Abstract Background Iron is an indispensable element of hemoglobin, myoglobin, and cytochromes, and, beyond erythropoiesis, is involved in oxidative metabolism and cellular energetics. Hence, iron ...deficiency (ID) is anticipated to limit exercise capacity. We investigated whether ID predicted exercise intolerance in patients with systolic chronic heart failure (CHF). Methods and Results We prospectively studied 443 patients with stable systolic CHF (age 54 ± 10 years, males 90%, ejection fraction 26 ± 7%, New York Heart Association Class I/II/III/IV 49/188/180/26). ID was defined as: serum ferritin <100 μg/L or serum ferritin 100–300 μg/L with serum transferrin saturation <20%. Exercise capacity was expressed as peak oxygen consumption (VO2 ) and ventilatory response to exercise (VE-VCO2 slope). ID was present in 35 ± 4% (±95% confidence interval) of patients with systolic CHF. Those with ID had reduced peak VO2 and increased VE-VCO2 slope as compared to subjects without ID (peak VO2 : 13.3 ± 4.0 versus 15.3 ± 4.5 mL•min•kg, VE-VCO2 slope: 50.9 ± 15.8 versus 43.1 ± 11.1, respectively, both P < .001, P < .05). In multivariable models, the presence of ID was associated with reduced peak VO2 (β = −0.14, P < .01 P < .05) and higher VE-VCO2 slope (β = 0.14, P < .01 P < .05), adjusted for demographics and clinical variables. Analogous associations were found between serum ferritin, and both peak VO2 and VE-VCO2 slope ( P < .05). Conclusions ID independently predicts exercise intolerance in patients with systolic CHF, but the strength of these associations is relatively weak. Whether iron supplementation would improve exercise capacity in iron-deficient subjects requires further studies.
Human-machine interface tools remain one of the components of production automation systems. Appearance and functional abilities cannot stand still in the same way as automation, in this regard, one ...of the important aspects of food production automation is highlighted in this paper – a human-machine interface aimed at improving the operator's workplace. At the dispatcher level of automation, it is necessary to provide for the solution of the entire range of tasks set during the implementation of this project. The objectives of the project are to reduce the time for decision-making by personnel, since the effectiveness of the enterprise partially depends on the speed of the task, notification of hazards and violations, as well as the prevention of emergency and abnormal situations during the evaporation of milk, storage and archiving of data on the course of the process necessary for the preparation of reports used to investigate the causes of any emergency when evaporating milk. The project of the human-machine interface of the milk evaporation process, developed in the TRACE MODE environment, is presented. A feature of TRACE MODE is the technology of a single programming line, that is, the ability to develop all the ACS modules using a single tool. In the developed project of the human-machine interface of the milk evaporation process, it is assumed to use two main operator stations and one backup. Two of them are for operator workstations and a backup one used in emergency situations. The developed project in the TRACE MODE environment makes it possible to improve the workplace of the operator of the vacuum evaporation plant, reduce the time required for response and decision-making by personnel. In addition, the automatic alarm system allows you to reduce the number of defective products, and, accordingly, increase output and reduce the cost of production per unit of raw materials. The developed project fully satisfies the technical task and has been put into production.
Automation of any production is impossible without the appropriate software for automation systems. Automatic control systems are used for various parameters of technological processes. Temperature ...is one of the main technological parameters in dairy production. Therefore, its control and regulation in various parts of technological lines is an important task for the automation of dairy production. For this, an information scheme of the technological control object was created with the designation of the controlled technological parameters. The following parameters were established as a result of the analysis of the normal operation of the technological control object: cold water temperature, transmission coefficient of this channel; the temperature of the source milk, the transmission coefficient of this channel; ambient air temperature, transmission coefficient of a given channel; cold water pressure, transmission coefficient of this channel; raw milk consumption, transmission coefficient of this channel. Calculation of a single-loop system for automatic control of milk temperature at the outlet of the cooling section was made using the IPC-CAD program. As a result of processing the obtained data, it was found that the transient processes "aperiodic" and "with moderate attenuation" have a sufficient margin of stability, since the degree of attenuation is greater than 0,75. Dynamic errors in the modes of tuning and checking for roughness of these processes differ by 0,02, that is, the differences are insignificant. The margin of stability of the "aperiodic" process is higher, and the dynamic error does not significantly exceed the other options, so this type of transient process was chosen for further application. Thus, the use of an automatic control system based on the developed software is expedient and effective, as it will reduce rejects and improve the quality of products due to timely quality control of the main technological parameter - the temperature of raw milk. From this it follows that the use of this single-circuit automatic control system is appropriate in the dairy industry.
Abstract Background We investigated whether anabolic deficiency was linked to exercise intolerance in men with chronic heart failure (CHF). Anabolic hormones (testosterone, dehydroepiandrosterone ...sulfate, insulin-like growth factor 1 IGF1) contribute to exercise capacity in healthy men. This issue remains unclear in CHF. Methods and Results We studied 205 men with CHF (age 60 ± 11 years, New York Heart Association NYHA Class I/II/III/IV: 37/95/65/8; LVEF left ventricular ejection fraction: 31 ± 8%). Exercise capacity was expressed as peak oxygen consumption (peak VO2 ), peak O2 pulse, and ventilatory response to exercise (VE-VCO2 slope). In multivariable models, reduced peak VO2 (and reduced peak O2 pulse) was associated with diminished serum total testosterone (TT) ( P < .01) and free testosterone (eFT; estimated from TT and sex hormone globulin levels) ( P < .01), which was independent of NYHA Class, plasma N-terminal pro-brain natriuretic peptide, and age. These associations remained significant even after adjustment for an amount of leg lean tissue. In multivariable models, high VE-VCO2 slope was related to reduced serum IGF1 ( P < .05), advanced NYHA Class ( P < .05), increased plasma NT-proBNP ( P < .0001), and borderline low LVEF ( P = .07). In 44 men, reassessed after 2.3 ± 0.4 years, a reduction in peak VO2 (and peak O2 pulse) was accompanied by a decrease in TT ( P < .01) and eFT ( P ≤ .01). Increase in VE-VCO2 slope was related only to an increase in plasma NT-proBNP ( P < .05). Conclusions In men with CHF, low circulating testosterone independently relates to exercise intolerance. The greater the reduction of serum TT in the course of disease, the more severe the progression of exercise intolerance. Whether testosterone supplementation would improve exercise capacity in hypogonadal men with CHF requires further studies.
The results of a study of the flowability of finely divided dry materials and mixtures depending on the diameter of the particles and their density are presented, the influence of the mechanical ...effect and the physicomechanical properties of the materials on the flowability are determined. A mathematical model is constructed that allows one to functionally evaluate the dependence of flowability on the physicomechanical characteristics of the material under study by the method of multiple regression analysis. Polynomial equations are obtained that describe the influence of the flow area, physical and mechanical properties on the flowability of various materials and mixtures. A flowability criterion is proposed that describes the motion of various materials under the action of inertia forces. Partial and universal criteria equations are obtained that describe the energy expenditures for mixing bulk materials
The paper presents the results of studying the extraction process in the technology of distilled drinks production at the stage of their aging with the use of oak chips, which reduces the duration of ...the technological process and reduces technological losses. At the engineering center "FOOD ENGINEERING" of Kemerovo State University, two extraction methods were selected for studying: 1) using a batch extractor for the "solid - liquid" system with exposure to oxygen, and 2) extraction based on the effects of microwave radiation. A comparative analysis of these processing methods has shown that the method of exposure to oxygen is more effective, taking into account the increase in optical density. The degree of oak chip charring was found to affect the color of the product significantly. Microwave radiation contributes to a more intensive accumulation of polyphenols, especially while using the chips with strong charring. When exposed to oxygen, the degree of charring had little influence on the content of polyphenols; still, exposure to oxygen intensified the process of phenolic compound extraction. The content of extractive solid compounds is higher in the samples exposed to oxygen and microwave radiation compared to the control sample, with little difference between different varieties of oak chips. In this regard, it has been planned to conduct further studies of the joint effect of these intensification methods on the extraction process.
The lack of micronutrients in the diet of the population affects the growth of alimentary-dependent diseases, affects the preservation of health and active longevity. One of the most effective ...methods of preventing micronutrient insufficiency is the enrichment of mass-consumption food products with vitamin and mineral premixes. Additionally, it is recommended to enrich the missing micronutrients to the level corresponding to the physiological needs of the body with mass-use products, which can include flour confectionery products, in particular cookies. The main factors shaping the quality of finished enriched products are raw materials and production technology. A special role in the application of premixes for flour products is assigned to the mixing process, because when mixing the premix with flour, its uniform distribution must occur throughout the entire volume of the mixture to obtain high-quality finished products with a guaranteed content of vitamins and minerals declared in the premix. Development of recipes and selection of technological parameters of mixing are relevant for the practical implementation of results in industrial production. For this purpose, studies have been conducted to obtain a homogeneous flour mixture consisting of wheat flour and vitamin-mineral premix on a drum mixer. The obtained data allowed us to determine the rational parameters of mixing the initial ingredients, which produce an enriched flour mixture with the specified quality indicators. The numerical values of quality indicators were processed using multiple regression methods, on the basis of which a regression model was obtained describing the quality of a flour-enriched mixture (with a high degree of accuracy) depending on the technological parameters of mixing a drum mixer.
The results of studies on the effect of enzyme preparation with phytase activity on the quality and preservation of bread freshness from composite flour are described. In grain products there is ...rather a higher content of the antinutrient-phytic acid, which reduces the bioavailability of phosphorus, calcium, magnesium and other minerals, and thus it reduces the quality of bread. In order to solve this problem, it is proposed to add an enzyme preparation with phytase activity to the formula of bread from composite flour. The degree of staleness of bread samples was estimated by changing the loading force on the indenter in the process of deforming the crumb and removing the load. The total deformation of bread crumb was determined on the "ST-2 Structurometer." Assessment of the loading force on the indenter during the crumb deformation was carried out 24 and 72 hours after baking the bread. The control sample was the bread without enzyme preparation. It was found that the crumb of the bread sample from composite flour with the introduction of 0.08% of the enzyme preparation with phytase activity is characterized by the lowest staling rate 72 hours after baking. It is concluded that it is appropriate to include the enzyme preparation with phytase activity in composite bakery mixtures in the amount of 0.08%.The use of the enzyme preparation with phytase activity will not only improve the quality of bread from composite mixtures with whole grain flour and bioavailability of mineral substances but is also provide prolonged preservation of bread freshness.
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