The use of coal in a solid phase reduction of iron oxide

The results of the research process of producing metalized products by solid-phase reduction of iron using solid carbonaceous reducing agents. Thermodynamic modeling was carried out on the model of the unit the Fe-C-O and system with iron ore and coal. As a result of modeling the thermodynamic boundary reducing, oxidizing, and transition areas and the value of the ratio of carbon and oxygen in the system. Simulation of real systems carried out with the gas phase obtained in the pyrolys of coal. The simulation results allow to determine the optimal cost of coal required for complete reduction of iron ore from a given composition. The kinetics of the processes of solid-phase reduction of iron using coal of various technological brands

The antioxidant effect of natural polyphenolic complexes of grape wine in the rat retina under streptozotocin-induced diabetes mellitus

The protective effects of natural polyphenolic complexes of the grape wine on antioxidant system in retinae of rats under streptozotocin-induced diabetes mellitus are established. It was shown that proposed level of polyphenol speciment of the grape wine that was consumed did not change blood glucose concentrations in control and diabetic groups of animals. During the experiment the body weight of control group and diabetic groups of rats with consumption of studied speciment was significantly increased. The polyphenols completely or partially normalized the work of enzymatic antioxidant system (superoxide dismutase, catalase, glutathione reductase and glutathione peroxidase). It was shown that level of products of lipid peroxidation in the groups of rats with and without consumption of polyphenol speciment differed significantly. The presented results allow to suggest an important role of speciment of grape wine in preventing and treatment of diabetes retinopathy