The data on chemical composition of groundwater in the boreholes installed in the fields of a swine-breeding complex JSC Kontvainiai irrigated by liquid manure and in the production territory are presented in the article. This complex is situated on the Lithuanian coast, southeast of Klaipeda district. The data covers the period 2001-2005. It was established that the chemical composition of groundwater depends mainly on the soil. Ion sum was 2 times higher in the water of the well which was installed in the soil having a peat layer. The chemical composition of groundwater depended as well on its movement direction. As groundwater moves to the southeast, south and southwest from the fertilized area, the mineralization of water in wells 1 and 4 was the highest – 699 and 728 mg lE-1, respectively.

By using analytical correlations derived as a result of theoretical research, a computer algorithm has been worked out for simulating the functions of the plough body and the forces exerted by soil upon the operating parts, as well as its draft resistance. These correlations allow to determine the draft resistance of the plough depending on the parameters of its body, as well as to evaluate the impact of the physical and mechanical properties of soil, such as friction upon it. The greatest influence upon the draft resistance is exerted by soil hardness, density and slip resistance along the surfaces of the operating parts. The latter is also affected by soil adhesion, which particularly manifests itself in wet clay soils at lower temperatures. It has been clarified that the friction resistance constitutes 46–62% of the total draft resistance of the plough body. The main ways of lowering the friction resistance and the total draft resistance of the plough are the introduction of a more rational design of its body having optimum parameters, decreasing the resistance of the share-mouldboard surface and the values of reactions of the supporting surfaces, as well as the application of antifriction materials and better modes of joining with tractors.

Nine multiparous cows were biopsied twice – in the first and fifth week after parturition in winter 2004/2005 on the Research and Study farm Vecauce of Latvia University of Agriculture. The aim of the research was to reveal distribution of inflammatory factors and apoptosis in the cow’s endometrium in post parturition period. Haematoxylin and eosin were used for routine staining of each sample. Tumor necrosis factor α (TNFα, w.d. 1:100, Abcam, England), and interleukin 10 (IL10, w.d. 1:400, Abcam, England) were detected immunohistochemically (IMH), and TUNEL method was used for detection of apoptosis. Distribution of these factors and substances was determined semiquantitatively by counting positive structures in visual fields. A significant increase in the total amount of inflammatory cells, as well as in the amount of the TNFα and apoptotic cells in endometrium between the first and fifth week after parturition (p is less than 0.01) was observed. A significant positive correlation (r=0.41; p is less than 0.01) between infiltration of endometrium with neutrophils and with macrophages was detected in the first week after parturition. A mild positive correlation (r=0.52; p is less than 0.01) between neutrophils and lymphocytes, as well as between lymphocytes and macrophages (r=0.35; p is less than 0.01) was found four weeks after parturition. A mild positive correlation (p is less than 0.05) was observed between amount of inflammatory cells and TNFα (r=0.52), and number of apoptotic cells and TNFα (r=0.58). The research suggests that inflammatory factors and apoptosis intensively act during the process of involution in the cows’ endometrium from the first up to the fifth week after parturition. Intensity, amount and activity of these components show individual variations in each case.

The objective of this study was to determine the effects of topical 1% atropine sulphate and systemic atropine sulphate on intraocular pressure (IOP) and horizontal pupil diameter (HPD) in dog’s eyes. Ten adult dogs for each treatment were used in this study. Dogs of different age, breed and sex were examined clinically and ophthalmologicaly. All animals were clinically and ophthalmologically healthy. One drop of topical 1% atropine sulphate was used in ten dogs unilaterally, with the contralateral eye acting as a control. IOP and HPD were measured every 5 minutes. In ten dogs systemic atropine sulphate were used intramuscularly (IM) with IOP and HPD measured every 5 minutes. In both study phases IOP and HPD were measured over a total duration of 60 minutes. After unilateral application of topical atropine, IOP increased significantly in the treated eye. A maximum average IOP of 20.3 mmHg in the treated eye was observed 20 minutes after treatment. Maximal pupil dilatation in the treated eye was observed 35 min after treatment. Measurements made after systemic atropine showed an IOP increase in both eyes, showing maximum average IOP increase 25 minutes post-treatment. Maximum average values of HPD were obtained 25 minutes after treatment. The HPD started to decrease 30 minutes after treatment but it was still significantly higher than before treatment (P is less than 0.05). Because of atropine sulphate’s ability to cause significant increase in IOP, it should not be used for diagnosis and treatment of glaucomatous eyes.

The influence of solvent, storage time and temperature on the stability of the mycotoxin sterigmatocystin (STC) was investigated. STC calibrants (1.0 μg mlE-1) in acetonitrile, methanol and mixture of acetonitrile and methanol (50:50, volume/volume) were stored in dark glass bottles at (– 25), 4 and 25 °C for up to 8 weeks. Samples were analysed by high performance liquid chromatography (HPLC) with ultraviolet (UV) detection. Obtained results indicate that more suitable solvents for storage of STC standard solutions at (–25 °C) are acetonitrile and mixture of acetonitrile and methanol (50:50, v/v), but not longer than for one week; for storage at 4 °C more suitable is mix of acetonitrile and methanol, but not longer than for one week.

Annual judging of dairy products including sensory evaluation of local cheese-maker' cheeses proved that the quality of Latvian classical cheeses is various. In fact, in last three competitions three different manufacturers gained the first place in category of Krievijas and Holandes types' cheeses. It indicates instability of Latvian cheese quality. Two types of semi-hard cheeses (Krievijas and Holandes) were selected for testing the quality of Latvian semi-hard cheeses in the beginning of 2008. Krievijas type cheese was selected from three different manufacturers, but Holandes type cheese - from five different manufacturers. Sensory properties such as flavour, structure and colour were measured using line scale method. Statistical analysis of obtained data showed differences between such assessed properties as colour (yellowness), texture (firmness), holes, flavour (acidity and bitterness) in Krievijas type cheese, and colour (yellowness), texture (firmness), flavour (saltiness) in Holandes type cheese.

Processing and cooking methods can greatly affect the nutritional value of fruits and vegetables including potatoes. In human nutrition potatoes before consumption are always prepared by several cooking methods and are one of the central components of warm meals. During treatment processes considerable changes in nutritional composition and nutritional quality of the product are induced. Hence the aim of the study was to determine the amount of basic nutrients (carbohydrate, fat and protein) as well as essential amino acids in five Latvian potato varieties prepared by the following heat treatment methods: baking in oven, shallow frying and deep fat frying and to compare the obtained results with recommended daily intake (RDI). Achieved results show significant differences in total carbohydrate amount within potato varieties (p=0.007) while within the type of heat treatments were no significance (p=0.065). Changes in fat content between heat treatment processes were considerable (p=0.000) whereas significance were discovered between control – pan fried, control – deep fat fried, baked in oven – pan fried, baked in oven – deep fat fried as well as pan fried – deep fat fried samples while no significance found among potato varieties (p=0.391). In protein amount neither within potato varieties nor between heat treatment processes significance was discovered, but the amount of essential amino acids significantly differs per each potato variety and type of heat treatment processes. Results on RDI per each nutrient group (fat, carbohydrates and protein) show significance on % RDI per each basic nutrient.

This study was undertaken to assess the potential for sweet potato silage making business by estimating sweet potato vines and root wastage and assessing the economic feasibility of investing in sweet potato silage. Information was collected through key informant interviews, secondary data review, sweet potato root peeling and weighing, focus group discussions with pig and sweet potato producers covering a sample of 180 farmers. Semi-structured interviews with 240 respondents (120 sweet potato farmers, 60 pig farmers and 60 sweet potato traders) were also conducted. The results showed that sweet potato production is seasonal with substantial wastage of sweet potato components existing across the various nodes of the sweet potato value chain. The study concludes that there is an opportunity for investment in sweet potato silage business that has the potential to reduce wastage of sweet potato and bridge the feed scarcity gap faced by pig farmers.

Three spectrophotometric methods were compared for the assessment of milk fat oxidation: the AOCS (American Oil Chemists' Society) 2-thiobarbituric acid (TBA) value direct method, the TBA method of Aristova, and the modified method for the estimation of total carbonyl compounds in oils of Endo et al. Two cow milk fat samples – a fresh fat, obtained from fresh milk, and a rancid fat, obtained from a rancid commercial butter by means of high-speed centrifugation (15.871 × g, 30 minutes at 40 deg C) – were analyzed several times in a 22-day period after sample preparation. A positive linear correlation between absorbance and storage time was established in all used methods. The method of Aristova is appropriate for exact determination of oxidation products. This method had rather good R2 value (0.85) of the fresh fat sample results; however, the coefficient of variation (45.78%) showed rather large deviations between parallel analyses. The methods of AOCS and Endo et al. can be used for the assessment of the dynamics of fat oxidation by reporting absorbance values from the assay directly. By these methods rather high R2 values (0.86, 0.93) of the fresh fat sample results were obtained; the coefficients of variation also were satisfactory (10.13%, 11.12%). The last two methods are cheaper and require smaller sample amounts (less than 0.2 g), while the method of AOCS is the most time-consuming method.

The pears (Pyrus communis) are one of most popular fruits that consumers willingly use as fresh produce. On the market place, consumer mainly pays attention to per's externals, size, colour, as well as to fruit taste, substantially influenced by degree of readiness, which in its turn has affect on the chemical composition of pears. The physical, chemical and sensory indices are significant when fruits have been used for fresh-cut fruit salad preparation. All tests have been carried out at Latvia State Institute of Fruit Growing, Dobele in year 2009-2010. The objective of this study was to evaluate the physical, chemical and organoleptical properties of winter cultivars of pears grown in Latvia. The object of the research was 13 cultivars of pears: 'Delta', 'Latgale', 'Tayushchaya', 'Talgarskaya', 'BP 8965', 'Elektra', 'Janvarskaya', 'Beta', 'Bere Kiyevskaya', 'Eckehard', 'Belorusskaya Pozdnaya', 'Erika', and 'Conference' and as a control commercial cultivar. The pears were analysed and their parameters were measured: average mass and diameter of fruits, flesh firmness, colour of flesh, titratable acid (TA) and soluble solids content (SSC) were determined. Sensory analyses were carried out by 9-point hedonic line scale method. Soluble solids content (degree Brix) of pear fruits grown in Latvia is within 9.6 - 14.5 degree Brix. The titratable acidity (TA) is insignificant (0.05-0.26%). The average mean mass of one fruit depending on a cultivar, is 174 g, the flesh firmness at the maturity stage is on average 10.7 to 26.5N. The fruits of cultivars 'Tayushchaya', 'Elktra', and 'Bere kiyevskaya' by their sensory indices were evaluated as the best.