scholarly journals Physical and Chemical Indicators of Meadow Brown Soils

2021 ◽  
Vol 7 (7) ◽  
pp. 39-42
Author(s):  
M. Sadykhova
Keyword(s):  
Calcium Content ◽  
Middle Part ◽  
Carbonate Content ◽  
Silt Fraction ◽  
Chemical Indicators ◽  
Physical And Chemical

The research has established that the carbonate content of meadow brown soils in the upper and lower horizons varies between 1–9–11%. Where in, the calcium content reaches 85–90%. The content of physical day and silt fraction is 42–75% and 24–36% respectively and is concentrated mainly in the middle part of the profile.

Authenticity Identification of Carbonated Alcochol-Free Beverages

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 16-22
Author(s):  
Irina Reznichenko ◽  
Maria Kondratieva
Keyword(s):  
Mass Fraction ◽  
Soft Drinks ◽  
Alcoholic Beverages ◽  
Consumer Market ◽  
Score System ◽  
Regulatory Documents ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Alcoholic Drinks ◽  
Physical And Chemical

The article concerns the counterfeiting problem of non-alcoholic drinks sold on the consumer market of the Russian Federation; provides data on drinks fraud methods (assortment, qualitative, quantitative and informational types). Strengthening quality control of soft drinks is one of the main directions of providing consumers with qualitative products. The authors presented authenticity identification results of carbonated soft drinks sold on the Kemerovo consumer market for compliance with the current regulatory documents requirements; run the consumer criteria analysis for the drinks identification of various brands. They obtained data on the labeling and packaging identification of selected non-alcoholic carbonated drinks samples for the compliance with current regulatory documents. A man recorded the compliance. There was an absence of the quantitative counterfeiting identification. The study described results of the organoleptic and physico-chemical quality indicators research. According to the GOST 28188-2014 “Non-Alcoholic Beverages. General Technical Conditions” the authors evaluated beverages quality by such physical and chemical indicators as the mass fraction of dry substances, acidity, and the mass fraction of carbon dioxide. The researchers run the organoleptic indicators analysis according to a score system. Authenticity identification of the selected drinks samples showed that there are no signs of counterfeiting and the products are of high quality.

APPLICATION OF THE PUMPKIN POMACE POWDER IN ENRICHED CRACKER TECHNOLOGY

2019 ◽  
Author(s):  
Н.М. ДЕРКАНОСОВА ◽  
И.И. ЗАЙЦЕВА ◽  
А.А. ЕМЕЛЬЯНОВ ◽  
Т.В. ПОНОМАРЕВА ◽  
А.А. СТАХУРЛОВА ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Optimization Method ◽  
Mathematical Planning ◽  
Chemical Indicators ◽  
Organoleptic Characteristics ◽  
Autolytic Activity ◽  
Physical And Chemical ◽  
Interstate Standard ◽  
Β Carotene

Рассмотрены аспекты применения вторичного продукта сокового производства – выжимок из тыквы, полученных конвективным вакуумным высушиванием при температуре, не превышающей 50°С, в качестве обогащающего пищевыми волокнами сырьевого ингредиента рецептуры крекера. Дана характеристика высушенных выжимок из тыквы сорта Мускатная. Приведены результаты исследования влияния порошка из выжимок тыквы дисперсностью от 63 до 125 мкм на хлебопекарные свойства муки – количество и качество клейковины, автолитическую активность. Обоснование рецептуры крекера с повышенным содержанием пищевых волокон и β-каротина проведено методом математического планирования – полный факторный эксперимент 22 с последующей оптимизацией методом ридж-анализа. Разработана производственная рецептура. Апробация разработанной рецептуры показала, что крекер с выжимками из тыквы в количестве 11,34 г/100 г муки имеет отличительные органолептические характеристики, обусловленные привкусом и ароматом тыквы, по физико-химическим показателям соответствует требованиям межгосударственного стандарта, по составу, г/100 г, пищевых волокон (3,4) и β-каротина (2,9) может быть отнесен к продукту – источнику пищевых волокон с высоким содержанием β-каротина. The aspects of the use of the secondary product of juice production – pumpkin pomace obtained by convection vacuum drying at a temperature not exceeding 50°C, as an enriching raw ingredient of the cracker formulation with food fibers are considered. The characteristics of dried pumpkin pomace of Muscatnaya variety are given. The results of the study of the influence of pumpkin pomace powder dispersion from 63 to 125 microns on the baking properties of flour – the quantity and quality of gluten, autolytic activity are adduced. The substantiation of the cracker formulation with high content of dietary fibers and β-carotene was carried out by the method of mathematical planning – a complete factorial experiment 22 with subsequent optimization method by ridge analysis. The production formulation is developed. Approbation of the developed formulation showed that the cracker with pumpkin extracts – 11,34 g/100 g of flour has distinctive organoleptic characteristics due to the taste and aroma of pumpkin, on physical and chemical indicators meets the requirements of the interstate standard, by composition, g/100 g, dietary fiber (3,4) and β-carotene (2,9) can be attributed to the product – a source of dietary fiber with a high content of β-carotene.

scholarly journals Dry functional blend with fruit-berry powders for yeast dough

2019 ◽  
Vol 81 (2) ◽  
pp. 177-183
Author(s):  
A. V. Moshkin ◽  
A. T. Vasyukova ◽  
A. E. Alexeyev
Keyword(s):  
Raw Materials ◽  
Long Term Storage ◽  
Chemical Indicators ◽  
Toxicological Studies ◽  
The Russian Federation ◽  
Milk Mixture ◽  
Physical And Chemical ◽  
Term Storage ◽  
High Calorie

The basic information about functional mixtures is outlined, options for compositions and recommendations for use in baking in mass production are proposed. The characteristic of microbiological, physical and chemical indicators is given, and the results of toxicological studies of dry functional mixtures with fruit and berry powders are given. High-calorie, medium-calorie, and low-calorie composite mixtures have been developed for the centralized production of yeast dough. Dry functional mixtures can be produced according to regulatory documents: TU 9161-004-51926638-11 and TI to TU 9161-004-51926638-11. A patent of the Russian Federation No. 2602629 was obtained for dry functional mixtures with fruit and berry powders. The technological scheme for obtaining a dry functional mixture consists of the following operations: sifting, dosing of prescription components in predetermined proportions: dry egg-milk mixture in the amount of 56.2-61.6% sugar – 20.0-24.3% and salt – 14.1-17.2%. Xanthan (1.06-2.43%) or guar (4.25-5.30%) and fruit and berry powders (1.0-1.5%) are introduced as additional raw materials. Then mixing is carried out, preparation for implementation. The resulting mixture is portioned and packaged in paper bags. Fruit and berry powders were prepared from rose hips, aronia, nettle, bananas, apples and carrots. According to microbiological studies, the degree of contamination during storage during the year corresponds to SanPiN 2.3.2.1078-01, which makes it possible to produce dry functional mixtures with fruit and berry powders for long-term storage. They can be stored in a dry, well-ventilated room in compliance with sanitary rules, with a relative humidity of 65-70% and a temperature of 18-20 °C from 0 to 12 months. It was found that during storage for 12 months. in hermetically sealed paper bags, no powder quality changes were observed. Bakery products made using these mixtures can be recommended for medical, preventive and gerontological nutrition.

scholarly journals Nanostructured Bitumen with Nanocarbon

2019 ◽  
Vol 21 (4) ◽  
pp. 317 ◽  
Author(s):  
B.B. Teltayev ◽  
A.A. Kalybai ◽  
G.G. Izmailova ◽  
S.R. Rossi ◽  
E.D. Amirbayev ◽  
...  
Keyword(s):  
Low Temperature ◽  
Test Methods ◽  
Structure Variation ◽  
Temperature Resistance ◽  
Chemical Indicators ◽  
Excess Surface ◽  
The Cost ◽  
Physical And Chemical ◽  
Low Temperature Resistance

Physical and chemical indicators of bitumen quality of grade BND 70/100 with the added carbon nanopowder 2% by weight have been studied by laboratory test methods and analysis. High reaction ability of nanopowder particles and concentration of excess surface and internal energy in them have been determined, which provide the increase of low-temperature resistance, aggregate strength, and improvement of rheological properties of nanostructured bitumen. Essential structure variation has been proved: the increase of asphaltenes and oils content for 9% and 7.2% respectively due to the decrease of resins for 16.2% by weight. Methods have been discussed for preparing a liquid nanocarbon mix, adding of the mix into bitumen and homogenization of the bitumen. Some economic indicators have been represented which influence essentially the reduction for the cost value of the nanostructure bitumen.

scholarly journals Assessing the influence of human settlements on the plant diversity in wetlands of Phobji and Gangtey, Bhutan

2020 ◽  
pp. 11-14
Author(s):  
Pema Lhamo ◽  
Ahmedul Kabir ◽  
Sayed Mohammad Nazim Uddin
Keyword(s):  
Plant Diversity ◽  
Diversity Index ◽  
Soil Analysis ◽  
Calcium Content ◽  
Human Settlement ◽  
Water Parameters ◽  
Close Proximity ◽  
Increasing Trend ◽  
Belt Transect ◽  
Physical And Chemical

Plant diversity in the wetlands of Phobji and Gangtey represents an important aspect of the overall wetland ecosystem. However, over the years, the increasing trend in population has initiated the building of many infrastructures and accommodations which lie at close proximity to the core wetland area. The plant diversity in human settled area and core undisturbed area was studied, with an objective to assess the influence of human settlement on the plant diversity. A belt transect method was used for the purpose of vegetation survey and Shannon Wiener diversity was calculated using the relative dominance. Plants were analyzed for their diversity, richness, dominance and invasive nature. Additionally, soil and water parameters were also tested to see the current situation of the pH and nutrient levels. A total of 136 species belonging to 39 families was identified in both the areas. The overall diversity index and species richness was found to be higher in the undisturbed areas. Soil analysis did not show much of a difference in physical and chemical parameters except for a slight difference in potassium content. Similarly, water parameters did not show much difference but only showed variation in calcium content. The findings of the study indicated towards the increasing influence of human settlement in the wetland.

scholarly journals Study the effect of supplement Stop-Cystitis® Plus in diseases of the urinary tract of cats and dogs

2021 ◽  
Vol 2021 (1) ◽  
pp. 32-37
Author(s):  
Ol'ga Petrova
Keyword(s):  
Amino Acids ◽  
Urinary Tract ◽  
Clinical Examination ◽  
Placebo Control ◽  
Biochemical Profile ◽  
Control Groups ◽  
Chemical Indicators ◽  
Treatment Complications ◽  
Baseline Values ◽  
Physical And Chemical

In this article were present of effectiveness Stop-cystitis® Plus drug containing the amino acids tryptophan, methionine and L-theonine and herbal. Evaluation of efficiency was carried out on the basis of a comprehensive clinical examination, analysis of physical and chemical indicators of urine, blood values (clinical and biochemical profile), ultrasound, cystocentase and microscopy, etc. Relapses after treatment, complications were monitored, and the dynamics of restoring the physiology of urination in animals was determined. For comparison, we used the indicators for placebo control groups and baseline values in healthy animals.

RESEARCH OF THE RED GRAPES WHICH ARE GROWN UP IN THE SAMARA REGION FOR THE PRODUCTION OF THE WINEMAKING MATERIALS

2021 ◽  
Author(s):  
П.А. ЧАЛДАЕВ ◽  
Е.Н. ФЕДОРОВА ◽  
А.Г. КАШАЕВ
Keyword(s):  
Wine Yeast ◽  
Color Characteristic ◽  
Field Of Study ◽  
Wine Production ◽  
Wine Making ◽  
Red Grapes ◽  
Chemical Indicators ◽  
Phenolic Substances ◽  
Physical And Chemical

Изучена возможность использования для производства винодельческой продукции винограда, выращиваемого в Самарской области. Исследованы два технических сорта красного винограда урожаев 2015–2016 гг. – Ливадийский черный и Мерло. Качество винограда соответствовало требованиям ГОСТ 31782–2012. Переработку винограда по красному способу вели в полупромышленных условиях. Брожение проводили на мезге с плавающей шапкой. Для сбраживания виноградной мезги использовали сухие французские винные дрожжи Sainte Georges S101. Температура бродящей мезги не превышала 28–30°С. Дображивание полученных виноматериалов и последующую их выдержку осуществляли при температуре (14 ± 1)°С. В результате получены сухие столовые виноматериалы. Показатели качества полученных виноматериалов удовлетворяют требованиям ГОСТ 32030–2013 по всем основным физико-химическим показателям качества и характеризуются достаточно высоким содержанием фенольных веществ. Виноматериалы имели насыщенный рубиновый цвет, характерные сортовые вкус и аромат. Полученные результаты подтверждают целесообразность проведения дальнейших исследований в области обоснования и разработки технологий получения винодельческой продукции в Самарском регионе. The possibility of use for production of wine-making production of the grapes which are grown up in the Samara region is studied. Two technical grades of red grapes of harvests of 2015–2016 Livadia black and Merlots are investigated. The quality of the grapes meets the requirements of GOST 31782–2012. Grapes processed by red method in semi-conditions. Fermentation was carried out on pulp with a floating cap. Dry wine yeast “Sainte Georges S101” (Fermentis, France) were used for fermentation of grape pulp. The temperature of the fermenting pulp did not exceed 28–30°C. After-fermentation of the received wine materials and the subsequent their endurance was carried out at a temperature of (14 ± 1)°C. Dry table wine materials are as a result received. The resulting wine materials meet the requirements of GOST 32030–2013 in all basic physical and chemical indicators of quality and characterized by a rather high content of phenolic substances. Wine materials had a rich ruby color, characteristic varietal taste and aroma. These results confirm the usefulness of further research in the field of study and the development of technologies for the production of wine production in the Samara region.

scholarly journals Implications of Aging Quality of Oak Shaving on Kyoho Wine Immersed with Residue of Cabernet Sauvignon

2019 ◽  
Vol 2019 ◽  
pp. 1-11
Author(s):  
Lijun Nan ◽  
Xiaofang Zhang ◽  
Yingxue Zhong ◽  
Changwei Cui ◽  
Na Ning ◽  
...  
Keyword(s):  
Total Phenol ◽  
Cabernet Sauvignon ◽  
Tannin Content ◽  
Upward Trend ◽  
Chemical Indicators ◽  
Physical And Chemical

In order to study effect of oak sawdust on the quality of Kyoho wine immersed by fermented Cabernet Sauvignon residual, Kyoho wine aged without oak sawdust (KWO), including KWO1 and KWO2 according to immersed orders by fermented Cabernet Sauvignon residual, was taken as control to compare the effect of oak sawdust on quality of Kyoho wine (KO), including KO1 and KO2 according to aged orders by oak sawdust. During the 15 days of aging, physical and chemical indicators, such as chroma, tonality, and total phenol in wine were determined simultaneously by using a spectrophotometer, including tannin content by KMnO4 titration, once every 3 days. The results showed that the chromaticities of Kyoho wine were 3.21, 3.02, 4.46, and 3.71 for KO1, KO2, KWO1, and KWO2, respectively. Similarly, the hues were in turn 0.73, 0.68, 0.97, and 0.72, respectively. Tannin contents were 1601.5 mg/L, 1517.3 mg/L, 337.2 mg/L, and 115.6 mg/L; total phenol contents were 277.67 mg/L, 222.1 mg/L, 64 mg/L, and 79.8 mg/L. Therefore, the contents of tannin and total phenol from KO1 wine were all the highest values. The chroma and tone of the four types of wine showed an upward trend of “S.” The chromaticity and tone were the lowest for the KO2 wine and the highest for the KWO1 wine with the larger difference between KO2 and KWO1.

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