The colour transitions between the forms of myoglobin simulation
Annotation
A substance colour formation is a process of selective absorption of a part of the visible light from the white light falling on its surface. Absorption of a part of the visible light by the pigments occurs in the electronic transitions. In the haem group of myoglobin, the basic muscular tissue pigment, 2 types of such transitions are possible: resonance absorption of the luminous energy in the porphyrin ring π - electronic system and the d-electronic ion transitions of the complex former metal. Visible light combination, which has not been absorbed in the electronic transitions, generates pigments’ colour. To simulate the colour transitions between the forms of myoglobin it is necessary to summarize in a certain sequence the visible light not absorbed by the pigments.
Keywords
Постоянный URL
Articles in current issue
- Studying the dependence of diameter of free liquid jets on the geometrical sizes snuffled also the charge of a liquid.
- STUDY KAVITACIONNYH MECHANISM of the DESTRUCTION FOR USE In TECHNOLOGICAL EQUIPMENT
- Baromembrannoe division food emulsion with intensive diffusion processes
- Reserves of energy saving in the process of drying of vegetable oils phospholipid emulsion
- Capillary viscometry of wheat flour dough using exception method of ingoing pressure losses.
- BIOLOGICAL ACTIVITY OF DRIED BIRCH BARK EXTRACT AND ITS APPLICATION IN FAT AND OIL PRODUCTS
- Malt storage time influence on sensor and physical-chemical parameters
- The analysis of influence of design data of a base adjusting plate on power consumption of process of a boning of costal meat
- Application of methods of a rheology for stabilization of a consistence of the rye-wheaten dough at use of additional raw materials
- Mathematical modeling of non-Newtonian fluid in the gap of the rotating rolls and the method of calculating the energy-power parameters pasta
- Production of liposomes from soybean lecithin
- IMPACT OF DETOXIFICATION METHODS ON TECHNOLOGICAL PROPERTIES OF CRUDE DAIRY MATERIAL
- Effect of fermentation conditions for milk proteins in the peptide profile of hydrolysates
- Technology of pasty product
- The effect of treatment with biological preparations on physiological and biochemical changes during the cold storage of apples
- Study of rheological properties during staling of bakery products with added micronutrients
- The comparative analysis of quality of the cooled and frozen apples at long storage
- The infecting agent of lime disease of bakery products
- The principle of virtual capacity in foodstuff ‘s rheometry
- The New Approach to Studying of Extraction of Target Components in a System of Solid Body – Liquid
- Temperature depending effective viscosity margarine « Epoch» from velocity gradient
- Investigation viscosity behaviou blend cream « Ice-cream strawberry ».
- Adjectives vscosity description processed cheese «Fruit»
- Influence of ethanol and electron-beam radiation on the acidity of pork muscle tissue
- Methodological provision of computer support for the implementation of solutions for graphic-combinatorial modeling the structure of dairy industry equipment
- STRUCTURALLY-MECHANICAL PROPERTIES OF THE RESTORED GRANULATED PRODUCT
- Effect of an integrated lactate and calcium food additives on the rheological properties of yogurt
- Strength of plant tissue from the standpoint of selective disintegration
- The peculiar features of drying fish in a heat pump dryer
- The main regularities of the kinetics of the convective-radiative drying apricots
- Analysis of the temperature curves in the convective-radiative drying apricots
- The results of experimental studies of the process of hydration of the fruits of apricots in the technological cycle of washing
- Possibility of use of additives of a phytogenesis by manufacture of sour-milk products
- The influence of different temperatures of fermentation on restructured semi-finished “economy class” products with transglutaminase application production
- Engineering of technique of product resistance calculation, which is derived with transglutaminase with different temperatures of addition application
- Effectiveness of defrostacii frozen block method of electric shock.
- Influence of ultrasound on indicators of ready small a piece bakery product.
- Influence terms of cultivation on the productivity and quality of years for baking of bread.
- Research of the properties and practical usage of anthocyanin pigments obtained from cranberries by method of freeze-drying
- Mashing influence on trans-2-nonenal in beer
- Application of pulse influence at a grinding of coffee and spices
- Pulse influence and processing of the grain
- Cars and devices with pulse influence for the food-processing industry
- Substantiation of topology of working bodies of pulse influence at processing of food raw materials
- Steeply inclined соnveyors and it’s application
- Research of changes in qualitative characteristics jelly candies in the course of storage
- INFLUENCE of the PROCESS And EQUIPMENT of PRELIMINARY PREPARATION CHEESE ON CONSUMER CHARACTERISTIC of the FOOD PRODUCT
- Influence of baking yeast enzyme activity on intensity of dough preparation processes
- The mathematical description of membrane separation of emulsions
- Modification of disc-electrophoresis method to control the amount of casein fractions in milk
- INFORMATION TECHNOLOGY WHEN PREPARING SPECIALIST IN THE FIELD OF FOOD AND REFRIGERATION PRODUCTION