scholarly journals The Influence of Biomolecule Composition on Colloidal Beer Structure

Biomolecules ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 24
Author(s):  
Irina N. Gribkova ◽  
Michail N. Eliseev ◽  
Yuri D. Belkin ◽  
Maxim A. Zakharov ◽  
Olga A. Kosareva
Keyword(s):  
Raw Materials ◽  
The Body ◽  
Colloidal System ◽  
Processing Technologies ◽  
Factors Affecting ◽  
Analytical Research ◽  
Biogenic Compounds ◽  
Materials Used ◽  
Relationship Of ◽  
The Relationship

Recent studies have revealed an interest in the composition of beer biomolecules as a colloidal system and their influence on the formation of beer taste. The purpose of this research was to establish biochemical interactions between the biomolecules of plant-based raw materials of beer in order to understand the overall structure of beer as a complex system of bound biomolecules. Generally accepted methods of analytical research in the field of brewing, biochemistry and proteomics were used to solve the research objectives. The studies allowed us to establish the relationship between the grain and plant-based raw materials used, as well as the processing technologies and biomolecular profiles of beer. The qualitative profile of the distribution of protein compounds as a framework for the formation of a colloidal system and the role of carbohydrate dextrins and phenol compounds are given. This article provides information about the presence of biogenic compounds in the structure of beer that positively affect the functioning of the body. A critical assessment of the influence of some parameters on the completeness of beer taste by biomolecules is given. Conclusion: the conducted analytical studies allowed us to confirm the hypothesis about the nitrogen structure of beer and the relationship of other biomolecules with protein substances, and to identify the main factors affecting the distribution of biomolecules by fractions.

Mutual Influence Study of Food Acids and Polysaccharides of Different Nature on the Sensory Perception of Low-Calorie Sweet Dishes

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 71-78
Author(s):  
Ekaterina Minnikhanova ◽  
Nataliya Zavorokhina ◽  
Anna Gilina
Keyword(s):  
Mutual Influence ◽  
Raw Materials ◽  
Sucrose Solution ◽  
Complex Mixture ◽  
The Body ◽  
Sensory Characteristics ◽  
Apple Pectin ◽  
Low Calorie ◽  
Functional Reserves ◽  
Materials Used

Abstract The inclusion of polysaccharide thickeners in the recipes of sweet dishes increases the functional reserves of the body, contributes to the preservation of health and the prevention of diseases. The purpose of the research is to study the sensory characteristics of polysaccharides of various nature when combined with food acids, to develop a recipe for a basic mixture of low-calorie meals for public catering. The authors analyzed citric, lactic and succinic acids in combinations with polysaccharides of various nature. Organoleptic tests were evaluated by a touch panel. The organization of the tasting analysis corresponded to GOST ISO 6658-2016; the consistency was determined according to GOST 31986-2012, GOST ISO 11036-2017, GOST ISO 8588-2011. The optimal organoleptic combinations of the presented food acids and complex additives of sweeteners (CDP) were identified, which included aspartame, sodium saccharinate, Sucralose, sweetness coefficient – 340: the mixture with citric acid had a long pleasant aftertaste without foreign tastes and the best taste characteristics. Using the “A-not A” method, we found that the sample with the addition of CDP is identical to the sucrose solution. In the second part of the study, polysaccharides were added to model samples of acids with complex sweeteners; the best sensory characteristics were obtained by model samples consisting of a mixture of low-esterified Apple pectin with lactic acid and KDP. The technology of obtaining a stable elastic jelly using low-esterified Apple pectin has been developed, since the complex mixture of sweeteners and food acids does not have a dehydrating effect. Developed a dry mix recipe that can serve as a basic development, low-calorie sweet products for catering and has a variance of use of lactic and succinic acids, depending on the flavor characteristics of the raw materials used and its corrective ability.

THE RELATIONSHIP OF MASS OF THE BODY, FISHERY LENGTH AND THE FISH – PRODUCTIVITY OF ONE-YEARS OF PIKEPERCH BY THE BREEDING THEM IN PONDS FOR CARPS

2017 ◽  
Vol 59 (2) ◽  
pp. 014-021
Author(s):  
Saya K. Koyshibaeva ◽  
◽  
Shokhan A. Alpeyisov ◽  
Evgeniy V. Fedorov ◽  
Nina S. Badryzlova ◽  
...  
Keyword(s):  
The Body ◽  
Relationship Of ◽  
The Relationship ◽  
Fish Productivity

Epilogue

2017 ◽  
Author(s):  
Joshua S. Walden
Keyword(s):  
The Body ◽  
The Self ◽  
The Individual ◽  
Relationship Of ◽  
The Relationship

The book’s epilogue explores the place of musical portraiture in the context of posthumous depictions of the deceased, and in relation to the so-called posthuman condition, which describes contemporary changes in the relationship of the individual with such aspects of life as technology and the body. It first examines Alfred Hitchcock’s Vertigo to view how Bernard Herrmann’s score relates to issues of portraiture and the depiction of the identity of the deceased. It then considers the work of cyborg composer-artist Neil Harbisson, who has aimed, through the use of new capabilities of hybridity between the body and technology, to convey something akin to visual likeness in his series of Sound Portraits. The epilogue shows how an examination of contemporary views of posthumous and posthuman identities helps to illuminate the ways music represents the self throughout the genre of musical portraiture.

The Psychology of Memory in Spenser's Faerie Queene

PMLA ◽  
1932 ◽  
Vol 47 (1) ◽  
pp. 89-96
Author(s):  
Daniel C. Boughner
Keyword(s):  
The Body ◽  
World City ◽  
Faerie Queene ◽  
Extended Treatment ◽  
Relationship Of ◽  
The Relationship ◽  
The Faerie Queene

From Plato and Aristotle, Hippocrates and Galen, through the medieval commentators, the Elizabethans inherited a body of complex psychological principles. An examination of these principles and their bearing on The Faerie Queene has so far been only casual and incidental. Since in Book ii, Canto ix, the poet combines one of the most widely used of medieval motifs—the conception of the body as a world, city, or castle—with certain current doctrines of psychology, such an inquiry is especially apposite. Spenser's use of the abundant contemporaneous literature of psychology affords material for an extended treatment such as that which Miss Anderson has made of Shakespeare's plays. The present study purposes to set forth one aspect of his system of psychology—his psychology of memory in the allegory of the Castle of Alma, to make clear the relationship of his system to the current Elizabethan doctrines, and to establish the purpose of certain departures from those doctrines.

Compound feed from different producers for piglets and their comparative assessment

2021 ◽  
pp. 3-12
Author(s):  
N. I. Kulmakova ◽  
T. A. Magomadov ◽  
N. M. Kostomakhin ◽  
M. N. Dmitrieva ◽  
H. Saleh
Keyword(s):  
Raw Materials ◽  
Comparative Assessment ◽  
Feed Additives ◽  
The Body ◽  
Animal Origin ◽  
Quality And Safety ◽  
Processing Technologies ◽  
Starting Compound ◽  
Federal Standard

The quality of raw materials and goods of animal origin depends first of all on the safety of feed, their balance in terms of the main nutrients and digestibility by the body. As a rule, the lower the quality and safety of feed, the lower the productivity of all types of animals and poultry. The quality of feed is influenced by all stages of their production: growing conditions, harvesting and storage, processing technologies, canning and preparation for feeding. Where high-quality feed is used in diets, maximum productivity and high realization of the genetic potential of animals are obtained. During the storage and processing of plant and animal raw materials its physic and mechanical, biochemical, sanitary and microbiological properties change. This can be avoided only by observing the sanitary and hygienic requirements for bagging, harvesting, and storing feed. The quality of feed is confirmed by its physical, chemical, organoleptic, microbiological and other indicators, which determines the variety of feed control methods at all stages of their turnover. In this connection, the development and strengthening of control over the quality and safety of feed and feed additives is one of the important tasks of modern animal feeding science. The purpose of the work was to carried out a comparative assessment of four samples of the starting compound feed SK-3 for piglets of different producers. The experimental part of the work has been carried out in the laboratory of veterinary expertise at the compound feed plant LLC “Athens-Volga”. For the study of compound feed an average sample was taken from each sample, separating from the combined sample using a hand scoop according to Federal standard 13496.0-2016. Methods of sampling. Quality and safety control was carried out according to organoleptic, physic and chemical, microbiological indicators and the content of mycotoxins in compound feed. Monitoring of compound feed of the compared samples of the starting compound feed for piglets SK-3 according to the studied indicators has shown that all samples meet the sanitary and hygienic requirements of Federal standard of our country.

Pots on mats: mat-impressed salt-extraction pottery at Chalcolithic Provadia-Solnitsata, Bulgaria

Antiquity ◽  
2021 ◽  
pp. 1-16
Author(s):  
Mila Andonova ◽  
Vassil Nikolov
Keyword(s):  
Material Culture ◽  
Large Scale ◽  
Raw Materials ◽  
Salt Production ◽  
Production And Consumption ◽  
Late Chalcolithic ◽  
South Eastern Europe ◽  
Materials Used ◽  
The Relationship

Evidence for both basket weaving and salt production is often elusive in the prehistoric archaeological record. An assemblage of Middle–Late Chalcolithic pottery from Provadia-Solnitsata in Bulgaria provides insight into these two different technologies and the relationship between them. The authors analyse sherds from vessels used in large-scale salt production, the bases of which bear the impression of woven mats. This analysis reveals the possible raw materials used in mat weaving at Provadia-Solnitsata and allows interpretation of the role of these mats in salt production at the site. The results illustrate how it is possible to see the ‘invisible’ material culture of prehistoric south-eastern Europe and its importance for production and consumption.

PROSPECTS FOR USING ASTRAGALUS ONOBRYCHIS AS A SOURCE OF NATURAL ANTIOXIDANTS

2021 ◽  
pp. 47-53
Author(s):  
Pozdnyakovа Т.А. ◽  
Kuleshovа Е.S. ◽  
Bubenchikov R.A.
Keyword(s):  
Antioxidant Activity ◽  
Free Radicals ◽  
Chemical Interaction ◽  
Raw Materials ◽  
Natural Antioxidants ◽  
The Body ◽  
Plant Raw Materials ◽  
Total Antioxidant ◽  
Promising Source ◽  
The Relationship

The predominance of synthetic and genetically modified foods in the diet of a modern person often leads to disruption of natural metabolic processes and the accumulation of toxic free radicals in the body, which provokes the development of various diseases. Natural antioxidants from medicinal plants can help maintain health and stop the processes of peroxidation. In our opinion, Аstragalus onobrychis can become a promising source of natural antioxidants. The aim of this study was to establish the antioxidant activity in extracts from the herb Astragalus onobrychis. In order to obtain objective and reliable results during our research, we used two methods: the method of titrimetry and spectrophotometry of free radicals. The titrimetric method is based on the chemical interaction between an oxidizing agent (potassium permanganate) and natural antioxidants present in extracts from plant raw materials, since they exhibit the properties of reducing agents. The spectrophotometric method makes it possible to assess the value of antioxidant activity and the duration of the reaction by assessing the interaction of 2,2-diphenyl-1-picrylhydrazil with plant antioxidants. To establish the relationship between the antioxidant activity and the presence of phenolic compounds in the plant, the content of flavonoids and hydroxycinnamic acids in the herb Astragalus onobrychis was determined. As a result of the studies, the total antioxidant activity of extracts from the herb Astragalus onobrychis was established and it was revealed that its value depends on the type of extractant used, since this factor is associated with the content of various groups of natural antioxidants in the extraction. The data obtained indicate the prospects of using the herb Astragalus onobrychis as a source of natural antioxidants.

The Materiality of the Text and Manuscript Culture

2021 ◽  
pp. 48-62
Author(s):  
Martin Eisner
Keyword(s):  
Human Person ◽  
Essential Element ◽  
The Body ◽  
Manuscript Culture ◽  
Christian Anthropology ◽  
Body And Soul ◽  
Christian Thought ◽  
Relationship Of ◽  
Materiality Of The Text ◽  
The Relationship

This article investigates the significance of the manuscripts of Virgil and other classical poets that Dante might have read. Calling attention to the presence of musical notation (neumes) in copies that share the particular Virgilian readings Dante quotes, this essay explores the resonance of one of those passages (Aeneas’ dream of Hector) in Dante’s poem. It shows how Dante uses this Virgilian episode to craft his encounter with Manfred where he considers the relationship of body and soul that constitutes one of the major differences between classical and Christian thought, as Augustine frequently noted. Just as Christian anthropology maintains that the body constitutes an essential element of the human person, this essay argues that the materiality of the texts Dante read constitutes a crucial source for understanding how Dante interpreted these texts.

The development of the lamb with particular reference to the alimentary tract

1964 ◽  
Vol 6 (2) ◽  
pp. 169-178 ◽  
Author(s):  
R. V. Large
Keyword(s):  
Body Weight ◽  
Alimentary Tract ◽  
Live Weight ◽  
The Body ◽  
Root Transformation ◽  
Feeding Regimes ◽  
Gut Fill ◽  
Relationship Of ◽  
The Relationship

1. Thirty Suffolk × Half bred lambs were slaughtered at the following ages: two twin lambs at birth and two singles and two twins at 1, 2, 3, 4, 6, 8 and 16 weeks of age.2. The following weights were recorded: live-weight immediately before slaughter; and carcass, head, skin, feet, alimentary tract, heart, liver, kidneys, lungs and trachea, and blood immediately afterwards.3. The alimentary tract was emptied and weighed in four separate parts; reticulo-rumen, omasum-abomasum, small intestine, large intestine.4. The volumes of the reticulo-rumen and the omasum-abomasum were measured by immersing in water and filling the organs with water to 2 cm. pressure.5. The in vitro digestive efficiency of rumen liquor from lambs of 1, 2, 3 and 4 weeks of age was assessed.6. Empty body weight was considered to be valuable in comparing animals of different ages or from different feeding regimes or at different times of the year because variations in gut ‘fill’ were eliminated.7. There were no differences between singles and twins in the relationship of the fresh weights of the parts of the body to empty body weight, except that development of the liver and the blood was rather slower for singles.8. Little evidence was found of a difference in rate of development of the alimentary tract between singles an d twins, although the log an d square root transformation suggested a possible difference in reticulo-rumen size in favour of twins, significant at the 5% level.

scholarly journals Reducing Organizational Anomie In light of Entrepreneurial Behavior and Job Engagement/ Analytical Research in the Ministry of Industry and Minerals / General Company for Textile and Leather Industries / Cotton Factory

2021 ◽  
Vol 11 (3) ◽  
Author(s):  
Lamees Adnan Azeez ◽  
Prof. Shiffa Mohamed Ali Hasson Al-Azzawi
Keyword(s):  
Emotional Engagement ◽  
Job Engagement ◽  
Entrepreneurial Behavior ◽  
Factory Workers ◽  
Four Dimensions ◽  
Organizational Cynicism ◽  
Analytical Research ◽  
Relationship Of ◽  
The Relationship

The research aims to demonstrate the role of the main variables represented by the four dimensions of entrepreneurial behavior (creative, risk taking, seizing opportunities, proactivity), and job engagement, whose dimensions are (cognitive engagement, emotional engagement, physical (physical) engagement) in Reducing the dependent variable of organizational anomie in the Qatina factory of the General Company for Textile and Leather Industries, one of the formations of the Ministry of Industry and Minerals The experimental analytical method was adopted in the completion of the research, and an intentional sample of (162) individuals in the administrative levels (higher and middle) in the factory was taken. The relationship of entrepreneurial behavior and job engagement at the total level was positive with organizational anomie, and indicators of organizational non-normative dimensions, organizational cynicism and lack of organizational values decreased, because the cotton factory members do not ignore work values to achieve their goals, as well as the existence of a spirit of cooperation and teamwork Factory workers.

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