A comparison is made of elemental analyses of sediment samples (lake bottom sediments and sediments from the petroliferous Bazhenovka Formation) by five competitive methods (synchrotron radiation X‐ray fluorescence (SR‐XRF), INAA, ICP‐MS, AAS and traditional XRF). The object of this study was to identify the most suitable analytical techniques for applications in sedimentary geochemistry. Advantages and shortcomings of the five techniques were considered with respect to applications related to studies of palaeo‐climate changes recorded in sedimentary cores from Lake Baikal and the geochemical stratigraphy of the Bazhenovka Formation, which is rich in organic material. We have concluded that SR‐XRF was the best technique for producing extensive analytical data series, from the point of view of its speed, ease of application, cost, non‐destructive nature and sensitivity, which allowed for the simultaneous determination of more than twenty elements of geochemical interest in small samples of sediments. An additional benefit of the method was demonstrated when used for the independent certification of geological reference materials. International reference samples BIL‐1 and SDO‐1 were certified by means of this method without use of reference materials. Analyses were based on the physics of the theory of energy transport.
Food products contamination with xenobiotics of various genesis exerts negative influence on population health. According to multiple research performed on various territories in Russia, nitrates are basic contaminants occurring in food products and they make a considerable contribution into higher morbidity with specific nosologic forms, notably pathologies which are primarily caused by factors related to nutrition.The paper focuses on analysis of laboratory research data on nitrates concentrations in food products; the data were collected in Altai region and they are taken from research reports issued by certified test laboratories. The authors also performed their own laboratory research at the Institute for Occupational Hygiene and Industrial Ecology of the RF Public Healthcare Ministry; it allowed to conclude that increased nitrates contents in food products were a vital issue which requires further examination and research performed with high precision laboratory research techniques.We assessed hazard quotients (HQ) for nitrates occurring in vegetables and melons, individual carcinogenic risks (ICR), and population carcinogenic risks (PCR). Our hygienic assessment of nitrates concentrations in food products allowed us to reveal boundaries of risk properties variability.It is necessary to work out recommendations how to reduce exposure of Altai region population to nitrates and to give grounds for priority approaches to administrative decision-making aimed at lowering population risks caused by consumption of nitrates-contaminated food products.
The article presents data on the study of the effect of varietal characteristics of potatoes on the formation of yield and quality of tubers. The aim of the work was to identify the best varieties of potatoes for cultivation in Nizhny Novgorod region. For conducting research, the following methods were used: experiments at cultivation, storage, use of potatoes, laboratory studies, tasting evaluation, and ranking. The effect of tuber damage by common scab and rhizoctoniosis on the safety of potato tubers was revealed. It had been established that all varieties of potatoes in conditions of highly cultivated sod-podzolic soils form a high yield of tubers. The maximum yield provides cultivation varieties Crystel and Sandrine. Crystel and Sandrine Varieties were characterized by a maximum yield of marketable tubers and weight per tuber. They also had the high starch content in tubers, the maximum tasting and overall assessment of tubers. It was noted that tubers of all varieties were slightly affected by common scab and rhizoctoniosis, which had a positive effect on their ability to work. To a lesser extent, these diseases affected the tubers of the varieties Crystel, Sandrine, and Serafina. The quality of these varieties was at the level of the standard.
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