Development of gluten-free non-yeasted dough structure as factor of bread quality formation

The article is devoted to the study of the influence of hydrocolloids and animal protein concentrates on the formation of the foam-like structure of gluten-free non-yeast dough as the main factor for bread quality formation. The use of CMC in a concentration of 0.5% is found to be appropriate. The bread volume increases to 236 cm3.100g-1 in comparison with the control sample in water – 202 cm3.100g-1. It is proved that the suggested additives in the amounts of 0.5 ‒ 1.0% Helios-11 and 0.5% CMC solution cause 100% resistance of egg white foam. In this case, the foaming ability increases with the addition of Helios-11 only in amounts up to 1.0%, then decreases for higher amounts of Helios-11 or in the presence of CMC. This can be explained by the increase in density of the whipping mass and the ability of both additives to thicken solutions. In the presence of the additives, the foamy texture of the dough changes. The number of large pores (0.7 – 1.5 mm) decreases almost fourfold, and the number of small and very small pores (0.1 ‒ 0.5 mm) increases significantly. The index of form resistance of the control sample is 32, and in the presence of 0.5% CMC with 0.5 ‒ 1.0% APC is 20 ‒ 21, which indicates a decrease in the surface tension of the aqueous solutions with additives, to a large extent, in the case of joint use.

A case of diquat poisoning in pigs

Diquat is a bipyridyl compound which belongs to the group of herbicides. Its activity is based on the liberation of the superoxide anion radical and, subsequently, hydrogen peroxide, leading to tissue destruction by oxidative stress. Acute poisoning is associated with high mortality within several hours to a few days. The reported case of poisoning occurred on a commercial farm. The fattening pigs of the Landrace and Large White breeds were affected. The pigs were kept on a deep litter. Reglone (active ingredient diquat dibromide, 200 g/l) was used on the farm fields to desiccate the clover crop. The dry clover straw was harvested and stored for approximately a month and then used as a litter. In total, 50 pigs were affected. The onset of the poisoning was very fast. Within eight hours after the litter administration, 20 animals died. The only clinical sign seen was severe haemorrhagic dermatitis. The pathological examination revealed acute superficial haemorrhagic dermatitis on the belly, the snout and the ears of the affected pigs. Hyperaemia of the tonsils, pharynx and oesophagus was diagnosed, as well as a pronounced hyperaemia of the stomach fundus. In the distal part of the trachea, there was a dense, white foam. The lungs were congested, with focal emphysema. The liver was slightly hyperaemic. The histological examination revealed a massive haemostasis in liver and diffuse acute polymorphonuclear hepatitis. The other organs were without changes. The examination revealed acute poisoning caused by the large body surface areas contacting with a toxic substance. The pigs that survived were immediately removed to a non-contaminated area. The changes on their skin were not so extensive compared to the dead ones. Within 5–7 days after the exposure to diquat, the skin lesions healed.

Polymeric suspensions viscosity evolution under a constant electric field

The present paper illustrates the effect of the coupling of an electric field with a shear field on a suspension ER. When the suspensions are simultaneously under flow and under the influence of a low electric field organized into packed lamellar formations, the shear stress increases with the increase of the higher polarisable particle concentration both in the electrostatic and hydrodynamic forces. In the absence of an electric field, the flow, alone, produces no segregation.The curves obtained after analyzes illustrate the changes on the shear viscosity under the simultaneous effect of an electric field and shear rate of the three suspensions study. We also observed the appearance of a white foam layer at the experimental apparatus which results in the electrochemical phenomenon due to some values of electric field. The latter can be exploited for a possible further research.

Effect of foam glass granules fillers modification of lime-sand products on their microstructure

Silicate products are products made exclusively from natural raw materials. A relatively high value of the heat transfer coefficient is still considered a fault. This property adversely affects the thermal insulation of buildings and energy consumption, so you should look for materials with a low heat conduction coefficient. One of the ways of obtaining such products can be the use of light, porous fillers in the mass of lime-sand products.Due to the above, particular attention was paid to white foam glass in the form of granules, which is a product of recycling glass cullet. The research was carried out with a granulate size of 0.25-0.5 mm, share of which in the tested samples ranged from 5 to 30%. The obtained results were referred to the tests carried out on basic (lime-sand) sample.The aim of the article is to determine the correctness of the formation of selected usable properties of modified lime-sand products, taking into account changes in their microstructure. The article describes the results of volume density and compressive strength tests of basic samples and the samples modified by using the expanded glass granulate as well as the results of their observations by using of SEM and tests of phase composition obtained from XRD.

The role of the male cloacal gland in reproductive success in Japanese quail (Coturnix japonica)

The adult male Japanese quail has a well developed cloacal gland that produces meringue-like white foam. The physiological significance of the cloacal gland and its foam is still unclear. Therefore, we conducted two experiments to establish the functional role of the cloacal gland and its foam in natural mating and oviducal sperm transport. In the first experiment, artificial insemination of equal numbers of spermatozoa diluted in foam extract and normal saline once in a week were used to determine the role of foam in sperm transport in the female oviduct. After artificial insemination, eggs were collected to measure fertility, the duration of the fertile period, sperm holes and attached spermatozoa in the perivitelline membrane. Higher (P < 0.05) fertility and greater duration of the fertile period were observed when semen was inseminated along with foam extract compared with normal saline. Further, the sperm holes and trapped spermatozoa in the perivitelline membrane were also higher (P < 0.05) in the presence of foam extract. In the second experiment, two males with bigger and smaller cloacal gland areas were allowed to mate with a female. The mating attempts of males with larger cloacal gland were more successful (P < 0.05) than males with smaller cloacal glands. Our results indicated that cloacal foam improves sperm transport in the female oviduct and that males with larger cloacal gland areas are preferred during mating.

A study of the factors affecting the foaming properties of egg white – a review

Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scientists aim to find new methods to improve the volume and the stability of egg white foam. This paper is a review of various factors affecting the foaming ability of egg white. &nbsp;

Factors influencing egg white foam quality

The work was targeted on the study of egg white foam forming, including the influence of pH, aluminium ions, xanthan, maltodextrin, and phosphates on the whipping and stability of egg white foams. The whipping was studied with non pasteurised and pasteurised egg white using the blender with planet motion. Both types of egg white formed good foam in the acid area (pH below 4.5) and at neutral pH. Aluminium ions had a positive effect on the foam volume and stability, especially with the non pasteurised egg white. The addition of maltodextrin or saccharose decreased the foam volume but increased the foam stability. The addition of natrium pyrophosphate or natrium hexametaphosphate had a positive effect on the volume, density, and stability of foam. Foams with hexametaphosphate were applied into confectionary products.