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Документ Methods for wine fraud detection(2023) Kuzinska, Vladyslava; Ishchenko, VeraAccording to the Decernis Food Fraud Database, wine is among the top three most adulterated beverages. Because of its high prices, it is a prime target for adulteration, which can occur at any stage of its production or sale. The addition of cheap ingredients, dilution with water, adulteration and mislabeling are the most common types of wine fraud. Finding an accurate way to detect counterfeiting of this product can sometimes be difficult, time-consuming and expensive. Today, there are numerous analytical methods for wine identification that involve the use of specific marker compounds, stable isotope ratio measurements, and/or chromatography. They make it possible to identify the geographical origin, variety and method of production of this product. This study characterizes these methods of detecting wine adulteration.Документ Sampling and its impact on results and interpretation of analysis(2022) Kuzinska, Vladyslava; Ishchenko, VeraThe research used the analysis of modern domestic and foreign scientific literature, the instructions of the American Society for Testing and Materials (ASTM), the International Association of Official Analytical Chemists (OAAC International), state DSTU for sampling solids and liquids. The importance of the sample preparation stage in chemical analysis is noted. In particular, if the samples are taken incorrectly, even if they are properly stored, prepared and analyzed, the researcher will still get false results. However, with the necessary experience and the use of statistical methods, sampling can be performed with the same accuracy as the analysis itself. The peculiarity of sample preparation of solid-phase and liquid samples is considered.Документ Epidemio-surveillance of food-borne diseases and food safety(2015) Boyko, Anna; Ishchenko, Vera; Bylyna, AlexandrДокумент Developing methodology for atomic absorption determination of metallic elements in natural water(2013) Ishchenko, Vera; Polumbryk, Oleg; Panchuk, TamaraInthispaper, we explore how macro component composition of natural waters impact atomization of chromium (Cr III, VI), lead (Pb) and aliminium (Al).It's been shown that the ascorbic acidis the optimal chemical modifier for electro ther mal determination of aluminiu mandlead, as wellas potassium chlorideis the one for chromium. Metrological characteristics of theme thodology have been tested on both models olutions and reals amples of natural and drinking waters.