/g to 2.80±0.74 x101 CFU/g. No samples were contaminated with thermo-tolerant coliforms and total coliforms were present in a single sample (1.30 ± 1.64 x 101 CFU/g). The results of the study on the reduction of aflatoxins and microorganisms in koura-koura with spices and aromatic leaves contribute significantly to food safet

One of the directions of development of innovative confectionery products is the creation of products using raw materials with critical significant substances to improve public health. The creation of confectionery semi-finished products based on fresh vegetables and fruits with a minimum temperature effect to ensure the preservation of native micronutrients are an urgent task of enriching confectionery. Cavitation is a method of physical influence in the production of confectionery and semi-finished products, which helps to increase the preservation of vitamins by reducing the duration of temperature exposure and achieving the desired properties of the semi-finished product. The aim of the study was to study the influence of cavitation effects on the structural, mechanical and physicochemical indicators of semi-finished products from fresh vegetables for the production of confectionery. Model samples of a semi-finished product are made from carrots using acoustic exposure with various durations (from 0 to 6 minutes) using invert syrup obtained by cavitation treatment. The obtained samples were compared with a control sample of a semi-finished product from carrots with the addition of invert syrup without cavitation treatment. The use of cavitation effects at the stage of obtaining invert syrup and processing carrot mass made it possible to increase the strength of the confectionery semi-finished product made on the basis of carrot raw materials by 19% to 640 g / cm3. The initial water activity of the control sample was 0.852, which indicates a high risk of microbiological changes during storage. Cavitation treatment contributed to a minimal change in the water activity of the semi-finished carrot-based product during storage. With an increase in the duration of the cavitation treatment of the carrot mass, the amount of reducing substances increased in the samples of carrot semi-finished product, in the control sample - 6.3%, in the sample from 4 and 6 minutes. cavitation treatment - 44.1% and 47.3%, respectively. A study of a semi-finished product by gas chromatography with a mass spectrometric detector revealed a significant effect of cavitation effects on the chemical composition. A decrease in the content of fumaric acid esters in the sample with the duration of cavitation effects of 4 and 6 minutes was revealed from 2.91% to 1.72% and 1.2%, respectively, compared with the control sample. At the same time, the organoleptic characteristics of the taste and smell of the semi-finished product have improved.

Urologists and nephrologists attribute pyelonephritis of pregnant women to the category of complicated upper urinary tract infections that threaten the development of a severe purulent-septic process. The frequency of pyelonephritis in pregnant women ranges from 12.2 to 33.8%. In this research, laboratory indicators of the state of immunity and lipid peroxidation using fuzzy decision logic are used to improve the quality of differential diagnosis of serous and purulent pyelonephritis in pregnant women. A space of informative indicators was formed that characterize the state of immune changes, making it possible to carry out the differential diagnosis of pyelonephritis forms in pregnant women with high accuracy. Results of the operation of the obtained decision rules in the control sample showed that the diagnostic efficiency of the proposed method reaches 93%, which is acceptable for use in medical practice.

In this study, six types of Kashar cheese, five with added herbs and one without any additives, which is determined as a control sample were produced. Urtica dioica L. (nettle), Petroselinum crispum (parsley), Mentha piperita (mint) and Eruca vesicaria (arugula), Chaerophyllum byzantinum Boiss. (mendek) were added to cheese clot in proportion as 0.1% amounting to 0.1-0.3 cm split particles depending on the milk used. Then, all the cheeses were vacuum-packed and ripened at 7 ±1°C for 3 months, and their L*, a*, b* colour values and textural parameters including resilience, hardness, elasticity, gumminess, cohesiveness, adhesiveness, and chewiness were determined using texture profile analyses (TPA). It was observed that neither cohesiveness, adhesiveness and elastic parameters of texture profile differed in terms of cheese type, nor important statistical difference was identified (P˃0.10), differences regarding the ripening process found out though (P

Currently, the overall concrete development comprises chemical admixtures to change their characteristics, either in their freshen or hardened state. But chemical admixtures may conceivably give off-gases into the indoor air in the buildings. As an alternative to chemical admixtures, admixtures of natural origin i.e., bio-admixtures have been studied by many researchers. This paper is an investigative study of plant extract from Colocasia esculenta on the fresh characteristics of the cement paste. The plant is of wild origin and unproductive to the human need was extracted. The fresh extract from the stem and the leaf part of the Colocasia plant were added in percentages of 1%, 2%, 3%, 4%, and 5% by weight of cement. The variation in the setting time of the cement paste was observed. The outcomes revealed a deduction in the setting time of the cement paste by an increment in the dose of the stem extract and the leaf extract, i.e., tends to decrease the initial setting period and increase the final setting period than the control sample. The workability of a cement paste is measured utilizing the marsh cone flow study and the mini-slump cone test. Both the extracts showed improvement in workability at a 0-minute retention period and thereafter loses their flowability over time due to the accelerating property of the stem extract and viscous nature of the leaf extract. Saturation point was not attained in marsh cone flow graph and hence have to lower the dosage applications.

La alta tasa de perecibilidad en fresas (Fragaria x ananassa) complica su almacenamiento postcosecha, surgiendo la necesidad de desarrollar medios de conservación eficaces. En la investigación se estudiaron las cualidades físicoquímicas de fresas recubiertas con películas comestibles a base de Nostoc (Nostoc Sphaericum). Las películas se generaron al sumergir el fruto en soluciones de polisacáridos de Nostoc al 0,7 % (A), 1,0 % (B) y 1,3 % (C) de concentración (p/v). El producto se almacenó durante 8 días a temperatura ambiente (18 ± 2 °C), posteriormente se midieron los parámetros de calidad. Se aplicó el diseño DBCA con nivel de significancia 5%. Se determinó que la textura varía directamente con la concentración de polisacárido en la cobertura. La pérdida promedio de peso para los tratamientos A, B, C y el control fueron 66,92%, 60,92%, 49,06% y 41,72%, respectivamente. En todos los casos se observó una variación inferior a 0,3 en la escala de pH y superior al 0,3% para la acidez, sin diferencias significativas. La variación en SST para los tratamientos fue de 4,9 (C), 5,2 (A) y 7,4 (B) °brix. Se determinó una extensión de la vida útil del 16% de fresas hasta dos días. Se determinó que la aplicación de películas de Nostoc prolongan la vida útil de fresas, resaltando su desempeño en la pérdida de peso y textura frente a la muestra control, en la escala descendiente C > B > A.

Aim. The aim of the study was to create a computer decision support system using expert knowledge for the diagnosis of rare hereditary diseases due to the difficulty of their identification at the pre-laboratory stage.Material and Methods. Descriptions of the clinical picture of lysosomal storage diseases from literature sources were used as the research material. The methods included knowledge extraction, expert assessments, quantization of age intervals, and applied intelligent services to form a knowledge base.Results. The results of the study include the construction of models for a complex assessment of a sign and an integral assessment of a disease, on the basis of which the comparative analysis algorithm is implemented to assess each of the hypotheses put forward by the system. The results of testing the prototype of the created expert system on a control sample of patients with mucopolysaccharidosis showed the efficiency of 90%. Discussion. In the discussion, several diagnostic systems are considered and their distinction from the system, presented in this work, is shown.Conclusion. The results of the development of intelligent system based on knowledge for the diagnosis of lysosomal storage diseases are summarized and the perspectives for its development are highlighted.