Just three minutes a day : the behaviour of young rabbits viewed in the context of limited maternal care

National audienc

Probabilistic estimation of risk of acute professional disease (poisoning) of workers of agriculture at handling poisonous chemicals

Проведена вероятностная оценка риска острого профессионального заболевания (отравления) работников сельского хозяйства, использующих в технологическом процессе различные ядовитые химические вещества. Определены наиболее значимые производственные факторы, влияющие на возникновение опасной ситуации, связанной с возможностью отравления работников, применяющих данные вещества.The probabilistic estimation of risk of the sharp professional disease (poisoning) of workers of agriculture, using different poisonous chemicals in a technological process, is conducted. The most meaningful productive factors, influencing on the origin of the nearaccident, related to possibility of poisoning of workers applying these substances, are certain

Characterization of heavy-ion beams with silicon solid-state detectors through transient analysis

International audienc

"Juste 3 minutes" par jour ou des soins maternels très restreints

National audienc

MATHEMATICAL MODEL OF THE HEART MUSCLE FUNCTIONING LEVEL ESTIMATION BEFORE CORONARY ARTERY BYPASS SURGERY

A total of 100 patients (86% - men, 14% are women), aged 56-69 years, which was later performed coronary artery bypass surgery. The methodology was based on a comprehensive survey assessing the functioning of the heart muscle, the clinical and instrumental parameters, which reflect the state of the cardiovascular system and other vital organs (liver, kidney, pancreas) and blood clotting system. The study developed a mathematical model of the relationship set out indicators ejection fraction of the heart muscle. It is established that as a benchmark, providing a high level of predicting a favorable outcome and the ejection fraction of the myocardium can be considered indicator of the scale of the risk assessment of adverse outcomes (EuroSCORE)

Studying the Influence of Yeast Strains on the Aroma of Wines Made From Grape of Zagrey Variety

This work considers data on the impact of strains of yeast on the aromatic and redox properties of white dry wine materials, made from grapes of the new generation of Zagrey variety, bred at the National Scientific Center «Institute of Viticulture and Wine Making named after V. E. Tairov» (NSC «IV&WM named after V. E. Tairov», settlement of Tairove, Odessa Oblast, Ukraine) under conditions of micro wine making.The Zagrey grape variety was bred by crossing the varieties Aligote and Ovidiopol in order to extend the assortment of Ukrainian grapes; however, the lack of research into its use for winemaking hinders its widespread utilization in manufacturing. Materials contained white dry wine materials, made from grapes of Zagrey variety using the strains of yeast Vitilevur 58W3, Sauvignon, Еlixir, EC1118, Cross Evolution (France). These strains of yeast are characterized by a varying capability to the synthesis of aroma-forming substances that affect the formation of a wine bouquet and reveal the aromatic potential of the grape variety. We studied organoleptic characteristics in wine materials based on an 8-point scale, using the descriptor system, mass concentrations of substances in an aroma-forming complex, phenolic compounds, the level of redox potential, and other indicators of the oxidation-reducing state of wine materials. It is established that using the yeast strain Vitilevur 58W3 makes it possible to detect the varietal features of the Zagrey variety grape, rendering it a floral-fruit note. The strains of yeast races Еlixir and Sauvignon diversify aroma of the variety, rendering it the subtle citrus notes of lemon and grapefruit, linden shades and other exotic fruits. Data on the organoleptic characteristics of wine materials that we obtained are in a good agreement with the results of studying the substances that compose the aromatic complex of wine materials. Thus, the wine materials that employed the strain of yeast Vitilevur 58W3 were dominated by terpene alcohols, and those with Elixir and Sauvignon – by esters.It is proven that the use of different of strains of yeast nature does not affect essentially the oxidation-reducing potential and the content of phenolic compounds.Results of our research allow us to recommend the yeast strains 58W3, Еlixir and Sauvignon for the production of high-quality local white wines from the Zagrey grape variety, selected at the NSC «IV&WMnamed after V. E. Tairov»