Anthropogenic Transformation of Some Properties and Composition of Gazh Gray-Brown Soils of the Ganja-Gazakh Plain

Gay gray-brown soils are distributed mainly in the foothills of the Lesser Caucasus, on the Ganja-Gazakh plain and in the lower reaches of the Araz basin. They are formed by changing volcanic rocks in hot and dry climates. In the process of erosion and soil formation, pyrite, alunitized and other sulfur-containing rocks turn into gazh, on which gray-brown gazh soils are formed. As a result of human activity, i. e. deep plowing and irrigation, these lands are being converted. It turned out that the transformation of these soils is clearly felt in the thickness of the humus layer, its distribution along the profile, quantity and composition. The thickness of the humus layer increases from 40–45 cm to 100 cm. As a result of the transformation, the length of the humus profile is constantly decreasing. Changes in the composition of humus led to an increase in the content of humic acids. Although the coefficient in the uncultivated area decreased from 1.36 to 0.80, in the irrigated area it changed from 1.70 to 0.93.

Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications

Fonio (Digitaria exilis Stapf) is an ancient African cereal that represents a rich source of carbohydrate, fat, fiber, vitamins, minerals, and sulfur-containing amino acids. Processing and utilization of fonio require adequate knowledge of its structural, chemical, and nutritional characteristics. The present work evaluates the structural, techno-functional, and gelling properties of fonio and compares them to other major gluten-free cereals (rice, maize, sorghum, and millet). Fonio flour presented significantly higher water absorption index and swelling power, while it scored a lower water solubility index than the reference flours. The pasting viscosity profile of fonio was similar to that of rice, with equivalent peak viscosity but a breakdown viscosity 24% lower than rice, indicative of higher stability and resistance to shearing and heating. Rheological properties demonstrated that fonio generates gels with remarkably strong structures. At 15% concentration, fonio gel withstood stress 579% higher than those observed in the reference flours without breaking its structure. Fonio flour presented the highest gelatinization enthalpy (11.45 J/g) and a narrow gelatinization temperature range (9.96 °C), indicative of a better-packed starch structure than the other analyzed flours. The texture of the gels made with fonio showed higher firmness over the evaluated period. These combined results suggest that fonio is a suitable ingredient for gel-like food formulations.

Discrimination of 11 Malaysian Durian Cultivars Based on Sulfur-Containing Volatiles and Esters Using Multivariate Data Analysis

There are reports documenting the volatile oils of several durian cultivars in Malaysia. However, there is limited information on the rapid discrimination of the durian cultivars based on the composition of the total volatiles and individual volatile compounds. Thus, the present work aims to discriminate 11 Malaysian durian cultivars based on their volatile compositions using multivariate data analysis. Sulfur-containing volatiles are the major volatiles in D175 (Udang Merah), D88 (Darling), D13 (Golden Bun), DXO (D24 Special), D17 (Green Bamboo), D2 (Dato Nina), and D168 (Hajah Hasmah) durian cultivars, while esters are predominant in D99 (Kop Kecil), D24 (Bukit Merah), and D160 (Musang Queen) durian cultivars. D197 (Musang King) cultivar has an almost equal composition of sulfur-containing volatiles and esters. In the ester predominated volatile durian oil, ethyl 2-methylbutanoate and propyl 2-methylbutanoate are the major volatile compounds, while the durian cultivars with predominant sulfur-containing volatiles mainly contain diethyl disulfide, diethyl trisulfide, and 3,5-dimethyl-1,2,4-trithiolane. The durian cultivars were clustered into 8 clusters using principal component analysis, with 3 clusters consisting of 2 cultivars, and with the remaining cultivars clustered individually. The highly sought-after durian cultivars, D160 and D197, were clustered into one. Hierarchal clustering analysis identified the distinct compounds which discriminate every durian cultivar.

Construction of sulfur-containing compounds with anti-cancer stem cell activity using thioacrolein derived from garlic based on nature-inspired scaffolds

We reported for the first time that thioacroleinproduced by allicin, a major component in garlic, undergoes the regioselective sequential double Diels–Alder reaction.

Microstructural wettability of oil and gas condensate zones of the Karachaganak field

The Karachaganak field is represented by gas condensate and oil zones, a convenient object for studying changes in microstructural wettability during the transition from one zone to another. Microstructural wettability was characterized by a hydrophobization coefficient, Ѳн, which determines the proportion of the pore surface area occupied by adsorbed hydrocarbons. It was found that Ѳн of the samples of the gas and gas condensate zones is the same (on average 0.140), the oil zone - on average 0.250. Analysis of the IR spectra of extracted hydrocarbons showed that the microstructural wettability of the oil zone contains more aromatic, aliphatic, oxidized and sulfur-containing structures and fewer branched structures than in the gas condensate zone. The microstructural wettability of carbonate reservoirs depends on the hydrocarbon composition of the adsorbed oil. Keywords: microstructural wettability; hydrophobic coefficient; hydrocarbons; spectral coefficients.