Continuous solutions of some boundary layer problem

The continuous solutions for BVP of third order nonlinear differential equations appears in [1] mathematical model of the melt spinning process. The existence theorem is proved for such BVP. (© 2008 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim)     

Rose Hips,a Valuable Source of Antioxidants to Improve Gingerbread Characteristics

The present study analyzes the complex of bioactive compounds from rose hips pulp powder (RHP) obtained after separating the seeds from Rosa canina L. in order to obtain the oil. The extract prepared from RHP was characterized in terms of the total content of polyphenols, flavonoids, cinnamic acids, flavonols, carotenoids, but also the content of individual polyphenols and carotenoids, antioxidant activity, and CIELab color parameters. The effects of some salts, potentially present in foods, and pH variations were examined to predict possible interactions that could occur when adding rosehip pulp as a food component. The results turned out to be a high content of polyphenols, carotenoids and antioxidant activity. The main phenolic components are procyanidin B1, chlorogenic acid, epicatechin, procyanidin B2, gallic acid, salicylic acid, and catechin. The carotenoid complex includes all-trans-β-carotene, all-trans-lycopene, zeaxanthin, α-cryptoxanthin, β-cryptoxanthin, rubixanthin, cis-β-carotene, cis-γ-carotene and cis-lycopene. The addition of CaCl₂ and NaCl to the RHP extract reduced the antioxidant activity and the strong acidic environment (pH to 2.5) decreased the antioxidant activity by 29%. The addition of rose hip powder to gingerbread has improved its general characteristics, and increased its antioxidant activity and microbiological stability, the effects of 4% RHP being the most important.     

The Influence of Temperature,Storage Conditions,pH, and Ionic Strength on the Antioxidant Activity and Color Parameters of Rowan Berry Extracts

Recent trends in the food industry combined with novel methods in agriculture could transform rowan into a valuable raw material with potential technological applications. Thus, the aim of this research was to investigate the content of bioactive compounds in its fruits and to assess the color and antioxidant stability of the extracts prepared from such fruits during various thermal treatments and at different pH and ionic strength values. Various spectrophotometric methods, HPLC, and capillary electrophoresis were used to quantify the concentrations of bioactive compounds—polyphenols, carotenoids, organic acids, and to assess antioxidant activity and color. The results show that rowan berries contain circa 1.34–1.47 g/100 g of polyphenols among which include catechin, epicatechin, ferulic acid methyl ester, procyanidin B1, etc.; ca 21.65 mg/100 g of carotenoids including zeaxanthin, β-cryptoxanthin, all-trans-β-carotene, and various organic acids such as malic, citric, and succinic, which result in a high antioxidant activity of 5.8 mmol TE/100 g. Results also showed that antioxidant activity exhibited high stability when the extract was subjected to various thermal treatments, pHs, and ionic strengths, while color was mainly impacted negatively when a temperature of 100 °C was employed. This data confirms the technological potential of this traditional, yet often overlooked species.     

The Insertion of EII and EIV Chlorides (E=Si,Ge) into the Si−Si Bond of Disilylene

Reactions of silicon and germanium dichlorides L ⋅ ECl₂ (E=Si, L=IPr; E=Ge, L=dioxane) with the phosphinoamidinato-supported disilylene ({κ²(N,P)-NNP}Si)₂ resulted in formal tetrylene insertions into the Si−Si bond. In the case of the reaction with silylene, two products were isolated. The first product ({κ²(N,P)-NNP}Si)₂SiCl₂, is the formal product of direct SiCl₂ insertion into the Si−Si bond of ({κ²(N,P)-NNP}Si)₂ and thus features two separated silylamido silylene centers. Over time, migration of the SiCl₂ group to a lateral position afforded the second product, the disilylene {κ²(Si,P)−SiCl₂NNP}Si−Si{κ²(N,P)-NNP}. In contrast, insertion of GeCl₂ resulted only in the isolation of the germanium analogue of {κ²(Si,P)−SiCl₂NNP}Si−Si{κ²(N,P)-NNP}, containing a Ge atom in the central position namely, compound {κ²(Si,P)−SiCl₂NNP}Ge−Si{κ²(N,P)-NNP}, which is a rare example of a silylene-germylene. Finally, reaction of disilylene ({κ²(N,P)−NNP}Si)₂ with SiCl₄ and SiHCl₃ led to the formation of the new bis(silyl)silylene, ({NNP}SiCl₂)₂Si:. All four new products from these insertion reactions have been characterized by multinuclear NMR and single-crystal X-ray diffraction studies.     

Antimicrobial Effects of Basil,Summer Savory and Tarragon Lyophilized Extracts in Cold Storage Sausages

The problem of functional foods with bioactive components of natural origin is current for the food industry. Plant extracts rich in polyphenols with antioxidant and antimicrobial activity are a promising source for use in improving the quality and characteristics of fresh meat and meat products. In this context, the purpose of the present study was to evaluate the physico-chemical, microbiological, sensory properties of sausages prepared with the addition of lyophilized extract of basil, thyme or tarragon. For the beginning, the total amount of polyphenols, the antioxidant and antimicrobial activity of the extracts obtained from three spices were evaluated. In the sausages previously infected with Staphylococcus aureus and Escherichia coli it was observed that there is a much larger number of colonies of microorganisms in the control sample compared to the other samples within 24 and 48 h. Moreover, following the addition of sausage extracts, no changes were found regarding their sensory acceptability.