SummaryMiconazole is a broad-spectrum antifungal used in topical preparations. In the present investigation the minimal inhibitory concentration (MIC) of miconazole for eighty wild type strains of gram-positive and gram-negative bacteria isolated from infected skin lesions was assessed using a modified agar dilution test (adapted to CLSI, Clinical Laboratory Standards Institute). 14 ATCC reference strains served as controls.Miconazole was found efficacious against gram-positive aerobic bacteria (n=62 species), the MICs against Staphylococcus (S.) aureus, S. spp., Streptococcus spp. und Enterococcus spp. ranged between 0.78 and 6.25 μg/mL. Interestingly, there were no differences in susceptibility between methicillin-susceptible (MSSA, 3) methicillin- resistant (MRSA, 6) and fusidic acid-resistant (FRSA, 2) S. aureus isolates. Strains ofStreptococcus pyogenes (A-streptococci) (8) were found to be slightly more sensitive (0.78-1.563 μg/mL), while for gram-negative bacteria, no efficacy was found within the concentrations tested (MIC >200 μg/mL). In conclusion, for the gram-positive aerobic bacteria the MICs of miconazole were found within a range which is much lower than the concentration of miconazole used in topical preparations (2%). Thus topically applied miconazole might be a therapeutic option in skin infections especially caused by gram-positive bacteria even by those strains which are resistant to antibiotics.

The issue of rational use of secondary raw material resources as a waste-free production is important today. The possibility of using oilseed meal (rapeseeds and camelina seeds) in the production of bakery is discussed in the article. The researches and analysis of the effect of oilseed meal on the formation of quality indicators and nutritional value of bakery were carried out. It was revealed that the introduction of rapeseed cake into the recipe composition of yeast dough up to 5% and camelina cake up to 10% of the weight of wheat flour has a similar character and a positive effect on the process of dough fermentation, formation of sensorical aspects. Finished products with rapeseed and camelina cake have a pleasant yellowish-mustard color with insignificant impregnations, good dimensional stability, porosity, and in terms of physical and chemical parameters, it meets the requirements of regulatory documents. An increase in the nutritional value of new types of bakery products is associated with a significant increase in their composition of the total amount of protein, dietary fiber, iron, and B vitamins. Taking into account the taste, it is proposed to use products with rapeseed cake as bread for toasts, products with camelina cake as buns for hamburgers and sandwiches.

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Voegtlin and his associates' have called attention to the sipificance of sulphur metabolism in connection with arsenic toxicity. It seemed of interest to determine the effect on biological activity of substituting sulphur for oxygen in an organic arsenical compound where this substitution is possible. We approached this problem from our particular standpoint of the chemotherapy of amebiasis, determining toxicity on oral administration to cats and rabbits, and amebacidal activity in vitro on Entavneba histolytica, employing technique described elsewhere,' except that we used a Musgrave-Clegg slant and Ringer's solution containing albumen and rice-starch with pH adjusted to lie between 7.4 and 7.6, in an effort to prevent absorption of the drug by the solid medium.Through the courtesy of the Lilly Research Laboratories, we secured 4-carbaminophenyl-arsonic acid ( H,0,As.CsH,.NHCONH2) and 4-thiocarbamino-phenyl-arsonic acid ( H,0,As.CsH4.NHCS-NH,), which differ from each other in that the latter contains sul-* LiUy Research Fellow.