Vol. 47 No. 2 (231) (2013)

Interaction of 2-(2-ethoxy-3-bromopropyl)-2-ethoxycarbonyl-4-butanolide with piperidines, morpholines and rodanines lead to the formation of new lacton-heterocycles.

Interaction between Gangleron (spasmolytic and anaesthetizing drug) and human serum albumin (HSA) was studied using UV/vis and fluorescence spectroscopy methods. The quenching mechanism of HSA fluorescence was discussed based on interaction studies carried out at different temperatures (298, 303 and 309 K). Stern-Volmer constant (K_SV), quenching rate constant (k_q) and activation energy of bimolecular quenching (Е_а) were evaluated. UV/vis absorption spectra were used to confirm the quenching mechanism. 

Interaction of L-cysteine with DMSO in aqueous solutions was studied by FTIR spectroscopy. It is found that the processes involved are not limited by the solvation processes only, but a further oxidative conversion of L-cysteine to L-cystine takes place in mild conditions, separating dimethyl sulfide and water being other products of reaction.

Melting system has been studied by thermographical, crystal optical and X-ray means. It has been proved that one chemical conjuncture is formed in that system 3Rb₃TbF₆–Rb₃AlF₆ which melts without decay and 2 primary solid solutions $\alpha,~\beta$. 

Reaction ability of sodium lauryl ethoxy sulfate and ȮH radicals obtained from UV radiation of water solutions of ZnO·0.8H₂O₂, MgO·0.42H₂O₂ and CaCO₃·0.21H₂O₂ peroxo solvates has been investigated. Substance oxidation by ȮH radicals was carried out by concurrent oxidation reaction method. To determine the hydrogen peroxides amount in peroxo solvates, permanganatometric method has been employed. Electron spectroscopy method has been carried out for determination of optical density. The results show, that obtained peroxo solvates accelerate the reaction between 4,4-dimethyl-4-nitrosoaniline (PNDMA) and ȮH radicals. The rate of constants of the reaction was obtained. 

Antioxidant activity of ethyl acetat extraction of creeping thyme, growing in the regions with various altitude above the sea level, was investigated. In the paper is demonstrated that the highest amount of antioxidants (14.06%) is in ethyl acetat extraction of creeping thyme, growing at the altitude of 650 m a.s.l., where the temperature under the sun is above 30°C. It was found as well, that from the studied solvents the best extractant for antioxidants of creeping thyme is the solvent with the greatest polarity (acetone). 

Analytical dependences of Hall’s constant, Hall’s angle and Hall’s transverse potential difference on magnetic induction for diluted binary solutions of electrolytes are obtained. The nonlinear character of these dependences known from experimental data is confirmed. The extreme values of magnetic induction at which Hall’s transverse potential difference and Hall’s angle obtain their maximum values, are estimated and juxtaposed with experimental data for various ions. The extreme values of magnetic induction are optimal ones, since at these values Hall’s effect in the given solution is manifested stronger. 

Our previous research has shown that L-amino acid oxidase activity in Asp. niger R3 yeast extracts was not detected and only some peroxisomal fractions have L-amino acid oxidase activity. Induction of L-amino acid oxidase is seen when hydrogen peroxide is added to the growth media. Our task was to investigate the induction of the enzyme by H₂O₂ addition to incubation media. The results revealed that adding H₂O₂ to Asp. niger R3 yeast extracts induce L-amino acid oxidase, especially it is more effective to use H₂O₂ in the concentration of 0.001 μM in the case of L-alanine as a substrate, and in the case of L-methionine – 0.003 μM respectively.

The infection of Darevskia raddei rock lizards by geonematoda Spauligodon saxicolae was examined. Comparative analysis shows prevalence dependence of infection on abiotic factors.

The meat samples from ten healthy and ten echinococcosis – infected animals were examined in the order to compare concentrations of lactic acid and pH changes, which significantly affect the process of meat maturing. Studies have shown that meat maturing process during echinococcosis is too weak which increases the risk of contamination with microorganisms and decrease its food value and retention time.

More information about the conference proceedings You can find on link
http://www.chemistry.ge/conferences/icys-2013/thesis/abstract_book_chemistry_today_2013.pdf