On the basis of the well-known preservative properties of Sphagnum moss, a potential opportunity to use moss polysaccharides (Sphagnan) in art conservation was tested. Polysaccharides were extracted from the moss (S. palustre spp.) in the amount of 4.1% of the Sphagnum plant dry weight. All lignocelluloses were removed from this extract as a result of the treatment of the moss cellulose with sodium chlorite. The extracted polysaccharide possessed a strong acidic reaction (pH 2.8) and was soluble in water and organic solvents. The extract was tested on laboratory bacterial cultures by the disk-diffusion method. The antibacterial effect was demonstrated for E. coli and P. aeruginosa (both gram-negative) while Staphylococcus aurelus (gram-positive) was shown to be insensitive to Sphagnum polysaccharides. The antifungal effect of Sphagnum extract was tested by the disk-diffusion method on the spores of seventeen fungal species. These fungi were isolated from ethnographic museum objects and from archaeological objects excavated in the Arctic. Twelve of these isolates appeared susceptible to the extract. The inhibiting effect of the extract was also tested by the modified broth-dilution method on the most typical isolate (Aspergillus spp.). In this experiment, in one ml of the nutritious broth, 40µl of 3% solution of polysaccharides in water killed 10,000 fungal spores in 6 hours. The inhibiting effect was not connected to the acidity or osmotic effect of Sphagnum polysaccharides. As an example of the application of Sphagnum polysaccharides in art conservation, they were added as preservative agents to conservation waxes. After three weeks of exposure of microcrystalline wax to test fungi (Aspergillus spp.), 44% of wax was consumed. When, however, ~ 0.1% (w/w) of Sphagnum extract was mixed with wax, the weight loss of wax was only 4% in the same time interval. On the basis of this study it was concluded that Sphagnum moss and Sphagnum products can be recommended for use in art conservation as antifungal agents. / Thesis (Master, Art Conservation) -- Queen's University, 2010-01-14 15:55:23.779

Darbo tikslas: ištirti lesalų, papildytų dideliu nesmulkintų kvietrugių kiekiu, įtaką viščiukų broilerių produktyvumui bei mėsos kokybei. Darbo uždaviniai: nustatyti skirtingų kvietrugių veislių maistinę vertę; ištirti lesalų, papildytų dideliu nesmulkintų kvietrugių kiekiu, įtaką viščiukų broilerių produktyvumui; ištirti lesalų, papildytų dideliu nesmulkintų kvietrugių kiekiu, įtaką viščiukų broilerių mėsos kokybei, skerdenos morfologinei, bei cheminei sudėčiai, riebalų rūgščių kiekiui krūtinės raumenyse, paukštienos juslinėms ir tekstūrinėms savybėms. Rezultatai: lesalai papildyti nesmulkintais kvietrugiais nuo 4 proc. iki 25 proc., sumažino viščiukų broilerių produktyvumą lyginant su kontroline grupe. Tiriamųjų grupių lesalų sąnaudos buvo didesnės lyginant su kontroline grupe. Skirtingas kvietrugių kiekio įterpimas į lesalus viščiukų broilerių išsaugojimui įtakos neturėjo. Skirtingas kvietrugių kiekio įterpimas į lesalus mėsos kokybei įtakos neturėjo lyginant su kontroline grupe. Kvietrugių įterpimas į lesalus neturėjo įtakos mėsos juslinėms ir tekstūrinėms savybėms. / The aim of the work was to investigate the effect of high amount of whole triticale for productivity and meat quality of broiler chickens. The tasks of the work were to set nutritional value of different triticale varieties; to investigate the effect of high amount of whole triticale for productivity of broiler chickens; to investigate the effect of high amount of whole triticale influence for broiler meat quality, carcass lean, and chemical composition of fatty acids in breast muscles, meat sensory and textual properties. Results: The whole triticale inserted to the feed from 4% to 25%, decreased the body weight of broiler chickens, than compare to control group. The feed ratio was bigger than in control group. Different quantity of whole triticale in feed, did not influence for saving of broilers chicken. Additonal quantity in food of whole triticale did not have significant influence for meat quality than compare to control group. The whole triticale inserted to the feed did not have significant influence for meat sensory and textual properties.