The Quality of Horsemeat and Selected Methods of Improving the Properties of This Raw Material

Horsemeat has a strictly defined group of consumers whose demand varies depending on the country or region. There is no tradition of consuming horsemeat in Poland. From a technological point of view, this raw material is as good as other types of meat. In the opinion of the consumer, compared to other species of animals, horsemeat is characterized by an intense red-brown colour and greater cohesiveness resulting from the type of muscle fibres. This meat has a sweetish taste due to the high carbohydrate content. The management of horsemeat often involves the use of modern freezing methods. Freezing horsemeat with the use of liquefied carbon dioxide is a method that increases its suitability for consumption as well as for export purposes in comparison with the traditional air-cooling method. To eliminate the unfavourable quality features of horsemeat, there are substances used to improve the functional and sensory properties of this meat. This paper discusses the research and development work carried out in the field of horsemeat quality and selected methods contributing to its improvement.

BIOACTIVATED BUCKWHEAT IN TERMS OF ITS NUTRITIONAL VALUEBIOACTIVATED BUCKWHEAT IN TERMS OF ITS NUTRITIONAL VALUE

Buckwheat is a gluten-free pseudocereal crop consumed as functional food in some regions. Traditionally, buckwheat grain is used to make buckwheat groats and flour. Bioactivation improves the nutritional value of buckwheat grain by activating hydrolytic enzymes that make nutrients available for the plant’s growth and for the human body. The article contains research on the content of nutrients in bioactivated buckwheat grain of the Kupava variety grown in Belarus. The study examined hulled buckwheat kernels (not steamed) of the botanical variety Kupava, cream-coloured with a greenish hue, with the humidity 12.0%, and with the proportion of sound kernels 99.4%. At the first stage of germination, bioactivated buckwheat grain was obtained in 48 hours. It had the following characteristics: humidity (39.2±1.0)%, sprout size (2.0±0.5) mm. According to the organoleptic parameters, the grain had a pleasant sweetish taste and a subtle nutty aftertaste. The components of bioactivated buckwheat grain that provide a person with the largest amounts of macronutrients are starch (31.84±0.6)%, sugars (5.1±0.3)%, and protein (5.67±0.02)%. Bioactivated buckwheat grain contains all essential amino acids (30.5% of the total quantity of amino acids). The limiting amino acid is threonine (amino acid score 31.7%). Of nonessential amino acids, there is a high content of glutamic acid (1.0972 g per 100 g). The difference ratio of the amino acid score is 54.75%, the potential biological value of the protein is 45.25%. 100 g of sprouted buckwheat grain contains 48.5% of the daily requirement of manganese, 24.0% of copper, 18.9% and 34.0% of iron (for women and for men respectively), about 23.0% of the daily requirement of vitamin B1, and 12.7% of the daily requirement of vitamin E. Besides, bioactivated buckwheat grain contains fibre (6.5% of the daily requirement on average). Bioactivated buckwheat grain can be consumed as a meal in its own right, as a side dish, as an additive to salads and fermented dairy products, or as a dessert when mixed with fruit purée, honey, or dried fruit.

PHARMACOGNOSTICAL, PHYSICOCHEMICAL AND PHYTOCEMICAL STUDY OF Glycyrrhiza Glabra Linn.

Introduction - Glycyrrhiza glabra Linn. is a perennial herb of family Leguminoseae, used very extensively in Ayurveda classics. It is having property of aphrodisiac, trichogenous, expectorant, haemostatic, intellect promoting etc. Objective – Objective of this study to examine the Pharmacognastical and Phytochemical properties of Glycyrrhiza glabra Linn. Material and Method – Dry sample of Glycyrrhiza was collected from Market. The qualitative microscopy, phytochemical screening, physicochemical evolution and TLC studies were carried out according to the standard procedure recommended by API and other standards. Result –The sample is having sweetish taste, faint and characteristic odour, externally dark brown in colour and internally golden yellow. Cork, Phellogen and Phelloderm, Secondary phloem, Cambium, Secondary xylem, Medullary rays and Pith are present in microscopic examinations, from outer to inner side. Cork (in surface view), Tangentially cut medullary ray cells, Fragment of vessel, Calcium Oxalate Crystals, Starch, Mucilage were seen in powder microscopy. pH value of test sample was 5.73. Water Soluble Extractive value (25.0064%) was more than Alcohol Soluble Extractive value (12.7398 %). Total ash value of test sample was 6.131 %. Acid insoluble ash value was 0.79 %, Water soluble ash value was 1.819 %. In TLC, Rf values were found 0.23, 0.58, 0.71 after derivatization with vanillin – Sulphuric acid reagent. Car-bohydrate, alkaloid, amino acid, tannin, protein, saponin, glycosides, flavonoids and tannin were present in the sample. Conclusion - test sample of Glycyrhiza complies all standard when matches with the reference standard book. It suggests that test sample is authentic and without any impurities and adulteration.

Warm-e-Lauztain (Tonsillitis): Diagnosis and Management with reference to Unani System of Medicine

Warm-e-Lauztain (Tonsillitis) being very common clinical condition affecting mostly the school going children is the one of the important reason to visit a doctor frequently. Diagnostic features and findings on clinical examination are described very clearly in classical texts of Unani medicine, e.g. if the tonsillitis is caused due to abnormality of khilt-e-dam (humour sanguine), it is expressed by severe pain in the throat, fever, redness of eyes and face, sweetish taste in mouth etc.; if it is due to khilt-e-safra (humour bile), then it is characterized by severe pain in the throat, difficulty in the swelling, high grade fever, dryness, paleness of face; if there is imbalance in khilt-e-balgham (humour phlegm), there will be soft whitish swollen tonsils associated with paresis and softness of the tongue; tonsillitis due to the abnormality in khilt-e-sauda (humour black bile) exhibit hard swelling of tonsils encroached into the tongue and surrounding tissues. On examination, if there is much congestion and redness on the tonsils or it is black in colure and hard in consistency then surgical procedure should be avoided. Always first emphasis should be given for medical treatment, if it fails then opt surgical management. When the acute inflammation (warm-e-haar) has been subsided and the base of swelling is soft and thin, than it is suitable time for tonsillectomy. Surgical procedure is also described by Abu Al-Qasim Al-Zahrawi and others in detail. Therefore it may be concluded that scholars of Unani medicine were much aware about the signs & symptoms of chronic tonsillitis; they were able to diagnose the disease clinically and were expert enough to assess the condition, whether requiring medical management or surgical intervention. Surgeons of that time knew clear-cut indications and contraindications for surgical intervention along with the procedure of tonsillectomy Keywords: Warm-e-lauztain, Tonsillitis, Unani classical, Treatment, surgery

Разработка технологии сухого концентрата напитка на основе модифицированного пектина с добавлением дикоросов Дальнего Востока

Разработана технология и рецептура сухого концентрата напитка, содержащего функциональные ингредиенты: гидролизованный пектин из Phyllospadix iwatensis, элеутерозиды, флавоноиды, аскорбиновую кислоту. Определены дозы всех ингредиентов с учетом норм суточного потребления. Исследован процесс гранулирования композиции пектина и сахарозы с добавлением экстрактов элеутерококка, шипов-ника и боярышника. Содержание пектина, элеутерозидов и аскорбиновой кислоты в однократной дозировке напитка (10 г) составляет 100 % от адекватного суточного уровня потребления, а флавоноидов – 20,5 %. Проведена органолептическая оценка напитка и определены его основные физико-химические показатели. Исследованы показатели безопасности сухого концентрата напитка. The technology of obtaining a dry concentrate of a functional beverage based on hydrolyzed pectin from sea grass Phyllospa-dix iwatensis with the addition of extracts of eleutherococcus, rosehip and hawthorn is presented. In order to classify the bev-erage as a functional, we used a composition containing 20% pectin. Quantitative determination of eleutheroside B and ascor-bic acid was performed by HPLC with spectrophotometric detec-tion at 270 nm and 243 nm, respectively. The quantitative con-tent of the total flavonoids (in terms of rutin) was determined by the spectrophotometric method at a wavelength of 406 nm. To improve the organoleptic characteristics, citric acid, stevioside and elderberry extract were added to the beverage. The formula-tion of the beverage was developed in accordance with the requirements of the State Standard of Russia number 28188-2014 and the norms of daily consumption. Consumer properties were assessed according to the current regulatory documents of the Russian Fed-eration (RD RF) and the countries of the Eurasian Economic Union. The organoleptic evaluation of the drink was carried out in accordance with ISO 11035: 1994 and State Standard of Russia number 6687.5-86, the main physical and chemical indicators (titrated acidity, humidity, mass fraction of dry substances and minerals) were determined. The resulting beverage has a sweetish taste and a pleasant berry aroma with a pronounced rosehip smell. According to the terms of storage, the drink was in ac-cordance with State Standard of Russia number 6687.6-88. The main standard indices of the safety of the drink according to TR CU 021/2011 - the content of heavy metals, microbiological indices. The quality and safety indices of the developed product corresponded to the requirements of the Russian Federation and the EAEC.

Malevolent arsenic

We can never know who committed the first murder with arsenic or even who discovered the deadly nature of arsenical compounds. Although the natural arsenic minerals orpiment and realgar are poisonous, they are not particularly effective as murder weapons because they are insoluble and highly coloured, so that feeding them undetected to the intended victim would not be easy. The most reliable form in which to administer arsenic, knowing that it would succeed in killing someone, would have to be as the oxide. This is not a naturally occurring substance but it was easily obtained. When copper ores that had arsenic as an impurity were smelted, the arsenic was oxidized and emitted as white smoke, some of which sublimed (changed directly from a solid to a vapour) onto the walls of flues and chimneys of the smelter, from where it could be gathered. When people talk of ‘arsenic’ they are almost invariably referring to its oxide, whose chemical formula is As2O3, with arsenic atoms bonded to oxygen atoms. Over the centuries this has had many names such as white arsenic, arsenious oxide, arsenious acid (because it dissolves in water to form an acidic solution), arsenic trioxide, and its proper chemical name, arsenic(III) oxide. I shall call it by the name which is still in common use even among chemists: arsenic trioxide. Some murderers used solid arsenic trioxide, stirring it into foods like stews, porridge, or rice pudding to disguise it, but the more usual method was to dissolve it in something that the victim would drink. Not only is arsenic trioxide soluble, but the solution in which it is dissolved does not betray its presence because it is colourless and almost tasteless; if anything it imparts a slightly sweetish taste to the water. Yet even with such advantages favouring the would-be poisoner, it was still possible to fail to kill, either by not understanding arsenic trioxide’s simple chemistry or misjudging the dose required. Sometimes the ignorance and incompetence of murderers worked in their favour because repeated small doses of the poison gave the impression that the victim was suffering from some deep-seated illness, so that when a final fatal dose was administered the end was not unexpected.

Observations on naphthaline, a peculiar substance resembling a concrete essential oil, which is apparently produced during the decomposition of coal tar, by exposure to a red heat

By passing coal tar through a red-hot iron tube, a portion of an aqueous fluid, and of a substance like tar, was obtained; the latter is black, soluble in ether, and partially in alcohol, of an aromatic odour, and sweetish taste. It was submitted to slow distillation, and among other products afforded naphthaline, a white concrete substance of an aromatic odour and taste, fusible at 180º, and scarcely soluble in water, but readily so in ether, alcohol, and oils. Of the various characters of this substance, detailed by the author, its tendency to crystallize appears the most remarkable; its vapour condenses in rhombic plates, which are sometimes modified into hexagonal plates, by the incomplete development of the smaller angles of the usual rhomb.