Development of the New Method of the Melted Cheese Products Without Salt-melters Using Cryomechanolysis

The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble biopolymers and to transform them into soluble form.The principally new method of the deep processing of rennet cheeses for receiving the melt cheese products without salts-smelters was elaborated. It differs from the traditional ones by the complete exclusion of the salts-smelters. This method is based on the use of the influence of freezing and fine-dispersed comminution on the raw material. It allows open biological potential of the rennet cheeses more fully and to extract the hidden (bound) protein forms from nanocomplexes of lipids and mineral substances. It allows destruct the proteins of rennet cheeses to the separate polymers and dipeptides and tripeptides. The used technological methods gave a possibility to exclude the salts-smelters at the rennet cheeses manufacturing. They favor the transformation of lipid-proteins paracaseinate calcium phosphate complexes to the separate amino acids and peptides and allow receive homogenous plastic mass.It was established, that at the complex action of freezing and fine-dispersed comminution on the rennet cheese the destruction of hardly soluble lipid-protein nanocomplexes and release of protein from the bound state into free one – nanoform (by 33,5…35 % more) takes place. The mechanisms of this process, connected with cryomechanodestruction of connections between lipids and proteins and non-fermented catalysis of nanocomplexes were described.It was established, that cryomechanodestruction and non-fermented catalysis of protein to the separate monomers – α-amino acids (by 55…60 %) takes place at freezing and fine-dispersed comminution of rennet cheese before melting. The mechanism of freezing and non-fermented analysis, connected with cryomechanocracking of protein molecules at the expanse of peptide protein connections destruction to the separate α-amino acids and their transformation into the free form was described. It was also demonstrated, that the conformational changes of protein molecules take place synchronously.The offered and elaborated nanotechnology of melt cheese products on the base of rennet cheeses without salts-smelters includes complex action of freezing and fine-dispersed comminution. The mechanisms of processes, connected with cryomechanodestruction of connections between lipids and protein to the separate α-amino acids are described.The cheese fillings for “Pancake” confectionary and cheese snacks – falafels were manufactured on the base of cheese mass, received using the new method and enriching vegetable nanoadditives. They exceed the well-known analogs by chemical composition and are remarkable for the storage life, increased in 2 times. At the same time the significant part of substances (BAS and biopolymers) in cheese filings is in nanodimensional form (55…60 % of protein), especially, free α-amino acids, easily assimilated by the human organism. The recipes and technologies of sauces-dressings, sauces-deeps, cheese snacks and so on are also elaborated on the base of cheese mass, received by the new method

DEVELOPMENT OF A NEW METHOD OF PRODUCTION OF PROTEIN VEGETABLE PLANT NANO ADDITIVES USING PAROTHERMOMECHANODESTRUCTION PROCESSES

The aim of research is to develop a new method for the production of protein plant nanoadditives from dry chickpea in the form of nanopowders and nanopastes using the processes of steam thermo-mechanical destruction, leading to a high degree of mechanical destruction of biopolymers in separate constituent monomers, without destroying the latter. The new method is based on the use as an innovation of a complex effect on raw materials of steam-thermal treatment in modern steam-thermal devices (at a temperature of +70 °C) and non-enzymatic catalysis, which occurs when using fine grinding. The proposed method makes it possible to more fully reveal the biological potential of plant raw materials and transform hardly soluble, indigestible by the human body components of raw materials (in particular, cellulose, pectin substances, proteins and their nanocomplex and nanoassociates) into components that are easily absorbed by the body. The method makes it possible to more completely remove from the raw materials inactive bound forms of individual monomers of biopolymers, to reduce the molecular weight of biopolymers. At the same time, the efficiency of the resulting product increases significantly when consumed by the human body. New additives from chickpea are fundamentally different from traditional ones in properties and physicochemical state. The developed additives act simultaneously five in one: a source of essential amino acids and other biologically active substances, structure formers, gelling agents, thickeners and yellow dyes. The obtained protein supplements from chickpeas in combination with herbal Nanoadditives (from pumpkin, carrots, lemons, garlic, celery roots, ginger) were used as recipe components in the development of a new generation of confectionery products. The resulting confectionery products differ from the traditional ones in their low sugar and fat content (up to 5 %), high content of complete protein (from 13 to 20 %). In addition, 100 g of new products are able to satisfy the daily requirement for biologically active substances (β-carotene, phenolic compounds) and 0.5 daily requirement for vitamin C. The resulting products are natural, do not contain harmful impurities and exceed the quality of world analogue

DEVELOPMENT OF THE NEW METHOD OF THE MELTED CHEESE PRODUCTS WITHOUT SALT-MELTERS USING CRYOMECHANOLYSIS

The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble biopolymers and to transform them into soluble form.The principally new method of the deep processing of rennet cheeses for receiving the melt cheese products without salts-smelters was elaborated. It differs from the traditional ones by the complete exclusion of the salts-smelters. This method is based on the use of the influence of freezing and fine-dispersed comminution on the raw material. It allows open biological potential of the rennet cheeses more fully and to extract the hidden (bound) protein forms from nanocomplexes of lipids and mineral substances. It allows destruct the proteins of rennet cheeses to the separate polymers and dipeptides and tripeptides. The used technological methods gave a possibility to exclude the salts-smelters at the rennet cheeses manufacturing. They favor the transformation of lipid-proteins paracaseinate calcium phosphate complexes to the separate amino acids and peptides and allow receive homogenous plastic mass.It was established, that at the complex action of freezing and fine-dispersed comminution on the rennet cheese the destruction of hardly soluble lipid-protein nanocomplexes and release of protein from the bound state into free one – nanoform (by 33,5…35 % more) takes place. The mechanisms of this process, connected with cryomechanodestruction of connections between lipids and proteins and non-fermented catalysis of nanocomplexes were described.It was established, that cryomechanodestruction and non-fermented catalysis of protein to the separate monomers – α-amino acids (by 55…60 %) takes place at freezing and fine-dispersed comminution of rennet cheese before melting. The mechanism of freezing and non-fermented analysis, connected with cryomechanocracking of protein molecules at the expanse of peptide protein connections destruction to the separate α-amino acids and their transformation into the free form was described. It was also demonstrated, that the conformational changes of protein molecules take place synchronously.The offered and elaborated nanotechnology of melt cheese products on the base of rennet cheeses without salts-smelters includes complex action of freezing and fine-dispersed comminution. The mechanisms of processes, connected with cryomechanodestruction of connections between lipids and protein to the separate α-amino acids are described.The cheese fillings for “Pancake” confectionary and cheese snacks – falafels were manufactured on the base of cheese mass, received using the new method and enriching vegetable nanoadditives. They exceed the well-known analogs by chemical composition and are remarkable for the storage life, increased in 2 times. At the same time the significant part of substances (BAS and biopolymers) in cheese filings is in nanodimensional form (55…60 % of protein), especially, free α-amino acids, easily assimilated by the human organism. The recipes and technologies of sauces-dressings, sauces-deeps, cheese snacks and so on are also elaborated on the base of cheese mass, received by the new method.

Розробка нанотехнології овочевих кріозаморожених збагачувачів біокомпонентами та натуральних білкових оздоровчих закусок з їх використанням

This paper reports the development of nanotechnology for processing vegetables (spicy and carotene-containing ones) into frozen cryoadditives – enrichers with biologically active substances (BAS), as well as natural protein health snacks containing them. An innovative method proposed for obtaining vegetable nano additives involves the use of deep processing of raw materials. The method is based on a complex effect exerted on raw materials by cryo-processing and cryomechanodestruction, making it possible not only to preserve the BAS of fresh vegetables but also to transform them into a nanostructured form in order to fully reveal the biological potential of the raw materials. The resulting nano additives made from vegetables have no analogs. The BAS mass fraction in the produced frozen cryoadditives is 3.0...3.2 times larger than that in the starting fresh raw materials. Vegetable-based cryoadditives that are used in the manufacture of snacks are not only the BAS carriers but also perform the functions of structure-forming agents, gel-forming agents, colorants, thereby making it possible to produce high-quality health products and eliminate the need for food additives. Applying the vegetable-based frozen cryoadditives enrichers with biocomponents has made it possible to devise a new generation of natural protein snacks for healthy eating. The protein base used included nano additives made from legumes (peas) and soft salt cheese, which are distinguished by a high content of complete protein and are easily digestible. The new protein-vegetable snacks differ from conventional ones in the high content of β-carotene, phenolic compounds, tannins; 100 g of the product may satisfy about 30 % of the daily protein needs. The devised snacks are a new type of natural wellness products that are made without the use of artificial food additives and are recommended for industrial production.Работа посвящена разработке нанотехнологий переработки овощей (пряных и каротинсодержащих) в криодобавки – обогатители биологически активными веществами (БАВ) и натуральных белковых оздоровительных закусок с их использованием. Как инновация при получении овощных нанодобавок предложен метод глубокой переработки сырья. Метод основан на комплексном воздействии на сырье криообробки и криомеханодеструкции и позволяет не только сохранить БАВ свежих овощей, а также трансформировать их в наноструктурированную форму и более полно раскрыть биологический потенциал сырья. Полученные нанодобавки из овощей не имеют аналогов. Массовая доля БАВ в полученных замороженных криодобавках в 3,0…3,2 раза больше, чем в исходном свежем сырье. Овощные криодобавки при изготовлении закусок не только выступают носителями БАВ, но и выполняют функции структурообразователей, гелеобразователей, красителей, что дает возможность получить оздоровительные продукты высокого качества и исключить применение пищевых добавок. С использованием овощных замороженных криодобавок-обогатителей биокомпонентами разработано новое поколение натуральных белковых закусок для здорового питания. В качестве белковой основы использованы нанодобавки из бобовых (гороха) и сыра розсольного мягкого, которые отличаются высоким содержанием полноценного белка и находятся в легкоусвояемой форме. Новые белково-растительные закуски отличаются от традиционных высоким содержанием β-каротина, фенольных соединений, дубильных веществ и 100 г продукта способны удовлетворить около 30% суточной потребности белка. Разработанные закуски являются новым видом натуральных оздоровительных продуктов, которые изготовлены без использования искусственных пищевых добавок и рекомендуются для широкого внедрения в производство.Робота присвячена розробці нанотехнологій переробки овочів (пряних та каротинвмісних) в заморожені кріодобавки – збагачувачі біологічно активними речовинами (БАР) та натуральних білкових оздоровчих закусок з їх використанням. Як інновацію при отриманні овочевих нанодобавок запропоновано використовувати метод глибокої переробки сировини. Метод заснований на комплексній дії на сировину кріообробки та кріомеханодеструкції та дозволяє не тільки зберегти БАР свіжих овочів, а також трансформувати їх в наноструктуровану форму та більш повно розкрити біологічний потенціал сировини. Отримані нанодобавки із овочів не мають аналогів. Масова частка БАР в отриманих заморожених кріодобавках в 3,0…3,2 рази більше ніж у вихідній свіжій сировині. Овочеві кріодобавки при виготовленні закусок не тільки є носіями БАР, а також виконують функції структуроутворювачів, гелеутворювачів, барвників, що дає можливість отримати оздоровчі продукти високої якості та виключити необхідність застосування харчових домішок. З використанням овочевих заморожених кріодобавок-збагачувачів біокомпонентами розроблено нове покоління натуральних білкових закусок для здорового харчування. Як білкову основу використано нанодобавки із бобових (гороху) та сиру розсольного м’якого, які відрізняються високим вмістом повноцінного білку та знаходяться в легкозасвоюваній формі. Нові білково-рослинні закуски відрізняються від традиційних високим вмістом β-каротину, фенольних сполук, дубильних речовин та 100 г продукту здатні задовольнити біля 30 % добової потреби білку. Розроблені закуски є новим видом натуральних оздоровчих продуктів, що виготовлені без застосування штучних харчових домішок і рекомендуються для широкого впровадження в виробництво

Modular system in the development of pre-school buildings

The present work is devoted to the study of the possibility of applying an integrated modular approach in the development of buildings for children's educational institutions. Three aspects of the problem are considered. Firstly - the need to comply with the requirements for the device, content and organization of the mode of operation of children's preschool organizations. Secondly - ensuring urban planning maneuverability of structures. Parameters of the premises of a children's institution allow using a single module for any functional area. Thus, it is possible to arrange individual function blocks in different ways, and, by changing the number of units, vary the filling number of a children. Thirdly, the integration of architectural design with the simultaneous design of developing territorial complexes - locales in children's educational institutions

ПСИХОЛОГІЧНІ ТА ПЕДАГОГІЧНІ АСПЕКТИ ПРОФЕСІЙНОЇ ПІДГОТОВКИ МАЙБУТНІХ УЧИТЕЛІВ ІНОЗЕМНОЇ МОВИ ДЛЯ ПОЧАТКОВОЇ ШКОЛИ

У статті проаналізовано психолого-педагогічні аспекти професійної підготовки майбутніх учителів іноземної мови початкової школи. Конкретизовано суперечності у сучасній вищій педагогічній професійній освіті. Проаналізовано особливості підготовки студентів до викладання іноземної мови у початкових класах. Висвітлено порівняльний аналіз досвіду роботи  вітчизняних та зарубіжних науковців. Запропоновано шляхи розв’язання даної проблеми. Розкрито їх зміст для удосконалення навчально-виховної роботи майбутніх вчителів англійської мови. Визначено основні цілі професійної підготовки вчителі іноземної мови початкових класів. Окреслено актуальні проблеми підготовки вчителів іноземних мов початкової школи. Ключові слова: професійна підготовка, вчитель, іноземна мова, початкова школа

New deep-sea free-living marine nematodes from the Sea of Japan: the genera Siphonolaimus and Halichoanolaimus (Nematoda: Chromadorea) with keys to species identifications

Julia, Zograf, Yulia, Trebukhova, Olga, Pavlyuk (2015): New deep-sea free-living marine nematodes from the Sea of Japan: the genera Siphonolaimus and Halichoanolaimus (Nematoda: Chromadorea) with keys to species identifications. Zootaxa 3911 (1): 63-80, DOI: 10.11646/zootaxa.3911.1.

Description of new species of Phanodermopsis (Enoplida, Phanodermatidae) with key to genera of family Phanodermatidae and pictorial key to Phanodermopsis species

Zograf, Julia K., Trebukhova, Yulia A., Pavlyuk, Olga N. (2015): Description of new species of Phanodermopsis (Enoplida, Phanodermatidae) with key to genera of family Phanodermatidae and pictorial key to Phanodermopsis species. Zootaxa 4032 (3): 277-289, DOI: http://dx.doi.org/10.11646/zootaxa.4032.3.

Технологія оздоровчих плавлених сирних виробів без солей-плавильників з використанням заморожування і неферментативного каталізу

Authors studied comprehensive influence of the processes of non–fermentative catalysis – cryomechanolysis and freezing of solid rennet cheeses during their preparation for melting, which leads to the cryodestruction of low–soluble paracaseinatcalciumphosphate nanocomplexes into soluble gel form. It was established that there occurs their cryodestruction and transformation of their significant part to the nanoform (by 45…55 %). A nanotechnology of healthy processed cheese products was developed. Mechanisms of the processes were revealed. It was established that during freezing and finely dispersed grinding of solid rennet cheeses before melting, there occurs cryomechanodestruction and non–fermentative cryocatalysis (destruction) of protein molecules to separate monomers – α–amino acids by 55… 60 %, that is a significant part of amino acid is transformed from the bound  state to the free soluble form. A mechanism of the process was revealed; it was shown that in parallel with the destruction of nanocomplexes, nanoassociants of protein, its conformational changes take place: erasing molecules, decreasing in volume, shape, the ratio of hydrophobic and hydrophilic groups in a molecule, and filling the nucleus of a molecule with hydrophobic residues.Authors proposed and developed the cryogenic nanotechnology of manufacturing processed cheese products based on solid rennet cheeses without melting salts, which includes an integrated influence of freezing and finely dispersed grinding, non–fermentative catalysis. It was established that cheese products, produced by the nanotechnology (fillings for confectionery products "PanCake", dressing sauces, dipping sauces, ball shaped snacks) and enriched with herbal additives, exceed the known analogs in chemical composition. In addition, a large part of substances (as BAS and biopolymers) in cheese products is in the nanostructured form (55...60 % of protein) in the form of free amino acids.New technologies of healthy processed cheese products have been tested under production conditions at a number of the Ukrainian enterprises (TOV VKG "Lisova kazka", NVP "FIPAR", NVP "KRIAS–1"). The regulatory documentation (TU, TI for "cheese and vegetable fillings for confectionery products "PanCake" and "cheese dressing sauces") was developed and approved.Изучено комплексное влияние процессов неферментативного катализа - криомеханолиза и замораживания сычужных сыров при подготовке к плавлению, которое приводит к деструкции труднорастворимых параказеинаткальцийфосфатных нанокомплексов в растворимую форму. Установлено, что происходит их криодеструкция и трансформация в наноформу (на 55 ... 60 %). Разработана нанотехнология оздоровительных плавленых сырных изделий. Раскрыты механизмы процессов замораживания и неферментативного катализаВивчено комплексний вплив процесів неферментативного каталізу – кріомеханолізу і заморожування сичугових сирів при підготовці до плавлення, який призводить до кріодеструкції важкорозчинних параказеїнаткальційфосфатний нанокомплексів в розчинну форму. Установлено, що відбувається їх кріодеструкція і трансформація в наноформу (на 55…60 %). Розроблено технологію оздоровчих плавлених сирних виробів. Розкрито механізми процесів заморожування та неферментативного каталіз

Teacher-student cooperation boosting grammar in the age of Big Data

The article focuses on the new language teaching and learning strategies offered by the use of corpora-based method. It gives an insight into how a corpus-based research incorporated into English grammar classroom activities not only clarifies the debatable aspects of traditional grammar rules but challenges students to launch their own language investigation, enlarging their professional scope and contributing to the development of their general and linguistic competences. The background for the pedagogical experiment was the need for a shift in the teacher–student model of interaction. To prove the benefits of semi-independent student’s research, the article covers four research cases performed by 3rd year students at Moscow State Linguistic University under the guidance of their English grammar lecturers. While working at their respective tasks, the students tried their hand at a proper piece of scientific study and mastered their skills at a new research instrument. Corpus data obtained, they worked in cooperation with their lecturers to arrive at conclusions reviving textbook materials. Thus, the rules and tendencies verified were no longer offered to the class as ready-made answers. The results of the experiment foreground the positive effect of students’ getting access to novel technologies transforming the traditional roles assigned in class