Investigation of the Role of Plasticizers in Film-forming Coats for Protecting Cooled Meat

As a result of theoretical studies on problems of protection and prolongation of storage terms of meat, it was revealed, that one of promising directions is to use protecting coats, based on natural biopolymers.The topicality of this study is in studying film-forming coats, based on natural polysaccharides, because they have high mechanical indices, absence of a smell, taste and are subjected to biological destruction. For regulating mechanical properties, the composition of film-creating coats is added with plasticizers of different origins.The aim of this work is in describing characteristics of food films, based on carrageenan, sodium alginate and plasticizers of different origins.There were mechanical, rheological properties of protecting coats. The comparative characteristic of these properties, depending on an added plasticizer, was realized. The type and mechanisms of interaction of components of the film-forming coat and plasticizers were completely described. The viscosity of the film-forming coat with a plasticizer has less values comparing with other solutions. Adding plasticizers resulted in increasing the film elasticity, but at the same time some increase of the firmness was observed.Film-forming coats with adding a plasticizer had a higher limit of fluidity, so they were firmer than complex film-forming coats without a plasticizer. From the other side, deformation values of film-forming coats without adding a plasticizer were higher than ones of complex film-forming coats with adding a plasticizer, because they were firmer.The study of physical properties of developed film-forming coats, based on hydrocolloids, demonstrated that coats with a plasticizer have more gas permeability.According to the results, obtained at experiments it was established, that the film-forming coat, based on sodium alginate, carrageenan and glycerin, has best mechanical, physical and rheological indices

ЇСТІВНІ ПЛІВКИ І ПОКРИТТЯ, ЇХ РОЛЬ В ЯКОСТІ УПАКОВКИ

Edible films and coatings are thin layers of edible materials used in foods that play an important role in the storage, transportation and sales. They protect the product from damage, physical, chemical impacts and microbiological spoilage. Their use in the food industry, especially in the meat, characterized by a number of indicators such as cost, mechanical properties (flexibility, tensile breaking strength), optical properties (transparency, opacity) steam and gas permeability, structural resistance to microorganisms and organoleptic properties. This paper presents the latest advances in the development of film–forming coatings, namely the scope for reducing the infiltration of fat when cooked; in their use of bioactive compounds that provide additional features and extension of validity of foods.  Съедобные пленки и покрытия представляют собой тонкие слои съедобных материалов, применяемых на пищевых продуктах, которые играют важную роль в их хранении, транспортировке и реализации. Они защищают продукт от механических повреждений, физических, химических факторов воздействия, а также микробиологической порчи. Их использование в пищевой промышленности, особенно в мясной, характеризуется рядом показателей как стоимость, механические свойства (гибкость, растяжение, прочность на разрыв), оптические свойства (прозрачность, матовость), паро и газопроницаемость, структурная устойчивость к воздействию микроорганизмов, а также органолептические показатели.В данной работе представлены последние достижения в развитии пленкообразующих покрытий, а именно: в сферах применения для уменьшения проникновения жиров, при кулинарной обработке; в использовании их с биологически активными соединениями, которые предоставляют дополнительные функции, а также продления срока хранения пищевых продуктов.Їстівні плівки і покриття являють собою тонкі шари їстівних матеріалів, що застосовуються на харчових продуктах, які відіграють важливу роль в їх зберіганні, транспортуванні та реалізації. Вони захищають продукт від механічних пошкоджень, фізичних, хімічних факторів впливу, а також мікробіологічного псування. Їх використання в харчовій промисловості, а особливо в м'ясній, характеризується рядом показників таких як, вартість, механічні властивості (гнучкість, розтягування, міцність на розрив), оптичні властивості (прозорість, матовість), паро і газопроникність, структурна стійкість до впливу мікроорганізмів, а також органолептичні показники. В даній роботі представлені останні досягнення в розвитку плівкоутворюючих покриттів, а саме: в сферах застосування для зменшення проникнення жирів, при кулінарній обробці; в використанні їх з біологічно активними з’єднаннями, які надають додаткові функції, а також подовження строку придатності харчових продуктів. &nbsp

Development of professional-pedagogical focus of a teacher in vocational training

Nowadays, the requirements of the state and society for the training of a vocational education teacher have undergone significant changes and have indicated the need for highly educated competent specialists. The purpose of the article is to conduct a study to identify the development of professional-pedagogical focus of the teacher of vocational training in a pedagogical university. The essence of the professional-pedagogical focus in close interconnection with the professional competence of future graduates is revealed in the work. The analysis of scientific literature made it possible to identify the components of the studied trend: motivational, value, cognitive, reflective. The development of each component was considered in the process of preparing a teacher for vocational training at a pedagogical university. Students apply the obtained theoretical knowledge during the projects development, participation in games, discussions and solving case assignments. The project method is used as the most commonly used method in the professional focus development. To contribute to it students carry out a project in the course "Pedagogical technologies." The features of preparing students in these conditions are highlighted. The analysis showed that the methods used for the focus development help to achieve success in  interest creation as well as professional competence, further improvement of this process will achieve better results in preparation of a teacher of vocational training

Research Methodology and Proposals for the Use of Elements of the Intangible Cultural Heritage of Ukraine for Tourism Purposes

Elements of intangible cultural heritage have relatively recently entered the structure of the potential of tourist resources. The complex nature and essence of the very elements of the intangible cultural heritage require the development of special methods for their research, based on the options for the possible use of these elements. In the study of intangible cultural heritage, the socio-geographical approach plays an important role. It is noted that it is more expedient to build the study of intangible cultural heritage on the basis of a component approach (which involves the consideration of intangible cultural heritage, on the one hand, as an integral part of cultural heritage in general, and on the other hand, as a component of the historical and cultural resources of a certain territory, a destination of a tourism region), as well as on the bases of a territorial approach. An algorithm for the socio-geographical study of intangible cultural heritage is proposed, which distinguishes three successive interrelated stages: preparatory; analytical and generalizing; recommendatory, each of these is divided into substages and carefully described. The place of objects of intangible cultural heritage in the historical and cultural potential of the territory is described. Among the many specialized types of tourism, the most expedient is the development of such types as: cultural and educational, rural, industrial, gastronomic, ethnographic, event (festival), religious, artistic, which contribute not only to the preservation and promotion of intangible cultural heritage, but also to the development of local economic potential and intercultural understanding. The proposed methodology for studying the elements of intangible cultural heritage is one of the options for conducting research on this topic, that in each case will need to be supplemented and refined, however, at the present stage, it can serve as a solid basis for starting and activating such research. The provided list of thematic types of tourism can also be elaborated on the basis of the use of objects of intangible cultural heritage, does not claim to be exclusively complete and can be expanded and supplemented, opening up prospects for further research in this direction

The integration of financial and economic disciplines in the educational process of vocational education

The article deals with the integration of interdisciplinary issues of financial and economic disciplines in the educational process of Vocational Education. The basic contradictions that can be solved by an integrative structure are distinguished. The ways of the further integration within the educational process on the example of Nizhny Novgorod Automotive College are stated.peer-reviewe

Ethanol Modulates the VR-1 Variant Amiloride-insensitive Salt Taste Receptor. I. Effect on TRC Volume and Na+ Flux

The effect of ethanol on the amiloride- and benzamil (Bz)-insensitive salt taste receptor was investigated by the measurement of intracellular Na+ activity ([Na+]i) in polarized rat fungiform taste receptor cells (TRCs) using fluorescence imaging and by chorda tympani (CT) taste nerve recordings. CT responses were monitored during lingual stimulation with ethanol solutions containing NaCl or KCl. CT responses were recorded in the presence of Bz (a specific blocker of the epithelial Na+ channel [ENaC]) or the vanilloid receptor-1 (VR-1) antagonists capsazepine or SB-366791, which also block the Bz-insensitive salt taste receptor, a VR-1 variant. CT responses were recorded at 23°C or 42°C (a temperature at which the VR-1 variant salt taste receptor activity is maximally enhanced). In the absence of permeable cations, ethanol induced a transient decrease in TRC volume, and stimulating the tongue with ethanol solutions without added salt elicited only transient phasic CT responses that were insensitive to elevated temperature or SB-366791. Preshrinking TRCs in vivo with hypertonic mannitol (0.5 M) attenuated the magnitude of the phasic CT response, indicating that in the absence of mineral salts, transient phasic CT responses are related to the ethanol-induced osmotic shrinkage of TRCs. In the presence of mineral salts, ethanol increased the Bz-insensitive apical cation flux in TRCs without a change in cell volume, increased transepithelial electrical resistance across the tongue, and elicited CT responses that were similar to salt responses, consisting of both a transient phasic component and a sustained tonic component. Ethanol increased the Bz-insensitive NaCl CT response. This effect was further enhanced by elevating the temperature from 23°C to 42°C, and was blocked by SB-366791. We conclude that in the presence of mineral salts, ethanol modulates the Bz-insensitive VR-1 variant salt taste receptor

Intracellular pH Modulates Taste Receptor Cell Volume and the Phasic Part of the Chorda Tympani Response to Acids

The relationship between cell volume and the neural response to acidic stimuli was investigated by simultaneous measurements of intracellular pH (pHi) and cell volume in polarized fungiform taste receptor cells (TRCs) using 2',7'-bis-(2-carboxyethyl)-5-(and-6)-carboxyfluorescein (BCECF) in vitro and by rat chorda tympani (CT) nerve recordings in vivo. CT responses to HCl and CO2 were recorded in the presence of 1 M mannitol and specific probes for filamentous (F) actin (phalloidin) and monomeric (G) actin (cytochalasin B) under lingual voltage clamp. Acidic stimuli reversibly decrease TRC pHi and cell volume. In isolated TRCs F-actin and G-actin were labeled with rhodamine phalloidin and bovine pancreatic deoxyribonuclease-1 conjugated with Alexa Fluor 488, respectively. A decrease in pHi shifted the equilibrium from F-actin to G-actin. Treatment with phalloidin or cytochalasin B attenuated the magnitude of the pHi-induced decrease in TRC volume. The phasic part of the CT response to HCl or CO2 was significantly decreased by preshrinking TRCs with hypertonic mannitol and lingual application of 1.2 mM phalloidin or 20 μM cytochalasin B with no effect on the tonic part of the CT response. In TRCs first treated with cytochalasin B, the decrease in the magnitude of the phasic response to acidic stimuli was reversed by phalloidin treatment. The pHi-induced decrease in TRC volume induced a flufenamic acid–sensitive nonselective basolateral cation conductance. Channel activity was enhanced at positive lingual clamp voltages. Lingual application of flufenamic acid decreased the magnitude of the phasic part of the CT response to HCl and CO2. Flufenamic acid and hypertonic mannitol were additive in inhibiting the phasic response. We conclude that a decrease in pHi induces TRC shrinkage through its effect on the actin cytoskeleton and activates a flufenamic acid–sensitive basolateral cation conductance that is involved in eliciting the phasic part of the CT response to acidic stimuli

Digital mental health in schizophrenia and other severe mental illness: an international consensus on current challenges and potential solutions

Background: Digital approaches may be helpful in augmenting care to address unmet mental health needs, particularly in schizophrenia and severe mental illness (SMI). Objectives: An international multidisciplinary group was convened to reach consensus on the challenges and potential solutions in collecting data, delivering treatment and the ethical challenges in digital mental health approaches in schizophrenia and SMI. Methods: The consensus development panel method was used, with an in-person meeting of two groups: the expert group and the panel. Membership was multidisciplinary, including those with lived experience with equal participation at all stages, and co-production of the consensus outputs and summary. Relevant literature was shared in advance of the meeting and a systematic search of the recent literature on digital mental health interventions in schizophrenia and psychosis was completed to ensure the panel was informed before the meeting with the expert group. Results: Four broad areas of challenge and proposed solutions were identified: (i) user involvement for real coproduction, (ii) new approaches to methodology in digital mental health, including agreed standards, data sharing, measuring harms, prevention strategies and mechanistic research (iii) regulation and funding issues (iv) implementation in real-world settings (including multidisciplinary collaboration, training, augmenting existing service provision, social and population-focussed approaches). Examples are provided with more detail on human-centred research design, lived experience perspectives and biomedical ethics in digital mental health approaches in SMI. Conclusions: The consensus agreed on a number of recommendations: (i) a new and improved approach to digital mental health research (with agreed reporting standards, data sharing, and shared protocols) (ii) equal emphasis on social and population research as well as biological and psychological approaches (iii) meaningful collaborations across varied disciplines that have previously not worked closely together (iv) increased focus on the business model and product with planning and new funding structures across the whole development pathway (v) increased focus and reporting on ethical issues and potential harms (vi) organisational changes to allow true communication and coproduction with those with lived experience of SMI. This approach, combining an international expert meeting with PPIE (patient and public involvement and engagement) throughout the process, consensus methodology, discussion, and publication, is a helpful way to identify directions for future research and clinical implementation in rapidly evolving areas, and can be combined with measurements of real-world clinical impact over time. Similar initiatives will be helpful in other areas of digital mental health and similarly fast-evolving fields, to focus research and organisational change and effect improved real-world clinical implementation

Health saving technologies in physical training of students of higher education institutions

По мнению многих ученых, занимающихся мониторингом уровня физического здоровья студенческой молодежи, присутствует тревожная тенденция значительного ухудшения уровня здоровья студентов от курса к курсу. Исследовательские данные показывают, что молодой человек, приходя в вуз относительно здоровым человеком, покидает высшее учебное заведение, имея значительные отклонения в состоянии здоровья. По мнению авторов, исправить сложившуюся ситуацию могут современные здоровьесберегающие технологии, внедренные в образовательную деятельность вузовAccording to many scientists who are engaged in monitoring of level of physical health of student's youth, there is a disturbing tendency of considerable deterioration of level of health of students from a course to a course. Research data show that the young man, coming to higher education institution rather healthy person, leaves a higher educational institution, having considerable deviations in a state of health. According to authors, the modern health saving technologies introduced in educational activity of higher education institutions can correct current situatio