EUREKA: Life Sciences

PECULIARITIES OF DEVELOPMENT OF CORN EARWORM IN THE MAIZE AGROCENOSIS OF THE LEFT-BANK FOREST STEPPE OF UKRAINE

2020-12-02T15:47:48+02:00

Biological features of the development of the corn earworm in Ukraine are insufficiently studied. Therefore, the research conducted in 2017–2019 were the first attempt to describe in detail the phenology of the pest in the maize agrocenosis of the Left Bank Forest-Steppe of Ukraine.

It was found, that the emergence duration of the corn earworm imagoes during the years of research lasted 46–52 days. The first butterflies on maize appeared in the first and third decades of June. The mass emergence of the phytophagous occurred in the second-third decade of July (the bloom period of maize). The seasonal dynamics of corn earworm imago in maize significantly depended on both the weather conditions of the growing seasons and the phases of crop development.

The duration of development of the stages of eggs, caterpillars and pupae in 2017–2019 was 5.3, 31 and 20 days, at the sum of effective temperatures of 38.5, 243.6 and 147.0 °C, accordingly.

In maize crops in the Left-Bank Forest-Steppe of Ukraine corn earworm developed during one generation, and the second generation was optional. Corn plants are damaged only by the first generation of phytophagous.

For the development of the first generation of phytophagous, the sum of effective temperatures must be 590–610 °C at the development threshold of +15.0 °C, the duration of development is on average 61.3 days, at the average daily air temperature +21.6 °C.

IN VITRO ASSESSMENT OF THE BIOLOGICAL ACTIVITY OF A NEW REGENERATIVE AGENT PREPARED FROM THE CONCENTRATE OF DEPROTEINIZED DERMAL LAYER OF PORCINE SKIN

2020-12-02T15:48:12+02:00

Background. Presently, a prospective direction for the development of regenerative medicine in the world is the search for regulatory molecules and the identification of molecular targets to stimulate the body's endogenous regenerative potential. The concentrate of the deproteinized dermal layer of porcine skin (СDDLPS) is a new therapeutic agent with restorative properties, the action of which is directed on the induction of the self resources of cells. Aim. The assessment of the effect of СDDLPS on the proliferative activity of mammalian cells of different histogenesis in vitro.

Materials and Methods. To determine the amino acid composition of the СDDLPS liquid chromatography and biochemical methods were used. The biological effects and mechanisms of action of the drug were investigated by cell culture and molecular biological methods. The research was carried out using stable cell lines: human keratinocytes (HaCaT cell line), porcine endothelial cells (PAE cell line), bovine kidney cells (MDBK cell line) and mouse fibroblasts (3T3A31 cell line).

Results. The cells of the bovine kidney MDBK cell line were the most sensitive to the effect of the CDDLPS. Also, the obtained results suggest that, depending on the concentration, the drug not only stimulates cell proliferation by 10–30 %, but also significantly enhances biosynthetic processes in cells, in particular, protein synthesis by 20–40 %. Conclusions. CDDLPS is an effective and affordable therapeutic agent with restorative properties, the biological activity of which manifests itself in the activation of cell biosynthetic and proliferative potentials and is comparable to effects of some growth factors, in particular epidermal growth factor

INVESTIGATION OF POTATO STORAGE QUALITY DEPENDING ON VARIETY PECULIARITIES

2020-12-02T15:48:34+02:00

The aim of the research was to analyze an influence of variety peculiarities, different ripeness groups of potato of Dutch selection on storage quality.

It has been established, that the output of commodity products in early varieties is in average 88.22±1.53 %, in middle-ripening ones – 96.87±1.09. Among the group of early-ripening varieties, there must be separated Kristina with the output of commodity products at the end of storage as 90.15 %. The lowest output of commodity products is in the variety of Tornado – 87.09. The variation coefficient of the commodity products output is 1.9 %, that is the commodity products output varies little. In the group of middle-ripening variety, higher storage quality was observed in varieties Elekta and Setanta. The commodity products output was 92.97 and 92.2 9 % respectively.

Natural mass losses for the period of storage in tubers of all varieties were in average 4.2 %, among them 72.9 % at the expanse of moisture evaporation, and 27.1 % – at the expanse of breathing. In the group of early varieties, mass losses varied from 4.1 % in the variety Kristina to 5.1 % in the variety Banda. Variation coefficient 7.4 % testifies to the small fluctuation of mass losses in the studied potato varieties.

In the group of middle-ripening potato varieties, mass losses varied with the middle force, variation coefficient 19.5 %. The lower mass loss was observed in the potato variety Elekta as 3.28 %.

Total losses for 6.5 months of storage were 11.78±1.53 in potatoes of the early varieties and 7.91±1.09 in the middle-ripening potato varieties.

Losses were distributed in such a way: in the early varieties 39.6 % are natural losses, 34.4 – technical spoilage and 26 % – absolute spoilage. In the group of middle-ripening potato varieties there was observed the ratio of typical and total losses: natural losses were 47.3 %, technical spoilage 32.0 %, absolute spoilage 20.7 %

DEVELOPMENT OF A CONCEPTUAL MODEL OF A ROBOTIC COMPLEX FOR THE PRODUCTION OF RAVIOLI OF SPECIAL FORMS

2020-12-02T15:48:56+02:00

The article provides a substantiation of the conceptual model of the production process of special forms of dumplings. It is the first stage in the development of a model of this process as a control object. The purpose of which is to form an objective basis for the development of an effective system for automatic process control. The development of the conceptual model presupposes the specification and description of the properties of control channels and acting disturbances to the level of their mathematical model, which can be implemented in a simulation environment. Problems of identification of the mathematical model of the process of the production of dumplings, i. e. obtaining a mathematical description of processes based on the results of its purposeful experimental research, due to its complexity as a control object.The experimental approach, in this case, gives much more reliable results on the properties of the process. An attempt to obtain such general properties on the basis of experimental data would inevitably lead to the need for very complex and lengthy multifactorial experiments and nontrivial procedures for their processing. But this will leave open the question of the adequacy of the model for those conditions of the process and types of raw materials that were not covered by the experiments. Fundamentally important is the fact that the mathematical model of the process is developed as a model of the control object.Model can be used in two ways. This is due to the fact that in the closed circuits of the SAC, the discrepancy between the models can be considered as a manifestation of uncontrolled coordinate and parametric disturbances. It is in conditions of this kind of disturbances that the SAC must fulfill its functional purpose. The developed mathematical model of the production process of special forms of dumplings will be used by us only in the direction, when it is of great importance not so much quantitative as its qualitative correspondence to the original object.

INVESTIGATION OF CHANGING PHYTIC ACID IN LEGUMINOUS SEEDS DEPENDING ON SOAKING AND SPROUTING CONDITIONS

2020-12-02T15:49:14+02:00

The results of studying changes of phytic acid in seeds of soya of “Diamond” variety and ones of chick-pea of “Krasnokutsky – 195” depending on seed soaking and sprouting conditions are presented. The content of phytic acid and changes of phytic globoloids in native soya and chick-pea seeds, sprouted in water, sprouted in the solution of mineral salts, preliminarily washed by the solution of lemon acid (C₆Н₈О₇) were studied.

The research topicality is conditioned by the necessity to develop food technologies using vegetable protein, which agent is soya and chick-pea, and to develop technological methods, favoring phytic acid inactivation.

As a result of the study, it has been established, that a decrease of the phytic acid content in soya and chick-pea seeds is influenced by the sprouting process, and seeds washing by C₆Н₈О₇ solution (pH – 3.5) is a catalyst of these processes.

Soya seeds, sprouted in the potassium iodide solution (PI), and chick-pea seeds, sprouted in the sodium hydroselenite (NaHSeO₃), preliminarily washed by C₆Н₈О₇ solution (pH – 3.5), have less content of phytic acid, comparing with other samples.

The phytic acid content decrease has been proved by a phytic globoloid decrease. It has been established, that the least diameter of a phytic globoloid is inherent to samples of soya, sprouted in PI solution and washed by C₆Н₈О₇ solution (pH – 3.5), – 3.2 mcm, and a sample of chick-pea seeds, sprouted in NaHSeO₃ solution, washed by C₆Н₈О₇ solution (pH – 3.5) – 3.0 mcm. An undesirable “pea” smell also disappears.

The established regularities are important for scientists because they allow to widen the assortment of products with vegetable protein, safe for the human organism

INVESTIGATION OF THE INFLUENCE OF UHF ELECTROMAGNETIC FIELD ON THE OUTPUT OF ROLLED GROATS OF WHEAT SPELT

2020-12-02T15:49:36+02:00

Wheat spelt is a promising crop. A high food value and high-quality biochemical composition of grains make wheat spelt favorably remarkable for groats production. Preservation of the food value is an important task of food production, but regimes of grain processing must provide good culinary quality and consumption safety.

The aim of our work is to study regimes of irradiation and humidification of wheat spelt grains, influencing the output and culinary quality of the ready product; development of recommendations as to production of rolled groats.

There is studied an influence of different regimes of water-thermal processing on the total output of groats and rolled groats of the highest sort. The reliable connection between the output of rolled groats of the higher sort and duration of irradiation by the electromagnetic field of the ultrahigh frequency and grain humidification has been established. No essential connection as been established between humidification and the total output of groats.

The duration increase of UHF-irradiation (>120–140 s) conditions the essential growth of dust middlings and decrease of rolled groats of the highest sort. The long-term irradiation (180 s) conditions the decrease of groats boiling duration by 17 % comparing with the short-term processing (20 s).

The established influences of the factors are preconditions for transferring obtained technological solutions and their use under conditions of existing groats factories of different productivity

PROSPECTS OF USING NON-FRIED BUCKWHEAT GROATS IN FIRST DISHES TECHNOLOGY

2020-12-02T15:49:59+02:00

It is urgent to develop a technology of cream-soups, allowing to widen possibilities of combining vegetable components and to give dishes with original taste-aromatic characteristics.

The main quality characteristic of soups-purees is a homogenous consistence. That is why for substantiating technological parameters of non-fried buckwheat groats preparation, an influence of boiling and preliminary soaking duration on structural-mechanical properties of the mixture has been studied. Rational technological parameters of non-fried buckwheat groats preparation have been determined: groats and water ratio – 1:7, preparation temperature (90 ± 2) °С, process duration 15min with preliminary hydration for 4 hours.

The effectiveness of using non-fried buckwheat groats in the composition of dishes in amount 8.0 % has been proved, and spices compositions for first dishes have been developed: fragrant pepper, cumin, rosemary in ratio 1: 0.6: 0.4

DEVELOPMENT OF A NEW METHOD OF PRODUCTION OF PROTEIN VEGETABLE PLANT NANO ADDITIVES USING PAROTHERMOMECHANODESTRUCTION PROCESSES

2020-12-02T15:50:52+02:00

The aim of research is to develop a new method for the production of protein plant nanoadditives from dry chickpea in the form of nanopowders and nanopastes using the processes of steam thermo-mechanical destruction, leading to a high degree of mechanical destruction of biopolymers in separate constituent monomers, without destroying the latter. The new method is based on the use as an innovation of a complex effect on raw materials of steam-thermal treatment in modern steam-thermal devices (at a temperature of +70 °C) and non-enzymatic catalysis, which occurs when using fine grinding.

The proposed method makes it possible to more fully reveal the biological potential of plant raw materials and transform hardly soluble, indigestible by the human body components of raw materials (in particular, cellulose, pectin substances, proteins and their nanocomplex and nanoassociates) into components that are easily absorbed by the body.

The method makes it possible to more completely remove from the raw materials inactive bound forms of individual monomers of biopolymers, to reduce the molecular weight of biopolymers. At the same time, the efficiency of the resulting product increases significantly when consumed by the human body.

New additives from chickpea are fundamentally different from traditional ones in properties and physicochemical state. The developed additives act simultaneously five in one: a source of essential amino acids and other biologically active substances, structure formers, gelling agents, thickeners and yellow dyes.

The obtained protein supplements from chickpeas in combination with herbal Nanoadditives (from pumpkin, carrots, lemons, garlic, celery roots, ginger) were used as recipe components in the development of a new generation of confectionery products. The resulting confectionery products differ from the traditional ones in their low sugar and fat content (up to 5 %), high content of complete protein (from 13 to 20 %). In addition, 100 g of new products are able to satisfy the daily requirement for biologically active substances (β-carotene, phenolic compounds) and 0.5 daily requirement for vitamin C. The resulting products are natural, do not contain harmful impurities and exceed the quality of world analogues