METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE

The article discusses the relevance of developing methodological approaches to the beer and soft drinks accelerated aging method in the market. The controlled indicators selection principles, mainly affecting the quality of the finished product, and the basic equation describing the dependence of changes in indicators on the main temperature factor are given. Studies of the influence of various physical factors (temperatures in the range of 50–60 °C, UV-radiation), both individually and jointly, on the physicochemical and organoleptic characteristics of packaged water for various experimental versions did not show statistically significant changes in the normalized parameters of the basic salt and microelement composition investigated water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated temperature (up to 60 °C) and UV-radiation was established. In the case of soft drinks, thermostating was used when changing the temperature regimes (heat 50 ± 2 °C / cold 6 ± 2 °C) at an exposure time of 30 days, which made it possible to observe a decrease in taste and aroma compared with the control, as well as a decrease in sweetness and the appearance of a slight plastic taste for non-carbonated drink. The influence a temperature regime change on brewing products, which cannot be estimated using the existing method due to the high turbidity, is shown.The article discusses the relevance of developing methodological approaches to the beer and soft drinks accelerated aging method in the market. The controlled indicators selection principles, mainly affecting the quality of the finished product, and the basic equation describing the dependence of changes in indicators on the main temperature factor are given. Studies of the influence of various physical factors (temperatures in the range of 50–60 °C, UV-radiation), both individually and jointly, on the physicochemical and organoleptic characteristics of packaged water for various experimental versions did not show statistically significant changes in the normalized parameters of the basic salt and microelement composition investigated water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated temperature (up to 60 °C) and UV-radiation was established. In the case of soft drinks, thermostating was used when changing the temperature regimes (heat 50 ± 2 °C / cold 6 ± 2 °C) at an exposure time of 30 days, which made it possible to observe a decrease in taste and aroma compared with the control, as well as a decrease in sweetness and the appearance of a slight plastic taste for non-carbonated drink. The influence a temperature regime change on brewing products, which cannot be estimated using the existing method due to the high turbidity, is shown

First record of the Mediterranean mussel Mytilus galloprovincialis (Bivalvia, Mytilidae) in Brazil

The genus Mytilus comprises a large number of bivalve mollusk species distributed throughout the world and many of these species are considered invasive. In South America, many introductions of species of this genus have already taken place, including reports of hybridization between them. Now, the occurrence of the Mediterranean mussel Mytilus galloprovincialis is reported for the first time from the Brazilian coast. Several specimens of this mytilid were found in a shellfish growing areas in Florianópolis and Palhoça, Santa Catarina State, Brazil. Morphological analysis of the shells and molecular analysis through sequencing of the cytochrome oxidase subunit 1 (COI) confirmed the taxonomic identification. The species is known for its great invasive potential and can become a major environmental problem for seafood business and coastal communities, as it can compete and even hybridize with local species

METHODOLOGICAL APPROACHES TO EVALUATING BEER AND NON-ALCOHOLIC PRODUCTS SHELF LIFE

The article discusses the relevance of developing methodological approaches to the beer and soft drinks accelerated aging method in the market. The controlled indicators selection principles, mainly affecting the quality of the finished product, and the basic equation describing the dependence of changes in indicators on the main temperature factor are given. Studies of the influence of various physical factors (temperatures in the range of 50–60 °C, UV-radiation), both individually and jointly, on the physicochemical and organoleptic characteristics of packaged water for various experimental versions did not show statistically significant changes in the normalized parameters of the basic salt and microelement composition investigated water during storage. The optimal mode of accelerated «aging» of packaged water at an elevated temperature (up to 60 °C) and UV-radiation was established. In the case of soft drinks, thermostating was used when changing the temperature regimes (heat 50 ± 2 °C / cold 6 ± 2 °C) at an exposure time of 30 days, which made it possible to observe a decrease in taste and aroma compared with the control, as well as a decrease in sweetness and the appearance of a slight plastic taste for non-carbonated drink. The influence a temperature regime change on brewing products, which cannot be estimated using the existing method due to the high turbidity, is shown

Influence of plasma pretreatment on shear bond strength of self-adhesive resin cements to polyetheretherketone

OBJECTIVES: The aim of this study is to evaluate the adhesion between PEEK and two self-adhesive resin cements after plasma treatment. METHODS: Eight hundred sixty-four polyetheretherketone (PEEK) disks were cut and polished to silicon carbide (SIC) P4000. One half of the specimens were randomly selected and pretreated with plasma, whereas the remaining 432 specimens remained untreated. Subsequently, specimens were randomly allocated to four groups (n = 108/group): Visio.link (Bredent), Signum PEEK Bond (Heraeus Kulzer), Ambarino P60 (Creamed), and a control group without additional treatment. Half of the specimens of each group (n = 54) were then cemented with either RelyX Unicem Automix 2 (3 M ESPE) or with Clearfil SA (Kuraray). All specimens were stored in water for 24 h (37 °C). Afterwards, specimens were divided into three groups (n = 18) for different aging levels: (1) no aging (baseline measurement), (2) thermal aging for 5,000 cycles (5/55 °C), and (3) thermal aging for 10,000 cycles (5/55 °C). Thereafter, shear bond strengths (SBS) were measured, and failure types (adhesive, mixed, and cohesive) were assessed. Data were analyzed using descriptive statistics, four- and one-way ANOVA followed by a post hoc Scheffé test (p < 0.05). RESULTS: No adhesion could be established without adhesive pretreatment, irrespectively, whether plasma was applied or not. Also, no bond strength was measured when Ambarino P60 was applied. In contrast, adhesive pretreatment resulted in SBS ranging between 8 and 15 MPa. No significant differences were found between the resin cements used. In general, no cohesive failures were observed. Groups without plasma treatment combined with Visio.link or Signum PEEK Bond showed predominantly mixed failure types. Control groups, plasma treated, or treated using Ambarino P60 groups fractured predominantly adhesively. CONCLUSION: The use of methyl methacrylate (MMA)-based adhesives allows bonding between PEEK and self-adhesive resin cements. Plasma treatment has no impact on bond to resin cements. CLINICAL SIGNIFICANCE: PEEK reconstructions can be cemented using self-adhesive resin cements combined with pretreatment with MMA-based adhesives

Sulla nozione di giudizio in diritto greco

Inquadramento storico teorico dello studio del diritto antico in rapporto alla sociologia giuridica. Il processo greco antico e la nascita della Polis

Morphology of the mandibular fossa and inclination of the articular eminence in patients with internal derangement and in symptom-free volunteers

Objective. The purpose of this study was to evaluate temporomandibular joint morphology and to compare possible structural variations in the temporomandibular joint anatomy of symptomatic anterior disk displacement patients with possible structural variations in the temporomandibular joint anatomy of symptom-free volunteers