Particulars of a Reactive Interaction in the Composite Mixture of Glass 0.5MgO · 0.2BaO · 0.3B2O3 – Kaolin

Considerable variation in the vertical displacement can cause railway tracks’ transition problems at the bridge approach. The vertical displacement gaps can result in amplification of the dynamic force and frequency, and gradually degrade the serviceability of the railway track. Many strategies, focusing on either modifying the track component or making changes to the entire structure, were used to mitigate transition problems. In particular, asphalt concrete underlayment as a structural adjustment method provides additional support to the ballast and protects the subgrade. However, its effect of reducing dynamic impact at the bridge approach is limited because asphalt mixture has a limited range of modulus and cannot make enough adjustments to the entire structure. Therefore, this paper aims to develop an engineered semi-flexible composite mixture (SFCM) design to mitigate the transition problem. The experiment showed that SFCM is a viscoelastic material with a wider modulus range, and its modulus can adjust with its air voids and the concrete slurry content. Track analysis using a 2.5D sandwich model was conducted to simulate the effects of the structure and material on the responses of the railway track under the dynamic loads and determine the arrangement of the transition zone. A four-segment transition zone design was eventually proposed for a special case of bridge approach. This method can be used to develop transition zones for achieving a smooth transition at the bridge approaches.

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USE OF POLYSACCHARIDES XANTHAN AND TRAGACANTH IN TECHNOLOGY OF BAKERY PRODUCTS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.2-3.11 ◽

2019 ◽

Author(s):

А.А. ШИШКАНОВ ◽

С.Ю. КОЖУШКО ◽

Г.Е. РЫСМУХАМБЕТОВА ◽

М.К. САДЫГОВА ◽

Л.В. КАРПУНИНА

Keyword(s):

Production Technology ◽

Gum Arabic ◽

Positive Influence ◽

Fifth Grade ◽

Bakery Products ◽

High Grade ◽

Microbiological Parameters ◽

Composite Mixture ◽

Buckwheat Flour

Разработаны рецептуры и технологии хлеба и хлебобулочных изделий из композитной смеси пшеничной муки высшего сорта и гречневой муки (1) и обойной муки из зерна пшеницы 5-го класса (2) с применением полисахаридов (ПС) в концентрациях, %: ксантана 0,5; трагаканта 0,6. В процессе исследования в опытные образцы хлеба вводили ПС: трагакант (Sugarflair Colours, Англия), ксантан (Deosen, Китай), гуар (Guarsar, Индия), гуммиарабик (Sugarcraft Essentials, Англия) в концентрациях от 0,5 до 1,5%. Установлено положительное влияние ксантана и трагаканта на качество хлеба. Влажность хлеба из композитной смеси (1) увеличилась на 0,54 и 1,64%; пористость – на 6,0 и 1,4% соответственно. Влажность хлеба (2) увеличилась на 0,6 и 5,1% соответственно, пористость – в среднем в 1,7 раза. Разработанные образцы хлеба с добавлением ПС рекомендованы для рациона как источник основных нутриентов. По микробиологическим показателям опытные образцы соответствуют требованиям ТР ТС 021/2011. Калорийность образцов из муки (2) и композитной смеси (1) составила 178,84 и 198,00 ккал соответственно, что необходимо учитывать в диетическом и функциональном питании. Разработанные рецептуры и технологии хлебобулочных изделий с добавлением ПС перспективны для применения на предприятиях хлебопекарной промышленности и индустрии питания. The opportunity of using polysaccharides (PS) in the recipes and production technology of bakery products from a composite mixture of high-grade wheat flour and buckwheat flour (1) and wholemeal flour from fifth-grade wheat (2) with concentrations of xanthan 0,5% and tragacanth 0,6% was studied. Polysaccharides of various origins were introduced into the experimental samples, namely: tragacanth (Sugarflair Colors, England), xanthan (Deosen, China), guar (Guarsar, India), and gum arabic (Sugarcraft Essentials, England) in concentrations from 0,5 to 1,5%. The positive influence of xanthan and tragacanth on the quality of bread was established. Humidity of bread from the composite mixture (1) increased by 0,54 and 1,64%; porosity – 6,0 and 1,4%, respectively. Humidity bread (2) increased by 0,6 and 5,1%, respectively, porosity – an average of 1,7 times. Designed bread samples with the addition of PS are recommended for the diet as a source of essential nutrients. According to microbiological parameters, the prototypes satisfy the requirements of TR CU 021/2011. The caloric value of the samples from flour (2) and composite mixture (1) was of 198,00 and 178,84 kcal, respectively, what needs to be considered to consider dietary and functional nutrition. The data obtained allow us to recommend our developed technological solutions to bakery enterprises.

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THE USE OF DRY GERM FLAKES IN THE PRODUCTION OF BREAD FROM WHEAT FLOUR

10.26897/978-5-9675-1855-3-2021-5 ◽

2021 ◽

Author(s):

A. V. Volkova ◽

◽

S. P. Kuzmina

Keyword(s):

Quality Indicators ◽

Wheat Flour ◽

Wheat Germ ◽

Bread Quality ◽

Composite Mixture

The paper analyzes the effect of dry wheat germ flakes on bread quality indicators. It is recommended in the production of bread from wheat flour of the highest grade with the use of dry wheat germ flakes to make them in an amount of 3% by weight of the composite mixture.

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Haematology, Serum Biochemistry and Egg Lipid Profile of Laying Hens Fed Diets Supplemented With Moringa Oleifera and Senna Occidentalis Leaf Meal Composite Mixture

International Journal of Research and Scientific Innovation ◽

10.51244/ijrsi.2021.8201 ◽

2021 ◽

Vol 08 (02) ◽

pp. 09-16

Author(s):

Obasoyo D.O. ◽

Omoikhoje S.O

Keyword(s):

Lipid Profile ◽

Moringa Oleifera ◽

Laying Hens ◽

Serum Biochemistry ◽

Leaf Meal ◽

Composite Mixture

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PTFE–Al2O3 reactive interaction at high heating rates

Journal of Thermal Analysis and Calorimetry ◽

10.1007/s10973-014-4080-0 ◽

2014 ◽

Vol 119 (1) ◽

pp. 245-251 ◽

Cited By ~ 23

Author(s):

M. A. Hobosyan ◽

Kh. G. Kirakosyan ◽

S. L. Kharatyan ◽

K. S. Martirosyan

Keyword(s):

Heating Rates ◽

High Heating ◽

Reactive Interaction

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Influence of VNIIMK 620 and Itil flax varieties on the rheological properties of wheat dough

The Agrarian Scientific Journal ◽

10.28983/asj.y2021i2pp33-36 ◽

2021 ◽

pp. 33-36

Author(s):

Tatyana Borisovna Kulevatova ◽

Lyudmila Nikolaevna Zlobina ◽

Svetlana Vitalyevna Lyascheva ◽

Lyubov Vladimirovna Andreeva

Keyword(s):

Wheat Flour ◽

Mass Fraction ◽

Absorption Capacity ◽

Dispersed Phase ◽

Rheological Characteristics ◽

Water Absorption Capacity ◽

Wheat Dough ◽

Composite Mixture ◽

The Stability ◽

Torque Values

The influence of the mass fraction of flax in the composite mixture on the state of the carbohydrate – amylase complex of the studied system was studied. It was found out that the maximum viscosity of the suspension and the rate of starch gelation in a mixture of wheat flour with whole-ground flax is lower than in the suspension, where the dispersed phase was wheat flour, but higher than that, where the dispersed phase is flax. The influence of flax on the rheological characteristics of wheat dough in the Chopin+ Mixolaba protocol was revealed. It is found out that with an increase in the mass fraction of flax in the composite mixture from 5 to 20%, the formation time of the test and its water absorption capacity increases, and the stability decreases. When the mass fraction of flax increases, the torque values at the extreme point of the function C2, which characterizes the dilution of the dough, increase; and at the point C5, which characterizes the retrogradation of starch, they decrease.

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In Vitro and In Vivo Assessment of the Potential of Escherichia coli Phages to Treat Infections and Survive Gastric Conditions

Microorganisms ◽

10.3390/microorganisms9091869 ◽

2021 ◽

Vol 9 (9) ◽

pp. 1869

Author(s):

Joanna Kaczorowska ◽

Eoghan Casey ◽

Gabriele A. Lugli ◽

Marco Ventura ◽

David J. Clarke ◽

...

Keyword(s):

Escherichia Coli ◽

Galleria Mellonella ◽

Enterotoxigenic Escherichia Coli ◽

E Coli ◽

Composite Mixture ◽

Ph Conditions ◽

The Stability ◽

Higher Sensitivity

Enterotoxigenic Escherichia coli (ETEC) and Shigella ssp. infections are associated with high rates of mortality, especially in infants in developing countries. Due to increasing levels of global antibiotic resistance exhibited by many pathogenic organisms, alternative strategies to combat such infections are urgently required. In this study, we evaluated the stability of five coliphages (four Myoviridae and one Siphoviridae phage) over a range of pH conditions and in simulated gastric conditions. The Myoviridae phages were stable across the range of pH 2 to 7, while the Siphoviridae phage, JK16, exhibited higher sensitivity to low pH. A composite mixture of these five phages was tested in vivo in a Galleria mellonella model. The obtained data clearly shows potential in treating E. coli infections prophylactically.

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INFLUENCE OF FLOUR COMPOSITE MIXTURE ON THE CHARACTERISTICS CARBOHYDRATE-AMYLASE COMPLEX OF WHEAT FLOUR

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.2-3.12 ◽

2018 ◽

Author(s):

О.Л. ВЕРШИНИНА ◽

А.Н. БОНДАРЕНКО ◽

Е.А. ЗЕРНАЕВА

Keyword(s):

Rheological Properties ◽

Wheat Flour ◽

Control Sample ◽

Falling Number ◽

Barley Flour ◽

Autolytic Activity ◽

Composite Mixture

Представлены результаты исследования влияния компонентов мучной композитной смеси – муки люпиновой, кукурузной и ячменной на автолитическую активность и углеводно-амилазный комплекс пшеничной муки 1-го сорта. Для определения автолитической активности по числу падения (ЧП) образцов муки с добавками и без них добавки вносили в количестве 5, 15, 25, 35%. Установлено, что при внесении 5% ячменной и кукурузной муки автолитическая активность существенно не меняется, при увеличении количества добавки показатель ЧП муки увеличивается от 3 до 14% и автолитическая активность снижается. Величины показателей газообразующей и водопоглотительной способности мучных композитных смесей возрастают по сравнению с аналогичными показателями контрольного образца – пшеничной мукой 1-го сорта без добавок. Рекомендовано использовать разработанную мучную композитную смесь, содержащую 65% пшеничной муки, 25% люпиновой муки, 5% кукурузной муки, 5% ячменной муки, при производстве пшеничных сортов хлеба для улучшения реологических свойств теста и, следовательно, качества хлеба. Results of investigation of influence of components of flour composite mixtures – lupine, cornmeal and barley flour on autolytic activity and carbohydrate-amylase complex of wheat flour of 1st grade are presented. To determine the autolytic activity by of falling number (FN) flour samples with additives and without them additives were brought in the amount of 5, 15, 25, 35%. It is established that with the introduction of 5% barley flour and cornmeal autolytic activity does not change significantly, with an increase in the number of additives, the index of FN flour increases from 3 to 14% and autolytic activity decreases. Values of indicators of gas-forming and water-absorbing ability of flour composite mixtures increase in comparison with similar indicators of a control sample – wheat flour of 1st grade without additives. It is recommended to use the developed flour composite mixture containing 65% wheat flour, 25% lupine flour, 5% cornmeal, 5% barley flour in the production of wheat breads to improve the rheological properties of the dough and, therefore, the quality of bread.

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Bifunctional cobalt catalyst for the Fischer – Tropsch synthesis of low-freezing diesel fuel – from development to implementation: Part 1. Selection of a commercial sample of the HZSM-5 zeolite component

Kataliz v promyshlennosti ◽

10.18412/1816-0387-2021-1-2-30-40 ◽

2021 ◽

Vol 1 (1-2) ◽

pp. 30-40

Author(s):

R. E. Yakovenko ◽

I. N. Zubkov ◽

V. G. Bakun ◽

M. R. Agliullin ◽

A. N. Saliev ◽

...

Keyword(s):

Diesel Fuel ◽

Cobalt Catalyst ◽

Hydrocarbon Composition ◽

Tropsch Synthesis ◽

Practical Implementation ◽

Fischer Tropsch ◽

Commercial Sample ◽

Zeolite Sample ◽

Fischer Tropsch Synthesis ◽

Composite Mixture

The effect of the quality of various domestic commercial HZSM-5 zeolites on the properties of bifunctional cobalt catalyst represented by a composite mixture was studied in the Fischer – Tropsch synthesis. Activities and selectivities of the catalyst samples were compared. The fractional and hydrocarbon composition of the synthesis products was investigated; viscosity-temperature characteristics of the diesel fuel fraction were estimated. A promising HZSM-5 zeolite sample was selected for practical implementation of the catalytic technology.

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