Electrochemical Determination of Sudan Dyes and Two Manner to Realise it a Theoretical Investigation

In this work, a general theoretical description of the electrochemical determination of Sudan dyes by cathodic and anodic route has been made. Two mathematical models have been developed for each case, being, afterward, analyzed by means of linear stability theory and bifurcation analysis. It has been shown that in both cases, the systems are efficient from the electroanalytical point of view. The possibility for the oscillatory and monotonic instability has also been verified

Theoretical Description for Anti-COVID-19 Drug Remdesivir Electrochemical Determination, Assisted by Squaraine Dye – Ag2O2 Composite

For the first time, the remdesivir anti-COVID-19 drug electrochemical determination has been evaluated theoretically. In this work, an anodic process involving the Squaraine Dye – Ag2O2 composite has been evaluated. The mechanism of the electroanalytical process is branched, which implies relatively dynamic behavior. Nevertheless, the correspondent mathematical model analysis, made by linear stability theory and bifurcation analysis, confirms the composite electroanalytical efficiency as an electrode modifie

Determining the Rational Concentration of Dry Demineralized Whey in a Formulationfor Marzipan Pastes

Results obtained in the studies of rheological, surface and sensory characteristics of marzipan paste containing dry demineralized whey (DDW) are presented in this paper. Positive effect of DDW on sensory characteristics of model compositions of marzipan pastes was established. Component compatibility of DDW and almond nut has been confirmed. It has been established experimentally that DDW brings about changes in structural state of marzipan pastes by changing quantitative values of rheological and surface characteristics. It was established that an increase in DDW concentration entails growth of strain and plasticity indices and a decrease in elasticity and resilience indices of marzipan pastes which generally improves formability. As it was confirmed by the results from comprehensive studies, there is a possibility of partial replacement of import-dependent raw materials in composition of marzipan paste and, respectively, cut of cost of final product.Technological feasibility of using glycerin in compositions of DDW-containing marzipan pastes to improve their plasticity and compliance while maintaining high formability was substantiated. The rational content of glycerin in compositions of marzipan pastes was established which makes it possible to adjust surface properties within specified limits for pasty dressing semi-finished products from marzipan pastes.Lines of differentiated use of marzipan pastes with various weight fractions of DDW in confectionery production as dressing semi-finished products were offered: TICP marzipan paste with DDW mass fraction of 20 % for topping and spreading interlayers in wads and confectionery products. Corresponding figure of 30 % was recommended for making sweets and molding figured confectionary product