[Prospects for providing information services in the task force scientific center]. / Vozmozhnosti predostavleniia informatsionnykh uslug v problemnom nauchnom tsentre.

The paper deals with the practice of the Information Service, Moscow Research Institute of Tuberculosis, RSFSR Ministry of Health, to provide information services with regard to the actual information needs of all specialists of research institutes and dispensaries that are as part of Phthisiopulmology Task Force Research Center. The results of sociological studies made it possible to define the types of information production and services which should be developed due to the change to the new economic relations. A new approach to the information--patent provision of scientific problems is proposed within the Task Force Research Center which allows the relationships to be regulated between the information retrieval systems and the usera of economic methods.

[Patent information service at the Moscow Research Institute of Tuberculosis]. / Patentno-informatsionnaia sluzhba v Moskovskom NII tuberkuleza.

The history of the patent information service at the Moscow Research Institute of Tuberculosis, the RSFSR Ministry of Public Health is described and the tendencies to its further development are defined. The main principles of the information system at the Institute, the characteristics of its information reference and retrieval services, the forms and methods used for providing the Republic Special Program with patent information are presented. The problems of the data processing automation are discussed. The influence of the patent information service on advanced levels of scientific and practical activity, as well as invention and rationalization practice is analyzed.

[Vitamin content in groats before and after technological processing]. / Soderzhanie vitaminov v krupakh i pri ikh tekhnologicheskoi obrabotke.

Study into the content of vitamins (thiamine, riboflavin and niacin) in groats (whole buckwheat, millet, rice, semolina) and in viscous and friable cereals cooked from them has shown that vitamin losses upon cooking largely depend on the type of culinary treatment. The main factor that determines vitamin losses during cereal cooking is the duration of heat treatment.