Combined functional additives for farm animals are an important segment in the implementation of the antibiotic resistance strategy and an effective mechanism for restoring animal homeostasis in mixed pathologies

The article provides an overview of the global situation related to the problem of antibiotic resistance, the search for rational ways to solve the problem and proposals for the imperative introduction of functional feed additives into the nutritional plan of animals in order to increase the resistance of the animal body and reduce the toxic load on the gastrointestinal and hepatobiliary systems.

Production and Identification of Polypeptide from Silks by Hydrothermal Method

There are two kinds of proteins in silk, sericin and silk fibroin. Polypeptide compounds from silk sericin and silk fibroin were prepared by hydrothermal method. The process of silk dissolution was investigated under different solid-liquid ratio, reaction temperature and reaction time. By controlling the operating parameters of hydrothermal method, the temperature, material ratio and time were further optimized, and the best experimental results were obtained, the expected decomposition of silks occurred when the ratio of silks to waters was selected as 1 to 10, at 140 degree in 30 min. The molecular weight of polypeptide was detected by SDS-PAGE electrophoresis and analysed by MALDI-TOF-MS. The results showed that the molecular weight of the polypeptide obtained from silks was about 6000-8000Da. After literature research, the polypeptide with such molecular weight could have better performance for some functional additives.

OBTAINING DIESEL FUEL WITH IMPROVED PROPERTIES

It is known that one of the ways to increase the level of operational properties of diesel fuels is the injection of special components – additives – into their composition. Today this way is a quite rational and economically feasible for Ukraine, especially in the absence of high-quality oil raw materials for the production of fuels, which in turn leads to a significant dependence on imports. The range of additives used in diesel fuels is very diverse, which makes it difficult to select a balanced package, especially considering their effectiveness and compatibility with each other. This procedure can be a bit simplified by adding poly-functional additives to diesel fuel, the use of which is devoted to a lot of periodical literature. Based on the relevance of the direction of scientific research related to improving the properties of diesel fuel, which is produced at the enterprises of the oil refining industry in Ukraine, we proposed to use a substance belonging to the class of aromatic diazocompounds and having polyfunctional properties in the composition of diesel fuels. Thus, this additive was added to a straight-run diesel fraction (240–350 °C) in an amount of up to 1.0%, followed by a study of the properties of the resulting mixture. Studies have shown that the additive significantly improves low-temperature properties (by -10 °C), contributes to an increase in fuel density and viscosity, and additionally gives diesel fuel a stable color (from yellow to orange). Consequently, it can be used in the composition of commercial diesel fuels with improved performance properties.

Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives

The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). In order to determine the microbiological safety of final products, the total number of aerobic mesophilic bacteria and the number of Listeria monocytogenes were measured. Consumer assessment and quantitative flavor profiling (QFP) were used for analysis of organoleptic quality. After 7 days of storage, it was found that the effectiveness of the selected additives against the growth of aerobic mesophilic bacteria was unsatisfactory. Only after application of PANA4 did the product not show undesirable changes that would disqualify it from consumption. Each of the functional additives used had a high level of efficacy in inhibiting the growth of Listeria monocytogenes. Meat products with PANA4 addition had the highest consumer acceptance of the overall appearance. The best intensity of flavor bouquet, meat aroma and color, assessed by QFP method, was characterized by the samples with AFX and PANA4 in their recipe.

Investigation into integration of digital manufacturing with ceramics

<p>Within the territory of crafts, it has long been thought that individuals’ proficiency and adeptness, which take long to attain or are presumably innate abilities, determine the quality, delicacy and value of the products, and the common perception has often acted as a barrier to accessibility and penetration. It is more apparent in the pottery and ceramics where special equipment and facilities, such as wheels and kilns, in addition to skilfulness and dexterity are considered essential for creation. Advances in digital technology represented by 3D printing, however, are changing the way objects are designed, produced and distributed, instigating attempts to view traditional crafting processes and practices from a different perspective. Among various branches of crafts, this research specifically explores introduction of digital technology to pottery and challenges the limitations that the conventional methods have, by eliminating the hardware restrictions and lowering the barriers. The outcome offers not only transcendent possibilities of creation to craftspeople and artists but also unprecedented accessibility and apprehensible process to the public. Technically, Liquid Deposition Modelling (LDM) building upon material optimisation and tool redesign was employed in conjunction with digital design process. In addition, functional additives were trialled to incorporate multilevel translucency and electrical conductivity into the new types of ceramic objects.</p>