CA2327747C - Method for measuring the gerontological value of bio-active substances and compositions, mainly foodstuffs and cosmetics - Google Patents
Method for measuring the gerontological value of bio-active substances and compositions, mainly foodstuffs and cosmetics Download PDFInfo
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Abstract
The present invention relates to the field of gerontology, geriatrics, and dietology. It ensures the assessment, in particular, of foodstuffs and cosmetics in the context of problems in the sphere of biology and medicine, and the tasks aimed at preserving health, improving life quality, extending life-span, as well as maintaining beautiful body. Th e method includes determining a melting temperature of an examined supramolecular structure of samples taken from a series of products to be studied, and specifying a standard temperature which is less than a minimum melting temperature of the examined supramolecular structure of samples taken from the studied series of products. Next, a value of the specific Gibbs function of formation of the supramolecular structure for samples taken from the studied series of products is determined at the standard temperature. A standard sample is selected by a minimum value of the specific Gibbs function of formation of the examin ed supramolecular structure, and the specific values of the Gibbs function of formation of the examined supramolecular structure for the standard sample and the examined sample are compared by defining the relation between the values.
Description
BIO-ACTIVE SUBSTANCES AND COMPOSITIONS, MAINLY FOODSTUFFS AND COSMETICS
Field of the Invention , The present invention relates to physico-chemical aspects of gerontology, geriatrics, and dietology, and ensures the assessment of foodstuffs and cosmetics in the context of multiple problems in the sphere of biology and medicine, and the tasks aimed at preserving health, improving quality of life and extending the life-span, as well as maintaining beautiful 1o body.
Background of the Invention Currently, all known recommendations pertaining to retardation of aging processes and prolongation of lifetime are being formulated on the experimental basis only. The use of many known diets and cosmetics in the effort to preserve youth and to prolong life is not always justified, since the assessment of quality of the recommended bio-active substances, compositions and products in terms of their gerontological value as such is unfeasible.
Moreover, no methods are available to provide objective information when comparing the gerontological values of bio-active substances falling into the same category, e.g.
foodstuffs. In particular, it is impossible to determine the gerontological value of the 2o vegetable oils which are produced from the same raw material, yet derived from the plants grown in different geographic regions, or the vegetable oils produced by different methods, etc.
The gerontological value of bio-active substances, compositions and products is generally defined only invoking the empiric experience, while the existing tests prohibit the quantitative comparison of the gerontological value of bio-active substances, compositions and products.
Summary of the Invention It is an object of the present invention to provide a method for assessing the gerontological value of bio-active substances, compositions and products. The method ensures, using the appropriate indicator, GPG (abbreviation from Georgi Pavlovich Gladyshev), the comparison of the gerontological value of bio-active substances, compositions and products on the quantitative basis, and offers the opportunity for making practical conclusions and recommendations based on this comparison.
to The solution of the above object can provide the attainment of new results, including the possibility to use the obtained values of the GPG indicator for handling the problems concerned with preservation of youth of organism and beautiful body, improvement of health and prolongation of human life. The possibilities could be also provided for devising proper diets and prescribing differential recommendations to people of various ages.
The aforementioned results are achieved by a method for measuring the gerontological value of bio-active substances and compositions, mainly foodstuffs and cosmetics, said method including the steps of determining a minimum melting temperature of an examined supramolecular structure of samples taken from a series of products to be studied;
2o specifying a standard temperature which is less than the minimum melting temperature of the examined supramolecular structure of samples taken from the series of products studied;
Field of the Invention , The present invention relates to physico-chemical aspects of gerontology, geriatrics, and dietology, and ensures the assessment of foodstuffs and cosmetics in the context of multiple problems in the sphere of biology and medicine, and the tasks aimed at preserving health, improving quality of life and extending the life-span, as well as maintaining beautiful 1o body.
Background of the Invention Currently, all known recommendations pertaining to retardation of aging processes and prolongation of lifetime are being formulated on the experimental basis only. The use of many known diets and cosmetics in the effort to preserve youth and to prolong life is not always justified, since the assessment of quality of the recommended bio-active substances, compositions and products in terms of their gerontological value as such is unfeasible.
Moreover, no methods are available to provide objective information when comparing the gerontological values of bio-active substances falling into the same category, e.g.
foodstuffs. In particular, it is impossible to determine the gerontological value of the 2o vegetable oils which are produced from the same raw material, yet derived from the plants grown in different geographic regions, or the vegetable oils produced by different methods, etc.
The gerontological value of bio-active substances, compositions and products is generally defined only invoking the empiric experience, while the existing tests prohibit the quantitative comparison of the gerontological value of bio-active substances, compositions and products.
Summary of the Invention It is an object of the present invention to provide a method for assessing the gerontological value of bio-active substances, compositions and products. The method ensures, using the appropriate indicator, GPG (abbreviation from Georgi Pavlovich Gladyshev), the comparison of the gerontological value of bio-active substances, compositions and products on the quantitative basis, and offers the opportunity for making practical conclusions and recommendations based on this comparison.
to The solution of the above object can provide the attainment of new results, including the possibility to use the obtained values of the GPG indicator for handling the problems concerned with preservation of youth of organism and beautiful body, improvement of health and prolongation of human life. The possibilities could be also provided for devising proper diets and prescribing differential recommendations to people of various ages.
The aforementioned results are achieved by a method for measuring the gerontological value of bio-active substances and compositions, mainly foodstuffs and cosmetics, said method including the steps of determining a minimum melting temperature of an examined supramolecular structure of samples taken from a series of products to be studied;
2o specifying a standard temperature which is less than the minimum melting temperature of the examined supramolecular structure of samples taken from the series of products studied;
determining a value of the specific Gibbs function of formation of the examined supramolecular structure for samples taken from the studied series of products at said standard temperature;
selecting, by a minimum value of the specific Gibbs function of formation of the examined supramolecular structure, a standard sample for which a gerontological value indicator is assumed to be unity;
determining, for an examined sample, a value of the specific Gibbs function of formation of the examined supramolecular structure at the standard temperature;
comparing the values of the specific Gibbs function of formation of the to supramolecular structure of the standard sample and the examined sample by defining the relation between said values, and judging the gerontological value of the examined sample from the direct proportionality to the value of said relation.
A distinctive feature of the present invention is that a reference parameter is a minimum (maximum by the absolute value) value of the specific Gibbs function of formation of the examined supramolecular structure of a product from the studied series at the standard temperature, said value being compared with similar characteristics of other products, which are also determined at the standard temperature. The standard temperature is a temperature which is less than a melting temperature of the most readily melting 2o examined supramolecular structure in the series of products (samples) studied.
The standard temperature is preferably a temperature which is from 2 to 6 degrees lower than the minimum melting temperature of the examined supramolecular structure of samples taken from the series of products studied.
selecting, by a minimum value of the specific Gibbs function of formation of the examined supramolecular structure, a standard sample for which a gerontological value indicator is assumed to be unity;
determining, for an examined sample, a value of the specific Gibbs function of formation of the examined supramolecular structure at the standard temperature;
comparing the values of the specific Gibbs function of formation of the to supramolecular structure of the standard sample and the examined sample by defining the relation between said values, and judging the gerontological value of the examined sample from the direct proportionality to the value of said relation.
A distinctive feature of the present invention is that a reference parameter is a minimum (maximum by the absolute value) value of the specific Gibbs function of formation of the examined supramolecular structure of a product from the studied series at the standard temperature, said value being compared with similar characteristics of other products, which are also determined at the standard temperature. The standard temperature is a temperature which is less than a melting temperature of the most readily melting 2o examined supramolecular structure in the series of products (samples) studied.
The standard temperature is preferably a temperature which is from 2 to 6 degrees lower than the minimum melting temperature of the examined supramolecular structure of samples taken from the series of products studied.
Further, the melting temperature is preferably a melting temperature of lipid and/or protein, and/or carbohydrate, and/or nucleotide structures of the samples.
The most valuable results from employment of the present invention can be obtained when comparing the gerontological value of similar products, e.g. tissues of plant and animal organs, natural fats, etc. , The present invention is based on the following prerequisites. Value of the specific Gibbs function of formation of both homogeneous and heterogeneous supramolecular structures, ~G;'" , can define the thermodynamic stability of these structures of bio-active substances and compositions, in particular, of foodstuffs. Furthermore, value OG;"' defines 1o the degree of "evolution youth" of these products.
With the precision suf~'icient for practical purposes, value ~G;~' can be calculated with the use of the approximated Gibbs-Helmholtz equation:
OG.~' = OH~' T ~ T° _ ~ T T ' _ ~ ~~T ( 1 ) ~.; T ..; T
fi. ~:
where OH~ is the specific enthalpy of formation of supramolecular structure, OH~,; is the specific enthalpy of melting/denaturation of supramolecular structure, ._-T ; is the average absolute melting temperature of i-th structure, o is the standard absolute temperature at which OG;°" is calculated, ~.f~ is the specific entropy of formation of supramolecular structure.
2o When necessary, more precise calculations may be performed using the more exact Gibbs-Helmholtz equation.
It has been also found that OG,'" of a bio-active substance or product correlates with chemical composition of tissues, especially those of living organisms, which changes both in phylogenesis and ontogenesis, i.e. as the organism ages. Therefore, the possibility exists of assessing value OG;°" not only with the aid of calorimetric measurements of values 5 ~H~,; or OH,~ , but also by using data of chemical composition of the biological mass.
Therefore, value OG°" can be readily estimated using known calibrating plots of functional relations ~G;~' = f (c;) , through measuring water concentration Cl in plant and animal tissues or in their supramolecular structures. In this case it can be assumed that pure water or physiologic salt solution exhibits the highest gerontological value.
1o However, to compare quantitatively the gerontological values of various bio-active substances, compositions and products, it is insuffcient to operate on values OG;°"
pertaining to arbitrarily specified values of To . Moreover, to assess a comparative gerontological value of products it is required to select standard samples for various classes of products and to determine standard values OGy for them.
I5 It has turned out that values of OG;°" for each sample taken from the series of products studied should be determined at a value of T which is less than the melting temperature of the examined supramolecular structure of the most readily melting sample in the series of products studied. In this case, values of OG;°" for each sample examined will be normalized, as they are determined at single value of 10 , this allowing the quantitative 2o comparison thereof with the standard value. The comparison is performed by determining the relation between standard value OG" , which is a minimum (maximum by the absolute value) value of the specific Gibbs function of formation of supramolecular structure of a product from the series studied, and value OG;~' of the examined sample.
The method in accordance with the present invention can be illustrated by the following examples.
Example 1. Determination of GPG indicators for various fats Subjects for study were: trilaurin ((3-form), tristearin ((3-form), butter fat, hydrogenated cotton oil, cotton oil, peanut oil. Melting temperatures of supramolecular structures of the fat samples were determined. A minimum melting temperature of supramolecular structure of one product from the studied series of products was established to to be 273 K (peanut oil),. However, in view of the fact that there exist food fats (lipids) which exhibit a melting temperature about (225-230)K, the standard temperature was specified as To = 223K. Values of the specific Gibbs function of formation of supramolecular structures were calculated at this standard temperature for all of the listed samples.
1 s Tristearin was selected as the standard sample having the minimum value of the specific Gibbs function of formation of supramolecular structures ( OGy -81 J/g), and its gerontological value indicator was taken as unity. Gerontological value indicators for all of the remaining samples were determined by calculating the relation between the standard value of the specific Gibbs function of formation of supramolecular structure of the standard 2o sample and the examined samples. The measurement and calculation data is summarized in Table 1.
The most valuable results from employment of the present invention can be obtained when comparing the gerontological value of similar products, e.g. tissues of plant and animal organs, natural fats, etc. , The present invention is based on the following prerequisites. Value of the specific Gibbs function of formation of both homogeneous and heterogeneous supramolecular structures, ~G;'" , can define the thermodynamic stability of these structures of bio-active substances and compositions, in particular, of foodstuffs. Furthermore, value OG;"' defines 1o the degree of "evolution youth" of these products.
With the precision suf~'icient for practical purposes, value ~G;~' can be calculated with the use of the approximated Gibbs-Helmholtz equation:
OG.~' = OH~' T ~ T° _ ~ T T ' _ ~ ~~T ( 1 ) ~.; T ..; T
fi. ~:
where OH~ is the specific enthalpy of formation of supramolecular structure, OH~,; is the specific enthalpy of melting/denaturation of supramolecular structure, ._-T ; is the average absolute melting temperature of i-th structure, o is the standard absolute temperature at which OG;°" is calculated, ~.f~ is the specific entropy of formation of supramolecular structure.
2o When necessary, more precise calculations may be performed using the more exact Gibbs-Helmholtz equation.
It has been also found that OG,'" of a bio-active substance or product correlates with chemical composition of tissues, especially those of living organisms, which changes both in phylogenesis and ontogenesis, i.e. as the organism ages. Therefore, the possibility exists of assessing value OG;°" not only with the aid of calorimetric measurements of values 5 ~H~,; or OH,~ , but also by using data of chemical composition of the biological mass.
Therefore, value OG°" can be readily estimated using known calibrating plots of functional relations ~G;~' = f (c;) , through measuring water concentration Cl in plant and animal tissues or in their supramolecular structures. In this case it can be assumed that pure water or physiologic salt solution exhibits the highest gerontological value.
1o However, to compare quantitatively the gerontological values of various bio-active substances, compositions and products, it is insuffcient to operate on values OG;°"
pertaining to arbitrarily specified values of To . Moreover, to assess a comparative gerontological value of products it is required to select standard samples for various classes of products and to determine standard values OGy for them.
I5 It has turned out that values of OG;°" for each sample taken from the series of products studied should be determined at a value of T which is less than the melting temperature of the examined supramolecular structure of the most readily melting sample in the series of products studied. In this case, values of OG;°" for each sample examined will be normalized, as they are determined at single value of 10 , this allowing the quantitative 2o comparison thereof with the standard value. The comparison is performed by determining the relation between standard value OG" , which is a minimum (maximum by the absolute value) value of the specific Gibbs function of formation of supramolecular structure of a product from the series studied, and value OG;~' of the examined sample.
The method in accordance with the present invention can be illustrated by the following examples.
Example 1. Determination of GPG indicators for various fats Subjects for study were: trilaurin ((3-form), tristearin ((3-form), butter fat, hydrogenated cotton oil, cotton oil, peanut oil. Melting temperatures of supramolecular structures of the fat samples were determined. A minimum melting temperature of supramolecular structure of one product from the studied series of products was established to to be 273 K (peanut oil),. However, in view of the fact that there exist food fats (lipids) which exhibit a melting temperature about (225-230)K, the standard temperature was specified as To = 223K. Values of the specific Gibbs function of formation of supramolecular structures were calculated at this standard temperature for all of the listed samples.
1 s Tristearin was selected as the standard sample having the minimum value of the specific Gibbs function of formation of supramolecular structures ( OGy -81 J/g), and its gerontological value indicator was taken as unity. Gerontological value indicators for all of the remaining samples were determined by calculating the relation between the standard value of the specific Gibbs function of formation of supramolecular structure of the standard 2o sample and the examined samples. The measurement and calculation data is summarized in Table 1.
Table 1 No. Fat _ 7~, ~ ~l;" _ -OH;'" OG;" OGy K , , GPG = _ J/g J/g ~G~~
1 Trilaurin 320 193.5 -59 1.4 (~i-form) 2 Tristearin 346.2 228.0 -81 1.0 ((3-form) 3 Butter fat 305 81.6 -22 3.7 4 Hydrogenated 305 185.0 -50 1.6 cotton oil Cotton oil 278 86.0 -17 5.1 6 Peanut oil 273 90.9 -16.5 4.9 Using data in Table l, a series of comparative gerontological values of the studied fats can be written. The series, written in ascending order of the GPG
indicators, can be 5 presented as follows: tristearin (1.0) < trilaurin (1.4) < hydrogenated cotton oil (1.6) <
butter fat (3.7) < peanut oil (4.9) < cotton oil (5.1). The above sequence correlates well with the qualitative medical recommendations which have been formulated on the basis of great empiric experience in the field of medicine and molecular biology.
Example 2. Determination of the gerontological value indicator for various samples to taken from the individual product, butter fat Melting temperatures of six samples (from 27°C to 37°C) were measured. The standard temperature was 25°C (298K). Values ~G;'" were determined at the standard temperature, and values of GPG were calculated. The results are summarized in Table 2.
Analysis of Table 2 shows that Sample No.4 exhibits the greatest CPC value (5,85). It is evident that the lower the melting temperature of a fat, the more gerontologically valuable the fat is.
Table 2 No. T , , K ~G,~ OG "
' GPG =
J/g I 304 (31C) -1.61 1.96 2 310 (37C) -3.16 1.00 3 302 (29C) -1.08 2.93 4 300 (27C) -0.54 5.85 308 (35C) -2.65 1.19 6 306 (33C) -2.13 1.48 5 Example 3. Determination of the gerontological value indicator for flesh of different-aged pigs Melting temperatures of supramolecular protein structures of samples taken from the product (flesh) of animals of various age were determined (see Table 3).
The standard temperature was set at 25°C (298K). Standard value OGy = -3.85 J/g.
1o Determined were values of OG;~' and GPG. The results presented in Table 3 demonstrate that the product (tissue) of younger organisms exhibits a greater value of GPG.
1 Trilaurin 320 193.5 -59 1.4 (~i-form) 2 Tristearin 346.2 228.0 -81 1.0 ((3-form) 3 Butter fat 305 81.6 -22 3.7 4 Hydrogenated 305 185.0 -50 1.6 cotton oil Cotton oil 278 86.0 -17 5.1 6 Peanut oil 273 90.9 -16.5 4.9 Using data in Table l, a series of comparative gerontological values of the studied fats can be written. The series, written in ascending order of the GPG
indicators, can be 5 presented as follows: tristearin (1.0) < trilaurin (1.4) < hydrogenated cotton oil (1.6) <
butter fat (3.7) < peanut oil (4.9) < cotton oil (5.1). The above sequence correlates well with the qualitative medical recommendations which have been formulated on the basis of great empiric experience in the field of medicine and molecular biology.
Example 2. Determination of the gerontological value indicator for various samples to taken from the individual product, butter fat Melting temperatures of six samples (from 27°C to 37°C) were measured. The standard temperature was 25°C (298K). Values ~G;'" were determined at the standard temperature, and values of GPG were calculated. The results are summarized in Table 2.
Analysis of Table 2 shows that Sample No.4 exhibits the greatest CPC value (5,85). It is evident that the lower the melting temperature of a fat, the more gerontologically valuable the fat is.
Table 2 No. T , , K ~G,~ OG "
' GPG =
J/g I 304 (31C) -1.61 1.96 2 310 (37C) -3.16 1.00 3 302 (29C) -1.08 2.93 4 300 (27C) -0.54 5.85 308 (35C) -2.65 1.19 6 306 (33C) -2.13 1.48 5 Example 3. Determination of the gerontological value indicator for flesh of different-aged pigs Melting temperatures of supramolecular protein structures of samples taken from the product (flesh) of animals of various age were determined (see Table 3).
The standard temperature was set at 25°C (298K). Standard value OGy = -3.85 J/g.
1o Determined were values of OG;~' and GPG. The results presented in Table 3 demonstrate that the product (tissue) of younger organisms exhibits a greater value of GPG.
Table 3 Age of animal ' GPG = _ J/g ~G~"
Embryo -0. S S 7.0 (3 weeks) I week -3.14 1.22 1 month -3.43 1.12 1 year -3.63 1.06 2 years -3.80 1.01 S
3 years -3.85 1.00 Industrial Applicability The method in accordance with the present invention is applicable to assessment of the gerontological value of any foodstuffs (including food additives), biological compositions, medicaments and cosmetics used by human in everyday life. The method can be also employed for estimating the gerontological quality of feed for animals and supplementary feeding for plants.
Embryo -0. S S 7.0 (3 weeks) I week -3.14 1.22 1 month -3.43 1.12 1 year -3.63 1.06 2 years -3.80 1.01 S
3 years -3.85 1.00 Industrial Applicability The method in accordance with the present invention is applicable to assessment of the gerontological value of any foodstuffs (including food additives), biological compositions, medicaments and cosmetics used by human in everyday life. The method can be also employed for estimating the gerontological quality of feed for animals and supplementary feeding for plants.
Claims (4)
1. A method for measuring the gerontological value of bio-active substances and compositions, mainly foodstuffs and cosmetics, said method including the steps of:
determining a melting temperature of an examined supramolecular structure of samples taken from a series of products to be studied;
specifying a standard temperature which is less than a minimum melting temperature of the examined supramolecular structure of samples taken from the studied series of products;
determining a value of the specific Gibbs function of formation of the examined supramolecular structure for samples taken from the studied series of products at said standard temperature;
selecting, by a minimum value of the specific Gibbs function of formation of the examined supramolecular structure, a standard sample for which a gerontological value indicator is assumed to be unity;
determining, for an examined sample, the value of the specific Gibbs function of formation of the examined supramolecular structure at the standard temperature;
comparing the values of the specific Gibbs function of formation of the examined supramolecular structure of the standard sample and the examined sample by defining the relation between said values, and judging the gerontological value of the examined sample from the direct proportionality to the value of said relation.
determining a melting temperature of an examined supramolecular structure of samples taken from a series of products to be studied;
specifying a standard temperature which is less than a minimum melting temperature of the examined supramolecular structure of samples taken from the studied series of products;
determining a value of the specific Gibbs function of formation of the examined supramolecular structure for samples taken from the studied series of products at said standard temperature;
selecting, by a minimum value of the specific Gibbs function of formation of the examined supramolecular structure, a standard sample for which a gerontological value indicator is assumed to be unity;
determining, for an examined sample, the value of the specific Gibbs function of formation of the examined supramolecular structure at the standard temperature;
comparing the values of the specific Gibbs function of formation of the examined supramolecular structure of the standard sample and the examined sample by defining the relation between said values, and judging the gerontological value of the examined sample from the direct proportionality to the value of said relation.
2. A method for measuring the gerontological value of bio-active substances and compositions, mainly foodstuffs and cosmetics, as set forth in claim 1, wherein said standard temperature is a temperature which is from 2 to 6 degrees lower than the minimum melting temperature of the examined supramolecular structure of samples taken from the studied series of products.
3. The method of claim 1 or claim 2, wherein said melting temperature is the melting temperature of the supramolecular structure in the samples for which the gerontological value is being assessed wherein said supramolecular structure is a molecule selected from the group consisting of a lipid, a protein, a carbohydrate and a nucleotide
4. A method for measuring the gerontological value of bio-active substances and compositions, mainly foodstuffs and cosmetics, as set forth in claim 1, 2 or 3, wherein said determining of the value of the specific Gibbs function of formation of the examined supramolecular structure at the standard temperature is performed using known calibrating plots of functional relation , through measuring concentration ci of water in plant and animal tissues, or in supramolecular structures thereof.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU99113636 | 1999-06-29 | ||
| RU99113636A RU2147370C1 (en) | 1999-06-29 | 1999-06-29 | Method of measuring gerontological validity of biologically-active substances and compositions, basically foods and cosmetics |
| PCT/RU1999/000427 WO2001001128A1 (en) | 1999-06-29 | 1999-11-10 | Method for measuring the gerontological value of biologically active substances and compositions, mainly food and cosmetic products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2327747A1 CA2327747A1 (en) | 2000-12-29 |
| CA2327747C true CA2327747C (en) | 2004-12-14 |
Family
ID=20221749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002327747A Expired - Fee Related CA2327747C (en) | 1999-06-29 | 1999-11-10 | Method for measuring the gerontological value of bio-active substances and compositions, mainly foodstuffs and cosmetics |
Country Status (5)
| Country | Link |
|---|---|
| AU (1) | AU1588800A (en) |
| CA (1) | CA2327747C (en) |
| EA (1) | EA002304B1 (en) |
| RU (1) | RU2147370C1 (en) |
| WO (1) | WO2001001128A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EA030707B1 (en) * | 2016-04-08 | 2018-09-28 | Акционерное Общество "Казахский Агротехнический Университет Имени Сакена Сейфуллина" | Method for species attributing of hair |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE4328966C1 (en) * | 1993-08-27 | 1994-08-25 | Wamsler Grosskuechentech Gmbh | Method for determining the degree of spoilage of oils or fats for deep-frying or frying foods |
| RU2079838C1 (en) * | 1994-12-30 | 1997-05-20 | Кубанский государственный технологический университет | Method of inspection of quality of for margarine |
| RU2100805C1 (en) * | 1996-08-30 | 1997-12-27 | Мамедов Тогид Раджаб | Method testing state of agricultural and food substances or medical preparations and device for its realization |
-
1999
- 1999-06-29 RU RU99113636A patent/RU2147370C1/en not_active IP Right Cessation
- 1999-11-10 WO PCT/RU1999/000427 patent/WO2001001128A1/en active Application Filing
- 1999-11-10 CA CA002327747A patent/CA2327747C/en not_active Expired - Fee Related
- 1999-11-10 EA EA200100218A patent/EA002304B1/en not_active IP Right Cessation
- 1999-11-10 AU AU15888/00A patent/AU1588800A/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| RU2147370C1 (en) | 2000-04-10 |
| WO2001001128A1 (en) | 2001-01-04 |
| CA2327747A1 (en) | 2000-12-29 |
| EA002304B1 (en) | 2002-02-28 |
| AU1588800A (en) | 2001-01-31 |
| EA200100218A1 (en) | 2001-08-27 |
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