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

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

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

The scandium effect in multicomponent alloys

Despite its excellent elemental properties, lightweight nature and good alloying potential, scandium has received relatively little attention in the manufacturing community. The abundance of scandium in the Earth's crust is quite high. It is more abundant than silver, cobalt, lead and tin. But, because scandium is so well dispersed in the lithosphere, it is notoriously difficult to extract in commercial quantities – hence low market availability and high cost. Scandium metallurgy is still a largely unexplored field – but progress is being made. This review aims to summarise advances in scandium metallurgical research over the last decade. The use of scandium as a conventional minor addition to alloys, largely in structural applications, is described. Also, more futuristic functional applications are discussed where details of crystal structures and peculiar symmetries are often of major importance. This review also includes data obtained from more obscure sources (especially Russian publications) which are much less accessible to the wider community. It is clear that more fundamental research is required to elevate the status of scandium from a laboratory-based curiosity to a mainstream alloying element. This is largely uncharted territory. There is much to be discovered

Proaterogenic disorders of lipid and carbohydrate metabolism in chronic kidney disease nondiabetic origin

Purpose. Identify the features of lipid and carbohydrate metabolism, state of lipid peroxidation (LPO) in patients with chronic kidney disease (CKD) nondiabetic origin depending on the degree of renal dysfunction. Materials and methods. The study involved 62 patients with nondiabetic CKD (43 men and 22 women, mean age 59,09±1,46 years). Depending on the functional capacity of the kidneys the patients were divided into 3 subgroups: 1st - 27 individuals with GFR ≥60 ml/min, 2nd - 18 patients with GFR 59-30 ml/min, 3rd - 17 patients with GFR <30 ml/min. Control group - 20 healthy individuals. Were determined: the levels of total cholesterol (TC), low density lipoprotein cholesterol (LDL-cholesterol), high density lipoprotein cholesterol (HDL-cholesterol), very low density lipoprotein cholesterol (VLDL-cholesterol), triglycerides (TG), malondialdehyde (MDA), the activity of ceruloplasmin (CP), glucose and glycosylated hemoglobin (HbA1s). Results. In 95,2% patients of the total group had significantly higher than the target level of TC (mean value - 4,12±0,12 mmol/l). The average level of TC (mmol/l) increased with decreasing of GFR, significantly exceeding the value of the control group (p<0,001): 5,45±0,26 (1st), 5,91±0,43 (2nd), 6,37±0,56 (3rd). Increasing of the levels of LDL-cholesterol, above target values, was recorded in all (100%) patients. In the total group, its value was 3,65±0,18 mmol/l, which is in 1.5 times higher than the level of control (p<0,001). LDL-cholesterol level (mmol/l) increased with the progression of renal dysfunction: from 3,32±0,21 (1st) and 3,77±0,34 (2nd) to 4,12±0,44 (3rd), which was significantly higher than in controls (p<0,001). The average level of TG was elevated in 64,5% of patients. The levels of TG (mmol/l) were: 1,95±0,12 (1st), 2,02±0,19 (2nd) (p<0,001, compared to the control), 2,32±0,28 (3rd) – in 1,2 (p<0,05) and in 2,7 times (p<0,001) higher than in the 1st subgroup and control, respectively. Increased levels of HbA1c ≥7% were recorded in 41,9% persons of the total group, and were significantly higher in the 2nd (50%) and 3rd subgroups (58,8%), compared with 1st (25,9%) subgroup. Average levels of HbA1c were significantly higher in subgroups than the value in the control group (p<0,001). In the 1st subgroup the level of HbA1c was 6,53±0,20%, in the 2nd - increased to 7,25±0,41% (p<0,05), in the 3rd reached 7,48±0,36%, that was in 1,2 times higher than the level of the 1st subgroup (p<0,01). Elevated levels of HbA1c were recorded in patients with CKD in the background of normal glucose values (in the absence of diabetes and impaired glucose tolerance). Elevated levels of MDA were found in 91,9% of patients and CP – in 45,2% of people. Their mean values were significantly higher in patients with CKD compared with the control group. Activity of LP increased with decreasing of GFR. Elevated levels of MDA were found in 85,2% patients of the 1st subgroup, in 94,4% - of the 2nd subgroup, and up to 100% - of the 3rd subgroup. Prevalence and mean values of MDA increased with decreasing of renal function (0,49±0,02 nmol/mg (I), 0,54±0,03 nmol/mg (II), 0,63±0,02 nmol/mg ( III)), significantly exceeding its value in the control group. Conclusion. Patients with CKD nondiabetic origin had a significant increasing of atherogenic lipid fractions (TC, LDL-cholesterol, TG) and increased levels of HbA1c on the background of normal glucose values. Detected changes are more pronounced in patients with the lowest GFR (<30 ml/min). Also, the worst condition of LP was found in patients with severe renal dysfunction, which indicated the significant activation of prooxidant processes. The combination of this disorders may significantly increase the risk of cardiovascular complications in patients with CKD of nondiabetic origin

Studying Consumer Properties of the Developed Cupcakes Using Non-traditional Raw Materials

We have investigated the influence of non-traditional raw materials of plant origin and natural additives on the formation of consumer properties of cupcakes with improved composition. We have defined and scientifically substantiated the formulation composition, as well as proposed model samples of cupcakes, based on the performed analysis of the organoleptic, physical-chemical indicators, food and biological value. Assessment of the organoleptic indicators was carried out based on the developed estimation scale considering such indicators as taste, smell, view at fracture, color, surface, shape, consistency following the introduction of the indicator for flavor; profilograms for samples were constructed. Based on the performed organoleptic assessment, it was established that the devised cupcakes, with the introduction of alternative raw materials to the formulation, have a good taste, flavor; they were highly appreciated by a tasting board. Due to a change to the formulation, it has become possible to reduce the caloric value of products by 16‒39 kcal/100 g. The new samples are characterized by a higher content of protein, by 18.9‒31.8 % (cupcakes without filling) and by 1.6‒1.7 times (cupcakes with filling), by a lower amount of fat, by 3.1–20.1 %, and carbohydrates ‒ by 4.7‒14.9 %. The content of essential amino acids was determined using the automated amino acid analyzer T 339. The new products demonstrated an increase in the content of amino acids, by 1.1‒1.9 times compared to control sample. The fat-acid composition of cupcakes was determined by gas chromatography applying the gas chromatographer HP 6890. The ratio of proportion of unsaturated fatty acids to saturated acids in new products increased by 1.22‒1.55 times. Mineral composition was determined by the method of atomic absorption spectrophotometry at the atomic-absorbing spectrophotometer C-115 PK. The content of mineral elements increased by 1.1‒2.7 times, of vitamins ‒ by 1.2‒2.9 times. Based on the acquired data we have justified the feasibility of extending the range of flour-based pastry products with the new types of cupcakes