Economic aspects of organizing high-technology resource saving production in the forest sector of Russia

Purpose: The article aims at assessing the possibility of organizing high-tech production in the Russian forest industry. Structure/Methodology/Approach: To switch to high-tech and resource-saving technologies in the production of sleepers, it is necessary to assess the influence of a few factors: the cost of production of innovative products, the demand for innovative products, the lifetime of innovative products. To assess the demand, we have used an expert survey. Results: The cost of producing railroad sleepers from modified wood has been established. The use of cheaper softwood wood as raw material (birch, aspen, alder, poplar, etc.) which makes it possible to reduce the cost of production of the sleepers is a competitive advantage of the innovative technology. Practical implications: It has been established that in the future we should expect an increase in demand for the sleepers made of modified wood, especially in the European part of Russia. Originality/Value. The main contribution of this study is the rationale for the transition to the concept of environmental savings in the Russian forest industry. The use of modified wood in the production of sleepers is economically viable and can be an alternative when diversifying production.peer-reviewe

Investigation of the Respiration Rate During Storage of Fruit Vegetables Under the Influence of Abiotic Factors

The aim of the work was to establish the influence of most important abiotic planting factors (temperature, precipitation quantity) on the respiratory rate of fruit vegetables at storage and also a possibility of correction of respiratory metabolism by post-harvest thermal processing by antioxidant compositions. Fruits of cucumbers of the hybrids Masha and Afina, bush pumpkins Kavili and Tamino, sweet pepper of the hybrids Nikita and Hercules, tomato of the varieties Novachok and Rio Grande Original were used for the studies. It was established, that the respiratory rate of pumpkin fruit vegetables is importantly influenced by the variety specificity. The respiratory level of pumpkin vegetables directly correlates with the sum of active temperatures of the period of fruits formation and reversibly – with precipitation and hydrothermal coefficient.The influence of the variety specificity for nightshade vegetables is leveled, and among meteorological planting conditions the important intense influence on the respiratory rate is realized by the sum of active temperatures of the period of fruits formation and ripening. Precipitation and hydrothermal coefficient have the important influence only on pepper fruits.It was established, that the use of post-harvest thermal processing by antioxidant compositions results in inhibition of respiratory processes in fruit vegetables at storage

SPUTNIK-V REACTOGENICITY AND IMMUNOGENICITY IN THE BLOOD AND MUCOSA: A PROSPECTIVE COHORT STUDY

Sputnik-V (Gam-COVID-Vac) is a heterologous, recombinant adenoviral (rAdv) vector-based, COVID- 19 vaccine now used in > 70 countries. Yet there is a shortage of data on this vaccine’s performance in diverse populations. Here, we performed a prospective cohort study to assess the reactogenicity and immunologic outcomes of Sputnik-V vaccination in Kazakhstan. COVID-19-free participants (n = 82 at baseline) were followed at day 21 after Sputnik-V dose 1 (rAd5) and dose 2 (rAd26). Self-reported local and systemic adverse events were captured using questionnaires. Blood and nasopharyngeal swabs were collected to perform SARS-CoV-2 diagnostic and immunologic assays. We observed that most of the reported adverse events were mild-to-moderate injection site or systemic reactions, no severe or potentially life-threatening conditions were reported, and dose 1 appeared to be more reactogenic than dose 2. The seroconversion rate was 97% post-dose 1, remaining the same post-dose 2. The proportion of participants with detectable virus neutralization was 83% post-dose 1, increasing to 98% post-dose 2, with the largest relative increase observed in participants without prior COVID- 19 exposure. Dose 1 boosted nasal S-IgG and S-IgA, while the boosting effect of dose 2 on mucosal S-IgG, but not S-IgA, was only observed in subjects without prior COVID-19. Systemically, vaccination reduced serum levels of growth regulated oncogene (GRO), which correlated with an elevation in blood platelet count. Overall, Sputnik-V dose 1 elicited both blood and mucosal SARS-CoV-2 immunity, while the immune boosting effect of dose 2 was minimal. Thus, adjustments to the current vaccine dosing regimen are necessary to optimize immunization efficacy and cost-effectiveness. While Sputnik-V reactogenicity is similar to that of other COVID-19 vaccines, the induced alterations to the GRO/platelet axis warrant investigation of the vaccine’s effects on systemic immunology

Розробка інноваційної технології соусу з лецитином

Consumers of catering establishments especially value their health and therefore give preference to dishes that correspond to modern concepts of healthy eating. In this regard, the development of such dishes is an important task. Thus, the object of the study was an emulsion sauce made using the spherification technique. Agar-agar was used as a material for encapsulating the sauce. The recipe composition of the sauce contains irreplaceable nutritional components: plant phospholipids (soy lecithin), monounsaturated and polyunsaturated fatty acids of olive oil and camelina oil, natural food fibers of agar-agar. Each recipe component of the developed emulsion sauce contains physiologically active substances with a high efficiency of health-improving effect. Synergy The combination of the positive effects of these prescription components makes it possible to create a therapeutic and prophylactic product. One of the most problematic areas is the formation of a lecithin-oil-water composition with a lamellar structure. Such a structure as a multilayer «container» helps to preserve the biologically active substances that make up the sauce from destruction and to better assimilate them by the human body. Due to the choice of a certain number of recipe components and their sequential combination under certain conditions (temperature 45 °C, mixing), it is possible to obtain a lamellar structure. In the course of the study, recipe components were selected that correspond to healthy food products, recipes and technologies for the preparation of an emulsion sauce with a lamellar structure were developed. And also provided with the help of spherification an attractive appearance and determined the organoleptic, microbiological indicators and shelf life of the product. To confirm the presence of the lamellar structure of the sauce, carry out optical studies and presented a micrograph in polarizing light. The research carried out makes it possible to expand the range of sauces with an extended shelf life (three days) for the restaurant industry.Посетители заведений ресторанного хозяйства особенно ценят свое здоровье и поэтому отдают предпочтение блюдам, соответствующим современным представлениям о здоровом питании. В связи с этим, разработка таких блюд является важной задачей. Таким образом, объектом исследования выбран эмульсионный соус, изготовленный с применением техники сферификации. В качестве вещества для капсулирования соуса был применен агар-агар. Рецептурный состав соуса содержит незаменимые компоненты питания: растительные фосфолипиды (лецитин сои), мононенасыщенные и полиненасыщенные жирные кислоты масла оливкового и масла рыжика посевного, натуральные пищевые волокна агар-агара. Каждая рецептурная составляющая разработанного эмульсионного соуса содержит физиологически активные вещества с высокой эффективностью оздоровительного воздействия. Синергизм сочетания положительных воздействий этих рецептурных компонентов позволяет создать продукт лечебно-профилактической направленности. Одним из самых проблемных мест является образование композиции лецитин-масло-вода с ламелярной структурой. Такая структура, как многослойный «контейнер», способствует сохранению биологически активных веществ, входящих в состав соуса, от разрушения и их лучшему усвоению организмом человека. Благодаря выбору определенного количества рецептурных компонентов и их последовательному сочетанию при определенных условиях (температура 45 °С, перемешивание) – обеспечивается возможность получения ламелярной структуры. В ходе исследования выбраны рецептурные компоненты, которые отвечают продуктам здорового питания, разработаны рецептуры и технологии приготовления эмульсионного соуса с ламелярной структурой. А также предоставлено с помощью сферификации привлекательный внешний вид и определены органолептические, микробиологические показатели и срок хранения изделия. Для подтверждения наличия ламелярной структуры соуса проведены оптические исследования и представлена микрофотография в поляризационном свете. Разработка позволяет расширить ассортимент соусов с длительным сроком хранения (трое суток) для предприятий ресторанного питанияСпоживачі закладів ресторанного господарства особливо цінують своє здоров’я і тому дають перевагу стравам, що відповідають сучасним уявленням здорового харчування. У зв’язку з цим, розробка таких страв є важливим завданням. Таким чином, об’єктом дослідження обрано емульсійний соус, виготовлений з застосуванням техніки сферифікації. В якості речовини для капсулювання соусу був застосований агар-агар. Рецептурний склад соусу містить незамінні компоненти харчування, а саме: рослинні фосфоліпіди (лецитин сої), мононенасичені та поліненасичені жирні кислоти олії оливкової та олії рижію посівного, натуральні харчові волокна агар-агару. Кожна рецептурна складова розробленого емульсійного соусу містить фізіологічно активні речовини з високою ефективністю оздоровчого впливу. Синергізм поєднання позитивних впливів цих рецептурних компонентів дозволяє створити продукт лікувально-профілактичної направленості. Одним з найбільш проблемних місць є утворення композиції лецитин-олія-вода з ламелярною структурою. Така структура, як багатошаровий «контейнер», сприяє збереженню біологічно активних речовин, що входять до складу соусу, від руйнування та їх кращому засвоєнню організмом людини. Завдяки вибору певної кількості рецептурних компонентів та їх послідовному поєднанню при визначених умовах (температура 45 ºС, перемішування) – забезпечується можливість отримання ламелярної структури. У ході дослідження обрано рецептурні компоненти, які відповідають продуктам здорового харчування, розроблено рецептуру та технологію приготування емульсійного соусу з ламелярною структурою. А також надано за допомогою сферифікації привабливий зовнішній вигляд та визначено органолептичні, мікробіологічні показники та термін зберігання виробу. Для підтвердження наявності ламелярної структури соусу проведено оптичні дослідження та представлено мікрофотографію у поляризаційному світлі. Проведені дослідження дозволяють розширити асортимент соусів з подовженим терміном зберігання (три доби) для ресторанного господарств

Bloodstream Infection Etiology among Children and Adults

Every year in the world, sepsis occurs in 31.5 million people, and the number of deaths reaches 5.3 million per year. There are not enough studies that describe etiological structure of sepsis pathogens in different groups of population of the Republic of Kazakhstan. In this study, we have investigated difference of local sepsis etiology and antibiotic susceptibility among children and adults. A total 200 blood samples were examined using the standard and express method of identification of bloodstream pathogens. The determination of antimicrobial sensitivity was carried out by the disc-diffusion method according to CLSI guidelines. Overall, 23/90 (25.5%) positive blood cultures were isolated from adult patients and 43/110 (39%) from pediatric patients. It was found that children are statistically more often affected with bacterial bloodstream infection than adults (p<0.05). The Gram-positive bacteria are the leading cause of sepsis in both groups: S. epidermidis (35.5%) in pediatric patients and S. aureus (21.7%) in adults. However, statistical significance was detected in pediatric patients (p<0.05). The number of resistant strains of S. epidermidis (MRSE) in the group of children was 66.7%, while in adults, all S. epidermidis was resistant to azithromycin and cefoxitin (MRSE). S. aureus strains from adult patients and children had a similar picture of antibiotic patterns. The proportion of MRSA in pediatric patients was 16, 6%, and in adult patients, 20%. Enterobacterales (39%) were the second cause of sepsis in adult patients. 62.5% of Enterobacterales strains isolated from adults were phenotypically identified as ESBL, while in pediatric patients, 25% of ESBL producers were isolated. We have noted the resistance to antibiotics that are prescribed according to protocols of treatment of the Republic of Kazakhstan in the strains isolated from the patient’s blood