The article is devoted to problems of beer stability. The possibility of creating a method for predicting the stability of beer based on gas chromatographic determination of beer phytosterols as substances that negatively affects the sensory stability of beer is considered. The procedure for determining the main indicators responsible for changing the lipid fraction in beer is given, and quantitative indices of phytosterols content for light and dark beer characterizing the quality of the finished beer are presented.
Studies on assortment of macaroni realized in a retail trading network of Omsk are presented in the article. Studies on organoleptic indicators of macaroni samples have been carried out.
In the article sources for saturating the market of eggs and their products are considered. The share of imports and domestic production in meeting the demand of the population and industry of our country is determined. Prospective directions for the development of the market of eggs and their products are revealed.
Features of modern terminology and classification of tea and tea products are considered in the article. The classification of tea and tea products according to the current interstate standards is considered; the main terms have been studied, and problems of terminology, used for partially fermented tea, have been identified.
The review contains information on the conservation status, biology and resource potential of the bowhead whale. According to the literature data, the following indices of the whale body are calculated: lengthiness (4.71), blockiness (0.67) and massiveness (3.14). Using the original photographs of the models, the curvature parameters of the cranial-dorsal region of the whale were calculated. The crown of the head has a curvature angle within the range of 52-55° and a curvature coefficient in the range 3.67-4.67, cervical flexure in the form of a saddle – 16-17° and 12.00-14.33 respectively, the same indicators for the protruding part of the back are 26-34 ° and 7.00-9.00. Prospects for the possible use of whaling products are discussed.
The main properties of the grain mass, such as after-ripening, critical humidity, sorption hysteresis, temperature driven moisture conductivity, are considered. The classical data are supplemented with practical and scientific observations of the author. The phenomenon of sorption hysteresis has, in the author's opinion, more theoretical than practical significance. This is due to the fact that greatest divergence of the sorption and desorption curves (hysteresis loop) is in the dry grain area. An original schematic representation of chemical, physical and chemical or free water in wheat grain is given, as well as the value of its critical humidity. The need to create and use transient seed stocks for the production of winter wheat in the Moscow Region is confirmed one more time.
