Search academic texts

Information × Registration Number 0221U104041, 0114U003734 , R & D reports Title Development and improvement of analysis methods of food and chemical technologies, biotechnologies and environment objects popup.stage_title Head Kostenko Elyzaveta E, Registration Date 01-03-2021 Organization National university of food technologies popup.description2 ABSTRACT GDR report: 40 p. DEVELOPMENT AND IMPROVEMENT OF METHODS OF ANALYSIS OF FOOD AND CHEMICAL TECHNOLOGIES, BIOTECHNOLOGY AND ENVIRONMENT. The object of research is the interaction of metal and non-metal ions with organic reagents in solution and in the solid phase. The aim of the work is to study the properties of complex metal compounds with biologically active organic reagents - the main components of food and cosmetic objects in solution and in solid phase to create methods for determining metal ions and organic reagents in food and chemical technology, biotechnology and environment. Research methods are experimental with the use of modern measuring instruments (infrared spectroscopy, spectrophotometry, diffuse reflection spectroscopy, solid-phase spectrophotometry, atomic absorption spectrometry, polarography, potentiometry) and statistical processing of experimental results. A systematic fundamental study of solid-phase systems (metal-dye-ion exchanger) was conducted to develop new sensitive and selective methods for the analysis of food and other objects. A systematic study of the protective properties of the main components of food products and food additives in relation to toxic metal ions. A new indicator of food and cosmetic products quality is proposed - an indicator of protective properties against toxic metal ions (PPV-Pb, Cd, Hg). Approaches to the development of microelement analysis schemes of food objects are considered: obtaining information on the interaction of the determined elements with different reagents in solution; studying the possibility of conducting such reactions in the sorbent phase. On the basis of the received data of creation of solid-phase reagents; after studying the chemical-analytical characteristics of the latter, use them to develop methods for determining various elements in objects. The developed analysis schemes will make it possible to control the quality of food products by simple and affordabl  Product Description popup.authors Butenko Olena M popup.nrat_date 2021-03-01 Close