The Development of Cryogenic Method of Deep Treatment of Inulin-containing Vegetables (Topinambour) and Obtaining of Prebiotics in the Nanopowders Form

The aim of the work is elaboration of the principally new cryogenic method of deep processing of inulin-containing vegetables (topinambour) using cryogenic “shock” freezing and fine-dispersed comminution and getting of it nanopowders (prebiotics).There was elaborated principally new cryogenic method of deep processing of topinambour for getting nanopowders – prebiotics. This method differs from traditional ones by the full exclusion of thermal processing of the raw material. Method is based on the use of complex effect of cryogenic “shock” freezing on the raw material using liquid nitrogen, fine-dispersed comminution and sublimation drying. It allows not only preserve biological potential of vegetables but also reveal it more fully and extract the hidden (associated) forms of the low molecular biologically active substances and polymers and transform them into soluble, easily assimilated nanoform.It was established, that cryogenic method allows more fully extract the low molecular biologically active substances from the state associated with biopolymers in nanocomplexes into free one (1,8…2,3 times more than in initial raw material). There was revealed mechanism of process, connected with cryomechanodestruction, non-enzymatic catalysis and mechanocrаcking.It was revealed, that cryogenic methods allows more fully extract heteropulysaccharides – pectin substances, cellulose and proteins from the form associated in nanocomplexes with other biopolymers (1,3…3 times more).It was established, that cryogenic method of topinambour processing allows partially (by 45…55 %) destruct the difficultly soluble biopolymers such as inulin, pectin substances, cellulose and proteins to their separate monomers in soluble nanoform. There were also revealed conformational changes of molecules of topinambour proteins. It was demonstrated, that form changes and the protein molecule, size of its kernel, coat and ratio of hydrophobic and hydrophilic amino acids remains decrease.It was demonstrated, that topinambour nanopowders outgo the known analogues of traditional topinambour powders by chemical and disperse composition. It was established that their assimilability is 3 times higher than in traditional ones

Executive functions in insomnia disorder: a systematic review and exploratory meta-analysis

Background: Executive functions (EFs) are involved in the control of basic psychological processes such as attention and memory and also contribute to emotion regulation. Research on the presence of EFs impairments in insomnia yielded inconsistent results. Therefore, we performed a systematic review of the literature on three EFs: inhibitory control, working memory, and cognitive flexibility in adults with insomnia in order to investigate the presence and magnitude of insomnia-related EFs impairments. Methods: PubMed, Scopus, Medline, and PsycINFO were searched. Risk of bias assessment of included studies was performed by two independent researchers. Findings were summarised using both a narrative approach and meta-analysis. Cohen’s d was calculated at 95% confidence interval (CI) as effect size of between groups differences. Results: Twenty-eight studies comparing adult individuals with a diagnosis of insomnia and healthy controls on neuropsychological measures of EFs were included. Narrative synthesis revealed substantial variability across study findings. Factors that were primarily hypothesised to account for this variability are: objective sleep impairments and test sensitivity. Exploratory meta-analysis showed impaired performance of small to moderate magnitude in individuals with insomnia as compared to controls in reaction times, but not accuracy rates, of inhibitory control (d = −0.32, 95% CI: −0.52 to −0.13) and cognitive flexibility tasks (d = −0.30, 95% CI: −0.59 to −0.01). Performance in working memory tasks was also significantly impacted (d = −0.19, 95% CI: −0.38 to −0.00). Effects sizes were larger when insomnia was associated with objective sleep impairments, rather than normal sleep. Conclusions: We gathered evidence supporting small to moderate deficits in EFs in individuals with insomnia. Due to the small sample size results should be considered preliminary and interpreted carefully

Elaboration of New Method of Deep Processing of Caro-tene-containing Raw Materials Into Nanoadditives with the Use of Cryogenic Freezing and Fine-dispersed Grinding

The aim of the work is elaboration of principally new cryogenic method of deep processing of carotene-containing vegetable raw material (CCVRM) such as carrot, pumpkin, sweet Bulgarian pepper, tomato, sea buckthorn, apricot using cryogenic freezing and fine-dispersed grinding.The new method of deep processing leads to more full extracting and removal of β-carotene from the state, bound with biopolymers into free and hydrophilic form. The mechanism of these processes was presented. It was established, that mass share of β-carotene in cryopuree, received by the new method, exceeds its content in initial (fresh) CCVRM in 3,0…3,5 times.The regularities of growth and transformation of carotenoids separately at freezing with different high speeds and low-temperature grinding of CCYRM were established. It was demonstrated, that at cryogenic freezing take place quantitative increase of mass share of carotenoids in 2,0…2,5 times comparing with initial (fresh) raw material depending on freezing speed and type of CCVRM. That is it was demonstrated, that frozen carotene-containing vegetable raw material contains 2,0…2,5 times more β-carotene than fresh one. Mechanism of these processes was presented.It was demonstrated, that cryopuree of CCVRM, received using new methods of deep processing, exceeds the initial (fresh) raw material by the content not only β-carotene but also other low-molecular bioactive substances: L-ascorbic acid – in 2,0…2,2 times, phenol compounds – in 1,7…1,8 times, tanning substances – in 1,5…1,7 times). That is they have principally new chemical composition, because practically all bioactive substances (BAS) in cryopuree are in nanosize form and easily assimilated by human organism

Development of the New Method of the Melted Cheese Products Without Salt-melters Using Cryomechanolysis

The aim of the work is elaboration of the principally new method of deep processing of rennet cheeses to the melting using the complex action of freezing and cryomechanolysis on the raw material that gives a possibility to destruct the hardly soluble biopolymers and to transform them into soluble form.The principally new method of the deep processing of rennet cheeses for receiving the melt cheese products without salts-smelters was elaborated. It differs from the traditional ones by the complete exclusion of the salts-smelters. This method is based on the use of the influence of freezing and fine-dispersed comminution on the raw material. It allows open biological potential of the rennet cheeses more fully and to extract the hidden (bound) protein forms from nanocomplexes of lipids and mineral substances. It allows destruct the proteins of rennet cheeses to the separate polymers and dipeptides and tripeptides. The used technological methods gave a possibility to exclude the salts-smelters at the rennet cheeses manufacturing. They favor the transformation of lipid-proteins paracaseinate calcium phosphate complexes to the separate amino acids and peptides and allow receive homogenous plastic mass.It was established, that at the complex action of freezing and fine-dispersed comminution on the rennet cheese the destruction of hardly soluble lipid-protein nanocomplexes and release of protein from the bound state into free one – nanoform (by 33,5…35 % more) takes place. The mechanisms of this process, connected with cryomechanodestruction of connections between lipids and proteins and non-fermented catalysis of nanocomplexes were described.It was established, that cryomechanodestruction and non-fermented catalysis of protein to the separate monomers – α-amino acids (by 55…60 %) takes place at freezing and fine-dispersed comminution of rennet cheese before melting. The mechanism of freezing and non-fermented analysis, connected with cryomechanocracking of protein molecules at the expanse of peptide protein connections destruction to the separate α-amino acids and their transformation into the free form was described. It was also demonstrated, that the conformational changes of protein molecules take place synchronously.The offered and elaborated nanotechnology of melt cheese products on the base of rennet cheeses without salts-smelters includes complex action of freezing and fine-dispersed comminution. The mechanisms of processes, connected with cryomechanodestruction of connections between lipids and protein to the separate α-amino acids are described.The cheese fillings for “Pancake” confectionary and cheese snacks – falafels were manufactured on the base of cheese mass, received using the new method and enriching vegetable nanoadditives. They exceed the well-known analogs by chemical composition and are remarkable for the storage life, increased in 2 times. At the same time the significant part of substances (BAS and biopolymers) in cheese filings is in nanodimensional form (55…60 % of protein), especially, free α-amino acids, easily assimilated by the human organism. The recipes and technologies of sauces-dressings, sauces-deeps, cheese snacks and so on are also elaborated on the base of cheese mass, received by the new method

About long term modulation of cosmic rays in the 23-24 solar activity cycles

Recently, there has been a significant trend in magnetic fields on the Sun. The total magnetic field of the Sun from the end of the 22nd cycle of solar activity (SA) has more than halved and this decrease continues. Chan- ges in the magnetic field are the key to all the active phenomena occurring on the Sun and in the heliosphere and, accordingly, to processes in cosmic rays. In long-term CR variations in 23-24 cycles of SA the attenuation of the solar magnetic field is displayed and these variations turned out to be the smallest for the entire time of CR observations. Model calculations of CR modulation for 21-22 and 23-24 cycles of SA showed: with a slight difference in the regression characteristics obtained, the distribution of contributions to the generated CR modulation from the effects of various SA indices is strongly varies in the analyzed periods. Possible reasons for the features of the last two CA cycles are discussed

Terrestrial heat flow and its role in petroleum geology

This paper describes an overview of mineral resources exploration survey by geothermal method based on the studies of terrestrial heat flow, anomalies varying in strike, in depth, physical behavior and in time. Applying geothermometry in oil-gas deposit exploration, based on paleotemperature modeling of sedimentation sequences was illustrated

Who should miners' trade unions negotiate with?

The article considers the issue of workers’ insecurity in Russian private mining enterprises. The authors reflect on the problem of nominal property and ultimate beneficiaries. A case of JSC Razrez Inskoy in Belovo (Kemerovo Oblast) is described. The authors focus on the fact that in spite of a significant number of trade unions miners have to directly address the state when problems occur. The mining and metallurgical complex of the Russian Federation occupies one of the leading places in the country's economy in terms of industry and foreign currency revenues. The official statistical fact that the mining and metallurgical complex determines the rating of the most profitable companies in Siberia is discussed in the paper. The authors emphasize that eenterprises of the mining and metallurgical complex are city-forming. The authors consider that solution of the key economic problem of nominal or ultimate beneficiaries’ is critically important for trade unions to be able to solve a wide range of modern problems in the frameworks of sustainable development

Development of a New Method of Storage and Maximum Separation of Chlorophils From Chlorophylcontaining Vegetables at Reception of Healthfull Nanoproducts

The aim of the work is the development of a new way of deep processing of chlorophyll-containing vegetables that gives a possibility not only to preserve chlorophylls a and b and other biologically active substances (BAS) of raw materials, but also to transform hidden bound (inactive) forms of chlorophyll in the free easy-digestible form at getting steam-thermally processed semi-products and healthy food products in the nanoform.For achieving the aim, the complex effect of steam-thermal processing and mechanolysis at fine-dyspersed comminution using the new equipment was applied as an innovation for thermal processing and comminution.There was developed the new method of getting healthy products of chlorophyll-containing vegetables (broccoli, spinach, Brussels cabbage, green leguminous haricot bean), steam-thermally processed (by hot steam) in the steam-convectional stove and fine-dyspersed with high contents of chlorophylls and other BAS and prebiotics. The method is based on the complex effect of processes of thermodestruction, mechanodestruction and non-enzymatic catalysis on raw materials at fine-dyspersed comminution. It was demonstrated, that at steam thermal processing of chlorophyll-containing vegetables (CCV) in the steam-convectomat during 5 minutes, there takes place not only preservation of chlorophylls a and b, but more full separation (in 1,33…1,4 times) from the hidden (bound) form, comparing with fresh vegetables. There was elucidated the mechanism of this process. The more full extraction of hidden forms of β-carotene (2 times more than in fresh CCV) takes place in parallel.The essentially more effect of transforming hidden forms was revealed at fine-dyspersed comminution of steam-thermally processed CCV. It was demonstrated, that thermally processed nanoproducts of CCV contain 2…2,1 more chlorophylls a and b, 2,0…3,3 times more carotenoids in the bound form than fresh vegetables.The quality of obtained new types of fine-dyspersated steam-thermally processed green products as puree and soups-purees of CCV exceeds one of known analogues by contents of chlorophylls a and b, β-carotene and other BAS, which are in nanosize easy-digestible form.Using new types of fine-dyspersated purees of CCV, there was developed the new green line of healthy nanoproducts: soups-purees, nanodrinks, nanosorbets, sauces-dressings, sauces-deeps, ice-cream, snacks and so on. It was demonstrated, that new products exceed existing analogues by BAS content (chlorophylls, β-carotene, L-ascorbic acid, phenol compounds)