Crust Surface Research Articles

A mechanism for spontaneous thermal fragmentation with coolant entrainment during the molten fuel–sodium interaction

Experimental investigation of two interactions between metallic corium jets and sodium, pertaining to severe accidents in a sodium-cooled fast reactor, have been undertaken at the MELT facility. X-ray imaging and debris analysis reveal rapid formation of a crust at the melt coolant-interface, instigating thermal fragmentation events. Heat transfer calculations at the jet-coolant interface, supported by particle tracking velocimetry characterisation of the jet velocity, imply the formation of a solid crust within milliseconds of contact with the coolant. A mechanism for enhanced thermal fragmentation is proposed, inspired by observations from the X-ray imaging of coolant entrainment into the jet. Elevated pressures at the internal crust wall compete with densification and contraction of the crust, resulting in significant stress in the crust. Modelling of the thermoelastic stress field indicates that fracture is dictated by the tangential stress at the outer crust wall, consistent with 200–300 μm long fractures observed during SEM imaging of the outer crust surface. The elevated pressure at the internal crust wall appears to dominate on short timescales, imparting tensile stress at the outer crust wall which may initiate fracture. On longer cooling times, the densification and contraction of the jet dominate resulting in tangential compression. Thus, coolant entrainment and vaporisation within the jet appears to impart competing stresses in the crust which may influence the mode of jet rupture.

Numerical Simulation and Characterization of the Hydromechanical Alterations at the Zafarraya Fault Due to the 1884 Andalusia Earthquake (Spain)

The 1884 Andalusia Earthquake, with an estimated magnitude between 6.2 and 6.7, is one of the most destructive events that shook the Iberian Peninsula, causing around 1200 casualties. According to paleoseismology studies and intensity maps, the earthquake source relates to the normal Ventas de Zafarraya Fault (Granada, Spain). Diverse studies registered and later analyzed hydrological effects, such as landslides, rockfalls, soil liquefaction, all-around surge and loss of springs, alterations in the phreatic level, discharge in springs and brooks and well levels, along with changes in physical and chemical parameters of groundwater. Further insight into these phenomena found an interplay between hydromechanical processes and crust surface deformations, conditions, and properties. This study focuses on analyzing and simulating the features involved in the major 1884 event and aims at elucidating the mechanisms concerning the mentioned effects. This ex-post analysis builds on the qualitative effects and visible alterations registered by historical studies. It encompasses conceptual geological and kinematic models and a 2D finite element simulation to account for the processes undergone by the Zafarraya Fault. The study focuses on the variability of hydromechanical features and the time evolution of the ground pore–pressure distribution in both the preseismic and coseismic stages, matching some of the shreds of evidence found by field studies. This procedure has helped to shed light on the causal mechanisms and better understand some parameters of this historical earthquake, such as its hypocenter and magnitude. This methodology can be applied to other events registered in the National Catalogues of Earthquakes to achieve a deeper insight, further knowledge, and a better understanding of past earthquakes.

V. Liubych, V. Zheliezna, V. Novikov CULINARY QUALITY FORMATION OF PUMPKIN FLOUR BREAD OF DIFFERENT VARIETIES

As a result of the conducted research, it was established that pumpkin variety from which the flour was obtained had an effect on certain sensory indicators of bread quality. The crust colour in the control version is light brown. When enriching bread with pumpkin flour of different varieties, the crust colour became brown and did not change depending on the variety. The crumb colour had a significant influence on pumpkin variety from which the flour was made. So, in the control version, this indicator was white, in Danko Polka, Ukrainskyi bahatoplidnyi and Mozolievskyi 15 varieties – cream; Butternut, Muskatnyi 2 and Cabbage 3 – yellow, and in Potimarron – dark yellow. The crumb consistency in the control version is quite delicate, juicy and soft. In pumpkin flour bread, crumb consistency was also quite delicate, quite juicy, soft, but it was characterized by a slightly sweet taste, which is characteristic of pumpkin flour and did not change depending on the variety. All test samples of bread have a slightly rough crust surface with short cracks, with a gloss occupying 25% of the crust, corresponding to 5.0 and 3.0 points, respectively. The control version had good elasticity – 7.0 points, the remaining varieties had average elasticity – 5.0 points. The crumb was baked, dry to the touch, without lumps and traces of kneading. The crumb consistency in the control version is rather delicate, juicy and soft, which corresponded to 7.0 points. In pumpkin flour bread, the crumb consistency was stiff, slightly dry – 5.0 points, and did not change depending on the variety. According to the parameters of product consumer evaluation, the indicators of smell and taste in all studied options corresponded to 9.0 points. The smell and taste, which characterize nontraditional raw materials, is absent (9.0 points) and do not change depending on pumpkin variety. So, the culinary evaluation showed that the variety does not have a significant effect on bread culinary quality, but only affects crumb colour, which is due to the variety feature. Further research will be aimed at measuring and analyzing physico-chemical quality indicators, safety indicators of these bread samples.

Effects of efflorescence and subflorescence by different salts on soil physical properties and aeolian erosion

Salt minerals have profound influences on soil architecture and physical properties through efflorescence and subflorescence. However, there is a lack of data on identifying the role of salt mineral types in aeolian erosion. In this study, seven types of single salt including NaCl, KCl, MgCl2, Na2SO4, K2SO4, MgSO4, and Na2CO3 were examined to preliminarily explore the influencing mechanism of efflorescence and subflorescence by these salts on aeolian erosion. Soil samples treated by these salts were prepared under an environmental condition of summer in the semiarid region and wind tunnel tests were conducted subsequently under a strong wind of 18 m s−1. The results show that Na2SO4, MgSO4, and Na2CO3 generated highly emissive surfaces. Crystals of Na2SO4 and Na2CO3 occurring in an acicular form and arranging loosely induced crusts with weak strength. For MgSO4, the fluffy aggregates on the crust surface as a result of dehydration were the main dust source. MgSO4 crystals within the crust occurred in a prismatic form and were covered with fissures or cracks, inducing a salt crust with great strength, but having the tendency to dehydrate. The crystals of NaCl, KCl, and MgCl2 occurred in cubic or tabular form and in compact arrangement, forming crusts with great strength and inhibiting dust emission. K2SO4 formed a thin crust peeling off from the soil which is susceptible to aeolian erosion. Under the influence of subflorescence, Na2SO4, MgSO4, and Na2CO3 attenuated the strength of the soil through salt heaving, which increased the potential of aeolian erosion. In contrast, NaCl, KCl, MgCl2, and K2SO4 played a role as bonding agent and reduced the potential of aeolian erosion. These results suggest that salts that could crystalize into hydrous and anhydrous minerals, such as Na2SO4, MgSO4 and Na2CO3, can remarkably enhance the potential of dust emission at the soil surface and subsurface.

Quality of bread from flour of different spelt wheat varieties

Purpose. To study the quality formation in bread from different flour of spelt wheat (premium, whole-wheat) depending on the variety and line.
 Methods. Laboratory, mathematical and statistical, physical and chemical.
 Results. The bread volume made from high-grade flour varied from 303 to 523 cm3, which corresponds to 1.0–7.6 points depending on the variety and line of spelt wheat. The bread volume made from whole-wheat flour was 10–20% less than the bread volume made from premium flour. The average bread volume obtained from whole-wheat flour of ‘Zoria Ukrainy’ variety was 470 cm3, while low bread volume was obtained from flour of ‘Shvedska 1’ variety and LPP 3132, LPP 3117, TV 1100 lines which corresponded to 2.8–3.2 points. In other varieties and lines, these indicators were very low and ranged between 270 and 328 cm3 or less by 142–200 cm3 compared to the standard variety. The convexity of pan bread made from high-grade flour was the highest in ‘Zoria Ukrainy’ spelt wheat variety and NAK 34/12‑2 line: 0.49 and 0.54, respectively, which corresponded to 5.0 points. Significantly higher indicators were found in P 3, NAK34/12–2, and LPP 3122/2 lines: 0.38–0.51 (1.0–5.0 points). In ‘Shvedska 1’ variety and five lines, the indicator of bread convexity varied from 0.27 to 0.37 (from 3.0 to 4.0 points). In other varieties and lines it was significantly lower (0.07–0.21) than in the standard. The indicator of bread convexity from whole-wheat flour in ‘Zoria Ukrainy’ spelt wheat variety was 0.37 which corresponded to 4.0 points. Significantly higher indicators were found in P 3, NAK34/12–2 and LPP 3122/2 lines: 0.38–0.51 (1.0–5.0 points). In ‘Shvedska 1’ variety and five lines, the bread convexity indicator varied from 0.27 to 0.37, that corresponds to 3.0–4.0 points). In other varieties and lines it was significantly lower (0.07–0.21) than in the standard. Culinary quality of bread was high in all samples: 7.2–8.4 points (80–93% of the maximum value). However, the highest quality had the bread made from ‘Zoria Ukrainy’ variety, LPP 3132, NAK34/12–2, and TV 1100 lines. The overall culinary quality of whole-wheat bread was very high as it varied from 8.3 to 9.0 points. However, the bread made from ‘Shvedska 1’ variety and LPP 3117, LPP 3122/2, P 3, LPP 3132, NAK34/12–2 lines had the highest quality (9.0 points).
 Conclusions. Gloss index of bread surface and its overall estimate is affected by the protein content in grain. Gluten content has a slightly smaller effect on bread quality. In addition, crust surface, bread texture, the overall estimate of bread quality is also affected by the gluten deformation index. Bread obtained from ‘Zoria Ukrainy’ flour, LPP 3132, NAK34/12–2, and TV 1100 lines had the highest overall culinary evaluation.

Robust Estimation of Deformation from Observation Differences Using Some Evolutionary Optimisation Algorithms.

In this paper, an original modification of the generalised robust estimation of deformation from observation differences (GREDOD) method is presented with the application of two evolutionary optimisation algorithms, the genetic algorithm (GA) and generalised particle swarm optimisation (GPSO), in the procedure of robust estimation of the displacement vector. The iterative reweighted least-squares (IRLS) method is traditionally used to perform robust estimation of the displacement vector, i.e., to determine the optimal datum solution of the displacement vector. In order to overcome the main flaw of the IRLS method, namely, the inability to determine the global optimal datum solution of the displacement vector if displaced points appear in the set of datum network points, the application of the GA and GPSO algorithms, which are powerful global optimisation techniques, is proposed for the robust estimation of the displacement vector. A thorough and comprehensive experimental analysis of the proposed modification of the GREDOD method was conducted based on Monte Carlo simulations with the application of the mean success rate (MSR). A comparative analysis of the traditional approach using IRLS, the proposed modification based on the GA and GPSO algorithms and one recent modification of the iterative weighted similarity transformation (IWST) method based on evolutionary optimisation techniques is also presented. The obtained results confirmed the quality and practical usefulness of the presented modification of the GREDOD method, since it increased the overall efficiency by about 18% and can provide more reliable results for projects dealing with the deformation analysis of engineering facilities and parts of the Earth’s crust surface.

Mineral Chemistry and Whole-rock Geochemistry of Pillow lava from the Arangue Complex, Southeastern Hormozgan, Iran

The Upper Cretaceous Arangue complex is located in the Makran zone at the SE of Iran. The complex consists of ultra-mafic rocks, microgabbro dykes, pillow lavas and lime stones that pillow lavas are mainly exposed to the northwest and southeast part of study area. There are oval and tubular basalt lavas with cracked bread crust surface. They predominantly have plagioclase, clinopyroxene with minor olivine and opaque minerals in a fine-grained groundmass along with glass. Mineral chemistry data show that plagioclases and clinopyroxene composition varies from An68.27-81.73 Ab18.27-31.57 Or0-0.41 and Wo38.1- 47.8Fs8.2-19.3 En38.6-48.7 respectively. In the geochemical diagrams, the Arangue complex pillow lavas fall in the basalt and sub-alkaline fields. Geochemical data indicate that the Arangue complex pillow lavas are tholeiitic. The absence of a distinct Eu anomaly (Eu/Eu*= 0.8-1.2), indicates that plagioclase fractionation is not notable, or that the magma is a little oxidized. The Arangue complex pillow lavas show properties similar to transitional basalts between enriched MORB and OIB and some BABB. However, their enrichment in incompatible elements and low Nb and La / Nb ratios (0.8-2.1) display that these have affinity of the BABB. These were produced by approximately 15-25% partial melting of plagioclase lherzolite where fractionation was controlled by removal of clinopyroxene, spinel, and olivine. Petrogenetic study indicates that the source of mantle lherzolite is subjected to enrichment variables in subduction components consisting of fluids for the Arangue Complex pillow lavas.

Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread

Application of selected starter cultures for sourdough propagation may ensure stable lactic acid bacteria (LAB) diversity and defined properties of sourdough that affect quality. The impact of Lactobacillus delbrueckii ssp. bulgaricus MI, L. rossiae GL14 and L. acidophilus DSM 20079 as starter cultures were investigated for spoilage prevention and whole-grain wheat and sourdough bread properties. Whole-grain wheat sourdough propagated with these strains showed high phytase, amylase and xylanases activities. The highest phytase activity was obtained in sourdough prepared with L. bulgaricus MI. The results of gas chromatography–mass spectrometry using solid-phase microextraction showed that the compositions of volatile compounds in sourdough and whole-grain wheat bread depended on the LAB starter. In bread with L. acidophilus, 3-octen-2-ol and n-hexadecane were found, whereas those compounds were not found in other bread samples or in sourdough. Tetrahydrofurfuryl acetate was found only in bread prepared with L. bulgaricus MI sourdough. N-Pentadecane was found only in bread prepared with L. rossiae sourdough and bread prepared with spontaneous sourdough. The application of thermophilic sourdough increased bread porosity, elasticity, crumbliness and moisture content, but did not influence crumb hardness. Moreover, the fungal spoilage on the bread crust surface was suppressed using sourdough prepared with thermophilic LAB. The strain of LAB used for sourdough preparation influenced the shelf-life of bread.

Statistical analysis of the structural trends in the Galician Margin and their relationship with the Cenozoic evolution of the northwestern sector of the Iberian Margin

Statistical methods of crust surface analysis based on Digital Terrain Models (DTM) and applied to structural elements have become a useful tool in tectonic studies. This paper presents a DTM morphostructural analysis of the Galicia Margin and the Iberian and Biscay abyssal plains, which has identified about 5,800 lineaments. The highest number of lineaments are located in the Charcot and Coruña Highs, in the western sector of the Galicia Bank, in the marginal platforms zone and in the Galicia northern margin. The lineaments analysis shows that they have two dominant directions, E-W and NE-SW. In addition, two other relative maxima of NW-SE and N-S directions have been determined. The cumulative total length of the identified lineaments exceeds 45,000 km. The statistical parameters have a length mode of around 5,000 m, a length average of about 7,800 m and a log-normal distribution of the length frequency. The orientations determined from the analysis of the lineaments are a reflection of the crustal scale fault systems established from gravimetric and magnetic anomalies and multi-channel seismic profiles. These faults developed in the Galicia Margin during the Variscan and Alpine orogenies and were reactivated under the recent stress field.

Three-dimensional topographic relief of the oceanic crust may control the occurrence of shallow very-low-frequency earthquakes in the Nankai Trough off Kumano

To explore a local relationship between geological structures and the occurrence of very-low-frequency earthquakes (VLFEs), a particular class of slow earthquakes with characteristic periods of 10–100 s, we investigated three-dimensional (3D) structural features using reprocessed 3D seismic data from the Nankai Trough off Kumano, southwestern Japan. In this region, VLFEs have been observed along the subducting Philippine Sea Plate. Although the detailed source distribution of VLFEs was estimated by means of recent land-based and offshore seismic networks, the relation with geological features is not well understood. First, we reprocessed the 3D seismic data with advanced techniques and reinterpreted the fault distribution in the sediment layer of the accretionary prism and tracked two key horizons: a décollement and the oceanic crust surface. In the accretionary prism sediments, multiple continuous reflectors of basal detachments in the underthrust sequence and conjugate faults cutting the shallow imbricated thrust sequence were identified. In contrast to the gentle variation in the décollement surface, the topographic relief of the oceanic crust was prominent, with ridges and surface displacement due to faults in the oceanic crust. Then, we compared the structural features with the VLFE source locations. Most VLFEs were located deep in the underthrust sediments where the sediments may consist of underconsolidated muds. Furthermore, a high spatial correlation was observed between the VLFE distribution and the oceanic crust topographic relief. The maximum stress direction, which was inferred from the conjugate faults in the imbricated thrust zone, was consistent with the spatial relation between the VLFE localization and the oceanic crust central ridge. Oceanic crust ridges may cause strain accumulation in the underthrust sediments on the landward sides of the ridges, and low-angle slow thrust movements might be caused using weak slip planes in the underthrust muddy sediments. That is, the topographic relief of the oceanic crust may control the occurrence of shallow VLFEs in the Nankai Trough.

Confocal Laser Scanning Microscopy and Image Analysis for Elucidating Crumb and Crust Microstructure of Bran-Enriched South African Fried Dough and Batter

A double staining protocol for image acquisition using confocal microscopy (CLSM) coupled with image analysis was employed to elucidate the crust and cross-sectional properties of fried dough. Penetrated oil by image analysis (POia), porosity and pore features were quantified from the cross-section micrographs. Crust surface roughness was measured using fractal metrics and fat content was determined by solvent extraction using the American Association of Cereal Chemists method. Crumb porosity ranged between 54.94%–81.84% and reduced (p < 0.05) with bran addition. Crumb pore sizes ranged from 0–475 µm with <1 circularity, indicating elliptical shape. POia values were notably higher (p < 0.05) than PO by Soxhlet extraction (POsox), except for wheat bran (WB) fried dough where the values of POia and POsox were closely ranked. The linear effect of initial moisture content and bran concentration showed a significant impact on the image properties. The mean fractal dimension (FD) decreased as initial moisture increased. The addition of WB caused a significant reduction in the FD of fried dough, while the opposite effect was noted for its oat bran counterpart. Due to non-collinearity of image properties (FD, POia and porosity), data were fitted to cubic polynomial regression with R2 values > 0.70. CLSM and image analysis were effective in measuring oil absorption and interpreting crumb properties of fried dough. The protocol used in this study can be applied to other thick deep-fried foods for qualitative observation and quantitative measurement of a specific physical or chemical property.

Uptake of gaseous thallium, tellurium, vanadium and molybdenum into anhydrous alum, Lascar volcano fumaroles, Chile

Formation of secondary sulfate minerals during the reaction between volcanic gases and rocks modulates the composition and flux of gaseous emanations. We report on the sub-surface formation of anhydrous alum (MI MIII (XVIO4)2 with MI = NH4+, Na+, K+; MIII = Al3+, Fe3+ and XVI = S6+, Mo6+) in the 330 °C fumaroles of the Lascar volcano (Chile). The alum occurs as a few millimetres thick crust that grew internally by two-way diffusion of reaction gases and diffusive influx of rock cations within the crust. The average growth rate is estimated at ca. 0.3 μm/day, based on the 19-year-long activity of the degassing fracture hosting the crust. The growth rate is controlled by the slow migration of the rock cations and decreases towards crust rim. The crust selectively concentrates Tl, V and Te (thousands of μg/g) and to a lesser extent Mo (hundreds of μg/g). The uptake of gaseous Tl, V and Mo is due to the possibility for these elements to enter the MI, MIII and XVI sites of alum, respectively. The process of Te uptake must be related to the incorporation of Tl and V with which Te tightly correlates. Extensive substitution of Tl, V and Te occurs at the surface of the crust where the supply of rock cations is the lowest. Such surface enrichment does not occur for Mo, because Mo substitutes for S, another element from the gas. These findings suggest that the surface of mature alum crust has a high adsorption capacity for those gaseous metals able to compensate for the lack of rock-derived cations. Based on the composition of gases escaping from the fracture hosting the crust, it is estimated that the partition coefficients of Tl (3.3 × 107), V (1.1 × 107) and Te (0.6 × 107) between crust surface and gases are two to four orders of magnitude higher than for other volatile metals and metalloids. It follows that gases equilibrating with anhydrous alums lose between 77 and 95% of their initial Tl content, but less than 1% of Pb. Given the Tl emission rate of Lascar volcano (5 g/day), between 17 and 104 g of toxic Tl would deposit every day if all Lascar gases were to equilibrate with anhydrous alums. This study suggests that anhydrous alums significantly immobilize Tl, V and Te in the ground of quiescent volcanoes, reducing the atmospheric emissions of these three elements.

Assessment of crusting effects on interrill erosion by laser scanning.

BackgroundCrust formation affects soil erosion by raindrop impacted flow through changing particle size and cohesion between particles on the soil surface, as well as surface microtopography. Therefore, changes in soil microtopography can, in theory, be employed as a proxy to reflect the complex and dynamic interactions between crust formation and erosion caused by raindrop-impacted flow. However, it is unclear whether minor variations of soil microtopography can actually be detected with tools mapping the crust surface, often leaving the interpretation of interrill runoff and erosion dynamics qualitative or even speculative.MethodsIn this study, we used a laser scanner to measure the changes of the microtopography of two soils placed under simulated rainfall in experimental flumes and crusting at different rates. The two soils were of the same texture, but under different land management, and thus organic matter content and aggregate stability. To limit the amount of scanning and data analysis in this exploratory study, two transects and four subplots on each experimental flume were scanned with a laser in one-millimeter interval before and after rainfall simulations.ResultsWhile both soils experienced a flattening, they displayed different temporal patterns of crust development and associated erosional responses. The laser scanning data also allowed to distinguish the different rates of developments of surface features for replicates with extreme erosional responses. The use of the laser data improved the understanding of crusting effects on soil erosional responses, illustrating that even limited laser scanning provides essential information for quantitatively exploring interrill erosion processes.

Extensional Structures in the Ophiolites from Cuba and China: New Constraints to Slowly‐Spreading Ancient Oceanic Lithosphere

AbstractA group of low‐angle normal faults developed in banded gabbro of Moa Ophiolite, Cuba. The dark gabbro was cut into puddings by several normal faults, while light gabbro was just swelling in layer thickness. In Hongliuhe ophiolite at eastern segment of South Tien Shan Suture Zone in China, the extensional deformation concentrates on fine cumulus gabbro which is typically mylonitized. Abundant structural features were discovered in HLH ophiolite such as S‐C foliation, C’ foliation, extensional crenulation cleavage, small toughness normal fault, low‐angle normal faults and high‐angle normal faults. According to the above tectonic phenomenon from the ophiolite belts in Cuba and China, we will get the conclusion: the maximum principal compressive stress (b1) is vertical to cumulus bedding, and the maximum tensile stress (b3) is paralleling to cumulus bedding. Considering of the above evidence, the extensional tectonic event should developed at mid‐ocean ridge. Due to seafloor spreading, the maximum tensile stress is paralleling to cumulus layer, and extensional tectonic is kept in cumulus gabbro. In this way, normal faults developed in dark gabbro, while brittle‐ductile extensional developed in light gabbro. A large number of domes, folds paralleling to ocean ridge and detachment faults represented by low angle normal fault were discovered near ocean ridge in Indian Ocean and Atlantic Ocean. In this way, materials from deep oceanic lithosphere (e.g. gabbro, mantle peridotite) outcrop at the crust surface of ocean basin. The above evidences from China and Cuba are consistent with extensional tectonic and metamorphic core complex from slowly and super‐slowly spreading Indian Ocean and Atlantic Oceanic lithosphere based on ODP. Therefore, extensional deformation in the ophiolite belt is of significant meaning for clarifying the formation process and mechanism of ancient oceanic basin.

ПОРІВНЯЛЬНЕ ДОСЛІДЖЕННЯ ПОКАЗНИКІВ ЯКОСТІ ЦІЛЬНОЗЕРНОВОГО ПШЕНИЧНОГО ТА СПЕЛЬТОВОГО БОРОШНА ВІТЧИЗНЯНОГО ВИРОБНИЦТВА

Стаття присвячена обґрунтуванню необхідності розширення асортименту борошняної продукції та підвищення її харчової і біологічної цінності за рахунок виробництва цільнозернового пшеничного борошна. У статі описані основні завдання та проблеми, що стоять перед сучасною зернопереробною промисловістю. Розглянуто переваги цільнозернового борошна, зокрема його підвищена біологічна цінність. Однак, цільнозернове борошно, отримане за різними технологіями виробництва, істотно відрізняється за показниками якості. Здійснено огляд наукових праць, спрямованих на аналіз існуючих в світі вимог на цей вид борошна. Стандарти України на цільнозернове пшеничне борошно на сьогоднішній день відсутні. ГСТУ 46.004-99 «Борошно пшеничне. Технічні умови» розповсюджуються тільки на борошно сортове та оббивне, проте виробники його виготовляють. Метою роботи було дослідження показників якості цільнозернового пшеничного борошна, яке виробляється в Україні. У якості об’єкту досліджень використовували (за власною назвою виробника) борошно цільнозернове жорнового помелу пшеничне (обойне), борошно пшеничне обойного сорту, борошно цільнозернове жорнового помелу зі спельти (обойне), борошно цільнозернове жорнового помелу зі спельти, борошно пшеничне грубого помелу органічне, борошно пшеничне цільнозернове, борошно пшеничне особливе грубого помелу, борошно жорнове пшеничне цільнозернове, борошно цільнозернове пшеничне грубого помелу, яке було вироблено на вітчизняних підприємствах. Вологість усіх зразків цільнозернового борошна не перевищувала 15,0 %, що відповідає вимогам до пшеничного борошна. Зольність досліджуваних зразків цільнозернового борошна вітчизняного виробництва знаходилась у межах 1,12-1,58 %. Судячи з показників зольності та крупності ряд виробників при його виробництві дотримуються принципу майже 100-відсоткового потрапляння усіх анатомічних складових зерна у цільнозернове борошно, але при цьому крупність борошна може бути на рівні крупності оббивного борошна, або істотно від нього відрізняться. Випечений хліб відрізнявся розвиненою, рівномірною пористістю, гладкою, без бічних підривів поверхнею скоринки, мав приємний смак і аромат. Дослідження технологічних, хлібопекарських показників якості цільнозернового пшеничного та спельтового борошна вітчизняного виробництва показало зовсім різні кінцеві результати, що обумовлено різними технологічними підходами та відсутністю загальної нормативної документації. Доведено, що для поліпшення споживчих властивостей та підвищення конкурентоспроможності цільнозернового хліба необхідно встановити конкретні вимоги до якості цільнозернового борошна та дослідити їх вплив на хлібопекарські властивості, встановити оптимальний гранулометричний склад борошна з метою підвищення його хлібопекарських властивостей, вдосконалити режими випічки з урахуванням показників якості цільнозернового борошна.

Features of the Supersonic Gravity Wave Penetration from the Earth’s Surface to the Upper Atmosphere

Using a high-resolution numerical model, we simulate the gravity wave (GW) modes having supersonic horizontal phase velocities on the Earth’s surface and propagating to the upper atmosphere. Such GWs can be produced, for example, by low-frequency spectral components of the seismic waves propagating over the Earth’s crust surface with horizontal velocities of up to a few kilometers per second. According to the linear theory, GW modes with so high horizontal velocities should be trapped, with their amplitudes exponentially decreasing with the altitude. Numerical experiments with a nonlinear wave model showed that the initial acoustic–gravity wave pulse occurring when a non-stationary ground wave source is “switched on” can create a system of relatively slow moving mesoscale irregularities at altitudes from the Earth’s surface to the upper atmosphere. The trapped GW modes excited by a supersonic surface source may feed this system of irregularities with energy and ensure its existence within time intervals of up to tens of wave periods. The irregularities can form undulatory inclined wave fronts, similar to effective upward propagating GWs. Thus, the supersonic trapped modes excited on the Earth’s surface can create atmospheric internal GWs having subsonic horizontal phase velocities and spreading to high altitudes.

Modeling Infiltration and Runoff with Surface Crust under Unsteady Rainfalls

AbstractThis study develops a new analytical model to simulate the infiltration and runoff with a crust surface. The new model consists of two parts: (1) an infiltration capacity model using a line...

ANALYSIS OF BAKERY PROPERTIES OF GRAIN OF NEW VARIETIES AND LINES OF WHEAT SPELTS

There were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differentiated approach to technological properties of flour for its production, elucidated the possibility of using wholemeal of wheat spelt for producing bread of the increased biological value. It was experimentally confirmed that a value of gloss of the bread surface and its general assessment is influenced by the protein content in grain. The gluten content influences bread quality parameters a bit less. At the same time, the index of gluten deformation also influences the crust surface, size of pores, general assessment of the bread quality. Its quality is high in all studied samples. The highest general culinary mark is put to bread, obtained from flour of the variety Zorya of Ukraine, LPP 3132, lines NAK34/12-2 and TV 1100. Based on studied of organoleptic, physical-chemical parameters of bread, there was confirmed the possibility of the promising use of wheat spelt grain in the bakery technology for raising the quality of products and widening the assortment.

Elucidation of the mechanism that forms breadbaking properties of the spelt grain

The technology of making dough from spelt flour differs from that known for flour of soft wheat in which starch grains are firmly bound to the protein matrix. It has been established that the content of protein in spelt grain varied from 15.0 % to 22.5 % for varieties and from 14.0 % to 19.8 % for lines. The content of gluten does not depend on the origin of varieties and lines. It amounted to 31.6‒44.9 % in the grain of varieties and 29.2‒43.6 % in the grain of lines. Technological properties of grain of introgressive lines are similar to those of grain of interspecies spelt lines. Index of gluten deformation of grain of spelt varieties and lines varied from 97 to 116 points and the fall number varied from 389 to 416 s. The spelt baking properties differ from those of soft wheat since the maximum gas-holding capacity of dough prepared of spelt flour comes after 60‒90 min of fermentation and then rapidly decreases. The highest stability during fermentation had dough prepared of flour of Zoria Ukrainy variety and NSS 6/01 and NAK34/12-2 lines. Volume of the bread baked of prime flour was from 303 to 523 cm3, which corresponded to 1.0‒7.6 points. The corresponding figure for dark flour was from 270 to 470 cm3 depending on spelt variety and line. Its quality was high in all samples: 7.2‒8.4 points or 80‒93 % of the maximum value. The bread baked of flour of Zoria Ukrainy variety and LPP 3132, NAK34/12-2 and TV 1100 lines was of the highest quality. The overall estimate of quality of the bread baked of dark flour was very high (8.3‒9.0 points) while the bread baked of flour of Swedish 1 variety and LPP 3117, LPP 3122/2, P 3, LPP 3132, NAK34/12-2 lines had the highest quality (9.0 points). Glossiness of the bread surface and its overall estimate were influenced by the content of protein in grain. Gluten content affected bread quality somewhat less. Gluten deformation index also affected crust surface, pore size and the overall estimate of bread. The bread baked of flour of Zoria Ukrainy variety and LPP 3132, NAK34/12-2 and TV 1100 lines had the highest overall culinary estimate. Technological properties of grain of 16 spelt varieties and lines have been theoretically substantiated and experimentally confirmed. Differences between quality of the bread baked of prime and dark flour were analyzed. Relevance of the differentiated approach to the technological properties of flour for its production was shown. Based on the study of physical-chemical and organoleptic characteristics of bread, promising possibility of its use in the baking technology has been confirmed for expanding assortment of products and improving their quality.

The Formation of Fe-Bearing Secondary Phase Minerals from the Basalt—Sediment Interface, South Pacific Gyre: IODP Expedition 329

AbstractAlteration of basalt is a ubiquitous process on the vast oceanic crust surface and results in the formation of secondary-phase minerals that include clay minerals and Fe-(oxyhydr)oxides. Thus, this process is a significant consequence of water/rock interactions that could reveal the (bio)geochemical conditions of formation. Core samples at the basalt/sediment interface from a depth of 74.79 m below sea floor (mbsf) were recovered during the International Ocean Discovery Program (IODP) expedition 329 (2010.10.10–2010.12.13) in the South Pacific Gyre (SPG). Two distinct regions of yellow- and red-colored sediment were observed. The mineralogy, elemental composition, Fe oxidation state, and mineral structure of the altered basalt samples were analyzed using transmission electron microscopy (TEM) with selected area electron diffraction (SAED) patterns, energy dispersive spectroscopy (EDS), electron energy loss spectroscopy (EELS), and micro X-ray fluorescence (μ-XRF). In the yellow sediment, K-nontronite and feroxyhyte (δ’-FeO(OH)) were the dominant mineral phases, while Mg-rich smectite (saponite), chlorite, and hematite were found predominantly in the reddish sediment. The appearance of K-nontronite and feroxyhyte mineral assemblages in altered sediment indicated that oxidative conditions prevailed during basalt alteration. Variation in the Fe-oxidation states in the K-nontronite structure, however, may indicate that local reducing conditions persisted throughout the biogeochemical reactions.