Basic trends in development of drilling equipment for ore mining with block caving method

The authors have determined the causes of drop in performance of induced block caving using fans of blastholes 105 mm in diameter and single blastholes 250 mm in diameter, as well as the sources of increased drilling cost and expansion of start-up time of production blocks in Abakan underground mine. Alternatives of improvement in drilling efficiency under current conditions are discussed.     

Potentiometric sensors with plastized poly(vinyl chloride) membranes selective to penicillin antibiotics: Properties and applications

Potentiometric sensors with plasticized poly(vinyl chloride) membranes based on β-lactam–tetraalkylammonium ion associates sensitive to penicillin antibiotics are proposed. The physicochemical characteristics (solubility product constants and dissociation constants) of active membrane components and the electrode, transport, and selective properties of the membranes of liquidand solid-contact sensors have been studied. The quantitative characteristics of membrane transport (penetrability, ion flux, and transport rate) have been evaluated. The main charge carriers in the membranes and at the membrane/solution interface have been determined from the membrane transport characteristics. The potentiometric sensors are shown to be applicable to the determination of penicillin antibiotics in biological fluids (blood serum and oral fluid) from patients with urinary tract infection.     

Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents

This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese.