Questioning Arbitrariness in Language: a Data-Driven Study of Conventional Iconicity

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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

Characteristic of circulating immune complexes in the blood of children with asthma

Circulating immune complexes (CIC), which are heterogeneous in size and composition population of antibodies and antigens, are critical mediators of the immune system. Precipitation of the CIC on the vascular wall and basal cell membranes causes a variety of biological effects: activation of the complement system in accordance with the classical pathway, activation of macrophages initiating the development of a local inflammatory process involving mast cells and neutrophils. In the present study, we have examined the content and physical characteristics of the CIC in the serum of children with atopic asthma and healthy individuals. We have found that the concentration of CIC in patients is 2-fold higher than in control group. The presence of the most pathogenic medium-sized complexes was determined in 9 % of healthy children and 85.6 % of children with asthma

Radial HI Profiles at the Periphery of Galactic Disks: The Role of Ionizing Background Radiation

Observations of neutral hydrogen in spiral galaxies reveal a sharp cutoff in the radial density profile at some distance from the center. Using 22 galaxies with known HI distributions as an example, we discuss the question of whether this effect can be associated exclusively with external ionizing radiation, as is commonly assumed. We show that before the surface density reaches $\sigma_{\textrm{HI}}\le 0.5 {\cal M}_\odot/{\textrm {pc}}^2$(the same for galaxies of different types), it is hard to expect the gas to be fully ionized by background radiation. For two of 13 galaxies with a sharp drop in the HI profile, the "steepening" can actually be caused by ionization. At the same time, for the remaining galaxies, the observed cutoff in the radial HI profile is closer to the center than if it was a consequence of ionization by background radiation and, therefore, it should be caused by other factors.Comment: 15 pages, 6 figure

Petrogenetic characteristics of mafic-ultramafic massifs in Nizhne-Derbinsk complex (East Sayan Mountains)

The article describes the results of petrographic, petrochemical, petrofabric, mineralogical and geochemical studies of the major rock groups potentially Cu, Ni, Pt ore- bearing mafic-ultramafic massifs in the Nizhne- Derbinsk complex (Eastern Sayan Mountains). Based on the data interpretation the investigated massifs can be classified as peridotite- pyroxenite-gabbronorite formation of geosynclinal regime in Altai-Sayan folding area. Significant massif deformation occurred during the final post-consolidation formation stage. The petrographic features of gabbro and petrofabric patterns of the rock-forming minerals in the Burlakski and Nizhne-Derbinsk massifs indicated the fact that massifs were involved in the accretion-collisional development stage of the Central Asian folding belt during the final formation stages the Nizhne-Derbinsk complex

The chiral Anomalous Hall effect in re-entrant AuFe alloys

The Hall effect has been studied in a series of AuFe samples in the re-entrant concentration range, as well as in part of the spin glass range. An anomalous Hall contribution linked to the tilting of the local spins can be identified, confirming theoretical predictions of a novel topological Hall term induced when chirality is present. This effect can be understood in terms of Aharonov-Bohm-like intrinsic current loops arising from successive scatterings by canted local spins. The experimental measurements indicate that the chiral signal persists, meaning scattering within the nanoscopic loops remains coherent, up to temperatures of the order of 150 K.Comment: 7 pages, 11 eps figures Published version. Minor change

Ultrasound-assisted cold pasteurization in liquid or SC-CO2

Various types of chemical and physical protocols are used, thermal treatment in particular, to increase the quality of bulk food products (for example, dates or some sort of nuts) and extend shelf life, and combinations of methods are frequently used to achieve the best results. However, the use of these processing methods is not always the best option to preserve the initial taste and appearance of food products. For instance, a product may lose its initial natural appearance and acquire different flavors due to chemical transformations that occur at certain temperatures or when the products are treated with chemicals. Non-thermal treatment methods are called “cold” pasteurization. This is a set of advanced techniques that are based on physical and chemical effects that do not result in the structural food-product transformations caused by heating. We have developed and tested a new technique for efficient food-product processing and cold pasteurization in an ultrasonic field under pressure in an atmosphere of supercritical or subcritical carbon dioxide. A laboratory-scale unit that was designed and built for this purpose has experimentally proven the feasibility of this process and demonstrated high efficiency in suppressing pathogenic flora

THERMAL STABILITY AND EXTRA-STRENGTH OF AN ULTRAFINE GRAINED STAINLESS STEEL PRODUCED BY HIGH PRESSURE TORSION

International audienceInvestigations of an ultrafine-grained (UFG) Cr-Ni austenitic stainless steel produced by high pressure torsion (HPT) at room and elevated (400 C) temperatures followed by series of annealing up to 700 C are reported. The grain size of the alloy processed at room temperature (55 nm) was found to be about twice lower than the grain size of the alloy (90 nm) processed at elevated temperature. Besides, both as-processed states demonstrated a very high value of microhardness (~590 Hv) , while the steel in initial quenched state had the microhardness about 155 Hv. It is shown that the hardness of the steel in both UFG states does not decrease with annealing up to 650 C, and even a certain increase in hardness was observed for the steel produced at room temperature. At higher temperature (700 C), the recrystallization starts, and precipitation was observed