Generalized Asynchronous Systems

The paper is devoted to a mathematical model of concurrency the special case of which is asynchronous system. Distributed asynchronous automata are introduced here. It is proved that the Petri nets and transition systems with independence can be considered like the distributed asynchronous automata. Time distributed asynchronous automata are defined in standard way by the map which assigns time intervals to events. It is proved that the time distributed asynchronous automata are generalized the time Petri nets and asynchronous systems.Comment: 8 page

Water-holding and water-holding capacity of meat and methods of its determination

The considered topic is of great interest for researchers and practitioners engaged in the development of technology and the production of meat food. In the review, the authors focus on theoretical aspects of the meat capacity to bind and hold water. The characteristic of the forms and strength of the water-to-meat bonds is given. The influence of the structural elements of muscle tissue on the meat capacity to bind and hold water is shown. The different opinions of the specialists are given in regard to the terms “water-binding” (WBC) and “water-holding” (WHC) capacity of meat, and the authors of this research expressed their own opinion. Basing on the analysis of publications, a characteristic is given to forms of water-to-meat bonds strength from the point of view of technological practice: there is tightly bound water, loosely bound available water (immobilized), and loosely bound excessive water (free). The article summarizes the material on the methods of determination of water-holding (water-binding) capacity of meat. It is shown that up to date there is no unequivocal answer about the choice of WHC determination method. To define WHC, it is recommended to subtract the WBC value obtained by one of the gravimetric methods from the value of the indicator obtained by one of the methods of external pressure. This problem requires further research, discussion of issues and methods for determination of water-holding capacity.The considered topic is of great interest for researchers and practitioners engaged in the development of technology and the production of meat food. In the review, the authors focus on theoretical aspects of the meat capacity to bind and hold water. The characteristic of the forms and strength of the water-to-meat bonds is given. The influence of the structural elements of muscle tissue on the meat capacity to bind and hold water is shown. The different opinions of the specialists are given in regard to the terms “water-binding” (WBC) and “water-holding” (WHC) capacity of meat, and the authors of this research expressed their own opinion. Basing on the analysis of publications, a characteristic is given to forms of water-to-meat bonds strength from the point of view of technological practice: there is tightly bound water, loosely bound available water (immobilized), and loosely bound excessive water (free). The article summarizes the material on the methods of determination of water-holding (water-binding) capacity of meat. It is shown that up to date there is no unequivocal answer about the choice of WHC determination method. To define WHC, it is recommended to subtract the WBC value obtained by one of the gravimetric methods from the value of the indicator obtained by one of the methods of external pressure. This problem requires further research, discussion of issues and methods for determination of water-holding capacity

Influence of preslaughter stress on poultry meat

In the present article the authors consider the importance of issue of the poultry meat quality. The increasing demand for poultry meat provides for the rapid growth of industrial stock of poultry, which contributes to appearance of meat with various defects in muscle tissue: PSE meat, that features low pH, pale color, soft and watery texture, and DFD meat — it is more dense and drier, of dark saturated color. Till now, the causes and mechanisms of appearance of those anomalies still haven’t been unambiguously formulated, however, a large number of publications prove the influence of the genetic characteristics of modern crosses of broilers and turkeys on disturbances in Ca2+ metabolism process in the sarcoplasm of muscle fibers. The uncontrolled release of calcium along with the high temperature of slaughtered poultry carcasses immediately after slaughter provokes an intense decrease in pH and launches denaturation processes in proteins. The numerous studies have shown deterioration in functional and technological properties of meat in stress-sensitive poultry, such as moisture-binding capacity and high acidity, which increases loss of meat juice during its storage and its weight during heat treatment. Recent publications have been devoted to development of a strategy for use of PSE poultry meat and search for efficient processing of PSE poultry meat, since the scientific community does not provide direct evidence on possibility of genetic adjustment of the poultry in order to exclude the occurrence of PSE quality of meat.In the present article the authors consider the importance of issue of the poultry meat quality. The increasing demand for poultry meat provides for the rapid growth of industrial stock of poultry, which contributes to appearance of meat with various defects in muscle tissue: PSE meat, that features low pH, pale color, soft and watery texture, and DFD meat — it is more dense and drier, of dark saturated color. Till now, the causes and mechanisms of appearance of those anomalies still haven’t been unambiguously formulated, however, a large number of publications prove the influence of the genetic characteristics of modern crosses of broilers and turkeys on disturbances in Ca2+ metabolism process in the sarcoplasm of muscle fibers. The uncontrolled release of calcium along with the high temperature of slaughtered poultry carcasses immediately after slaughter provokes an intense decrease in pH and launches denaturation processes in proteins. The numerous studies have shown deterioration in functional and technological properties of meat in stress-sensitive poultry, such as moisture-binding capacity and high acidity, which increases loss of meat juice during its storage and its weight during heat treatment. Recent publications have been devoted to development of a strategy for use of PSE poultry meat and search for efficient processing of PSE poultry meat, since the scientific community does not provide direct evidence on possibility of genetic adjustment of the poultry in order to exclude the occurrence of PSE quality of meat

表紙、目次、投稿規程、執筆要領、執筆者紹介

Currently a protein/peptide-mediated gene delivery has been considered a promising approach in non-viral gene transfer. The previous investigations have shown that histones and other nuclear proteins might be effective vectors for gene transfer into cells. Transfection of eukaryotic cells by nucleic acid and histone complexes (histonefection) effectively occurs with various histone proteins. The presence of DNA-binding domains and specific signal sequences of nuclear location allows to use histones (H1/H5, H2A, H2B, H3, H4) and other nuclear proteins (such as HMG family proteins and histonelike prokaryotic proteins) for recombinant genes transfer. The positive charge of histone protein molecules enables electrostatic interaction with negatively charged molecules of nucleic acids and charge neutralization that facilitates the complexes penetration through a negatively charged cell membrane. Thus, histonefection is a promising method for non-viral transfer of recombinant nucleic acids in gene therapy

Computer-aided research of ESP class materials: vocabulary potential and learning opportunities

The present study focuses on the assessment of vocabulary potential of teacher-created pedagogical materials to use in the class of English for Specific Purposes (ESP) taught to Russian undergraduates, majoring in Chemical Engineering, in a large public technical university. Specifically, the aim of the research is to examine the vocabulary distribution in the collection of course materials in terms of its range, frequency and variety. The motivation behind the study is that ESP instructors often have to rely on their own intuition during the text selection and material development due to the fact that there is the lack of pedagogical materials covering discipline-specific vocabulary of every specialization. ESP instructors teach English first, integrating the presentation of topics from subject matter classes and the major challenge consists in the lack of content-based knowledge of ESP instructors to select the domain vocabulary to L2 learners. Thus, to facilitate customized language acquisition (basic engineering, academic and specialized vocabulary) and to determine the extent to which the vocabulary contained in the texts is specialized and relevant to L2 learners’ domain, corpus software “Range” is used to run the analysis. The results suggest that the ESP corpus promotes the acquisition of high frequency English words (the first and the second 1,000), basic engineering and academic vocabulary. The results also demonstrate insufficient level of teacher-created materials for specialized vocabulary development and highlight the need to include texts of varying vocabulary types, and to optimize specialized wordlist

Spores of puffball fungus Lycoperdon pyriforme as a reference standard of stable monodisperse aerosol for calibration of optical instruments

Advanced air quality control requires real-time monitoring of particulate matter size and concentration, which can only be done using optical instruments. However, such techniques need regular calibration with reference samples. In this study, we suggest that puffball fungus (Lycoperdon pyriforme) spores can be utilized as a reference standard having a monodisperse size distribution. We compare the Lycoperdon pyriforme spores with the other commonly used reference samples, such as Al2O3 powder and polystyrene latex (PSL) microspheres. Here we demonstrate that the puffball spores do not coagulate and, thus, maintain the same particle size in the aerosol state for at least 15 minutes, which is enough for instrument calibration. Moreover, the puffball mushrooms can be stored for several years and no agglomeration of the spores occurs. They are also much cheaper than other calibration samples and no additional devices are needed for aerosol generation since the fungal fruiting body acts as an atomizer itself. The aforementioned features make the fungal spores a highly promising substance for calibration and validation of particle size analyzers, which outperforms the existing, artificially produced particles for aerosol sampling. Furthermore, the L. pyriforme spores are convenient for basic research and development of new optical measurement techniques, taking into account their uniform particle size and absent coagulation in the aeroso