Exploring High-Pressure Transformations in Low-Z (H2, Ne) Hydrates at Low Temperatures

The high pressure structural behavior of H2 and Ne clathrate hydrates with approximate composition H2/Ne·~4H2O and featuring cubic structure II (CS-II) was investigated by neutron powder diffraction using the deuterated analogues at ~95 K. CS-II hydrogen hydrate transforms gradually to isocompositional C1 phase (filled ice II) at around 1.1 GPa but may be metastably retained up to 2.2 GPa. Above 3 GPa a gradual decomposition into C2 phase (H2·H2O, filled ice Ic) and ice VIII’ takes place. Upon heating to 200 K the CS-II to C1 transition completes instantly whereas C1 decomposition appears sluggish also at 200 K. C1 was observed metastably up to 8 GPa. At 95 K C1 and C2 hydrogen hydrate can be retained below 1 GPa and yield ice II and ice Ic, respectively, upon complete release of pressure. In contrast, CS-II neon hydrate undergoes pressure-induced amorphization at 1.9 GPa, thus following the general trend for noble gas clathrate hydrates. Upon heating to 200 K amorphous Ne hydrate crystallizes as a mixture of previously unreported C2 hydrate and ice VIII’.

Ionic liquids – the path to the first industrial application

When using hydraulic fluids, users rarely ask themselves how the development of the hydraulic fluid they use in their hydraulic device has gone. Perhaps only curious users want to know the approximate composition of the newer, better hydraulic fluid, compared to the fluid of the previous generation. Rarely, however, do they know the developmental pathway of the new fluid. Even in the case of minor changes in the chemical composition of the fluid, e. g. a newer package of additives for mineral oils, or other base oil, requires lengthy fluid testing. First, in the manufacturer's laboratories, and then in the industrial environment. In the case of a completely new type of hydraulic fluid, the development path is much longer. The paper presents the behind-the-scenes development of a completely new type of hydraulic fluid - ionic liquid, from learning about the liquid itself all the way to industrial application.

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.

Approximate composition analysis and nutritive values of different varieties of edible seeds

Background: The Dietary Guidelines for Americans (DGA) 2015-2020 supports that healthy eating patterns should include a variety of vegetables from all five of the following vegetable subgroups: dark green, red and orange, legumes, starchy, and others. Aims and Objective: To determine the approximate composition and nutritive values of edible portions of different varieties of popular seeds and to identify the heavy metals contents of these seeds. Materials and Methods: Five different seeds were collected from traditional supermarkets in Benghazi. Moisture and Ash contents in the samples were determined by A.O.A.C method. Total fat and the crude protein content in the seed sample were measured by using soxhlet extraction, and the Kjeldahl method of AOAC, respectively. The mineral content in seeds also determined by Atomic Absorption, spectrophotometer. Result: Five different seeds (pumpkin, sunflower, watermelon seeds, corn and chickpea) were analyzed for determination their protein, fat, energy and moister contents. The highest and signifi cant protein contents found in sunflower seeds 27.5% (p=0.001) whilst the lowest content was observed in corn. The highest fat and carbohydrate contents found in sunflower seeds and in the corn, 50%; 50% (P= 0.014) and (72.4%) (P=0.0005) respectively. In compared to other seeds, the moisture contents of pumpkin seeds presented the highest amount with signifi cant values (p=0.0001). The energy contents of sunflower seeds were the predominant value 626.28 kcal/100 g followed by both pumpkin seeds and watermelon seeds 591.2 and 585.89 kcal/100g respectively. The ash content of pumpkin seeds was approximately 5.87%. Furthermore, Pumpkin seeds had higher amounts of potassium 871 mg/100g, and watermelon seed was the highest sources of calcium (86 mg/100g) than other seeds. Magnesium, Iron and copper signifi cantly found higher in sunflower seeds. Conclusion: Overall seeds could be one of the good sources of food staple for macro and micronutrients, and may have health and economic benefi cial. Consumption of such seeds should be at recommended levels due to presences some quantities of lead and cadmium,which could have detrimental health effect.

Models of Team Role Composition for Completing an IT Company on a Fuzzy Set Platform

At present, in the global economic crisis and the COVID-19 pandemic, the development and operation of distance learning and student education are more relevant than ever. The COVID-19 crisis, in addition to the world pandemic, has dealt a devastating blow to the economy of the state and organisations. Insufficient level of research support, imperfection of organisational structure and organisation of management of scientific and technical activities in IT projects necessitate revision and improvement of the existing management system of such projects. The purpose of the study is to develop comprehensive models to increase the objectivity of the role assessment of the applicants' competences during the staffing of specialists for the IT company in conditions of uncertainty on the platform of fuzzy sets. The following theoretical methods of scientific cognition were used in the study: method of synthesis and analysis of information, statistical method, method of maximisation and method of Max-disjunction. The study considers the developed model for assessing the applicants' competences in the staffing of the role of specialists of the IT company using the platform of fuzzy sets. The study analyses the current problems of recruitment, human or labour resources in corporations whose activities are related to the development of software in various fields. The approximate composition of roles in modern IT companies with the recommended socionic types of information metabolism for each specific executor of the IT project is given. The incentive mechanism in the context of specific constraints enables the improvement of the system of rewarding IT staff and makes it possible to differentiate such staff using project management tools. The authors of the study have developed a fuzzy model for assessing the competences of a candidate for any position in an IT corporation. The study provides linguistic variables, the basis of the rules of fuzzy products, and the conclusion of the dependences of the output variable on the input data of the developed fuzzy model

Influence of alloying elements and heat treatment on the mechanical properties of chromium cast iron

The results of experimental studies to determine the effect of alloying and heat treatment on the mechanical properties of the high-chromium cast iron are described. When alloying the melt with nickel, molybdenum and manganese, as well as during heat treatment by quenching, specific wear, tensile strength in bending of the obtained samples, their hardness and microhardness were studied. A comparative analysis of the influence of alloying elements and heat treatment methods has been performed. When alloying Ni, Mo, and Mn, cast specimens that have not undergone heat treatment have the highest specific wear. It was established that the hardened Ni alloyed samples have the greatest bending strength. It was found that cast samples that were not subjected to heat treatment have much lower hardness and microhardness. The approximate composition of chromium cast iron was determined for further studies to increase its wear resistance. The research results are used in the manufacturing process of parts for crushing and grinding equipment.

Analysis of existing diagnostic systems to control the vibration level of locomotive components

The existing installations and systems used in locomotive depots for their diagnosis are analyzed. New devices and technologies are proposed. The approximate composition of the diagnostic complex is given.

The Effect of the Body Mass Indexes of Young Healthy Individuals on the Glyacemic Indexes of Traditional and Modified Vegetarian Meals

Blood glucose concentration increases after the consumption of any carbohydrate-containing meal. Several factors affect the course of glucose metabolism, including nutritional status. This study evaluated the effect of the nutritional statuses of adults on their glycaemic responses after the consumption of some vegetarian meals (dumplings with potato and curd cheese stuffing; curd cheese dumplings; pancakes with curd cheese), prepared according to the traditional recipe and a partly modified recipe. The 105 participants, aged 20–27 years, with different body mass indexes (BMI), took an oral glucose tolerance test after the intake of a standard glucose solution, and also after each meal (previously analysed for energy value and approximate composition). The consumption of each meal by participants with different nutritional statuses elicited different glycaemic responses, which were reflected in the diverse glycaemic indexes (GIs). The partial modification of the meal recipes contributed to lowering their GIs. Vast differences were observed in the glycaemic responses among the surveyed participants after the consumption of the same meals. The GIs of meals should be determined in different groups of people.

Hydrothermal synthesis and structure determination of a new calcium iron ruthenium hydrogarnet

A new calcium iron ruthenium hydrogarnet with the approximate composition Ca3(Ru2−xFex)(FeO4)2−y(H4O4)1+y (x=1, y≈0.35) has been obtained by hydrothermal synthesis under oxidizing alkaline conditions. The compound crystallizes in the cubic space group Ia3̅d (No. 230) with a lattice parameter of a=12.4804(4) Å (T=100 K) and Z=8. The octahedral site of the garnet structure is equally occupied by Ru and Fe, whereas the tetrahedral site is partially occupied by Fe only. A partial substitution of the oxide anions by hydroxide ions is necessary for charge balancing, corresponding to the so-called hydrogarnet defects. The presence of hydroxide groups is proven by infrared spectroscopy. 57Fe Mössbauer spectroscopic data provide evidence for two different Fe3+ coordination environments as well as a magnetic ordering of two iron substructures with the respective ordering temperature above room temperature. The crystal composition was verified by energy-dispersive X-ray spectroscopy and the thermal behavior of the calcium iron ruthenate was studied by difference thermal analysis.