Solution Conformation of Polymer Brushes Determines Their Interactions with DNA and Transfection Efficiency

M.K. thanks Queen Mary, University of London for her PhD studentship. The authors are grateful to the Swedish Foundation for International Cooperation in Research and Higher Education (STINT, IG2011-2048) for financial support. T.G-S. acknowledges the Graduate School of Abo Akademi and J.M.R. the Academy of Finland (project #284542) for financial aid

Влияние сорта и степени зрелости плода на органолептические показатели цукатов из кабачков

Relevance. Squashes are a promising culture, and the recent work of breeders allow us to uncover large reserves to improve their nutritional and dietary qualities. The dietary value of zucchini is due to the easy digestibility of all carbohydrates, which allows them to be used in the production of canned foods. Canned snacks and candied fruits are produced from zucchini. The most important quality of the varieties we study is their cylindrical shape, allowing mechanization of the cleaning operation.Methods. Therefore, the purpose of this work was to use zucchini of different degrees of ripeness for the preparation of candied fruit with the least loss of products.Results. As a result of research conducted at the All-Russian Research Institute of Irrigated Vegetable and Melon-Growing in the Astrakhan Region, it was found that zucchini fruits of different degrees of maturity can be used to make candied fruits, but the highest yield was obtained from mature squash, and amounted to 654 kg from the Sosnovsky variety , in the Orange variety 696 kg from one ton of prepared raw material, while in the Orange variety of candied fruits it was obtained 42-64 kg more than in the Sosnovsky variety, depending on the degree of ripening STI. The tasting committee rated candied fruits obtained from the fruit of the zucchini of the Orange variety higher by 0.3-0.5 points than from the Sosnovsky variety. In terms of chemical composition, candied fruits prepared from the raw material of ripe zucchini fruits exceeded 1.2-1.5 times - from unripe fruits. Ready candied fruits can be used as an independent form, as well as for the preparation of other types of products in the food industry.Актуальность. Кабачки являются перспективной культурой, а последние работы селекционеров позволяют раскрыть большие резервы повышения их пищевых и диетических качеств. Диетическая ценность кабачков обусловлена легкой усвояемостью всех углеводов, что позволяет использовать их при производстве консервированных продуктов. Из кабачков вырабатывают закусочные консервы, а также цукаты. Важнейшим качеством изучаемых нами сортов является их цилиндрическая форма, позволяющая механизировать операцию очистки.Материал и методика. Цель данной работы заключалась в возможности использования кабачков разной степени спелости для приготовления цукатов с наименьшими потерями продукции.Результаты. В результате проведенных исследований во Всероссийском научноисследовательском институте орошаемого овощеводства и бахчеводства Астраханской области, было выявлено, что для приготовления цукатов можно использовать плоды кабачков разной степени зрелости, но наибольший выход готовой продукции был получен из кабачков биологической зрелости, и составил у сорта Сосновский 654 кг, у сорта Оранжевый 696 кг с одной тонны подготовленного сырья, при этом у сорта Оранжевый цукатов было получено на 42-64 кг больше чем у сорта Сосновский в зависимости от степени зрелости. Дегустационная комиссия оценила цукаты, полученные из плодов кабачков сорта Оранжевый выше на 0,3-0,5 балла, чем из сорта Сосновский. По химическому составу цукаты, приготовленные из сырья кабачков биологической зрелости, превышали в 1,2-1,5 раза - из плодов технической зрелости. Готовые цукаты можно использовать, как новый вид продукта питания, а также для приготовления других видов продукции в пищевой промышленности

Функциональный продукт – варенье из кабачков и дыни

Relevance. Providing the population with functional, environmentally friendly and high-quality food is an urgent scientific and state problem. With prolonged use of contaminated products, the risk of various diseases increases. Therefore, the human diet should consist of functional, environmentally friendly products. The main goal of this research work was the production of high-quality jam from environmentally friendly raw materials of plant origin.Methods. For the preparation of the jam, the fruits of the Sosnovsky zucchini variety and the Lada melon of the technical and biological degree of maturity were used. The technological process of making jam took place in accordance with the technological requirements for this type of product. The content of biochemical parameters: dry matter, the amount of sugars, pectin and nitrates) were determined in fresh and finished (after the fermentation period) products.Results. Jam with a melon aroma was obtained with a glucose content of 4.5-6.73%, fructose - 4.66-7.17% with an accumulation of nitrates in the range of 127.1 mg / kg (fruits of biological maturity) and 131.6 mg / kg (fruits of technical maturity), which is 3.0-3.1 times lower than the maximum permissible concentration. The tasting committee rated the jam made from fruits of technical maturity at 4.3 points, and biological at 4.8 points. Thus, summarizing the results of our research, we can conclude that the jam made from zucchini fruits with the addition of melon is a functional, high-vitamin, environmentally friendly food product with high taste.Актуальность. Обеспечение населения функциональными, экологически чистыми и качественными продуктами питания – актуальная научная и государственная проблема. При длительном использовании загрязнённых продуктов повышается риск появления различных болезней. Поэтому рацион человека должен состоять из функциональных экологически чистых продуктов. Основной целью данной исследовательской работы стало производство качественного варенья из экологически чистого сырья растительного происхождения.Материал и методика. Для приготовления варенья использовали плоды кабачков сорта Сосновский и дыни сорта Лада технической и биологической степени зрелости. Технологический процесс приготовления варенья проходил в соответствии с технологическими требованиями на данный вид продукта. Определяли содержание биохимических показателей: сухое вещество, сумма сахаров, аскорбиновая кислота, пектин и нитраты в свежей и готовой (после прохождения срока ферментации) продукции, а также органолептическую оценку готового продукта.Результаты. Получено варенье с ароматом дыни с содержанием глюкозы 4,5-6,73%, фруктозы – 4,66-7,17% при аккумуляции нитратов в пределах 127,1 мг/кг (плоды биологической зрелости) и 131,6 мг/кг (плоды технической зрелости), что в 3,0-3,1 раза ниже предельно-допустимой концентрации. Дегустационная комиссия оценила варенье из плодов технической зрелости в 4,3 балла, а биологической в 4,8 балла. Таким образом, обобщая результаты наших исследований можно заключить, что варенье, приготовленное из плодов кабачков с добавлением дыни, является функциональным, высоковитаминным, экологически чистым продуктом питания с высокими вкусовыми качествами

The political economy of international accounting standards

On 1 January 2005, all stock exchange listed companies in the European Union (EU) began using International Financial Reporting Standards (IFRS) written by the International Accounting Standards Board (IASB). This article argues that the IASB's introduction of fair value accounting reflects and reinforces changed relations of production in which the financial sector increasingly dominates the productive sector, nationally institutionalized economic systems are undermined, and new forms of economic appropriation are validated. As a private body, the IASB has been able to rapidly introduce the fair value paradigm with little public debate outside specialized financial circles. In contrast to more functionalist views, this article argues that accounting standards are inherently political. Accounting numbers provide some of the key economic anchors around which social relations are structured. Accounting techniques cannot be reduced to questions of efficiency since they set out to quantify and compare things which, by their very nature, are neither quantifiable nor directly comparable. © 2006 Taylor & Francis

Regulation of immune cell function and differentiation by the NKG2D receptor

NKG2D is one of the most intensively studied immune receptors of the past decade. Its unique binding and signaling properties, expression pattern, and functions have been attracting much interest within the field due to its potent antiviral and anti-tumor properties. As an activating receptor, NKG2D is expressed on cells of the innate and adaptive immune system. It recognizes stress-induced MHC class I-like ligands and acts as a molecular sensor for cells jeopardized by viral infections or DNA damage. Although the activating functions of NKG2D have been well documented, recent analysis of NKG2D-deficient mice suggests that this receptor may have a regulatory role during NK cell development. In this review, we will revisit known aspects of NKG2D functions and present new insights in the proposed influence of this molecule on hematopoietic differentiation

7th Drug hypersensitivity meeting: part two

No abstract availabl

Search for decays of neutral beauty mesons into four muons

A search for the non-resonant decays $B^0_s \rightarrow \mu^{+}\mu^{-}\mu^{+}\mu^{-}$ and $B^0 \rightarrow \mu^{+}\mu^{-}\mu^{+}\mu^{-}$ is presented. The measurement is performed using the full Run 1 data set collected in proton-proton collisions by the LHCb experiment at the LHC. The data correspond to integrated luminosities of $1$ and $2~\mathrm{fb}^{-1}$ collected at centre-of-mass energies of $7$ and $8~\mathrm{TeV}$, respectively. No signal is observed and upper limits on the branching fractions of the non-resonant decays at $95\%$ confidence level are determined to be \mathcal{B}(B^0_s \rightarrow \mu^{+}\mu^{-}\mu^{+}\mu^{-}) & < 2.5 \times 10^{-9} \mathcal{B}(B^0 \rightarrow \mu^{+}\mu^{-}\mu^{+}\mu^{-}) & < 6.9 \times 10^{-10}.Comment: All figures and tables, along with any supplementary material and additional information, are available at https://lhcbproject.web.cern.ch/lhcbproject/Publications/LHCbProjectPublic/LHCb-PAPER-2016-043.htm

Search for the lepton flavour violating decay τ − → μ − μ + μ −

A search for the lepton flavour violating decay $\tau^-\to \mu^-\mu^+\mu^-$ is performed with the LHCb experiment. The data sample corresponds to an integrated luminosity of $1.0\mathrm{\,fb}^{-1}$ of proton-proton collisions at a centre-of-mass energy of $7\mathrm{\,Te\kern -0.1em V}$ and $2.0\mathrm{\,fb}^{-1}$ at $8\mathrm{\,Te\kern -0.1em V}$. No evidence is found for a signal, and a limit is set at $90\%$ confidence level on the branching fraction, $\mathcal{B}(\tau^-\to \mu^-\mu^+\mu^-) < 4.6 \times 10^{-8}$.Comment: 20 pages, 10 figures, published as JHEP 02 (2015) 12