Varietal differences of grain sorghum in the quality of spare grain polymers

It is determined the number of drops in 34 samples of grain sorghum, as well as in wheat samples with 20% of the sample weight replaced by sorghum material. The attack capacity of grain sorghum starch was assessed by changing the number of drops when provoked by wheat amylase-active material. The state of the carbohydrate-amylase complex was evaluated by the value of the fall number, by its change when exposed to active amylases, and by the change in the fall number of wheat material when it was partially replaced with sorghum material. The state of the protein-proteinase complex was evaluated by the degree and nature of integration of biopolymers of sorghum grain with wheat gluten from grain from industrial sowing, through washing of gluten with the addition of ground sorghum grain and changes in the rheological properties of gluten. On the varietal material of grain sorghum, significant differences in the properties of spare grain polymers were revealed. Sorghum varieties with the potential to improve the properties of wheat flour in mixtures were identified. According to the complex of features, the most universal variety of grain sorghum for mixing with wheat material can be recognized as Cream. Its material did not respond to amylase provocation, moderately improved the low quality of wheat, demonstrated integration with gluten of various qualities, moderately strengthened weak and weakened strong gluten.

Amaranth as a bread enriching ingredient

Amaranth is a promising raw material for enriching foods with protein, minerals, vitamins, dietary fibre, squalene, and other nutrients. However, its varieties differ significantly in composition and properties. The research included two stages. At first, we studied the composition of eight amaranth varieties grown in a collection nursery of Voronezh State Agrarian University. Their composition was a factor that determined their functional use as an enriching ingredient. We found that amaranth grain of the Universal variety could be best used to increase the biological value of foods, whereas the Universal and Valentina varieties could be recommended as multifunctional ingredients. The addition of enriching ingredients into foods, including breads, often leads to changes in their traditional consumer properties. Therefore, our next step was to study changes in the composition of Universal amaranth during extrusion using IR spectroscopy. Also, we assessed the effect of amaranth extrudate on the baking properties of model wheat flour and extrudate mixtures as the main factor of the product’s consumer properties. The results showed a redistribution of moisture between flour gluten proteins and extrudate dietary fibre. We also established amounts of amaranth extrudate needed to ensure the preservation of crumb appearance and structure close to the traditional ones.

THE EFFECT OF SUPERCRITICAL CARBON DIOXIDE EXTRACTION OF AMARANTH OILCAKE ON THE YIELD OF THE EXTRACT AND ITS SQUALENE CONTENT

The contents and compositions of the oil, carbohydrates and protein of oil cake of amaranth of the universal variety «Kharkovsky-1» were studied. It was found that cake contains up to 4.5% oil with 5.4% squalene, 65.95% crude carbohydrates with a predominance (50.55%) of water-soluble polysaccharides and 27.7% protein. The effect of a pressure of 80–200 bar and an extraction time of 30–120 min with CO2 extraction on the yield of the crude extract, the oil phase of the extract and the content of squalene in them was studied. It was found that the optimal conditions are a pressure of 90 bar and an extraction time of 30 minutes at a temperature of 50 °C; under these conditions, 6.6% crude CO2 extract with 17.8% squalene was obtained. Experiments with supercritical carbon dioxide extraction of oilcake impregnated with ethanol with a hydromodule feed: a 2 : 1 co-solvent showed that ethanol does not significantly affect the squalene content in the oil phase of the CO2 extract. More than 62.4% of crude carbohydrates consisting of 3.0% alcohol-soluble sugars, 42.2% water-soluble polysaccharides, 7.8% pectin substances, 2.4% hemicelluloses and 7.0% fiber were found in meal after CO2 extraction of oilcake. The protein content in amaranth meal after CO2 extraction was 22.6%.

A Universal Variety of Point Algebras

Point algebras introduced by Evans are algebraic systems which capture the essence of multiplications (a,b) · (c,d)=(p,q) defined on the set of all ordered pairs of elements of a set S, where p and q are selected from among a,b,c,d by some well-defined rule. In 1961, Jonsson and Tarski gave an interesting example of a variety of algebras of type 〈2,1,1〉 for illustrating the failure of certain free algebra properties. In this paper, we show that this equational class of algebras, called the JT-variety, is a universal variety of point algebras in the sense that every variety generated by a point algebra is a reduct of the JT-variety.

Sci-Tech Communication: Is There a Process of Internationalization in English and Spanish?

Clearly, English is the lingua franca adopted by the scientific community. More specifically, it is International English (IE), the specialized language that non-native users of English need to acquire in order to be accepted by this community. From this starting point, we will discuss the presence or absence of diatopic variants in sci-tech written language as illustrated in the field of Medicine. Despite this linguistic uniformization, translation is still extremely important in LSP, as software localization shows. Yet, companies that localize from English into Spanish agree on the importance of finding a universal variety of Spanish to reduce costs. Thus, Medicine and software localization show how this complex process of internationalization works in two different specialized languages.

Kleene algebras are almost universal

This paper studies endomorphism monoids of Kleene algebras. The main result is that these algebras form an almost universal variety k, from which it follows that for a given monoid M there is a proper class of non-isomorphic Kleene algebras with endomorphism monoid M+ (where M+ denotes the extension of M by a single element that is a right zero in M+). Kleene algebras form a subvariety of de Morgan algebras containing Boolean algebras. Previously it has been shown the latter are uniquely determined by their endomorphisms, while the former constitute a universal variety, containing, in particular, arbitrarily large finite rigid algebras. Non-trivial algebras in K always have non-trivial endomorphisms (so that universality of K is ruled out) and unlike the situation for de Morgan algebras the size of End(L) for a finite Kleene algebra L necessarily increases as |L| does. The paper concludes with results on endomorphism monoids of algebras in subvarieties of the variety of MS-algebras.