Перегляд за Автор "Morozova, Tetiana"

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The theoretical description for CoO(OH)-assisted salicylic acid derivatives determination in beer
(2023) Tkach, Volodymyr; Morozova, Tetiana; Kushnir, Marta; Prymachenko, Serhii; Oliveira, Sílvio C.; Yuzkova, Valentyna; Nazymok, Yevgeniya; Banul, Bohdana; Honchar, Tetiana; Garcia, Jarem; Nikitchenko, Liliya; Yagodynets, Petro; Kormosh, Zholt; Palamarek, Karina; Chychun, Valentyna; Bagrii, Konon; Paiva Martins, Jose Inacio Ferrao; Khmeliar, Inesa; Kushnir, Lesya; Sabadyshyn, Rostyslav; Lysytsia, Dmytro; Sharipova, Riboba; Musayeva, Dilfuza; Lavrik, Ruslan; Moroz, Valerii; Hrabovska, Olena; Tkachenko, Lyubov; Khargeliia (Karputina), Daria; Karputina, Margarita; Grekova, Alla; Burdinina, Yanina
In this work, the possibility of the electrochemical determination of salicylic acid on conducting polymer – CoO(OH) composite has been evaluated. The electrooxidation mechanism includes the gradual phenolization of the aromatic ring carbon atoms 3 and(or) 5 with further electrooxidation to the correspondent quinone. The analysis of the correspondent mathematical model utilizing linear stability theory and bifurcation analysis confirms the conducting polymer composite efficiency in salicylic acid determination in a wide concentration range. On the other hand, the oscillatory behavior in this system is possible, but its realization and feature strongly depend on the analyte nature and background electrolyte composition.
The theoretical description for ethanol and hydrpoxyquinol determination in wines and fruit juices
(2022) Tkach, Volodymyr; Kushnir, Marta; Morozova, Tetiana; Oliveira, Sílvio C.; Romaniv, Lyudmyla; Pishak, Olga; Khmeliar, Inesa; Kushnir, Lesya; Romanova, Zoriana; Yagodynets, Petro
Fermentation is the main process, standing in the base of the formation of alcoholic drinks. Various drinks like wine, cider, rum, rumtopf or gin are made by fruit juices fermentation. The glucose fermentation product is ethanol. As for fructose, its fermentation product is hydroxyquinol.
The theoretical description for sotolone cathodic and anodic electrochemical determination in wines
(2023) Tkach, Volodymyr; Kushnir, Marta; Oliveira, Sílvio C.; Garcia, Jarem; Karputina, Margarita; Khargeliia (Karputina), Daria; Ivanushko, Yana; Morozova, Tetiana; Yagodynets, Petro
Sotolone is a natural aromatizer, present in Portuguese wine. The goal of this work is the mechanistic theoretic analysis of the sotolon electrochemical determination over a conducting polymer electrode.
The theoretical description for sulfite vanadium(III)-oxyhydroxide-assisted electrochemical determination in natural water and beverages
(2022) Tkach, Volodymyr; Kushnir, Marta; Oliveira, Sílvio C.; Garcia, Jarem; Ivanushko, Yana; Nazymok, Yevgeniya; Morozova, Tetiana; Yagodynets, Petro; Khmeliar, Inesa; Kushnir, Lesya; Shahiieva, Raisa; Vitriak, Oksana; Romanova, Zoriana; Grabovska, Olena
Sulfite is the ion of sulfurous acid, correspondent to tetravalent sulfur. It is used as a conservant in food industry and in beverage production. On the other hand, sulfite is an ecological marker for acid rains occurrence, which may be highly (eco)toxic, reason why its determination is really actual. Being a tetravalent sulfur derivative, sulfite may be either oxidized or reduced. In the case of cathodic reduction, the elemental sulfur or sulfide-ion may be a product, depending on pH.