Signs of geoeffective space weather events in cosmic rays during the first half of the solar cycle 24

Solar originating events are continually evident in galactic cosmic ray (GCR) flux registered at the ground by neutron monitors. We analyze time intervals of sporadic Forbush decreases (Fd) observed by neutron monitors (NM) during the first half of solar cycle 24. We consider NMs data, as well as, solar, heliospheric and geoma - gnetic activity parameters, around those periods, using different mathematical tools. Subsequently, an impact of space weather phenomena on energy infrastructure is well known, in the further step we consider logs from one of the Polish transmission lines operators during the time intervals of Fds. Based on the data from the Ins- titute of Meteorology and Water Management-Polish National Research Institute we exclude from the analysis the weather-related failures. We found that the increase in the superposed averaged number of failures appears around Forbush decreases

2-{[5-(Pyridin-4-yl)-4-p-tolyl-4H-1,2,4-triazol-3-yl]methyl}acrylic acid hemihydrate

The asymmetric unit of the title compound, 2C18H16N4O2·H2O, consists of two organic molecules and one solvent molecule. The symmetry-independent organic molecules have slightly different conformations: the 1,2,4-triazole ring forms dihedral angles of 84.61 (4), 89.68 (5) and 22.38 (6)°, respectively, with the 2-propenecarbocylic, p-tolyl and 4-pyridyl groups in one independent molecule, and 71.35 (4), 82.13 (5) and 24.82 (6)°, respectively, in the second. In the crystal, molecules ralated by the 21 screw axes are assembled via O—H...N and O—H...O hydrogen bonds into infinite chains and these are linked by further O—H...N hydrogen bonds into undulating sheets parallel to the bc plane. Adjacent sheets are connected by weak C—H...O interactions, forming a three-dimensional structure

The Influence of Sous Vide Parameters on Nutritional Characteristics and Safety of Pikeperch Fillets

The aim of the study was to investigate the influence of temperature and time combination on the quality of pikeperch fillets and to propose settings which allow high nutritional quality fish fillets to be obtained. The material for the study consisted of 24 farmed pikeperch (Sander lucioperca) fillets, which were evaluated raw and after sous vide (SV) cooking proceeded at 65 °C for 45 min (SV65), 75 °C for 20 min (SV75), and 90 °C for 10 min (SV90). The chemical composition was affected by SV procedure; SV90 was similar to raw samples in terms of moisture, protein, and fat content, whereas SV65 differed the most. Carnosine contents decreased in all SV samples compared with raw ones, and anserine only decreased in SV90. There were no differences in terms of fatty acid composition (% of total) between SV and raw samples. In SV75 and SV90 total viable counts, Enterobacteriaceae, Enterococcus sp., and Staphylococcus sp. were reduced below a detection level but not in SV65. These samples also showed a better sensory quality than SV65. Therefore, SV75 and SV90 might be recommended for pikeperch fillets preparation, taking into account safety and nutritional aspects

A Comparative Study of Microwave and Sous-Vide Cooking Effects on Pikeperch Fillets’ Fatty Acid Composition and Quality Attributes

The aim of the study was to compare the effects of microwave and sous-vide cooking on chemical composition, including fatty acid composition, colour, and microbial and eating quality of fillets produced from wild-living pikeperch. Skinned fillets were sous-vide (SV)-cooked at 65 °C for 40 min. or cooked in a microwave oven (M) at 539 W for 3 min. Generally, cooking decreased moisture and increased protein contents in SV and M, and increased fat content in SV. Cooking increased lightness and yellowness while decreasing redness of fillets, but there were no differences between SV and M. SV fillets showed a significantly higher cooking loss than M samples. SV and M samples showed a similarly high sensory and microbial quality, although microwave cooking was more effective in total viable bacteria counts reduction. Similar fatty acid proportions and concentrations were noted in M and SV fillets, suggesting that both methods preserved well fatty acids in pikeperch meat tissue

Fractal Dimension Analysis of Earth Magnetic Field during 26 August 2018 Geomagnetic Storm

We analyse the fractal nature of geomagnetic field northward and eastward horizontal components with 1 min resolution measured by the four stations Belsk, Hel, Sodankylä and Hornsund during the period of 22 August–1 September, when the 26 August 2018 geomagnetic storm appeared. To reveal and to quantitatively describe the fractal scaling of the considered data, three selected methods, structure function scaling, Higuchi, and detrended fluctuation analysis are applied. The obtained results show temporal variation of the fractal dimension of geomagnetic field components, revealing differences between their irregularity (complexity). The values of fractal dimension seem to be sensitive to the physical conditions connected with the interplanetary shock, the coronal mass ejection, the corotating interaction region, and the high-speed stream passage during the storm development. Especially, just after interplanetary shock occurrence, a decrease in the fractal dimension for all stations is observed, not straightforwardly visible in the geomagnetic field components data

A Review of the Biological Activity of Amidrazone Derivatives

Amidrazones are widely used in chemical synthesis, industry and agriculture. We compiled some of the most important findings on the biological activities of amidrazones described in the years 2010–2022. The data were obtained using the ScienceDirect, Reaxys and Google Scholar search engines with keywords (amidrazone, carbohydrazonamide, carboximidohydrazide, aminoguanidine) and structure strategies. Compounds with significant biological activities were included in the review. The described structures derived from amidrazones include: amidrazone derivatives; aminoguanidine derivatives; complexes obtained using amidrazones as ligands; and some cyclic compounds obtained from amidrazones and/or containing an amidrazone moiety in their structures. This review includes chapters based on compound activities, including: tuberculostatic, antibacterial, antifungal, antiparasitic, antiviral, anti-inflammatory, cytoprotective, and antitumor compounds, as well as furin and acetylocholinesterase inhibitors. Detailed information on the compounds tested in vivo, along the mechanisms of action and toxicity of the selected amidrazone derivatives, are described. We describe examples of compounds that have a chance of becoming drugs due to promising preclinical or clinical research, as well as old drugs with new therapeutic targets (repositioning) which have the potential to be used in the treatment of other diseases. The described examples prove that amidrazone derivatives are a potential source of new therapeutic substances and deserve further research

Muscle Tissue Quality of Raw and Sous-Vide Cooked Wild and Farmed Pikeperch

The aim of the study was to compare the chemical and fatty acid composition, colour, and sensory quality of wild and farmed pikeperch. Raw wild pikeperch had a higher moisture and ash contents, as well as pH value, but lower fat and protein contents than farmed pikeperch. In sous-vide fillets, a higher fat and a lower protein content were noted in farmed fish. Slight differences in colour attributes between farmed and wild fish affected neither chroma nor hue in raw and sous-vide fillets. Wild and farmed fish fillets prepared using sous-vide were scored similarly in the sensory assessment. Although wild fish had a more beneficial fatty acid composition demonstrated by a higher proportion of polyunsaturated fatty acids, including eicosapentaenoic and docosahexaenoic, a higher fat concentration in farmed pikeperch resulted in obtaining similar or even higher concentration of these fatty acids in sous-vide fillets. Regardless of the origin of pikeperch it might be recommended as a valuable part of a daily diet

Lipophilicity Study of 1-(Benzofuran-2-yl)ethan-1-one Oxime and its Substituted O-Benzyl Ethers

<div><p>Heterocyclic oxime ethers play a significant role in organisms due to their biological activity. Lipophilicity is an important parameter that may affect biological activity of the compounds 1-(benzofuran-2-yl)ethan-1-one oxime and its nine biologically active ethers. The relationship between the structure and lipophilicity parameters (log kw values) of the ten compounds is here described. Reversed phase high performance liquid chromatography (RP-HPLC) method was used having methanol, 2-propanol and acetonitrile as organic modifiers of the mobile phases. Both experimental (log kw) and calculated (log P) parameters showed to be strongly positively correlated. The weakest correlation with all the data was for the log kw methanol. For all of analyzed compounds, log kw values are smaller than 5 (except for analyses carried out in methanol), and this result corresponds to the Lipinski’s rule in the range of lipophilicity. Therefore, in the case of their use as drugs, they will be probably active after oral application.</p></div