Tuning Low Temperature Physical Properties of CeNiGe3_{3} by Magnetic Field

We have studied the thermal, magnetic, and electrical properties of the ternary intermetallic system CeNiGe$_{3}$ by means of specific heat, magnetization, and resistivity measurements. The specific heat data, together with the anisotropic magnetic susceptibility, was analyzed on the basis of the point charge model of crystalline electric field. The $J$\,=\,5/2 multiplet of the Ce$^{3+}$ is split by the crystalline electric field (CEF) into three Kramers doublets, where the second and third doublet are separated from the first (ground state) doublet by $\Delta_{1}$ $\sim$ 100\,K and $\Delta_{2}$ $\sim$ 170\,K, respectively. In zero field CeNiGe$_{3}$ exhibits an antiferromangeic order below $T_{N}$ = 5.0\,K. For \textbf{H}\,$\parallel$\,\textbf{a} two metamagnetic transitions are clearly evidenced between 2\,$\sim$\,4\,K from the magnetization isotherm and extended down to 0.4\,K from the magnetoresistance measurements. For \textbf{H}\,$\parallel$\,\textbf{a}, $T_{N}$ shifts to lower temperature as magnetic field increases, and ultimately disappears at $H_{c}$ $\sim$ 32.5\,kOe. For $H\,>\,H_{c}$, the electrical resistivity shows the quadratic temperature dependence ($\Delta\rho = A T^{2}$). For $H \gg H_{c}$, an unconventional $T^{n}$-dependence of $\Delta\rho$ with $n > 2$ emerges, the exponent $n$ becomes larger as magnetic field increases. Although the antiferromagnetic phase transition temperature in CeNiGe$_{3}$ can be continuously suppressed to zero, it provides an example of field tuning that does not match current simple models of Quantum criticality.Comment: accepted PR

Rietveld refinement of the crystal structures of hexagonal Y6Cr4+xAl43−x (x=2.57) and tetragonal YCr4−xAl8+x (x=1.22)

Y6Cr4+xAl43−x (x = 2.57); space group P63/mcm, a = 10.8601(1) Å, c = 17.6783(3) Å, V= 1805.7(1) Å3, Z=2; isostructural to Yb6Cr4+xAl43−x, (x=1.76) with two aluminium sites partially occupied by chromium (44% and 27% Cr). YCr4−xAl8+x (x=1.22); space group I4/mmm, a = 9.0299(2) Å, c = 5.1208(2) Å, V=417.55(3) Å3, Z=2, disordered variant of CeMn4Al8 with one chromium site (8f) partially occupied by aluminium (33% Al); X-ray powder diffraction data were collected on a well-crystallized multiphase sample containing 43 wt.% of Y6Cr4+xAl43−x, 27 wt.% of Y2Cr8−xAl16+x, 16 wt.% of Al, 13 wt.% of YAl3, and traces of Y2O3. Structure refinement converged at Rwp = 2.0% and RB = 3.5, 3.6% resp. for a total of 78 parameters and 1190 reflection

Determination of Safety Indicators in the Developed Muffins with Non-traditional Raw Materials

The aim of research is studying the effect of unconventional raw materials (buckwheat, oatmeal, rye, corn, milk whey, skimmed milk powder, propolis, flower pollen, bean powder, sesame oil, pumpkin seed oil, walnut oil, walnut kernels, candied fruit mixes (apple-cherry fruits of bilberries, natural honey with floral pollen, natural honey with propolis) for the quality and safety of new muffins. The article analyzes the results of the study of the quality and safety indicators of muffins of improved composition, manufactured using non-traditional raw materials. For the preparation of new types of muffins, part of the wheat flour was replaced with buckwheat, corn, oat, milk whey, skimmed milk powder and additives of vegetable origin. Margarine has been replaced by vegetable oils. It has been established that flour confectionery products have high organoleptic properties. From the physico-chemical parameters, the mass fraction of total sugar was determined, which ranged from 28.17 % to 33.07 %, the mass fraction of fat – 16.2–20.66 %, the mass fraction of moisture – 18.0–22.0, mass fraction of ash – 0.03–1.3 %, alkalinity – 0.03–1.8°, the content of toxic elements (copper, zinc, lead, cadmium, arsenic, mercury) and microbiological indicators were also determined. Based on the data obtained as a research result, the expediency of using non-traditional raw materials to expand the range of flour confectionery products, in particular muffins is substantiated

Вплив параметрів технологічного процесу на якісні показники кулінарної продукції

Operating enterprises in the restaurant industry must apply various methods, methods, and means of process control, which will ensure the proper quality and safety of culinary products and dishes. One of the most critical tasks for a restaurant business manager is producing high-quality culinary products. The quality of food products is the essence of its consumer properties, determined by the satisfaction of the population's need for complete nutrition. The set of properties of culinary products is characterized by nutritional value and organoleptic indicators. However, control services periodically detect violations of sanitary, technological, and other regulatory requirements by enterprises of the restaurant industry, which indicates a possible danger to the health of consumers of culinary products. Under these circumstances, controlling the technological processes of the production of culinary products is relevant for industry institutions, requiring a constant search for the most effective methods and means of quality control. The quality and safety of dishes are the primary criteria for food, so restaurant establishments must daily practice continuous control of the processes of manufacturing products and providing services. This will help ensure the appropriate level of food quality with the analysis of the results of control operations, which can determine ways to improve the quality of products. The technical control system (control objects, control operations, their sequence, technical equipment, modes, methods, means of mechanization, and automation) is developed simultaneously with the design of the manufacturing technology of technical devices by the service of the chief technologist of the enterprise or relevant design and technological organizations with the participation of the technical control department (VTK). All technological processes of making dishes and culinary products in restaurants can be divided into two stages – mechanical culinary and thermal culinary processing. Within the framework of the study of the safety indicators of new products, an essential component is the analytical and experimental examination of minced meat products of the emulsion structure with EAGP regarding the determination of the type and content of food additives for compliance with legislative and regulatory documents on the regulation of food additives in the composition of food products. Analytical studies have established that the EAHP food additive based on sunflower oil – mono- and diacylglycerol fatty acids is a safe additive E471 of GRAS (Generally Regarded As Safe) status, which is used in the composition of food products according to technological necessity without restrictions and quantitatively not are regulated. Therefore, the minced meat semi-finished product of the emulsion structure fully meets the requirements of the current legislation of Ukraine in terms of EAHP content. Thus, studies of the general chemical composition, quality indicators, and safety of chopped meat semi-finished product of emulsion structure, made using the EAHP food additive based on sunflower oil, confirm the compliance of this product with the requirements of the state food control system.Діючі підприємства ресторанного господарства повинні застосовувати різні методи, способи і засоби контролю процесів, що забезпечить належну якість і безпечність кулінарної продукції та страв. Одним із найважливіших завдань для керівника підприємства ресторанного господарства є випуск кулінарної продукції високої якості. Якість продукції харчування – сутність її споживчих властивостей, обумовлених задоволенням потреби населення в повноцінному харчуванні. Сукупність властивостей кулінарної продукції характеризується харчовою цінністю та органолептичними показниками. Однак служби контролю періодично виявляють порушення санітарних, технологічних та інших нормативних вимог підприємствами ресторанного господарства, що вказує на ймовірну небезпеку для здоров’я споживачів кулінарної продукції. За цих обставин питання контролю технологічних процесів виготовлення кулінарної продукції є актуальним для закладів галузі, потребує постійного пошуку найефективніших методів та засобів контролю якості. Якість і безпека страв є першочерговими критеріями харчування, тому заклади ресторанного господарства повинні щоденно практикувати безперервний контроль виконуваних процесів з виготовлення продукції та надання послуг. Це допоможе забезпечити належний рівень якості страв з аналізом результатів операцій контролю, який може визначати шляхи підвищення якості продукції. Система технічного контролю (об’єкти контролю, контрольні операції, їхня послідовність, технічне оснащення, режими, методи, засоби механізації та автоматизації) розробляється одночасно з проектуванням технології виготовлення технічних пристроїв службою головного технолога підприємства або відповідними проектно-технологічними організаціями за участю відділу технічного контролю (ВТК). Усі технологічні процеси виготовлення страв та кулінарних виробів у закладах ресторанного господарства можна поділити на два етапи – механічна кулінарна і теплова кулінарна обробка. У межах дослідження показників безпечності нової продукції важливою складовою є аналітична та експериментальна експертиза м’ясних посічених виробів емульсійної структури з ЕАГП щодо визначення виду і вмісту харчових добавок на відповідність законодавчим і нормативним документам з регламентування харчових добавок у складі харчових продуктів. Аналітичними дослідженнями встановлено, що харчова добавка ЕАГП на основі соняшникової олії – моно- і діацилгліцерини жирних кислот, є безпечною добавкою Е471 статусу GRAS (Generally Regarded As Safe – абсолютно безпечно), яка використовується у складі харчових продуктів за технологічною необхідністю без обмежень і кількісно не регламентуються. Тому м’ясний посічений напівфабрикат емульсійної структури за вмістом ЕАГП повністю відповідає вимогам чинного законодавства України. Таким чином, дослідження загального хімічного складу, показників якості та безпечності м’ясного посіченого напівфабрикату емульсійної структури, виготовленого з використанням харчової добавки ЕАГП на основі соняшникової олії, підтверджують відповідність даного продукту вимогам державної системи контролю харчових продуктів

Single crystal growth of YbRh2Si2 and YbIr2Si2

We report on the single crystal growth of the heavy-fermion compounds YbRh2Si2 and YbIr2Si2 using a high-temperature indium-flux technique. The optimization of the initial composition and the temperature-time profile lead to large (up to 100 mg) and clean (\rho_0=0.5 \mu\Omega cm) single crystals of YbRh2Si2. Low-temperature resistivity measurements revealed a sample dependent temperature exponent below 10 K, which for the samples with highest quality deviates from a linear-in-T behaviour. Furthermore, we grew single crystals of the alloy series Yb(Rh_(1-x)Ir_x)2Si2 with 0<x<0.23 and report the structural details. For pure YbIr2Si2, we establish the formation of two crystallographic modifications, where the magnetic 4f-electrons have different physical ground states.Comment: Invited paper for the Symposium on `Design, Discovery and Growth of Novel Materials' in the Philosophical Magazin

Influence of Incentive Design and Organizational Characteristics on Wellness Participation and Health Outcomes

Objective: To explore how changing incentive designs influence wellness participation and health outcomes. Methods: Aggregated retrospective data were evaluated using cluster analysis to group 174 companies into incentive design types. Numerous statistical models assessed between-group differences in wellness participation, earning incentives, and over-time differences in health outcomes. Results: Four incentive design groups based on requirements for earning incentives were identified. The groups varied in support for and participation in wellness initiatives within each company. All four design types were associated with improved low density lipoprotein (LDL)(P \u3c 0.01), three with improved blood pressure (P \u3c 0.001), and two with improved fasting glucose (P \u3c 0.03). No incentive plan types were associated with improved body mass index (BMI), but designs predominantly focused on health outcomes (eg, Outcomes-Focused) exhibited a significant increase over time in BMI risk. Conclusion: Incentive design and organizational characteristics impact population-level participation and health outcomes

Noncanonical function of DGCR8 controls mESC exit from pluripotency

Mouse embryonic stem cells (mESCs) deficient for DGCR8, a key component of the microprocessor complex, present strong differentiation defects. However, the exact reasons impairing their commitment remain elusive. The analysis of newly generated mutant mESCs revealed that DGCR8 is essential for the exit from the pluripotency state. To dissociate canonical versus noncanonical functions of DGCR8, we complemented the mutant mESCs with a phosphomutant DGCR8, which restored microRNA levels but did not rescue the exit from pluripotency defect. Integration of omics data and RNA immunoprecipitation experiments established DGCR8 as a direct interactor of Tcf7l1 mRNA, a core component of the pluripotency network. Finally, we found that DGCR8 facilitated the splicing of Tcf7l1, an event necessary for the differentiation of mESCs. Our data reveal a new noncanonical function of DGCR8 in the modulation of the alternative splicing of Tcf7l1 mRNA in addition to its established function in microRNA biogenesis

Travelers With Cutaneous Leishmaniasis Cured Without Systemic Therapy

Guidelines recommend wound care and/or local therapy as first-line treatment for cutaneous leishmaniasis. An analysis of a referral treatment program in 135 travelers showed that this approach was feasible in 62% of patients, with positive outcome in 83% of evaluable patient