EUREKA: Life Sciences 2022-11-30T07:28:45+02:00 O. Domina Open Journal Systems <p><strong>EUREKA</strong>:&nbsp;<strong>Life Sciences</strong><strong>&nbsp;</strong>– scientific journal whose main aim is to publish materials allowed to see&nbsp;<strong><em>new discoveries at the intersection of life sciences.</em></strong></p> The spread of Parlatoria cinerea Hadden 1909, and the plants which it parazitises in the south of Albania 2022-11-28T18:36:05+02:00 Lavdi Hasani <p>In the following material, the role of one of the parasites of citrus fruits and ornamental plants is treated, that of Parlatoria cinerea Hadden 1909. Among the representatives of the U/Order Coccinea, Order Hemiptera, Class Insecta, P. cinerea Hadd. 1909; is presented as one of the most widespread pests among all representatives of the Parlatoria genus analyzed in our study. To determine this species, it is necessary to familiarize ourselves with many of its determining characteristics. It should be emphasized that, in this material, the distribution of this species in the entire territory kept under control is also dealt with. This group of parasites precisely in the Region of South-Western Albania has studied.</p> <p>The paper, in addition to the spread of the species in question, also identifies the entire variety of vegetation that it frequents, the plant organs where the insect prefers to parasitize, and also the frequency of plant liking by it.</p> <p>In this paper, in addition to the species P.cinerea Hadden 1909, data on other representatives of the genus ParlatoriaTargini - Tozzetti, 1868 are also treated, such as: P. eleae Colv., P. thea Ckll. and P. pergandii Comst. By presenting in a comparative manner the data collected for all these species found in the region in question, the role and importance of the study of this species is highlighted. The material also deals with data on the damage caused by it and the negative impacts on the contaminated vegetation. Thus, on the basis of a chronological work in the field of over 5 years, we have also reached a number of valuable conclusions for citrus growers and equally for park specialists who cultivate and breed ornamental plants in parks of relaxation and in the courtyards of our homes.</p> 2022-11-28T18:02:59+02:00 Copyright (c) 2022 Lavdi Hasani Effect of packages types and some treatments on wheat seed during storage 2022-11-28T18:36:05+02:00 El-Sayed El-Seidy Emad El-Deen Rashwan Amal Selim Esraa Hammad <p>This experiment was conducted at the laboratory of Seed Technology Sakha Agricultural Research Station, Kafr EL-Sheikh, Egypt, during the period between 2018 and 2019&nbsp;seasons. The aim of this study was to evaluate the effect of packages types and some treatments on wheat seed during storage. The experiment was designed in factorial experiment in completely randomized design with four replicates. The samples were treated with the recommended dose of malathion, recommended rate of phosphine, the powders and extracts of each of (ficus, camphor, clove), the powder of copper nanoparticles and untreated seed as a control treatment. Treated seed were stored in different packages (Jute, Plastic and Polyethylene) for 18&nbsp;months. The most important results can be summarized as follows: Increasing storage periods of wheat seed up to 18&nbsp;months significantly affected storage efficacy, vitality and quality of wheat seed. The best results of storage efficacy of wheat recorded when seed stored in polyethylene packages, followed by seed stored in jute packages and lastly stored in plastic packages. Seed treated with copper nanoparticles were the best in germination percentage, electrical conductivity, acidity, protein percentage, carbohydrate percentage, relative density and 1000-seed weight. While treatment with malathion was the best in acidity, relative density, 1000- seed weight and insect infestation percentage. As for phosphine, it was the best in moisture percentage, insect infestation percentage and weight loss percentage. This study recommended that treated seed with copper nanoparticles before storage and stored it in polyethylene packages under the environmental conditions of the experiment in Sakha, Kafr EL-Sheikh, Egypt.</p> 2022-11-28T18:17:45+02:00 Copyright (c) 2022 El-Sayed El-Seidy, Emad El-Deen Rashwan, Amal Selim, Esraa Hammad Comparative characteristics of native (liquid) and concentrated up to 40 % vinasse as a raw material for anaerobic fermentation 2022-11-28T18:36:05+02:00 Ganna Kulichkova <p>The energy crisis that is currently taking place in Ukraine requires an active search for alternative energy sources. Ukraine provides itself with natural gas and oil of its own production only by 20&nbsp;%. With the help of biogas technologies, it is possible to increase the share of energy from renewable sources, reduce the amount of waste generation, and limit greenhouse gas emissions. Biogas is produced as a result of methane fermentation of biomass. There is a significant problem with the waste of bioethanol production – beet vinasse, a dark-colored liquid with an unpleasant odor. Anaerobic fermentation technologies are the basis for the disposal of organic waste in the world. Vinasse concentration is one of the alternatives with which can be the efficiency of anaerobic digestion and reduce the negative economic and environmental consequences of applying large volumes of vinasse in the fields. Studies show that concentrated vinasse is more suiTable&nbsp;for methane fermentation than liquid vinasse. The process of concentrating vinasse is economically beneficial for plants, as it will reduce the size and cost of building biogas reactors and can facilitate the management and processing of vinasse. An additional advantage of using methanogenesis for waste utilization is obtaining the digestate – the product after methane fermentation and obtaining the main product − biogas. It can also be successfully used in agriculture as a fertilizer. It has many nutrients and does not pollute the environment, as it is free from fermentation products. The proposed technologies will allow sugar and alcohol plants to carry out waste-free production, receiving the main product biogas to meet their own energy needs, and digestate</p> 2022-11-28T18:21:44+02:00 Copyright (c) 2022 Ganna Kulichkova Water reservoirs and the war in Ukraine: environmental problems 2022-11-29T22:52:24+02:00 Maryna Ladyka Vladimir Starodubtsev <p>The aim of this article is to analyze the consequences of the military invasion of the Russian Federation on February&nbsp;24,&nbsp;2022 on the water bodies of Ukraine. In particular, this article presents an analysis of the consequences of military operations on reservoirs.</p> <p>In order to prevent the enemy from reaching the dam of the Kyiv Reservoir and to protect Kyiv from the aggressor in late February-early March of this year, the sluice of the pumping station on the Kozarovychi Dam was blown up. Because, the possible destruction of this dam could have enormous destructive consequences for the entire cascade of reservoirs and the territories adjacent to them. As a result, a huge area of about 2,500&nbsp;hectares of the Irpin’ floodplain was flooded, fundamentally changing both the military and the environmental situation.</p> <p>Also, Russian troops launched a missile attack on the dam of the Karachuniv Reservoir near the Kryvyi Rih city. The water level in the Ingulets River rose sharply by 2&nbsp;meters, flooding the territories near the river, including part of the Kryvyi Rih city. The ecological condition of this territory was significantly damaged, private buildings were heavily flooded. Water quality in this river has deteriorated, the content of nitrogen and other elements has increased in it. The Oskol Reservoir in the east of Ukraine was also destroyed. As a result of the leakage of a significant amount of water, the muddy bottom has been exposed to water and is subject to wind erosion. The hydrological regime of the coastal area has changed. Rare species of flora and young fish population have been lost.</p> <p>Destruction of reservoirs and damage to the environment will continue until the war ends. And it is necessary to do everything possible so that it ends as soon as possible</p> 2022-11-28T18:24:46+02:00 Copyright (c) 2022 Maryna Ladyka, Vladimir Starodubtsev Use of rice flour in wheat bread technology 2022-11-28T19:47:44+02:00 Anastasiia Shevchenko Vira Drobot <p>Last decade is characterized by the increase in the incidence of inflammatory bowel diseases all over the world. Diet therapy, which includes reducing the amount of dietary fiber and including phospholipids in it, is effective in maintaining a sTable&nbsp;condition in case of these diseases. A promising raw material with a low dietary fiber content is rice flour, which may be added to the recipe of bakery products to replace part of wheat flour. The aim of the work was to determine the influence of rice flour on the course of the technological process and the characteristics of the dough in bakery products manufacturing, as well as on the quality indicators of bread made from wheat flour, which contains lecithin. Rice flour contains 1.8&nbsp;times less protein than wheat flour, but this protein is more complete in amino acid composition. The content of dietary fibers in rice flour is 8.5&nbsp;times lower. The gas-forming capacity of the dough with lecithin separately and in a mixture with rice flour increases by 8.4−18.7&nbsp;% when replacing 10−40&nbsp;% of wheat flour. It was established that in the dough sample with lecithin, the amount of formed and fermented sugars increased by 1.2&nbsp;% and 12.1&nbsp;%, respectively, compared to the control sample without additives. With an increase in the percentage of replacement of wheat flour with rice flour, the amount of formed sugars increased by 35.2−39.0&nbsp;%. The amount of fermented sugars also increased by 19.6−31.8&nbsp;% with an increase in the percentage of replacement. The shape stability of bread slightly improved with the addition of lecithin. However, when adding rice flour, the shape stability of the products decreased by 7.1−26.8&nbsp;%, as well as the specific volume and porosity of bread</p> 2022-11-28T18:28:02+02:00 Copyright (c) 2022 Anastasiia Shevchenko, Vira Drobot Effects of taro paste on physicochemical properties and nutritional components of bran pork sausage 2022-11-28T19:48:38+02:00 Tanya Kryzhska Fei Fei Shang <p>The research of adding plant materials to sausage is more popular. Taro paste is the plant raw material obtained by mashing taro after cooking. It contains rich small granules of starch, dietary fiber, and sweetened drinks are widely added. The natural flavor and the quality of glutinous taro paste are its unique characteristics. In this study, different proportions of taro paste were added to the pork sausage containing bran instead of starch, and the substitution amount was 0&nbsp;%, 20&nbsp;%, 40&nbsp;%, 60&nbsp;%, 80&nbsp;%, and 100&nbsp;% respectively. It is expected to improve the tissue structure, sensory quality, and nutritional composition of the sausage. This study analyzed cooking loss, emulsion stability, color, texture characteristics, moisture, sensory changes, and nutrient composition. The results showed that compared with the control group, the cooking loss, water loss and fat loss decreased significantly, and the brightness (L * value) of sausage increases, the yellowness (b * value) shows an unsTable&nbsp;fluctuation of decreasing and increasing, and the redness (a * value) has no obvious change; The hardness and viscosity of the sausages were significantly reduced, but the elasticity and resilience were not significantly altered; The relaxation time is shortened, and the internal semi bound moisture content is increased; Sensory evaluation results showed that all treatment groups achieved the best scores in terms of overall accepTable&nbsp;levels, especially for sausages with taro instead of 40&nbsp;% starch; Protein, ash, water content and pH also gradually increased, while fat content decreased. By comprehensive comparison, the quality of the sausages is best when the amount of taro paste is 40&nbsp;%</p> 2022-11-28T18:31:42+02:00 Copyright (c) 2022 Tanya Kryzhska, Fei Fei Shang Substantiation of the efficiency of the method for processing viburnum by the method of osmotic dehydration 2022-11-30T07:28:45+02:00 Marina Samilyk Daria Korniienko Evgenia Demidova Anna Tymoshenko Natalia Bolgova Oksana Yeskova <p>In the process of any food production, it is important not only to obtain a high quality product, but also to minimize industrial waste, reduce energy costs for the process. Recently, buyers are also paying special attention to the biological value, the popularity of organic and natural products is growing. The search for new types of non-traditional raw materials and the choice of a rational way of processing it is an important task for scientists and manufacturers. The subject of the study was the viburnum fruits (Viburnum opulus). The object is the process of osmotic dehydration. The purpose of the study is to substantiate the effectiveness of the method of processing Viburnum opulus fruits by the method of osmotic dehydration. The process of processing viburnum fruits provides for mandatory pre-freezing, defrosting, osmotic dehydration and drying. A method was developed for waste-free processing of viburnum fruits using the process of osmotic dehydration. Products of viburnum processing (osmotic solution and powders) were studied. Analysis of the mineral composition of powders of their derivatives from the processing of viburnum showed the highest content of potassium (5.74&nbsp;%). In addition, vitamin C was found in the products of viburnum processing: in powders – 8.28&nbsp;mg/100&nbsp;g, in an osmotic solution − 1.12&nbsp;mg/100&nbsp;ml. Given that wild berries were used for the study, a study of powders for the presence of microorganisms and heavy metals was carried out. Mesophilic aerobic, facultative anaerobic microorganisms, yeasts and molds were not detected. The content of heavy metals is less than 10&nbsp;ppm&nbsp;Pb. Thus, viburnum fruits are safe raw materials. When using osmotic dehydration, their biological value and organoleptic properties are preserved.</p> 2022-11-28T18:34:26+02:00 Copyright (c) 2022 Marina Samilyk, Daria Korniienko, Evgenia Demidova, Anna Tymoshenko, Natalia Bolgova, Oksana Yeskova