Este trabalho teve por objetivo a utilização de xarope de milho na elaboração de cerveja super concentrada. Para atingir este propósito foram realizados ensaios em escala de 5 litros, testando três proporções quanto à relação de extrato de malte e de xarope de milho. Para seguir a legislação brasileira de acordo com o Decreto 6.871, de 2009, foram propostos para a realização dos experimentos as proporções de 70/30, 55/45 e 20/80 de malte:xarope de milho. Na proporção 20/80, definida pelo referido Decreto como cerveja de milho foram avaliadas diferentes variantes para obter diferentes concentrações alcoólicas, obtendo resultados inadequados. As fermentações foram conduzidas em regime descontínuo alimentado, com a adição do xarope por cargas, e foi utilizada uma levedura com alta eficiência fermentativa que tem demonstrado alta tolerância a concentrações de álcool, classificada como PPB - 01. Para comparar com os mostos experimentais, foram elaborados mostos padrões nas proporções 70/30 e 55/45. Em escala piloto foi elaborada uma prova de cerveja super concentrada, para as proporções 70/30 e 55/45, malte/milho. Foram avaliados os parâmetros cinéticos dos processos. As eficiências de formação de álcool e de consumo de extrato foram acima dos 90%, o que garantiu um bom processo fermentativo. As cervejas obtidas na escala piloto foram submetidas a análises sensoriais e comparadas com uma cerveja comercial, obtendo ótimos resultados. As duas proporções aprovadas proporcionaram economia de energia térmica e elétrica, quando comparadas com as cervejas padrões. Os resultados obtidos no projeto demonstraram que é possível a aplicação desta tecnologia, aumentando a produtividade utilizando os mesmos equipamentos e obtendo benefícios energéticos, econômicos e meio ambientais. / The aim of this project was the use of corn syrup to develop super concentrated beer. Accomplishing this purpose was made initially two repeat experiments on a scale of 5 liters and testing three variants as regards the relationship of malt extract and corn. Following the Brazilian law in accordance with the Decree 6.871, 2009, was proposed for the realization of experiments the proportions of 70/30, 55/45 and 20/80 from malt and corn. In the proportion 20/80, defined by Decree as corn beer, were evaluated different variants for obtaining different alcohol concentrations, obtaining inadequate results. Fermentations were conducted in fed batch regime with the addition of the syrup in pulses, and was used one yeast with high efficiency of fermentation and tolerating of alcohol high concentrations, classified as PPB - 01. To compare with the experimental worts, were prepared standards worts for proportions 70/30 and 55/45. In pilot scale, were made experiments of super concentrated beer to the proportions 70/30 and 55/45, malt/corn. The kinetic parameters of the processes were evaluated. The efficiencies of formation of alcohol and consumption of extract were above 90%, which ensured a good fermentation. The experimental beers obtained in pilot scale were subjected to sensory analysis compared with a beer sold in trade, getting great results. The two proportions approved had saving thermal and electrical energy, when compared with standards beers. The results obtained in the project demonstrated that it is possible to apply this technology, increasing equipment productivity and getting energy, economic and environmental benefits.

Características sensoriais diferenciadas e qualidade química podem garantir a competitividade de uma bebida destilada. O uísque é uma bebida alcoólica produzida a partir da destilação do mosto fermentado de cereais e que passa por um período de maturação em barris de carvalho. A cachaça, por sua vez, é produzida a partir da destilação do caldo de cana-de-açúcar fermentado. O objetivo deste trabalho foi analisar a qualidade química e sensorial da bebida destilada oriunda das matérias-primas cana-de-açúcar e cevada e produzida mediante técnicas já existentes em processos produtivos de cachaça e uísque. O mosto combinado teve como fonte de açúcares o mosto de caldo de cana e o mosto de malte de cevada, que foram preparados separadamente e depois misturados nas seguintes proporções em porcentagem: 100 (A), 75 (B), 50 (C), 25 (D) e 0 (E) de caldo de cana, complementado com o mosto de malte de cevada. O processo fermentativo foi conduzido a 30ºC, mediante adição de leveduras Saccharomyces cerevisiae, cepas CA-11 e S-33, inoculando-se 1,5 g/L de cada levedura. As destilações foram realizadas em alambique de cobre, seguindo a metodologia de dupla-destilação utilizada para a produção de Scotch malt whisky. As bebidas duplamente destiladas foram acondicionadas em barris de carvalho por 60 dias. Os mostos foram submetidos às análises de pH, Brix, Pol, Açúcares Redutores (AR), Açúcares Redutores Totais (ART) e Acidez Total; e os vinhos foram analisados quanto a Teor Alcoólico, pH, Açúcares Redutores Residuais (ARR) e Acidez Total. Os flegmas, bidestilados e as bebidas envelhecidas foram submetidos a análises de teor alcoólico (densitometria), cobre (colorimetria), congêneres voláteis (CG-FID) e carbamato de etila (CG-EM). As bebidas envelhecidas também foram submetidas a análises de intensidade de cor e compostos fenólicos totais (espectrofotometria) e congêneres de maturação (CLAE). Testes sensoriais foram realizados para verificar a preferência entre as amostras pelos consumidores. Análises estatísticas foram realizadas pelo programa SAS (ANOVA e Testes de Tukey). Foi comprovada a eficiência da técnica de bidestilação na redução de alguns compostos limitados pela legislação. Mostos combinados com maior porcentagem de malte de cevada apresentaram menor formação de carbamato de etila. O envelhecimento aumentou a concentração de carbamato de etila nos destilados A, B e C sendo ao final o único contaminante presente acima dos limites permitidos pela legislação de aguardente de cana. Siringaldeído e ácido gálico foram os congêneres de maturação com as maiores concentrações nos destilados. O destilado do tratamento A apresentou a maior concentração total de compostos de envelhecimento. Na análise sensorial o destilado do tratamento C apresentou a maior preferência pelos provadores. Este estudo comprova que a produção de uma nova bebida a partir da combinação de matérias-primas diferentes pode apresentar resultados satisfatórios. Entretanto, ressalta-se a importância da continuidade desse estudo para afinar a definição da combinação de mostos mais adequada, para assim confirmar a viabilidade e eficiência do processo. / Differentiated sensory characteristics and chemical quality can ensure the competitiveness of a distilled beverage. Whisky is an alcoholic beverage produced from the distillation of fermented worts of cereals and aged in oak barrels. Cachaça, in turn, is produced from the distillation of fermented sugarcane juice. The objective of this study was to analyze the chemical and sensory quality of distilled spirit derived sugarcane and barley and produced by existing techniques in production processes of cachaça and whisky. The combined wort had as a source of sugars the sugarcane juice and barley malt wort, that were prepared separately and then mixed in the following proportions by percentage: 100 (A) 75 (B), 50 (C), 25 (D) and 0 (E) of sugarcane juice, supplemented with barley malt wort. The fermentation was conducted at 30° C by addition of Saccharomyces cerevisiae, CA-11 and S-33 strains, inoculating 1,5 g/L of each yeast. The distillations were performed in copper still, according to double-distillation method used for production of Scotch malt whisky. Double-distilled spirits were stored in oak barrels for 60 days. Worts were submitted to analysis of pH, Brix, Pol, Reducing Sugars (AR), Total Reducing Sugars (ART) and Total Acidity; and the wines were analyzed for Alcohol, pH, Residual Reducing Sugars (ARR) and Total Acidity. Low wines, double-distilled spirits and aged spirits were analyzed for alcohol content (densitometry), copper (colorimetry), volatile congeners (GC-FID) and ethyl carbamate (GC-MS). Aged spirits were also analyzed for color intensity and total phenolic compounds (spectrophotometry) and aged congeners (HPLC). Sensory tests were conducted to verify preference between samples by consumers. Statistical analyzes were performed using SAS (ANOVA and Tukey tests). The efficiency of double-distillation technique in reduce some compounds limited by legislation was confirmed. Worts combined with a higher percentage of barley malt showed lower formation of ethyl carbamate. Aging increased the concentration of ethyl carbamate in spirits A, B and C being at the end the only contaminant found above the limits allowed by the cachaça legislation. Syringaldehyde and gallic acid were the aged congeners with the highest concentrations in the spirits. Spirit A had the highest total concentration of aged congeners. Sensory analysis showed that spirit C was the most preferred by tasters. This study demonstrates that the production of a new beverage from the combination of different raw materials can provide satisfactory results. However, it emphasizes the importance of continuing this study to refine the definition of the most appropriate combination of worts, thus to confirm the feasibility and process efficiency.

Este trabalho teve por objetivo a utilização de xarope de milho na elaboração de cerveja super concentrada. Para atingir este propósito foram realizados ensaios em escala de 5 litros, testando três proporções quanto à relação de extrato de malte e de xarope de milho. Para seguir a legislação brasileira de acordo com o Decreto 6.871, de 2009, foram propostos para a realização dos experimentos as proporções de 70/30, 55/45 e 20/80 de malte:xarope de milho. Na proporção 20/80, definida pelo referido Decreto como cerveja de milho foram avaliadas diferentes variantes para obter diferentes concentrações alcoólicas, obtendo resultados inadequados. As fermentações foram conduzidas em regime descontínuo alimentado, com a adição do xarope por cargas, e foi utilizada uma levedura com alta eficiência fermentativa que tem demonstrado alta tolerância a concentrações de álcool, classificada como PPB - 01. Para comparar com os mostos experimentais, foram elaborados mostos padrões nas proporções 70/30 e 55/45. Em escala piloto foi elaborada uma prova de cerveja super concentrada, para as proporções 70/30 e 55/45, malte/milho. Foram avaliados os parâmetros cinéticos dos processos. As eficiências de formação de álcool e de consumo de extrato foram acima dos 90%, o que garantiu um bom processo fermentativo. As cervejas obtidas na escala piloto foram submetidas a análises sensoriais e comparadas com uma cerveja comercial, obtendo ótimos resultados. As duas proporções aprovadas proporcionaram economia de energia térmica e elétrica, quando comparadas com as cervejas padrões. Os resultados obtidos no projeto demonstraram que é possível a aplicação desta tecnologia, aumentando a produtividade utilizando os mesmos equipamentos e obtendo benefícios energéticos, econômicos e meio ambientais. / The aim of this project was the use of corn syrup to develop super concentrated beer. Accomplishing this purpose was made initially two repeat experiments on a scale of 5 liters and testing three variants as regards the relationship of malt extract and corn. Following the Brazilian law in accordance with the Decree 6.871, 2009, was proposed for the realization of experiments the proportions of 70/30, 55/45 and 20/80 from malt and corn. In the proportion 20/80, defined by Decree as corn beer, were evaluated different variants for obtaining different alcohol concentrations, obtaining inadequate results. Fermentations were conducted in fed batch regime with the addition of the syrup in pulses, and was used one yeast with high efficiency of fermentation and tolerating of alcohol high concentrations, classified as PPB - 01. To compare with the experimental worts, were prepared standards worts for proportions 70/30 and 55/45. In pilot scale, were made experiments of super concentrated beer to the proportions 70/30 and 55/45, malt/corn. The kinetic parameters of the processes were evaluated. The efficiencies of formation of alcohol and consumption of extract were above 90%, which ensured a good fermentation. The experimental beers obtained in pilot scale were subjected to sensory analysis compared with a beer sold in trade, getting great results. The two proportions approved had saving thermal and electrical energy, when compared with standards beers. The results obtained in the project demonstrated that it is possible to apply this technology, increasing equipment productivity and getting energy, economic and environmental benefits.

Background: Mood and Anxiety disorders have a profound personal and socioeconomic impact. Response and remission rates from orthodox pharmacotherapies currently have moderate efficacy: more options are needed. Herbal and complementary medicines offer promise for the treatment of depression and anxiety, however research in this area is still in its infancy. Aims: To research the current evidence for herbal and complementary medicines in the treatment of mood (specifically unipolar depression) and anxiety disorders. To identify areas of interest where there are gaps in the literature, and to subsequently conduct two clinical trials in these areas. The research design aimed to create a thesis ‘by publication’, detailing 13 publications that pertain to the area of herbal and complementary medicine and mood and anxiety disorders. Process: Initial literature reviews on herbal medicine and psychiatric disorders, nutritional medicine and major depression, and exercise and depression were conducted to develop knowledge in the area and ascertain the gaps in the literature. Results revealed that in respect to nutritional medicines, varying levels of supportive evidence exists for using omega-3, folate, Sadenosyl methionine (SAMe), and L-Tryptophan as monotherapies and with synthetic pharmacotherapies to treat unipolar depression. A review of exercise in the treatment of depression revealed robust evidence for the use of physical activity as a mood elevating intervention. In regards to herbal interventions, Hypericum perforatum (St John’s wort: SJW) and Piper methysticum (Kava) were found to have the most evidence in the herbal treatment of depression and anxiety, respectively. A subsequent literature review was conducted on these herbal medicines. SJW was revealed via review of randomised controlled studies and meta-analyses to be equally effective to antidepressants in treating major depressive disorder. This activity is posited to occur via modulation of neurotransmission and neuroendocrine pathways, including non-selective inhibition of re-uptake of serotonin, dopamine, norepinephrine, decreased degradation of neurochemicals and sensitisation and binding to various neuroreceptors, dopaminergic activity (prefrontal cortex) and cortisol/hypothalmic pituitary adrenal -axis modulation. Kava was also revealed to have meta-analytic evidence in support of anxiolytic activity. This is postulated to occur via GABA membrane modulation, weak GABA binding and blockage of voltage-gated channels, and β-adrenergic downregulation. From this review a deficit in the area of treating comorbid depression and anxiety was identified, and no studies were found using SJW and Kava concomitantly. Due to this, the first study was formulated and conducted, hypothesising that a combination of SJW and Kava may be more effective in reducing participants’ co-occurring depression and anxiety than placebo. First clinical trial: A world-first randomised, placebo-controlled, crossover pilot trial was conducted, involving SJW and Kava in the treatment of major depressive disorder and comorbid anxiety. Twenty eight adults with major depressive disorder and co-occurring anxiety were recruited. After a placebo run-in of two weeks, the trial had a crossover design testing SJW and Kava against placebo over two controlled phases, each of four weeks. The primary analyses used intention-to-treat and completer analyses. On both intention-to-treat (p = 0.047) and completer analyses (p = 0.003), SJW and Kava gave a significantly greater reduction in selfreported depression on the Beck Depression Inventory II over placebo in the first controlled phase. However in the crossover phase, a replication of those effects in the delayed medication group did not occur. Nor were there significant effects on anxiety or quality of life. Possible explanations for the absence of anxiolysis may include a potential interaction with SJW, the presence of depression, or an inadequate dose of Kava. Furthermore, the high dropout significantly reduced the statistical power of the study, precluding firm conclusions. Second clinical trial: The next study sought to determine if the presence of depression affected participants’ anxiolysis from Kava by using a sample of people with chronic anxiety and varying levels of depression. The hypothesis was that higher levels of depression may truncate the anxiolytic effect from Kava. A supplementary aim of the study was to use an aqueous extract of Kava, which in light of hepatotoxic effects from acetone and ethanol based preparations (and incorrect plant parts and cultivars) may be potentially safer. No previous clinical trials had used a traditional aqueous extract. The Kava Anxiety Depression Spectrum Study (KADSS) was a 3-week placebo-controlled, doubleblind, crossover trial in participants with elevated generalised anxiety. Piper methysticum (Kava) has been withdrawn in European, British, and Canadian markets due to concerns over hepatotoxic reactions. The WHO recently recommended research into ‘aqueous’ extracts of Kava, which may be a safer formulation of the herb (as opposed to non-traditional acetone or ethanol extracts). Sixty adult participants currently experiencing one month or more of generalised anxiety were prescribed 5 tablets per day of Kava containing 50mg of kavalactones (250mg/day). Results revealed the pooled effect of Kava vs. placebo across phases was highly significant (p < 0.0001), with a substantial effect size (d = 2.24, ηp2 = .428). Pooled analyses also revealed highly significant relative reductions on the Beck Anxiety Inventory. A previously undiscovered antidepressant effect was revealed with highly significant reductions of depression scores occurring on the Montgomery-Asberg Depression Rating Scale (p = 0.003, d = 0.75 ηp 2 = .223). The aqueous extract was found to be safe, with no serious adverse effects, and no clinical hepatotoxicity. The aqueous Kava extract appears equally effective in cases where anxiety is accompanied by depression. This should encourage further study and consideration of globally reintroducing aqueous rootstock extracts of Kava for the management of anxiety. Conclusions: A review of the literature revealed that in the area of herbal and nutritional treatments of depression and anxiety, strong evidence exists for SJW in the treatment of depression, and for Kava in the treatment of generalised anxiety. Other herbal medicine monotherapies in the treatment of depression or anxiety or other psychiatric disorders currently have insufficient evidence to firmly recommend use. In respect to nutritional interventions, SAMe, L-Tryptophan, omega-3 and folate have limited evidence as monotherapies, while as adjuvants to antidepressants they have evidentiary support. Aside from exercise and relaxation interventions, other complementary medicine interventions currently possess limited evidence in the treatment of mood and anxiety disorders. The conclusions from the first study indicate that use of SJW and Kava concomitantly appears to not be an effective treatment of anxiety with or without co-occurring depression. The second study supports that an aqueous extract of Kava is an effective acute anxiolytic and tentatively demonstrates antidepressant properties. Possible future steps involve further exploration and clinical studies of promising medicinal plants in the treatment of depression or anxiety as monotherapies (or as augmenting agents with pharmacotherapies), while a larger and longer phase III Kava clinical trial is required to confirm the results of KADSS.

Die Dissertation untersucht die Entwicklung der prosodischen Struktur von Simplizia und Komposita im Deutschen. Ausgewertet werden langzeitlich erhobene Produktionsdaten von vier monolingualen Kindern im Alter von 12 bis 26 Monaten. Es werden vier Entwicklungsstufen angenommen, in denen jedoch keine einheitlichen Outputs produziert werden. Die Asymmetrien zwischen den verschiedenen Wörtern werden systematisch auf die Struktur des Zielwortes zurückgeführt. In einer optimalitätstheoretischen Analyse wird gezeigt, dass sich die Entwicklungsstufen aus der Umordnung von Constraints ergeben und dass dasselbe Ranking die Variation zwischen den Worttypen zu einer bestimmten Entwicklungsstufe vorhersagt. / The thesis investigates the development of the word-prosodic structure in child German. The database consists of longitudinal production data of four monolingal children aged between 12 and 26 months. It is argued in the thesis that the children pass through four developmental stages which are characterized by non-uniform outputs. The asymmetries in the output pattern are attributed to the proosdic shape of the target word. The thesis provides an optimality-theoretic analysis showing that a single ranking of constraints accounts for the variation in the output at a given stage.

Hyperforin is the component of the medicinal herb St. John's Wort (Hypericum perforatum) responsible for its antidepressant activity. It works by blocking the reuptake of a variety of neurotransmitters through a unique mechanism of action and may be a critical lead for the treatment of depression and possibly other human diseases. However, the therapeutic potential of hyperforin is severely handicapped by its poor water solubility, facile oxidative degradation, and potent activation of pregnane X receptor, leading to increased expression of many genes involved in xenobiotic metabolism. Access to a wide variety of hyperforin analogs is critical for mitigating these shortcomings while maintaining therapeutic activity. While limited semisynthetic manipulation of isolated hyperforin is feasible, total synthesis is the only possible means of obtaining diverse hyperforin analogs. / Chemistry and Chemical Biology

Through a full factorial design experiment, the effects of time between worts, wort aeration and yeast dosage in production of a pale lager beer were examined in the beer process at Spendrups Bryggeri AB. The aim was to learn how different parameters may affect the yeast fermentation performance during beer production. Response variables used were the concentrations of ethyl acetate and isoamyl acetate, free amino nitrogen (FAN) degradation and change in extract. A statistical analysis showed that the concentration of ethyl acetate is dependent on yeast dosage and the interaction between time between worts and aeration while the isoamyl acetate concentration is dependent on yeast dosage and time between worts. No parameters are statistically significant for FAN degradation while the change in extract is dependent on the yeast dosage. Due to botched runs, mostly because of aeration problems, it was not possible to verify theoretical parameter values and responses. Since the aeration was not properly performed, the management of the aeration control should be further investigated. Ester analysis and analysis of FAN were performed as worts entered and exited horizontal fermentation tanks. An additional analysis of ester content was also performed as the early stage beer was transferred into lagering tanks. Cell viability as well as extract, pH and tank temperature was measured daily to verify the state of fermentation. Statistical calculations showed that when using NucleoCounter YC-100, there is no significant difference between analysis made of samples homogenized by a magnetic stirrer and samples shaken by hand.

Tyrimo tikslas. Sumodeliuoti puskiečius burnos gleivinės preparatus su skystuoju jonažolių ekstraktu ir pagrįsti jų tinkamumą biofarmaciniais tyrimais. Uždaviniai. 1. Parinkti veikliosios medžiagos (jonažolių ištraukų) sudėtį ir įvertinti jų kokybę 2. Parinkti tinkamas pagalbines medžiagas hidrofilinių puskiečių preparatų formulavimui 3. Sumodeliuoti hidrofilinius puskiečius preparatus su skystuoju jonažolių ekstraktu 4. Pagrįsti hidrofilinių puskiečių preparatų su skystuoju jonažolių ekstraktu kokybę, atliekant veikliųjų junginių atpalaidavimo tyrimą in vitro. Metodai. Suminis flavonoidų kiekis (pagal rutiną) nustatytas spektrofotometriniu metodu. pH reikšmė nustatyta potenciometriniu metodu. Atlikta dinaminės klampos matavimo metodas, biofarmacinis veikliųjų junginių atpalaidavimo iš gelių tyrimas in vitro. Veikliosios medžiagos antimikrobinis aktyvumas nustatytas pagal Ph Eur. 01/2002, 2.6.12 metodą. Tyrimo objektas. Hidrofiliniai puskiečiai preparatai su skystuoju jonažolių ekstraktu (1:1). Tyrimo rezultatai. Pagaminti skystieji jonažolių ekstraktai (1:1) tamsiai rudos spalvos, kuriuose nustatytas suminis flavonoidų kiekis 6,03013 – 6,48663 mg/ml. Jonažolių geliai rudos spalvos, kurių klampa ≥ 0,80 Pa•s, pH reikšmė 4,78-6,63, suminis flavonoidų kiekis ≥ 0,08 mg/ml. Veikliųjų junginių atpalaidavimo tyrimas in vitro parodė, kad po 6 val iš jonažolių karbomero ir poloksamero gelių atpalaiduota apie 16 proc. flavonoidų. Išvados. 1. Remiantis nustatytu suminiu flavonoidų... [toliau žr. visą tekstą] / Purpose of work. To make models of the semi liquid mouth products, containing St. John's Wort extract and validate their suitability for biopharmaceutical research. Tasks. 1. Select the active material substance (St. John's Wort extracts) and assess their quality. 2. Select suitable excipients for the formulation of hydrophilic semi-hard products. 3. To make models of hydrophilic group of semi products with St. John's Wort extract. 4. Substantiate the quality of hydrophilic, semi-hard products with St. John's Wort extract, performing release study in vitro of the active compounds. Methods. The total flavinoid content (by routine) was determined by spectrophotometry. The value of pH is set by potentiometric method. Dynamic viscosity measurement and the study in vitro of the biopharmaceutical active compound release from gels were carried out. The antimicrobial activity of the active substance was determined in accordance with Ph. Eur set. 01/2002 2.6.12 method. The object of study. The effect of hydrophilic semi-hard products containing St. John's Wort extracts (1:1). Results. St. John's Wort extracts liquid (1:1) has been produced in dark brown color with a prescribed amount of total flavinoids from 6.03013 to 6.48663 mg/ml. The gels of St. John's Wort are also in brown colour with a viscosity of ≥ 0.80 Pa•s, a pH value of 4.78 to 6.63, total flavinoid content of ≥ 0.03 mg/ml. The active compounds release study in vitro showed that about 16 pct. flavonoids from St. John's... [to full text]

Tikslas: įvertinti sunkiųjų metalų koncentracijų pasiskirstymą paprastosios jonažolės mineralizate, vandeninėse ir etanolinėse ištraukose bei jų sąveiką su taninais. Uždaviniai: nustatyti ir palyginti cinko ir vario koncentracijas paprastosios jonažolės mineralizatuose bei vandeninėse ištraukose; nustatyti ir palyginti kadmio ir švino koncentraciją paprastosios jonažolės mineralizatuose, vandeninėje bei etanolinėje ištraukose; palyginti sunkiųjų metalų koncentracijų pasiskirstymą skirtingose Lietuvos Respublikos vietovėse, įvertinti paprastosios jonažolės mineralizate esančio sunkiojo metalo (švino) sąveiką su taninais. Buvo vykdoma drėgna mineralizacija Multiwave 3000 mineralizatoriumi (HNO3 + HCl + H2O2). SM koncentracijos mineralizatuose, vandeniniuose ir etanoliniuose tirpaluose buvo nustatytos Perkin Elmer Zeeman 3030 atominiu spektrofotometru. Cinko koncentracijos vidurkis mineralizatuose – 21,49 µg/g, o vandeninėse ištraukose- 15,92 µg/g (p<0,05). Vario koncentracijos vidurkis mineralizatuose - 11,22 µg/g, o vandeninėse ištraukose ji beveik 2 kartus mažesnė (p<0,05). Kadmio koncentracijos vidurkis mineralizatuose - 0,12 µg/g, vandeninėse ištraukoje jis daugiau nei 5 kartus mažesnis, o etanolinėse ištraukose - 0,003 µg/g, skirtumai yra statistiškai reikšmingi (p<0,05). Švino koncentracijos vidurkis mineralizatuose yra 0,46 µg/g, vandeninėse ištraukose - beveik 7 kartus mažesnis, o etanolinėse ištraukose jis lygus 0,05 µg/g, skirtumai yra statistiškai reikšmingi (p<0... [toliau žr. visą tekstą] / Purpose: To assess concentrations of heavy metals in mineralizates, ethanolic and aqueous extract of St. John's wort and their interactions with tannins. Objectives: to determine and compare the concentrations of zinc and copper in mineralizates and aqueous extracts of St. John's Wort; to determine and compare the concentrations of cadmium and lead in mineralizates, aqueous and ethanolic extracts of St. John's Wort; to compare concentrations of heavy metals in herbal raw material, collected in different areas of the Republic of Lithuania; to evaluate heavy metal (lead), which is in the mineralizate of St. John's wort, interactions with tannins. The wet mineralization using Multiwave 3000 mineralizator (HNO3 + HCl + H2O2) was applied. Heavy metals concentrations i mineralizates, aqueous and ethanolic solutions were determined Perkin Elmer Zeeman 3030 atomic spectrophotometer. The average zinc concentration was 21.49 µg/g in the mineralizates, 15.92 µg/g in the aqueous extracts (p<0,05). The average copper concentration was 11.22 µg/g in the mineralizates and it was almost 2 times lower in the aqueous extracts (p<0,05). Average cadmium concentration was 0.12 µg/g in the mineralizates and more than 5 times lower in the aqueous extracts; 0.003 µg/g average concentration of cadmium was found in the aqueous extracts, these differences are statistically significant (p<0,05). Average lead concentration was 0.46 µg/g in the mineralizates and it was almost 7 times lower in... [to full text]

Thesis (D. Mus. Arts)--University of Washington, 1992. / Vita. Includes bibliographical references (leaves [245]-247).