Investigation of Functional-technological Properties of Soya Protein

There was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extracting moisture during the storage term.There was studied the dynamics of a gradient of the limit stress of soya protein: hydrated soya protein, hydrated soya protein with the temperature processing, hydrated soya protein with the preliminary keeping during 24 h, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 5 min, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 10 min; hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 15 min.It was established, that the hydrated isolate of soya protein is a plastic system, has enough strength.The limit stress parameter at the variable velocity of deformation of model samples determines optimal technological parameters of preparing the soya isolate: hydromodule – 1: 8, temperature processing – (82±2) °С, process duration 10 min with preliminary keeping during 24 hours.As a result of the studies, there were demonstrated technological parameters of preparing the soya protein isolate for obtaining the oil past by the direct mixing with the oil base

Investigation of nanoporous material under quasi-equilibrium conditions

Based on the three parametric Lorenz system, a model was developed that permits to describe the behavior of the plasma-condensate system near phase equilibrium in a self-consistent way. Considering the effect of fluctuations of the growth surface temperature, the evolution equation and the corresponding Fokker-Planck equation were obtained. The phase diagram is built which determines the system parameters corresponding to the regime of the porous structure formation.Comment: 8 pages, 3 figure

Some Statistical Picture of Magnetic CP Stars Evolution

We discuss some statistical results on the evolution of magnetic CP stars in the framework of the supposition about their binary nature.Comment: 3 pages, 3 figure

Thermogravimetric Analysis of Indicators of the Paste Based on Sour Cream

For forming structural-mechanical properties of sour milk pastes and guaranteeing their stability at storage, it is promising to use non-fried buckwheat in their recipes that allows to raise the food value of products additionally. The aim of the researches was the study of features of the condition of moisture of sour milk pastes, based on sour cream with introducing non-fried buckwheat in the amount 5,0 % of the mixture mass. A sample with modified starch Е 1410 was taken as a control in the amount 1,3 %.The study of the moisture condition was realized by the thermogravimetric method using a derivatograph Q-1500D (Paulik-Erdey) (Hungry). It was established, that the content of adsorptive moisture of the sour milk paste was 34,0 %, whereas in the control – 34,5 %, that confirm the effectiveness of using non-fried buckwheat as a moisture-binding component. Such properties of non-fried buckwheat may be explained by the presence of starch compounds and easily accessible protein in its composition, able to hydration in the process of preparation of a component and to keeping moisture at further storage of a product

Search for Anomalous Top--Quark Interaction at LEP-2 Collider

We show that a search for $e^+ e^- \to t \bar q$ $(\bar q = \bar c, \bar u)$ events at LEP--2 collider provide a possibility to improve significantly the modern constraints on coupling constants of anomalous $t$--quark interaction via flavor--changing neutral currents.Comment: 12 pages, LaTeX, epsfig, 4 figures. Corrected typo