http://dspace.zsmu.edu.ua/handle/123456789/238 2026-04-22T17:00:45Z http://dspace.zsmu.edu.ua/handle/123456789/24872 Название: Dibenzoxazepine Anodic Determination and Removal on CuS Nanoparticles: A Theoretical Insight Авторы: Tkach, V. V.; Kushnir, M. V.; de Oliveira, S. C.; Biryuk, I. G.; Sykyrytska, T. B.; Ivanushko, Ya. G.; Yagodynets', P. I.; da Silva, A. O.; Derevianko, N. P.; Zavhorodnii, M. P.; Odyntsova, V. M.; Krasko, M. P.; Shevchenko, I. M.; Lavrinenko, V. M.; Yermak, O. T.; Niyazov, L. N.; Musayeva, D. M.; Kosimov Jabborova, O.; Sagdullayeva, G.; Sharipova, E.; Morozova, T. V.; Mudrak, O. V.; Garcia, J. R.; José Inácio Ferrão da Paiva Martins; Kormosh, Zh. O.; Grekova, A. V.; Burdina, Ia. F.; Lavrik, R. V.; Одинцова, Віра Миколаївна; Красько, Микола Петрович Аннотация: For the first time, the electroanalytical system for the electrochemical determination and removal of dibenzoxazepine chemical warfare agent on CuS-modified anode has been given. Two oxidation scenarios, including the electropolymerization and N-oxidation, are possible for dibenzoxazepine. Either way, both dibenzoxazepine and its N-oxide will be removed from the environment towards the polymer phase. The analysis of the electroanalytical process using linear stability theory and bifurcation analysis confirms that the steady-state stability allows us to use this process for both electroanalytical and electrocatalytic purposes. 2026-01-01T00:00:00Z http://dspace.zsmu.edu.ua/handle/123456789/24871 Название: The Mathematical Model for Thiabendazole Electrochemical Determination in Pharmaceutical Formulations, Biological Liquids and Food Products Авторы: Tkach, V. V.; Morozova, T. V.; Hlukhonets, O. O.; Khorkova, H. V.; Kushnir, M. V.; de Oliveira, S. C.; Biryuk, I. G.; Sykyrytska, T. B.; Ivanushko, Ya. G.; Yagodynets', P. I.; da Silva, A. O.; Garcia, J. R.; José Inácio Ferrão da Paiva Martins; Melnyk, O. P.; Melnyk, O. O.; Melnyk, M. V.; Monteiro, Maria João; Isabel O´Neill de Mascarenhas Gaivão; Hordiienko, L. P.; Omelyanchik, L. O.; Luganska, O. V.; Omelyanchik, V. M.; Krasko, M. P.; Odyntsova, V. M.; Palamarek, K. V.; Vdovichen, A. A.; Vdovichena, O. G.; Safarzodа, R.; Одинцова, Віра Миколаївна; Красько, Микола Петрович Аннотация: In this work, the electrochemical determination of thiabendazole in pharmaceutical formulations, biological liquids, and food has been described using a mathematical model, which was thereby analyzed using linear stability theory and bifurcation analysis. Three scenarios, including N-oxidation, S-oxidation, and electropolymerization, have been included in the model. The model analysis shows that, despite the presence of the electropolymerization scenario and the increase in the probability of oscillatory behavior, the electroanalytical process, performed anodically on copper sulfide nanoparticles, is efficient and may be used for both electrochemical determination and excess removal of thiabendazole. As for poly(thiobendazole), it is suitable for the determination and removal of heavy metal ions. 2026-01-01T00:00:00Z http://dspace.zsmu.edu.ua/handle/123456789/24844 Название: Клінічні особливості міофасціального больового синдрому у пацієнтів з тривожно-депресивними розладами Авторы: Михалюк, Євген Леонідович; Кулинич, Роман Леонідович; Крайдашенко, Олег Вікторович; Mykhaliuk, E. L.; Kulynych, R. L.; Kraidashenko, O. V. Аннотация: Хронічний біль у спині є одним із найпоширеніших больових синдромів у дорослого населення та суттєвим чинником соціально-економічних втрат, при цьому сучасні дані свідчать, що його провідною причиною є неспецифічні м’язово-скелетні дисфункції, зокрема міофасціальний синдром, розвиток якого зумовлений складними периферичними й центральними нейром’язовими механізмами та часто не корелює зі ступенем структурних змін хребта за даними нейровізуалізації. Мета дослідження: Провести аналіз клінічних особливостей міофасціального синдрому у пацієнтів з тривожно-депресивними розладами, оцінити вплив порушень ментального здоровʼя на формування хронічного больового синдрому. Background. Chronic back pain is one of the most prevalent pain syndromes in the adult population and a major contributor to socioeconomic burden, with current evidence indicating that its leading cause is nonspecific musculoskeletal dysfunction, particularly myofascial syndrome, whose development is driven by complex peripheral and central neuromuscular mechanisms and often does not correlate with the severity of structural spinal changes detected by neuroimaging. Aim: to analyze the clinical characteristics of myofascial syndrome in patients with anxiety-depressive disorders and to assess the impact of mental health disorders on the development of chronic pain syndrome. 2026-01-01T00:00:00Z http://dspace.zsmu.edu.ua/handle/123456789/24806 Название: Investigation of the influence of cryopowders "broccoli" and "laminaria" on quality parameters of cheese masses of different fat Авторы: Hachak, Y.; Slyvka, N.; Gutyj, B.; Vavrysevych, J.; Sobolеv, A.; Bushueva, I. V.; Samura, T. O.; Paladiychuk, O.; Savchuk, L.; Pikhtirova, A.; Бушуєва, Інна Володимирівна; Самура, Тетяна Олександрівна Аннотация: Crafty combination of cryopowders as bio-supplements to the “milk” base has great prospects in both bio-technological and social aspect. Main criteria at developing recipes of cheese masses were a search for optimal ratios of components for getting proper normative taste characteristics. In this connection, there is offered to study the influence of cryopowders “Broccoli” and “Laminaria” on quality parameters of cheese masses of the new generation, namely ones of the treating-prophylactic destination. The analysis of organoleptic characteristics of salty cheese masses with the cryopowders “Laminaria” and “Broccoli” demonstrates that they have undergone no essential changes and correspond to normative requirements. Thus, the color of salt masses with the cryopowder “Laminaria” was light-grey with a green tint: at using the cryopowder “Broccoli” – grey with a yellow tint. The smell of cheese masses remained fresh, sour-milk. But the expressed smell of the added cryosupplement was felt in samples. The smack of experimental samples at adding the cryopowder “Broccoli” was more expressed. Their consistence was homogenous, delicate, paste-like. The titrated acidity of experimental samples of salty cheese masses with the cryopowder “Laminaria” was 124–130 °Т, mass share of moisture 62–60 % and mass share of dry substance – 40–38 %, and values of energetic value were 164 and 118 kcal/100 g of the product. The titrated acidity of experimental samples of salty cheese masses with the cryopowder “Broccoli” was 126–134 °Т, mass share of moisture 63–66 % and mass share of dry substances – 34–37 %, and values of energetic value were 174 and 128 kcal/100 g of the product. Cheese salty masses with using the cryopowders “Laminaria” and “Broccoli” as phytosupplements are products of the increased biological value, which production doesn’t need the additional specialized equipment, is a potential source as to widening the assortment of products of the treating-prophylactic destination. 2019-01-01T00:00:00Z