Study of Cutting Presses in Designing a Women's Costume for Hospitality Industry

The authors conducted analytical studies to identify materials used to produce women's footwear based on an analysis of the costumes of the leading capitals (Paris, Milan, London, and New York) over ten years.The experimental measuring stand for researching characteristics of cutting presses was designed. To conduct the research, we developed the program for obtaining the main technical indicators of electrohydraulic pressing equipment in LabVIEW environment that makes it possible to control the process of cutting and to process and store data, obtained from the analog-to-digital converter. A number of structural changes were made for research based on the press PVG-8-2-0.It was found that due to proposed improvements, power consumption of the equipment decreased by 35 % compared with that of the press PVG-8-2-0 and by 14 % compared with that of the press C06.01 Compart, taking into account coefficient of correspondence of maximum working forces that occur during cutting. Within one cycle, the proposed design of the press provides significant energy saving, which is 5.12 kW compared with the press PVG-8-2-0 and 11.72 kW compared with the press C06.01 Compart. Coefficient of set power consumption of the electric engine is the highest among all the examined presses and is 0.85, which indicates high power efficiency. Efficiency of the improved electrohydraulic pressing equipment was determined, equal to 33 %, which is 11 % higher compared to that of the press PVG-8-2-

Expression of IDE and PITRM1 genes in ERN1 knockdown U87 glioma cells: effect of hypoxia and glucose deprivation

Objective. The aim of the present investigation was to study the expression of genes encoding polyfunctional proteins insulinase (insulin degrading enzyme, IDE) and pitrilysin metallopeptidase 1 (PITRM1) in U87 glioma cells in response to inhibition of endoplasmic reticulum stress signaling mediated by ERN1/IRE1 (endoplasmic reticulum to nucleus signaling 1) for evaluation of their possible significance in the control of metabolism through ERN1 signaling as well as hypoxia, glucose and glutamine deprivations

Research Into the Structural-mechanical Properties of Shortbread Dough with Oilseed Meals

This paper reports results of research into the application of oil-seed meal in the technology of flour-based confectionery products, specifically shortbread dough. We have investigated the structural-mechanical properties of shortbread dough with the addition of meal from the seeds of sesame, nut, and flax. It has been revealed that the indicators for elasticity, plasticity, and distensibility decrease compared to control sample by 4 % to 40 % when adding the meal of sesame, nut, and flax whose content ranges from 10 % to 30 %. Adding meals helps reduce the amount of gluten-free flour, which is a positive factor for making shortbread dough. Adding a composition of the specified meals at a ratio of 1.5:2:1.5 to shortbread dough increases the content of protein, fiber, macro- and micronutrients.We have performed sensory quality assessment of shortbread dough semi-finished products made from oil-seed meals. The distensibility of control and experimental samples of shortbread dough semi-finished products has been calculated when replacing flour with a 10 %, 20 %, and 30 % of the composition. We have estimated the structural-mechanical characteristics of shortbread dough – deformation, relative plasticity, elasticity, distensibility. A diagram has been constructed for the deformation dynamics of shortbread dough that contains the model compositions of sesame, nut, and flax meals. The developed dough semi-finished products demonstrate the reduced indicators for plasticity, elasticity, distensibility, and deformation. It has been determined that the amount of gluten in shortbread dough decreases and the developed products show a greater fragility. It was found that the best sensory indicators were demonstrated by the sample with a 20 % content of meals in the flour.We have experimentally confirmed the appropriateness of using oilseed meals, as well as devised a technology of flour confectionery products made from shortbread dough. It has demonstrated the increased protein content, by 2.4 times, selenium – by 41.2 times, fiber – by 4.7 times, calcium – by 18.4 times, magnesium – by 8.5 times, vitamin E – by 9.1 times. It was established that the developed functional products have improved food and biological value and fragilit