Search

Many women now have complications in childbirth due to poor labor, which often threatens both mother and fetus. Also,the problem of prevention and treatment of premature uterine contractions is unresolved. Therefore, in this work we investigated the influence of ion channels as the end stage effectors of the regulatory cascades in the contractility of myometrium. To better understand the participation of TRPC4, TRPV4 and BKCa ion channels in myometrial contractility, we conducted experiments, keeping in mind the fact that changes in ionic conductivity of the plasma membrane regulate spontaneous and agonist-induced contractions. On the myometrial preparations of pregnant rats usingisolated tissue tensiometry, the amplitude of contractile force was recorded under the activation of these ion channels by their selective agonists. Obtained results allow us to consider (-) – englerin A as a way to stimulate uterine contractions in case of insufficient response to oxytocin, because at a concentration of 1 nM a significant increase in contraction force was developed and did not differ statistically from the response to oxytocin or carbacholin. The use of an agonist at concentrations of 30-100 nM causes some suppression of contractility. Based on the results describing the role of TRPV4 channels, namely the reduction of uterine smooth muscle contractions in response to their selective agonist GSK1016790A administration, we suggest that the main effect of activation of these channels depends on the expression and activity of adjacent calcium-dependent potassium channels. Our experiments found that the use of the liposomal form of quercetin to activate BKCa channels inhibits the excitability of myometrial cells more effectively than that dissolved in DMSO, which is promising for the correction of premature or excessive uterine activity.

Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron. The aim of the work was to create a complete product with high organoleptic characteristics, balanced according to biological and nutritional value and to select optimal thermal regimes to increase the shelf life of the product and to preserve the nutritional properties of the product, since cooked sausages have a limited shelf life, and due to properly selected heat regimes, we reach our goals. The receipts of sausages, based on meat of chicken-broiler using dry milk serum, collagen-containing preparation Scan-Pro, based on skin of pigs and micronized food cellulose with a definite level of hydration, a fat-based emulsion on the basis of chicken skins and a collagen-containing preparation Scan Pro and food blood. To increase the content of heme iron towards boiled sausages, food blood of pigs was added, in addition to increasing the nutritional and biological value of blood has a colorforming effect, with its introduction in an optimal amount, to achieve a characteristic color of sausage products. Sauce with the use of jelly-forming thickeners based on food hydrocolloids was added as a sauce. The value of the buffer capacity of the jelly after pasteurization was investigated. The basis for the production of pasteurized sausages was the technology of boiled sausages followed by heat treatment by pasteurization in order to provide an extended shelf life. Sausages were pasteurized at different temperature regimes. To determine the biological value of developed sausages, it was used the application program BIO1.bas. The chemical composition of sausages was modeled based on their functional and technological parameters. Physico-chemical, microbiological, organoleptic research of the product was carried out. The amino acid composition of the product was simulated, which allowed to mention upon the biological and nutritional value of the studied formulations.

The results of the study of the process of synthesis of vat dye from chemical components isolated from coke oven gas and resin after coking coal are shown. The schemes of reactions of obtaining intermediates for the synthesis of the dye are given. block diagrams of chemistry of technological operations are made, physicochemical color properties of this dye are studied.

Improved composition of final forms of cationic dyes and their mixtures in liquid form when mixed to expand the colors of such classes as azine, oxazine, acridine, triazole, triazine, benthiazole and polymethine with reduced foaming and increased resistance to storage of roses. The improved composition allows to expand the color range of mixed dyes for dyeing and printing of fabrics from polyacrylonitrile fiber with high quality indicators. Options for utilization of coke oven gas and resin components isolated from coal coking waste by synthesis of intermediates based on it for the synthesis of triarylmethane dyes are considered. The main directions of improvement of technology of their production for various areas of application are defined. The reactions of aniline, phenol, toluene and their derivatives, naphthalene from coke chemical resin with subsequent production of target dyes from yellow to blue and violet colors are shown. Physicochemical and technological features of the formed tungsten-molybdenum varnishes on the basis of cationic basic dyes are resulted.

The article is devoted to the influence of protease of microbiological origin on the autolysis process in broiler chicken meat. Protease made by Aspergillus fungi was chosen as an enzym. According to the experiment plan, 5 samples were made, including a control sample, in which autolytic processes were performed without the addition of an enzyme. The experimental group (samples I–IV) included samples with 30, 50, 70 and 90 mg of the added enzyme solution, respectively, per 100 g of basic meat raw material. After introduction of the enzyme and parallel fixation of the studied control parameters before maturation, the samples were stored at 4–6 °C for 2 days. The selected physicochemical parameters were studied in all samples after 1 and 2 days of storage. Among the parameters studied, the following were selected: pH, water-holding capacity (WHC), water binding capacity (WBC), fat binding capacity (FBC), moisture content, and optical density by measuring of soluble and water-soluble proteins volume. Examenated transition of proteins from salt- to water-soluble experimental group also as their overall solubility is noticeably higher than in the control sample. Among the functional and technological characteristics, these samples have shown a high pH and WHC levels. The WBC, FBC and total water content show a slight increase. The values of the studied parameters among the samples I–IV have not shown a noticeable difference. For research minced meat at 48 hours of maturation compared with the control, the increase of WHC was accordingly from 16.4 to 18.4%, the value of the university increased by 9.1–19.1%, and FBC by 1.1–5.9%. At the same time, the change in the proportion of salt and algae protein substances of minced meat according to the optical density for 48 hours of maturation was equalized with the control and the variation of this index fluctuated within 1–2 units. A literature and studies sources review have shown the effectiveness of microbial-derived protease enhancement under the action of protease ASP on the functional-technological indices of white meat of broiler chickens. It has been determined that when injecting into broth from chicken broiler meat, ASP proteases in an amount of 30 to 90 mg per 100 g of raw materials, an increase in the thermal stability indices for FBC by 1.1–5.9%, in higher education institutions by 9.1–19.1%, which makes it possible to effectively model the increase in the functional and technological characteristics of minced meat from the amount of enzyme addition and maturation time.

The maximum density of monolayer packing on a graphene surface is calculated by means of molecular dynamics (MD) for ions of characteristic size and symmetry: 1-butyl-3-methylimidazolium [BMIM]+, tetrabutylammonium [TBA]+, tetrafluoroborate [BF4]−, dicyanamide [DCA]−, and bis(trifluoromethane) sulfonimide [TFSI]−. The characteristic orientations of ions in a closely packed monolayer are found. It is shown that the formation of a closely packed monolayer is possible for [DCA]− and [BF4]− anions only at surface charges that exceed the limit of the electrochemical stability of the corresponding ionic liquids. For the [TBA]+ cation, a monolayer structure can be observed at the charge of nearly 30 μC/cm2 attainable in electrochemical experiment.

This study considers the expediency of combined duck meat of regional origin containing other types of raw materials with high protein value in meatcontaining sausages. The model for the studying of feasibility of combining duck meat of regional origin with other types of raw materials was a recipe for smoked sausage containing duck meat and pork, which also including pork fat and spices. The developed formulations contained meat of Peking duck, pork hearts, pork fat, soybean isolates, dry demineralized whey, chicken skin, and soluble dietary fiber. In the model samples of smoked sausage qualitative characteristics, indicators of microbiological safety, nutritional and biological value have been studied according to standard methods. The analysis of the results of the organoleptic evaluation confirms that the combination of Peking duck meat with raw materials of different origins containing protein enhances the appearance of the products, the taste and smell, the texture and the color. The study of the microbiological parameters of the sausages developed has indicated that the number of mesophilic aerobic and optional anaerobic microorganisms in all the tested samples was within the normal limits. The study of the number of bacteria of E. coli group has not detected these microorganisms in any of the samples. It has been proved that the developed variants of meat-containing smoked sausages contained high protein according to the analysis of the nutritional value of the products, low fat concentration and low-calorie foods. It has been confirmed that the duck meat can be combined with protein ingredients of different origins to increase the protein content in the developed products by 29.98 - 31.69%, to reduce the mass fraction of fat by 31.18-35.64%. The high biological value for the content of essential amino acids and the biological efficiency for the content of fatty acids of the ω-6 and ω-3 families have been confirmed. It has been determined that when Peking duck meat is combined with non-meat types of protein-containing raw materials (pork hearts, soybean isolate, dry demineralized whey) as a part of meat-containing smoked sausage, it allows producing nutritious products with high quality indicators.

The paper is devoted to the study of the thermochemical transformation in the process ofobtaining and modification of nanoporous carbon. Nanoporous carbon material, which was gottenin carbonization process, is characterized by specific surface area. The thermogravimetric study ofmaterials with linear heating and isothermal aging at a certain temperature were made to study theeffect of thermal activation, which was conducted in air and argon atmospheres

Thermodynamic properties of fullerene C60 solution in toluene were investigated in the range of pressures from 0.1 to 103.1 MPa and temperatures from 313 to 371 K. The correct equation of state for C60 toluene solution was determined using theexperimental PVT data.

The structure, vibrational and calorical properties of fullerene C60 in toluene solution were investigated both experimentally and theoretically in detail. The aggregation kinetics results indicated that the structure of C60 aggregates in toluene could be described as a fractal system. The electronic absorption spectra of C60 toluene solution with different concentration testify to the molecular character of absorption. The vibrational spectrum of smallest stable spherical cluster formed from the 13 single fullerene C60 molecules in toluene solution was calculated using the molecular dynamics approach and compared with Raman spectroscopy data. The numerical values of thermodynamical coefficients αP, βT,βS, cP, cV and sound velocity were determined from the (P-ρ-T) data measured for C60 toluene solution.

It investigates the thermophysical properties and the equation of state of single-walled carbon nanotubes in liquid toluene. The equation of state is established for the investigated system. It analyzes the dependence of its constants on temperature and characteristics of the structure. Numerical values of isothermal elastic modulus are obtained as functions of pressure. It is found that the addition of carbon nanotubes in toluene caused the increase of the energy of molecular interaction in the investigated system.

Measurements of density for glycerol–water solutions have been carried out along a co-existing curve by using the pycnometer method in the range of temperatures from 293 to 363 K and in the range of concentration from 0.225 to 0.552 mol fraction of glycerol. It's shown that the concentration curve of density is not monotone. The density of the glycerol–water solution is a jump function of concentration. The peak of this curve is observed at concentration of 0.33 mol fraction of glycerol. It is found that this concentration is characterized by the highest values of isobaric expansion. We also found that the investigated glycerol–water solutions are obtained with compression based on configurational rather than energetic principles.

The (P-V-T) data of C60 fullerene water solutions (C60FWS) were measured in dependence on the concentration of C60 molecules (0.05 and 0.15mg/ml) using the metallic bellows method with differential inductive sensor of linear shifts in the temperature range of 295 to 400K and pressure range of 0.1 to 153 MPa. The sound velocity (vs) in C60FWS was determined by the direct pulse method of fixed distance. The density (p) of C60FWS was measured using the pycnometer method. As a result, we found the numerical values for the isobaric coefficient of thermal expansion (α P ), the isothermal (βr) and adiabatic (β5) compressibility coefficients, and also the molar heat capacity (c p and c v ) for CfioFWS under ambient conditions.

It has been shown that conformational modifications of Hb induced by ethanol consumption can be visualized in optical spectra studying oxygenation kinetics of hemoglobin or mixing hemoglobin with Cibacron blue dye. Better dye affinity of blood proteins extracted from alcoholised rats with respect to those from non-alcoholised ones confirms that ethanol and its metabolites induce structural pathologies in blood protein molecules. The detected changes for the case of the posterity of intoxicated animals may be explained as a post-translation modification, as well as a disturbance of the structure and function of tissue cellular gene mechanism for the blood creation. It is established that alcohol intake during first four months leads to the decrease of fractional weight of oxyhemoglobin and to the increase of methemoglobin amount in blood. Further alcohol consumption is accompanied by recovering of the normal level of hemoglobin derivatives in blood. Normalization of the fractional weight of hemoglobin derivatives in blood after durable (longer than 5-6 months) ethanol intoxication is most probably due to the activation of the enzyme (acetaldehyde dehydrogenase) system, lowering the level of acetaldehydes in blood., 34 pages, 5 figures, 4 tables. submitted to the Journal of Biomedical Optics