[Trace elements in raw materials and nutrient media for cultivation of antibiotic-producing organisms]. / Mikroélementy v syr'e i pitatel'nykh sredakh kul'tivirovaniia produtsentov antibiotikov.

The contents of microelements such as Fe, Cu, Zn and As in samples of raw materials including food grade ones used in preparation of nutrient media for cultivation of antibiotic-producing organism and water were determined spectrophotometrically with using complex forming organic reagents. An original procedure for the sample combustion in the assay was developed. The natural background levels of the microelements in the nutrient media used in manufacture of some antibiotics were estimated.

[Change in the sugar content in oaten products, buckwheat and rice groats during their heat processing by cooking]. / Izmenenie soderzhaniia sakharov v ovsianykh produktakh, grechnevoi i risovoi krupe pri teplovoi kulinarnoi obrabotke

The sugar content in the grits and in a gruel cooked with samples of oats and buckwheat subjected to hydrothermal treatment under different conditions and also in the oat flour, a product of baby and dietetic nutrition, was quantified. Hydrothermal processing results in significant changes occurring individual sugars of the grit. During culinary treatment these changes are levelled out, but in the end the level of virtually all types of sugar is higher in the gruel cooked with hydrothermally treated grit than in that prepared with initial, untreated grit. The oats flour is distinguished by a high glucose, maltose, fructose and saccharose content. A fall of the reducing sugars level coming as a result of thermal and culinary treatment is explained by their participating in the reaction of melanoidine formation. On the other hand, a rise in their content under rigorous conditions and in the production of oat flour is due to the starting of the starch hydrolysis.