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Документ Theoretical description of sotolone electrochemical determination in wine in basic media over an undoped conducting polymer(2023) Tkach, Volodymyr; Kushnir, Marta; Kopiika, Vira; Luganska, Olga; Omelyanchyk, Lyudmyla; Kormosh, Zholt; Kucher, Mykhailo; Garcia, Jarem; Palamarek, Karina; Bagrii, Konon; Medvedeva, Anzhelika; Oliveira, Sílvio C.; Yagodynets, Petro; Niyazov, Laziz; Musayeva, Dilfuza; Samadov, Bakhodirjon; Payentko, Viktoriia; Demianenko, Eugeny; Paiva Martins, Jose Inacio Ferrao; Vaz dos Reis, Lucinda; Karputina, Margarita; Khargeliia (Karputina), Daria; Nazymok, Yevgeniya; Ivanushko, Yana; Palytsia, YuliaThe electrochemical determination of sotolone in basic media over an undoped conducting polymer has been described for the first time. The alkaline hydrolysis, breaking the furanonic ring, leads to the appearance of an acid ion, entering the polymer matrix as a dopant. The stability analysis of the system, made by the development and investigation of the correspondent mathematical model, shows that the sotolon electrochemical determination is made efficiently. As for the oscillatory behavior, it may also be caused by the cyclic effect of chemical and electrochemical stages on the double electric layer capacitance and impedance.Документ The theoretical description of sucralose cathodic electrochemical determination over a poly(safranin) modified electrode in acidic media(2023) Tkach, Volodymyr; Storoshchuk, Nataliia; Storoshchuk, Bogdan; Oliveira, Sílvio C.; Kryvetskyi, Viktor; Kryvetska, Inna; Kryvetskyi, Igor; Yemelianenko, Nataliia; Narsiia, Valentyn; Yagodynets, Petro; Silva, Adriano; Masna, Zoriana; Shevchenko, Inna; Gnitsevych, Victoriya; Medvedeva, Anzhelika; Vasylieva, Olena; Musayeva, Dilfuza; Kosimov, Xayriddin; Jabborova, Oysha; Samadov, Bakhodirjon; Sagdullayeva, Gulandom; Hamdanova, Gulhayo; Karputina, Margarita; Khargeliia (Karputina), Daria; Garcia, Jarem; Odyntsova, Vira; Martins, José Inácio Ferrão da PaivaFor the first time, sucralose cathodic electrochemical determination, assisted by the safranin-modified electrode in acidic solutions, has been theoretically described. The correspondent mathematical model analysis has shown that the steady-state stability range is wider than in most systems of electrochemical determination over the pyridinic nitrogen-containing conducting polymer. Moreover, the oscillatory behavior is less probable than in similar systems in acidic media. Nevertheless, it is more probable than in neutral media. Nevertheless, poly(safranin) is an efficient electrode modifier for sucralose electrochemical determination.Документ 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, YaninaIn 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.Документ Physical, chemical and organoleptic characteristics of low alcohol beverages basedon sugar sorghum(2019) Karputina, Margarita; Khargeliia (Karputina), Daria; Melnyk, IrynaThe paper evaluates the modern market of soft drinks. The production of soft drinks is characterized by an extremely wide variety of raw materials. The use of juices, concentrates, infusions and extracts of plant raw materials, flavors, emulsions, aromatic bases, food acids, vitamins, dyes, stabilizers, preservatives, brighteners, turbidizers, sweeteners and other raw materials and materials that meet the requirements of applicable regulations and have permission Ministry of Health. It is established that the increase in demand for these beverages will be with the use in the technology of natural plant materials, which are biologically active substances. Sugar sorghum is offered as a high-quality raw material, which is a promising crop and is characterized by a rich component composition. It is proposed to obtain weak drinks by fermenting the wort on the basis of sugar sorghum juice with the addition of apple and apple-cherry concentrates. Physico-chemical parameters of the wort are determined and the modes of its fermentation by dry yeast of the manufacturer "Biowin" - Brewgo-01 and the manufacturer "Fermivin" - Gervin GV1 are proposed, which are considered for brewing and wine dilutions, respectively. The influence of these placers on the accumulation of potential food products and the formation of organoleptic characteristics of beverages has been studied. It was found that in the studied samples of the best products are in quantities close to the threshold of sensation and, of course, affect the taste and aroma profile of finished drinks. Profilograms of taste and aroma and the made product about prospects of use of salted sorghum in technologies of low-alcoholic drinks on the basis of natural raw materials are constructed.Документ Determination of microbiological and physicochemical characteristics of sweet sorghum and wort on its base in the non-alcoholic drinks technology(2014) Korolenko, A.; Karputina, Margarita; Khargeliia (Karputina), Daria; Teterina, SvitlanaThe paper identified the quantitative and qualitative composition of microflora and basic physical and chemical properties of sugarsorghum juice, diluted apple concentrate and mash on them. The samples wort for physico-chemical parameters recommended for use intechnology fermented soft drinks.The use of technology fermented beverages mash of soft thermal processingof sorghum juice and sugar mixture 70% nepidkyslenoho and unpasteurized juice mash of sorghum and sugar 30% diluted apple cider for quality and safe products.