RESUMO
The boiling of beer wort with hops results in the formation of a hot trub, a sediment consisting mainly of water-insoluble tannin and protein conglomerates and hop residue. Hot trub is a waste product, removed in a clarifying tank and discarded. The use of barley malt substitutes in recipes for beer is associated with an increase in the amount of generated hot trub. In presented study, an analysis of the rheological properties of industrial hot trub was carried out. Samples varied with regard to the quantities of unmalted barley (0%, 35%, and 45%) and worts' extract (12.5, 14.1, 16.1, and 18.2 °Plato) in the recipe. The rheology of each type of sludge was determined using a hysteresis loop at four different temperatures. The results showed the shear-thinning and thixotropic properties of the hot trub. It was found that, regardless of the raw material and extract used, all samples exhibited the same rheological properties, but with different values. It was also proved that both raw material composition and temperature affected the hot trub's rheology. The highest values of viscosity were identified for malted barley, whereas the lowest apparent viscosity values were recorded for the hot trub with a 30% addition of unmalted barley. The Herschel-Bulkley model had the best fit to the experimental data.
RESUMO
The search for novel lead from the group of various substituted N-piperazine ether derivatives was performed. Acyl- and pyridylpiperazine ethyl/propyl ethers were obtained via three different synthetic pathways. Affinity to histamine H3 receptor was established, as well as, for selected compounds, selectivity towards histamine H4R. Docking studies to the histamine H3R homology model strengthened the position of (4-(3-(4-(3-chlorobenzoyl)piperazin-1- yl)propoxy)phenyl)(cyclopropyl)methanone (compound 26) as a novel lead for further studies on histamine H3 receptor antagonist/inverse agonist.
