The application of the AgNCs as a luminescent probe allows quantitative determination of the [Ig]/[HSA] ratio in the mixtures.

A comparative study of DNA interaction with different counterions in solution has been conducted by the following methods: flow birefringence (FB), low‐gradient viscometry, circular dichroism (CD), and UV‐spectroscopy. The influence of counterions on the persistence length and polyelectrolyte swelling of DNA has been investigated. The process of DNA packing during the interaction with trivalent ions in solution has been studied, as well as the influence of Mn2+ on the binding of trivalent ions with DNA.

Native and lyophilized shredded muscle tissue of beef and its main ingredients (muscle fibers, stroma, stroma proteins) prepared via consecutive treatment with water, saline (Weber solution ) and alkaline (0.6 M NaOH) solutions as well as colloidal solutions-extracts of sarcoplasmic substances, actomyosin and mucopolysaccharide complexes are comparatively studies by attenuated total internal reflection infrared (ATIR) and diffuse reflectance electronic spectroscopy. A high sensitivity, efficiency, extended options and advanced prospects of diffuse spectroscopy are considered in respect of the characterization of  the component composition of complex solid-state and liquid biological systems in medical and veterinary practice.

A series of liquid and, to varying degrees, crystallized poly- and monofleral honey of different botanical species and zoning was studied by the methods of Fourier infrared spectroscopy and refractometry in order to identify the influence of heat treatment conditions on tautomeric conformational transformations of gluco- and fructopyranose. 22 samples of honey heat-treated at 40 and 90°C for 20 minutes in a water bath and boiled were studied. The data obtained showed a linear dependence of the glucose and fructose content in the samples of heat-treated honey on the refractive index and the anti-bath extreme nature of the change in their content from the processing temperature. For honey brought to a boil, there was an increase in the fructose content in liquid honey and a decrease in crystallized honey. The opposite process in these two groups of honey took place for glucose. Studies of heat-treated honey by Fourier IR spectroscopy allowed us to note a significant change in the optical properties of crystallized samples due to the transition to a liquid state, deactivation of enzymes, and conformation-tautomeric transformations of α- and β-pyranose forms of glucose and fructose, which brought the texture of their spectra closer to the spectra of liquid samples. Due to insufficient knowledge of the diverse and multifactorial properties of honey, the data obtained may be of practical importance in dietetics, pediatrics, gynecology, gastroenterology, cardiology, surgery, burn therapy and other fields of medicine and pharmacology.