Дослідження технологічних властивостей хліба виготовленого з додаванням бурякового квасу

The issue of healthy eating has always been relevant, especially this problem has been exacerbated by the rapid development of food technology and the production of a significant number of semi-finished products. As a result, there is a need to develop new types of food, including unleavened and low-calorie bread, bakery products enriched with vitamins, minerals, plant supplements. The aim of the work was to substantiate the technology of bread production with the use of beet kvass and to investigate the physico-chemical quality indicators of experimental samples of finished products. Technological indicators that characterize the quality of bread: moisture, porosity, crumbliness, acidity were determined by generally accepted methods. Bread made with beet kvass has been found to have well-developed crumb porosity, does not crumble for a long time, hardens slowly, and is resistant to microbiological spoilage. The crumb is not deformed and elastic when pressed. Replacing part of the water during the kneading of wheat dough with beet kvass (50 % by weight of flour) makes it possible to intensify the maturation of semi-finished products, both in traditional and accelerated technologies, to create a more complete nutrient medium for yeast activation, to obtain high quality bakery products storage. It has also been found that during the storage of bread, the hydrophilic properties of the crumb, its crumbliness changes slightly. The drying process is most intense during the first day, then slows down.Питання здорового харчування завжди було актуальним, особливо ця проблема загострилася із стрімким розвитком харчових технологій та виробництва значної кількості напівфабрикатів. Внаслідок цього виникає необхідність у розроблені нових видів харчових продуктів, зокрема бездріжджового та низькокалорійного хліба, хлібобулочних виробів збагачених вітамінами, мінералами, рослинними добавками. Метою роботи було обґрунтувати технологію виробництва хліба з використанням бурякового квасу та дослідити фізико-хімічні показники якості дослідних зразків готових виробів. Технологічні показники, які характеризують якість хліба: вологість, пористість, крихтуватість, кислотність визначали загально прийнятими методами. Встановлено, що хліб виготовлений з використанням бурякового квасу має добре розвинену пористість м’якушки, вона не кришиться тривалий час, повільно черствіє, є стійкою до мікробіологічного псування. М’якушка під час натискання не деформується та еластична. Заміна частини води під час замішування пшеничного тіста на буряковий квас (50 % до маси борошна) дає можливість інтенсифікувати дозрівання напівфабрикатів, як у традиційних, так і прискорених технологіях, створити більш повноцінне поживне середовище для активації дріжджів, отримати хлібобулочні вироби високої якості з довшим терміном зберігання. Також встановлено, що під час зберігання хліба гідрофільні властивості м’якушки, її крихтуватість змінюються незначно. Процес усихання найбільш інтенсивно відбувається протягом першої доби, далі сповільнюється

Environmental and Technological Problems of Rational Use of Secondary Resources for Processing Grapes

Rational use of grapes processing resources is among environmental problems of AIC of Republics of the North Caucasus and Krasnodar Territory. Currently, waste from grapes processing is not practically used and worsen the ecological state of environment. The research subject is a technology based on the production of cryo-powder from pulp, squeeze, seeds and grapes skin grown in the foothill and mountainous regions. The prerequisites for research were previously performed author works on related topics. The data on vacuum SHF-drying of grape raw materials and subsequent grinding in a cryomiller are given. Modes of preparation of grape raw materials and its subsequent dehydration and cryo-grinding, which provide the possibility of successful use in the dried state in the production technology of wine beverages, are proposed. The principal feature is the use of whole grapes as a raw material, with skin and seeds. Physico-chemical parameters, the content of phenolic substances and organoleptic characteristics of wine beverages made according to the traditional technology and the beverage made from grape cryo-powders are studied. A comparative assessment is made. It is established that vacuum SHF-drying contributes to better preservation of the properties of raw materials and finished products. The organoleptic assessment has shown that wine beverages developed according to the proposed technology had a more intense color and a more pronounced taste of sweetness and acid than traditional wine beverages. The advantage of this technology is the ability to transport grape cryo-powders in unregulated temperature conditions to any point close to the consumer and carry out the production of nutritional food there

Measurement of the Bottom-Strange Meson Mixing Phase in the Full CDF Data Set

We report a measurement of the bottom-strange meson mixing phase \beta_s using the time evolution of B0_s -> J/\psi (->\mu+\mu-) \phi (-> K+ K-) decays in which the quark-flavor content of the bottom-strange meson is identified at production. This measurement uses the full data set of proton-antiproton collisions at sqrt(s)= 1.96 TeV collected by the Collider Detector experiment at the Fermilab Tevatron, corresponding to 9.6 fb-1 of integrated luminosity. We report confidence regions in the two-dimensional space of \beta_s and the B0_s decay-width difference \Delta\Gamma_s, and measure \beta_s in [-\pi/2, -1.51] U [-0.06, 0.30] U [1.26, \pi/2] at the 68% confidence level, in agreement with the standard model expectation. Assuming the standard model value of \beta_s, we also determine \Delta\Gamma_s = 0.068 +- 0.026 (stat) +- 0.009 (syst) ps-1 and the mean B0_s lifetime, \tau_s = 1.528 +- 0.019 (stat) +- 0.009 (syst) ps, which are consistent and competitive with determinations by other experiments.Comment: 8 pages, 2 figures, Phys. Rev. Lett 109, 171802 (2012

The Adaptor Function of TRAPPC2 in Mammalian TRAPPs Explains TRAPPC2-Associated SEDT and TRAPPC9-Associated Congenital Intellectual Disability

Background: The TRAPP (Transport protein particle) complex is a conserved protein complex functioning at various steps in vesicle transport. Although yeast has three functionally and structurally distinct forms, TRAPPI, II and III, emerging evidence suggests that mammalian TRAPP complex may be different. Mutations in the TRAPP complex subunit 2 (TRAPPC2) cause X-linked spondyloepiphyseal dysplasia tarda, while mutations in the TRAPP complex subunit 9 (TRAPPC9) cause postnatal mental retardation with microcephaly. The structural interplay between these subunits found in mammalian equivalent of TRAPPI and those specific to TRAPPII and TRAPPIII remains largely unknown and we undertook the present study to examine the interaction between these subunits. Here, we reveal that the mammalian equivalent of the TRAPPII complex is structurally distinct from the yeast counterpart thus leading to insight into mechanism of disease. Principal Findings: We analyzed how TRAPPII- or TRAPPIII- specific subunits interact with the six-subunit core complex of TRAPP by co-immunoprecipitation in mammalian cells. TRAPPC2 binds to TRAPPII-specific subunit TRAPPC9, which in turn binds to TRAPPC10. Unexpectedly, TRAPPC2 can also bind to the putative TRAPPIII-specific subunit, TRAPPC8. Endogenous TRAPPC9-positive TRAPPII complex does not contain TRAPPC8, suggesting that TRAPPC2 binds to either TRAPPC9 or TRAPPC8 during the formation of the mammalian equivalents of TRAPPII or TRAPPIII, respectively. Therefore, TRAPPC2 serves as an adaptor for the formation of these complexes. A disease-causing mutation of TRAPPC2, D47Y, failed to interact with either TRAPPC9 or TRAPPC8, suggesting that aspartate 47 in TRAPPC2 is at or near the site of interaction with TRAPPC9 or TRAPPC8, mediating the formation of TRAPPII and/or TRAPPIII. Furthermore, disease-causing deletional mutants of TRAPPC9 all failed to interact with TRAPPC2 and TRAPPC10. Conclusions: TRAPPC2 serves as an adaptor for the formation of TRAPPII or TRAPPIII in mammalian cells. The mammalian equivalent of TRAPPII is likely different from the yeast TRAPPII structurally. © 2011 Zong et al.published_or_final_versio

Guidelines for the use and interpretation of assays for monitoring autophagy (3rd edition)

In 2008 we published the first set of guidelines for standardizing research in autophagy. Since then, research on this topic has continued to accelerate, and many new scientists have entered the field. Our knowledge base and relevant new technologies have also been expanding. Accordingly, it is important to update these guidelines for monitoring autophagy in different organisms. Various reviews have described the range of assays that have been used for this purpose. Nevertheless, there continues to be confusion regarding acceptable methods to measure autophagy, especially in multicellular eukaryotes. For example, a key point that needs to be emphasized is that there is a difference between measurements that monitor the numbers or volume of autophagic elements (e.g., autophagosomes or autolysosomes) at any stage of the autophagic process versus those that measure fl ux through the autophagy pathway (i.e., the complete process including the amount and rate of cargo sequestered and degraded). In particular, a block in macroautophagy that results in autophagosome accumulation must be differentiated from stimuli that increase autophagic activity, defi ned as increased autophagy induction coupled with increased delivery to, and degradation within, lysosomes (inmost higher eukaryotes and some protists such as Dictyostelium ) or the vacuole (in plants and fungi). In other words, it is especially important that investigators new to the fi eld understand that the appearance of more autophagosomes does not necessarily equate with more autophagy. In fact, in many cases, autophagosomes accumulate because of a block in trafficking to lysosomes without a concomitant change in autophagosome biogenesis, whereas an increase in autolysosomes may reflect a reduction in degradative activity. It is worth emphasizing here that lysosomal digestion is a stage of autophagy and evaluating its competence is a crucial part of the evaluation of autophagic flux, or complete autophagy. Here, we present a set of guidelines for the selection and interpretation of methods for use by investigators who aim to examine macroautophagy and related processes, as well as for reviewers who need to provide realistic and reasonable critiques of papers that are focused on these processes. These guidelines are not meant to be a formulaic set of rules, because the appropriate assays depend in part on the question being asked and the system being used. In addition, we emphasize that no individual assay is guaranteed to be the most appropriate one in every situation, and we strongly recommend the use of multiple assays to monitor autophagy. Along these lines, because of the potential for pleiotropic effects due to blocking autophagy through genetic manipulation it is imperative to delete or knock down more than one autophagy-related gene. In addition, some individual Atg proteins, or groups of proteins, are involved in other cellular pathways so not all Atg proteins can be used as a specific marker for an autophagic process. In these guidelines, we consider these various methods of assessing autophagy and what information can, or cannot, be obtained from them. Finally, by discussing the merits and limits of particular autophagy assays, we hope to encourage technical innovation in the field

Guidelines for the use and interpretation of assays for monitoring autophagy (4th edition)1.

In 2008, we published the first set of guidelines for standardizing research in autophagy. Since then, this topic has received increasing attention, and many scientists have entered the field. Our knowledge base and relevant new technologies have also been expanding. Thus, it is important to formulate on a regular basis updated guidelines for monitoring autophagy in different organisms. Despite numerous reviews, there continues to be confusion regarding acceptable methods to evaluate autophagy, especially in multicellular eukaryotes. Here, we present a set of guidelines for investigators to select and interpret methods to examine autophagy and related processes, and for reviewers to provide realistic and reasonable critiques of reports that are focused on these processes. These guidelines are not meant to be a dogmatic set of rules, because the appropriateness of any assay largely depends on the question being asked and the system being used. Moreover, no individual assay is perfect for every situation, calling for the use of multiple techniques to properly monitor autophagy in each experimental setting. Finally, several core components of the autophagy machinery have been implicated in distinct autophagic processes (canonical and noncanonical autophagy), implying that genetic approaches to block autophagy should rely on targeting two or more autophagy-related genes that ideally participate in distinct steps of the pathway. Along similar lines, because multiple proteins involved in autophagy also regulate other cellular pathways including apoptosis, not all of them can be used as a specific marker for bona fide autophagic responses. Here, we critically discuss current methods of assessing autophagy and the information they can, or cannot, provide. Our ultimate goal is to encourage intellectual and technical innovation in the field

навчальний посібник

Конституційне право України: прагматичний курс : навч. посіб. / М. В. Афанасьєва, Ю. Ю. Бальцій, Ю. Д. Батан [та ін.] : за заг. ред. М. В. Афанасьєвої, А. А. Єзерова ; тех. ред. Ю. Д. Батан. - Одеса : Юридична література, 2017. - 256 с.Видання навчального посібника "Конституційне право України: прагматичний курс" спрямоване, передусім, врахувати потребу студентів у лаконічному та водночас комплексному викладенні навчального матеріалу, який би відповідав тематиці програми вступних випробувань з конституційного права України та відображав новітні конституційно-правові перетворення. Цінність даного посібника для вступників полягає в тому, що його структура дозволяє якнайкраще підготуватися до тестування, оскільки включає саме ті теми та питання, які включені до програми вступних випробувань. Крім того, прагматичний курс цінний для студентів 2-го курсу як опорний конспект лекцій при підготовці до практичних занять, а аткож до іспиту з конституційного права України. Навчальний посібник стане корисним при підготовці до державного екзаменаційного іспиту з конституційного права України для студентів 4-го курсу