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The low quality of the new rolling bearings leads to additional costs for electric motor repair, and additional expenses connected with the technological process, value of which can reach from several thousand to tens of thousand dollars. To increase detection, the reliability of rolling bearing defects of asynchronous motors, complex vibration diagnostics was used at informative frequencies in the vibration frequency and amplitude in the range of 5-5000 Hz. Based on the diagnostic model of rolling bearings the software program “Tayamnitsa” is developed, which allows to calculate the diagnostic frequency corresponding to certain defects, determine the defect level and form a diagnostic table for defects. Vibration diagnostics of new and used rolling bearings have been conducted for various regional enterprises and power plants. It has been determined that 40-50% of used bearings are removed in good technical condition. When new bearings were diagnosed in the 500-5000 Hz range, only 48.4% of the bearings are considered serviceable due to the low accuracy class of metal processing and unacceptably high vibration level.

The effect of four enzyme preparations (EP), Bacillolysin, Agroprot, Protozyme, and Protozyme C (Russia), on the protein and peptide profiles of the protein isolate isolated from peas of the Focor variety, as well as on its smell and taste, was investigated in this work. It was shown that enzyme treatment can improve the odor characteristics of the isolate. Thus, it was possible to reduce significantly the severity of the bean and herbal smell. At the same time, enzyme treatment also improved the taste of the isolate: it was possible to reduce significantly the severity of disturbing flavors such as leguminous, astringent, bitter, and herbal. The results obtained allowed us to select EP (fungal acid aspartic protease) to improve the organoleptic parameters of pea protein isolates intended for the production of meat and dairy product analogs. [ABSTRACT FROM AUTHOR]

Induced mutagenesis with γ-irradiation of the industrial strain Bacillus licheniformis-60 VKM B-2366 D was used to obtain a new highly active producer of an extracellular serine protease, Bacillus licheniformis-145. Samples of dry concentrated preparations of serine protease produced by the original and mutant strains were obtained, and identity of their protein composition was established. Alkaline serine protease subtilisin DY was the main component of the preparations. The biochemical and physicochemical properties of the Protolicheterm-145 enzyme preparation obtained from the mutant strain were studied. It exhibited proteolytic activity (1.5 times higher than the preparation from the initial strain) within broad ranges of pH (5-11) and temperature (30-70°C). Efficient hydrolysis of extruded soybean meal protein at high concentrations (20 to 50%) in the reaction mixture was the main advantage of the Protolicheterm-145 preparation. Compared to the preparation obtained using the initial strain, the new preparation with increased proteolytic activity provided for more complete hydrolysis of the main non-nutritious anti-nutritional soy proteins (glycinin and β-conglycinin) with the yield of soluble protein increased by 19-28%, which decreased the cost of bioconversion of the proteinaceous material and indicated promise of the new preparation in resource-saving technologies for processing soybean meals and cakes. [ABSTRACT FROM AUTHOR]

The article discusses ceramifying and thermal stabilisation of silicone rubbers. Topics include ceramifying composites based on thermoplastic elastomers and polyethylene, observation of the general technological requirements for elastomeric electrical-insulation materials in the development of formulations for ceramifying silicone rubbers, and the use of thermogravimetric analysis to examine the thermal stability of composites with silicone.

The analysis of absorption and circular dichroism spectra in UV and IR regions showed that Ca2+ ions interact with the phosphate groups of DNA and the HMGB1 protein. Not only the negatively charged C-terminal part of the protein molecule, but also its DNA-binding domains participate in the interaction with metal ions. The latter leads to a change in the mode of protein–DNA interaction. The presence of Ca2+ ions prevents the formation of ordered supramolecular structures specific for the HMGB1–DNA complexes but promotes intermolecular aggregation. The structure of DNA complexes with the HMGB1 protein lacking the C-terminal tail appeared to be the most sensitive to the presence of Ca2+ ions. These data indicate that Ca2+ ions play no structural role in the HMGB1–DNA complexes, and their presence is not necessary for DNA compaction in such systems. [ABSTRACT FROM AUTHOR]

Extrusion as a pretreatment before enzymatic hydrolysis of soybean meal is an effective technique to eliminate antinutritional properties of the main thermostable soy proteins glycinin and β-conglycinin for production of feed ingredients with enhanced properties. In terms of economic efficiency, biotechnological processes are preferable to carry out at high substrate concentrations. The aim of the investigation was to evaluate the influence of high substrate concentrations in the range of 26-32% and enzyme dosages (0.4 - 3.1 PU/g) on efficiency of hydrolysis of extruded toasted soybean meal with bacterial protease. The results showed that maximum degree of hydrolysis was 42.1% at the enzyme dosage of 3.6 PU/g and at the substrate concentration of 29.0%. The increase in the substrate concentration had a strong effect on the deterioration of dynamic viscosity of the hydrolysates from 0.2 to 5.82 Pa•s. A combination of extrusion cooking at 120ºC and enzymatic treatment with „Protolad B“ protease enabled hydrolysis of glycinin and β-conglycinin to peptides with molecular mass below 15 kDa.

In this paper, a model of personnel activities in emergencies during the operation of an electric power facility is proposed. The factors that characterize the inerrancy of the activities of operational personnel and their relationships that determine the effectiveness of actions are identified. The efficiency of various strategies of human behavior is a function of properties of the situation, technical condition, as well as characteristics of equipment and professional attributes of the person.