In the current work, it was investigated to the K X-ray fluorescence efficiency and chemical effect on vacancy transfer probability for some tin compounds. We used Br₂Tin, TinI₂, SeTin, TinF₂, TinSO₄, TinCl₂, TinO and TinS compounds for experimental study. The target samples were irradiated with ²⁴¹Am annular radioactive source at the intensity of 5 Ci which emits gamma rays at wavelength of 0.2028 nm. The characteristic x-rays emitted because of the excitation are collected by a high-resolution HPGe semiconductor detector. It has been determined that the experimental calculations of the tin (Sn) element are compatible with the theoretical calculation. In addition, we have calculated the experimental intensity ratios, fluorescence yields and total vacancy transfer probabilitiesfor other Sn compounds. 

In this paper, a new compound health drink of aloe and balsam pear was developed by using high-quality aloe and balsam pear as main raw materials and white granulated sugar and citric acid as auxiliary materials. The effects of the addition of aloe juice, balsam pear juice, white granulated sugar and citric acid on the sensory quality of the beverage were investigated and analyzed. On this basis, the orthogonal test was conducted to determine the best formula for the beverage. The results showed that the order of the factors affecting the quality of the finished product was the addition of aloe juice > white granulated sugar > citric acid > balsam pear juice; the optimal formula is 24% aloe juice, 10% balsam pear juice, 7% white granulated sugar and 0.09% citric acid and the resulting beverage was bright in color, sweet and sour with good flavor, and its physical, chemical and health indicators meet the national standards.

With fresh bitter melon and green tea as main ingredients, xylitol, sucrose and citric acid as auxiliary ingredients, a new cool health tea beverage was developed. The optimum formula of low sugar bitter melon green tea compound beverage was developed by single factor experiment and orthogonal test based on sensory evaluation. The results showed that the optimum formula was as follows: Bitter melon juice was added at 7%, green tea extract was added at 20%, total xylitol and sucrose was 6% (mass ratio 1:1), citric acid was added at 0.2%, and the volume was fixed to 100% with deionized water. The product has light green color, harmonious aroma, moderate acidity and sweetness, and clear texture. The aftertaste is long, with tea polyphenol content of 342 mg/kg, soluble solids of 5.2% and pH 5.8.

Broccoli has been consumed around the world in various ways; either raw, blanched, frozen, dehydrated or fermented; however, functional foods and nutraceuticals are currently being designed and marketed from broccoli, through the extraction of compounds such as sulforaphane, which according to several studies and depending on its bioavailability has a protective effect on some types of cancer. Likewise, several food technologies are reported to seek to offer innovative foods to increasingly careful and critical consumers, ensuring that they retain their nutritional and sensory attributes even after processing and that they are also safe. In this sense, studies on the effect of processing on compounds of interest to health are of great relevance. Therefore, this article presents an overview on the study of traditionally consumed broccoli and the design of new products from the use of agro-industrial residues that, due to their high content of fiber and fitochemical compounds, can benefit the quality of life of the human population.

An α, α^′-dipyridyl adduct of a complex compound hexaaquatribenzene-1,2,4,5-tetracarbonatotetra iron (III) with porous structure was synthesized for the first time. According to the results of elemental, X-ray, IR-spectroscopic and differential-thermal analyses the individuality, chemical formula, thermal destruction, and form of coordination of acidic anion and dipyridyl were established. During interaction of a complex compound with dipyridyl, it completely loses all crystallization molecule of water resulting in a compound with a chemical formula of Fe₄(C₆H₂(COO)₄)₃(dpy)₂(dipyridyl). Using the identification of diffraction pattern the parameters of lattice cell of the complex compound were determined.

This paper is devoted to the determination of the dispersive component of the surface energy of two boron materials such as h-BN and BPO₄ surfaces by using the inverse gas chromatography (IGC) at infinite dilution. The specific interactions and Lewis’s acid-base parameters of these materials were calculated on the light of the new thermal model concerning the dependency of the surface area of organic molecules on the temperature, and by using also the classical methods of the inverse gas chromatography as well as the different molecular models such as Van der Waals, Redlich-Kwong, Kiselev, geometric, Gray, spherical, cylindrical and Hamieh models. It was proved that h-BN surface exhibits higher dispersive surface energy than BPO₄ material.

The specific properties of interaction of the two boron materials were determined. The results obtained by using the new thermal model taking into account the effect of the temperature on the surface area of molecules, proved that the classical IGC methods, gave inaccurate values of the specific parameters and Lewis’s acid base constants of the solid surfaces. The use of the thermal model allowed to conclude that h-BN surface has a Lewis basicity twice stronger than its acidity, whereas, BPO₄ surface presents an amphoteric character.